Pentru un meniu de succes trebuie s\u0103 \u0219tim care sortiment de vin se potrive\u0219te c\u0103rui fel de friptur\u0103, astfel \u00eenc\u00e2t asocierea lor s\u0103 fie o alegere inspirat\u0103. Calitatea c\u0103rnii de\u021bine un rol cov\u00e2r\u0219itor \u00een ob\u021binerea unui preparat de succes dar nu sunt deloc de neglijat nici modalitatea de g\u0103tire, gradul de g\u0103tire, ingredientele \u0219i garniturile folosite la preparare, cele din urm\u0103 cre\u00e2nd note distincte, \u00een func\u021bie de combina\u021bii.<\/p>\n
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For a successful menu we need to know which assortment of wine matches which kind of beef dish, so that their association will be an inspired choice. The quality of the beef plays an overwhelming role in obtaining a tasty dish, but the cooking method properly chosen, the cooking degree, the ingredients and the garnishes used in the preparation are not to be neglected, the latter creating distinct notes, depending on the combinations.<\/p>\n
Mainly, white meat matches a white or rose wine, and red meat goes with red wine. The associations must be complementary in taste. For example, bitter to bitter\/ acid combinations will be avoided and sweet to salty combinations will be opted, and acid wines will complement well foods which are rich in fat. Another basic rule is the matching of refined dishes<\/a> with refined wines, and the usual\/ traditional dishes<\/a> can be combined with homemade or young wines.<\/p>\n <\/p>\n What ranges of wine work well with Black Angus?<\/strong><\/p>\n For beef dishes you may pick out red wines, dry or medium-dry, light or medium \u2013 bodied, with slightly high \u2013 acidity level: Merlot, Feteasc\u0103 Neagr\u0103, Cabernet.<\/p>\n