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
the "Frankfurt Green Sauce" Quiche with herbs
the "Frankfurt Green Sauce"
- 200 Gramm Mehl
- 100 Gramm Butter
- je 1 Bund Kräuter für Frankfurter Grüne Sauce (Petersilie, Kresse, Kerbel, Borretsch, Sauerampfer, Schnittlauch, Pimpernelle)
- 100 - 125 Gramm Schwarzwälder Schinken
- 7 ganze Eier
- 125 ml Sahne
- 100 Gramm Frischkäse
- 1 EL Zitronensaft
- nach Geschmack Salz & Pfeffer
Knead the flour and butter with 4 tbsp water and a teaspoon of salt to form a smooth dough. Line a mould with it and leave to cool for 30 minutes.</p
<p>Hard boil 4 eggs. Wash, drain and finely chop the herbs from the Frankfurt green sauce. Cut the ham into wafer-thin slices and spread on the pastry base. Chop the hard-boiled eggs into small
and spread over the top. Mix the 3 eggs, cream and fresh cheese and season with 1 tbsp lemon juice, salt and pepper, then fold in the herbs. Spread the mixture over the pastry base.
Bake at 180 °C (gas mark 4) on the middle shelf of the oven for about 30 minutes.
- Riesling (trocken)
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 cinnamon and sugar Odenwald apple soufflé
with cinnamon and sugar
- 1 kg Äpfel
- 250 Gramm Semmelbrösel
- 125 Gramm Zucker
- 2 EL Butter
- 1/2 TL Zimt
- 1 Msp. gemahlene Nelken
- 50 Gramm Rosinen
- 100 ml trockener Weißwein
- 1 EL Rum
- zum Bestreuen Zimt & Zucker
Sauté the breadcrumbs, butter, spices and 2 tbsp sugar in a pan. Peel the apples and cut into slices. Sauté in white wine with rum and sugar until the liquid has almost evaporated.
<p
<p>Fill the greased springform tin alternately with the breadcrumb mixture and apples (bottom and top layer of breadcrumb mixture).
Bake for one ½ hour at 140 °C. Sprinkle with cinnamon and sugar.
- Riesling (lieblich)
White asparagus with pancake strips Asparagus with "Kratzete"
White asparagus with pancake strips and champagne butter sauce.
- 1kg Weißer Spargel
- 200g Mehl
- 4 Eier
- 150ml Milch
- 1TL Butterschmalz zum Braten
- 2EL Butter
- 1 Zitrone
- 1 Prise Zucker
- 1-3 Schnittlauchröllchen zum Garnieren
- 1 Für die Soße:
- 150g Butter
- 50ml Sahne
- 50ml Sekt
- etwas Salz und Pfeffer
Mix the flour with the eggs, milk and a pinch of salt to make a smooth pancake batter. Leave to soak for 30 minutes.
In the meantime, peel the asparagus and cook in salted water with 2 tbsp butter and a pinch of sugar until al dente. Drain well and keep warm.
<p
<p>Pour the pancake batter in batches into hot clarified butter
.
pour into hot clarified butter. When the underside is browned, use a fork to scrape into pieces. Finish frying until the pieces are golden yellow.
For the champagne-butter sauce, bring the cream to the boil, reduce slightly and stir in the cold pieces of butter (walnut-sized). Add the sparkling wine and season to taste with salt and pepper.
<p
<p>Arrange the asparagus on pre-warmed plates. Add the kratzete, drizzle with the sauce and garnish with chives.
<p
<p>Wine recommendation:
A mild and dry Gutedel or a delicate Kabinett wine from Riesling or Pinot Blanc.
- Gutedel (trocken)
- Riesling (brut)
- Pinot Gris (brut nature)
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