Frambozen & Sutton Rhubarb Nectar
The juice for our rhubarb nectar is pressed from the rhubarb varieties The Sutton and Frambozen, which we buy every year from a small farmer in the Rhineland. The two red stemmed varieties have a delicate aroma and give the juice a pale pink hue. Our rhubarb nectar, that can be enjoyed neat, as a Spritzer or with champagne, is a particular favourite of many restaurateurs. It has a fruit content of at least 70%.
|Asian cuisine, French cuisine
|With meat and fish:
|Crustacean and seafood, Saltwater fish
|Salads & Starters
|delicately tart, fruity
The juice shines like neon and strawberry colors in the glass. The intense bouquet exudes aromas of sun-warmed, ripe and crunchy-fresh rhubarb. The taste is reminiscent of the freshly cut stems which were just sugared fine. A tart freshness invigorates the palate and in the finish the clear aro-ma lights once more. Even as a Spritzer mixed 1: 1 with boiling water, the juice will lose little of its brilliant, natural fruit intensity. The fine tart note is emphasized again by the sparkle and it remains a refreshing overall impression on the palate. It can be drunk as Spritzer or sparkling wine to a sushi box, supplemen-ted diverse salads and simply fits to pizza and pasta dishes. As an infused Spritzer or sparkling wine of rhubarb nectar, it fits to many Japanese dis-hes like teriyaki, tempura and sashimi or fine fish and crustacean dishes.