Wine & food with natural wine

This is how we combine food and wine

Good wine and food pairings don't have to be complicated.
With natural wine, it's less about fixed rules and more about feeling, balance, and enjoyment at the table.

That's why we keep it simple: no endless lists, but a few clear directions that almost always work.

Fresh & crisp white

Fresh white wines with lots of tension and little fuss.

Great with, among others, ceviche, mussels with white wine and fresh herb salads.

 Think of: tight, mineral, thirst-quenching.

Fresh but slightly rounder white

White with freshness, but also some body and spiciness.

Delicious with, among others, grilled cod, chicken with lemon, and Provençal vegetables.

Think of: juicy, Mediterranean, without oak.

Elegant & refined white

Subtle, lightly rounded, and gastronomic.

Delicious with, among others, refined fish dishes, grilled zucchini, and soft goat cheese.

Think of: finesse, balance, no pronounced aromas.

Aromatic white

Expressive and fragrant, sometimes with a slight sweetness.

Delicious with, among others, Thai curries, spiced pork, and dry sausage.

Think of: aromatic, playful, lightly spicy.

Orange / maceration

White wine with skin contact, structure, and grip.

Delicious with, among others, Middle Eastern dishes, Asian dishes, roasted root vegetables, and hard cheeses.

Think of: spicy, savory, gastronomic.

Rosé (dark & natural wine style)

Dry rosé with depth and structure.

Delicious with, among others, aperitif, grilled fish, roasted vegetables, and light meat dishes.

Think of: more than “summer rosé”.

Light red

Juicy, light and easy to drink.

Good with, among others, vegetarian dishes, pasta with tomato, mushrooms and grilled vegetables.

Think of: low tannin, lots of drinking pleasure.

Red with a bit more depth

Still elegant, but with a bit more structure.

Good with, among others, stews, roasted eggplant and semi-hard cheeses.

Think of: warm, spicy, not heavy.

Sweet

Sweet, but balanced.

Good with, among others, desserts with stone fruit, blue cheeses and almond pastries.

Think of: tension between sweet and sour.

Oxidative style

Lightly oxidative, sometimes also sweet, but often orange and dry. 

Delicious with, among others, savory desserts, cheese platters, comté, spicy dishes

Doubt?

Then you are usually on the right track by looking at:

• preparation (raw vs. grilled vs. stewed)

• herbs (fresh, spicy or savory)

• structure of the wine (fresh, round, grip)

And otherwise: just try.
That is also natural wine.

Also read: What is pet nat?
What is orange wine? 
What is natural wine?