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Truffles and wine

See under cooking wine and Wine to food,

About the topic "the right wine to eat" there is extensive literature with sometimes diametrically divergent recommendations. Even professionals often give quite different recommendations. So it does not matter which wine is drunk to which food? In principle, the very simple rule can apply: "It suits what tastes good". But there are actually a number of dishes that demand a specific type of wine. There are some basic rules when you enjoy several wines. At best, however, the following remarks should be taken as a suggestion, because drinking wine and eating is first and foremost a pleasure through the sense organs and not a purely "objective" and measurable scientific matter.

Wedin to dine - red wine glass and roast venison

Order of wines

Basically, the quality level of the wines is considered to be the order, that is, it starts with simple, light (mostly white) wines and increases to the "strongest wine". Long-lasting wines should ideally the necessary maturity or at best have reached their peak, but this is true in principle for any occasion and not only when eating. You can assume that this is the case in a good restaurant, at home, of course, you have to take the right choice yourself. As statements ( final wine ) can then one noble sweet Wine - for example one Trockenbeerenauslese - be suitable. The four almost always matching basic rules are:

wine list

When dining in the restaurant, you can expert advice and the "right wine" suggest. An important criterion for deciding whether a particular restaurant also has the necessary qualifications is the wine list, Because only if there is a larger selection, and not just four or five wines or perhaps at worst only "red wine or white wine", one can assume that in this local wine or drinking culture is maintained. The following essay on the subject of "the right wine" comes from Frank Bläuel, former president of the "Club of the Sommellerie Austria" and owner of the "Berghotel Tulbingerkogel" in Mauerbach near Wien (Austria), who has this qualification to the highest degree. After all, the restaurant's extensive wine list includes 1,300 labels, This writes:

Wine to dine - Tulbingerkogel - Vinothek and main entrance

Season, occasion and mood

Not only the selected foods affect the harmonizing drinks, but also the season, the time of day, the occasion of the meal, the number of people and of course the financial willingness to spend. Last but not least, the mood or state of mind should not be underestimated. Everyone already has the phenomenon of holiday wine experienced. What was on holiday with the beloved partner in a romantic eatery on the beach with soft music with palm trees and sunset an exceptional drinking pleasure and has seduced to take a box of noble drop, tastes at home now gruesome, barren and empty.

For the season imagine a sunny August day, a terrace or a picnic in the countryside; Here is certainly a light white wine appropriate, with delicate acidity and elegant fruitiness, The opposite scenario is an evening in Advent, where a rather powerful red wine with flavors such as dried berries, eucalyptus and also sweetness will fit. At the time of day is almost automatically the rule that at midday lighter wines are to be preferred than in the evening. The term "breakfast wine" is often used for particularly light low-alcohol wines, although you do not necessarily already enjoy a wine for breakfast. Earlier, however, were in better circles even than breakfast wine Soups popular.

The occasion is an important decision factor for the selection. If you want champagne Cuvée de Prestige as an everyday drink, what is your birthday then? The number of meals in a menu and the number of people at the table, if wine is not available by the glass, give reasonably economical quantities of different wines. As a...

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