Category Archives: Uncategorized

Austria, Cheese, France, Franconia, Germany, GrĂĽner 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 soufflĂ© 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 soufflĂ© and the nutty-tart walnut vinaigrette. Combining wine and food is a challenging task here – because too […]

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Austria, Burgundy, Chablis, France, France, Germany, Grüner Veltliner, Loire, Burgundy melon, Muscadet, Palatinate, Pinot Blanc, Rheingau, Riesling, Sancerre, Sauvignon Blanc, Season, Sèvre et Maine, Spring, Tart, Uncategorized, Wachau, Wine pairing, Wine regions

White asparagus sous-vide with beurre blanc and herb oil

Posted on by Foodie
White asparagus sous-vide with beurre blanc and herb oil, close-up on a cream-colored plate, Parisian bistro setting
12
Apr

Precision meets spring – asparagus at the level of haute cuisine If you think of wine with food at the highest level, this combination is a must: white asparagus, cooked sous-vide to perfection, with a classic beurre blanc and aromatic herb oil. The right wine pairing must keep pace here – because the sous-vide method […]

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Alsace, Austria, Cheese, Chenin Blanc, France, Franconia, Spring, Germany, GrĂĽner 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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Albariño, Austria, Champagne, Champagne, Chardonnay, France, Spring, Germany, Grüner Veltliner, Loire, Moselle, Moselle, Occasions, Rheingau, Rías Baixas, Riesling, Sauvignon Blanc, Seafood, Season, Spain, Spring, Summer, Uncategorized, Wachau, Wine and food, Wine pairing

Cold asparagus soup with wasabi cream and trout caviar

Posted on by Foodie
Cold asparagus soup with wasabi cream and trout caviar in a white soup bowl, Bavarian window light, white wine glass slightly misted over
10
Apr

Cool elegance – when white asparagus meets Japanese accents Rethinking wine with food sometimes means discovering familiar ingredients in unexpected combinations. The cold asparagus soup with wasabi cream and trout caviar is just such a combination: the delicate, slightly bitter sweetness of the white asparagus meets the sharp, green spice of the wasabi – combined […]

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Alsace, Occasions, Austria, Burgundy, Chardonnay, Condrieu, Fish, Fish, France, Germany, GrĂĽner Veltliner, Meursault, Mussels, Occasions, Palatinate, Pinot Blanc, Poultry, Rheingau, RhĂ´ne, Riesling, Seafood, Season, Sparkling wine, Spring, Tart, Uncategorized, Vegetables, Viognier, Wachau, Wine and food, Wine pairing

White asparagus with scallops and vanilla butter sauce

Posted on by Foodie
White asparagus with golden-brown fried scallops and vanilla butter sauce on white porcelain, next to a champagne flute with crémant, Parisian bistro setting
09
Apr

Elegance on a plate – asparagus and scallops as a festive spring duet White asparagus with scallops is one of the most festive dishes of the asparagus season. Wine with food is dedicated here to a suitable wine accompaniment for a festive meal that can hardly be surpassed in its elegance. The tenderness of the […]

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Albariño, Austria, Bathing, Bathing, Bowl, Campania, Cheese, Crozes-Hermitage, Fiano, Fiano di Avellino, France, Vegetables, Germany, Grüner Veltliner, Italy, Pinot Blanc, Rhône, Rías Baixas, Rioja, Roussanne, Season, Spain, Spread, Spring, Summer, Uncategorized, Vegetables, Wachau, Wine and food, Wine pairing

Grilled green asparagus with romesco sauce and manchego

Posted on by Foodie
Grilled green asparagus with roasted strips on romesco sauce and heaped Manchego, on a gray stone plate, Spanish tapas setting
09
Apr

Spanish fire cuisine meets spring asparagus – a Mediterranean barbecue Grilled green asparagus is a dish that smells of summer on the plate, even if the asparagus season is only just beginning. Wein zum Essen presents a suitable wine accompaniment for a combination that brings together the Iberian barbecue tradition and the spring season. The […]

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Austria, Cheese, France, Gallura, Germany, Getariako Txakolina, Grüner Veltliner, Italy, Loire, Palatinate, Provence, Rosé, Salad, Salad, Sardinia, Sauvignon Blanc, Season, Spain, Spread, Spring, Txakoli, Uncategorized, Vermentino, Wachau, Game, Wine and food, Wine pairing

Asparagus and strawberry salad with balsamic reduction and mint

Posted on by Foodie
Asparagus and strawberry salad with balsamic reduction, fresh mint and pine nuts on white porcelain, next to a rosé glass, Parisian bistro setting
09
Apr

Springtime delights on a plate – when asparagus meets strawberries The asparagus and strawberry salad is one of the most unconventional and at the same time most convincing creations of the asparagus season. Wein zum Essen is looking for a suitable wine accompaniment for a dish that playfully transcends classic boundaries: The delicate bitterness of […]

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Albariño, Brands, Burgundy, Castles of Jesi, Castles of Jesi, Chablis, Chardonnay, Fish, France, Germany, Italy, Loire, Meat, Moselle, Moselle, Muscadet, Palatinate, Rías Baixas, Riesling, Salad, Seafood, Season, Sèvre et Maine, Spain, Spread, Uncategorized, Verdicchio, Wine and food, Wine pairing, Winter

White asparagus with salmon en papillote and lemon caper butter

Posted on by Foodie
White asparagus with salmon en papillote and lemon caper butter on a plate, next to a glass of Muscadet Sèvre et Maine sur lie
08
Apr

Cooked in steam: asparagus and salmon in an aromatic symbiosis Wine with food is one of the most rewarding things to do with fish and asparagus – and the “en papillote” method makes it even more interesting. Cooking in parchment paper or aluminum foil is one of the gentlest techniques in French cuisine: salmon and […]

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Albariño, Austria, Bowl, France, Gallura, Game, Germany, Grüner Veltliner, Italy, Loire, Rheingau, Rías Baixas, Riesling, Rueda, Sardinia, Sauvignon Blanc, Seafood, Season, Soups, Spain, Spring, Summer, Uncategorized, Verdejo, Vermentino, Wachau, Game, Wine and food, Wine pairing, Wine regions

Cold asparagus gazpacho with green asparagus and yogurt

Posted on by Foodie
Cold asparagus gazpacho with green asparagus and yogurt in a deep plate, with a glass of Rueda DO Verdejo next to it
08
Apr

Cold asparagus soup with Spanish charm and a creamy finish Wine with food is a particularly appealing task with a cold soup – because temperature, freshness and texture come together in a special way here. This asparagus gazpacho is a modern interpretation: green asparagus, creamy yoghurt, fresh herbs and a hint of lemon are combined […]

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Austria, Bathing, Bathing, Bowl, CĂ´tes du RhĂ´ne, France, Germany, Grenache, GrĂĽner Veltliner, Italy, Kamptal, Loire, Lower Austria, Pinot Blanc, Provence, RhĂ´ne, Rioja, Salad, Sardinia, Sauvignon Blanc, Season, Spain, Spring, Uncategorized, Vermentino, Viognier, White Smoke, Wine and food, Wine pairing

Green asparagus with poached egg and BĂ©arnaise sauce

Posted on by Foodie
Green asparagus with poached egg and BĂ©arnaise sauce on a plate, with a glass of CĂ´tes du RhĂ´ne Blanc next to it
08
Apr

French classicism meets the elegance of the asparagus season Wine with food sometimes means fully embracing the great classics of French cuisine – and BĂ©arnaise sauce is one of them. This velvety-rich butter sauce with tarragon and tarragon vinegar is one of the most sophisticated sauces in haute cuisine, yet it is the perfect accompaniment […]

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