W ith our daily diet recipes, we look for the tasty and correct pairings, considering the weight, flavor, and texture of wine and dish. But some matchings seem like miracles of nature. Let’s meet these heavenly duets.

As in the case of any other wine and food pairing, we must seek a balance of textures, weights, and aromas between wine and our recipe. However, some combinations seem inseparable, their mutual love goes beyond earthly profess. There are no „buts”. Everything is in balance. We feel that we are facing perfection, in a culinary paradise, enjoying ambrosia and nectar.

Bubbles and caviar

An elegant sparkling wine and caviar is a truly divine pairing. The refreshing sensation of the bubbles of wine and a soft and salty trace of “little eggs” of sturgeon is just a sublime combination. Sturgeon caviar, the fish commonly found in Russia, is a real treat and synonymous with the royal cuisine.
The legend says that the tsars discovered this exclusive pairing, thus between campaigns and parties they drank truly imperial quantities of Champagne.
This sumptuous pairing has already become a classic. Caviar, in itself, does not sound very glamorous, if we define it as „a thick patina of fish oil with a salty taste and the slimy texture „. However, when it melts in the palate with fine sparkling wine, caviar becomes an airy pate covering our mouth, absolutely playing with all our senses.
The great point of this pairing is the refreshing feeling you get after each sip of sparkling wine. The wine cleans our palate. Both components of this pairing have a similar texture and weight, plus their flavors complement each other in a very natural way. The lightness of texture and flavors intensity underlined by both components helps us to create a seamless experience.

Chardonnay and lobster

Among all the seafood, lobster is a delicious rarity. Not an everyday dish, but when we can taste it, it gives us delicate aromas, fine and creamy texture, and fabulous aromas. Now, if we serve with an elegant and complex Chardonnay, really it occurs in our mouth a heavenly feast.
The lobster is usually served with butter. So, the optimum pairing makes with classic Chardonnay which is kept in French oak and possesses buttery and toasted notes. The lobster has more weight than other seafood and needs a wine that can handle it.
It certainly is a splendid example of a complementary pairing. Both elements share a creamy texture and good flavor intensity. But the acidity of the wine is essential for this matching to be so successful, contributing to enhancing the sweetness of the lobster and refresh our palate.

Pinot Noir and duck

A very basic rule indicates that red meat should be served with red wine and white wine with white meat. But it’s not always like that. Among poultry, the duck has the weight and structure of red meat. It is much richer in fat and protein than a chicken. Furthermore, considering dressings, spices, and cooking, we have no choice. We need red wine.
The Pinot Noir is a red grape, but always gives us a light and delicate body. With its juiciness and soft tannins, stars a divine pairing with the duck. A silky Pinot Noir, fresh and with refined red fruit aromas make the difference!
Duck meat is too powerful for white wine, while the Pinot Noir certain equivalence occurs in weight and structure. Moreover, its great acidity cuts the fatty sensation of the meat and enhances the flavors. Imagine this wine with a rich duck leg cooked with oranges and potatoes. Delicious.

Filet mignon and Cabernet Sauvignon

One of the essential pairings between wine and food is a good cut of red meat and a glass of red wine, where both complement and enhance its aromas and flavors. The Cabernet Sauvignon is a strong strain, high in tannins, and perfect for a complex wine with great aging potential. A very concentrated, elegant, and expressive wine Cab certainly increases the juiciness of the beef and the success of this pairing.
Naturally, there are many cuts of beef and cooking methods, but perhaps the most elegant is the fillet. It is lean, tender, and juicy if it is known to prepare skillfully. Now, if we add freshly ground pepper, a very happy encounter occurs, because the Cabernet Sauvignon is identified by the notes of this spice.
The pairing is consistent, tasty, and enhances the fruitiness of the wine. Prepare your steak as you like (although the great chefs sealed it with butter for a minute and then finish in the oven, leaving the meat pink and juicy). But what you cannot miss is salt and freshly ground pepper.

Foie gras and sweet wine

The foie gras is a duck or goose liver pate. The liver is cooked in its fat and oils with a mixture of butter and spices to create a rich and succulent dish. It occurs in various parts of the world, but the most famous comes from the French region of Gascony and Hungary. Legend says that the Egyptian Pharaohs already knew and enjoyed this delicacy about 2,000 years before our era.
Despite some controversy over how to raise animals for the swell of its liver, we cannot ignore that it is a real treat and a synonym for haute cuisine. The most basic form of consumption of foie gras is simply a put it on the toasted bread and enjoyed with a glass of wine.
 Although it may seem strange, the perfect pairing for this rich pate is a sweet wine. Why? The sweet taste cuts through a rich and abundant structure of foie gras, creating a perfect counterpoint and balance of flavors and textures.
A rich and abundant foie gras and a bright, golden sweet wine with aromas of apricots, flowers, and honey as Tokay or Sauternes, build a magical marriage, balancing the fat structure of the meat and the sweetness of the wine. The palate gives us a very subtle and extremely fine sensation. Simply heavenly.

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