One of life’s great pleasures is to enjoy a fantastic meal accompanied by an excellent wine. Wine pairing is the union, by similarity or contrast of flavours, of food and wine, enhancing both and achieving a balance between them, which leads to a more complete enjoyment of the culinary experience. On this occasion, we will discuss how to combine Majorcan wines from Can Vidalet with traditional and modern Majorcan dishes, and how to obtain a perfectly balanced combination of flavours.
To achieve this, the essential requirement of good pairing must be met: wines must complement the food being served, and never cancel it out, just as food must never be sweeter than wine, to avoid it tasting excessively acidic, mouldy and unpleasant on the palate. To always make the right choice of wines to serve with the menu, we have to take into account the aroma, taste and texture of both the wines and the dishes. A previous analysis of both, separately and together, will allow us to achieve a perfectly balanced pairing. The most enjoyable way to learn this is by testing, by trying different combinations, until one is able to choose the wines that best match the food.
How to match wine with food: simple tips for successful pairings
It is always advisable to accept the suggestions of a sommelier when we have the opportunity. But this is not always possible, so what to do when we want to find a suitable wine for what we cook at home? Or when we want to bring the perfect wine for a dinner invitation away from home? The following basic guidelines on wine pairing will help make you the perfect host or guest:
– High-acid wines such as Sauvignon Blanc or Pinot Noir combine very well with acidic ingredients (tomato, lemon, …), just like we find it in our bodega’s Blanc de Blancs.
– Medium-bodied and middle-aged reds match perfectly with rich foods (cheese, lamb, …), such as the Terra Fusca from Can Vidalet.
– Wines with lower alcohol content are more compatible with heavy seasoned or spicy food, like the Blanc de Negres from our winery in Pollensa.
– A good trick is to relate the colour of the wine to the colour of the food: white wines to white fish meat, light-coloured wines to light dishes and full-bodied reds to red meat.
– Make sure that the wine is sweeter than the food it is accompanying, and you will have a successful wine pairing! Take this into account when choosing the wine; meaning that our Dolç de Cecili is the perfect option for desserts.
However, the main thing to keep in mind is that the pairing of food and wine is largely a matter of personal preference, so it is best to adapt to one’s own tastes to make the experience as satisfying as possible.
The best combination of Blanc de Blancs and Blanc de Negres with Majorcan cuisine!
In our previous article we went into the secret of the colour of our Blanc de Negres, and mentioned that together with our Blanc de Blancs, it is one of the top wines from Can Vidalet. Hereafter we will explain how to make a perfect pairing of these two wines with the best recipes of traditional Majorcan cuisine, always so fresh and rich in flavour.
Our young and fresh pale salmon-coloured wine, Blanc de Negres, is ideal to serve at any time of the day. Thanks to its great versatility and high aromatic intensity, it is a perfect match for tapas, all kinds of appetizers, fish, seafood, rice, pasta and even poultry. As for the pairing of Blanc de Negres with traditional Majorcan food, it combines wonderfully with: “arrós de peix”, “fideuà”, “frit de mè”, “sopes mallorquines” and “tumbet”, recipes, all of which are part of the local culture and are highly appreciated for their magnificent taste. It is the blend of Merlot, Callet, Ull de Llebre, Cabernet Sauvignon and Gorgollassa grapes that gives our Blanc de Negres its unique tasting notes, as well as the sensation of freshness it leaves in the mouth, which in turn makes it a perfect complement to many traditional Majorcan dishes.
On the other hand, our Blanc de Blancs, with its dry and elegant texture, fine integration of acidity and pleasant entry on the palate, combines well with a variety of fish, white meats, vegetables and pastries. It is the ideal wine to accompany Majorcan dishes that include fish, vegetables or dough, such as “frit de peix”, “peix a la Mallorquina”, “panades”, “espinada” and “trampó”, all of which are basic to Majorcan gastronomic culture. Made from the Chardonnay, Sauvignon Blanc, Moscatell, Malvasia and Prensal grape varieties, our Blanc de Blancs leaves a fresh taste in the mouth that combines very well with these traditional Majorcan dishes, so popular at local celebrations.
Can Vidalet has a variety of wine options to match with Majorcan gastronomy
At Bodegas Can Vidalet we attach great importance to the origin of the wine, and its connection with the soil where it is grown. As the pairing of our Blanc de Negres and Blanc de Blancs wines with Majorcan cuisine is a success, we are particularly pleased to be able to promote, thanks to our wines, the rich Mediterranean gastronomy, the many nutritional qualities of its diet, the variety of its dishes and the delicious flavours of its recipes. Enjoying a typical Majorcan meal paired with the young and aromatic wines of Can Vidalet will immediately transport you to the sunny coast of northern Majorca. You will feel the salty sea breeze on your face, and time will stop for you to treasure the moment of savouring our wines forever in your memory!