Tag Archives: Pinot Blanc

Albariño, Alsace, Austria, Autumn, Chenin Blanc, France, Grüner Veltliner, Italy, Lamb, Loire, Lower Austria, Pinot Blanc, Rías Baixas, Sardinia, Sauvignon Blanc, Season, Spain, Touraine, Vegetarian, Vermentino, Vouvray, Wine and food, Wine pairing

Parsnip rösti with herb quark & apple chutney

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Wine with food - parsnip rösti with herb quark and apple chutney on a rustic wooden table with a glass of Sauvignon Blanc
02
Nov

Crispy, fresh and wonderfully aromatic Wine with food means here: Freshness meets down-to-earthness. These parsnip rösti with herb quark and apple chutney combine rustic flavors with subtle elegance. The sweet, earthy parsnip forms a delicious base, while the creamy quark with fresh herbs adds lightness. The homemade apple chutney brings fruity acidity and delicate melting […]

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Alsace, Austria, Brands, Castles of Jesi, Castles of Jesi, Chardonnay, Chile, Fish, Fish, France, Franconia, Germany, Grüner Veltliner, Italy, Krems Valley, Krems Valley, Meat, Pinot Blanc, Regional cuisine Franconia, Regional cuisines, Rheingau, Riesling, Uncategorized, Vegetables, Verdicchio, Wine regions

Franconian carp (baked or blue)

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Wine with your meal - Franconian carp (blue & baked) with side dishes on a wooden table and Pinot Blanc by the glass
30
Oct

Traditional fish dish with a regional character Wine with food means showcasing classics of local cuisine with carefully selected wines. Franconian carp – whether baked in beer batter or traditionally served “blue” – exemplifies this combination of regionality, seasonality and artisanal cooking. The tender, slightly nutty meat of the carp harmonizes particularly well with fine, […]

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Abruzzo, Alsace, Argentina, Argentina, Austria, Chardonnay, Cheese, France, Franconia, Franconia, Germany, Grüner Veltliner, Italy, Cheese, Argentina, Pinot Blanc, Regional cuisine Franconia, Regional cuisines, Rheingau, Riesling, Spread, Trebbiano, Uncategorized, Vegetarian, Vegetarian, Wine and food, Wine regions

Plucked (dressed Camembert)

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Wine with food - plucked pork with Bacchus, farmhouse bread and pretzels on a beer garden table
29
Oct

A Franconian classic with soul and character Here, wine with food stands for authentic local cuisine that can be ideally combined with regional wines. Gerupfte, also known as dressed Camembert, is a traditional spread made from matured soft cheese, refined with butter, onions and sweet paprika powder. Its creamy consistency and spicy depth make it […]

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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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Alsace, Autumn, Bowl, Chardonnay, Elgin, France, Franconia, Franconia, Germany, Lamb, Loire, Pinot Blanc, Portugal, Regional cuisine Franconia, Regional cuisines, Rheingau, Riesling, Sauvignon Blanc, Season, Silvaner, South Africa, Summer, Tart, Uncategorized, Vinho Verde, Wine and food, Wine and food

Franconian onion tart

Posted on by Foodie
Wine with food - Franconian onion tart with Silvaner on a Franconian wine terrace, decorated in autumnal style
29
Oct

Franconian fall cuisine in its most fragrant form Wine with food also means showcasing regional classics with the right wine accompaniment. Franconian onion tart is a prime example of hearty, simple country cuisine that is at its best when paired with Silvaner from Muschelkalk vineyards. The combination of buttery pastry, sweet onion and savory bacon […]

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Alsace, Australia, Austria, Autumn, Chardonnay, Chenin Blanc, France, Germany, Grüner Veltliner, Autumn, Languedoc, Loire, Pays d'Oc, Pinot Blanc, Rheingau, Riesling, Season, Viognier, Vouvray, Wachau, Wine and food, Wine pairing, Winter, Yarra Valley

Cream of parsnip soup with apple potato chips & walnut oil

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Wine with the meal Cream of parsnip soup with apple potato chips and walnut oil, served with a glass of Chenin Blanc from Vouvray, Loire
21
Oct

Autumnal, nutty and elegant – a soup with character Wine with food means showcasing seasonal ingredients with the right wine accompaniment. This cream of parsnip soup with apple potato chips & walnut oil is a prime example of autumnal harmony on the plate. Wine and food complement each other in a subtle way: the sweetness […]

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Alsace, Austria, Autumn, Chablis, Chardonnay, France, Franconia, Franconia, Germany, Grüner Veltliner, Autumn, Kamptal, Lower Austria, Mushroom dishes, Palatinate, Palatinate, Pinot Blanc, Role, Role, Sauvignon Blanc, Season, Silvaner, South Africa, Stellenbosch, Vegetarian, Vegetarian, Wine and food, Winter

Mushroom strudel with leek & herb cream

Posted on by Foodie
Wine with the meal Mushroom strudel with leek and herb cream, served with a glass of Grüner Veltliner from the Kamptal, Austria
21
Oct

Autumnal indulgence with aromatic lightness Wine with food stands for fine combinations of seasonal ingredients and matching wines. This mushroom strudel with leek & herb cream brings autumnal flavors into balance: earthy-warm mushrooms, sweetish-mild leek and a creamy herb cream form an ensemble full of flavor and texture. Wine and food complement each other harmoniously […]

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Alsace, Austria, Autumn, Campania, Chablis, Chardonnay, Chenin Blanc, Fiano, Fiano di Avellino, France, Grüner Veltliner, Autumn, Italy, Pinot Blanc, Rioja, Season, South Africa, Spain, Stellenbosch, Types of food, Uncategorized, Vegetables, Vegetables, Pasta, Vegetarian, Vegetarian, Wachau, Wine and food, Wine and food, Wine pairing

Roasted cauliflower with hazelnut butter & parmesan crumble

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Wine with food Roasted cauliflower with hazelnut butter and parmesan crumble, served with a glass of Chardonnay from Chablis
20
Oct

Nutty, spicy, elegant – a vegetarian fall dish with depth Wine with food stands for sophisticated combinations that bring seasonal ingredients to the fore. In this dish of roasted cauliflower, hazelnut butter and parmesan crumble, simple ingredients meet great culinary effect. Wine and food combine here to create a balanced harmony between roasted aromas, nutty […]

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Alsace, Autumn, Burgundy, Campania, Chardonnay, Chenin Blanc, Crozes-Hermitage, France, Greco di Tufo, Italy, Languedoc, Loire, Meursault, Mushroom dishes, Pasta, Pays d'Oc, Pinot Blanc, Rhône, Roussanne, Savennières, Uncategorized, Viognier, Wine and food, Game, Wine and food

Chestnut tagliatelle with truffle cream & roasted wild mushrooms

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Wine with the meal Chestnut tagliatelle with truffle cream & wild mushrooms, served with Chardonnay from Meursault, autumnal scene on a wooden table
05
Oct

Autumn pasta meets sophisticated Burgundy charm Wine with food is more than just enjoyment – it is the art of harmonizing flavours. This autumnal dish combines the earthy depth of wild mushrooms with the nutty notes of homemade chestnut tagliatelle and the luxurious fragrance of truffle cream. The creamy sauce coats the pasta with subtle […]

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Alsace, Australia, Austria, Chardonnay, Chenin Blanc, France, Vegetables, Grüner Veltliner, Italy, Loire, Marlborough, Mushroom dishes, New Zealand, Pasta, Pinot Blanc, Season, Sauvignon Blanc, Season, South Tyrol, Uncategorized, Vegetables, Vouvray, Wachau, Wine and food, Wine pairing

Porcini mushroom pappardelle with thyme & truffle oil

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Wine with food Porcini mushroom pappardelle with thyme, truffle oil and Pinot Blanc in the Alsace garden
02
Oct

An autumnal treat with a Mediterranean accent Wine with food means discovering the perfect harmony between wine and food. This recipe brings autumnal flavors full of elegance to the plate: broad pappardelle are refined with roasted porcini mushrooms, aromatic thyme and a hint of truffle oil. The combination of earthy mushroom notes and the fine […]

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