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 can certainly accompany each course with a wine, and with a larger number of guests, one bottle per menu course will not be enough. One can assume at dinner that half a liter (4 eighths) is drunk per person.
“Harmonie de mets et vins” refers to the mutual support of the taste of food and drinks without the mutual overlapping of flavors. Basically, you should have tasted the wines beforehand before deciding what they are served with. The host or sommelier knows his wines in the cellar and can certainly give good advice. This “art” can be worked out empirically or one can rely on traditional combinations. This includes the well-known rule "white wine goes well with light meat and red wine goes well with dark meat", with which one is generally correct, although there are exceptions here too. Strong, spicy red wines go especially well with game dishes (i.e. dark meat), especially for rabbits, deer, roe deer and wild boar. However, white wines, such as Pinot Blanc or Pinot Gris, go well with wild duck or wild poultry with somewhat lighter meat Riesling to the pheasant.
Pay particular attention to the relationship between sweetness, acidity and bitterness. An acidic wine works through sugar more aggressive in any form. Sweetness and sweetness, on the other hand, harmonize, they do not add up, but cancel each other out. It is interesting Tequila Effect, because salt and acid taste belongs together. Sugar and salt complement each other because residual sugar in wine and the salt in the dishes (especially in cheese) balance each other perfectly. On the other hand, bitter substances such as those found in various types of vegetables and tannin-stressed wines should be avoided because they add up, while bitterness and residual sugar in the wine go well together. High-fat foods are more digestible with wines that are rich in acid, tannins and alcohol. (Source: A. Kohnen, International Wine Institute ).
On Sauvignon Blanc or a Muscadet sur lie from the Loire Valley are classic companions for fresh oysters on ice. The Piedmontese DOCG white wine goes well with mussels and snails Gavi, Pinot Blanc or Chardonnay. Naturally cooked lobster harmonizes with white burgundy, lobster in the nage (French nage = floating, brew from frothy butter) or gratinated with chardonnays rich in extracts. With the well-known rule "white wines with fish and red with meat" you have to go into the dishes a little more precisely. For many dishes, the accompanying sauce plays a crucial role in the selection of wines.
When it comes to meat dishes, there are many that are better accompanied with white wine. Light poultry meat with sparkling wine or champagne is delicious, but this combination is no longer ideal for pheasant breasts in a bacon shirt. A light red wine with a few fits better tannins or also a stronger. fruity White wine with a high total extract how to choose veal. For meat dishes with roasted flavors (grilled or dark sauce), however, red wines are preferred. Vigorous liver go well with spicy White wines such as B. Chardonnay with barriques, and from selection Green Valtellina. Riesling. Gewurztraminer or sweet wines. And it goes well with pies and cheese wine jelly,
Mixing salad with wine is a very delicate topic. What the vinegar As far as this is concerned, great caution is required, it can be done with acid-stressed Crying come to an "acid explosion" in the mouth. Problems also arise with artichokes (a strong one Rotgipfler fits), with curry (only with economical use there are suitable wines).
Most fish, especially if they are steamed but also lightly fried, require white wine. Various fish dishes, especially those that are prepared in red wine sauce, but also preparations that use meat stocks work better with light young red wines. Smoked fish such as smoked salmon go well with rich, dry white wines such as Pinot Blanc. Pinot gris or Chardonnay, or on particularly festive occasions chablis (Chardonnay), whiter Hermitage (Cuvée from Marsanne, Roussanne), Sancerre (Sauvignon Blanc) or to top it off champagne or sparkling wine,
In Asia and Africa, insects have been on the menu for thousands of years and are a valued source of protein and vitamins. Unimaginable just a few years ago, they have now also arrived in Europe. In many European countries there are already places that offer something like this. There are around 2,000 edible insect species worldwide. The protein content of grasshoppers is around three times higher than that of chicken. Insects have been covered since 2018 EU Regulation for novel foods. For wine lovers, the question arises as to which drop to add locusts (Left picture), mealworms and crickets should be served. Fried insects have relatively little taste of their own. That's why they don't go with aromatic and don't go with acid-stressed White wines like Pinot Blanc or Chasselas, Red wines, on the other hand, cover too much, especially in Barrique developed.
As with many other dishes, the right wine always depends on the preparation and the type of mushroom. Delicate, fruity white wines or elegant, low-tannin red wines usually go well with mushroom dishes such as mushrooms. If porcini mushrooms are prepared pure, they go very well with grape varieties like Riesling, Pinot Blanc or Chardonnay. Acid-stressed white wines or tannin-stressed red wines destroy the fine mushroom taste and can cause an unpleasant, metallic Evoke taste. Mushrooms with intense aromas such as truffles tolerate strong, noble red wines, but also sweet wines.
A frequently asked question is whether you serve the (sweet) dessert or the cheese first with a "large" menu with several courses. You have to know that the frequently used statement "cheese closes the stomach" only refers to the fact that cheese is served after the main course and not perhaps as an appetizer - but it must not or should not be the last course. The correct order "first cheese, then that ( sweet ) Dessert “results logically for reasons of taste. Because after every dessert and a noble sweet wine served with it, every cheese only tastes better bitter and every dry wine - with cheese - only more angry,
The cheese theme is a real “playground” for exciting combinations with wine. You can hardly go wrong here, so to speak. Some general rules are: white cheese goes well with strong white wine such as a Riesling or Grüner Veltliner from a good vintage. Cheese with washed rind (red smeared cheese) harmonize with non-sweet Gewürztraminers or muscatel, Blue cheeses are best made by noble sweet wine supports, goat cheese goes very well with a dry white wine or a fresh red wine like young ones Beaujolais, as well as a strong red wine with hard cheese.
Particularly sweet white wines harmonize with sweet dessert, which also have fruity acidity and bitter tones as a contrast. A specialty is Weineis from varietal wines, for example Chardonnay ice cream. To chocolate fit sweet wines such as Rust 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 of "which wine with which dishes". The taste of the cigar influences the taste of the wine. The temperature also plays an important role; if the wine is too cold, the cigar usually appears very sour. As with wine, it also plays with cigars origin an important role. See under cigars,
With certain dishes, spices and fruits you have to choose the suitable wine with particular care. Some of them can even be described as true "wine enemies" because they don't match wine at all. In such cases, no matter how good a wine, it may not come into its own or even be disappointing. This includes above all dishes or ingredients with a high acidity, or which are very spicy, fat and oily. These include pineapple, artichokes, chicory, chilli, curry, egg dishes, ice cream, vinegar, fruit sorbets, herring, currants, mayonnaise, oil sardines, oranges, cranberries, salty dishes, acidic salads, chocolate, Spinach and citrus.
In contrast, there are a relatively large number of dishes, spices and fruits that harmonize particularly well with wine and which can therefore be described as "wine lovers". These are relatively easy and easy to combine with a suitable wine. These include, for example, oysters, bananas, pears, strawberries, all kinds of meat, blueberries, raspberries, lobsters, all kinds of cheese, mango, all kinds of seafood, pies, smoked salmon and peppers (Frank Bläuel quotes).
Under the keyword Weingenuss There is a comprehensive description of how to store and open the bottles decanting, choosing the right one wine glasses until pouring out. At term Foodpairing it is about dishes that harmonize particularly well (e.g. white chocolate and caviar). Regarding the alcoholic drinks "before eating" and "after eating" see under aperitif and digestif, On cooking wine must not be of inferior quality and certainly not be faulty. The collector organizes François for wealthy lovers of old, exquisite wine rarities Audouze special dinners. See also under the topic wine address. wine review. wine list. wine cellar and wine temperature, such as drinking culture,