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 fresh chanterelles Autumn bruschetta
with fresh chanterelles
- 4 Ciabatta-Brötchen
- 200 Gramm kleine Pfifferlinge
- 4 EL kleingehackte Petersilie
- 4 Zehen Knoblauch
- 80 Gramm Pecorino (Hartkäse)
- 8 EL kaltgepresstes Olivenöl
- Eine Prise Salz & Pfeffer
Preheat the oven to 200 degrees.
Clean the chanterelles. Sauté the parsley in a pan with half of the oil, then add the mushrooms and cook over a low heat for approx. 5 minutes.
Slice the rolls and bake for approx. 5 minutes until crispy.
Chop the garlic into small pieces, spread on the warm bread rolls and drizzle with the other half of the oil. Coarsely grate the pecorino.
Stir the chanterelle and parsley mixture into the pecorino and spread over the halves of the rolls.
- Pinot Gris (trocken)
- Federweißer (brut nature)
a Christmassy dessert Plum roaster with cinnamon ice cream
a Christmassy dessert
- 1 kg Zwetschgen (frisch oder TK)
- 100 Gramm Zucker
- 0.5 TL gemahlener Zimt
- Eine Prise Nelkenpulver
- 50 ml Pflaumenschnaps
- 50 Gramm dunkler Rohrzucker
- 2 EL alter Balsamicoessig
- 200 Gramm Zucker
- 4 Eigelb
- 500 ml Sahne
Plum rings:
Wash, deseed and quarter the plums. Spread the sugar evenly in a non-stick pan and melt slowly over a medium heat. Increase the temperature and immediately add the fruit, schnapps and spices. Stir until the mixture caramelises.
Stir in the muscovado sugar and balsamic vinegar, spread onto a cold plate after approx. 3 minutes.
<p
<p>Cinnamon ice cream:
Combine the sugar and egg yolks and stir the two ingredients over a bain-marie until frothy.
Whip the cream, then carefully mix both mixtures and add three teaspoons of cinnamon. Carefully mix the cinnamon into the mixture again.
Pour the finished mixture into any (cake) tin or small dish, cover with aluminium foil and place in the freezer for at least three hours.
Place the plums on four deep plates or small bowls, cut off 2 – 3 ice lollies each and place on top, serve immediately.
- Gewürztraminer (trocken)
with ribbon noodles Coq au Riesling
with ribbon noodles
- 1 ganzes Huhn
- 0,4 Liter Riesling
- 0,2 Liter Sahne
- 1 kl. Glas Cognac
- 2 Stück Schalotten
- 1 Stück Knoblauchzehe
- 1 Stück Eigelb
- 1/2 Bund Petersilie
- 1 EL Mehl
- 50 Gramm Butter
- 1 EL Olivenöl
- nach Belieben Salz & Pfeffer
Carve the chicken. Heat approx. 50 g butter with 2 tbsp olive oil in a large frying pan and fry the chicken pieces until light brown (without the lid). Season lightly with salt.
Finely chop the shallots, peel and finely chop the garlic. Chop the parsley and add everything to the meat. Sauté briefly with the pan closed. Pour the cognac over the meat and light it (flambé). Deglaze with 1/3 litre of Riesling and leave to simmer for half an hour over a low heat. If necessary, add a little more wine and simmer for a further 10 minutes.
Remove the chicken pieces and keep warm for a short time. Mix 1 tbsp of flour with 1 egg yolk and the cream and whisk into the sauce. Flavour with salt and pepper. Return the chicken pieces to the pan. Serve immediately.
This goes well with tagliatelle.
Variant:Fry 150 g fresh mushrooms in 50 g butter and add.
- Riesling (trocken)
with shrimps Pumpkin soup
with shrimps
- 1 kleiner Hokkaido-Kürbis
- 1 Zwiebel
- 5 cm Ingwer
- 2 EL Butter
- 750 ml Gemüsebrühe
- 300 ml Kokosmilch
- 12 mittelgroße Shrimps
- 2 EL Olivenöl
- Eine Prise Salz & Pfeffer
Peel and dice the pumpkin, onion and ginger and sauté in the butter.
Deglaze with the vegetable stock and sauté for about 15 to 20 minutes until soft.
Sauté the shrimps in a little olive oil and leave to cook over a low heat for a few minutes. Place on wooden skewers and keep warm in aluminium foil.
When the vegetables have been steamed until soft, blend finely with a hand blender. Stir in the coconut milk and season with salt and pepper to taste.
Serve the soup in large cups and garnish with the shrimp skewers.
Freshly baked white bread goes well with this.
- Muskateller (halbtrocken & feinherb)
- Federweißer (brut nature)
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