Tag Archives: France

Albariño, Austria, Cinsault, Dessert, France, Gallura, Grenache, Grüner Veltliner, Italy, Loire, Muscadet, Provence, Rías Baixas, Rosé, Sancerre, Sardinia, Seafood, Season, Sèvre et Maine, Spain, Spring, Uncategorized, Vermentino, Wachau, Wine pairing

Asparagus panna cotta savory with asparagus jelly and shrimp

Posted on by Foodie
Hearty asparagus panna cotta with asparagus jelly and prawns on a cream-colored plate, Rosé de Provence glass, Parisian bistro setting
18
Apr

When patisserie moves into the kitchen – technology meets the season If you think wine with food on the avant-garde side, here is a recipe that elegantly dissolves the boundaries between savory cuisine and dessert craftsmanship. A savoury asparagus panna cotta is not a gimmick, but a sophisticated technique: asparagus cream, stabilized with gelatine, produces […]

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Austria, Burgundy, Chablis, Fish, France, Germany, Grüner Veltliner, Loire, Moselle, Moselle, Muscadet, Near, Near, Pinot Blanc, Rheingau, Riesling, Season, Sèvre et Maine, Uncategorized, Vegetables, Wachau, Wine and food

White asparagus with zander en papillote and caper butter

Posted on by Foodie
White asparagus with zander en papillote and caper butter, parcel opened on a white plate, Riesling white wine glass, Bavarian farmer's table
17
Apr

Steam cooking in a packet – intensity through simplicity Combining wine and food is a particularly subtle task with zander en papillote. Cooking in a parcel – en papillote – is one of the gentlest preparation methods: Fish and vegetables cook in their own steam, no flavor escapes, no moisture is lost. The zander remains […]

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Albariño, Austria, Burgundy, Chablis, Champagne, France, Spring, Gallura, Grüner Veltliner, Italy, Loire, Seafood, Mussels, Mussels, Rías Baixas, Sancerre, Sardinia, Sauvignon Blanc, Seafood, Season, Spain, Spring, Uncategorized, Vermentino, Wachau, Wine pairing

Green asparagus with scallops and pea puree

Posted on by Foodie
Green asparagus with scallops and pea puree on a cream-colored plate, Pouilly-Fumé white wine glass, Parisian bistro setting
17
Apr

Spring from the sea – a combination with depth Finding the right wine pairing for scallops is one of the best tasks in the world of food pairing. In this case, wine with food means finding a wine that understands the iodine-sweet caramelization of a perfectly seared scallop, without losing the herbaceous intensity of the […]

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Alsace, Austria, Burgundy, Chablis, Chardonnay, Meat, France, Germany, Grüner Veltliner, Kamptal, Lamb, Lamb, Meat, Palatinate, Pinot Blanc, Seafood, Season, Spring, Uncategorized, Wachau, Wine pairing

White asparagus with poached lobster and Maltaise sauce

Posted on by Foodie
White asparagus with poached lobster and Maltaise sauce on a cream-colored plate, Grüner Veltliner white wine glass, northern Italian marble setting
16
Apr

The festive dish par excellence – when asparagus season becomes a celebration Wine with food in its most festive form: white asparagus with poached lobster and Maltaise sauce is not an everyday recipe, but an occasion. The Maltaise sauce – a hollandaise refined with the juice and zest of blood-orange Maltese oranges – has a […]

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Alsace, Burgundy, Chablis, Champagne, Champagne, Champagne, Chardonnay, France, Vegetables, Germany, Loire, Muscadet, Near, Near, Occasions, Pinot Blanc, Rheingau, Riesling, Season, Sparkling wine, Sèvre et Maine, Sparkling wine, Summer, Uncategorized, Vegetables, Wine pairing

Asparagus vichyssoise cold with crème fraîche and caviar

Posted on by Foodie
Cold asparagus vichyssoise with crème fraîche and caviar in a matte soup plate, Champagne Blanc de Blancs champagne flute, Parisian bistro setting
16
Apr

Cool elegance – a soup that welcomes summer If you think of wine with food at the highest level, this combination is one of the finest pairings in European cuisine: a velvety-cold vichyssoise of white asparagus, topped with a spoonful of caviar and a dollop of crème fraîche. The right wine accompaniment is not an […]

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Albariño, Asian, Asian, Austria, Fish, France, Germany, Getariako Txakolina, Grüner Veltliner, Kamptal, Loire, Lower Austria, Meat, Seafood, Moselle, Moselle, Muscadet, Rías Baixas, Riesling, Rueda, Salad, Salad, Seafood, Season, Sèvre et Maine, Spain, Spread, Spring, Summer, Txakoli, Uncategorized, Verdejo, Wachau, Wine and food, Wine pairing

Green asparagus with tuna tataki and sesame dressing

Posted on by Foodie
Green asparagus with tuna tataki and sesame dressing on a dark slate plate, Albariño white wine glass, Spanish tapas bar setting
15
Apr

When Asia meets spring – a dish with cosmopolitan flair Finding the right wine to accompany a dish with Japanese influences is one of the most exciting tasks in the world of food pairing. Pairing wine and food here means finding a wine that can cope with umami, sesame, soy sauce and the iodine-fresh character […]

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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 […]

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Alsace, Austria, Bathing, Bathing, Chardonnay, France, Franconia, Germany, Grüner Veltliner, Italy, Meat, Occasions, Palatinate, Pig, Pinot Blanc, Poultry, Role, Season, Silvaner, South Tyrol, Spring, Uncategorized, Wachau, Wine and food, Wine pairing

White asparagus with pork fillet and morel sauce

Posted on by Foodie
White asparagus with pork fillet medallions and morel sauce, sauce is poured, Pinot Gris white wine glass, Bavarian farmhouse table
14
Apr

Forest scent meets spring freshness – a combination with depth Anyone looking for wine with food in its most complex form will come across a combination that combines season with season: white asparagus and morels are both heralds of spring, both with an earthy character that is expressive despite their delicacy. The pork fillet – […]

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Austria, Burgundy, Burgundy, Chablis, Chardonnay, Fish, Fish, France, Germany, Grüner Veltliner, Loire, Moselle, Moselle, Muscadet, Palatinate, Pinot Blanc, Riesling, Sancerre, Sauvignon Blanc, Season, Sèvre et Maine, Spring, Uncategorized, Wachau, Wine pairing

White asparagus with pike-perch fillet and saffron beurre blanc

Posted on by Foodie
White asparagus with pike-perch fillet and saffron beurre blanc, close-up on cream-colored plate, Chablis white wine glass, Parisian bistro setting
14
Apr

Spring finesse from fresh water – a classic liaison If you think of wine with food at the highest level, this combination is one of the most elegant spring dishes in German cuisine. White asparagus and zander fillet share a common language: both fine, both clear in taste, both characterized by a subtle sweetness that […]

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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 […]

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