From Pasta To Sushi: How To Match Wine To Different National Cuisines

2023 Author: Amber Richards | [email protected]. Last modified: 2023-05-22 00:24

There is a traditional approach, in which there are recommendations for combinations, postulates and rules, a personal approach of a wine or gastronomic expert who adheres to the classical rules of combination, supplementing them with his own wishes, and there is also an anarchic approach, in which a number of critics do not believe in any combinations and are guided only by their own taste.

Together with Tatiana Mann, Managing Director of Simple Restaurant Projects, we understand the intricacies of the traditional approach and how to combine wine and national cuisine.

Italian

When choosing wines for Italian cuisine, you should always pay attention to the sauce, because it is he who is fully responsible for the taste perception of the dish. To prevent food from losing its flavor and overshadowing the wine, it is necessary to correctly correlate sauces and wine varieties, taking into account their acidity, age and sugar level.

For example, spaghetti marinara gives a tangible sour taste due to the use of tomato sauce. The key word here is tomatoes, so we sweep aside all white wines at once. The ideal solution would be red - Chianti, Montepulciano d'abruzzo and Dolcetto.

Another popular recipe is tagliatelle al ragu. Its preparation often depends on the region, for example, in Russia it is known as bolognese. However, all variations have a common cooking principle - minced meat is mixed with tomato sauce, wine and spices. As with spaghetti marinara, because of the addition of meat, only red wines should be preferred - basic Chianti, primitive, Rosso di montalcino, Negroamaro and even Rhone assemblages.

For fans of vegetarian dishes, a recipe for primavera pasta was created. Before the advent of modern versions with chicken and shrimp, only vegetables were used for its preparation, for example, green onions, carrots, asparagus, broccoli. The sommeliers took care of the wine pair, choosing moderately acidic whites with citrus and floral notes in the aroma: soave, trebbiano, greco di tuffo, phalanx, arneis. This recommendation applies not only to primavera pasta, but also applies to other vegetarian Italian recipes that are not “burdened” with dense ingredients like meat or tomatoes.

Of course, Italian cuisine is rich in seafood recipes. Spaghetti, lasagna or seafood salad are ideally combined with a glass of verdicchio, pinot grigio, vernaccia di san gimignano, the taste and aroma of which are filled with light fruity and citrus notes. Fans of French wines can opt for the pickpul de pine and muscadet. If seafood is cooked in tomato sauce, you should pay attention to pink ones, for example, Sangiovese.

Japanese

Japanese cuisine pairs surprisingly well with wines. Most importantly, do not forget that sushi (sushi) is not just rice and fish, it is a dish in which there is also a sauce that contributes to the overall sound of the taste.

For example, voila wine, our rosé wine from Russia, will add to the classic salmon sushi. Delicate red wine - pinot noir - is suitable for tuna sushi. Moderately acidic, with soft berry notes and delicate tints of herbs and spices. Sample spicy samples from Oregon. They have more body and spice and will do a great job with the dish.

Eel sushi will add flavor to dry Muscat wine. Fruity sourness, tropical and spicy-herbal details will reveal in the wine and give a bright taste.

Japanese cuisine has expanded its traditional assortment over time, hence the list of suitable wines has also grown. For sushi with cream cheese, for example, "Philadelphia" and "California", Chardonnay from the New World is suitable. It can no longer be called neutral after aging in oak, it unfolds in its own way: from notes of melon and apples to tropical variations.

This unusual drink is recommended for baked rolls. Take a course on sparkling wines - thanks to their pleasant sourness and citrus-floral tones, they will add freshness and a tropical aftertaste to the composition.

Spicy sushi deserve special attention. To extinguish the “fire in the mouth”, we choose a wine with related aromatic components - for example, a semi-sweet from the Gewürztraminer variety. In it you can catch not only floral notes, but also shades of spices. Wine made from aromatic varieties with a low alcohol content will be an exceptionally refined option.

Russian

Wine in Russia is gradually gaining popularity, so you can safely combine with it dishes from traditional Russian products. For example, buckwheat. It has a complex and characteristic taste, which is why Italian red wines have become a traditional addition to porridge. Sommeliers recommend paying attention to Supertuscany and Chianti. And if you want to surprise yourself or your guests, a great solution would be to combine amarone or rechoto with dishes with a buckwheat base.

Pearl barley dishes are complemented by white Pinot Gris wines. Wines of different styles from the same variety will be an ideal companion for "pearl" porridge. What is their difference? Fruity notes, floral aromas, acidity, oiliness and richness may vary depending on the country and place of origin: Italy, France, Germany, Austria, USA, New Zealand and Russia.

One of the most versatile cereals is oatmeal. It is combined with sweet, sour and salty additives: honey, berries and fruits, vegetables and meat. In almost all restaurants for breakfast and brunch, you can not only choose this traditional dish, but also treat yourself to a glass of cremant with it: a sparkling wine according to the classics from Burgundy or Alsace. A white, pink or red drink will give a refreshing, creamy and delicate taste, unlike its "brother" - champagne (see also: Relatives of champagne: cremant, franchacorta, cava and others).

In general, the love for sparkling drinks has already become a part of the Russian culinary tradition - it is this that accompanies the classic dishes of our cuisine, for example, pancakes, caviar, hot smoked sturgeon, fish soup and the favorite New Year's salad Olivier. In tsarist times, they drank semi-sweet versions - in our time, this style can be found in Lanson. Ideal for desserts.

When it comes to soups, it's very difficult to find the perfect pair. The warm temperature negates the classic pairings with dry wines, here the best friends are sherries. You can play with pea soup with Oloroso. For your favorite borscht with sour cream, you can pick up a semi-dry Smuggler, and experts recommend using cabbage soup together with Pinot Blanc.

Of course, it is impossible to draw up universal instructions for combining various dishes of Russian cuisine and wines, but you can use the main rule of the sommelier - try to choose wines from regions and countries with a similar or similar cuisine to local cuisine dishes - for example, Austria, Tyrol, Alsace, Germany.

In general, different cuisines require a different approach, but there are a number of general guidelines to help you choose the perfect wine for a particular dish:

Don't complicate your wine selection with simple meals. And vice versa. For an easy-to-prepare dinner, opt for simple, inexpensive wines. The same principle applies when choosing a drink for intricate dishes - complex and rich, but not necessarily expensive. Check out the most beautiful bottles from Veneto based on corvina or merlot. For example, a burger with a beef cutlet will pair with a Malbec from Cahors or Australian shiraz, and a Margarita pizza will pair with a light Pinot Grigio or Verdejo.
The taste and aroma of food and wine should be intertwined. The ingredients in the dish can change the taste in stark contrast - if you decide to make a seafood dinner with lemon dressing, fill the glass with citrus notes as well - acidic white wines such as albariño, riesling or gruner. Mushrooms demand similar aromas - full-bodied nebbiolo or pinot noir in age will reveal the aromas of dried fruit, truffle, earth and tobacco.

The sauce rules the taste. As with Italian pasta, the choice of wine depends on the sauce served. A turkey with a creamy sauce or pear will give a delicate taste to a white wine aged in oak, for example, a white châteauneuf du pape. Sunny wine with aromas of white flowers, ripe melon, tangerine, white peach and spices. However, if berry sauce is served with it, opt for a red châteauneuf (preferably not very young).
Such different meat. An incredible number of recipes and ways of serving have been invented for this most popular ingredient. So, wine with notes of juicy berries will open with tartar - give preference to red Italian Sangiovese. Grilled beef steak is a merlot from the Right Bank of Bordeaux or California, and with bresaola (beef jerky) - beaujolais cru, fleury or morgon.
The main principle: improvise and experiment. Each person's taste recipes are individual. Therefore, when choosing a wine, you should focus not only on the basic principles, but also on your own preferences.