10 Ongebruikelijke maaltijd- en wijncombinaties die je moet proberen

#7 Indiaas eten en rosé.

Wanneer het aankomt op het vinden van de juiste wijn bij een gerecht kennen we de basics: een frisse witte wijn met vis of lichte hapjes, een zware rode wijn met donker vlees of pasta en bubbels met oesters of zoetigheden.

Maar er zijn ook talloze combinaties die je misschien niet zo snel zou samenstellen. Jennifer Raezer, oprichter van de populaire wijn-app Approach Guides, vertelt aan Bazaar welke maaltijd- en wijncombinaties je absoluut moet proberen.

Hier volgen d'r tien. Bon appétit.

Advertisement - Continue Reading Below

Gefrituurde kip & champagne

'The bubbles and crisp acidity of Champagne cut the fatty richness of the fried chicken, making for a delightful (and luxurious!) combination.'

Advertisement - Continue Reading Below

Pizza & Lambrusco

'Turn pizza night into a sophisticated meal when you pop the cork on a bottle of lambrusco, Italy's intensely-fruity and earthy sparkling red wine. The bright acidity and bubbles cut the fat of the melted cheese and, because lambrusco is typically served lightly chilled, it makes for a refreshing complement.'

Advertisement - Continue Reading Below

Prosciutto & Prosecco

'Many wines struggle to showcase the creamy, salty-sweet flavors of prosciutto. However, Prosecco—Italy's famous sparkler—strikes the perfect balance with its crisp fruit flavors and high acidity.'

Advertisement - Continue Reading Below

Gegrilde zwaardvis & Pinot Noir

'Red wine with fish? Yes! Throw conventional wisdom out the window and try a pinot noir—aim for attractively-priced, lighter-style pinots like those from the Rully, Monthélie, Ladoix-Serrigny, Mâcon or Chorey-les-Beaune AOCs in Burgundy—with grilled swordfish. The fish has enough weight to hold up to a light red and the grilling provides smoky flavors that integrate well the wine.'

Advertisement - Continue Reading Below

Spaanse iberico-ham & Sherry

'Impress your guests with this succulent pairing of two of Spain's famous delicacies: jamón ibérico de bellota, cured ham made from pigs raised on a diet of acorns, and a dry sherry, such as fino or manzanilla. The fortified wine's high acidity cuts through the ham's creamy melt-in-your-mouth fat, while complementing its  nutty, umami notes. You can thank me later!'

Advertisement - Continue Reading Below

Oesters & Muscadet

'Crisp, clean, minerally muscadet enhances the flavor of the oysters and brings out their beautiful salinity. Look for muscadets marked "sur lie" (meaning the wine was aged on the lees) for bigger, more nuanced flavors.'

Advertisement - Continue Reading Below

Indiaas eten & Rosé

'The complex spices and heat of many Indian dishes demand a certain class of wines. While riesling is the classic pairing, I also like full-bodied, dry rosés (deep pink in color)—such as those from Puglia, Italy (negroamaro grape) or the Navarra DO in Spain (garnacha grape)—which have just enough fruit and body to hold up to the big flavors, but never overwhelm.'

Advertisement - Continue Reading Below

Escabeche & Madeira

'Sercial—the lightest and driest of Madeira's intensely complex wines—is one of the few wines that pair exceptionally well with dishes containing vinegar, making escabeche (or even a salad with vinaigrette) a compelling match.'

Advertisement - Continue Reading Below

Ansjovis & Txakoli

'Straight out of Spain's Basque region, salty, fishy anchovies pair perfectly with txakoli, the Basque country's refreshing and often effervescent, bitingly-acidic local white. A delightful aperitif.'

Advertisement - Continue Reading Below

Burgers & Beaujolais

'Pair your next burger with a cru Beaujolais (the region's elite gamay-based wines)—the earthy red fruit flavors perfectly complement the beef and balance the other flavors in the toppings.'