Crisp freshness, autumnal aromas and creamy harmony
Wine with food shows how easily seasonal ingredients can be transformed into culinary sophistication. This autumn salad with pear, walnut and gorgonzola is a prime example of the perfect combination of wine and food – light, aromatic and yet expressive.
Ripe pears bring a sweet fruitiness that strikes an exciting balance with the nutty depth of the walnuts and the spicy, creamy power of the gorgonzola. A hint of honey in the dressing rounds off the whole dish, while fresh lamb’s lettuce provides a crispy freshness. The dish combines opposites: sweet and salty, creamy and crunchy, mild and spicy. It is precisely this variety that makes it an ideal accompaniment for fine, fruity white wines with balance and character – especially an elegant Riesling Kabinett from the Moselle.
Ideal wine accompaniment: Riesling Kabinett (Mosel, Germany)
A Riesling Kabinett from the Moselle is the perfect choice for this autumnal salad. Its lively acidity, paired with fine fruit sweetness and clear minerality, harmoniously underlines the flavors of the dish. The wine is light-footed and precise, with notes of green apple, peach and citrus that correspond perfectly with the sweetness of the pear.
The salty, creamy Gorgonzola requires freshness and acidity – both of which the Mosel Riesling effortlessly provides. At the same time, the fine residual sweetness of the wine buffers the spiciness of the cheese and creates balance. The nutty aromas of the walnut are elegantly absorbed by the mineral tension, while the delicate body of the wine does not overpower the dish. This pairing is like an autumnal symphony: fragrant, light, playful and yet deep.
Further wine recommendations for this dish
Pinot Gris d’Alsace AOC (Alsace, France)
The Pinot Gris from Alsace has a fine, creamy texture and fruity notes of pear, quince and honeydew melon. This reflection of the pear in the wine ensures harmony, while its light smokiness complements the Gorgonzola wonderfully. The moderate acidity provides balance without masking the delicate salad notes. A round, soft taste experience with French elegance.
Chenin Blanc, Vouvray AOC (Loire, France)
A semi-dry Chenin Blanc from Vouvray offers juicy fruit, fine spice and an elegant acidity structure. Its aromas of quince, apple and honey perfectly capture the components of the salad. The combination of fruit sweetness and acidity in particular creates a lively tension that harmonizes with the saltiness of the Gorgonzola. This wine combines playfulness with depth – ideal for autumnal moments of pleasure.
Gewürztraminer Alto Adige DOP (South Tyrol, Italy)
With its typical scent of lychee, rose and spices, Gewürztraminer lends the salad an exotic note. The creamy Gorgonzola is perfectly supported by the aromatic intensity, while the pear and honey in the dressing form a natural bridge to the wine. The fine residual sweetness makes the pairing particularly harmonious. An intense but balanced taste experience.
Grüner Veltliner Federspiel Wachau DAC (Wachau, Austria)
A classic Grüner Veltliner with peppery freshness and citrus notes brings clarity to the dish. The lively acidity emphasizes the freshness of the lamb’s lettuce, while the fine herbal aromas create an exciting connection to the dressing. The pear appears sweeter, the cheese rounder – an elegant dialog of fruit and spice, typically Austrian and wonderfully harmonious.
Viognier Pays d’Oc IGP (Languedoc, France)
Viognier impresses with its velvety texture and aromas of apricot, blossom and vanilla. These notes harmonize perfectly with the creamy spiciness of the gorgonzola and the fruit of the pear. Its low acidity adds softness to the dish, while the rich aroma refines it. Ideal for those who prefer a softer, more aromatic wine accompaniment.
The recipe:
Herbstsalat mit Birne, Walnuss & Gorgonzola
Cooking utensils
- 1 Schneidebrett & Messer
- 1 Salatschüssel
- 1 Pfanne (zum Rösten der Nüsse)
- 1 Schneebesen
- 1 Servierzange
Ingredients
Salat
- 2 Handvoll Feldsalat
- 1 reife Birne
- 60 g Gorgonzola
- 40 g Walnüsse
- 1 TL Butter
Dressing
- 1 TL Honig
- 1 TL Senf
- 2 EL Weißweinessig
- 3 EL Olivenöl
- Salz & Pfeffer
Preparation
Vorbereitung
- Feldsalat waschen, trocken schleudern.
- Birne in Spalten schneiden, Gorgonzola würfeln.
Walnüsse rösten
- Butter in der Pfanne erhitzen, Walnüsse kurz anrösten, leicht salzen.
- Dressing
- Honig, Senf, Essig und Öl verrühren, mit Salz & Pfeffer abschmecken.
Anrichten
- Salat auf Tellern verteilen, Birnenspalten, Gorgonzola und Walnüsse darübergeben.
- Mit Dressing beträufeln und sofort servieren.
Empfohlene Beilagen:
- Baguette
- Traubenkompott
- Feigenchutney
