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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:

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