Preparing for the holiday is always the search for the best, fashionable, original and advanced. Creative decor, non-bank congratulations, high-tech-gifts, rare stones in jewelry, delicacies and bold experiments to New Year's dinner. But in pursuit of originality, the main thing is not to miss the simplest things.
Neither Extravagant Jacquemus Nail Handbags, Neither bold crocks Christopher Kane nor leopard costumes Gucci (even if they advertise Iggy Pop!) Do not save your fashionable image, if you did not cope with the compilation of the basic wardrobe: white shirts, trousers classic Croes, cashmere sweaters And Max Mara coat. Similarly, collectible iconic sets, a paste with a truffle, creative Olivier on the author's prescription of the Michelin Chief will not create a festive meal without the foundation of the basics. First of all, it is necessary to make sure that at your disposal is only the freshest vegetables, high-quality cereals and a good homemade paste, meat and fish from proven sellers and ideal water - including mineral drinking.
Truth - in wine, health - in water
Chefs and hostesses with experience and taste know: the main bubbles on the festival are not in champagne, and the first impression of the festive treats is a sip of water, while everyone is fussy, and mentally say goodbye with dietary promises. And here you need to bet on the best - for example, Italian S.Pellegrino with soft bubbles and branded "pearliness": water is mineralized through contact with underground rocks, naturally enriched with mineral salts and microelements (including calcium and magnesium) and, due to the addition of dioxide Carbon mined from the natural mine acquires pleasant sparkling.
As is known, the quality of mineral water is influenced by many factors: the source, nature of the aquifer, the porosity of the rock, through which it flows, and it is this complex "terror", as in the case of wine, forms a special branded taste of water - and reflected on your Impressions from food, cocktails and even wines. After all, water on the table is not a consolation for non-drinking, but a full-fledged "player": its minerals, textures and acidity determine the perception of taste. Food and wine complement each other, and the water is intended for refreshing the sky and - as a competent "curator" - the harmonization of the process.
S.Pellegrino - natural mineral water from natural sources in Val Bremban, in the San Pellegrino-Terme area, at the foot of the Italian Alps.
Proven recipes
Experiments are good. But to accompany the rather experimental 2020th, we still recommend without risky maneuvers. And therefore we advise you to abandon unverified recipes from the Internet: beautiful pictures and emotional text - not a warranty of the result. The perfect option is ready-made dishes from your favorite restaurant: for example, from Buro Tsum, where you can hope not only to the highest quality, but also for interesting recipes - in the New Year with new tastes! Baked goats with potatoes and tomatoes or duck breast BBQ - tasty, satisfying and beautiful. But here the main thing is the details.What kind of wine to framing the dish and thereby correctly emphasize all his advantages?
First, choose wine with a professional!
"The unique feature of our restaurant is Lyon Grill. If you believe legend, his creators once made a grill in the trunk of the old Citroen in the backyard of her house. And so far, he maintains this special form of the "trunk", thanks to which the grill arises with the circulation of air of such force that the products are prepared very quickly, they get a special smoke and a crust ... One of the most classic gastronomic combinations is a gentle goat and elegant meat, high-class burgundy from prestigious economy. The Assembly is based on Cabernet Sauvignon, which gives wine bright flavors of Cassis and ripe berries. Exposure in a barrel gives flavors of spices, and age - depth and complexity. In taste there are excellent structure and good acidity. No wonder many critics talk about the fault of the Margo commune: "fist in a velvet glove". "
"Aromatic, juicy goat is served with a broth, and here you need a serious partner so as not to get lost. At the heart of Brunello - Sanjovese with smaller berries and a thick skin, which makes them more rich, full and gives the potential for exposure. High acidity will help to cope with the "oily" component of the dish with a bang, and for tomatoes that are not particularly friendly with most wines, the grade is best suited. "
"The smoke aroma of the grill allows you to combine this dish with red wines more powerful: juicy, gastronomic, young Valpolichella Ripasso is suitable as much as possible. As you know, the Ripasso style differs from the usual, basic Valpolic wine wines in that at a certain stage, the ezga from the wines of Amarone and the richdo known to its power and the structure is added to the finished red wine, which adds Ripasso, Tanninov, alcohol content.
It is extremely important that the tastes of water, wine and food do not dominate each other. S.Pellegrino, for example, combined with full-scale wines rich in tannins and acids and is perfect for recommendations above. "S.Pellegrino is a brilliant product, devoid of any distracting smell, with rather tangible small, pearl bubbles. Direct influence on taste receptors leads to a feeling of freshness, accompanied by moderate acidity, which stimulates salivation. The high content of minerals leaves a pleasant aftertaste. It is due to its unique properties today S.Pellegrino enjoys international fame. " These are the words of Giuseppe Vaccarini, the best sommelier of the world of 1978, he can definitely believe!