Rosé
Facts
How is Rosé wine made?
In order to create Rosé, the red grapes are only lightly pressed initially. The so-called mash resulting from this light pressing is then left to rest for a while, to give the pigments in the grape skin time to colour the juice. Once the grape juice has taken on the desired shade of pink, the mash is pressed fully and the rosé-coloured juice is fermented into wine.
But not every rosé-coloured wine is called “Rosé”. Sometimes, you’ll find the term “Weißherbst” on the label. Since Weißherbst, as opposed to rosé, is always a single variety wine, the grape variety used in its production also has to be mentioned on the label. However, the term Rosé is more recognized internationally.
Varieties
Another rosé-coloured wine you might come across is Rotling. This is a special variety of rosé wine, produced by the joint pressing and fermentation of red and white wine grapes.
The so-called “Schillerwein” is a traditional Rotling from the wine-growing region Württemberg. No particular grape varieties are stipulated to produce Schillerwein.
Rosé wines are suitable companions at any time of the year. As a rule, they are served at a drinking temperature of 9-13 degrees centigrade, but during the warm summer months you might choose to cool them down even further, since they will warm up faster in higher ambient temperatures.
Enjoyment
Rosé and Weißherbst wines and their sparkling varieties make for a delightful aperitif or a companion for starters such as tapas and antipasti. We also recommend them with selected fish and barbecue dishes. Since they are naturally low in fruit acids and tannins, many wine lovers also enjoy having them with Asian specialities such as curries or Thai food. Also try mild, semi-hard cheeses such as Edam or young Gouda with delicately fresh and dry rosé-coloured wines: perfect harmony.
And, naturally, Rosé and Weißherbst wines are great partners for a fresh and fruity summer punch. Have a Pinot Noir Rosé together with strawberries and marvel at a combination that will not just tickle your taste buds but also please your sense of colour.
Which grape varieties make up "Badisch Rotgold" - a type of Rotling?
By definition: A "Badisch Rotgold" is composed of Pinot Gris and Pinot Noir and as the name suggests it comes from the Baden growing region.
Varietals
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 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)
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 white wine Cauliflower soup
with white wine
- 3 Stück Schalotten
- 500 Gramm Blumenkohl
- 20 Gramm Butter
- 1 TL Fenchelsaat
- 50 ml Weißwein
- 800 ml Gemüsebrühe
- 100 ml Schlagsahne
- 1 Prise Zucker
- nach Geschmack Salz & Pfeffer
Peel the shallots and cut into slices.
Clean and chop the cauliflower.
Melt the butter in a pan, sauté the shallots with the fennel seeds over a medium heat for 3 minutes until colourless. Add the cauliflower, sauté for 2 minutes, season with salt and sugar.
<p
<p>Deglaze with white wine, bring to the boil and top up with vegetable stock and whipping cream. Simmer over a low heat for 20 minutes.
Blend with a hand blender, adding stock if necessary to reach the desired consistency.
Serve drizzled with a few drops of olive oil.
- Silvaner (trocken)
