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askwhatsforlunch · 4 years

Text

Rösti

Last year, Jules and I spent a few days in Switzerland, and one of our favourite things to have at breakfast were freshly made Rösti. With the full days of walking around beautiful Lausanne, we certainly needed a robust breakfast, and potato is always a tasty choice of comforting food! Rösti are also perfect to enjoy on a slow Sunday, for brunch! Have a good one, friends!

Ingredients (makes 4 rösti):

3 medium potatoes

1/2 teaspoon freshly cracked black pepper

2 tablespoons unsalted butter, slightly softened

2 tablespoons olive oil

Peel potatoes. Lay a tea towel onto the kitchen counter, and place a box grater onto it. Using the coarse side of the box grater, grate potatoes. Then, fold the tea towel around the grated potatoes, and twist and squeeze hard over a bowl*, to thoroughly remove has much moisture as possible. Season with black pepper; toss well.

Heat a large frying pan over medium-high heat. Add a tablespoon of the butter and a tablespoon of the olive oil. When the butter just becomes foamy, place two metal pastry rings into the pan. Divide half of the grated potato mixture between both rings, pushing down and pressing with the back of a spoon, so you have compact cakes. Cook, about 3 minutes on one side, then gently remove rings, and flip onto the other side. Fry, 3 minutes more, until a nice golden brown colour. Season with a bit of salt; keep warm.

Melt remaining butter with remaining olive oil, and repeat process with the rest of the grated potato, until you have four beautiful Rösti!

Serve Rösti warm with sour cream with chives, ham, cheese, cured meat or fish, eggs or whatever else you fancy; and have a very happy Sunday!

Lake Geneva from le Musée Olympique (Olympic Museum), Lausanne (10th June, 2019)

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languagefluent01 · 2 years

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German Foods: 6 Appetizing Dishes

New residents and tourists may not realize how interesting traditional German food and drink are. While culinary culture varies by location, most German recipes emphasize bread, potatoes, meat, particularly pig, and greens such as cabbage and kale. Cake, coffee, and beer are all significant components of German cuisine, which will welcome news to most!

Germany's cuisine (German: Deutsche Küche) comprises several local or regional cuisines that reflect the country's federal past. Germany is part of a broader cultural region known as Central Europe, and it shares many traditions with neighbouring nations like Poland and the Czech Republic. Dishes from southern areas, such as Bavaria and Swabia, are shared with Austrian and sections of Swiss cuisine. If you want to learn the German language from Nagpur city then you should join the best German language classes in Nagpur for the best outputs.

The 2015 Michelin Guide awarded 11 restaurants in Germany three stars, the highest classification, 38 others two stars, and 233 one star.

According to the 2017 Michelin Guide, Germany had the fourth-highest number of three-star restaurants worldwide after Japan, France, and the United States.

Germany's cuisine (German: Deutsche Küche) comprises several local or regional cuisines that reflect the country's federal past. Germany is part of a broader cultural region known as Central Europe, and it shares many traditions with neighbouring nations like Poland and the Czech Republic. Dishes from southern areas, such as Bavaria and Swabia, are shared with Austrian and sections of Swiss cuisine.

The 2015 Michelin Guide awarded 11 restaurants in Germany three stars, the highest classification, 38 others two stars, and 233 one star.

Among countries with at least three Michelin stars as of November 2017, only Japan, France, and the United States had more than Germany.

This essay will take you through the fundamentals of German cuisine, unique regional specialities worth trying, and, of course, beer.

1. Brötchen & Brot

Bread, whether in the shape of a loaf (Brot) or a tiny, generally crusty roll (Brötchen), is a significant feature of German cuisine and is consumed across the nation and served with the majority of German foods. Bread is eaten with most meals, particularly breakfast and supper, at lunch (typically considered the principal meal of the day) and is frequently provided with rolls on the side.

Germans like grain, Pumpernickel, rye, and white bread. German bread is thicker and more hearty than bread from Italy, Spain, or France.

2. Käsespätzle (Cheese Pätzle)

Käsespätzle, a dish from Germany's southwestern regions, is created by stacking little Spätzle noodles with grated cheese and topping with fried onion. It is typically served with a salad and, on sometimes, applesauce.

Those migrating to Germany from the United States or the United Kingdom will discover that this is the closest thing to Macaroni Cheese they will encounter and that it has greater depth and taste than their home dish.

3. Bratwurst

Currywurst is sold in numerous towns and cities from booths and fast-food restaurants, and if you want to know what cuisine Berlin is famous for, you will immediately realize that it is Currywurst.

It is not a food that Germans consume at home, but rather something they eat 'on the move.' This platter of diced up sausages, chips, and a spicy ketchup sauce is a trendy German cuisine, especially after a few pilsners.

Did you know there's a Currywurst museum in central Berlin (Berlin-Mitte)? This is a fun day out for both kids and adults, and it provides a surprisingly in-depth study of the significance of this famous German food.

4. Bratkartoffeln & Kartoffelpuffer

A Kartoffelpuffer is a shallow-fried pancake made with shredded potatoes, egg, and flour, comparable to a Swiss 'Rosti.' In Germany, it is sometimes served with eggs and bacon for breakfast, as a side dish with meat for lunch or supper, or on its own with applesauce.

Meanwhile, bratkartoffeln are more akin to sauteed or hashed potatoes, in which small bits of potato are parboiled, then fried with onion and, occasionally, bacon. Again, bratkartoffeln can be eaten for breakfast, lunch, or dinner.

5. Rouladen

Rouladen is a traditional German main course made of pickles and bacon-wrapped in thin slices of beef or veal. It's typically accompanied by gravy, dumplings, mashed potatoes, and cabbage.

Rouladen is a commonly eaten dish when families gather to share a meal during a holiday or celebration. It is not native to any one location. Indeed, it is thought to be of French origin, thus the name.

6. Schnitzel

A schnitzel is created by tenderizing a piece of meat (usually chicken, beef, veal, or pork) and then coating it with egg, flour, and breadcrumbs before frying it in oil. The Schnitzel, comparable to a French escalope, originated in Austria.

This meal is characteristic of German food offered in pubs, restaurants, and fast-food establishments. Schnitzel with fries is a popular and filling option.

#Learn German #German language #german classes in nagpur #german online #offline german #german translation #German #nagpur #foreign languages

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wineschool-blog · 3 years

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German Food and Wine Pairings

https://j.mp/3ewtnXE In today’s global economy, gastronomy is beyond generalizations. No cuisine can be justly profiled with a list of a few traditional dishes. Instead, like cultures, cuisines evolve, influenced by trends and new ideas. Table of contentsModern CuisineNew InfluencesGerman Fish DishesSausages (of course)Rheinischer SauerbratenRinderrouladeKäsespätzleWiener SchnitzelSidesDessertsA Final Thought on German Wine & Food Pairings Modern Cuisine Germany is no stranger to the modern culinary zeitgeist: healthy food, sustainability, simplicity, and purity of flavors; it’s the call to arms. The Neue Küche, or new cuisine, is spearheaded by a diverse genus of chefs from across the globe. As a result, Germany is now home to a dizzying array of Michelin-starred restaurants, second only to France. German Food and Wine Pairings Foodwise, Germany can roughly be divided in north and south, cold weather and maritime products are seen in northern food. In contrast, French, Swiss, and Austrian cultural influences can be found in southern cuisines. New Influences Germany has opened its doors to the world in the past few years. Turkish influence in gastronomy abounds. Every major city has döner kebab stalls, and Italian pizza has grown deep roots in the country. Russian, Bulgarian, and Polish food still permeates, a constant reminder of the Eastern Block. For this article, our German food and wine pairings will focus on classic dishes. We will address Modern German food and wine pairings in a future article. You can also check out our food and wine pairing classes as well. German Fish Dishes Fish like herring and Alaskan pollock abound in the north, around the city of Hamburg. Seafood is flavored with dill, battered fish, pickled white fish, and many other fresh, light dishes. Beer is king in the region, but wine is a fashionable import in these latitudes. If you were to choose a wine to pair with northern cuisine, you would choose a light white wine with bright acidity and assertive minerality. Champagne, Chablis, or Sancerre are hard to beat, and national dry Rieslings, Chardonnays, or modern crossings like Rivaner (Muller Thurgau) will work well. Sausages (of course) We can’t talk about German food without mentioning its sausages. More than 1000 styles are produced in the country and are enjoyed at all hours. Colors, sizes, and flavors vary greatly. Bratwurst, currywurst, blutwurst, and weiβwurst are similar just for the name. Grilled or boiled, made out of pork or veal, are popular as snacks and the main meal. Again, beer styles have evolved to pair local specialties, but a full-bodied white wine or a light red will pair nicely. Consider the cooking method and the accompanying sauces to increase accuracy. Grilled pork sausages on the plate.Fried sausages Rheinischer Sauerbraten The Rheinischer Sauerbraten is a common dish throughout the country. This meat stew consists of veal marinated in vinegar layered with spices and herbs. The mixture is cooked slow and low. The resulting hearty dish is intense, flavorful, and sour. Red wine, especially with high acidity, can tackle the local specialty successfully. German red wine is improving every year and is worthy of consideration. Pinot Noir is the most planted red grape and produces light-bodied wines with an often-piercing acidity. Rinderroulade Rinderroulade is rolled veal meat common in Germany and Austria. It’s filled with ground meat, onions, pickles, or vegetables with many variations. A rich sauce keeps the meat moist, and potatoes or cabbage are served on the side. This dish is bold enough to take a medium-bodied red wine like Merlot or Montepulciano. Käsespätzle Käsespätzle is a starchy dish of Alpine influence. The handmade spätzle pasta grated with cheese is unctuous and filling. These dishes, along with others like Kartoffelknödel, potato dumplings, go well with wheat beer or full-bodied, lactic white wine like Burgundy. Wiener Schnitzel The wiener schnitzel, a breaded thin pork cutlet, is part of many European cuisines. It is a classic in southern Germany. The tender, comforting dish can pair well with light white wines like Austrian or German Rieslings, Grüner Veltliner or Pinot Grigio. The dish will also work with light-bodied reds like Gamay, Pinot Noir, Schiava, or Dornfelder. Weiβbeer is obviously good too. Sides Apple sauce, a common side dish, can add sweetness to the meal, and its tart sweetness might enable off-dry white wines like some Rieslings. Sauerkraut is another common side dish on the Dutch table. The fermented slaw adds vinegary acidity to any meal, making it compatible with tart wine styles. Malolactic tones developed in sauerkraut can be mirrored in oak-aged whites too. Desserts Germany is well known for its pastries and luscious desserts. The Schwarzwald torte, or Black Forest cake, is amongst the most popular. The deep flavor of chocolate and the tangy kirsch makes it a good pairing with Port or any other acute sweet wine. A Final Thought on German Wine & Food Pairings Germany has lots to offer to the table; its traditional cuisine is rustic and distinct. Their wines are restricted by merciful weather, and not all styles are possible. This is a lesson on restraint, of delicate pairings. German food and wine pairings must be precise and can only be mastered by dedicated Sommeliers with acute, sober, straightforward focus. The results can be as refined as a classic French dinner. Tasting & Pairing Classes Wine Tasting Cheese Pairing Cocktails Food Pairing Wine Pairing Articles Food and Wine Pairings German Food and Wine Pairings Italian Food and Wine Pairing Worst Food and Wine Pairings Wine and Cheese Pairing Bad CHeese Advice from a Sommelier By Keith Wallace https://j.mp/3ewtnXE

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jackiedluke · 5 years

Text

German Food and Wine Pairings

In today’s global economy, gastronomy is beyond generalizations. No cuisine can be justly profiled with a list of a few traditional dishes. Like cultures, cuisines evolve, influenced by trends and new ideas.

Germany is no stranger to the modern culinary zeitgeist: healthy food, sustainability, simplicity, and purity of flavors its the call to arms. The neue Küche, or new cuisine, is spearheaded by a diverse genus of chefs from across the globe. Germany is now home to a dizzing array of Michelin-starred restaurants, second only to France.

Foodwise, Germany can roughly be divided in north and south, cold weather and maritime products are seen in northern food, while warmer weather, as well as French, Swiss and Austrian cultural influences can be found in southern cuisines.

Germany has opened its doors to the world in the past few years. Turkish influence in gastronomy abounds. Every major city has döner kebab stalls and Italian pizza has grown deep roots in the country. Russian, Bulgarian and Polish food still permeates, a constant reminder of the Eastern Block.

For this article, our German food and wine pairings will focus on classic dishes. We will address Modern German food and wine pairings in a future article. You can also check out our food and wine pairing classes as well.

German Food and Wine Pairings

German Fish Dishes

Fish like herring and Alaskan pollock abound in the north, around the city of Hamburg. Seafood flavored with dill, battered fish, pickled white fish, and many other fresh, light dishes are popular. Beer is king in the region, but wine is a fashionable import in these latitudes. If you were to choose wine to pair with northern cuisine, you would have to choose a light white wine with bright acidity and assertive minerality. Champagne, Chablis or Sancerre are hard to beat, and national dry Rieslings, Chardonnays or modern crossings like Rivaner (Muller Thurgau) will work well.

Sausages (of course)

We can’t talk about German food without mentioning its sausages. More than 1000 styles are produced in the country and are enjoyed at all hours. Colors, sizes, and flavor vary greatly. Bratwurst, currywurst, blutwurst, and weiβwurst are similar just for the name. Grilled or boiled, made out of pork or veal, they are popular as snacks and as part of the main meal. Again, styles of beer have evolved through time to pair local specialties, but a full-bodied white wine or a light red will pair nicely too. Consider the cooking method and the accompanying sauces to increase accuracy.

Rheinischer Sauerbraten

The Rheinischer Sauerbraten is a common dish throughout the country. This meat stew consists of veal marinated in vinegar layered with spices and herbs. The mixture is cooked slow and low. The resulting hearty dish is intense, flavorful and sour. Red wine, especially with high acidity can tackle the local specialty successfully. German red wine is improving every year and is worthy of consideration. Pinot Noir is the most planted red grape and produces light-bodied wines with an often-piercing acidity.

Rinderroulade is rolled veal meat common in Germany and Austria. It’s filled with ground meat, onions, pickles, or vegetables with many variations. A rich sauce keeps the meat moist and potatoes or cabbage are served on the side. This dish is bold enough to take a medium-bodied red wine like Merlot or Montepulciano.

Käsespätzle is a starchy dish of Alpine influence. The handmade spätzle pasta grated with cheese is unctuous and filling. These types of dish, along with others like Kartoffelknödel, potato dumplings go well with wheat beer or full-bodied, lactic white wine like Burgundy.

Wiener Schnitzel

The wiener schnitzel, a breaded thin pork cutlet, is part of many European cuisines. It is a classic in southern Germany. The tender, comforting dish can pair well with light white wines like Austrian or German Rieslings, Grüner Veltliner or Pinot Grigio. The dish will also work with light-bodied reds like Gamay, Pinot Noir, Schiava or Dornfelder. Weiβbeer is obviously good too.

Sides

Apple sauce, a common side dish, can add sweetness to the meal, and its tart sweetness might enable off-dry white wines like some Rieslings.

Sauerkraut is another common side dish on the Dutch table. The fermented slaw adds vinegary acidity to any meal, making it compatible with tart wine styles. Malolactic tones developed in sauerkraut can be mirrored in oak aged whites too.

Desserts

Germany is well known for its pastries and luscious desserts. The Schwarzwald torte, or Black Forest cake is amongst the most popular. The deep flavor of chocolate and the tangy kirsch makes it a good pairing with Port or any other acute sweet wine.

A Final Thought on German Wine & Food Pairings

Germany has lots to offer to the table, its traditional cuisine is rustic and distinct. Their wines are restricted by merciful weather and not all styles are possible. This is a lesson on restraint; of delicate pairings. German food and wine pairings have to be precise and can only be mastered by dedicated Sommeliers with acute, sober, straightforward focus. The results can be as refined as a classic French dinner.

The post German Food and Wine Pairings appeared first on Wine School of Philadelphia.

Source: https://www.vinology.com/german-food-and-wine-pairings/

source https://meself84.wordpress.com/2019/03/07/german-food-and-wine-pairings/ from Sommelier Courses https://sommeliercourses.blogspot.com/2019/03/german-food-and-wine-pairings.html

0 notes

katejmannie · 5 years

Text

German Food and Wine Pairings

In today’s global economy, gastronomy is beyond generalizations. No cuisine can be justly profiled with a list of a few traditional dishes. Like cultures, cuisines evolve, influenced by trends and new ideas.

Germany is no stranger to the modern culinary zeitgeist: healthy food, sustainability, simplicity, and purity of flavors its the call to arms. The neue Küche, or new cuisine, is spearheaded by a diverse genus of chefs from across the globe. Germany is now home to a dizzing array of Michelin-starred restaurants, second only to France.

Foodwise, Germany can roughly be divided in north and south, cold weather and maritime products are seen in northern food, while warmer weather, as well as French, Swiss and Austrian cultural influences can be found in southern cuisines.

Germany has opened its doors to the world in the past few years. Turkish influence in gastronomy abounds. Every major city has döner kebab stalls and Italian pizza has grown deep roots in the country. Russian, Bulgarian and Polish food still permeates, a constant reminder of the Eastern Block.

For this article, our German food and wine pairings will focus on classic dishes. We will address Modern German food and wine pairings in a future article. You can also check out our food and wine pairing classes as well.

German Food and Wine Pairings

German Fish Dishes

Fish like herring and Alaskan pollock abound in the north, around the city of Hamburg. Seafood flavored with dill, battered fish, pickled white fish, and many other fresh, light dishes are popular. Beer is king in the region, but wine is a fashionable import in these latitudes. If you were to choose wine to pair with northern cuisine, you would have to choose a light white wine with bright acidity and assertive minerality. Champagne, Chablis or Sancerre are hard to beat, and national dry Rieslings, Chardonnays or modern crossings like Rivaner (Muller Thurgau) will work well.

Sausages (of course)

We can’t talk about German food without mentioning its sausages. More than 1000 styles are produced in the country and are enjoyed at all hours. Colors, sizes, and flavor vary greatly. Bratwurst, currywurst, blutwurst, and weiβwurst are similar just for the name. Grilled or boiled, made out of pork or veal, they are popular as snacks and as part of the main meal. Again, styles of beer have evolved through time to pair local specialties, but a full-bodied white wine or a light red will pair nicely too. Consider the cooking method and the accompanying sauces to increase accuracy.

Rheinischer Sauerbraten

The Rheinischer Sauerbraten is a common dish throughout the country. This meat stew consists of veal marinated in vinegar layered with spices and herbs. The mixture is cooked slow and low. The resulting hearty dish is intense, flavorful and sour. Red wine, especially with high acidity can tackle the local specialty successfully. German red wine is improving every year and is worthy of consideration. Pinot Noir is the most planted red grape and produces light-bodied wines with an often-piercing acidity.

Rinderroulade is rolled veal meat common in Germany and Austria. It’s filled with ground meat, onions, pickles, or vegetables with many variations. A rich sauce keeps the meat moist and potatoes or cabbage are served on the side. This dish is bold enough to take a medium-bodied red wine like Merlot or Montepulciano.

Käsespätzle is a starchy dish of Alpine influence. The handmade spätzle pasta grated with cheese is unctuous and filling. These types of dish, along with others like Kartoffelknödel, potato dumplings go well with wheat beer or full-bodied, lactic white wine like Burgundy.

Wiener Schnitzel

The wiener schnitzel, a breaded thin pork cutlet, is part of many European cuisines. It is a classic in southern Germany. The tender, comforting dish can pair well with light white wines like Austrian or German Rieslings, Grüner Veltliner or Pinot Grigio. The dish will also work with light-bodied reds like Gamay, Pinot Noir, Schiava or Dornfelder. Weiβbeer is obviously good too.

Sides

Apple sauce, a common side dish, can add sweetness to the meal, and its tart sweetness might enable off-dry white wines like some Rieslings.

Sauerkraut is another common side dish on the Dutch table. The fermented slaw adds vinegary acidity to any meal, making it compatible with tart wine styles. Malolactic tones developed in sauerkraut can be mirrored in oak aged whites too.

Desserts

Germany is well known for its pastries and luscious desserts. The Schwarzwald torte, or Black Forest cake is amongst the most popular. The deep flavor of chocolate and the tangy kirsch makes it a good pairing with Port or any other acute sweet wine.

A Final Thought on German Wine & Food Pairings

Germany has lots to offer to the table, its traditional cuisine is rustic and distinct. Their wines are restricted by merciful weather and not all styles are possible. This is a lesson on restraint; of delicate pairings. German food and wine pairings have to be precise and can only be mastered by dedicated Sommeliers with acute, sober, straightforward focus. The results can be as refined as a classic French dinner.

The post German Food and Wine Pairings appeared first on Wine School of Philadelphia.

Source: https://www.vinology.com/german-food-and-wine-pairings/

from Linda Johnson https://meself84.wordpress.com/2019/03/07/german-food-and-wine-pairings/ from Sommelier Courses https://sommeliercourses.tumblr.com/post/183296454162

0 notes

sommeliercourses · 5 years

Text

German Food and Wine Pairings

In today’s global economy, gastronomy is beyond generalizations. No cuisine can be justly profiled with a list of a few traditional dishes. Like cultures, cuisines evolve, influenced by trends and new ideas.

Germany is no stranger to the modern culinary zeitgeist: healthy food, sustainability, simplicity, and purity of flavors its the call to arms. The neue Küche, or new cuisine, is spearheaded by a diverse genus of chefs from across the globe. Germany is now home to a dizzing array of Michelin-starred restaurants, second only to France.

Foodwise, Germany can roughly be divided in north and south, cold weather and maritime products are seen in northern food, while warmer weather, as well as French, Swiss and Austrian cultural influences can be found in southern cuisines.

Germany has opened its doors to the world in the past few years. Turkish influence in gastronomy abounds. Every major city has döner kebab stalls and Italian pizza has grown deep roots in the country. Russian, Bulgarian and Polish food still permeates, a constant reminder of the Eastern Block.

For this article, our German food and wine pairings will focus on classic dishes. We will address Modern German food and wine pairings in a future article. You can also check out our food and wine pairing classes as well.

German Food and Wine Pairings

German Fish Dishes

Fish like herring and Alaskan pollock abound in the north, around the city of Hamburg. Seafood flavored with dill, battered fish, pickled white fish, and many other fresh, light dishes are popular. Beer is king in the region, but wine is a fashionable import in these latitudes. If you were to choose wine to pair with northern cuisine, you would have to choose a light white wine with bright acidity and assertive minerality. Champagne, Chablis or Sancerre are hard to beat, and national dry Rieslings, Chardonnays or modern crossings like Rivaner (Muller Thurgau) will work well.

Sausages (of course)

We can’t talk about German food without mentioning its sausages. More than 1000 styles are produced in the country and are enjoyed at all hours. Colors, sizes, and flavor vary greatly. Bratwurst, currywurst, blutwurst, and weiβwurst are similar just for the name. Grilled or boiled, made out of pork or veal, they are popular as snacks and as part of the main meal. Again, styles of beer have evolved through time to pair local specialties, but a full-bodied white wine or a light red will pair nicely too. Consider the cooking method and the accompanying sauces to increase accuracy.

Rheinischer Sauerbraten

The Rheinischer Sauerbraten is a common dish throughout the country. This meat stew consists of veal marinated in vinegar layered with spices and herbs. The mixture is cooked slow and low. The resulting hearty dish is intense, flavorful and sour. Red wine, especially with high acidity can tackle the local specialty successfully. German red wine is improving every year and is worthy of consideration. Pinot Noir is the most planted red grape and produces light-bodied wines with an often-piercing acidity.

Rinderroulade is rolled veal meat common in Germany and Austria. It’s filled with ground meat, onions, pickles, or vegetables with many variations. A rich sauce keeps the meat moist and potatoes or cabbage are served on the side. This dish is bold enough to take a medium-bodied red wine like Merlot or Montepulciano.

Käsespätzle is a starchy dish of Alpine influence. The handmade spätzle pasta grated with cheese is unctuous and filling. These types of dish, along with others like Kartoffelknödel, potato dumplings go well with wheat beer or full-bodied, lactic white wine like Burgundy.

Wiener Schnitzel

The wiener schnitzel, a breaded thin pork cutlet, is part of many European cuisines. It is a classic in southern Germany. The tender, comforting dish can pair well with light white wines like Austrian or German Rieslings, Grüner Veltliner or Pinot Grigio. The dish will also work with light-bodied reds like Gamay, Pinot Noir, Schiava or Dornfelder. Weiβbeer is obviously good too.

Sides

Apple sauce, a common side dish, can add sweetness to the meal, and its tart sweetness might enable off-dry white wines like some Rieslings.

Sauerkraut is another common side dish on the Dutch table. The fermented slaw adds vinegary acidity to any meal, making it compatible with tart wine styles. Malolactic tones developed in sauerkraut can be mirrored in oak aged whites too.

Desserts

Germany is well known for its pastries and luscious desserts. The Schwarzwald torte, or Black Forest cake is amongst the most popular. The deep flavor of chocolate and the tangy kirsch makes it a good pairing with Port or any other acute sweet wine.

A Final Thought on German Wine & Food Pairings

Germany has lots to offer to the table, its traditional cuisine is rustic and distinct. Their wines are restricted by merciful weather and not all styles are possible. This is a lesson on restraint; of delicate pairings. German food and wine pairings have to be precise and can only be mastered by dedicated Sommeliers with acute, sober, straightforward focus. The results can be as refined as a classic French dinner.

The post German Food and Wine Pairings appeared first on Wine School of Philadelphia.

Source: https://www.vinology.com/german-food-and-wine-pairings/

from Linda Johnson https://meself84.wordpress.com/2019/03/07/german-food-and-wine-pairings/

0 notes

cacophonyofolives · 5 years

Text

German Food and Wine Pairings

In today’s global economy, gastronomy is beyond generalizations. No cuisine can be justly profiled with a list of a few traditional dishes. Like cultures, cuisines evolve, influenced by trends and new ideas.

Germany is no stranger to the modern culinary zeitgeist: healthy food, sustainability, simplicity, and purity of flavors its the call to arms. The neue Küche, or new cuisine, is spearheaded by a diverse genus of chefs from across the globe. Germany is now home to a dizzing array of Michelin-starred restaurants, second only to France.

Foodwise, Germany can roughly be divided in north and south, cold weather and maritime products are seen in northern food, while warmer weather, as well as French, Swiss and Austrian cultural influences can be found in southern cuisines.

Germany has opened its doors to the world in the past few years. Turkish influence in gastronomy abounds. Every major city has döner kebab stalls and Italian pizza has grown deep roots in the country. Russian, Bulgarian and Polish food still permeates, a constant reminder of the Eastern Block.

For this article, our German food and wine pairings will focus on classic dishes. We will address Modern German food and wine pairings in a future article. You can also check out our food and wine pairing classes as well.

German Food and Wine Pairings

German Fish Dishes

Fish like herring and Alaskan pollock abound in the north, around the city of Hamburg. Seafood flavored with dill, battered fish, pickled white fish, and many other fresh, light dishes are popular. Beer is king in the region, but wine is a fashionable import in these latitudes. If you were to choose wine to pair with northern cuisine, you would have to choose a light white wine with bright acidity and assertive minerality. Champagne, Chablis or Sancerre are hard to beat, and national dry Rieslings, Chardonnays or modern crossings like Rivaner (Muller Thurgau) will work well.

Sausages (of course)

We can’t talk about German food without mentioning its sausages. More than 1000 styles are produced in the country and are enjoyed at all hours. Colors, sizes, and flavor vary greatly. Bratwurst, currywurst, blutwurst, and weiβwurst are similar just for the name. Grilled or boiled, made out of pork or veal, they are popular as snacks and as part of the main meal. Again, styles of beer have evolved through time to pair local specialties, but a full-bodied white wine or a light red will pair nicely too. Consider the cooking method and the accompanying sauces to increase accuracy.

Rheinischer Sauerbraten

The Rheinischer Sauerbraten is a common dish throughout the country. This meat stew consists of veal marinated in vinegar layered with spices and herbs. The mixture is cooked slow and low. The resulting hearty dish is intense, flavorful and sour. Red wine, especially with high acidity can tackle the local specialty successfully. German red wine is improving every year and is worthy of consideration. Pinot Noir is the most planted red grape and produces light-bodied wines with an often-piercing acidity.

Rinderroulade is rolled veal meat common in Germany and Austria. It’s filled with ground meat, onions, pickles, or vegetables with many variations. A rich sauce keeps the meat moist and potatoes or cabbage are served on the side. This dish is bold enough to take a medium-bodied red wine like Merlot or Montepulciano.

Käsespätzle is a starchy dish of Alpine influence. The handmade spätzle pasta grated with cheese is unctuous and filling. These types of dish, along with others like Kartoffelknödel, potato dumplings go well with wheat beer or full-bodied, lactic white wine like Burgundy.

Wiener Schnitzel

The wiener schnitzel, a breaded thin pork cutlet, is part of many European cuisines. It is a classic in southern Germany. The tender, comforting dish can pair well with light white wines like Austrian or German Rieslings, Grüner Veltliner or Pinot Grigio. The dish will also work with light-bodied reds like Gamay, Pinot Noir, Schiava or Dornfelder. Weiβbeer is obviously good too.

Sides

Apple sauce, a common side dish, can add sweetness to the meal, and its tart sweetness might enable off-dry white wines like some Rieslings.

Sauerkraut is another common side dish on the Dutch table. The fermented slaw adds vinegary acidity to any meal, making it compatible with tart wine styles. Malolactic tones developed in sauerkraut can be mirrored in oak aged whites too.

Desserts

Germany is well known for its pastries and luscious desserts. The Schwarzwald torte, or Black Forest cake is amongst the most popular. The deep flavor of chocolate and the tangy kirsch makes it a good pairing with Port or any other acute sweet wine.

A Final Thought on German Wine & Food Pairings

Germany has lots to offer to the table, its traditional cuisine is rustic and distinct. Their wines are restricted by merciful weather and not all styles are possible. This is a lesson on restraint; of delicate pairings. German food and wine pairings have to be precise and can only be mastered by dedicated Sommeliers with acute, sober, straightforward focus. The results can be as refined as a classic French dinner.

The post German Food and Wine Pairings appeared first on Wine School of Philadelphia.

source https://www.vinology.com/german-food-and-wine-pairings/

0 notes

static-pouring · 5 years

Text

German Food and Wine Pairings

In today’s global economy, gastronomy is beyond generalizations. No cuisine can be justly profiled with a list of a few traditional dishes. Like cultures, cuisines evolve, influenced by trends and new ideas.

Germany is no stranger to the modern culinary zeitgeist: healthy food, sustainability, simplicity, and purity of flavors its the call to arms. The neue Küche, or new cuisine, is spearheaded by a diverse genus of chefs from across the globe. Germany is now home to a dizzing array of Michelin-starred restaurants, second only to France.

Foodwise, Germany can roughly be divided in north and south, cold weather and maritime products are seen in northern food, while warmer weather, as well as French, Swiss and Austrian cultural influences can be found in southern cuisines.

Germany has opened its doors to the world in the past few years. Turkish influence in gastronomy abounds. Every major city has döner kebab stalls and Italian pizza has grown deep roots in the country. Russian, Bulgarian and Polish food still permeates, a constant reminder of the Eastern Block.

For this article, our German food and wine pairings will focus on classic dishes. We will address Modern German food and wine pairings in a future article. You can also check out our food and wine pairing classes as well.

German Food and Wine Pairings

German Fish Dishes

Fish like herring and Alaskan pollock abound in the north, around the city of Hamburg. Seafood flavored with dill, battered fish, pickled white fish, and many other fresh, light dishes are popular. Beer is king in the region, but wine is a fashionable import in these latitudes. If you were to choose wine to pair with northern cuisine, you would have to choose a light white wine with bright acidity and assertive minerality. Champagne, Chablis or Sancerre are hard to beat, and national dry Rieslings, Chardonnays or modern crossings like Rivaner (Muller Thurgau) will work well.

Sausages (of course)

We can’t talk about German food without mentioning its sausages. More than 1000 styles are produced in the country and are enjoyed at all hours. Colors, sizes, and flavor vary greatly. Bratwurst, currywurst, blutwurst, and weiβwurst are similar just for the name. Grilled or boiled, made out of pork or veal, they are popular as snacks and as part of the main meal. Again, styles of beer have evolved through time to pair local specialties, but a full-bodied white wine or a light red will pair nicely too. Consider the cooking method and the accompanying sauces to increase accuracy.

Rheinischer Sauerbraten

The Rheinischer Sauerbraten is a common dish throughout the country. This meat stew consists of veal marinated in vinegar layered with spices and herbs. The mixture is cooked slow and low. The resulting hearty dish is intense, flavorful and sour. Red wine, especially with high acidity can tackle the local specialty successfully. German red wine is improving every year and is worthy of consideration. Pinot Noir is the most planted red grape and produces light-bodied wines with an often-piercing acidity.

Rinderroulade is rolled veal meat common in Germany and Austria. It’s filled with ground meat, onions, pickles, or vegetables with many variations. A rich sauce keeps the meat moist and potatoes or cabbage are served on the side. This dish is bold enough to take a medium-bodied red wine like Merlot or Montepulciano.

Käsespätzle is a starchy dish of Alpine influence. The handmade spätzle pasta grated with cheese is unctuous and filling. These types of dish, along with others like Kartoffelknödel, potato dumplings go well with wheat beer or full-bodied, lactic white wine like Burgundy.

Wiener Schnitzel

The wiener schnitzel, a breaded thin pork cutlet, is part of many European cuisines. It is a classic in southern Germany. The tender, comforting dish can pair well with light white wines like Austrian or German Rieslings, Grüner Veltliner or Pinot Grigio. The dish will also work with light-bodied reds like Gamay, Pinot Noir, Schiava or Dornfelder. Weiβbeer is obviously good too.

Sides

Apple sauce, a common side dish, can add sweetness to the meal, and its tart sweetness might enable off-dry white wines like some Rieslings.

Sauerkraut is another common side dish on the Dutch table. The fermented slaw adds vinegary acidity to any meal, making it compatible with tart wine styles. Malolactic tones developed in sauerkraut can be mirrored in oak aged whites too.

Desserts

Germany is well known for its pastries and luscious desserts. The Schwarzwald torte, or Black Forest cake is amongst the most popular. The deep flavor of chocolate and the tangy kirsch makes it a good pairing with Port or any other acute sweet wine.

A Final Thought on German Wine & Food Pairings

Germany has lots to offer to the table, its traditional cuisine is rustic and distinct. Their wines are restricted by merciful weather and not all styles are possible. This is a lesson on restraint; of delicate pairings. German food and wine pairings have to be precise and can only be mastered by dedicated Sommeliers with acute, sober, straightforward focus. The results can be as refined as a classic French dinner.

The post German Food and Wine Pairings appeared first on Wine School of Philadelphia.

Source: https://www.vinology.com/german-food-and-wine-pairings/

0 notes

canvasclothiers · 5 years

Text

German Food and Wine Pairings

In today’s global economy, gastronomy is beyond generalizations. No cuisine can be justly profiled with a list of a few traditional dishes. Like cultures, cuisines evolve, influenced by trends and new ideas.

Germany is no stranger to the modern culinary zeitgeist: healthy food, sustainability, simplicity, and purity of flavors its the call to arms. The neue Küche, or new cuisine, is spearheaded by a diverse genus of chefs from across the globe. Germany is now home to a dizzing array of Michelin-starred restaurants, second only to France.

Foodwise, Germany can roughly be divided in north and south, cold weather and maritime products are seen in northern food, while warmer weather, as well as French, Swiss and Austrian cultural influences can be found in southern cuisines.

Germany has opened its doors to the world in the past few years. Turkish influence in gastronomy abounds. Every major city has döner kebab stalls and Italian pizza has grown deep roots in the country. Russian, Bulgarian and Polish food still permeates, a constant reminder of the Eastern Block.

For this article, our German food and wine pairings will focus on classic dishes. We will address Modern German food and wine pairings in a future article. You can also check out our food and wine pairing classes as well.

German Food and Wine Pairings

German Fish Dishes

Fish like herring and Alaskan pollock abound in the north, around the city of Hamburg. Seafood flavored with dill, battered fish, pickled white fish, and many other fresh, light dishes are popular. Beer is king in the region, but wine is a fashionable import in these latitudes. If you were to choose wine to pair with northern cuisine, you would have to choose a light white wine with bright acidity and assertive minerality. Champagne, Chablis or Sancerre are hard to beat, and national dry Rieslings, Chardonnays or modern crossings like Rivaner (Muller Thurgau) will work well.

Sausages (of course)

We can’t talk about German food without mentioning its sausages. More than 1000 styles are produced in the country and are enjoyed at all hours. Colors, sizes, and flavor vary greatly. Bratwurst, currywurst, blutwurst, and weiβwurst are similar just for the name. Grilled or boiled, made out of pork or veal, they are popular as snacks and as part of the main meal. Again, styles of beer have evolved through time to pair local specialties, but a full-bodied white wine or a light red will pair nicely too. Consider the cooking method and the accompanying sauces to increase accuracy.

Rheinischer Sauerbraten

The Rheinischer Sauerbraten is a common dish throughout the country. This meat stew consists of veal marinated in vinegar layered with spices and herbs. The mixture is cooked slow and low. The resulting hearty dish is intense, flavorful and sour. Red wine, especially with high acidity can tackle the local specialty successfully. German red wine is improving every year and is worthy of consideration. Pinot Noir is the most planted red grape and produces light-bodied wines with an often-piercing acidity.

Rinderroulade is rolled veal meat common in Germany and Austria. It’s filled with ground meat, onions, pickles, or vegetables with many variations. A rich sauce keeps the meat moist and potatoes or cabbage are served on the side. This dish is bold enough to take a medium-bodied red wine like Merlot or Montepulciano.

Käsespätzle is a starchy dish of Alpine influence. The handmade spätzle pasta grated with cheese is unctuous and filling. These types of dish, along with others like Kartoffelknödel, potato dumplings go well with wheat beer or full-bodied, lactic white wine like Burgundy.

Wiener Schnitzel

The wiener schnitzel, a breaded thin pork cutlet, is part of many European cuisines. It is a classic in southern Germany. The tender, comforting dish can pair well with light white wines like Austrian or German Rieslings, Grüner Veltliner or Pinot Grigio. The dish will also work with light-bodied reds like Gamay, Pinot Noir, Schiava or Dornfelder. Weiβbeer is obviously good too.

Sides

Apple sauce, a common side dish, can add sweetness to the meal, and its tart sweetness might enable off-dry white wines like some Rieslings.

Sauerkraut is another common side dish on the Dutch table. The fermented slaw adds vinegary acidity to any meal, making it compatible with tart wine styles. Malolactic tones developed in sauerkraut can be mirrored in oak aged whites too.

Desserts

Germany is well known for its pastries and luscious desserts. The Schwarzwald torte, or Black Forest cake is amongst the most popular. The deep flavor of chocolate and the tangy kirsch makes it a good pairing with Port or any other acute sweet wine.

A Final Thought on German Wine & Food Pairings

Germany has lots to offer to the table, its traditional cuisine is rustic and distinct. Their wines are restricted by merciful weather and not all styles are possible. This is a lesson on restraint; of delicate pairings. German food and wine pairings have to be precise and can only be mastered by dedicated Sommeliers with acute, sober, straightforward focus. The results can be as refined as a classic French dinner.

The post German Food and Wine Pairings appeared first on Wine School of Philadelphia.

Source: https://www.vinology.com/german-food-and-wine-pairings/

0 notes

neurotic-nimrod · 5 years

Text

German Food and Wine Pairings

In today’s global economy, gastronomy is beyond generalizations. No cuisine can be justly profiled with a list of a few traditional dishes. Like cultures, cuisines evolve, influenced by trends and new ideas.

Germany is no stranger to the modern culinary zeitgeist: healthy food, sustainability, simplicity, and purity of flavors its the call to arms. The neue Küche, or new cuisine, is spearheaded by a diverse genus of chefs from across the globe. Germany is now home to a dizzing array of Michelin-starred restaurants, second only to France.

Foodwise, Germany can roughly be divided in north and south, cold weather and maritime products are seen in northern food, while warmer weather, as well as French, Swiss and Austrian cultural influences can be found in southern cuisines.

Germany has opened its doors to the world in the past few years. Turkish influence in gastronomy abounds. Every major city has döner kebab stalls and Italian pizza has grown deep roots in the country. Russian, Bulgarian and Polish food still permeates, a constant reminder of the Eastern Block.

For this article, our German food and wine pairings will focus on classic dishes. We will address Modern German food and wine pairings in a future article. You can also check out our food and wine pairing classes as well.

German Food and Wine Pairings

German Fish Dishes

Fish like herring and Alaskan pollock abound in the north, around the city of Hamburg. Seafood flavored with dill, battered fish, pickled white fish, and many other fresh, light dishes are popular. Beer is king in the region, but wine is a fashionable import in these latitudes. If you were to choose wine to pair with northern cuisine, you would have to choose a light white wine with bright acidity and assertive minerality. Champagne, Chablis or Sancerre are hard to beat, and national dry Rieslings, Chardonnays or modern crossings like Rivaner (Muller Thurgau) will work well.

Sausages (of course)

We can’t talk about German food without mentioning its sausages. More than 1000 styles are produced in the country and are enjoyed at all hours. Colors, sizes, and flavor vary greatly. Bratwurst, currywurst, blutwurst, and weiβwurst are similar just for the name. Grilled or boiled, made out of pork or veal, they are popular as snacks and as part of the main meal. Again, styles of beer have evolved through time to pair local specialties, but a full-bodied white wine or a light red will pair nicely too. Consider the cooking method and the accompanying sauces to increase accuracy.

Rheinischer Sauerbraten

The Rheinischer Sauerbraten is a common dish throughout the country. This meat stew consists of veal marinated in vinegar layered with spices and herbs. The mixture is cooked slow and low. The resulting hearty dish is intense, flavorful and sour. Red wine, especially with high acidity can tackle the local specialty successfully. German red wine is improving every year and is worthy of consideration. Pinot Noir is the most planted red grape and produces light-bodied wines with an often-piercing acidity.

Rinderroulade is rolled veal meat common in Germany and Austria. It’s filled with ground meat, onions, pickles, or vegetables with many variations. A rich sauce keeps the meat moist and potatoes or cabbage are served on the side. This dish is bold enough to take a medium-bodied red wine like Merlot or Montepulciano.

Käsespätzle is a starchy dish of Alpine influence. The handmade spätzle pasta grated with cheese is unctuous and filling. These types of dish, along with others like Kartoffelknödel, potato dumplings go well with wheat beer or full-bodied, lactic white wine like Burgundy.

Wiener Schnitzel

The wiener schnitzel, a breaded thin pork cutlet, is part of many European cuisines. It is a classic in southern Germany. The tender, comforting dish can pair well with light white wines like Austrian or German Rieslings, Grüner Veltliner or Pinot Grigio. The dish will also work with light-bodied reds like Gamay, Pinot Noir, Schiava or Dornfelder. Weiβbeer is obviously good too.

Sides

Apple sauce, a common side dish, can add sweetness to the meal, and its tart sweetness might enable off-dry white wines like some Rieslings.

Sauerkraut is another common side dish on the Dutch table. The fermented slaw adds vinegary acidity to any meal, making it compatible with tart wine styles. Malolactic tones developed in sauerkraut can be mirrored in oak aged whites too.

Desserts

Germany is well known for its pastries and luscious desserts. The Schwarzwald torte, or Black Forest cake is amongst the most popular. The deep flavor of chocolate and the tangy kirsch makes it a good pairing with Port or any other acute sweet wine.

A Final Thought on German Wine & Food Pairings

Germany has lots to offer to the table, its traditional cuisine is rustic and distinct. Their wines are restricted by merciful weather and not all styles are possible. This is a lesson on restraint; of delicate pairings. German food and wine pairings have to be precise and can only be mastered by dedicated Sommeliers with acute, sober, straightforward focus. The results can be as refined as a classic French dinner.

The post German Food and Wine Pairings appeared first on Wine School of Philadelphia.

Source: https://www.vinology.com/german-food-and-wine-pairings/

0 notes

wineschool-blog · 3 years

Text

German Food and Wine Pairings

https://j.mp/3ewtnXE German Food and Wine Pairings - Keith Wallace - In today’s global economy, gastronomy is beyond generalizations. No cuisine can be justly profiled with a list of a few traditional dishes. Instead, like cultures, cuisines evolve, influenced by trends and new ideas. Table of contentsModern CuisineNew InfluencesGerman Fish DishesSausages (of course)Rheinischer SauerbratenRinderrouladeKäsespätzleWiener SchnitzelSidesDessertsA Final Thought on German Wine & Food Pairings Modern Cuisine Germany is no stranger to the modern culinary zeitgeist: healthy food, sustainability, simplicity, and purity of flavors; it’s the call to arms. The Neue Küche, or new cuisine, is spearheaded by a diverse genus of chefs from across the globe. As a result, Germany is now home to a dizzying array of Michelin-starred restaurants, second only to France. German Food and Wine Pairings Foodwise, Germany can roughly be divided in north and south, cold weather and maritime products are seen in northern food. In contrast, French, Swiss, and Austrian cultural influences can be found in southern cuisines. New Influences Germany has opened its doors to the world in the past few years. Turkish influence in gastronomy abounds. Every major city has döner kebab stalls, and Italian pizza has grown deep roots in the country. Russian, Bulgarian, and Polish food still permeates, a constant reminder of the Eastern Block. For this article, our German food and wine pairings will focus on classic dishes. We will address Modern German food and wine pairings in a future article. You can also check out our food and wine pairing classes as well. German Fish Dishes Fish like herring and Alaskan pollock abound in the north, around the city of Hamburg. Seafood is flavored with dill, battered fish, pickled white fish, and many other fresh, light dishes. Beer is king in the region, but wine is a fashionable import in these latitudes. If you were to choose a wine to pair with northern cuisine, you would choose a light white wine with bright acidity and assertive minerality. Champagne, Chablis, or Sancerre are hard to beat, and national dry Rieslings, Chardonnays, or modern crossings like Rivaner (Muller Thurgau) will work well. Sausages (of course) We can’t talk about German food without mentioning its sausages. More than 1000 styles are produced in the country and are enjoyed at all hours. Colors, sizes, and flavors vary greatly. Bratwurst, currywurst, blutwurst, and weiβwurst are similar just for the name. Grilled or boiled, made out of pork or veal, are popular as snacks and the main meal. Again, beer styles have evolved to pair local specialties, but a full-bodied white wine or a light red will pair nicely. Consider the cooking method and the accompanying sauces to increase accuracy. Grilled pork sausages on the plate.Fried sausages Rheinischer Sauerbraten The Rheinischer Sauerbraten is a common dish throughout the country. This meat stew consists of veal marinated in vinegar layered with spices and herbs. The mixture is cooked slow and low. The resulting hearty dish is intense, flavorful, and sour. Red wine, especially with high acidity, can tackle the local specialty successfully. German red wine is improving every year and is worthy of consideration. Pinot Noir is the most planted red grape and produces light-bodied wines with an often-piercing acidity. Rinderroulade Rinderroulade is rolled veal meat common in Germany and Austria. It’s filled with ground meat, onions, pickles, or vegetables with many variations. A rich sauce keeps the meat moist, and potatoes or cabbage are served on the side. This dish is bold enough to take a medium-bodied red wine like Merlot or Montepulciano. Käsespätzle Käsespätzle is a starchy dish of Alpine influence. The handmade spätzle pasta grated with cheese is unctuous and filling. These dishes, along with others like Kartoffelknödel, potato dumplings, go well with wheat beer or full-bodied, lactic white wine like Burgundy. Wiener Schnitzel The wiener schnitzel, a breaded thin pork cutlet, is part of many European cuisines. It is a classic in southern Germany. The tender, comforting dish can pair well with light white wines like Austrian or German Rieslings, Grüner Veltliner or Pinot Grigio. The dish will also work with light-bodied reds like Gamay, Pinot Noir, Schiava, or Dornfelder. Weiβbeer is obviously good too. Sides Apple sauce, a common side dish, can add sweetness to the meal, and its tart sweetness might enable off-dry white wines like some Rieslings. Sauerkraut is another common side dish on the Dutch table. The fermented slaw adds vinegary acidity to any meal, making it compatible with tart wine styles. Malolactic tones developed in sauerkraut can be mirrored in oak-aged whites too. Desserts Germany is well known for its pastries and luscious desserts. The Schwarzwald torte, or Black Forest cake, is amongst the most popular. The deep flavor of chocolate and the tangy kirsch makes it a good pairing with Port or any other acute sweet wine. A Final Thought on German Wine & Food Pairings Germany has lots to offer to the table; its traditional cuisine is rustic and distinct. Their wines are restricted by merciful weather, and not all styles are possible. This is a lesson on restraint, of delicate pairings. German food and wine pairings must be precise and can only be mastered by dedicated Sommeliers with acute, sober, straightforward focus. The results can be as refined as a classic French dinner. Tasting & Pairing Classes Wine Tasting Cheese Pairing Cocktails Food Pairing Wine Pairing Articles Food and Wine Pairings German Food and Wine Pairings Italian Food and Wine Pairing Worst Food and Wine Pairings Wine and Cheese Pairing Bad CHeese Advice from a Sommelier - https://j.mp/3ewtnXE

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