Italiano
If you are a gourmand, you also know that a good meat dish should also be paired with an equally fine wine.
Anyhoo: how do you choose the wine?
Well… I don’t know.
At least, I never got around to understanding what the rules are.
Just take a look on the internet to see that the notions are so many, often conflicting even.
The fattier the meat, the higher the tannin content is needed.
To enjoy game: savory reds, with good acidity and spicy notes, and therefore an aged wine.
With chicken and turkey, a sparkling white wine.
And so on and so forth…
I must have read so many of those notions that I can’t wrap my head around it.
So much so that I’ve come to a conclusion: if I’m at a restaurant, I get advice from the waiter.
When he/she pours a drop into my glass to taste it, I just limit myself to imitate the gesture of an expert sommelier.
You know, “swirling” and stuff…
Be honest: you do it too, don’t ya?
Anyway…experiment with your wine pairings and eat some good meat.
Better if dry-aged using Inox Bim Climatic Cabinet.
And even better if the wine is also kept cool in the Inox Bim fridges!
Thanks to the guys at the Il Nido restaurant in San Mauro Pascoli (Italy) for sharing this splendid photo with us!
