January 17, 2003, Newsletter Issue #126: Pairing German Wine with Food
Tip of the Week
When pairing a German wine with a dish, focus on the food first. Most people decide what they will eat before deciding which wine to enjoy it with. In making wine selections, it is often as important to consider the method of preparation and sauces or seasonings used in a dish as to look at its primary ingredient. Generally it is best to match delicately flavored dishes with lighter bodied and delicately flavored wines. Likewise, it is advisable to match fuller flavored dishes with fuller bodied and flavored wines. Dishes, which are very intense in flavor, can be difficult to match. This goes especially for those with high levels of sweetness, saltiness, spiciness, tartness, or a strong fishy, oily, gamy or smoky character. The Deutsches Weininstitut GmBH can help you to make the right decisions.
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