Pimped Salami & Carl Jung alcohol-free Merlot

Photo: Oliver Schwarzwald

Gifts from the kitchen, today: Marinated salami.

In fact, salami can be marinated, in oil, fat vs. fat. That promises a lot of flavour. Cut into fine slices and placed in a jar filled with oil, spices and herbs, the sausage waits patiently around seven days for the appropriate use. This could be, as a gift for a guest in a chic jar, as an amuse-gueule or for an extensive evening snack. Snack, salami? The idea of enjoying a non-alcoholic red wine with it is not far-fetched.

But which one? So far, they have been bitter disappointments. The taste is somewhere between sour and sweet. Here a stately vinegar league, there a children's birthday party with diluted grape juice. The path to an alcohol-free and at the same time flavour-balanced red wine is not easy. There is agreement that a non-alcoholic red can never taste the same as a well-balanced one. But there is hope! Carl Jung, the pioneers of dealcoholisation using the vacuum extraction process, has found what you are looking for. For 100 years and in the 5th generation, non-alcoholic "winemaking" has been taking place at Boosenburg Castle. It quickly becomes clear that a lot of experience is involved here. The Merlot convinces directly with a fruity nose. The colour is strong. Full points for a red wine feeling. The cellar master promises aromas of black cherry and berries. This is true. Pleasantly perceptible tannins pay again to the real wine feeling. Only the promised spiciness is somewhat lacking. Nevertheless, all in all a good alternative and an equal companion to pimped sausage bread!

The sausage:

Marinating time: 1 week!!!

1 air-dried salami

1 clove of garlic, peeled

12 juniper berries

2 sprigs of thyme, fresh

2 bay leaves

1 small sprig of rosemary

Olive oil depending on the quantity of salami

Remove the skin from the salami and slice it. Put all the ingredients in a preserving jar and cover with good quality olive oil. Leave to marinate, tightly closed, in the fridge for at least 1 week. Serve the marinated sausage slices with toasted bread. Sourdough bread is best.

© Oliver Schwarzwald