@Dax Willsen something what is taken from your life and inspiration for you to make a video out of it.

@Dax Willsen you mean Hungarian?

@Dax Willsen you have right, and this is made with pelati.

@Dax Willsen hopefully not.

Wine & Food Pairing: Structure Over Rules One of the biggest mistakes in food–wine pairing is that we tend to think in flavors, not in structure. We’re taught simple rules: white wine with white meat red wine with red meat But real cooking rarely follows rules — it follows sauces, textures, and techniques. In practice, what matters most is: - acidity ↔ acidity - fat ↔ acidity or tannin - texture ↔ texture If these don’t align, even a great wine and a great dish can clash. Take beef stroganoff as an example. Yes, it’s red meat — but it’s also a cream-based dish. The sauce softens everything. The structure becomes rounder, richer, less aggressive. In that case, I’d often choose: - a barrel-aged Chardonnay on bâtonnage, - or a full-bodied, high-acid Riesling — even with a touch of residual sugar, like a Mosel style, - sometimes even a fruit-driven Sauvignon Blanc from Stellenbosch. The wine needs acidity and body, not tannin dominance. Red wine, on the other hand, rarely works well with white meats or delicate poultry — unless the preparation supports it. Duck breast is a good exception, especially when served with a fruit-based compote or reduction, ideally prepared with a wine of similar quality. In those cases, a lighter, elegant red can work. For spicy dishes, the answer is almost always freshness: - crisp white wine - Prosecco - Champagne Alcohol and tannin amplify heat — acidity calms it. Where Rosé Fits In Rosé is often misunderstood. It’s not a compromise — it’s a bridge. Rosé sits between white and red not only in color, but in structure: - enough acidity to handle fat - enough body to support seasoning - lighter tannins that don’t overwhelm That’s why rosé works so well with mixed dishes: poultry, pork, grilled vegetables, pizza, tomato-based sauces, even lightly spiced foods. In Central Europe, darker rosé styles — often called Schiller — are enjoyed chilled, sometimes even with soda in summer. Not because they’re simple, but because they’re flexible and food-friendly.