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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 bulgur Cabbage stew

with bulgur

  • 200 Gramm Zwiebeln
  • 1 ganze Knoblauchzehe
  • 800 Gramm Spitzkohl
  • 200 Gramm Möhren
  • 400 Gramm festk. Kartoffeln
  • 1 EL Kümmelsaat
  • 1,5 Liter Gemüsefond
  • 5 EL Olivenöl
  • 2 EL Tomatenmark
  • 2 EL edelsüßes Paprikapulver
  • 3 TL Honig
  • nach Belieben Salz & Pfeffer
  • 120 Gramm grobe Bulgur
  • 1 Bund Petersilie
  • 4 Stiele Minze
  • 1 ganze Zitrone
  • 2 ganze Äpfel
  • 3 EL Obstessig

Finely dice the onions and garlic. Clean, wash and quarter the cabbage, remove the stalk and roughly chop the cabbage quarters. Peel the carrots, halve lengthways and cut into approx. 2 cm wide pieces. Peel the potatoes and cut into approx. 2.5 cm pieces. Fry the carrots in a pan without fat and set aside.

 

Heat the vegetable stock in a small pan. Heat 3 tablespoons of oil in a large pan, sauté the cabbage in it for 10-15 minutes over a high heat until dark brown and remove from the pan.

 

Add the remaining oil to the pan. Fry the onions and garlic until translucent. Add the potatoes and muesli and sauté for 3-4 minutes, stirring constantly. Add the tomato purée and paprika powder and fry while stirring. Add the cabbage, honey and caraway and pour in the hot vegetable stock. Season with salt and pepper. Bring to the boil, cover and simmer for 45 minutes. Add the bulgur 20 minutes before the end of the cooking time.

 

Quarter the apples, remove the seeds, cut into approx. 1 cm cubes and add 10 minutes before the end of the cooking time. Pluck the herbs and chop medium-fine. Wash and dry the lemon, finely grate the zest and mix with the herbs. Flavour the stew with vinegar, salt and pepper and serve sprinkled with the herbs.

 

Tip: The pointed cabbage must be roasted really strongly and dark so that the aromas come out well.

  • Spätburgunder / Pinot Noir (trocken)
  • Trollinger (trocken)

with ribbon noodles Coq au Riesling

with ribbon noodles

  • 1 ganzes Huhn
  • 0,4 Liter Riesling
  • 0,2 Liter Sahne
  • 1 kl. Glas Cognac
  • 2 Stück Schalotten
  • 1 Stück Knoblauchzehe
  • 1 Stück Eigelb
  • 1/2 Bund Petersilie
  • 1 EL Mehl
  • 50 Gramm Butter
  • 1 EL Olivenöl
  • nach Belieben Salz & Pfeffer

Carve the chicken. Heat approx. 50 g butter with 2 tbsp olive oil in a large frying pan and fry the chicken pieces until light brown (without the lid). Season lightly with salt.

 

Finely chop the shallots, peel and finely chop the garlic. Chop the parsley and add everything to the meat. Sauté briefly with the pan closed. Pour the cognac over the meat and light it (flambé). Deglaze with 1/3 litre of Riesling and leave to simmer for half an hour over a low heat. If necessary, add a little more wine and simmer for a further 10 minutes.

 

Remove the chicken pieces and keep warm for a short time. Mix 1 tbsp of flour with 1 egg yolk and the cream and whisk into the sauce. Flavour with salt and pepper. Return the chicken pieces to the pan. Serve immediately.

 

This goes well with tagliatelle.

 

Variant:Fry 150 g fresh mushrooms in 50 g butter and add.

  • Riesling (trocken)

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 honey and thyme Goat's cheese tower

with honey and thyme

  • 1 großer Apfel
  • 1 Rolle Ziegenkäse
  • 4 Scheiben Bacon
  • 4 TL Honig
  • 1 TL Thymian
  • 4 Blätter Eichblattsalat
  • frische Zweige Thymian zum Garnieren
  • nach Belieben Salz & Pfeffer

Preheat the grill to the highest setting.

 

Fry the bacon slices without fat in a non-stick frying pan until crispy and drain on a piece of kitchen paper. Leave the rendered fat in the pan.

 

Wash the apple, core it with a corer and then cut it into four, approx. 1 cm thick slices. Slowly fry the apple slices in the remaining bacon fat until just cooked, using the tip of a knife to check the doneness. Place the apple slices in a lightly greased baking dish, sprinkle with thyme and place a crispy fried bacon slice on top of each one.

 

Divide the goat's cheese into 4 thalers and place one thaler on each apple slice, sprinkle with thyme again and drizzle with 1 teaspoon of honey.

 

Bake under the grill until the cheese is lightly browned.

 

Serve the goat's cheese and apple tartlets on a lettuce leaf or, if you prefer, on a bed of lettuce (add a honey-flavoured dressing)

  • Dornfelder (halbtrocken & feinherb)

  • Wine knowledge Mulled Wine A warm pleasure for the cold season

    vintner's mulled wine in a pot with spices such as orange, cinnamon and vanilla

  • Wine knowledge Blanc de Noir The best of red and white wine

  • Wine knowledge New Wine ("Federweißer") When grape juice starts to ferment

    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.