Marcelino, bread and wine: the perfect pairing

Bread and wine are old friends; they go very well together. Pairing the right loaf with the appropriate grape can result in a perfect match; a delicacy of the gods. Pairing these two components is not difficult; it's just a matter of experimenting and, like everything, it also depends on personal taste. Perhaps the tricky part is knowing where to start, so here are some pairing tips to get you started in the world of bread and wine.     Brioche Bread with Champagne The texture of brioche bread is extremely soft, but its crust is crunchy, which complements the bubbles in champagne, at least in texture. In terms of flavor, the sweetness and bitterness of the bread balance with the acidity of the wine; however, if you prefer bold flavors, it's ideal to pair the bread with some slices of salmon or perhaps a bit of arugula, as there will be an extra punch to the palate that the champagne can immediately cleanse after tasting.   Baguette with Pinot Grigio This bread is neither sour nor bitter; on the contrary, it has a delicate and earthy flavor that pairs very well with white wine. This pairing is about association, as both elements are soft and complementary in texture. You may include charcuterie or mild cheeses within the baguette to enhance the flavor; manchego and serrano ham are good alternatives.  Baguette Recipe   Ingredients: - 450 grams of white flour - 1 1/2 tablespoons of salt - 1 1/2 tablespoons of instant dry yeast - 325 milliliters of water - vegetable oil Find the steps for this recipe by clicking here.   Focaccia with Rosé Wine Without a doubt, focaccia is one of the softest breads, with the most flavor and also the highest fat content. This can feel heavy in the end, so using a well-chilled rosé wine with a very defined acidity cuts through that fat and results in a very balanced bite. Focaccia Recipe   Ingredients: - 6 tablespoons of water - 1 packet of baking yeast - 2 tablespoons of sugar - 2 cups of flour - 2 tablespoons of salt - 11 tablespoons of olive oil - 1/2 tablespoon of pepper - 1/4 cup of kalamata olives - 1/2 cup of grated parmesan cheese - 1 tablespoon of rosemary Find the steps for this recipe by clicking here.   Rye Bread with Pinot Noir For this bitter and strong-flavored bread that has a hard crust, a pinot noir can work well. This strong red wine with fruity aromas pairs very well, presenting chocolatey notes and dark fruits like prunes; moreover, it is a French wine, just like the original recipe for rye breads served in restaurants.   Sweet Bread with Fruits or Nuts with Riesling This combination is for those with a sweet tooth. A candied bread that contains fruit or some type of dried fruit is naturally sweet. A chilled riesling also carries very clear sugary notes that can turn this pairing into a dessert. Note, if you like sweet but get overwhelmed easily, it’s best to add a bit of cheese to the mix; a strong and bitter roquefort or camembert will reduce the sweetness to create a perfectly balanced trio. Banana Bread Recipe   Ingredients: - 10 tablespoons of butter - 2 large ripe bananas - 1/2 cup of sour cream - 1 1/2 teaspoons of vanilla - 2 eggs - 2 cups of flour - 3/4 cup of sugar - 1 teaspoon of baking soda - 3/4 teaspoon of baking powder - 1/2 teaspoon of salt - 1 cup of toasted walnuts Find the steps for this recipe here.   Tell us, which of these pairings did you like the most?