Food-piering is a culinary philosophy, which is based on the ability to select products and drinks so that they enhance and reveal the taste of each other. This is not just the rule "to meat - red wine, to the fish - white." This is a whole art based on chemistry of aromas, the balance of textures and the harmony of taste sensations.

The idea of food-piercing was born at the junction of gastronomy and science. Culinary and chemists began to study the composition of aromatic molecules in products to understand why some combinations seem especially tasty to us. So, for example, chocolate and blue cheese have similar aromatic compounds, although at first glance these are completely different products.

The basic principles of food piercing

1. General aromatic notes

Products in which part of aromatic molecules coincide are often perfectly combined. Example: strawberries and basil, chocolate and coffee, salmon and soy sauce.

2. The contrast of textures

The combination of crispy and delicate, dense and cream creates an interesting game in the mouth. For example, soft cheese BRA with crispy baguette or delicate mashed potatoes with fried bacon.

3. Balance of tastes

Sweet and sour, salty and bitter, acute and sweet - the opposites are attracted. A classic example is a melon with a pasto or a duck with an orange sauce.

4. Support for taste with drinks

The drink should not interrupt the dish, but emphasize its nuances. So, citrus cocktails emphasize the taste of seafood, and red dry wine reveals meat dishes.

Unusual, but harmonious couples

  • Strawberries and balsamic vinegar - Vinegar enhances the sweetness of the berry, giving taste depth.
  • Avocado and chocolate - Avocado cream texture creates the perfect basis for desserts with cocoa.
  • Rocher and honey cheese - The salinity of the cheese is balanced by the soft sweetness of honey.
  • Coffee and cardamom - Spice gives the drink oriental warmth and the complexity of taste.

Drinks and food: examples of successful combinations

  • White wine and seafood - The acidity of the wine emphasizes the freshness and ease of the dish.
  • Red wine and steak - Tannins soften the fat content of meat and make the taste more expressive.
  • Playful pull and fruit - The light sweetness and bubbles make an air dessert.
  • Craft beer and burgers - The hops bitterness of beer balances the fat content of meat and cheese.

How to develop taste and combination of combinations

To learn how to finish, it is important to try new combinations and analyze what emotions and sensations they cause. Professional sommelier and chefs advise:

  • News Gastronomic diary - Write out what pairs you liked.
  • Try contrasts, not just the usual combinations.
  • Use seasonal products - they are often combined with each other naturally.
  • Experiment with spices and sauces.

Completion

Food-piering is not a strict science, but a living work in which you can and should be experimented. Some combinations become classic for centuries, others surprise with their surprise and inspire new dishes.

It is important to remember: the perfect combination is the one that gives you pleasure. So, feel free to try, combine and discover all the new facets of taste, because food is not only the quenching of hunger, but also a way to enjoy life.

If you want, I can supplement this text with a large table Food-piercing of combinations With products and drinks for all occasions, so that the article is even more practical. Do you want me to prepare?