Sparkling wine

deutscher Winzersekt auf dem Mainzer Wochenmarkt

Be it New Year’s Eve, a party or brunch, a Formula One or a horse race – whenever people are bubbling over with joy, it’s hard to imagine them without a glass of bubbly, the sparkling crown jewel of winemaking.

Facts

  • 8 - 10°

    are ideal drinking temperatures

  • 3,5

    bar minimum

  • 9 Monate

    Fermentation in the bottle

  • 0-3g

    residual sugar content correspond to "brut nature".

German gourmets are the world champions of Sekt consumption. And that’s why many wine estates have established Winzersekt as a fixed component on their list of offers.

 

Extra Effort brings Extra Flavor

Classic fermentation in the bottle: At the beginning of the production of Sekt, sugar and a special kind of yeast, able to withstand great pressure, are added to the base wine. This initiates the second fermentation, producing the CO2 that will later make the Sekt sparkle so pleasantly in the glass. The pressure exerted by the carbonic acid needs to amount to at least 3.5 bar – up to 6 bar can be achieved. In the original method of Sekt manufacturing, the so-called Méthode champenoise, and in classic bottle fermentation, the second fermentation takes place in the individual bottle. 

In a dark and cool cellar, Winzersekt lies and matures on its yeast for a minimum of 9 months, sometimes for years. After this, the bottles are placed upside down into so-called riddling racks. For a period of four weeks, they get turned daily and set ever more steeply upright at the same time. At the end of this laborious process, all the yeast has collected in the bottle’s neck. The bottle necks are then immersed in a brine (a freezing cold solution) to make the yeast freeze. If the bottles are opened now, the pressure from the carbonic acid ejects the yeast clot. The technical term for this process is “disgorging”.

Since the term “Méthode champenoise” has been exclusively reserved to the products of the French Champagne region for many years, Sekt manufactured by this method in Germany uses the term traditional or classic bottle fermentation.

Designations of styles

The designations for the styles of Sekt as defined by German Wine Law are different from those of wine, because the natural carbonic acid content of Sekt reduces the perception of sweetness. Accordingly, the permissible residual sugar levels of a dry Sekt are markedly higher than those of a dry wine.

  • brut nature: 0-3 g/l
  • extra brut: 0-6 g/l
  • brut: 0-12 g/l
  • extra dry: 12-17 g/l
  • dry: 17-32 g/l
  • semi-dry: 32-50 g/l
  • mild: over 50 g/l

Not everything that foams is sparkling wine:

Schaumwein is the generic term for moussing, i.e. foaming wines with perlage, with a minimum pressure of 3 bar.

Sparkling wine is sparkling wine whose carbonic acid is produced during fermentation and generates at least 3.5 bar of internal pressure.

Perlwein has less pressure, the carbonic acid may also be added. Good sparkling wines are fresh, light, summery-fruity and at the same time relatively inexpensive, as they are not subject to sparkling wine tax.

Secco is the modern term for trendy sparkling wines.

Crémant can be called German sparkling wines that meet certain specifications for grape varieties, harvest and fermentation.

Which wine-growing region was the first to introduce sparkling wines to the market?

Rheinhessen launched the first vintner sparkling wines in Germany more than 25 years ago.

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

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)

Asparagus harmonises perfectly with Silvaner Roasted asparagus with wild garlic and ribbon noodles

Roasted asparagus with wild garlic and ribbon noodles goes perfectly with Silvaner.

  • 1kg weißer Spargel
  • 1kg grüner Spargel
  • 200g Butter
  • 1 TL Zucker
  • 2-4 EL Walnussöl
  • 600g Tagliatelle
  • 1 Prise Salz und Pfeffer
  • 200 ml Schlagsahne
  • 1 Spritzer Zitronensaft
  • 8 Bärlauchblätter

Preparation:

 

Peel the asparagus (green asparagus only in the lower third), cut off the ends. Cut each spear in half lengthways and cut the halves in half. Cut the halves into 3 – 5 cm long pieces.

 

Heat the butter in a large pan, add the sugar. Caramelise briefly. Add the oil and asparagus and cook over a medium heat for approx. 10 mins. until al dente, tossing occasionally.

 

In the meantime, cook the tagliatelle in boiling salted water according to the pack instructions until al dente.

 

Pour the cream into the asparagus and reduce until creamy. Season the asparagus with salt, pepper and lemon juice.

 

Rinse the pasta, drain and mix with the asparagus. Cut the spring onions into strips and fold in.

 

Wine recommendation:

 

Silvaner Spätlese dry

  • Silvaner (trocken)

the "Frankfurt Green Sauce" Quiche with herbs

the "Frankfurt Green Sauce"

  • 200 Gramm Mehl
  • 100 Gramm Butter
  • je 1 Bund Kräuter für Frankfurter Grüne Sauce (Petersilie, Kresse, Kerbel, Borretsch, Sauerampfer, Schnittlauch, Pimpernelle)
  • 100 - 125 Gramm Schwarzwälder Schinken
  • 7 ganze Eier
  • 125 ml Sahne
  • 100 Gramm Frischkäse
  • 1 EL Zitronensaft
  • nach Geschmack Salz & Pfeffer

Knead the flour and butter with 4 tbsp water and a teaspoon of salt to form a smooth dough. Line a mould with it and leave to cool for 30 minutes.</p

 

<p>Hard boil 4 eggs. Wash, drain and finely chop the herbs from the Frankfurt green sauce. Cut the ham into wafer-thin slices and spread on the pastry base. Chop the hard-boiled eggs into small

and spread over the top. Mix the 3 eggs, cream and fresh cheese and season with 1 tbsp lemon juice, salt and pepper, then fold in the herbs. Spread the mixture over the pastry base.

 

Bake at 180 °C (gas mark 4) on the middle shelf of the oven for about 30 minutes.

  • Riesling (trocken)

with dry sparkling wine Sparkling wine and lime dessert

with dry sparkling wine

  • 300ml Winzersekt
  • 4 Limetten
  • 100g Zucker
  • 30g Speisestärke
  • 100g Butterkekse
  • 50g ungesalzene Butter
  • 2 Eiweiße
  • 50g grieschicher Joghurt
  • 150g Schlagsahne

Pour the sparkling wine and sugar into a pan. Chill the remaining sparkling wine. Wash 1 lime with hot water and finely grate the zest. Halve the lime and 2 others, squeeze out the juice and mix with the cornflour. Pour everything into the pan and bring to the boil briefly. Remove the pan from the heat and chill the cream in the fridge.

 

Fill the shortbread biscuits into a freezer bag, crush with a rolling pin and place in a bowl. Melt the butter in a pan, pour over the crumbled shortbread biscuits, add a pinch of salt and mix well. Leave to cool briefly, divide half into large wine glasses and press down firmly.

 

Cut the lime into slices. Beat the egg whites with salt until stiff. Stir the yoghurt into the chilled champagne and lime cream. Whip the cream until stiff and fold into the cooled cream, one after the other, together with the beaten egg whites. Spread half over wine glasses, add another layer of shortbread biscuits and finish with a layer of cream. Garnish with lime slices and pour in the remaining sparkling wine. Toast and enjoy!

  • Riesling (trocken)
  • Pinot Blanc (trocken)