Summer enjoyment from the oven, served cold
Wine with food does not only mean opulent menu sequences or heavy dishes. Cold dishes, such as this Provençal fennel gratin with herbs, can also be used to accompany wine. Through gentle cooking, the fennel unfolds its sweetness, which combines wonderfully with a herbaceous cream-egg mixture. Served cooled, it becomes a Mediterranean appetizer that is light, aromatic and ideal for hot days. Perfect as part of a summer buffet, with a glass of chilled white wine in the garden or as a sophisticated starter to a picnic with wine and food.
Ideal wine pairing: Picpoul de Pinet AOC (Languedoc, France)
The Picpoul de Pinet AOC from Languedoc is a wonderfully refreshing white wine with a pronounced citrus note, floral hints and a lively acid structure. Its mineral coolness has an invigorating effect on the sweet-spicy gratin and makes the dish appear even lighter. The anise scent of fennel in particular harmonizes perfectly with the fine tartness of the wine. The cold serving underlines the summery character of both partners. If you like it more contrasting, you should try a Sauvignon Blanc from New Zealand.
Further wine recommendations for this dish
Chenin Blanc (Stellenbosch WO, South Africa)
A Chenin with freshness and a slight woody note brings complexity into play. The acidity buffers the creamy components, while yellow fruit and spice add depth to the fennel perfume. Chenin from Stellenbosch in particular often shows a combination of crisp fruit and delicate texture, sometimes complemented by subtle vanilla or honey notes from the ageing. These notes elegantly play around the casting base of the gratin, while the freshness of the wine never makes the cold dish seem heavy. South African temperament meets French finesse.
Vermentino di Sardegna DOC (Sardinia, Italy)
With its mix of citrus, green almond and Mediterranean herbs, Vermentino is a pointed accompaniment. The slight saltiness and freshness of the wine take away some of the sweetness of the fennel and at the same time highlight the aromatic herbs. It is precisely the combination of slightly oxidative texture and proximity to the sea that gives the wine a depth that matches the coolness of the gratin served. The fine bitter note in the finish subtly picks up on the anise notes of fennel and prolongs the aroma on the palate – a harmonious pairing for all those who love the south of Italy.
Sauvignon Blanc (Marlborough, New Zealand)
This Sauvignon brings an expressive freshness. Lime, gooseberry and grassiness form an exciting contrast to the creaminess of the gratin. The crisp acidity makes the dish more lively overall. The expressive aromas in particular – almost tropical-looking – emphasise the herbal components, while the cool ageing gives the dish a refreshing structure. The wine provides tension and energy in combination with the rather gentle texture of the gratin – a prime example of new world wine craftsmanship on a summer table.
Côtes du Rhône Blanc AOC (Rhône Valley, France)
A round, yet fresh cuvée, often made from Grenache Blanc, Marsanne and Roussanne. White flowers, stone fruit and a fine acidity complement the gratinated aroma and play with the texture of the dish. Marsanne in particular brings a hint of honey and floral depth that catches the sweetness of fennel without dominating it. The result is a creamy interplay of fruit and spice, which opens up anew with every fork. A recommendation for all those who prefer harmony in the glass instead of contrast.
Albariño Rías Baixas DO (Galicia, Spain)
This Atlantic-influenced white wine offers salty freshness, citrus and floral components. The bold contrast to the soft texture of the gratin creates tension on the palate. Its clear acid structure and finely tart minerality almost have a splash of lemon juice on the dish – which lifts, invigorates and makes you want more. The proximity to the sea of the Albariño also brings a fine saltiness, which pointedly supports the herbal profile of the gratin.
The recipe:
Provenzalischer Fenchelgratin kalt serviert mit Kräutern
Cooking utensils
- 1 Auflaufform
- 1 Schneidebrett & Messer
- 1 Schüssel zum Verrühren
- 1 Schneebesen
Ingredients
Gemüse & Gratinbasis:
- 2 kleine Fenchelknollen
- 1 Schalotte
- 1 Knoblauchzehe
- 2 Eier
- 150 ml Sahne
- 1 TL Senf
- Salz & Pfeffer
- Muskatnuss
Kräuter & Topping:
- 1 TL gehackter Rosmarin
- 1 TL Thymianblätter
- 1 TL glatte Petersilie gehackt
- 2 EL geriebener Hartkäse z. B. Comté
Preparation
Vorbereiten:
- Fenchel putzen, halbieren und in feine Streifen schneiden.
- Schalotte und Knoblauch fein hacken.
Gratinmasse herstellen:
- Eier, Sahne, Senf und Gewürze in einer Schüsse verquirlen.
- Kräuter und Käse unterheben.
Gratinieren:
- Fenchel, Schalotte und Knoblauch in gebutterte Form geben.
- Mit der Gussmasse übergießen und bei 180 °C ca. 30 Min. backen.
- Komplett abkühlen lassen, dann kalt servieren.
Empfohlene Beilagen:
- Marinierte Oliven
- Zitronen-Couscous
- Geröstetes Baguette mit Aioli
