Wine and food tips

Drinking wine is indisputably a pure pleasure. But how much more enriching it is when you find a meal with your favourite wine that blends both fireworks of taste in the most excellent way, and even divine, when both components complement each other perfectly.

In our "Wine and food tips" section, our gastronomy partners present regularly one of their selected favourite dishes, which, together with one of the wines from our cellar, forms a proverbial, pleasurable liaison. We now wish you a great deal of enjoyment during your studies and when cooking.


And if you don't feel like standing at the stove yourself, we recommend that you go to the appropriate restaurant. Because there you will not only find the dish on the menu ... a few pages further on, you will also find your favourite Johanneli Fi wine, which is already waiting at a pleasant temperature to provide you with unforgettable moments of enjoyment together with the food. Enjoy your meal! 

Tip number 3

Minced meat with pasta

Panoramic Gourmet AG

The Catering Company

Cook Mr. Kailainathan Thiyagarajah

Kailainathan Thiyagarajah

Why the Donno zen Dorren enhances my recipe >

Recipe (4 persons):

  • 500-600g minced meat

  • Frying butter

  • 1 onion, chopped, 1 garlic clove, pressed

  • 1 tablespoon tomato puree

  • 1 1/2 tbsp. flour

  • 1 dl red wine or bouillon

  • 2 dl bouillon

  • salt, pepper

  • 100g grated mountain cheese

  • 300-400g Hörnli (pasta)

Arrange the plate:
Arrange pasta and minced meat on plates, sprinkle with cheese and fried onions, garnish. Serve apple puree in small bowls.


  • Sauté the meat in the hot frying butter. Reduce heat.

  • Fry the onion, garlic and tomato puree with the meat.

  • Sprinkle with flour and mix.

  • Deglaze with red wine and bouillon, season.

  • Cover and simmer over low heat for 15-20 minutes.

  • Cook the pasta in boiling salted water al dente, drain.

Apple puree:
For the apple puree boil 800g apples, 1.5 dl apple juice, 2 tablespoons lemon juice and 2 tablespoons of sugar, cover and cook for 10-15 minutes until soft. Mash apples with the liquid, let cool down.

Roasted onions:
Cut two onions into thin slices. Roll well in 2 tbsp. flour and fry the onions in well-risen butter (not too hot). Drain on a kitchen towel.

Minced meat with pasta, Panoramic Gourmet AG, Menu of the month, Johanneli Fi wine cellar, Donno zen Dorren
Donno zen Dorren Assemblage AOC VS

Donno zen Dorren Assemblage AOC VS

Tip number 2

Tartar of Simmental cattle
with country bread chips, egg yolk & crème fraîche

Walliserhof Grand-Hotel & Spa Saas-Fee

Chef de cuisine Timo Zimmer

T. 027 958 19 00


Timo Zimmer

Why d'alt Schmidia Merlot AOC VS from Johanneli Fi wine cellar refines my recipe of Tatar from Simmentaler beef >

Recipe (2 persons):

  • 350g fillet piece of Simmental beef, finely chopped


  • 25 g gherkins

  • 25 g shallots, peeled, roughly chopped

  • 15 g capers
  • 25 g high quality olives

  • 25 g mustard
  • 200 g ketchup

  • 50 ml olive oil
  • 5 g salt

  • 3 g pepper, black, from the mill
  • 5 g sweet paprika powder

  • 1 teaspoon tabasco


  • Finely puree all ingredients and add to the chopped fillet piece according to taste.

My tip:

Start with a little marinade and work your way up bit by bit to the perfect taste.

To season to taste:

  • A dash of cognac

  • 4 sprigs leaf parsley, finely chopped

  • 5 sprigs chives, finely chopped

  • 2 shallots, cut into fine cubes

  • 2 pieces of cornichons, cut into fine cubes

You can add the ingredients according to your taste.

The country bread chips:

Buy a rustic country bread from the baker you trust and freeze it. Cut down slices as thin as possible with a slicer or slicing machine. Place the slices on a tea towel and place them in the sun or in a dry place to make "bread chips".

Alternatively, you could cut finger-thick slices down and toast them in some clarified butter.

The egg yolk:

  • Take two fresh country eggs and separate the white from the yolk, leaving only the yolk.

The crème fraîche:

  • 100g crème fraiche, salt and pepper

The garnish:

  • For garnishing I like to use seasonal herbs, e.g. wild pea cress and red/green perilla cress

Dinner is served! The seasoned beef tartar is divided between two dressing rings (alternatively on the roasted country bread) on two plates. Spread the crème fraîche and the egg yolk with a teaspoon on top of and next to the tartar ring. Garnish the country bread chips with the cress and add some coarse pepper to the dish. Enjoy your meal!

Walliserhof GRand-Hotel & Spa, Timo Zimmer, chef de cuisine, menu of the month, Johanneli Fi winery
d'Alt Schmidia Merlot AOC VS

d'Alt Schmidia Merlot AOC VS

Tip number 1

Smoked trout rillettes

Restaurant Pension Albrun (15 Gault Millau points)

Owner and chef Mario Inderschmitten

T. 027 971 45 82


Mario Inderschmitten

Why the Hölluwii Dôle Blanche enhances my recipe >

Recipe (4 persons):

  • 6 pieces trout fillets, smoked

  • 50 gr Crème fraiche

  • some chives

  • black pepper from the pepper mill

  • 50 gr Lardo di Colonnata

  • 100 gr Rocket salad

  • Olive oil

  • Lemon juice


  • Roughly shred trout fillet by hand

  • Finely chop the chives

  • Carefully mix crème fraiche and chives with the trout fillets and season with pepper

  • Arrange the entire dish on the plate using a ring

  • Cut Lardo very thin and serve

  • Marinate the rocket with some olive oil and lemon juice and serve

Chef's tip: The dish can be completed with bread chips, lemon gel and caramelized apple cubes.

Menu of the month Rillettes of trout Restaurant Pension Albrun Johanneli Fi Wine cellar
Hell's wine Dôle Blanche AOC VS

Hell's wine Dôle Blanche AOC VS

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