1/30/09 German Wines & Food

Welcome to Vine to Wine this is your host Linda Moran. Wednesday we talked about aging German wines and today I thought we would talk about how versatile these wines are with food. German wines are some of the most versatile wines when it comes to accompanying food. Since they are usually lower in alcohol and are crisp and fruity they are refreshing and just plain great for sipping. Auslese Riesling is rich and luscious and sweet. They are perfect with dessert or even as dessert. Since the wines are made in such an array of styles they are often appropriate all of the way through the meal. I have served them with all types of Thai, Indian and Japanese cuisine. The fruity character with often counteract the spicy characteristics. The acidity and crispness of German Riesling just cuts through fats, protein and strong flavored foods. But a couple of dinners I adore German wine with are mustard roasted chicken and cheese soufflé. The Kabinett styles make a nice aperitif before a meal or to sip as guests are arriving  maybe served with a mushroom pate'. In the summer we often see recipes for chilled soups and you may wonder what you might serve with it, consider German Riesling. Cold fish such as poached salmon served with dill is also perfectly suited to these wines. Why not give up your preconceptions and give them a try? Remember to send your wine questions to linda at vine to wine dot net and thank you for joining me on today's Vine to Wine.