Tag Archives: Herbs

Albariño, Asian, Asian, Austria, Bowl, France, Gallura, Germany, GrĂ¼ner Veltliner, Italy, Kamptal, Loire, Lower Austria, Meat, Moselle, Moselle, Lower Austria, RĂ­as Baixas, Riesling, Rueda, Sancerre, Sardinia, Sauvignon Blanc, Seafood, Season, Spain, Spring, Uncategorized, Vegetables, Verdejo, Vermentino, White Smoke, Game, Wine and food, Wine pairing

Green asparagus with shrimp tempura and ponzu dip

Posted on by Foodie
Green asparagus with shrimp tempura and ponzu dip on a plate, with a glass of GrĂ¼ner Veltliner Kamptal next to it
07
Apr

Asian-inspired asparagus enjoyment meets Austrian wine culture The right wine to go with this unusual asparagus dish is half the battle – and it surprises in the most pleasant way. Combining wine and food is particularly successful here when you rely on the power of the Austrian flagship variety. Green asparagus with shrimp tempura and […]

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Alsace, Austria, Bathing, Bathing, France, Franconia, Germany, GrĂ¼ner Veltliner, Moselle, Moselle, MĂ¼ller-Thurgau, Pinot Blanc, Riesling, Season, Silvaner, Spring, Uncategorized, Wachau, Wine pairing

White asparagus with May butter and new potatoes (classic Bavarian)

Posted on by Foodie
White asparagus with May butter and new potatoes on a white plate, Riesling white wine glass next to it, Bavarian farm table setting
06
Apr

The Bavarian original – asparagus in its purest form If you are looking for wine with food in its clearest interpretation, you will find it here: white asparagus with May butter and new potatoes is not a recipe, but a cultural heritage. Finding the right wine to accompany this Bavarian classic means looking for a […]

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Albariño, Austria, Bathing, Bathing, Bowl, Brands, Castles of Jesi, Castles of Jesi, Cheese, France, Germany, GrĂ¼ner Veltliner, Italy, Loire, Palatinate, Pinot Blanc, RĂ­as Baixas, Role, Salad, Salad, Sancerre, Sauvignon Blanc, Seafood, Season, Spain, Spring, Uncategorized, Verdicchio, Wachau, Wine and food, Wine pairing

Asparagus salad with Prosciutto di Parma and Parmesan shavings

Posted on by Foodie
Asparagus salad with Prosciutto di Parma and Parmesan shavings on a white plate, Sancerre white wine glass next to it, Tuscan trattoria setting
06
Apr

ItalianitĂ  meets asparagus season – a salad that is more than just an appetizer If you want to combine wine and food, you often think too quickly of the obvious when it comes to asparagus salad. But it’s worth looking south: This asparagus salad combines the classic German asparagus tradition with the elegance of northern […]

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Albariño, Alsace, Austria, Bathing, Bathing, Bowl, Easter, Fish, France, Germany, GrĂ¼ner Veltliner, Moselle, Moselle, Pinot Blanc, Pulses, RĂ­as 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 GrĂ¼ner 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 […]

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Austria, Bowl, Brands, Burgundy melon, Campania, Castles of Jesi, Castles of Jesi, Cheese, France, Friuli, Spring, Gallura, Greco di Tufo, Italy, Loire, Burgundy melon, Muscadet, Pinot Grigio, Salad, Salad, Sardinia, Sardinia, Sauvignon Blanc, Season, Sèvre et Maine, Southern Styria, Spring, Southern Styria, Uncategorized, Veneto, Verdicchio, Vermentino, Game, Wine pairing

Green asparagus with burrata and lemon-olive oil dressing

Posted on by Foodie
Green asparagus with burrata and lemon-olive oil dressing on a white plate, Mediterranean setting with Vermentino glass
04
Apr

Mediterranean lightness: when Sardinia brings spring to your plate Wine with food starts here with a plate that immediately evokes vacation feelings: crispy roasted green asparagus, a creamy burrata that opens up at the first cut to reveal its delicate filling, and a simple dressing made from the best olive oil, fresh lemon and a […]

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Alsace, Austria, Bathing, Bathing, Meat, France, Germany, GrĂ¼ner Veltliner, Italy, Kamptal, Loire, Lower Austria, Meat, Palatinate, Palatinate, Pinot Blanc, Riesling, Salad, Sauvignon Blanc, Season, Silvaner, South Tyrol, Spring, Uncategorized, Vegetarian, Wine and food, Wine pairing

White asparagus with veal escalope and parsley potatoes

Posted on by Foodie
White asparagus with veal escalope and parsley potatoes on an oval porcelain plate, Bavarian Sunday light, white wine glass slightly misted over
03
Apr

The festive asparagus trio – when veal ennobles the German spring The wine with this dish is a small science in itself – and a great pleasure. White asparagus with veal escalope and parsley potatoes is a festive upgrade of the German asparagus classic: the tender veal has an aroma of its own that goes […]

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Austria, Bathing, Bathing, Chardonnay, CĂ´tes du RhĂ´ne, France, Franconia, Germany, GrĂ¼ner Veltliner, Italy, Loire, Lower Austria, MĂ¼ller-Thurgau, New Zealand, Pinot Blanc, RhĂ´ne, Roussanne, Salad, Sauvignon Blanc, Season, Silvaner, Soups, Spring, Tuscany, Uncategorized, Vegetarian, Vegetarian, Game, Wine and food, Wine pairing

Cream of asparagus soup with morels and croutons

Posted on by Foodie
Cream of asparagus soup with morels and croutons in a white soup plate, Bavarian window light, white wine glass slightly misted over
03
Apr

Spring soup with depth – when white asparagus meets wild morels Combining wine and food sometimes means daring unexpected encounters. The cream of asparagus soup with fresh morels and golden-brown croutons is just such an encounter: two spring ingredients that rarely end up on the same plate together develop a depth of flavor that goes […]

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Albariño, Occasions, Austria, Bowl, Burgundy melon, Easter, Fish, Fish, Fish and seafood, France, GrĂ¼ner Veltliner, Italy, Loire, Burgundy melon, Muscadet, Occasions, Easter, RĂ­as Baixas, Rueda, Salad, Sardinia, Sauvignon Blanc, Seafood, Sèvre et Maine, Southern Styria, Spain, Spread, Southern Styria, Uncategorized, Vegetarian, Vegetarian, Vermentino, Wachau, Wine and food

Marinated fjord trout with gin, tonic jelly and cucumber

Posted on by Foodie
Marinated fjord trout with gin in thin slices on a white plate with tonic jelly cubes, cucumber slices and dill, spring setting
01
Apr

Nordic elegance on a plate: a starter with the character of an aperitif Combining wine and food is particularly impressive when a dish itself is already characterized by a clear aromatic language. This pickled fjord trout is just such an appetizer: precise, cool, aromatically complex. The pickling with gin, salt, sugar and dill gives the […]

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Austria, Campania, Cheese, Easter, Meat, France, Gallura, Garganega, Greco di Tufo, GrĂ¼ner Veltliner, Italy, Loire, Lower Austria, Meat, Easter, Salad, Salad, Sardinia, Sauvignon Blanc, Season, Soave, Summer, Uncategorized, Veneto, Vermentino, Wachau, Wine and food, Wine regions

Tender rabbit ragout with olives, lemon and polenta

Posted on by Foodie
Tender rabbit ragout with olives and lemon zest on creamy polenta in a terracotta plate, served with an elegant white wine glass of Vermentino
31
Mar

Light, aromatic and Mediterranean – an Easter classic from Italian cuisine If you are looking for a suitable wine accompaniment at Easter that combines lightness and depth at the same time, this dish is a real discovery. Wine with food here means: Mediterranean freshness meets hearty rusticity. Rabbit ragout with olives, lemon and polenta is […]

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Australia, Austria, Barolo, BeefCabernet Sauvignon, Blaufränkisch, BeefCabernet Sauvignon, California, ChĂ¢teauneuf-du-Pape, Chocolate, Crozes-Hermitage, Easter, France, Grenache, Italy, Lamb, Lamb, Meat, Napa Valley, Nebbiolo, Easter, Piedmont, RhĂ´ne, Season, Syrah, Uncategorized, USA, Vegetables, Victoria, Wine and food, Wine pairing

Braised lamb shanks in malt beer sauce with parsnip puree

Posted on by Foodie
Braised lamb shank in malt beer sauce on parsnip puree with cherry tomatoes and green beans, served with an elegant red wine glass of Syrah
31
Mar

Rustic depth meets Easter elegance – a stew for special moments Anyone looking for a suitable wine accompaniment at Easter that combines power and finesse in equal measure will find the perfect partner in this dish. Wine with food here means a great, slow-growing interplay of flavors that rewards patience. Braised lamb shanks in malt […]

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