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 the down-to-earth cuisine of Franconia. Its strength and spiciness call for a wine with an equally strong character. In Franconia, this liaison has been perfected for centuries. Whether Silvaner, Domina or Pinot Noir – the right wine raises the Schäufele to a new culinary level. This recipe brings the soul of the Mainland to your plate.
Ideal wine accompaniment: Domina Franken QbA (Germany)
Domina is a Franconian specialty: a red wine variety that originated from the crossing of Portugieser and Pinot Noir. The Domina QbA from Franconia presents itself with a deep dark color, ripe cherry fruit, fine spice and moderate tannins. It brings just the right amount of structure to a hearty roast such as Schäufele. The integrated acidity helps to balance out the heaviness of the beer sauce, while the dark fruit aromas build a flavorful bridge to the crust and the meat. The velvety texture complements the dish without overpowering it. A classic, regional pairing – authentic and harmonious.
Further wine recommendations for this dish
Chinon AOC (Loire, France)
A Cabernet Franc from the Loire Valley brings a herbaceous freshness and fine-grained tannins that harmonize perfectly with the spiciness of the Schäufele. The lively acidity cuts elegantly through the heaviness of the beer sauce, while aromas of raspberries, paprika and graphite provide an exciting contrast to the roasted aroma of the crust. Chinon gives the dish a French lightness without losing any of its depth.
Barbera d’Asti DOCG (Piedmont, Italy)
This Italian classic is known for its juicy acidity and dark cherry fruit. The Barbera d’Asti brings energy and excitement into play without dominating the dish. The low tannin structure allows the crispy crust to work for itself, while the spicy core of the wine perfectly complements the gravy. A Mediterranean counterpart to the Franconian heartiness.
Pinotage Stellenbosch WO (South Africa)
Pinotage, the South African grape variety, delivers a powerful, slightly smoky wine with notes of plum, coffee and dark chocolate. These aromas enhance the roasted flavors of the Schäufele and complement the beer sauce in an exciting way. The subtle bitter note in the finish rounds off the dish with depth and brings international flair to the Franconian plate.
Zweigelt Reserve Carnuntum DAC (Carnuntum, Austria)
A Zweigelt aged in large wooden barrels delivers soft tannins, ripe cherry fruit and slightly peppery notes – perfect for a dish such as Schäufele. The combination of freshness, spice and fullness makes it an ideal accompaniment, especially when potato dumplings and gravy are the main ingredients. Carnuntum brings strength and balance to this pairing.
Lagrein Riserva DOC (South Tyrol, Italy)
Lagrein brings dark berries, dark chocolate, violets and a velvety tannin structure – just the thing for a hearty dish like Schäufele. The compact structure of this South Tyrolean stands up to the hearty roast pork without being heavy. The alpine freshness harmonizes with the rustic component of the food and ensures a balanced taste experience.
The recipe:
Fränkisches Schäufele
Cooking utensils
- 1 Bräter
- 1 Backofen
- 1 Küchengarn
- 1 Schneidebrett & Messer
Ingredients
Fleisch:
- 2 Stück Schweineschulter mit Knochen und Schwarte je ca. 500 g
Für die Kruste:
- Salz
- Kümmel ganz
Für die Soße:
- 2 Zwiebeln
- 2 Knoblauchzehen
- 1 Möhre
- 1/4 Sellerieknolle
- 0,5 l dunkles Bier
- 250 ml Rinderfond
- 1 EL Tomatenmark
- 2 EL Butterschmalz
- Salz & Pfeffer
Preparation
Fleisch vorbereiten:
- Schwarte rautenförmig einschneiden, Fleisch salzen und mit Kümmel einreiben
Anbraten:
- Fleisch in Butterschmalz im Bräter rundum anbraten, herausnehmen
- Gemüse grob würfeln und im Bräter anrösten
- Tomatenmark einrühren, mit Bier und Fond ablöschen
Schmoren:
- Fleisch wieder zugeben, Bräter abdecken
- Im Ofen bei 160 °C ca. 2,5 Stunden schmoren
- Am Ende Deckel abnehmen, Temperatur auf 220 °C erhöhen
- Kruste knusprig ausbacken (ca. 20 Minuten)
Soße vollenden:
- Soße passieren, nach Belieben einkochen, abschmecken
Empfohlene Beilagen:
- Kartoffelklöße
- Blaukraut
- Fränkisches Bauernbrot
