Recipes

Dishes to cook at home, each with the wine that goes with it. Every recipe lists servings, time and ingredients – and the products from our range you need for it.

Pici all'aglione — Recipe from the Vinoscout magazine

Pici all'aglione

Pici all'aglione is the Tuscan answer to a long day in the kitchen: thick, hand-rolled noodles in a sauce of slowly braised garlic and chunky tomatoes.The rough surface of the pici holds the sauce ...

Sep 27, 2026
Toasted panettone slices with pistachio cream and mascarpone — recipe from the Vinoscout magazine

Toasted panettone slices with pistachio cream and mascarpone

Panettone al Pistacchio is not just sliced here, but briefly toasted so that the crumb remains slightly crispy on the outside and soft on the inside.Added to this is a quickly stirred mascarpone cr...

Sep 26, 2026
Tagliatelle with summer truffle slices — recipe from the Vinoscout magazine

Tagliatelle with summer truffle slices

A simple butter-parmesan dish that allows the summer truffle to unfold in peace: warm pasta, the slices on top, done.The oak-forest note of Tuber aestivum only really comes into its own at room tem...

Sep 26, 2026
Venison ragout with chestnuts and prunes — recipe from the Vinoscout magazine

Venison ragout with chestnuts and prunes

Game and dark fruit are an old pair, and prunes provide exactly the sweetness that the robust meat can handle. Chestnuts give the ragout a floury, nutty richness that you would otherwise have to lo...

Aug 19, 2026
Oven-baked duck legs with quince and thyme — recipe from the Vinoscout magazine

Oven-roasted duck legs with quince and thyme

Quinces are the scent by which you recognize autumn — in the oven, they become soft and honey-like and absorb the duck fat without appearing sweet. The legs cook until the skin is paper-thin and tr...

Aug 19, 2026
Braised beef cheeks with celery purée — recipe from the Vinoscout magazine

Braised beef cheeks with celery purée

Beef cheeks need nothing but time — after three hours in a broth of wine, root vegetables, and herbs, they fall apart at the touch of a fork. A simple, robust red is sufficient for braising; the go...

Aug 19, 2026
Credenza The Vinoscout fine-food magazine The September 2026 issue Autumnal table: Mushrooms, truffles & Italian rice cuisineWhen autumn arrives, what we want to cook changes: warmer, earthier, slower. This edition is about three ingredients that embody this change — porcini, truffles, and polenta — and about…Read the current issue

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New features

Your history

Header with a clock icon and counter, below it the list "Recently viewed"

Looked at a wine last night and forgot the name today? That's what the history is for: you can find everything you've recently viewed with just one click.

Header with clock icon and counter, below it the list 'Recently viewed'

  • The clock in the header. Next to the heart, there is now a clock icon with a counter. One click opens your last 30 products, the most recent first — wines, Value packs, events, and vouchers. A click on the line takes you back to the product.
  • On the homepage. As soon as you have viewed something, the homepage shows the "Recently viewed" row with your last twelve products.
  • In your account. On the overview of your account area, you will find the same list as a "Your history" card.
  • No login, no storage on our end. The history lives only in your browser. That is why only this device can see it, and if you delete your browser data, the list will also be empty.
  • Want a wine to stay? Then click on the heart — on the product page or in any list. It will be waiting for you on your wishlist on all devices as soon as you are logged in.
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