HomeIt used to be that people just ate their meals - no if anything they savor the time for that time spent away from the demands , hustle and bustle and troubles of today's world. It's a respite and a true enjoyable food experience rather than just a meal. Generally now a good glass of wine goes with the meal in the restaurant trades. Not everyone or anyone running a restaurant or fine dining establishment is a sommelier - a trained and knowledgeable wine professional, what general rules and tips can a restaurant or those working in the restaurant and food service trades use and go by in selecting the right, best and correct wine choice to match the meal?
In terms a number of simple easy and learn and apply techniques that can be applied to choosing the best wine for the meal here a number of such easy to learn and apply simple tips , procedures and guidelines to follow - if not adhere to .
First and foremost, look at the wine itself. Hold it against a white surface to analyze its very color. Color choice and the food as well as food presentation trades go hand in hand. It is it is no accident that fine restaurants have white linens. That is a good part of the traditional reason. Don't underestimate the importance and staying part of color and color choice in presentation when it comes to food and food presentation.
The sense of color is a most important sense when it comes to perceptions - especially when it comes to food, meals and the sense of taste in all its sectors.
Next hold the glass of wine by the stem never ever by the bowl never by the bowl of fine glass stemware, holding the bowl section will warm the wine itself which will more than affect the overall presentation of wine in the mouth of the taster. Twirl the wine around in the glass to release and savor the fine aroma. You can even challenge yourself to see if you can pick out some of the subtle hints of most familiar smells - apples, citrus fruits and sometimes even chocolate.
Lastly it is important to taste the wine not once, but twice. It is said that the first sip is meant for the palate and overall prepare the mouth for the full rich vibrant flavor of fine wine. Notice the texture. With time and experience you will learn that just like food, wines indeed have a certain texture. This will go along a good way in your experienced choices of matching foods to wine and indeed whole meals.
With the second taste of the wine, the true flavors of the wine liquid will be pronounced. The mouth can assess the weight and texture of wine even more clearly now. Ask yourself how the wine feels in your mouth. Is it light or refreshing? Or is the wine more full and robust? A lighter wine may well work better in the summertime when the wish may well be for fresh delicate tastes.
All in all remember that you do not have to be a wine connoisseur to enjoy as well as appreciate wine. Flavor pairing is a very personal thing and what may entice one palate may be different for another. This is more than true. Bon appetite.
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Frances T. Russel King Cole Catering Winnipeg Canada Banquet Catering Travel Restaurant Tourism Bid Link Directory