Dream Partners

Matching food and wine is not that hard, if you make a few thoughts at the beginning. No science in itself is perfect to combine food and wine. But many wine not just fit to certain food. For example, an attack on the taste buds are asparagus and fruity red wine. But with the observance of some rules of thumb wine and food can wonderfully complement one another. Best, makes you think about aromas and taste of food and wine at the beginning and can coordinate well to both. Tip 1: light and easily joined like a light wine adapts best to a light meal and a lush wine with a sumptuous food. A light wine has no chance against a sumptuous meal. There, it could make even more sense to pick up the beer. Make sure tannins are the tannins from the grape in the red wine Tip 2: on the tannins. Wine tannin rich very well suited to roasted aromas of roasted meat. You should however make sure that not too much salt or acid is used as an ingredient, because the tannins can come across otherwise bitter. Tip 3: same acidity, but not always, the acidity of the wine should approximate the acidity of the Court. It can make but also a wonderful contrast to the food, such as, for example, a lemon for a fish dish. Tip 4: opposites pulling themselves on how please, a sweet dessert wine to a salty cheese? Yes, because salt and honey fits together wonderfully. Therefore, so many opposites make a nice couple. Tip 5: not only red wine goes with cheese try it it out, so some white wine fits really excellent cheese. But the cheese is stronger and richer, even the wine partners should be more full-bodied. And the older the wine, can be also the cheese more older. With increasing maturity gain both in intensity and a slight, young wine can oppose little to a ripe, rich, old cheese. Goat cheese goes with their slightly tart taste, for example, very well with a Chenin Blanc or a hard, nutty Gouda can very well from a buttery Chardonnay get the basement. And possibly a Sauvignon Blanc to a Brie tastes quite excellent. Tip 6: put proven there are some pairings that fit just wonderful together. The Sauvignon Blanc is as lively and fresh and fits so perfectly with seafood, white fish and crunchy salad. A delicate, dry Riesling is a perfect match for sharp Asian chicken and seafood fruit, while the harvest is perfectly suited to desserts and cheeses. A Chardonnay that is built into the barrel is the most versatile among the wines. You can drink it with seafood or dishes with creamy sauces. The red wines of Cabernet Sauvignon and Merlot are strong wines, which need a strong partner. Red meat and savoury dishes such as stews fit this very well. The Pinot Noir you combine best with venison, veal and Turkey. Especially a cranberry sauce take the gourmet Crown the whole Court. Tip 7: ignore the tips and try out your own tastes are known different. And so despite all good tips not generalize inpiduelle preferences. Therefore: You try, what combinations you like the one or other culinary surprises will sure. Petra Naubert wines from New Zealand by the specialists