Pairings – with a twist
Fish with white wine, beef fillet with red: that’s classic wine pairing. But let’s be honest – it’s a bit like listening to a hit single on repeat: reliable, but not exactly an experience that makes your heart skip a beat. Young wine drinkers today want more than just the “perfect match” – they want that true wow moment. Playing with flavours, textures and contrasts is what makes it exciting. And who says Riesling doesn’t go with ramen or rosé with curry?
Unexpected combinations that delight
When opposites attract, the result can be something truly thrilling. Whether salty meets sweet or creamy meets tangy – wine can do far more than just shine alongside cheese or pasta. Here are a few pairings that surprise and perfectly showcase how versatile wine really is.Welcome to the new world of food and wine pairing – spontaneous, bold, a little cheeky and, above all, irresistibly delicious.
1
Palak Paneer and Grüner Veltliner – Freshness meets creaminess
Indian food and wine? For many, a no-go. Too many spices, too much heat – or so the old dogma goes. But that’s exactly where the magic happens. Palak paneer (spiced spinach with cubes of cream cheese) thrives on its creamy texture, aromatic garlic and subtle heat. A Grüner Veltliner is the game changer here: its crisp acidity, peppery kick and citrusy freshness lift the dish without overpowering it. The fat is elegantly cut, the spice gains depth and suddenly you realise: Indian and Austrian cuisine can dance together beautifully.Sommelier Michael Kutej recommends:
My recommendation: a young Grüner Veltliner from the Wachau – more specifically from the Dürnsteiner Liebenberg vineyard. It offers an intense mineral, stony aroma, with remarkable crystalline clarity and precision, a long, powerful acidity, vibrant energy and lemon-salty nuances. 2021 is undoubtedly one of the greatest Danube vintages in recent history.Available in the Pese Wein Online Shop:
2
Ramen and Riesling – umami, turned up
Japanese ramen is pure umami: rich broth, soft noodles, salty soy sauce, maybe an egg or a slice of pork belly. Many instinctively reach for beer – understandable, but a bit of a missed opportunity. Because with a good Riesling Kabinett, things get truly exciting. The gentle residual sweetness softens the saltiness of the broth, the acidity brings freshness, and the fruit adds a refined contrast to the hearty umami. Especially when chilli or ginger come into play, the pairing really shines. Here, Riesling isn’t old-fashioned – it’s the clever accomplice: elegant, easy-going, and always one step ahead.Sommelier Michael Kutej recommends:
For some time now, we’ve been witnessing a highly welcome renaissance of the classic Kabinett, affectionately known as “Kabi” by its fans. In this Riesling Kabinett, acidity and sweetness perform a pas de deux full of vibrant tension. Citrus fruits of every kind appear on the palate, joined by intense yet crystalline peach notes, culminating in a long, juicy finish. James Suckling’s 95 points feel more than justified.Available in the Pese Wein Online Shop:
Saarburger Rausch Riesling Kabinett – Winery Forstmeister Geltz Zilliken 2019
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3
Tacos al Pastor and Rosé – Street food with style
Tacos and wine? Sure – if it's the right one. Mexican tacos al pastor – marinated pork, pineapple and lime – have it all: acidity, sweetness, spice and smokiness. And that’s exactly what makes them perfect for rosé wine – ideally one with a bit of structure and body. The wine mirrors the fruit, balances the acidity, dances with the spice and brings a summery lightness to the dish. And because rosé is no longer just a seasonal drink but a lifestyle choice, this pairing works beautifully even in the heart of autumn.Sommelier Michael Kutej recommends:
My pick: a fresh, juicy Rosé from Provence. With its complex aromas of wild strawberries, rose petals, Provençal herbs and a touch of salty minerality, it delivers wonderfully surprising flavour sensations. Forget Brad Pitt and LVMH: This is one of our standout discoveries from the south of France.Available in the Pese Wein Online Shop:
4
Cheesecake and Yellow Muscat – a playful dessert match
A classic dessert pairing? Not quite. Creamy cheesecake, lightly chilled and topped with salted caramel, meets Yellow Muscat – and suddenly a whole new world of flavours opens up. Notes of elderflower, physalis and lychee bring an intense, fruity trio that harmonises beautifully with the cake’s sweet-salty texture. The wine’s freshness lifts the richness of the dessert, while its aromatic complexity adds finesse – a combination that delights the senses, dances on the palate and keeps reinventing itself with every bite. Proof that wine and sweets can be playful, fresh and full of energy today.Sommelier Michael Kutej recommends:
This Yellow Muscat bursts with fresh aromas of mirabelle plums, mandarins, lemons and lychees, along with crisp pear and delicate white fruit notes. Its lively perlage is paired with fresh acidity and a gentle touch of residual sweetness. Caution: stopping at just one bottle might prove impossible!Available in the Pese Wein Online Shop:
New freedom in the glass
What all these pairings show is that the new generation of wine lovers dares to break the rules – and wins in the process. It’s no longer about the ‘perfect pairing,’ but the joy of experimentation. Wine should surprise, excite and venture into unexpected contexts. Food and wine have become a playground for taste, intuition and courage.The generation that loves craft beer, street food and pop-up dinners is not afraid to think differently about wine. And that’s the beauty of it: the perfect pairing isn’t always in the textbook – sometimes it’s simply in the next bite.
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