Riesling & Food

Wine simply belongs to a lifestyle rich in pleasures, so it should accompany food in any case, and not only an festive occasions. Riesling allows many pleasurable combinations that can harmoniously connect to one another - if certain principles are followed.

It is not a matter of whether white wine goes with fish and red wine suits game. In order to achieve a flavoral harmony between wine and food, it comes down to the flavor-defining elements such as spices, sauces or ways of cooking and preparation methods. Is the fish grilled, poached or marinated? Was the meat cooked, grilled, fried or braised in the oven?

Which herbs and spices provide aromas in addition, and which sauce has an influence upon the dish and how intensely? Because of the multifarious combination possibilities it is important to know about the interactions of the ingredients of wines and food, in order to produce combinations with the best possible flavoral effects. This can be achieved via harmonious combinations, but also through contrasting ones.

These flavors react with and augment one another: sweet and sweet, salty and salty, salty and sour, sour and sour, sour and bitter, bitter and bitter. These flavors cover up or complement each other: sweet and salty, sweet and bitter, sweet and sour, salty and bitter.

Riesling is choosy

Acidity and acidity augment each other, and in response Riesling pulls a sour face, almost literally, and diminishes in flavor. Salt also does not go very well with Riesling's acidity. If however, the wine brings a little residual sweetness with it, then salt and fruit-sweetness can become ideal partners.

Roasting aromas arising from roasted meat or fish make it difficult above all for Young, fresh Rieslings with a distinctive acidity. Mature Rieslings, by all means with a touch of residual sweetness, suit such dishes much better.

The following ingredients can be added to a recipe only in very moderate quantities. They should be included only with the help of bridging ingredients and should not be dominant at all, nor should they constitute the central part of the dish, otherwise the Riesling will have no chance. Riesling does not approve of certain combinations, reacting dismissively, tasting bitter or even sour.

Globe artichokes present too-high a bitterness, and taste metallic in combination with Riesling.

Ice cream is quite simply too Gold in order to be enjoyed together with Riesling, and likewise neither the fats in the cream, nor the accompanying sweetness harmonize with Riesling.

Strawberries contain a lot of fruit acid, which clashes with the acidity of Riesling.

Coffee paralyzes the taste for a good twenty minutes. Therefore, drinking coffee and wine at the sane time should be avoided.

Soused herrings cause not only Rieslings to taste metallic and sour, but all wines.

Fruit, in its raw state, has a lot of fruit-sweetness and acidity, which do not agree with the Riesling's acidity. Riesling is however very compatible with stewed fruit and chutney's.

Radishes, like raw onions and horse radish, are very problematical for Riesling because of the combination of bitter compounds, acidity and essential oils.

Anchovies have too much salt to be able to harmonize with Riesling.

Chocolate destroys the original Riesling flavor through its high fat and sugar content.

Spinach possesses bitter compounds, which have an almost astringent effect in the mouth. They alter the fruit and acidity structure of Riesling.

Tomatoes
possess a lot of acidity. Particularly light, tender Rieslings have too little substance to compete.

Text: From the book "Riesling". By courtesy of HALLWAG-Verlag.
Text: © HALLWAG-VERLAG

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