Category Archives: Bathing

Austria, Bathing, Bathing, Burgundy, Calf, Chardonnay, France, Germany, Grüner Veltliner, Calf, Loire, Meat, Meursault, Moselle, Moselle, Occasions, Palatinate, Palatinate, Pinot Blanc, Poultry, Riesling, Sauvignon Blanc, Season, Spring, Uncategorized, Wachau, Pinot Blanc, Wine and food, Wine pairing

Veal medallions with pea puree and herb foam

Posted on by Foodie
Veal medallions with pea puree and herb foam on a cream-colored plate, Pinot Blanc white wine glass, Parisian bistro setting
23
Apr

Spring elegance at the highest level – tender veal meets green season Anyone who thinks of combining wine and food at the level of modern bistro cuisine will find one of the most elegant springtime presentations in this combination. Veal medallions – tender, mild meat of concentrated finesse – do not need a loud wine […]

Continue reading →
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 […]

Continue reading →
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 […]

Continue reading →
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 […]

Continue reading →
Austria, Bathing, Bathing, Franconia, Poultry, Germany, Grüner Veltliner, Italy, Liguria, Meat, Moselle, Moselle, Palatinate, Pinot Blanc, Poultry, Riesling, Season, Silvaner, Spring, Tart, Uncategorized, Vermentino, Wachau, Pinot Blanc, Wine and food, Wine pairing, Württemberg

Green asparagus with chicken breast and lemon butter

Posted on by Foodie
Green asparagus with chicken breast and lemon butter, close-up on white plate, Pinot Blanc white wine glass, Bavarian farm table
16
Apr

Spring classics without detours – down-to-earth yet elegant Finding the right wine pairing for a dish that seems uncomplicated at first glance is an art in itself. Pairing wine and food here means finding a wine that understands the lightness of the chicken, respects the herbaceous intensity of the green asparagus and complements the lemon […]

Continue reading →
Austria, Bathing, Bathing, Bowl, Brands, Castles of Jesi, Castles of Jesi, Franconia, Game, Germany, Grüner Veltliner, Italy, Meat, Müller-Thurgau, Pinot Blanc, Rheingau, Riesling, Season, Silvaner, Spread, Uncategorized, Verdicchio, Wachau, Wine and food

White asparagus in the oven with a Parmesan herb crust

Posted on by Foodie
White asparagus in the oven with a Parmesan herb crust on a rustic wooden board, Silvaner white wine glass, Bavarian farmhouse table
15
Apr

A new take on baked asparagus – crispy, spicy, irresistible Combining wine and food starts with the question: What makes this dish special? In the case of oven-baked asparagus with a Parmesan herb crust, the answer is clear: the roasted aromas. The oven transforms the asparagus in a way that cooking and blanching never can […]

Continue reading →
Bathing, Bathing, Burgundy, Chardonnay, France, Germany, Italy, Lugana, Meursault, Palatinate, Pasta, Pinot Blanc, Rhône, Salad, Season, South Tyrol, Spring, South Tyrol, Uncategorized, Viognier

Asparagus tagliatelle with white asparagus and truffle butter

Posted on by Foodie
Asparagus tagliatelle with white asparagus and truffle butter in a cream-colored plate, Chardonnay white wine glass, northern Italian marble setting
15
Apr

Pasta meets spring – when two luxury products meet When you think of wine with food and pasta with truffle butter, you instinctively think of Burgundy – and you’re not wrong. But this post takes a detour via the South Tyrolean Alps, which is well worth it. White asparagus and black truffle butter are a […]

Continue reading →
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 – […]

Continue reading →
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, […]

Continue reading →
Austria, Bathing, Bathing, Burgundy, Chablis, Cheese, France, Garganega, Germany, Grüner Veltliner, Italy, Italy, Liguria, Lugana, Pinot Blanc, Risotto, Salad, Season, Soave, Spread, Spring, Uncategorized, Vegetables, Veneto, Veneto, Vermentino, Wachau, Wine pairing

Asparagus risotto with green asparagus and lemon gremolata

Posted on by Foodie
Asparagus risotto with green asparagus and lemon gremolata in a cream-colored plate, Soave Classico white wine glass, northern Italian marble setting
13
Apr

Venetian cuisine meets spring season – risotto rethought Finding the right wine pairing for a good risotto is a question of texture as much as flavor. Wine to go with asparagus risotto should be fresh, mineral and with an acidity that breaks up the creamy melting texture of the rice – without destroying it. Green […]

Continue reading →
WordPress Cookie Notice by Real Cookie Banner