Category Archives: Burgenland

Austria, Beaujolais, Blaufränkisch, Burgenland, Cerasuolo d'Abruzzo, Cerasuolo di Vittoria, France, Gamay, Italy, Montalcino, Pasta, Pasta and cereal dishes, Red grape varieties, Sangiovese, Schiava/Vernatsch, Season, Sicily, South Tyrol, Spring, Tuscany, Types of food, Vegetables, Pasta, Vegetarian, Wine countries, Wine regions

Pasta with salsiccia, fennel & fresh mint

Posted on by Foodie
Rezeptidee Wein zum Essen
16
Apr

Fresh flavour meets Mediterranean elegance An uncomplicated but aromatically deep pasta dish for spring and summer: salsiccia adds savoury depth, fennel provides sweet and spicy freshness and mint adds a surprising twist. Together with pasta cooked al dente, this dish is the perfect stage for a Sicilian red wine with freshness and structure. Brief summary […]

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Austria, Blaufränkisch, Burgenland, California, Chianti, Chianti Classico, Easter, Food and Wine, France, Grenache, Italy, Lamb, Meat, Occasions, Priory, Red grape varieties, Rhône, Rioja, Sangiovese, Season, Spain, Spring, Syrah, Tempranillo, Tuscany, Types of food, USA, Wine countries, Wine regions, Zinfandel

Rack of lamb with herb crust & green asparagus

Posted on by Foodie
Rezeptidee Wein zum Essen
01
Apr

A dish that is savoury and aromatic Tender rack of lamb is coated with an aromatic herb crust and roasted in the oven until crispy. Served with green asparagus sautéed in butter. This combination harmonises perfectly with a fruity Blaufränkisch from the Mittelburgenland DAC. The ideal wine accompaniment: Blaufränkisch from the Mittelburgenland DAC (Austria) The […]

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Austria, Burgenland, Burgundy, Chablis, Chardonnay, Fish, Fish and seafood, Food and Wine, France, Grüner Veltliner, Italy, Kamptal, Loire, Pinot Blanc, Sancerre, Sardinia, Sauvignon Blanc, Season, South Tyrol, Spring, Types of food, Vermentino, Welschriesling, White grape varieties, Wine countries, Wine regions

Fried zander with spring vegetables & lemon butter

Posted on by Foodie
Rezeptidee Wein zum Essen
01
Apr

Spring on a plate – light, aromatic & elegant Pike-perch fillet is fried until golden brown and served with crunchy spring vegetables such as asparagus, carrots and peas. A fresh lemon butter rounds off the dish and brings freshness and elegance to the plate – an ideal springtime treat! Ideal wine accompaniment: Welschriesling from the […]

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Austria, Bathing, Burgenland, Emilia-Romagna, France, Friuli, Germany, Italy, Malvasia, Muscatel, Orange Wine, Oriental, Pinot Grigio, Ribolla Gialla, Sauvignon Blanc, Types of food, Vegetables, Vegetables, Pasta, Vegetarian, Welschriesling, White grape varieties, Wine countries, Wine regions

Roasted cauliflower with tahini sauce & pomegranate seeds

Posted on by Foodie
Rezeptidee Wein zum Essen
25
Mar

An aromatic oriental dish that harmonises perfectly with an Orange Wine from Styria Roasted cauliflower with a nutty tahini sauce, fresh herbs and sweet and sour pomegranate seeds: this vegetarian dish brings depth, texture and a variety of flavours to the plate – and calls for an exceptional wine. An orange wine with structure and […]

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