Its pretty hard to do it so that it still tastes good and doesn't produce that effect. Given that I'm in the good company of German folk, no one seems to worry too much about that. I think thats why evenings were filled with a lot of beer. After a evening meal of brats, potato salad, and saurkraut ... you kind of need something to make you not care about the rapidly digesting chow producing the lighter-than-air stuff making its way south.

Still, the red wine alone makes it worth cooking. The smell in the house is just amazing.