Gastronomy and oenology, a perfect combination
A sommelier is one who specializes in transmitting the benefits of certain wines, they advise us when choosing a wine to properly accompany the dish we are going to have. They are aware of the exact temperatures that the wines must have to be able to taste them fully.
Wine and gastronomy go hand in hand, the combination between a wine and a dish is very important, this is called pairing. This is so important that nowadays sommeliers are in charge of the menu and the advice of the wines in any restaurant worth its salt.
And to think that the first sommeliers were not accepted by restaurants and were rarely consulted for the purchase of the winery, but times have changed. Thanks to the rise of oenology, the sommeliers' guild has seen its qualification increased, becoming very important. The truth is that sommelier is an art that has constantly evolved, to become today a very demanding and passionate profession. In this profession, special training is required in various aspects and to be very up-to-date with wine news.
Among sommeliers there is a famous annual contest called "The Golden Nose", in which they face off in a blind tasting, thus testing their best sense, smell.
Along with a great chef, there is always a good sommelier, a perfect combination of gastronomy and oenology.
More information | Platodeldia Directly to the Paladar | The Substitute Sommelier
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