CellarTales International Wineroundtable Edition No.11 – picture gallery

by admin on 17 July 2012 · 0 comments

Here are some impressions of the last Cellartales International WineRoundtable Edition No. XI at Vila Sandu in Dragasani. There will be more pictures added in the next few days and of course we will also post our impressions about the tasted wines and food.
Enjoy !

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UEFA 2012

by Calin Marian on 27 June 2012 · 0 comments

UEFA 2012. Nu stiu cum va uitati voi la meciuri, dar la mine, regula de aur este meciul si vinul . Acuma, la meciuri slabe, alde Cehia – Portugalia, urmarile sunt dupa cum urmeaza (nu trageti in pianist, nu eu sunt de vina ca nu se mai joaca fotbal).
Sauvignon Blanc Vitis Vetus 2006, Prince Stirbey. Primul an de Sauvignon Blanc Vitis Vetus produs de Agricola Stirbey.

Vinul a mai pierdut din culoarea vioaie pe care o are un Sauvignon Banc tanar, aduce a vin matur, trecut prin timp, avand tente galbene-aurii. Primul nas a fost de creta umeda (senzatia .....

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Cadarca Wine Princess Reserve 2000

June 21, 2012

In final, o Cadarca. Si una de exceptie chiar. Mai anii trecuti am mai povestit despre experienta cu Cadarca Wine Princess. Ei bine, am revenit la Cadarca Wine Princess Reserve 2000. Dupa mine, cea mai buna Cadarca produsa in Romania. Ma rog, umar la umar cu Cadarca din 2002 al aceluiasi producator.

Daca precedenta Cadarca 2000 degustata a fost varianta simpla (ca sa zic asa), Reserva 2000 este varianta baricata undeva peste 12 luni, 13,5 grade alcool. E bine, nu ne-a inselat asteptarile. Ba chiar a fost cu mult peste. Primul lucru care m-a uimit a fost culoarea, un rosu .....

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Dover sole with sage-cream-sauce and new potatoes

June 18, 2012

Ingredients::

- 1 fresh sole per person
- 4-5 new potatoes per person
- a bunch of fresh sage
- 3 brunches of fresh thyme
- 2 small onions
- fennel
- red pepper
- white pepper
- sea salt
- lemons (or even better limes)
- 300 ml of a dry white wine
- butter
- 300 ml fresh cream
- pomegranate
- vine-ripened tomatoes
Preparation of the sauce :

Cube the onions and the fennel and sauté them in a ladle with melted butter until soft. Don’t let it take too much colour to avoid a darkening of the sauce. Deglaze it with the wine and half the juice of the lemon/lime .....

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Nachbil Shiraz 2004

June 1, 2012

Nu stiu de ce am ales 2004 si nu 2003. Probabil pentru simplul fapt ca am vrut sa incerc un vin care nu a fost cel mai spectaculos la vremea lui (mai ales ca venea dupa faimosul 2003). Sau probabil pentru ca daca era un esec, nu ma mai enervam pe dop (cum s-a intamplat cu Shiraz 2003).

Primul meu contact cu un vin Nachbil a avut loc cu multi ani in urma, in momentul in care am primit cadou un Pinot Noir Nachbil 2003. Eticheta era atat de urata incat am zis ca nu merita nimic vinul, si l-am deschis .....

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Magdelaine 1952 vs. Coufran 1955 vs. Troplong Mondot 1959 – ménage à trois …

April 25, 2012

Year: Wine: Producer: Country: Region: Variety(-ies): Size: Closure: Filling level: Alcohol: Taste: Colour: Group:
1955 Haut Médoc Château CoufranFrance Haut-Médoc (Bordeaux) Cabernet Sauvignon (15%), Merlot (95%) 0,750 l natural cork into neck 12.00 vol.% dry red V

1955 has been the last harvest because hard frosts destroyed 1956 the majority of vines in Bordeaux. Therefore it is for a lot of wine lovers a kind of breaking point and the beginning of a new area because with new, younger vines the .....

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1999 “The Freedom” Shiraz, Langmeil vs. 1997 Hermitage “La Chapelle”, Paul Jaboulet Aîné – 88 PP vs. 93 PP

April 19, 2012

Year: Wine: Producer: Country: Region: Variety(-ies): Size: Closure: Filling level: Alcohol: Taste: Colour: Group:
1999 “The Freedom” Shiraz Langmeil Australia Barossa Valley Shiraz 0,750 l natural cork high fill 14.00 vol.% dry red V

Fat, alcoholic and sweetish – those are often the attributes of common prejudices concerning Shiraz from Down Under and like all very general statements that’s pure nonsense. Of course there are also hefty, alcoholic, overripe and over concentrated wines there. But those you can find .....

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CellarTales International Wineroundtable Edition No.10

February 19, 2012

Our first meeting in 2012 took place in the beginning of february and this time we chose the Restaurant Rossetya in Bukarest. A very good choice and in everyone’s name I want to thank the entire staff for a perfect service and a successful evening. I would particular like to thank our sommelier, who prepared and served us all the wines in a very professional way. Also the outstanding glass supply has to be mentioned. Unfortunately in Romania that’s still no implicitness and therefore we are always very grateful for this kind of granted service. After dinner with some Romanian .....

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Pizza rolls with herbal creme

February 18, 2012

(sent by Bettina Dettling, DE, 18.02.2012)
Ingredients for the yeast dough:
500 g flour
10 g fresh yeast
3-4 tablespoons of olive oil extra vergine
300 ml slightly warmed water
15 g salt

Ingredients for the herbal creme:
200 g curd cheese with herbs
100 g feta cheese
3 tablespoons of chopped, fresh herbs
3 egg yolk
½ leek
½ onion (fine chopped and lightly braised)
150 g bacon bits (crispy fried)
if wanted 10 olives (minced)
some crumbled cheese for gratin topping

Preparation:
Put all the ingredients for the dough into a bowl and mix them to a homogeneous mass. After that let the dough rest for 15-20 minutes at a warm place. For this recipe .....

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2008 “Reserve du Couvent”, Chateau Ksara vs. 1999 Chateau Musar – Lebanese “Bordeaux”

February 16, 2012

Year: Wine: Producer: Country: Region: Variety(-ies):   Size: Closure: Alcohol: Taste: Colour: Group:
2008 Reserve du Couvent Chateau Ksara Lebanon Beeka ValleyCabernet Sauvignon (30%), Syrah(40%), Cabernet Franc(30%) 0,375 l twin-top cork 13.50 vol.% dry red III

This winery processes grapes from more than 300 hectares and is therefore one of the bigger players in the Lebanon. Red wine (mainly blends) represent over 60 % of the production but their portfolio contains also white wines (dry,sweet) and Rose. The vinification and the .....

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