Oranje Blanje
Discover this unique orange wine with a scented wine label.
About the Wine
The Oranje Blanje is a wood-matured orange wine from Wijngoed Gelders Laren. This wine has fantastic deep aromas of orange, wood, vanilla, leather and a hint of almond. The wine has soft tannins and a full, round mouthfeel.
100% Solaris
Limited edition – 303 pieces
Label with Wine Aromas
The rich warm scents of the wine have been translated into the label. This allows you to get an idea of the wine's aroma profile before you open it. The aroma label has a marbled texture and is made of wax.
Wijngoed Gelders Laren
Winemakers Diana van der Biezen and Gert Jan Voortman focus entirely on achieving the optimum quality of the wine grapes. They do this by letting the plants grow in optimal conditions, applying truss thinning and picking selectively during the harvest and personally checking each grape cluster. In addition to its own Coulisse wines, Wijngoed Gelders Laren produces quality wines with passionate sommeliers. In addition to the Larens Blanje Bleu, we at Design & Wine also have a Orange wine, 'Orange Above' released with winery Gelders Laren. Other collaborations include Thérèse Boer. This wine, 'the kiss of Thérèse', is made exclusively for restaurant The Librije***. Learn more about it via the link Winery Gelders Laren.
Oranje Blanje
Limited edition – 303 pieces
Want to be sure of a bottle of Oranje Blanje? Order now!
Price range: 29,50 through 48,50
Grilled eggplant bonbon with walnut pesto
Complementary Dishes
Good food goes well with a gastronomic wine. We have selected a number of recipes that match the Oranje Blanje perfectly.
Closed invisible
In addition to designing attractive labels, we also offer concept development. For this we use Brainfuel's professional brainstorming techniques. Together with you and your team, we provide a strong foundation where the brand identity and the product come together. During the sessions we create a clear picture of the target group, the positioning of the product and the right tone of voice. We use this information to develop a concept that seamlessly meets the needs and wishes of the target group. This approach allows us to create a distinctive label that both stands out and conveys the core values of the product. Whether it concerns a wine, a different drink or a completely new product, we provide a concept that stands like a house and forms a strong basis for the design of the label.
Grilled eggplant bonbon with walnut pesto
This recipe is inspired by Georgian cuisine and is tailored for a good wine pairing with the Oranje Blanje.
- Amuse
- +-8 persons
- 40 minutes
Ingredients
- 2 Eggplants (medium)
- 1 cup walnuts
- 5 sprigs of coriander
- 4 sprigs of basil
- 4 sprigs of parsley
- Teaspoon of fenugreek
- 1/2 teaspoon cayenne pepper
- 1 teaspoon paprika powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground caraway
- Salt and pepper to taste
- 1 small yellow onion
- Pomegranate seeds
- Clove of garlic
- Olive oil
- 1 spring onion
- 1 Tablespoon Red Wine Vinegar
- 50 grams grated gruyere (omit if on a vegan diet)
Supplies
- Food processor / hand blender
- Grill pan
To work
The Pesto
Place the walnuts, 3 sprigs of coriander, basil, parsley, fenugreek, cayenne pepper, paprika powder, turmeric, pepper, salt, gruyere, chopped onion and garlic, red wine vinegar and 1/3rd glass of water in the food processor. Grind this completely into a creamy pesto.
The grilled eggplant
Cut the eggplant into thin slices lengthwise, then cut away the skin from the slices. We can also use less nicely cut or broken slices.
Brush the slices with a little olive oil and sprinkle with some salt and pepper. Grease the grill pan with olive oil and place it over medium heat. Grill all eggplant slices for a few minutes on both sides. After grilling, place it on some kitchen paper so that excess oil can drain.
The layout
The eggplant slices run from slightly rounder/wider to slightly narrower. Cut the wide parts loose and spread them out on your work surface. Put the narrow parts aside for now. Place a scoop of walnut pesto on the spread eggplant pieces with a heaped tablespoon. Fold two sides of the eggplant around the ball of pesto so that it rises slightly like a U. Now place the rest of the eggplant slices over the open part of the bon bon. Sometimes you can cut it into narrower strips.
Serve the chocolates on a large platter for sharing or on small plates as an appetizer at the table. Garnish each bonbon with one coriander leaf and pomegranate seeds.
Enjoy your meal!
Steak tartare
This recipe is a classic in the bistrot kitchen. This recipe is tailored for a good wine pairing with the Oranje Blanje.
- Appetizer
- 4 persons
- 20 minutes
Ingredients
- 1 piece of high-quality beef fillet (e.g. round steak, bavette or tournedos)
- 4 fresh egg yolks
- 4 teaspoons fine mustard
- 1 tablespoon creamy mayonnaise
- 1 shallot, peeled and finely chopped
- 1/2 bunch fresh parsley, very finely chopped
- 20 grams capers, finely chopped
- 50 grams crispy, sour gherkins, finely chopped
- Extra virgin olive oil
- Worcester sauce, to taste
- Tabasco, to taste
- Freshly ground black pepper, to taste
- Sea salt, to taste
- 4 slices of brioche bread
- Baby spinach or lettuce as garnish
The steak
Start with the meat. First cut the beef fillet into thin strips and then chop it into small cubes of approximately 0.5 x 0.5 cm, so that the texture is retained. Use a razor-sharp knife to avoid chopping the meat too finely. Place the chopped meat in a glass bowl on top of ice in another bowl to keep it cool. You can do this a few hours in advance and store the tartare well covered on ice in the refrigerator.
The Brioche
Toast the brioche bread slices in a toaster or oven until crispy and golden brown. Cut them into small pieces to use as a crispy addition to the steak tartare.
The dressing:
In a bowl, beat the egg yolks with a fork and add mustard and mayonnaise to taste. Also add Worcestershire sauce, Tabasco, salt and freshly ground black pepper to taste. Slowly drizzle extra virgin olive oil into the egg yolk mixture while continuing to whisk.
Add the finely chopped shallot, parsley, capers and gherkins to the egg yolk mixture and mix everything well.
Assemble the dish
Just before serving, stir the finely chopped beef fillet into the dressing with a tablespoon of mayonnaise. Taste the tartare and adjust the seasoning with additional Tabasco, salt or freshly ground black pepper if necessary.
To serve, place a baking ring / garnish ring on a cool plate. Spoon the steak tartare mixture into the ring and spread with a fork. Garnish the steak tartar with a few leaves of baby spinach or other fine lettuce and some paper. Place the brioche next to it.
Enjoy your delicious Steak Tartare with a crispy brioche crisp!
Beef sausage
Don't feel like cooking extensively? This traditional Dutch classic goes well with the Oranje Blanje.
- Snack
- 10 people
- 5 minutes
Cut the beef sausage and garnish with a little pepper.
