Gourmet classics rediscovered – alpine tradition meets fine wine culture
Wine with food takes on a class of its own with this hearty dish. Bacon dumplings served in hearty beef broth are a soul food of Alpine cuisine and a prime example of the art of matching wine and food. The salty aromas of the bacon meld with the spiciness of fresh herbs, while the clear broth retains its complexity. The dish warms from the inside, is rustic and refined at the same time. Perfect for a convivial dinner – as a starter in a menu sequence or as a main course on cold days. Seasonal ingredients make this recipe a firm favorite for connoisseurs and those curious to experience wine with food combined with traditional enjoyment.
Ideal wine accompaniment: South Tyrolean Vernatsch DOC (South Tyrol, Italy)
With its light structure, fresh acidity and subtle fruitiness, the South Tyrolean Vernatsch DOC provides the ideal counterpoint to the hearty flavor of the speck dumplings in beef broth. The fine cherry and almond aromas of the Vernatsch harmonize elegantly with the spicy speck without masking the character of the broth. Its subtle tannin structure retains freshness, while floral nuances and a subtle minerality ensure a long, pleasant finish. This regional combination brings an alpine attitude to life and a flavorful bridge between wine and food – uncomplicated, but with depth. The Vernatsch underlines the harmony and makes the dish a balanced pleasure experience.
Further wine recommendations for this dish
Bardolino DOC (Veneto, Italy)
Bardolino DOC sets invigorating accents with its freshness and light cherry fruitiness. The gentle tannins and a delicate bitter note balance bacon and herbs. The complexity of the wine contrasts the broth without dominating it, giving the combination a very pleasant harmony and an uncomplicated approach.
Zweigelt Carnuntum DAC (Lower Austria, Austria)
With its aroma of cherries and peppery notes, this Zweigelt goes perfectly with bacon dumplings in broth. The animating acidity, soft texture and fine spiciness combine perfectly with the roasted aromas of the bacon and the mild broth. The wine always remains elegant and straightforward.
Mosel Riesling QbA (Mosel, Germany)
A dry Mosel Riesling delights with citrus and stone fruit notes that freshen up the dish. Its pronounced acidity provides clarity, while mineral nuances emphasize the spiciness of the broth and the bacon. The lightness of the Riesling makes the dish even more approachable.
Côtes-du-Rhône Villages AOC (Rhône, France)
This cuvée of Grenache and Syrah balances velvety tannins and spicy herbal aromas. Gentle notes of red berries and a subtle hint of smoke go perfectly with the aroma of broth and savory bacon. A versatile partner for hearty alpine cuisine.
Pinotage WO Stellenbosch (Stellenbosch, South Africa)
Pinotage brings juicy dark fruit with a light smoky note and subtle spice. This new-world interpretation boldly complements the dish as the fruit and body absorb the power and texture of the bacon, while the beef broth benefits from the round tannins.
The recipe:
Speckknödel in Rinderbrühe
Cooking utensils
- 1 Großer Kochtopf
- 1 Schüssel
- 1 Messer
- 1 Schneidebrett
- 1 Schaumlöffel
- 1 Suppenteller
Ingredients
Für die Speckknödel
- 120 g altbackenes Weißbrot
- 80 g Speck durchwachsen
- 2 Eier
- 60 ml Milch
- 1 kleine Zwiebel
- 1 EL Butter
- 1 EL Petersilie gehackt
- Salz Pfeffer, Muskat
Für die Rinderbrühe
- 800 ml kräftige Rinderbrühe
- 1 Karotte
- 1 Stück Lauch
- 1 Stange Sellerie
- Petersilie zum Bestreuen
Preparation
Speckknödel zubereiten
- Weißbrot in kleine Würfel schneiden.
- Speck fein würfeln und in der Pfanne anbraten.
- Zwiebel klein schneiden, in Butter glasig dünsten, mit Speck mischen.
- Brot, Speckmasse und Petersilie in eine Schüssel geben.
- Milch erwärmen, mit den Eiern verquirlen, über die Brotmasse gießen.
- Mit Salz, Pfeffer, Muskat abschmecken und alles verkneten.
- 10 Minuten ziehen lassen, dann mit feuchten Händen Knödel formen.
Speckknödel garen
- Brühe mit Karotte, Lauch und Sellerie aufkochen.
- Knödel vorsichtig hineingeben und 15 Minuten bei schwacher Hitze ziehen lassen.
- Brühe mit Knödeln in Tellern anrichten, mit Petersilie bestreuen.
Empfohlene Beilagen
- Frischer Blattsalat
- Sauerteigbrot
- Meerrettich-Dip
