Demonstration 6 - Matching wine with food

This wine lecture was a bit of a recap of what we had already looked into last term. However, I am still very overwhelmed by all the aromas and therefore, it definitely doesn't hurt to run through them again.

Also to do the whole tasting, the swirrling of the wine in your mouth, the sucking in of air guided by an expert is very helpful. And then the matching of food with wine - but not only the what goes with what, but what intensifies or weakens the tastes of the wine is very interesting. The lecturer actually suggested to serve cheese with a sweet wine as a starter to try something different.

However, the new and really amazing thing of this wine lecture was the aspect of herbs and wine. We had some dill and basil and tasted those with different wine, realising what enhances and what collides with the aroma: