Wine and dine

Pairing wine and food is an art in itself. With a few simple rules and tricks, you can have the best of both worlds.

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Successfully combining Swiss wine and food can provide unforgettable flavour experiences. Here are ten tips on how to pair food and wine in the best possible way.

Be inspired by the variety of Swiss wines and find the perfect accompaniment for your next meal. Taste regional specialities and find out how well wine and fine food can go together!

1. Light to light, heavy to heavy

Light dishes such as summer vegetables or sushi call for a light wine, for example, a rosé or white wine. Heavy dishes such as game stew benefit from a powerful red wine such as a Syrah.

2. Acidity emphasises freshness

Wines with high acidity, such as Riesling or Sauvignon Blanc, go perfectly with dishes with acidic components, such as lemon sauce, tomato salad or fish with vinaigrette. They enhance the freshness and keep the dish light.

3. Sweetness balances out sharpness

Spicy dishes, such as Asian foods with chili, are ideal with sweeter wines such as a Gewürztraminer or a Spätlese. The sweetness softens the spiciness and ensures a balanced flavour.

4. Red wine loves protein

Tannic red wines such as Cabernet Sauvignon or Merlot pair particularly well with protein-rich dishes such as steak or lamb. The protein smoothes out the tannins and softens the wine.

5. Synchronise wine and sauce

The sauce of a dish is often more important for the choice of wine than the main ingredient. A butter sauce-based dish goes well with a creamy Chardonnay, while a red wine sauce complements a full-bodied red wine perfectly.

6. Regional is ingenious

Regional specialities and wines from the same region are often perfect partners. A raclette harmonises wonderfully with a Valais Fendant, while a Ticino Merlot goes perfectly with polenta.

7. Salty loves tangy

Savoury dishes, such as seafood or salty cheese, are wonderfully complemented by bubbly wines such as a sparkling wine or a young slightly fizzy Chasselas.

8. Desserts require sweetness

A dessert wine should be at least as sweet as the dessert itself. Sweet wines made from grapes such as Petite Arvine or Marsanne go well with a chocolate cake, while a fruit pie or tart marries wonderfully well with an Amigne or Muscat.

9. Experimentation is allowed

There are no hard and fast rules – try the unusual! For example, you can combine a slightly chilled Pinot Noir with salmon or serve a sparkling Pet-Nat with pizza.

Swiss Wine Gourmet

Swiss Wine Gourmet unites Swiss wines and gastronomy. If you choose your restaurant according to the wine list, the Swiss Wine Gourmet label allows you to choose restaurants that offer a good or even an excellent choice of Swiss wines.

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