Beetroots, also known as beets, are rich in essential vitamins (vitamin B), iron and antioxidants. The small root vegetable is a real source of energy, fresh appearance and strengthens the immune system! Eating beets may enhance the athletic performances, therefore they are considered legal doping among athletes.
The earthy, yet sweet taste of the beetroot - eaten raw as beetroot carpaccio – harmonizes with our LAGREIN ROSÉ. The taste of Alois Lageder's LAGREIN ROSÉ is more intense than the usual Rosè; it perfectly pairs with the beets. With a beetroot and pecorino risotto, the flavors become more complex. Whenever the aromas become complex, wines with high acidity cleanse the palate. The beautiful freshness and acidity of our PINOT NOIR creates a perfect balance with the sweetness of beetroot and rice.
It is exceptionally challenging to pair the raw tomato with wine, because of its acidity, but it is certainly not impossible. When tomatoes are prepared with other vegetables such as aubergines, courgettes, spring onions, etc. as a grilled vegetable dish, the Alois Lageder PINOT GRIGIO is an excellent accompaniment, due to its low acidity.
Green vegetables require subtle nuances when paired with a wine. A light PINOT BIANCO will perfectly match with the delicate vegetables aromas of Swiss chard. The non-aromatic and crisp wine makes a nice complement to the creaminess of a Swiss chard flan.
In general, we tend to choose more or less white wines to be paired with vegetables. Various cooking and preparation methods change the flavor and texture profile of a vegetable. A cool Vernatsch harmonizes perfectly with roasted aubergines. Thus, due to its aromas, a grilled aubergine, tolerates wines with little tannin, like our AL PASSO DEL LEONE Rosso.
For 5 people
5 eggs | 250 ml liquid cream | parmigiano, salt, pepper | 125 g cooked swiss chard
Cut the cooked chard into small pieces and fry in butter. Purée the vegetables in the blender. Add parmesan and blend in the beaten eggs. Add liquid cream, salt and pepper to taste. Pour into small casseroles (8 cm diameter).
Cook in the steamer at 100 degrees for 25 minutes. Garnish with olive oil.
Wine: PINOT BIANCO - Alois Lageder
For 2 people
150 gr risotto “Rosa Marchetti” Demeter | butter, salt, pepper | 1 glass of White wine | 1 cooked beetroot cutted in small pieces | organic olive oil | Parmigiano, aged pecorino | vegetable broth (carrot, tomato, celery, onion)
Fry the rice in butter, season with salt and pepper, pour over the White wine. Stir in the beetroot, add the broth. Bring to a simmer, cover and cook until the rice is very tender, about 15 minutes. Add parmigiano, salt and pepper to taste. Serve with aged pecorino and olive oil.
Wine: PINOT NOIR - Alois Lageder