For 6 people: 350 g deep-frozen fine peas, 200 g crab (e.g. Greenland crab), 9 hard-boiled eggs, 150 g smoked salmon. Marinade: 50 g mayonnaise, 200 g sour cream, 100 g sour cream, salt, pepper, 1 pinch of sugar, 1 bunch of parsley, juice of ¾ lemon.
Stir the marinade, then stir in the frozen peas. Carefully fold in the crab and salmon, and finally cut the eggs into rough chunks and fold in. Let the salad stand.
Eco sparkling wine from Dorsheim on the Nahe
Both, the wine economist and the engineer for environmental protection and occupational safety, are, as far as wine and sparkling wine are concerned, career changers. Johanna Wagner met her husband Joachim Sieben during her studies in Bingen. The idea of sparkling wine had come to him when he was working in a winery; he made his first attempts to make sparkling wine with a beer bottle. "The refinement of wine into champagne or sparkling wine has always fascinated us".
They don't own any vineyards, but work closely with organic winemaker Georg Forster in nearby Burg Layen-Rümmelsheim. He supplies the basic wines for the sparkling wine production. This ensures that, in addition to Riesling and Pinot Blanc, the classic grape varieties are also available for the champagne. In the case of the Sieben sparkling wine made of spicy Pinot noir (white pressed Pinot Noir), fruity Chardonnay and deep Pinot meunier (Black Riesling, white pressed) "they complement each other to a complex taste experience and a real rarity among German organic sparkling wines". At €14.90, a bottle doesn't cost a fortune.
For more and more winemakers, Sieben now provides the sparkling of their wines. The clientele, Johanna Wagner-Sieben says, is "quite mixed", even a supermarket is among them. Otherwise, they are mainly the classic wine trade, health food shops, private persons, and last but not least corporate customers. They, too, appreciate the cleverly designed bottles (with paper capsule and attached little vine).
Naturally, also their content. The basic wines from controlled organic viticulture from the Nahe rest longer than the prescribed nine months on the yeast, namely two years. The sparkling wines are riddled by hand and always disgorged, i.e. freed from the yeast, only as required.
A tasting package of six different Sieben sparkling wines doesn't cost the earth. Not to forget the good gift ideas! For example "Badesekt". This includes two 0.375 l bottles of Riesling sparkling wine brut and high-quality citrus refreshing bath, a large tea light made of beeswax and a very cute yellow squeaky ducky.
The market leader was pleased to see that Sieben also offers sparkling wine made from Pinot Blanc in a demi sec flavor that is worth trying. "Velvety and quaffable, the sweetness allows perfect harmony with fruit and desserts," is rightly said of the now rare stuff.
In autumn, Sekthaus Sieben will be able to offer Bioland apple sparkling wine for the first time. The cider for it comes from the Aschaffenburg Schlaraffenburger scattered fruit project, market leader readers know it. "Maybe this is also something interesting for the Äbbelwoi area of Frankfurt", Johanna Wagner-Sieben certainly thinks not without reason.
Egg salad Danish style with salmon and crabs not only fits well into the Easter season, says the boss of the Sekthof. "Our Riesling brut or Riesling brut nature are delicious with it. With dosage zero, without added residual sugar."
Joachim Sieben and Johanna Wagner-Sieben
Binger Street 11
55452 Dorsheim an der Nahe
Tel.: 06721-994405, Fax: 498999, Mobile: 0173-5806921
Sale by tel. arrangement
from Waldemar Thomas