Fermented freshness meets creaminess – wine with food rethought
Wine with food is more than just enjoyment, it’s the search for perfect pairings for every moment. This recipe combines the deep aroma of sourdough bread, the elegant spice of aged goat cheese, and the vibrant acidity and slight spiciness of kimchi to create a surprising appetizer or exciting lunch. Wine and food in this constellation lead to a real taste experience: the crostini offer texture, contrast and a fine interplay of umami, mildness and freshness. The combination brings together Mediterranean and Asian influences, emphasizing the freshness of the bread, the creamy cheese and the light fermentation note – an ideal starter for guests, a trendy food-sharing dish or the upgrade for any summer snack. The recommendation of a Pet-Nat Weiß from Styria complements the composition with sparkling freshness and lively fruit.
Ideal wine accompaniment: Pet-Nat Weiß (Styria, Austria)
As a new generation sparkling wine, Pet-Nat White from Styria offers a vibrant interplay of green apple aromas, citrus notes, fine yeast spice and mineral freshness. As a natural wine, Pet-Nat convinces with wildly fruity, almost impetuous freshness, elegant perlage and a dry but aromatic finish. The fine acidity, slight complexity and texturizing yeast notes of this “Petillant Naturel” are perfect for pairing with aged goat’s cheese and fermented ingredients. The sparkling aromas and natural style of Styrian Pet-Nat harmonize with the slight spiciness and acidity of kimchi, enhance the creaminess of the cheese and create a modern pairing with international flair. For fans of dynamic food-wine combinations, this Pet-Nat is a trendy companion to crostini and finger food.
Sensory: Why this wine is perfect
Pet-Nat White is not only sparkling and refreshing, but also brings a complex aromatic depth. The sparkling wine structure with fine perlage provides freshness and animating lightness, which combine ideally with the powerful spiciness of the kimchi. The fine yeast notes created by bottle fermentation frame the milky creaminess and delicate acidity of the aged goat cheese. In addition, there is a mineral juiciness that puts the sourdough bread in the spotlight and brings the umami of the crostini to life. The aromatics typical of natural wine meet the fermentation note with playful depth and emphasize the Asian component, while the fruit and citrus notes bring a successful contrast to the spiciness and salt. A wine-food pairing with character and experience value.
Further wine recommendations for this dish
Assyrtiko Santorini PDO (Santorini, Greece)
This Greek white wine is mineral, citrusy and salty – characteristics that harmonize with the fermentation note of the kimchi and the creaminess of the goat cheese. The present acidity provides clarity, the deep minerality enhances the sourdough aroma and the hint of salt creates an aromatic bridge to the fermented components. The Assyrtiko balances spiciness and spice, bringing Mediterranean lightness to the food wine game.
Chardonnay Oakleigh Reserve (Victoria, Australia)
Creamy texture, yellow fruit and fine vanilla combine with the mildness of goat’s cheese in the Australian Chardonnay. The moderate acidity and elegance in the glass make it a reliable pairing for fermented vegetables and bread-like notes without being dominant. The tropical fruitiness rounds off the crostini and provides a modern twist with international spice.
Verdicchio dei Castelli di Jesi DOC (Marche, Italy)
An Italian white wine with fine herbaceousness, delicate citrus fruit and elegant freshness. The mineral structure of Verdicchio carries the sourdough bread, while its vegetal aroma and slightly creamy texture create a harmonious, gentle transition to kimchi and goat cheese. Perfect for lovers of elegant, nuanced white wines to accompany food.
Grenache Rosé IGP Pays d’Oc (Languedoc, France)
The rosé with fine strawberry and herbal notes, lively acidity and playful character brings freshness, lightness and a hint of fruit into play. The aromatic clarity harmonizes with the fine spice of the kimchi, while the slight acidity supports the lactic acid profile of fermentation and gives crostini and cheese a buoyant elegance.
Sauvignon Blanc (Marlborough, New Zealand)
Modern freshness, intense fruit and grassy-citrus notes make Sauvignon Blanc from New Zealand a trendy partner for fermented dishes and creamy goat cheese. The crisp acidity provides aromatic fluidity, supports the kimchi spiciness and highlights the sourdough bread – a pairing with energy and internationality.
The recipe:
Sauerteig-Crostini mit gereiftem Ziegenkäse & Kimchi
Cooking utensils
- 1 Brotmesser
- 1 Backblech
- 1 Schneidebrett
- 1 Messer
- 1 Schüssel
Ingredients
Für die Crostini
- 1 kleines Sauerteigbrot
- 120 g gereifter Ziegenkäse
- 3 –4 EL Kimchi fertig oder selbstgemacht
- 2 EL Olivenöl
- 1 Bund Schnittlauch
- Schwarzer Pfeffer
- Grobes Meersalz
Preparation
Crostini rösten
- Sauerteigbrot in 1cm dicke Scheiben schneiden.
- Mit Olivenöl bepinseln und im vorgeheizten Ofen (220°C) 6–8Min. goldbraun rösten.
Belegen & Servieren
- Ziegenkäse auf die heißen Crostini legen, eventuell ganz kurz überbacken.
- Kimchi darüber geben.
- Mit frischem Schnittlauch, Pfeffer und Meersalz bestreuen.
- Nach Belieben mit etwas Olivenöl beträufeln und direkt servieren.
Empfohlene Beilagen
- Saisonal marinierter Blattsalat
- Geröstete Walnüsse
- Frisches Obst (z.B. Birne, Apfel)
