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 pear wedges Chicken breast strips
with pear wedges
- 500 Gramm Hähnchenbrustfilet
- 2 reife Birnen
- 200 ml Birnensaft
- 100 ml Sahne
- 1 ganze Zwiebel
- 4 EL Olivenöl
- nach Belieben Salz & Pfeffer
Cut the chicken breast fillet into strips. Peel the onion and cut into cubes. Heat the olive oil in a pan and fry the meat in it. Add the diced onion and season with salt and freshly ground pepper.
Wash and peel the pears, remove the skin, cut into wedges and sauté in the pan. Deglaze with the pear juice and allow to reduce slightly.
<p
<p>Finally, add the cream and season to taste.
- Müller-Thurgau (halbtrocken & feinherb)
- Kerner (halbtrocken & feinherb)
with herb crust Roast turkey
with herb crust
- 600 Gramm Putenbrust am Stücke
- 0,25 Liter Weißwein
- 0,25 Liter Gemüsebrühe
- 4 ganze Tomaten
- 4 Scheiben Toastbrot
- 2 ganze Eier
- 2 Stück Zwiebeln
- 75 Gramm geriebener Emmentaler
- 1 Stange Porree
- 1 Bund Schnittlauch
- 1 EL Olivenöl
- nach Belieben Salz & Pfeffer
Wash the meat, pat dry and cut a deep pocket lengthways. Crumble the toast. Wash and chop the herbs, peel and dice the onions.
<p
<p>Preheat the oven to 200°C (top and bottom heat). Place the bread, herbs, onions, cheese and eggs in a bowl, mix thoroughly and season. Stuff 2/3 of this mixture into the turkey breast. Pin the opening with wooden skewers and tie up crosswise with kitchen twine. Place the roast in a roasting tin and brush with oil.
Roast in the preheated oven for approx. 1 hour. Gradually pour in the white wine and vegetable stock.
<p
<p>Clean and wash the vegetables. Cut the leek into pieces and add to the roast with the whole tomatoes after 30 minutes.
About 20 minutes before the end of the cooking time, spread the remaining third of the herb mixture over the roast and finish cooking.
Arrange on plates with the vegetables and serve. Serve with rice.
- Pinot Gris (trocken)
- Chardonnay (trocken)
with dry sparkling wine Sparkling wine and lime dessert
with dry sparkling wine
- 300ml Winzersekt
- 4 Limetten
- 100g Zucker
- 30g Speisestärke
- 100g Butterkekse
- 50g ungesalzene Butter
- 2 Eiweiße
- 50g grieschicher Joghurt
- 150g Schlagsahne
Pour the sparkling wine and sugar into a pan. Chill the remaining sparkling wine. Wash 1 lime with hot water and finely grate the zest. Halve the lime and 2 others, squeeze out the juice and mix with the cornflour. Pour everything into the pan and bring to the boil briefly. Remove the pan from the heat and chill the cream in the fridge.
Fill the shortbread biscuits into a freezer bag, crush with a rolling pin and place in a bowl. Melt the butter in a pan, pour over the crumbled shortbread biscuits, add a pinch of salt and mix well. Leave to cool briefly, divide half into large wine glasses and press down firmly.
Cut the lime into slices. Beat the egg whites with salt until stiff. Stir the yoghurt into the chilled champagne and lime cream. Whip the cream until stiff and fold into the cooled cream, one after the other, together with the beaten egg whites. Spread half over wine glasses, add another layer of shortbread biscuits and finish with a layer of cream. Garnish with lime slices and pour in the remaining sparkling wine. Toast and enjoy!
- Riesling (trocken)
- Pinot Blanc (trocken)
Light and fluffy: cashew coconut mousse with passion fruit Cashew coconut mousse with passion fruit
An airy cashew coconut mousse with passion fruit
- 400g Cashewkerne
- 400ml Haferdrink
- 6EL Agavendicksaft
- 6EL Kokosflocken
- 4 Passionsfrüchte
- 1 Prise Vanille
Place the cashews in a container and add enough water to cover the cashews sufficiently. Place the cashews in the fridge to soak overnight.
(With a high-performance blender, 3-4 hours is also sufficient.)
Drain the water and place the cashews in the blender with the oat milk, agave syrup and coconut flakes. Add the vanilla and blend until the mousse is creamy and no longer contains any chunks.
<p
<p>Divide the mousse between four glasses. Halve the passion fruit, scrape out the flesh with a teaspoon and place on top of the mousse. Decorate with coconut flakes.
- Pinot Blanc (süß & edelsüß)
- Riesling (süß & edelsüß)
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