Tag Archives: Shiraz

Apulia, Argentina, Argentina, Australia, Barossa Valley, BBQ, California, Côtes du Rhône, France, Grenache, Italy, Malbec, Meat, Pig, Primitivo, Red grape varieties, Rioja, Shiraz, Spain, Tempranillo, Types of food, USA, Wine countries, Wine regions, Zinfandel

BBQ pulled pork burger with coleslaw and homemade sauce

Posted on by Foodie
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24
Apr

Juicy, flavoursome and irresistible – a BBQ classic with the perfect wine accompaniment Tender, slow-cooked pulled pork, served on a fluffy burger bun, topped with creamy coleslaw and a smoky, homemade BBQ sauce – this recipe combines the best flavours of American barbecue. The combination of sweet, spicy and smoky makes this burger a real […]

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Apulia, Argentina, Argentina, Australia, Barossa Valley, BBQ, BeefCabernet Sauvignon, California, Italy, Malbec, Meat, Napa Valley, Pig, Primitivo, Red grape varieties, Rioja, Shiraz, Spain, Tempranillo, Types of food, USA, Wine countries, Wine regions, Zinfandel

Bacon explosion from the smoker with smoky BBQ glaze

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24
Apr

The ultimate BBQ classic for meat lovers The Bacon Explosion is a real highlight for every barbecue fan: juicy sausage filling, wrapped in an artfully woven bacon net, finished with a smoky BBQ glaze. Slow-cooked in the smoker, this dish develops an incomparable flavour and a tender texture – a must for every BBQ lover. […]

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Argentina, Argentina, Australia, Barossa Valley, BBQ, BeefCabernet Sauvignon, California, Châteauneuf-du-Pape, Chile, France, Grenache, Maipo Valley, Malbec, Meat, Pig, Red grape varieties, Rhône, Rioja, Shiraz, Sonoma, Spain, Tempranillo, Types of food, USA, Wine countries, Wine regions, Zinfandel

BBQ spare ribs with smoky BBQ sauce

Posted on by Foodie
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23
Apr

Tender meat, intense roasted flavours and a hint of smoke – a BBQ classic These spare ribs are slow-cooked, glazed with a homemade smoky BBQ sauce and develop an incomparable flavour. Perfect for barbecue evenings and a real flavour experience when combined with a strong Zinfandel. Ideal wine accompaniment: Zinfandel Zinfandel, especially from California, brings […]

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Argentina, Argentina, Australia, Barossa Valley, BBQ, Beef, BeefCabernet Sauvignon, California, Châteauneuf-du-Pape, Chile, France, Grenache, Maipo Valley, Malbec, Meat, Red grape varieties, Rhône, Rioja, Shiraz, Syrah, Tempranillo, Types of food, USA, Wine countries, Wine regions, Zinfandel

Flank steak with coffee rub

Posted on by Foodie
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23
Apr

Intense BBQ enjoyment meets spicy coffee flavours This recipe combines tender flank steak with an aromatic coffee rub, which gives the meat a unique flavour. Grilled to perfection and served with a strong Syrah or Shiraz, the result is a harmonious interplay of roasted flavours and spicy nuances. Ideal wine pairing: Syrah or Shiraz Syrah, […]

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Barolo, Châteauneuf-du-Pape, Côtes du Rhône, Douro, Easter, France, Grenache, Italy, Lamb, McLaren Vale, Meat, Nebbiolo, Occasions, Piedmont, Portugal, Red grape varieties, Rhône, Rioja, Season, Shiraz, Spain, Spring, Syrah, Tempranillo, Types of food, Wine countries, Wine regions

Easter lamb ragout with spring vegetables & thyme

Posted on by Foodie
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02
Apr

Classic festive dish with southern French charm Tender lamb in a spicy red wine sauce with young spring vegetables and fresh thyme – a festive ragout that goes perfectly with strong red wines from the Rhône. Ideal wine accompaniment: Côtes-du-Rhône Villages AOC (France) The strong red wine from the Rhône region with its flavours of […]

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Apulia, Australia, Chianti, Chianti Classico, Italy, Lamb, Meat, Primitivo, Sangiovese, Wine and food, Wine pairing

Lamb chops with rosemary, garlic and olive oil

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12
Mar

Flavoured lamb with Mediterranean herbs – the perfect wine pairing Tender lamb chops, marinated with fresh rosemary, garlic and high-quality olive oil, bring the flavours of Mediterranean cuisine straight to your plate. The spicy marinade gives the meat an intense flavour, while the juicy lamb gets a wonderfully crispy crust thanks to the spicy searing. […]

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Apulia, Australia, Barolo, Beef, France, Italy, Meat, Primitivo, Shiraz, Syrah, Wine and food, Wine pairing

Braised beef cheeks in red wine sauce with polenta

Posted on by Foodie
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12
Mar

Tender braised meat and perfect wine pairing This dish combines the buttery tenderness of slowly braised beef cheeks with a deep, flavourful red wine sauce and creamy polenta. The long cooking time transforms the meat into an incredibly tender flavour experience, which is perfectly rounded off by the strong sauce. But which wine harmonises best […]

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Australia, Carménère, Chile, Food and Wine, France, Meat, Pig, Shiraz, Syrah, Wine and food, Wine pairing, Zinfandel

Chilean bean stew (porotos granados) with chorizo

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12
Mar

Hearty bean stew with spicy chorizo – the perfect wine pairing Porotos Granados is a traditional Chilean bean stew that provides cosy warmth, especially in the autumn and winter months. It combines creamy white beans, spicy chorizo, fresh corn kernels and aromatic tomatoes to create a savoury, slightly spicy dish with Mediterranean and South American […]

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Australia, BeefCabernet Sauvignon, Bordeaux, Carménère, Chile, Lamb, Meat, Merlot, Syrah, Wine and food, Wine pairing

Braised leg of lamb with rosemary and dark red wine sauce

Posted on by Foodie
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12
Mar

Tender braised lamb with strong flavours and the perfect wine pairing This braised leg of lamb is a true classic of French and Mediterranean cuisine. Slowly braising the meat in the oven makes it tender as butter, while the flavours of red wine, rosemary, garlic and spices combine wonderfully. The dark red wine sauce gives […]

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Côtes du Rhône, Food and Wine, Grenache, Lamb, Meat, Shiraz, Syrah, Tempranillo, Wine and food, Wine pairing

Braised leg of lamb with lemon and thyme sauce & spring vegetables – perfect wine pairing

Posted on by Foodie
Rezeptidee Wein zum Essen Geschmorte Lammkeule mit Zitronen-Thymian-Sauce & Frühlingsgemüse – ein zartes, aromatisches Schmorgericht
27
Feb

A flavourful braised dish with fresh spring notes: Tender braised leg of lamb, slow-cooked in an aromatic lemon-thyme sauce, served with light spring vegetables such as asparagus and young carrots. The combination of the savoury depth of the lamb and the fresh, fruity acidity of the lemon makes this dish a perfect transitional recipe between […]

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