Organic Wine from Germany, France, Spain and Austria

Red Wine or White Wine?

The German poet Goethe knew one thing important: “Life is too short to drink bad wine.” However, it is a little more complicated than that. You do not have to know everything about wine to enjoy it, but knowing which wine fits which meal is a good start.
Image of article:  Red Wine or White Wine?
Photographer: Bettina Schönemann · Copyright: Tell It's Green

Basic Question: Organic or Non-Organic Wine? 

If you are already shopping for organic food, expand to organic wine! Organic wine is at least just as tasty as the non-organic ones and they are even free of artificial chemicals such as pesticides or fertilizers. Organic wine is made from grapes that are grown according to the principles of sustainable and organic agriculture. The list of organic wines with outstanding reputations features red and white wine from Germany, Austria and Switzerland. Therefore, the 2011 Cabernet Carbon that was awarded gold at the International PiWi Wine Awards 2013 definitely belongs on a well-set holiday table. It‘s a fruity yet rich tasting red wine with wild berry flavor that matches poultry, lamb, cattle and roast venison. This is noble wine that you should enjoy during the Christmas season. You can get it at any good wine section for roughly 8 Euros. If you like Spanish Rioja, you will love Osoti Vendimia Seleccionada Rioja DOCa 2011. Its distinct bouquet of red currant and wild berries in combination with the flavor of dark chocolate, spices and roasted coffee is simply euphoric. This red wine fits perfectly to wild boar ragout or refined vegetables.

If you prefer white wine, try the French 2012er Tariquet Chardonnay. Its flowery flavor and its note of butter and vanilla will enchant you. Resistance is futile. In the aftertaste, you will find a hint of roasted bread. Costing only 6.50 Euros, this wine has to be on your Christmas dinner table. 

If you are already shopping for organic food, expand to organic wine!

White with White, Red with Red?

An old rule tells you to pair your wine with the color of your meat. Even though its often true, it most definitely is not always applicable. You should choose your wine to fit for the most dominant flavor on your plate. This can be meat, but also a special sauce or a clever side dish. One thing you can keep in mind is that acid needs acid. Anything with a high acid level works with a high acid wine. Pasta served with tomato sauce, for example, should be served with Chianti, since it brings out the citrus note of the meal. The holiday season is close and which means heavy meals are inevitable. With a heavy meal you should serve a heavy wine. Red wine is preferable, but you are free to choose between French Burgundy, Italian Chianti or German Dornfelder. 

Spice Needs Sugar, Sweet Needs Sweeter

Even if you are not a fan of sweet wines, you should always serve a wine that is sweeter than your dessert; otherwise, you might ruin the taste of the dessert. Spicy food also needs sweet wines to neutralize hot spices. Alcohol intensifies the heat of an already spicy meal, which may lead to an unpleasant taste. If you keep those short rules in mind, you will be able to enjoy your wine every time. 

09.12.2013 · 15:43 · Author: Sandra Redlich and Nadine Mittag · Category: Food and Drink
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