From the monthly archives:

August 2010

Year: Wine: Producer: Country: Region: Variety(-ies): Size: Closure: Alcohol: Taste: Colour: Group:
1998 Dürnstein Ried Kellerberg Smaragd Weingut Schmidl Austria Wachau Grüner Veltliner 0,75 l natural cork 12.5 vol.% dry white III

Purely by chance I discovered this austrian winery because somebody offered me out of a steamy but good cellar (the labels and the filling levels are talking a very clear language here) aged Riesling and Grüner Veltliner wines. After the first try (Riesling, 3 months ago) it .....


First of all I would like to thank Răzvan Avram for bringing up a very interesting subject (you can find his article here). Also Mihnea faced this phenomenon a couple of weeks ago but with the same wine. Now, I don’t want to have a closer look to the wine but to the phenomenon itself, because this is the thrilling thing here. We are talking about necessity aeration of wines. Not this common, stagily emptying of bottles (mainly filled with more or less expensive red wines) in a glass-carafe. In general, there is way too much causeless “decanting” in our .....

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1999 Pesquera Reserva

August 24, 2010

Pesquera and other wines of Alejandro Fernandez like Condado de Haza, El Vinculo, Dehesa la Granja etc. can already be called “classics” even if they are a bit more on the modern side of spanish winemaking. In their youth much rounder and smoother than for example a classic Rioja and in addition to that also very fruity – yes – “fleshy”. Fernandez setted up this new style in the Ribera del Duero region first but others followed his example over the years. And as far as I’m concerned I also really like it, but with age, the wines can .....

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Fish barbecue

August 23, 2010

(by Thomas Frank und Annett Fiedler, DE, 23.08.2010)

Ingredients :
- whole fishes (one fish a person) and in this case we have had : giltheads, chars, gurnards and zanders
- fresh herbs like rosemary, sage, thyme – everything what’s growing in the garden
- chopped onions and garlic
- butter
- salt and pepper
- lemon slices (without peels)
Preparation :
Clean and descale the fishes and remove the gills and the gibs.
Spice them decent inside and outside with salt and pepper. Then fill the fishes’ bellies with chopped herbs,  oinions, garlic, a slice of lemon and a small piece of butter.
Now, either you sew up the bellies or you are using a “fish-pliers” .....

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Chateau Giscours 1981/1987 – the condemned live longer …

August 22, 2010

Year: Wine: Producer: Country: Region: Variety(-ies):     Size: Closure: Alcohol: Taste: Colour: Group:
1987 Grand cru classé Chateau Giscours France Margaux Cabernet Sauvignon, MerlotCabernet Franc 0,75 l natural cork 12.5 vol.% dry red IV

Since a long time, I have been looking forward to have this wine in my glass. Perfect bottle shape with an “into-neck” filling level, healthy, clean colour and fully intact cork. And people like me thrills also a so called small year like 1987. So .....

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Childhood memories: Chanterelle mushrooms with bread dumplings

August 19, 2010

I hope that you are all agreeing that the food from the childhood has a very special taste: there is nothing better than the doughnuts made by my grandmother and the cake is not this good as the one cooked together with her.
Dreaming one day about the childhood we started also de tell stories about the food Oliver’s grandmother use to prepare for them and Oliver remembered a tasty meal:  Chanterelle mushrooms  with bread dumplings.
For the dumplings:
-  Hard bread
-  minced parsley
-  salt
-  pepper
-  nutmeg
-  milk
-  3 eggs
-  one medium onion (fried)
-  bread crumbs
Cut the bread (which has to be really .....

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Champagne 1er Cru vs. Grand Cru with a spanish introduction

August 17, 2010

Year: Wine: Producer: Country: Region: Variety(-ies):   Size: Closure: Alcohol: Taste: Colour: Group:
N.V. Reserva brut nature Privat Laieta Spain D.O. Cava Chardonnay 0,75 l natural cork 12 vol.% dry white III

This smaller winery (ca. 15 ha, 80.000 bottles/year) farms organically and is specialized in Chardonnay. Vinified out of just this one variety, this iberian “Blanc de Blancs” showed a nice, ripe golden-yellow colour with a very fine mousseux. Its multilayered, very complex nose reminded me immediately of .....

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1999 Chateau Climens 1er Cru classé

August 14, 2010

A wine cellar shouldn’t be too often re-organized because it is always like fixing a car or building up a new dresser – in the end you are remaining with some unused screws or other parts. Like today. By leaving our cellar I almost stumbled over the last bottle, which I forgot to put back in the rack. 1999 Chateau Climens – and a small bottle, too. How handy ! The chances for this bottle to re-enter the rack for further ageing shrinked to zero in less than a millisecond. From time to time you have to reward .....

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Pui cu ghimbir

August 12, 2010

(reteta trimisa de Vlad Tanasie, RO, 08.12.2010)
Reteta « pui cu ghimbir » am preluat-o din revista si a fost scrisa de C. Boerean. Am fost atras de aceasta reteta datorita  faptului ca este o mancare asiatica usoara si  pentru ca autorul spunea ca o face frecvent. Trebuie sa fie ceva reusit, mi-am spus ! Mai jos sunt ingredientele si modul de preparare:
Ingredientele pentru 4 persoane:

2 bucati piept de pui(fara piele) – taiate cubulete ;
1 bucata de ghimbir proaspat (taiat  felii subtiri) ;
ulei de susan (din seminte prajite ) ;
ketsjap manis ;
ulei vegetal/ulei de wok;
6 ciuperci champignon proaspete, mari, taiate radial ;
6 cepe verzi, taiate oblic, .....

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Croatia Gastro

August 10, 2010
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