Wine Schenk

It all depends on how much of the natural sugar from the grapes the yeast has managed to convert into alcohol during fermentation. If fermentation is complete, the result is a dry wine — with minimal residual sugar (up to 4 g/l) and pronounced, fresh acidity. If the process is stopped in time, some of the sugar remains: this is how semi-dry and semi-sweet varieties are produced. Sweet and dessert wines contain even more sugar — to achieve this, very ripe, sun-dried or even noble rot-affected grapes are used.

The variety determines the basic character: Cabernet Sauvignon will always offer notes of blackcurrant and dense tannins, whilst Pinot Noir offers hints of ripe cherry and a light texture. But the main secret lies in the terroir (the combination of soil, climate and amount of sunshine), which is what gives the wine its diverse bouquet.

The modern golden rule is that food and drink should complement, rather than overpower, one another. Dry white wines and rosé are ideal with fish, seafood, salads and poultry; full-bodied red wines pair beautifully with a juicy steak, game or mature cheeses; for spicy Asian cuisine, choose a semi-dry Riesling, and for desserts, it’s best to choose a wine that is sweeter than the dessert itself.

You don’t necessarily have to focus solely on the price tag — excellent value for money on good-quality wine is often found in the mid-range too. And even age isn’t a reliable indicator. For example, with simple white wines, freshness is actually key. Incidentally, a screw cap isn’t a sign of cheapness, but simply a modern way of preserving the freshness and aroma of a young wine. The price of a wine can serve as a rough guide, but it is by no means an indicator of its quality.