If you have taken oenology courses in Beaune, Lyon or Bordeaux, you have probably talked a little bit about the history of wine and its customs. The association of wine with food only appeared after the end of the 18th century. Before this date, the different pats were served at the same time and the wine was only tasted at the beginning and the end of the meal.
Nowadays, the meals are more structured and the dishes follow each other in a specific order. Like each dish, the different types of wine have their own character and personality.
Sweet wines :
They are most often made from late harvests. The wines of Languedoc-Roussillon are notably naturally sweet wines. In order to avoid breaking their sweetness and not destroy their roundness, avoid serving them with sweet dishes and make them accompany savoury dishes, meats, poultry and certain shellfish.
Full-bodied wines :
These are wines that have a high alcohol content and can therefore be served in total opposition to dishes that will have a delicate aroma. On the other hand, they will be perfect for sweet dishes. A subtle blend of sweetness and vigour that will make your taste buds think again. These are wines from the southern Côtes du Rhône or Californian red and white wines.
Tannic wines :
These wines dry out the mouth because they incorporate a lot of tannin. Tannins are the substances found in the skin or seeds of the grape. To remove this tannic aspect and give them back some freshness in the mouth, eat them with protein dishes, for example beef or certain cheeses.
Acidic wines :
You will find in this category wines from the Loire, Burgundy and Italian wines such as Chiatti. You need a sour wine to accompany a good meal. These wines go best with salty or slightly sweet dishes because acidity tends to reduce the sensation of sweetness. They can also rebalance too fatty dishes.
Two rules to follow:
It is sometimes very simple and very effective to choose a wine from the region where the dish you are going to serve comes from. Sometimes you don’t have to look far and stay in the same area. You can also follow the rule of colours:
- The whites will go well with fish (except in red sauce).
- Rosés and light reds will go well with starters and light dishes such as Anchoïade or charcuterie.
- The reds will be perfect with red meats and red sauces. It is difficult to make a list.
- The reds and whites will be the colours to serve with cheeses.
In many oenology courses in Beaune or elsewhere, you will have dishes served at the tasting. So don’t hesitate to ask your trainer for advice on how to accompany your future meals.