taste by flemming

Never stop learning. Especially when you have the Master of Riesling, Olivier Zind-Humbrecht MW, taking you through an extraordinary tasting of Rieslings from 14 top growers in Alsace, with each grower showing off two of his or her Grand Cru Rieslings from different vintages. Learnings came fast and furious. Here are a few: 1) forget …

How much is the taste of wine influenced by man rather than terroir? Well, that depends…. Some would argue that sparkling wine’s style, for example, is created by man as the winemaker decides which wines and which quantities are included in the assemblage or blend. And yet all those complex elements and interactions of terroir …

The MW „origin“ system means you get „allocated“ the country you live in. So here is Anne Krebiehl MW – German born but living in the UK so considered to be „Origin UK“ – and me, considered to be „Origin Germany“, UK born but living in Germany. And here we both are in Alsace, which …

Alsace rocks: despite the common belief that Gewürztraminer should be drunk young, a tasting of this highly aromatic grape variety in Alsace shows just how beautifully it can age thanks to its high natural tannins. Jean-Frédéric Hugel opened up a magnum of 1953 Gewürztraminer which was umami savoury with Parmesan biscuit notes and a creamy, …

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.

Masterclass mit Alison Flemming, Master of Wine Knapp 600 verschiedene Rebsorten sind in Italien offiziell registriert – berücksichtigt man die zahlreichen Synonyme, sind es in Wirklichkeit wohl noch viel mehr. Die Welt der italienischen Weine scheint nicht zuletzt deshalb unendlich komplex und viele Endverbraucher begnügen sich mit dem absoluten Minimun, den drei bekannten “Ps”: Prosecco, …