Blanc de Noir
"White from black" - this is the literal translation of "Blanc de Noir" and stands for a white wine made from dark blue to black grapes.
Facts
-
100 %
red grapes
-
2021
was "Blanc de Noir" redefined in terms of wine law
As the name suggests, this form of winemaking has its origins in France, where the red grapes of Pinot Noir (Spätburgunder) and Pinot Meunier (Schwarzriesling) have always been processed into white wines as the basis for champagne.
This is possible because red berries generally have light flesh. The red pigment, the so-called anthocyanins, are mainly present in the berry skins. If the juice from red grapes is to remain white, no colourants from the skins may pass into the must. It is therefore important that the red grapes, which are as healthy as possible, are only pressed gently. The light colored must obtained is then fermented to a white wine. A typical Blanc de Noir has a light color and can sometimes have hints of yellow-gold.
If the cellar master leaves the squeezed red berries in the pressed juice for a little longer - the experts then speak of a longer "maceration time" – this is when a little more color passes from the skins into the must and a rosé develops.
In terms of wine law
After the 10th law amending the Wine Act came into force in January 2021, according to the new Wine Ordinance the designation "Blanc de Noir" or "Blanc de Noirs" may only be used for domestic wine, sparkling wine, quality sparkling wine or semi-sparkling wine if it is a product with a protected designation of origin (PDO) is made from fresh red wine grapes like a white wine and has the typical color of white wine.
Why Blanc de Noir?
The white wines obtained from the red grapes are characterized by their distinctive fruit aromas, pleasant freshness and moderate acidity. They combine the full flavor of a red wine with the fruitiness of a white wine and thus display the characteristics of both types. Blanc de Noirs are excellent food companions that go well with a wide range of dishes.
Flexibility and positive side effects
For winemakers who mainly cultivate red grape varieties, the production of Blanc de Noirs is also an opportunity to react flexibly to the increasing demand for white wine. On the other hand, there is a positive side effect for the production of red wine: if the light-colored must for a Blanc de Noir is removed before the maceration, the ratio of the color and tannin-containing skins to the remaining pressed juice in the mash changes. As a result, winemakers and wine lovers can enjoy more complex and color-intensive red wines.
How is Blanc de Noir defined under wine law in Germany?
According to the Wine Law, the name "Blanc de Noir" or "Blanc de Noirs" may only be used if it is a product with a protected designation of origin (PDO), pressed from fresh red grapes like a white wine and with the color typical of white wine.
Varietals
(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)
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)
with strong red wine Wild boar ragout
with strong red wine
- 800 Gramm Fleisch vom Wildschwein (Keule o. Schulter)
- 80 Gramm Bauchspeck
- 100 Gramm Zwiebeln
- 60 Gramm Karotten
- 60 Gramm Staudensellerie
- 1 TL Tomatenmark
- 200 ml kräftigen Rotwein
- 100 ml Portwein
- 1 Liter braune Wildbrühe
- 1 TL Preiselbeeren
- 1 EL geschlagene Sahne o. Sauerrahm
- 20 Gramm Mehl
- 1 Stück Lorbeerblatt
- je 1 Zweig Rosmarin und Thymian
- 4 zerdrückte Wacholderbeeren
- 1/2 TL Senf
- nach Belieben Salz & Pfeffer
Clean and wash the vegetables and cut into evenly sized cubes.
Remove the fat, skin and tendons from the wild boar meat and cut into 3 cm cubes. Season with salt and pepper and sprinkle with flour. Heat the oil in a frying pan and brown the meat on all sides. Add the vegetables and diced bacon and fry. Add the tomato purée and stir fry. Deglaze with the red wine and port, reduce and pour in the brown game stock. Add the spices to the meat in a small spice bag and leave the ragout to simmer in the oven at 160°C for approx. 1½ hours.
Then remove the pieces of meat, remove the spices, strain the sauce, add the cranberries and mustard and leave to reduce for about 15 minutes. If necessary, thicken with a little cornflour. Serve with the whipped cream.
- Spätburgunder / Pinot Noir (trocken)
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)
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