Styrian sour soup Styrian sour soup Styrian sour soup () is a sour soup that originates from Lower Styria. Styrian sour soup was a staple at "koline", the biggest secular festival, and become a synonymous with late-night parties. It was typically served at nuptials after midnight. It is prepared at the feast of "koline" (pig slaughter) from the trotters (feet) and parts of pork head and spiced with onions, garlic, marjoram, thyme, parsley, black pepper, salt and apple or wine vinegar. Slice the meat and vegetables for stock into pieces and boil in salted water. together with herbs. Cut the potatoes into pieces
Provence wine aromatics. The nature and impression of the wines change significantly depending on whether they are consumed as an "apéritif" or paired with food, particularly the traditional flavors of Provençal cuisine. The rosé wine in particular is noted for its ability to pair well with garlic based dishes, such as aioli. Provence wine Provence (Provençal) wine comes from the French wine-producing region of Provence in southeast France. The Romans called the area "provincia nostra" ("our province"), giving the region its name. Just south of the Alps, it was the first Roman province outside Italy. Wine has been made in this region