Food and Wine Pairings: Diverse Menu Selections

Posted on Feb 19, 2026 in Visual arts

Shrimp, Cucumber, Lime & Vadouvan

2024 “Microcósmico” Macabeo – Bodegas Frontonio, Valdejalón (Aragón)

Grape: 100% Macabeo
Vinification: Native yeasts, fermented in concrete and neutral oak; short aging on lees.
Soil: Calcareous clay and slate.
Character: Bright and salty with lemon zest, fennel, and white flowers.
Why it works: The freshness and citrus touch lift the prawn and cucumber, while the minerality ties everything together.

2017 “Wachenheimer” Riesling – Dr. Bürklin-Wolf, Pfalz

Grape: Riesling
Vinification: Spontaneous fermentation, long aging on lees in large old oak.
Soil: Basalt and sandstone.
Character: Mature and dry with notes of apple, honey, smoke, and stone.
Why it works: Its gentle richness and slight age echo the earthy mushrooms and creamy yolk perfectly.

2023 Chardonnay & Weissburgunder – Weingut Heiligenblut, Rheinhessen

Grapes: Chardonnay and Pinot Blanc
Vinification: Fermented partly in stainless steel, partly in used oak.
Soil: Loess and limestone.
Character: Fresh yet creamy, with peach, citrus, and almond.
Why it works: Smooth enough for the cheese, but fresh enough to brighten the tomato and herbs.

2021 “SITTA” Albariño – Bodega Attis, Rías Baixas

Grape: Albariño
Vinification: Fermented and aged on lees in stainless steel.
Soil: Granitic sand.
Character: Lively and saline, with citrus, sea spray, and a touch of creaminess.
Why it works: Its freshness balances the smoky chorizo and gives energy to the fish.

2021 “Les Contours de Mairlant” – François Villard, Rhône

Grapes: Marsanne & Roussanne
Vinification: 10–12 months in used barrels.
Soil: Granite.
Character: Pear, quince, almond, and soft honey notes with a mineral finish.
Why it works: Smooth, elegant, and layered — perfect for the bitter and earthy tones of the vegetables.

“1251” Blaufränkisch – Burg Ravensburg, Baden

Grape: Blaufränkisch
Vinification: Spontaneous fermentation, aged 18 months in large neutral oak.
Soil: Keuper marl and limestone.
Character: Juicy dark cherry, violet, black pepper, and firm structure.
Why it works: The spice and freshness cut through the duck’s richness, while the fruit plays with the roasted pumpkin.

2021 Pinot Gris “Reserve” – Heitlinger, Baden

Grape: Pinot Gris
Vinification: Partly stainless steel, partly used oak; aged on lees.
Soil: Limestone and loess.
Character: Pear, hazelnut, light smoke, smooth and creamy.
Why it works: The texture matches the roasted vegetables, and the clean finish balances the horseradish.

Cidre “Cuvée Pur” – Kystin, Brittany

Fruit: 100% pears
Vinification: Natural fermentation, bottle-conditioned.
Soil: Granite and schist.
Character: Fresh pear, almond, honey, and white blossoms.
Why it works: The soft sweetness and bubbles refresh the palate and smooth the salty cheese.

“Vintage” Cherry Wine – Frederiksdal, Denmark

Fruit: Stevnsbær cherries
Vinification: Fermented in steel, aged in French oak.
Character: Intense cherry, cassis, and chocolate with silky balance.
Why it works: The fruit and acidity play beautifully with the dark berries and nougat in the dessert.