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Small enology Food from the Far East meets Moselle wine

Anonim

An unusual duo and yet a dream couple. Because if the food is hot & spicy, the wine may be a bit sweet

Unlike most European cooking styles, almost all Asian cuisines rely on the palate of spices and intense aromas. Ginger, lemon grass, garlic, coconut, lime leaves, chili, turmeric, tamarind, basil and coriander are the main aromas. Salt is hardly ever used. The salty taste is achieved by marinades and special fish sauces. But also extremely hot curry pastes, tandoori, Japanese wasabi, all kinds of soy sauces and extremely sweet sauces are used.

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The wine for the Asian cuisine

  • 2007 gold droplets Riesling Cabinet, winery hair, Piesport, Moselle, 0.75 l / 15.90 euros, six pack: 85 euros. www.fischers-wein.com
  • Everything about spices is here: www.ingo-holland.de, www.bosfood.de

The flavor of these dishes is often in the aromatic contrasts between sharpness, saltiness and sweetness. Imagine chicken with ginger, garlic, lemongrass, chili, a touch of curry, coconut milk, corian and vegetables. The taste is dominated by the pleasantly sharp effect of chili and curry, followed by the intense aromatic aromas of ginger, lemongrass, garlic leek and coriander. The basic coconut milk with its fat content buffers the sharpness elegantly and thus promotes the intense spicy notes impressively in the foreground.

Ingo Holland, former star chef, today owner and creative spirit of the Old Spice Office in Klingenberg, is one of the few cooks who like to cook with wine and intense flavors. He knows how to do it: "Especially in spicy or spicy dishes, it is important not to use acidified wines. I like to combine wines with reasonable maturity and sweetness. For example, a mature Riesling, in which the acid has already taken a back seat and its residual sweetness creates a splendid bridge to the intense aromas. "

Knife sharp recognized: Because generally applies that here wines with fine fruit acid play, low alcohol content and appropriate residual sweetness fit perfectly.
But the more lasting the spiciness, the more intense the sweetness of the wine must be. The sweetness is absorbed and leveled by the salt and the sharpness, while the acid adds an aromatic flavor to the fruit flavors, triggering a delicious taste explosion in the mouth.

Author:

Christina Fischer

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