Manuela Rüther cooked in various award-winning kitchens after finishing her A-levels, such as the hotel restaurant "Krone" in Hayna, Herxheim. She now works as a freelance photographer and author. ~ elaruether.de
Sebastian Bordthäuser studied German philology before ultimately deciding on the bottle. After working in a number of restaurants, Bordthäuser now lectures, tastes and writes for various newspapers and magazines. ~ bordthaeuser.com
Manuela Rüther and Sebastian Bordthäuser teamed up to explore the German Wine Route. Their mission:
This combination might not be the first that comes to mind when thinking of the Palatinate region. What we might tend to associate with Riesling, Pinot Noir and the like are the more rustic delights such as the liver sausage, black pudding and Palatinate pig's stomach. However, the diversity of the Palatinate region is not restricted to the combination of sausages and wine: wine and vegetables are more topical than ever. As a mixed traditional and agricultural area, the Palatinate region is a producer of top-quality vegetables, predominantly in outdoor cultivation. This is reason enough for us to plan a long weekend in the region. We want to see how new businesses work today, where vegetables are grown and which people and philosophies are behind all this. And, of course, we want to taste delicacies and put our book "Wein & Gemüse" ("Wine and Vegetables") to the test by trying Palatinate products in the region.
The regional ingredients come from Landau's weekly market and from the family farm Neuhof in Altleiningen. We purchase the perfect wine to accompany the dishes from the Bietighöfer winery in Billigheim-Ingenheim, the traditional winery Fitz-Schneider in Edenkoben, the Fußer winery in Niederkirchen and the Bürklin-Wolf winery in Wachenheim. The Ruppertsberg estate is the crowning glory of our wine and vegetable tour. The different ingredients are used there to create exciting combinations of regional vegetables and fine wine.
Place the slices of baguette side by side on a baking tray. Drizzle with olive oil and sprinkle with salt. Bake in the oven for 10 to 20 minutes until the slices are crispy. Peel the white asparagus, cut the ends off and blanch in boiling salt water for 8 minutes. Let the asparagus cool. Cut the asparagus into thin slices and purée half. Stir in the fresh goat's cheese and the remaining slices of asparagus. Season with salt, pepper and a little lemon juice. Spread the asparagus cream on the baguette slices and place the salad leaves on top. Sprinkle with salt, pepper, a little lemon juice and olive oil and serve immediately.
Hungry? Thirsty? 60 vegetable recipes and wine by the case in a book! Many wise people have already given thought to pairing wine with fish, wine with pork or wine with raspberry cream torte... But what about pairing wine with vegetables? Silence. This book changes all that! Published in 2017 by Fackelträger Verlag GmbH, ISBN: 978-3-7716-4687-5, price: €30