Rosé
Facts
How is Rosé wine made?
In order to create Rosé, the red grapes are only lightly pressed initially. The so-called mash resulting from this light pressing is then left to rest for a while, to give the pigments in the grape skin time to colour the juice. Once the grape juice has taken on the desired shade of pink, the mash is pressed fully and the rosé-coloured juice is fermented into wine.
But not every rosé-coloured wine is called “Rosé”. Sometimes, you’ll find the term “Weißherbst” on the label. Since Weißherbst, as opposed to rosé, is always a single variety wine, the grape variety used in its production also has to be mentioned on the label. However, the term Rosé is more recognized internationally.
Varieties
Another rosé-coloured wine you might come across is Rotling. This is a special variety of rosé wine, produced by the joint pressing and fermentation of red and white wine grapes.
The so-called “Schillerwein” is a traditional Rotling from the wine-growing region Württemberg. No particular grape varieties are stipulated to produce Schillerwein.
Rosé wines are suitable companions at any time of the year. As a rule, they are served at a drinking temperature of 9-13 degrees centigrade, but during the warm summer months you might choose to cool them down even further, since they will warm up faster in higher ambient temperatures.
Enjoyment
Rosé and Weißherbst wines and their sparkling varieties make for a delightful aperitif or a companion for starters such as tapas and antipasti. We also recommend them with selected fish and barbecue dishes. Since they are naturally low in fruit acids and tannins, many wine lovers also enjoy having them with Asian specialities such as curries or Thai food. Also try mild, semi-hard cheeses such as Edam or young Gouda with delicately fresh and dry rosé-coloured wines: perfect harmony.
And, naturally, Rosé and Weißherbst wines are great partners for a fresh and fruity summer punch. Have a Pinot Noir Rosé together with strawberries and marvel at a combination that will not just tickle your taste buds but also please your sense of colour.
Which grape varieties make up "Badisch Rotgold" - a type of Rotling?
By definition: A "Badisch Rotgold" is composed of Pinot Gris and Pinot Noir and as the name suggests it comes from the Baden growing region.
Varietals
More recipe ideas
with white wine Cauliflower soup
with white wine
- 3 Stück Schalotten
- 500 Gramm Blumenkohl
- 20 Gramm Butter
- 1 TL Fenchelsaat
- 50 ml Weißwein
- 800 ml Gemüsebrühe
- 100 ml Schlagsahne
- 1 Prise Zucker
- nach Geschmack Salz & Pfeffer
Peel the shallots and cut into slices.
Clean and chop the cauliflower.
Melt the butter in a pan, sauté the shallots with the fennel seeds over a medium heat for 3 minutes until colourless. Add the cauliflower, sauté for 2 minutes, season with salt and sugar.
<p
<p>Deglaze with white wine, bring to the boil and top up with vegetable stock and whipping cream. Simmer over a low heat for 20 minutes.
Blend with a hand blender, adding stock if necessary to reach the desired consistency.
Serve drizzled with a few drops of olive oil.
- Silvaner (trocken)
with semi-dry wines Flädlesuppe
with semi-dry wines
- 1 Bund Schnittlauch
- 1 Liter Fleischbrühe
- 150 Gramm Weizenmehl
- 300 ml Milch
- nach Belieben Speckschwarte zum ausreiben der Pflanne
- Etwas Salz
Make a smooth, not too thick batter from the flour, milk, eggs and a pinch of salt. Heat a heavy frying pan on a high heat, rub with bacon fat, pour in a small dollop of batter, allow to spread and fry thin pancakes (flädle).
<p
<p>Leave the pancakes to cool, halve and cut into thin strips.
Place in clear, very hot meat stock and serve immediately.
<p- Trollinger (halbtrocken & feinherb)
a Christmassy dessert Plum roaster with cinnamon ice cream
a Christmassy dessert
- 1 kg Zwetschgen (frisch oder TK)
- 100 Gramm Zucker
- 0.5 TL gemahlener Zimt
- Eine Prise Nelkenpulver
- 50 ml Pflaumenschnaps
- 50 Gramm dunkler Rohrzucker
- 2 EL alter Balsamicoessig
- 200 Gramm Zucker
- 4 Eigelb
- 500 ml Sahne
Plum rings:
Wash, deseed and quarter the plums. Spread the sugar evenly in a non-stick pan and melt slowly over a medium heat. Increase the temperature and immediately add the fruit, schnapps and spices. Stir until the mixture caramelises.
Stir in the muscovado sugar and balsamic vinegar, spread onto a cold plate after approx. 3 minutes.
<p
<p>Cinnamon ice cream:
Combine the sugar and egg yolks and stir the two ingredients over a bain-marie until frothy.
Whip the cream, then carefully mix both mixtures and add three teaspoons of cinnamon. Carefully mix the cinnamon into the mixture again.
Pour the finished mixture into any (cake) tin or small dish, cover with aluminium foil and place in the freezer for at least three hours.
Place the plums on four deep plates or small bowls, cut off 2 – 3 ice lollies each and place on top, serve immediately.
- Gewürztraminer (trocken)
with bulgur Cabbage stew
with bulgur
- 200 Gramm Zwiebeln
- 1 ganze Knoblauchzehe
- 800 Gramm Spitzkohl
- 200 Gramm Möhren
- 400 Gramm festk. Kartoffeln
- 1 EL Kümmelsaat
- 1,5 Liter Gemüsefond
- 5 EL Olivenöl
- 2 EL Tomatenmark
- 2 EL edelsüßes Paprikapulver
- 3 TL Honig
- nach Belieben Salz & Pfeffer
- 120 Gramm grobe Bulgur
- 1 Bund Petersilie
- 4 Stiele Minze
- 1 ganze Zitrone
- 2 ganze Äpfel
- 3 EL Obstessig
Finely dice the onions and garlic. Clean, wash and quarter the cabbage, remove the stalk and roughly chop the cabbage quarters. Peel the carrots, halve lengthways and cut into approx. 2 cm wide pieces. Peel the potatoes and cut into approx. 2.5 cm pieces. Fry the carrots in a pan without fat and set aside.
Heat the vegetable stock in a small pan. Heat 3 tablespoons of oil in a large pan, sauté the cabbage in it for 10-15 minutes over a high heat until dark brown and remove from the pan.
Add the remaining oil to the pan. Fry the onions and garlic until translucent. Add the potatoes and muesli and sauté for 3-4 minutes, stirring constantly. Add the tomato purée and paprika powder and fry while stirring. Add the cabbage, honey and caraway and pour in the hot vegetable stock. Season with salt and pepper. Bring to the boil, cover and simmer for 45 minutes. Add the bulgur 20 minutes before the end of the cooking time.
Quarter the apples, remove the seeds, cut into approx. 1 cm cubes and add 10 minutes before the end of the cooking time. Pluck the herbs and chop medium-fine. Wash and dry the lemon, finely grate the zest and mix with the herbs. Flavour the stew with vinegar, salt and pepper and serve sprinkled with the herbs.
Tip: The pointed cabbage must be roasted really strongly and dark so that the aromas come out well.
- Spätburgunder / Pinot Noir (trocken)
- Trollinger (trocken)
