An enjoyable start for wine and food
Wine with food means special moments of pleasure and harmony between wine and creative dishes. This beetroot carpaccio combines fresh, earthy and nutty flavors that perfectly match the culinary philosophy. The combination of wafer-thinly sliced beet, creamy goat’s cheese and crunchy walnuts is the perfect introduction to a menu where wine and food take center stage. The subtle bitter notes of the beet, the fine acidity of the goat’s cheese and the pleasant roasted aroma of the walnuts make the dish a flavor highlight. A hint of honey, fresh rocket and a light lemon dressing underline the aromatic variety and provide an elegant start. Ideal for guests who appreciate refined cuisine with perfectly matched wines.
Ideal wine pairing: Sauvignon Blanc Alto Adige DOC (Alto Adige, Italy)
The South Tyrolean Sauvignon Blanc DOC offers an impressive freshness and aromatic diversity that complements this dish masterfully. With its aroma of gooseberries, elderflower and fresh herbs, the wine skillfully picks up on the vegetal notes of the beet and the freshness of the salad. The fine acidity of the Sauvignon ensures that the creamy, slightly salty elements of the goat’s cheese are balanced. The wine’s minerality also has a clarifying effect and ensures a long finish that supports the roasted aromas of the walnuts. With its elegant mouthfeel and lively fruit, this white wine is a delicate partner for the colorful carpaccio and creates an ideal combination of wine and food at eye level.
Further wine recommendations for this dish
Pfalz Riesling QbA (Pfalz, Germany)
The tangy acidity and fine aromas of green apple and lemon zest in the Pfalz Riesling bring freshness into play. Its light-footedness and minerality emphasize the earthiness of the beet and cleanse the palate after every bite of goat’s cheese. In addition, the subtle residual sweetness adds a charming finish to the dish.
Sancerre AOC (Loire, France)
The Sancerre picks up on the vegetal components of the carpaccio with its pronounced minerality and elegant herbal spice. The animating freshness highlights the garnishes and the delicate gooseberry and citrus notes particularly emphasize the creaminess of the cheese, while the crunchy walnuts provide an exciting counterpoint.
Grüner Veltliner Weinviertel DAC (Lower Austria, Austria)
A Grüner Veltliner impresses with its spiciness, fine peppery notes and lively acidity. It enriches the dish with a fresh, typically Austrian note that skillfully integrates the freshness of the dressing and the nutty components. Perfect for paying tribute to regional ingredients with international class.
DO Txakoli (Basque Country, Spain)
This sparkling, animating white wine from the Basque Country is known for its light bubbles and aromas of fresh apples. Txakoli’s taut acidity and effervescence not only enhance the freshness of the rocket and dressing, but also harmonize with the earthy beet. Light, invigorating and yet full of character.
Wairau Valley Sauvignon Blanc (Marlborough, New Zealand)
With tropical fruits, green peppers and citrus notes, this Sauvignon Blanc brings intense freshness to the dish. The striking acidity and exotic fruit add a modern, international facet to the aromas of carpaccio and goat’s cheese, creating a lively harmony.
The recipe:
Rote-Beete-Carpaccio mit Ziegenkäse & Walnüssen
Cooking utensils
- 1 Schneidebrett
- 1 Scharfes Messer
- 1 Schüssel
- 1 Teller
Ingredients
- 2 mittelgroße vorgekochte Rote Bete
- 100 g Ziegenfrischkäse
- 30 g Walnusskerne
- 1 Handvoll Rucola
- 2 TL Honig
- 2 EL Olivenöl
- 1 TL Zitronensaft
- Salz Pfeffer
Preparation
Carpaccio aufschneiden
- Rote Bete in hauchdünne Scheiben schneiden und auf den Tellern fächerförmig anrichten
Garnieren und Dressen
- Ziegenkäse in kleinen Nocken auf dem Carpaccio verteilen
- Walnüsse grob hacken und darüberstreuen
- Rucola verteilen
- Olivenöl, Zitronensaft, Salz, Pfeffer verrühren und über das Carpaccio träufeln
- Mit Honig beträufeln
Empfohlene Beilagen:
- Frisches Baguette
- Feldsalat mit Walnussdressing
- Linsen-Vinaigrette
