Category Archives: Alsace

Alsace, Asian, Austria, Chenin Blanc, Elgin, Meat, Food and Wine, France, Germany, Gewürztraminer, Grüner Veltliner, Kamptal, Meat, Moselle, Moselle, Portugal, Regional cuisine Western Cape, Regional cuisines, Riesling, Sauvignon Blanc, Season, South Africa, Stellenbosch, South Africa, Uncategorized, Vinho Verde, Wine and food, Wine pairing

Cape Malay chicken curry

Posted on by Foodie
Wine with food with an aromatic Cape Malay chicken curry, roti bread and a glass of Sauvignon Blanc from Elgin.
04
Jan

Exotic spice worlds from Cape Town at your own dining table When it comes to the harmonious combination of wine and food, the Cape Malay Chicken Curry is a fascinating example of cultural diversity. This dish originated in the kitchens of the Malay slaves at the Cape of Good Hope and combines Indonesian influences with […]

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Alsace, Austria, France, Furmint, Germany, Grüner Veltliner, Italy, Kamptal, Lower Austria, Meat, Palatinate, Palatinate, Pig, Pinot Blanc, Regional cuisine Palatinate, Regional cuisines, Riesling, Season, Slovenia, South Tyrol, Uncategorized, Wine and food

Palatinate Saumagen with mashed potatoes & sauerkraut

Posted on by Foodie
Wine with food - roasted Palatinate Saumagen with mashed potatoes, sauerkraut and a glass of Riesling on a rustic wooden table.
02
Jan

Regional specialty meets Palatinate elegance The perfect wine to accompany a meal is crucial to the enjoyment of a regional icon such as Palatinate Saumagen. The harmony between wine and food is defined here by the hearty flavors of the pork, potatoes and fine spices. Saumagen is far more than just a simple peasant dish; […]

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Alsace, Assyrtiko, Austria, Burgundy, Chablis, Chardonnay, Cheese, Christmas, Food and Wine, France, Germany, Greece, Grüner Veltliner, Cheese, Occasions, Palatinate, Palatinate, Pinot Blanc, Riesling, Santorini, Wine and food, Wine pairing, Winter

Cheese fondue with white wine & kirsch

Posted on by Foodie
Wine with food: Creamy cheese fondue with white wine and kirsch, the ideal and fresh accompaniment is a Chablis Premier Cru from Burgundy.
15
Dec

The ultimate winter experience: the alpine combination of wine and food Cheese fondue, a dish that embodies conviviality and warmth, consists at its core of a rich blend of melted hard cheeses, stabilized by starch and refined with dry white wine and a dash of kirsch. The challenge for the perfect food and wine pairing […]

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Alsace, Austria, Burgundy, Chablis, Chardonnay, France, Vegetables, Germany, Grüner Veltliner, Italy, Lamb, Moselle, Moselle, Pasta, Riesling, Sardinia, Season, Vegetables, Vegetarian, Vegetarian, Vermentino, Wine and food, Wine pairing, Winter

Pasta with Jerusalem artichoke cream & roasted hazelnuts

Posted on by Foodie
Wine with food Pasta with Jerusalem artichoke cream and roasted hazelnuts on a wintery bistro table, served with Chardonnay AOC Saint-Véran by the glass.
09
Dec

Fine vegetable cuisine for wine and food With this pasta with Jerusalem artichoke cream and roasted hazelnuts, Wein zum Essen shows how an elegant, deeply aromatic pasta dish can be created from an inconspicuous root vegetable. The wine and food here are characterized by nuttiness and creaminess: Jerusalem artichokes are gently sautéed in fat with […]

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Alsace, Austria, Chablis, Chenin Blanc, Meat, France, Vegetables, Germany, Grüner Veltliner, Italy, Loire, Meat, Moselle, Moselle, Pasta, Pinot Blanc, Poultry, Riesling, Season, Tuscany, Vegetables, Vermentino, Vouvray, Wine and food, Wine pairing, Winter

Veal fillet in white wine cream with carrots & leek

Posted on by Foodie
Wine with the meal Veal fillet in white wine cream with carrots and leeks on an elegantly laid winter table, served with Chenin Blanc Vouvray AOC in a glass.
09
Dec

Fine winter cuisine for wine and food With this veal fillet in white wine cream with carrots and leek, wine with food combines tender meat with a creamy sauce and aromatic vegetables. Here, wine and food are characterized by elegance and lightness: the veal fillet is roasted briefly and gently so that it remains juicy […]

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Alsace, Austria, Chablis, Cheese, France, Germany, Grüner Veltliner, Italy, Moselle, Moselle, Riesling, Salad, Sardinia, Season, Southern Styria, Southern Styria, Vegetarian, Vegetarian, Vermentino, Welschriesling, Wine and food, Winter

Celery escalope with parmesan breading & lemon butter

Posted on by Foodie
Wine with the meal Celery escalope with parmesan breading and lemon butter, served with lamb's lettuce and potato salad on a rustic winter bistro table, Pinot Gris AOC Alsace by the glass.
08
Dec

Fine vegetable cuisine for wine and food With this celeriac escalope with Parmesan breadcrumbs and lemon butter, Wein zum Essen shows how refined vegetable cuisine can shine as a wholesome main course. Here, wine and food are characterized by crispiness, freshness and aromatic depth: celeriac is cut into thick slices, briefly pre-cooked and then fried […]

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Alsace, Austria, Burgundy, Chablis, Chardonnay, Fish, Fish, Meat, France, Garganega, Germany, Grüner Veltliner, Italy, Kamptal, Meat, Moselle, Moselle, Pinot Blanc, Riesling, Season, Soave, South Africa, Tart, Veneto, Wine and food, Wine pairing, Winter

Pike-perch fillet on saffron and leek cream with flaked almonds

Posted on by Foodie
Wine with food - pike-perch fillet on saffron-leek cream with almond flakes, served with mashed potatoes, green asparagus and a glass of Pinot Blanc d'Alsace in an elegant restaurant ambience
04
Dec

Delicate fish dish with aromatic cream sauce Wine with food in this dish is all about elegance and a fine harmony of flavors between fish, saffron and creamy leek cream. Wine and food combine here to create a subtle interplay of mild freshwater fish texture, spicy notes and delicate nuttiness. Delicately fried zander fillet with […]

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Alsace, Austria, Burgundy, Chablis, Cheese, France, Garganega, Germany, Grüner Veltliner, Italy, Moselle, Moselle, Pinot Blanc, Riesling, Salad, Season, Soave, Thermal region, Thermal region, Vegetarian, Vegetarian, Veneto, Pinot Blanc, Game, Wine and food, Wine pairing, Winter

Mushroom crêpes with nut butter

Posted on by Foodie
Wine with food Mushroom crêpes with nut butter, French bistro table, Pinot Blanc by the glass, vegetarian dish with mushrooms and crêpes.
02
Dec

Fine bistro cuisine for wine and food Wine with food combines elegant bistro cuisine with precise wine pairing and turns simple components into culinary moments of pleasure. Mushroom crêpes with nut butter are a perfect example: thin, delicately baked crêpes are filled with an aromatic mushroom filling made from mushrooms or wild mushrooms and served […]

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Alsace, Austria, Bowl, Cheese, Chenin Blanc, France, Garganega, Vegetables, Germany, Grüner Veltliner, Italy, Cheese, Krems Valley, Krems Valley, Meat, Palatinate, Palatinate, Pinot Blanc, Season, Silvaner, Soave, South Africa, Uncategorized, Vegetables, Veneto, Wine and food

Raclette with colorful vegetables & raw ham

Posted on by Foodie
Wine with food Raclette with vegetables, raw ham and cheese, Swiss table, Fendant in a glass, colorful raclette, party dish, alpine decoration.
24
Nov

Convivial alpine cuisine for wine and food Wine with food focuses on culinary community and atmospheric moments of enjoyment. Raclette with colorful vegetables and fine cured ham promises an authentic experience for guests who appreciate high-quality products and regional wine culture. The combination of creamy raclette cheese, crunchy vegetables and spicy raw ham creates a […]

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Alsace, Austria, Autumn, Calf, Chenin Blanc, France, Germany, Grüner Veltliner, Kamptal, Languedoc, Loire, Marlborough, Moselle, Moselle, New Zealand, Pays d'Oc, Riesling, Sauvignon Blanc, Tart, Uncategorized, Viognier, Wine and food, Wine pairing

Roasted veal liver with apple rings & mashed potatoes

Posted on by Foodie
Wine with food Roasted veal liver with apple rings, mashed potatoes, Chenin Blanc Loire, bistro setting
23
Nov

Classic delicacies reinterpreted: Liver, apple & wine Wine with food opens up a whole new level when traditional dishes and harmoniously selected wines meet. Wine and food complement each other, especially in classics such as roast veal liver with apple rings and mashed potatoes, because each ingredient can develop its flavors to the fullest with […]

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