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Seasonal wines
Another way of summarising the year.
Another way of summarising the year
We think that enjoying wines according to season is worth it! The freshness of the ingredients and the full-bodied aromas can then reveal their true potential. We’ll let you in on our favourite wines, chosen according to the seasonal conditions of each month:
January
Winter vegetables in all their glory: celeriac, parsnips, beetroot and so on all form the basis for creamy soups, gratins and nutritious side dishes to hearty meat dishes.
Our tip: Mellifluous Weißburgunder (pinot blanc) or Grauburgunder (pinot gris), as well as bold, well-aged white wines.
February
Winter salads with nuts, red cabbage and game.
Our tip: Visit the Burgenland region of Austria with its surprising Blaufränkisch grape: dark berry and warm spices are the perfect match for cold, winter days.
March
Spring is on the doorstep, bringing with it aromatic herbs such as cress and wild garlic.
Our tip: Young, simple white wines with light herbal notes.
April
Finally! The long wait has been worth it: The King of the Vegetable Garden is back in season!
Our tip: Asparagus is perfect with Silvaner.
May und June
Delicate herbs such as dill and sorrel are now in season, but also rhubarb, too.
Our tip: Combine these rich aromas with an aromatic, fruity wine, which can also deal with the acidity – for example, a New Zealand sauvignon blanc.
July
A cornucopia of summer berries.
Our tip: It’s time to enjoy champagne, sparkling wine and co.
August and September
The Mediterranean cuisine of Italy and southern France in our markets: courgettes, juicy tomatoes, ripe aubergines, grilled meat, rosemary and thyme.
Our tip: Take a trip to France: an off-dry rosé or full-bodied, acidic red will make any meal a holiday memory to savour.
October and November
Pumpkins, Brussels sprouts and kale bring some colour to our plates when the weather turns grey.
Our tip: Bring a little crispness to your glass with the right wine. Aged Rieslings with a slight residual sweetness are the ideal complement to cabbage.
December
It’s time to party with braised dishes, goose, red cabbage and wonderful spices.
Our tip: barolo, pinot noir and, of course, plenty of champagne.