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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.

  • 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.

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.

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<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 goat's cheese Courgette and chanterelle salad

with goat's cheese

  • 2 ganze Zucchini
  • 3 EL Rapsöl
  • 1 kleine Schalotte
  • 300 Gramm Pfifferlinge
  • 1 Msp. gemahlener Piment
  • 2 Bund Rucola
  • je 1/2 Bund Kerbel u. glatte Petersilie
  • je 3 EL Walnuss- u. Rapsöl
  • 4 Stück Ziegenkäse-Taler
  • 1 Prise Zucker
  • nach Belieben Salz & Pfeffer

Salad:

Wash the courgettes and slice thinly. Place in a bowl and mix with the oil.

 

Heat a grill pan and fry the courgettes in batches until golden brown. Season with salt and pepper, place in a bowl.

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<p>Peel and finely dice the shallot. Clean the chanterelles, wash if necessary and pat dry. Depending on size, cut in half if necessary.

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<p>Sauté the shallot in a pan until translucent. Add the chanterelles and fry vigorously for 3 minutes while stirring. Season with salt, pepper and allspice. Add to the courgettes. Wash the rocket and spin dry.

 

Dressing:

Wash the herbs, shake dry. Pluck the leaves, blend finely with both types of oil and vinegar in a blender or with a hand blender. Flavour with salt, pepper and sugar. Pour over the courgette and chanterelle mix and mix loosely with the rocket. Arrange on plates, sprinkle with goat's cheese.

  • Pinot Blanc (trocken)

with semi-dry wines Flädlesuppe

with semi-dry wines

  • 1 Bund Schnittlauch
  • 1 Liter Fleischbrühe
  • 150 Gramm Weizenmehl
  • 300 ml Milch
  • nach Belieben Speckschwarte zum ausreiben der Pflanne
  • Etwas Salz

Make a smooth, not too thick batter from the flour, milk, eggs and a pinch of salt. Heat a heavy frying pan on a high heat, rub with bacon fat, pour in a small dollop of batter, allow to spread and fry thin pancakes (flädle).

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<p>Leave the pancakes to cool, halve and cut into thin strips.

 

Place in clear, very hot meat stock and serve immediately.

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  • Trollinger (halbtrocken & feinherb)

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.

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<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)

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