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Blanc de Noir

"White from black" - this is the literal translation of "Blanc de Noir" and stands for a white wine made from dark blue to black grapes.

  • 100 %

    red grapes

  • 2021

    was "Blanc de Noir" redefined in terms of wine law

As the name suggests, this form of winemaking has its origins in France, where the red grapes of Pinot Noir (Spätburgunder) and Pinot Meunier (Schwarzriesling) have always been processed into white wines as the basis for champagne.

This is possible because red berries generally have light flesh. The red pigment, the so-called anthocyanins, are mainly present in the berry skins. If the juice from red grapes is to remain white, no colourants from the skins may pass into the must. It is therefore important that the red grapes, which are as healthy as possible, are only pressed gently. The light colored must obtained is then fermented to a white wine. A typical Blanc de Noir has a light color and can sometimes have hints of yellow-gold.

If the cellar master leaves the squeezed red berries in the pressed juice for a little longer - the experts then speak of a longer "maceration time" – this is when a little more color passes from the skins into the must and a rosé develops.

In terms of wine law

After the 10th law amending the Wine Act came into force in January 2021, according to the new Wine Ordinance the designation "Blanc de Noir" or "Blanc de Noirs" may only be used for domestic wine, sparkling wine, quality sparkling wine or semi-sparkling wine if it is a product with a protected designation of origin (PDO) is made from fresh red wine grapes like a white wine and has the typical color of white wine.

Why Blanc de Noir?

The white wines obtained from the red grapes are characterized by their distinctive fruit aromas, pleasant freshness and moderate acidity. They combine the full flavor of a red wine with the fruitiness of a white wine and thus display the characteristics of both types. Blanc de Noirs are excellent food companions that go well with a wide range of dishes.

Flexibility and positive side effects

For winemakers who mainly cultivate red grape varieties, the production of Blanc de Noirs is also an opportunity to react flexibly to the increasing demand for white wine. On the other hand, there is a positive side effect for the production of red wine: if the light-colored must for a Blanc de Noir is removed before the maceration, the ratio of the color and tannin-containing skins to the remaining pressed juice in the mash changes. As a result, winemakers and wine lovers can enjoy more complex and color-intensive red wines.

How is Blanc de Noir defined under wine law in Germany?

According to the Wine Law, the name "Blanc de Noir" or "Blanc de Noirs" may only be used if it is a product with a protected designation of origin (PDO), pressed from fresh red grapes like a white wine and with the color typical of white wine.

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.

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<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 apples Pork medallions

with apples

  • 8 Stück Schweinemedaillons
  • 500 Gramm Bandnudeln
  • 2 große Äpfel
  • 200 ml Sahne
  • 10 Blättchen frischer Salbei
  • 4 Zweige frischer Thymian
  • nach Geschmack Zucker
  • 3 EL Calvados
  • 1 EL Öl
  • zum Abschmecken Salz & Pfeffer

Slightly pepper and salt the medallions on both sides. Pluck the thyme, cut the sage into fine strips and roll the medallions in the herbs. Fry the meat in a pan with a little oil on both sides, not too hot, until it starts to colour. Remove from the pan and place on a preheated tray in the oven at 100 °C until cooked through.

 

Cook the tagliatelle al dente and keep warm.

 

In the meantime, peel the apples and cut into slices approx. 1.5 cm wide. Reheat the meat pan and add the apple slices. After about half a minute, sprinkle 1 teaspoon of sugar over the apples and allow them to caramelise. After a minute, deglaze the apple slices with a generous dash of Calvados and flambé. Add the cream and flavour with salt and pepper.

 

Remove the fillet from the oven. Add the meat juices from the oven dish to the sauce and serve the fillets with the tagliatelle, apple slices and Calvados apple sauce.

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  • Riesling (trocken)

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)

with goat's cheese Courgette and chanterelle salad

with goat's cheese

  • 2 ganze Zucchini
  • 3 EL Rapsöl
  • 1 kleine Schalotte
  • 300 Gramm Pfifferlinge
  • 1 Msp. gemahlener Piment
  • 2 Bund Rucola
  • je 1/2 Bund Kerbel u. glatte Petersilie
  • je 3 EL Walnuss- u. Rapsöl
  • 4 Stück Ziegenkäse-Taler
  • 1 Prise Zucker
  • nach Belieben Salz & Pfeffer

Salad:

Wash the courgettes and slice thinly. Place in a bowl and mix with the oil.

 

Heat a grill pan and fry the courgettes in batches until golden brown. Season with salt and pepper, place in a bowl.

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<p>Peel and finely dice the shallot. Clean the chanterelles, wash if necessary and pat dry. Depending on size, cut in half if necessary.

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<p>Sauté the shallot in a pan until translucent. Add the chanterelles and fry vigorously for 3 minutes while stirring. Season with salt, pepper and allspice. Add to the courgettes. Wash the rocket and spin dry.

 

Dressing:

Wash the herbs, shake dry. Pluck the leaves, blend finely with both types of oil and vinegar in a blender or with a hand blender. Flavour with salt, pepper and sugar. Pour over the courgette and chanterelle mix and mix loosely with the rocket. Arrange on plates, sprinkle with goat's cheese.

  • Pinot Blanc (trocken)