Pairing German food & wines

[wondersofwine]

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).]