Mike Tommasi > wrote in message >. ..
> On 4 Oct 2004 01:25:55 -0700, (Max Mustermann)
> wrote:
>
> >Hi all,
>
> Hi
>
> regional dishes never developed in an effort to match wine.
Precisely. The wines evolved to match the local fare.
> Traditional regioanl italian dishes developed out of hunger and the
> easiest solution to filling your stomach.
You obviously have a very narrow understanding of Italian regional
cooking. Not all Italinas were contadini.
> And wines from over 30 years
> ago do not resemble in any way the wines available today.
Some do, some don't.
> So most
> so-called traditional wine pairings are totally accidental. Sometimes
> they work, mainly because the matches have become culturally
> acceptable and the palates have evolved to like them, but most
> regional matches are not easy.
Not all dishes are regional. Some are found all over the south or the
north. The more localized the dish, the more likely a regional wine
would be best. But always, simple wines with complex dishes, complex
wines with simple dishes.
> >I'm trying to understand better how food and wine is paired together,
> >so I've got a few questions which I hope someone might answer:
> >
> >1. First, is it a pairing between a food category and a wine variety?
> >(eg. beef with Merlot, chocolate with Cabernet).
>
> Too simple, but it's a start. Think about the aromas of the food and
> those of the wine, either create contrast or play on creating harmony.
> Strengthen some flavours, or try to tone done those that are too
> present. Check the balance of the wine for its compatibility with the
> fattiness, sweetness, sourness or bitterness of the food.
>
> >
> >2. Or does it go into further detail based on the type of food? (eg.
> >with cheese, Cabernet or Beaujolais is always good, but with feta
> >cheese, Beaujolais is better, whilst with blue cheese, Cabernet is
> >better).
>
> Cheese is about as broad a category as wine. Be aware that 99% of red
> wine and cheese matches would be improved by using white wine instead.
> Most cheese do not go well with red wine.
>
> >
> >3. Is it enough to just specify the wine variety or do you also need
> >to go into further detail specifying which wines go with a particular
> >food type?
>
> You can work with varietal for a while, but you will quickly get
> bored, and then you will discover terroir.
>
> >
> >4. When preparing a meal with various ingredients, these different
> >ingredients pair with different wines. Do you pair the meal with one
> >of these wines or could it be a completely different wine altogether?
> >
>
> Usually with the predominant ingredient.
>
> >5. When preparing a complete menu (appetizer, main course, dessert),
> >would you suggest to offer wines according to the course? (eg. with a
> >shrimp cocktail I'd offer champagne, then maybe a Merlot with beef,
> >and finally maybe a Port with chocolate)
>
> Start with lighter wines and work your way to bigger wines. If you
> have to go back to a lighter wine, serve a salad or something to
> cleanse palate. Put dry wines before sweet ones.
>
> Mike
>
> Mike Tommasi, Six Fours, France
> email link http://www.tommasi.org/mymail