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Nancy on Wine (Free subscription) | 11/30/2009
I was in The Wine Country one afternoon recently, and what I know is that it was a Friday, because two winemakers were getting ready to do a wine tasting class with wine specialist Bennett, who had set up the event. As I was milling about, Bennett introduced me to Wes Hagen, at which time I said to him as I shook his hand, "You sound familiar....." and Bennett told me, "That's because...
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Schiller Wine (Free subscription) | 11/28/2009
Pictures: The technique of remuage, Madame Clicquot and the Veuve Clicquot Champagne Label Anton Mueller, a German, is the inventor, with Veuve Clicquot, of the remuage or riddling process. The remuage technique revolutionized sparkling wine drinking. It remains a key elemement in the production of Champagne until today. Until the beginning of the 1800s, the appearance of Champagne was marred by the...
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blind tasting club (Free subscription) | 11/25/2009
The "Red Baron" who was formerly known as a fighter pilot from "la grande guerre" is now namegiver of a German Red wine from a very special project. In fact, wine journalist Carsten Sebastian Henn decided to found his “ Wein-Entdeckungs-Gesellschaft ” (wine discovery society) where each year he sneaks into another well known German wine estate to compose a wine according...
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Schiller Wine (Free subscription) | 11/24/2009
There are three influential wine guides in Germany, the Eichelmann and the Gault Millau, followed by the Feinschmecker The 2010 Eichelmann was presented this month (November 2009) for the 10th time. 949 wine estates and 10,081 wines are rated and described. It addition, there are 4 special awards. 1. Best wine collection of the year: Weingut Wittmann in Westhofen in Rheinhessen. Since the 1980s, the...
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Schiller Wine (Free subscription) | 11/20/2009
Picture: Wine Maker Philipp Wittmann from Rheinhessen/Germany The Wine Spectator released its Top 100 Wines 2009 list today. The Number 1 wine is: 2005 Columbia Crest Cabernet Sauvignon from Washington State/US Two German wines made it to the list. 2008 Loosen Riesling QbA, Dr. L, Mosel, Number 62, 90 points, $12 2007 Wittmann Riesling QbA Trocken, Weingut Wittmann, Rheinhessen, Number 87, 93 points,...
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Schiller Wine (Free subscription) | 11/12/2009
Pictures: Manhattan at Night and Wine Maker Dirk Wuertz One of the hot wine bars in Manhattan is currently Ten Bells, 247 Broome Street (Ludlow Street), (212) 228-4450, on the Lower East Side. The Ten Bells was opened in 2008 by three Frenchmen as an organic, sustainable restaurant wine bar. But when I was there it did not really feel like a French Wine Bistro, as I know them from my days in Paris,...
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Joelen's Culinary Adventures (Free subscription) | 10/31/2009
The German Schnitzel is a common dish found on most if not all German restaurant menus. Traditionally, Schnitzels are made with veal or pork. My friend Maria prepared this recipe for our recent German Wine & Dine at the request of her dad. Her dad explained that when he was stationed in Germany, he recalls ordering this dish at a restaurant. Ever since, he's tried to find this dish on German restaurant...
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Joelen's Culinary Adventures (Free subscription) | 10/30/2009
During the fall, a good pot roast is a great comforting dish to enjoy. For my recent German Wine & Dine event, I wanted to attempt a traditional Sauerbraten, which is a German style pot roast. It took about 3 days to prepare but worth every minute. The roast is marinated in a combination of cider and red vinegar, along with water and a few spices. Traditionally, juniper berries are used in making...
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Joelen's Culinary Adventures (Free subscription) | 10/29/2009
Chocolate, cherries and custard... a winning combination! These are the ingredients combined in this recipe that my friend Maria made for our German Wine & Dine event. The beautiful cake layers are said to look like the waves of the Danube river, hence the name Donauwellen (German Danube Waves Cake). This is just another German dessert that combines chocolate and cherries in a delicious way...
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Joelen's Culinary Adventures (Free subscription) | 10/29/2009
Cabbage is one of those vegetables I'll never forget the smell of. When I was in college, there were a number of cabbage fields nearby and the smell of rotting cabbage after the season was over was always in the air during the late fall months. It was horrendous! That alone made me avoid cabbage for a few years. It's not exactly one of my favorite vegetables but I've been buying it more often these...
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Joelen's Culinary Adventures (Free subscription) | 10/27/2009
I've always been a fan of soft pretzels and when I was younger, going to the mall always involved getting a buttery pretzel from Aunt Annie's at the food court. They always made it look so easy, especially the twisting part! For our recent German Wine & Dine dinner, my friend John made these amazing pretzels. They were soft and buttery with the perfect amount of salt and I personally think they're...
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Schiller Wine (Free subscription) | 10/27/2009
Picture: Christian G.E. Schiller with Princess Sabine Picture: Annette Schiller and Dr. Michel from Domdechant Werner'sches Weingut The Weinfreundeskreis Hochheim was founded on October 9, 1979 in the Nassauer Hof in Hochheim. It grew out of a series of wine seminars that had been organized by Robert Thust and the Volkshochschule for two years. There, wine friends from the Wiesbaden/Mainz/Hochheim...
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Joelen's Culinary Adventures (Free subscription) | 10/26/2009
Hi everyone and Happy Monday! It's been a late start for me today since I haven't been feeling very well... but the Foodie Freebies must go on! I hope you all had a great, relaxing weekend. I've been taking it easy with some kitchen therapy and enjoying the fall views of the city from my window. This past weekend was definitely enjoyable with... German Wine & Dine - friends came over and we had...
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Schiller Wine (Free subscription) | 10/25/2009
Picture: Weingut Wittmann Rheinhessen is the largest viticultural region in Germany. Every fourth bottle of German wine comes from Rheinhessen. About one third of Rheinhessen’s agricultural area is cultivated with vines, more than 26000 hectares. The high-yielder Mueller-Thurgau accounts for about 1/5 of the vineyards, and Silvaner and Dornfelder both for 1/10. Riesling is on the backburner....
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pietrmajo | 09/10/2009
If you are in the market for fine German wine and food, why don't you consider the Pfalz region of southwestern Germany? Perhaps you will find a bargain, and I really hope that you'll have fun on this fact-filled wine education tour in which we review a local Pinot Noir. German Wine,German Food,Pfalz Pinot Noir http://www.za77.org/Article/I-Love-German-Wine-and-Food----A-Pfalz-Pinot-Noir/12610
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