Take a flight with RIEDEL Winewings

& enjoy amazing food pairing

RIEDEL Winewings is one of our newest members in the RIEDEL wine glass family. With its extraordinary shape it stands out from all the other glasses, not only in design, but also in the wine drinking experience. The flat wide base helps the fragrance to unfold and the egg shape top capture the fine aromas. We have put together some recipes for you, so that you can turn your favorite wine in the right glass to the perfect experience of enjoyment.

RIEDEL Champagne Wine Glass filled with Violet Champagne

Violet Champagne

  • 20ml violet syrup
  • Champagne

For the violette Campagne pour 20ml violet syrup in the RIEDEL Winewings Champagne Wine Glass and then top up with Champagne.

SHRIMP-TOMATO-SKEWERS

You need:
2 fresh garlic cloves, 35 ml whole milk, 1 tsp Dijon mustard, 2 tsp lemon juice, liquid honey, 90 ml olive oil, 20 cocktail tomatoes (approx. 350 g), 20 peeled and cooked shrimps, Chili & Pepper & Salt, 20 small sage leaves, 20 small wooden skewers (toothpicks)

Preperation:
For the aioli, all ingredients should be at room temperature. Peel the garlic cloves and dice them coarsely. Then put milk, garlic, mustard, lemon juice, 2 drops of honey and a pinch of salt in a tall beaker, place the hand blender in it and pour 60 ml of oil on top. Blend with the hand blender at the bottom first, pull slowly upwards until a creamy aioli is formed. Season to taste with salt, some honey and lemon juice.

Then wash the tomatoes and dab them dry. Cut away a thin slice at the bottom so that the tomatoes are standing and then drip small aioli stains onto the tomatoes.

Wash the shrimps and the sage and dab them dry, then sprinkle the shrimps with 2 tsp. lemon juice and season them with a little salt. Heat the remaining oil in a frying pan. Sauté the prawns with chilli and pepper. Afterwards fry the sage leaves briefly in it and let everything drip off on kitchen paper. Finally, you can now put the prawns on the wooden skewers and then the sage leaves. Skewer them into the tomatoes. Arrange the skewers upright on a plate and serve.

3 VARIETIES OF MAKI & SUSHI

You need:
150 g fresh tuna fillet, 80 g fresh salmon fillet without skin, 150 g organic cucumber, 1 Avocados, 1/2 bunch chives, 3 nori leaves, 1 tsp wasabi paste, 250 g sushi rice, 1½ tbsp rice vinegar, 1 tbsp sugar, ½ tsp salt, Sesame additional you need a bamboo roll mat, cling film and a kitchen board.

Preparation:
Cook the sushi rice according to the instructions on the package. Meanwhile heat vinegar, sugar and salt in a small pot. Stir until the sugar and salt have completely dissolved and then mix it with the finished rice and let it cool down.

Cut tuna and salmon into thin slices. Take a good half of the tuna again and cut it in half lengthwise. Wash the cucumber, cut out the seeds and cut it into strips. Then slice the avocado as well, wash the chives and shake it dry.

Rainbow sushi with salmon and tuna
Wrap the roll mat with cling film. Shorten the nori leaf lengthwise by a third. Place one nori leaf on the kitchen board with the smooth side down and spread rice on the nori leaf, leaving 1 cm free at the top and bottom. Lay the roll mat on top and turn it over.

Spread a little wasabi on the lower third in a line and place some tuna, cucumber, avocado strips and chives on top. Roll up the mat and shape it into a round shape. Place the roll with the seam side down. Now alternately place 1 strip of tuna and 1 strip of salmon close together over the roll.

Wrap the roll mat over it, press the fish strips slightly and press the roll into shape. Cut each roll into 8 equally sized pieces.

Sesame Roll
Sprinkle sesame seeds on the mat wrapped in cling film and spread rice on top, leaving 1 cm free at the top and bottom. Again, spread a little wasabi on the lower third in a line and place some tuna, cucumber, avocado strips and chives on top. Form a roll with the mat and then cut 8 equal pieces with a sharp kitchen knife.

Maki Roll
Place a nori leaf on the roll mat with the smooth side down. Then spread rice on the lower half of the nori leaf and spread a little wasabi on the lower third in a line. Lay tuna, cucumber, avocado strips on top. Roll up with the help of the mat and form into a round shape. Place the roll with the seam side down and cut into 8 pieces of the same size. Done!

RIEDEL Winewings Riesling
Single Pack
RIEDEL Winewings Riesling
EUR 26,00
Box quantity 1
RIEDEL Winewings Champagne Wine
Single Pack
RIEDEL Winewings Champagne Wine
EUR 26,00
Box quantity 1
RIEDEL Winewings Sauvignon Blanc
Single Pack
RIEDEL Winewings Sauvignon Blanc
EUR 26,00
Box quantity 1