West Africa on a plate – a dish that opens borders Wine with food is rarely thought of in West African cuisine – and that is exactly where the discovery lies. Chicken yassa is the national dish of Senegal and one of the most famous dishes in West Africa: chicken that is marinated overnight in […]
Category Archives: Poultry
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
07
May
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 […]
Austria, France, Franconia, Germany, Grüner Veltliner, Loire, Moselle, Moselle, Palatinate, Palatinate, Pinot Blanc, Poultry, Riesling, Sancerre, Season, Silvaner, Spring, Uncategorized, Vegetables, Wachau, Wine pairing
Cream of turnip soup with smoked duck ham
05
May
May
Forgotten vegetables, rediscovered – tender, sweet, irresistible Combining wine with a vegetable that most people don’t even know by name breaks new culinary ground – and often leads to the most beautiful discoveries. The turnip, also known as the spring turnip or navet, is a gently sweet root vegetable of extraordinary tenderness, which is only […]
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 […]
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
22
Apr
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 […]
Apulia, Austria, Barolo, Blaufränkisch, Bordeaux, Bowl, Burgenland, Châteauneuf-du-Pape, Chocolate, Côtes du Rhône, Meat, France, Spring, Grenache, Italy, Lamb, Lamb, Manduria, Meat, Occasions, Poultry, Primitivo, Provence, Rhône, Rioja, Salad, Season, Spain, Spring, Syrah, Tempranillo, Uncategorized, Game, Wine pairing
Leg of lamb with wild garlic crust and white beans
22
Apr
Apr
Spring meets braised cuisine – when wild garlic crowns the lamb When you think of wine with lamb, you instinctively think of red wine. And here the red wine is indeed the obvious choice – but not the heavy Barolo or Bordeaux, but a Côtes du Rhône Rouge from the south of France, which with […]
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, 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, 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 […]
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 – […]
