South Tyrolean variety for wine and food
Wine with food brings the culinary soul of South Tyrol to the table with Knödeltris. Spinach dumplings, beet dumplings and bacon dumplings come together to create an aromatic trio of dishes that promises enjoyment and variety. This composition of hearty, earthy and spicy components emphasizes how harmoniously wine and food can work together. The colorful dumplings stand for Alpine diversity and reflect the combination of traditional recipes and modern culinary culture. The combination of different dumpling flavors with delicately melting butter and mature Parmesan cheese is the perfect prelude for connoisseurs who want to creatively discover South Tyrolean specialties. The classic spicy notes of speck, the freshness of spinach and the earthy beet create a balance that ensures maximum palate pleasure.
Ideal wine accompaniment: Gewürztraminer Alto Adige DOC (Alto Adige, Italy)
Thanks to its characterful aroma, South Tyrolean Gewürztraminer is the perfect wine for the three dumpling variations. Its bouquet smells of rose petals, lychee and exotic fruits, accompanied by fine herbs and spicy accents. With its harmonious acidity, dense structure and subtle sweetness, this wine highlights both the savory and earthy notes of the dumplings. The variety of flavors combines perfectly with the spicy bacon, balances the earthy tone of the beet and plays around the herbal notes of the spinach. The elegant fruitiness and full-bodied texture make the South Tyrolean Gewürztraminer DOC a soulful partner for the dumpling tris, allowing food and wine to merge at the highest level.
Further wine recommendations for this dish
Chardonnay Trentino DOC (Trentino, Italy)
With ripe apple notes, fine creaminess and elegant balance, this Chardonnay brings freshness into play. The harmonious acidity supports the spicy and creamy elements of the dumplings and ensures that all the ingredients are given equal prominence. The creamy texture of the wine blends perfectly with the alpine composition.
Vernatsch Kalterersee Classico Superiore DOC (South Tyrol, Italy)
A young Vernatsch reveals floral aromas, sour cherry and almond – providing freshness and lightness. The subtle structure with velvety tannins supports bacon dumplings and spinach dumplings in particular, without overpowering the taste. Its regional origin underlines the authenticity of the dishes.
Riesling Rheingau QbA (Rheingau, Germany)
With lively acidity, notes of green apple and citrus fruit, this Riesling offers lightness and freshness. The aromatic tang goes particularly well with spinach dumplings, while the fine fruit sweetness rounds off the earthy aromas of beet. The mineral style lends an elegant mouthfeel.
Grüner Veltliner Wachau DAC (Wachau, Austria)
Peppery freshness, slightly floral notes and the typical juiciness make Grüner Veltliner the perfect complement. Its minerality balances out the earthiness of the dumplings, while the animating acidity adds zest to the dish and enhances the interplay of the individual components.
Côtes du Rhône Villages AOC (Rhône, France)
With notes of red berries, fine herbs and soft tannins, this red wine brings richness and spice. The structure supports the savoury component of the bacon dumpling and emphasizes the variety of aromas. The spicy balance of the wine harmonizes with the dumpling aromas and ensures full-bodied harmony.
The recipe:
Dumpling tris (spinach, beetroot, bacon dumplings)
Cooking utensils
- 1 mixing bowl
- 1 Knife
- 1 Cutting board
- 1 Pot
- 1 spoon
Ingredients
- Spinach dumplings
- 100 g stale white bread
- 75 ml Milk
- 1 Egg
- 100 g fresh spinach
- 20 g Onion
- 15 g Butter
- 10 g Parmesan cheese
- Nutmeg Salt, pepper
Beet dumplings
- 100 g stale white bread
- 75 ml Milk
- 1 Egg
- 80 g Beet cooked
- 20 g Onion
- 15 g Butter
- 10 g Parmesan cheese
- Nutmeg Salt, pepper
Bacon dumplings
- 100 g stale white bread
- 75 ml Milk
- 1 Egg
- 60 g South Tyrolean speck
- 20 g Onion
- 15 g Butter
- 10 g Parmesan cheese
- Parsley Salt, pepper
Preparation
Base mass
- Cut the bread into cubes and pour the milk over it. Finely chop the onion and fry in butter until translucent. Add the egg, salt, pepper and Parmesan to the mixture and mix together.
Spinach dumplings
- Blanch the spinach, squeeze out and chop finely. Mix with a portion of the base mixture and nutmeg.
Beet dumplings
- Finely grate the beet and mix with a portion of the base mixture.
Bacon dumplings
- Finely dice the bacon and add to the rest of the base mixture together with the parsley.
All dumplings
- Form 2-3 dumplings from each mixture. Cook in boiling salted water for about 15 minutes. Serve with melted butter and Parmesan cheese.
Recommended side dishes
- Coleslaw
- Lamb’s lettuce with seed oil dressing
- Pear chutney
