Wine goes perfectly with delicious dishes. We have collected a selection of delicious recipes that go perfectly with our wines.


Amuse Avocado with Salmon

Recipe for 4 - 6 persons

  • 2 ripe avocados
  • 1 red onion
  • 1/2 red pepper
  • juice of 1 lime
  • freshly ground black pepper and salt to taste
  • 100 grams smoked salmon
  • 100 grams goat cheese, crumbled
  • Small amount of fresh basil or chives as an option
  • extra requirements: glasses
  • Preparation:
  1. Cut the avocados in half. Separate the two halves with a slight twist. Remove the stone and scoop out the flesh with a spoon.
  2. Cut the red onion into pieces and finely chop the red pepper (without seeds).
  3. Put everything in the blender, add the juice of the lime and puree finely. Taste and add salt and pepper to taste.
  4. Cut the salmon into shreds and crumble the goat cheese into pieces.
  5. Now it's time to fill the glasses. You can get the mousse neatly into large glasses with a small spoon. Carefully put a quantity in the glass. Make a second layer by putting 1 big spoonful of goat cheese on top. Top with the salmon slices. Garnish with a leaf of basil or cut chives.

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Main courses

Wild boar stewWild boar (or Wild boar or Black boar) are the ancestors of our tame Wild boar stew pigs. However, the meat tastes completely different. Wild pigs are omnivores and therefore eat both vegetable and animal food. Therefore, the meat of wild boar is darker in color and has a distinctive game flavor. The best and most suitable meat for the kitchen is the meat of pigs that do not exceed the eviscerated weight of 40 kg. Iberian pigs, descendants of the wild boar, provide the Pata Negra, the flagship of the Spanish super hams. In the Ardennes too, beautiful hams are made from wild boar.

Keep in mind about 180 - 200 gr. meat per person, for ragout about 250 gr. Roast should be well done, but still juicy. Therefore you roast it per kg. weight about 90 minutes in an oven at 200 ° C.. During the baking, regularly pour the juices from the roast over the meat. This spicy and flavorful game should be accompanied by a slightly bitter taste that can be absorbed or supported. Roasts, steaks and fillets are particularly well-suited to sauerkraut, red cabbage, beetroot with apples, berries, mushrooms, onions and turnips. Wild boar stew can be perfectly combined with a sweet and sour sauce.

For 4 people:

800 grams wild boar roast, boneless, in pieces
1 large onion, chopped
50 grams of butter
3 tablespoons flour
1 generous tablespoon of paprika powder
2 dl game stock
50 grams of sauerkraut bacon
250 grams of forest mushrooms of your choice
2 dl sour cream

Fry the onion in the butter. Sprinkle in the flour and keep stirring until the flour turns golden. Take the pan of the fire, add the paprika and stir. Add the meat and the stock, add salt, put on the fire and let it simmer under a lid for about 2 to 2 1/2 hours. If necessary add some water or red wine. You can prepare this a day in advance if you wish.

The next day finish it off by gently frying the bacon in a frying pan. Wipe the mushrooms clean with kitchen paper or a brush and cut large ones into pieces. Add them to the bacon and braise them on low heat for about 5 minutes. They will release moisture, but that doesn't matter. At the last moment, stir the sour cream and the mushrooms into the stew. Stir well and let it stew for a while. Serve a fine sweet sauerkraut with boiled potatoes or mashed potatoes Aligot separately. As an extra, which really suits the game, serve Cranberry compote with it.

Aligot (creamy mashed potatoes with garlic and cheese):

1 kg floury potatoes, peeled
80 grams unsalted butter
2 cloves of garlic, finely chopped
250 ml milk
200 grams of grated cantal or gruyere cheese

Cook the potatoes in boiling salted water for 20 minutes. Drain, return them to the pan and cover with a tea towel for 5 minutes to absorb the steam. In the meantime, melt the butter with the garlic in a pan over very low heat and set aside. Press the potatoes through a potato masher or mash them with a pestle. Add the garlic butter, milk and cheese and beat by hand into a smooth puree. Leave to stand for a moment and then beat again, it will be a little thicker. If you haven't added the cheese a day in advance, add it the next day.

As an extra tip, you can stir in 100 grams of finely chopped chestnut mushrooms, by first frying the mushrooms in a little butter. To be prepared in approximately 35 minutes.

Wine suggestion: Beautiful firm Vacqueyras, Gigondas or Auro Rosso


4 veal schnitzels approx 125 gr

4 slices prosciutto
4 fresh sage leaves
40 gr butter
1 tbsp oil
For the sauce:
2 shallots, finely chopped
1 clove of garlic, finely chopped
2 tsp fresh sage, finely chopped
125 ml marsala wine
150 ml chicken stock
lumps of cold butter

Flatten the veal schnitzels slightly. Place a slice of prosciutto on each escalope. Place a sage leaf (possibly cut lengthwise) across the width. Roll each escalope up tightly and secure with a skewer. Lightly flour the rolls (if necessary, knock off the excess flour). Heat butter and oil in a pan and fry the rolls brown on all sides with a crust. Sprinkle with salt and pepper. Put a lid on the pan and let it cook gently for about 10 minutes. Remove the meat from the pan and keep it warm.

For the sauce:
Gently fry the shallots in the cooking liquid, add the finely chopped garlic and fry briefly. Deglaze with the Marsala wine and add the stock. Let it simmer and reduce a little. Mount the sauce with a few knobs of butter.

Add the sage, season with salt and pepper and serve with the meat.

Wine suggestion: Viognier from the Languedoc, Chardonnay, Pinot Gris from the Alsace or PInot Noir from the Bourgogne

Greek Stifado
Ingredients for 4 people :
1 kg Sukade beef (stewed meat)
1 kg small shallots
2 cups of olive oil
500 gr red tomatoes pureed= pommedore
2 beef stock tablets
1 glass of red wine
4 bay leaves
1 cup chopped parsley
salt and pepper

Cut the beef into cubes of about 3 cm. Clean the shallots and use the small onions whole. Put the olive oil in the pan and fry the meat on a high heat until brown all over (you can fry it twice), then add the onions. Stir well and fry for a while. Then add the pommodore, the beef bouillon tablets, the bay leaves and parsley. Let it stew for about 3 hours until the meat is nice and tender. We do this on an old-fashioned oil stove. Add the wine and simmer for another five minutes.
Finally, season with salt and pepper. Serve with a nice Greek salad and baked potatoes or nut rice.

Wine suggestion: Juliènas Cuvèe Prestige from the Beaujolais, Crozes Hermitage from the Northern Rhone or Rasteau Mondona.

Supplies for 4 people:
1/2 cucumber

4 garlic cloves
2 x 125 grams Greek yogurt (Total 0%)
3 tablespoons extra virgin olive oil
1 tablespoon vinegar
white pepper and salt

Peel the cucumber, cut it in half and remove the seeds. Then grate it. Leave for five minutes in a colander, squeeze out the moisture. Squeeze the garlic and put it in a bowl with the yoghurt, grated cucumber, vinegar, pepper and salt. Stir this to a coherent mass and add the olive oil little by little while stirring continuously. Leave in the fridge for about an hour before serving.

Choriatiki salata (Greek salad)
Greek salad platter

Supplies for 4 people:
3 large tomatoes
1 cucumber
2 onions
1 red pepper
10 olives
3 tablespoons olive oil
200 grams of feta cheese
1 tablespoon vinegar salt
1 teaspoon oregano (rigani)

Wash the tomatoes and peppers and cut them into not too small pieces. Peel and slice the cucumber. Clean the onions and cut them into half rings. Put this in a salad bowl. Pour olive oil and vinegar over it, sprinkle with salt. Shake everything well, so the olive oil, vinegar and salt are well distributed over the salad. Cut the feta into small cubes and sprinkle them over the salad. Sprinkle some oregano over the feta. Divide the olives over the salad. 

For 2 persons, preparation time: 20 minutes
600 g asparagus
10 g fresh basil
3 eggs
450 g baby potatoes in the peel
freshly ground sea salt and black pepper
60g butter
1 clove of garlic
75 g slices of cooked ham on the bone
75 g slices of dried raw ham

Bring 1 litre of water to the boil in a kettle. Cut off a piece of the stems of the asparagus. Pick the basil leaves, stack them and cut into strips. Wash the eggs thoroughly.

Place the potatoes in a saucepan, pour 3 dl of boiling water over them and bring the water back to the boil. If desired, add 1 teaspoon of salt and cook the potatoes until tender in 18 minutes. Add the eggs after 10 minutes and cook them hard in 8 minutes.

Take the eggs out of the pan. Scald them under running cold water, peel them and cut them into quarters. Drain the potatoes and keep them warm in the pan.

When you want to use the asparagus, it's best to cut off 2 mm. at the bottom and put them in cold water for 30 min. before peeling. This way they can fill up with water again and are easier to peel. Cook the asparagus according to the basic preparation. Peel the asparagus from the head to the tip. Do this with a u-shaped asparagus peeler or cucumber peeler (good and cheap). There are plastic or aluminum ones with a blade with a small slit in between, as is sometimes the case with a peeler. Lay the asparagus flat during peeling, so they cannot break. Cut off the woody ends. In a large saucepan, bring water to a boil with salt, a knob of butter, a spoonful of sugar and the mace. Add the asparagus, bring to the boil and cook over a low heat for 5 minutes. Turn off the heat and leave the asparagus to cook for 10 to 15 minutes. The thickness of the asparagus determines the exact cooking time (so very thick asparagus, cook a little longer). Scoop the asparagus out of the liquid with a slotted spoon.
(You can easily make a delicious soup from this liquid).

Melt the butter in a heavy-bottomed saucepan, squeeze out the garlic clove and heat for 1 minute. Stir the basil into the hot butter at the very last minute in order to retain as much flavour as possible.

Serve the asparagus with the two types of ham, eggs, small potatoes and the warm herb butter. Add salt and pepper to taste at the table.

Wine suggestion: Pinot Blanc, Muscat or Picpoul de Pinet

Tuna quicheWith tuna you can make the most delicious quiches yourself. Difficult? Well no, it looks difficult but a quiche is actually very easy to make yourself. That's a nice combination: impress your guests or family and actually do nothing special. In this quiche we use tuna with tomato and corn. Note: let all ingredients drain well beforehand! Otherwise the quiche will be too 'wet'. So: drain the tuna well, the corn ditto and from the tomatoes we only use the firm part, we don't use the 'drab' and seeds. This tartlet with tuna is delicious as a side dish, but with a fresh green salad it can also serve as a meal.


Ingredients for quiche with tuna:
5 slices of puff pastry
200 grams canned tuna
1 small can of corn
1 shallot
3 firm tomatoes
100 grams grated mature cheese
4 eggs
1 clove of garlic
250 ml (whipped) cream
1 tablespoon breadcrumbs
Pepper and salt

Preparation quiche with tuna:
Preheat the oven to 200 degrees
5 slices of puff pastry defrost
Drain the tuna and corn well
Peel the tuna and mix it in a bowl with the drained corn.
Chop the shallot and add it to the tuna in the bowl.
Squeeze the garlic clove over the tuna and mix well.
Grease the quiche mould with butter and line it with the slices of puff pastry.
Prick a few holes in the dough with a fork
Sprinkle a tablespoon of breadcrumbs over the bottom of the quiche and spread the tuna mixture over the puff pastry.
In a bowl beat the eggs with the cream and add pepper and salt to taste, add grated cheese to this bowl and stir for a while.
Pour this mixture over the tuna mixture in the quiche mould
Slice the tomatoes and remove the seeds and spread the tomato slices over the quiche.
The quiche with tuna can now go into the oven, after about 35 minutes the quiche is ready (just check with a skewer, it should come out clean when you put it in the middle of the quiche).

Paella with cod, crayfish and shrimps.
Source: AH Allerhande and myself.

Main course, 4 persons, Preparation time 15 minutes, Time to prepare approx. 45 minutes

  • 1 whole chorizo sausage cubed (approx. 125 grams)
  • 2 tablespoons olive oil
  • 2 red onions chopped
  • 4 cloves of garlic finely chopped
  • 2 sprigs fresh rosemary
  • 5 large roma tomatoes
  • 300 gr Paella rice
  • 1 sachet saffron
  • 1 tsp paprika
  • 600 ml chicken stock
  • 100 ml dry white wine
  • 250 grams of peeled large shrimps, but just cooked.
  • 250 gr cod fillets, cut into pieces and sprinkled with salt and pepper.
  • 200 gr peas (frozen)
  • 2 red pointed peppers cut into rings of approx. 0.5 cm

paella pan or large frying pan

Skin the Chirozo and cut the meat into pieces of about 0.5 cm. Peel and chop the onions. Peel and chop the garlic. Peel the needles from the rosemary and chop finely. Halve the roma tomatoes and grate on a coarse block grater over a bowl or plate until only the skin remains. The skin is not used.

Heat the oil in the paella or frying pan and fry the chirozo for 3 minutes on medium heat. Add the onion and fry 3 minutes more. Add the garlic, rosemary and paprika powder and fry 1 minute. Add the tomato pulp (not with moisture, keep it), the chicken stock and bring to the boil. As soon as the water boils, divide the rice over the entire pan. Also add the saffron. Do not stir anymore. Cook on medium-high heat for 10 minutes (without a lid) or until the rice is half done on top and there is still enough liquid in the pan (about half). Otherwise add a little of the grated tomato juice.

In the meantime, cut off the stems of the pointed peppers and remove the seeds with a sharp knife. Cut the flesh into rings of about 0.5 cm. Divide the bell pepper, frozen peas and cod over the rice and cook for another 10 minutes. You should still not stir. The intention is that the bottom layer of rice gets nice and crispy. Keep an eye on the dish to make sure it doesn't burn. Take a look at the bottom with a spoon every now and then and taste at the same time. Place the lid on the pan for the last 3 minutes, after the cooked shrimps and crayfish have been distributed over the dish.

Wine tip: A beautiful red Beaujolais, lightly chilled to accompany it.

Varying them according to your own taste also gives surprising results.
Enjoy your meal.

Main course for 4 persons   (Source: Aviko)
Preparation time: approx. 30 - 45 minutes

For the fish lover: tender cod fillet with chic prosecco sauce, crispy haricots verts and mini potato croquettes.



1 pack of AVIKO Airfryer mini potato croquettes (600 grams)
4 x ca. 175 gram cod fillet
1 shallot
125 ml Prosecco
250 ml liquid whipped cream
1 tbsp olive oil
100 grams of pancetta cubes
300 grams Haricots Verts
25 grams of dairy butter
2 sprigs of parsley

  1. Chop the shallots very finely. In a saucepan, reduce the prosecco and shallot to approximately 25 ml. Sieve the prosecco and pour it back into the saucepan. Add the cream and bring back to the boil. Boil the cream sauce down to the desired thickness. Stir regularly. Season to taste with freshly ground salt and pepper. Keep the sauce warm on low heat.
  2. Prepare the potato croquettes according to the instructions on the packaging in the oven or airfryer.
  3. Heat the olive oil in a frying pan. Fry the pancetta cubes for 4 minutes until crispy. Add the haricots verts and fry them for 5-6 minutes until al dente.
    You can also blanch the haricots verts for about 4 minutes, let them cool off and then stir-fry them together with the haricots verts for about 2 minutes.
  4. Melt the butter in a frying pan. Sprinkle the cod fillets with a little lemon, pepper and salt. Fry the fish in 2-3 minutes per side until brown and just cooked. Chop the parsley finely. Put the fish on 4 plates. Spoon the warm sauce over the fish and spoon the pancetta beans next to it. Sprinkle with the parsley and serve with the potato croquettes.

Wine suggestion: Delicious with a fine Chardonnay from Château Vergisson.

A full meal for 4 people / a main course for 6 people (as part of a multi-course dinner).

SUPPLIES:Boeuf Bourguignon
5 garlic cloves
3 bay leaves
1 small can of tomato paste
4 dl meat stock (can be bought ready-made)
0.5 litres red wine
1000 grams of lean 1 piece sucade (ask your butcher)
About 50 grams of butter (or margarine)
125 grams of smoked streaky bacon
2 onions
250 grams of carrots (weighed 'ready to eat')
250 grams of chestnut mushrooms
1 bunch of fresh thyme (tied together)
1 very full tablespoon cornstarch
1 large cup of chopped parsley

Boeuf Bourguignon is very tasty 'real French', that is: served on deep plates (or in bowls) with French bread and a glass of wine. It is a stew that can be made well in advance. So a good choice when there are guests and the 'cook' does not want to be constantly in the kitchen. Prepare the Boeuf Bourguignon in a large casserole.

TIPThe quantities indicated in this recipe may be increased or decreased proportionally without any problem.

PREPARATION TIME: In a regular frying pan: Approx. 4-1/2 hours ( 3 hours wait included.)

Peel the garlic and roughly chop the cloves. Take a medium-sized pan and put in the garlic, bay leaves, tomato paste, stock and wine. Stir to combine and put the pan on a medium heat. When the contents of the pan are lukewarm, turn the heat down low.
Meanwhile: Cut the sucade into large dice (about 3 inches in size) and sprinkle - not too sparingly - with salt and pepper. Heat - on the highest heat - a tablespoon of butter in a large casserole. Fry the meat in the pan until it is nicely browned on all sides. Switch off the heat for a moment.

When all the meat is cooked, fry the bacon cubes in a frying pan and fry them on a moderate heat. Then spoon them with the meat, leaving the cooking fat in the frying pan.
Peel the onions and chop them up, but not too coarsely. Fry the chopped onions in the remaining fat in the frying pan - stirring occasionally - until golden brown. When they are ready, add them to the meat.
Then we pour the sauce from the medium pan into the casserole with the meat. Make sure the liquid is still at the right temperature, otherwise reheat it. If you pour the sauce over the meat when it is cold, it will get tough. Add the bunch of fresh thyme to the casserole.

Stir the contents of the skillet and proceed as follows:
Bring the contents of the pan to the boil, cover and simmer the meat on a low flame (with a plate in between) or on a paraffin stove for about 3 hours. Stir now and then and add some water towards the end of the cooking time if the sauce cooks too much. The meat should be just covered.
Meanwhile: Scrape the carrots and slice them (about 1/2 inch thick).Slice the chestnut mushrooms (approximately 1/2 centimeter thick). After about 2 hours of simmering, add the uncooked carrot pieces and sliced mushrooms to the meat. Stir and let the Boeuf Bourguignon simmer for about 1 hour and 15 minutes until the meat and vegetables are done.

If you want the sauce of the Boef Bourguignon to be a little thicker, you can thicken it with a little cornstarch. I don't do this myself because the sauce that is left over can be used beautifully as the basis for a soup for the next day.

Taste the Boef Bourguignon and add some salt or pepper only if necessary. Before serving, sprinkle with the chopped parsley. Delicious with nut rice or Roseval potatoes with rosemary.
Or more traditionally, serve in deep plates and eat a coarse piece of French bread with it.

Wine suggestion:

A firm red wine from the Rhone fits beautifully with this.


Apfelstrudl3 sour apples (such as Goudrenet)
juice of ½ lemon
20 grams of sugar
100 grams of soaked raisins, drained
1 teaspoon cinnamon
2 tablespoons custard powder/vanilla sugar
1 tablespoon potato starch
1 slice of puff pastry approx. 30 x 30 cm
1 egg yolk, beaten
extra requirements: baking paper

  • Peel the apples. Remove the cores and cut them into small cubes. Mix the lemon juice with the sugar. Mix the diced apples and drained raisins with the custard powder and potato starch. Mix the apple cubes with the cinnamon mixture. Preheat the oven to 200 degrees Celsius.
  • Put the puff pastry on a piece of baking paper (or first remove the plastic sheets between the slices of puff pastry, put them on top of each other and roll with a rolling pin a 30 by 30 cm slice of puff pastry and put this on a piece of baking paper). Put the apple mixture in the middle of the dough.
  • Fold one half of the dough over the apple mixture. Brush the top of the dough with a little water and fold the other half of the dough over it. Press the sides well together to prevent the apple mixture from spilling out. Roll the "strudel" over using the baking paper, so that the seam is at the bottom. Brush the top with egg yolk and bake the "strudel" in the oven for 20-25 minutes until golden brown.
  • Let cool slightly and cut the "strudel" with a sharp knife into 4 to 6 portions.

Vanilla sauce
Heat 250 ml milk + 250 ml cream in a pan with an opened vanilla pod. Keep it on the boil for 5 minutes. Whisk a teaspoon of cornstarch with a tablespoon of cold water and then with 2 egg yolks, a whole egg and 50 g of sugar until creamy. Take out the vanilla pod. Pour the hot vanilla milk into the egg mixture while stirring, heat on medium heat until the sauce binds (70 degrees Celsius). Strain and serve immediately.

Combine with a glass of Muscat Beaumes de Venise from Domaine Les Rocher des Dames.

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