Bread with cereals, bread with wine, dark bread and bread of diverse flavors. Bread is one of the most important and nutritious foods, and you can never miss at good meal, either to accompany your dish or to make sandwiches.
Although it is a grateful food that goes well with many drinks and easy to accompany with other foods, we must know how to properly combine. Black, rye and cereal breads can be mixed with cheeses, jams and also with pates. They are perfect breads to spread everything you want, especially at breakfast.
The whole wheat bread is also good to sprinkle and to accompany really strong plates and dishes. To make sandwiches with tomatoes and sausages, there are several types of breads, such as the traditional chapata that sausages with ham serrano, chorizo or loin. In the same way that the bread of peas is perfect for tortillas and sandwiches of fuet.
The meat can be combined with a red wine accompanied with candeal bread that presents low humidity, and the Castilian loaf. These breads can also be served with fish, although it is always better with loaves of bread (when bought at the bakery). And bread with paprika is especially for seafood.
Bread with wine presents many alternatives. For example the baguette, the best known and sold bread, usually has a delicate flavor, so white wine is preferred along with cheeses and something stronger to contrast flavors.
Focaccia bread can be combined with red wine and also with very fresh rosé wine. Being a traditionally Italian bread nothing beats combining it with an Italian wine, such as the pink Chianti.
The breads that has raisins, nuts and other fruits go well with the somewhat sweet wines and with the cava or champagne.
Ruffino Chianti Classico Riserva Ducale 2012
Ruffino Chianti 2014