Does Wine Really Pair with German Food?

(Newswire.net — February 21, 2013) Fort Lauderdale, FL– The geographical map of Germany is quite interesting since one realizes the contiguous neighbors that this vast country borders.  France for one, is the right up against the Alsatian region where some of the best French wines grow.  In fact, some of the wines in France have even adopted the German names for the grapes having their roots planted right there.  Gerwitzraminer and Rieslings are two that come to mind that are French wines that sound predominantly German.

The dry German Rieslings are notable in this region where the climate and soil are perfect for a dry white wine that grows on a steep hillside.  There also seems to be a switch from mostly sweet wines to now, mostly dry.  Clearly this is heavily influenced by the French neighbors that pride their wines on dry “Trocken” wines.  Fruity flavors are abundant with apricots, cherries, figs, and peaches. 

Some of the top chefs in the world are German, i.e. Wolfgang Puck who have greatly influenced the culinary world with their unique configurations of food, sauces, and wine.  The conventionally rules on wine pairing no longer hold true since a red can be sweet, tarty, and fruity, to downright “chalky” and dry mouth feeling.  Whites also can have a Grand Cru as deep and vintage as a Bordeaux from Medoc or as sweet as a Sangria that has mixed with sugar and sweet reds.