A forma como percepcionamos um vinho \u00e9 influenciada pela sensibilidade e prefer\u00eancia individual, bem como que poder\u00e1 ser alterada pela comida, tornando muitas vezes a sua intera\u00e7\u00e3o algo subjectiva.<\/p>\n
However, there are taste interactions that are important to know, so that the harmonisation between wine and food can enhance the experience.<\/p>\n
Food with salt<\/strong><\/p>\n Salt in food increases the perception of body in wine, reducing astringency, bitterness and acidity, and should be harmonised with somewhat tannic and acidic wines.<\/p>\n Sweet Food<\/strong><\/p>\n The sweetness of a dish will decrease the perception of sweetness, fruit and body of a wine, increasing the perception of bitterness, astringency and acidity, also increasing the effect of heat produced by alcohol. Sweet dishes should be harmonised with wines with a similar level of sweetness, dry wines should be avoided, as they will seem more acidic.<\/p>\n Spicy Food<\/strong><\/p>\n Spiciness is perceived as a burning sensation or heat. Spiciness will decrease the perception of sweetness, fruit and body of a wine, increasing the perception of acidity, bitterness, astringency and also the burning effect produced by alcohol. When choosing spicy food, one should choose wines with low alcohol content and tannin level.<\/p>\n Bitter food<\/strong><\/p>\n The bitterness of the food will enhance the perception of bitterness of the wine. In order to improve their interaction, we should consider harmonising them with white wines, or red wines with low levels of tannins.<\/p>\n Acidic food<\/strong><\/p>\n Acidic food will decrease the perception of wine acidity, increasing that of body, sweetness and fruit. We should harmonize with high acidity wines, as the dish will enhance the wine's fruity character.<\/p>\n Food with Umami<\/strong><\/p>\n Umami is one of the five basic tastes, together with acid, sweet, bitter and salty. Of Japanese origin, it was discovered in the early 20th Century and is associated with the presence of the amino acid glutamate, being described as delicious.<\/p>\n There are foods that are difficult to harmonise with wine due to their high umami level. Examples are mushrooms, eggs, asparagus or soft cheeses, making wines harder, i.e., more astringent, bitter and acidic.<\/p>\n Although some foods have a high umami level, due to the addition of salt, the adverse effect on wine is diminished. Examples are seafood, tuna, smoked meats or hard cheese such as Parmesan.<\/p>\n It is advisable that foods rich in umami be harmonised with fruity and not very astringent wines, or possibly add salt or acidity to the dish.<\/p>\n \u00a9 Tourinto Premium Wines <\/em><\/strong>All rights reserved.<\/p>\n <\/p>","protected":false},"excerpt":{"rendered":" A forma como percepcionamos um vinho \u00e9 influenciada pela sensibilidade e prefer\u00eancia individual, bem como que poder\u00e1 ser alterada pela comida<\/p>","protected":false},"author":2,"featured_media":4222,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_joinchat":[],"footnotes":""},"categories":[198],"tags":[199,200],"class_list":["post-4216","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-harmonizacao","tag-harmonizacao","tag-vinho-e-comida"],"acf":[],"yoast_head":"\n