Afternoon, half past four on the Reeperbahn. From the blue sky flashes the sun, colorful pennants flutter in the wind, Café-del-Mar music whispers unobtrusively to yourself - and fantastic food scents surround me from all sides. It can only be a great day, because it's Food Truck Festival in Hamburg! Dozens of international food trucks have gathered at the gaming mall square (this is where Barbara always hosts the Eurovision Song Contest, nech) to give hungry visitors the best they can get out of a car . And the offer is at least as colorful as the pennants and looks great.
I wander enthusiastically past Frau Schneider's pink food truck with the legendary Grilled Cheese sandwiches, sniffing a Pulled Duck burger on the next truck and flirting with an appetizing Brazilian bowl the next day ... but nothing there. There's no time for food now - I have a mission . And then I already see my goal: the bright yellow food truck from Languedoc Wines . Here I will try today in the middle of the neighborhood across great wines from the middle of southern France : the Languedoc . Yes, ok - I hereby officially admit: one can spend his afternoons really bad.
Expert support is at my side for this great afternoon: The very likable Sommeliére Jenny from the Weinschule Weinsichten presents me successively very different wines from the Languedoc . We start with something tingling, work our way slowly to the white wine and then flirting in detail with one or the other red bottle. The great thing about Jenny: she is wonderfully open-minded and unpretentious - instead of giving long lectures on the characteristics of one or the other wine, she initially concentrates only on the taste of her counterpart. Everyone experiences and tastes wine differently- and that's wonderful too. So there is no right or wrong in winetasting.
One after another, we try our best mood through very different wines and swap out what we each sniff or taste. And even though Jenny brings me exciting flavors for one or the other wine , my three favorites from Languedoc are surprisingly fast. It's love at first sip . A fantastic person then brings us a plate with the day before flown in the suitcase specialties. I try great French salami and incredibly good organic olives. With a slight glow in my head and a glass of my new favorite wine in my hand, the day on St. Pauli could go on forever ... Savoir-vivre in the middle of the neighborhood.
A tip: Unknown pearls of the Languedoc wine region with protected geographical indication and protected designation of origin.
French wines? Most people spontaneously think of something dark red from Bordeaux or a pleasant rosé from Provence. But it is also worthwhile taking a close look at the lesser-known wine regions such as Languedoc .
It is evidently not known at all costs: Languedoc lies between Provence and Gascony on the south coast of France and comprises 4,000 hectares with a total of 22 appellations - wines with the EU-protected designation of origin AOP (formerly known as AOC). For this protected designation of origin , the relationship between product characteristics and origin must be particularly narrow. The product must be produced, processed and manufactured in the relevant areabeen in accordance with a recognized, documented procedure. In the case of wines with this name, you can be completely sure that the grapes have been cultivated, read, pressed, fermented and aged in the area. And so that you have a really delicious quality of the glass.
Speaking of delicious: tastes are known to be totally different - just as different as the wines of the Languedoc. The wine growing in Languedoc benefits from the wonderfully sunny Mediterranean climate with lots of wind and dry soil - and has many different vineyard locations. In this way, the winemakers of the Languedoc also create very different wines with diverse character traits . And below that are a few real pearls with a terrific price-performance ratio. Because (let's face it) - most of us do not spend regularly 40 euros for a bottle of wine. But the Languedoc offers surprisingly fantastic wines at a very affordable budget . You have to highlight that, ne.
And I had found my three absolute favorites when Weintasting so right after the first sip:
My three darlings of the IGP wines Sud de France from the Languedoc
AOC Languedoc Château de La Négly "La Brise Marine Blanc", 2018
A name like a poem: "The White Sea Breeze" made me a devoted fan right after the first sip. Love at first Sip , so to speak. The color is bright yellow , the scent is fresh and reminiscent of mango, white peach and grapefruit . In the mouth, the wine is then pleasantly spicy and leaves a very light salty note as from Fleur de Sel."La Brise Marine Blanc" is in my opinion very well suited as a stand-alone wine, which - of course with the appropriate attention - can be enjoyed with great pleasure. But it also fits great with food with an exotic and slightly salty touch. The bottle costs about 11, - € in the trade or online - what a really great wine for a relatively small budget!
AOC Crémant de Limoux Sieur d'Arques Grande Cuvée 1531 Rosé
What is the name of champagne if it is not from the region of the same name? Right: Cremant. And this extremely fine-puffed Rosé Cremant is just great fun! Bright salmon-colored, dry, with very little acidity but fruity aromas such as orange, raspberries and fresh yeast, it bubbles uncomplicatedly fresh and at the same time very elegantIn the glas. Or different: you can always just that. ALWAYS! Incidentally, the year in the name indicates that the principle of sparkling wine production was discovered in the 16th century near Limoux. A whole century before sparkling wine finally arrived in Champagne. So: sparkling wine can traditionally be really wonderful here. The bottle of Grande Cuvée 1531 Rosé costs about 11 euros in the trade or online. A mega-snapper with a great good-mood color that you must have tried.
AOC Fitou Domain Fronciose Lurton Château Les Erles, Cuveè des Ardoises
Red wine in summer? Is really good. Especially if the wine brings along with an intense aroma of red and dark fruits and an exciting, cool herbal note. I'm thinking of an evening in the South of France ... the sun just sinking into the sea orange, the song of the cicadas in the twilight, the scent of air after the lush herbal bushes and earth ... and a cool breath coming from the water ... ok, I need it Vacation. Or a chilled glass from Chateau Les Erles. The Cuvee from Syrah, Grenache Noir and Carignan goes well with light dishes with a sunny herbal note. The bottle costs in the trade or online for the 9, - Euro.
And now a recipe: Foodtruck Market + Knaller wines from the Languedoc = Crossover Streetfood
The colorful Food Truck Festival with the delicious food on every corner and my three wine favorites from the Languedoc have inspired me at home, of course, directly into the mini-kitchen. I came out with a colorful crossover street food: Bao buns with short-fried tuna and nectarine rosemary salsa. A little bit of China, a dash of cool salty Japan plus a great southern French fruitiness with herbal notes - for me the perfect combination to the great aromas and nuances of the wines. And the men - especially the big ones - were thrilled. Running.
The Bao Buns are made from a very simple yeast dough and not baked, but steamed. This gives the Chinese hamburger buns an exciting smooth and soft texture that is perhaps so similar to original Jewish bagels in the States. The steamed rolls bring a light sweetness and are thus a great base for savory fillings. The production is not complicated at all, but needs some time for the yeast dough to go. The salty-fruity filling of short-fried tuna and nectarine-rosemary salsa is then ready in 5 minutes.
What do you say - can I seduce you to this colorful crossover street food and the one or other glass of wine from the Languedoc? So in the evening on the balcony, feet up, plates on your lap and glass in your hand ... that would be something, right? Down here comes the recipe for aftercooking in any case.
Have it delicious! ღ
PS: Maybe you will keep aneye on my Instagram profile in the near future - rumor has it that you can win some really great wine packages from the Langeudoc ...
The recipe for Bao Buns with short-fried tuna and nectarine-rosemary salsa
And so it goes for about 8 stuffed buns:
- 1/3 cubes of fresh yeast (about 14 g)
- 150 ml of lukewarm water
- 1.5 tablespoons of sugar
- 300 grams of wheat flour type 405
- 1 strong pinch of salt
- 1.5 tablespoons of rapeseed oil (and a little more to roll out)
- 2 nectarines
- 3 spring onions
- 1 tbsp fresh rosemary needles 1 pinch of spicy (eg chilli or sriracha sauce)
- juice 1/2 lime
- salt & pepper
- 1 tsp butter
- 300 g fresh tuna steak (1 thick slice)
- 2 tbsp teriyaki sauce (or soy sauce)
- 1 handful of lettuce
That's how it works:
Crumble the yeast with the sugar into the lukewarm water and stir until yeast has dissolved. Let rest for 10 minutes at room temperature. Then put the flour together with salt, yeast water and rapeseed oil in a bowl and knead with the hand mixer (or in a food processor) in about 5 minutes to a smooth dough. Cover the bowl with a clean dishcloth and let the dough rise in a warm place for 1 hour.
In the meantime halve the nectarines, remove the core and cut the pulp into small cubes. Mix with the lime juice. Finely chop the spring onions and rosemary and add the pinch "Scharf" to the nectarine. Season with salt and pepper and mix well. Pull in the fridge.
When the dough has gone, press the air out of the dough with your flat hand - do not knead the dough again! Carefully remove the dough from the bowl, place on a work surface and roll out 1 cm thick. Cut out eight circles with a diameter of about 10 cm (eg with a large serving ring) or cut with a knife. Rub the dough circles lightly from both sides with oil and fold them in the middle.
Put in a large pan, a wok or a large pot of water. Put in a steamer and bring water to a boil. (The whole works well in the steamer or multi-cooker). Cut out the size of the Bao Buns from baking paper. Put the paper in the steamer and put the Bao Buns on top. Put the lid on and steam the rolls for about 15-20 minutes (possibly work in 2 or 3 layers, because the buns are clear).
While the buns are steaming, cut the tuna into slices about 2 cm thick. Heat the butter in a non-stick pan and fry the tuna on each side for about 1 minute. Then deglaze with teriyaki or soy sauce and turn the tuna into it. Remove the pan from the heat.
Put the steamed Bao-Buns on a plate and fill with salad and tuna. Spoon over the nectarine rosemary salsa. Serve warm or cold.
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