As the first sunrays appear, a quick trip to the Rheingau is a must. At Rüdesheim, the whole kitschy tourist-trapping scene –which I dislike, melts with some of Rheingau’s top winemaking scene – which I kind of like :). One of the most acclaimed estates here in Rheingau even runs a hotel with a restaurant and winebar; of course a nice occasion to try Breuers 2007 vintage. And the Rüdesheimer Estate Riesling is as nice as one would expect it to be in such a perfect year. Continue reading
Some of the fine vines of Hochheim
As every year, Künstler presented his newest vintage at the Estate in Hochheim. The sky was overcast, but it was warm and the thrill of the 2007 vintage allured guests on its own.
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Here are some of the wines I tried: Continue reading
No one would guess that the small village Gonsenheim -a suburb of Mainz- would shelter such a gourmet restaurant. But I stumbled on it in the web and we found our way. Frank Buchholz is a young chef who among other stations worked at Tantris in Munich and Marquesi in Milano and has now settled down in this renovated peasant-style house. His cooking is modern, with Mediterranean influences, but also emphasizing regional ingredients like white asparagus or game meat.
The ambience is relaxed as is the staff, the light-flooded dining room creates a perfect frame for a great dinner.
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I could only advise you to give this restaurant a try, you won’t be disappointed. The execution of the dishes was flawless and nearly every course delicious. Continue reading
Still one of my favorites. The nose has nice exotic fruit with a slight caramel touch, with a little time and air it intensifies enormously transporting ripe passion-fruit and mangoes to your olfactory receptors.
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On the palate you have this typical Künstler symbiosis bringing fruit and slenderness together with loads of minerality as a link. Continue reading
The 2008 Riesling of Wachenheim is doing fine for now… still a bit green though Continue reading
“… Nice dark colour with shiny crimson reflections. A sweet nose of sour cherries and raspberries with vanilla-oak tones hits your nose. On the palate then silky texture with a little grip of tannins still, but already quite evolved and easily drinkable. Mouth appears instantly sweet – too sweet for my taste – with marmalade-like impression of cooked sour cherries, very intense fruit. Of course 14,5% alcohol amplify the sweet madness and the acidity is too few to counterbalance it effectively. At least a few hints of liquorice are hidden behind that sweet wall (I somehow find liquorice in many wines these days). The length is satisfying but comes with some slight bitter notes which don’t really fit into the marmalade scheme. Continue reading