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+--- Thread: Pairing German food & wines (/thread-19851.html)
- Smurfette - 07-16-2001
My husband & I have reservations (for our 10th anniversary/30th birthdays) later this month at a little German country inn and restaurant and we know very little about what to order--neither food nor wine. I want this to be a pleasant new experience rather than a disaster so I've done some research I found a wonderful website to get info on the wines [http://www.germanwine.de/english/index.htm],but I'm still not very confident with food pairing. I'd like to see what German food and wine combinations y'all might have tried and enjoyed. Thanks, everyone.
- wondersofwine - 07-16-2001
I like German Rieslings with veal dishes such as Rahmschnitzel (gravy made with heavy cream). With Zigeunerschnitzel (gypsy-style veal dish with bell pepper strips, etc.) you might consider a German red (spatburgunder). Sauerbraten with potato dumplings and red cabbage would probably go better with a red wine. All are yummy. Some restaurants prepare their schnitzel with pork rather than veal. I know some Germans drink Riesling with any schnitzel dish so feel free to experiment. There may be good soups on the menu too such as snail soup (schneckensuppe) or oxtail soup or a lighter broth. With a fruit tart (obsttorte or fruchttorte)try a Spatlese or Auslese Riesling. Have fun!
Also, if you see spatzle on the menu, that is
like an egg noodle--tasty alternative to potatoes. German pomme frites (french fries) tend to be less greasy than American fast food fries and can be quite good also.
[This message has been edited by wondersofwine (edited 07-16-2001).]
[This message has been edited by wondersofwine (edited 07-16-2001).]
- wondersofwine - 07-16-2001
I didn't get into fish selections. I peeked at a wine and food pairing list on winespectator.com and they suggest delicate broiled fish such as sole or flounder with riesling (from experience I know that is a nice combination). They also suggest reds with most veal dishes but as I said before, many Germans have Riesling with veal and it can make for a nice combination with a delicate veal dish. You may also want to order a breaded veal dish although I recommend the nonbreaded veal with mushroom gravy, cream gravy (Rahmschnitzel) or vegetable topping.
[This message has been edited by wondersofwine (edited 07-16-2001).]
- hotwine - 07-16-2001
Wonders is right on, Mrs. Smurf. For the Riesling, suggest you look for a Mosel (or Mosel-Sahr-Ruwer) Kabinett as a really food-friendly wine. Congrats!
- Innkeeper - 07-16-2001
Agree with all above. It is possible to have riesling with everything in Germany. When we lived there thirty five years ago, it was the only thing to drink besides other white wines and beer. Fondly remember grilling steaks on the balcony and washing it down with Rheinhessen Auslese.
Things have changed now. Although the national dish is still some form of sauteed veal that goes just splendidly with riesling or for that matter with the local brew, it is possible now if beef or venison are on the menu to get red wine. Spatburgunder (pinot noir) and lemberger are two that are widely available.
Our personal choice for riesling with Wiener schnitzel is Rheingau Kabinett. It doesn't get any better.
[This message has been edited by Innkeeper (edited 07-16-2001).]
- Smurfette - 07-17-2001
Bought a 99 Riesling QbA Mosel-Saar-Ruwer today to try. Thank you all for your advice. We aren't leaving until the 28, so if you think of any other recommendations, please let me know. [img]http://www.wines.com/ubb2/smile.gif[/img]
- Smurfette - 07-18-2001
The Riesling was nice with the stuffed chicken breasts we had for dinner. I thought it was quite good paired with the salty feta & spinach in the chicken, but my husband didn't like the acidity. Should I try another region for a less acidic wine or is it because it was a QbA and not a QbP? (Kabinett? Spatlese? Auslese?)Does a later harvest affect the acidity at all? [img]http://www.wines.com/ubb2/confused.gif[/img] Lots of questions I know, but I am *very* new to all this. Thanks
- Innkeeper - 07-18-2001
The acid is most pronounced in the drier versions. You can go to sweeter versions, or you can put more acid in your meal to neutralize the acid in the wine. A salad with vinaigrette dressing is a big help. Also any introduction of tomatoes. The reason why riesling is such a versatile food wine is because of its acidity.