Tag Archives: Meat

Albariño, Austria, Chenin Blanc, France, Franconia, Franconia, Germany, Grüner Veltliner, Kamptal, Loire, Meat, Müller-Thurgau, Palatinate, Palatinate, Pinot Blanc, Regional cuisine Franconia, Rías Baixas, Season, Silvaner, Spain, Uncategorized, Vouvray, Wine and food, Wine regions

Blaue Zipfel (sausages in vinegar broth)

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Wine with food: Blaue Zipfel with onion rings in vinegar, served in a Franconian beer garden with Müller-Thurgau and pretzels
29
Oct

Franconian classic with spice and character Wine and food from Franconia are among the most honest combinations that German cuisine has to offer. Blaue Zipfel in particular – Franconian sausages gently cooked in a spicy vinegar broth – bring an exciting aroma to the plate that calls for an equally expressive wine. The balance between […]

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Austria, Barbera, Barbera d'Asti, Beef, Cabernet Franc, Carnuntum, Chinon, Chocolate, Meat, France, Franconia, Franconia, Germany, Italy, Lagrein, Loire, Meat, Piedmont, Pig, Pinot Noir, Pinotage, Regional cuisine Franconia, Beef, Season, Silvaner, South Africa, South Tyrol, Stellenbosch, Uncategorized, Vegetables, Wine regions, Zweigelt

Franconian Schäufele

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Wine with food - Franconian Schäufele with crust, dumplings and Domina QbA from Franconia
29
Oct

Tender pork, crispy crust & Franconia in a glass Wine with food is a must in the case of Franconian Schäufele – because hardly any other dish combines so harmoniously with regional wine as this Franconian classic. The slowly braised piece of pork shoulder with a crispy crust, dark beer sauce and potato dumplings exemplifies […]

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Argentina, Argentina, Austria, Autumn, BeefCabernet Sauvignon, Blaufränkisch, Burgenland, BeefCabernet Sauvignon, Chocolate, Meat, France, Friuli, Game, Autumn, Italy, Malbec, Meat, Argentina, Merlot, Rhône, Rioja, Role, Role, Saint-Joseph, Season, South Africa, Spain, Stellenbosch, Syrah, Tempranillo, Game, Wine and food

Wild boar leg with cranberry jus & napkin dumplings

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Wine with food – wild boar leg with cranberry jus and napkin dumplings on a rustic wooden table with Cabernet Sauvignon
28
Oct

Hearty, aromatic and festive – a classic for connoisseurs A perfect dish for those who want to combine wine and food at a high level. This tender wild boar leg with fruity cranberry jus and fluffy napkin dumplings combines rustic aromas with fine elegance. The roasted aromas of the meat, the sweet and sour fruit […]

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Austria, Autumn, Barbera, Barbera d'Alba, Meat, France, Autumn, Italy, Lower Austria, Meat, Merlot, Piedmont, Pinot Noir, Ribera del Duero, South Africa, Spain, Stellenbosch, Tempranillo, Thermal region, Thermal region, Uncategorized, Vegetables, Wine and food, Wine pairing

Veal stew with porcini mushrooms & tagliatelle

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Wine with the meal Veal stew with porcini mushrooms & ribbon noodles, autumnal table scene with Pinot Noir
28
Oct

Autumnal delight with fine veal and mushroom flavors A classic example of wine with food: Tender veal, slowly braised with aromatic porcini mushrooms, fine root vegetables and a dash of white wine. The creamy sauce coats fresh ribbon noodles, while parmesan and parsley enhance the dish. This veal ragout combines earthy, nutty and buttery notes […]

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Argentina, Argentina, Autumn, Cabernet Franc, Chinon, Chocolate, France, Grenache, Italy, Lamb, Loire, Malbec, Meat, Argentina, Nero d'Avola, Oriental, Provence, Rhône, Rioja, Season, Sicily, South Africa, Spain, Stellenbosch, South Africa, Syrah, Tart, Tempranillo, Types of food, Wine and food, Wine and food

Stuffed quinces with minced lamb & oriental spices

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Wine with food Stuffed quinces with minced lamb and oriental spices, served with a glass of Syrah from Stellenbosch, South Africa
21
Oct

An aromatic bridge between the Orient and autumn cuisine Wine with food shows how the flavors of the Orient can be wonderfully combined with autumnal fruits. These stuffed quinces with minced lamb and oriental spices combine sweetness, spice and acidity to create a harmonious whole. Wine and food intertwine perfectly here: the slightly tart, fruity […]

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Australia, Austria, Autumn, Barossa Valley, Blaufränkisch, Burgenland, Burgundy, Cabernet Franc, Chocolate, Meat, France, Italy, Loire, Meat, Merlot, Pinot Noir, Poultry, Season, Shiraz, Tuscany, Uncategorized, Wine and food, Zweigelt

Roast leg of goose with quince and red cabbage & potato dumplings

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Wine to accompany the meal Roast leg of goose with quince and red cabbage and potato dumplings, served with a glass of Blaufränkisch from Burgenland
17
Oct

Autumnal festive cuisine with character and harmony Wine with food means enjoyment with all the senses – especially in the cold season. This roast leg of goose with quince and red cabbage and fluffy potato dumplings combines classic flavors with fine fruit and festive depth. Wine and food merge here to create a harmonious composition […]

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Austria, Autumn, Bathing, Bathing, Beaujolais, Burgenland, Burgundy, Central Otago, Chianti, Chianti Classico, Chocolate, Meat, France, Gamay, Game, Vegetables, Germany, Italy, Meat, Morgon, New Zealand, Pinot Noir, Pinotage, Role, Role, Sangiovese, Season, South Africa, Stellenbosch, Stews, Tuscany, Uncategorized, Vegetables, Game, Wine and food, Wine pairing, Zweigelt

Venison ragout with cranberries & napkin dumplings

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Wine with the meal Venison ragout with cranberries and napkin dumplings, served with Pinot Noir from New Zealand
14
Oct

Hearty, fruity, fine – game cuisine meets passion for wine Wine with food means making the most of every season. This venison ragout with cranberries and napkin dumplings brings autumn to the plate – with tender braised venison, an aromatic sauce, sweet and sour fruit and a fluffy side dish.Wine and food come together here […]

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Abruzzo, Aglianico, Aglianico del Vulture, Autumn, Basilicata, Douro, Meat, Game, Vegetables, Georgia, Italy, Kakheti, Meat, Montepulciano, Montepulciano d'Abruzzo, Portugal, Rioja, Season, South Africa, Spain, Stellenbosch, Syrah, Touriga Nacional, Uncategorized, Vegetables, Wine and food, Game, Wine and food, Wine pairing

Wild boar ragout with polenta & rosemary

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Wine with food Wild boar ragout with polenta and rosemary, served with Montepulciano d'Abruzzo
13
Oct

Hearty, velvety, spicy – an autumn classic with depth Wine with food means bringing flavors into balance: This wild boar ragout braises slowly until the meat fibers become buttery-tender and combine with a dense, tomato and stock-based sauce. Wine and food come together here as a warm, earthy, feel-good dish – carried by rosemary, bay […]

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Occasions, Argentina, Argentina, Australia, Barolo, Barossa Valley, Brunello di Montalcino, Chocolate, Côte-Rôtie, Meat, France, Game, Italy, Malbec, Meat, Argentina, Montalcino, Nebbiolo, Occasions, Piedmont, Rhône, Sangiovese, Shiraz, Syrah, Tuscany, Types of food, Uco Valley, Uncategorized, Game

Saddle of venison wrapped in herbs with celeriac puree & red wine shallots

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Wine to accompany the meal Saddle of venison wrapped in herbs with celeriac puree and Barolo wine pairing
06
Oct

Aroma composition meets elegance – a pleasure on a grand scale Wine with food means creating dishes that develop depth, structure and harmony with a suitable wine. The venison saddle in a herb coat with celeriac puree and red wine shallots is a prime example of this: tender venison coated in fresh herbs, creamy, earthy […]

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Argentina, Argentina, Autumn, Cabernet Franc, Chinon, France, Game, Germany, Loire, Malbec, Meat, Argentina, Oregon, Pinot Noir, Rhône, Season, Syrah, Uncategorized, USA, Wine and food, Game, Willamette Valley, Wine and food, Wine pairing

Wild duck breast with apple and red cabbage & hazelnut brittle

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Wine with the meal Wild duck breast with apple-red cabbage & hazelnut brittle, served in the autumn garden with Pinot Noir from Oregon
04
Oct

Autumnal elegance meets sophisticated aromas Wine with food means turning a dish into an experience with the right wine accompaniment. Wine and food combine here to create an elegant autumn dish that impresses with its depth and sophistication. Tender breast of wild duck is served on aromatic apple and red cabbage, which harmoniously complements the […]

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