Raclette & Wine

• 8 Stück Schweinemedaillons
• 500 Gramm Bandnudeln
• 2 große Äpfel
• 200 ml Sahne
• 10 Blättchen frischer Salbei
• 4 Zweige frischer Thymian
• nach Geschmack Zucker
• 3 EL Calvados
• 1 EL Öl
• zum Abschmecken Salz & Pfeffer

Slightly pepper and salt the medallions on both sides. Pluck the thyme, cut the sage into fine strips and roll the medallions in the herbs. Fry the meat in a pan with a little oil on both sides, not too hot, until it starts to colour. Remove from the pan and place on a preheated tray in the oven at 100 °C until cooked through.

Cook the tagliatelle al dente and keep warm.

In the meantime, peel the apples and cut into slices approx. 1.5 cm wide. Reheat the meat pan and add the apple slices. After about half a minute, sprinkle 1 teaspoon of sugar over the apples and allow them to caramelise. After a minute, deglaze the apple slices with a generous dash of Calvados and flambé. Add the cream and flavour with salt and pepper.

Remove the fillet from the oven. Add the meat juices from the oven dish to the sauce and serve the fillets with the tagliatelle, apple slices and Calvados apple sauce.

• Riesling (trocken)

• 3 Stück Schalotten
• 500 Gramm Blumenkohl
• 20 Gramm Butter
• 1 TL Fenchelsaat
• 50 ml Weißwein
• 800 ml Gemüsebrühe
• 100 ml Schlagsahne
• 1 Prise Zucker
• nach Geschmack Salz & Pfeffer

Peel the shallots and cut into slices.

Clean and chop the cauliflower.

Melt the butter in a pan, sauté the shallots with the fennel seeds over a medium heat for 3 minutes until colourless. Add the cauliflower, sauté for 2 minutes, season with salt and sugar.

<p>Deglaze with white wine, bring to the boil and top up with vegetable stock and whipping cream. Simmer over a low heat for 20 minutes.

Blend with a hand blender, adding stock if necessary to reach the desired consistency.

Serve drizzled with a few drops of olive oil.

• Silvaner (trocken)

• 250 Gramm Weizen- oder Dinkelmehl
• 150 Gramm Crème fraîche
• 150 Gramm körniger Frischkäse
• 2 säuerliche Äpfel
• 1 - 2 Zwiebeln
• 30 Gramm Walnüsse oder Haselnüsse
• 15 Gramm Hefe
• 1 EL Zucker
• 2 EL Olivenöl
• 2 Zweige frischer Thymian
• Nach Bedarf Salz & Pfeffer
• 200 ml warmes Wasser

For the yeast dough, sieve the flour into a bowl and make a well in it. Dissolve the yeast in a little warm water and pour into the well. Cover the bowl with a cloth and leave to rise for 10 minutes. Then knead the pre-dough with the dough hook of a hand mixer and gradually work in the warm water, the oil and a teaspoon of salt. Leave the kneaded dough to rise until it has doubled in volume (approx. half an hour, in a warm place).

Cut the onions into wedges. Roughly chop the nuts. Core the apples, cut into slices (the thicker the apple slices, the juicier the tarte flambée) and sprinkle with the sugar.

<p>After resting, divide the dough and roll out each half on a baking tray lined with baking paper. Preheat the oven to 220 °C (top and bottom heat)

Spread the crème fraîche evenly over the tarte flambée and top with the apple slices and onion wedges. Spread the fresh cheese on top and sprinkle with the walnuts. Sprinkle with a little salt and pepper.

Bake on the lowest shelf for 12-15 minutes and sprinkle with the fresh thyme before serving.

• Riesling (halbtrocken & feinherb)
• Riesling (lieblich)

• 1 kg Schweinekamm
• 2-3 ganze Zwiebeln
• nach Belieben Lorbeerblätter, ganze Nelken, gemahlener Kümmel, Pfefferkörner
• 500 ml Rivaner oder Silvaner
• nach Geschmack Salz & Pfeffer

A few days before preparation, have a piece of pork neck picked up from the butcher. Alternatively, salt and pepper the pork neck yourself before preparation. The day before, cut into the pork neck with a sharp knife at a distance of approx. 1.5 cm, but do not cut all the way through.

Peel 2-3 onions, halve and cut into rings. Prepare the bay leaves, cloves, caraway seeds and pepper. Place a few slices of onion, a clove, some ground cloves and pepper in the incisions and a bay leaf in every other incision. Place the remaining onions, one or two cloves and a bay leaf in a large roasting tube, place the meat on top and pour in the white wine. Close the roasting tube tightly and leave the meat to marinate overnight in the fridge.

Then place the roasting tube on the cold oven rack and cook for approx. 1½ to 2 hours at 200 °C (gas mark 4, fan oven 180 °C).

• Müller-Thurgau (halbtrocken & feinherb)
• Silvaner (halbtrocken & feinherb)