What to pair with Alsatian and German Rieslings

Summer is in full swing and the composition of wines in the cabinet is morphing from tantalising reds to refreshing whites. For us, it wouldn’t be a long summer lunch without a Riesling on the table. New Zealand produces some exquisite Rieslings, and we love to mix it up with contemporaries from Alsace and Germany.

Riesling is an undisputable noble grape, that can range across all levels of sweetness; from bone dry to lusciously sweet – and importantly offers incredible value. If you’re looking for some inspiration for your summer lunch table, check out this Onion Tarte Tartin (inspired by Jamie Oliver) – a perfect and pair for any Riesling (especially from Alsace).

“Caramelised onions, sweet pops of garlic, and buttery puff pastry, this one-pan tart is both impressive and incredibly easy to make. It’s the perfect weekend treat” – Jamie Oliver


  • 4 medium onions
  • 50 g unsalted butter
  • 4 sprigs of fresh thyme
  • 4 fresh bay leaves
  • 2 tablespoons soft dark brown sugar
  • 4 tablespoons cider vinegar
  • 8 cloves of garlic
  • 320 g sheet of all-butter puff pastry, (cold)



  1. Preheat the oven to 220°C.
  2. Peel the onions and halve across the middle and place in a 26cm non-stick ovenproof frying pan on a medium heat. Add 100ml of water, cover and gently steam for about 10 mins to soften then onions. When soft, gently lift the onions out of the pan and transfer to a plate. Empty and dry the pan.
  3. Place the butter into the pan on a medium heat. Strip in the thyme leaves and add the bay, shake the pan around and get it bubbling, then add the sugar and vinegar. Place the softened onion halves in the pan, cut side down. Peel and halve the garlic cloves and place in the gaps, then season generously with sea salt and black pepper. The liquid will start to caramelise, gently shake the pan occasionally to stop it from sticking.
  4. Place the pastry over the onions, using a wooden spoon to push it right into the edges of the pan. Bake for 35 minutes, or until golden brown and puffed up (it will look quite dark, but don’t worry!). Using oven gloves to protect your hands, pop a large plate over the pan and confidently but very carefully turn out.
  5. Delicious served with goat’s cheese, a simple salad, and a perfectly chilled Riesling

  • some German and Alsatian Rieslings in our past auctions