French classics rediscovered – wine and food as a harmonious experience
Wine with food means bringing French traditions back to the plate in style. Beuchelle à la tourangelle is a culinary treasure from the Touraine region: fine veal kidneys and sweetbreads are slowly braised in white wine, cream and aromatic root vegetables, finished with a delicate mushroom aroma and fresh herbs. Wine and food are in a charming balance here: the creamy, aromatic sauce, gently earthy aromas and the buttery, tender meat harmonize perfectly with the vibrant freshness and minerality of a Loire chenin. This dish brings together French soul, a touch of luxury and the great art of regional pairing. For true wine lovers and connoisseurs, Beuchelle is the expression of gourmandise and savoir-vivre – classic yet inspiringly modern.
Ideal wine pairing: Vouvray Sec or Montlouis-sur-Loire (Chenin Blanc, Loire, France)
The ideal wine accompaniment to Beuchelle à la tourangelle is a Chenin Blanc from the Loire – either Vouvray Sec or Montlouis-sur-Loire. With crystal-clear apple fruit, a fine trace of salt, ripe acidity and elegant freshness, these wines make excellent use of the creamy sauce, the roasted vegetables and the characterful offal. The subtle creaminess and subtle, floral notes bring harmony and depth – the wines are cooling and inviting, lifting the fine herbs and mushroom aromas of the dish and creating a vibrant connection with every component.
Enjoyment in detail – How Chenin harmonizes with Beuchelle
Vouvray Sec or Montlouis-sur-Loire, pressed from Chenin Blanc, have an exceptional sensory system that makes Beuchelle à la tourangelle shine. The fresh, clearly structured acidity of these two Loire white wines cuts through the creamy sauce and gives elegance and lightness to heavier components, such as kidneys and sweetbreads, on the palate. Notes of green apple, quince and white flowers meet a salty minerality and underline mushrooms and herbs. These wines act like an aromatic backbone; its cool nobility makes the fleshy, earthy and buttery tones appear harmoniously balanced. The complexity and precision ensure a pairing that remains classically French and surprisingly fresh.
Further wine recommendations for this dish
Sancerre Blanc AOC (Loire, France)
Sancerre Blanc, characterized by Sauvignon Blanc, brings freshness, juicy grapefruit, gooseberry and a lot of minerality to the creamy sauce. The zesty acidity keeps the dish alive, while herbal notes harmonize perfectly with the ingredients. Sancerre provides an exciting contrast to the buttery texture and emphasizes the fine play of vegetables and offal. With its crystal-clear structure and elegance, Sancerre brings verve and modernity to the festive table.
Chardonnay – Chablis AOC (Burgundy, France)
Chablis from Chardonnay delivers cool elegance with citrus, apple and subtle chalk tone. The fine acidity goes well with the creamy sauce without disturbing its harmony; the mineral backbone complements and lifts the earthiness of the innards. Chablis shows how harmoniously French classics and Burgundy belong together; the mouthfeel always remains fresh, clear and invigorating.
Pinot Blanc d’Alsace AOC (Alsace, France)
Pinot Blanc from Alsace brings a gentle, floral aroma, subtle fruit and mild acidity to the pairing. Its smooth texture blends with cream and sweetbreads without dominating or weighing down. Fine nuttiness in the finish absorbs the mushroom aromas of the dish and makes Pinot Blanc a versatile companion for those who love subtle white wines and French home cooking.
Vermentino di Gallura DOCG (Sardinia, Italy)
Vermentino provides southern freshness with citrus zest, almond and maritime salt in pairing with Beuchelle. The crisp liveliness brings out herbs and sauce, the floral and herbal accents pick up on the vegetable aroma. With its slender structure, Vermentino seamlessly ties in with the dish’s kitchen line and adds a Mediterranean accent.
Sauvignon Blanc (Marlborough, New Zealand)
Sauvignon Blanc from New Zealand scores with crisp fruit, green herbs and invigorating bumenic acid – an international wine that gives lightness to the creamy component, while green notes and citrus inspire the aroma of beuchelle à la tourangelle. The wine makes the pairing a global journey of pleasure and brings elegance and freshness to the plate.
The recipe:
Beuchelle à la tourangelle
Cooking utensils
- 1 Schmortopf
- 1 Sieb
- 1 Schmorpfanne
- 1 Messer
- 1 Schneidebrett
Ingredients
Für das Ragout
- 200 g Kalbsniere küchenfertig, gewässert
- 200 g Kalbsbries geputzt
- 80 g Schalotten
- 100 g Champignons
- 80 g Möhre
- 1 Stange Staudensellerie
- 30 g Butter
- 80 ml Weißwein trocken
- 200 ml Kalbsfond
- 150 ml Sahne
- 1 Lorbeerblatt
- 1 TL frische Kräuter Schnittlauch, Estragon
- Salz Pfeffer
Preparation
nnereien und Gemüse vorbereiten
- Nieren und Bries säubern, in kleine Würfel schneiden, kurz blanchieren.
- Schalotten, Möhre, Sellerie, Champignons fein würfeln.
Schmorvorgang
- Butter schmelzen, Gemüse darin anschwitzen.
- Innereien zufügen, 2Min. braten, mit Weißwein ablöschen.
- Fond, Lorbeer und Sahne zugeben, sanft 35Min. garen lassen.
- Mit Salz, Pfeffer, frischen Kräutern verfeinern.
Empfohlene Beilagen
- Frisches Baguette
- Gedämpfte Kartoffeln
- Wurzelgemüse aus dem Ofen
