Wining & Dining
 
Jan van Lissum is the highly esteemed face of the Wine & Food Association and the Wine Professional wine fair, and publisher of GaultMillau and Proefschrift. He has sampled a selection of Carl Siegert breads with a combination of wines.
 
The tasting session revealed that bread and wine enhance each other’s flavour; but only if you choose the right combinations. Wine with strong woody tones requires bread with a thin, crispy crust. So the crispy Brokette and Osiris rolls enhance a fine, white Bourgogne. Engadiner country bread is the perfect match for a dry, German Riesling. And Osiris nuts or olive, Pallisade, and Crispanini are absolutely delicious when served with a Greek white wine or a full-bodied Spanish, Italian or South American wine. Pan Brioche and Brokettes Sourdough are perfect with light, red wines.
 
Osiris rosemary-seasalt, Pallisade Provençale-olive or Pain-Qnip Brioche create exciting contrasts of flavour with rosé.