Tag Archives: USA

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)

Posted on by Foodie
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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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)

Posted on by Foodie
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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Austria, Autumn, Chablis, Chardonnay, Elgin, France, Germany, Grüner Veltliner, Italy, Kamptal, Loire, Lower Austria, Rheingau, Riesling, Sardinia, Sauvignon Blanc, Season, South Africa, Uncategorized, Vegetarian, Vegetarian, Vermentino, Vouvray, Wine and food, Wine regions

Celery steak with hazelnut pesto & baked potatoes

Posted on by Foodie
Wine with dinner – celery steak with hazelnut pesto and baked potatoes on rustic wooden table with Riesling glass
28
Oct

Autumnal aromatic, nutty and elegant An ideal dish for those who love wine with food and appreciate plant-based cuisine with refinement. This recipe combines the earthy taste of celery with the nutty depth of a homemade hazelnut pesto – an exciting interplay that pairs perfectly with fine white wines with structure. The baked potatoes provide […]

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Apulia, Autumn, Borja Field, Cabernet Franc, Borja Field, Chocolate, France, Vegetables, Autumn, Italy, Loire, Manduria, Primitivo, Rhône, Rioja, Season, South Africa, Spain, Spain, Stellenbosch, Syrah, Tempranillo, Vegetables, Wine and food, Wine and food, Wine pairing

Red lentil stew with pumpkin & chorizo

Posted on by Foodie
Wine with food Red lentil stew with pumpkin and chorizo, served with a glass of Garnacha from Campo de Borja, Spain
27
Oct

Strong, spicy and warming – an autumn dish with a Mediterranean character Wine with food stands for recipes that bring enjoyment and harmony to the point. This red lentil stew with pumpkin & chorizo combines warming aromas with Mediterranean spice. Wine and food intertwine perfectly here: the earthy depth of the lentils, the light sweetness […]

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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

Posted on by Foodie
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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Occasions, Autumn, California, Champagne, Champagne, Chardonnay, Condrieu, Cortese, France, White Smoke, Gavi di Gavi, Germany, Italy, Occasions, Palatinate, Pasta, Palatinate, Piedmont, Pinot Blanc, Rhône, Sauvignon Blanc, Season, Sonoma, USA, Viognier, Wine and food, White Smoke, Wine and food, Wine pairing

Pasta al Tartufo Nero – Tagliolini with black truffle & butter

Posted on by Foodie
Wine with the meal Pasta al Tartufo Nero with tagliolini, black truffle and butter, served with a glass of Chardonnay from Puligny-Montrachet
20
Oct

Noble simplicity – how luxury and understatement merge on the plate Wine with food shows that true elegance lies in reduction. In this Pasta al Tartufo Nero, the fine tagliolini with black truffle and butter, intense aromas meet pure craftsmanship. Wine and food merge to create a sensual experience reminiscent of Italian autumn cuisine. The […]

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Austria, Autumn, Burgundy, Chardonnay, Chenin Blanc, France, Garganega, Grüner Veltliner, Italy, Kamptal, Languedoc, Loire, Meursault, Pays d'Oc, Season, Soave, South Tyrol, Uncategorized, Vegetarian, Veneto, Viognier, Vouvray, Wine and food

Porcini polenta with parmesan & herb oil

Posted on by Foodie
Wine with the meal Porcini mushroom polenta with parmesan and herb oil, served with a glass of Soave Classico from Veneto
20
Oct

Creamy polenta, earthy mushrooms and fine herbs – an autumn dish full of depth Wine with food is the perfect combination of seasonal cuisine and fine wine. This porcini polenta with parmesan and herb oil is a prime example of how wine and food can complement each other: creamy texture meets earthy flavors and aromatic […]

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Alsace, Austria, Autumn, Burgundy, Chardonnay, Cheese, Chenin Blanc, France, Gewürztraminer, Grüner Veltliner, Italy, Kamptal, Loire, Role, Role, Sancerre, Sauvignon Blanc, Season, South Africa, South Tyrol, Swartland, Tart, Tart, Vegetarian, Wine and food

Caramelized beet tart with goat’s cheese & thyme

Posted on by Foodie
Wine with the meal Caramelized beet tart with goat's cheese and thyme, served with a glass of Pinot Gris from Alsace
17
Oct

Autumnal, aromatic, balanced – a delight between sweetness and spice Wine with food means transforming seasonal ingredients into culinary elegance. This caramelized beet tart with goat’s cheese and thyme combines earthy depth, creamy richness and subtle sweetness to create a harmonious whole. Wine and food come together here to emphasize each other – not to […]

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Austria, Autumn, Bathing, Bathing, Beaujolais, Burgenland, Burgundy, Central Otago, Chianti, Chianti Classico, Chocolate, Meat, France, Gamay, Game, Vegetables, Germany, Italy, Meat, Morgon, New Zealand, Pinot Noir, Pinotage, Role, Role, Sangiovese, Season, South Africa, Stellenbosch, Stews, Tuscany, Uncategorized, Vegetables, Game, Wine and food, Wine pairing, Zweigelt

Venison ragout with cranberries & napkin dumplings

Posted on by Foodie
Wine with the meal Venison ragout with cranberries and napkin dumplings, served with Pinot Noir from New Zealand
14
Oct

Hearty, fruity, fine – game cuisine meets passion for wine Wine with food means making the most of every season. This venison ragout with cranberries and napkin dumplings brings autumn to the plate – with tender braised venison, an aromatic sauce, sweet and sour fruit and a fluffy side dish.Wine and food come together here […]

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Austria, Autumn, Bordeaux, Burgenland, Chardonnay, Chenin Blanc, Coteaux du Layon, Dessert, France, Furmint, Germany, Hungary, Loire, Moselle, Moselle, Riesling, Sauternes, Sauvignon Blanc, Season, South Africa, Tokaj, Tokaji, Uncategorized, Vouvray, Wine and food, Welschriesling, Wine and food

Roasted goose liver with apple-pear chutney & brioche

Posted on by Foodie
Wine with food Roast goose liver with apple and pear chutney and Sauternes wine accompaniment
13
Oct

Sweetness, spice and melting – the perfect interplay of wine and food Wine with food thrives on contrasts that combine to create harmony – which is exactly what this classic dish achieves. Tender, fried goose liver unfolds its velvety texture and subtle spiciness, while the apple and pear chutney forms an exciting counterpoint with its […]

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