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 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)
the classic with a difference Franconian cider soup
the classic with a difference
- 500 ml Weißwein (Spätlese)
- 500 ml Geflügelbrühe
- 350 ml Sahne
- 30 Gramm Zwiebeln
- 30 Gramm Weißes vom Lauch
- 30 Gramm Sellerie
- 30 Gramm Karotten
- 30 Gramm Butter
- 180 Gramm Mehl
- 2 Lorbeerblätter
- 1 EL Butterschmalz
- 4 Scheiben Weißbrot
- Nach Belieben Zucker, Muskat, Zimt, Salz
Sauté the vegetables in butter until lightly browned, dust with flour and then add the vegetable stock, wine and 250 ml cream. Add the spices and simmer for approx. 15 minutes.
Remove the crusts from the slices of white bread and cut into 1 cm cubes. Fry in hot clarified butter until golden brown and season with cinnamon, whip the remaining cream until stiff.
<p
<p> Strain the soup and flavour with nutmeg and salt.
Pour into deep plates, garnish with whipped cream and the cinnamon crusts.
- Müller-Thurgau (trocken)
- Silvaner (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 apples Pork medallions
with apples
- 8 Stück Schweinemedaillons
- 500 Gramm Bandnudeln
- 2 große Äpfel
- 200 ml Sahne
- 10 Blättchen frischer Salbei
- 4 Zweige frischer Thymian
- nach Geschmack Zucker
- 3 EL Calvados
- 1 EL Öl
- zum Abschmecken Salz & Pfeffer
Slightly pepper and salt the medallions on both sides. Pluck the thyme, cut the sage into fine strips and roll the medallions in the herbs. Fry the meat in a pan with a little oil on both sides, not too hot, until it starts to colour. Remove from the pan and place on a preheated tray in the oven at 100 °C until cooked through.
Cook the tagliatelle al dente and keep warm.
In the meantime, peel the apples and cut into slices approx. 1.5 cm wide. Reheat the meat pan and add the apple slices. After about half a minute, sprinkle 1 teaspoon of sugar over the apples and allow them to caramelise. After a minute, deglaze the apple slices with a generous dash of Calvados and flambé. Add the cream and flavour with salt and pepper.
Remove the fillet from the oven. Add the meat juices from the oven dish to the sauce and serve the fillets with the tagliatelle, apple slices and Calvados apple sauce.
<p- Riesling (trocken)
Teaser
Events
-
Show
winetasting in our winery - cheese & wine
Mainz-Hechtsheim
