See under cooking wine and wine with food.
There is extensive literature on the subject of "the right wine to go with the meal" with recommendations that sometimes differ diametrically from each other. Even professionals such as sommeliers in award-winning restaurants often give quite different recommendations. Can one deduce that it does not matter which wine is drunk with which food? In principle, the very simple rule can apply "It fits, what tastes". But there are indeed a number of dishes that are in demand for a certain type of wine. There are some basic rules when drinking several wines. However, the following remarks should at best only be understood as a suggestion, because drinking and eating wine is primarily a pleasure for the sensory organs and not a purely "objective" and measurable scientific matter.
Basically, the order is the quality level of the wines, i.e. one starts with simple, light (mostly white) wines and increases to the "strongest wine". Long-lasting wines should ideally have reached the necessary drinking maturity or at best their peak, but this applies in principle to every occasion and not only to food. You can assume that this is the case in a good restaurant, but at home you must of course make the right choice yourself. As a conclusion(final wine) a noble sweet wine - for example a Trockenbeerenauslese - can be suitable. The four almost always suitable basic rules are
When eating in the restaurant, you can get expert advice and have the "right wine" suggested. An important criterion for deciding whether a restaurant has the necessary qualifications is the wine list. Because only if there is a larger selection, and not just four or five wines or perhaps in the worst case even just "red wine or white wine", can one assume that drinking culture is cultivated here. The following essay on the subject of "the right wine" was written by Frank Bläuel, former president of the "Club der Sommellerie Österreich" and owner of the "Berghotel Tulbingerkogel" in Mauerbach near Vienna (Austria), who holds this qualification to the highest degree. After all, the restaurant's extensive wine list includes 1,300 labels. Let him have his say:
Not only the selected dishes influence the harmonizing drinks, but also the season, the time of day, the occasion of the meal, the number of people and of course the willingness to spend money. Last but not least, the mood or state of mind should not be underestimated. Everyone has experienced the phenomenon of holiday wine. What was an extraordinary drinking pleasure in the holiday country with the beloved partner in a romantic restaurant on the beach with soft music with palm trees and sunset and seduced to take a carton of the noble drop with you, now tastes horrible, dull and empty at home.
At this time of year, imagine a sunny day in August, a terrace or a picnic in the greenery; here it is certainly appropriate to have a white wine as light as possible, with a delicate play of acids and elegant fruitiness. The opposite scenario is an evening in Advent, where a rather powerful red wine with aromas such as dried berries, eucalyptus and also light sweetness will fit the bill. At this time of day, the rule is almost automatically that lighter wines are preferred at lunchtime than in the evening. The designation "breakfast wine" is used for particularly light, low-alcohol wines, although one does not necessarily enjoy a wine at breakfast. In the past, however, wine soups were also popular for breakfast in better circles.
The occasion is an important selection criterion. If champagne Cuvée de Prestige is considered an everyday drink, what do you celebrate your birthday with? The number of dishes on a menu and the number of people at the table, if wine is not available by the glass, gives reasonable economic quantities of different wines. Two people may want to cover the entire menu with one or two bottles of wine, with six to twelve people you...