Tag Archives: Cheese

Alsace, Champagne, Chardonnay, Cheese, Emilia-Romagna, France, Spring, Germany, Italy, Lambrusco, Loire, Muscatel, Muscatel, Palatinate, Palatinate, Pinot Blanc, Pinot Noir, Provence, Rosé, Salad, Salad, Sancerre, Season, Sparkling wine, Sparkling wines, Spread, Spring, Uncategorized, Vegetarian, Vegetarian, Wine and food, Wine pairing

Strawberry and rocket salad with goat’s cheese and balsamic reduction

Posted on by Foodie
Strawberry and rocket salad with goat's cheese and balsamic reduction on a white plate, Crémant d'Alsace sparkling wine flute, spring-like outdoor setting
05
May

Spring on a plate – fresh, sweet, spicy, creamy If you are looking for wine and food pairing in its lightest, most summery form, you will find it here. The strawberry and rocket salad is one of those dishes that you understand as soon as you take your first bite: the sweetness of the ripe […]

Continue reading →
Austria, Beef, Brands, Castles of Jesi, Castles of Jesi, Cheese, Côtes du Rhône, France, Spring, Garganega, Vegetables, Germany, Grenache, Grüner Veltliner, Italy, Palatinate, Palatinate, Pinot Blanc, Provence, Rhône, Roussanne, Salad, Salad, Season, Soave, Spread, Spring, Summer, Uncategorized, Vegetables, Vegetarian, Veneto, Verdicchio, Wachau, Pinot Blanc, Wine pairing

Spring vegetable tian with goat’s cheese from the oven

Posted on by Foodie
Spring vegetable tian with goat's cheese in ceramic form, Verdicchio white wine glass, Tuscan trattoria setting
28
Apr

Provençal layering – when vegetables become a work of art If you want to combine wine with a vegetarian main course in the oven, Tian offers one of the most rewarding opportunities. The right wine pairing has to deal with a multitude of simultaneous vegetable flavors: the slight bitterness of the zucchini, the sweetness of […]

Continue reading →
Alsace, Bowl, Chardonnay, Cheese, Cinsault, Dessert, France, Germany, Getariako Txakolina, Gewürztraminer, Grenache, Loire, Palatinate, Palatinate, Pinot Blanc, Pinot Noir, Provence, Rosé, Sancerre, Season, Spain, Sparkling wine, Spread, Spring, Txakoli, Uncategorized, Vegetarian, Vegetarian, Wine and food, Wine pairing

Cold rhubarb gazpacho with strawberry and basil oil

Posted on by Foodie
Rhubarb gazpacho cold with strawberry and basil oil in a matte plate, Rosé de Provence glass, spring-like outdoor setting
27
Apr

Pink, fresh, surprising – a gazpacho that reinvents spring Finding the right wine to accompany a gazpacho that contains neither tomato nor cucumber, but is instead based on rhubarb and strawberries, is one of the most appealing tasks of modern spring cuisine. Combining wine and food here means finding a wine that blends harmoniously with […]

Continue reading →
Alsace, Austria, Bathing, Bathing, Bowl, Cheese, Chenin Blanc, Dessert, France, Germany, Gewürztraminer, Grüner Veltliner, Loire, Muscatel, Muscatel, Rheingau, Riesling, Salad, Season, Spread, Spring, Tart, Tart, Uncategorized, Vegetarian, Vegetarian, Vouvray, Wachau, Wine and food

Hearty rhubarb tart with goat’s cheese and walnuts

Posted on by Foodie
Hearty rhubarb tart with goat's cheese and walnut on a rustic wooden board, Gewürztraminer white wine glass, Bavarian farmhouse table
21
Apr

When acid meets spice – the unexpected side of rhubarb Finding the right wine accompaniment for a dish that most people only know as a dessert ingredient is a particular pleasure. Combining wine and food here means rethinking rhubarb. In its savory form, it brings the same qualities that it brings to dessert – a […]

Continue reading →
Austria, Cheese, France, Franconia, Spring, Germany, Grüner Veltliner, Italy, Liguria, Liguria, Loire, Müller-Thurgau, Palatinate, Pasta, Pinot Blanc, Salad, Sancerre, Sauvignon Blanc, Season, Spring, Uncategorized, Vermentino, Wachau, Game, Wine pairing

Wild garlic gnocchi with fresh goat’s cheese and pine nuts

Posted on by Foodie
Wild garlic gnocchi with fresh goat's cheese and pine nuts in a cream-colored plate, Vermentino white wine glass, Tuscan trattoria setting
20
Apr

When the forest comes into the kitchen – spring on the plate Wine with food begins in spring with one of the most intense aromas of the season: wild garlic. Anyone walking through a forest of wild garlic for the first time will immediately understand why this plant has been revered for centuries – the […]

Continue reading →
Austria, Bathing, Bathing, Bowl, Brands, Castles of Jesi, Castles of Jesi, Franconia, Game, Germany, Grüner Veltliner, Italy, Meat, Müller-Thurgau, Pinot Blanc, Rheingau, Riesling, Season, Silvaner, Spread, Uncategorized, Verdicchio, Wachau, Wine and food

White asparagus in the oven with a Parmesan herb crust

Posted on by Foodie
White asparagus in the oven with a Parmesan herb crust on a rustic wooden board, Silvaner white wine glass, Bavarian farmhouse table
15
Apr

A new take on baked asparagus – crispy, spicy, irresistible Combining wine and food starts with the question: What makes this dish special? In the case of oven-baked asparagus with a Parmesan herb crust, the answer is clear: the roasted aromas. The oven transforms the asparagus in a way that cooking and blanching never can […]

Continue reading →
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

Posted on by Foodie
Asparagus tagliatelle with white asparagus and truffle butter in a cream-colored plate, Chardonnay white wine glass, northern Italian marble setting
15
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 […]

Continue reading →
Austria, Franconia, Gallura, Garganega, Germany, Grüner Veltliner, Italy, Italy, Liguria, Liguria, Müller-Thurgau, Sardinia, Season, Soave, Spread, Spring, Uncategorized, Vegetarian, Vegetarian, Veneto, Vermentino, Wachau, Wine and food

Green asparagus with rocket pesto and ricotta crostini

Posted on by Foodie
Green asparagus with rocket pesto and ricotta crostini on a rustic wooden board, Vermentino white wine glass, Tuscan trattoria setting
14
Apr

Mediterranean lightness – a dish for the first warm day of spring Combining wine and food works best when the wine and dish come from the same cultural area. This recipe is a song of praise to Ligurian cuisine: green asparagus, the herbaceous and bitter characteristics of which are enhanced with a spicy rocket pesto, […]

Continue reading →
Austria, Bowl, Brands, Castles of Jesi, Castles of Jesi, Cheese, France, Franconia, Gallura, Garganega, Germany, Grüner Veltliner, Italy, Brands, Müller-Thurgau, Pecorino, Provence, Salad, Sardinia, Season, Soave, Spring, Uncategorized, Veneto, Verdicchio, Vermentino, Wachau, Wine and food, Wine pairing

Asparagus frittata with green asparagus and pecorino

Posted on by Foodie
Asparagus frittata with green asparagus and pecorino on a rustic wooden board, Verdicchio white wine glass, Tuscan trattoria setting
13
Apr

Italian home cooking trimmed to spring cuisine Finding the right wine pairing for a frittata means looking for a wine that can handle eggs – and this is no trivial task in the wine world. Wine and food pairing with eggs often fails because of one detail: the sulphurous note that some wines bring out […]

Continue reading →
Austria, Bathing, Bathing, Burgundy, Chablis, Cheese, France, Garganega, Germany, Grüner Veltliner, Italy, Italy, Liguria, Lugana, Pinot Blanc, Risotto, Salad, Season, Soave, Spread, Spring, Uncategorized, Vegetables, Veneto, Veneto, Vermentino, Wachau, Wine pairing

Asparagus risotto with green asparagus and lemon gremolata

Posted on by Foodie
Asparagus risotto with green asparagus and lemon gremolata in a cream-colored plate, Soave Classico white wine glass, northern Italian marble setting
13
Apr

Venetian cuisine meets spring season – risotto rethought Finding the right wine pairing for a good risotto is a question of texture as much as flavor. Wine to go with asparagus risotto should be fresh, mineral and with an acidity that breaks up the creamy melting texture of the rice – without destroying it. Green […]

Continue reading →
WordPress Cookie Notice by Real Cookie Banner