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 […]
Category Archives: Italy
Albariño, Austria, Cinsault, Dessert, France, Gallura, Grenache, Grüner Veltliner, Italy, Loire, Muscadet, Provence, Rías Baixas, Rosé, Sancerre, Sardinia, Seafood, Season, Sèvre et Maine, Spain, Spring, Uncategorized, Vermentino, Wachau, Wine pairing
Asparagus panna cotta savory with asparagus jelly and shrimp
18
Apr
Apr
When patisserie moves into the kitchen – technology meets the season If you think wine with food on the avant-garde side, here is a recipe that elegantly dissolves the boundaries between savory cuisine and dessert craftsmanship. A savoury asparagus panna cotta is not a gimmick, but a sophisticated technique: asparagus cream, stabilized with gelatine, produces […]
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 […]
Albariño, Austria, Bowl, Cheese, Collio, Friuli, Friuli, Garganega, Germany, Grüner Veltliner, Italy, Liguria, Meat, Moselle, Moselle, Pinot Grigio, Rías Baixas, Riesling, Salad, Salad, Season, Soave, Spain, Spread, Uncategorized, Vegetarian, Vegetarian, Veneto, Vermentino, Wachau, Wine and food, Wine pairing, Wine regions
Asparagus carpaccio raw with parmesan and lemon oil
17
Apr
Apr
Raw, simple, radically good – asparagus in its purest form If you want to combine wine and food, the first thing you might think about raw asparagus carpaccio is: What is there actually to accompany it? The answer is surprising. Raw white asparagus, sliced wafer-thin, has an intensity and a crisp bitterness that never comes […]
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
16
Apr
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 […]
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
15
Apr
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 […]
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
15
Apr
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 […]
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
14
Apr
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 – […]
Austria, Franconia, Gallura, Garganega, Germany, Grüner Veltliner, Italy, Italy, Liguria, Liguria, Müller-Thurgau, Sardinia, Season, Soave, Spread, Spring, Uncategorized, Vegetarian, Vegetarian, Veneto, Vermentino, Wachau, Wine and food
Green asparagus with rocket pesto and ricotta crostini
14
Apr
Apr
Mediterranean lightness – a dish for the first warm day of spring Combining wine and food works best when the wine and dish come from the same cultural area. This recipe is a song of praise to Ligurian cuisine: green asparagus, the herbaceous and bitter characteristics of which are enhanced with a spicy rocket pesto, […]
Austria, Bowl, Brands, Castles of Jesi, Castles of Jesi, Cheese, France, Franconia, Gallura, Garganega, Germany, Grüner Veltliner, Italy, Brands, Müller-Thurgau, Pecorino, Provence, Salad, Sardinia, Season, Soave, Spring, Uncategorized, Veneto, Verdicchio, Vermentino, Wachau, Wine and food, Wine pairing
Asparagus frittata with green asparagus and pecorino
13
Apr
Apr
Italian home cooking trimmed to spring cuisine Finding the right wine pairing for a frittata means looking for a wine that can handle eggs – and this is no trivial task in the wine world. Wine and food pairing with eggs often fails because of one detail: the sulphurous note that some wines bring out […]
