Aromatic freshness and structure – perfect food pairing on a modern cheese platter
Wine with food experiences a new style when cream cheese and wine together serve as a stage for contrasts and harmony. Wine and dishes such as creamy cream cheese, sour-spicy, fermented red cabbage and fresh dill unfold a wide range of aromas: mildness meets freshness, vegetability is paired with a fine acidity. The crunchy texture of the red cabbage, the light herbal aroma and the creaminess complement each other perfectly. This dish works as a sophisticated appetizer, as a creative part of a seasonal cheese platter or as a highlight at a modern brunch. Those who value innovative combinations of wine with food will experience an exciting but balanced food pairing that combines tradition and modernity.
Ideal wine pairing: Chardonnay “Vieilles Vignes” (Chablis, France)
The Chardonnay “Vieilles Vignes” from Chablis convinces with pure minerality, yellow fruity accents and fine acidity. Its salty touch and cool elegance give structure to the cream cheese and balance the aromatic presence of the fermented red cabbage. The herbal notes of the dill find a brilliant counterpart in the subtle, floral tones of the wine. Its freshness and precision also keep up with the lively acidity peaks of the fermented vegetable.
As a cool-climate wine, Chablis offers enormous excitement: the mineral depth and fine acidity play against the slight spiciness and acidity of the fermented red cabbage. The creaminess of the cream cheese is given structure and new dimensions. Dill brings out the green, vegetal nuances in the wine. The pairing remains refreshing, uncomplicated, elegant and animating.
Further wine recommendations for this dish
Riesling Kabinett ObA (Mosel, Germany)
The animating acidity and the notes of citrus, green apple and peach make Moselle Riesling pleasantly light-footed. Its fine fruit sweetness balances salty and sour elements of cream cheese and red cabbage, while the fruity freshness harmonizes with the dill. The typicality of the Riesling results in a playful, elegant food pairing.
Albariño DO Rías Baixas (Galicia, Spain)
With maritime minerals, fresh stone fruit and citric acidity, an Albariño shines for fermentation cuisine. The freshness supports the youthful notes of the cream cheese, while the crisp fruit and fine herbal aromas pick up and enhance the aroma of the dill and red cabbage.
Chardonnay (Yarra Valley, Australia)
Here, creamy texture is paired with the freshness of cool-climate Chardonnay style. Yellow fruit, a hint of vanilla and mineral depth give the cheese dish a modern touch – the nutty, elegant profile harmonizes with velvety cream cheese and intense vegetable aromas.
Vermentino di Sardegna DOC (Sardinia, Italy)
The salty-fresh Vermentino underlines the crisp mouthfeel of the herb, while citrus, herbs and floral scents form a delightful counterpart to dill and cheese. Lightness and Mediterranean flair characterise the food pairing, which remains uncomplicated and stylish.
Grüner Veltliner DAC (Kremstal, Austria)
With white pepper, pear and lemony acidity, Veltliner complements the vegetal notes of dill. The juicy freshness of the wine takes away the austerity of the fermented red cabbage and brings out the creamy aspects of the cream cheese – ideal for lovers of pointed white wines.
The recipe:
Cream cheese with fermented red cabbage & dill
Cooking utensils
- 1 Cutting board & knife
- 1 Bowl
- 1 Mason jar for fermentation
- 1 Platter
Ingredients
For the cheese base
- 150 g Cream cheese nature
- Salt flakes Pepper
- 1 tsp lemon zest optional
For the fermented red cabbage
- 120 g Red cabbage finely planed
- 1 tsp sea salt
- 1/2 tsp sugar
- 100 Ml Water
- 1 tbsp white wine vinegar
- 1 tsp mustard seeds
For the garnish
- 2 tbsp fresh dill minced
- Black bread or baguette
Preparation
Fermenting red cabbage
- Finely slice the red cabbage, knead with salt and sugar in a bowl, leave to infuse for 5 minutes.
- Press the cabbage into a sterile jar, sprinkle with mustard seeds.
- Mix the water and vinegar, pour onto the cabbage (all covered). Close the jar, ferment at room temperature for at least 24 hours.
Prepare cream cheese
- Stir cream cheese until creamy, incorporate lemon zest if necessary and season with salt flakes and pepper.
Wreak
- Spread the cream cheese on a plate or platter, cover with drained red cabbage.
- Sprinkle with freshly chopped dill.
Recommended Accompaniments
- Black bread or sourdough baguette
- Radish salad with apple
- Nut mix (walnut, pecan)
