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
with apples Pork medallions
with apples
- 8 Stück Schweinemedaillons
- 500 Gramm Bandnudeln
- 2 große Äpfel
- 200 ml Sahne
- 10 Blättchen frischer Salbei
- 4 Zweige frischer Thymian
- nach Geschmack Zucker
- 3 EL Calvados
- 1 EL Öl
- zum Abschmecken Salz & Pfeffer
Slightly pepper and salt the medallions on both sides. Pluck the thyme, cut the sage into fine strips and roll the medallions in the herbs. Fry the meat in a pan with a little oil on both sides, not too hot, until it starts to colour. Remove from the pan and place on a preheated tray in the oven at 100 °C until cooked through.
Cook the tagliatelle al dente and keep warm.
In the meantime, peel the apples and cut into slices approx. 1.5 cm wide. Reheat the meat pan and add the apple slices. After about half a minute, sprinkle 1 teaspoon of sugar over the apples and allow them to caramelise. After a minute, deglaze the apple slices with a generous dash of Calvados and flambé. Add the cream and flavour with salt and pepper.
Remove the fillet from the oven. Add the meat juices from the oven dish to the sauce and serve the fillets with the tagliatelle, apple slices and Calvados apple sauce.
<p- Riesling (trocken)
with apples and nuts Tarte flambée
with apples and nuts
- 250 Gramm Weizen- oder Dinkelmehl
- 150 Gramm Crème fraîche
- 150 Gramm körniger Frischkäse
- 2 säuerliche Äpfel
- 1 - 2 Zwiebeln
- 30 Gramm Walnüsse oder Haselnüsse
- 15 Gramm Hefe
- 1 EL Zucker
- 2 EL Olivenöl
- 2 Zweige frischer Thymian
- Nach Bedarf Salz & Pfeffer
- 200 ml warmes Wasser
For the yeast dough, sieve the flour into a bowl and make a well in it. Dissolve the yeast in a little warm water and pour into the well. Cover the bowl with a cloth and leave to rise for 10 minutes. Then knead the pre-dough with the dough hook of a hand mixer and gradually work in the warm water, the oil and a teaspoon of salt. Leave the kneaded dough to rise until it has doubled in volume (approx. half an hour, in a warm place).
Cut the onions into wedges. Roughly chop the nuts. Core the apples, cut into slices (the thicker the apple slices, the juicier the tarte flambée) and sprinkle with the sugar.
<p
<p>After resting, divide the dough and roll out each half on a baking tray lined with baking paper. Preheat the oven to 220 °C (top and bottom heat)
Spread the crème fraîche evenly over the tarte flambée and top with the apple slices and onion wedges. Spread the fresh cheese on top and sprinkle with the walnuts. Sprinkle with a little salt and pepper.
Bake on the lowest shelf for 12-15 minutes and sprinkle with the fresh thyme before serving.
- Riesling (halbtrocken & feinherb)
- Riesling (lieblich)
with wild mushrooms Cream of potato soup
with wild mushrooms
- 300 Gramm geschälte Kartoffeln
- 100 Gramm Wurzelgemüse
- 100 Gramm Waldpilze
- 1 ganze Zwiebel
- 1 ganze Knoblauchzehe
- 30 Gramm Speckwürfel
- 40 Gramm Margarine
- 750 ml Brühe
- 200 ml Sahne
- 1 Zweig Thymian
- nach Belieben Petersilie, Butter, Salz, Pfeffer, Muskat
Clean, wash and finely dice the root vegetables. Finely dice the onion and garlic clove and finely chop the thyme. Sauté the diced bacon with the margarine in a pan until lightly browned, add the diced onion, garlic, root vegetables and thyme. Sauté, add the stock and cook for 2 minutes.
Finely grate the potatoes, add to the soup and cook for a further 5 minutes, add the cream, season and flavour. Clean, wash and chop the mushrooms and sauté in a pan with butter. Season with salt and pepper, sprinkle with chopped parsley and pour over the soup when serving.
- Riesling (trocken)
- Riesling (halbtrocken & feinherb)
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)
