From tart and fruity to delicate and floral, and even refreshing citrus notes, the world of aperitifs offers a delightful variety of flavors. Falstaff "Sommelier of the Year 2023" and "Fuhrmann" restaurant chef Hermann Botolen gives exclusive tips.
The Condrieu "La Doriane" 2016 from Domaine Etienne Guigal in Ampuis is a classic Viognier from the Rhône.
This white grape fascinates with its very fragrant, full aromas of peach, apricot and white flowers and thus supports highly aromatic grilled dishes.
In addition, the Viognier's concentration, structure and richness are not intimidated by the sometimes very present coriander notes.
approx. 90 euros, vinello.atRecipe: Grilled miso melanzani with onions, sesame and coriander
The Riesling "Braune Kupp" Kabinett 2019 from the Egon Müller winery in Wiltingen(Mosel) has only very subtle residual sugar, but impresses with its fruit, raciness, aromatics and vibrant sweetness-acidity interplay.
It is therefore so full of character that it can easily be paired with dishes as diverse as prawns or lamb skewers.
This Riesling complements the sweet and sour recipes of this barbecue perfectly! approx. 60 euros, finewineshop.comRecipe: Lamb skewers with honey-cumin-pomegranate glaze and salted lemon yoghurt
The Gevrey-Chambertin 1er Cru "Lavaux St-Jacques" 2014 from Domaine Gerard Seguin is a fine, elegant Pinot Noir, yet with density and structure.
A wine like this should not be too young and, above all, not too fruity; you need the ripe aromas of undergrowth, wet leaves and ripe fruit.
Then it also goes well with fine white meat such as chicken, but of course also with lamb.
Important with such Burgundies: Pay attention to the ripeness!
Then the tannin is better integrated and the wine is much more subtle in its finesse and elegance.
approx. 70 euros, kierdorfwein.deRecipe: Grilled harissa chicken, hot peppers, caramelized spring onions
