Tag Archives: Galicia

Albariño, Asian, Asian, Austria, Bowl, Burgundy, Chablis, France, Germany, Getariako Txakolina, Grüner Veltliner, Loire, Seafood, Burgundy melon, Moselle, Moselle, Muscadet, Mussels, Rías Baixas, Riesling, Salad, Salad, Seafood, Season, Sèvre et Maine, Spain, Spring, Summer, Txakoli, Uncategorized, Vegetables, Wachau, Wine pairing

Radish salad with scallops and wasabi vinaigrette

Posted on by Foodie
Radish salad with scallops and wasabi vinaigrette on a dark slate plate, Muscadet white wine glass, sushi bar setting
23
Apr

Spring with a Japanese twist – spicy, fresh, irresistible Finding the right wine pairing for a dish that brings Europe and Japan together on one plate is one of the most appealing tasks of modern cuisine. Wine with food here means finding a wine that understands the sharp, mustardy spice of the wasabi, appreciates the […]

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Albariño, Austria, France, Spring, Game, Germany, Grüner Veltliner, Italy, Liguria, Loire, Seafood, Moselle, Moselle, Muscadet, Pasta, Rías Baixas, Riesling, Salad, Sancerre, Sauvignon Blanc, Seafood, Season, Sèvre et Maine, Spain, Spread, Spring, Uncategorized, Vermentino, Wachau, Game, Wine pairing

Wild garlic pasta with prawns and lemon butter

Posted on by Foodie
Wild garlic pasta with prawns and lemon butter in a cream-colored plate, Albariño white wine glass, Tuscan trattoria setting
23
Apr

When the forest meets the sea – a spring classic with character Finding the right wine to accompany this dish is one of the most beautiful tasks of spring cuisine. Wine with food here means finding a wine that understands the herbaceous intensity of the wild garlic, appreciates the iodine-sweet depth of the prawns and […]

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Albariño, Austria, Bowl, Fish, Fish, France, Germany, Grüner Veltliner, Loire, Moselle, Moselle, Muscadet, Rías Baixas, 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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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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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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Albariño, Austria, Bowl, Cheese, Collio, Friuli, Friuli, Garganega, Germany, Grüner Veltliner, Italy, Liguria, Meat, Moselle, Moselle, Pinot Grigio, Rías Baixas, Riesling, Salad, Salad, Season, Soave, Spain, Spread, Uncategorized, Vegetarian, Vegetarian, Veneto, Vermentino, Wachau, Wine and food, Wine pairing, Wine regions

Asparagus carpaccio raw with parmesan and lemon oil

Posted on by Foodie
Asparagus carpaccio raw with parmesan shavings and lemon oil on a cream-colored plate, Pinot Grigio white wine glass, northern Italian marble setting
17
Apr

Raw, simple, radically good – asparagus in its purest form If you want to combine wine and food, the first thing you might think about raw asparagus carpaccio is: What is there actually to accompany it? The answer is surprising. Raw white asparagus, sliced wafer-thin, has an intensity and a crisp bitterness that never comes […]

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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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Albariño, Austria, Champagne, Champagne, Chardonnay, France, Spring, Germany, Grüner Veltliner, Loire, Moselle, Moselle, Occasions, Palatinate, Rheingau, Rías Baixas, Riesling, Sauvignon Blanc, Seafood, Season, Spain, Spring, Summer, Uncategorized, Wachau, Wine and food, Wine pairing

Cold asparagus soup with wasabi cream and trout caviar

Posted on by Foodie
Cold asparagus soup with wasabi cream and trout caviar in a white soup bowl, Bavarian window light, white wine glass slightly misted over
10
Apr

Cool elegance – when white asparagus meets Japanese accents Rethinking wine with food sometimes means discovering familiar ingredients in unexpected combinations. The cold asparagus soup with wasabi cream and trout caviar is just such a combination: the delicate, slightly bitter sweetness of the white asparagus meets the sharp, green spice of the wasabi – combined […]

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Albariño, Austria, Bathing, Bathing, Bowl, Campania, Cheese, Crozes-Hermitage, Fiano, Fiano di Avellino, France, Vegetables, Germany, Grüner Veltliner, Italy, Moselle, 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

Posted on by Foodie
Grilled green asparagus with roasted strips on romesco sauce and heaped Manchego, on a gray stone plate, Spanish tapas setting
09
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 […]

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Albariño, Brands, Burgundy, Castles of Jesi, Castles of Jesi, Chablis, Chardonnay, Fish, France, Germany, Italy, Loire, Meat, Moselle, Moselle, Muscadet, Palatinate, Rías Baixas, Riesling, Salad, Seafood, Season, Sèvre et Maine, Spain, Spread, Uncategorized, Verdicchio, Wine and food, Wine pairing, Winter

White asparagus with salmon en papillote and lemon caper butter

Posted on by Foodie
White asparagus with salmon en papillote and lemon caper butter on a plate, next to a glass of Muscadet Sèvre et Maine sur lie
08
Apr

Cooked in steam: asparagus and salmon in an aromatic symbiosis Wine with food is one of the most rewarding things to do with fish and asparagus – and the “en papillote” method makes it even more interesting. Cooking in parchment paper or aluminum foil is one of the gentlest techniques in French cuisine: salmon and […]

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