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Rosé

Rosé im Glas

Over the last few years, the quality as well as the popularity of Rosé wine and Sekt has increased immensely. In 2020, Wines of Germany takes up this trend and showcase Rosé Wines.

  • 12 %

    is the share of rosé in the wines sold in Germany

  • 9 - 13 °

    are ideal drinking temperatures

  • 2020

    presented the DWI excellent rosé wines at ProWein

How is Rosé wine made?

In order to create Rosé, the red grapes are only lightly pressed initially. The so-called mash resulting from this light pressing is then left to rest for a while, to give the pigments in the grape skin time to colour the juice. Once the grape juice has taken on the desired shade of pink, the mash is pressed fully and the rosé-coloured juice is fermented into wine.

But not every rosé-coloured wine is called “Rosé”. Sometimes, you’ll find the term “Weißherbst” on the label. Since Weißherbst, as opposed to rosé, is always a single variety wine, the grape variety used in its production also has to be mentioned on the label. However, the term Rosé is more recognized internationally.

Varieties

Another rosé-coloured wine you might come across is Rotling. This is a special variety of rosé wine, produced by the joint pressing and fermentation of red and white wine grapes.

The so-called “Schillerwein” is a traditional Rotling from the wine-growing region Württemberg. No particular grape varieties are stipulated to produce Schillerwein.

Rosé wines are suitable companions at any time of the year. As a rule, they are served at a drinking temperature of 9-13 degrees centigrade, but during the warm summer months you might choose to cool them down even further, since they will warm up faster in higher ambient temperatures.

Enjoyment

Rosé and Weißherbst wines and their sparkling varieties make for a delightful aperitif or a companion for starters such as tapas and antipasti. We also recommend them with selected fish and barbecue dishes. Since they are naturally low in fruit acids and tannins, many wine lovers also enjoy having them with Asian specialities such as curries or Thai food. Also try mild, semi-hard cheeses such as Edam or young Gouda with delicately fresh and dry rosé-coloured wines: perfect harmony.

And, naturally, Rosé and Weißherbst wines are great partners for a fresh and fruity summer punch. Have a Pinot Noir Rosé together with strawberries and marvel at a combination that will not just tickle your taste buds but also please your sense of colour.

Which grape varieties make up "Badisch Rotgold" - a type of Rotling?

By definition: A "Badisch Rotgold" is composed of Pinot Gris and Pinot Noir and as the name suggests it comes from the Baden growing region.

with chanterelle and onion leek, served with potato and grilled cheese ragout in grilled tomato Chop of Hunsrück veal

with chanterelle and onion leek, served with potato and grilled cheese ragout in grilled tomato

  • 4 x 300 Gramm Kotelettes
  • 250 Gramm Pfifferlinge
  • 4 große Kartoffeln
  • 2 große Grilltomaten
  • 180 Gramm Flammkäse
  • 50 Gramm Knollensellerie
  • 200 ml Spätburgunder
  • 200 ml Sahne
  • 50 Gramm Butterschmalz
  • 2 EL Butter
  • 1 EL Rapsöl
  • 6 Stück Lauchzwiebeln
  • 1 kleine Knoblauchzehe
  • je 1 Zweig Thymian & Rosmarin
  • je 1 TL Majoran & Oregano
  • nach Belieben Salz & Pfeffer

Peel the potatoes, celery and garlic clove, crush the garlic and cut the potatoes and celery into small cubes. Heat the rapeseed oil in a pan, add the potato and celery cubes, sauté briefly and top up with ⅔ of the cream. Season with salt, pepper and the crushed garlic and leave to simmer for approx. 6 minutes. Add the oregano, marjoram,

add a little thyme and the diced flambé cheese and remove from the oven immediately.

 

Season the veal chops with pepper, fry in the pan in hot clarified butter for approx. 3 to 4 minutes on both sides and then cook in the oven at 160 degrees for 8 to 9 minutes. Then leave the meat to rest briefly.

 

Cut the grilled tomatoes in half, remove the skin, place on a baking tray and fill with the potato and flambé ragout. Place the baking tray in the oven with the chops for approx. 6 - 7 minutes. Add 1 tbsp of butter and the sprig of rosemary to the roasting mixture, deglaze with the Pinot Noir, reduce a little and refine with the remaining cream. Season to taste with salt and pepper.

 

Clean the chanterelles and spring onions. Wash the spring onions well, cut into 5 cm pieces, blanch briefly in salted water and rinse in ice water. Heat 1 tbsp butter in a pan, add the chanterelles and sauté for 2 - 3 minutes. Add the spring onions and the rest of the thyme and season with salt and pepper.

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  • Riesling (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)

with pumpkin and white wine sauce Pasta with pumpkin and white wine sauce

with pumpkin and white wine sauce

  • 750 Gramm Butternut-Kürbis(se)
  • 3 kleine Zwiebeln
  • 2 Zehen Knoblauch
  • 1 Becher Crème fraîche
  • 250 ml trockener Weißwein
  • 500 ml Gemüsebrühe
  • 25 Gramm Parmesan oder ähnlicher Hartkäse
  • 400 Gramm Spaghetti oder andere Nudeln
  • nach Geschmack Salz, Pfeffer, Zucker
  • 4 EL Kürbiskerne, evtl. gehackt
  • nach Belieben Muskat, Thymian

Sauté the garlic and onions until translucent. Dice the butternut squash and add, season with pepper and sugar. When the cubes are still firm, pour in the white wine and vegetable stock. Continue cooking until the squash is firm to the bite.

 

In the meantime, cook and drain the pasta.

 

Add the thyme, nutmeg, salt and crème fraîche to the boiling pumpkin, bring to the boil and thicken. Stir in the parmesan and season to taste. You can also crush some diced pumpkin to make the sauce sweeter.

 

Arrange the pasta on plates and top with the pumpkin sauce.

Sprinkle with pumpkin seeds.

  • Scheurebe (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)

  • Wine knowledge Wine spritzers Summer pleasure

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    Sprudelnder Sekt

  • 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.