🍷 Spice and variety of flavour call for intensity
Often, Asian cuisine is spicy and complex in its flavours. A wine to complement it should have a pronounced flavour intensity and a deep aromatic character, so that it can stand up to both the spiciness and the flavours of the meal. A recommendation: Claus Jacob Grauburgunder Urmeer Löss.
🍷 Light to light, dark to dry
It doesn’t always have to be cheese. Chocolate and wine, for example, is a pairing with wide-ranging possibilities. Light wines go well with lighter varieties of chocolate, while champagne and sparkling rosé harmonise with white chocolate. As a match for a full-bodied, structured dry red wine, I recommend dark chocolate.
🍷 The cork myth
Don’t be put off by the screw cap! The notion that a cork stands for quality has a long tradition – and is a misconception. It’s true that in France, for example, most wine bottles are corked. In newer wine countries like Australia and New Zealand, almost all wines come with a screw cap.
🍷 Non-alcoholic wines on trend
Light, affordable and easy to drink, sometimes even alcohol-free – that’s one of the latest trends in wine. Alcohol-free sparkling wines are especially popular – classics like champagne, prosecco or crémant. My advice is to go with the trend and include alternatives like these on your menu.
