Canon 40 D, 100 mm
One of several ideas for recipes with some really wonderful Weissburgunder and Riesling a had the chance to taste some days ago. From a german vinery with a 350 years family tradition in Rhine-Hesse. Living the philosophy of viniculture following eclogical principles, organic wineculture, ecologically sustainable. The 3 vines I had (the chance) to taste had been so wonderful – even pure. There’s a report at my foodblog – in German language. But – You know – I am a foodfetishista, it was irresistable to try some ideas in mind for recipes, coming around with the taste and during the taste at my tongue. Here’s one of the first of them….. As ecologically sustainable viniculture is best form of going back to the roots with the knowledge of today added to traditions – the recipe is not free from a little double sense and wordplay – with “back to the roots” and the roots I used as vegetables going along with the gilthead seabream. Very simple, very classical in few ingredients, but cultivated…..refined with the taste and style of the Weissburgunder Sauce, Saffron and Vanilla.