Category Archives: Piedmont

Argentina, Argentina, Autumn, Barbera, Barbera d'Asti, Douro, France, Germany, Grenache, Italy, Lamb, Lamb, Malbec, Argentina, Moselle, Moselle, Piedmont, Pinot Noir, Port wine, Portugal, Regional cuisine Rioja, Regional cuisines, Rhône, Rioja, Spain, Syrah, Wine and food, Wine pairing, Winter

Caparrones con chorizo (red beans with paprika sausage)

Posted on by Foodie
Wine with dinner Caparrones con Chorizo with Rioja on a Spanish terrace, farmer's bread and salad on the side
06
Nov

Spanish soul food for wine and food lovers Wine with food means enjoyment through the perfect harmony between wine and food, which elevates a dish to a new level of taste. Caparrones con Chorizo brings together hearty red beans, spicy paprika sausage and aromatic herbs and stands for genuine Spanish home cooking with character. The […]

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Austria, Bathing, Barbera, Barbera d'Asti, Bathing, Burgenland, Calf, Chile, Chocolate, France, Germany, Italy, Loire, Meat, Piedmont, Pinot Noir, Pinotage, Sancerre, Season, South Africa, Stellenbosch, Vegetables, Wine and food, Wine pairing, Winter, Zweigelt

Veal stew with herbs & parsnips

Posted on by Foodie
Wine with food Veal stew with herbs & parsnips on a French country house table
03
Nov

Delicately braised – finely seasoned – wintery delight Wine with food shows how harmoniously wine and food can work together. This veal stew with herbs & parsnips is an elegant main course for chilly days. Tender braised veal combines with the aromas of thyme, rosemary and bay leaf. The creamy sweetness of the parsnips gently […]

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Bowl, Chianti, Dessert, France, Germany, Gewürztraminer, Hungary, Italy, Moscato, Moscato d’Asti, Palatinate, Piedmont, Regional cuisine Franconia, Regional cuisines, Rheingau, Rhône, Riesling, Tart, Tokaj, Tokaji, Tuscany, Uncategorized, Vin Santo, Wine and food

Hiffenmark doughnuts (with rosehip jam)

Posted on by Foodie
Wine with food Hiffenmark doughnuts with rosehip jam, vanilla sauce, Gewürztraminer, garden table
31
Oct

Franconian dessert meets wine and food Wine with food and fine doughnuts with rosehip jam are a tempting combination that focuses on the aroma of rosehip. The fluffy baked yeast dough doughnuts are filled with rosehip jam and unfold their fruity, tart profile. The combination of wine and food is particularly effective, as the velvety […]

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Austria, Barbera, Barbera d'Asti, Beef, Cabernet Franc, Carnuntum, Chinon, Chocolate, Meat, France, Franconia, Franconia, Germany, Italy, Lagrein, Loire, Meat, Piedmont, Pig, Pinot Noir, Pinotage, Regional cuisine Franconia, Beef, Season, Silvaner, South Africa, South Tyrol, Stellenbosch, Uncategorized, Vegetables, Wine regions, Zweigelt

Franconian Schäufele

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Wine with food - Franconian Schäufele with crust, dumplings and Domina QbA from Franconia
29
Oct

Tender pork, crispy crust & Franconia in a glass Wine with food is a must in the case of Franconian Schäufele – because hardly any other dish combines so harmoniously with regional wine as this Franconian classic. The slowly braised piece of pork shoulder with a crispy crust, dark beer sauce and potato dumplings exemplifies […]

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Austria, Autumn, Barbera, Barbera d'Alba, Meat, France, Autumn, Italy, Lower Austria, Meat, Merlot, Piedmont, Pinot Noir, Ribera del Duero, South Africa, Spain, Stellenbosch, Tempranillo, Thermal region, Thermal region, Uncategorized, Vegetables, Wine and food, Wine pairing

Veal stew with porcini mushrooms & tagliatelle

Posted on by Foodie
Wine with the meal Veal stew with porcini mushrooms & ribbon noodles, autumnal table scene with Pinot Noir
28
Oct

Autumnal delight with fine veal and mushroom flavors A classic example of wine with food: Tender veal, slowly braised with aromatic porcini mushrooms, fine root vegetables and a dash of white wine. The creamy sauce coats fresh ribbon noodles, while parmesan and parsley enhance the dish. This veal ragout combines earthy, nutty and buttery notes […]

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Occasions, Autumn, California, Champagne, Champagne, Chardonnay, Condrieu, Cortese, France, White Smoke, Gavi di Gavi, Germany, Italy, Occasions, Palatinate, Pasta, Palatinate, Piedmont, Pinot Blanc, Rhône, Sauvignon Blanc, Season, Sonoma, USA, Viognier, Wine and food, White Smoke, Wine and food, Wine pairing

Pasta al Tartufo Nero – Tagliolini with black truffle & butter

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Wine with the meal Pasta al Tartufo Nero with tagliolini, black truffle and butter, served with a glass of Chardonnay from Puligny-Montrachet
20
Oct

Noble simplicity – how luxury and understatement merge on the plate Wine with food shows that true elegance lies in reduction. In this Pasta al Tartufo Nero, the fine tagliolini with black truffle and butter, intense aromas meet pure craftsmanship. Wine and food merge to create a sensual experience reminiscent of Italian autumn cuisine. The […]

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Occasions, Argentina, Argentina, Australia, Barolo, Barossa Valley, Brunello di Montalcino, Chocolate, Côte-Rôtie, Meat, France, Game, Italy, Malbec, Meat, Argentina, Montalcino, Nebbiolo, Occasions, Piedmont, Rhône, Sangiovese, Shiraz, Syrah, Tuscany, Types of food, Uco Valley, Uncategorized, Game

Saddle of venison wrapped in herbs with celeriac puree & red wine shallots

Posted on by Foodie
Wine to accompany the meal Saddle of venison wrapped in herbs with celeriac puree and Barolo wine pairing
06
Oct

Aroma composition meets elegance – a pleasure on a grand scale Wine with food means creating dishes that develop depth, structure and harmony with a suitable wine. The venison saddle in a herb coat with celeriac puree and red wine shallots is a prime example of this: tender venison coated in fresh herbs, creamy, earthy […]

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Austria, Autumn, Barbera, Barbera d'Alba, Central Otago, France, Italy, Mushroom dishes, Nebbiolo, New Zealand, Piedmont, Pinot Noir, Rhône, Rioja, Risotto, Saint Laurent, Salad, Salad, Saint Laurent, Spain, Syrah, Tempranillo, Thermal region, Thermal region, Uncategorized, Game, Wine and food, Wine pairing

Stuffed peppers with wild mushroom risotto

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Wine with food Stuffed peppers with wild mushroom risotto and Nebbiolo in an autumnal setting
03
Oct

Mediterranean meets forest cuisine – an aromatic fall dish Wine with food means finding the perfect balance between aromatic depth and subtle elegance. Wine and food enter into an exciting dialog in this recipe: Juicy peppers are stuffed with a creamy wild mushroom risotto, which is given a distinctive aroma by parmesan, thyme and garlic. […]

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Argentina, Argentina, Australia, Autumn, Barbera, Barbera d'Asti, BeefCabernet Sauvignon, Brunello di Montalcino, BeefCabernet Sauvignon, Coonawarra, Crozes-Hermitage, Food and Wine, France, Game, Italy, Malbec, Meat, Argentina, Montalcino, Piedmont, Pinotage, Port wine, Rhône, Sangiovese, Season, South Africa, Spread, Stellenbosch, Syrah, Tuscany, Game, Wine and food, Wine countries, Wine pairing

Saddle of wild boar with black salsify purée & port wine jus

Posted on by Foodie
Wine with the meal - saddle of wild boar with black salsify purée and port wine jus, served with a glass of Barbera d'Asti
02
Oct

Autumn cuisine with game, roots and elegance Wine with food always means searching for harmony and culinary balance. In this recipe, wine and food come together in an impressive way: tender saddle of wild boar is gently roasted, served on a creamy black salsify puree and rounded off with a deep port wine jus. The […]

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Austria, Autumn, Bathing, Barbera, Barbera d'Asti, Bathing, BeefCabernet Sauvignon, Blaufränkisch, Bowl, Burgenland, BeefCabernet Sauvignon, Central Otago, Côte-Rôtie, Food and Wine, France, Game, Germany, Italy, Meat, New Zealand, Piedmont, Pinot Noir, Rhône, Season, South Africa, Stellenbosch, Syrah, Types of food, Vegetables, Wine and food, Wine countries, Wine pairing, Wine regions

Venison goulash with chestnuts & cranberry sauce

Posted on by Foodie
Wine with food - Venison goulash with chestnuts and cranberry sauce with Pinot Noir by the glass
01
Oct

Autumn game dish with depth, warmth and elegance Wine with food thrives on balance, depth and a clear signature. Wine and food come together here in an autumnal picture that is at once earthy, fruity and comforting. Delicately braised venison goulash combines the spicy aroma of the venison with the nutty sweetness of roasted chestnuts […]

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