Red and whites today dispute place with beer at the Germanic tables, but care is needed; Intense flavors and robust dishes ask for freshness, elegance and balance
Germanic cuisine, which encompasses the da, Austria and other regions of similar cultural influence, is marked by the rusticity, the use of simple ingredients and traditional cooking and conservation techniques. Its history is closely related to the strict climate of Central Europe, where long winters required caloric, lasting and nutritious foods. Thus, pork, lamb and fighters, potatoes, sauerkraut, sausages, cereals and dark breads became the basis of the diet.
The cooked, such as the Eintopf (stew of vegetables, meat and grains), were common for their practicality and nutritional value. Baked meat, especially Schweinshaxe (roasted pork knee), gained prominence in celebrations. Already in the field of sweets, the tradition is rich: from the Austrian Apfelstrudel to the Schwarzwälder Kirschtarte (the famous German black forest pie).
German immigration to Brazil began in 1824, especially in, then extending to Santa Catarina, Paraná and Espírito Santo. These immigrants brought with them traditions that deeply marked Brazilian culture, including the eating habits they acquired for centuries and centuries. The Germanic cuisine. There were rereading of traditional recipes, such as sauerkraut, pork knee, sausages and sausages, as well as sweets such as Struudel and Cucas, which became popular in Brazil. Bread, craft beer and abundant meals, family or community parties, have also become registered brands of German presence, still influencing the southern cuisine of the country. German immigrants preferred beer as the drink for their meals, but gradually, began to star in, side by side with, this preference.
Harmonizing Germanic dishes, both German and Austrian, is an interesting challenge. Gastronomy is marked by strong, smoked, acidic and fatty flavors. Storage brings intense acidity; Pork and embedded meats are rich in fat; Sweets often have layers of sugar and spices. The problem is in balance: very tanic wines can accentuate salt and fat, light wines can disappear in the face of the intensity of the dishes, and sweet wines need to be chosen carefully so as not to create excess sugar in harmonization. Therefore, the Germanic school traditionally values white wines – especially Riesling, Gewürztraminer and Grüner Veltline -, which bring acidity and freshness capable of balance fat, as well as floral and fruity aromas that match spices and fermented. However, Germanic paints also visit the German tables. Personally, I understand that a red wine, not very loaded with wood and alcohol, and with good acidity, goes well with the Germanic dishes.
In this tuning fork, I will suggest some harmonizations of German dishes with wines:
- Sausage with sausages and sausages → German or Austrian dry riesling, its acidity cuts fat and accompanies the acidity of the cabbage; or Gamay from southern Burgundy, new and refreshed, whose acidity marries the fats and acidity of the cabbage.
- Roasted pork knee (schweinshaxe) → Spätburgunder (German pinot) or Dornfelder: Light reds, with good acidity and little astringency, balance meat juiciness.
- Eisbein (boiled pork knee) → Silvaner or Riesling Kabinett: freshness and take a touch of sweetness to soften the salt and collagen of the meat. It also follows well, a Patagonia Pinot Noir, with little wood or even one, simpler and little barrel.
- Eintopf (stew of vegetables and meat) → Grüner Veltliner Austrian: Minerality and herbal notes join the rusticity of the plate, or a Blanc-rhône cockets or a Saumur Champigny, loire red.
- APFELSTRUDEL → Beerenauslese (German Riesling Dessert) or Eiswein: Sweet wines with acidity balance sugar and caramelized apple.
- Black Forest Pie → Spätburgunder Young: light red wine with notes of red fruits that connect to chocolate and cherries, a Sekt (German sparkling) or a Tawny Porto 10 or 20 years.
- German cuca → Gewürztraminer: Floral and expert perfume matches the sweetness and buttered crumbs or a tannat liqueur from our neighbor, Uruguay.
In short, Germanic cuisine is rich in intense flavors and robust dishes that ask for wines with freshness, elegance and balance. Aromatic and light whites, little tannic reds and classic dessert wines from Germany and Austria are the ideal pairs for this gastronomic tradition. Health!
*This text does not necessarily reflect the opinion of the young Pan.
