Oven happiness meets freshness: Modern gratin cuisine with fine wine accompaniment
Wine to go with food can be so elegant and down-to-earth at the same time – this potato and zucchini gratin proves it in every fork. The combination of tender potatoes and aromatic zucchini, united in creamy layers, is a real treat. The highlight: the lemon-thyme cream, which inspires with freshness and Mediterranean spice. Wine and food harmonize here at their best, because the citrusy-spicy crème takes the classic gratin to a new level. This dish is perfect as a main course for connoisseurs looking for a sophisticated change of pace, or as an appetizer for summer dinner evenings. The flavours combine to form a harmonious whole that fills you up but remains light – ideal for those who want to share their love of vegetables.
Ideal wine accompaniment: Pinot Blanc QbA (Palatinate, Germany)
A Pinot Blanc QbA from the Palatinate is the ideal choice for this gratin. With its fine scent of pear, apple and lime blossom as well as the elegant, balanced acidity, it adapts perfectly to the creamy, spicy and fresh components of the dish. The lemony notes of the gratin are enhanced by the fruitiness of the wine, without acidity dominating. The delicate structure of Pinot Blanc gently accompanies the dish and balances the creamy consistency, while the fine minerality gives the gratin freshness and finesse.
The Pinot Blanc convinces with a filigree interplay of fruit, melting and gentle acidity, which shines especially in dishes with a creamy texture and fresh herbal cuisine. The harmonious combination of vegetables and cream provides the perfect stage for the fruitiness and minerality of the wine – pear and apple complement the potatoes and zucchini, while lemon and thyme aromas absorb and enhance the fine nuances of the wine. It is precisely its unobtrusiveness that ensures that the wine supports the food without challenging it for the stage.
Further wine recommendations for this dish
Pinot Gris QbA (Baden, Germany)
This Burgundy convinces with a fine balance of ripe yellow fruit and subtle nutty aroma. The fine creaminess and moderate freshness carry the notes of the gratin, while the Pinot Gris with its structure emphasizes the potato-zucchini filling and gently underlines the lemony cream. The harmonious acidity combines the herbs and vegetables and ensures long-lasting freshness on the palate.
Vermentino di Sardegna DOC (Sardinia, Italy)
Vermentino brings Mediterranean flair and a salty breeze to the combination. Its clear citrus fruit, paired with a green-spicy aroma, goes perfectly with the lemon-thyme cream and emphasizes the freshness of the zucchini. The minerality harmonizes with the creamy gratin and gives the dish lightness.
Sauvignon Blanc (Marlborough, New Zealand)
With notes of gooseberry, lime and fresh herbs, this Sauvignon Blanc brings a modern, vibrant freshness into play. The expressive, green aromas give the gratin an international twist and complement the lemon and thyme aromas. The crisp acidity has a balancing effect on the creamy texture and brings lightness.
Chenin Blanc Loire IGP (Loire, France)
Chenin Blanc convinces with its combination of fruit, acidity and subtle spice. The apple and pear notes go perfectly with the vegetables, while the mineral depth elegantly accompanies the dish. The delicate acidity elevates the lemon-thyme cream and gives it complexity.
Pinot Gris (Central Otago, New Zealand)
Pinot Gris from New Zealand combines juiciness, exotic fruit and an elegant, cool structure. The fine floral aromas and fresh acidity blend wonderfully into the aromatic world of the gratin, support the variety of vegetables and bring a modern touch to the plate. The creamy sauce nestles against the fine fruit notes of the wine.
