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". 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 only be taken as a suggestion, because drinking wine and eating is first and foremost pleasure through the sense organs and not a purely "objective" and measurable scientific matter.
Basically, the quality level of the wines is considered as 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. One 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:
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 required 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 theme of "the right wine" comes from Frank Bläuel, formerly 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:
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 on holiday with the beloved partner in a romantic eatery on the beach with quiet music with palm trees and sunset was 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 even sweetness will fit. At the time of day it almost automatically follows 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 non-alcoholic wines, although one does 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 couple you might want to cover the whole menu with one or two bottles of wine, with six to twelve people you can certainly accompany each course with a wine, and with a higher number of guests one bottle per menu will not be enough. You can assume at a dinner that per person half a liter (4 eighths) is drunk.
"Harmony de mets et vins" refers to the mutual support of the flavor of food and drink without the mutual overlapping of aromas. Basically, you should have tasted the wines before, before deciding what they are served. The host or sommelier knows his wines in the cellar and can certainly give good advice. This "art" can be worked out empirically or you can rely on traditional combinations. This includes the well-known rule "white wine goes well with light and red wine goes well with dark meat", with which one is certainly correct in principle, although there are exceptions. For game dishes (ie dark meat) fit strong, spicy red wines, especially for hare, deer, roe deer and wild boar. To wildfowl with slightly lighter meat but also white wines, such as a white or Pinot Gris to wild duck or fit Riesling to the pheasant.
Particular attention should be paid to the relationship between sweetness, acidity and bitterness. An acidified wine works through sugar more aggressive in any form. Sweetness and sweetness harmonize, on the other hand, they do not add up, but cancel each other out. Interesting is the Tequila Effect, because salt and acid belong together in taste. Sugar and salt complement each other, because residual sugar in the wine and the salt in the dishes (especially in cheese) balance very well. On the other hand, are bitter substances, as they occur in various vegetables and tannin-stressed wines to avoid, because they add up, while bittern and residual sugar in the wine fit well together. High-fat foods are more digestible with wines that are high in acidity, tannins and alcohol. (Source: A. Kohnen, International Wine Institute ).
One Sauvignon Blanc or a Muscadet sur lie from the Loire Valley are classic companions for fresh oysters on ice. To mussels and snails in turn fit perfectly the Piedmontese DOCG white wine Gavi, Pinot Blanc or Chardonnay. Lobster naturally cooked harmonizes with white burgundy, lobster in the nage (French nage = floating, Sud frothy butter) or au gratin with extract rich Chardonnays. With the well-known rule "white wines to the fish and red to the meat" one must go a little more exactly on the food. In many dishes, the accompanying sauce plays the crucial role in the wine selection.
For meat dishes, there are a variety that are better accompanied with white wine. Light chicken meat with champagne or champagne is delicious, but with pheasant breasts in the bacon shirt, this combination is no longer ideal. Better fits a light red wine with a few tannins or even one stronger. fruity White wine with high total extract as he is to choose with veal. For meat dishes with roasted aromas (grilled or dark sauce), but red wines are to be preferred. To goose liver fit strong, spicy White wines such. B. Chardonnay with Barriqueausbau, and from selection Green Valtellina. Riesling. Gewurztraminer or sweet wines. And to pies and cheese also fits perfectly wine jelly,
A very delicate topic is the mixture of salad with wine. What the vinegar As far as the greatest caution is concerned, it can work with acid-stressed Crying to come to an "acid blast" in the mouth. Problems also arise with artichokes (a vigorous Rotgipfler fits), with curry (only if used sparingly, there are matching wines).
Most fish, especially when they are steamed but also lightly fried, require white wine. A wide variety of fish dishes, especially those prepared on red wine sauce, but also preparations using meat stocks, blend better with light young red wines. To smoked fish such as smoked salmon fit perfectly rich, dry white wines like Pinot Blanc. Pinot gris or Chardonnay, or on special festive occasions chablis (Chardonnay), whiter Hermitage (Cuvée from Marsanne, Roussanne), Sancerre (Sauvignon Blanc) or as a coronation also champagne or sparkling wine,
In Asia and Africa insects have been on the menu for millennia, where they are a valued source of protein and vitamins. Unimaginable just a few years ago, they have meanwhile also arrived in Europe. In many European countries, there are already restaurants that offer such a thing. There are around 2,000 edible insect species worldwide. The protein content of grasshoppers is about three times higher than that of chicken. Since 2018 insects fall under the EU Regulation for novel foods. For wine lovers, the question arises, which drops to locusts (Picture left), mealworms and barbecues should be served. Fried insects have relatively little taste. Therefore, aromatic and not fit acid-stressed White wines like Pinot Blanc or Chasselas, Red wines, on the other hand, are too heavy to cover, especially in Barrique developed.
As with many other foods, the right wine always depends on the preparation and also on the mushroom variety. For mushroom dishes such as mushrooms usually fit delicate, fruity white wines or elegant, tannin red wines. If porcini mushrooms are prepared in their purest form, they blend well with grape varieties such as Riesling, Pinot Blanc or Chardonnay. Acid-accented whites or tannin-flavored reds destroy the delicate mushroom taste and can cause an unpleasant, metallic To evoke taste. Mushrooms with intense aromas such as truffles can tolerate strong, noble red wines as well as sweet wines.
An often asked question is whether to serve the (sweet) dessert or cheese in a "large" multi-course menu. You have to know that the commonly used saying "cheese closes the stomach" only refers to the fact that you serve cheese after the main course and not even as an appetizer - but it must not be the last course. The right order "first cheese, then only the ( sweet ) Dessert "is logical for taste reasons. After every dessert and a noble sweet wine served, every cheese tastes more bitter and every dry wine - to cheese - only more angry,
The topic of cheese is a true "playground" for exciting combinations with wine. Here you can do almost nothing wrong, so to speak. Some common rules are: white cheese goes well with strong white wine such as a Riesling or Grüner Veltliner of a good vintage. Cheese with washed rind (red smear cheese) harmonize with not sweet spice truffles or muscatel, Blue cheeses are best of noble sweet wine supports, to goat cheese fits very well a dry white wine or a fresh red wine like young Beaujolais, as well as hard cheeses best a strong red wine.
To sweet dessert harmonize particularly noble sweet white wines, which have as a contrast at the same time also fruity acidity and bittertöne. A special specialty is Weineis from varietal wines, for example Chardonnay ice cream. To chocolate Fit sweet wines such as Ruster outbreak or Malvasia delle Lipari ).
The enjoyment of wine and cigar can be a perfect combination, for which there are some rules, as with the subject "which wine to which food". The taste of the cigar influences the wine taste. The temperature also plays an important role, too cold wine makes the cigar appear very sour. As with wine, cigars also play the part origin an important role. See under cigars,
For certain foods, spices and fruits, you have to choose the wine that suits you best. Some of them can even be described as true "wine enemies" because they do not even suit wine. In such cases, no matter how good a wine, it can not be fully effective or even disappointing. These include above all food or ingredients with high acidity or that are very spicy, fat and oily. These include pineapple, artichokes, chicory, chili, curry, egg dishes, ice cream, vinegar, fruit sorbets, herring, currants, mayonnaise, sardines, oranges, cranberries, salty foods, sour salads, chocolate, Spinach and citrus fruits.
In contrast, there are relatively many dishes, spices and fruits, which harmonize well with wine and which can therefore be described as "wine lovers". These can be relatively easily and easily combined with a suitable wine. These include, for example, oysters, bananas, pears, strawberries, meat of all kinds, blueberries, raspberries, lobster, cheese of all kinds, mango, seafood of all kinds, pies, smoked salmon and peppers (end Frank Bläuel).
Under the keyword Weingenuss There is a comprehensive description of the storage and opening of the bottles, the decanting, choosing the right one wine glasses until pouring. At the term Foodpairing It is about food that harmonises well with each other (eg white chocolate and caviar). For alcoholic beverages "before meals" and "after meals", see below aperitif and digestif, One cooking wine may by no means be of inferior quality and certainly not faulty. For wealthy lovers of old, exquisite wine rarities organized the collector François Audouze special dinners. See topic group also under wine address. wine review. wine list. wine cellar and wine temperature, such as drinking culture,