The art of the perfect combination

The right combination of wine and food is much more than a simple matter of taste – it is an art based on scientific and sensory principles. Successful wine pairing can enhance flavors, round out the taste experience and elevate the enjoyment of food and wine to a new level. But how does the combination of wine and food work? What rules help to create harmonious or exciting contrasts?

In the basic principles of wine pairing, we look at the key factors that influence the interaction between food and wine. There are two main approaches: Harmony and contrast.

1. harmony vs. contrast – two ways to perfect enjoyment

Additional sub-items:

Intensifying or softening flavors through pairing

A well-chosen pairing can either enhance or deliberately soften aromas:

• Amplification: A fruity wine makes fruity flavors even more present in the food (e.g. berry dessert with Moscato d’Asti).
• Softening: A wine with high acidity can balance out the fattiness of a dish and make it appear lighter (e.g. champagne with fried food).

Regionality as a natural principle of pairing

Many traditional dishes have developed over centuries with the wines of their region – what grows together often goes together.

• Examples:
  • Chianti & pasta with tomato sauce: The acidity of the wine complements the acidity of the tomatoes.
  • Mosel Riesling & hearty German cuisine: the acidity breaks through the heaviness of bratwurst & sauerkraut.
  • Provence rosé & Mediterranean herb dishes: The fresh, herbaceous aromas of the wine reflect the seasoning.

Pairing over time: when does pairing get better?

Some pairings only unfold over the course of a menu:

• A fresh, young wine goes well as an aperitif with light starters.
• Stronger, mature wines accompany main courses and develop with the temperature of the dish.
• A sweet or mature wine makes a perfect finish with desserts or cheese.

2. weight & balance – finding the right intensity

Additional sub-items:

Alcohol content as a balance factor

Alcohol plays a central role in pairing:

• Higher alcohol content (e.g. Amarone, port wine) → Has a sweeter & stronger effect, but also intensifies spiciness in food.
• Light wines (e.g. Vinho Verde, Grüner Veltliner) → Perfect for summer dishes & light meals.
• Sparkling wines (e.g. Champagne, Pet Nat) → Cleanse the palate between fatty bites and give freshness.

Structure of the wine – more than just aroma

• Full-bodied wine (e.g. Barolo, Chardonnay aged in wooden barrels) → Harmonizes with dishes that have a lot of structure (e.g. creamy pasta or stews).
• Delicate, elegant wines (e.g. Pinot Noir, Riesling Kabinett) → Ideal for delicate dishes as they do not dominate.

Conclusion: wine pairing is an experience

Choosing the right wine for a dish can change the entire dining experience – whether through harmonious combinations or surprising contrasts. The basic principles help you to make more conscious choices and discover new worlds of taste. But the most important rule remains: The proof of the pudding is in the eating! Sometimes the best combinations are the result of personal preferences and bold experiments.

🍷 Let yourself be inspired and find your own perfect pairings!

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