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| General Dishes |
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Examples |
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Wine Recommendation |
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| Light and mild |
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Mild salads, soft vegetables, steamed fish, boiled veal or beef, poultry |
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Dry to medium-dry, white Kabinett wine (such as Riesling, Müller-Thurgau, Weissburgunder, Grauburgunder ) |
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| Light and spicy |
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Tender ragouts, lamb, game |
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Dry to medium-dry, white Kabinett wine (such as Müller-Thurgau, Grauburgunder, Scheurebe); Rosè or light red wine (such as Spätburgunder, Schwarzriesling) |
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| Hearty but mild in taste |
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Seafood, salt-water fish, veal- pork- or lamb-roasts, rich mild cheese |
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Dry to medium-dry white wine and Spätlese (such as Weissburgunder, Grauburgunder); Dry, ripe Riesling Auslese; Smooth, mild rosè wine or a light red wine (such as Spätburgunder) |
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| Hearty and spicy |
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Rustic pot-pies, backed seafood, roasts, steak, game with a concentrated sauce, grilled meats |
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Dry to medium-dry white and red wine, Spätlese and Auslese (such as Weissburgunder, Grauburgunder, Gewürztraminer, Spätburgunder) |
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| Wine & Chocolate |
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| Food |
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Wine Recommendation |
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| Milk Chocolate |
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Sweet Auslese and Beerenauslese Riesling wines; Fruity, spicy red wines |
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| Semi-Sweet or Bitter Sweet Chocolate |
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Dry, full-bodied red wine |
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| Chocolate containing hazelnuts or almonds |
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Sweet white wine; Dense, full-bodied red wine |
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| Wine & Cheese |
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| There are 6 guidelines to follow to pick the best wine for cheese. |
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The creamier the cheese, the more acidic the wine can be. |
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Acidic cheese fits best to medium-dry to sweet wines. |
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Combine salty cheese with sweet wines - try also an acidic wine. |
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For cheese platters with a variety of cheeses, select a wine that would fit to the strongest tasting cheese. |
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Pair wines and cheese from the same region. |
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Tastes of the cheese and wine should not be the same. For example, sour cheese should be paired with sweet wine. |
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| Cheese |
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Wine Recommendation |
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Additional Comments |
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| Soft Cheese with Flowery Rind (such as Brie or Camembert) |
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Dry to medium-dry Riesling; Young, fresh Grauburgunder; Spätburgunder |
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| Soft Cheese with Washed Rind (such as Limberger, Munster) |
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Dry Riesling or Gewürztraminer |
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| Fresh, Unripened Cheese (such as Quark, Cottage Cheese, fresh Mozerella) |
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Light, lively Weissburgunder; Spätburgunder |
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Unripened cheese harmonizes best with a wine that is not too fruity or acidic. |
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| Blue Vein Cheese (such as Roquefort, Gorgonzola) |
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Auslese, Beerenauslese |
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The sweetness of the wine pairs well with the saltiness of the cheese. |
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| Goat's Milk Cheese |
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Dry to fruity Riesling or Weissburgunder |
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Goat's milk cheese pairs well with a dry, fruity white wine with a mild acidity. |
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| Semi-hard to hard, sliced Cheese (such as Edamer, Gouda, Butterkäse) |
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Medium-dry Riesling wine for young, mild cheese; Gewürztraminer for stronger cheese varieties; Light Spätburgunder |
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| Extra Hard Cheese (such as Emmentaler, Gruyère, Parmesan, Cheddar) |
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Riesling or Scheurebe Auslese |
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Older hard cheeses in which the salt conent has already crystallized pair well with sweet wines. |
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| Picking the perfect wine for a meal is something that many people feel unsure about. Below we provide some guidelines with the goal of creating a harmony between food and wine. |
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| Guideline #1 - Trust your own taste |
| Anyone who has had a glass of wine with a meal already knows his or her taste preference. If this is you, don't second guess your preference if it is right or wrong. If you like a particular wine and food combination, then enjoy it. If having guests over, don't rely completely on your own preference. |
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| Guideline #2 - Follow the season |
| What applies to foods, applies also to wines: they fit better to one season or another. Heavy red wines fits better to late autumn and winter times when its cold outside. A light, fruity wine fits better to summer. |
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| Guideline #3 - Sour + Sour = Sour x 2 |
| A sourness from both wine and food multiplies. This means that combining a sour, dry wine with a sour, acidic dish creates an overwhelming sourness. Also, a dry or medium dry wine does not go well with a sweet dessert. For dessert, its best to stick with a Beerenauslese or Eiswein. |
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| Guideline #4 - Spicy food with fruity wine |
| For spicy Asian foods, select an aromatic fruity wine, such as a Gewurztraminer or Riesling. |
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| Guideline #5 - Everything's possible with meat |
| The old rule - pair red meat and roasts with red wine / pair poultry and fish with white wine - works fine, but don't be limited to this. One must also take into consideration how the meat was prepared. For example, grilled chicken or fish go very well with a red wine. Boiled or stewed beef or pork goes very well with the acidity from a white wine. |
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| Guideline #6 - Don't cook with a cheap wine |
| When cooking with wine, be sure to select a wine of good quality and taste otherwise your food will taste of bad wine. |
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| Guideline #7 - Some advanced tips |
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To emphasize the sweetness or spiciness of a meal, select a wine with a higher alcohol content. |
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Pair dishes, with bitter undertones, with sweet wines to soften the bitterness. |
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Heavy, rich meals pair well with acidic, alcohol-rich wines. |
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Sparkling wines taste sweeter when paired with meals due to the carbonation. |
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