Wine as a Meal Companion

Feb 23, 2021 Uncategorized

In principle, we are always on the side of the cook, since the task is to choose wine as a suitable accompaniment to a particular meal.

So this wine should be excellent:

  • mostly creating harmony between food and wine accompaniment by means of corresponding aromas, sugar content, and/or acidity;
  • put the aromas of the food in a new light, because the wine can open up new dimensions on the tongue. A bolder selection can also be used as a reinforcement function, for example when acid is combined with acid or when a fermented salt desert is countered with a good portion of residual sugar;
  • but maybe in a completely inexplicable way it goes wonderfully with the food. This experience occurs again and again and it can often be located geographically. In the Mediterranean region, the low-acid cuvées from southern France, which are often rich in alcohol, harmonize with the most interesting fish dishes or red wines from old Portuguese grape varieties with freshly grilled sea bream – smoke aromas and tannin.

Rely on quality, also with wine.
First and foremost, however, the selected wine should be valuable as a food companion, according to the appreciation for the kitchen, the cook, and his skills. Let the aroma of the plate live, do not whitewash it with the wine, the wine should accompany or support or sometimes provoke, but as a food companion, it is not the star. The applause belongs to the kitchen – ideally a successful ensemble.

However, some grape varieties are particularly suitable as a companion to certain dishes:

  • Silvaner: with vegetarian dishes, especially with asparagus, but also with many other vegetables such as Swiss chard, celery, etc. – also in combination with a veal schnitzel, capers, and anchovy fillet,
  • Riesling: from brave to old-fashioned, more bone dry than fine dry – with dishes with freshwater fish and classic side dishes,
  • Rosé wine: is really underrated. We recommend a well-structured rosé shaped by Grenache and Syrah with strong meat. Pinot Noir, on the other hand, also likes to complement a complex, lighter cuisine.

Enjoyment is in the foreground
We invite every connoisseur to enjoy, to make their own experiences, to save them for themselves – of course, both positive and negative experiences are saved. What can of course also help is testing our tasting packages or a visit to your trusted wine dealer? A conversation about spices, kitchen technology, and the overall project can lead to a good recommendation.