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.
Facts
-
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.
Varietals
Tips from Chinese cuisine CHINA : Steamed scallops with vermicelli
German wines have a natural advantage when it comes to entering into perfect harmony with selected Asian dishes. With a lighter alcohol content, sometimes crisp acidity, moderate residual sweetness or soft tannins in the case of red grape varieties, they are a perfect match for a wide range of styles of Asian cuisine.
- 4 Scallops
- 1 Bündel Mung bean noodles
- 2 Garlic
- 12 Cloves
- 2 EL Oil
- 1,5 EL Chinese rice wine
- 1 EL Light soy sauce
- 1 Fresh chili
- 2 Spring onions
PREPARATION
1. Clean the scallops, take out the scallop meat and marinate in the rice wine. Wash the shells.
2. Mash the garlic, mince the spring onions and the fresh chilli.
3. Heat a pan with oil over high heat, add garlic and fresh chilli, stir for 1-2 minutes, then put it into a bowl, add light soy sauce and mix well to make the garlic paste.
4. Place the vermicelli in a bowl and soak in warm water for 5 minutes until soft.
5. Take the scallop shells, arrange the vermicelli across these, and place a scallop on each.
6. Pour the garlic sauce evenly over the scallops.
7. Steam the scallops for 6 minutes.
8. Sprinkle with chopped spring onions.
- Riesling (trocken)
- Grauburgunder / Pinot Gris (trocken)
- Riesling (halbtrocken & feinherb)
- Grauburgunder / Pinot Gris (halbtrocken & feinherb)
Tips from Japanese cuisine JAPAN : Sashimi
German wines have a natural advantage when it comes to entering into perfect harmony with selected Asian dishes. With a lighter alcohol content, sometimes crisp acidity, moderate residual sweetness or soft tannins in the case of red grape varieties, they are a perfect match for a wide range of styles of Asian cuisine.
- 200g Tuna Sashimi
- 200g-250g Squid sashimi
- 8 Blätter Green Shiso
- 10g Spice (garnish, white radish sprouts, etc.)
- 10g Soy sauce, wasabi
- 1,5 EL Soy sauce
- 1 EL Red wine
- 1 TL Olive oil
PREPARATION
1. Mix the sauce in a sandwich bag (ziplock). Put the tuna in it, remove any air, seal and leave it in the refrigerator for 12 hours or overnight.
2. Make a thin cut of about 2 mm on one surface of squid. Turn it over and place green shiso on the front. Roll up from the front and cut into pieces for easy eating.
3. Dry the tuna with a paper towel and cut into bite-sized pieces.
4. Serve tuna and squid with condiments, soy and wasabi.
- Pinot Blanc (trocken)
- Silvaner (trocken)
- Spätburgunder / Pinot Noir (trocken)
- Pinot Blanc (halbtrocken & feinherb)
- Silvaner (halbtrocken & feinherb)
- Spätburgunder / Pinot Noir (halbtrocken & feinherb)
Tips from Japanese cuisine JAPAN : Soy braised pork
German wines have a natural advantage when it comes to entering into perfect harmony with selected Asian dishes. With a lighter alcohol content, sometimes crisp acidity, moderate residual sweetness or soft tannins in the case of red grape varieties, they are a perfect match for a wide range of styles of Asian cuisine.
- 1 kg Pork belly
- 120 ml German white wine
- 80 ml Soy sauce
- 80 ml Honey
- 50 ml Water
- 4 cm Leek (green part)
- 3 Ginger (thin slices)
- 4 Boiled eggs
- 1 Vegetables such as Chinese cabbage
PREPARATION
1. Cut the pork belly into large pieces to fit your pan.
Put the frying pan on high heat. When it gets hot, add pork belly, browning all sides, and then put in a saucepan. Add enough water to completely cover the meat.
Add ginger and leek and put on high heat.
2. When it starts to boil, turn the heat down low and boil for around 1.5 hours until the meat is soft (test with a fork). If it is drying out, add more water and let the dish boil slowly.
3. Let the soup cool down, then remove the meat and cut into blocks of about 4-5 cm square. (If you cool it down well at this stage, the meat will not become dry.)
4. Put meat and all the other seasoning except soy sauce, into a new pan (which fits the meat neatly) and heat. When it boils, turn the heat to low and cook for around 5 mins, then add soy sauce.
5. Place a plate, which fits snugly into the pan, directly on the meat (a drop lid is also acceptable). Boil for about 30 minutes.
6. Remove pork from the pan, put the boiled eggs and green vegetable to season them, and boil the broth to half the volume.
Put the meat back in and mix well with the broth. Put meat on a plate, add boiled egg or boiled green vegetables and pour over broth.
- Lemberger (trocken)
- Dornfelder (trocken)
- Spätburgunder / Pinot Noir (trocken)
- Lemberger (halbtrocken & feinherb)
- Dornfelder (halbtrocken & feinherb)
- Spätburgunder / Pinot Noir (halbtrocken & feinherb)
Tips from Asian cuisine CHINA : Dumpling
German wines have a natural advantage when it comes to entering into perfect harmony with select Asian dishes. With a lower alcohol content, sometimes crisp acidity, moderate residual sweetness or soft tannins in red grape varieties, they are a perfect match for a variety of styles of Asian cuisine.
- 500g Flour
- 240ml Warm water
- 400g Minced pork
- 100g Celery
- 1 TL Salt
- 1/2 TL Sugar
- 3 EL Light soy sauce
- 1 EL Oyster sauce
- 2 EL Oil
- 100 ml Water
PREPARATION
MAKE DUMPLING WRAPPERS
Pour flour into a large bowl, add 240ml warm water and stir until well-combined.
Wash and dry hands. Dip in some dry flour and knead the dough until it becomes smooth.
Place the dough in a bowl, cover with plastic wrap and set aside for 1 hour.
MAKE DUMPLING STUFFING
Mix minced pork, salt, sugar, light soy sauce, oyster sauce, oil and 100ml water, stir well and refrigerate for 2 hours.
Chop the celery and pat dry with kitchen towel.
Take the pork out of the fridge, add chopped celery and stir well.
MAKE DUMPLINGS
Divide the dough into 8g pieces.
Rub the dough with a rolling pin and press into a circle about 7cm in diameter.
Take 15g stuffing and put it in the center of the dumpling wrapper. Fold the wrappers, use fingers to press the edges together.
BOIL DUMPLINGS
Fill in a clean pot with water, and bring to the boil. Pour in an appropriate amount of dumplings according to the size of the pot, and boil them until they rise to the surface.
Take out the dumplings and serve.
- Pinot Blanc (trocken)
- Pinot Blanc (halbtrocken & feinherb)
- Silvaner (trocken)
- Silvaner (halbtrocken & feinherb)
- Spätburgunder / Pinot Noir (trocken)
- Spätburgunder / Pinot Noir (halbtrocken & feinherb)
