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, while the fullest German wines tend to COMe from the regions of Pfalz, Hessische Bergstrasse, Sachsen, Wurttemberg and Baden.
WINE REGIONS MAJOR WINE TYPES
Ahr Red/Rose: Spatburgunder, Portugieser Style: light, fruity
Mittelrhein White: Riesling, Muller-Thurgau, Kerner Style: crisp, fresh, fragrant
Mosel-Saar-Ruwer White: Riesling Style: elegant, delicate, racy
Rheingau White: Riesling Red/Rose: Spatburgunder Style: refined, ripe character
Nahe White: Riesling, Muller-Thurgau, Silvaner Style: fruity, crisp, stylish
Rheinhessen White: Riesling, Muller-Thurgau, Silvaner Red/Rose: Portugieser Style: soft, fruity, mild
Pfalz White: Riesling, Scheurebe, Gewurztraminer, Muller-Thurgau, Kerner, Silvaner Red/Rose: Spatburgunder, Portugieser Style: full, aromatic, round
Franken White: Silvaner, Muller- Thurgau Style: dryish, full, spicy in flavor
Hessische White: Riesling, Muller-Thurgau Bergstrasse Style: fragrant, fruity, fullish
6 Wurttemberg Red/Rose: Trollinger, Lemberger, Spatburgunder, Portugieser White: Riesling, Muller-Thurgau, Kerner, Silvaner Style: hearty, full, relatively powerful
Baden White: Rulander (pinot Gris), Muller-Thurgau, Gewurztraminer, Riesling Red/Rose: Spatburgunder Style: full, aromatic, spicy
Saale-Unstrut White: Muller-Thurgau, Silvaner, Weissburgunder Style: fruity, soft, dryish
Sachsen White: Muller-Thurgau, Weissburgunder, Gewurztraminer Style: dry, crisp, distinctive
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•••••• r r 7 The Major Grape Varieties of Germany White
Muller-Thurgau A variety developed in Germany in 1882 by crossing Riesling with Gutedel. Today it is the most widely planted grape in Germany. Its wines are flowery in aroma and flavor, moderate in acidity, and somewhat early-maturing.
Riesling Germany's greatest white wine grape. Riesling makes fragrant, elegant wines with refreshing acidity. Because of their crispness, Riesling wines are extremely flexible with a wide variety of foods.
Silvaner intense flavors. Its acidity is moderate. As a result, Silvaner tends to pair well with savory foods, which are not too pronounced in flavor, for example: mildly flavored fish, chicken, veal, and pork dishes in light sauces. A grape whose wines tend to have more body than Riesling or Muller- Thurgau and less
Kerner A new variety, developed by crossing a red wine variety, Trollinger, with Riesling. Its wines are generally a bit fuller and spicier than Riesling, with similarly crisp acidity. It pairs well with fuller flavored dishes, including sausages, pork and ham.
Scheurebe An aromatic variety, developed in Germany by crossing Silvaner and Riesling. Its wines are very fruity and crisp, if slightly fuller bodied than Riesling. Scheurebe wines tend to go well with most dishes that Rieslings from similar regions and ripeness levels accompany. 8 Grauburgunder/ Pinot Gris and Rulander These wines are made from the same grape variety, Pinot Gris. However, drier styles of the varietal are often labeled as either Grauburgunder or Pinot Gris, especially in the regions of Pfalz and Baden. Sweeter styles of the varietal are normally labeled as Rulander. Regardless, German Grauburgunders and Rulanders tend to be full bodied and very flavorful, often with a distinctive spiciness. They are delicious with rich game, pork and beef dishes, as well as pates and terrines.
Sometimes labeled as Weisser Burgunder, this variety produces full bodied, crisp wines, often in a dry style (although it may be sweet as well, according to the aims of the producer). Drier versions are excellent with veal, pork, fowl and fish dishes; sweeter versions (Auslese) pair best with spicy, gamy, or lightly sweet preparations (spicy sausages, rack of lamb with mint sauce, duck in orange sauce).
Red Spatburgunder (Pinot Noir)
German Pinot Noirs tend to be crisper and a bit lighter than their French counterparts. As a result, they tend to pair well with dishes that are savory and moderately intense in character, particularly those with mild sauces (e.g., veal in marsala sauce, grilled salmon, prime rib of beef, game sausages). Portugieser
A lighter styled, round and relatively early maturing red wine. It is perfect for dishes calling for an easy to drink, fruity red (e.g., mild sausages, pork and veal dishes with light sauces, mild cheeses).
A fuller flavored wine, with fresh fruity flavors and an underlying crispness. Excellent with mildly flavored beef, game and lamb dishes.
A fruity, medium bodied red, with good acidity and moderate tannin. Pairs well with dishes calling for medium weight reds, including grilled chicken, roast bee( and pork and veal dishes.
9 For food and wine pairing purposes, German wines have been segmented into five general taste categories and foods into 15 flavor groupings. (For specific food groupings see page 15.) The first three wine categories consist of German wines with apparent sweetness; the remaining two consist of drier styles of German wines. However, because many medium dry German wines have enough refreshing acidity to balance their modest levels of residual sweetness, they are included in Group 4: Lighter Bodied, Dry Wines.
Group 1: Fruity, Off-Dry Wines (White Wines, Rose Wines)
The largest category of German wines, which contains white and rose wines with mild sweetness. This includes most Q.b.A. and Q.m.P. wines carrying the Kabinett and Spatlese designations, and made in the traditional off-dry style.
White Wines * Mosel-Saar-Ruwer & Ahr Q.b.A., Kabinett and Spatlese * Riesling Q.b.A., Kabinett and lighter Spatlese from the Pfalz, Rheingau, Nahe, Rheinhessen * Rulander Q.bA, Kabinett and lighter Spatlese * Muller-Thurgau, Silvaner and Kerner Q.b.A., Kabinett and Spatlese
Rose Wines * Spatburgunder Weissherbst (Q.b.A., Kabinett, Spatlese) from the Rheingau, Pfalz, Baden, Rheinhessen, Ahr and Wurttemberg
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These wines are well suited to an extremely broad range of foods and dishes, particularly those which have moderate intensity of flavor, including those which are mildly spicy and in mildly intense sauces.
1. Shellfish (scallops, crab, lobster), especially in light sauces 2. Poached fish with Hollandaise sauce 3. Lighter cream soups (asparagus, leek) 4. Wilted spinach salad with bacon dressing 5. Vegetable risotto 6. Pizza with ham and pineapple 7. Liver with onions and bacon 8. Roast turkey, roast chicken with herbs 9. Veal cutlet 10. Pork stir-fry with vegetables 11 . Baked ham 12. Beef tacos and enchiladas (mildly spiced) 13. Mousaka (ground lamb and eggplant casserole) 14. Mild cheeses (Gouda, Monterey Jack) 15. Fresh fruit (peach, apricot)
Group 2: Fruity, Mildly Sweet Wines (White Wines, Rose Wines)
These wines are quite fruity and ripe in flavor, with evident sweetness. This includes most Auslese-designated wines and the richest SpCitlese wines (notably from Pfalz and Rheinhessen).
White Wines * Mosel-Saar-Ruwer Auslese * Richest Spatlese and Auslese from the Rheingau, Pfalz, Rheinhessen, Nahe, Hessiche Bergstrasse and Mittelrhein * Scheurebe, Gewurztraminer and Rulander Spatlese and Auslese from Pfalz, Rheinhessen, Baden Rose Wines * Spatburgunder Weissherbst Auslese from the Rheingau, Pfalz, Baden, Rheinhessen, Ahr and Wurttemberg
These wines are well suited for somewhat richer, spicier foods and dishes, especially those with some sweetness. These include:
1 . Smoked oysters 2. Grilled fish satay, with spicy peanut sauce 3. Clam chowder
1 1 4. Caesar salad 5. Chicken curry 6. Spicy sausage sandwich 7. Sauteed liver with spicy-mustard sauce 8. Duck in orange sauce 9. Veal Parmigiana 10. Sweet and sour pork 11. Smoked turkey sausage 12. Pepper steak 13. Venison with cherry sauce 14. Aged and smoked cheeses (aged cheddar, smoked Gouda) 15. Fresh fruit tarts (apple, peach, kiwi)
Group 3: Rich, Sweet Wines (White Wines, Rose Wines)
This group includes Germany's richest and rarest wines, carrying the Beerenauslese (BAL Trockenbeerenauslese (TBA) and Eiswein designations. It also includes the richest Ausleses, especially from Baden, Pfalz, Rheinhessen, and Hessische Bergstrasse.
White Wines Mosel-Saar-Ruwer and Ahr BA, Eiswein and TBA Rheingau, Nahe, Mittelrhein and Franken BA, Eiswein and TBA Richest Auslese, BA, Eiswein and TBA from the Pfalz, Rheinhessen, Baden
Rose Wines • Spatburgunder Weissherbst BA, Eiswein and TBA from the Rheingau, Pfalz, Baden, Rheinhessen, Ahr and Wurttemberg
These wines are typically served with rich, intensely flavored foods and dishes, especially those which are particularly oily/fatty, salty, sweet, and/or pungent in flavor.
11. Goose liver pate with truffles (pate de foie gras truffle) 14. Sharp, rich cheeses (Gorgonzola, Roquefort, Gjetost) 15. Cheesecake, with fruit 15. Fresh fruit pies (apple, peach, apricot)
1 2 Group 4: Lighter Bodied, Dry Wines (White Wines, Rose Wines, Red Wines)
This group contains most dry (Trocken) and nearly dry white and rose wines, including medium dry wines (designated as Halbtrocken) whose mild residual sweetness is so well balanced by refreshing acidity that the wines have a dry impression on the palate. Germany's lighter red wines are versatile additions to this group.
White Wines Trocken and drier Halbtrocken Q.b.A. and Kabinett wines from the Rheingau, Mosel- Saar-Ruwer, Nahe, Pfalz, Rheinhessen and Baden Trocken and drier Halbtrocken Rieslings from Mosel-Saar-Ruwer, Rheingau and Nahe Kerner, Silvaner and Muller-Thurgau Trocken G.b.A. and Kabinett from Franken, Pfalz, Nahe, Wurttemberg, Mittelrhein
Rose Wines Spatburgunder Weissherbst Trocken and Halbtrocken G.b.A. and Kabinett wines from the Rheingau, Pfalz, Baden, Rheinhessen, Ahr and Wurttemberg
Red Wines Portugieser and Lemberger Q.b.A. and Kabinett from the Pfalz, Rheinhessen, Wurttemberg and Ahr Lighter versions of Spatburgunder and Trollinger from the Rheingau, Wurttemberg and Baden (mostly G.b.A. and Kabinett)
These wines are generally well suited to foods and dishes which have moderate flavor intensity, such as:
1. Cracked crab 2. Grilled fish (flounder, sea bass, sole) 3. Cream of potato-leek soup (vichyssoise) 4. Chef's salad 5. Cheese souffle 6. Bacon, lettuce, tomato sandwich 7. Sauteed liver with onions and bacon 8. Broiled quail 9. Braised rabbit with onions 10. Pork tenderloin with apple brandy sauce 11 . Sausages and sauerkraut
1 3 12. Beef carpaccio 13. Lamb dol mas 14. Mild cheeses (Doux de Montagne, Edam)
Group 5: Fuller Bodied, Dry Wines (White Wines, Rose Wines, Red Wines)
This group includes fuller bodied, dry white and rose wines, especially Trocken- designated Spatlese and Auslese wines. Among reds, it includes the fuller versions of Trollinger, Lemberger, and Spatburgunder.
White Wines Riesling Auslese Trocken wines from Mosel-Saar-Ruwer, Ahr and Nahe Riesling Spatlese and Auslese Trocken from the Rheingau, Pfalz, Rheinhessen, Baden Grauburgunder/Pinot Gris, Gewurztraminer, Kerner and Weissburgunder Spatlese and Auslese Trocken from Baden, Pfalz, Rheinhessen and Wurttemberg Muller-Thurgau, Silvaner and Kerner Spatlese and Auslese Trocken from Franken, Pfalz, Nahe, Wurttemberg, Mittelrhein
Rose Wines Spatburgunder Weissherbst Trocken Spatlese and Auslese wines from the Pfalz, Baden, Rheinhessen, Ahr and Wurttemberg Red Wines Spatburgunder Auslese Trocken from Baden, Wurttemberg Fullest Trollinger and Lemberger Spatlese Trocken and Auslese Trocken from Wurttemberg These wines are generally well suited to the following foods and dishes:
1. Scallops in a mushroom-cream sauce 2. Broiled fish (salmon, halibut) 3. Lobster bisque 4. Salade Nicoise 5. Beef or seafood risotto 6. Cheese pizza with tomato sauce 7. Sauteed veal kidneys with red wine sauce 8. pheasant breast in aspic 9. Rabbit stew 10. Pork chops and sausages with sauerkraut 11. Venison terrine 12. Teriyaki steak 13. Wild boar ragout 14. Medium and full flavored cheeses (Swiss, Brie, Cheshire, chevre)
1 4 German Wines with Food Food Groupings & Wine Pairing Chart
1.SHELLFISH (shrimp, prawns, crab, crayfish, lobster, scallops, clams, Wine Group oysters, mussels) No sauce; butter; light sauces, herbal/spicy seasonings, deep-fried Recommended German wines...... Groups 1, 4 Very spicy & rich preparations (heavy sauces, barbecued, smoky) I Recommended German wines ...... Groups 5,2 'f 2. FISH (cod, flounder, grouper, haddock, sea bass, sole, mackerel, mahimahi, red snapper, salmon, shad, sturgeon, swordfish, tuna) No sauce, deep-fried, broiled - Recommended German wines ... . Groups 4, 5 Light sauces, herbal/spicy seasonings, smoked, raw (sashimi), pickled Recommended German wines ...... Groups 1, 4 Rich, salty and/or spicy preparations (fish stews, pates, casseroles, blackened, heavy sauces) - Recommended German wines ...... Groups 5, 2
3. SOUPS (broths, chowders)
Light cream & savory soups; mildly spicy - Recommended German wines Groups 4, 1 Robust, creamy, very spicy soups & stews - Recommended German wines Groups 5, 2 4. SALADS (lettuce, vegetable & pasta) Light, mild dressing - Recommended German wines Group 4 Heavier, spicier dressing - Recommended German wines ...... Groups 5, 1 Very spicy, pungent dressing - Recommended German wines ...... Group 2 S. PASTA, EGG & RICE (spaghetti, lasagna, omelets, savory crepes, risotto, cous-cous) Lighter pasta, souffle, egg & rice dishes - Recommended German wines Groups 4, 1 Spicier, richer pasta, egg & rice dishes - Recommended German wines. Group 5 Very spicy, tomato-based, garlicky dishes - Recommended German wines Group 2 6. PIZZA & SANDWICHES (various pizzas & beef, chicken, ham, cheese sandwiches) Pizza - tomato sauce, and/or other toppings - Recommended German wines. Group 5 Pizza - fruit topping; no tomato sauce; richer flavor Recommended German wines ...... Pizza - very spicy, intensely flavored - Recommended German wines Groups 4, 1 Sandwiches - lighter flavored, with light-medium flavored breads Group 2 Recommended German wines ...... Groups 4, Sandwiches - richer, spicier, heavier, meatier; heavier breads Recommended German wines ...... Groups 5, • Sandwiches - very spicy - Recommended German wines Group 2 7. VARIETY MEATS (liver, kidney, sweetbreads, tongue) No sauce, mild sauce, pickled - Recommended German wines ...... Groups 4, Cream, brown sauce, or very rich preparations - Recommended German wines. Group 5 Spicy, fruity and/or sweet sauces - Recommended German wines ...... Group 2 15 8. FOWL & GAME BIRDS (chicken, turkey, duck, pheasant, goose, squab) Wine Group No sauce; in aspic; light brown, butter, herb, cream sauces; fried; smoked; mildly spicy· Recommended German wines...... Groups 4, 1, 5 Rich, creamy, spicy, fruity dishes/sauces; barbecued; smoked Recommended German wines ...... Groups 5, 2
9. VEAL & RABBIT (veal chop, veal cutlet, roast rabbit) No sauce; light cream or brown sauces; fried; stuffed Recommended German wines Groups 4, 1 Rich, spicy sauces & stews - Recommended wine Groups 5, 2 i 10. PORK (pork chops, pork tenderloin, pork roast) No sauce; light cream, brown sauces; mildly spiced Recommended German wines ...... Groups 4,5, 1 Rich, spicy, sweet sauces & stews - Recommended German wines ...... Groups 5, 2
11. SAUSAGES, HAM & PATES (bratwurst, smoked ham, country pate) Milder sausages and pates; ham; ham with fruit Recommended German wines ...... Groups 1, 4, 5 Fuller flavored (spicy, smoked, cured) sausages, pates & hams Recommended German wines ...... Groups 5, 2, 3
12. BEEF (ground beef, ribs, steak, meat loaf) No sauce, or mild sauces & seasonings - Recommended German wines Groups 4, 5 Spicy, smoked, mildly sweet, and richer sauces & seasonings Recommended German wines ...... Groups 5, 1 Very rich, creamy, very spicy, sweet sauces & seasonings Recommended German wines ...... Groups 5, 2
13. LAMB & GAME (rack of lamb, mutton, venison, wild boar) No sauce, or mild sauces & seasonings - Recommended German wines Groups 4, 5 Marinated, or fuller, spicy, sauces & seasonings Recommended German wines ...... Groups 5, 1 Rich, creamy, very spicy, sweet sauces & seasonings Recommended German wines ...... Groups 5, 2
14. CHEESE (cheddar, jack, ricotta, Brie, chevre, Roquefort) Mild & Medium Flavored - Recommended German wines ...... Groups 4, 5, 1 Full Flavored - Recommended German wines ...... Groups 5, 2 Sharp or Pungent in Flavor - Recommended German wines ...... Groups 5, 3
15. DESSERTS (fresh fruit, pastries, cheesecake, fruitcake, tortes, crepes, sorbets) Mildly sweet desserts & fresh fruit - Recommended German wines ...... Groups 2, 3, 1 Richer, sweeter desserts - Recommended German wines ...... Group 3
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