Tag Archives: Soave

Albariño, Austria, Bowl, Fish, Fish, France, Gallura, Garganega, Germany, Grüner Veltliner, Italy, Languedoc, Moselle, Moselle, Picpoul, Picpoul de Pinet, Rías Baixas, Riesling, Sardinia, Seafood, Season, Soave, Summer, Spain, Spread, Summer, Uncategorized, Veneto, Vermentino, Wachau, Wine and food

Ceviche of sea bass with mango and chili

Posted on by Foodie
Ceviche of sea bass with mango cubes, chili and coriander, close-up on a white plate, Mediterranean setting
07
May

Latin America meets the Mediterranean – acidity, spiciness and tropical freshness Ceviche is one of the most exciting ways to prepare fish in the world: raw fish fillet that “cooks” in the acidic juice of limes and oranges – not through heat, but through acidity. In this version, the noble sea bass is combined with […]

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Assyrtiko, Bowl, France, Gallura, Garganega, Greece, Italy, Languedoc, Maremma, Seafood, Near, Picpoul, Picpoul de Pinet, Role, Salad, Salad, San Gimignano, Santorini, Sardinia, Seafood, Soave, Summer, Tart, Tuscany, Uncategorized, Veneto, Vermentino, Vernaccia, Wine and food

Tuscan panzanella with anchovies and capers

Posted on by Foodie
Tuscan panzanella with bread cubes, tomatoes, anchovies and capers in a white ceramic bowl, Tuscan trattoria setting
07
May

Tuscany on a plate – when stale bread becomes the starring role Panzanella is one of the most honest dishes in Tuscan cuisine: soaked bread, fully ripe tomatoes, onions, basil – and in the version con acciughe e capperi, with anchovies and capers, a composition that extends far beyond the summer salad plate. Wine with […]

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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

Posted on by Foodie
Spring vegetable tian with goat's cheese in ceramic form, Verdicchio white wine glass, Tuscan trattoria setting
28
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 […]

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Austria, Garganega, Germany, Grüner Veltliner, Italy, Liguria, Lombardy, Lugana, Palatinate, Pasta, Palatinate, Pinot Blanc, Risotto, Salad, Soave, Spread, Spring, Uncategorized, Vegetarian, Veneto, Veneto, Vermentino, Wachau, Wine and food

Spinach gnocchi with sage butter and parmesan cream

Posted on by Foodie
Spinach gnocchi with sage butter and parmesan cream in a deep plate, Soave Classico white wine glass, northern Italian marble setting
24
Apr

Green classics rethought – velvety comfort with depth Anyone looking for wine and food combinations in their most down-to-earth, warmest form will find them here. Spinach gnocchi are as much a part of classic northern Italian cuisine as polenta is to Veneto and risotto is to Lombardy – they are not a fashion trend, but […]

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Albariño, Austria, Bowl, Cheese, Collio, Friuli, Friuli, Garganega, Germany, Grüner Veltliner, Italy, Liguria, Meat, Moselle, Moselle, Pinot Grigio, Rías Baixas, Riesling, Salad, Salad, Season, Soave, Spain, Spread, Uncategorized, Vegetarian, Vegetarian, Veneto, Vermentino, Wachau, Wine and food, Wine pairing, Wine regions

Asparagus carpaccio raw with parmesan and lemon oil

Posted on by Foodie
Asparagus carpaccio raw with parmesan shavings and lemon oil on a cream-colored plate, Pinot Grigio white wine glass, northern Italian marble setting
17
Apr

Raw, simple, radically good – asparagus in its purest form If you want to combine wine and food, the first thing you might think about raw asparagus carpaccio is: What is there actually to accompany it? The answer is surprising. Raw white asparagus, sliced wafer-thin, has an intensity and a crisp bitterness that never comes […]

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Austria, Franconia, Gallura, Garganega, Germany, Grüner Veltliner, Italy, Italy, Liguria, Liguria, Müller-Thurgau, Sardinia, Season, Soave, Spread, Spring, Uncategorized, Vegetarian, Vegetarian, Veneto, Vermentino, Wachau, Wine and food

Green asparagus with rocket pesto and ricotta crostini

Posted on by Foodie
Green asparagus with rocket pesto and ricotta crostini on a rustic wooden board, Vermentino white wine glass, Tuscan trattoria setting
14
Apr

Mediterranean lightness – a dish for the first warm day of spring Combining wine and food works best when the wine and dish come from the same cultural area. This recipe is a song of praise to Ligurian cuisine: green asparagus, the herbaceous and bitter characteristics of which are enhanced with a spicy rocket pesto, […]

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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

Posted on by Foodie
Asparagus frittata with green asparagus and pecorino on a rustic wooden board, Verdicchio white wine glass, Tuscan trattoria setting
13
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 […]

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Austria, Bathing, Bathing, Burgundy, Chablis, Cheese, France, Garganega, Germany, Grüner Veltliner, Italy, Italy, Liguria, Lugana, Pinot Blanc, Risotto, Salad, Season, Soave, Spread, Spring, Uncategorized, Vegetables, Veneto, Veneto, Vermentino, Wachau, Wine pairing

Asparagus risotto with green asparagus and lemon gremolata

Posted on by Foodie
Asparagus risotto with green asparagus and lemon gremolata in a cream-colored plate, Soave Classico white wine glass, northern Italian marble setting
13
Apr

Venetian cuisine meets spring season – risotto rethought Finding the right wine pairing for a good risotto is a question of texture as much as flavor. Wine to go with asparagus risotto should be fresh, mineral and with an acidity that breaks up the creamy melting texture of the rice – without destroying it. Green […]

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Alsace, Austria, Bathing, Bathing, Bowl, Burgundy, France, Franconia, Germany, Grüner Veltliner, Italy, Near, Palatinate, Palatinate, Pinot Blanc, Salad, Season, Silvaner, Soave, Spread, Spring, Uncategorized, Veneto, Wachau, Pinot Blanc, Wine and food, Wine pairing

White asparagus baked in a ham coating with tarragon sauce

Posted on by Foodie
White asparagus baked in a ham coating with tarragon sauce on a plate, with a glass of Pinot Blanc Palatinate next to it
07
Apr

Crispy baked, classically seasoned – asparagus season at its best Wine with food is always most exciting when a familiar dish appears in a new guise. White asparagus baked in a ham coating is one such moment: the classic asparagus dish takes on a completely new texture when baked in the oven – the ham […]

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Occasions, Burgundy, Burgundy, Chardonnay, Cheese, Chenin Blanc, Condrieu, France, Garganega, Vegetables, Germany, Italy, Loire, Occasions, Palatinate, Rhône, Risotto, Salad, Season, Soave, Sonoma, Uncategorized, USA, Vegetables, Veneto, Viognier, Vouvray, Wine and food

Asparagus risotto with white asparagus and black truffle

Posted on by Foodie
Asparagus risotto with white asparagus and black truffle in a deep plate, with a glass of Bourgogne Blanc next to it
07
Apr

Creamy risotto as a stage for fine seasonal ingredients Wine with food sometimes means being inspired by the cuisine of northern Italy – and nowhere does this work as elegantly as with asparagus risotto. Finding the right wine to accompany this dish is an art in itself: the creamy Arborio risotto with white asparagus and […]

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