Salvo Spedale

How to Match Food and Wine Salvo Spedale

The beautiful journey towards the perfect matching of food and wine begins with the discovery of the perfumes and the typical flavours of the territories in which only in those territories they manage to express the maximum gustative pleasure. Simple or sophisticated specialities find in the wine their ideal company, capable of well enhancing their merits and, sometimes, capable of revealing a hidden quality or toning down the most ardent tones. The wine-food matching, subject of heated exchanges among important wine and food lovers, is one of the favourite subject among people from all classes; people talk about it everywhere: in fashionable saloons, in web forums, in TV broadcasts and in the pages of newspapers and magazines of every order and degree. Magical symbiosis between the flavours of wine and food, their matching cannot be handled with superficiality or reduced at a simple list of specialities and wines, proposed building only on experience or the improvisation of the moment, with the desire of amazing. At the contrary, it must be the result of repeated tastes and samples, crossed with every variant, until the application of a precise technique to evaluate the harmony. Simple and linear, this manual gives the instruments to approach the world of wine-food matching from the main door, interpreting the sensations and speaking about them with a synthetic but exhaustive and effective language. It will be the personal experience, the passion and the deepening that allows to become expert and competent tasters.