My brother Felix and I turned pretty old some days ago, so we thought it would be a nice occasion to check who’s ageing better: us, or the wines? Therefore we gathered some bottles from the golden year of our birth (Yes, in that year the world was finally gifted with us – lucky world ;=)). Continue reading
Domäne Mechtildshausen is a farm and restaurant estate not far from Wiesbaden and Mainz. I could resume its essence in a few words: they grow their own organic veggies, they raise their own Charolais beef and other animals, they serve all those fresh ingredients in their restaurant, and last but not least…they have a great wine list in this restaurant with emphasis on red Burgundies, but also lots of nice whites from Rheingau, Rheinhessen and Nahe. I can only recommend this place for its solid cuisine with deliciously fresh ingredients of high quality. But let’s get back to those nice wines. Continue reading
We started with this very well made Rheingau Sekt Edition M by Stefan Breuer. Dry but still lots of Riesling fruit and a rather coarse but refreshing mousseux.
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More Sekt than Champagne in style. 86 Continue reading
A delicious Charolais rib… Continue reading
This basic Riesling from Ansgar Clüsserath Estate of Trittenheim, which is a village along the Mosel, is marketed as a wine reflecting the soil on which it grows. And indeed, after screening the color which is of medium intensity, one encounters a clear slate nose mixed with lime notes and a hint of peach.
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The “Pur Mineral” is one of the basic Rieslings of the very well known Fürst Estate from Franken (Franconia). Its name obviously suggests a very mineral wine and the label was appealing enough for me to give it a try. First of all, the color is rather pale, but personally I don’t see color as such an important matter to rate, unless it is shockingly unnatural. I only take it as a hint indicating the wine’s weight or maybe for guessing the varietal or the origin of the wine in case of a blind tasting. Continue reading