Master of Wine & Chef de Cuisine
Master of Wine & Chef de Cuisine
(if your name is Axel Neiss): 1) wind – plenty of it, ideal for dring the grapes after a bout of rain to avoid those pesky cryptogammic diseases; 2) elevation – height brings slopes and cooler temperatures – just the ticket when temperatures rise; 3) stoney soil rich in limestone – great for water retention …
As if Italy did not have enough indigenous grapes, there is now a new white wine star, rising from the ashes like Phoenix. Timorasso. From small beginnings, Walter Massa re-energised this fascinating grape variety so that today 300 hectares are planted in the Colli Tortonesi (which is, rather strangely, called Derthona on many wines labels, …
What an honour to have John Malkovich, the renowned and sometimes controversial American actor and film producers, be our guest in one of the IMW 10th Symposium discussion sessions, hosted by MCs Susie and Peter Barrie, a married MW couple. Here he is with the „internal team“ of MWs who executed the symposium. John talked …
No, this is not about us, but about an extraordinary tasting on the final day of the IMW Symposium in Wiesbaden. Eight decades of wine history were discussed and tasted: over 70 year old Tawny Port from Taylor’s (especially bottled for the symposium); 1955 Gonzalez Byass Oloroso Sherry (also the year of the inauguration of …
One of the goals of the Institute of Masters of Wine is to educate and disseminate knowledge about the wine world at the highest level. Every four years the Institute holds a four day symposium, inviting speakers who are at the peak of their tree to discuss the latest research, trends and events in wine, …
If there was a Guide Michelin for patissiers, Daniel Rebert, patissier and chocolatier with his eponymous shop in Wissembourg in Alsace, would be top of the tree. Fortunately he is generous with his skills and came to Heidelberg to teach master patissier students how to make the best out of chocolate and co. Pictured here …
A combination of skills, united minds and busy hands. That is our teamwork.
That unmistakable label. An icon. And Schütt, an extraordinary site in Austria’s Wachau, for both Riesling and Grüner Veltliner, with cooling winds from the north giving herbal notes of dill despite the warmth of the 2018 vintage. A mix of apricot and marzipan with some white pepper intermingled with acacia honey. Complex, concentrated and poised, …
Everyone needs one: a house Champagne that is. Ours comes from brother and sister team, Nicolas and Clotilde Chuavet who are masters of the vineyards and cellar respectively, in Rilly en Champagne in the Montagne de Reims. Their Champagnes do not undergo malo and hence have citrus-fresh structure and longevity, yet without losing out on …
