Hi, I'm Annemarie
I have selected these bubbles especially for you, because they are perfect to give a festive occasion that little bit extra. Serve them with savoury oliebollen, smoked fish or garlic shrimp.
“It's a match made in heaven!”
Celebrate life with the refined taste of my sparkling wines, perfect for toasting during the holidays.
Due to great success, the organic Riesling Sekt is now sold out and replaced by the Corte Aura Brut. The suggested dish for the Riesling Sekt is listed separately below.
Which wines are included in the set?
- Corta Aura Brut - Franciacorta - Lombardy, Italy
- Spätburgunder Blanc-de noir - rosé Sekt - Rheingau, Germany
These wines are produced in the traditional way. Here the wines mature during the second fermentation in the bottle. This process gives bubbles a nice full taste of brioche and toast, and nice fine bubbles in the glass, as we also know from a French Champagne because that is also made in the same way.
The Corte Aura Brut is made from 100% Chardonnay grapes, as is also done in the Champagne region. It is not without reason that the Franciacorta region is also called the champagne region of Italy. At Corte Aura, great attention and care is given to the production of an optimal balance in the final (sparkling) wine, whereby they get the best out of the grapes harvested that year every year.
The organically produced Blanc-de-noir from Weingut Asbach-Kretschmar in the Rheingau is made from 100% Pinot Noir grapes (called Spätburgunder in German). On this small stretch where the Rhine flows from east to west, the slopes are perfectly south-facing for optimum sun. These wines are known for their fresh acidity that is so beautifully balanced in the wine.
Annemarie's suggestion for a matching dish
- Franciacorta is a generous wine, velvety bubbles with enough acidity so that every sip of wine refreshes your taste buds. This allows you to serve it with more substantial dishes, preferably with some crispy textures - frying is very suitable for this.
- The Blanc-de-noir is not only a party bubble, but also has many culinary applications. The beautiful pink color. In this wine too, the acids provide the balance. This makes it a perfect match for somewhat fattier fish or fish dishes. French bread or croutons accentuate the toast aromas in the wine.
- Want to save these bubbles for New Year's Eve? Know that sweet oliebollen don't balance out the wine. Savory oliebollen, on the other hand, are a great match!
These options provide the ultimate opportunity for festive recipes during the holidays and New Year's Eve.
Recipes (ingredients for 4 persons)
Scallops - cauliflower cream - truffle (Franciacorta Brut)
- Boil 400g cauliflower florets in skimmed milk (or dilute semi-skimmed milk with the same amount of water), and a pinch of salt. Florets only need about 10-12 cooking time, then they still keep a little bit of bite.
- Puree the drained florets with 2 tbsp (truffle) oil using a hand blender. Using a hand blender will bind the oil with the creamy cauliflower. If necessary, add some neutral or olive oil, or some cream to get a custard consistency.
- Make a dressing by stirring 1 tbsp truffle tapenade into a dash of truffle oil.
- Melt a knob of butter in a pan over medium heat. Once the butter has melted, turn the heat up until the butter starts to smell like it needs to be.
- Then quickly and briefly fry halved scallop slices in the butter. Count on 2 scallops per person for a starter. Turn them all over at once when you have put the last one in the pan. It is best to do this in batches because they really only need to be fried for a very short time.
- Place a ladle of cauliflower cream in the middle of the plate and press the pour out into a small circle. Place 4 slices of scallop on each plate just over the edge of the cauliflower. Dress the truffle sauce over and around the scallops. Serve immediately.
- Alternative: shrimp tempura, shrimp croquettes, sushi with salmon and wasabi mayo
Warm smoked salmon salad with roasted tomatoes (Blanc de Noir)
- Preheat an oven to 170 degrees (convection)
- Halve 8 small plum tomatoes (Tasty Tom if you can find them) and place them with the rounded side down on a roasting pan or baking tray.
- Cut 1 clove of garlic into thin slices and sprinkle between the tomato halves
- Sprinkle a small teaspoon of fennel seeds over the tomatoes, as well as some sea salt and (freshly ground) pepper.
- Then spread 2 tbsp (more is also possible) of good olive oil over the tomatoes and roast the tomatoes for 25-30 minutes. The tomatoes may brown slightly and get a dark edge.
- Using your fingers or a fork, carefully break 350g hot smoked salmon into small pieces and place in a mixing bowl
- Cut 6 small firm pickles into thin slices and add them to the salmon
- Cut 6 chive stalks into short pieces (use a knife that is as sharp as possible and try to really cut them, and bruise the stalks as little as possible). Add them to the salmon.
- Then add 2 tbsp mayonnaise (preferably a sour one, such as Belgian mayonnaise, or Hellmans), and 1 tbsp Dijon (or any other smooth) mustard and stir everything together carefully. Try not to stir the salmon completely smooth, but to leave it in pieces.
- Serve the salad on a bed of lamb's lettuce, with some roasted tomatoes around it.
- Delicious with some warm, toasted, crispy baguette.
- Variation: the salmon rilette is also a delicious part of a fish dish on New Year's Eve, or on a slice of baguette. If you leave out the tomatoes, add 1 tbsp white wine or sherry vinegar to the rilette. Lemon juice is also possible.
Warm smoked salmon salad with roasted tomatoes (Riesling Sekt)
- Preheat an oven to 170 degrees (convection)
“Life is a party – make sure you have bubbles!
Are you making any of these dishes for Christmas? Or are you just enjoying Artigiana wines? Take a nice picture, put it on Instagram and tag #ArtigianaWijnen.