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.
Facts
-
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.
Varietals
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 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)
the classic with a difference Franconian cider soup
the classic with a difference
- 500 ml Weißwein (Spätlese)
- 500 ml Geflügelbrühe
- 350 ml Sahne
- 30 Gramm Zwiebeln
- 30 Gramm Weißes vom Lauch
- 30 Gramm Sellerie
- 30 Gramm Karotten
- 30 Gramm Butter
- 180 Gramm Mehl
- 2 Lorbeerblätter
- 1 EL Butterschmalz
- 4 Scheiben Weißbrot
- Nach Belieben Zucker, Muskat, Zimt, Salz
Sauté the vegetables in butter until lightly browned, dust with flour and then add the vegetable stock, wine and 250 ml cream. Add the spices and simmer for approx. 15 minutes.
Remove the crusts from the slices of white bread and cut into 1 cm cubes. Fry in hot clarified butter until golden brown and season with cinnamon, whip the remaining cream until stiff.
<p
<p> Strain the soup and flavour with nutmeg and salt.
Pour into deep plates, garnish with whipped cream and the cinnamon crusts.
- Müller-Thurgau (trocken)
- Silvaner (trocken)
