Tag Archives: Pouilly-Fumé

Austria, Bathing, Bathing, Burgundy, Calf, Chardonnay, France, Germany, Grüner Veltliner, Calf, Loire, Meat, Meursault, Moselle, Moselle, Occasions, Palatinate, Palatinate, Pinot Blanc, Poultry, Riesling, Sauvignon Blanc, Season, Spring, Uncategorized, Wachau, Pinot Blanc, Wine and food, Wine pairing

Veal medallions with pea puree and herb foam

Posted on by Foodie
Veal medallions with pea puree and herb foam on a cream-colored plate, Pinot Blanc white wine glass, Parisian bistro setting
23
Apr

Spring elegance at the highest level – tender veal meets green season Anyone who thinks of combining wine and food at the level of modern bistro cuisine will find one of the most elegant springtime presentations in this combination. Veal medallions – tender, mild meat of concentrated finesse – do not need a loud wine […]

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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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Austria, Burgundy, Chablis, France, France, Germany, Grüner Veltliner, Loire, Burgundy melon, Muscadet, Palatinate, Pinot Blanc, Rheingau, Riesling, Sancerre, Sauvignon Blanc, Season, Sèvre et Maine, Spring, Tart, Uncategorized, Wachau, Wine pairing, Wine regions

White asparagus sous-vide with beurre blanc and herb oil

Posted on by Foodie
White asparagus sous-vide with beurre blanc and herb oil, close-up on a cream-colored plate, Parisian bistro setting
12
Apr

Precision meets spring – asparagus at the level of haute cuisine If you think of wine with food at the highest level, this combination is a must: white asparagus, cooked sous-vide to perfection, with a classic beurre blanc and aromatic herb oil. The right wine pairing must keep pace here – because the sous-vide method […]

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Albariño, Austria, Champagne, Champagne, Chardonnay, France, Spring, Germany, Grüner Veltliner, Loire, Moselle, Moselle, Occasions, Rheingau, Rías Baixas, Riesling, Sauvignon Blanc, Seafood, Season, Spain, Spring, Summer, Uncategorized, Wachau, Wine and food, Wine pairing

Cold asparagus soup with wasabi cream and trout caviar

Posted on by Foodie
Cold asparagus soup with wasabi cream and trout caviar in a white soup bowl, Bavarian window light, white wine glass slightly misted over
10
Apr

Cool elegance – when white asparagus meets Japanese accents Rethinking wine with food sometimes means discovering familiar ingredients in unexpected combinations. The cold asparagus soup with wasabi cream and trout caviar is just such a combination: the delicate, slightly bitter sweetness of the white asparagus meets the sharp, green spice of the wasabi – combined […]

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Austria, Cheese, France, Gallura, Germany, Getariako Txakolina, Grüner Veltliner, Italy, Loire, Palatinate, Provence, Rosé, Salad, Salad, Sardinia, Sauvignon Blanc, Season, Spain, Spread, Spring, Txakoli, Uncategorized, Vermentino, Wachau, Game, Wine and food, Wine pairing

Asparagus and strawberry salad with balsamic reduction and mint

Posted on by Foodie
Asparagus and strawberry salad with balsamic reduction, fresh mint and pine nuts on white porcelain, next to a rosé glass, Parisian bistro setting
09
Apr

Springtime delights on a plate – when asparagus meets strawberries The asparagus and strawberry salad is one of the most unconventional and at the same time most convincing creations of the asparagus season. Wein zum Essen is looking for a suitable wine accompaniment for a dish that playfully transcends classic boundaries: The delicate bitterness of […]

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Albariño, Austria, Bowl, France, Gallura, Game, Germany, Grüner Veltliner, Italy, Loire, Rheingau, Rías Baixas, Riesling, Rueda, Sardinia, Sauvignon Blanc, Seafood, Season, Soups, Spain, Spring, Summer, Uncategorized, Verdejo, Vermentino, Wachau, Game, Wine and food, Wine pairing, Wine regions

Cold asparagus gazpacho with green asparagus and yogurt

Posted on by Foodie
Cold asparagus gazpacho with green asparagus and yogurt in a deep plate, with a glass of Rueda DO Verdejo next to it
08
Apr

Cold asparagus soup with Spanish charm and a creamy finish Wine with food is a particularly appealing task with a cold soup – because temperature, freshness and texture come together in a special way here. This asparagus gazpacho is a modern interpretation: green asparagus, creamy yoghurt, fresh herbs and a hint of lemon are combined […]

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Austria, Bathing, Bathing, Bowl, Côtes du Rhône, France, Germany, Grenache, Grüner Veltliner, Italy, Kamptal, Loire, Lower Austria, Pinot Blanc, Provence, Rhône, Rioja, Salad, Sardinia, Sauvignon Blanc, Season, Spain, Spring, Uncategorized, Vermentino, Viognier, White Smoke, Wine and food, Wine pairing

Green asparagus with poached egg and Béarnaise sauce

Posted on by Foodie
Green asparagus with poached egg and Béarnaise sauce on a plate, with a glass of Côtes du Rhône Blanc next to it
08
Apr

French classicism meets the elegance of the asparagus season Wine with food sometimes means fully embracing the great classics of French cuisine – and Béarnaise sauce is one of them. This velvety-rich butter sauce with tarragon and tarragon vinegar is one of the most sophisticated sauces in haute cuisine, yet it is the perfect accompaniment […]

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Austria, Campania, Cheese, Easter, Meat, France, Gallura, Garganega, Greco di Tufo, Grüner 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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Austria, Burgundy, California, Chablis, Chardonnay, Chenin Blanc, Easter, Meat, France, Game, Germany, Grüner Veltliner, Kamptal, Lamb, Loire, Meat, Occasions, Palatinate, Palatinate, Pinot Noir, Poultry, Sauvignon Blanc, Season, South Africa, Spring, Stellenbosch, Uncategorized, USA, Vegetables, Game, Wine and food, Wine pairing

Braised rabbit legs in a white wine and mustard sauce

Posted on by Foodie
Wine with food: Braised rabbit legs in mustard sauce alongside a glass of Sauvignon Blanc.
26
Mar

Rustic finesse and spicy elegance in a creamy white wine reduction If you’re looking for the perfect wine to pair with braised rabbit legs, you’ll inevitably end up with a very classic wine and food pairing. This dish impresses with the tender texture of the rabbit meat, which remains succulent thanks to the slow braising […]

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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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