TABLE OF CONTENTS:

• Questions and myths about wine with food
• The perfect wine for beef
• The right wine for game
• The right wine for poultry
• dry wine with seafood
• White wine with fish
• mineral wine with sushi
• The right wine for salad
• pleasant wine with vegetarian menus
• Great wines depending on the pasta preparation
• wonderful wine with cheese and cheese platters
• Wine for sweet desserts
• The right wine for cooking in general
• Final word

WHICH WINE GOES WITH WHICH FOOD?

Red wine always with meat and white wine always with fish. You can still often hear this wisdom said today by people of the older generation. But is that really the rule of thumb? Definitely no!

Wine means so much more now! Because with the right food, the taste of the wine unfolds on a completely different level. Of course, there are still the classics: red wine with roast or a light white wine with sea bream. And of course the reason for the meal is also important.

WINE TO BEEF

Here too, the type of preparation actually decides. White wines and red wines again play an important role when it comes to how.

ROAST BEEF AND MEDIUM STEAK…

...enjoys the additional taste of strong, tannin-rich red wine.

TO THE FILLET…

...the wine shouldn't be quite as strong. You should choose a fine red wine that doesn't drown out the delicate taste of the meat.

RED WINE FOR FRYING…

...may have more acidity. The meat becomes wonderfully tender when braised and the wine adds its indispensable aroma.

TO COOKED BEEF…

...we recommend a discreetly acidic and high-alcohol white wine.

WINE TOO WILD

Of course, the main thing that impresses here is an enjoyable and strong red wine. Brave wine fans are also welcome to try a rich white wine from the barrique with game dishes.

FOR DEER AND DEER…

...of course we recommend a red wine. With venison or goulash, it can be stronger and have more tannins in order to ideally develop the taste of the meat.

TO WILD BOAR…

...you should enjoy a fruity but powerful red wine. This underlines the gamey taste and the delicately fragrant roasted aromas.

HARE AND RABBITS…

...we rarely find it on our plates anymore, but if you choose this dish, we have the perfect wine accompaniment for you. If you want it to be red, you should choose a gentle red wine with few tannins. However, if you have the courage to try a white wine, you should pull a Chardonnay aged in wooden barrels from the wine shelf. This underlines the tender meat wonderfully.

WITH CRISPY FRIED WILD POULTRY…

...like pigeon or wild duck, acidic red wines and full-bodied white wines go very well.

WINE WITH POULTRY

Very cool, because poultry really is an uncomplicated wine partner. You can actually use any white wine or rosé wine that you like or that is on hand. Make sure that the spicier the dish, the spicier the wine should be. However, if you have duck, goose or wild birds, we recommend a fruity red wine .

WINE WITH SEAFOOD

For any type of shellfish, we recommend a dry white wine. You can try something here, but particularly strong white and rosé wines go perfectly with these fine dishes.

WINE WITH FISH

When it comes to fish dishes, white wine is clearly the focus. Now you can categorize your white wine depending on how the fish dish is prepared.

FOR SAVORY SAUCES

...you should choose a stronger white wine.

TO WHITE FISH

...you'd better open a dry, tasty white wine

SMOKED FISH…

…tastes best with a white wine aged in wood.

WINE WITH SUSHI

Sushi with its intense flavors of fish, wasabi and also soy sauce has become an absolute trendy food. However, these intense aromas make it difficult to find the right wine. We therefore recommend a fruity wine with sushi that is not too sweet. Mineral wines go particularly well with salty soy sauce. A moderate alcohol content prevents the spiciness of the wasabi from being further increased. Our personal wine recommendation for sushi is either a great Riesling or a beautifully fruity Prosecco Rosé.

WINE WITH SALAD

With salads you should choose a dry white wine or a dry rosé wine. Another advantage here is that you can add the served wine to the dressing instead of vinegar.

WINE WITH VEGETARIAN MENUS

There are no limits for you here. But make sure that your vegetables do not have high levels of bitter substances or acids. You can find these, for example, in artichokes, tomatoes or spinach. Because these bitter substances can mean that a great wine suddenly doesn't taste so good anymore. Basically, the more spicy spices you use, the stronger your wine should be.

WINE WITH PASTA

As diverse as the sauces for pasta can be, the right wine selection is just as varied. Again, if you have a fatty sauce such as carbonara or cheese sauce, you can serve it with a heavy white wine.

FOR GARLIC-HEAVY SAUCES

...like Aglio e Olio or Pesto, we recommend a dry and light white wine.

FOR MEATY SAUCES

... and red pesto you should choose a medium-weight red wine without acid.

WITH PASTA WITH SEAFOOD…

...it depends on your taste. It should definitely be a white wine or a rosé wine . A rosé with mussels is an absolute culinary delight.

WINE TO CHEESE

A delicious cheese platter after dessert or as a course in between has almost become good etiquette. The type of cheese determines which wine is best served. A strong red wine is usually served with cheese. But white wine from the barrique is also an ideal accompaniment to cheese.

THERE HARD CHEESE…

...is made of a lot of fat, you should choose an interesting and strong red wine.

TO PRESSED CHEESE…

...such as Appenzeller or Taleggio, a strong white wine with little acid goes best

SOFT CHEESE…

..is particularly changeable. It can be enjoyed with a light red wine that contains few tannins, with an acidic white wine or with a spumante. If the soft cheese has a high fat content, you can use stronger red and white wines. A sweet dessert wine is also an interesting and ideal companion for the soft cheese category

FOR SHEEP AND GOAT CHEESE…

...you should make sure that your white or rosé wine does not contain too much acid. A dessert wine also goes well with these types of cheese.

FOR ALL KINDS OF MOLD CHEESE…

...a dessert wine is a must. The salinity of the moldy cheese, combined with the sweetness of the wine, makes a palate explosion inevitable.

WINE WITH DESSERT

For the sweet ones among you, we also recommend a sweet wine. This should always be a little sweeter than the dessert itself.

ULTIMATELY YOUR TASTE DETERMINES THE RIGHT WINE

Despite the many guidelines, you shouldn't go crazy and trust your own taste. Your Weinschmeckeria team won't let you down and has already selected the most suitable wines for you in the individual categories. Nothing can go wrong now :)

WINE FOR COOKING

Many chefs spice up their dish, such as risotto, with a little wine. Please avoid the mistake of using cooking wine for this. It is always best to use a sip of the wine that you then serve with your meal. The quality of the wine gives your meal the finishing touch.

WINE WITH FATTY DISHES

For fatty dishes such as roasts, you should make sure that your wine is strong, as fat enhances the taste. Non-alcoholic wines generally enhance the taste of spicy or sweet dishes.

WINE WITH SPICY DISHES

When preparing spicy food, a fruity wine is best.

WINE WITH ACIDIC FOOD

Acidic wine with acidic food should be strictly avoided. All the acid could be unpleasant for your guests. A good choice here would be, for example, our Custoza from Le Tende or the Chardonnay from the Nett winery.

FINAL WORD

We wish you good luck and a fabulous palate explosion. Be inspired by our wine categories and enjoy it.

As always, if you have any questions, we are happy to help.