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: Grüner Veltliner
Albariño, Austria, Bowl, Fish, Fish, France, Gallura, Garganega, Germany, Grüner Veltliner, Italy, Languedoc, Moselle, Moselle, Picpoul, Picpoul de Pinet, Rías Baixas, Riesling, Sardinia, Seafood, Season, Soave, Summer, Spain, Spread, Summer, Uncategorized, Veneto, Vermentino, Wachau, Wine and food
Ceviche of sea bass with mango and chili
07
May
May
Latin America meets the Mediterranean – acidity, spiciness and tropical freshness Ceviche is one of the most exciting ways to prepare fish in the world: raw fish fillet that “cooks” in the acidic juice of limes and oranges – not through heat, but through acidity. In this version, the noble sea bass is combined with […]
Albariño, Austria, Beef, Bowl, Dessert, France, Vegetables, Grüner Veltliner, Jerez, Provence, Rías Baixas, Rueda, Seafood, Season, Spain, Sparkling wine, Summer, Uncategorized, Vegetables, Verdejo, Wachau, Wine and food, Wine pairing
Gazpacho Andaluz classic with prawn skewer
05
May
May
Summer in a bowl – Andalusia on the table Finding the right wine pairing for a classic gazpacho andaluz is one of the most straightforward tasks in summer wine cuisine: it’s hot, the dish is cold, and what you need in the glass is freshness, salt and an acidity that enlivens the tomato, cucumber and […]
Austria, France, Franconia, Germany, Grüner Veltliner, Loire, Moselle, Moselle, Palatinate, Palatinate, Pinot Blanc, Poultry, Riesling, Sancerre, Season, Silvaner, Spring, Uncategorized, Vegetables, Wachau, Wine pairing
Cream of turnip soup with smoked duck ham
05
May
May
Forgotten vegetables, rediscovered – tender, sweet, irresistible Combining wine with a vegetable that most people don’t even know by name breaks new culinary ground – and often leads to the most beautiful discoveries. The turnip, also known as the spring turnip or navet, is a gently sweet root vegetable of extraordinary tenderness, which is only […]
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
28
Apr
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 […]
Austria, Bowl, Burgundy, Burgundy, Chablis, Chardonnay, Fish, Fish, Meat, France, Germany, Grüner Veltliner, Italy, Lamb, Liguria, Loire, Meat, Moselle, Moselle, Muscadet, Riesling, Salad, Salad, Season, Sèvre et Maine, Spring, Tart, Uncategorized, Vermentino, Wachau, Wine pairing, Winter
Plaice with caper butter and leaf salad
27
Apr
Apr
The first fish of the year – plaice in their finest hour When you think of plaice with wine, you instinctively think of a classic white wine accompaniment – and you are absolutely right. Plaice is no ordinary flatfish: in May, after spawning, it has completely built up its winter fat and its flesh achieves […]
Austria, Garganega, Germany, Grüner Veltliner, Italy, Liguria, Lombardy, Lugana, Palatinate, Pasta, Palatinate, Pinot Blanc, Risotto, Salad, Soave, Spread, Spring, Uncategorized, Vegetarian, Veneto, Veneto, Vermentino, Wachau, Wine and food
Spinach gnocchi with sage butter and parmesan cream
24
Apr
Apr
Green classics rethought – velvety comfort with depth Anyone looking for wine and food combinations in their most down-to-earth, warmest form will find them here. Spinach gnocchi are as much a part of classic northern Italian cuisine as polenta is to Veneto and risotto is to Lombardy – they are not a fashion trend, but […]
Albariño, Asian, Asian, Austria, Bowl, Fish, France, Vegetables, Germany, Getariako Txakolina, Grüner Veltliner, Loire, Moselle, Moselle, Muscadet, Mussels, Rheingau, Rías Baixas, Riesling, Role, Salad, Seafood, Season, Sèvre et Maine, Spain, Spring, Txakoli, Uncategorized, Vegetables, Wachau, Wine pairing, Wine regions
Homemade spring rolls with rice noodles and prawns
24
Apr
Apr
Crispy, fresh, homemade – spring rolls you won’t forget People who associate wine with Asian cuisine often think of beer first. Yet a well-made spring roll – crispy fried, with glassy soft rice noodles, fresh herbs, crunchy vegetables and juicy prawns – is one of the most interesting accompaniments for an aromatically balanced white wine. […]
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
23
Apr
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 […]
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 […]
