An aromatic bridge between the Orient and autumn cuisine
Wine with food shows how the flavors of the Orient can be wonderfully combined with autumnal fruits. These stuffed quinces with minced lamb and oriental spices combine sweetness, spice and acidity to create a harmonious whole. Wine and food intertwine perfectly here: the slightly tart, fruity aroma of the quince meets spicy, juicy lamb – refined with cinnamon, cumin and coriander.
This dish brings the cuisine of the eastern Mediterranean to the autumn table. The soft, stewed quinces lend the strong meat a fruity lightness, while the spices create depth and warmth. It is paired with a wine of strong character that combines fruit, spice and structure – a South African Syrah from Stellenbosch with its dense, peppery aromas and elegant power.
Ideal wine accompaniment: Syrah Stellenbosch WO (South Africa)
A Syrah from Stellenbosch is the perfect accompaniment to this intense dish. Its dark fruit profile of blackberry, black cherry and plum complements the sweet and sour quince perfectly, while notes of pepper, clove and smoke pick up on the oriental spice. The ripe tannin structure gives the wine depth and at the same time provides balance with the tender lamb.
Thanks to the South African climate, this Syrah has a rich fruit and a fine spiciness without being overloaded. The elegant freshness and subtle use of wood add structure, while the long finish with nuances of dark chocolate and dried herbs rounds off the dish. This pairing combines power, spice and elegance – a perfect combination of South African sunshine and oriental aromas.
Further wine recommendations for this dish
Côtes-du-Rhône Villages AOC (Rhône, France)
A classic Rhône blend of Grenache, Syrah and Mourvèdre is an ideal match for the spicy filling. The notes of black olive, pepper and herbs de Provence reflect the oriental variety of spices. At the same time, ripe berry aromas and a smooth texture ensure harmony with the sweet and sour quince. The wine underlines the Mediterranean flair and adds a fine rustic depth.
Tempranillo Crianza DOCa Rioja (Spain)
A Rioja with its combination of red fruit, vanilla and light spice emphasizes the fruit component of quince. The fine wood lends structure, while the moderate acidity and soft tannins perfectly complement the taste of the lamb. A harmonious wine for lovers of classic, round red wines with aromatic depth.
Nero d’Avola DOC (Sicily, Italy)
This southern Italian red wine brings fruit, spice and warmth in an ideal balance. Its aromas of ripe cherry, plum and clove combine wonderfully with the oriental notes of the dish. The Mediterranean character and velvety texture of Nero d’Avola make it a sensual companion with a Mediterranean temperament.
Malbec Mendoza (Argentina)
An Argentinian Malbec with intense dark fruit, fine smoke and chocolate nuances emphasizes the roasted aromas of the lamb. Its soft structure and ripe tannins harmonize perfectly with the juicy filling, while the slight sweetness of the quinces is supported by the fruity core of the wine. Ideal for connoisseurs of strong, elegant red wines.
Cabernet Franc, Chinon AOC (Loire, France)
A Cabernet Franc from the Loire brings herbal spice, freshness and finesse into play. Its aromas of blackcurrant, paprika and violet highlight the oriental spices, while the lively acidity emphasizes the quince. A fine, elegant contrast to the warm, earthy notes of the lamb – perfect for lovers of complex, structured wines.
The recipe:
Stuffed quinces with minced lamb & oriental spices
Cooking utensils
- 1 Pan
- 1 Pot
- 1 Casserole dish
- 1 Cutting board & knife
- 1 spoon
Ingredients
Quinces
- 2 large quinces
- 1 tablespoon lemon juice
- 1 tsp sugar
- 200 ml Water
Filling
- 200 g Minced lamb
- 1 Small onion
- 1 Garlic clove
- 1 teaspoon cumin
- ½ teaspoon cinnamon
- ½ teaspoon ground coriander
- Salt & pepper
- 1 1 tbsp olive oil
- 1 tablespoon chopped parsley or mint
Sauce
- 100 ml Vegetable broth
- 1 tsp honey
- 1 squeeze of lemon juice
Preparation
Prepare the quinces
- Halve the quinces, remove the seeds and hollow them out slightly.
- Rub with lemon juice, briefly pre-cook in water with sugar.
Prepare the filling
- Finely chop the onion and garlic and sauté in olive oil.
- Add the minced lamb, season, fry and season with herbs.
Stuffing & cooking quinces
- Place the quince halves in a casserole dish and fill with the mince.
- Mix the stock, honey and lemon juice and pour over the top.
- Cook in the oven at 180 °C for approx. 35-40 mins.
Sideboards
- Drizzle with a little gravy and sprinkle with fresh herbs.
Recommended sides:
- Couscous with almonds
- Yogurt with mint
- Toasted flatbread
