Wine and Meals
Sour, protein foods
These dishes blur the characteristics of the wines, reducing their intensity. The varieties recommended to be served are the intensely flavoured, fresh, light ones.
Kinds of food: sour salads, oily fish, smoked fish, muscles, lobster, crab, prosciutto with melon, caviar and goat cheese.
Recommended red wines:Cuvée IX
Equably spicy foods
These kinds of delicatessens can be served with a large range of wines as the salt quantity shall develop complex flavours for each wine variety. Foods with moderate salt quantity may be associated with the majority of wine varieties.
Kinds of food: fied meat, sea fruit, olives, capers, Feta cheese, beef, stew, tomato stew and Cheddar, Gruyere and Fontina cheese.
Sweet foods, as for the first category, are served with sweet wines. Their deep acidity while tasting shall cut off the sweetness of the wine and shall bestir its taste.
Kinds of food: Chocaviar, truffles, cheese pie, ice-cream, fruit desserts, caramel, peanuts, pastry products, blue cheese.
Sweet / seasoned dishes
In adjunction with such dishes, the wine accentuates its texture, the flavored personality taking over. Thus, the wine catches an acidic aroma and, when cured in oak barrels, as LacertA, will catch on a bitter taste.
Kinds of food: pasta with tomato sauce, Chinese food, Mexican food, Thai food, grilled chicken in sweet sauce, sushi, Brie cheese, mozzarella, smoked cheeses.