See under cooking wine and Wine with food,
There is extensive literature on the subject of “the right wine to go with food” with recommendations that differ in part diametrically. It is not uncommon for professionals to make very different recommendations. So doesn't it matter which wine is consumed with which dish? In principle, the very simple rule can apply: "It fits what tastes good". But there are actually a number of dishes that call for a certain type of wine. When enjoying several wines, there are some basic rules. At best, the following explanations should only be understood as a suggestion, because drinking wine and eating is primarily enjoyment through the sensory organs and not a purely “objective” and measurable scientific matter.
Basically, the sequence is the quality level of the wines, which means that you start with simple, light (mostly white) wines and increase to the "strongest wine". Long-lived wines should ideally have the necessary ones maturity or have peaked at best, but this applies in principle to every occasion and not just when eating. You can assume that this is the case in a good restaurant, of course you have to make the right choice yourself at home. As statements ( final wine ) can then noble sweet Wine - for example one Trockenbeerenauslese - be appropriate. The four almost always appropriate basic rules are:
When eating in the restaurant you can get expert advice and have the “right wine” suggested. An important criterion for deciding whether a certain restaurant also has the required qualification is wine list, Because only if there is a larger selection available, and not just four or five wines or maybe at worst only "red wine or white wine" at all, can one assume that wine or drinking culture is maintained. The following treatise on the subject of "the right wine" comes from Frank Bläuel, former president of the "Club der Sommellerie Österreich" 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:
Not only the selected dishes influence the harmonizing drinks, but also the season, the time of day, the reason for eating, the number of people and of course the willingness to spend money. 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 an extraordinary drinking pleasure with the beloved partner in a romantic restaurant on the beach with soft music with palm trees and sunset and which led them to take a box of the noble drop with them, tastes horrible, barren and empty at home.
In the season, imagine a sunny August day, a terrace or a picnic in the countryside; Here, the lightest possible white wine is certainly appropriate, with a delicate acidity and elegant fruitiness, The opposite scenario is an evening in Advent, where a rather massive red wine is served flavors how dried berries, eucalyptus and even light sweetness will fit. At the time of day, the rule almost automatically arises that lighter wines are preferred at lunchtime than in the evening. The term "breakfast wine" is often used for particularly light, low-alcohol wines, although you don't necessarily already enjoy a wine for breakfast. In the past, however, were in better circles as breakfast wine Soups popular.
The occasion is an important decision-making factor for the selection. If you have champagne Cuvée de Prestige as an everyday drink, how do you celebrate your birthday? The number of meals on a menu and the number of people at the table, if wine is not available by the glass, result in reasonable economic quantities of different wines. For two, you may want to cover the entire menu with one or two bottles of wine, with six to twelve people you...