Category Archives: Pays d’Oc

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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Apulia, Bowl, Chocolate, Meat, France, Germany, Grenache, Italy, Lamb, Lamb, Languedoc, Manduria, Meat, Palatinate, Pays d'Oc, Palatinate, Pinot Noir, Primitivo, Rhône, Rioja, Spain, Spread, Summer, Syrah, Tempranillo, Uncategorized

Cold-braised leg of lamb with couscous and harissa

Posted on by Foodie
Cold-braised leg of lamb with couscous and harissa in a deep plate, Syrah red wine glass, oriental riad setting
06
May

North Africa as a guest in summer – a stew that doesn’t shy away from the heat Pairing wine with a dish that is spicy, aromatic, hot and deep at the same time is one of the most interesting challenges of summer wine cuisine. Cold-braised leg of lamb – slow-cooked in the oven for hours, […]

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Austria, Cheese, France, Franconia, Germany, Grüner Veltliner, Italy, Languedoc, Liguria, Loire, Pays d'Oc, Season, Salad, Sancerre, Sauvignon Blanc, Season, Silvaner, Spring, Tart, Uncategorized, Vegetables, Vermentino, Wachau, Wine and food, Wine pairing

Green asparagus with goat’s cheese soufflé and walnut vinaigrette

Posted on by Foodie
Green asparagus with goat's cheese soufflé and walnut vinaigrette on a white plate, Sancerre white wine glass, Parisian bistro setting
12
Apr

When spring meets craftsmanship – a combination with character Finding the right wine pairing for this dish means combining three strong characters: the herbaceous-green intensity of the green asparagus, the creamy-acidic depth of a real goat’s cheese soufflé and the nutty-tart walnut vinaigrette. Combining wine and food is a challenging task here – because too […]

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Alsace, Austria, Cheese, Chenin Blanc, France, Franconia, Spring, Germany, Grüner Veltliner, Languedoc, Loire, Moselle, Moselle, Pays d'Oc, Riesling, Role, Role, Salad, Salad, Season, Silvaner, Spread, Spring, Tart, Tart, Uncategorized, Vegetarian, Vegetarian, Viognier, Vouvray, Wachau, Wine and food, Wine pairing

White asparagus tarte tatin with goat’s cream cheese and honey

Posted on by Foodie
White asparagus tarte tatin with goat's cream cheese and honey on a porcelain plate, Parisian bistro light, white wine glass slightly misted over
10
Apr

French finesse meets asparagus season – a sweet and savory tart with a difference Finding the right wine to accompany a dish like this tarte tatin is one of the most rewarding tasks for any wine lover. White asparagus, caramelized in butter and a touch of honey, on crispy puff pastry with creamy goat’s cream […]

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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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Alsace, Chenin Blanc, Food and Wine, France, Vegetables, Germany, Gewürztraminer, Grenache, Pulses, Loire, Marlborough, Moselle, Moselle, New Zealand, Pays d'Oc, Pulses, Rhône, Riesling, Sauvignon Blanc, Season, Vegan, Vegetables, Viognier, Vouvray, Wine and food, Winter

Pumpkin and lentil curry with coconut milk

Posted on by Foodie
Wine with food - Pumpkin and lentil curry with coconut milk, basmati rice, naan bread and Gewürztraminer Alsace AOC
19
Nov

Hearty pumpkin and lentil curry with an exotic flavor Wine and food find a harmonious combination here in a creamy pumpkin and lentil curry with coconut milk, which delights with its balanced spiciness and mild sweetness. Wine with food is all about enjoyment with the right accompaniment, and this dish combines vegetable proteins with the […]

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Alsace, Australia, Austria, Autumn, Chardonnay, Chenin Blanc, France, Germany, Grüner Veltliner, Autumn, Languedoc, Loire, Pays d'Oc, Pinot Blanc, Rheingau, Riesling, Season, Viognier, Vouvray, Wachau, Wine and food, Wine pairing, Winter, Yarra Valley

Cream of parsnip soup with apple potato chips & walnut oil

Posted on by Foodie
Wine with the meal Cream of parsnip soup with apple potato chips and walnut oil, served with a glass of Chenin Blanc from Vouvray, Loire
21
Oct

Autumnal, nutty and elegant – a soup with character Wine with food means showcasing seasonal ingredients with the right wine accompaniment. This cream of parsnip soup with apple potato chips & walnut oil is a prime example of autumnal harmony on the plate. Wine and food complement each other in a subtle way: the sweetness […]

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Austria, Autumn, Burgundy, Chardonnay, Chenin Blanc, France, Garganega, Grüner Veltliner, Italy, Kamptal, Languedoc, Loire, Meursault, Pays d'Oc, Season, Soave, South Tyrol, Uncategorized, Vegetarian, Veneto, Viognier, Vouvray, Wine and food

Porcini polenta with parmesan & herb oil

Posted on by Foodie
Wine with the meal Porcini mushroom polenta with parmesan and herb oil, served with a glass of Soave Classico from Veneto
20
Oct

Creamy polenta, earthy mushrooms and fine herbs – an autumn dish full of depth Wine with food is the perfect combination of seasonal cuisine and fine wine. This porcini polenta with parmesan and herb oil is a prime example of how wine and food can complement each other: creamy texture meets earthy flavors and aromatic […]

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Alsace, Austria, Autumn, Cheese, Chenin Blanc, France, Germany, Gewürztraminer, Grüner Veltliner, Italy, Lamb, Languedoc, Loire, Moselle, Moselle, Pays d'Oc, Riesling, Salad, Salad, Season, South Tyrol, Uncategorized, Viognier, Vouvray, Wachau, Wine and food, Wine and food

Autumn salad with pear, walnut & gorgonzola

Posted on by Foodie
Wine with food Autumn salad with pear, walnut and gorgonzola, served with a glass of Riesling Kabinett from the Moselle
17
Oct

Crisp freshness, autumnal aromas and creamy harmony Wine with food shows how easily seasonal ingredients can be transformed into culinary sophistication. This autumn salad with pear, walnut and gorgonzola is a prime example of the perfect combination of wine and food – light, aromatic and yet expressive. Ripe pears bring a sweet fruitiness that strikes […]

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Alsace, Autumn, Burgundy, Campania, Chardonnay, Chenin Blanc, Crozes-Hermitage, France, Greco di Tufo, Italy, Languedoc, Loire, Meursault, Mushroom dishes, Pasta, Pays d'Oc, Pinot Blanc, Rhône, Roussanne, Savennières, Uncategorized, Viognier, Wine and food, Game, Wine and food

Chestnut tagliatelle with truffle cream & roasted wild mushrooms

Posted on by Foodie
Wine with the meal Chestnut tagliatelle with truffle cream & wild mushrooms, served with Chardonnay from Meursault, autumnal scene on a wooden table
05
Oct

Autumn pasta meets sophisticated Burgundy charm Wine with food is more than just enjoyment – it is the art of harmonizing flavours. This autumnal dish combines the earthy depth of wild mushrooms with the nutty notes of homemade chestnut tagliatelle and the luxurious fragrance of truffle cream. The creamy sauce coats the pasta with subtle […]

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