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Vegetarian and vegan cuisine

With this pairing there is actually one or the other to consider.

Vegetarian dishes have an impact on the choice of wine. Which drops are best combined with a plant-based cuisine? The first requirement for many connoisseurs is that the wine is produced organically or biodynamically and vinified in the cellar with as few tools as possible. And is vegan.

In general, vegetable-based dishes tend to call for lighter, not too alcohol-heavy wines, which are only partially or not at all aged in small wooden barrels (barriques). Concentrated, opulent wines such as an Amarone made from dried grapes, a Primitivo with residual sugar or a heavy Tempranillo from Spain are not recommended.

On the other hand, what always goes well with vegetarian and vegan menus is a sparkling wine.

White Burgundies from the Chardonnay variety are all-rounders. For lighter dishes, a fresh, mineral Chablis suggests itself. For dishes with more spicy notes, a Meursault or Puligny-Montrachet goes well.

The classic - asparagus & wine ... the basics ...

WHITE WINE With rare exceptions, asparagus wines are white.
DRY Asparagus wines should usually be dry.
BODY You need body (medium to full) but not too much alcohol.
MATURITY Usually wines with 2 - 3 years of maturity fit better than the last vintage.
ACID The acid must be elegantly integrated and fine.
AROMA More neutral bouquets are usually advantageous –
no botrytis!
WOOD A hint of wood only for special recipes (hollandaise, polonaise…)


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