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
-
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
with apples and nuts Tarte flambée
with apples and nuts
- 250 Gramm Weizen- oder Dinkelmehl
- 150 Gramm Crème fraîche
- 150 Gramm körniger Frischkäse
- 2 säuerliche Äpfel
- 1 - 2 Zwiebeln
- 30 Gramm Walnüsse oder Haselnüsse
- 15 Gramm Hefe
- 1 EL Zucker
- 2 EL Olivenöl
- 2 Zweige frischer Thymian
- Nach Bedarf Salz & Pfeffer
- 200 ml warmes Wasser
For the yeast dough, sieve the flour into a bowl and make a well in it. Dissolve the yeast in a little warm water and pour into the well. Cover the bowl with a cloth and leave to rise for 10 minutes. Then knead the pre-dough with the dough hook of a hand mixer and gradually work in the warm water, the oil and a teaspoon of salt. Leave the kneaded dough to rise until it has doubled in volume (approx. half an hour, in a warm place).
Cut the onions into wedges. Roughly chop the nuts. Core the apples, cut into slices (the thicker the apple slices, the juicier the tarte flambée) and sprinkle with the sugar.
<p
<p>After resting, divide the dough and roll out each half on a baking tray lined with baking paper. Preheat the oven to 220 °C (top and bottom heat)
Spread the crème fraîche evenly over the tarte flambée and top with the apple slices and onion wedges. Spread the fresh cheese on top and sprinkle with the walnuts. Sprinkle with a little salt and pepper.
Bake on the lowest shelf for 12-15 minutes and sprinkle with the fresh thyme before serving.
- Riesling (halbtrocken & feinherb)
- Riesling (lieblich)
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-frozen goat's milk Lavender waffles
with semi-frozen goat's milk
- 2 Stück Eigelb
- 60 ml Ziegenmilch
- 500 Gramm weiße Kuvertüre
- 125 ml Sahne
- Abrieb und Saft einer halben Orange
- 2 cl Tresterbrand
- 8 Blatt Minze
- 125 Gramm Mehl
- 50 Gramm Zucker
- 70 Gramm Butter
- 2 Eier
- 1 Messerspitze Backpulver
- 1/2 EL Lavendelzucker
- 175 ml Milch
Semi-frozen goat's milk: Beat the egg yolks and goat's milk in a bowl over a hot bain-marie until creamy. Remove from the bain-marie and beat the cream until cold. Flavour with the zest of the orange and the marc brandy.
Liquefy the couverture in a bain-marie and stir into the lukewarm egg mixture. Whip the cream until stiff and carefully fold in. Line a parfait tin (triangular or gutter shape) with cling film. Pour in the mixture and smooth out. Cover well with cling film and leave to freeze in the freezer for at least 8 hours.
About 20 minutes before serving, remove the mould from the freezer and turn the parfait out of the mould. Remove the foil and cut the semi-frozen parfait into 8 slices.
<p
<p>Lavender wafers: Lightly mash the butter in a mixing bowl with a fork. Add the sugar and stir a little. Add half of the milk, the lavender sugar and the baking powder. Stir in the eggs and finally the rest of the milk. Mix everything well with a hand mixer for about 2 minutes to create a homogeneous, slightly liquid mixture. Bake the batter in batches in a waffle iron until golden brown.</p
<p>Arrange 2 slices of semifreddo on each waffle on a flat plate and decorate with mint leaves.
- Riesling (halbtrocken & feinherb)
Stuffed, with paprika and pecorino Schnitzel rolls
Stuffed escalope rolls with paprika and pecorino
- Nach Belieben Pinienkerne, Basilikum, Knoblauch
- 8 Stück dünne Schweineschnitzel á ca. 75g & Holzspießchen
- 1 Glas rote geröstete Paprika
- 100 Gramm Pecorino-Käse
- Nach Bedarf Olivenöl, Salz, Pfeffer
Roast the pine nuts and leave to cool. Pluck the basil leaves and place in a blender with the finely chopped garlic, olive oil and pine nuts and blend gently. Finely grate the Parmesan and mix in. Season to taste with salt and pepper.
Wash the meat and pat dry. Drain the paprika in a sieve and finely grate the pecorino. Season the escalopes on both sides with salt and pepper and spread 1 tsp of pesto on each. Cover the escalopes with paprika, leaving approx. 3 cm free on one narrow side of each piece.
Spread the pecorino over the paprika. Roll up the meat from the coated side and pin in place with wooden skewers. Grill the escalope rolls on the barbecue for 20-25 minutes, turning if possible, and indirectly for the last 10 minutes.
- Spätburgunder / Pinot Noir (trocken)
- Lemberger (extra brut)
- Portugieser (trocken)
Teaser
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Weißweinschorle
-
Schorle mit Roséwein
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