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.
Facts
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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.
Varietals
Light and fluffy: cashew coconut mousse with passion fruit Cashew coconut mousse with passion fruit
An airy cashew coconut mousse with passion fruit
- 400g Cashewkerne
- 400ml Haferdrink
- 6EL Agavendicksaft
- 6EL Kokosflocken
- 4 Passionsfrüchte
- 1 Prise Vanille
Place the cashews in a container and add enough water to cover the cashews sufficiently. Place the cashews in the fridge to soak overnight.
(With a high-performance blender, 3-4 hours is also sufficient.)
Drain the water and place the cashews in the blender with the oat milk, agave syrup and coconut flakes. Add the vanilla and blend until the mousse is creamy and no longer contains any chunks.
<p
<p>Divide the mousse between four glasses. Halve the passion fruit, scrape out the flesh with a teaspoon and place on top of the mousse. Decorate with coconut flakes.
- Pinot Blanc (süß & edelsüß)
- Riesling (süß & edelsüß)
with shrimps Pumpkin soup
with shrimps
- 1 kleiner Hokkaido-Kürbis
- 1 Zwiebel
- 5 cm Ingwer
- 2 EL Butter
- 750 ml Gemüsebrühe
- 300 ml Kokosmilch
- 12 mittelgroße Shrimps
- 2 EL Olivenöl
- Eine Prise Salz & Pfeffer
Peel and dice the pumpkin, onion and ginger and sauté in the butter.
Deglaze with the vegetable stock and sauté for about 15 to 20 minutes until soft.
Sauté the shrimps in a little olive oil and leave to cook over a low heat for a few minutes. Place on wooden skewers and keep warm in aluminium foil.
When the vegetables have been steamed until soft, blend finely with a hand blender. Stir in the coconut milk and season with salt and pepper to taste.
Serve the soup in large cups and garnish with the shrimp skewers.
Freshly baked white bread goes well with this.
- Muskateller (halbtrocken & feinherb)
- Federweißer (brut nature)
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)
a Christmassy dessert Plum roaster with cinnamon ice cream
a Christmassy dessert
- 1 kg Zwetschgen (frisch oder TK)
- 100 Gramm Zucker
- 0.5 TL gemahlener Zimt
- Eine Prise Nelkenpulver
- 50 ml Pflaumenschnaps
- 50 Gramm dunkler Rohrzucker
- 2 EL alter Balsamicoessig
- 200 Gramm Zucker
- 4 Eigelb
- 500 ml Sahne
Plum rings:
Wash, deseed and quarter the plums. Spread the sugar evenly in a non-stick pan and melt slowly over a medium heat. Increase the temperature and immediately add the fruit, schnapps and spices. Stir until the mixture caramelises.
Stir in the muscovado sugar and balsamic vinegar, spread onto a cold plate after approx. 3 minutes.
<p
<p>Cinnamon ice cream:
Combine the sugar and egg yolks and stir the two ingredients over a bain-marie until frothy.
Whip the cream, then carefully mix both mixtures and add three teaspoons of cinnamon. Carefully mix the cinnamon into the mixture again.
Pour the finished mixture into any (cake) tin or small dish, cover with aluminium foil and place in the freezer for at least three hours.
Place the plums on four deep plates or small bowls, cut off 2 – 3 ice lollies each and place on top, serve immediately.
- Gewürztraminer (trocken)
Teaser
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Weißweinschorle
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Schorle mit Roséwein
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