Tag Archives: Vanilla

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 […]

Continue reading →
Alsace, Austria, Autumn, Cheese, Chenin Blanc, France, Germany, Gewürztraminer, Grüner Veltliner, Italy, Lamb, Languedoc, Loire, Moselle, Moselle, Pays d'Oc, Riesling, Salad, Salad, Season, South Tyrol, Uncategorized, Viognier, Vouvray, Wachau, Wine and food, Wine and food

Autumn salad with pear, walnut & gorgonzola

Posted on by Foodie
Wine with food Autumn salad with pear, walnut and gorgonzola, served with a glass of Riesling Kabinett from the Moselle
17
Oct

Crisp freshness, autumnal aromas and creamy harmony Wine with food shows how easily seasonal ingredients can be transformed into culinary sophistication. This autumn salad with pear, walnut and gorgonzola is a prime example of the perfect combination of wine and food – light, aromatic and yet expressive. Ripe pears bring a sweet fruitiness that strikes […]

Continue reading →
Australia, Austria, Autumn, Barossa Valley, Blaufränkisch, Burgenland, Burgundy, Cabernet Franc, Chocolate, Meat, France, Italy, Loire, Meat, Merlot, Pinot Noir, Poultry, Season, Shiraz, Tuscany, Uncategorized, Wine and food, Zweigelt

Roast leg of goose with quince and red cabbage & potato dumplings

Posted on by Foodie
Wine to accompany the meal Roast leg of goose with quince and red cabbage and potato dumplings, served with a glass of Blaufränkisch from Burgenland
17
Oct

Autumnal festive cuisine with character and harmony Wine with food means enjoyment with all the senses – especially in the cold season. This roast leg of goose with quince and red cabbage and fluffy potato dumplings combines classic flavors with fine fruit and festive depth. Wine and food merge here to create a harmonious composition […]

Continue reading →
Abruzzo, Aglianico, Aglianico del Vulture, Autumn, Basilicata, Douro, Meat, Game, Vegetables, Georgia, Italy, Kakheti, Meat, Montepulciano, Montepulciano d'Abruzzo, Portugal, Rioja, Season, South Africa, Spain, Stellenbosch, Syrah, Touriga Nacional, Uncategorized, Vegetables, Wine and food, Game, Wine and food, Wine pairing

Wild boar ragout with polenta & rosemary

Posted on by Foodie
Wine with food Wild boar ragout with polenta and rosemary, served with Montepulciano d'Abruzzo
13
Oct

Hearty, velvety, spicy – an autumn classic with depth Wine with food means bringing flavors into balance: This wild boar ragout braises slowly until the meat fibers become buttery-tender and combine with a dense, tomato and stock-based sauce. Wine and food come together here as a warm, earthy, feel-good dish – carried by rosemary, bay […]

Continue reading →
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 […]

Continue reading →
Occasions, Argentina, Argentina, Australia, Barolo, Barossa Valley, Brunello di Montalcino, Chocolate, Côte-Rôtie, Meat, France, Game, Italy, Malbec, Meat, Argentina, Montalcino, Nebbiolo, Occasions, Piedmont, Rhône, Sangiovese, Shiraz, Syrah, Tuscany, Types of food, Uco Valley, Uncategorized, Game

Saddle of venison wrapped in herbs with celeriac puree & red wine shallots

Posted on by Foodie
Wine to accompany the meal Saddle of venison wrapped in herbs with celeriac puree and Barolo wine pairing
06
Oct

Aroma composition meets elegance – a pleasure on a grand scale Wine with food means creating dishes that develop depth, structure and harmony with a suitable wine. The venison saddle in a herb coat with celeriac puree and red wine shallots is a prime example of this: tender venison coated in fresh herbs, creamy, earthy […]

Continue reading →
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

Posted on by Foodie
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 […]

Continue reading →
Australia, Austria, Autumn, BeefCabernet Sauvignon, Blaufränkisch, Burgenland, BeefCabernet Sauvignon, Chianti, Chianti Classico, Coonawarra, Meat, France, Game, Autumn, Italy, Meat, Pinot Noir, Rhône, Rioja, Spain, Syrah, Tempranillo, Tuscany, Uncategorized, Wine and food

Venison medallions with cranberry jus & pumpkin gnocchi

Posted on by Foodie
Wine with food Venison medallions with cranberry jus, pumpkin gnocchi and Blaufränkisch in an autumnal atmosphere
04
Oct

An autumnal game dish with a fine balance Wine with food always means searching for harmony and culinary balance. This recipe combines tenderly cooked venison medallions with an aromatic cranberry jus and creamy pumpkin gnocchi. The fruity sweetness of the berries creates an exciting contrast to the strong game, while the delicate aroma of the […]

Continue reading →
Alsace, Australia, Autumn, Burgundy, Chardonnay, Cheese, Emilia-Romagna, France, Germany, Gewürztraminer, Italy, Lambrusco, Loire, Moselle, Moselle, Mushroom dishes, Pet-Nat, Riesling, Salad, Sparkling wine, Sparkling wine, Uncategorized, Game, Wine and food

Baked camembert with wild berries, nuts & mushroom salad

Posted on by Foodie
Wine with food Baked camembert with wild berries, nuts, mushroom salad and pet nat in an autumnal setting
03
Oct

Elegant autumn cuisine with creamy cheese and fruity, hearty flavors Wine with food means finding the right harmony between creamy texture, fruity freshness and earthy notes. In this recipe, wine and food combine to create a delightful composition: a delicately melting, oven-baked Camembert is served with a wild berry reduction, roasted nuts and an aromatic […]

Continue reading →
Austria, Autumn, Barbera, Barbera d'Alba, Central Otago, France, Italy, Mushroom dishes, Nebbiolo, New Zealand, Piedmont, Pinot Noir, Rhône, Rioja, Risotto, Saint Laurent, Salad, Salad, Saint Laurent, Spain, Syrah, Tempranillo, Thermal region, Thermal region, Uncategorized, Game, Wine and food, Wine pairing

Stuffed peppers with wild mushroom risotto

Posted on by Foodie
Wine with food Stuffed peppers with wild mushroom risotto and Nebbiolo in an autumnal setting
03
Oct

Mediterranean meets forest cuisine – an aromatic fall dish Wine with food means finding the perfect balance between aromatic depth and subtle elegance. Wine and food enter into an exciting dialog in this recipe: Juicy peppers are stuffed with a creamy wild mushroom risotto, which is given a distinctive aroma by parmesan, thyme and garlic. […]

Continue reading →
WordPress Cookie Notice by Real Cookie Banner