Tag Archives: France

Alsace, Bathing, Bathing, Bowl, Collio, France, Friuli, Spring, Game, Vegetables, Germany, Gewürztraminer, Italy, Muscatel, Muscatel, Palatinate, Palatinate, Pinot Blanc, Pinot Grigio, Rhône, Role, Season, Spread, Spring, Uncategorized, Vegetables, Vegetarian, Vegetarian, Viognier

Young carrots glazed with ginger honey and ricotta crostini

Posted on by Foodie
Young carrots glazed with ginger honey and ricotta crostini on a rustic board, Pinot Gris white wine glass, northern Italian marble setting
22
Apr

When vegetables take on the leading role – a vegetarian statement Finding the right wine accompaniment for a dish that seems modest at first glance is a special task. Wine with food here means taking the complexity of young vegetables seriously. Young carrots – with their greens, harvested before they have reached their full size […]

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Alsace, Austria, Bathing, Bathing, Chardonnay, Fish, Fish, Meat, France, Spring, Germany, Grüner Veltliner, Italy, Loire, Meat, Muscadet, Near, Near, Pinot Blanc, Poultry, Riesling, Season, Season, Sèvre et Maine, South Tyrol, Spring, Uncategorized, Wachau, Game, Wine and food, Wine pairing, Wine regions

Arctic char with wild garlic beurre blanc and new potatoes

Posted on by Foodie
Brook trout with wild garlic beurre blanc and new potatoes, close-up on a cream-colored plate, Pinot Gris white wine glass, Bavarian farm table
22
Apr

Spring from the mountain stream – delicate, green, irresistible Anyone who thinks about combining wine and food with seasonal consistency will find one of the most elegant spring fish of all in the brook trout. More tender than trout, finer in taste, with pink flesh reminiscent of salmon but more delicate – the brook trout […]

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Apulia, Austria, Barolo, Blaufränkisch, Bordeaux, Bowl, Burgenland, Châteauneuf-du-Pape, Chocolate, Côtes du Rhône, Meat, France, Spring, Grenache, Italy, Lamb, Lamb, Manduria, Meat, Occasions, Poultry, Primitivo, Provence, Rhône, Rioja, Salad, Season, Spain, Spring, Syrah, Tempranillo, Uncategorized, Game, Wine pairing

Leg of lamb with wild garlic crust and white beans

Posted on by Foodie
Leg of lamb with wild garlic crust and white beans on a cream-colored plate, Côtes du Rhône red wine glass, Parisian bistro setting
22
Apr

Spring meets braised cuisine – when wild garlic crowns the lamb When you think of wine with lamb, you instinctively think of red wine. And here the red wine is indeed the obvious choice – but not the heavy Barolo or Bordeaux, but a Côtes du Rhône Rouge from the south of France, which with […]

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Austria, Bowl, France, Franconia, Franconia, Game, Germany, Grüner Veltliner, Loire, Moselle, Moselle, Müller-Thurgau, Muscadet, Pinot Blanc, Riesling, Salad, Salad, Season, Sèvre et Maine, Silvaner, Spread, Spring, Uncategorized, Wachau, Game, Wine and food, Württemberg

Wild herb salad with poached egg and diced bacon

Posted on by Foodie
Wild herb salad with poached egg and bacon cubes on a white plate, Silvaner white wine glass, Bavarian farm table
21
Apr

Spring in its most untamed form – a salad with character Anyone looking to combine wine and food in its most down-to-earth form will end up here. A wild herb salad is not a salad in the sense of a supermarket lettuce – it is a botanical foray through spring: wild garlic, goutweed, dandelion, sorrel, […]

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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 […]

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Albariño, Austria, Bowl, Fish, Fish, France, Germany, Grüner Veltliner, Loire, Moselle, Moselle, Muscadet, Riesling, Rueda, Sancerre, Sauvignon Blanc, Season, Sèvre et Maine, Spain, Spring, Summer, Uncategorized, Verdejo, Wachau, Wine pairing

Cold pea and mint soup with salmon trout tartare

Posted on by Foodie
Cold pea and mint soup with salmon trout tartare in a matte soup plate, Sancerre white wine glass, Parisian bistro setting
21
Apr

Cool elegance – the first day of summer in the glass and on the plate When we think of wine with food, we often think of gazpacho and tomatoes first. Yet the cold pea and mint soup is one of the most elegant spring dishes of all – fresh, bright green, with a sweetness that […]

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Austria, Burgundy, Chardonnay, France, Poultry, Germany, Grüner Veltliner, Italy, Meursault, Palatinate, Pinot Blanc, Poultry, Rhône, Roussanne, Season, South Tyrol, Spring, Uncategorized, Wachau, Wine and food, Wine pairing

Poulard with morels and vin jaune sauce

Posted on by Foodie
Poulard with morels and vin jaune sauce on a cream-colored plate, Meursault white wine glass, Parisian bistro setting
20
Apr

The dish of Franche-Comté – when poultry wears its crown Finding the right wine pairing for this dish is not a search – it’s a matter of course. Poularde with morels and vin jaune sauce is one of the canonical dishes of French haute cuisine, and its wine partner has been the same for centuries: […]

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Austria, Bowl, Burgundy, Chablis, Fish, France, Germany, Grüner Veltliner, Loire, Meat, Moselle, Moselle, Muscadet, Near, Near, Pinot Blanc, Riesling, Salad, Sèvre et Maine, Spring, Uncategorized, Wachau, Wine and food, Wine pairing

Blue trout with horseradish cream and parsley potatoes

Posted on by Foodie
Blue trout with horseradish cream and parsley potatoes on an oval plate, Riesling white wine glass, Bavarian farmhouse table
20
Apr

A classic without compromise – freshness from the mountain stream Anyone looking for wine and food pairing in its most honest form will find it here. Trout blue is not a method of preparation with refinement – it is refinement in its purest form: a fresh fish that is altered as little as possible so […]

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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 […]

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Austria, Bowl, Burgundy, Burgundy, Calf, Chablis, Chardonnay, France, Germany, Grüner Veltliner, Italy, Meursault, Palatinate, Pinot Blanc, Poultry, Season, South Tyrol, Tart, Uncategorized, Wachau, Wine and food

White asparagus with sweetbreads and sauce gribiche

Posted on by Foodie
White asparagus with sweetbreads and sauce gribiche on a cream-colored plate, Meursault white wine glass, northern Italian marble setting
18
Apr

The grand finale of the asparagus season – giblets on a par with the noble vegetable If you want to combine wine and food at the highest level of classic cuisine, this combination is a must. Sweetbreads – the thymus gland of the calf – are the noblest of all offal: tender, creamy, with a […]

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