CellarTales International Wineroundtable Edition No.8

by Oliver Bauer on 12 December 2011 · 0 comments

At the 1th of November we met at the well-known Restaurant Mandragora in Bucharest, to enjoy some older BDX’s together with some other wines. But the special thing concerning this evening hasn’t been just the wine, because finally we found inPaul Peter Kopij a Chef who showed himself ready to prepare us also a special dinner which accompanied and complemented this tasting in a perfect way. So I sent Paul a couple of days in front of the tasting the wine list for him to think about a matching food part. And this “crazy guy” did think and what came .....

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Rheingau Riesling of the 80’s

by Oliver Bauer on 9 December 2011 · 0 comments

Year: Wine:   Producer: Country: Region: Variety(-ies): Size: Closure: Alcohol: Taste: Colour: Group:
1988 Steinberger Riesling Spätlese “Steigwein” Staatsweingüter EltvilleGermanyRheingau Riesling 0,75 l cork 9.00 vol.% sweet white III

During the last years we tried a lot of wines from this well known producer because they are very reliable especially concerning older vintages. “Steigwein” means “auction wine”. Every year Kloster Eberbach auctions smaller lots of wines, which the producers consider to be special or at least very good. And as a proof this one .....

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CellarTales International Wineroundtable Edition No.7 Part III

November 30, 2011

… and ended with a small world tour of Pinot Noir :
Year: Wine: Producer: Country: Region: Variety(-ies): Size: Closure: Alcohol: Taste: Colour: Group:
2008Swan Bay Pinot NoirScotchmans HillAustraliaVictoriaPinot Noir 0,75 l screw cap 14.00 vol.% dryred III

Officially Australia has the reputation of producing mainly heavy, very concentrated red wines. Shiraz first of all. Detractors may even talk about the famous “marmalade wines”. Beside the fact that I don’t appreciate such general prejudices it’s more than clear that the range of Australian wines is much wider. Ever tried .....

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CellarTales International Wineroundtable Edition No.7 Part II

November 28, 2011

The second day we began with different Sauvignon Blanc’s from all over the world:
Year: Wine: Producer: Country: Region: Variety(-ies): Size: Closure: Alcohol: Taste: Colour: Group:
n.v. Symphonie en “P” de ClérosteinCaves de CleebourgFranceAlsacePinot Noir, Pinot Gris, Pinot Blanc 0,75 l natural cork 12.50 vol.% brut (sparkler) white III

To calibrate our palates for the tasting we started with a nice and refreshing Crémant from the Alsace region (thanks Angela & Ghislain). This sparkler with its straw-yellow, soft green-tinged color and mildly nose of peaches and .....

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CellarTales International Wineroundtable Edition No.7 Part I

November 26, 2011

This time we decided not just to gather a bunch of the usual suspects for a single evening tasting but to extend the event and to enjoy all together in the splendid environment of Hotel Belvedere in Baile Govora over two days of interesting wines an “handmade food”. For the first evening I assembled unusual/underrated growths and paired them with special food and/or served them in unusual conditions like for example well chilled red wine.
We started with homemade Tapas and other small delicacies paired with well chilled, dry Sherry-wines :
Year: Wine: Producer: .....

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Wrapped haunch of venison with homemade “Eier-Spätzle”

July 25, 2011

Ingredients for the venison:
- a haunch of venison
- pig’s caul
- 250 gr. smoked ham (as fat as possible)
- 2-3 onions
- 6-7 garlic cloves
- 4-5 baby carrots
- 4 small potatoes

- 150 gr. Butter
- a bunch of fresh rosemary
- a bunch of fresh sage
- a bunch of fresh basil
- a bunch of lavender
- sea salt
- red pepper
- 2 limes
- 20 ml Aceto Balsamico
- sweet paprika
- bay leaves
- 500 ml red wine
- grape seed oil
- 2 pinches of cinnamon
Preparation :
Place the haunch of venison in large cooking tray and arrange all the vegetables (don’t cut them) around it. Prepare a marinate .....

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“Burgundy” meets “New World”

July 5, 2011

Year: Wine: Producer:Country: Region: Variety(-ies) Size: Closure: Alcohol: Taste: Colour: Group:
2002 Pommard Les Caves des Hautes-Côtes France Burgundy Pinot Noir 0,75 l natural cork 13.00 vol.% dry red III

Les Caves des Hautes-Côtes is a co-operative in Beaune and handles 470 hectares in 40 Burgundy appellations !! Aha, a really big producer with a lot of trivial wines, isn’t it ? Sure 2002 has been an excellent vintage but Pommard is known for tighter, more robust wines than its more .....

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CellarTales International Wineroundtable Edition No. 6

July 4, 2011

Better late than never ! The “International WineRoundTable Edition No.7” is already in the planning stage and I haven’t closed so far the last one … Well, we have been extremely busy lately (that’s a good thing) and therefore I let slight a little bit CellarTales and a lot of interesting wines lined up (that’s a bad thing). But I will do my very best to compensate the lost time. So, what we have had for our “International WineRoundTable Edition No.6” ? A very colored tasting with ups and downs, surprises and disappointments and a lot of different .....

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1986 Chateau Chasse-Spleen vs. 1995 Chateau Lynch-Moussas Grand Cru Classé – BDX generations

July 2, 2011

Year: Wine: Producer: Country: Region: Variety(-ies):   Size: Closure: Alcohol: Taste: Colour: Group:
1986 cru bourgeois exceptionnel Chateau Chasse-Spleen France Bordeaux (Moulis)Cabernet Sauvignon (73%), Merlot (20%), Petit Verdot (7%) 0,75 l natural cork 12.50 vol.% dry red IV

People who know me also know my fable for this particular winery. So far I didn’t experience a disappointment concerning this producer and its price-pleasure ratio has always been more then just OK Therefore it appears normal to me to “strike” immediately if .....

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1999 Clos Cazals vs. 2000 Hervé Dubois Blanc de Blancs Grand Cru – brothers in arms …

July 2, 2011

Year: Wine:   Producer: Country: Region: Variety(-ies): Size: Closure: Alcohol: Taste: Colour: Group:
1999 “Clos Cazals” Grand Cru Blanc de Blancs brutChampagne Cazals France Champagne Chardonnay 0,75 l natural cork 12 vol.% dry (brut) white (sparkler) V

During a stay in Epernay a couple of years ago we went by a very “French” wine magazine in Epernay (close to the “Avenue de Champagnes”) to supply with some sparklers for dinner. From the outside you don’t get a clue what kind of treasure chamber you are entering by .....

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