Eigentlich gibt es zu diesem Wein nicht viel hinzuzufügen: Soviel positives wurde schon geschrieben, dass er praktisch schon schmecken muss bevor man überhaupt die Flasche geöffnet hat. Vielleicht könnte man es auch gehobene Erwartungshaltung nennen. Aber der oft darauffolgende tiefe Fall eines hochgelobten Weins oder die schlichte Ernüchterung nach dem ersten Schluck sind Read the rest of this entry »

I like Rhône wines. Drinking them often feels like bumping into an old friend you haven’t seen for a long time. There is that certitude that old friend is gonna tell you some anecdotes from past adventures. The same kind of reliability applies to Rhône wines…when you pop open a bottle; chances are it still has those anecdotes from back in the days inside. It has a tendency to keep this youthful fire for ages, together with Read the rest of this entry »

In 2008 this charming restaurant near Mainz confirmed its 1 star Michelin rating. But even without knowing this (somehow we skipped Michelin ratings at our first visit) our last visit was appealing enough to make us return. What struck again was this relaxed atmosphere without any stiffness: the mix of white walls and bright woods has an appeasing effect on the human mood, and of course the service is always considerate, charming and never distant. There is just no reason not to feel at ease here. And even so the whole place always radiates the classiness of a fine dining restaurant.
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Breads and different salts. Californian Chardonnay salt was an interesting discovery.
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This week, the whole industry of wine critics,wine buyers, wine collectors and enthusiasts has been in Bordeaux for tasting barrel samples of the last harvested vintage. Many blogs are thus embracing the topic; among those also some wine journalists who are using the internet to share their first impressions. In our oh so modern times some are even twittering (in German)their thoughts in real time. Read the rest of this entry »

This leg of lamb could as well be called Italian Style or Greek Style, or just Mediterranean Style I guess. Of course it is actually Leg of Lamb my way, but any time I do such kind of dishes I change some ingredient or deal with whatever Read the rest of this entry »

…actually he shows us how she works with the Vino. Ridiculous!