Tag Archives: GSM

Bordeaux, Bowl, Chianti, Dessert, Dessert wines, France, Furmint, Hungary, Italy, Malvasia, Moscato, Occasions, Passito di Pantelleria, Regional cuisine Sicily, Regional cuisines, Sauternes, Season, Sicily, Tokaj, Tokaji, Tuscany, Types of food, Vin Santo, Wine and food, Wine and food, Wine types, Zibibbo

Granita alla mandorla con brioche

Posted on by Foodie
Granita alla mandorla in white ceramic bowl, crystalline and creamy white, brioche col tuppo golden brown next to it, passito glass misted amber, almonds on white marble table, Sicilian morning light, tablescape
08
Jun

The coolest breakfast in the world – and the wine that comes from the same earth Combining wine and food with granita con brioche begins with a misunderstanding that needs to be cleared up: It’s not a dessert. In Sicily – in Catania, Palermo, Noto, Messina – granita is breakfast. Anyone who steps into a […]

Continue reading →
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 […]

Continue reading →
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 […]

Continue reading →
Austria, Bathing, 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 →
Albariño, Austria, Bowl, France, Gallura, Game, Germany, Grüner Veltliner, Italy, Loire, Palatinate, Rheingau, Rías Baixas, Riesling, Rueda, Sardinia, Sauvignon Blanc, Seafood, Season, Soups, Spain, Spring, Summer, Uncategorized, Verdejo, Vermentino, Wachau, Game, Wine and food, Wine pairing, Wine regions

Cold asparagus gazpacho with green asparagus and yogurt

Posted on by Foodie
Cold asparagus gazpacho with green asparagus and yogurt in a deep plate, with a glass of Rueda DO Verdejo next to it
08
Apr

Cold asparagus soup with Spanish charm and a creamy finish Wine with food is a particularly appealing task with a cold soup – because temperature, freshness and texture come together in a special way here. This asparagus gazpacho is a modern interpretation: green asparagus, creamy yoghurt, fresh herbs and a hint of lemon are combined […]

Continue reading →
Albariño, Alsace, Austria, Bathing, Bathing, Bowl, Easter, Fish, France, Germany, Grüner Veltliner, Moselle, Moselle, Pinot Blanc, Pulses, Rías Baixas, Riesling, Rueda, Salad, Sauvignon Blanc, Spain, Spread, Spring, Tart, Uncategorized, Wachau, Wine pairing

Asparagus quiche with smoked salmon and dill

Posted on by Foodie
Golden-brown baked asparagus quiche with smoked salmon and dill in ceramic dish, bistro setting with Grüner Veltliner glass
04
Apr

Elegant Easter pastries: a quiche that captures spring The right wine pairing for a quiche is a question that has more answers than you might think – and this asparagus quiche with smoked salmon and dill has a particularly good answer. The buttery shortcrust pastry, the creamy glaze made from eggs and cream, the tender […]

Continue reading →
Alsace, Austria, Bathing, Bathing, Bowl, France, Franconia, Germany, Grüner Veltliner, Loire, Moselle, Moselle, Palatinate, Pinot Blanc, Riesling, Sauvignon Blanc, Season, Silvaner, Sparkling wine, Spring, Tart, Uncategorized, Wachau, Wine pairing, Pinot Blanc, Wine and food, Wine pairing

White asparagus with hollandaise sauce and Black Forest ham

Posted on by Foodie
White asparagus with hollandaise sauce and Black Forest ham on an oval porcelain plate, Bavarian Sunday light, with white wine glass
02
Apr

The German asparagus classic – down-to-earth, festive and irresistible Wine with food rarely works as harmoniously as with the German asparagus classic par excellence. White asparagus with hollandaise sauce and wafer-thin slices of Black Forest ham is more than just a dish – it is a spring ritual that has been celebrated on German tables […]

Continue reading →
BeefCabernet Sauvignon, Bordeaux, BeefCabernet Sauvignon, Cahors, Chocolate, Meat, France, Germany, Malbec, Meat, Palatinate, Palatinate, Pinot Noir, Poultry, Regional cuisine Bordeaux, Regional cuisines, Rioja, South Africa, Spain, Stellenbosch, Syrah, Tannat, Tempranillo, Uncategorized, Wine and food, Wine pairing

Confit de canard (duck leg cooked in its own fat)

Posted on by Foodie
Wine with food: Crispy confit de canard alongside a glass of Haut-Médoc red wine.
12
Feb

The rustic delicacy of Gascony as a culinary highlight If you are looking for the perfect wine to accompany a classic of French country cuisine, Confit de Canard is an excellent choice. The wine and food theme here is characterized by the special preparation method, in which the duck legs are cooked for hours in […]

Continue reading →
Banyuls, Bowl, Chocolate, Dessert, Douro, Ice wine, France, Germany, Grenache, Ice wine, Italy, Jerez, Languedoc, Occasions, Palatinate, Pedro Ximénez, Palatinate, Portugal, Chocolate, Spain, Spread, Syrah, Tart, Uncategorized, Valentine's Day, Valpolicella, Veneto, Wine and food, Wine pairing

Warm chocolate cake with a liquid peanut butter center

Posted on by Foodie
Wine with food: Warm chocolate cake with a liquid peanut butter center and a glass of Banyuls.
04
Feb

A sinful dessert between bitter chocolate and salty nuts If you are looking for the perfect finishing touch to a perfect wine with food, this warm chocolate cake with a liquid peanut butter center is an incomparable choice. The topic of wine and food often reaches its most emotional level with desserts, as the combination […]

Continue reading →
Assyrtiko, Cheese, Cinsault, Etna Bianco, France, Vegetables, Germany, Greece, Grenache, Italy, Palatinate, Palatinate, Portugal, Provence, Regional cuisine Provence, Regional cuisines, Riesling, Rosé, Santorini, Season, Sicily, Spain, Syrah, Tart, Uncategorized, Vegetables, Vinho Verde, Game, Wine and food, Wine pairing

Tapenade (olive, caper and anchovy paste)

Posted on by Foodie
Wine with food: Tapenade (olive, caper and anchovy paste) with baguette and a glass of rosé wine on a terrace in Provence.
13
Jan

The spicy ambassador of Provence for the aperitif Choosing the right wine to accompany a meal often begins with the first small delicacies of the evening. Anyone who is intensively involved with wine and food will not be able to avoid the classic tapenade, which is considered the epitome of the Provençal way of life. […]

Continue reading →
WordPress Cookie Notice by Real Cookie Banner