Vegetables and wine are a dream team: These wines include carrots, kale, etc. It goes well with.

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Ursula Geigereditor wine

Celery is considered an ideal “wine vegetable” and can handle strongly acidic white wines as easily as the tannins of young red wine. Mature wines win with the spicy sweetness of the punch.

Leafy cabbage variety stands out as a super food on cold days due to its high vitamin and mineral content. When combined with stuffed schinkli or Schufeli, it becomes a hearty dish that goes well with white wines such as Silvaner or Pinot Blanc.

Unfortunately, it is very rare to find on vegetable shelves. Strong white wines like Dézaley’s Chasselas, Pinot Gris and Traminer, roasted in the oven and baked with cream and spicy cheese, provide additional melting. As for red wine, lighter varieties with less tannin, such as South Tyrolean Vernatsch or Gamay, score highly.

More about food and wine

Autumn is here

These white wines go great with your porcini mushroom risotto

Elegance and sophistication

These wines usually contain small amounts of tannin

To the pot

This is what cooking with red wine looks like

hit in autumn

These wines complement your pumpkin ravioli

White wines are the best choice for these slightly sweet vegetables. Fresh accents are set by crisp acidic Riesling wines or fruity, spicy Verdejo from Spain’s Rueda region. If you strive for harmony, choose Chasselas, Riesling-Sylvaner or Viognier.

Served raw as carpaccio, beets call for lighter white wines such as Pinot Gris or Arneis from Piedmont. Baked or served as soup, aged Pinot Noir goes well with the earthy flavor.

Those who think that the bitter substances in Brussels sprouts do not mix well with wine are wrong. Riesling Sylvaner and Pinot Gris go well, as does the strong Ticino Merlot.

Leek dishes guarantee variety in the glass. This holds true: the creamier the food, the richer the wine. Sauvignon Blanc and Silvaner are compatible with lighter preparation methods. Pinot Gris and Gewürztraminer for a richer taste. Gamay and Pinot Noir are indispensable for Vaud Saucisson and Papet Vaudois (potato and leek).

Please do not try to soften the acidity with sweetness. This is not good for either the herbs or the wine. Dry Alsatian Riesling is the classic choice here. If a black pudding crowns the sauerkraut, it could also be a Valpolicella from Veneto.

Source : Blick

Malan

I am Dawid Malan, a news reporter for 24 Instant News. I specialize in celebrity and entertainment news, writing stories that capture the attention of readers from all walks of life. My work has been featured in some of the world’s leading publications and I am passionate about delivering quality content to my readers.