HOW TO HARMONIZE WINE AND FOOD

Wines

Accompaniments

Sweet white wine

Foie gras, Roquefort cheese, cheesecake, creme br ülée, crepe Suzette, pecan pies e fresh fruits

Dry White Whine

Oysters, shellfish, shrimp, grilled fish, salmon, goat cheese and fruits.

Dry White Wine (Chardonnay)

Roasted chicken, veal, pork loin, roasted turkey, rabbit and fish with smooth salsa.

Medium White Wine

Cakes and desserts.

Sparkling wine Brut

Caviar, oysters, smoked fish and foie gras.

Port (Ruby or Tawny)

Roquefort cheese.

Red Wine

Cheese and crustaceans.

Strong wines

Hunting (partridge, hen of Angola, wild boar), duck, roast pork, lamb, cassoulet, beef borguignon, coq au vin, escargot, “rabada”, strong and cured cheeses.

Fruit and smooth red wines

Pasta with tomato sauce gruyere cheese , brie and new camembert, grilled beef and cod.

Green

Cod and smoked fish.