Fresh spring variety for wine and food lovers
Wine with food delights connoisseurs with harmonious combinations of seasonal ingredients and matching white wines that bring out the best in vegetable dishes. Menestra de Verduras combines aromatic spring vegetables such as asparagus, artichokes and peas with tender carrots and green beans to create a Spanish classic full of vitality and freshness. The dish impresses with its creamy texture and the fine interplay of tender vegetables and Mediterranean herbs. The versatility of this vegetable stew makes it suitable for a light main course as well as an elegant starter. Wine and food become a taste experience that celebrates the diversity of Spanish cuisine and the art of seasonal vegetables.
Ideal wine pairing: Rioja DOCa Blanco (Rioja, Spain)
A Rioja DOCa Blanco, made with the Viura and Malvasía grape varieties, is the perfect choice for Menestra de Verduras. This elegant white wine from the Rioja region combines fresh citrus notes, fine stone fruit aromas and subtle herbal nuances that perfectly accompany the freshness of the artichokes and the sweetness of the peas. The wine’s moderate acidity supports the juicy structure of the vegetable stew and allows the floral and mineral notes of the Rioja Malvasía grape to blend harmoniously with the warming asparagus and green beans. The balanced texture of the wine enhances the creaminess of the food and highlights the light roasted aromas of the Mediterranean ingredients. An inspiring interplay of region and recipe for wine with food.
Further wine recommendations for this dish
Grüner Veltliner Weinviertel DAC (Weinviertel, Austria)
With its fine spiciness and tangy acidity, Grüner Veltliner wonderfully complements the freshness of the vegetable stew. Notes of white pepper, green apple and citrus zest add dynamism to the dish, while the fine minerality of the Weinviertel soil skillfully highlights the subtle nuances of asparagus and artichoke. An invigorating accent for this springtime composition.
Mosel Riesling QbA (Mosel, Germany)
This Riesling impresses with its stimulating acidity, floral aromas and slight residual sugar, which underlines the sweetness of the peas and carrots. Delicate notes of citrus, peach and green tea combine seamlessly with the fresh vegetables. The mineral clarity of the Moselle provides conciseness and freshness without masking the typical vegetable flavor.
Chablis AOC (Burgundy, France)
Chablis from Burgundy impresses with its straightforward acidity, fine minerality and subtle, fruity notes. The sparkling elegance of this Chardonnay brings lightness and sophistication to dishes. The combination with green asparagus and artichokes in particular comes into its own thanks to the chalky freshness of the Chablis and ensures a nobly accentuated mouthfeel.
Albariño DO Rías Baixas (Galicia, Spain)
Albariño presents itself with freshness, body and maritime aromas that go wonderfully with menestra and its fine vegetable ingredients. The intense yet elegant acidity provides structure and highlights the herbal aromas. The salty, mineral note of the Galician soil underlines the Mediterranean flair of the stew, while floral and stone-fruity accents accompany the vegetables.
Sauvignon Blanc Marlborough (Marlborough, New Zealand)
The exotic freshness of Sauvignon Blanc from New Zealand impresses with striking notes of gooseberry, lime and freshly cut grass. The lively acidity and cool aromatics support asparagus and peas with a crisp character, putting every vegetable note in the spotlight and giving this Spanish classic a modern, international style.
The recipe:
Menestra de Verduras (vegetable stew with asparagus, artichokes, peas)
Cooking utensils
- 1 Large pot
- 1 Cooking spoon
- 1 Cutting board
- 1 Paring knife
- 1 Sieve
Ingredients
- Main ingredients
- 200 g green asparagus
- 2 small artichokes
- 100 g Peas Fresh or frozen
- 80 g green beans
- 2 Carrots
- 1 small potato
- 1 Small onion
- 2 Garlic cloves
- 2 1 tbsp olive oil
- 400 ml Vegetable broth
- 1 Bay leaf
- 1 sprig of parsley
- Salt Pepper
Preparation
Preparation
- Clean the artichokes, remove the outer leaves and cut into quarters.
- Wash the asparagus, cut off the woody ends and cut into pieces.
- Peel and dice the carrots and potatoes, cut the beans into bite-sized pieces.
- Finely chop the onion and garlic.
Cooking
- Heat the olive oil in a pan and sauté the onion and garlic until translucent.
- Add the carrots, potatoes and artichokes and sauté for a few minutes.
- Add the vegetable stock, bay leaf and parsley, bring to the boil.
- After 10 minutes, add the beans, asparagus and peas and cook for a further 10 minutes.
- Season to taste with salt and pepper and serve.
Recommended sides:
- toasted white bread
- Lemon wedges
- Marinated olives
