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CellarTales International Wineroundtable Edition No.10

by Oliver Bauer on 19 February 2012 · 0 comments

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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Pizzaschnecken mit Kräutercreme

by admin on 18 February 2012 · 0 comments

(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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“Liquefaction” factors of the New Years Eve 2011/2012

February 16, 2012

A good bottle of wine is always better when it’s shared with good friends. So we gathered together to celebrate the new years eve, to enjoy a “black & white”dinner and to kill a few bottles of interesting wines. Here now an extract with what we shortened the time to the turn of the year :
Year: Wine: Producer: Country: Region: Variety(-ies): Size: Closure: Alcohol: Taste: Colour: Group:
2006 Meursault “Le Limozin” Michel Bouzereau & FilsFranceBurgundyChardonnay 0,75 l natural cork 13.00 vol.% dry white III .....

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CellarTales International Wineroundtable Edition No.9

February 8, 2012

At the 10th December the 9th and last edition for 2011 of Cellartales International WineRoundTable took place at the Lebanese Restaurant “Hanul lui Manuc” in the old center of Bukarest. A splendid place with warm and welcoming people. Chef Mohammed and the crew spoiled us once more with excellent, indigenous food, perfect service and also a closer look into the kitchen. Thanks a lot for that folks ! Who thought that spicy, oriental food is a difficult counterpart for wine was disabused today. First we intended to have a special dish for every wine but the Chef told .....

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CellarTales International Wineroundtable Edition No.8

December 12, 2011

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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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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Langustinos Suppe

March 22, 2011

Zutaten:
- 20 (vorgegarte) Langustinos
- 750 ml trockener Weisswein
- 200 ml Fischfond
- 100 ml Wermut (Noily Prat, Martini etc.)
- 1 Sellerie
- 1 Fenchelknolle
- 2 Karotten
- Zitronengras
- 1 Gemüsezwiebel
- Zitronenthymian
- Salbei
- 1 Limone
- 150 g Crème fraîche
- Butterschmalz
- Meersalz
- frisch gemahlener, weisser Pfeffer
- eine Prise Chilipfeffer
Zubereitung:
Das Zitronengras, den Sellerie, den Fenchel, die Karotten und die Gemüsezwiebel in kleine Stücke schneiden. Zitronengras wird intensiver wenn es in einem Mörser etwas gequetscht wird. Einen Teil der Karotten und etwas vom grünen Teil des Fenchels beiseite legen. Den Rest kurz in einem Suppentopf mit etwas Butterschmalz für 3-4 Minuten anschwitzen. Danach Alles mit dem .....

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