Perfect pairing of wine and food
AAt the Dürkheim Sausage Market nobody cares about combinations. Does the Dornfelder go well with the bratwurst? Or that Riesling? And what should I drink with my fries? And afterwards to the pizza from the tin? At the largest wine festival in the world, to which more than half a million visitors flock to Bad Dürkheim in the Palatinate every year in September and drink what the glasses have to offer at almost 60 stalls, nobody asks themselves such questions. People drink and eat what they like – or what is at hand in all the hustle and bustle. All rules of decency for the right enjoyment of wine are invalid at the Dürkheim Sausage Market.
But they are basically not only at the wine festivals of this world. The old conventions, which were to determine the perfect combination of food and wine well into the 1990s, are long gone. White wine with white meat and fish, red wine with dark meat and cheese, sparkling wine and champagne with an aperitif and on special occasions – all nonsense! Nowadays, if you like, you can drink a sparkling wine all evening and throughout a whole menu, and the sommelier might recommend a pinot noir with the seafood and possibly even serve it chilled – no problem. The world has changed over the past few decades and with it the world of wine and its labels.
