This article contains advertising

Côtes du Ventoux

…is a wine-growing area in the southern part of the Rhône wine-growing region. The appellation, which has had the status of Appellation d’Origine Contrôlée (AOC) since 27 July 1973, is named after the 1912-metre-high Mont Ventoux. The vineyards cover almost 7,700 hectares and are located in 51 communes on the orographically left bank of the Rhone, but a few kilometres inland. The area extends within the Département Vaucluse between Vaison-la-Romaine in the north and Apt in the south. The vineyards already served their fine liquids to the kings of France at the Royal Court, back then and continue to have a very good reputation along wine lovers, so you can be sure to have good wine in your glasses.

spelt-risotto-a-german-french-vegetarian-recipe-wtih-redwine-by-ben-donath
spelt-risotto-a-german-french-vegetarian-recipe-wtih-redwine-by-ben-donath
spelt-risotto-a-german-french-vegetarian-recipe-wtih-redwine-by-ben-donath

Wine & Grape Varieties

The red wine accounts for 56% of the wines brought in and is made from the main grape varieties Grenache Noir, Syrah, Cinsault, Mourvèdre and Carignan. Second is rosé wine, with 38% such as Carignan, Cinsault, Grenache, Mourvèdre or Syrah. Bourboulenc, Clairette, White Grenache or Roussanne are, with only 6%, the minority made in the Ventoux region. The average yield is about 250.000 hectolitres/year. The wines frome the Mount Ventoux regions are mainly growing on three types of soil. Sand, clay and limestone all have a different impact on the taste. Therefore tannins, color, alcohol or aroma will vary depending on this factor.

spelt-risotto-a-german-french-vegetarian-recipe-wtih-redwine-by-ben-donath
spelt-risotto-a-german-french-vegetarian-recipe-wtih-redwine-by-ben-donath
spelt-risotto-a-german-french-vegetarian-recipe-wtih-redwine-by-ben-donath

Climate

The Provençal climate of the AOC Ventoux wines is a Mediterranean climate shaped by the sun. The fall winds of the Mistral dry the vines and the vineyards in a very short time and therefore are inseparable from the terroir of the AOC Ventoux wines, because it prevents moisture from settling in.

I would like to show you two red variations today and yes, I enjoy drinking reds during summer. So, this has not to be a matter of temperatures. For instance, in some places people drink reds slightly chilled, but by that I do not mean ice cold. Wine is such a wonderful liquid and has a different character from factors like, climate, soil and the actual wine making process. Hence, it is such a joy to drink all year round. Personally, I distinguish two groups of wine. Firstly, the easy drinkable ones. Secondly, the ones I want to drink with food in order to have the full experience. By that, I do not mean a light wine can not be enjoyed with corresponding food but some wines are really complex and others are just easily opened to have a glass.

spelt-risotto-a-german-french-vegetarian-recipe-wtih-redwine-by-ben-donath

Domaine Du Vieux Lazaret – Ventoux – 2017

One of the finest addresses for traditionally grown Rhone wines! In the middle of Châteauneuf du Pape, this traditional estate has been family-owned since 1748. Since then, the Quiot family cultivates three areas of vineyards. Firstly, the Domaine Château Trignon in Gigondas with around 60 ha. Secondly, the Domaine du Vieux Lazaret in Châteauneuf du Pape with 93 ha and thirdly, the Domaine Duclaux with 12 ha of vineyards. The latter has some 100-year-old vines. Variety ranges from Syrah, Mourvedre, Grenache Noir, Carignan to Cabernet. All Domaine wines are vinified in a natural and classic manner, thus with great emphasis on preserving the individuality of the terrain.

The Domaine du Vieux Lazaret Ventoux is pressed from Syrah, Grenache and Carignan varieties. It has a bright ruby red colour and in the nose, aromas of red fruits like currant and cherry with a hint of liquorice. For this reason, it is already a joy prior you will take your first sip. The wine is relatively slim and light, yet round, very fruity and full-bodied. It has a great play of aromas and drinks itself full of pleasure, because it is so accessible. A medium-weight wine for every occasion, yet with an excellent price-quality ratio. Since it is not to heavy, one can easily drink it while temperatures are rising.

Chêne Bleu – Abélard – 2011

The 2011 Abélard is a charming, lush and beguiling wine that immediately captures you with its fiery Mediterranean warmth. Notice sweet ripe berries, black cherries, cassis liqueur, liquid dark chocolate and coffee combined with roasted rosemary, liquorice and tar. A clear graphite note and a hint of violet and cassis leaf contribute a pleasant freshness and elegance. On the palate, it pours out with a wonderfully dense fullness, lots of sweet fruit, soft and polished tannins, an inspiring acidity and the finest stony minerality. One feels transported directly to the beautiful estate of Chêne Bleu, smells the rosemary bushes and hears the crickets chirping on a summer evening while the smoke from the charcoal grill is in the air.

At the moment, it is already very pleasantly, but you are welcome to let it mature for a few more years! I choose this wine to accompany my German spelt risotto, as it has enough strenght to enhance the flavors of this dish but without being too much in the foreground. It felt like it would reach exactly these spots on my palate, which were not entertained by the food and thus made it a great match.

spelt-risotto-a-german-french-vegetarian-recipe-wtih-redwine-by-ben-donath

German – French Liaison

If there is a nation that is synonymous for good cuisine, it is France. But hey, there is certainly more like Italian, Turkish, Asian or even German cuisine. Here in Germany we also have some great wine regions and food specialties. One of the latter, I had a couple of times before, is called “hand cheese with music”. It is a sour milk cheese from cow’s milk with quite a strong taste. Looking back, I remember always covering my nose, when my mom would eat it. Since time goes by, my taste shifted and nowadays I can enjoy it.

Hand Cheese With Music

I find the result quite inspiring to be honest. We have two really strong ingredients from different parts of the world and they just tend to be a really nice pair. I already have ideas in mind on how to combine the taste of Ventoux with other specialties. I will be very happy, if you have a go on my spelt risotto recipe and try it out yourself. So open up a nice bottle of Ventoux red, let it breath and start cooking. You will be surprised how sunny it feels like, having a bit of my spelt risotto with a sip of wine.

You love your wine with a bit of cheese? Then also check the recipes for my delicious Onion Tatin with Pears & Blue Cheese or my Kale Cake.

Spelt Risotto & Red Wine Shallots

For 2 Persons

Spelt Risotto

150 g Spelt
1/2 Shallot
30 g Butter
80 ml Red Wine
350 ml Vegetable Stock
60 g Harzer Cheese

First, peel the shallot and dice it. After that, heat up a pot with half the butter and sauté the shallots. Then add spelt and sauté too. Afterwards deglaze with the red wine and let it reduce a bit. Then add a bit of vegetable stock (just to cover the spelt) and cook it gently while stirring from time to time. Keep on adding vegetable stock whenever it is reduced in the pot. Meanwhile, dice the Harzer cheese and put it aside. After approximately 45 minutes, depending on your liking, add the rest of the butter. Once it is nicely mixed finally add the Harzer cheese and keep on stirring until it is melted. Therefore, the cheese got enough power to season the spelt risotto, so no extra flavoring needed.

Red Wine Shallots

3 Shallots
2 Tsp Sugar
20 g Butter
120 ml Red Wine
1 Bay Leaf
3 pc Allspice

Peel the shallots to begin with and cut them in halves. Afterwards heat up a pan and caramelize the sugar. Once it is nicely colored, add the shallots on the cutting edge, so they can caramelize for a bit. Then add cold butter and toss the pan, so it mixes nicely. Finally, deglaze with red wine and add bay leaf and allspice. Reduce the heat, cover with a lid and let the shallots simmer for 10 minutes. The sauce should then be reduced and a bit sticky to cover the shallots.

Serving

1 pc Indian Cress

Before serving, cut out the Indian cress with a ring first. Use the same size you are going to plate the spelt risotto with, afterwards, cut it in halves. To start plating, begin with putting a ring in a bowl and fill it with spelt risotto. Gently press it into the ring, so the risotto will hold the round shape. After carefully removing the ring, place a red wine shallot on one and the Indian cress on the opposite side. At last, glaze the shallots with a bit of sauce and pour yourself a nice glass of red wine. Santé!

spelt-risotto-a-german-french-vegetarian-recipe-wtih-redwine-by-ben-donath
spelt-risotto-a-german-french-vegetarian-recipe-wtih-redwine-by-ben-donath
spelt-risotto-a-german-french-vegetarian-recipe-wtih-redwine-by-ben-donath
spelt-risotto-a-german-french-vegetarian-recipe-wtih-redwine-by-ben-donath
spelt-risotto-a-german-french-vegetarian-recipe-wtih-redwine-by-ben-donath
spelt-risotto-a-german-french-vegetarian-recipe-wtih-redwine-by-ben-donath
spelt-risotto-a-german-french-vegetarian-recipe-wtih-redwine-by-ben-donath

Dinkel Risotto & Rotwein Schalotten

Für 2 Personen

Dinkel Risotto

150 g Dinkel
1/2 Schallotte
30 g Butter
80 ml Rotwein
350 ml Gemüsefond
60 g Harzer Käse

Die Schalotte schälen und in feine Würfel schneiden. Einen Topf erwärmen und die Hälfte der Butter hineingeben, darin die Schalotten anschwitzen. Dinkel zugeben, ebenfalls anschwitzen und mit Rotwein ablöschen. Ist der Rotwein etwas eingekocht, mit Gemüsefond auffüllen, sodass der Dinkel bedeckt ist. Nun vorsichtig, wie ein normales Risotto kochen und dabei zeitweise rühren und immer wieder mit Gemüsefond auffüllen. In der Zwischenzeit den Harzer Käse in Würfel schneiden. Nach ca. 45 Minuten, je nach Vorliebe, die restliche kalte Butter zugeben und vermengen. Dann den Harzer Käse zugeben und rühren bis er komplett geschmolzen ist. Der Käse ist würzig genug um dem Dinkel Risotto Geschmack zu geben, also kein weiteres Würzen erforderlich.

Rotwein Schalotten

3 Schallotten
2 TL Zucker
20 g Butter
120 ml Rotwein
1 Lorbeer Blatt
3 Pimentkörner

Die Schalotten schälen und halbieren. Eine Pfanne erhitzen, den Zucker zugeben und karamellisieren lassen. Hat alles Farbe genommen, die Schalotten auf der Schnittfläche in die Pfanne geben und etwas karamellisieren lassen. Anschließend die kalte Butter zugeben, dabei die Pfanne schwenken und mit Rotwein ablöschen. Jetzt noch Lorbeer und Piment zugeben und mit Deckel bei kleiner Hitze 10 Minuten köcheln. Die Soße sollte dann etwas eingekocht und angedickt sein, sodass sie die Schalotten ummantelt.

Servieren

1 pc Kapuziner Kresse

Vor dem Servieren, die Kapuziner Kresse rund ausstechen, dabei den Ring verwenden die auch für das Anrichten des Risottos verwendet wird. Dann einen Ring in eine Schüssel geben und darin das Risotto verteilen. Drücke das Risotto vorsichtig in den Ring, so behält es anschließend auch die Runde Form. Nun die Rotwein Schalotten auf eine und die Kapuziner Kresse auf die andere Seite geben. Zum Schluss noch mit etwas Soße nappieren und das Ganze mit einem schönen Glas Rotwein genießen. Santé!

spelt-risotto-a-german-french-vegetarian-recipe-wtih-redwine-by-ben-donath
spelt-risotto-a-german-french-vegetarian-recipe-wtih-redwine-by-ben-donath
spelt-risotto-a-german-french-vegetarian-recipe-wtih-redwine-by-ben-donath
spelt-risotto-a-german-french-vegetarian-recipe-wtih-redwine-by-ben-donath
spelt-risotto-a-german-french-vegetarian-recipe-wtih-redwine-by-ben-donath
spelt-risotto-a-german-french-vegetarian-recipe-wtih-redwine-by-ben-donath