Tag Archives: Herbs

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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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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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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Austria, Bathing, Bathing, Franconia, Poultry, Germany, Grüner Veltliner, Italy, Liguria, Meat, Moselle, Moselle, Palatinate, Pinot Blanc, Poultry, Riesling, Season, Silvaner, Spring, Tart, Uncategorized, Vermentino, Wachau, Pinot Blanc, Wine and food, Wine pairing, Württemberg

Green asparagus with chicken breast and lemon butter

Posted on by Foodie
Green asparagus with chicken breast and lemon butter, close-up on white plate, Pinot Blanc white wine glass, Bavarian farm table
16
Apr

Spring classics without detours – down-to-earth yet elegant Finding the right wine pairing for a dish that seems uncomplicated at first glance is an art in itself. Pairing wine and food here means finding a wine that understands the lightness of the chicken, respects the herbaceous intensity of the green asparagus and complements the lemon […]

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Austria, Bathing, Bathing, Bowl, Brands, Castles of Jesi, Castles of Jesi, Franconia, Game, Germany, Grüner Veltliner, Italy, Meat, Müller-Thurgau, Pinot Blanc, Rheingau, Riesling, Season, Silvaner, Spread, Uncategorized, Verdicchio, Wachau, Wine and food

White asparagus in the oven with a Parmesan herb crust

Posted on by Foodie
White asparagus in the oven with a Parmesan herb crust on a rustic wooden board, Silvaner white wine glass, Bavarian farmhouse table
15
Apr

A new take on baked asparagus – crispy, spicy, irresistible Combining wine and food starts with the question: What makes this dish special? In the case of oven-baked asparagus with a Parmesan herb crust, the answer is clear: the roasted aromas. The oven transforms the asparagus in a way that cooking and blanching never can […]

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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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Austria, 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, […]

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