Mixed Drinks with Wine and Sekt
Anyone looking for new, sometimes exotic flavours can create wonderful mixed drinks with wine, sparkling wine, spirits and other ingredients.
Facts
-
4cl
Orange juice
-
2cl
Grenadine
-
1cl
Lemon juice
-
top up with sparkling wine
and serve as "German Glory"
Here are a few recipe ideas for a successful mix with Wine and Sekt.
Hawaii classic
6 cl Scheurebe Spätlese
4 cl pineapple juice
4 cl orange juice
1 cl peach nectar
1 tbsp lemon juice
2 cl peach liqueur
Shake the ingredients briefly in a shaker with 3 ice cubes. Pour into a long-drink glass and add crushed ice or 4 ice cubes. Garnish with a slice of lime and a slice of pineapple or peach quarter.
Midnight magic
6 cl noble-sweet Riesling
2 cl brandy (preferably a Riesling brandy from the winegrower)
2 cl pineapple juice
1 tbsp lemon juice
Riesling sparkling wine brut
Shake the Riesling with the brandy, pineapple juice and lemon juice in a shaker with 3 ice cubes. Pour into a long-drink glass and top up with sparkling wine. Garnish with a slice of pineapple.
Kir Imperial
2 cl raspberry liqueur
Chasselas or Pinot Blanc
Pour the liqueur into a 0.2 litre wine glass and top up with the chilled wine.
Kir (aperitif)
2 cl Crême de Cassis
grey or white Burgundy
Pour the cassis into a 0.2 litre wine glass and top up with the chilled wine.
German Glory (aperitif)
4 cl orange juice
2 cl grenadine
1 cl lemon juice
Pinot Blanc sparkling wine brut
Stir the juice and grenadine well in a champagne glass with 3 ice cubes or 2 tablespoons of crushed ice. Top up with sparkling wine and stir once slowly. Garnish with half a slice of orange.
Hollywood
3 cl orange liqueur
3 cl grapefruit juice
10 cl Riesling or Pinot Blanc sparkling wine brut
Shake the liqueur with the juice and 3 ice cubes in a shaker. Pour into a champagne glass and top up with the sparkling wine. Garnish with half a slice of orange.
What does mixability mean?
Miscibility of an ingredient with other spirits, drinks or juices, especially regarding flavour and aroma aspects. Please not: Wine brings along its own flavours.
Varietals
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 blueberries Banana and parsley waffles
with blueberries
- 25 Gramm glatte Petersilie
- 200 ml Milch
- 2 Eier Größe L
- 70 Gramm Zucker
- 1 Päckchen Vanillezucker
- 100 ml Öl
- 75 Gramm Naturjoghurt
- nach Belieben Butterschmalz oder Pfannenfett
- 300 ml Sahne
- 1 halbe Vanilleschote
- 2,5 EL Puderzucker
- 500 Gramm Blaubeeren
- 100 ml weißer Traubensaft
- 250 Gramm Mehl
- 1 TL Backpulver
- 200 Gramm überreife Bananen
- eine Prise Meersalz
Dough:
Mix the flour, 1 pinch of salt and baking powder in a bowl and set aside.
Blend the bananas and parsley with 100 ml milk to a fine puree. Put to one side.
Separate the eggs. Mix the egg yolks with 20 g sugar, vanilla sugar, oil and banana puree until smooth. Stir in the flour mixture, milk and yoghurt with a whisk.
Beat the egg whites with 1 pinch of salt and the remaining sugar until stiff. Fold the beaten egg whites into the batter.
Topping:
Whip the cream with the seeds from the vanilla pod and 1.5 tbsp icing sugar until creamy (not too stiff!). Leave to cool.
Heat a large pan, lightly caramelise 1 tbsp of icing sugar, add the blueberries and toss briefly, deglaze with the grape juice and allow to reduce briefly.
Preheat the waffle iron and melt the clarified butter. Brush the waffle iron with a little clarified butter, ladle in the batter in batches and bake until golden brown. Serve with the topping.
- Scheurebe (süß & edelsüß)
- Silvaner (süß & edelsüß)
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)
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)