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Our Changing Menu German Wines: Versatile Wines with Today's Menus

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Our Changing Menu German Wines: Versatile Wines with Today's Menus Our Changing Menu What we eat and how our food is prepared have changed considerably in recent years. Demand for fresh, seasonal and specialty products and ingredients has never been higher. Health conscious diners are eating lighter foods and seeking out better prepared, more nutritious and more flavorful dishes. Through travel, media exposure and personal experience, we have become much more aware both of other cuisines and of the wealth of ingredients and exotic preparations now available to us in the global pantry. Many products which were considered new several years ago already have been integrated into what we eat today. Salsa, for example, outsells catsup in the USA, where it may be served with everything from tortilla chips to broiled salmon. As our daily menu becomes more varied and eclectic, the wine selection process becomes more challenging. Which types of wines go best with specific foods and preparations? What about sauces, herbs, spices and seasonings? This booklet provides you with answers to these questions and introduces you to some of the most accommodating mealtime wines produced anywhere, German wines. German Wines: Versatile Wines With Today's Menus Germany produces a wide range of white, rose and red wines. Because they are generally lighter, crisper, and more fragrant than most other wines, German wines are often perfectly suited to today's lighter, more flavorful fare. What makes German wines so versatile? Germany is a northern European wine country, whose cool climate and long growing season yields wines with refreshing crispness, elegant flavors, and moderate alcohol content {averaging 8% to 11 %, compared with 12% to 13% for wines from most other countries}. The moderate alcohol content of German wines means fewer total calories per glass and an appealing drinkableness, which makes them less tiring than fuller bodied wines. At the table, this natural lightness, combined with the wine's underlying crispness, allows German wines to pair easily with a broad range of foods. And the elegant fruitiness of German wines marries readily with robust-and refined-dishes of all types. The only question is, which wines go with which food? Pairing food with wine is a skill which can be developed very quickly by following some basic guidelines and by trusting your own taste. The guidelines below are not inflexible rules. They are suggestions to help speed you along on your taste journey. Food and Wine Pairing Guidelines 1. Focus on the food or dish first, since most people decide what they will eat before deciding on which wine to enjoy with it. 2. Look at the complete dish, not simply its primary ingredient. In making wine selections, it is often as important to consider the method of preparation and sauces or seasonings used in a dish as it is the primary food ingredient. .t~ ( Roast pork could be matched with many wines. But pork in a dried cherry and red wine sauce would require a wine that would stand up to the sweetness and fruitiness of the sauce, such as an aromatic or medium dry German wine (as a Traminer or Scheurebe G.b.A., Kabinett or Spatlese). 3. Size up each food or dish according to its overall taste impression, focusing specifically on its texture (heavy, smooth, light) and its flavor intensity (pungent/ spicy, medium, mild). Texture Texture is the feeling and weight of the dish in your mouth. Generally, heavier textured dishes (meat, game, oily fish, cheese) call for either full bodied wines, which complement the dishes' heavy texture, or very crisp, zesty wines, to cut through that heavy texture. Flavor Intensity Generally, it is best to match delicately flavored dishes with lighter bodied and delicately flavored wines and to match fuller flavored dishes with fuller bodied, fuller flavored wines. However, dishes and foods which are particularly intense in flavor are more difficult to match with wines than dishes with less intensity. This is especially true of dishes with high levels of sweetness, saltiness, spiciness, tartness or strong fishy, oily, gamy or smoky character. (Note: this includes many ethnic foods and dishes.) Here are some recommendations for intensely flavored dishes which are more demanding of the wines with which they are served. 24. FOODS/DISHES RECOMMENDED GERMAN WINES which are extremely. .. Sweet white and rose wines of at least equal sweetness German (e.g., most desserts) Auslese, BA, TBA, Eiswein (white and rose) Salty white and rose wines which are aromatic or very (e.g., bacon, ham, fruity wines, off dry wines caviar) German Q.b.A., Spatlese, lighter Auslese (including roses); medium dry Spatlese and Auslese from Rhein regions, or Nahe, Wurttemberg and Franken Crisp/Tart very fruity or aromatic wines, usually off dry, but with (e.g., vinegary salads, moderate acidity veal piccata) German Spatlese, and both medium-dry and dry Spatlese and Auslese, including roses Spicy/Hot light bodied, aromatic, crisp, fruity wines (e.g., chili pepper, pepper, curry, Tex-Mex, German Q.b.A., Spatlese (off dry and medium dry), lighter Thai) Auslese Oily/Fatty rich, full flavored wines, with marked acidity (e.g., pates, rich cheeses, avocado, foie gras) roses, German Spatlese, Auslese (sweet and medium dry), full Beerenauslese and Eiswein Fishy fuller bodied, fruity or aromatic wines, usually off dry but (e.g., anchovies also medium dry sardines) German Q.b.A., Spatlese (off dry and medium dry), lighter Auslese, especially Mosel-Saar-Ruwer and roses Smoky rich, fruity, crisp wines (e.g., fish, shellfish, ham, poultry, beef) German Spatlese and Auslese (off dry and medium dry), especially Rhein and Nahe; full reds (SpCitburgunder, Lemberger) Spicy/Herbal fruity, crisp wines, usually with sweetness (e.g., pesto, salsa, herb/tomato sauces) German SpCitlese and Auslese (off dry and medium dry), including roses (Weissherbst), full reds (Spatburgunder, Lemberger) 3 German wines are extraordinarily versatile with foods and dishes from around the world. Indeed, because of their lightness, crispness and fruitiness, German wines are among the best wines of all to pair with dishes which are very spicy and/or lightly sweet, including classics from spicy cuisines like Thai, Mexican, Chinese (Szechuan-HunanL Tex-Mex, Cajun and Indian. Here are a few quick rules for matching German wines with ethnic foods. If a dish contains some sweetness, serve an off dry German wine to match that sweetness. If a dish is spicy, serve lighter bodied (lower-alcohol) German wines, since alcohol amplifies the spiciness of a dish. If a dish is hot and spicy, serve a German wine with both low alcohol and slight sweetness to counterbalance the heat of the dish. Indonesia Beef satay, with spicy peanut sauce Mexican Chicken enchilada Chinese Szechuan beef stew Tex-Mex Three chili pizza Cajun Shrimp gumbo Indian Chicken curry THE WINES OF GERMANY The wines of Germany are produced in 13 regions from more than a dozen different grape varieties. Although the wines have much in common, they also exhibit regional characteristics. For example, white wines from the Mosel-Saar-Ruwer and Ahr regions tend to be light and fairly crisp; those from Pfalz, Baden and Wurttemberg are fuller and spicier. The German Labeling System Because Germany has such a cool climate, grape ripeness at harvest is a crucial quality factor. (Less ripe grapes yield lighter wines of modest character; fully ripe or overripe grapes produce fuller, more finely flavored wines.) As a result, the German government has established separate categories for German wines according to grape npeness. 4 These same categories are identified on the label, providing a useful indication of wine style in purchasing German wines and pairing them with food. Qualitatswein bestimmter Anbaugebeite (Q.b.A) - Literally, quality wines from specific regions. The largest category of German wines. Because these are chaptalized (legally regulated amounts of sugar are added to the grape must to add bodyL Q.b.As are often fuller than Kabinett wines from the same vineyards. Qualitatswein mit Pradikat (Q.m.P.) - Quality wines with special attributes. These are among Germany's greatest wines, listed here in ascending order of ripeness. Kabinett and Spatlese are the most commonly produced. Kabinett - Light, elegant wines made from fully ripened grapes. Spatlese - Wines made from grapes picked at least one week after normal ripeness. These are fuller, more flavorful wines. Auslese - Auslese means "selected picking;" these are wines made from selected ripe and overripe grape clusters. The wines are full and ripe to the taste, and often have residual sweetness. Beerenauslese (BA) - Wines produced from selectively harvested, overripe grapes. The consequent wines are concentrated in character and flavor; sweet ( _ but well balanced. '\ 51 ~ ... ""'i Eiswein - Wine produced from naturally frozen grapes. The grapes are harvested and pressed while frozen, resulting in extremely fresh, crisp, yet richly flavored sweet wines with remarkable briskness and racy acidity. Trockenbeerenauslese (TBA) - Wines produced from hand-selected, dried, over ripened grapes, which look virtually like raisins. TBAs are extremely rich and intense in flavor, sweet and honey-like to the taste. 5 Germany has 13 separate wine growing regions, each of which produces its own style of wine, often from the same varietals. Generally, the lightest and most elegant German wines are produced in the MoselSaar- Ruwer and Ahr regions. Slightly fuller wines are made in the Mittelrhein, Nahe, Rheingau, Rheinhessen, Saale-Unstrut,
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