Pressbook Constance Festival Culinary 2024

4/8/24, 8:58 AM

“Deutz Trophy” in Mauritius: Professional chefs compete for the best wine-food pairing - Falstaff

BALANCE AND THE “GAP” FOR THE WINE

The expert emphasizes how important it is to leave a certain amount of space in the dish for the role of wine in the pairing - as if the wine were another ingredient . “It can sometimes be difcult for chefs to let the wine shine alongside the dish,” she says, “because their instinct is usually to create a perfectly balanced dish .” But the pairing wins “if there is a small gap that allows the wine to do its job.” And the goal of an optimal wine-food pairing? “In the best case scenario, the wine can make the food taste better and the food can make the wine taste better,” summarizes the Brit.

SWEDISH CLARITY In Thomas Sjörgen's restaurant “Signum” in Sweden, wine plays more than just an accompanying role . It is located in Mölnlycke and is also recommended in the Falstaf Restaurant Guide Nordic 2024 : »At › Signum ‹, chef and owner Thomas Sjögren demonstrates an unbridled passion for fresh, regional ingredients and creates favors that harmoniously combine tradition and modernity. The picturesque surroundings, surrounded by the gentle waves of the lake, enhance the overall impression with an atmosphere of relaxing tranquility.« Sjörgen's deep connection to the topic of food-wine pairing and diferentiated approach are obviously proving their worth - because his dish is very well received in the competition. It's good for him that the complexity and complexity of champagne is one of his passions. “I really enjoy working with champagne because it has such a unique identity that can only be found in champagne.” He can also easily imagine accompanying an entire menu with champagne. Currently, there are always at least two red wines (preferably Pinot Noir ) in his 18-course tasting menu , which depends heavily on local availability and the season. VICTORY FOR GERMANY On the day of the award ceremony, many points are counted in the ranking . The jury's verdict is followed by an audience vote , which is naturally based on appearance - an aspect that must be examined critically in a food pairing competition - and the winning dish is ultimately a diferent one, from the German chef Maurizio Oster from Restaurant “Zeik” from Hamburg. He tells us his secret recipe : always let a sip of the pairing wine be part of the dish.

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