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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.

  • 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.

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.

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<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)

with dry sparkling wine Sparkling wine and lime dessert

with dry sparkling wine

  • 300ml Winzersekt
  • 4 Limetten
  • 100g Zucker
  • 30g Speisestärke
  • 100g Butterkekse
  • 50g ungesalzene Butter
  • 2 Eiweiße
  • 50g grieschicher Joghurt
  • 150g Schlagsahne

Pour the sparkling wine and sugar into a pan. Chill the remaining sparkling wine. Wash 1 lime with hot water and finely grate the zest. Halve the lime and 2 others, squeeze out the juice and mix with the cornflour. Pour everything into the pan and bring to the boil briefly. Remove the pan from the heat and chill the cream in the fridge.

 

Fill the shortbread biscuits into a freezer bag, crush with a rolling pin and place in a bowl. Melt the butter in a pan, pour over the crumbled shortbread biscuits, add a pinch of salt and mix well. Leave to cool briefly, divide half into large wine glasses and press down firmly.

 

Cut the lime into slices. Beat the egg whites with salt until stiff. Stir the yoghurt into the chilled champagne and lime cream. Whip the cream until stiff and fold into the cooled cream, one after the other, together with the beaten egg whites. Spread half over wine glasses, add another layer of shortbread biscuits and finish with a layer of cream. Garnish with lime slices and pour in the remaining sparkling wine. Toast and enjoy!

  • Riesling (trocken)
  • Pinot Blanc (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)

with shrimps Pumpkin soup

with shrimps

  • 1 kleiner Hokkaido-Kürbis
  • 1 Zwiebel
  • 5 cm Ingwer
  • 2 EL Butter
  • 750 ml Gemüsebrühe
  • 300 ml Kokosmilch
  • 12 mittelgroße Shrimps
  • 2 EL Olivenöl
  • Eine Prise Salz & Pfeffer

Peel and dice the pumpkin, onion and ginger and sauté in the butter.

 

Deglaze with the vegetable stock and sauté for about 15 to 20 minutes until soft.

 

Sauté the shrimps in a little olive oil and leave to cook over a low heat for a few minutes. Place on wooden skewers and keep warm in aluminium foil.

 

When the vegetables have been steamed until soft, blend finely with a hand blender. Stir in the coconut milk and season with salt and pepper to taste.

 

Serve the soup in large cups and garnish with the shrimp skewers.

 

Freshly baked white bread goes well with this.

  • Muskateller (halbtrocken & feinherb)
  • Federweißer (brut nature)

  • Weißweinschorle

    Weißweinschorle

  • Schorle mit Roséwein

    Rosé- und Weißweinschorle

  • Wine knowledge Mixed Drinks with Wine and Sekt Exotic flavour experiences

  • Wine knowledge Punch A glass full of wine, bubbles and sunshine

  • Wine knowledge New Wine ("Federweißer") When grape juice starts to ferment

    If you hold the glass to your ear, Federweißer (new wine) sounds like murmuring waves. When the time of the grape harvest has come, you can get 'Rauscher', 'Sauser' or 'Brauser', these local terms are used for Federweißer in Germany, on every street corner.