Wine & Sweet Treats
With the combination of pastry and noble sweet wine you can experience many a pleasurable surprise!
Facts
-
Christmas biscuits
Gingerbread, Christmas stollen, fruit bread, cinnamon stars, speculoos or vanilla crescents
-
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
Light and fluffy: cashew coconut mousse with passion fruit Cashew coconut mousse with passion fruit
An airy cashew coconut mousse with passion fruit
- 400g Cashewkerne
- 400ml Haferdrink
- 6EL Agavendicksaft
- 6EL Kokosflocken
- 4 Passionsfrüchte
- 1 Prise Vanille
Place the cashews in a container and add enough water to cover the cashews sufficiently. Place the cashews in the fridge to soak overnight.
(With a high-performance blender, 3-4 hours is also sufficient.)
Drain the water and place the cashews in the blender with the oat milk, agave syrup and coconut flakes. Add the vanilla and blend until the mousse is creamy and no longer contains any chunks.
<p
<p>Divide the mousse between four glasses. Halve the passion fruit, scrape out the flesh with a teaspoon and place on top of the mousse. Decorate with coconut flakes.
- Pinot Blanc (süß & edelsüß)
- Riesling (süß & edelsüß)
with strong red wine Wild boar ragout
with strong red wine
- 800 Gramm Fleisch vom Wildschwein (Keule o. Schulter)
- 80 Gramm Bauchspeck
- 100 Gramm Zwiebeln
- 60 Gramm Karotten
- 60 Gramm Staudensellerie
- 1 TL Tomatenmark
- 200 ml kräftigen Rotwein
- 100 ml Portwein
- 1 Liter braune Wildbrühe
- 1 TL Preiselbeeren
- 1 EL geschlagene Sahne o. Sauerrahm
- 20 Gramm Mehl
- 1 Stück Lorbeerblatt
- je 1 Zweig Rosmarin und Thymian
- 4 zerdrückte Wacholderbeeren
- 1/2 TL Senf
- nach Belieben Salz & Pfeffer
Clean and wash the vegetables and cut into evenly sized cubes.
Remove the fat, skin and tendons from the wild boar meat and cut into 3 cm cubes. Season with salt and pepper and sprinkle with flour. Heat the oil in a frying pan and brown the meat on all sides. Add the vegetables and diced bacon and fry. Add the tomato purée and stir fry. Deglaze with the red wine and port, reduce and pour in the brown game stock. Add the spices to the meat in a small spice bag and leave the ragout to simmer in the oven at 160°C for approx. 1½ hours.
Then remove the pieces of meat, remove the spices, strain the sauce, add the cranberries and mustard and leave to reduce for about 15 minutes. If necessary, thicken with a little cornflour. Serve with the whipped cream.
- Spätburgunder / Pinot Noir (trocken)
with goat's cheese Courgette and chanterelle salad
with goat's cheese
- 2 ganze Zucchini
- 3 EL Rapsöl
- 1 kleine Schalotte
- 300 Gramm Pfifferlinge
- 1 Msp. gemahlener Piment
- 2 Bund Rucola
- je 1/2 Bund Kerbel u. glatte Petersilie
- je 3 EL Walnuss- u. Rapsöl
- 4 Stück Ziegenkäse-Taler
- 1 Prise Zucker
- nach Belieben Salz & Pfeffer
Salad:
Wash the courgettes and slice thinly. Place in a bowl and mix with the oil.
Heat a grill pan and fry the courgettes in batches until golden brown. Season with salt and pepper, place in a bowl.
<p
<p>Peel and finely dice the shallot. Clean the chanterelles, wash if necessary and pat dry. Depending on size, cut in half if necessary.
<p
<p>Sauté the shallot in a pan until translucent. Add the chanterelles and fry vigorously for 3 minutes while stirring. Season with salt, pepper and allspice. Add to the courgettes. Wash the rocket and spin dry.
Dressing:
Wash the herbs, shake dry. Pluck the leaves, blend finely with both types of oil and vinegar in a blender or with a hand blender. Flavour with salt, pepper and sugar. Pour over the courgette and chanterelle mix and mix loosely with the rocket. Arrange on plates, sprinkle with goat's cheese.
- Pinot Blanc (trocken)
with cinnamon and sugar Odenwald apple soufflé
with cinnamon and sugar
- 1 kg Äpfel
- 250 Gramm Semmelbrösel
- 125 Gramm Zucker
- 2 EL Butter
- 1/2 TL Zimt
- 1 Msp. gemahlene Nelken
- 50 Gramm Rosinen
- 100 ml trockener Weißwein
- 1 EL Rum
- zum Bestreuen Zimt & Zucker
Sauté the breadcrumbs, butter, spices and 2 tbsp sugar in a pan. Peel the apples and cut into slices. Sauté in white wine with rum and sugar until the liquid has almost evaporated.
<p
<p>Fill the greased springform tin alternately with the breadcrumb mixture and apples (bottom and top layer of breadcrumb mixture).
Bake for one ½ hour at 140 °C. Sprinkle with cinnamon and sugar.
- Riesling (lieblich)
