The function of the aperitif is to draw out the special moment in a mundane day, to stimulate the sense of expectation before the arrival of the next anticipated event, to tantalise the taste buds, tune the company, but not to satiate. On a hot day: wine spritzer with mineral water or else well-chilled sweet wine. On a chilly day: dry white sparkling wine or a dry white wine with a higher alcohol content.
Soup, unsweetened, spicy - old mature wines or grape brandy
Spring vegetable soup - light, fruity wines, such as Müller-Thurgau, Sylvaner, Grüner Veltliner
Cream Soup - mature Neuburger, Pinot Blanc
A starter should prolong the anticipation of the main course and retain a certain sense of suspense. It should not be too hearty and so one should serve light, white wines - most suitable are dry white wines to quench the thirst, which is usually greater at the outset of the meal. The exception here is a heavy starter such as foie gras. This we would associate with an aperitif and serve with a naturally sweet wine (special selection of berries and so on).
The old rule "white wine with white meat and red wine with dark meat" is valid WHEN the meat is cooked in a very delicate manner and the taste of the dark meat is highly pronounced. BUT the combination may vary depending on the way the dish is cooked:
fresh – light white wines, for example Müller-Thurgau, Sylvaner, Grüner Veltliner
buttery cheeses, cheese patés – Neuburger, blush or rosé wines
cheeses with white mould – light, dry wines from Pinot Gris
sliced cheeses – very full and round white wines, blush or rosé wines, light Pinot Noir
cheeses with dark mould – mature red wines, though not too tannic, special selection of berries
cheeses having a very distinctive taste – rich and well-structured tannic red wines
Food is a necessity, but matching it with wine is an art. Creativity is on your side. We wish you many wonderful ideas, plenty of inspiration and a fortunate hand in your wine selection. Do not, though, forget our fine Moravian and Bohemian wines.
Author: Professor Vilém Kraus, CSc.