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Wine pairing

Wine pairing

This is my attempt of listing some classic food & wine pairings. I will attempt to come up with different pairings, that are not so classic, as well. Do you have a great wine pairing? Be sure to tell us! We always love to be inspired. 

In the end a good wine pairing is what you make it. Don't be afraid to challenge this guide and go your own ways. Spread your wings and fly!

Sushi and…
...think white - or even bubbles - to lift the delicate aromas and fresh greens, and along with the acidity it will do the job of cleansing your mouth. Love it spicy? Think sweetness in the wine. This helps dampen the heat of the chili or ginger. Think Salinity, something salty and mineral to go with the seafood and soy-based meal.
From our wine list Petillant Blanc, Cremant D'Alsace, L'Air Innocent, Vetter's Sylvaner

Pizza and…
...for tomato based pizzas I would go for something fruit-forward, to handle the tomato sauce. With a meaty pizza, I would add tannins to the mix. So! Barbera or Sangiovese is a classic suggestion. But. Even a fruit-forward expression of Pinot Noir can work wonders - especially if you are having a pizza with them shrooms. Our suggestions from the shop: Puszta Libre, Vivavi, Lorano, Querciolo, SinforiaLe Bleu
For more light, delicate pizzas based on Mascarpone, I would recommend trying bubbles. Cremant D'Alsace, Cremant du Jura or Cava

Steak and…
...think intense red with influence from oak and tannins. A golden rule. If you are cooking your steak hard, with a heavy caramelisation going on and heavy sides, go for heavier reds with more developed fruit aromas and more oak and tannin. If you, on the other hand, cook your steak quite rare and serve with lighter sides. Go for a medium bodied more fresh, fruit-intense wine with less oak influence. Classic options are Merlot, Grenache/Syrah, Sangiovese or even Blaufränkisch is a great option. But if you are serving your steak with mushrooms, or even truffle, I would definitely go for a mature Pinot Noir.
Other suggestions: Cabernet Franc or Gamay OR this very interesting MPN.

Salmon and…
...this fantastic fish is subject to great variation, so! I am splitting it up. Here goes. Seared or baked - Chilled Pinot Noir, Chardonnay (Burgundy, oaked). Smoked - Cremant, Riesling ('Lemonade Riesling'), Pouilly FuméHerbs and Citrus marinated or RawRiesling (Peter Jakob Kühn) or Sancerre.

Thai food and…
...this cuisine is of course spicy, but also has a lot of richness and sweetness to it. Make sure the wine has some power and intensity, so it can dance on the table along with the intensity of the food - without falling of! This Petillant Blanc from Benze Birtok, would be a great pairing. A powerful, aromatic orange, like the L'Etrange Orange from Louis Maurer, would also be an interesting pairing!
Other suggestions: try an Off-dry Riesling, with your Thai food.

Indian food and…
...think Orange Wine. An orange wine on the heavier side, with spicy notes as well as some developed citrus aromas, will work wonders with the warm spices of the Indian cuisine. This is a very general suggestion, as of course Indian food and Orange wine both are subjects to great variation, and thank god for that! Suggestions could be Mata Hari from Julie Brosselin, again the L'Etrange Orange or this macerated and aged Pinot Grigio from Tuscany.

Oysters and…
Champagne.

Caviar and...
Champagne.

Seafood and…
...think like a seafood platter or even baked/grilled langoustines with that parsley-butter-garlic combination. A little bread on the side, maybe a cute little dip - pure happiness!
Suggestions: L'Air Innocent, Chablis-like Sylvaner from Stefan Vetter, Riesling, Albarino or the seafood-platter friendly Garage Rosé.

Hope you enjoyed the read and 'Bon appetit'!

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