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Secco

Secco can be a light alternative to sparkling wine whenever you feel like celebrating with others.

  • 6 - 8° degrees

    are ideal drinking temperatures

  • < 35 g/l

    of residual sugar is considered as "dry"

  • 1 - 2,5 bar

    pressure

With relatively low alcohol, a Secco is recommended as an ideal summer aperitif, which does not put as much strain on the body even in hot temperatures. Served cool at around 6-8 ° C, it is particularly refreshing. Seccos are now part of the standard repertoire for many German winegrowers.

How is Secco different

According to German Wine Law, semi-sparkling wine is defined as wine which has an excess of carbon dioxide compared to still wines. While most of the CO2 escapes during the fermentation of grape must to wine, for the preparation of high-quality Seccos, this is captured and put back into the wine after fermentation.

If CO2 from sources other than the wine itself are added, then it must be declared as "semi-sparkling wine with added carbon dioxide." This carbonation method is only used in the simplest semi-sparkling wines. Seccos have only 1 to 2.5 bar pressure, while sparkling wine contains at least 3, and up to 6, bar of carbonic acid pressure. An important distinction between seccos and sekt, or sparkling wine, is that in the latter, the CO2 comes from a second fermentation.

Seccos don’t need to use a wire cage (muselet) over the cork, like with sparkling wine, but are mostly closed with either a screw cap or a cork with foil or string.

Levels of sweetness for semi-sparkling wines

    Dry: up to 35 g / liter residual sugar content
    Semi-dry: 33 - 50 g / liter residual sugar content
    Mild: > 50 g / liter residual sugar

Is Secco the same as Prosecco?

No! Prosecco comes from Italy, is pressed from the Glera grape variety and may only be produced in the DOC Prosecco. It is available as sparkling, semi-sparkling and still wine. Meanwhile in Germany, Secco is a sparkling wine with technically added carbon dioxide.

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)

(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 blueberries Banana and parsley waffles

with blueberries

  • 25 Gramm glatte Petersilie
  • 200 ml Milch
  • 2 Eier Größe L
  • 70 Gramm Zucker
  • 1 Päckchen Vanillezucker
  • 100 ml Öl
  • 75 Gramm Naturjoghurt
  • nach Belieben Butterschmalz oder Pfannenfett
  • 300 ml Sahne
  • 1 halbe Vanilleschote
  • 2,5 EL Puderzucker
  • 500 Gramm Blaubeeren
  • 100 ml weißer Traubensaft
  • 250 Gramm Mehl
  • 1 TL Backpulver
  • 200 Gramm überreife Bananen
  • eine Prise Meersalz

Dough:

Mix the flour, 1 pinch of salt and baking powder in a bowl and set aside.

Blend the bananas and parsley with 100 ml milk to a fine puree. Put to one side.

Separate the eggs. Mix the egg yolks with 20 g sugar, vanilla sugar, oil and banana puree until smooth. Stir in the flour mixture, milk and yoghurt with a whisk.

Beat the egg whites with 1 pinch of salt and the remaining sugar until stiff. Fold the beaten egg whites into the batter.

 

Topping:

Whip the cream with the seeds from the vanilla pod and 1.5 tbsp icing sugar until creamy (not too stiff!). Leave to cool.

Heat a large pan, lightly caramelise 1 tbsp of icing sugar, add the blueberries and toss briefly, deglaze with the grape juice and allow to reduce briefly.

 

Preheat the waffle iron and melt the clarified butter. Brush the waffle iron with a little clarified butter, ladle in the batter in batches and bake until golden brown. Serve with the topping.

  • Scheurebe (süß & edelsüß)
  • Silvaner (süß & edelsüß)

with goat's cheese Courgette and chanterelle salad

with goat's cheese

  • 2 ganze Zucchini
  • 3 EL Rapsöl
  • 1 kleine Schalotte
  • 300 Gramm Pfifferlinge
  • 1 Msp. gemahlener Piment
  • 2 Bund Rucola
  • je 1/2 Bund Kerbel u. glatte Petersilie
  • je 3 EL Walnuss- u. Rapsöl
  • 4 Stück Ziegenkäse-Taler
  • 1 Prise Zucker
  • nach Belieben Salz & Pfeffer

Salad:

Wash the courgettes and slice thinly. Place in a bowl and mix with the oil.

 

Heat a grill pan and fry the courgettes in batches until golden brown. Season with salt and pepper, place in a bowl.

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<p>Peel and finely dice the shallot. Clean the chanterelles, wash if necessary and pat dry. Depending on size, cut in half if necessary.

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<p>Sauté the shallot in a pan until translucent. Add the chanterelles and fry vigorously for 3 minutes while stirring. Season with salt, pepper and allspice. Add to the courgettes. Wash the rocket and spin dry.

 

Dressing:

Wash the herbs, shake dry. Pluck the leaves, blend finely with both types of oil and vinegar in a blender or with a hand blender. Flavour with salt, pepper and sugar. Pour over the courgette and chanterelle mix and mix loosely with the rocket. Arrange on plates, sprinkle with goat's cheese.

  • Pinot Blanc (trocken)

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  • Wine knowledge Ice Wine Ice Wine: the wine that comes from the cold

    Weinberge im Winter

  • Wine knowledge New Wine ("Federweißer") When grape juice starts to ferment

    If you hold the glass to your ear, Federweißer (new wine) sounds like murmuring waves. When the time of the grape harvest has come, you can get 'Rauscher', 'Sauser' or 'Brauser', these local terms are used for Federweißer in Germany, on every street corner.