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 pumpkin and white wine sauce Pasta with pumpkin and white wine sauce
with pumpkin and white wine sauce
- 750 Gramm Butternut-Kürbis(se)
- 3 kleine Zwiebeln
- 2 Zehen Knoblauch
- 1 Becher Crème fraîche
- 250 ml trockener Weißwein
- 500 ml Gemüsebrühe
- 25 Gramm Parmesan oder ähnlicher Hartkäse
- 400 Gramm Spaghetti oder andere Nudeln
- nach Geschmack Salz, Pfeffer, Zucker
- 4 EL Kürbiskerne, evtl. gehackt
- nach Belieben Muskat, Thymian
Sauté the garlic and onions until translucent. Dice the butternut squash and add, season with pepper and sugar. When the cubes are still firm, pour in the white wine and vegetable stock. Continue cooking until the squash is firm to the bite.
In the meantime, cook and drain the pasta.
Add the thyme, nutmeg, salt and crème fraîche to the boiling pumpkin, bring to the boil and thicken. Stir in the parmesan and season to taste. You can also crush some diced pumpkin to make the sauce sweeter.
Arrange the pasta on plates and top with the pumpkin sauce.
Sprinkle with pumpkin seeds.
- Scheurebe (trocken)
with honey and thyme Goat's cheese tower
with honey and thyme
- 1 großer Apfel
- 1 Rolle Ziegenkäse
- 4 Scheiben Bacon
- 4 TL Honig
- 1 TL Thymian
- 4 Blätter Eichblattsalat
- frische Zweige Thymian zum Garnieren
- nach Belieben Salz & Pfeffer
Preheat the grill to the highest setting.
Fry the bacon slices without fat in a non-stick frying pan until crispy and drain on a piece of kitchen paper. Leave the rendered fat in the pan.
Wash the apple, core it with a corer and then cut it into four, approx. 1 cm thick slices. Slowly fry the apple slices in the remaining bacon fat until just cooked, using the tip of a knife to check the doneness. Place the apple slices in a lightly greased baking dish, sprinkle with thyme and place a crispy fried bacon slice on top of each one.
Divide the goat's cheese into 4 thalers and place one thaler on each apple slice, sprinkle with thyme again and drizzle with 1 teaspoon of honey.
Bake under the grill until the cheese is lightly browned.
Serve the goat's cheese and apple tartlets on a lettuce leaf or, if you prefer, on a bed of lettuce (add a honey-flavoured dressing)
- Dornfelder (halbtrocken & feinherb)
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)
the "Frankfurt Green Sauce" Quiche with herbs
the "Frankfurt Green Sauce"
- 200 Gramm Mehl
- 100 Gramm Butter
- je 1 Bund Kräuter für Frankfurter Grüne Sauce (Petersilie, Kresse, Kerbel, Borretsch, Sauerampfer, Schnittlauch, Pimpernelle)
- 100 - 125 Gramm Schwarzwälder Schinken
- 7 ganze Eier
- 125 ml Sahne
- 100 Gramm Frischkäse
- 1 EL Zitronensaft
- nach Geschmack Salz & Pfeffer
Knead the flour and butter with 4 tbsp water and a teaspoon of salt to form a smooth dough. Line a mould with it and leave to cool for 30 minutes.</p
<p>Hard boil 4 eggs. Wash, drain and finely chop the herbs from the Frankfurt green sauce. Cut the ham into wafer-thin slices and spread on the pastry base. Chop the hard-boiled eggs into small
and spread over the top. Mix the 3 eggs, cream and fresh cheese and season with 1 tbsp lemon juice, salt and pepper, then fold in the herbs. Spread the mixture over the pastry base.
Bake at 180 °C (gas mark 4) on the middle shelf of the oven for about 30 minutes.
- Riesling (trocken)
