The question of the oldest trade in the world is quickly answered, despite the 21st century still usually blushing slightly. But what is the oldest craft for food and drink? Not coincidentally, probably two things that ferment properly before they become something: Bread and wine - although it's clear that bread as a foodstuff definitely stands for enjoyment and wine - well, let's leave that alone. But it doesn't really matter which bread you drink with which wine: there are all-rounders that always work and there are pro tips for good pairing. Tino Gierig, bread sommelier and creative mind at Dresdner Backhaus, sourced wines from Württemberg in the run-up to the BW-Classics next weekend and had Maria Lehmann from Saxony bring them along, selecting suitable wines from the range of artisan breads on offer.
In principle, it's quite simple: the flavors of the wine and the bread should match, it has to harmonize - neither should the wine stand out from the bread in terms of taste, nor should the bread (for example through acidity or spices) defeat the wine. The decisive goal: a classic draw! Of course, this also applies if it is to be more than just bread, i.e. for a complete menu accompaniment. For example, the bread sommelier had selected a Pane Maggiore to accompany the Bacchus from the Lehmann winery. This is a wheat bread, very mildly leavened - and when you try it with the wine, it is so harmonious. "And the slight residual sweetness in the wine goes perfectly with this bread and underlines the light toasted aromas," said Tino Gierig.
