No matter what we eat – a good supper always ends with a dessert, and the best supper with wines paired to this dessert. Fruit cake and chocolate mousse are better served with soft, red semi-sweet wine – Alazani Valley, Akhasheni, and Kindzmarauli. White dry and semi-dry wine – Pirosmani, Rkatsiteli, Tsinandali is best suited for baked desserts. Semi-sweet white wine…
When we talk about pairing dishes, we must remember that wine should match the plates and not absorb the dishes taste. The golden rule is that light wine goes best with spicy dishes. Remember that if the wine is rich in tannins, the salty dish will enhance its taste even more. Steamed cabbage, broccoli, and salads go well with aromatic…
If you have a light fish soup on the table, it will go well with dry white wine: Rkatsiteli, Tsinandali, or semi-dry white Pirosmani. Grilled salmon, smoked trout, mussels, shrimps, smoked salmon, caviar go well with red dry Saperavi, Mukuzani, semi-dry red Pirosmani. Wine is better chilled at 15-17 degrees with fish. At such temperatures, the wine will not fully…
Wine and dish should be paired in such way that neither’s dignity is violated. The wine and the meal should retain the flavor they had before the pairing. If you have grilled meat with smoked meat on the table, combine them with dry wines aged in white oak: Qvevri White Alaverdi Tradition, Alaverdi Tradition Red Dry Wine, Mukuzani, Kakheti Noble…
Proper mixing of wine and food is a world trend of the modern day. Well-selected wine gives the dish an exceptional taste. If the wine is light to drink, it will combine better with lighter dishes. If dishes made from red meat, it’s mostly paired with red and alcohol-rich wines. Desserts are accompanied by wines whose sweetness is not inferior to the generosity of the dessert itself. Salt suppresses the acidity of the wine. Therefore, it is better to use dry wines with salty dishes. Dry wine is not recommended to be used with sweet dishes. Enjoy sweet wines with sweet dishes. It is better not to drink wine at all with meals with vinegar. Rules exist everywhere, just as the exceptions to these rules, though one thing is clear: no wine in the world is equally suitable for all dishes.