The other day, I saw a program about French breads and I was delighted with the preparation, with the passion that the baker spoke of his creation… As I am very restless, at the same time I took my computer and “let’s go” travel around the world without leaving the sofa, looking for the perfect bread recipe… I had already tasted some natural fermentation breads from a bakery in the city, and I never even imagined myself producing a…
But as I am a person who loves challenges, I went to make my “pasta madre” to try to make this natural fermented bread. And is not it worked?! I started selling in my store, like that, a little shy, and in a week my batches were already becoming insufficient… This made me realize that Brazilians are becoming more and more interested in differentiated products, they are getting more demanding, and they want to go out one little of the traditional fillet (I doubt we’ll stop eating butter fillet on the plate, but we’re starting to get to know new flavors! lol).
source: The french inspired room
Then, on a bad night’s sleep, here’s what crosses my mind: “if different foods order different dishes, breads, which are also quite different from each other, should they also order different wines, right?”. That’s how the post idea came about! Now, I’m going to summarize here what I found… Summarized because you don’t imagine the amount of articles, theses, books, etc. that I found relating these two wonders: bread and wine!
The “friendship” that goes between bread and wine is nothing new for anyone, and there is nothing modern about it. After all, this pair has been known for centuries, so much so that it is the symbol of Christianity, representing the body and blood of Christ. Although bread has wheat, water and salt as its basic ingredients, they can be so different that we lose track of the number of different breads we already eat, right?
Vatpan / Migle Seytke-cover photo: Joyus
The wine: fermented grapes! As simple as that … and as complex at the same time. Each cup is a new experience. But you can spoil these two treats if you serve your snack with the wrong wine. So let’s follow here one of the basic rules of wine harmonization: Light breads ask for light wines. Medium-bodied breads ask for medium-bodied wines. Heavy breads order full-bodied wines. Nothing much “Oooooo”, right? This rule applies not only to the dough itself, but mainly to the filling. Also stick to the harmonization of the filling with the bread. It is very important that the filling does not “cover” the flavor of the bread, they have to complement each other in a balanced way.
Here are some harmonizations that I found in a fantastic study on bread and wine on the internet, but unfortunately whoever posted it did not leave the author’s name. So if someone reading this article recognizes it as part of your job, please speak up here; D
Light Wines, fresh and fruity, low in alcohol, combine with light, low-fat food, without much seasoning, chewable and digestible, just like ciabatta breads, or french bread, stuffed with vegetables, white cheeses, chicken breast or turkey sauvignon blanc, dry sparkling wine or chardonnay).
Good body wines combine with medium weight food such as pita bread stuffed with fillet with catupiri sauce (merlot, malbec or syrah), or ciabatta stuffed with smoked salmon (German spätlese or gewürztraminer riesling).
Full-bodied wines combine with heavy, fatty foods with long digestion, repeated chewing, such as whole grain breads stuffed with strong meats, such as kid (nebbiolo barbaresco or Argentine Malbec), lamb (cabernet sauvignon Bordeaux, tempranillo rioja reserve Spanish, or a cabernet from the new world), or game meat (Australian or French shiraz, French pinot noir from cote d or or old world cabernet sauvignon).
Here are just a few tips, but the main intent of this article is that, when scheduling a next snack with friends, you will rethink, research and try to harmonize it with wine and bread but appropriate!