Wine spritzers
On a hot summer’s day, a well-chilled wine spritzer – consisting in roughly equal parts of fresh white wine and sparkling mineral water – is pure enjoyment.
Facts
-
1 : 1
is the mixing ratio usually
-
30 %
wine in a summer spritzer
The classic is a Riesling spritzer, because this grape variety contains a fresh, fruity acidity and aromas reminiscent of apples, peach and grapefruit. However, other grape varieties are excellently suited as well:
If you prefer a milder acidity, you might like to try using Müller-Thurgau or Silvaner as the wine component.
These days, rosé spritzer is becoming more and more fashionable. It’s a bit more expressive on the palate than a white spritzer and boasts a lovely summerly colour.
And, of course, red wine spritzers have their devotees as well. If you’re one of them, you should preferably use grape varieties that are low in tannins, such as Portugieser, Pinot Noir and Meunier (Schwarzriesling), since tannins and carbonic acid do not harmonize.
Combined with mineral water, the chosen wine makes for a fruity-fresh summer drink.
It's all in the mix
Traditionally, you mix wine and water in equal parts for a spritzer. The resulting drink has an alcohol content of 5-6 % vol. If you prefer a stronger drink, you might increase the wine ratio a little.
As a rule, you use dry wine for a spritzer, but that’s as much a matter of personal taste as it is with wine in general. Using semi-dry or even sweet wine simply results in a less tangy spritzer.
The water used for the spritzer should have as little of its own taste as possible, otherwise it might cover the wine’s aromas too much. As far as the carbonic acid content is concerned, we suggest medium to strongly sparkling mineral water. And if you have a really sweet tooth, you can try and prepare your wine spritzer with lemon soda rather than mineral water.
What does a Palatine understand by "Trollschobbe"?
The Palatine Trollschobbe is a spritzer made from wine and sparkling wine, i.e. much more substantial than the conventional spritzer made from wine and water.
Varietals
in a bacon coating Lamb
in a bacon coating
- 4 Stück Lammlachse à 150 g
- 4 Scheiben Bacon
- 0,1 Liter Wein
- 0,3 Liter Gemüsebrühe
- 1 kleine Schalotte
- 20 Gramm Butter
- 4 EL Olivenöl
- je 2 Zweige Thymian, Rosmarin, Salbei
- nach Geschmack Salz & Pfeffer
Season the lamb salmon with pepper and massage 2 tbsp of olive oil into the meat. Finely chop the thyme, rosemary and sage and season the meat in the herbs. Marinate in the fridge for a few hours.
<p
<p>Wrap the meat with the bacon slices and sear on all sides in the remaining olive oil. Continue to cook for approx. 4 minutes on each side over a low heat (the cooking time depends on the thickness of the lamb loin - it is best to do a pressure test). Then wrap in aluminium foil and leave to rest in the oven at 80 °C – so they remain juicy and slightly pink on the inside.
This goes well with Bärlauch risotto.
- Dornfelder (trocken)
with wild duck breast, porcini mushrooms and glazed chestnuts Herb salad
with wild duck breast, porcini mushrooms and glazed chestnuts
- 150 Gramm Wildkräuter
- 4 EL Olivenöl
- 2 EL Balsamessig
- 8 Stück Wildentenbrüste (a 100g)
- 2 EL Sonnenblumenöl
- 4 EL Honig
- 1 EL Thymian
- 200 Gramm Steinpilze
- 20 gekochte Maronen
- 100 ml Apfelsaft
- 2 El Zucker
- nach Belieben Salz & Pfeffer
Clean, wash and pat dry the wild herbs. Marinate with olive oil and balsamic vinegar and season with salt and pepper.
Preheat the oven to 220°C top and bottom heat. Season the wild duck breasts with salt and pepper, sear on the meat side in a pan with sunflower oil and cook in the preheated oven for about 8 minutes on the skin side. Remove the duck breast, brush the skin side with honey and thyme and roast for another 2 minutes on a high heat until crispy.
Clean the porcini mushrooms and cut into slices. Fry in a pan in oil on both sides, remove and keep warm. Caramelise the sugar in the pan, deglaze with the apple juice and simmer until the caramel has dissolved. Add the chestnuts and add a little more apple juice if necessary.
- Pinot Blanc (trocken)
- Gutedel (trocken)
a Christmassy dessert Plum roaster with cinnamon ice cream
a Christmassy dessert
- 1 kg Zwetschgen (frisch oder TK)
- 100 Gramm Zucker
- 0.5 TL gemahlener Zimt
- Eine Prise Nelkenpulver
- 50 ml Pflaumenschnaps
- 50 Gramm dunkler Rohrzucker
- 2 EL alter Balsamicoessig
- 200 Gramm Zucker
- 4 Eigelb
- 500 ml Sahne
Plum rings:
Wash, deseed and quarter the plums. Spread the sugar evenly in a non-stick pan and melt slowly over a medium heat. Increase the temperature and immediately add the fruit, schnapps and spices. Stir until the mixture caramelises.
Stir in the muscovado sugar and balsamic vinegar, spread onto a cold plate after approx. 3 minutes.
<p
<p>Cinnamon ice cream:
Combine the sugar and egg yolks and stir the two ingredients over a bain-marie until frothy.
Whip the cream, then carefully mix both mixtures and add three teaspoons of cinnamon. Carefully mix the cinnamon into the mixture again.
Pour the finished mixture into any (cake) tin or small dish, cover with aluminium foil and place in the freezer for at least three hours.
Place the plums on four deep plates or small bowls, cut off 2 – 3 ice lollies each and place on top, serve immediately.
- Gewürztraminer (trocken)
with blueberries Banana and parsley waffles
with blueberries
- 25 Gramm glatte Petersilie
- 200 ml Milch
- 2 Eier Größe L
- 70 Gramm Zucker
- 1 Päckchen Vanillezucker
- 100 ml Öl
- 75 Gramm Naturjoghurt
- nach Belieben Butterschmalz oder Pfannenfett
- 300 ml Sahne
- 1 halbe Vanilleschote
- 2,5 EL Puderzucker
- 500 Gramm Blaubeeren
- 100 ml weißer Traubensaft
- 250 Gramm Mehl
- 1 TL Backpulver
- 200 Gramm überreife Bananen
- eine Prise Meersalz
Dough:
Mix the flour, 1 pinch of salt and baking powder in a bowl and set aside.
Blend the bananas and parsley with 100 ml milk to a fine puree. Put to one side.
Separate the eggs. Mix the egg yolks with 20 g sugar, vanilla sugar, oil and banana puree until smooth. Stir in the flour mixture, milk and yoghurt with a whisk.
Beat the egg whites with 1 pinch of salt and the remaining sugar until stiff. Fold the beaten egg whites into the batter.
Topping:
Whip the cream with the seeds from the vanilla pod and 1.5 tbsp icing sugar until creamy (not too stiff!). Leave to cool.
Heat a large pan, lightly caramelise 1 tbsp of icing sugar, add the blueberries and toss briefly, deglaze with the grape juice and allow to reduce briefly.
Preheat the waffle iron and melt the clarified butter. Brush the waffle iron with a little clarified butter, ladle in the batter in batches and bake until golden brown. Serve with the topping.
- Scheurebe (süß & edelsüß)
- Silvaner (süß & edelsüß)
Teaser
-
Weißweinschorle
-
Schorle mit Roséwein
Events
-
Show
winetasting in our winery - cheese & wine
Mainz-Hechtsheim
