The whole fish in a salt crystal coat – Provençal festivity Cooking loup de mer – sea bass – in salt dough is one of the oldest and most elegant techniques in Mediterranean fish cuisine. The fish is completely wrapped in a thick coating of sea salt and egg white and baked in the oven: […]
Category Archives: Burgundy
Bowl, Burgundy, Chablis, Chardonnay, France, Getariako Txakolina, Italy, Loire, Pinot Grigio, Pinot Noir, Provence, Rosé, Salad, Salad, Sancerre, South Tyrol, Spain, Spread, Summer, Txakoli, Uncategorized, Wine and food, Wine pairing
Watermelon and feta salad with mint and black pepper
07
May
May
Summer in a bowl – the perfect interplay of sweetness, salt and freshness There are dishes that have summer in them, and this salad is one of them. Watermelon, feta, mint and black pepper – four ingredients that add up to more than their individual parts might suggest. The cooling sweetness of the melon meets […]
Austria, Bowl, Burgundy, Burgundy, Chablis, Chardonnay, Fish, Fish, Meat, France, Germany, Grüner Veltliner, Italy, Lamb, Liguria, Loire, Meat, Moselle, Moselle, Muscadet, Riesling, Salad, Salad, Season, Sèvre et Maine, Spring, Tart, Uncategorized, Vermentino, Wachau, Wine pairing, Winter
Plaice with caper butter and leaf salad
27
Apr
Apr
The first fish of the year – plaice in their finest hour When you think of plaice with wine, you instinctively think of a classic white wine accompaniment – and you are absolutely right. Plaice is no ordinary flatfish: in May, after spawning, it has completely built up its winter fat and its flesh achieves […]
Albariño, Asian, Asian, Austria, Bowl, Burgundy, Chablis, France, Germany, Getariako Txakolina, Grüner Veltliner, Loire, Seafood, Burgundy melon, Moselle, Moselle, Muscadet, Mussels, Rías Baixas, Riesling, Salad, Salad, Seafood, Season, Sèvre et Maine, Spain, Spring, Summer, Txakoli, Uncategorized, Vegetables, Wachau, Wine pairing
Radish salad with scallops and wasabi vinaigrette
23
Apr
Apr
Spring with a Japanese twist – spicy, fresh, irresistible Finding the right wine pairing for a dish that brings Europe and Japan together on one plate is one of the most appealing tasks of modern cuisine. Wine with food here means finding a wine that understands the sharp, mustardy spice of the wasabi, appreciates the […]
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
23
Apr
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 […]
Austria, Burgundy, Chardonnay, France, Poultry, Germany, Grüner Veltliner, Italy, Meursault, Palatinate, Pinot Blanc, Poultry, Rhône, Roussanne, Season, South Tyrol, Spring, Uncategorized, Wachau, Wine and food, Wine pairing
Poulard with morels and vin jaune sauce
20
Apr
Apr
The dish of Franche-Comté – when poultry wears its crown Finding the right wine pairing for this dish is not a search – it’s a matter of course. Poularde with morels and vin jaune sauce is one of the canonical dishes of French haute cuisine, and its wine partner has been the same for centuries: […]
Austria, Bowl, Burgundy, Chablis, Fish, France, Germany, Grüner Veltliner, Loire, Meat, Moselle, Moselle, Muscadet, Near, Near, Pinot Blanc, Riesling, Salad, Sèvre et Maine, Spring, Uncategorized, Wachau, Wine and food, Wine pairing
Blue trout with horseradish cream and parsley potatoes
20
Apr
Apr
A classic without compromise – freshness from the mountain stream Anyone looking for wine and food pairing in its most honest form will find it here. Trout blue is not a method of preparation with refinement – it is refinement in its purest form: a fresh fish that is altered as little as possible so […]
Austria, Bowl, Burgundy, Burgundy, Calf, Chablis, Chardonnay, France, Germany, Grüner Veltliner, Italy, Meursault, Palatinate, Pinot Blanc, Poultry, Season, South Tyrol, Tart, Uncategorized, Wachau, Wine and food
White asparagus with sweetbreads and sauce gribiche
18
Apr
Apr
The grand finale of the asparagus season – giblets on a par with the noble vegetable If you want to combine wine and food at the highest level of classic cuisine, this combination is a must. Sweetbreads – the thymus gland of the calf – are the noblest of all offal: tender, creamy, with a […]
Austria, Burgundy, Chablis, Fish, France, Germany, Grüner Veltliner, Loire, Moselle, Moselle, Muscadet, Near, Near, Pinot Blanc, Rheingau, Riesling, Season, Sèvre et Maine, Uncategorized, Vegetables, Wachau, Wine and food
White asparagus with zander en papillote and caper butter
17
Apr
Apr
Steam cooking in a packet – intensity through simplicity Combining wine and food is a particularly subtle task with zander en papillote. Cooking in a parcel – en papillote – is one of the gentlest preparation methods: Fish and vegetables cook in their own steam, no flavor escapes, no moisture is lost. The zander remains […]
Albariño, Austria, Burgundy, Chablis, Champagne, France, Spring, Gallura, Grüner Veltliner, Italy, Loire, Seafood, Mussels, Mussels, Rías Baixas, Sancerre, Sardinia, Sauvignon Blanc, Seafood, Season, Spain, Spring, Uncategorized, Vermentino, Wachau, Wine pairing
Green asparagus with scallops and pea puree
17
Apr
Apr
Spring from the sea – a combination with depth Finding the right wine pairing for scallops is one of the best tasks in the world of food pairing. In this case, wine with food means finding a wine that understands the iodine-sweet caramelization of a perfectly seared scallop, without losing the herbaceous intensity of the […]
