The food is already simmering quietly on the stove, but what should you get out of the cellar? The Falstaff overview on the kitchen pinboard serves as an informative sommelier.
If it is braised or fried, then go for a Merlot-accented Bordeaux, Merlot del Ticino, Nordrhône-Syrah, Blaufränkisch or a more rustic Burgundy. Beef from the grill goes well with Malbec and Chianti Classico Riserva. Boiled meat goes well with Grüner Veltliner, pot-au-feu with Beaujolais Cru, Barbera, Sangiovese and a mid-range Bordeaux.
Pinot gris is the perfect accompaniment if it is fried briefly. German Pinot Noir, Sankt Laurent or Rioja Reserva are suitable accompaniments to roast pork . Dolcetto or a strong, dry Palatinate Riesling go well with pork belly. Suckling pig goes well with a Portuguese Bairrada.
Riesling GG/Smaragd or mid-range white Burgundy, as well as mature reds from Rioja or Bordeaux, are suitable here. Ossobuco calls for fruity, rather tannic reds such as Montepulciano d'Abruzzo, Barbera and Zweigelt. A Wiener Schnitzel is served with Grüner Veltliner or Wiener Gemischtem Satz. White Burgundy or white wines from Roussillon (Côtes Catalanes) are recommended with Blanquette de Veau .
Classic companions are Pauillac or other Bordeaux high-carat wines, also Rioja, Napa-Cabernet, Ribera del Duero.
With an emphasis on herbs and spices: Corbières, Côtes de Roussillon, Priorat.
Valpolicella Classico, Beaujolais, Saumur-Champigny. Rosés (Tavel) and full-bodied but not overly woody whites (Pinot Gris) are also possible.
Barolo or Barbaresco, for Lièvre à la royale it should be a red Burgundy or Hermitage/Saint-Joseph Rouge.
Very versatile. The sauce is the deciding factor; Arbois Vin Jaune or Château-Chalon go well with cream. Coq au vin requires good red Burgundy, while coq au Riesling naturally calls for Riesling. And a Grüner Veltliner goes well with fried chicken .
Like chicken, only one price category higher. Gladly red Burgundy.
First-class red Pinot Noir or red Hermitage go well here.
If it is à l'Orange, Riesling Spätlese or even Sauternes are suitable, roast duck breast can take Saint-Émilion and Douro red. Hermitage or Côte Rôtie, mature Burgundy and good Australian Shiraz go well with wild duck.
Full-bodied reds such as Châteauneuf-du-Pape, Madiran and Cahors are ideal here.
Sturdy red wines from Languedoc or Provence, rustic Burgundy, Cabernet from the New World, Cornalin.
Red Burgundy.
Tongue is adaptable: Pinot Gris, Gewürztraminer, Beaujolais, Dôle, Blaufränkisch. A dash of Sercial Madeira is good for the sauce. Silvaner GG from Franconia, white Hermitage, Chassagne-Montrachet Blanc taste good with sweetbreads. To accompany a rack of lamb, it can be a little more rustic with a Mâcon Blanc or with white wines such as Jurançon sec or Gaillac from the southwest of France. A Beuschel is served with Rotgipfler or Zierfandler, Grüner Veltliner or Zweigelt, kidneys with Aligoté, Vin Jaune, or fruity reds based on Cabernet-Franc or Merlot. And liver calls for young, fruity reds, Beaujolais Cru, Zinfandel or Pinot Gris.
