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
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)
(artificial potted meat) in the style of the house "Kunschthäwwelfläsch"
(artificial potted meat) in the style of the house
- 1 kg Schweinekamm
- 2-3 ganze Zwiebeln
- nach Belieben Lorbeerblätter, ganze Nelken, gemahlener Kümmel, Pfefferkörner
- 500 ml Rivaner oder Silvaner
- nach Geschmack Salz & Pfeffer
A few days before preparation, have a piece of pork neck picked up from the butcher. Alternatively, salt and pepper the pork neck yourself before preparation. The day before, cut into the pork neck with a sharp knife at a distance of approx. 1.5 cm, but do not cut all the way through.
Peel 2-3 onions, halve and cut into rings. Prepare the bay leaves, cloves, caraway seeds and pepper. Place a few slices of onion, a clove, some ground cloves and pepper in the incisions and a bay leaf in every other incision. Place the remaining onions, one or two cloves and a bay leaf in a large roasting tube, place the meat on top and pour in the white wine. Close the roasting tube tightly and leave the meat to marinate overnight in the fridge.
Then place the roasting tube on the cold oven rack and cook for approx. 1½ to 2 hours at 200 °C (gas mark 4, fan oven 180 °C).
- Müller-Thurgau (halbtrocken & feinherb)
- Silvaner (halbtrocken & feinherb)
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)
with shrimps Pumpkin soup
with shrimps
- 1 kleiner Hokkaido-Kürbis
- 1 Zwiebel
- 5 cm Ingwer
- 2 EL Butter
- 750 ml Gemüsebrühe
- 300 ml Kokosmilch
- 12 mittelgroße Shrimps
- 2 EL Olivenöl
- Eine Prise Salz & Pfeffer
Peel and dice the pumpkin, onion and ginger and sauté in the butter.
Deglaze with the vegetable stock and sauté for about 15 to 20 minutes until soft.
Sauté the shrimps in a little olive oil and leave to cook over a low heat for a few minutes. Place on wooden skewers and keep warm in aluminium foil.
When the vegetables have been steamed until soft, blend finely with a hand blender. Stir in the coconut milk and season with salt and pepper to taste.
Serve the soup in large cups and garnish with the shrimp skewers.
Freshly baked white bread goes well with this.
- Muskateller (halbtrocken & feinherb)
- Federweißer (brut nature)