Since ancient times, popular wisdom has given the grape f as one of the most important fruits in terms of nutrition. Today, we are aware of a product with a high energy value. Thanks to the presence of sugars varying from 30 ° to the HTO / or depending on variety and can therefore be recommended for children, convalescents and elderly. It contains vitamin B and C, minerals potassium, calcium and phosphorus, and is recommended for athletes because the sugars are easily assimilated. Moreover, thanks to its pleasant acidic flavor, active digestive function and increases appetite. As for the purely gastronomic aspect to note is that the combination of wine and the fruit is not always an easy problem to solve because the fleshy fruit usually do not require any specific drink even if, for example, are comfortable and the peaches with a soft and aromatic white wine or red wine pears with a sweet and fresh acidity.
However, when we talk about matching real come to the curious paradox that the very fruit of the vine, which we obtain our noble beverage, as well as citrus fruits, some varieties of apples and fresh figs, does not lend itself to combination with wine because of a component of acidity sometimes quite high. It 'still pretty remote in the case of a dish that includes grapes as the main ingredient, almost always used as a seal or a complement to other preparations taste sweet or salty, then we can restrict to consider the contribution that the variety of grape used and the dish overall balance will be targeted accordingly. In general we can say that, for the type of fruit, there can never be an intake of oily or fatness, but you might see an increase in succulence, understood as the presence of liquid in the oral cavity or, as mentioned above, an accentuation of acidity.
There will also be an increase in the duration of taste and smell, as to give impetus to the character and originality of the dishes we tend to use grapes from the grape rather than arpmatiche preferably neutral flavor. So in the match we will always consider the characteristics of the main ingredient and we will refer to this. In
starters almost always will choose young white wines with medium body, with inviting smells like a fruity Pinot Bianco Trentino or Vermentino di Gallura.
In the first dishes we can shift the slant of our preference for rose wines soft and velvety as a Montepulciano d'Abruzzo Cerasuolo version or a Ciliegiolo Gulf of Tigullio, Liguria. With the fish we will search for aromatic white wines and semi-aromatic, warm and structured like a Gewürztraminer Alto Adige or a Sauvignon Colli Orientali del Friuli. In the case of meat succulence and characterized by good lubricity will be particularly appreciated the slight tannic presence highlighted by a Rosso di Valtellina or an Aglianico del Taburno, Italy.
By then choose two sweet aromatic wines to play with excellence on the basis of color variant of the type of grapes chosen to decorate the dessert: Moscato d'Asti where the grape is a white grape, Brachetto d'Acqui with the black grape.
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