Category Archives: Alsace

Alsace, Austria, Bowl, Chenin Blanc, Crozes-Hermitage, Meat, France, Poultry, Grüner Veltliner, Kamptal, Languedoc, Loire, Meat, Pays d'Oc, Poultry, Rhône, Roussanne, Salad, Summer, South Africa, Stellenbosch, Stews, South Africa, Summer, Uncategorized, Viognier, Wine and food, Wine pairing

West African chicken yassa with onions and lemon

Posted on by Foodie
Chicken yassa with caramelized onions on basmati rice, deep ceramic plate, warm evening light, oriental-African setting
07
May

Senegalese cuisine meets wine culture – a West African classic rediscovered Yassa Poulet is one of the most famous dishes in Senegal and West African cuisine in general: marinated chicken that is first grilled or roasted, then braised in a generous onion and lemon sauce – with mustard, chilli and a deep, almost caramelized onion […]

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Alsace, Champagne, Chardonnay, Cheese, Emilia-Romagna, France, Spring, Germany, Italy, Lambrusco, Loire, Muscatel, Muscatel, Palatinate, Palatinate, Pinot Blanc, Pinot Noir, Provence, Rosé, Salad, Salad, Sancerre, Season, Sparkling wine, Sparkling wines, Spread, Spring, Uncategorized, Vegetarian, Vegetarian, Wine and food, Wine pairing

Strawberry and rocket salad with goat’s cheese and balsamic reduction

Posted on by Foodie
Strawberry and rocket salad with goat's cheese and balsamic reduction on a white plate, Crémant d'Alsace sparkling wine flute, spring-like outdoor setting
05
May

Spring on a plate – fresh, sweet, spicy, creamy If you are looking for wine and food pairing in its lightest, most summery form, you will find it here. The strawberry and rocket salad is one of those dishes that you understand as soon as you take your first bite: the sweetness of the ripe […]

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Alsace, Bowl, Chardonnay, Cheese, Cinsault, Dessert, France, Germany, Getariako Txakolina, Gewürztraminer, Grenache, Loire, Palatinate, Palatinate, Pinot Blanc, Pinot Noir, Provence, Rosé, Sancerre, Season, Spain, Sparkling wine, Spread, Spring, Txakoli, Uncategorized, Vegetarian, Vegetarian, Wine and food, Wine pairing

Cold rhubarb gazpacho with strawberry and basil oil

Posted on by Foodie
Rhubarb gazpacho cold with strawberry and basil oil in a matte plate, Rosé de Provence glass, spring-like outdoor setting
27
Apr

Pink, fresh, surprising – a gazpacho that reinvents spring Finding the right wine to accompany a gazpacho that contains neither tomato nor cucumber, but is instead based on rhubarb and strawberries, is one of the most appealing tasks of modern spring cuisine. Combining wine and food here means finding a wine that blends harmoniously with […]

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Alsace, Bathing, Bathing, Bowl, Collio, France, Friuli, Spring, Game, Vegetables, Germany, Gewürztraminer, Italy, Muscatel, Muscatel, Palatinate, Palatinate, Pinot Blanc, Pinot Grigio, Rhône, Role, Season, Spread, Spring, Uncategorized, Vegetables, Vegetarian, Vegetarian, Viognier

Young carrots glazed with ginger honey and ricotta crostini

Posted on by Foodie
Young carrots glazed with ginger honey and ricotta crostini on a rustic board, Pinot Gris white wine glass, northern Italian marble setting
22
Apr

When vegetables take on the leading role – a vegetarian statement Finding the right wine accompaniment for a dish that seems modest at first glance is a special task. Wine with food here means taking the complexity of young vegetables seriously. Young carrots – with their greens, harvested before they have reached their full size […]

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Alsace, Austria, Bathing, Bathing, Chardonnay, Fish, Fish, Meat, France, Spring, Germany, Grüner Veltliner, Italy, Loire, Meat, Muscadet, Near, Near, Pinot Blanc, Poultry, Riesling, Season, Season, Sèvre et Maine, South Tyrol, Spring, Uncategorized, Wachau, Game, Wine and food, Wine pairing, Wine regions

Arctic char with wild garlic beurre blanc and new potatoes

Posted on by Foodie
Brook trout with wild garlic beurre blanc and new potatoes, close-up on a cream-colored plate, Pinot Gris white wine glass, Bavarian farm table
22
Apr

Spring from the mountain stream – delicate, green, irresistible Anyone who thinks about combining wine and food with seasonal consistency will find one of the most elegant spring fish of all in the brook trout. More tender than trout, finer in taste, with pink flesh reminiscent of salmon but more delicate – the brook trout […]

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Alsace, Austria, Bathing, Bathing, Bowl, Cheese, Chenin Blanc, Dessert, France, Germany, Gewürztraminer, Grüner Veltliner, Loire, Muscatel, Muscatel, Rheingau, Riesling, Salad, Season, Spread, Spring, Tart, Tart, Uncategorized, Vegetarian, Vegetarian, Vouvray, Wachau, Wine and food

Hearty rhubarb tart with goat’s cheese and walnuts

Posted on by Foodie
Hearty rhubarb tart with goat's cheese and walnut on a rustic wooden board, Gewürztraminer white wine glass, Bavarian farmhouse table
21
Apr

When acid meets spice – the unexpected side of rhubarb Finding the right wine accompaniment for a dish that most people only know as a dessert ingredient is a particular pleasure. Combining wine and food here means rethinking rhubarb. In its savory form, it brings the same qualities that it brings to dessert – a […]

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Alsace, Austria, Burgundy, Chablis, Chardonnay, Meat, France, Germany, Grüner Veltliner, Kamptal, Lamb, Lamb, Meat, Palatinate, Pinot Blanc, Seafood, Season, Spring, Uncategorized, Wachau, Wine pairing

White asparagus with poached lobster and Maltaise sauce

Posted on by Foodie
White asparagus with poached lobster and Maltaise sauce on a cream-colored plate, Grüner Veltliner white wine glass, northern Italian marble setting
16
Apr

The festive dish par excellence – when asparagus season becomes a celebration Wine with food in its most festive form: white asparagus with poached lobster and Maltaise sauce is not an everyday recipe, but an occasion. The Maltaise sauce – a hollandaise refined with the juice and zest of blood-orange Maltese oranges – has a […]

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Alsace, Burgundy, Chablis, Champagne, Champagne, Champagne, Chardonnay, France, Vegetables, Germany, Loire, Muscadet, Near, Near, Occasions, Pinot Blanc, Rheingau, Riesling, Season, Sparkling wine, Sèvre et Maine, Sparkling wine, Summer, Uncategorized, Vegetables, Wine pairing

Asparagus vichyssoise cold with crème fraîche and caviar

Posted on by Foodie
Cold asparagus vichyssoise with crème fraîche and caviar in a matte soup plate, Champagne Blanc de Blancs champagne flute, Parisian bistro setting
16
Apr

Cool elegance – a soup that welcomes summer If you think of wine with food at the highest level, this combination is one of the finest pairings in European cuisine: a velvety-cold vichyssoise of white asparagus, topped with a spoonful of caviar and a dollop of crème fraîche. The right wine accompaniment is not an […]

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Alsace, Austria, Bathing, Bathing, Chardonnay, France, Franconia, Germany, Grüner Veltliner, Italy, Meat, Occasions, Palatinate, Pig, Pinot Blanc, Poultry, Role, Season, Silvaner, South Tyrol, Spring, Uncategorized, Wachau, Wine and food, Wine pairing

White asparagus with pork fillet and morel sauce

Posted on by Foodie
White asparagus with pork fillet medallions and morel sauce, sauce is poured, Pinot Gris white wine glass, Bavarian farmhouse table
14
Apr

Forest scent meets spring freshness – a combination with depth Anyone looking for wine with food in its most complex form will come across a combination that combines season with season: white asparagus and morels are both heralds of spring, both with an earthy character that is expressive despite their delicacy. The pork fillet – […]

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Alsace, Austria, Bathing, Bathing, Blaufränkisch, Bowl, Burgenland, France, Spring, Germany, Grüner Veltliner, Lamb, Lamb, Meat, Occasions, Oriental, Palatinate, Palatinate, Rhône, Riesling, Season, Spring, Uncategorized, Viognier, Wachau, Game, Wine and food, Wine pairing

White asparagus with lamb chop and mint yogurt sauce

Posted on by Foodie
White asparagus with lamb chop and mint yoghurt sauce on a white plate, Grüner Veltliner Smaragd white wine glass, Bavarian farmhouse table
13
Apr

Spring on a plate – when two seasons meet If you want to combine wine and food, you are faced with a particularly appealing task here: white asparagus and lamb chops are both seasonal products of spring, both with their own distinctive characteristics – the asparagus with its fine bitterness, the lamb with its typical, […]

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