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Finding
the right wine for a meal when having guests has always been a real
drag. There are some rules you can follow, yet you don’t have to
respect them literally. |
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General comments |
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The
following advices
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- The flavours of the food
should highlight these from the wine and vice versa, but never
dominate. The wine should be in harmony with the aromas of the
food.
- Heavy-bodied wines pair well
with fatty and spicy dishes.
- Spicy cheeses demand a well
matured, heavy-bodied wine. One would rather serve a wine low in
acid with cheese. Yet there is no rule imposing a red or a white
wine with cheese.
- One would prefer a sweet or
aromatic white wine with sweet desserts.
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Special recommendations for wine tastings.
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There
are many factors that can influence a wine tasting.
Seving
at the right temperature is very important, for example a white wine
appears less acidic when served at low temperature, a red wine
appears less alcoholic and has more tannin when served at higher
temperature.
The
tasting room has to be airy, devoid of any strange odours, well
illuminated and the surface on which the glass stands should be
white.
The
more effective tastings are made in the late morning when the taster
is already a little hungry.
You should not
taste wines in any order. One should always serve :
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- White
wines before red wines
- Light
wines before haevy-bodied wines
- Soft
wines before astringent wines
- Dry
wines before sweet wines
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Neutral
wines before aromatic wines
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You will find a few examples of food pairing below :
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The
following advice is only a guideline. You will determene quite
quickly that your tongue has its own idea of what goes well with
what depending on the preparation of the food and the garnish. Trust
your own judgement.
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Aperitif
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When having an aperitif with appetizers like
vol-au-vent, we recommend a light, fresh dry white or rosé wine.
Wine-tip: Chasselas, Pinot Gris, Rosé
Temperature: 10-12°C
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Hors d'Oeuvre, entrée
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A dry white, rosé wine or a light red wine is
ideal to acompany an entrée.
Wine-tip: Sylvaner, Pinot Gris
Temperature: 10-14°C
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Fish
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When having an aperitif with appetizers like
vol-au-vent, we recommend a light, fresh dry white or rosé wine.
Wine-tip: Chasselas, Pinot Gris, Rosé
Temperature: 10-12°C
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Poultry and white or light meat
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A light red wine or a rosé is ideal with
poultry.
Wine-tip: Gamay, Rosé
Temperature: 14-15°C
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Spicy roast, marinades, game
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The more
spicy and fat the meal is, the heavier and more tannic should the
wine be. One should favour a great vintage.
Wine-tip : Syrah, Mondeuse, Merlot, Cabernet Sauvignon
Temperatur : 15-16°C
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Cheese
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When a wine is served with cheese, they sould
not dominate the wine.
A swiss raclette or fondue requires a swiss Chasselas !
Wine-tip : Chasselas with a raclette is delicious, Pinot Noir with a
cheese plate is delightful, the Pinot Gris with Roquefort and a
Williams pear is divine !
Temperatur : 12-14°C
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Desserts
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One often
associates sweets with sweet wines yet a dry aromatic wine is
wonderful with desserts.
Wine-tip : Pinot Gris, Vendange Tardive
Temperatur : 10-11°C
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Special
events
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Reunion between wine lovers
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The
history of a wine usually gives rise to much interest, maybe even
more than to the wine itself. The more information you have about
the wine, the more exciting your evening will be. Do you know
personnally the wine producer and the wine-growing area of the wine
you are serving to your guests ? Have you discovered this wine
during a holiday ? All this information as well as the variety, the
vintage, the country or region of this wine,... will enhance your
evening that your guests will remember with pleasure. |
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Feast (banquet)
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A feast diserves a special wine. Your choice is important, it would be
a shame to waste a well prepared meal with a wine you have choosen at
random.
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Summer party
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The more
guest you have the more selections you will need. Therefore, try to
serve fresh wines. And keep special wines when you are an informal
gathering.
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