Sparkling Wine
"Sekt" is the common description of sparkling wine in Germany. Nowhere in the world sparkling wine is so highly consumed as in Germany. The Germans are sparkling-wine-champions, a position, which could not be defeated by crisis or high sparkling wine taxes so far. Germans consume about 4.4 litres per head per year. French people are second consuming 3.7 litres. It is not exactly dated, when the first sparkling wine pearled in a glass, but all evidence and documents point to South-France, where "Blanquette de Limoux" is mentioned in 1544. It is said to be the first French sparkling wine. About 100 years later, Champagne was invented. Its production became a flowering economic-branch in the 19th century. The first German sparkling wine vinter's business was founded on 1st July 1826 by George Christian Kessler, who was trained in France. There are amusing stories about the development of the name "Sekt". It has its origin in Spanish "vine seco". At the end of the 19th century the description "Sekt" for sparkling wine was taken over everywhere in Germany. The name "sparkling wine" had no chance in the common use of language. Only lawyers have to be very exact, because "Sekt" is always sparkling wine in law, but not every sparkling wine is always "Sekt". Sparkling wine is, like the name says it, a sparkling wine-product. The stress is one wine. Its quality depends on quality of the raw substances, wine or the grapes. It is impossible to create a good "Sekt" out of a low-quality basic wine, even using all technical finesse. It is possible to produce a product, which is free of mistakes and corresponds to the minimum requirements, but it is not quality wine. Not every vine is good enough to produce "Sekt" from it. Grapes having a lot of acid are necessary for a good "Sekt" production. German Riesling delivers the best "Sekt" basic wine. It has all characteristics (acid, race/ kind), elegance, which is guaranteed from a top "Sekt", which can also compete with Champagne. But German Riesling is rare and expensive; therefore "Sekt" producers had to look for foreign sources. France and especially Italy became the cheap supplier for German "Sekt"-producers. In 1852/ 53 still 75 % of wines used to produce "Sekt" came from German areas. In 1980, it dropped down to 10 %. Sparkling wine can be produced in three different procedures: 1. The oldest known technique is the "countryside method", where sparkling wine is produced in the first fermentation. The cider of the grapes is fermented directly without getting in touch with wine. This method, where always very bouquet-rich grape ciders are used, is used in Italian Ast and French Limoux. 2. The classical sparkling wine procedure is the production through a second fermentation. It is the most important method. The simple principle is: filling dosage (of yeast and grape-cider) is added to the fermented basic-wine. The yeast culture start the second fermentation in the closed bottle or in a pressure-tank. The added sugar is splitted into carbon dioxide and alcohol. When fermentation and storage finish, yeast and muddy substances are removed through filtration or degorgation. After adding shipping dosage, which gives it the taste, the finished "Sekt" can be bottled. 3. A method, which hardly plays a role today anymore is the impregnate procedure. The wine is mixed with alien carbon dioxide; there is no second fermentation. This procedure is still the classical method to produce sparkling fruit-wine. Different procedures are used to produce sparkling wine through a second fermentation. There is the classical bottle fermentation (shaking method), the filtration to remove yeast, which is also called transfer technique and the bulk fermentation. The shaking procedure is the traditional method, which is still practised by a few smaller sparkling wine vinter's businesses today. The yeast-removal-filtration is a form of transition to the bulk process, where second fermentation and ripening storage still takes place in bottles, but filtration takes place in containers. The bulk fermenting procedure, where the whole production process takes place in pressure resistant huge tanks, is the economical most important method. All three procedures have the first step of production in common, which is the selection of Cuvées to an harmonically raw substance. Different wines are blended to produce sparkling wine of continuing quality, independent from the harvest's vintage. The quality of the Cuvée is responsible for the quality of the finished product. The never ending fight about whether the bottle or the bulk fermentation is better, is still going on today. The bulk process was improved and completed so much in the last years, that the For and Against - Fight seems to be not worth while. Decisive are the qualities of the basic wines and the times of yeast storage; when both conditions are perfect to reach a good final product - no matter whether the fermentation took place in the bottle or tank. Hidden tests showed that not even experts are always able to differ bottle-fermented sparkling wine from tank-fermented sparkling wine. For the lawmaker, sparkling wine is the main description of all products, that are produced through first or second alcoholic fermentation of grapes, grapes-mist, table wine or quality wine. They have an over pressure of at least three atmospheres in closed containers at a temperature of 20 degrees only caused by carbon dioxide produced through fermentation. The difference between "sparkling wine" and "quality sparkling wine" is the alcohol content, minimum storage time and allowed amount of sulfur. The Cuvée for quality sparkling wine has to have an alcohol content of at least 9 %, the sulfureous acid should not exceed 200 milligrams per litre. The production time, including ageing, has to be at least nine months, starting from the point of fermentation. The remaining amount of sugar has to be declared, it causes the sweetness of the sparkling wine: a "Brut -Sekt" has to contain less than 15 grams remaining sugar per litre; "Extra-Dry" contains a rest sugar amount of between 17 and 35 grams; "Semi-Dry" between 33 and 50 grams per litre. Then the "Sekt" is mild. Offered today are: Sparkling Wine and "Sekt" (= sparkling wine of high quality). "Sekts of certain growing areas" as well as "Sekts" with wine types and vintage descriptions also belong to the specialities of the second group. "Sekt" can only be sold on the market, when the official control number is obtained.Spent grain
Andere Bezeichnung für -DraffSpeyside
Geographische Untergruppe von Highland entlang des Spey-Tales und der NebentälerSpeyside-Glenlivet
Geographische Untergruppe von SpeysideSpeyside-Strathspay
Herkunftsbezeichnung für einige im Spey-Tal erzeugte Whiskys (z. B. Cardhu)Spined Annone (Stachelannone)
It is a green, oval-shaped fruit with spikes. Its taste is similar to that of Cherimoya. Its white pulp is juicy and sour. It is growing in South America and used as fresh fruit juice or syrup for Alcotropics. Other word for it: Sauersack.Spirit-still
Alkoholblase; zweiter Destillierkessel im Pot-still-VerfahrenSpirituosen
Spirituosen werden in vier Gruppen unterteilt: zuerst die Hauptgruppen Branntweine und Liköre, dann Punschextrakte und alkoholhaltige Mischgetränke. Die Begriffsbestimmungen im Gesetz besagen: Spirituosen sind zum menschlichen Genuß bestimmte Getränke, in denen aus vergorenen zuckerhaltigen Stoffen oder in Zucker verwandelten und vergorenen Stoffen durch Brennverfahren gewonnener Alkohol als wertbestimmender Anteil enthalten ist. Somit darf als Spirituose nur ein Produkt bezeichnet werden, in dem durch Destillation entstandener Alkohol, also Branntwein, enthalten ist. Wenn keine gesetzlichen Vorschriften entgegenstehen, dürfen Spirituosen gefärbt werden, ebenso zulässig ist die Verwerdung von Zuckercouleur. Für Färbungen besteht eine Kennzeichnungspflicht, Zuckercouleur muß nicht deklariert werden. Spirituosen mit der Bezeichnung "Alt" müssen mindestens sechs Monate gelagert sein. Obstbranntweine wie Kirschwasser, Zwetschgenwasser u.a. dürfen nach einjähriger Lagerzeit als "Alt" verkauft werden. Bezeichnungen wie "Alt", "Alter" oder ähnlich setzen immer voraus, daß es sich um qualitativ hochwertigere Ware handelt. Branntwein aus Wein darf nicht mit Hinweisen auf längere Lagerung versehen sein. Die Bezeichnungen "Qualitätsbranntwein aus Wein" bzw. "Weinbrand" sind bereits indirekte Altershinweise, da diese Produkte mindestens sechs Monate gelagert haben müssen. "Alter Weinbrand" muß mindestens zwölf Monate gelagert sein. Bei Cognac und Armagnac bedeutet V.S.O.P. eine Lagerzeit von mindestens vier Jahren, die Bezeichnung "Napoléon" von mindestens fünf (bzw. sechs) Jahren. Deutscher Weinbrand mit der Aufschrift V.S.O.P. muß mindestens ein Jahr in Eichenholzfässern gereift sein. Die Bezeichnung "Napoleon" ist in Deutschland nicht statthaft.Spirituous Liquors
Spirituous liquors are divided into four groups: there are the main categories of Spirits and Liqueurs, then punch extracts and alcohol containing mixed drinks. Regulations by law say, that spirituous liquors are drinks for the human luxury, where sugar containing fermented substances or substances turned into sugar and being fermented are distilled to produce alcohol. Therefore, a spirituous liquor is only a product, which contains alcohol, spirit, produced from distillates. When no law regulations are broken, spirituous liquors might be coloured, as well as sugar couleur may be used. There is a duty to sign the colouration, only sugar couleur does not have to be declined. Spirituous liquors described with "Old" have to be stored at least for six month. Fruit spirits, like cherry-water, zwetschgen-water and other are allowed to be sold under the description "Old", when they have been stored for one year. Descriptions, like "Old", "Older" or similar ones always assume, that these are qualitative high value products. Spirits and wine are not allowed to have a sign of longer storage. The description "Quality-Spirits made from wine" or "Brandy" are already indirect age-descriptions, because these products have to be stored for at least six months. "Old Brandy" has to be stored for at least 12 months. Cognac and Armagnac with a sign saying V.S.O.P. have a storage time of at least four years; the description ""Napoléon" at least five (or six) years. German Brandy with a sign of V.S.O.P. has to ripen in a oak barrel for at least one year. The description "Napoleon" is not allowed in Germany.Squeeze
Squeeze out, often used: citrus fruits.St. Raphael
The St. Raphael is a wine-containing (90 % of wine) aperitif from France, it is available as Blanc or Rouge. Depending on the type, white, light red or red south-French wines are used to produce the basic wines. By adding mistelle, a grape juice having natural sweetness, and the extract of cinchona as well as aroma-extracts of plants and citrus fruits to the two years stored basic wine, the base of St. Raphael is set. After mixing, filtration follows and storage for one year, afterwards St. Raphael is ready to be filled up. St. Raphael Rouge has a spicy, acid flavour, St. Raphael Blanc is slightly finer in its aroma and blossom.St. Raphael - France
This aperitif is made of white-, red- and sweet wine that has been stored at least two years. Ist characteristic bitter sweet taste comes from the cinchona and other spicy herbs. It would be good if it was stored in an oak-wood-butt for at least one year. Colour might be rouge or blanc, 17 Vol.-%. Sale in Austria: Family Martini & Rossi, Vienna.Steinhaeger
Already in the 15th century, a drink from juniper berries was produced in Steinhagen. It was said to be a remedy, which made it popular very quickly. Those days, it was only distilled from grain and juniper only for self-need, a product for any other purpose was not allowed to be produced by the farmer's distilleries. Finally, in 1688, the prohibition was not that strict anymore. The village Steinhagen was allowed to produce its product "Steinhaeger", the juniper-berry spirit, in bigger amounts. A busy distilling-time started, and in the middle of the 18th century, the spirits from Steinhagen were sent to many areas. Base of distillation was grain, mainly rye. The second ingreient, the juniper berry was taken from the countryside in the area of Steinhagen. Today it has to be imported from the Toscana. Juniper-lutter (singling) is first used to produce juniper berry, then neutral alcohol or other grain spirit distillates are added to distil in he production of Steinhaeger. The high percentage distillate is reduced in ist drinking strength by adding spring-water. Steinhaeger is a category-name today, the additions "Authentic" or "Original" are allowed to be used only for products coming from Steinhagen. Minimum alcohol content of Steinhaeger described by law is 38 %.Steinhäger
Bereits im 15. Jahrhundert wurde in Steinhagen ein Getränk aus Wacholderbeeren hergestellt, dem heilende Kräfte nachgesagt wurden, die es bald zum begehrten Tropfen machten. Man brannte damals aus Getreide und Wacholderbeeren nur für den Eigenbedarf, eine darüber hinausgehende Produktion war den bäuerlichen Betrieben untersagt. Erst 1688 wurde man in bezug auf dieses Verbot etwas großzügiger und gestattete dem Dorf Steihagen, seinen Wacholderbranntwein, nämlich den "Steinhäger", in größerem Umfang herzustellen. Es setzte schnell eine rege Brennereitätigkeit ein, und Mitte des 18. Jahrhunderts wurde der Branntwein aus Steinhagen schon in viele Gegenden versandt. Als Brennware wurde Getreide, hauptsächlich war es Roggen,verwendet. Den zweiten Rohstoff, die Wacholderbeeren, lieferte damals die Heidelandschaft der Umgebung. Heute werden sie aus der Toskana importiert. Bei der Steinhäger-Produktion wird zuerst Wacholderlutter (= Rauhbrand) aus Wacholderbeeren hergestellt, es kommt Neutralalkohol oder Korndestillat dazu, dann wird destilliert. Das hochprozentige Destillat wird mit Quellwasser auf Trinkstärke herabgesetzt. Steinhäger ist heute ein Gattungsbegriff, den Zusatz "Echter" oder "Original" dürfen jedoch nur in Steinhagen hergestellte Produkte tragen. Der gesetzlich vorgeschriebene Mindestalkoholgehalt für Steinhäger ist 38 Prozent.Steinheger
Andere Schreibweise für -SteinhägerStewart's
Stewart's Special Reserve Scotch Whisky is produced from the company Stewart & Son, which was founded by Alexander Stewart in 1831. The addition "Cream of the Barley" on the label is supposed to show, that only the best (cream) of Barley was used. Alcohol content: 43 %.Stick of celery - Branch of Celery
Also known as pale-celery. Given to Bloddy Mary and Virgin Mary to be eaten.Stierer
A mostly plastic made long stick, added to a drink (mostly long drinks) to stir.Stirer
Ein meist aus Plastik hergestellter langer Spieß, der einem Getränk (meist Longdrinks) zum Umrühren beigegeben wird.Stock
In 1884 Lionello Stock, at the age of 18, watched a scene down in the docks of Triest: A few ships were loading wine-barrels. The barrels were meant for La Rochelle. mildew attacked the vineyards of the Cognac-region and the wine from Italy was supposed to help out, that Charente-wine growers could continue producing Cognac. Lionello Stock could not forget about it. When Italian wines are suitable to produce French Cognac, why, he thought, 'can we not produce our own cognac?' Together with his friend Carlo Camis, Stock tried to turn his plan into reality. They learned about the production of wine distillate, which was called Cognac those days, but today it is Brandy. The steam-distillery Camis & Stock was built in Barcelona, a suburb of Triest. The first bottles were sold and only after a short time, Stock's product got the grade "Medicinal", which is the highest honour a spirit could get those days. Within a few years, the brandy with the yellow label was successful. In 1906, Carlo Camis retired from the company, Lionello Stock ran the company, which has already existed for more than 20 years, on his own. Stock Brandy had built up a good market in Italy and Austria-Hungary those days. This changed after World War I, when the states, which developed out of the Austrian-Hungarian Empire, built tax-borders, which were also not climbable for brandy. Shortdecided, Stock founded a factory in each state. Modern factories, which distilled Stock brandy from Italian wines in the same place, but were managed from Triest, developed in Austria, Poland, Hungary, Yugoslavia and Czech Republic. The loss caused by the war was soon forgotten. The distillery in Barcelona had become too small so it had to move to two new factories. "Stock Medicinal" was joined by "Stock 84". Furthermore the production of liqueurs and Vermouth and aperitifs for export purposes started. World War II interrupted the raise of the House. In 1945, nearly 80 year old Lionello Stock was faced with a difficult situation. The storage halls, situated in the docks of Triest, and the distilleries installed in Toscana were destroyed or heavily damaged. The factories in Hungary, Poland, Yugoslavia and Tschech Republic were nationalised. Together with his nephew, he started rebuilding the company. Today Stock, under the management of the nephews of the founder, belongs to the most important companies of this branch. The different brandies, liqueurs, vermouths and aperitifs are exported to 125 countries. 2,400 hectolitres of wine can be distilled in the seven Italian factories, which is enough for 80,000 bottles of brandy. Besides the Italian factories, Stock has subsidiary companies in the US, Germany, Austria, Israel, Australia, New Zealand, Chile and Brazil. Exported to Germany or even produced in Germany are: Brandy Stock 84 (38 %), Brandy Stock Dieci Anni (40 %), Stock Vermouth Bianco, Rosso, Dry, Rosé, Fernet Stock (41 %), Cherry Brandy (40 %), Grappa Julia (40 %), Plym Gin (40 %), Vodka Duke Deglevich (40 %), "Wurzelechter" (Root-Authentic) (35 %) and Amaretto dell'Orso (28 %).
