Stuffed lemons
The recipe is based on oily, fatty sardines. This means that the wine should only be white and very fresh – say, Alsatian Sylvaner or Мюскаде from the valley Loire… These wines are characterized by a pronounced acidity, which will allow them to cope with the lemon-sour cream salad dressing. However, it should be borne in mind that if you decide to accompany your meal with wine, it is better not to overdo it with lemon juice anyway.
Cottage cheese salad with buckwheat
It should be served with white Pinot Grigio… This Italian varietal wine has a rich fruity aroma and a rounded, slightly oily taste. It will set off the combination of cottage cheese with tomatoes, carrots and cucumbers.
Fish hodgepodge
For fish hodgepodge with noble fish, sterlet or sturgeon wine should be chosen as refined as possible (does not mean that it is very expensive) – and, of course, white. It will come in handy here or white Burgundy – Merso, Macon, or white bordeaux Beans of Sauvignon Blanc… All these wines have a rich aromatic bouquet and a rich, but fresh and vigorous taste – just what you need for oily fish in a spicy broth.
Forrester liver
A combination of liver, mushrooms and tomatoes. This dish should be served with rose wine. It goes well with liver and mushrooms, and at the same time has enough freshness to cope with the sweet and sour taste of stewed tomatoes. The choice is great – pink Rioja, rosé wines Penedesa or Rebero del Duero (all – from Spain), french tavel from the southern Rhone Valley or rosé wines Provence… Many wonderful rosé wines are also made in Italy.
Marshmallow sandwiches
God himself ordered them to serve natural sweet wine – german ice wine, Alsatian Riesling from late harvest grapes (late harvest)… These wines have tones of dried fruit and honey in aroma and taste, so that the flavor match will be perfect.
Lunch in March