Wine Jugs – Pitcher for White Wine – Polish Pottery

Polish Pottery white wine pitchers (500 ml) combine traditional craftsmanship with refined enjoyment. The thick-walled glaze keeps wine cool and fresh, while the unique hand-painted designs add an aesthetic highlight to any table setting.

These pitchers are especially suited for serving exquisite white wines from the renowned Weingut Ökonomierat Rebholz in Germany’s Pfalz region. The winery is known for uncompromising quality, biodynamic cultivation, and wines that fully express their terroir. Their Riesling offers bright acidity and minerality, the Weißburgunder is creamy and elegant, and the Chardonnay “Im Sonnenschein” shows a complex, Burgundian style.

When serving white wine, fresh fish dishes of the highest organic quality are the perfect match – finished at the table with a touch of Fleur de Sel for the ultimate gourmet experience.

Three Exclusive Organic Fish Recipes for White Wine

1. Pan-Seared Zander with Lemon-Parsley Butter

Ingredients (4 servings):

• 4 organic zander fillets (about 150 g each)

• 50 g organic butter

• 1 organic lemon (zest + juice)

• 1 tbsp freshly chopped parsley

• Fleur de Sel

• White pepper

• 2 tbsp organic olive oil

Method:

1. Season fish with salt and pepper.

2. Sear skin-side down in olive oil for 3–4 minutes, flip and cook through.

3. Melt butter, add lemon zest, juice, and parsley.

4. Serve fish drizzled with butter, finish with Fleur de Sel at the table.

2. Steamed Sea Bass with Fennel and Orange Sauce

Ingredients (4 servings):

• 4 organic sea bass fillets

• 1 fennel bulb, thinly sliced

• 200 ml freshly squeezed organic orange juice

• 1 tsp organic honey

• 1 tbsp white wine vinegar

• 30 g organic butter

• Fleur de Sel, white pepper

Method:

1. Lightly steam fennel until tender.

2. Season fish, place on fennel, steam for 6–8 minutes.

3. Reduce orange juice, honey, and vinegar to one-third, whisk in butter.

4. Serve fish with fennel and sauce, finish with Fleur de Sel at the table.

3. Scallops on Celeriac Purée with Vanilla Oil

Ingredients (4 servings):

• 12 organic scallops

• 300 g celeriac, diced

• 100 ml organic cream

• Seeds from 1 vanilla pod

• 2 tbsp organic olive oil

• Fleur de Sel, white pepper

Method:

1. Boil celeriac until soft, blend with cream into a smooth purée.

2. Stir vanilla seeds into olive oil, warm gently.

3. Sear scallops for 1 minute per side.

4. Plate on celeriac purée, drizzle with vanilla oil, finish with Fleur de Sel.

Perfect Wine Pairings from Ökonomierat Rebholz

• Riesling “Vom Buntsandstein” – bright, mineral, perfect with zander.

• Weißburgunder “S” – creamy and elegant, ideal with sea bass.

• Chardonnay “Im Sonnenschein” – complex, Burgundian style, perfect with scallops.