A delicious wine – be it red, rosé or white – is simply part of a good meal for me. So I wanted to know exactly what a good wine recommendation with vegetable recipes or food with fruit could be. So I visited Joachim Buchholz from City and more in Sinzheim/Baden to get a few tips on this topic from a wine expert.
Nice that you have time for me. Something that has always interested me: why do you read so little, if anything at all, about wine recommendations to accompany fruit and vegetables? The main focus is always on fish or meat, although in modern cuisine, a healthy and tasty diet with vegetables and fruit is playing an increasingly important role.
That’s true, that’s the current rule. Basically, wine and fruit or vegetables go together. But preparation is very decisive. Particularly in the case of vegetables, when selecting the wine, one must pay particular attention to the accompanying ingredients of the food and the spices used. These things determine whether the wine fits the respective recipe or not. The cooking method of vegetables also plays a decisive role: whether boiled, steamed, fried, stewed or grilled, vegetables always show different their facets.
It is difficult to combine some raw vegetable varieties with wine. For example, artichokes or spinach contain raw bittering substances, which intensify combined with wine in the mouth. A tomato salad or tomatoes with Mozzarella have a rather sharp acidy, which should not be combined with young, sparkling and acid-accented wines such as Veltliner or Riesling. I therefore always recommend enjoying a salad or vegetables with bitter substances raw and without wine. If, however, a salad with fish, meat or other additions, such as potatoes or lentils is served, then the wine can again be well matched to the respective side dish. I love raw vegetables, like all radish varieties, which I enjoy with a cool beer.
Sure, in a Bavarian beer garden, that’s super delicious … But tell me, there are certainly also ideal partnerships of vine varieties and fruits or vegetables. For example, for asparagus ….
You are right! White asparagus just loves the Silvaner and is also very good with a Weißburgunder (Pinot Blanc). If you enjoy green asparagus, it’ll be exciting all over. Green asparagus also goes well with dark meat, such as lamb or beef. A red wine, like Merlot or Cabernet Sauvignon, goes much better with this.