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Food Pairing
Which wines go with which dishes? We’ll help you decide.
Which wine with which food? We’ll help you decide.
Which wine is the best match for your food? The principle is easy: It depends on your taste! However, a little knowledge of the interactions between wine and food will enable you to avoid negative impressions and also to reinforce lots of positive culinary experiences.
Sweetness in foods
Sweetness or sugar in foods generally boosts the perception of acidity, bitterness or astringency in wine. In wines with higher alcohol contents, they can also emphasise the burning feeling in the mouth.
The pleasant sweetness and fruitiness of the wine can easily be missed.
Our tip: When serving sweeter foods, make sure that the wine you select exceeds the sweetness of the food. (Link to sweet wines in the online shop)
Umami in foods
Generally boosts the perception of acidity, bitterness and astringency. Umami-rich foods also increase the feeling of mouthburn with high-alcohol wines.
Even low-tannin reds may seem hard and slightly bitter when combined with foods rich in umami.The pleasant sweetness and fruity notes of the wine may easily be missed.
Our tip: Choose a fruity wine to pair with foods rich in umami. Wines should ideally not be matured in wood or feature a high level of tannin (link to Corte Giara, Zull and Pfaffl).
Saltiness in foods
Saltiness in food has a positive effect on the combination with wine. Harder notes such as bitterness, acidity or astringency seem much milder. The wine tastes soft, velvety and rich.
Our tip: Use a wine with a dominant tannin structure when serving salty foods.
Acidity in foods
A slight acidity to foods is always good with wine. Highly acidic wines will seem more balanced when compared with the acidity in the food, while the fruity aromas will come to the fore.
If your wine is not acidic enough, however, it may seem flat and boring in combination with high-acidity foods.
Our tip: pomidoro and vino. Italian cuisine in its entirety is based on this principle, with the delicate acidity of tomatoes being the perfect foil to acidic wines made from the Sangiovese grape. (Link to Tuscan wines in the online shop.)
Süicy foods
Spicy foods can easily make a wine taste slightly bitter. The fruity notes and sweetness are also much harder to make out. Perception of the alcohol can be unpleasant, leaving a burning feeling in the mouth.
Our tip: Spicy foods work best with fruity wines with a low alcohol content and a reasonable amount of residual sweetness. (Link to off-dry Rieslings in the online shop.)