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Wine spritzers

On a hot summer’s day, a well-chilled wine spritzer – consisting in roughly equal parts of fresh white wine and sparkling mineral water – is pure enjoyment.

  • 1 : 1

    is the mixing ratio usually

  • 30 %

    wine in a summer spritzer

The classic is a Riesling spritzer, because this grape variety contains a fresh, fruity acidity and aromas reminiscent of apples, peach and grapefruit. However, other grape varieties are excellently suited as well:

If you prefer a milder acidity, you might like to try using Müller-Thurgau or Silvaner as the wine component.

These days, rosé spritzer is becoming more and more fashionable. It’s a bit more expressive on the palate than a white spritzer and boasts a lovely summerly colour.

And, of course, red wine spritzers have their devotees as well. If you’re one of them, you should preferably use grape varieties that are low in tannins, such as Portugieser, Pinot Noir and Meunier (Schwarzriesling), since tannins and carbonic acid do not harmonize.

Combined with mineral water, the chosen wine makes for a fruity-fresh summer drink.

It's all in the mix

Traditionally, you mix wine and water in equal parts for a spritzer. The resulting drink has an alcohol content of 5-6 % vol. If you prefer a stronger drink, you might increase the wine ratio a little.

As a rule, you use dry wine for a spritzer, but that’s as much a matter of personal taste as it is with wine in general. Using semi-dry or even sweet wine simply results in a less tangy spritzer.

The water used for the spritzer should have as little of its own taste as possible, otherwise it might cover the wine’s aromas too much. As far as the carbonic acid content is concerned, we suggest medium to strongly sparkling mineral water. And if you have a really sweet tooth, you can try and prepare your wine spritzer with lemon soda rather than mineral water.

What does a Palatine understand by "Trollschobbe"?

The Palatine Trollschobbe is a spritzer made from wine and sparkling wine, i.e. much more substantial than the conventional spritzer made from wine and water.

with bulgur Cabbage stew

with bulgur

  • 200 Gramm Zwiebeln
  • 1 ganze Knoblauchzehe
  • 800 Gramm Spitzkohl
  • 200 Gramm Möhren
  • 400 Gramm festk. Kartoffeln
  • 1 EL Kümmelsaat
  • 1,5 Liter Gemüsefond
  • 5 EL Olivenöl
  • 2 EL Tomatenmark
  • 2 EL edelsüßes Paprikapulver
  • 3 TL Honig
  • nach Belieben Salz & Pfeffer
  • 120 Gramm grobe Bulgur
  • 1 Bund Petersilie
  • 4 Stiele Minze
  • 1 ganze Zitrone
  • 2 ganze Äpfel
  • 3 EL Obstessig

Finely dice the onions and garlic. Clean, wash and quarter the cabbage, remove the stalk and roughly chop the cabbage quarters. Peel the carrots, halve lengthways and cut into approx. 2 cm wide pieces. Peel the potatoes and cut into approx. 2.5 cm pieces. Fry the carrots in a pan without fat and set aside.

 

Heat the vegetable stock in a small pan. Heat 3 tablespoons of oil in a large pan, sauté the cabbage in it for 10-15 minutes over a high heat until dark brown and remove from the pan.

 

Add the remaining oil to the pan. Fry the onions and garlic until translucent. Add the potatoes and muesli and sauté for 3-4 minutes, stirring constantly. Add the tomato purée and paprika powder and fry while stirring. Add the cabbage, honey and caraway and pour in the hot vegetable stock. Season with salt and pepper. Bring to the boil, cover and simmer for 45 minutes. Add the bulgur 20 minutes before the end of the cooking time.

 

Quarter the apples, remove the seeds, cut into approx. 1 cm cubes and add 10 minutes before the end of the cooking time. Pluck the herbs and chop medium-fine. Wash and dry the lemon, finely grate the zest and mix with the herbs. Flavour the stew with vinegar, salt and pepper and serve sprinkled with the herbs.

 

Tip: The pointed cabbage must be roasted really strongly and dark so that the aromas come out well.

  • Spätburgunder / Pinot Noir (trocken)
  • Trollinger (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 fresh chanterelles Autumn bruschetta

with fresh chanterelles

  • 4 Ciabatta-Brötchen
  • 200 Gramm kleine Pfifferlinge
  • 4 EL kleingehackte Petersilie
  • 4 Zehen Knoblauch
  • 80 Gramm Pecorino (Hartkäse)
  • 8 EL kaltgepresstes Olivenöl
  • Eine Prise Salz & Pfeffer

Preheat the oven to 200 degrees.

 

Clean the chanterelles. Sauté the parsley in a pan with half of the oil, then add the mushrooms and cook over a low heat for approx. 5 minutes.

 

Slice the rolls and bake for approx. 5 minutes until crispy.

 

Chop the garlic into small pieces, spread on the warm bread rolls and drizzle with the other half of the oil. Coarsely grate the pecorino.

 

Stir the chanterelle and parsley mixture into the pecorino and spread over the halves of the rolls.

  • Pinot Gris (trocken)
  • Federweißer (brut nature)

with ribbon noodles Coq au Riesling

with ribbon noodles

  • 1 ganzes Huhn
  • 0,4 Liter Riesling
  • 0,2 Liter Sahne
  • 1 kl. Glas Cognac
  • 2 Stück Schalotten
  • 1 Stück Knoblauchzehe
  • 1 Stück Eigelb
  • 1/2 Bund Petersilie
  • 1 EL Mehl
  • 50 Gramm Butter
  • 1 EL Olivenöl
  • nach Belieben Salz & Pfeffer

Carve the chicken. Heat approx. 50 g butter with 2 tbsp olive oil in a large frying pan and fry the chicken pieces until light brown (without the lid). Season lightly with salt.

 

Finely chop the shallots, peel and finely chop the garlic. Chop the parsley and add everything to the meat. Sauté briefly with the pan closed. Pour the cognac over the meat and light it (flambé). Deglaze with 1/3 litre of Riesling and leave to simmer for half an hour over a low heat. If necessary, add a little more wine and simmer for a further 10 minutes.

 

Remove the chicken pieces and keep warm for a short time. Mix 1 tbsp of flour with 1 egg yolk and the cream and whisk into the sauce. Flavour with salt and pepper. Return the chicken pieces to the pan. Serve immediately.

 

This goes well with tagliatelle.

 

Variant:Fry 150 g fresh mushrooms in 50 g butter and add.

  • Riesling (trocken)

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