taste by flemming

Alison „in flow“

This is what we love to do: culinary wine evenings – special events with Master of Wine-selected wines, entertaining moderation and scrummy food. Here is Alison in flow. Bernd is in the background, putting the final touches to his culinary highlights. All of this takes place in our „eat-in kitchen“ in a converted tobacco drying …

Wine of the moment

Let the weekend begin

I don’t need much of a reason to celebrate. The end of the week will do. In fact, that’s a jolly good reason. Who needs a new job, a house move or a round birthday? We should celebrate the everyday, the old hackneyed „carpe diem“ rules here. And if one is going to celebrate, then …

Hauptgang

Saturday salmon and sauvignon

Don’t you just love a bit of alliteration. To be more precise: this was salmon teriyaki (with miso, lemon zest, honey and jalapenos) with pan-fried green asparagus and shiitake mushrooms seasoned with coriander and mint. The herbal green notes in the dish harmonised beautifully with the capsicum and tomato leaf, clean-as-a-whisktle character of this 2020 …

Breakfast

Start the day right

There is a famous quote which states: „a meal without food is called breakfast“. Well, if you want to start the day off right, then it obviously means no wine (although a little Champagne has to be called for from time to time….) so why not try this home-made granola. It will certainly make you …

Veggie

One of Bernd’s favourites: Rotkohl

A traditional German classic (and one of Bernd’s favourites): Bratwurst with mashed potatoes and red cabbage (the Brits would be having sausages and mash – and if you’re lucky, tomato ketchup or baked beans as the „vegetable“). But I want to talk about the red cabbage and not the cultural differences. When it’s good (the …