The whole fish in a salt crystal coat – Provençal festivity Cooking loup de mer – sea bass – in salt dough is one of the oldest and most elegant techniques in Mediterranean fish cuisine. The fish is completely wrapped in a thick coating of sea salt and egg white and baked in the oven: […]
Tag Archives: Provence
Bowl, Burgundy, Chablis, Chardonnay, France, Getariako Txakolina, Italy, Loire, Pinot Grigio, Pinot Noir, Provence, Rosé, Salad, Salad, Sancerre, South Tyrol, Spain, Spread, Summer, Txakoli, Uncategorized, Wine and food, Wine pairing
Watermelon and feta salad with mint and black pepper
07
May
May
Summer in a bowl – the perfect interplay of sweetness, salt and freshness There are dishes that have summer in them, and this salad is one of them. Watermelon, feta, mint and black pepper – four ingredients that add up to more than their individual parts might suggest. The cooling sweetness of the melon meets […]
Albariño, Austria, Beef, Bowl, Dessert, France, Vegetables, Grüner Veltliner, Jerez, Provence, Rías Baixas, Rueda, Seafood, Season, Spain, Sparkling wine, Summer, Uncategorized, Vegetables, Verdejo, Wachau, Wine and food, Wine pairing
Gazpacho Andaluz classic with prawn skewer
05
May
May
Summer in a bowl – Andalusia on the table Finding the right wine pairing for a classic gazpacho andaluz is one of the most straightforward tasks in summer wine cuisine: it’s hot, the dish is cold, and what you need in the glass is freshness, salt and an acidity that enlivens the tomato, cucumber and […]
Albariño, Assyrtiko, Fish, Fish, Meat, France, Gallura, Germany, Greece, Italy, Meat, Moselle, Moselle, Provence, Rías Baixas, Riesling, Role, Role, Salad, Santorini, Sardinia, Seafood, Season, Summer, Spain, Summer, Uncategorized, Vermentino, Wine countries, Wine pairing
Grilled sea bream with herb butter and fennel salad
05
May
May
Summer from the grill – when Mediterranean fish is at its best Wine with food in summer starts with a barbecue and fresh fish, and sea bream is the first choice. What sets it apart from other summer fish is its firm, aromatic skin, which turns a crispy golden brown on the grill and protects […]
Austria, Beef, Brands, Castles of Jesi, Castles of Jesi, Cheese, Côtes du Rhône, France, Spring, Garganega, Vegetables, Germany, Grenache, Grüner Veltliner, Italy, Palatinate, Palatinate, Pinot Blanc, Provence, Rhône, Roussanne, Salad, Salad, Season, Soave, Spread, Spring, Summer, Uncategorized, Vegetables, Vegetarian, Veneto, Verdicchio, Wachau, Pinot Blanc, Wine pairing
Spring vegetable tian with goat’s cheese from the oven
28
Apr
Apr
Provençal layering – when vegetables become a work of art If you want to combine wine with a vegetarian main course in the oven, Tian offers one of the most rewarding opportunities. The right wine pairing has to deal with a multitude of simultaneous vegetable flavors: the slight bitterness of the zucchini, the sweetness of […]
Apulia, Austria, Barolo, Blaufränkisch, Bordeaux, Bowl, Burgenland, Châteauneuf-du-Pape, Chocolate, Côtes du Rhône, Meat, France, Spring, Grenache, Italy, Lamb, Lamb, Manduria, Meat, Occasions, Poultry, Primitivo, Provence, Rhône, Rioja, Salad, Season, Spain, Spring, Syrah, Tempranillo, Uncategorized, Game, Wine pairing
Leg of lamb with wild garlic crust and white beans
22
Apr
Apr
Spring meets braised cuisine – when wild garlic crowns the lamb When you think of wine with lamb, you instinctively think of red wine. And here the red wine is indeed the obvious choice – but not the heavy Barolo or Bordeaux, but a Côtes du Rhône Rouge from the south of France, which with […]
Albariño, Austria, Cinsault, Dessert, France, Gallura, Grenache, Grüner Veltliner, Italy, Loire, Muscadet, Provence, Rías Baixas, Rosé, Sancerre, Sardinia, Seafood, Season, Sèvre et Maine, Spain, Spring, Uncategorized, Vermentino, Wachau, Wine pairing
Asparagus panna cotta savory with asparagus jelly and shrimp
18
Apr
Apr
When patisserie moves into the kitchen – technology meets the season If you think wine with food on the avant-garde side, here is a recipe that elegantly dissolves the boundaries between savory cuisine and dessert craftsmanship. A savoury asparagus panna cotta is not a gimmick, but a sophisticated technique: asparagus cream, stabilized with gelatine, produces […]
Austria, Bowl, Brands, Castles of Jesi, Castles of Jesi, Cheese, France, Franconia, Gallura, Garganega, Germany, Grüner Veltliner, Italy, Brands, Müller-Thurgau, Pecorino, Provence, Salad, Sardinia, Season, Soave, Spring, Uncategorized, Veneto, Verdicchio, Vermentino, Wachau, Wine and food, Wine pairing
Asparagus frittata with green asparagus and pecorino
13
Apr
Apr
Italian home cooking trimmed to spring cuisine Finding the right wine pairing for a frittata means looking for a wine that can handle eggs – and this is no trivial task in the wine world. Wine and food pairing with eggs often fails because of one detail: the sulphurous note that some wines bring out […]
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
09
Apr
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 […]
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
08
Apr
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 […]
