Wine & Sweet Treats
With the combination of pastry and noble sweet wine you can experience many a pleasurable surprise!
Facts
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Christmas biscuits
Gingerbread, Christmas stollen, fruit bread, cinnamon stars, speculoos or vanilla crescents
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0.375 litre
is the size of the small slender bottles that contain the precious Beerenauslese (BA), Trockenbeerenauslese (TBA) and Icewine
Wine and baked Christmas treats
The Advent time offers a large selection of lovingly created cookies that harmonize very well with Auslese, Beerenauslese and Trockenbeerenauslese as well as ice wines and bring forth completely new taste experiences.
When choosing the right wine, it is important that it does not merely accentuate the qualities of the pastry, but also adds as broad a range of aromas of its own as possible.
Take Stollen, for instance: The candied or dried fruit it contains, such as orange, lemon or raisins, make for a great alliance with noble sweet Riesling Beerenauslese, because this wine also contains nuances of dried fruit.
And even a noble sweet Riesling still shows a lively acidity, bringing a subtle finesse to the pastry it’s served with.
Vanillekipferl, traditional vanilla crescent shaped biscuits, are a true classic among the Christmas cookies. They get richer in elegant, fragrant nuances when accompanied by a mild Pinot Blanc Auslese. This taste experience will be further intensified if a pinch of salt is used in the making of the sweet pastry. The salt is a real attractant for aromas and also has a positive role to play in the combination with wine.
Beerenauslese, Trockenbeerenauslese and ice wine are precious. That is why these varieties are mostly offered in small, 375 ml bottles. Just enough to experience magic culinary moments in an intimate setting. The aromas of these wines develop best when they are served not too well chilled and in small white wine glasses with bigger bowls.
Nothing will get in the way of a sweet alliance if you pay heed to the following suggestions:
The right wine companion for each treat
Buttergebäck
A classic and a favourite with purists, it is popular in all shapes. The subtle aromas of butter and caramel nuances make for an excellent combination with mild to sweet Pinot Blanc or Silvaner Auslese. The fruitiness of the wine adds an elegant note to the combination. If the pastry is very fluffy, a semi-dry to mild Winzersekt makes for an extraordinary and pleasant surprise as well.
Spritz cookies
Varieties such as traditional Spritzgebäck and nut macaroons are prepared with aromatic roasted hazelnuts. A suitable wine may be concentrated and powerful, in order to be the equal of the aromatic pastry. Well-aged Riesling Beerenauslese is an excellent choice.
Coconut macaroons
are masterpieces created from egg white, sugar and grated coconut. Their straightforward aroma goes very well with mild Pinot Blanc Auslese or noble sweet Beerenauslese. The elegant and sometimes nutty aroma of the wine combines beautifully with the coconut, making for a delicious alliance.
Spice cake
contains cocoa and typical warming Christmas spices such as cinnamon, nutmeg and cloves. A Gewürztraminer Auslese is a harmonious companion in the full sense of the word. Full-bodied, mild to sweet red wines are interesting partners as well.
Cinnamon stars
are less sweet than many people assume. Their taste is defined by almonds and cinnamon and the decorative icing brings a sweet finish to the mix. Cinnamon stars like to be accompanied by noble sweet Pinot Gris Beerenauslese, because this wine accentuates the pastry’s tangy nuances.
Gingerbread
is a full symphony of aromas all on its own. All varieties, from honey cake to Pfefferkuchen, have their typical intense interplay of aromas in common, generated by ingredients such as cloves, coriander, nutmeg, allspice and cinnamon – always with a touch of honey. A noble sweet Gewürztraminer or Scheurebe Beerenauslese corresponds perfectly with this honey nuance. The wines reflect the abundant spiciness and add a few interesting notes of their own.
Stollen
comes in several traditional varieties. Typical ingredients are candied orange and lemon peel as well as raisins – often previously pickled in rum – and grated almonds. This Christmas delicacy forms a wonderful alliance with noble sweet Riesling Beerenauslese, which also contains notes of dried fruit. However, a Marzipanstollen requires a wine companion with extra-spicy notes. This is a moment when a Gewürztraminer Beerenauslese or Trockenbeerenauslese can display all its strengths.
Fruit cake
is sheer abundance. It’s the ultimate Christmas delicacy, prepared with ingredients like dried fruit – such as apricots, prunes, figs and nuts – seasoned with brandy and garnished with maraschino cherries. A Riesling Trockenbeerenauslese beautifully reflects these typical aromas of dried fruit and harmonizes well with the fruit cake’s sweetness.
At what time of the year is the term "wine" most frequently googled?
Just before the Christmas holidays, the search queries for "wine" on Google reliably skyrocket every year. By the way: The search queries for the topic "fasting" multiply just as reliably every year shortly after Christmas.
Varietals
More recipe ideas
with pumpkin and white wine sauce Pasta with pumpkin and white wine sauce
with pumpkin and white wine sauce
- 750 Gramm Butternut-Kürbis(se)
- 3 kleine Zwiebeln
- 2 Zehen Knoblauch
- 1 Becher Crème fraîche
- 250 ml trockener Weißwein
- 500 ml Gemüsebrühe
- 25 Gramm Parmesan oder ähnlicher Hartkäse
- 400 Gramm Spaghetti oder andere Nudeln
- nach Geschmack Salz, Pfeffer, Zucker
- 4 EL Kürbiskerne, evtl. gehackt
- nach Belieben Muskat, Thymian
Sauté the garlic and onions until translucent. Dice the butternut squash and add, season with pepper and sugar. When the cubes are still firm, pour in the white wine and vegetable stock. Continue cooking until the squash is firm to the bite.
In the meantime, cook and drain the pasta.
Add the thyme, nutmeg, salt and crème fraîche to the boiling pumpkin, bring to the boil and thicken. Stir in the parmesan and season to taste. You can also crush some diced pumpkin to make the sauce sweeter.
Arrange the pasta on plates and top with the pumpkin sauce.
Sprinkle with pumpkin seeds.
- Scheurebe (trocken)
with wild duck breast, porcini mushrooms and glazed chestnuts Herb salad
with wild duck breast, porcini mushrooms and glazed chestnuts
- 150 Gramm Wildkräuter
- 4 EL Olivenöl
- 2 EL Balsamessig
- 8 Stück Wildentenbrüste (a 100g)
- 2 EL Sonnenblumenöl
- 4 EL Honig
- 1 EL Thymian
- 200 Gramm Steinpilze
- 20 gekochte Maronen
- 100 ml Apfelsaft
- 2 El Zucker
- nach Belieben Salz & Pfeffer
Clean, wash and pat dry the wild herbs. Marinate with olive oil and balsamic vinegar and season with salt and pepper.
Preheat the oven to 220°C top and bottom heat. Season the wild duck breasts with salt and pepper, sear on the meat side in a pan with sunflower oil and cook in the preheated oven for about 8 minutes on the skin side. Remove the duck breast, brush the skin side with honey and thyme and roast for another 2 minutes on a high heat until crispy.
Clean the porcini mushrooms and cut into slices. Fry in a pan in oil on both sides, remove and keep warm. Caramelise the sugar in the pan, deglaze with the apple juice and simmer until the caramel has dissolved. Add the chestnuts and add a little more apple juice if necessary.
- Pinot Blanc (trocken)
- Gutedel (trocken)
with fresh chanterelles Autumn bruschetta
with fresh chanterelles
- 4 Ciabatta-Brötchen
- 200 Gramm kleine Pfifferlinge
- 4 EL kleingehackte Petersilie
- 4 Zehen Knoblauch
- 80 Gramm Pecorino (Hartkäse)
- 8 EL kaltgepresstes Olivenöl
- Eine Prise Salz & Pfeffer
Preheat the oven to 200 degrees.
Clean the chanterelles. Sauté the parsley in a pan with half of the oil, then add the mushrooms and cook over a low heat for approx. 5 minutes.
Slice the rolls and bake for approx. 5 minutes until crispy.
Chop the garlic into small pieces, spread on the warm bread rolls and drizzle with the other half of the oil. Coarsely grate the pecorino.
Stir the chanterelle and parsley mixture into the pecorino and spread over the halves of the rolls.
- Pinot Gris (trocken)
- Federweißer (brut nature)
with chanterelle and onion leek, served with potato and grilled cheese ragout in grilled tomato Chop of Hunsrück veal
with chanterelle and onion leek, served with potato and grilled cheese ragout in grilled tomato
- 4 x 300 Gramm Kotelettes
- 250 Gramm Pfifferlinge
- 4 große Kartoffeln
- 2 große Grilltomaten
- 180 Gramm Flammkäse
- 50 Gramm Knollensellerie
- 200 ml Spätburgunder
- 200 ml Sahne
- 50 Gramm Butterschmalz
- 2 EL Butter
- 1 EL Rapsöl
- 6 Stück Lauchzwiebeln
- 1 kleine Knoblauchzehe
- je 1 Zweig Thymian & Rosmarin
- je 1 TL Majoran & Oregano
- nach Belieben Salz & Pfeffer
Peel the potatoes, celery and garlic clove, crush the garlic and cut the potatoes and celery into small cubes. Heat the rapeseed oil in a pan, add the potato and celery cubes, sauté briefly and top up with ⅔ of the cream. Season with salt, pepper and the crushed garlic and leave to simmer for approx. 6 minutes. Add the oregano, marjoram,
add a little thyme and the diced flambé cheese and remove from the oven immediately.
Season the veal chops with pepper, fry in the pan in hot clarified butter for approx. 3 to 4 minutes on both sides and then cook in the oven at 160 degrees for 8 to 9 minutes. Then leave the meat to rest briefly.
Cut the grilled tomatoes in half, remove the skin, place on a baking tray and fill with the potato and flambé ragout. Place the baking tray in the oven with the chops for approx. 6 - 7 minutes. Add 1 tbsp of butter and the sprig of rosemary to the roasting mixture, deglaze with the Pinot Noir, reduce a little and refine with the remaining cream. Season to taste with salt and pepper.
Clean the chanterelles and spring onions. Wash the spring onions well, cut into 5 cm pieces, blanch briefly in salted water and rinse in ice water. Heat 1 tbsp butter in a pan, add the chanterelles and sauté for 2 - 3 minutes. Add the spring onions and the rest of the thyme and season with salt and pepper.
<p- Riesling (trocken)
