Mai Mislang’s lame-ass reaction to the wine really “sucked” – pun intended.
Someone who is so used to drinking beer and liquor will have a different take on wines. After all unlike booze, wine is too tame and lacks the oomph of brandy or rum. The thing is, you don’t go to a diplomatic dinner to get wasted on booze. You attend diplomatic dinner to well – practice the fine art of diplomacy; caveat in this kind of hoity toity environment – PIGs will be spotted easily.
Wine, Food, and Social Graces
Fine wine is but a lubricant for polite conversation. In events that require finesse and polish, it helps to know your wine.
There are many types of wines – the groupings however are pretty much dependent on the type of grape used to make the wine. There are red wines (http://www.frenchscout.com/types-of-red-wines) made from red/dark grapes. Shiraz, Merlot, Cabernet Sauvignon, Malbec, Pinot Noir, Zinfandel, Sangiovese, barbera are red grape varieties.
And there’s white wine – from the light colored grapes (http://www.frenchscout.com/types-of-white-wines). Chardonnay, Sauvignon blanc, Semillon, Pinot grigio, Riesling, Gewurztraminer – are white grape varieties
The wine being served is often matched with the entree (http://www.frenchscout.com/matching-wine-with-food) to bring out the interplay of flavors
- * Shiraz – Food pairings: meat (steak, beef, wild game, stews, etc.)
- * Merlot – Easy to drink. The softness of Merlot has made it an “introducing” wine for new red-wine drinkers. Food pairings: any will do.
- * Cabernet Sauvignon – Food pairings: best with simply prepared red meat.
- * Malbec – Food pairings: all types of meat-based meals.
- * Pinot noir – Food pairings: excellent with grilled salmon, chicken, and lamb.
- * Zinfandel – Food pairings: very much depends on the freshness/heaviness of the wine; tomato-sauce pastas, pizza, and grilled and barbecued meats.
- *Chardonnay – Food pairings: a good choice for fish and chicken dishes.
- * Savignon blanc – Food pairings: a versatile food wine for seafood, poultry, and salads.
Food and wine lovers provide the following tips on pairing wine and food
The following food damages wine tasting: spice, garlic, vinegar (to be replaced by white wine), raw fruits. (BV: If Mai Mislang had a lot of spice, garlic, and vinegar in her food – as in Datu Puti sukang pinaombong or sukang pinakurat – guess how the wine would taste – right, it would SUCK)
You should also:
Avoid red meat with white wines or sweet wines.
Avoid fish, raw vegetables, and goat cheese, with red wines that dry the palate – but think of trying a cool Gamay or a fruity Pinot. (BV: If Mai Mislang had fish, raw veggies, sushi – with RED wine – the taste would SUCK)
Avoid desserts, Foie Gras, and very strong cheeses (Munster, blue cheese), with Loire Cabernet, pink wine, or crisp white (such as dry Loire, Champagne, or Vinho Verde).
Food-wine pairing explained
Wine rouses pleasure with various food. Almost any dish can be matched with many types of wines. People have different palates and inclinations: everyone will make their own combinations.
For example you can try cheese with a young white (any cheese with Chardonnay, light cheeses with Sauvignon Blanc).
Some rules can guide your matching experiments though:
- * A simple course leaves room for the wine to shine.
- * Old wines are delicate to serve and match. The dish should be discreet.
- * In theory, a slightly sweetened or bitter course accentuates the dryness (acidity, tannins) of a wine. You should thus avoid hard wines with sweet food. On the contrary, the more a dish is salty or acidic, the sweeter the wine will taste. This is an opportunity for you to try wines from fresher climates.
Why did the wine suck?
So, going back to why Mai Mislang said the wine sucked, here’s probably why:
She had Asian cuisine which most likely included lots of rice, fish, and seafood – and drank wine that was not appropriate for the food that she ate.
Assuming she had a choice between red and white – if she sipped the red after eating fish – the wine’s taste would suck because the flavors of the fish and rice react with the red wine to produce the taste that “sucked”.
It wasn’t the wine – it was the choice of wine and food that left a taste that sucked – on the tongue.
It wasn’t the wine – but it was due to lack of knowledge on how to mix and match food with wine. Fish and red wine don’t mix – capiche?
Little things means a lot – leaving little miss manners at home validates Aquino’s student government as a hillbilly bunch from Tarlac.
To quote Boo Chanco – “But I relate it here as a necessary reminder for the likes of Ms Mislang among the juveniles surrounding P-Noy to behave because for one thing, they aren’t as great as they think. They just happen to work at the Palace.” – and if I may add, that goes for Aquino too.
Better yet, take this advise from the good book – “Don’t put new wine into old bottles” – whatever that means.