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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 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 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 pear wedges Chicken breast strips

with pear wedges

  • 500 Gramm Hähnchenbrustfilet
  • 2 reife Birnen
  • 200 ml Birnensaft
  • 100 ml Sahne
  • 1 ganze Zwiebel
  • 4 EL Olivenöl
  • nach Belieben Salz & Pfeffer

Cut the chicken breast fillet into strips. Peel the onion and cut into cubes. Heat the olive oil in a pan and fry the meat in it. Add the diced onion and season with salt and freshly ground pepper.

 

Wash and peel the pears, remove the skin, cut into wedges and sauté in the pan. Deglaze with the pear juice and allow to reduce slightly.

<p

 

<p>Finally, add the cream and season to taste.

  • Müller-Thurgau (halbtrocken & feinherb)
  • Kerner (halbtrocken & feinherb)

with herb crust Roast turkey

with herb crust

  • 600 Gramm Putenbrust am Stücke
  • 0,25 Liter Weißwein
  • 0,25 Liter Gemüsebrühe
  • 4 ganze Tomaten
  • 4 Scheiben Toastbrot
  • 2 ganze Eier
  • 2 Stück Zwiebeln
  • 75 Gramm geriebener Emmentaler
  • 1 Stange Porree
  • 1 Bund Schnittlauch
  • 1 EL Olivenöl
  • nach Belieben Salz & Pfeffer

Wash the meat, pat dry and cut a deep pocket lengthways. Crumble the toast. Wash and chop the herbs, peel and dice the onions.

<p

 

<p>Preheat the oven to 200°C (top and bottom heat). Place the bread, herbs, onions, cheese and eggs in a bowl, mix thoroughly and season. Stuff 2/3 of this mixture into the turkey breast. Pin the opening with wooden skewers and tie up crosswise with kitchen twine. Place the roast in a roasting tin and brush with oil.

 

Roast in the preheated oven for approx. 1 hour. Gradually pour in the white wine and vegetable stock.

<p

 

<p>Clean and wash the vegetables. Cut the leek into pieces and add to the roast with the whole tomatoes after 30 minutes.

 

About 20 minutes before the end of the cooking time, spread the remaining third of the herb mixture over the roast and finish cooking.

 

Arrange on plates with the vegetables and serve. Serve with rice.

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  • Chardonnay (trocken)

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