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The food matching wine can not ignore the knowledge of their chemical and organoleptic characteristics, which can significantly affect the sensations perceived at the time of tasting the food.
is certainly not a coincidence that, in our Country, traditional dishes and local wines have always gone hand in hand, complementing each other in a homogeneous mixture of sensations and tastes.
There are regions, in fact, where the traditional cuisine, based mainly on high-fat meals such as those arising from the manufacture of pork, it always has been married for wines with high acidity and presence of froth and effervescence, able to "clean "the unctuous palate due to the neutralization of the fat fraction of the food made by the acid and carbon dioxide contained in the wine. Or
others, in what refers to the tradition has always been a strong-flavored dishes, sometimes wild, they found, from time immemorial, the right combination with full-bodied wines, tannins, spicy, suitable even for prolonged aging, the only ones able to fight strongly flavored foods and persistent due to its high alcohol content, tannins and all those substances that characterize the body and structure, and that can be combined harmoniously with food, renewing, for each bite, the same feelings with the first bite.
(from: Wine ... campaign is financed with the aid of the European Union and Italy)
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