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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 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)

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)

with strong red wine Wild boar ragout

with strong red wine

  • 800 Gramm Fleisch vom Wildschwein (Keule o. Schulter)
  • 80 Gramm Bauchspeck
  • 100 Gramm Zwiebeln
  • 60 Gramm Karotten
  • 60 Gramm Staudensellerie
  • 1 TL Tomatenmark
  • 200 ml kräftigen Rotwein
  • 100 ml Portwein
  • 1 Liter braune Wildbrühe
  • 1 TL Preiselbeeren
  • 1 EL geschlagene Sahne o. Sauerrahm
  • 20 Gramm Mehl
  • 1 Stück Lorbeerblatt
  • je 1 Zweig Rosmarin und Thymian
  • 4 zerdrückte Wacholderbeeren
  • 1/2 TL Senf
  • nach Belieben Salz & Pfeffer

Clean and wash the vegetables and cut into evenly sized cubes.

 

Remove the fat, skin and tendons from the wild boar meat and cut into 3 cm cubes. Season with salt and pepper and sprinkle with flour. Heat the oil in a frying pan and brown the meat on all sides. Add the vegetables and diced bacon and fry. Add the tomato purée and stir fry. Deglaze with the red wine and port, reduce and pour in the brown game stock. Add the spices to the meat in a small spice bag and leave the ragout to simmer in the oven at 160°C for approx. 1½ hours.

 

Then remove the pieces of meat, remove the spices, strain the sauce, add the cranberries and mustard and leave to reduce for about 15 minutes. If necessary, thicken with a little cornflour. Serve with the whipped cream.

  • Spätburgunder / Pinot Noir (trocken)

Stuffed, with paprika and pecorino Schnitzel rolls

Stuffed escalope rolls with paprika and pecorino

  • Nach Belieben Pinienkerne, Basilikum, Knoblauch
  • 8 Stück dünne Schweineschnitzel á ca. 75g & Holzspießchen
  • 1 Glas rote geröstete Paprika
  • 100 Gramm Pecorino-Käse
  • Nach Bedarf Olivenöl, Salz, Pfeffer

Roast the pine nuts and leave to cool. Pluck the basil leaves and place in a blender with the finely chopped garlic, olive oil and pine nuts and blend gently. Finely grate the Parmesan and mix in. Season to taste with salt and pepper.

 

Wash the meat and pat dry. Drain the paprika in a sieve and finely grate the pecorino. Season the escalopes on both sides with salt and pepper and spread 1 tsp of pesto on each. Cover the escalopes with paprika, leaving approx. 3 cm free on one narrow side of each piece.

 

Spread the pecorino over the paprika. Roll up the meat from the coated side and pin in place with wooden skewers. Grill the escalope rolls on the barbecue for 20-25 minutes, turning if possible, and indirectly for the last 10 minutes.

  • Spätburgunder / Pinot Noir (trocken)
  • Lemberger (extra brut)
  • Portugieser (trocken)

  • Weißweinschorle

    Weißweinschorle

  • Schorle mit Roséwein

    Rosé- und Weißweinschorle

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