Vinothek
For Outstanding German Wines in Australia
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Recipes
Our visitors will find here, from time to time, new and varied recipes, which will challenge them to effective wine pairings. We will always recommend a couple of wines to suite each dish, but the readers should never feel themselves bound to follow these recommendations.
Experimentation according to one’s own tastes is always rewarding and instructional, irrespective of whether one make a good choice or a poor choice. People often ask a person said to be knowledgeable about wine, “What is the best wine to go with ……..” A truly knowledgeable person will always answer something like, “The wine you like best”, for tastes differ among us, and even the experts disagree. At any wine judging competition there will usually be a wine range of assessments between the judges about certain wines.
Do try to think outside the square. Think of the ages old, so-called rule: White wine to fish. But seafood also loves red wine. Spicy prawns, tuna, crayfish, mackerel, salmon are but a few seafood types, to which red wines are well suited. Some will suit the lighter styles at the rosé end, and other something a little more robust, such as a Schwarzriesling (Pinot Meunière), or even a Spätburgunder (Pinot Noir). Typically rosé wines will be well chilled, but even the heavier reds will be lightly chilled. (We deal with the English language adoption into an old wives tale, that red wine should always be drunk at room temperature, in our ‘Wine Myths and Mistakes’ section.)
Truly, he way one learns most about wine is drinking it – but always remember the food to go with it. Guten Appetit!
Our visitors will find here, from time to time, new and varied recipes, which will challenge them to effective wine pairings. We will always recommend a couple of wines to suite each dish, but the readers should never feel themselves bound to follow these recommendations.
Experimentation according to one’s own tastes is always rewarding and instructional, irrespective of whether one make a good choice or a poor choice. People often ask a person said to be knowledgeable about wine, “What is the best wine to go with ……..” A truly knowledgeable person will always answer something like, “The wine you like best”, for tastes differ among us, and even the experts disagree. At any wine judging competition there will usually be a wine range of assessments between the judges about certain wines.
Do try to think outside the square. Think of the ages old, so-called rule: White wine to fish. But seafood also loves red wine. Spicy prawns, tuna, crayfish, mackerel, salmon are but a few seafood types, to which red wines are well suited. Some will suit the lighter styles at the rosé end, and other something a little more robust, such as a Schwarzriesling (Pinot Meunière), or even a Spätburgunder (Pinot Noir). Typically rosé wines will be well chilled, but even the heavier reds will be lightly chilled. (We deal with the English language adoption into an old wives tale, that red wine should always be drunk at room temperature, in our ‘Wine Myths and Mistakes’ section.)
Truly, he way one learns most about wine is drinking it – but always remember the food to go with it. Guten Appetit!
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