The combinations of juices and food tasting together are a topic that is now very relevant among sommeliers of leading restaurants in different countries of the world. They make special juice cards for those who do not drink alcohol and for those who want to try new combinations.
More and more people around the world are leading a healthy lifestyle. Therefore, more and more sommeliers around the world are thinking about combining juices with food, especially since non-alcoholic wine, for the most part, is nothing exciting. The trendsetters were Europe (primarily Scandinavia) and the United States, where they experiment quite widely, mixing different juices and getting new tastes.
Wine is drunk for food, not only because it gives fun, but also for taste balance. It has a gorgeous range of different flavors and tastes. Juices, as a rule, do not have such a richness of tones, but they allow you to be more targeted in selecting them for food.
The wine has acidity, sweetness, astringency due to tannins, and some density due to alcohol. By projecting these characteristics on juices (after all, in the end, wine is made from grape juice), we get a similar picture. Juices also have sweetness due to natural sugar. They have acidity due to malic, citric and other acids (which are also present in wine). They have a body either light if the juice is clarified, or noticeable – in juices with a thick consistency. And some of them have astringency, but not tannin, but due to the texture of the product. For example, there is a noticeable earthiness in pear and carrot juice. And many juices also have bitterness.
That is why it is possible, as in the case of wine, to say that citrus juices are more suitable for one dish, vegetable juice for others, and apple juice for the third, which by its characteristics generally stands apart from the rest.
And juices and nectars are tasty because children drink them. And, of course, the fact that they are very vitamined, minerals and other useful substances.
The main characteristics of this clarified apple juice are sweetness, acidity, freshness. It is not as sweet as juice with pulp, but still, apples are primarily a sweetness against the background of additional acidity. The very first associations with this drink are light salads with seafood and citrus dressings, and some might also think of a combination of apple juice and not very oily fish. For example, pike perch and steamed, and fried, with a crispy golden crust, with a light, not too long creamy sauce. With chicken, for example, it would not be so good, although apple juice will come in handy for neutral chicken noodle soup. As for the side dishes, you can proceed from the color of the original product, and this principle also works: the apple is green – and green peas, broccoli, and spinach will go well with the juice. From vegetables, baby potatoes with its sweetness are still suitable – boiled, but not cooked, and then fried to a light crust. In terms of benefits, apple juice is good because it is rich in potassium, which is necessary for the heart. And malic and citric acids affect not only the aroma of the drink but also contribute to healthy digestion.
Citrus fruits, on the one hand, emphasize the sweet, and on the other, highlight the salty tastes. Therefore, for example, orange nectar will go well with desserts, with custard, especially if it also tastes something orange or even citrus. And at the same time, such a simple appetizer as salted roasted almonds will be just excellent with it. Orange nectar for breakfast is also wonderful with pancakes and scrambled eggs and sausages, for example. As with custard, an orange drink will play well with a dish that already has something orange. For example, shrimp carpaccio sprinkled with grated zest. It is also fascinating that orange works with carrots – it is juicy, sweet, slightly earthy, and all this citrus sweetness will only emphasize meaning fresh carrots, in the form of straws in a salad, and in the form of mashed potatoes, and baked. You can imagine a burger with a glass of orange drink; the citric acid does not hurt fatty patties. And it goes well with dumplings, especially if they are eaten with sour cream.
This nectar combines apple, orange, pear, grape, tangerine, and pineapple juices, as well as kiwi juice and banana puree. Such a rich flavor is suitable primarily for spicy Asian dishes. Chinese and Indian, Vietnamese and Thai, curry, fo-bo, tom-yum – the sweetness and aroma of nectar will smooth out the sharpness. Multifruit nectar is also great for dishes of Caucasian cuisine, especially those that have a garlic accent. Pilau, especially with raisins, and tajines with meat and dried fruits – such nectar is also very suitable for all this. Multivitamine nectar is rich not only in vitamin C but also in provitamin A, which improves stamina and is important for cell repair.
Peach gives this nectar texture, gives density and brightness. The combination of peach and apple works with desserts – and, like Multivitamine, with spicy Asian cuisine. And at the same time, it goes well with poultry, baked chicken or duck, a peach-apple drink will be complimentary to some pleasant fat content. And also, this nectar is suitable for such dishes that are far from each other, such as dumplings (in the form when they are eaten with vinegar) and pilau, where nuts are not an essential component of raisins.
About the author
Melisa Marzett is the author of articles written for https://writing-help.org/ and a traveler in addition to other duties. She is curious by nature, open-minded, adventurous, easy-going, interested in everything, and anything, fond of reading, sports and fashion. She likes live concerts, going to the museums, cinema and ride her bicycle around and hiking.