Bread & Wine
Bread and wine share a history that goes back thousands of years, as both cultural assets are based on the art of fermentation. The culinary partnership can be traced back to the Old Testament and is more relevant today than ever. Delicacies made with love and craftsmanship are experiencing a renaissance from which both bakers and winemakers can benefit.
Facts
-
25-30° C
is the optimum temperature for dough fermentation
-
15-25° C
the wine needs to ferment, depending on the type of wine
Even if you come across the combination of fresh wheat baguette and a glass of red wine time and time again: From a purely sensory point of view, a light, fruity white wine such as Silvaner, Müller-Thurgau, Riesling or Pinot Blanc goes well with a light-coloured, rather mildly roasted baguette. The fruity notes of the wine then harmonise well with the caramel and roasted aromas of the bread. The same applies to a light mixed wheat bread, whose light rye flavours go well with the fruit flavours. A strong, heavy Pinot Gris or Chardonnay, whose powerful body and melting flavours combine well with the intense rye and malt notes of the bread, can go well with stronger rye flavours in baguettes or mixed wheat bread.
Rye and mixed rye bread, which combines strong rye and sour notes, also goes well with strong, heavy white wines such as Pinot Gris or Chardonnay, which have expressive, concentrated flavours and wood. Alternatively, a strong, heavy red wine is also an option here: Lemberger or Dornfelder with their expressive, concentrated flavours, pronounced tannins and notes of barrique combine successfully with the intense raw aromas of bread.
Oilseeds and wholemeal bread are in good hands with fruity roséwines. The berry flavours of the wine are well absorbed by the mild, nutty character of the bread. Stronger varieties of seeded or wholemeal bread with distinctly nutty and strong notes of spiced malt go well with elegant and complex red wines such as Pinot Noir. The balanced, multi-layered berry and spicy flavours of Pinot Noir, paired with a little wood and moderate tannins, combine wonderfully with the distinctly nutty taste of the bread.
Fine baked goods, e.g. pies and cakes, harmonise well with noble wines. Fruity flavours and residual aromas of the wine pick up on the sweetness of the baked goods.
What is fermentation?
Fermentation is a natural biological process in which microorganisms such as yeasts, bacteria or moulds convert organic substances - usually sugars - into other substances. This produces gases (e.g. CO₂), acids or alcohol.
Varietals
More recipe ideas
with semi-dry wines Flädlesuppe
with semi-dry wines
- 1 Bund Schnittlauch
- 1 Liter Fleischbrühe
- 150 Gramm Weizenmehl
- 300 ml Milch
- nach Belieben Speckschwarte zum ausreiben der Pflanne
- Etwas Salz
Make a smooth, not too thick batter from the flour, milk, eggs and a pinch of salt. Heat a heavy frying pan on a high heat, rub with bacon fat, pour in a small dollop of batter, allow to spread and fry thin pancakes (flädle).
<p
<p>Leave the pancakes to cool, halve and cut into thin strips.
Place in clear, very hot meat stock and serve immediately.
<p- Trollinger (halbtrocken & feinherb)
with cinnamon and sugar Odenwald apple soufflé
with cinnamon and sugar
- 1 kg Äpfel
- 250 Gramm Semmelbrösel
- 125 Gramm Zucker
- 2 EL Butter
- 1/2 TL Zimt
- 1 Msp. gemahlene Nelken
- 50 Gramm Rosinen
- 100 ml trockener Weißwein
- 1 EL Rum
- zum Bestreuen Zimt & Zucker
Sauté the breadcrumbs, butter, spices and 2 tbsp sugar in a pan. Peel the apples and cut into slices. Sauté in white wine with rum and sugar until the liquid has almost evaporated.
<p
<p>Fill the greased springform tin alternately with the breadcrumb mixture and apples (bottom and top layer of breadcrumb mixture).
Bake for one ½ hour at 140 °C. Sprinkle with cinnamon and sugar.
- Riesling (lieblich)
with pumpkin and white wine sauce Pasta with pumpkin and white wine sauce
with pumpkin and white wine sauce
- 750 Gramm Butternut-Kürbis(se)
- 3 kleine Zwiebeln
- 2 Zehen Knoblauch
- 1 Becher Crème fraîche
- 250 ml trockener Weißwein
- 500 ml Gemüsebrühe
- 25 Gramm Parmesan oder ähnlicher Hartkäse
- 400 Gramm Spaghetti oder andere Nudeln
- nach Geschmack Salz, Pfeffer, Zucker
- 4 EL Kürbiskerne, evtl. gehackt
- nach Belieben Muskat, Thymian
Sauté the garlic and onions until translucent. Dice the butternut squash and add, season with pepper and sugar. When the cubes are still firm, pour in the white wine and vegetable stock. Continue cooking until the squash is firm to the bite.
In the meantime, cook and drain the pasta.
Add the thyme, nutmeg, salt and crème fraîche to the boiling pumpkin, bring to the boil and thicken. Stir in the parmesan and season to taste. You can also crush some diced pumpkin to make the sauce sweeter.
Arrange the pasta on plates and top with the pumpkin sauce.
Sprinkle with pumpkin seeds.
- Scheurebe (trocken)
to sweet selections Apple doughnuts with vanilla sauce
to sweet selections
- 5 große, säuerliche Äpfel
- 200 Gramm Mehl
- 2 Eier
- 250 ml Milch
- 2 EL Rum
- Nach Bedarf Schmalz oder Öl
- Nach Belieben Zimt, Zucker, Salz
Peel the apples and remove the core, cut into finger-thick, even slices. Drizzle with rum and sugar. Leave to infuse.
Stir the batter, it should be quite thick. Turn the apple rings in it and bake floating in hot fat until golden brown.
<p
<p>Drain on kitchen paper and serve hot with cinnamon and sugar.
- Riesling (süß & edelsüß)
- Scheurebe (süß & edelsüß)
