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 pears, beans, parsley root and black walnuts Venison medallions
with pears, beans, parsley root and black walnuts
- 12 Stück Rehmedaillions (a 80g)
- 30 Gramm gebratene Speckstreifen
- 200 ml Bechamelsauce
- 3 EL Sonnenblumenöl
- 8 kleine Petersilienwurzeln mit Grün (alternativ Knollensellerie)
- 6 - 8 breite Schnippelbohnen
- 1 große Birne
- 4 - 6 schwarze Walnüsse
- 100 ml Wildfond
- 2 EL Butter
- 2 Stängel glatte Petersilie
- nach Geschmack Salz
Preheat the oven to 180 °C top and bottom heat. Clean, peel and trim the parsley roots. Clean the beans and cut into diagonal pieces. Blanch the parsley roots and beans separately in boiling salted water and rinse immediately in iced water.
Cut the walnuts into eighths and warm in the game stock. Wash the unpeeled pear, cut into eighths, remove the core and cut into thin slices. Fry the venison medallions on both sides in oil, then finish cooking in the oven for approx. 3 - 5 minutes.
In the meantime, toss the beans and parsley roots in melted butter and season with salt. Arrange the vegetables with the black walnuts and pear slices on large plates. Place the medallions on top, garnish with game stock, Béchamel sauce and bacon strips.
Tip: You can make your own black walnuts. To do this, prick the walnuts all over with a fork or skewer and place in water for 10 days. Change the water every day so that the tannic acid can drain off. Boil the nuts 3 times in salted water until they are deep black. Simmer with bay leaves and peppercorns for approx. 20 minutes until soft. Layer in preserving jars and cover with syrup. The nuts can be kept for approx. 1 year.
- Spätburgunder / Pinot Noir (trocken)
- Pinot Gris (trocken)
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 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 ribbon noodles Coq au Riesling
with ribbon noodles
- 1 ganzes Huhn
- 0,4 Liter Riesling
- 0,2 Liter Sahne
- 1 kl. Glas Cognac
- 2 Stück Schalotten
- 1 Stück Knoblauchzehe
- 1 Stück Eigelb
- 1/2 Bund Petersilie
- 1 EL Mehl
- 50 Gramm Butter
- 1 EL Olivenöl
- nach Belieben Salz & Pfeffer
Carve the chicken. Heat approx. 50 g butter with 2 tbsp olive oil in a large frying pan and fry the chicken pieces until light brown (without the lid). Season lightly with salt.
Finely chop the shallots, peel and finely chop the garlic. Chop the parsley and add everything to the meat. Sauté briefly with the pan closed. Pour the cognac over the meat and light it (flambé). Deglaze with 1/3 litre of Riesling and leave to simmer for half an hour over a low heat. If necessary, add a little more wine and simmer for a further 10 minutes.
Remove the chicken pieces and keep warm for a short time. Mix 1 tbsp of flour with 1 egg yolk and the cream and whisk into the sauce. Flavour with salt and pepper. Return the chicken pieces to the pan. Serve immediately.
This goes well with tagliatelle.
Variant:Fry 150 g fresh mushrooms in 50 g butter and add.
- Riesling (trocken)
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