The ABC of food and wine pairing
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The ABC of food and wine pairing

Wine should enhance your meal, and every single dish in it. It contributes to forming a subtle and somewhat magical union, turning a shared moment with friends or family into an unforgettable memory. For this symbiosis of food and wine to be perfect, however, it is important to follow a few basic rules. Here are a few of them.

Rule no. 1: always follow good with better 

If you choose to serve different wines with each course, you must ensure that your guests do not hanker after the previous wine. We do not recommend serving a Sylvaner with your sauerkraut after a Riesling Grand Cru for the aperitif!!

Rule no. 2: avoid starting the meal with a sweet wine

It is very tempting to succumb to the charms of a Gewurztramineras a pre-prandial drink, for example. But it would not be a good idea, since your taste buds would immediately be saturated with sugar and alcohol. Of course, the traditional pairing of foie gras and medium-sweet or sweet wines is superb, but you can also make a complete break with a more mineral wine such as Riesling

Rule no. 3: treat your special wines and ingredients with the respect they deserve

When you cook morel mushrooms, lobster, truffles or game, you are taking a premium approach to your meal. You should choose your wine accordingly: you will need fine, well-structured wines for perfect harmony.

Rule no. 4: match your dishes with wines of the appropriate age

Young, fresh and crisp wines go well with uncooked foods such as summer salads. Conversely, older, more complex and sophisticated wines are better suited to autumn and winter dishes like mushrooms and game.

Rule no. 5: give contrasts a chance

It might seem a surprising choice to serve a sweet wine with Roquefort cheese, but it works supremely well. Why? Sweet and savoury flavours come together, with the creaminess of the wine and the fat of the cheese complementing each other perfectly. Likewise, white meat in a cream sauce can also be matched with a sweet wine.

Rule no. 6: don’t forget colour harmonies

White wine is traditionally offered with fish…. which is generally white in colour. Red wineis served with a cut of beef… which is red. It might seem obvious, but co-ordinating the colours of food and wine works rather well. As evidence of this, you would probably opt for a red with a tuna steak and a white with chicken in a sauce! And why not try a Crémant Brut Rosé with gravlax or salmon maki rolls...

Rule no. 7: showcase the terroir

There are favoured wines for all regional dishes. Cahors and duck confit, Riesling and sauerkraut, Bandol and aioli, and Gewurztraminer and Munster cheese are all tried and tested pairings. You will remain in familiar territory with these matches, with the security of knowing that your dish and your wine work well together.


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AOC Alsace
Riesling Grand Cru Schlossberg
Grands Crus
Riesling Vendanges Tardives
AOC Alsace