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Secco

Secco can be a light alternative to sparkling wine whenever you feel like celebrating with others.

  • 6 - 8° degrees

    are ideal drinking temperatures

  • < 35 g/l

    of residual sugar is considered as "dry"

  • 1 - 2,5 bar

    pressure

With relatively low alcohol, a Secco is recommended as an ideal summer aperitif, which does not put as much strain on the body even in hot temperatures. Served cool at around 6-8 ° C, it is particularly refreshing. Seccos are now part of the standard repertoire for many German winegrowers.

How is Secco different

According to German Wine Law, semi-sparkling wine is defined as wine which has an excess of carbon dioxide compared to still wines. While most of the CO2 escapes during the fermentation of grape must to wine, for the preparation of high-quality Seccos, this is captured and put back into the wine after fermentation.

If CO2 from sources other than the wine itself are added, then it must be declared as "semi-sparkling wine with added carbon dioxide." This carbonation method is only used in the simplest semi-sparkling wines. Seccos have only 1 to 2.5 bar pressure, while sparkling wine contains at least 3, and up to 6, bar of carbonic acid pressure. An important distinction between seccos and sekt, or sparkling wine, is that in the latter, the CO2 comes from a second fermentation.

Seccos don’t need to use a wire cage (muselet) over the cork, like with sparkling wine, but are mostly closed with either a screw cap or a cork with foil or string.

Levels of sweetness for semi-sparkling wines

    Dry: up to 35 g / liter residual sugar content
    Semi-dry: 33 - 50 g / liter residual sugar content
    Mild: > 50 g / liter residual sugar

Is Secco the same as Prosecco?

No! Prosecco comes from Italy, is pressed from the Glera grape variety and may only be produced in the DOC Prosecco. It is available as sparkling, semi-sparkling and still wine. Meanwhile in Germany, Secco is a sparkling wine with technically added carbon dioxide.

More recipe ideas

with white wine Cauliflower soup

with white wine

  • 3 Stück Schalotten
  • 500 Gramm Blumenkohl
  • 20 Gramm Butter
  • 1 TL Fenchelsaat
  • 50 ml Weißwein
  • 800 ml Gemüsebrühe
  • 100 ml Schlagsahne
  • 1 Prise Zucker
  • nach Geschmack Salz & Pfeffer

Peel the shallots and cut into slices.

 

Clean and chop the cauliflower.

 

Melt the butter in a pan, sauté the shallots with the fennel seeds over a medium heat for 3 minutes until colourless. Add the cauliflower, sauté for 2 minutes, season with salt and sugar.

<p

 

<p>Deglaze with white wine, bring to the boil and top up with vegetable stock and whipping cream. Simmer over a low heat for 20 minutes.

 

Blend with a hand blender, adding stock if necessary to reach the desired consistency.

 

Serve drizzled with a few drops of olive oil.

  • Silvaner (trocken)

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 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 strong red wine Wild boar ragout

with strong red wine

  • 800 Gramm Fleisch vom Wildschwein (Keule o. Schulter)
  • 80 Gramm Bauchspeck
  • 100 Gramm Zwiebeln
  • 60 Gramm Karotten
  • 60 Gramm Staudensellerie
  • 1 TL Tomatenmark
  • 200 ml kräftigen Rotwein
  • 100 ml Portwein
  • 1 Liter braune Wildbrühe
  • 1 TL Preiselbeeren
  • 1 EL geschlagene Sahne o. Sauerrahm
  • 20 Gramm Mehl
  • 1 Stück Lorbeerblatt
  • je 1 Zweig Rosmarin und Thymian
  • 4 zerdrückte Wacholderbeeren
  • 1/2 TL Senf
  • nach Belieben Salz & Pfeffer

Clean and wash the vegetables and cut into evenly sized cubes.

 

Remove the fat, skin and tendons from the wild boar meat and cut into 3 cm cubes. Season with salt and pepper and sprinkle with flour. Heat the oil in a frying pan and brown the meat on all sides. Add the vegetables and diced bacon and fry. Add the tomato purée and stir fry. Deglaze with the red wine and port, reduce and pour in the brown game stock. Add the spices to the meat in a small spice bag and leave the ragout to simmer in the oven at 160°C for approx. 1½ hours.

 

Then remove the pieces of meat, remove the spices, strain the sauce, add the cranberries and mustard and leave to reduce for about 15 minutes. If necessary, thicken with a little cornflour. Serve with the whipped cream.

  • Spätburgunder / Pinot Noir (trocken)

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