The whole fish in a salt crystal coat – Provençal festivity Cooking loup de mer – sea bass – in salt dough is one of the oldest and most elegant techniques in Mediterranean fish cuisine. The fish is completely wrapped in a thick coating of sea salt and egg white and baked in the oven: […]
Tag Archives: Apricots
Alsace, Austria, Bowl, Chenin Blanc, Crozes-Hermitage, Meat, France, Poultry, Grüner Veltliner, Kamptal, Languedoc, Loire, Meat, Pays d'Oc, Poultry, Rhône, Roussanne, Salad, Summer, South Africa, Stellenbosch, Stews, South Africa, Summer, Uncategorized, Viognier, Wine and food, Wine pairing
West African chicken yassa with onions and lemon
07
May
May
Senegalese cuisine meets wine culture – a West African classic rediscovered Yassa Poulet is one of the most famous dishes in Senegal and West African cuisine in general: marinated chicken that is first grilled or roasted, then braised in a generous onion and lemon sauce – with mustard, chilli and a deep, almost caramelized onion […]
Austria, Bathing, Bathing, Burgundy, Calf, Chardonnay, France, Germany, Grüner Veltliner, Calf, Loire, Meat, Meursault, Moselle, Moselle, Occasions, Palatinate, Palatinate, Pinot Blanc, Poultry, Riesling, Sauvignon Blanc, Season, Spring, Uncategorized, Wachau, Pinot Blanc, Wine and food, Wine pairing
Veal medallions with pea puree and herb foam
23
Apr
Apr
Spring elegance at the highest level – tender veal meets green season Anyone who thinks of combining wine and food at the level of modern bistro cuisine will find one of the most elegant springtime presentations in this combination. Veal medallions – tender, mild meat of concentrated finesse – do not need a loud wine […]
Bathing, Bathing, Burgundy, Chardonnay, France, Germany, Italy, Lugana, Meursault, Palatinate, Pasta, Pinot Blanc, Rhône, Salad, Season, South Tyrol, Spring, South Tyrol, Uncategorized, Viognier
Asparagus tagliatelle with white asparagus and truffle butter
15
Apr
Apr
Pasta meets spring – when two luxury products meet When you think of wine with food and pasta with truffle butter, you instinctively think of Burgundy – and you’re not wrong. But this post takes a detour via the South Tyrolean Alps, which is well worth it. White asparagus and black truffle butter are a […]
Alsace, Austria, Bathing, Bathing, Blaufränkisch, Bowl, Burgenland, France, Spring, Germany, Grüner Veltliner, Lamb, Lamb, Meat, Occasions, Oriental, Palatinate, Palatinate, Rhône, Riesling, Season, Spring, Uncategorized, Viognier, Wachau, Game, Wine and food, Wine pairing
White asparagus with lamb chop and mint yogurt sauce
13
Apr
Apr
Spring on a plate – when two seasons meet If you want to combine wine and food, you are faced with a particularly appealing task here: white asparagus and lamb chops are both seasonal products of spring, both with their own distinctive characteristics – the asparagus with its fine bitterness, the lamb with its typical, […]
Albariño, Austria, Bathing, Bathing, Bowl, Campania, Cheese, Crozes-Hermitage, Fiano, Fiano di Avellino, France, Vegetables, Germany, Grüner Veltliner, Italy, Pinot Blanc, Rhône, Rías Baixas, Rioja, Roussanne, Season, Spain, Spread, Spring, Summer, Uncategorized, Vegetables, Wachau, Wine and food, Wine pairing
Grilled green asparagus with romesco sauce and manchego
09
Apr
Apr
Spanish fire cuisine meets spring asparagus – a Mediterranean barbecue Grilled green asparagus is a dish that smells of summer on the plate, even if the asparagus season is only just beginning. Wein zum Essen presents a suitable wine accompaniment for a combination that brings together the Iberian barbecue tradition and the spring season. The […]
Albariño, Austria, Bowl, France, Gallura, Game, Germany, Grüner Veltliner, Italy, Loire, Rheingau, Rías Baixas, Riesling, Rueda, Sardinia, Sauvignon Blanc, Seafood, Season, Soups, Spain, Spring, Summer, Uncategorized, Verdejo, Vermentino, Wachau, Game, Wine and food, Wine pairing, Wine regions
Cold asparagus gazpacho with green asparagus and yogurt
08
Apr
Apr
Cold asparagus soup with Spanish charm and a creamy finish Wine with food is a particularly appealing task with a cold soup – because temperature, freshness and texture come together in a special way here. This asparagus gazpacho is a modern interpretation: green asparagus, creamy yoghurt, fresh herbs and a hint of lemon are combined […]
Alsace, Austria, Bathing, Bathing, Meat, France, Germany, Grüner Veltliner, Italy, Kamptal, Loire, Lower Austria, Meat, Palatinate, Palatinate, Pinot Blanc, Riesling, Salad, Sauvignon Blanc, Season, Silvaner, South Tyrol, Spring, Uncategorized, Vegetarian, Wine and food, Wine pairing
White asparagus with veal escalope and parsley potatoes
03
Apr
Apr
The festive asparagus trio – when veal ennobles the German spring The wine with this dish is a small science in itself – and a great pleasure. White asparagus with veal escalope and parsley potatoes is a festive upgrade of the German asparagus classic: the tender veal has an aroma of its own that goes […]
Bowl, Chianti, Chocolate, Dessert, Easter, France, Germany, Greece, Italy, Jerez, Malvasia, Moscato, Pedro Ximénez, Rhône, Riesling, Chocolate, Spain, Spring, Trebbiano, Tuscany, Uncategorized, Vin Santo, Wine and food
Eggnog bundt cake with white chocolate icing and pistachios
01
Apr
Apr
Easter pastries with depth: the Gugelhupf that surprises wine connoisseurs Pairing wine with a Gugelhupf – it sounds unusual at first, but it is one of the most beautiful discoveries when it comes to combining wine and food. This eggnog bundt cake combines a moist, soft cake texture with the velvety sweetness of the liqueur, […]
Alsace, Bordeaux, Bowl, Dessert, Dessert wines, Easter, France, Spring, Germany, Gewürztraminer, Hungary, Italy, Moscato, Moselle, Moselle, Occasions, Easter, Piedmont, Rheingau, Riesling, Sauternes, Sauvignon Blanc, Sparkling wine, Spring, Tokaj, Tokaji, Uncategorized
Rhubarb and strawberry gratin with elderflower zabaglione
01
Apr
Apr
Spring dessert with style: when rhubarb and strawberry meet foam Thinking of wine with food and immediately thinking of desserts? But yes – because the right wine accompaniment turns even a spring gratin into an experience. This recipe combines the fruity acidity of rhubarb with the sweet depth of ripe strawberries, topped with a delicately […]
