{"id":1873,"date":"2022-01-09T17:39:25","date_gmt":"2022-01-09T15:39:25","guid":{"rendered":"https:\/\/landofwines.com\/?p=1873"},"modified":"2022-01-09T17:56:37","modified_gmt":"2022-01-09T15:56:37","slug":"selezione-vini","status":"publish","type":"post","link":"https:\/\/landofwines.com\/en\/selezione-vini\/","title":{"rendered":"Our Exclusive Selection of Wines"},"content":{"rendered":"

WINE SELECTION ON LANDOFWINES.COM<\/strong><\/p>\n\n\n\n

On Landofwines.com you can find the best Wine Selection . On our brand-new and exclusive online wine sales portal, we take you around Italy to discover white, red and ros\u00e9 wines, all sharing the quality guaranteed by our sommeliers.<\/p>\n\n\n\n

Every month and every week you can find the best wines selected by our Sommeliers and in addition sparkling wines and spirits such as whisky, brandy, grappa, rum, cognac, gin at the best prices and with exclusive offers.<\/p>\n\n\n\n

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DISCOVER WINES FOR PAIRING<\/strong><\/p>\n\n\n\n

Do you already know how to pair the right wine for each course?
You can find out on our website at this link: https:\/\/landofwines.com\/liste-di-attributi\/abbinamenti-gastronomici\/<\/a><\/p>\n\n\n\n

Let's discover together how to pair our Selected Wines with different flavours.<\/p>\n\n\n\n

A fundamental rule is to pair sweets and desserts with sweet wines, but do you know why? Because sweetness tends to cover all other flavours, so any dry wine would be overpowered or jarring when paired with a sweet or dessert.<\/p>\n\n\n\n

Soft sensations, those tending towards sweetness, fatness and unctuousness are compensated for and tend to be enhanced by freshness, acidity and effervescence.<\/p>\n\n\n\n

The second most important rule is that fish and leavened desserts are accompanied by white wines because soft or sweet palate sensations, fatness and unctuousness are enhanced by freshness, acidity and effervescence.<\/p>\n\n\n\n

The sapidity is compensated and enhanced by the wine's softness, such as that found in some very structured white wines or in some red wines made from specific grape varieties and aged for a long time;
The succulence needs to be compensated with a slightly astringent effect, which dries out the gums and palate, like that of some great reds made from grape varieties characterised by marked tannicity;
Finally, the structure of the food must be matched to the structure of the wine on equal levels. An intense and structured food with can go with a light and delicate wine, and vice versa.<\/p>\n\n\n\n

Also watch this video for the best pairings of wines, sparkling wines and spirits:<\/p>\n\n\n\n

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