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Sparkling wine

Sprudelnder Sekt

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.

  • 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 chanterelle and onion leek, served with potato and grilled cheese ragout in grilled tomato Chop of Hunsrück veal

with chanterelle and onion leek, served with potato and grilled cheese ragout in grilled tomato

  • 4 x 300 Gramm Kotelettes
  • 250 Gramm Pfifferlinge
  • 4 große Kartoffeln
  • 2 große Grilltomaten
  • 180 Gramm Flammkäse
  • 50 Gramm Knollensellerie
  • 200 ml Spätburgunder
  • 200 ml Sahne
  • 50 Gramm Butterschmalz
  • 2 EL Butter
  • 1 EL Rapsöl
  • 6 Stück Lauchzwiebeln
  • 1 kleine Knoblauchzehe
  • je 1 Zweig Thymian & Rosmarin
  • je 1 TL Majoran & Oregano
  • nach Belieben Salz & Pfeffer

Peel the potatoes, celery and garlic clove, crush the garlic and cut the potatoes and celery into small cubes. Heat the rapeseed oil in a pan, add the potato and celery cubes, sauté briefly and top up with ⅔ of the cream. Season with salt, pepper and the crushed garlic and leave to simmer for approx. 6 minutes. Add the oregano, marjoram,

add a little thyme and the diced flambé cheese and remove from the oven immediately.

 

Season the veal chops with pepper, fry in the pan in hot clarified butter for approx. 3 to 4 minutes on both sides and then cook in the oven at 160 degrees for 8 to 9 minutes. Then leave the meat to rest briefly.

 

Cut the grilled tomatoes in half, remove the skin, place on a baking tray and fill with the potato and flambé ragout. Place the baking tray in the oven with the chops for approx. 6 - 7 minutes. Add 1 tbsp of butter and the sprig of rosemary to the roasting mixture, deglaze with the Pinot Noir, reduce a little and refine with the remaining cream. Season to taste with salt and pepper.

 

Clean the chanterelles and spring onions. Wash the spring onions well, cut into 5 cm pieces, blanch briefly in salted water and rinse in ice water. Heat 1 tbsp butter in a pan, add the chanterelles and sauté for 2 - 3 minutes. Add the spring onions and the rest of the thyme and season with salt and pepper.

<p

  • Riesling (trocken)

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)

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)

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)
  • Sabrieren von deutschem Winzersekt
  • deutscher Winzersekt und Männer
  • Sektflaschen mit Agraffen
  • Sektgenuss, Sekt Stillleben

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    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.

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    Weinberge im Winter