Do’s and Don’ts of food pairing

While the interplay of wine and food has been thoroughly explored, the pairing of non-alcoholic beverages with food is still uncharted territory. What are the key principles? Nicole Klauß presents a culinary journey of discovery in her book "Die neue Trinkkultur" with plenty of alcohol-free pairings. Here are some do's and don'ts for successful food pairing:

If you choose a juice as a food companion, a single-variety apple juice is a great choice.

Dishes with an acidic component (vinegar or citrus fruit) need a juice with a higher acidity level to keep up, e.g. Rouge. Juices served with dessert should be at least as sweet as the dessert itself, e.g. peach.

Dishes with plenty of pepper pair well with a juice high in acidity, as the spiciness is buffered, e.g. Gravensteiner.

Rich and hearty dishes need an apple juice with fresh acidity and mild sweetness, e.g. apple juice & hops.

Do not pair "delicate" dishes with strong juices, as the subtle aromas would be overpowered.

We are happy to help with your combinations.