Category Archives: Regional cuisine Moselle

Austria, Autumn, Dessert, Fish, Franconia, Franconia, Germany, Grüner Veltliner, Kamptal, Moselle, Moselle, Palatinate, Palatinate, Pinot Blanc, Regional cuisine Moselle, Riesling, Salad, Salad, Season, Silvaner, Wine and food, Wine and food, Wine pairing

Riesling soup with herbs & crème fraîche

Posted on by Foodie
Creamy Riesling soup in a deep soup bowl with a dollop of crème fraîche, fresh dill and lemon zest, close-up, white wine glass out of focus in the background, oak farmhouse table, warm Moselle window light
26
May

When the wine ends up in the pot – the most elegant soup in Moselle cuisine Wine with food here literally means that the wine is not just the accompaniment, but the main actor. The Riesling soup with herbs and crème fraîche is one of the most elegant preparations of Moselle cuisine – a soup […]

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Burgundy, Chablis, Chardonnay, Fish, Fish, Meat, France, Vegetables, Germany, Loire, Meat, Moselle, Moselle, Muscadet, Regional cuisine Moselle, Regional cuisines, Riesling, Salad, Salad, Season, Sèvre et Maine, Spring, Summer, Vegetables, Wine and food, Wine and food

Moselle trout (blue or fried)

Posted on by Foodie
Whole blue trout on a white porcelain plate with bluish-purple skin, garnished with parsley and lemon slice, elegant white wine glass slightly misted, oak farmhouse table, warm Moselle kitchen light, bird's eye view
26
May

Two preparations, one river – trout as the soul of Moselle cuisine Combining wine and food rarely works as naturally as with Moselle trout. Whether classically blue – poached in an aromatic vinegar broth until the blue glow of the skin proves the freshness of the fish – or fried golden brown in foaming butter: […]

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Austria, Fish, Fish, France, Germany, Grüner Veltliner, Loire, Meat, Moselle, Moselle, Regional cuisine Moselle, Riesling, Sancerre, Sauvignon Blanc, Season, Spread, Summer, Uncategorized, Wachau, Wine and food, Wine and food, Wine regions

Pikeperch in Riesling sauce

Posted on by Foodie
Pike-perch fillet on a velvety Riesling sauce in an oval white porcelain plate, garnished with fresh dill and lemon zest, elegant white wine glass slightly misted, oak farmhouse table, warm Moselle window light
26
May

The flagship dish of Moselle cuisine – tender, buttery and refined with Riesling Wine with food – literally: with zander in Riesling sauce, the wine not only ends up in the glass, but also in the sauce. This dish is the culinary flagship of Moselle cuisine and combines everything that makes the region special: the […]

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