Master of Wine & Chef de Cuisine
Master of Wine & Chef de Cuisine
All good things (including our culinary wine evenings) need a team. This was the first course. Hokkaido pumpkin sliced and roasted in the oven. Multi-coloured cherry tomatores, which can be roasted in the oven at the same time. Then a rich pumpkin purée with cardamom, dried tomatoes, chopped parsley, ground coriander and pul biber (a …
What could be better than a dozen wines to start the week.
The kitchen has turned into a pasta production centre. This was only a small part of the whole (160 tortelli in total). First off, make an egg-rich dough (250g flour „00“ grade, 250g semolina, 4 egg yolks, 3 eggs, 1 cl olive oil and 5g salt makes enough pasta dough for six hungry people). Tortelli …
At Hamburg Zanzibar. Turmeric is not something you usually associate with gin (more with curries), but then you wouldn’t expect a two-person strong start-up (a biologist and a yoga teacher) to win three top gongs in the World Gin Awards either. Hauke (German precision) and Yuka (Japanese creativity) started to make gin using some turmeric …
When you have things to celebrate, then only top class sparkling will do. And this is where Germany is giving France a run for its money, especially when said sparkling comes from Volker Raumland, the bubble guru here in Riesling-land. Oops, sorry for being confusing, of course this Chardonnay Reserve is made from 100% Chardonnay …
Ok, the last time we saw them, our friends were not eating meat. So we cooked accordingly. Pity, apparently now they are eating meat and could probably have murdered a steak….. Anyhow, we had: marinated kohlrabi (in lemon oil, olive oil and argan oil), lentil vinaigrette with fig mustard plus some roasted cashews; main course …
Instead of the impenetrable tangle of indigenous varieties, this small 6 ha family winery (Son Prim) on the Pla de Mallorca plain in the middle of the island of Palma, has gone French. Who would expect to find a Blanc de Merlot (with an extraordinary 15.5% abv!) made by a winemaker from Uruguay on the …
Cabernet Franc, not quite „in purezza“ but jolly nearly so. Italy has more Cabernet Franc that you could possibly imagine (7000 ha). Normally you would be in the Loire or Bordeaux. In middle Italy, in this case in the country’s green heart, Umbria, this variety can produce very seductive yet structured wines. Always with that …
Austrian cuisine is hearty. It’s mountain food: the sort of calorie intake that is allowed because you have just had a massive calorie outpouring climbing up and down the mountain. This is the savoury version – potato dumplings which, when cut open, reveal pork scratchings in a rich sauce, topped with crisp fried onions. Add …
Yum! Possibly not the most professional of tasting notes but this single vineyard Oregon Pinot Noir from Willamette Valley was gorgeous. Totally „a point“ (2017 vintage) and showing that wonderful rotty, undergrowth, sous-bois style that I love. To look at the wine, many would dismiss it: too light, too much browning, obviously not holding up …
