When Charles Dickens wrote “it was the best of times, it was the worst of times” … I’m sure he was talking about Christmas time!
Personally, I find that the right wine can make up for a lot. Or at least more bearable. … Or all the best even better! But let’s not get too philosophical.
So which wine goes with which food?
Let’s start with the classics. Even if I have no sympathy for eating foi gras: Sauternes goes well with it.
I also have to take a theoretical approach to oysters. Champagne, what else? What can I say … general knowledge.
Which wine to pair with salmon?
The lighter the fish (including spices), the lighter and fresher the wine can be. The heavier the fish, the heavier the wine. It is not the color of the wine that plays a role, but the aroma, the balance.
Smoked salmon calls for sparkling wine (but please always dab your lips before drinking, otherwise the glass and its contents will smell fishy). If the salmon is grilled, a rich Pinot Noir is the perfect accompaniment. Or, to stay traditional, the white variety, Pinot gris or Viognier from Valais).
Fresh, acidic (the acidity balances out the fat) and aromatic white wines go well with roast salmon. The main thing is that the wine is dry. For example, a dry Riesling, dry Vouvray or an Arneis from Piedmont.
Which wine to pair with roast meat and goose?
Roasts are usually made from dark meat, such as roast beef, roast wild boar, roast duck and the like. Chianti, Dornfelder or Pinot Noir are a perfect match.
Goose is best served with a strong, tannic wine: Pinot Noir. Brunello, Bordeaux. (Fat and tannin neutralize each other – the same applies to fat and acid).
Which wine to pair with Chateaubriande?
Bordeaux, red Cõtes-du-Rhõne, Argentinian Malbec, Barolo, Shiraz.
Which wine to pair with turkey?
With turkey, it’s less about the meat and more about the stuffing. If you don’t want to be overwhelmed by oppulence, you need a refreshing wine. You certainly can’t go wrong with a strong Gewürztraminer or a dominant rosé.
Which wine for fondue chinoise?
Heavier Barbera (but not too heavy and preferably without barrique), alternatively a light Chianti or a young Spaniard, Tempranillo or Rioja.
Which wine to pair with cheese fondue?
A full-bodied, rather dry, German Pinot Blanc or Pinot Gris is ideal. French Viognier or a white Burgundy also do very well. A Chardonnay from overseas with barrique ageing is also very appealing on the palate and gives the rustic dish an international flair.
Which wine to pair with tartare?
Special food does not need a special wine. Spanish and Italian red wine always goes well with this. If you want it a little lighter: Chardonnay with barrique ageing from California or Australia.
Which wine to pair with mushroom stroganoff
Sauvignon blanc softens the heartiness – but if you want it hearty: a red Frenchman from the Côte-Rôtie rounds off the whole thing very nicely.
Which wine to pair with saffron risotto?
Bardolino, Sangiovese di Romagna, Montepulciano di Abruzzo or Valpolicella … you’re more likely to crave a white wine: Soave, Frascati, Pino Grigio or Orvieto.
Which wine to pair with truffle tagliatelle
Should the wine submit to the dominant taste of the truffle? Or are we going to let the earth plant take the lead? If you – like me – are undecided, choose an old, fat, voluminous and complex Chablis. If you want red wine, the same applies: the wine must be fat. It must be at its peak to do justice to the aromatic complexity of a truffle.
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