Tag Archives: Mourvèdre

Autumn, Canelones, Chianti, Chianti Classico, Chocolate, Dornfelder, Vegetables, Germany, Italy, Jumilla, Monastrell, Palatinate, Palatinate, Regional cuisine Rioja, Regional cuisines, Rioja, Sangiovese, Spain, Stews, Tannat, Tapas, Tempranillo, Tuscany, Uncategorized, Uruguay, Vegetables, Wine and food, Wine pairing, Winter

Patatas a la Riojana

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Wine with food - Patatas a la Riojana with Rioja Crianza on a wooden table in a tapas bar in Logroño
04
Nov

Hearty, hearty, irresistible: Rioja on a plate Wine and food from a region often make the best pair – and this is no exception. Patatas a la Riojana is a hearty stew classic from the Spanish wine region of Rioja. With potatoes, spicy chorizo, onions and peppers, it reflects the rustic heart of this region. […]

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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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Argentina, BeefCabernet Sauvignon, Bordeaux, California, France, GSM, Lamb, Malbec, Meat, Shiraz, Spain, Syrah, Tempranillo, Zinfandel

Braised leg of lamb with fresh herbs and young potatoes

Posted on by Foodie
Rezeptidee Wein zum Essen
17
Mar

Tender lamb, aromatic herbs and velvety red wine – a feast for connoisseurs This braised leg of lamb with fresh herbs and young potatoes is a real slow-cooker classic. Braising the meat makes it tender as butter and perfectly absorbs the flavours of rosemary, thyme and garlic. The young potatoes cook directly in the aromatic […]

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