A Franconian classic with soul and character
Here, wine with food stands for authentic local cuisine that can be ideally combined with regional wines. Gerupfte, also known as dressed Camembert, is a traditional spread made from matured soft cheese, refined with butter, onions and sweet paprika powder. Its creamy consistency and spicy depth make it the perfect accompaniment for convivial snacks. Whether on farmhouse bread, pretzels or with pretzel sticks – this classic tastes like a pub, garden party or Sunday on the mountain pasture. With its floral fruitiness and mild acidity, a semi-dry Bacchus from Franconia ideally complements the spicy, buttery aromas of this simple but sophisticated dish.
Ideal wine accompaniment: Franconian Bacchus semi-dry QbA (Franconia, Germany)
A semi-dry Bacchus from Franconia is perfect for this spicy cheese spread. With aromas of nutmeg, elderflower and ripe pear, it plays around the creamy texture of the Camembert and balances the onion spice with charming fruit sweetness. The slight residual sweetness of the wine harmonizes particularly well with the mild paprika powder and underlines the buttery component of the dish. At the same time, the fine acidity brings freshness and structure into play, giving the spread a lightness. The typical Franconian combination of regional cheese and local wine is a perfect example of how harmoniously wine and food from a region can blend together.
Further wine recommendations for this dish
Rheingau Riesling QbA (Germany) A fruity Riesling from the Rheingau region with an elegant acidity structure and notes of green apple and citrus. This freshness contrasts pleasantly with the creamy consistency of the plucked grapes and gives the dish new vitality. The subtle residual sweetness harmonizes well with the bell pepper notes, while the mineral depth is typical of the Rheingau soils. The wine acts as a pole of freshness and allows the cheese flavors to emerge much more clearly. Ideal for anyone who prefers a classic yet exciting combination.
Grüner Veltliner Weinviertel DAC (Austria) This Austrian white wine brings a piquant spiciness into play with its typical “Pfefferl”, which goes perfectly with the onion component of the dish. Its lively acidity provides freshness, while the clear structure offers an exciting counterpoint to the creamy spread. The Veltliner brings out the flavor of the Camembert and the buttery notes in a sophisticated way and makes the combination surprisingly light. A classic of the Austrian wine landscape that goes perfectly with convivial snacks.
Pinot Blanc d’Alsace AOC (Alsace, France) A Pinot Blanc from Alsace displays floral aromas, delicate fruit and a creamy texture that harmonizes perfectly with the plucked cheese. Its restrained style supports the buttery mildness of the cheese, while the freshness softens the onion spice. The subtle interplay of apple and flowers adds elegance to the dish. This combination shows how subtle yet complex a wine can be to accompany such a down-to-earth dish.
Trebbiano d’Abruzzo DOC (Abruzzo, Italy) This white wine from Abruzzo offers a beautiful balance of freshness, fine citrus fruit and gentle spice. Its medium-bodied structure harmoniously accompanies the creamy texture of the dish without pushing itself to the fore. Its slightly herbal note in particular underlines the hearty aromas of the camembert and brings a Mediterranean lightness to the combination. An uncomplicated but effective partner.
Chardonnay Mendoza (Argentina) A Chardonnay from Argentina that is not too rich, with ripe fruit, a gentle creaminess and a hint of vanilla. The wine’s mild acidity balances out the spiciness of the onions and the hint of paprika, while its soft texture supports the cheese. The wine has a unifying effect without overpowering the dish and brings an international touch to this classic Franconian snack.
The recipe:
Plucked (dressed Camembert)
Cooking utensils
- 1 Cutting board & knife
- 1 mixing bowl
- 1 Fork or small whisk
- 1 Cling film
Ingredients
For the plucked:
- 200 g ripe Camembert
- 50 g cream cheese nature
- 30 g soft butter
- 1 teaspoon sweet paprika powder
- 1 Small onion
- Salt Pepper
- 1 teaspoon caraway seeds optional
- Chives or parsley to garnish
Preparation
Preparation of the plucked meat:
- Cut the Camembert into small pieces and mash with a fork.
- Add the cream cheese and butter and mix well.
- Finely chop the onion and fold in.
- Season with salt, pepper, paprika and caraway seeds if necessary.
- Mix everything into a spreadable mixture.
- Cover with cling film and leave to stand for 30 minutes.
- Sprinkle with chives or parsley before serving.
Recommended sides:
- Farmer’s bread or pretzels
- Radishes or gherkins
- Franconian country wine or beer
