German Wine & Food Pairing

The below food pairing chart is a guideline on successfully matching the overall nished dish with the proper wine. In using this chart, take into account all the ingredients that make up any given course and select a wine that agrees with as many of the possible ingredients. Option A Style Dry toasty and yeasty Sekt (Sparkling Wine) with great essence, oral notes and a wonderful composition. A Dry or Semi-Dry wine with a racy and elegant structure, balanced acidity, little residual sugar (RS) and soft fruit component. A Dry wine with softer acidity, little residual sugar and a medium body. A Dry, slightly aged, full bodied wine, with a hint of RS (residual sugar), and great balance between outstanding fruit and acidity. A Dry or Semi-Dry wonderfully balanced, wellstructured, velvety, indulgent German Pinot Noir. A Semi-Dry medium to full-bodied wine with a wonderful balance between fruit and acidity and a higher level of RS and more underlying fruit tones. A Sweet medium to full-bodied wine that is bold with fruit, pronounced acidity and loaded with depth and character and may be botrytised. A Noble Sweet, that is medium to full-bodied and layered in complex tropical fruits, honey, caramel, beautiful acidity and can be botrytised. Wine Type A Traditional Method Sparkling Kabinett / Sptlese or QbA

C D

A Pinot Grigio, Silvaner, Blanc de Noir Sptlese

E F

Sptburgunder (Pinot Noir) Sptlese

Sptlese or Auslese

Auslese / BA / TBA or Eiswein

CHEESES

Preparation Mild cheeses like young gouda, cheddar, mozzarella, ricotta, Colby, simple cheese dips Aromatic cheese like brie, bleu, fontina, aged gouda, swiss, raclette, feta, provolone Spicy cheese like, jack, cheddar, manchego, gruyere, asiago, appenzeller... Strong cheese like, Roquefort, sharp cheddar, gorgonzola, goat cheese, tete be moine...

Best Match A, B, C, D or E B, C / D or E B, C / F, G G or H / B

SALADS

Preparation Starter salads, simple with veggies and mild dressings... Starter salads, simple with fruits and mild dressings... Entre salads with (chicken, sh, shellsh, etc) Entre salads with (beef, lamb, etc)

Best Match A, B B, D, F B, D E Best Match B/C B/A F/B D/ E, F C, D, E

SOUPS

Preparation Clear and mild based soups with simple stock (chicken, veal, vegetable...) Cold, mild soups (gazpacho, tomato, cucumber) Creamy, light, rened with soft texture and balanced structure (cream of) Clear and spicy soups with texture and a touch of heat (blackbean, gulasch, Asian) Big, bold, rich, indulgent soups (lentil, stews, bouillabaisse, chowder)

FISH

Preparation BBQ, baked or pan broiled with light creamy sauces, vinaigrettes, or stand alone BBQ, baked or pan broiled basted in olive oil and spices (hot spices with F or G) Poached, steamed, broiled or smoked white sh with butter, lemon or vinaigrette Poached, steamed, broiled or smoked oily sh (salmon, tuna, trout) with olive oil & herbs Marinated and prepared sweet / sour, or spicy with tomato, dill, cheese, cream sauce, etc

Best Match B / A, C, D, E C, D, E / F, G B / C, D, E E, D D, E or F

Meat and Poultry Poultry Poultry Poultry Lamb Pork Beef Cured Meats Preparation Roasted, pan broiled, braised, BBQ, baked or cold with no sauce Roasted, pan broiled, braised, BBQ, baked or cold with butter or vinaigrette sauce Roasted, pan broiled, braised, BBQ, baked or cold with bold spices. Roasted, BBQ, braised, broiled with various sauces, spice, fruit, onion, etc Roasted, BBQ, braised, broiled with various sauces, spices, herbs, onion, etc Roasted, BBQ, braised, broiled with various sauces, spices, herbs, onion, etc Mild Sausage Strong smoked ham & sausage Game Rich Food Roasted, BBQ, braised, broiled with various sauces, spice, herbs, onion, etc Silky pate & foie gras Best Match B / C, D, E D, E / B D, E, F / G E,D E, D / F, G E B/F E - Pinot Noir E H / G, F

Pasta & Rice

Preparation Based with mild cheese, light meats, herbs, veggies... Based with intense, robust cheeses, heavy sauce, veal, eggplant, etc... Based with sweet / sour ingredients (ham / pineapple), fruits, or spice & heat, etc

Best Match B, C / D, E, A D, E / B, C F/G

Desserts

Preparation Chocolate based cakes, pastries & desserts Coffee drinks Cakes, pastries and desserts based with fruit (tarts, strudel, pie, cobbler) Rich indulgent desserts like cream brule, cheesecake, nut based, etc An aged Ice Wine or TBA can serve as a stand-alone dessert and is often best that way G

Best Match

H H

Examples of various classications of wines:

Sparkling Wines (Sekt): 1. Barth 'Ultra' Sekt - Blanc de Noir (Extra Brut) 750 ml - Rheingau The Ultra is Barths premium Sekt (sparkling wine), made exclusively from Pinot Noir grapes as a Blanc de Noir. It boasts a nose of strawberry-melon, cranberry and toasted pistachio. It showcases tight bubbles and the creamy rich texture of Pinot Noir. Considered one of the nest sparkling wine producers in Germany, the Barth estate specialty is traditional method sparkling wine (German Sekt). Norbert Barth, as a VDP winemaker, has crafted a traditional sparkling wine using his unique blend and all of the steps of the Mthode Champenoise. Cuisine: Crab, oysters, mussels, lobster, scallops, cheeses, starters and more 2. NV Ohlig Rose Sekt (Semi-dry) - 750ml Rheingau A delightful and afforable sparkling from one of Germanys better known Sekt producers. Bright acid with citrus notes ofstrawberry, melon, apple and pear. Perfect with food and served chilled all by itself. Other wines: 1. 2009 Hans Lang Riesling Kabinett (Trocken - Dry) 750ml - Rheingau An outstanding nose, warm and citric with pink grapefruit and Granny Smith apple aroma. Tart green apple, grapefruit and lemon zest are all over this wine, matched with wonderful acidity! A crisp and lively wine that represents a very classic Rheingau Riesling. Hans Lang has been crafting wine for over 30 years in the Rheingau. His passion and approach have created a spirited Kabinett that has a crisp and refreshing edge. Cuisine: Starters, chicken, fresh sh, shellsh, veggies, cheeses or as an apritif 2. 2008 Dr. Hinkel Grauburgunder Sptlese (Trocken - Dry) 750ml - Rheinhessen This Pinot Grigio embodies a great full body, with a nutty avor and crisp dry edge that makes it sensational on the palate and wonderful with a variety of cuisine. Cuisine: Starters, chicken, fresh sh, shellsh, veggies, casseroles, pastas. 3. 2005 Siegrist Sptburgunder 4 Star (Trocken - Dry) 750ml - Pfalz The Siegrist Pinot Noir Four Star "****" embodies the pinnacle of German Pinot Noir production. On the rst sip, you are bombarded with avors of fresh leather, tobacco leaves and hand-rolled cigars. As the wine opens up more fully, toasty cherry pie and cinnamon avors develop amongst great, lifting acidity. This could be confused for a Montrachet from Burgundy The red wines go through an extended maceration and are aged in small oak barrels in the estates historic barrique cellar from 1555. The Siegrist family brought in these oak barrels from Burgundy to give their red wines their distinctive, exotic avors. Cuisine: Hearty meat dishes, game, wild foul, grilled preparations

4. 2007 Thanisch Riesling Auslese - (Edels - Noble Sweet) 750ml - Mosel The pinnacle of a Mosel Auslese from the prized Brauneberger Juffer site. Honeydew, cantaloupe, pineapple, papaya, mango and much more! Ready today or cellar for 40+ years! The Thanisch & Son winery is situated on the steep banks of the Mosel in the idyllic village of Lieser across the river from Bernkastel. The family-owned vineyard has produced wine since 1648. Cuisine: Ethnic cuisine (Thai, Indian...) and spicy dishes, also strong blue or hard cheeses and simple desserts 5. 1992 Gutzler Pinot Noir Ros BA (Edels - Noble Sweet) 375ml - Rheinhessen For the esoteric wine collector who wants a captivating beauty.This is similar to a fortied sherry with notes of toffee, caramel, strawberry and a earthiness that imparts an almost savory component. Of course, this is a wonder of nature that has the qualities of a fortied wine at 13.5% alc. Cuisine: Indulgent cuisine like foie gras and pat, along with strong cheeses 6. 2006 Dr. Hinkel Trockenbeernauslese (Edels - Noble Sweet) 375ml - Rheinhessen The pinnacle of German dessert wines is the Trockenbeerenauslese (TBA) and this 2003 Dr. Hinkel TBA from the Huxelrebe grape captures all the spirit of a great TBA. Fully botrytised grapes, this TBA is strong and ripe with the ability to be drank today or aged for many, many years to come. Cuisine: Indulgent cuisine like foie gras and pat, along with strong cheeses, creamy desserts or stand alone xxxxxxx