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Weingut Pawis in the Saale Unstrut Region: Tour and Wine Tasting with Marcus Pawis – Germany-East Tour 2017 by ombiasy WineTours

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Picture: Tasting at Weingut Pawis

Weingut Pawis is one of the two VDP members in the Saale Unstut Region. The VDP is the association of about 200 German elite winemakers. Marcus Pawis was our host.

Weingut Pawis

Weingut Pawis is located in the historic Zscheiplitz Estate, close to Freyburg. The renovation of the Zscheiplitz Estate was a major undertaking. Bernhard Pawis just added the Brunnenhaus, an event location with hotel rooms, to the gorgeous set-up.

Pictures: Weingut Pawis

Bernhard Pawis is a trained winemaker, who got his education in the former German Democratic Republic. Shortly after the Berlin Wall came down in 1990, Bernhard’s parents - Herbert and Irene Pawis– bought 0.5 hectares of vineyard land and founded a small winery cum wine tavern (Strausswirtschaft). They sold the wine they produced in tavern on their premise. Bernhard had a day job, but helped his parents after work.

Pictures: Welcome

Business was good, so when his father died in 1998, Bernhard decided to quit his job take over his parents’ winery. He constructed a modern winery in the center of Freyburg and enlarged the winery’s vineyard land through purchases and long-term lease arrangements. In 1995, Weingut Pawis produced 5.000 bottles, five years later 2000 50.000 bottles. Not only quantity improved, but also the quality of the Weingut Pawis wines and in 2001, Weingut Pawis was invited to join the VDP, Germany’s association of elite winemakers.

Pictures: Bernhard, Kerstin and Marcus Pawis During a Previous Visit

The VDP membership put Weingut Pawis on Germany’s wine map and the winery Bernhard had constructed 10 years ago reached capacity limits. Bernard moved again, this time to something grand, the historic Estate Zscheiplitz. The former feudal Estate Zscheiplitz was completely run-down and required a major renovation effort. Bernhard pushed ahead with it, overcoming many obstacles. Since May 2007, the Weingut Pawis is based at the Zscheiplitz Estate in Freyburg-Zscheiplitz.

Picures: Annette Schiller and Bernhard Pawis, Weingut Pawis, at Kloster Eberbach, Rheingau

The vineyard area totals 14 hectares, with holdings in the Edelacker, a VDP.Grosse Lage (Grand Cru), Mühlberg (Freyburg) and Sonneneck (Naumburg). The area is planted with the white varieties Riesling, Pinot Blanc, Pinot Gris, Müller-Thurgau, Silvaner, Bacchus and Kerner, and with the red varieties Dornfelder, Portugieser, Pinot Noir and Regent. The white varieties account for 80% of the portfolio.

Pictures: The Vineyards

In terms of winemaking philosophy, Weingut Pawis follows sustainable vineyard practices. The wines are made primarily in a dry style, using temperature-controlled fermentation. The premium wines are matured in barriques made from the Trias oak found in the region. When vintage conditions permit, noble sweet wines are also made. The estate also produces bottle-fermented sparkling wines and grappa-style spirits.

Pictures: Visiting the Art Exhibition

Weingut Pawis sells about 1/3 of its production in the western part of Germany. This is unusually large, but having met Bernhard Pawis and his wife Kerstin, seen the hip tasting room and tasted his wines, I can see why Bernhard Pawis is much more successful in the western part of Germany than his colleagues.

Marcus Pawis and the Brunnenhaus

The Brunnenhaus is the latest addition to the Pawis Empire. Right next to the winery, it is an event location with hotel rooms, managed by Marcus Pawis.

Picture: The Brunnenhaus

Marcus Pawis, borne in 1986, has a Bachelor and Master for Event Management (Berlin) and runs the Brunnenhaus.

What Marcus Pawis Poured

The Saale Unstrut and Sachsen VDP decided to drop the Ortswein category and to go for a 3-tier classification system: Gutswein, Erste Lage, Grosse Lage.

Pictures: Tasting at Weingut Pawis

White

VDP.Gutswein

2016 Weingut Pawis Grüner Silvaner trocken
2016 Weingut Pawis Müller-Thurgau trocken

2016 Weingut Pawis Riesling Buntsandstein trocken
2016 Weingut Pawis Riesling Quarz trocken

VDP.Grosse Lage

2015 Weingut Pawis Weisser Burgunder Grosses Gewächs Edelacker

Red

VDP.Gutswein

2015 Weingut Pawis Zweigelt trocken

Pictures: Tasting at Weingut Pawis

Postings: Germany-East Tour 2017 by ombiasy WineTours: Wine, Art, Culture and History (Published and Forthcoming Postings)

Germany-East Tour 2017 by ombiasy WineTours: Wine, Art, Culture and History

Wine Tasting Lunch at Weingut Frölich-Hake in Naumburg-Rossbach, Saale-Unstrut, Germany, with Sandra Hake – Germany-East Tour 2017 by ombiasy WineTours

Weingut Pawis in the Saale Unstrut Region: Tour and Wine Tasting with Marcus Pawis – Germany-East Tour 2017 by ombiasy WineTours

Tasting at Weingut Lützkendorf in Bad Kösen, Saale-Unstrut, with Uwe Lützkendorf

Schiller's Favorite Winemakers in the Saale Unstrut Region, Germany

Wine and Music: Lunch with Gottfried Herrlich at Restaurant Weingut Vincenz Richter in Meissen

Visit of Weingut Klaus Zimmerling: The Wines of Klaus Zimmerling and the Art of his Wife Malgorzata Chodakoska - Germany-East Wine and Art Tour by ombiasy WineTours (2015)

Wine tasting Dinner at Winebar “Weinzentrale” in Dresden-Neustadt, with Owner/ Sommelier Jens Pietzonka 

Visit:Weingut Martin Schwarz in Meissen

Visit, Tasting and Dinner at Weingut Schloss Proschwitz, Prinz zur Lippe in Zadel, Sachsen, with Georg Prinz zur Lippe

Schiller's Favorite Winemakers in Sachsen (Saxony), Germany

Vineyard tour, Cellar Tour, Tasting and Dinner at Weingut Zur Schwane in Volkach, Franken with Winemaker Christian Kallisch

Vinyard Tour, Cellar Tour and Tasting at Weingut Horst Sauer in Eschendorf, Franken, with Horst Sauer

Vineyard tour, Cellar Tour and Tasting at Weingut Fürstlich Castell'sches Domänenamt, with General Manager/ Winemaker Björn Probst

Michelin-star Level Winepairing Dinner at Winzerhof Stahl, Franken, Prepared by Winemaker/ Chef Christian Stahl

Cellar Tour and Tasting at Weingut Juliusspital in Würzburg, Franken

Schiller’s Favorites: 2 Legendary Wine Taverns in Würzburg – Juliusspital and Bürgerspital

Schiller’s Favorite Wine Taverns in Würzburg

Vineyard Tour, Cellar Tour, Lunch and Tasting at Weingut Fürst Hohenlohe Öhringen in Öhringen–Verrenberg,Württemberg with Winemaker Joachim Brand

Cellar Tour, Vineyard Tour, Tasting and Dinner at Weingut Graf von Bentzel-Sturmfeder in Schozach, Württemberg, with Kilian Graf von Bentzel-Sturmfeder

Tour and Tasting at Weingut Wchstetter in Pfaffenhofen, Württemberg, with Rainer Wachtstetter

Lunch at Restaurant Schloss Monrepos Ludwigsburg, Württemberg, with Chef Ben Benasr (1 Sar Michelin)

Tour and Tasting at Weingut Herzog von Württemberg at Schloss Monrepos in Ludwigsburg, Württemberg, with Andrea Ritz, Wine Queen of Württemberg

Moritz Haidle, Weingut Karl Haidle, Württemberg, Goes America

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Picture: Annette Schiller and Moritz Haidle, Weingut Karl Haidle

Moritz Haidle, Weingut Karl Haidle, "is a dedicated organic farmer, and a passionate devotee of hip-hop culture. A talented graffiti artist, Moritz is no doubt a radical figure in the Swabian wine scene, uprooting the traditional image of the staid German winzer. His vibrant character and commitment to terroir translates in the pure, focused wines that are emerging from this deep, natural cellar."

We have met and I have tasted his wines at various occasions. The last time, we met was at Weungut Markus Molitor by accident. He was visiting Weingut Markus Molitor and I was visiting Weingut Markus Molitor, he with Armin Diel and a group of wine enthusiasts and I with Annette Schiller on the 2017 Germany North Tour by ombiasy WineTours.

We also stayed at the same hotel that night - Hotel/ Restaurant Schanz in Piesport, Mosel - and we had breakfast togather the following day. The big news, he told me, was that he has joined the Schatzi Portfolio and his wines will soon be available in the USA. I was very happy to hear this. Welcome Maritz Haidle to the USA.

Pictures: Meeting at Weingut Markus Molitor: Moritz Haidle, Armin Diel and Annette Schiller.

Moritz Haidle, Weingut Karl Haidle

Schatzi-Wines: Founded in 1949 by retired, world-class Gymnast Karl Haidle and now onto its third generation, Weingut Haidle has long been a pioneer and leader in fine-wine production in Württemburg.

Today, the young and energetic Moritz Haidle is in charge of the estate. He is a dedicated organic farmer, and a passionate devotee of hip-hop culture. A talented graffiti artist, Moritz is no doubt a radical figure in the Swabian wine scene, uprooting the traditional image of the staid German winzer. His vibrant character and commitment to terroir translates in the pure, focused wines that are emerging from this deep, natural cellar. Specializing in Riesling, Lemberger, and Spätburgunder, Moritz gives the unique slopes of Stetten a chance to speak with nuance and clarity.

Though one of Germany’s thirteen anbaugebiete, Württemberg still remains one of the country’s slightly obscure viticultural areas; Moritz refers to it as the “outsider” region. Before WWII, wine grapes in the Rems Valley were almost always sold off to the local co-op and the majority of wine production was consumed by locals. It was only over the course of the last twenty years that wines from the region became distributed around Germany and ultimately exported to the rest of the world.

Pictures: Moritz Haidle, Weingut Karl Haidle (Souce: Facebook Page of Moritz Haidle)

Beginning in 1949, Karl Haidle founded his eponymous winery with a single hectare of vines and a vision to bottle his own wine. Sadly, Karl passed away at a young age leaving Mortiz’s father, Hans, to take the reins of the family business at only 23 years of age. It was under Hans’ patient, watchful eye that the winery we see today began to take shape. Hans expanded the holdings to a full 23 ha and dedicated himself to making wine of pinnacle quality, with a focus on Riesling—what is unique in a region more recognized for simple, juicy reds. He became a VdP member in the 90s.

Picture: Deutscher Rotweinpreis. See: The Best German Red Wines - Deutscher Rotweinpreis 2015 (German Red Wine Awards 2015)

The viticultural focus at the estate is summed up quite simply by Mortiz, “we want to work with nature to get long lasting vines with deep roots and naturally low yields.” The fruit is picked by hand and vinified in old, neutral vats some of which are 70+ years old. “I swear by the old barrels of my Grandfather,” Moritz says. The winery is arranged to move the wines via gravity, the whites undergo extended lees contact, nothing is ever fined and they are bottled with just a touch of sulfur.

The German Wine Portfolio of Schatzi-Wines 

Kevin Pike was for a long time the General Manager of Terry Theise’s Portfolio of German wines. Undoubtedly, Terry Theise (in New York) and Rudi Wiest (in California) are the big players in the German wine market in the USA.

Picture: Christian Schiller and Kevin Pike in Mainz, Germany

The German Portfolio of Schatzi Wines comprises the following producers:
schiller-wine: Related Postings

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Germany-North Tour 2017 by ombiasy WineTours: Quintessential German Riesling and the Northernmost Pinot Noir

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Picture: With Oliver Haag, Weingut Fritz Haag, Brauneberg, Mosel, in the Brauneberger Sonnenuhr Vineyard - Germany-North Tour 2017 by ombiasy WineTours: Quintessential German Riesling and the Northernmost Pinot Noir

We spent 7 days (Thursday, June 19, 2017 to June 25, 2017) touring 5 German wine regions (Rheingau, Mittelrhein, Ahr, Mosel and Nahe), tasting fabulous wines, meeting world-renowned wine makers, and delving deep into German history and culture.

The group was small - there were 4 of us, including Annette and Christian Schiller. This posting provides an overview. More specific postings focusing on individual events will follow (see list below).

On the Germany-North Tour 2017 by ombiasy WineTours, we visited a total of 18 wineries in 5 different wine regions: Rheingau, the jewel in the crown, with its perfect, fuller bodied, racy Rieslings; Mittelrhein where the Rieslings grow on the steep slopes of the fortress- and castle-ribboned banks of the Rhine river; Ahr with its sun collecting canyons perfect for the finicky Pinot Noir grape; Mosel with its dizzying steep vineyards and famous elegant Rieslings; Nahe and its serene, peaceful valley where perfect harmonious wines reflect their roots.

Annette Schiller: Our way of traveling allows wine lovers to fully experience authentic Germany. Drawing on our love and deep knowledge of Germany and close personal ties to many personalities in the wine scene, our small group visits many of the hidden gems that other tours pass by, but which are essential to comprehend what German wine is all about

Germany with its roughly 250,000 acres under vine belongs today to one of the smaller wine producing countries in the world. However, viticulture in Germany has a long tradition, going back to Roman times 2,000 years ago. In the 15th century, the area under vine was four times larger than it is today. Wars, subsequent loss of territory, diseases, overproduction, and competition from beer brewing resulted in land turned over to other agricultural uses. In the 19th century, concentration on terroir and technological progress fostered a tremendous improvement of quality and the prestige of German wines, in particular from the Mosel, Rheingau, and Pfalz regions, resulting in prices above those for first growth Bordeaux wines. Today, all thirteen wine regions in Germany produce outstanding wines, and German Rieslings belong to the best white wines in the world.

DAY 1: Monday, June 19

09:15 am Departure in Frankfurt am Main.

10:00 am Cellar tour, art-tour, vineyard tour and tasting at Weingut Georg Müller Stiftung (VDP) in Hattenheim, Rheingau.

Winemaker and General Manager Tim Lilienström was our host.

This wine estate in the heart of the Rheingau, the charming town of Hattenheim, was established in 1882 by Georg Müller, co-owner of the famous sparkling wine house Matheus Müller in Eltville. He also was one of the founders of the VDP. In 1913 Georg Müller donated the wine estate to his home town Hattenheim. He transformed it into a foundation (Stiftung), and the profits were used to support the poor and other charitable causes. In 2003 the estate was privatized and Peter Winter, chairman of the board of one of the largest wine companies in the world, purchased the winery. He invested heavily, hired an ambitious cellar master, and brought the estate back to its former glory. The As aficionado of the arts Peter Winter uses the 250 years old vaulted wine cellar as a modern art gallery. The modern art on display and the historic cellar make for an impressive, extraordinary exciting exhibition space.

We started the visit with a tour of the winemaking facility, followed by a visit of the art cellar and a sit-down tasting. At the end, on the way to Kloster Eberbach, Tim Lilienström showed us the vineyards of Weingut Georg Müller Stiftung.





















12:15 pm Lunch with wine pairing at Eberbach Abbey.

One of Europe's best-preserved and important medieval monasteries lies in a valley near the town of Eltville in the Rheingau. Still a world-class winery today, the Eberbach Abbey is a former Cistercian monastery, founded in 1136 by Bernard of Clairvaux as the first Cistercian monastery on the eastern bank of the Rhine river. Its Romanesque and Gothic buildings are very impressive.





01:45 pm Tour at Eberbach Abbey.

After lunch we toured the abbey, including a visit of the old monk’s dormitory where every year the famous auction of premium German wines takes place. A very special treat was a peek into the treasure chamber, where century old wine bottles are still stored and where the movie “The Name of the Rose” with Sean Connery was filmed in 1986.









03:00 pm Visit and tasting at Weingut Kloster Eberbach (VDP), Rheingau.

We briefly met Managing Director Dieter Greiner.

To get the full impression of the importance of the Eberbach Abbey visited the winery. Bernard of Clairvaux founded the winery when he established the Abbey. In medieval times Eberbach Abbey was the largest winery in all of Europe with 750 acres of vineyards. Today Eberbach Abbey is one of the five State-owned wineries (the State of Hesse is its proprietor) and with 500 acres the largest winery in Germany. The estate’s holdings in highly esteemed vineyards in the Hessische Bergstrasse and the Rheingau wine region are unparalleled.

We visited the the state of the art, recently constructed new technical facilities of the winery built under the famous Steinberg vineyard just down the road from the Kloster Eberbach. Before visiting the winery, we took a look at the famous Steinberg vineyrad.














04:30 pm Visit and tasting at Weingut Schloss Vollrads (VDP) in Oestrich-Winkel, Rheingau.

We briefly met Rowald Hepp, General Manager and Winemaker of Weingut Schloss Vollrads

Schloss Vollrads is one of the oldest wine estates of the world. The impressive tower house, built in 1330, was constructed on the foundation of a roman defense tower. From the early 1300 until 1997 the castle belonged to the Count von Greiffenclau family. The family’s history is deeply rooted in viticulture. According to archives in Mainz they sold wine as early as 1211. Today 200 acres of vineyards, planted 100% with Riesling belong to Schloss Vollrads. Some of the vineyards were already in the possession of the Greiffenclau family in 1300. In 1997 – in view of unsurmountable debts, Count Erwein Matuschka-Greiffenclau committed suicide and since then the Nassauische Bank owns the estate.






















06:30 pm Check-in at hotel Schwan in Oestrich-Winkel.

Hotel Schwan in Östrich-Winkel is a 3 star historic (built in 1628), newly renovated, meticulously kept family-run hotel in the picturesque wine village of Oestrich.


We had dinner in the Wine Tavern Altes Rathaus in walking distance of the hotel.





DAY 2: Tuesday, June 20

09:15 am Vineyard tour, cellar visit and tasting at winery Leitz (VDP) in Rüdesheim, Rheingau.

Cellar Master Manfred Zuffer was our host. He first showed us the new Weingut Johannes Leitz winemking facilities. We then tasted a few wines in the new tasting room. Manfred then took us on a tour of the famous Grosse Lage vineyards of Johannes Leitz in the Rüdesheimer Berg; during the amazing vineyard tour, we tasted 4 GGs.

The Leitz Family’s viticulture history goes back to 1744 and has been passed on from one generation to the next for almost four centuries. Johannes Leitz, the current owner and winemaker, took charge of the estate in 1985, when he was in his early 20s. At that time, the winery had 7.5 acres of vineyards and was unknown among German wine connoisseurs. Under the leadership of Johannes “Josi” Leitz, the winery grew in size to 100 acres. 99% of his vineyards are planted with Riesling. He was able to acquire top Riesling sites in the famous Rüdesheimer Berg vineyards - Berg Schloßberg, Berg Roseneck and Berg Rotland, on the mountain slopes above Rüdesheim facing the south. Unusual for a German winery, Josi exports 90% of his wines with the US being the most important market.























11:45 am Departure and drive to the Mittelrhein wine region.

This journey to Bacharach involves a ferry ride across the Rhine river. There is no bridge across the Rhine river for some 70 miles between Mainz and Koblenz to not destroy the beauty of the Rhine valley.



12:45 pm Lunch at restaurant Altes Haus in Bacharach.

Bacharach is an incredible beautiful, romantic 1000 year old wine village. Its castles, church spires, medieval city wall, and half-timbered houses on the shore of the Rhine rive is pure “Rheinromantik”. Bacharach is also the birthplace of the world-famous designer Michael Thonet and there is a museum commemorating the famous son.



02:45 pm Vineyard tour and tasting at Weingut Ratzenberger (VDP) in Bacharach, Mittlerhein.

Owner and Winemaker Jochen Ratzenberg was our host.

The grandfather of the current owner, Jochen Ratzenberger, purchased this 300 year old wine estate in 1956. It lies in a breathtakingly beautiful narrow valley bordered by extremely steep vineyard sites. The winery is also very beautiful with vast, historic vaulted cellars. A significant portion of the 35 acres of vineyards are planted with vines more than 50 years old, which give the wines substance and at the same time elegance. Jochen Ratzenberger also produces some very delicious Sekt, which is kept on the lees for at least 30 months.




















05:15 pm Boarding the boat in Bacharach for a cruise on the Rhine river.

Cruise on the Rhine, passing the famous Loreley Rock and the slopes of the Mittelrhein wine region. Time to indulge in the breathtakingly beautiful view of the Rhine River and its banks dotted with castles, forts, and ruins dating from the middle ages. The Middle-Rhine valley is listed as a UNESCO World Heritage site.










06:50 pm Debarking in Boppard. Check in at the beautiful Belle Époque Hotel Bellevue in Boppard.

Hotel Bellevue in Boppard is a 4 star old-world elegant hotel of the Belle Époque era right on the banks of the Rhine river. This hotel dates from the end of the 19th century and has seen the aristocratic visitors from all over Europe when they visited the famous Rhine river.

We enjoyed the view on the Rhine river and observed the cargo boats traveling upstream and downstream. right on the banks of the Rhine river. In the evening we strolled along the majestic Rhine river and explored the quaint little town of Boppard.





DAY 3: Wednesday, June 21

08:30 am Check-out of hotel and departure. For some 20 kilometers we drove along the beautiful, mighty Rhine river.

09:15 am Cellar tour and tasting at Weingut Heymann-Lösenstein (VDP) in Winningen, Mosel.

Owner and Winemaker Richard Löwenstein

Reinhard and Cornelia Heymann-Löwenstein founded this wine estate in 1980. However the Heymann-Löwenstein family can look back on more than 500 years of winemaking. Reinhard is the 13th generation winemaker carrying on the family name. Today the winery has 40 acres under vine, with 98 % Riesling and 2 % Pinot Noir. Reinhard harvests late - at around 160 days of hangtime after flowering – to achieve physiological ripeness of the grapes. The winery is located in the Lower Mosel, just 15 minutes from Koblenz, where the Mosel river joins the Rhine river. The vineyards of the Lower Mosel are by far the steepest of the Mosel region. Some have an inclination of 60 °. The bewitching slate slopes with terraces have made the Lower Mosel area also known as “Terrassenmosel”.

























11:15 am Departure and drive to the Ahr wine region.

12:15 pm Lunch at Wine Tavern Meyer-Näkel in Dernau, Ahr

Weingut Meyer-Näkel is one of the leading red wine producers in Germany. We had lunch at the Gutsschänke (Wine Tavern) Meyer-Näkel.




02:00 pm Tasting at Weingut Kreuzberg (VDP) in Dernau, Ahr.

Winemaker Albert Schauman was our host.

This winery has long been recognized as one of the top estates for producing great Pinot-Noirs. The Ahr valley north of the 50 °latitude is unquestionable the northernmost region for producing top Pinot-Noirs. The secret lies in an ideal micro-climate found in the narrow canyons along the river with their very special geological conditions, and south-facing slopes. Wine making along the tiny Ahr river goes back to Roman times. The winery Kreuzberg is a young estate by German standards. It was founded in 1953 by the grandfather of the current owner, Ludwig Kreuzberg. However the Kreuzberg family was involved in wine before and active in the local wine cooperative.


Today Ludwig Kreuzberg and Frank Josten co-manage the estate, which has grown to cover 12 hectares (9 hectares owned and 3 hectares leased). Since 2013, Albert Schauman is the head winemaker. 2/3s of their vineyards are on steep slopes with a high proportion of Devonian slate; soils that give the Ahr wines their typical character.













04:00 pm Cellar tour and tasting at Weingut Jean Stodten, in Rech, Ahr

Owner and winemaker Alexander Stodden was our host. Alexander is the fifth generation of the family to work in the business.

Alexander started in the cellar in 2001 and has been in charge since 2006.

“Yes, Stodden is without doubt the best producer on the Ahr today.” Joel Payne, Gault Millau

Berry Bros & Rudd: The Stodden family have been dedicated to producing fine wines in Germany since 1578, a company even older than Berry Bros. & Rudd. The philosophy here is to work in harmony with nature. They have never been a champion of the soft Pinot Noir style usually found in the Ahr, instead favouring ideals that hail from the Cotes de Nuits in Burgundy. Dujac, Ponsot and Roumier are all firm favourites (and friends) of the Stodden family who aim to capture some of this essence, but with a German expression.











The winemaking is fairly traditional with longer macerations (4 to 21 days), then fermentation on skins until the right amount of body has been achieved. The wines and lees are then transferred to barriques from the massif Central in France for a minimum of 16 months after the harvest to develop fully. These are bigger wines with breadth, ripeness and structure.










06:00 pm Arrival and check-in at Steigenberger Hotel In Bad Neuenahr.

Steigenberger Hotel in Bad Neuenahr is a 4 ½ star hotel that combines the graciousness of the past with modern comforts of today. Excellent spa facilities using the hot springs of the spa town Bad Neuenahr and the location at the Kurpark near the banks of the Ahr river make this hotel very special.

The evening was free for us to explore the charming spa town which is famous for its hot springs. We ended up re-tasting the 4 Weingut Johannes Leitz GGs that we had tasted in the Rüdesheimer Berg a few days ago with Leitz Cellar Master Manfred Zuffer.






DAY 4: Thursday, June 22

10:00 am Tasting at Weingut Markus Molitor in Haus Klosterberg, Mosel.

By accident, we bumped into wine giant Armin Diel, Schlossgut Diel, and the up-and-coming Moritz Haidle, Weingut Karl Haidle, at Weingut Markus Molitor.



Markus Molitor welcomed us. Katharina Okfen was our host.

“80% inclination – 94% Riesling – 100% passion” that is the slogan of Markus Molitor, the Falstaff (Austrian life style magazine) winemaker of the year 2014. Ungrafted vines, some of them more than 100 years old, form the basis for the Molitor incomparable, fine Mosel rieslings.

This is quite a large estate with 150 acres of vineyards spread out within the Mosel and Saar valley. Because of the diversity of the slate soils and microclimates of the different vineyard sites, the wines at this estate represent every variety of Mosel wine. Due to the extreme steepness of the vineyard sites and passion for quality, everything is harvested by hand. Harvest is a decisive factor for the quality of the wines. Despite the increased risk, Markus Molitor harvests quite late. This gives the grapes time to ripen physiologically – the most important criterion to develop the optimum balance of the wines with increased extract values and animating acidity.












12:30 pm Lunch at Pizzeria Cappuccino Da Pino in Enkirch, Mosel.

01:30 pm Tasting and Vineyard Visit at Weingut Immich-Batterieberg in Enkirch, Mosel.

General Manager and Winemaker Gernot Kollmannwas our host

For two decades this wine estate was a sleeping beauty. In 2009 two families from Hamburg bought the estate, invested heavily, and hired Gernot Kollmann, who converted the winery into one of the top estates in the Mosel valley with passion and relentless energy. The winery looks back on a history of 600 years, and therefore belongs to one of the oldest in the Mosel region. It was founded in 1425 by the Immich family. In 1841 Carl August Immich created the vineyard site Batterieberg (artillery mountain) by using dynamite to blow up the mountain site to form the perfect south-facing slopes with the perfect inclination – hence the name. The vineyards are planted 100% with Riesling and in the, and most vines are more than 60 years old. In view of the extremely steep vineyards all sites are planted in single pole method. Gernot prefers spontaneous fermentation, and in general the “hands off” approach.















On the way from Weingut Immich-Batterieberg in Enkirch, Mosel. to Weingut Fritz Haag (VDP) in Brauneberg, Mosel, we passed by the new Mosel Bridge which is being constructed. We already had a good view of the bridge from Weingut Markus Molitor.



04:15 pm Tasting and Vineyard Walk at Weingut Fritz Haag (VDP) in Brauneberg, Mosel.

Owner and Winemaker Oliver Haag was our host.We briefly met Wilhelm Haag.

The world-renowned wine estate Fritz Haag lies in the heart of the middle Mosel. It looks back on a 400 year old history. Since 2005 Oliver Haag, together with his wife Jessica, is responsible for the estate. He trained and worked with the best of the best in Germany, such as Helmut Dönnhoff, Bernhard Breuer, and graduated from the Geisenheim oenological university. Oliver Haag continues the philosophy of his father Wilhem Haag, which is the production of fine, fruity, delicate Mosel Rieslings of unmistakable character.



















06:30 pm Arrival and check-in at hotel Schanz in Piesport, Mosel.

Hotel Schanz in Piesport is a 3 star family run beautiful, modern hotel with a 2 Michelin star restaurant on the premises.


07:30 pm Dinner at the 2 star Michelin Restaurant Schanz in Piesport, Mosel

The Schanz family in Piesport are winemakers. Besides their winery they also opened a small guesthouse and a wine tavern. In the meantime the guesthouse became a modern, state of the art hotel, and the tavern a 2 Michelin star restaurant. Son Thomas Schanz had ambitions. He trained with top 3 Michelin star chefs and soon enough he received his first Michelin star. In 2016 he was awarded the second Michelin star.

















DAY 5: Friday, June 23

09:45 am Cellar Tour, vineyard tour and tasting at Weingut Maximin Grünhaus (VDP) in Mertersdorf, Ruwer, Mosel.

Owner Dr. Carl von Schubert was our host.

The Maximin Grünhaus estate lies at the foot of a long steep south-facing slope on the left bank of the Ruwer river, a tributary of the Mosel river. There is evidence that the Grünhaus was already densly populated during Roman times. In the 7th century the estate was given to the Benedictine monastery of Saint Maximin in Trier. Until the end of the 18th century - when Napoleon secularized all church property - the estate was managed by the Abbey of Saint Maximin. Until 1810 it was held under French administration by the revol. After that time the estate was privatized. It was purchased by the current owner family in 1882. Dr. Carl von Schubert, fifth generation of the family, and son Maximin von Schubert, 6th generation, are the current owners. Carl von Schubert’s doctoral thesis examined the economy of viticulture on steep slopes. The 80 acres of vineyards are planted 90% with Riesling, the rest with Pinot Blanc and Pinot Noir. Viticulture is predominantly organic, the vineyards are planted with a cover crop of wild herbs and grasses, no pesticides or herbicides are used. Yields are restricted to around 45 - 55 hectolitres to ensure top quality.




















12:30 pm Lunch at restaurant / hotel Klostermühle in Ockfen, Saar.

02:15 pm Vineyard visit, cellar tour and tasting at Weingut von Hövel (VDP) in Oberemmel, Saar, Mosel.

Owner and Winemaker Max von Kunow as our host.

In this region wine was already produced in Roman times. There is evidence that wine was produced at the site of the Von Hövel estate as early as 1150. In those days the winery belonged to the monastery of Saint Maximin in Trier. Under Napoleonic rule all church property was secularized and came under French administration until 1810. The Grach family, a well-known family from Trier, was able to buy the estate in 1803. Since then the winery Von Hövel has been in the hands of the same family.

The current owner Maximilian von Kunow is direct descendant of the Grach family and the 7th generation producing outstanding wines at this estate. In the estate's south-west facing steep vineyards Riesling grapes grow and mature. Max showed us the 1100 year old barrel cellar where still today the wine matures in wooden vats, some of them several hundred years old, to become ripe, spicy, elegant Rieslings.














04:30 pm Arrival and check-in at the Mercure Hotel Porta Nigra in Trier.

The Mercure Hotel Trier Porta Nigra ia 4-star hotel with a great view of the Porta Niegra.


05:15 pm Guided visit of the Amphiteatre and the Roman Baths "Kaiserthermen" in Trier.

Trier sits on the banks of the Mosel River and is the oldest city in Germany. In Roman times it was the largest city north of the Alps, and for some years it even became an imperial city. This 2000 year old city is a treasure trove of Roman and German history, and pagan and Christian culture. There is so much to see in Trier, but the famous landmarks from Roman times are a must: the Porta Nigra, the amphitheatre, and the imperial thermal baths. The most eminent citizen of Trier in modern times was Karl Marx, who was born and raised here.



In the evening we went to the Weinhaus, which has a huge selection of wines from the Mosel at ex-winery prices plus a corkage fee of $10.





On the way back, we stopped at the wine taverns of the Weingut Friedrich Wilhelm Gymnasium and Weingut Reichsgraf von Kesselstatt.



DAY 6: Saturday, June 24

08:30 am Check-out of hotel and drive to the Nahe wine region.

10:30 am Tasting at Weingut Emrich-Schoenleber (VDP) in Monzingen, Nahe.

Frank Schönleber was our host.

The first mentioning of winegrowing in the Schönleber family dates back to the mid-18th century. Today the estate has 45 acres of vineyards and 85% is planted with Riesling. Monzingen is located in the western fringes of the Nahe winegrowing area, with vineyards situated between 160 to 250 metres above sea level, and protected from the north by the Soonwald forest. Werner Schönleber’s rigorous quality control brought the winery to the upper echelon in Germany and beyond. Werner and son Frank’s philosophy of winemaking sais it all: “It is up to us to nurture both soil and vine. We are very careful to ensure that these two elements are healthy and in mutual balance - that is, most importantly, that the yield of the vines is in harmony with the water and nutrients available in the soil. We tend assiduously to each individual vine by hand. In doing so, we can control yields and ensure that the foliage on each vine is always well aerated. This allows the grapes to remain healthy for longer and to be picked late in the harvest at optimum ripeness. Only the minimum of nutrients is drawn from the soil. Except for the juice in the grapes, we ultimately return all the natural goodness back into the vineyard where it belongs. We generally fertilize with good-quality, home-made compost where necessary.”














01:30 pm Wine pairing lunch at restaurant Landgasthof Zur Traube in Meddersheim, Nahe with Petra Hexamer and the wines of Weingut Hexamer.

This restaurant is a hidden gem in the Nahe valley. For more than a decade Chef Herbert Langendorf was a one Michelin star chef with the Ente vom Lehel in Wiesbaden. In 1998 he and his wife Ingrid opened the Landgasthof Zur Traube in Meddersheim. The outstanding Winery Hexamer is just across the street and we will be joined by Harald or Petra Hexamer who will chose their wines to match the menu.



Weingut Hexamer is a family-owned and run winery in Meddersheim in the Nahe region. The vineyard area totals 23 hectares in Meddersheim, Schlossböckelheim and Sobernheim, with Riesling accounting for 60 percent. The family name, Hexamer, dates back centuries in Germany and has a history of winemaking; however, it was not until the late 1990’s when the Hexamer family began producing commercially, i.e. when Harald Hexamer and his wife Petra took over.

Harald Hexamer is convinced that the key to making top wines is the work in the vineyard. Accordingly, Harald Hexamer’s meticulous work in the vineyard is marked by pruning to control yields (“often six to eight bunches per wine”) and hand-harvesting. The grapes are picked exclusively by hand and fermented very cold (below 12 degrees Celsius) with cooling utilized only when necessary – “but we often pick so late we bring naturally cold fruit — below 10 degrees — back to the winery.” Hexamer handles the wine as little as possible: no dosage is used, inoculations are made only with native yeasts, and all wines are whole-cluster pressed. 95% of all Rieslings at Hexamer are made in stainless steel and racked only once, three to six weeks after fermentation is complete.














5:00 pm Arrival and check-in at Weingut Kruger-Rump in (VDP) in Münster-Sarmsheim, Nahe

Weingut Kruger-Rumpf has 5 rooms that it rents out.




7:00 Cellar tour at Weingut Kruger-Rump in (VDP) in Münster-Sarmsheim, Nahe.

Following check-in and before dinner, Stefan Rumpf gave us a quick winery tour.






07:15 pm Dinner with wine pairing at restaurant Kruger-Rumpf (VDP) in Münster-Sarmsheim, Nahe

We then moved to the restaurant. For dinner, we were joined by American wine experts. Georg, Stefan und Cornelia Rumpf were our hosts. Georg Rumpf had returned from an USA sales trip this moring.

“In our family, viniculture has been a tradition since 1708 - a tradition that we have been cultivating in our vineyards as well as in our manor house which was built back in 1830” says Georg Rumpf. Today, the vineyard totals about 50 acres and the annual production is 14,000 cases.

Georg Rumpf has taken over the winemaking at Weingut Kruger-Rumpf, while his father Stefan now focuses more on sales, and his mother Cornelia manages the restaurant. The wines, gourmet regional food, the hospitality and warmth of the family, and the ambiance in this lovely estate where modernism is perfectly combined with tradition, are outstanding.

















The next moring, Georg Rumpf joined us for breakfast.


DAY 7: Sunday, June 25

09:30 am Check-out of hotel and departure. We had to cross the Rhine River again.




10:15 am Tasting at Weingut J.B. Becker, in Walluf, Rheingau

Hajo Becker was our host. His wive Eva Becker and his sister Maria Becker welcomed us.

It is a paradox: In the wine scene, Hajo Becker is sometimes dismissed as old-fashioned winery, but a community of young, dynamic sommeliers and retailers adore his wines. For them, his wines belong to the most original wines in Germany – and they are right. Hajo Becker is a traditionalist - in comparison with many colleagues in the Rheingau, who run after each wine-cellar fashion. One of his most important resource is time. His Rieslings all remain a whole year in old oak barrels on the lees, which is neither nostalgia nor wanted, but simply his method. So they mature into a great harmony, regardless whether the vintage is rather lush and rich in alcohol or lean and acidic. The Becker wines are delicate and subtle. They always improve through aging in the bottle.


















12:45 pm Lunch at Gutsausschank-Ristorante Weingut von Oetinger in Erbach, Rheingau

We had our last meal at Gutsausschank-Ristorante Weingut von Oetinger. It is part of Weingut Achim von Oetinger, run by the Contino family and serves tradtional Italian food. We had a few glasses of von Oetinger Riesling and winemaker/ owner Achim von Oetinger joined us breifly to welcome us.






03:15 pm Arrival at Frankfurt International Airport.

Postings: Germany-North Tour 2016 by ombiasy WineTours: Quintessential German Riesling and the Northernmost Pinot Noir (Posted and Forthcoming)

Germany-North Tour 2016 by ombiasy WineTours: Quintessential German Riesling and the Northernmost Pinot Noir

Weingut Georg Müller Stiftung (VDP) in Hattenheim, Rheingau: Cellar Tour, Art Cellar Tour, Tasting and Vineyard Tour

Lunch and Tour at Kloster Eberbach and Tour and Tasting at Weingut Kloster Eberbach, Rheingau
 
Visit and Tasting at Weingut Schloss Vollrads (VDP) in Oestrich-Winkel, Rheingau

Vineyard tour, cellar tour and tasting at Weingut Leitz in Rüdesheim, Rheingau

Visit and tasting at Weingut Ratzenberger (VDP) in Bacharach, Mittelrhein, with Jochen Ratzenberger

Cruise on the Rhine River from Lorch to Boppard, Mittelrhein

Visit and tasting at Weingut Heymann-Lösenstein (VDP) in Winningen, Mosel, with Richard Löwenstein

Tasting Pinot Noir at Weingut Kreuzberg in Dernau, Ahr

Visit and tasting at Weingut Jean Stodten, in Rech, Ahr, with Alexander Stodten

Tasting at Weingut Markus Molitor in Haus Klosterberg, Mosel

Tasting and Vineyard Visit at Weingut Immich-Batterieberg in Enkirch, Mosel, with Gernot Kollmann

The Wines of the Berncasteler Doctor, Bernkastel-Kues in the Mosel Valley, Germany

Wining in Bernkastel-Kues in the Mosel Valley: Wine Tavern “Spitzhaeuschen”, Germany

Tasting and Vineyard Walk at Weingut Fritz Haag (VDP) in Brauneberg, Mosel, with Oliver Haag

Dinner at the 2 Michelin star restaurant Schanz in Piesport, Mosel

Schiller’s Favorite Wine Taverns in Trier, Germany

Visit and tasting at Weingut Maximin Grünhaus (VDP) in Mertersdorf, Ruwer, Mosel, with Dr. Carl von Schubert 

Visit and tasting at Weingut von Hövel (VDP) in Oberemmel, Saar, Mosel, with Max von Kunow

Tasting at Weingut Emrich-Schoenleber (VDP) in Monzingen, Nahe, with Frank Schönleber

Wine-pairing Lunch at Landgasthof Zur Traube in Meddersheim, Nahe, with Petra Hexamer and the wines of Weingut Hexamer.

Dinner with Wine Pairing the Restaurant of Weingut Kruger-Rumpf in Münster-Sarmsheim, Nahe, with Corenlia, Stefan and Georg Rumpf

Tasting at Weingut J.B. Becker, in Walluf, Rheingau, with Hajo Becker

Lunch at Gutsausschank-Ristorante Weingut von Oetinger in Erbach, Rheingau

Wining and Dining in the Provence, France, 2017

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Pictures: Wining and Dining in the Provence, France

The Provence largely corresponds with the modern administrative région of Provence-Alpes-Côte d'Azur and extends from the left bank of the lower Rhône River to the west to the Italian border to the east. The largest city of the region is Marseille.

The Romans made the region into the first Roman province beyond the Alps and called it Provincia Romana, which evolved into the present name. It was ruled by the Counts of Provence from their capital in Aix-en-Provence until 1481, when it became a province of the Kings of France.

Picture: Provence (Lonely Planet)

In early July 2017, I spent about a week in the Provence, with my wife Annette and my son Benjamin Schiller and his 2 children Lorelei and Otto. Our German Sheppard Oskar also came on the trip. We stayed in a house in La Ciotat, between Cassis and Bandol.

I flew from Frankfurt to Marseille, while the rest of us went by car and stopped over at Château de la Barge in Creches sur Saone. See also: Dinner at Restaurant Château de la Barge in Creches sur Saone in Burgundy, France. They also had lunch at a Bouchon in Lyon. See also: Dinner at a Bouchon - Chez Paul - in Lyon: Schiller’s Favorite Bouchons in Lyon, France

On the way back, we all went by car and stopped in Besancon in the Jura Region. We stayed at the Hotel/ Restaurant Château de la Dame Blanche and had awonderful dinner there.

Base: Airbnb House in La Ciotat

Out base was an airbnb house in La Ciotat, between Cassis and Bandol.

Pictures: Airbnb House

Beach

The beach was in walking distance. When our dog Oscar came along, we had to go to the "dog beach".

Pictures: At the Beach

The Wines of the Provence

Wine has been made here for over 2600 years, making Provence the oldest wine producing region of France. It is also the only French wine region to focus on Rosé. Two thirds of the wines from the Provence are Rosé.

Picture: Provence AOC (Wine Folly)

(Source: wikipedia): Provence is the oldest wine producing region of France. The wines of Provence were probably introduced into Provence around 600 BC by the Greek Phoceans who founded Marseille and Nice. After the Roman occupation, in 120 BC the Roman Senate forbade the growing of vines and olives in Provence, to protect the profitable trade in exporting Italian wines, but in the late Roman empire retired soldiers from Roman Legions settled in Provence and were allowed to grow grapes.

Provence is also the only French wine region that predominantly produces rosé wines. The most characteristic grape is mourvèdre, used most famously in the red wines of Bandol. Cassis is the only area in Provence known for its white wines.

The wines of Provence are grown under demanding conditions; hot weather and abundant sunshine (Toulon, near Bandol, has the most sunshine of any city in France) which ripens the grapes quickly; little rain, and the mistral.

Picture: Rosé Wines Account for 80% of the Wines of the Provence

The AOCs of the Provence

AOC Côtes de Provence is the largest AOC ihe Provence, accounting for about 75% of the total. The appellation covers 20,300 hectares. 80 percent of the production is rosé wine.

Pictures: AOC Côtes de ProvenceWines

Second in size, the AOC Coteaux d'Aix-en-Provence was classified as an AOC in 1985. There are 4000 hectares in production. 70 percent of the wines are rosés.

Picture: AOC Coteaux d'Aix-en-Provence Wine

The AOC Coteaux Varois en Provence is a recent AOC in Provence (1993). 2200 hectares. 80 percent rosés.

AOC Bandol wines must have at least 50 percent Mourvèdre grapes, though most have considerably more.

Pictures: AOC Bandol Wines

AOC Cassis was the first wine in Provence to be classified as an AOC in 1936, and is best known for its white wines.

Picture: AOC Cassis Wine

AOC Bellet - At the time of the French Revolution, the little town of Saint Roman de Bellet (now part of Nice) was the center of an important wine region. Today the region is one of the smallest in France; just 47 hectares.

AOC Palette Palete is a little village 4 kilometres east of Aix-en-Provence.

AOC Les Baux de Provence was established as an AOC for red and rosé wines in 1995.

The Grape Varieties in the Provence

(winerist): The key grape variety for reds and roses in Provence is Mourvèdre, also known as Monastrell. Mourvèdre is typically high in alcohol, high in tannins and has typical aromas of dark berries. Mourvèdre is often blended with Grenache and Cinsault. Bandol, is the most famous appellation for powerful, gamey red made from Mourvèdre.

Grenache, originally from Spain, provides greater body and fullness to red wines. Cinsault - native to Provence is fresh and subtle, is an important component in most rosé wines and the grapes can be enjoyed as raw fruit too. Tibouren, a grape with a full bouquet, is also perfect for blending in red wines with other locally derived grapes.

Carignan has been a major grape for the last century in Provence blends. This variety has diminished somewhat but is still used to provide full bodied brightly coloured wines. Syrah and Cabernet Sauvignon are becoming more popular due to increased global popularity, though some winemakers are being more cautious with these grapes. They provide strong tannins and spicy flavours to the wines. Other prominent grape varieties for reds and roses are are Braquet, Folle, Cinsault, Counoise, Muscardin, Terret Noir and Vaccarèse.

Of the white varieties, Rolle (Vermentino) is grown widely in Provence, a very hardy grape boasting pear and citrus aromas. It is full bodied and very smooth. Clairette, ancient and aromatic this oddly shaped grape is a rare delight. Ugni Blanc is clear and fruity, for an elegant glass. Semillion is used in small amounts for a strong floral and honey bouquet.

The major white wine grapes of Provence often feature Bourboulenc, Grenache Blanc, Sauvignon Blanc, Marsanne, Spagnol, Mayorquin, Pignero, Picpoul and Muscat. Some of the most compelling white wines of Provence are made in Cassis, but these rarely make it outside the country due to high local demand.

Food of the Provence

Provence borders the Mediterranean sea, and fish and shellfish are eaten in abundance. Commonly enjoyed fish and shellfish include, tuna, sea bass, anchovies, red snapper, red mullet, monkfish, shrimp, crab, mussels, scallops and oysters.

Popular fish and shellfish dishes include bouillabaisse, salad Niçoise (a vegetable, tuna and anchovy salad) and fruits de mer.

Picture: Carrefour

Bouillabaisse is the classic seafood dish of Marseille. The traditional version is made with three fish: scorpionfish, sea robin, and European conger, plus an assortment of other fish and shellfish, such as John Dory, monkfish, sea urchins, crabs and sea spiders included for flavour. The seasoning is as important as the fish, including salt, pepper, onion, tomato, saffron, fennel, sage, thyme, bay laurel, sometimes orange peel, and a cup of white wine or cognac. In Marseille the fish and the broth are served separately – the broth is served over thick slices of bread with rouille.

Picture: Bouillabaisse

Fruits de mer is a plate of fresh seafood accompanied with lemon wedges for drizzling. Interestingly, the one I had did not contain anything from the region I was told. Overall, the seafood that I have seen in other areas of France, including Bordeaux, was more impressive.

Picture: Plateau des Fruits de Mer

Octopus Salad

Picture: Octopus Salad

Moules frites were very popular.

Picture: Moules Frites

I liked the "petite friture" with sauce tartare.

Picture: Petite Friture

Provence, like other regions of the Mediterranean, has a sun-blessed climate that makes it ideal for olive growing. And like their Italian neighbors to the east, the people of Provence rely heavily on olives—for food and as an oil. Olive oil is used for sautéing foods, and is added to sauces, dressings, dips and marinades. Whole olives are scattered into hot dishes and salads, or are eaten as a snack.

Picture: Olives

Tapenade is a relish consisting of pureed or finely chopped olives, capers, and olive oil, usually spread onto bread and served as an hors d'œuvre.

Picture: Pastis with Tapenade

Salad Niçoise is a vegetable, tuna and anchovy salad.

Picture: Salad Niçoise

Aïoli is a thick emulsion sauce made from olive oil flavoured with crushed garlic. Here, I have it with a fish soup.

Picture: Fish Soup with Aïoli

Daube provençale is a stew made with cubed beef braised in wine, vegetables, garlic, and herbes de provence. Variations also call for olives, prunes, and flavouring with duck fat, vinegar, brandy, lavender, nutmeg, cinnamon, cloves, juniper berries, or orange peel. For best flavour, it is cooked in several stages, and cooled for a day between each stage to allow the flavours to meld together. In the Camargue area of France, bulls killed in the bullfighting festivals are sometimes used for daube.

Picture: Daube Provençale

Ratatouille is a traditional dish of stewed vegetables, which originated in Nice. Here I have it with fish.

Picture: Fish with Ratatouille

Tarte Tropézienne is a tart of pastry cream (crème pâtissière) invented by a St. Tropez pastry chef named Alexandre Micka in the 1950s, based on a recipe he brought from his native Poland. In 1955, he was chef on the set of the film And God Created Woman when actress Brigitte Bardot suggested he name the cake La Tropézienne. It is now found in bakeries throughout the Var.

Picture: Tarte Tropézienne

Herbes de Provence (or Provençal herbs) are a mixture of dried herbs from Provence which are commonly used in Provençal cooking.

Picture: Herbes de Provence

The Provence is not well known of its cheeses, but the selection of French cheeses at the Carrefour was as huge as everywhere else in France (here: Section of Camemberts).

Picture: Carrefour/ Camembert

Oeufs à la neige is a classic (and my favorite) French dessert.

Picture: Oeufs à la Neige

Pastis

Pastis is the traditional liqueur of Provence, flavoured with anise and typically containing 40–45% alcohol by volume. When absinthe was banned in France in 1915, the major absinthe producers (then Pernod Fils and Ricard, who have since merged as Pernod Ricard) reformulated their drink without the banned wormwood and with more aniseed flavour, coming from star anise, sugar and a lower alcohol content, creating pastis. It is usually drunk diluted with water, which it turns a cloudy color. It is especially popular in and around Marseille. The selection of different Pastis at the Carrefour was impressive.

Picture: Carrefour/ Pastis

Marsaille

(Lonely Planet): For many years, the busy port city of Marseille has suffered from a serious image problem. Dismissed for its down-at-heel reputation, urban decay and often alarming crime statistics, it's long been the black sheep of the Provençal coastline. But while it’s gritty, and not always pretty – Cannes or St-Tropez, it’s not – Marseille is a dynamic, edgy, bustling city that’s rich with more than 1500 years of history. And since its stint as the European Capital of Culture in 2013 and the addition of a brace of swanky new museums, the city has sparkled with a new sense of optimism and self-belief. At long last, everyone seems to be waking up to the fact that France’s second-biggest city might have been unfairly maligned all along.

The heart of the city is the vibrant Vieux Port (old port), mast-to-mast with yachts and pleasure boats. Just uphill is the ancient Le Panier neighbourhood, the oldest section of the city. Also worth an explore is the République quarter, with its stylish boutiques and Haussmannian buildings, and the Joliette area, centred onMarseille’s famous striped Cathédrale de la Major.

Pictures: Marseille

Cassis

(Lonely Planet): Nestled at the foot of a dramatic rocky outcrop crowned by a 14th-century château (now a hotel open only to guests), this little fishing port is all charm, hence the enormous crowds that pile into its Vieux Port with its bustling restaurants, play on its shingle beaches, visit its terraced vineyards and sip fabled white Cassis wine. The town’s name comes from the Roman Carsicis Portus, meaning ‘crowned port,’ so christened for the rock Couronne de Charlemagne (Crown of Charlemagne), which is visible from far out at sea.

Pictures: Cassis

La Ciotat

Once an industrial port, La Ciotat has brilliantly reinvented itself as a tourist destination. Today it's one of the liveliest and least spoiled resorts along this stretch of the coast. In the 20th century La Ciotat was one of the most important shipbuilding centres on the Mediterranean until its naval shipyards closed down in the 1980s.

Pictures: La Ciotat

Bandol

(Lonely Planet): Bandol’s old fishing-port charm has long since been swallowed up by its high-rise seaside apartment blocks, but the plentiful restaurants, cheap-and-cheerful shops and copious beach facilities make it a favourite for holidaymakers from nearby Toulon and Marseille. For everyone else, it’s probably best for a quick lunch stop or a spot of wine tasting rather than an overnight stay

Pictures: Bandol

Toulon

(Lonely Planet): Rough-round-the-edges Toulon just doesn’t fit in with the glittering Côte d’Azur. Built around a rade (a sheltered bay lined with quays), France’s second-largest naval port has a certain rough charm, and isn’t quite as terrible as it once was, though most visitors wisely just pass through.

Initially a Roman colony, Toulon became part of France in 1481 – the city grew in importance after Henri IV founded an arsenal here. In the 17th century the port was enlarged by Vauban. The young Napoleon Bonaparte made a name for himself in 1793 during a siege in which the English, who had taken over Toulon, were expelled. The city was badly bombed in WWII, and languished for much of the second half of the 20th century until its current revival. It’s the birthplace of France’s beloved actor Raimu, the star of Marcel Pagnol’s 1931 classic, Marius.

Pictures: Toulon

Going There

On the way to the Provence, Annette, Benjamin with his children and Oscar stayed overnight and had a lovely dinner at Hotel/ Restaurant Château de la Barge in Creches sur Saone, just 10 miles south of Macon in the Bourgogne.

See also: Dinner at Restaurant Château de la Barge in Creches sur Saone in Burgundy, France

Picture: At Château de la Barge in Creches sur Saone, Bourgogne, France

On the next day they had lunch at a typical Bouchon in Lyon and arrived before dinner time in La Ciotat.

See also: Dinner at a Bouchon - Chez Paul - in Lyon: Schiller’s Favorite Bouchons in Lyon, France

Going Back

On the way back, we stopped in Besancon in the Jura Region. We stayed at the Hotel/ Restaurant Château de la Dame Blanche and had awonderful dinner there.

Pictures: Dinner at Restaurant Château de la Dame Blanche in Besancon

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Weingut Georg Müller Stiftung in Hattenheim, Rheingau: Cellar Tour, Art Tour, Tasting and Vineyard Tour with Winemaker Tim Lilienström - Germany-North Tour 2017 by ombiasy WineTours

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Picture: Tasting at Weingut Georg Müller Stiftung with Tim Lilienström

Weingut Georg Müller Stiftung in Hattenheim in the Rheingau was our first stop of the Germany-North Tour 2017 by ombiasy WineTours. It was an excellent start of the tour. Winemaker Tim Lilienström was our host.

We began the visit with a tour of the winemaking facility, followed by a visit of the art cellar and a sit-down tasting. At the end, on the way to Kloster Eberbach, Tim Lilienström showed us the vineyards of Weingut Georg Müller Stiftung.

Thanks you very much Tim.

Pictures: Winemaker and General Manager Tim Lilienström Welcoming us at Weingut Georg Müller Stiftung in Hattenheim

Weingut Georg Müller Stiftung

This wine estate in the heart of the Rheingau, the charming town of Hattenheim, was established in 1882 by Georg Müller, co-owner of the famous sparkling wine house Matheus Müller in Eltville. He also was one of the founders of the VDP. In 1913 Georg Müller donated the wine estate to his home town Hattenheim. He transformed it into a foundation (Stiftung), and the profits were used to support the poor and other charitable causes.

In 2003 the estate was privatized and Peter Winter, chairman of the board of one of the largest wine companies in the world, purchased the winery. He invested heavily, hired an ambitious cellar master, and brought the estate back to its former glory. As an aficionado of the arts Peter Winter uses the 250 years old vaulted wine cellar as a modern art gallery. The modern art on display and the historic cellar make for an impressive, extraordinary exciting exhibition space.

Pictures: In the Wine Cellar with Tim Lilienström

The Art Cellar

The cellar of Weingut Georg Müller Stiftung has become in part a museum. Most of the modern art exhibited in the cellar was produced specifically for the wine cellar. The climatic conditions in the cellar needed to be taken into account in creating the art. Consequently, the sculptors and painters typically worked with stone, metal, silicon or plastic and painted behind glass, Plexiglas or on MDF panels.

It is a fascinating setting down there in the cellar: a large space of about 1000 m2 and 250 years old. It can be used for various purposes, including receptions and wine tastings.

Pictures: In the Art Cellar of Weingut Georg Mueller Stiftung

Peter Winter

When you spent an afternoon at Peter Winter’s Weingut Georg Mueller Stiftung in Hattenheim in the Rheingau, you are a bit reminded of Donald Hess. Donald Hess and Peter Winter appear to be on the same journey, that of wine and art.

See:
Wine, Art and Food: Donald Hess’ Glen Carlou Estate in South Africa
A Painted Winetasting at Weingut Georg Mueller Stiftung in Hattenheim (Eltville), Rheingau, Germany

Picture: Christian Schiller and Peter Winter at Weingut Georg Müller Stiftung

Peter Winter’s journey started in 2003, when he purchased the Weingut Georg Müller Stiftung. Before that turning point in life, Peter Winter was for over 40 years in various key positions in the German wine industry. Importantly, for 18 years he was the Chairman of the Board of one of the ten largest wine companies worldwide. He is also President of the German Wine Exporter Association and teaches at the University of Geisenheim.

What Tim Poured

Art Cellar Tour

2013 Weingut Georg Müller Stiftung Hattenheimer Rheingarten Riesling Sekt Brut


2015 Weingut Georg Müller Stiftung Hattenheimer Riesling trocken VDP.Ortswein
2015 Weingut Georg Müller Stiftung Hattenheimerer Engelsmannsberg Riesling feinherb VDP.Erste Lage
2013 Weingut Georg Müller Stiftung Hattenheimerer Wisselbrunnen Riesling Spätlese VDP.Grosse Lage
2015 Weingut Georg Müller Stiftung Edition PW Frühburgunder trocken


2006 Weingut Georg Müller Stiftung Hattenheimerer Schützenhof Riesling Beerneauslese VDP.Erste Lage


Seated Tasting

2016 Weingut Georg Müller Stiftung Riesling trocken VDP.Gutswein
2016 Weingut Georg Müller Stiftung Sweish Summer trocken VDP.Gutswein (Müller-Thurgau + Scheurebe + Sauvignon Blanc)
2015  Weingut Georg Müller Stiftung Hattenheimerer Schützenhof Riesling trocken VDP.Erste Lage
2015 Weingut Georg Müller Stiftung Hattenheimerer Nussbrunnen Riesling GG VDP.Grosse Lage
2015 Weingut Georg Müller Stiftung Hattenheimerer Hassel Riesling Auslese Goldkapsel VDP.Grosse Lage

Barrique

2015 Weingut Georg Müller Stiftung Auxerrois trocken VDP.Gutswein
2015 Weingut Georg Müller Stiftung Edition PW Spätburgunder trocken VDP.Gutswein
2015 Weingut Georg Müller Stiftung Daniel Spätburgunder trocken VDP.Gutswein

Pictures: Tasting with Tim Lilienström

In the Vineyards

At the end of the visit, on the way to Kloster Eberbach, Tim Lilienström showed us the vineyards of Weingut Georg Müller Stiftung.

The estate covers an area of approximately 12 hectares with excellent vineyard locations such as Schützenhaus, Engelmannsberg, Hassel, Wisselbrunnen, Nussbrunnen or Heiligenberg. Of the vineyards on the wine-growing estate approximately 80% grow Riesling and approximately 15% grow Spätburgunder in an environmentally sustainable way. Frühburgunder, Müller Thurgau, Auxerrois und Ehrenfelser are grown in the remaining vineyards.

Bottle production is 100 000.

Pictures: In the Vineyards of Weingut Georg Müller Stiftung with Tim Lilienström

Postings: Germany-North Tour 2017 by ombiasy WineTours: Quintessential German Riesling and the Northernmost Pinot Noir (Posted and Forthcoming)

Germany-North Tour 2017 by ombiasy WineTours: Quintessential German Riesling and the Northernmost Pinot Noir

Weingut Georg Müller Stiftung (VDP) in Hattenheim, Rheingau: Cellar Tour, Art Cellar Tour, Tasting and Vineyard Tour

Lunch and Tour at Kloster Eberbach and Tour and Tasting at Weingut Kloster Eberbach, Rheingau
 
Visit and Tasting at Weingut Schloss Vollrads (VDP) in Oestrich-Winkel, Rheingau

Vineyard tour, cellar tour and tasting at Weingut Leitz in Rüdesheim, Rheingau

Visit and tasting at Weingut Ratzenberger (VDP) in Bacharach, Mittelrhein, with Jochen Ratzenberger

Cruise on the Rhine River from Lorch to Boppard, Mittelrhein

Visit and tasting at Weingut Heymann-Lösenstein (VDP) in Winningen, Mosel, with Richard Löwenstein

Tasting Pinot Noir at Weingut Kreuzberg in Dernau, Ahr

Visit and tasting at Weingut Jean Stodten, in Rech, Ahr, with Alexander Stodten

Tasting at Weingut Markus Molitor in Haus Klosterberg, Mosel

Tasting and Vineyard Visit at Weingut Immich-Batterieberg in Enkirch, Mosel, with Gernot Kollmann

The Wines of the Berncasteler Doctor, Bernkastel-Kues in the Mosel Valley, Germany

Wining in Bernkastel-Kues in the Mosel Valley: Wine Tavern “Spitzhaeuschen”, Germany

Tasting and Vineyard Walk at Weingut Fritz Haag (VDP) in Brauneberg, Mosel, with Oliver Haag

Dinner at the 2 Michelin star restaurant Schanz in Piesport, Mosel

Schiller’s Favorite Wine Taverns in Trier, Germany

Visit and tasting at Weingut Maximin Grünhaus (VDP) in Mertersdorf, Ruwer, Mosel, with Dr. Carl von Schubert 

Visit and tasting at Weingut von Hövel (VDP) in Oberemmel, Saar, Mosel, with Max von Kunow

Tasting at Weingut Emrich-Schoenleber (VDP) in Monzingen, Nahe, with Frank Schönleber

Wine-pairing Lunch at Landgasthof Zur Traube in Meddersheim, Nahe, with Petra Hexamer and the wines of Weingut Hexamer.

Dinner with Wine Pairing the Restaurant of Weingut Kruger-Rumpf in Münster-Sarmsheim, Nahe, with Corenlia, Stefan and Georg Rumpf

Tasting at Weingut J.B. Becker, in Walluf, Rheingau, with Hajo Becker

Lunch at Gutsausschank-Ristorante Weingut von Oetinger in Erbach, Rheingau





Martin Zwick's BerlinKabinettCup 2017: Germany's Best 2016 Riesling Kabinett Wines

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Pictures: The Top 3 Wines of the BerlinKabinettCup 2017

The BerlinKabinettCup 2017 took place in Berlin, Germany, a few weeks ago, orchestrated by Martin Zwick. 47 German Riesling Kabinett 2016 wines were included and ranked in the tasting. 2/3 of the wines came from the Mosel Saar Ruwer area. The wines were blind-tasted by 11 wine experts, including Winemaker Kai Schätzel of Weingut Schätzel and Sales Director Desire Schröder of Weingut Dr. Loosen.

Martin Zwick and his Berlin Cups

Martin Zwick was initially known for organizing the BerlinRieslingCup. The BerlinRieslingCup is about Germany’s ultra-premium dry grand cru (Grosses Gewächs) Rieslings from Grosse Lage vineyards. It typically takes place in the second half of September, following the release of the Grosses Gewächs wines of the previous year.

In the following years, he added 3 other Berlin Cups: The BerlinGutsrieslingCup, which reviews and rates entry-level Rieslings. The BerlinKabinettCup: A ranking of off-dry, light Rieslings that carry the Kabinett predicate. Finally, the BerlinSpätburgunderCup, a ranking of German Pinot Noirs.

Thus, there are now 4 BerlinCups: BerlinRieslingCup, BerlinGutsRieslingCup, BerlinKabinettCup and BerlinSpätburgunderCup. See more below.

Pictures: Martin Zwick, Berlin Cups, with Guiseppe Lauria, Editor-in-Chief of Weinwisser

What is a Kabinett?

What is a Kabinett? That depends.

In the framework of the standard classification of German wine (the Law of 1971), a Kabinett is defined by the sugar content of the grapes at harvest. It is a wine made from grapes harvested with a sugar content of 67 to 87 degrees Öchsle that was not chaptalized. Such a wine can be fully fermented and become dry. These are the Kabinett Trocken wines.

Alternatively, the winemaker could stop the fermentation so that natural sugar remains in the finished wine (and perhaps add a bit of sterilized juice – Süssreserve) to produce a wine that is fruity-sweet.

Depending on the ripeness of the grapes (i.e. the sugar content at harvest) and the timing of the winemaker for stopping the fermentation (early or late during the fermentation process), fruity-sweet Kabinett wines can range from lightly-sweet (halbtrocken, feinherb) to fully-sweet. The law of 1971 does not define any limits for the sweetness of a Kabinett wine and thus you find a wide sweetness range in the market. What they all have in common is that they are rather light wines, with a low alcohol level, made with grapes that were picked early in the harvest.

The VDP producers have introduced a new classification, very much based on the Burgundian approach. In their new classification, Kabinett no longer stands for a certain ripeness of the grapes at harvest, but stands for a certain sweetness level of the wine in the bottle.

For the VDP producers, Kabinett is an indication of a certain sweetness profile. Only wines that have a certain sweetness in the finished wine can be sold as Kabinett. Kabinett Trocken does not exist for VDP producers (although some VDP members still produce Kabinett trocken during a transition period). With a few exceptions, all the wines sold as Kabinett are fruity-sweet and in in a certain sweetness range. Auslese is sweeter than Spätlese and Spätlese sweeter than Kabinett. The terms “Halbtrocken” and “Feinherb” have become redundant in the VDP classification system.

The wines in the BerlinKabinettCup 2016 were all wines where the fermentation was interrupted to generate a wine “that dances” as Stephen Rheinhardt put it in the Süddeutschen Zeitung: A low alcohol wine with some remaining sweetness, no Trocken Kabinetts.

Martin Zwick: I made this "BerlinKabinettCup" not because of another Cup, not because of ranking, not because of scores. The true star is the KABINETT. Here in Germany Kabinett was heavily overlooked in the last years, as most people drank trocken, trocken, trocken. My "BerlinKabinettCup" created awareness in Germany for Kabinett and now the people buy more Kabinett. That´s all about.

Ranking - BerlinKabinettCup 2017

1. 2016 von Othegraven „Kupp“
2. 2016 Emrich-Schönleber „Monzinger“
3. 2016 Hofgut Falkenstein „Euchariusberg“ #12

Pictures: Günther Jauch, Owner, his Wife and Andreas Barth, Managing Director, Weingut von Othegraven

Picture: Tasting at Weingut Emrich-Schönleber in Monzingen, Nahe, with Frank Schönleber. See:  was our host. See: Germany-North Tour 2017 by ombiasy WineTours: Quintessential German Riesling and the Northernmost Pinot Noir

Picture: Johannes Weber of Hofgut Falkenstein at the 2017 Rieslingfeier in New York City. See: The Annual "Slaughterhouse" Riesling Feast in New York: Rieslingfeier 2017, USA

4. 2016 Schloss Lieser „Brauneberger Juffer“
5. 2016 Keller „Pettenthal“
6. 2016 Loersch „Hofberg“
7. 2016 Fritz Haag "Brauneberger"
8- 2016 von Othegraven „Altenberg“
9. 2016 Maximin Grünhaus „Herrenberg“
10. 2016 Wagner-Stempel "Siefersheimer"

Pictures: Tasting at Weingut Schloss Lieser in Lieser with Owner/ Winemaker Thomas Haag– Germany-North Tour by ombiasy WineTours 2016

Picture: Annette Schiller,Julia and Klaus Peter Keller at the 2015 Rieslingfeier in New York, see: A German Riesling Feast in New York City: Rieslingfeier 2015, USA

Picture: With Oliver Haag, Weingut Fritz Haag, Brauneberg, Mosel, in the Brauneberger Sonnenuhr Vineyard. See: Germany-North Tour 2017 by ombiasy WineTours: Quintessential German Riesling and the Northernmost Pinot Noir

Picture: With Owner Dr. Carl von Schubert at Weingut Maximin Grünhaus in Mertersdorf, Ruwer, Mosel. See: Germany-North Tour 2017 by ombiasy WineTours: Quintessential German Riesling and the Northernmost Pinot Noir

Picture: Annette Schiller with Daniel Wagner, Weingut Wagner-Stempel. See: VDP.Rheinhessen Invited to a Gala Dinner: The World Class Wines of the VDP.Rheinhessen Winemakers and the World Class Food of Philipp Stein (1 Star Michelin, Favorite), with Klaus Peter Keller, Philipp Wittmann, H.O.Spanier, Caroline Gillot-Spanier and Other Rheinhessen Stars

11. Maximin Grünhäuser Abtsberg
12. Franz Keller - Schwarzer Adler Oberbergener Bassgeige
13. Willi SchaeferGraacher Himmelreich
14. Weiser-Künstler Wolfer Sonnenlay
15. K. J. Thul Schieferklang
16. Schätzel Niersteiner Pettenthal
17. Max Ferd. Richter Brauneberger Juffer
18. Daniel Vollenweider Wolfer Goldgrube
19. Schätzel KabiNett
20. Reinhold Haart Piesporter Goldtröpfchen

21. Hofgut Falkenstein Krettnacher Euchariusberg #8
22. Koenen Kabinett
23. Franzen „Calmont“
24. Dr. Hermann Ürziger Würzgarten
25. Clemens Busch Pündericher Marienburg
26. Willi Schaefer Graacher Domprobst
27. Gunderloch Nackenheimer Rothenberg.
28. Hofgut Falkenstein Krettnacher Euchariusberg
29. Kruger-Rumpf Im Pitterberg
30. Steinmetz & Hermann Wintricher Geierslay

31. Nico Espenschied La Roche
32. Max Ferd. Richter Elisenberger
33. Dr. Hermann Erdener Treppchen
34. Schloss Lieser Wehlener Sonnenuhr
35. Gunderloch Jean Baptiste
36. Thörle Saulheimer Hölle
37. Dr. Loosen Wehlener Sonnenuhr
38. Schmitges „vom roten Schiefer“
39. Carl Loewen Maximiner Herrenberg
40. Felix Waldkirch Rhodter Schlossberg

41. Steinmetz Mülheimer Sonnenlay
42. Reichsgraf von Kesselstatt Scharzhofberger
43. Zilliken Saarburger Rausch
44. Strub „Herzstück“
45. Zilliken Ockfener Bockstein
46. Weegmüller Pamino
47. von Hövel Scharzhofberger Versteigerung

The Tasters

Desiree Schröder/Dr. Loosen
Dorit Schmitt/Chefredakteurin
Kai Schätzel/Winzer
Olivier Schnurr/Mosel-Freak
Ulrich Amling/Tagesspiegel
Marcel Saveedra/Sommelier
André WieWo/Weintauschbörse
Marcus Reinhardt/Sommelier
Shahzad Talukder/Sommelier
René Arnold/Sommelier + Weinhändler
Nikolai L./Auswerter+ Wein-Freak

schiller-wine: Related Postings (Berlin Cups)

Germany’s Best Ultra-premium Dry Riesling Wines - BerlinRieslingCup 2017, Germany 
Germany’s Best Ultra-premium Dry Riesling Wines - BerlinRieslingCup 2015, Germany
Germany’s Best Ultra-premium Dry Riesling Wines - BerlinRieslingCup 2014, Germany
Germany’s Best Ultra-premium Dry Riesling Wines - BerlinRieslingCup 2013, Germany
Germany’s Ultra Premium Dry Riesling Wines – The Berlin Riesling Cup 2012
Germany’s Top Wines – The Berlin Riesling Cup 2011 Ranking

Martin Zwick’s BerlinGutsrieslingCup 2016 - Rating Dry Entry-level Rieslings from Germany's Best Producers
Martin Zwick’s BerlinGutsrieslingCup 2015 - Rating Dry Entry-level Rieslings from Germany's Best Producers
Martin Zwick’s BerlinGutsrieslingCup 2014 - Rating Entry-level Rieslings from Germany's Best Producers
BerlinGutsrieslingCup 2013– Rating Entry-level Rieslings from Germany
Berlin Gutsriesling Cup 2012, Germany

Martin Zwick's BerlinKabinettCup 2017: Germany's Best 2016 Riesling Kabinett Wines
Martin Zwick's BerlinKabinettCup 2016: Germany's Best 2015 Riesling Kabinett Wines
Martin Zwick's BerlinKabinettCup 2015: Germany's Best 2014 Riesling Kabinett Wines
Martin Zwick's BerlinKabinettCup 2014, Germany
BerlinKabinettCup 2013 - Kabinett 2012, Germany

Germany's Best Pinot Noir Wines - BerlinSpätburgunderCup 2013/2015
Germany's Best Pinot Noir Wines - BerlinSpätburgunderCup 2012/2014
BerlinSpaetburgunderCup 2011/2013, Germany

schiller-wine: Related Postings

Heads up for the 2017 Tours - to Germany and France - by ombiasy WineTours 

Germany-North Tour 2017 by ombiasy WineTours: Quintessential German Riesling and the Northernmost Pinot Noir

The Annual "Slaughterhouse" Riesling Feast in New York: Rieslingfeier 2017, USA

A German Riesling Feast in New York City: Rieslingfeier 2015, USA

VDP.Rheinhessen Invited to a Gala Dinner: The World Class Wines of the VDP.Rheinhessen Winemakers and the World Class Food of Philipp Stein (1 Star Michelin, Favorite), with Klaus Peter Keller, Philipp Wittmann, H.O.Spanier, Caroline Gillot-Spanier and Other Rheinhessen Stars

Bandol Wine Dinner at DBGB DC Kitchen and Bar, Washington DC

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Pictures: Presenting the Domaine de la Bastide Blanche AOC Bandol Wines: Cason Love (Weygandt Wines), Ed Jenks (Weygandt Wines), Andrew Wooldridge (Head Sommelier DBGB DC) and Damien Lehaux (Opici Family Distributing)

In July 2017, I spent a week in the Provence in France with my wife Annette and son Benjamin with his children Lorelei and Otto; Oskar, our German Shepard, also came along. Our base was in LaCiotat, which is between Cassis and Bandol. I wrote about it here:

Wining and Dining in the Provence, France, 2017

Back in Washington DC, I was delighted to receive an invitation for a dinner at Daniel Boulud's DBGB DC Kitchen and Bar with the wines of one of Bandol's premier producer, Domaine de la Bastide Blanche.

Picture: Daniel Boulud's DBGB DC Kitchen and Bar

Invitation

On Thursday, August 10th, starting at 7:00pm join Weygandt Wines & Sommelier Andrew Wooldridge at DBGB DC for a Provençal Wine Dinner featuring wines from the Peter Weygandt portfolio.

Guests at this special event will be treated to a reception featuring a delicious Rosé from a newcomer to the Weygandt Wines portfolio, Clos de l'Ours, followed by an elegant four-course dinner, complete with wine pairings featuring the bold, flavorful Bandol wines of our own, Domaine La Bastide Blanche.

US$95 plus tax and tip.

Pictures: Bandol Wine Dinner at DBGB DC Kitchen and Bar

The Wines of the Provence

Wine has been made in the Provence for over 2600 years, making Provence the oldest wine producing region of France. It is also the only French wine region to focus on Rosé. Two thirds of the wines from the Provence are Rosé.

Picture: Provence AOC (Wine Folly)

(Source: wikipedia): Provence is the oldest wine producing region of France. The wines of Provence were probably introduced into Provence around 600 BC by the Greek Phoceans who founded Marseille and Nice. After the Roman occupation, in 120 BC the Roman Senate forbade the growing of vines and olives in Provence, to protect the profitable trade in exporting Italian wines, but in the late Roman empire retired soldiers from Roman Legions settled in Provence and were allowed to grow grapes.

Provence is also the only French wine region that predominantly produces rosé wines. The most characteristic grape is mourvèdre, used most famously in the red wines of Bandol. Cassis is the only area in Provence known for its white wines.

The wines of Provence are grown under demanding conditions; hot weather and abundant sunshine (Toulon, near Bandol, has the most sunshine of any city in France) which ripens the grapes quickly; little rain, and the mistral.

Picture: Rosé Wines Account for 80% of the Wines of the Provence. Here: Carrefour in La Ciotat.

The AOCs of the Provence

AOC Côtes de Provence is the largest AOC ihe Provence, accounting for about 75% of the total. The appellation covers 20,300 hectares. 80 percent of the production is rosé wine.

Second in size, the AOC Coteaux d'Aix-en-Provence was classified as an AOC in 1985. There are 4000 hectares in production. 70 percent of the wines are rosés.

The AOC Coteaux Varois en Provence is a recent AOC in Provence (1993). 2200 hectares. 80 percent rosés.

AOC Bandol AOC is produced by 8 communes with silicon & limestone soils. Those soils and the warm, coastal climate are ideally suited for the late ripening Mourvèdre grape, which is the major variety. For both the red and rosé wines, Mourvèdre must account for at least 50% of the blend, though most producers will use significantly more, with Grenache and Cinsaut usually completing the composition. Syrah and Carignan are restricted in Bandol to a maximum of 15% of the blend or 10% individually.

Nearly 70% of the production is red wine with rosé and a small amount of white wine making up the remainder. Red Bandol wine is characterized by its dark color with rich flavors of black fruit, vanilla, cinnamon and leather.

Bandol is the only French wine that is dominated by the Mourvèdre grape, which expresses differently depending on the particular terroir of the region. The soils in the northwest region, from the communes of Évenos to Saint-Cyr-sur-Mer, are composed of small pebbles and produce lighter, more delicate wines. On the red clay that is scattered throughout the region, the wine produced is very tannic and must be tempered with increased blending of Cinsaut and Grenache. The Grenache grape itself is typically planted on cooler north facing slopes to prevent the grape from over ripening and making the wine highly alcoholic. The relative infertility of the soil throughout the region helps to keep yields low with the Bandol region having some of the lowest yields in France. The use of mechanical harvesting is impractical due to the style of terracing used on the hillsides and is prohibited by the rules of the AOC.

Pictures: AOC Bandol

AOC Cassis was the first wine in Provence to be classified as an AOC in 1936, and is best known for its white wines.

AOC Bellet - At the time of the French Revolution, the little town of Saint Roman de Bellet (now part of Nice) was the center of an important wine region. Today the region is one of the smallest in France; just 47 hectares.

AOC Palette Palete is a little village 4 kilometres east of Aix-en-Provence.

AOC Les Baux de Provence was established as an AOC for red and rosé wines in 1995.

The Grape Varieties in the Provence

(winerist): The key grape variety for reds and roses in Provence is Mourvèdre, also known as Monastrell. Mourvèdre is typically high in alcohol, high in tannins and has typical aromas of dark berries. Mourvèdre is often blended with Grenache and Cinsault. Bandol, is the most famous appellation for powerful, gamey red made from Mourvèdre.

Grenache, originally from Spain, provides greater body and fullness to red wines. Cinsault - native to Provence is fresh and subtle, is an important component in most rosé wines and the grapes can be enjoyed as raw fruit too. Tibouren, a grape with a full bouquet, is also perfect for blending in red wines with other locally derived grapes.

Carignan has been a major grape for the last century in Provence blends. This variety has diminished somewhat but is still used to provide full bodied brightly coloured wines. Syrah and Cabernet Sauvignon are becoming more popular due to increased global popularity, though some winemakers are being more cautious with these grapes. They provide strong tannins and spicy flavours to the wines. Other prominent grape varieties for reds and roses are are Braquet, Folle, Cinsault, Counoise, Muscardin, Terret Noir and Vaccarèse.

Of the white varieties, Rolle (Vermentino) is grown widely in Provence, a very hardy grape boasting pear and citrus aromas. It is full bodied and very smooth. Clairette, ancient and aromatic this oddly shaped grape is a rare delight. Ugni Blanc is clear and fruity, for an elegant glass. Semillion is used in small amounts for a strong floral and honey bouquet.

The major white wine grapes of Provence often feature Bourboulenc, Grenache Blanc, Sauvignon Blanc, Marsanne, Spagnol, Mayorquin, Pignero, Picpoul and Muscat. Some of the most compelling white wines of Provence are made in Cassis, but these rarely make it outside the country due to high local demand.

Bandol

(Lonely Planet): Bandol’s old fishing-port charm has long since been swallowed up by its high-rise seaside apartment blocks, but the plentiful restaurants, cheap-and-cheerful shops and copious beach facilities make it a favourite for holidaymakers from nearby Toulon and Marseille. For everyone else, it’s probably best for a quick lunch stop or a spot of wine tasting rather than an overnight stay.

Pictures: Dinner in Bandol. See: Wining and Dining in the Provence, France, 2017

Daniel Boulud

Daniel Boulud is a French chef and restaurateur with restaurants in New York City, Washington D.C., Las Vegas, Palm Beach, Miami, Montreal, Toronto, London, Singapore, and Boston. He is best known for Daniel, his eponymous, Michelin 2-star restaurant in New York City.

While raised on a farm outside of Lyon and trained by renowned French chefs, Boulud made his reputation in New York, first as a chef and most recently a restaurateur. His restaurants include Daniel, DB Brasserie, Café Boulud, DB Bistro Moderne, Bar Boulud, DBGB Kitchen & Bar, and Boulud Sud in New York City.

Pictures: Chef Daniel Boulud and Andrew Wooldridge, DBGB DC Head Sommelier. See: Dinner at Chef Daniel Boulud's DBGB DC with the Wines of Tablas Creek Vineyard in Paso Robles and Château de Beaucastel in the Rhone Valley, USA/ France

Andrew Wooldridge, Head Sommelier

Raised in Colorado and educated in Texas, Andrew Wooldridge initially studied entrepreneurship and international business before pursuing a culinary education at the Cordon Bleu in Paris. Upon his return to the United States, he began working as a chef at a winery.

For a time, Andrew Wooldridge shifted to the world of advertising and even earned a Masters in Humanities from the University of Chicago. Throughout that time, his exposure to wine was simmering under the surface, so he headed west to pursue wine classes at the Culinary Institute of America’s Greystone campus. By the time he moved to D.C. in 2014, he had keenly honed his taste buds. Before joining DBGB DC as Head Sommelier, Andrew Wooldridge opened the buzzy French bistro Chez Billy Sud in Georgetown and worked at The Inn at Little Washington.

Bandol Wine Dinner at DBGB DC

Reception

Domaine Clos de L'Ours, Milia, Rosé, 2016

Domaine Clos de L'Ours is a newcomer to the Weygandt Wines portfolio.

In 2012 the Brotons family made a life-changing decision to realize their dream: After selling everything, they bought the Clos de l'Ours. The family now wishes to share their wine passion and make Clos de l'Ours a hedonistic lair. That's why they have opened six charming guest rooms overlooking the estate. The vineyard has been organic since 2000. 32 acres. AOC Côtes de Provence.




Domaine de la Bastide Blanche, Bandol

In the early '70s Michel and Louis Bronzo (the latter on the board of the INAO) acquired the property of the Bastide Blanche, with an eye to producing from appellation Bandol wines the equal of more famous appellations like Châteauneuf. Their painstaking efforts were rewarded in 1993 when vintage conditions created the benchmark year to put Bandol in general and Bastide-Blanche, in particular, on the map of top producers in France.

They have various cuvées, depending on the vintage, but always about 75% Mourvèdre as a minimum, up to 100% Mourvèdre for the Cuvée Fontanieu from a parcel of that name near the Mediterranean. Also, common each year to their success are their very low yields, never more than 34 or 35 hl/ha, and simply impeccable cellar conditions and attention. This shows in the pure, well-delineated fruit, that has become a hallmark of Bastide-Blanche. They also make a delightful Rose, from predominantly Mourvèdre, with Grenache and Cinsault.

Dinner


Citrus Marinated Maryland Fluke
compressed melon, lemon verbena, tapioca, borage


Domaine de la Bastide Blanche, Bandol, Blanc, 2015


Monkfish and Lobster Bourride
summer vegetables mosaic, garlic crouton, chive blossom


Domaine de la Bastide Blanche, Bandol, Rosé, 2016


Pennsylvania Lamb Duo
braised shank, roasted loin, fairytale eggplant, red pepper,
fennel polenta, rosemary-smoked garlic jus


Domaine de la Bastide Blanche, Bandol, Cuvée Estagnol, 2013
Domaine de la Bastide Blanche, Bandol, Cuvée Fontaneou, 2013


Coupole Goat Cheese
summer truffle, hazelnut butter toast


Mignardises


Chocolate


Sommelier Andrew Wooldridge Winemaker Dinner Series at Daniel Boulud's DBGB DC

This dinner was part of Sommelier Andrew Wooldridge Winemaker Dinner Series at Daniel Boulud's DBGB DC. See also:

Dinner at Chef Daniel Boulud's DBGB DC with the Wines of Tablas Creek Vineyard in Paso Robles and Château de Beaucastel in the Rhone Valley, USA/ France

Franck Pascal Biodynamic Champagne Dinner at Daniel Boulud's DBGB Kitchen and Bar in Washington DC, USA/ France

schiller-wine: Related Postings

Wining and Dining in the Provence, France, 2017 

Heads up for the 2017 Tours - to Germany and France - by ombiasy WineTours

Germany-East Tour 2017 by ombiasy WineTours: Wine, Art, Culture, History

Burgundy (and Champagne) 2016 Tour by ombiasy WineTours: From Lyon to Reims - Wine, Food, Culture and History

Bordeaux Tour by ombiasy WineTours 2016, France

Dinner at a Bouchon - Chez Paul - in Lyon: Schiller’s Favorite Bouchons in Lyon, France

Tasting at Weingut Uwe Lützkendorf, with Uwe Lützkendorf, in Bad Kösen, Saale-Unstrut – Germany-East Tour 2017 by ombiasy WineTours

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Picture: Tasting at Weingut Uwe Lützkendorf, with Uwe Lützkendorf, in Bad Kösen, Saale-Unstrut – Germany-East Tour 2017 by ombiasy WineTours

The first wine region we visited on the Germany-East Tour 2016 by ombiasy WineTours was the Saale-Unstrut Region. There, we visited 3 wineries: Weingut Lützkendorf, Weingut Bernhard Pawis and Weingut Heil. The former 2 are heavy-weights; these are the only 2 members of the VDP, the association of about 200 German elite winemakers, in the Saale-Unstrut Region. Weingut Heil is an up-and-coming wine producer.

The Saale-Unstrut wine region sits on 51st latitude and is Germany’s northernmost wine region, located in the valleys of the Saale and Unstrut rivers, an area of the former German Democratic Republic (GDR). The oldest record of viticulture dates back to the year 998 during the reign of Emperor Otto III.

Picture: Saale Unstrut Wine Region

Weingut Lützkendorf was founded at the dawn of the 19th century and existed until 1959 when the GDR authorities nationalized the property and integrated the estate into the government run Agricultural Cooperative. In 1991, after the reunification of the two German States the vineyards were returned to the family. Uwe Lützkendorf reestablished the winery, revamped the vineyards, and built new production facilities in Bad Kösen.

Picture: Weingut Lützkendorf

To listen to Uwe Lützkendorf , and also to his fellow winemakers in this former GDR area, recounting their stories of reviving an economic and agriculture waste land after German reunification, is living history and worthy of a spy thriller.

Picture: Uwe Lützkendorf

Weingut Lützkendorf

Weingut Lützkendorf is in Bad Kösen on the Saale River; administratively, Bad Kösen is part of the town of Naumburg. The state-run winery Kloser Pforta is also in Bad Kösen. Uwe Lutzkendorf is the winemaker and owner.

Pictures: Welcome

Weingut Lützkendorf was founded at the dawn of the 19th century and existed until 1959 when the GDR authorities integrated the estate (2 hectares) into the government run Agricultural Cooperative.

Udo Lützkendorf, the father of Uwe, was the Director and Cellar master from 1972 to 1992 in what was then the state-owned, and now again state-owned Kloster Pforta Estate, most of the time in the GDR and for 3 years in the re-unified Germany.

The Lützkendorf’s vineyards were handed back to the family in 1991 and the Lützkendorfs made their own wine again with the 1991 vintage. What then followed was a major re-launch, including replanting the vineyards, buying and leasing new vineyards and building a winery, including a Gutsausschank (winery tavern).

Picture: Wolfgang Junglas, Uwe Lützkendorf, Stuart Pigott. See: Tasting the Best of Virginia Wines in Frankfurt, Germany, with Stuart Pigott: Virginia Governor's Cup Case 2016

In 1996 the winery Lützkendorf was the first estate in the Saale-Unstrut region to become member of the prestigious VDP, the Association of Germany’s Premium Winemakers.

Today, the vineyard area totals 11 hectares, with holdings in the Edelacker (Freyburg), Hohe Gräte (Karsdorf) and Köppelberg (Schulpforte). The area is planted with Silvaner (35%), Riesling, Pinot Blanc, Traminer, Müller-Thurgau and Kerner, as well as with Pinot Noir, Portugieser and Blauer Zweigelt.

The stony soils and the climate of this northern wine region decisively influences the character of the wines. Uwe Lützkendorf’s philosophy of wine making is as little intervention as possible to showcase the character of the terroir. The wines are matured very reductively in either stainless steel tanks or in oak vats. With very few exceptions, the wines are fermented dry.

“40 percent of our wines are sold to top restaurants, largely in the eastern part of Germany. The same amount is sold directly to private customers and the remaining 20 percent in the winery’s wine tavern.”

Pictures: Tasting with Uwe Lützkendorf

The Wines Uwe Lützkendorf Poured

Uwe poured an impressive series of wines.

Picture: Impressive Selection

2016 Weingut Lützkendorf Silvaner Pfortenser Köppelberg VDP:Gutswein trocken
2013 Weingut Lützkendorf Silvaner Pfortenser Köppelberg VDP:Guswein trocken
2015 Weingut Lützkendorf Silvaner Karsdorfer Hohe Gräte VDP:Erste Lage trocken
2014 Weingut Lützkendorf Silvaner Karsdorfer Hohe Gräte VDP:Erste Lage Spätlese


2016 Weingut Lützkendorf Weisburgunder Karsdorfer Hohe Gräte VDP.Erste Lage trocken
2014 Weingut Lützkendorf Weisburgunder Karsdorfer Hohe Gräte VDP.Grosse Lage GG


2014 Weingut Lützkendorf Riesling Karsdorfer Hohe Gräte VDP.Erste Lage Kabinett
2014 Weingut Lützkendorf Riesling Karsdorfer Hohe Gräte VDP.Grosse Lage GG
2008 Weingut Lützkendorf Riesling Karsdorfer Hohe Gräte Spätlese


Bye-bye

Thank you very much Uwe for an outstanding tasting.

Picture: Bye-bye

 Postings: Germany-East Tour 2017 by ombiasy WineTours: Wine, Art, Culture and History (Published and Forthcoming Postings)

Germany-East Tour 2017 by ombiasy WineTours: Wine, Art, Culture and History

Wine Tasting Lunch at Weingut Frölich-Hake in Naumburg-Rossbach, Saale-Unstrut, Germany, with Sandra Hake – Germany-East Tour 2017 by ombiasy WineTours

Weingut Pawis in the Saale Unstrut Region: Tour and Wine Tasting with Marcus Pawis – Germany-East Tour 2017 by ombiasy WineTours

Tasting at Weingut Lützkendorf in Bad Kösen, Saale-Unstrut, with Uwe Lützkendorf

Schiller's Favorite Winemakers in the Saale Unstrut Region, Germany

Wine and Music: Lunch with Gottfried Herrlich at Restaurant Weingut Vincenz Richter in Meissen

Visit of Weingut Klaus Zimmerling: The Wines of Klaus Zimmerling and the Art of his Wife Malgorzata Chodakoska - Germany-East Wine and Art Tour by ombiasy WineTours (2015)

Wine tasting Dinner at Winebar “Weinzentrale” in Dresden-Neustadt, with Owner/ Sommelier Jens Pietzonka 

Visit:Weingut Martin Schwarz in Meissen

Visit, Tasting and Dinner at Weingut Schloss Proschwitz, Prinz zur Lippe in Zadel, Sachsen, with Georg Prinz zur Lippe

Schiller's Favorite Winemakers in Sachsen (Saxony), Germany

Vineyard tour, Cellar Tour, Tasting and Dinner at Weingut Zur Schwane in Volkach, Franken with Winemaker Christian Kallisch

Vinyard Tour, Cellar Tour and Tasting at Weingut Horst Sauer in Eschendorf, Franken, with Horst Sauer

Vineyard tour, Cellar Tour and Tasting at Weingut Fürstlich Castell'sches Domänenamt, with General Manager/ Winemaker Björn Probst

Michelin-star Level Winepairing Dinner at Winzerhof Stahl, Franken, Prepared by Winemaker/ Chef Christian Stahl

Cellar Tour and Tasting at Weingut Juliusspital in Würzburg, Franken

Schiller’s Favorites: 2 Legendary Wine Taverns in Würzburg – Juliusspital and Bürgerspital

Schiller’s Favorite Wine Taverns in Würzburg

Vineyard Tour, Cellar Tour, Lunch and Tasting at Weingut Fürst Hohenlohe Öhringen in Öhringen–Verrenberg,Württemberg with Winemaker Joachim Brand

Cellar Tour, Vineyard Tour, Tasting and Dinner at Weingut Graf von Bentzel-Sturmfeder in Schozach, Württemberg, with Kilian Graf von Bentzel-Sturmfeder

Tour and Tasting at Weingut Wchstetter in Pfaffenhofen, Württemberg, with Rainer Wachtstetter

Lunch at Restaurant Schloss Monrepos Ludwigsburg, Württemberg, with Chef Ben Benasr (1 Sar Michelin)

Tour and Tasting at Weingut Herzog von Württemberg at Schloss Monrepos in Ludwigsburg, Württemberg, with Andrea Ritz, Wine Queen of Württemberg

Visiting the Conegliano Valdobbiadene DOCG Prosecco Superiore Region, Italy

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Picture: Annette Schiller tasting Ca'Salina Prosecco at Ca'Salina with Owner Gregorio Bartolin in the Conegliano Valdobbiadene DOCG Prosecco Superiore Region

As part of the 2017 Annual Meetings of the American Association of Wine Economists (AAWE)I toured for a day the Prosecco Region, with Annette Schiller. More specifically, we spent a day in the Conegliano Valdobbiadene DOCG Prosecco Superiore Appellation.

The AAWE is a non-profit, educational organization dedicated to encouraging and communicating economic research and analyses and exchanging ideas in wine economics. The Association’s principal activities include publishing a refereed journal — The Journal of Wine Economics — and staging scholarly conferences that are forums for current wine related economic research. Members of AAWE are economists from around the world — in academia, business, government, and research.

I have published 4 book reviews in the Journal of Wine Economics in the past few years:

Book Review by Christian Schiller in Journal of Wine Economics (Vol 11, No 3): MARK E. RICARDO: Simply Burgundy: A Practical Guide to Understanding the Wines of Burgundy. Mark E. Ricardo Book, 2014, 56 pp., ISBN 978-0990513704 Q4 (paperback), $12.99

Book Review by Christian Schiller in Journal of Wine Economics (Vol 11, No 2): JOHN WINTHROP HAEGER: Riesling Rediscovered: Bold, Bright and Dry. University of California Press, Oakland, 2016, 369 pp., ISBN 978-0-520-27545-4, $39.95

Book Review of "Wine Atlas of Germany" in Vol 10, No 1, 2015 of Journal of Wine Economics (Cambridge University Press)

Christian G.E. Schiller's Review of the Book: Ralf Frenzel (ed.) - Riesling, Robert Weil. Tre Torri, Wiesbaden, Germany, 2013, in: Journal of Wine Economics, Volume 9, 2014, No. 1, Cambridge University Press

This year's Annual Meetings took place in Padua, half an hour by train from Venice, in the Veneto Wine Region. The program focussed on the presentation of research papers by participants and also included a tour of the Conegliano Valdobbiadene DOCG Prosecco Superiore Region and a visit of winery in the Venice Lagune.

Pictures: At the Annual Meetings of the American Association of Wine Economists in Padua, Italy (2017)

I am preparing 4 postings:

Venice, Padua and the Wines of Veneto: Annual Conference of the American Association of Wine Economists (AAWE) in Italy, 2017
Visiting the Conegliano Valdobbiadene DOCG Prosecco Superiore Region, Italy
Winemaking in Venice: Michel Thoulaze and Orto di Venezia
Schiller's Favorite Wine Bars in Venice

Prosecco

This sparkling wine with its roots in a region north of Venice has become very popular in the past decades. But what Prosecco is has changed quite a bit in the past and may change further in the future. Recently, Pierazzo da Feltre reported on Jancis Robinson's web site on the polarisation that is taking place in Proseccoland (see below). Looking back, 2009 was a decisive year for Prosecco.

Before 2009, Prosecco was not only the name of a region in Northern Italy, like Napa Valley, but also the name of a grape, like Merlot. As a consequence anyone could use the name of the Prosecco grape, as long as the Prosecco grape was in the bottle. Thus, other regions tried to participate in the Prosecco boom and started to produce a Prosecco with the Prosecco grape outside of its traditional home. The boom went so far that Prosecco was sold in cans at rock-bottom prices. All this changed in 2009.

As of the 2009 vintage, the Prosecco grape has been renamed. Its new name is Glera. From 2009 on, a wine producer in Sicily, for example, could no longer sell the Prosecco/Glera grape under the Prosecco name. Secondly, the heartland of the Prosecco in Northern Italy was upgraded to DOCG status and the larger Prosecco region to DOC status. Thus, Prosecco became a regional application, just as Champagne in neighboring France. Only wine produced in the official Prosecco production zone can be labeled as Prosecco. The sale of Prosecco in cans was banned.

Pictures: Visit of School of Viticulture and Oenology in Conegliano

Today, Prosecco DOC and DOCG can be spumante ("sparkling wine"), frizzante ("semi-sparkling wine"), or tranquillo ("still wine"). It is made from Glera grapes, formerly known also as Prosecco, but other grape varieties may be included. The name is derived from that of the Italian village of Prosecco near Trieste, where the grape and wine originated from.

Prosecco DOC is produced in nine provinces spanning the Veneto and Friuli Venezia Giulia regions. Prosecco Superiore DOCG comes in two varieties: Prosecco Conegliano Valdobbiadene Superiore DOCG, which can only be made in the Treviso province of Veneto on the hills between the towns of Conegliano and Valdobbiadene (north of Treviso), and the smaller Asolo Prosecco Superiore DOCG, produced near the town of Asolo.

Finally, the Bellini, the long drink cocktail that originated in Harry’s Bar in Venice, is a mixture of Prosecco and peach puree.

Polarisation (Pierazzo da Feltre)

Recently, Pierazzo da Feltre reported on Jancis Robinson's web site on the polarisation that is taking place in Proseccoland. I am reprinting parts of his posting here.

... I live in the Asolo DOCG Prosecco Superiore zone. Our territory is, along with the most famous Conegliano Valdobbiadene DOCG Prosecco Superiore appellation, the premier cru territory inside the greater DOC Prosecco, which covers all of Friuli and almost all of the Veneto, say the whole north east of Italy, producing massive quantities of solid, cheap 'entry-level' Prosecco, which is going to invade the world. (Not buying? Close to 50 million bottles produced in 2006, close to 500 million bottles produced in 2016.) These two DOCG zones are very different from the DOC zone, in just about every repect. Here we are in the hill zone of northern Veneto, close to the Alps. Here the vines are exposed to extreme climate variations, the slopes bringing swings in temperature and humidity every day, with the ground always well drained. Exposure and soil composition vary from parcel to parcel but are always excellent for our grapes. (Above right are the slopes around the village of Rolle.) For these reasons, even a non-skilled taster will always easily be able to distinguish, in a blind tasting, one brother from the other.

So today Prosecco has two faces: inside the DOCG territory wines are more and more complex, refined, important, emotional and, inevitably, costly. In the DOC part, simplicity is the goal, yields are higher, and costs are low thanks to mechanisation (flat terrain, no steep hills). I am not saying that one is good and one is bad, they are both very good, for a very different use and expectation.

Pictures: Touring the Conegliano Valdobbiadene DOCG Prosecco Superiore Region

Things change. Twenty years ago Prosecco was an extremely undemanding wine: all the winemaker used the Charmat method, producing the very same wine with the very same technique. You could not distinguish one glass from 20 others made by different winemakers. Prosecco was Prosecco, full stop. The good side of this was that standardisation made the product recognisable, giving it a precise flavour, thus identity. Winemakers became quite rich because the product was good, cheap, recognisable and fulfilled a need. One might say 'perfect'… However, taste, expectations and demand are constantly drifting: wine is nowadays less a commodity and more an emotion, and Prosecco, at least a part of it, has the potential to become quite fine indeed, rather like the process that is taking place in Champagne, in which a growing number of producers are shifting from 'Champagne wines' to 'Wines of Champagne' (the former can be found at the supermarket for less than €15). We have entered the 'polarisation' era, whether you like it or not.

Nowadays the sons (and daughters, more and more) of these 'new-rich former peasants' are clever, interested, passionate, energetic and, last but not least, eco-friendly. They all got a degree at some wine university, they traveled and saw different things. Consequently they know what they are searching for and, controlling wine techniques very well, they know how to get it. What's more, they are not tied to centenarian traditions like their French cousins, so they began to study the old techniques as a starting point for finding some new ones. In the end, it is simply the 'millennial generation' who are creating their own 'generation of wines' for themselves to enjoy. It makes sense. This story is about the astonishing results of this search.

Pictures: Visit of Astoria Vini

... The Prosecco in Casanova's times started with the 'ancestral' method, the same method used for the most traditional Blanquette de Limoux or Gaillac Mousseux: in autumn the cold halted fermentation; in spring the wine, not yet completely fermented, was bottled; the heat re-started the fermentative process inside the bottle, meaning pressure and bubbles. That's all, including the strange habit of leaving the second fermentation lees inside the bottle. If you begin to drink them you may become addicted, like me. This method was used in our zone for more than 150 years, then in 1895 Mr Martinotti invented the re-fermentation method that involved adding to the base wine sugars and yeasts, using large closed vats – as if they were the largest bottle ever invented. Mr Charmat refined and patented the invention, so in the wine books he is the guy. The system was (and is) good for aromatic and semi-aromatic grape varieties, because it boosted aromas, delicacy and freshness more than structure. Glera and Moscato were the perfect candidates in whites, Lambrusco and Brachetto in reds. Thanks to Mr Martinotti and Mr Charmat, Proseccoland enjoyed another 100 years of plenty. But nothing is forever, and people's attitude to wine (and food) roll in and out like the tide. Nowadays people no longer swallow one litre per meal (unless they are me). They drink for pleasure, not for thirst, so they begin to ask for more complexity, refinement and quality. Realising that the time was ripe, some years ago a powerful renewal movement kick-started, with the aim of giving Prosecco identity, character, structure and, above all, the necessary longevity to allow it to evolve. The results are, as I said, astounding.

Firstly they began to conduct the second fermentation in the bottle, as they do in champagne. But Glera is neither Pinot nor Chardonnay, and although the result was very interesting at times, the average consumer, who inevitably compared it with its 'big brother' (champagne) and found it not as good, did not want to buy it. Another way had to be found. In fact these producers found many ways and here are some examples (there are many others), with names in alphabetical order, to help you to navigate this exciting new wave. Try their top wines and behold, a new world will open up before you.

Andreola: expanding, as many others, the 'cru' concept, parcels vinified separately.

Bele-Casel: organic artisans. Boschera, a local grape, reappears to fight today's lack of acidity. In a few years I foresee it crucially coming back. Sulphites, what sulphites?

Bellenda: they produce ancestral, sur lie, traditional method, short traditional (Cava) method, extended Charmat. The first to dare to use wooden fermenters.

Bisol: traditional method at best, and one of the best 'Cartizze' as well (Cartizze being the only Prosecco grand cru zone, 107 hectares). The company is partially owned by Ferrari of Trento.

Bortolomiol: organic, working towards zero carbon footprint.

Cirotto: a wonderful, but not for beginners, zero dosage traditional method.

Col Vetoraz: the DOCG Superiore benchmark. Don't go there on a sunny day. You may fall in love with the unique Cartizze grand cru landscape. And it will be forever.

Dal Bello: their 'Celeber' is an emotional zero dosage Charmat.

Silvano Follador: the pioneer. After years of research, he produces a partially fermented grape must starting from botrytised grapes. Ten years of wood ageing.

Fratelli Bortolin: they make a single fermentation from the must to the bubbles, something like Asti method, sulphite-free.

Loredan Gasparini: single fermentation lasting nine months with indigenous yeasts, character, finesse.

Marchiori. The forerunner. All the five aforementioned historical varieties vinified separately, then balanced in different cuvées before the second fermentation. But also macerations, partial fermentations on grapes already fermented as per reds (part way to ripasso), indigenous yeasts. Above all: the study of vintages and ways of improving structure.

Miotto: the 'sur lie' (somewhat ancestral method but with yeasts and sugar added before bottling, lees left inside) and 'frizzante' (pétillant) specialist.

Merotto: he cuts off half of the yield 20 days before harvest, leaving the cut grapes on the vine, then harvesting all the grapes together, giving concentration, structure.

Pat del Colmel: back from the past, using Rabiosa, Perera and Bianchetta, but also Recantina, a forgotten local red grape. Soon enough Prosecco rosé? Maybe.

Ruggeri, alias Rotkäppchen-Mumm: their 'Giustino B' is an extra-dry world-class Charmat.

Pictures: Visit of Ca'Salina, with Owner Gregorio Bartolin

Visit of the Conegliano Valdobbiadene DOCG Prosecco Superiore Region

We spent a day in the Conegliano Valdobbiadene DOCG Prosecco Superiore Region. In the morning, we visited the School of Viticulture and Oenology in Conegliano and had lunch there. On July 9th 1876, just ten years after the annexation of the Veneto region to the Kingdom of Italy, King Vittorio Emanuele II signed the decree authorising the opening of the first School of Viticulture and Oenology in Italy, in Conegliano.

In the afternoon, we split up into smaller groups and each group visited 2 Prosecco producers.

Astoria Wine

Brothers Paolo and Giorgio Polegato, members of the same winemaking family behind Antonini Ceresa Vini, set up Astoria Vini in 1987. Astoria wines are mainly produced from grapes grown on its own 40 acre Tenuta Val De Brun estate in Refrontolo, right in the heart of the DOCG Conegliano-Valdobbiadene zone.

Ca' Salina

The Bortolin family have been producing Prosecco for generations. The Ca'Salina winery was founded in 1950 by Greoriao Bortolin and his wife Neva following a split-up of the family property among several heirs. Today, their sons Massimo and Michele are in charge of the operation.

Other Prosecco Producers Visited

The other groups visited the following producers.

LE COLTURE Winery
Via Follo, 5, Santo Stefano
Tel.: +390423900192
E-Mail: info@lecolture.it
Web: www.lecolture.it

IL COLLE Winery
Web: www.proseccoilcolle.it

VILLA SANDI Winery
Web: www.villasandi.it

BORGOLUCE winery
Web: www.borgoluce.it/en

Bortolomiol Winery
Via Garibaldi Giuseppe, 142, Valdobbiadene
Tel.: +3904239749/+390423975066
E-Mail: info@bortolomiol.com
Web: www.bortolomiol.com

LA TORDERA winery
Web: www.latordera.it

VAL D’OCA winery
Web: www.valdoca.com

schiller-wine: Related Postings

Heads up for the 2017 Tours - to Germany and France - by ombiasy WineTours  

Burgundy (and Champagne) 2016 Tour by ombiasy WineTours: From Lyon to Reims - Wine, Food, Culture and History

Bordeaux Tour by ombiasy WineTours 2016, France

Germany-East Tour 2016 by ombiasy WineTours: Wine, Art, Culture and History

Germany-North Tour 2016 by ombiasy WineTours: Quintessential German Riesling and the Northernmost Pinot Noir

Germany-South Tour by ombiasy WineTours (2015) 

Book Review by Christian Schiller in Journal of Wine Economics (Vol 11, No 3): MARK E. RICARDO: Simply Burgundy: A Practical Guide to Understanding the Wines of Burgundy. Mark E. Ricardo Book, 2014, 56 pp., ISBN 978-0990513704 Q4 (paperback), $12.99

Book Review by Christian Schiller in Journal of Wine Economics (Vol 11, No 2): JOHN WINTHROP HAEGER: Riesling Rediscovered: Bold, Bright and Dry. University of California Press, Oakland, 2016, 369 pp., ISBN 978-0-520-27545-4, $39.95

Book Review of "Wine Atlas of Germany" in Vol 10, No 1, 2015 of Journal of Wine Economics (Cambridge University Press)

Christian G.E. Schiller's Review of the Book: Ralf Frenzel (ed.) - Riesling, Robert Weil. Tre Torri, Wiesbaden, Germany, 2013, in: Journal of Wine Economics, Volume 9, 2014, No. 1, Cambridge University Press

Venice, Padua and the Wines of Veneto: Annual Conference of the American Association of Wine Economists (AAWE) in Italy, 2017

Kloster Eberbach: Lunch, Tour of the Abbey, the Steinberg and the Steinbergkeller, with Tasting - Germany-North Tour 2017 by ombiasy WineTours

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Pictures: Kloster Eberbach: Lunch, Tour of the Abbey, the Steinberg and the Steinbergkeller, with Tasting - Germany-North Tour 2017 by ombiasy WineTours

Following the visit of Weingut Georg Müller Stiftung in Hattenheim, we went to Kloster Eberbach.  It is one of Europe's best-preserved and important medieval monasteries. Still a world-class winery today, the Eberbach Abbey is a former Cistercian monastery, founded in 1136 by Bernard of Clairvaux as the first Cistercian monastery on the eastern bank of the Rhine river. Its Romanesque and Gothic buildings are very impressive.

Our visit of Kloster Eberbach had several components.

(1) We started with lunch at the Kloster Eberbach tavern. (2) We then toured the abbey. (3)We drove a mile to the new winemaking facility of Kloster Eberbach, the Steinbergkeller, and visited the famous Steinberg Vineyard. (4) The visit of Kloster Eberbach ended with a guided tour of the Steinbergkeller, the new winery, including a tasting.

We met the Managing Director of the Staatsweingüter Kloster Eberbach and had a brief chat with him.

Lunch at Kloster Eberbach

We enjoyed a great lunch in the garden restaurant of the Kloster Eberbach Tavern. I had white asparagus with potatoes and sauce hollandaise.

Pictures: Lunch at Kloster Eberbach

Tour of Kloster Eberbach

After lunch we toured the abbey, including a visit of the old monk’s dormitory where every year the famous auction of premium German wines takes place. A very special treat was a peek into the treasure chamber, where century old wine bottles are still stored and where the movie “The Name of the Rose” with Sean Connery was filmed in 1986.

Pictures: Tour of Kloster Eberbach

Tour of the Steinberg

Following the tour of Kloster Eberbach, we drove a mile to the new winemaking facility of Kloster Eberbach, the Steinbergkeller, and visited the famous Steinberg Vineyard.

The Steinberg is a 32.4 hectares (80 acres) wall-enclosed vineyard in walking distance of the Eberbach Abbey in the Rheingau. It is one of the most famous German vineyards.

The favorite site of the monks, they built a 4 meter (13ft) wall around the vineyard to keep out thieves. This and its Cistercian heritage give Steinberg a distinct similarity to the famed Clos De Vougeot in Bourgogne in neigbouring France. The name Steinberg is German for "stony hill" after Stein = stone and Berg = mountain or hill.

The Steinberg is one of handful single vineyard sites in Germany which for reasons of historical significance have dispensation from having to include a village name together with the vineyard's name, so the wines from the Steinberg are simply labelled Steinberger.

Pictures: Tour of the Steinberg Vineyard

Chat with Hessische Staatsweingüter Kloster Eberbach Managing Director Dieter Greiner

Pictures: Chat with Hessische Staatsweingüter Kloster Eberbach Managing Director Dieter Greiner

The Hessische Staatsweingüter Kloster Eberbach

The Steinbergkeller is the new and central winemaking facility of the Hessische Staatsweingüter Kloster Eberbach. The total vineyard area of the Hessische Staatsweingüter Kloster Eberbachcomes to more than 200 hectares, of which 85% are planted with Riesling, 10% with Pinot Noir and 5% with other varieties. Owner is the Land Hessen.

Steinbergkeller

A few years ago, the Hessische Staatsweingüter Kloster Eberbach built a new winemaking facility and celler just outside the wall of Steinberg, the Steinbergkeller.

Pictures: Tour of the Steinbergkeller

Tasting

During the tour of the Steinbergkeller, we tasted a 6 Hessische Staatsweingüter Kloster Eberbach wines.

Pictures: Hessische Staatsweingüter Kloster Eberbach Wines

Postings: Germany-North Tour 2017 by ombiasy WineTours: Quintessential German Riesling and the Northernmost Pinot Noir (Posted and Forthcoming)

Germany-North Tour 2017 by ombiasy WineTours: Quintessential German Riesling and the Northernmost Pinot Noir

Weingut Georg Müller Stiftung in Hattenheim, Rheingau: Cellar Tour, Art Tour, Tasting and Vineyard Tour with Winemaker Tim Lilienström - Germany-North Tour 2017 by ombiasy WineTours

Lunch and Tour at Kloster Eberbach and Tour and Tasting at Weingut Kloster Eberbach, Rheingau

Visit and Tasting at Weingut Schloss Vollrads (VDP) in Oestrich-Winkel, Rheingau

Vineyard tour, cellar tour and tasting at Weingut Leitz in Rüdesheim, Rheingau

Visit and tasting at Weingut Ratzenberger (VDP) in Bacharach, Mittelrhein, with Jochen Ratzenberger

Cruise on the Rhine River from Lorch to Boppard, Mittelrhein

Visit and tasting at Weingut Heymann-Lösenstein (VDP) in Winningen, Mosel, with Richard Löwenstein

Tasting Pinot Noir at Weingut Kreuzberg in Dernau, Ahr

Visit and tasting at Weingut Jean Stodten, in Rech, Ahr, with Alexander Stodten

Tasting at Weingut Markus Molitor in Haus Klosterberg, Mosel

Tasting and Vineyard Visit at Weingut Immich-Batterieberg in Enkirch, Mosel, with Gernot Kollmann

The Wines of the Berncasteler Doctor, Bernkastel-Kues in the Mosel Valley, Germany

Wining in Bernkastel-Kues in the Mosel Valley: Wine Tavern “Spitzhaeuschen”, Germany

Tasting and Vineyard Walk at Weingut Fritz Haag (VDP) in Brauneberg, Mosel, with Oliver Haag

Dinner at the 2 Michelin star restaurant Schanz in Piesport, Mosel

Schiller’s Favorite Wine Taverns in Trier, Germany

Visit and tasting at Weingut Maximin Grünhaus (VDP) in Mertersdorf, Ruwer, Mosel, with Dr. Carl von Schubert 

Visit and tasting at Weingut von Hövel (VDP) in Oberemmel, Saar, Mosel, with Max von Kunow

Tasting at Weingut Emrich-Schoenleber (VDP) in Monzingen, Nahe, with Frank Schönleber

Wine-pairing Lunch at Landgasthof Zur Traube in Meddersheim, Nahe, with Petra Hexamer and the wines of Weingut Hexamer.

Dinner with Wine Pairing the Restaurant of Weingut Kruger-Rumpf in Münster-Sarmsheim, Nahe, with Corenlia, Stefan and Georg Rumpf

Tasting at Weingut J.B. Becker, in Walluf, Rheingau, with Hajo Becker

Lunch at Gutsausschank-Ristorante Weingut von Oetinger in Erbach, Rheingau

Annual Riesling Party at the Schiller Residence in Washington DC, USA (2017)

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Picture: Annette and Christian Schiller at the Annual Riesling Party 2017 at their Home in Washington DC, USA

Annette and I threw our Annual Riesling Party at our Washington DC area home in mid-August. This is a casual wine tasting and socializing event taking place inside well as outside on our decks. Each guest has to bring a bottle of Riesling/ German wine. Annette prepares typical German food to enjoy with the wines.

See: Invitation: 2017 Annual Riesling Party at the Schillers in Virginia/ USA and 2017 Fall Wine Tours to Bordeaux & Germany South-Alsace

Pictures: Welcome at the Schiller's Residence in McLean, Virginia

Riesling

Worldwide, there are about 34.000 hectares planted with Riesling. Germany – with 22.400 hectares – accounts for 2/3 of the total. The second largest Riesling producer is Australia, with 4500 hectares. But this is only about 1/10 of the total. Alsace follows with 3500 hectares. Austria, the US with Washington State and New York State as well as New Zealand make up the remainder. But overall, Riesling is really a niche wine, accounting for only less than 1 percent of total wine production in the world - but a very special niche wine.

Schiller's Riesling Party 2017 

This year, 90 Riesling/ German wine lovers followed the call and showed up with a bottle of wine. The center of the party was our lower deck, where I had arranged the wines according to their sweetness level.

Pictures: Schiller's Riesling Party 2017

Dry and Sweet Riesling

Many wine drinkers, in particular outside of Europe, when they see a Riesling in the shelves, have the association of a sweet-style wine. This is however misguided. Rieslings as a rule are dry wines. Of course, there are the famous sugar sweet Beerenauslese, Trockenbeerenauslese, Eiswein and Schilfwein wines from Austria and Germany, the Sélection de Grains Nobles from France, the icewines from Canada and other Rieslings, made from botrytized, dried or frozen grapes.

The grapes that go into these wines have such a high sugar content that there is nothing you can do to make dry wines out of these grapes. They inevitably produce nobly sweet wines. But apart from these specialty wine, which account for only a tiny share of total production, Riesling grapes in Germany, Austria, Alsace, the US and Australia have normal sugar content at the time of fermentation and tend to produce dry wines, when fully fermented.

However, modern cellar methods allow winemakers in Germany (and elsewhere) to produce wines with a bit of residual sugar with these grapes. These are exceptional wines, essentially made by not letting the fermentation going its full course so that natural sugar remains in the wine. Alternatively, German winemakers are allowed to add sweet-reserve (sterilized grape juice) to increase the sweetness level in the wine, but today, this is mostly done, if at all, for fine tuning the residual sweetness. These fruity-sweet wines are the wines that are so popular among the fans of German wine in the world. These sweet-style wines have lost popularity in Germany, although there appears to be a comeback, but in any case remain very popular outside of Germany, for example in the US.

The Food

The food - German sausage and home-made potatoe salad as well as starters, cheese and dessert - was served in our dining room.

Pictures: German Sausage and Kartoffelsalat

The Wines

There was a total of 74 bottles. 2/3 of the wines were from Germany, mostly Riesling, and also included Sekt and red wines.

Schiller's Favorites

We had 52 German wines. I liked in particular the following 16 wines. This is not to say that they were the best wines. I liked them most for a variety of reasons, including the quality, the price/ quality ratio, a special/ friendly relationship with the winemaker, etc. For almost all of the selected 16 wines, I know the owner/ winemaker very well and have visited the winery, typically on an ombiasy WineTour.

Pictures: Schiller's Favorites

German Reds

People brought 3 German red wines. They were all entry-level wines.

There is a red wine boom in Germany. The share of red wines in terms of production has increased from 10 percent in the 1980s to about 35 percent now in Germany. Of course, given its location, the German red wines tend to be not like the fruity red wines we know from warmer countries, but lean and more elegant, with a lot of finesse. 30 years ago, in the international scene, people would not talk about German red wine. But this has changed. Germany now produces red wines that can compete with the best of the world.

See: The New Germany: Red, Sparkling and Dry - Tasting at the American Wine Society 2016 National Conference in Los Angeles, USA, led by Annette Schiller

Picture: The German Reds

JJ Prüm

Typically, we have several wines from Weingut JJ Prüm in the Mosel Region at our annual Riesling Party. This year, we only had 1 wine from Weingut JJ Prüm.

For more on Weingut JJ Prüm see: Tasting at the Legendary Weingut J.J. Prüm with Amei Prüm– Germany-North Tour by ombiasy WineTours 2016

Picture: 2015 Weingut JJ Prüm Zeltinger Sonnenuhr Spätlese

Sekt

We had one Sek, an entry-level Sekt.

Germans have always been obsessed with sparkling wines: 1 out of 4 sparklers produced in the world is consumed in Germany; and Germany is home to the second largest sparkling wine producer world-wide. Sekt is made in all German wine regions, both in the méthode traditionnelle and charmat method. There are three groups of Sekt makers: (i) large and (ii) smaller Sekt houses, who only make Sekt and (iii) winemakers, who make predominantly wine, but complement their wine selection by a few Sekts. The Sekts produced by large Sekt estates tend to be in the demy-sweet and sweet range, while the Sekts of smaller estates and the wine makers are mostly in the brut and extra brut range. In addition to Sekt, Germany produces semi-sparkling wine, which is called Perlwein. But the production of Perlwein is small.

See: Best German Sparkling Wine (Sekt): Meiningers Deutscher Sektpreis 2016, with Annette Schiller as Judge

Picture: Henkel Trocken

Grosses Gewächs (GG)

We had 2 Grosses Gewächs (GG) wines, from the Mosel (Dr. Loosen) and the Rheingau (Schloss Johannisberg).

What is a VDP.Grosses Gewaechs? There is still a bit of confusion out there, as (1) Grosses Gewaechs (GG) is a term that was created by the VDP only a few years ago and (2) the VDP has established a new classification for German wines that differs radically from the German standard classification (and is still in the process of refining and implementing it). The latest revisions were those that came into effect with the vintage 2012.

Although many people think that there is only one wine classification system in Germany – the classification system of the Law of 1971 – this is not correct. True, the classification system of the Law of 1971 is the standard classification system in Germany and the vast majority of winemakers in Germany use this approach. A large number of winemakers, however, have moved away from the standard, in particular the VDP producers.

In a nutshell, the VDP is moving to a classification system that resembles very much the classification system in the Bourgogne. The classification of the VDP puts the terroir principle at the center of its classification approach.

With the latest modifications of 2012, the absolutely finest vineyards are called Grosse Lage (for the 2011 vintage still called Erste Lage) and dry wines from these super top vineyards are called Grosses Gewächs. Grosses Gewächs wines are the finest dry wines from Germany’s finest vineyards.

See also: The New Classification of German Wines: The VDP Classification - Annette Schiller Conducting a Seminar at the 2016 National Convention of the American Wine Society in Los Angeles, USA

Picture: 2 GGs

Bocksbeutel from Franken

We had 2 Franken wines in the classic Bocksbeutel bottle, including a 2015 Silvaner from the Staatlicher Hofkeller in Würzburg.

See: Cellar Tour and Tasting at Staatlicher Hofkeller in Würzburg, Franken, with General Manager Marcel von den Benken– Germany-East Tour 2016 by ombiasy WineTours

Picture: 2015 Staatlicher Hofkeller Würzburg Silvaner trocken Franken

Weingut St. Urbanshof Nik Weis

From Mosel star producer Nik Weis, we had 2 contrasting wines: an entry-level wine and a Grosse Lage (Grand Cru) wine at the Kabinett level. It was very interesting to compare these 2 wines that were at the opposite side of the quality and price spectrum. Both were excellent, taking into account the prices.

See: Tasting at Weingut St. Urbans-Hof in Leiwen, Mosel, with Nik Weis – Germany-North Tour by ombiasy WineTours (2015)

Picture: The Wines of Nik Weis

Weingut Dr. Loosen

From Ernst Loosen, we also had 2 contrasting wines: We had a Weingut Dr. Loosen Ürziger Würzgarten GGReserve, an ultra-premium dry wine, and a Spätlese, a sweet wine, also from the Ürziger Würzgarten. Which one is more expensive? Of course the ultra-premium dry wine.

See: The Dry and Ultra-premium Dry GG and GG Reserve Rieslings of Weingut Dr. Loosen– Ernie Loosen in Washington DC.
See also:  Wine Tasting at Weingut Dr. Loosen in Bernkastel-Kues, Mosel – Germany-North Tour by ombiasy WineTours (2015)

Picture: Weingut Dr. Loosen - Dry and Sweet

Weingut Dr. Heidemanns-Bergweiler

The most popular wine producer this year was Weingut Dr. Heidemanns-Bergweiler in Bernkastel-Kues, Mosel. Weingut Dr. Heidemanns-Bergweiler is not one of the 1000 producers listed in the Gault Millau WeinGuide Deutschland but its wines are quite popular in the Northern Virginia area as they are distributed through Total Beverages.

Picture: Weingut Dr. Heidemanns-Bergweiler Wines

Aged Auslese

A very special wine was the graciously aged 1990 Weingut Josef Biffar Deidesheimer Grainhübel Auslese. Weingut Josef Biffar changed ownership a few years ago and is now run and owned by Fumiko Tokuoka from Japan.

See: Tour and Tasting at Weingut Josef Biffar, in Deidesheim, with Owner/ Winemaker Fumiko Tokuoka – Germany-South Tour by ombiasy WineTours (2015)

Picture: 1990 Weingut Josef Biffar Deidesheimer Grainhübel Auslese

Austria

Two people brought Austrian wines, including a 2005 Weingut F.X. Pichler Riesling Smaragd Loibner Berg.

See: Vintage 2011 Tasting with Lucas Pichler, Weingut F.X. Pichler, with Dirk Wuertz at his Koenigsmuehle in Rheinhessen, Austria/Germany

Picture: The Austrian wines

Alsace

We had 3 Rieslings from Alsace, including an entry-level Trimbach Riesling.

See: At Maison Trimbach in Alsace with Hubert Trimbach – Germany-South Wine Tour by ombiasy (2014)

Picture: The Alsatian Wines

Luxembourg

Carl Willner, President of the German Wine Society (Washington DC Chapter) did not bring a German wine, but a top wine from Luxembourg.

See: The Wines of Luxembourg– A Small Country Which Produces Great Wines

Picture: Wine from Luxembourg

USA

We had 10 wines from the USA.

Picture: The American Wines

2010 Tierce Dry Riesling

The most interesting American wine was the 2010 Tierce Dry Riesling. This wine was served at President Obama's Inauguration Luncheon in 2013. See: The Wines and the Food at President Obama’s Inauguration Luncheon, January 21, 2013, USA

Tierce is a collaborative effort between three of the Finger Lakes' top winemakers, Peter Bell of Fox Run, Johannes Reinhardt of Anthony Road and David Whiting of Red Newt Cellars. Several years ago the three winemakers wondered if they could make a better wine together than any of them individually. In other words, could the whole be greater than the sum of its parts? So each year they make their own batches of dry Riesling and, when the three wines are ready, they get together on one day to taste dozens of different blends of the three wines until they arrive at the best. That wine is the Tierce of that year. "Tierce" means three, and the wine's back label reads, "Three vineyards, three winemakers, one wine." Tierce is a limited production wine, with only about 300 cases made in a given year, and is sold exclusively through the three wineries.

Picture: Tierce 2010 Dry Riesling

1985 Chateau St. Jean Johannisberg Riesling Select Late Harvest Sonoma Valley

This was another most interesting wine, dark brown in the glass with lots of elegance and dignity.

Picture: 1985 Chateau St. Jean Johannisberg Riesling Select Late Harvest Sonoma Valley

Canada

We had the chance to taste 2 Canadian wines.

See: Vancouver, the Olympic Winter Games and Canada’s Wine

Pictures: The Wines of Canada

After-Party with Wines from Bourgogne and Bordeaux

Some of us stayed on for an After-Party with Bourgogne and Bordeaux wines.

Picture: After-Party with Wines from Burgundy and Bordeaux

Pictures: After-Party with Wines from Burgundy

2005 Domaine Maurice Ecard Savigny-Les-Beaune Premier Cru Les Jarrons
1996 Louis Jadot 1er Cru Clos de Ursules Domaines des Héritiers

See: Burgundy (and Champagne) 2016 Tour by ombiasy WineTours: From Lyon to Reims - Wine, Food, Culture and History

Pictures: After-Party with Wines from Bordeaux 

2009 Les Pagodes de Cos Saint-Estèphe
1994 Château Beau Site (Rouge) Saint-Estèphe

See: Bordeaux Tour by ombiasy WineTours 2016, France

German Food Blogger Christie Dietz - A Sausage Has Two

This year, prominent German food blogger A Sausage Has Two (Seasonal, regional German food as explored by a British food writer in Riesling country: recipes, travel and restaurant tips, culinary traditions and more - Christie Dietz) was among the 90 guests.

Pictures: Christie Dietz - A Sausage Has Two

Previous Riesling Parties at the Schiller Residence in McLean, Virginia

This was our fifth annual Riesling Party in McLean, Virginia:

Annual Riesling Party at the Schiller Residence in Washington DC, USA (2017)
Annette and Christian Schiller’s Summer of Riesling 2016 in McLean, Virginia, with German Star Winemaker Christian L. Stahl, German Wine Journalist Joachim A.J. Kaiser and Virginia Star Winemaker Chris Pearmund
Annual Riesling Party at the Schiller Residence in Washington DC, USA (2015)
Riesling Summer at the Schiller Residence in Washington DC, USA (2014)
Summer of Riesling with Annette and Christian Schiller in Washington DC, USA (2013)

2016

Pictures: German Star Winemaker Christian L. Stahl, German Wine Journalist Joachim A.J. Kaiser and Virginia Star Winemaker Chris Pearmund

2015

Pictures: Denman Zirkle, Owner of Weingut Richard Böcking, Mosel and Annette Schiller

2014

Picture: Annette Schiller, German Wine Princess Sabine Wagner and Christian Schiller

2013

Pictures: Annette Schiller and Austrian Wine Importer Klaus Wittauer, with his Rieslings from Weingut Anton Bauer and Weingut Tegernseehof. Klaus also brought a Welschriesling from Weingut Leo Hillinger, a lovely wine, but it has nothing to do with Riesling.

schiller-wine: Related Postings

The New Germany: Red, Sparkling and Dry - Tasting at the American Wine Society 2016 National Conference in Los Angeles, USA, led by Annette Schiller

Invitation: 2017 Annual Riesling Party at the Schillers in Virginia/ USA and 2017 Fall Wine Tours to Bordeaux & Germany South-Alsace

Tasting at the Legendary Weingut J.J. Prüm with Amei Prüm– Germany-North Tour by ombiasy WineTours 2016

Best German Sparkling Wine (Sekt): Meiningers Deutscher Sektpreis 2016, with Annette Schiller as Judge

Cellar Tour and Tasting at Staatlicher Hofkeller in Würzburg, Franken, with General Manager Marcel von den Benken– Germany-East Tour 2016 by ombiasy WineTours

Tasting at Weingut St. Urbans-Hof in Leiwen, Mosel, with Nik Weis – Germany-North Tour by ombiasy WineTours (2015)

The Dry and Ultra-premium Dry GG and GG Reserve Rieslings of Weingut Dr. Loosen– Ernie Loosen in Washington DC.

Wine Tasting at Weingut Dr. Loosen in Bernkastel-Kues, Mosel – Germany-North Tour by ombiasy WineTours (2015)

Tour and Tasting at Weingut Josef Biffar, in Deidesheim, with Owner/ Winemaker Fumiko Tokuoka – Germany-South Tour by ombiasy WineTours (2015)

Vintage 2011 Tasting with Lucas Pichler, Weingut F.X. Pichler, with Dirk Wuertz at his Koenigsmuehle in Rheinhessen, Austria/Germany

At Maison Trimbach in Alsace with Hubert Trimbach – Germany-South Wine Tour by ombiasy (2014)

The Wines of Luxembourg– A Small Country Which Produces Great Wines

The Wines and the Food at President Obama’s Inauguration Luncheon, January 21, 2013, USA

Vancouver, the Olympic Winter Games and Canada’s Wine

Burgundy (and Champagne) 2016 Tour by ombiasy WineTours: From Lyon to Reims - Wine, Food, Culture and History

Bordeaux Tour by ombiasy WineTours 2016, France

Wine and Music: "Martin Luther Lunch" at the Historic Vincenz Richter Restaurant, Weingut Vincenz Richter, in Meissen with Senior Boss Gottfried Herrlich and the Music of Bach, Mozart and Beethoven – Germany-East Tour 2017 by ombiasy WineTours

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Picture: Wine and Music: "Martin Luther Lunch" at the Historic Vincenz Richter Restaurant, Weingut Vincenz Richter in Meissen with Senior Boss Gottfried Herrlich – Germany-East Tour 2017 by ombiasy WineTours

Weingut Vincenz Richter is a leading producer in Sachsen. The historic Vincenz Richter Restaurant in Meissen belongs to the Weingut Vincenz Richter. The winery and the restaurant are now owned and run by Thomas Herrlich in the 4. Generation. We had a "Martin Luther Lunch" at Restaurant Vincenz Richter, with wine and music.

Picture: Meissen

Pictures: Arriving at Restaurant Vincenz Richter in Meissen

Picture: Wine Lunch with Gottfried Herrlich during a Previous Visit

Weingut Vincenz Richter

Weingut Vincenz Richter is a leading wine producer in Sachsen. The winery was founded in 1873 by Vincent Anton Richter and is now owned and run by Thomas Herrlich in the 4. Generation. The vineyard area of Weingut Vincent Richter totals 8 hectares. 90% of the production is accounted for by white grape varieties, including Riesling (50%), Müller-Thurgau, Bacchus, Kerner, Scheurebe, Traminer, Weißburgunder and Grauburgunder.

Picture: Gottfried Herrlich and Annette Schiller - Welcome

Restaurant Vincenz Richer

Since 1873, the family also owns an incredibly romantic restaurant located in the market square in Meißen. Guests dine in the cozy dining rooms surrounded by antiques dating back centuries. The extensive wine list showcases products from the family vineyard.


Fodor: Tucked away in a yellow wooden-beam house, this historic restaurant has been painstakingly maintained by the Richter family since 1873. The dining room is adorned with rare antiques, documents, and medieval weapons, as well as copper and tin tableware. Guests can savor the exquisite dishes on the Saxon-German menu while sampling the restaurant's own personally produced white wine; a bottle of the Riesling is a real pleasure. Try the delicious wild rabbit with bacon-wrapped plums, paired with a glass of Kerner Meissener Kapitelberg, and cleanse your palate between courses with an inspiring Riesling sorbet.

Wine and Music: Weissburgunder/ Bach, Riesling/ Mozart and Traminer/ Beethoven

We enjoyed a Martin Luther Lunch (Gottfired Herrlich: what his wife Käthe would have prepared for him), paired with Weingut Vincenz Richter wines and music from Bach, Mozarth and Beethoven.Gottfried Herrlich explained to us - and demonstrated it by playing the music - why Weissburgunder goes well with Bach, Riesling with Mozart and Traminer with Beethoven.

Pictures: Wine and Music: Martin Luther Lunch at the Historic Vincenz Richter Restaurant, Weingut Vincenz Richter in Meissen with Senior Boss Gottfried Herrlichand the Music of Bach, Mozart and Beethoven

Bye-bye

Thank you Gottfried for a very entertaining lunch.

Pictures: Bye-bye

Postings: Germany-East Tour 2017 by ombiasy WineTours: Wine, Art, Culture and History (Published and Forthcoming Postings)

Germany-East Tour 2017 by ombiasy WineTours: Wine, Art, Culture and History

Wine Tasting Lunch at Weingut Frölich-Hake in Naumburg-Rossbach, Saale-Unstrut, Germany, with Sandra Hake – Germany-East Tour 2017 by ombiasy WineTours

Weingut Pawis in the Saale Unstrut Region: Tour and Wine Tasting with Marcus Pawis – Germany-East Tour 2017 by ombiasy WineTours

Tasting at Weingut Uwe Lützkendorf, with Uwe Lützkendorf, in Bad Kösen, Saale-Unstrut– Germany-East Tour 2017 by ombiasy WineTours

Schiller's Favorite Winemakers in the Saale Unstrut Region, Germany

Wine and Music: Lunch with Gottfried Herrlich at Restaurant Weingut Vincenz Richter in Meissen

Visit of Weingut Klaus Zimmerling: The Wines of Klaus Zimmerling and the Art of his Wife Malgorzata Chodakoska - Germany-East Wine and Art Tour by ombiasy WineTours (2015)

Wine tasting Dinner at Winebar “Weinzentrale” in Dresden-Neustadt, with Owner/ Sommelier Jens Pietzonka 

Visit:Weingut Martin Schwarz in Meissen

Visit, Tasting and Dinner at Weingut Schloss Proschwitz, Prinz zur Lippe in Zadel, Sachsen, with Georg Prinz zur Lippe

Schiller's Favorite Winemakers in Sachsen (Saxony), Germany

Vineyard tour, Cellar Tour, Tasting and Dinner at Weingut Zur Schwane in Volkach, Franken with Winemaker Christian Kallisch

Vinyard Tour, Cellar Tour and Tasting at Weingut Horst Sauer in Eschendorf, Franken, with Horst Sauer

Vineyard tour, Cellar Tour and Tasting at Weingut Fürstlich Castell'sches Domänenamt, with General Manager/ Winemaker Björn Probst

Michelin-star Level Winepairing Dinner at Winzerhof Stahl, Franken, Prepared by Winemaker/ Chef Christian Stahl

Cellar Tour and Tasting at Weingut Juliusspital in Würzburg, Franken

Schiller’s Favorites: 2 Legendary Wine Taverns in Würzburg – Juliusspital and Bürgerspital

Schiller’s Favorite Wine Taverns in Würzburg

Vineyard Tour, Cellar Tour, Lunch and Tasting at Weingut Fürst Hohenlohe Öhringen in Öhringen–Verrenberg,Württemberg with Winemaker Joachim Brand

Cellar Tour, Vineyard Tour, Tasting and Dinner at Weingut Graf von Bentzel-Sturmfeder in Schozach, Württemberg, with Kilian Graf von Bentzel-Sturmfeder

Tour and Tasting at Weingut Wchstetter in Pfaffenhofen, Württemberg, with Rainer Wachtstetter

Lunch at Restaurant Schloss Monrepos Ludwigsburg, Württemberg, with Chef Ben Benasr (1 Sar Michelin)

Tour and Tasting at Weingut Herzog von Württemberg at Schloss Monrepos in Ludwigsburg, Württemberg, with Andrea Ritz, Wine Queen of Württemberg

Chardonnay: Germany versus Chablis - Salon Tasting at Schiller's Home, USA

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Picture: Chardonnay: Germany versus Chablis - Salon Tasting at Schiller's Home in McLean, Virginia

The German Wine Society (Washington DC Chapter) organized a Chardonnay tasting with wines from Chablis and Germany. It took place at our home and was limited to 18 people in order to fit around our large round table. GWS Secretary Joseph Aguiar was the event coordinator. Annette Schiller and Joseph Aguiar led through the evening.

Invitation

Yes, that’s right, German Chardonnay! We are excited to present another small group tasting at the home of Christian and Annette Schiller in McLean, Virginia, this time for a comparison of the classic French Chardonnays of Chablis and the up-and-coming Chardonnays of Germany.

Not much Chardonnay from Germany makes it to the United States, but Christian and Annette Schiller have brought some back with them from their recent trip to Germany. We will begin tasting at 7:00pm, Saturday 12 August 2017 and attendance will be limited to 16 people…so sign up quickly!

German Wine Society Capital Chapter Vice President, Christian Schiller, and GWS member Annette Schiller will present on the different German Chardonnays. Germany’s cool climate is well-suited to Chardonnay production, and we will have quite a few demonstrations of just how good German Chardonnay can be. We will taste through the hierarchy of Chablis (Chablis Village, Premier Cru, and Grand Cru, plus their equivalents in Germany) alongside Germany Chardonnays from familiar places: Pfalz, Baden, Rheinhessen, and Württemberg.

You are invited to stay after the tasting for socializing and are encouraged to bring an extra bottle of wine if you would like to stay.

Light refreshments of cheese and baguette will be served with the wines and we will serve an additional sparkling wine during the beginning of the tasting while attendees are arriving.

Event cost is $35 for members and non-members alike. All payment must be received by Monday 7 August.

Picture: Reception

Chardonnays around the World

The best Chardonnays in the world come from the Bourgogne in France, but Chardonnay is grown wherever wine is made, from England to New Zealand. It is one of the most widely-planted grape varieties, with over 400,000 acres (175,000 hectares) worldwide, planted in more wine regions than any other grape.

In its homeland, France, Chardonnay is the second most widely planted white grape variety just behind Ugni Blanc, which is used mainly for the production of Cognac and Armagnac. The grape first rose to prominence in the Chablis and Bourgogne regions. In Champagne, it is most often blended with Pinot Noir and Pinot Meunier. Champagne, Chablis and Burgundy account for more than three-fifths of all Chardonnay plantings in France.

The Bourgogne Chardonnays are considered the benchmark standard of expressing terroir through Chardonnay. In Chablis, Chardonnay is the only permitted AOC grape variety. Chablis winemakers want to emphasis the terroir of the calcareous soil and cooler climate that help maintain high acidity. The wines rarely will go through malolactic fermentation or be exposed to oak. The biting, green apple-like acidity is a trademark of Chablis.

In North America, Chardonnay found another region where it could thrive. Following Chateau Montelena's victory over Burgundy Chardonnay in the famous 1976 Paris blind tasting, Californian winemakers rushed to increase plantings of Chardonnay. In the 1980s, the popularity of Californian Chardonnay would explode so much that the number of vines planted in the State eclipsed that of France. The early trend to imitate the Bourgogne wines soon gave way to more rich buttery and oaked styles. New oak barrels were used to produce wines that were big in body and mouthfeel, and high in alcohol. In recent years, Californian winemakers have been trying to make leaner Chardonnay, using less oak and processes such as reverse osmosis and spinning cones, to bring the alcohol levels down.

In Australia, one of the first successful Chardonnays was produced by Murray Tyrrell in the Hunter Valley in 1971. The export driven Australian wine industry was well situated for the Chardonnay boom of the 1980s and 1990s. In recent years, there has been a shift in style from deep golden, oily wines to lighter, paler Chardonnays with more structure. Now being more famous for its Sauvignon Blanc production, Chardonnay was New Zealand's most widely planted grape variety until only a few years ago.

In Europe, Chardonnay has a long history in Italy; but for a large part of it, the grape was commonly confused with Pinot Blanc. It is now planted a lot in the north of Italy. In Austria, the grape varieties known as Feinburgunder in Burgenland and Vienna and Morillon in Styria were not identified as Chardonnay until the 1980s. In Germany, Chardonnay was slow to gain a footing being only officially sanctioned since 1991. In Spain, Chardonnay has been increasingly used in the sparkling wine Cava.

In Latin America, in the cool-climate wine regions of Argentina's Uco Valley and Chile's Casablanca, Chardonnay has started to develop a presence. In the 1990s, Chardonnay became the second most widely planted white grape variety in Argentina. In Chile, it has surpassed Sauvignon Blanc to be the most widely planted white wine grape.

In conclusion, the area planted with Chardonnay throughout the world is estimates at around 160,000 hectares, with the US and France accounting for about half of it, and Australia, Italy and Modavia for another quarter.

Styles of Chardonnay Wines

Chardonnay lends itself to almost any style of wine making from dry still wines, to sparkling wines, to sweet late harvest and even botrytized wines. The two winemaking decisions that most widely affect the end result of a Chardonnay wine is whether or not to use malolactic fermentation and the degree of oak influence used for the wine.

First, with malolactic fermentation, the harder malic acid gets converted into the softer lactic acid, which creates the "buttery-ness" that is associated with some styles of Chardonnay. The wines that do not go though malolactic fermentation will have more green apple like flavors. Second, oak can be introduced during fermentation or after in the form of the barrel aging. Depending on the amount of charring that the oak was treated with, this can introduce a "toastiness" and flavors that many wine drinkers mistake as a characteristic of the grape itself. These flavors can include caramel, cream, smoke, spice, coconut, cinnamon, cloves and vanilla.

Other important winemaking decisions include the temperature of fermentation and what time, if any, that the wine is allowed to spend aging on the lees. Burgundian winemaking tends to favor extended contact on the lees and even "stirring up" the lees within the wine while it is aging in the barrel. Colder fermentation temperatures produce more "tropical" fruit flavors.

The time of harvesting is a crucial decision because the grape quickly begins to lose acidity as it ripens. For sparkling wine production, the grapes are harvested early and slightly unripe to maintain the acid levels.

Salon Tasting at Schiller's Home

We were 18 around our dining room table. We had 6 Germany versus Chablis fligths, followed by an aged Chablis flight and 3 other Chardonnays that guests provided. In total, including the reception, we opened 19 bottles.

Pictures: Chardonnay: Germany versus Chablis - Salon Tasting at Schiller's Home

Tasting List

Picture: Chardonnay: Germany versus Chablis - Salon Tasting at Schiller's Home

Chardonnay: Chablis versus Germany

NV Val de Mer Brut Non Dosé (Methode Champenoise) (aka “sparkling Chablis”)
2012 Weingut Jülg Chardonnay brut (Methode Champenoise) - Pfalz


2014 Domaine Seguinot-Bordet Chablis AOC
2015 Weingut Kruger Rumpf Chardonnay trocken - Nahe


2013 Domaine Jean Marc Brocard Chablis AOC 1er Cru Montmains
2015 Weingut Franz Keller Chardonnay Oberbergener Bassgeige VDP:Erste Lage - Baden


2012 Domaine Philippe Charlopin Chablis AOC “Vieilles Vignes”
2015 Weingut Martin Schwarz Chardonnay - Sachsen


2014 Domaine Servin Chablis AOC 1er Cru Montee De Tonnerre
2015 Weingut Fürst Hohenlohe Oehringen Chardonnay HADES - Württemberg


2012 Domaine Servin Chablis AOC Grand Cru Les Clos
2014 Weingut Bernhard Huber Bienenberg Chardonnay GG - Baden


Aged Chablis

2006 Domaine Louis Michel &Fils Chablis AOC Grand Cru Vaudesir
2010 Domaine Pinson Chablis AOC Grand Cru Les Clos


Chardonnays from Italy, Kazakhstan and California

2014 Assa Valley Almaty Chardonnay Kazakhstan
2016 Di Lenardo Chardonnay IGT Italy
2014 Grgich Hills Estate Carneros Chardonnay Napa Valley


The German Chardonnays

None of the 6 German Chardonnays included in the tasting is available in the USA. I bought all of them in Germany and checked them with my luggage.

Picture: The 6 German Chardonnays

2012 Weingut Jülg Chardonnay brut Sekt Methode Champenoise - Pfalz

Weingut Jülg is in Schweigen, the southernmost village in the Pfalz region, right at the border to France. The winery was founded in 1961. Today, Werner Jülg is in charge of the overall management of the winery. Since 2010, his oldest son Johannes has been responsible for the winemaking.

The vineyard area totals 18 hectares in the Einzellage (single vineyard) Sonnenberg (of which 40% is in France) and the Gewanne (lieu-dit) Springberg, Pfarrwingert, St. Paul und Wormberg.

White grape varieties account for 70% of the production, with Riesling, Weißburgunder and Grauburgunder dominating. Red grape varities account for 30% of the production, with Pinot Noir and St. Laurent in the lead.

Total production is 9.000 cases. Most of the wine is sold at the estate – in the wine tavern, the garden restaurant and directly to consumers. 20% of the wine is exported, including to the USA (5%).

Leberknödel, Saumagen, Wurst, Schnitzel and Rippchen are all home-made as is the cheese.

See also: Wine Lunch at Weingut Jülg with Johannes Jülg– Germany-South Tour by ombiasy WineTours (2015)

Pictures: At Weingut Jülg

2015 Weingut Kruger Rumpf Chardonnay trocken - Nahe

“In our family, viniculture has been tradition since 1708 - a tradition that we have been cultivating in our vineyards as well as in our manor house which was built back in 1830” said Georg Rumpf. Stefan Rumpf, Georg’s father, brought Weingut Kruger-Rumpf up to where it is today: After completing his studies in agricultural sciences, including stints in Californian wineries, and conducting research at the Geisenheim research institute, Stefan Rumpf took over the estate from his parents in 1984. Up until then, the wines were sold almost entirely in bulk. Stefan Rumpf changed this and started to bottle his wines and to market the bottles himself. Less than 10 years later, in 1992, Weingut Kruger-Rumpf was invited to join the VDP, the about 200 German elite winemakers, a clear sign of what Stefan Rumpf had achieved over the course of just 8 years.

Today, Weingut Kruger-Rumpf has 3 (of 5) grapes in the Gault Millau WeinGuide Deutschland. The vineyard area totals 22 hectares and the annual production is 14.000 cases. The top sites are: Münsterer Dautenpflänzer (slate with sandy loam); Münsterer Pittersberg (slate); Münsterer Rheinberg (weathered quartzite and sandy loam); Binger Scharlachberg Rheinhessen (Rotliegend and porphyry).

Grape varieties: 65% Riesling, 10% each of Silvaner and Weissburgunder, 5% each of Chardonnay, Grauburgunder and Spätburgunder. In fact, Kruger-Rumpf was the first estate in the Nahe region to plant Chardonnay.

Georg Rumpf has taken over the winemaking aspect of Weingut Kruger-Rumpf, while his father is now more focusing on sales and general management.

See also: Wine Dinner with Tour at Weingut Kruger-Rumpf in Münster-Sarmsheim, Nahe, with Georg Rumpf – Germany-North Tour by ombiasy WineTours (2015), Germany

Pictures: Stefan Rumpf Pouring the  2015 Weingut Kruger Rumpf Chardonnay trocken at the Wine Tavern of Weingut Kruger-Rumpf

Picture: In the Vineyard with Georg Rumpf

Pictures: Wine Dinner with Georg Rumpf at Weingut Kruger-Rumpf

2015 Weingut Franz Keller Chardonnay Oberbergener Bassgeige VDP.Erste Lage - Baden

The founder of the Keller Empire is the late Franz Keller. Franz Keller (1927 – 2007) probably was Germany’s most important early proponent of fully-fermented, dry wines and the use of barriques. He had 2 sons. One of them – Franz Keller - was initially the Chef of Restaurant Schwarzer Adler, but eventually moved to Hattenheim in the Rheingau, where he is the owner and chef at the Adlerwirtschaft. The other one – Fritz Keller – took over from his father in the 1980s and expanded the empire further.

Today, the Keller empire comprises a luxury hotel (Hotel Schwarzer Adler in Oberbergen), 3 restaurants (the Michelin starred Schwarzer Adler, the more basic Rebstock, just across the street, and the KellerWirtschaft, which is part of the new winery), a fine wine trading company, focusing on Bordeaux and Bourgogne, Weingut Franz Keller (recently joined the VDP, the association of about 200 elite winemakers in Germany) and the Edition Fritz Keller project, a very successful trademark wine project with the discount chain Aldi.

Fritz Keller, in addition to his activity as winemaker, wine trader and restaurateur, is also president of the German football club SC Freiburg.

See also: Weingut Franz Keller in Oberbergen, Kaiserstuhl, Baden: Cellar Tour and Tasting with Fritz Keller– Germany-South Wine Tour by ombiasy (2014)

Pictures: In the Cellar with Fritz Keller, Weingut Franz Keller

2015 Weingut Martin Schwarz Chardonnay - Sachsen

Martin Schwarz belongs to the group of young, ambitious, up-and coming winemakers in Sachsen. Back in the days when sipping a 1975 Château Margaux on a park bench while skipping Latin classes at school he got hooked to the world of wine, and decided to make wine his profession. He interned at the VDP winery Dr. Heger in Baden to get some practical experiences under his belt. In 1996 he graduated from the famous Geisenheim Oenological University in the Rheingau. A prominent winery in Sachsen was looking for a cellar master and Martin took on that challenge. For 16 years he worked as winemaker at the VDP winery Schloss Proschwitz before he started out on his own in 2013. Today he owns 5 acres in one the best vineyards sites on the steep slopes of the Elbe river. His wines show a very individual character and convince with their complexity and finesse.

See also: Germany-East Tour 2017 by ombiasy WineTours: Wine, Art, Culture and History

Pictures: At Weingut Martin Schwartz in Meissen wih Martin Schwartz and his Chardonnay

Pictures: In Meissen and Dreden - Germany-East Tour 2017 by ombiasy WineTours: Wine, Art, Culture and History

2015 Weingut Fürst Hohenlohe Oehringen Chardonnay HADES - Württemberg

As one of Germany’s oldest family owned businesses the Hohenlohe-Öhringen family can look back to the year 1253 as the founding year of their viticulture history. The 27th generation is now at the helm and today they manage 42 acres of the solely owned site Verrenberger Verrenberg. The vineyard is panted with the traditional Württemberg varietals Lemberger, and Riesling, and also with Spätburgunder, some Weissburgunder and Sauvignon Blanc and Cabernet Franc. Since 2008 the vineyards have been cultivated according to organic guidelines. The goal is to produce distinctive wines that not only expresses varietal character, but also that of their origin. Their 2013 Riesling Trockenbeerenauslese was awarded the Gold Medal at the 2015 Decanter World Wine Awards.

This estate was the pioneer in creating cuvées in Württemberg. More than 20 years ago Siegfried Röll, their winemaker in those days, toured Bordeaux and on the long drive back home he began wondering why they did not produce a Bordeaux type blend at home. He blended the local variety Lemberger with traditional Bordeaux grapes Cabernet Sauvignon and Merlot and voilà this cuvée came out beautifully. This was in 1986. They named the cuvée "Ex Flammis Orior" after the inscription on the family coat of arms.

See also: Germany-East Tour 2017 by ombiasy WineTours: Wine, Art, Culture and History

Pictures: At Weingut Fürst Hohenlohe Oehringen with General Manager/ Winemaker Jochen Brandt

2014 Weingut Bernhard Huber Bienenberg Chardonnay GG - Baden

The Huber Estate is located in Malterdingen in the Breisgau area. More than 700 years ago, Cistercian monks came to Malterdingen, and found the same terroir as in Burgundy and thus started to plant Pinot Noir grapes. Still today, in many reference books on grape varieties, “Malterdinger” is used as a synonym for Pinot Noir. In 1987 Bernhard Huber and his wife Barbara started their own estate, leaving the co-operative where they produced wine before. They now own 65 acres of vineyards of which 70% is planted with Pinot Noir and the rest with Chardonnay, Pinot Blanc, Pinot Gris, a little bit of Muskateller, Riesling, and Müller-Thurgau. All Huber wines are dry. Bernhard Huber does not produce any botrytised noble sweet wines or ice wines, nor does he chaptalize or add sweet reserve (Suessreserve) to generate sweetness in the finished wine. All his wines are fully fermented, dry and at around 13.5 percent alcohol. Bernhard regularly received the highest awards for his Pinot Noir and became something of a legend for producing top Pinot Noirs that can compete with the best of Burgundy. Bernhard Huber, only 53 years old, died in June after a battle with cancer. His wife Barbara wrote me in a moving email that she and their children try to keep Bernhard Huber's vision of wine making alive and that they will continue to produce top quality wines.

See also: Tasting at Weingut Bernhard Huber in Baden, with Yquem Viehauser and Julian Huber – Germany-South Tour by ombiasy WineTours (2015)

Pictures: A Weingut Bernhard Huber with Winemaker Julian Huber and a Picture of Bernhard Huber

The French Chardonnays: Chablis

Chablis is part of the Bourgogne wine region, one of the most famous wine regions in the world, but wines from Chablis are usually referred to by their own name. Chablis is up in the north, a separate wine region. Some way south of Chablis is the Côte d'Or, where Burgundy's most famous wines originate. All Grand Cru vineyards of Burgundy (except for Chablis Grand Cru) are here. The Côte d'Or is split into two parts: the Côte de Nuits in the north and the Côte de Beaune in the south. The wine-growing area is just 40 kilometers long, and in most places less than 2 kilometers wide; the area is made up of tiny villages. Further south is the Côte Chalonnaise, where a mix of mostly red and white wines are produced. Below the Côte Chalonnaise is the Mâconnais region, known for producing easy-drinking and more affordable white wine. Further south again is the Beaujolais region. The Bourgogne (including Chablis but excluding Beaujolais) covers a total of 28,000 hectares.

Burgundy is the most terroir-oriented region in France. Immense attention is paid to the area of origin, as opposed to Bordeaux, where classifications are producer-driven and awarded to individual chateaux. In Burgundy, a specific vineyard or region will bear a given classification, regardless of the wine producer.

Pictures: In Chablis

The main levels in the Chablis classifications, in descending order of quality, are:

(1) At the top of the classification are the Grand Cru vineyards, which are all located on a single hillside near the town of Chablis. The Grand Cru vineyards cover a 106 hectare area, made up of 7 “Climats” (Blanchot, Bougros, Les Clos, Grenouilles, Preuses, Valmur and Vaudersir) and account for around 3% of Chablis’ production.

(2) Second in quality are the Premier Cru vineyards, covering an area of 750 hectares, gathered together into 40 “Climats”.

(3) Next is the generic AOC Chablis, the largest appellation.

(4) At the lowest end of the classification is Petit Chablis, which comprises the outlying land.

Chablis wines are almost all Chardonnay, bone-dry and fresh, with good acidity. Compared with the whites from the rest of Burgundy, Chablis tends to have much less influence of oak. Typically, Chablis is completely unoaked, vinified in stainless steel tanks, although many Grand Cru and Premier Cru wines receive some maturation in oak barrels. But aging time in the barrel and the share of new wood tends to be much smaller than for white wines of the Cote d’Or.

See also:
Burgundy (and Champagne) 2016 Tour by ombiasy WineTours: From Lyon to Reims - Wine, Food, Culture and History
Schiller’s Favorite Wine Bars and other Wine Venues in Chablis, France

The 8 Chablis

NV (Methode Champenoise) Val de Mer Brut Non Dosé (aka “sparkling Chablis”)

2014 Domaine Seguinot-Bordet Chablis AOC

Domaine Séguinot-Bordet dates from 1590, having been passed down through the generations until now, with Jean-François Bordet in control, who took over from his grandfather. Jean-Francois Bordet has established his own name after an apprenticeship with his grandfather. Whereas most of his vineyards are Petit Chablis or Chablis, he is lucky enough to own a slice of Fourchaume, felt by many to be the finest of the Premier Cru vineyards.

The wines are made in a modern winery, with vinification in stainless steel vats to preserve freshness. Jean-François places particular emphasis on obtaining the best fruit possible, through careful pruning, debudding and harvesting. Jean-François Bordet practices cool fermentation and allows his wines to mature for 3-5 months on their lees; this maximizes the contact and promotes a luscious style to the wines.

Jean-François Bordet makes 10,000 cases of wine.

See also: Domaine Séguinot-Bordet in Maligny, Chablis: Tour and Tasting with Owner and Winemaker Jean-François Bordet – Bourgogne Tour by ombiasy WineTours (2015)

Pictures: With Owner and Winemaker Jean-François Bordet at Domaine Séguinot-Bordet

2012 Domaine Philippe Charlopin Chablis “Vieilles Vignes” AOC

2013 Domaine Jean Marc Brocard Chablis 1er Cru Montmains AOC

This domaine is a fruit of love. Jean­Marc Brocard is from the Côte d’Or region of Burgundy and fell in love with the daughter of a winemaker in Chablis. As a wedding gift, the couple got 2.5 acres of a vineyard near the church of Saint Claire in Préhy, in the vicinity of the town of Chablis. In 1973 Jean­Marc established the domaine Jean­Marc Brocard and developed the estate into a domaine with over 200 acres under vine. He had no prior connection with wine and trained with his father in­law to learn everything about winemaking. In 1996, Julien Brocard joined his father with the goal to convert to organic and biodynamic farming. The process is still ongoing. ‘La Boissonneuse’ vineyard was the first one to start with the transition process in 1997 and ‘Vielles Vignes’ followed in 2001. Today, Domaine Jean­-Marc Brocard is run by the ‘father­son’ team and stands for the upper echelon of Chablis wines.

See also: Wine Pairing Lunch, Cellar Visit, Vineyard Tour and Tasting a Domaine Jean­ Marc Brocard in Préhy, Chablis – Bourgogne (and Champagne) Tour 2016 by ombiasy WineTours, France

Pictures: With Jean­-Marc Brocard at Domaine Brocard in Préhy

2014 Domaine Servin Chablis 1er Cru Montee De Tonnerre AOC

2012 Domaine Servin Chablis Grand Cru AOC Les Clos

2006 Domaine Louis Michel &Fils Chablis Grand Cru  AOC Vaudesir

2010 Domaine Pinson Chablis Grand Cru AOCLes Clos


Previous Salon Tastings at Schiller's Home

Chardonnay: Germany versus Chablis - Salon Tasting at Schiller's Home
Salon Tasting at Schiller's Home: Sparkling Wines of the World
Salon Tasting at Schiller‘s Home: Domaine Weinbach, Alsace, Vintage 2014 (2017)

schiller-wine: Related Postings

Heads up for the 2017 Tours - to Germany and France - by ombiasy WineTours

Burgundy (and Champagne) 2016 Tour by ombiasy WineTours: From Lyon to Reims - Wine, Food, Culture and History

Germany-East Tour 2017 by ombiasy WineTours: Wine, Art, Culture and History

Salon Tasting at Schiller's Home: Sparkling Wines of the World

Salon Tasting at Schiller‘s Home: Domaine Weinbach, Alsace, Vintage 2014 (2017)

Wine Lunch at Weingut Jülg with Johannes Jülg– Germany-South Tour by ombiasy WineTours (2015)

Wine Dinner with Tour at Weingut Kruger-Rumpf in Münster-Sarmsheim, Nahe, with Georg Rumpf – Germany-North Tour by ombiasy WineTours (2015), Germany

Weingut Franz Keller in Oberbergen, Kaiserstuhl, Baden: Cellar Tour and Tasting with Fritz Keller– Germany-South Wine Tour by ombiasy (2014)

Tasting at Weingut Bernhard Huber in Baden, with Yquem Viehauser and Julian Huber – Germany-South Tour by ombiasy WineTours (2015)

Schiller’s Favorite Wine Bars and other Wine Venues in Chablis, France

Domaine Séguinot-Bordet in Maligny, Chablis: Tour and Tasting with Owner and Winemaker Jean-François Bordet – Bourgogne Tour by ombiasy WineTours (2015)

Wine Pairing Lunch, Cellar Visit, Vineyard Tour and Tasting a Domaine Jean­ Marc Brocard in Préhy, Chablis – Bourgogne (and Champagne) Tour 2016 by ombiasy WineTours, France



Winemaker Dinner at Proof with Fred Merwarth, Hermann J. Wiemer Vineyard, and Chef Austin Fausett, Washington DC, USA

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Picture: Annette Schiller, Fred Merwarth, Hermann J. Wiemer Vineyard, Chef Austin Fausett and Christian Schiller

Fred Merwarth, co-owner and winemaker of renowned Hermann J. Wiemer Vineyard in the Finger Lakes Region, was in Washington DC. Annette and I attended a winemaker dinner with Fred Merwarth at trendy restaurant/ wine bar Proof in downtown. Chef Austin Fausett built a super five-course tasting menu paired with the estate's beautiful wines, introduced by Winemaker Fred Merwarth.

Pictures: Proof

See also:
Schiller's Favorite Wine Bars in Washington DC, USA
Rock ‘n’ Roll and Wine: Rolling Stones Live and Wine at Proof in Washington DC, USA

Pictures: Fred Merwarth, Hermann J. Wiemer Vineyard, with Chef Austin Fausett and Annette Schiller

Hermann J. Wiemer Vineyard

Hermann Wiemer has been a viticulture and winemaking pioneer in New York since he emigrated from Bernkastel, Germany in the 1960s, and the winery today remains a leader in the Finger Lakes for both wine production and vine propagation.

Picture: Clemens Busch, Weingut Clemens Busch, Christian Schiller and Hermann Wiemer at the 4th Riesling Rendezvous in Seattle. See: The World of Riesling in Seattle - Fourth Riesling Rendezvous in Washington State, USA. For Weingut Clemens Busch, see: With Wine Maker Clemens Busch in Puenderich at his Winery in the Mosel Valley, Germany. For Hermann J. Wiemer, see: German Winemakers in the World: Hermann J. Wiemer, Finger Lakes, USA

Picture: Fred Merwarth, Hermann J. Wiemer Vienyard, and his Wife in Seattle at the 4. Riesling Rendezvous in Seattle. See. The World of Riesling in Seattle - Fourth Riesling Rendezvous in Washington State, USA

Hermann was born to make wine. His mother’s family had over 300 years of winemaking experience in the Mosel, and his father was responsible for restoring vines in that region after World War II. Hermann grew up learning to graft vines by hand with his father before attending prestigious German winemaking and viticultural institutions.

Pictures: Chatting before th Tasting

Since 2007, the winery has been run by Hermann’s longtime apprentice Fred Merwarth and the agronomist Oskar Bynke. Fred works to further Hermann’s vision by precise and thorough vineyard management and winemaking, while Oskar focuses on winery operations.

Pictures: The Wine-pairing Dinner

The wines of Hermann J. Wiemer are stunning, pure Rieslings that speak of Seneca Lake with more than a little reference to the Mosel. The grapes are grown in three distinct estate vineyards that take advantage of the various microclimates and aspects of the western shore of Seneca Lake. The original 1976 vineyard, HJW, is where the winery resides. The Josef and Magdalena vineyards are about 10 miles north and differ greatly in slope, soil, and vine age. From the Dry Riesling which blends the vineyards together to the single vineyard offerings, Hermann J. Wiemer deserves a place amongst the great wines of not only America but also the world.

See also:
Ranking 12 Rieslings: Finger Lakes (USA) versus Germany
Celebrating the Release of the Finger Lakes 2011 Riesling in Washington DC, USA

Pictures: Proof General Manager Morgan Fausett and Proof Chef Austin Fausett with Christian Schiller

The Dinner


Sweetbread & Sweet Corn Eloté
Cuveé Brut, 2011, Finger Lakes, New York


Garlic Soup
green onion, spot prawns, pumpkin seed oil
Dry Riesling, 2015, Finger Lakes, New York


Skate Wing
cauliflower risotto, capers, sultanas, bergamont sauce
Gewurztraminer, 2016, Finger Lakes, New York


Heirloom Tomato Panzanella
beef consummé, benton's ham, red onion, parmesean
Riesling, Magdalena Vineyard, 2015, Finger Lakes, New York


Smoked Porchetta
Anson Mills rosemary polenta, ragu sauce
Cabernet Franc, 2015, Finger Lakes, New York


Coconut Panna Cotta
hibiscus caviar, kiwi & pineapple sorbet
Riesling, "Noble Select," Magdalena Vineyard, 2015


Thanks

Thanks Morgan, Austin and Fred for world class service, food and wine.

Pictures: Bye-bye

schiller-wine: Related Postings

Schiller's Favorite Wine Bars in Washington DC, USA

The World of Riesling in Seattle - Fourth Riesling Rendezvous in Washington State, USA

With Wine Maker Clemens Busch in Puenderich at his Winery in the Mosel Valley, Germany

Heads up for the 2017 Tours - to Germany and France - by ombiasy WineTours

Burgundy (and Champagne) 2016 Tour by ombiasy WineTours: From Lyon to Reims - Wine, Food, Culture and History

Germany-East Tour 2017 by ombiasy WineTours: Wine, Art, Culture and History

Salon Tasting at Schiller's Home: Sparkling Wines of the World

Salon Tasting at Schiller‘s Home: Domaine Weinbach, Alsace, Vintage 2014 (2017)

Rock ‘n’ Roll and Wine: Rolling Stones Live and Wine at Proof in Washington DC, USA

German Winemakers in the World: Hermann J. Wiemer, Finger Lakes, USA 

Ranking 12 Rieslings: Finger Lakes (USA) versus Germany

Celebrating the Release of the Finger Lakes 2011 Riesling in Washington DC, USA

Wine Dinner at one of Frankfurt's Best Restaurants - Weinsinn, Germany

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Picture: Dinner with Friends at Weinsinn in Frankfurt (1 Star Michelin/ 16 Points Gault Millau)

In Frankfurt, Annette and I are members of a group of wine and food aficiniados that meets about once a month in a top restaurant. In August, we had dinner at Weinsinn.

There were six of us. We had 7 bottles of wine. We all had 4 courses. We spent Euro 175 including tax and tip per person.

See also:
Lunch and Beaujolais at Weinsinn in Frankfurt am Main, Germany
Sauvignon Blanc in Austria – A Comparative Tasting with Falstaff's Peter Moser at Weinsinn in Frankfurt, Germany

Picture: Arriving at Weinsinn

Weinsinn

New York Times

By PETE WELLS - October 22, 2013: When young lovers dream of a romantic European dinner in a back-street hideaway packed with locals, those back streets tend to be in Paris or Florence, not Düsseldorf or Nuremberg. When thrill-seeking diners book long-distance travel to taste some pathbreaking chef’s strange new inventions, their planes land in places like Barcelona or Copenhagen, not Leipzig or Dresden.

Although the 2013 Michelin Guide paid lavish attention to Germany, awarding 3 stars to 10 restaurants there, neither those restaurants nor their chefs are household names in any country but their own. When Germany flexes its economic muscle, other countries jump to attention. When it shows off its gastronomic power, they shrug.

Pictures: Owner and General Manager Mathias Schreiber and Chef André Rickert

Anytime the world seems to have made a secret pact to ignore a subject, curious minds grow even more curious. So off I went last month on a brief but industrious eating tour of Germany. I traveled to three of the cities foreigners are most likely to visit, Munich, Frankfurt and Berlin, making reservations in relatively new restaurants. None of them were especially luxurious or expensive compared with the rarefied dining rooms that are catnip to the Michelin Guide.

German chefs tend to play a long game, honing their craft in the same kitchen for decades. Coming from New York, where chefs will put a restaurant on their résumés after working there free for a few weeks, I was deeply impressed by the German dedication to putting down roots. But I was especially interested in seeing where the country’s restaurant scene may be going next, so I restricted myself to places that had opened since the start of this decade.

Pictures: Chef André Rickert

Around the same time, my colleague Frank Bruni was pursuing a similar assignment in China, following similar rules. Unlike me, he stuck to the rules. I bent them to write about a very good meal I had in Frankfurt at Weinsinn, which opened at the end of 2009. My rationale: In its first months, Weinsinn was a wine bar, and didn’t begin to evolve into a restaurant until it hired its current chef, André Rickert, the following year.

Mr. Rickert has a modernist’s skill set and a modernist’s talent for combining the serious and the playful. Look what he does to ratatouille. Even its fans have to admit that the dish, a lump of stewed vegetables mired in a tar pit of olive oil, is usually no great beauty. Mr. Rickert’s version is a colorful, bright, edible garden, a field of couscous across which he plants black olives, shards of feta, a bright green mound of basil ice cream and warm cherry tomatoes that dissolved into sweet pulp on my tongue like berries in a pie.

The ingredients were strewn all across the plate, but the flavors were firmly rooted. That was the case, too, with a dessert of late-summer damson plums that appeared in three guises: stuffed into a tender dumpling, frozen into sorbet and poached with cinnamon syrup.

Weinsinn is compact, with only 35 seats in two small dining rooms. So is Mr. Rickert’s menu of three appetizers, three main courses and three desserts. The wine list, on the other hand, goes on for page after page, although there is a simpler way. We asked the sommelier, Jens Gabelmann, to choose for us. He sized up our table at a glance and brought us just the wine we might have asked for if we had been able to put our wishes into words.

Weinsinn is perpetually full but not a scene; all the action is on the plates and in the glasses. The owners, Matthias Scheiber and Milica Trajkovska, his wife, say they borrowed the idea of serving serious food and drink for reasonable prices in a lively, informal room from French places like La Régalade.

“The bistronomy movement does not exist in Germany,” Mr. Scheiber said. Traditionally, he continued, restaurant cooking in his country isn’t taken seriously unless it “comes out of hotels” with highly formal dining rooms.

Pictures: The Last Guests

Michelin (1 Star)

Kein Wunder, dass diese Adresse so gefragt ist: Hier geht es lebhaft zu, stimmig die moderne Einrichtung, wirklich toll die ausdrucksstarke und angenehm geradlinige Küche! Und dazu gibt es über 200 Positionen Wein.

Gault Millau (16 Points)

Im Weinsinn findet man schnell zum Leichtsinn. Lockere Atmosphäre, unkomplizierter Service, beherzte Küche und gute Weinkarte wirken nun mal animierend – entsprechend lebhaft ist der Gästezuspruch für André Rickerts roten Gazpacho mit Flusskrebs oder seine Interpretation der thailändischen Tom Kha Gai-Suppe per Kabeljau im Limettensud mit Kokos. Völlig stimmig auch der roh marinierte Cobia-Barsch mit…

Culinary Insights

...And Germany? There seems to be some hope for food enthusiasts looking for a excellent fare at reasonable prices as two Amador disciples have begun to cook in a neo-bistro manner, André Rickert at Weinsinn in Frankfurt and Christoph Kubenz at Schaumahl in Offenburg (where no Frankfurter would normally set a step, but it’s worth it). But, and that is gratifying, they are not pure copyists of the French, but very distinct and unique protagonists of a maybe developing German bistronomic scene… Let’s see how Rickert is doing lately at Weinsinn…

André Rickert has undergone his initial apprenticeship at Thomas Bühner when the latter was still cooking in Dortmund. In the following years he became an Amador disciple, lately being part of Caro Baum’s team at the formidable Amesa in Mannheim. His cooking or better plating clearly speaks the Amador ‘language’ in that dishes are plated in a modern, precise and transparent manner to let the main product be in focus whereas all other ingredients are perfectly proportioned and balanced. Clearly, in a bistro-style ambiance like Weinsinn one cannot serve cutting high-end dishes like at Amador or Amesa but he comprises only to some extent and most visitors are pleasantly surprised to see such a modern cuisine in a wine bar...

Dinner


3 Gänge € 65 / 4 Gänge € 75 / 5 Gänge € 85 / 6 Gänge € 95
3 course € 65 / 4 course € 75 / 5 course € 85 / 6 course € 95

Greetings from the Chef


Vorspeisen
Starters

Mariniertes Kalb/ Kopfsalat / Pfifferlinge / Parmesan
Veal / chanterelles, lettuce, parmesan


Lachs / Gurke / Avokado / Rettich
Salmon / cucumber, avocado, raddish


Zwischengericht
Entremet

Meeresfrüchteravioli / Tomate / Basilikum
Sea food ravioli, tomato, basil


Hauptgerichte
Main dishes

Atlantik Rotbarsch / Fenchel / Safran / Paprika
Redfish / fennel, saffron, pepper


Lammrücken / Erbse / grüner Spargel / kleines Ragout
Saddle of lamb / pea, green asparagus, ragout


Greetings from the Chef


Dessert
Desserts

Himbeere / Pfirsich / Sauerampfer / Vanille
Raspberry / peach, vanilla, sorrel


Schwarzwälder Kirsch / Schokolade / Kirschwasser / Sorbet
Black Forest Cherry / chocolate, kirschwasser, sherbet


oder
or

Käse
cheese

Greetings from the Chef


The Wines

Mathias Schreiber: Our wine list now comprises more than 250 entries, including numerous big names, but also valuable insider secrets, thanks not least to the current generation of German winemakers.

We chose the following 6 wines, all German except for the last bottle. Le Reysse, however, is German-owned.


Weinsinn is Moving

Most likely, this was my last dinner at the Weinsinn at its current location. Weinsinn is closing its doors at its current location at the end of September and will reopen a few weeks later in the Weserstrasse, close to the Willy Brandt Platz. The 27 written on a blackboard at the bar of the Weinsinn at the night we were there indicated the number of remaining evenings left at the current location.

Picture: Weinsinn is Moving

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Bordeaux Tour 2017 by ombiasy WineTours Just Around the Corner, France

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Picture: Annette Schiller in Bordeaux

Dear fellow Bordeaux travelers,

the Bordeaux tour is just around the corner and I am very much looking forward to seeing all of you on September 6 in Bordeaux city.

We meet on Wednesday, September 06 at 2.30 pm in the lobby of our hotel in Bordeaux:

Grand Hôtel Français
12, rue du temple
33000 Bordeaux
T: 05 56 48 10 35

I will do a short introduction to the Bordeaux wine region, distribute some maps, the final itinerary (some things always change last minute) and an address list, and I will give an overview of our programme. At 3.30 pm our bus will pick us up from the hotel and we will head to our first Château visit. We are going to visit Château La Mission Haut-Brion in Pessac, one of the very top wine estates of the entire Bordeaux wine region. After the visit our chauffeur drives us back to Bordeaux city where we will have dinner at a restaurant sitting right on the banks of the Garonne river with stunning views across the water towards old town Bordeaux.

The weather forecast for the Bordeaux area looks good. The first days until September 10 call for warm weather ( 77 - 80 Fahrenheit). After that temperatures are cooling off a bit (68 - 70) and there may be some showers or drizzle. In general Bordeaux is a rather “wet” area and showers can occur all the time.

The French are rather casual when it comes to restaurant visites, etc. Usually gentlemen on the tours bring one jacket to be prepared for some more extravagant lunches and dinners at fancy châteaux. Ties are not necessary.

Please let me know if you have any dietary restrictions since occasionally I have to agree on one menu for the group.

I can’t wait to travel to Bordeaux. I love the region, the history, the wines! In case you wish to contact me: here is my European cell, which works everywhere: +49- 177 337 0281. This number is also my what’s app number!

See you very soon in beautiful Bordeaux.

Annette

Picture: With Dany Rolland at Château Le Bon Pasteur in Pomerol during the 2013 Bordeaux Wine Tour by ombiasy. See: Lunch at Château Le Bon Pasteur with Winemaker/Owner Dany Rolland, Pomerol, France

Pictures: Tasting with Prince Eudes d’Orléans, Managing Director at Château de Fargues. See: Tour and Tasting at Château de Fargues, Sauternes, with Prince Eudes d’Orléans - Bordeaux Tour by ombiasy WineTours 2016, France

Picture: Visit of and Tasting at Château Léoville Poyferré, with owner Didier Cuvelier and Maitre de Chai Didier Thomann. See: Tour and Tasting at Château Léoville Poyferré, Appellation Saint-Julien, 2ième Grand Cru Classé, with Owner Didier Cuvelier – Bordeaux Tour by ombiasy WineTours (2015)

Pictures: Owners Michel and  Basile Tesseron, Directeur Technique Lucas Leclerq and Vineyard Manager Anaïs Maillet at Château Lafon-Rochet. See: At the Invitation of Owner Michel Tesseron: Private Dinner at Château Lafon-Rochet, Saint-Estèphe, 4ième Grand Cru Classé– Bordeaux Tour by ombiasy WineTours 2016, France

Picture: At Cooperage Berger & Fils in Vertheuil. See: How a Barrel is Made: Visit of the Cooperage Berger & Fils in Vertheuil– Bordeaux Tour by ombiasy WineTours 2016, France

Pictures: An Afternoon with Owner Henri Lurton at Château Brane-Cantenac, a Deuxieme Grand Cru Classe en 1855, in Margaux, France

Pictures: The Oyster Banks of Cap Ferret. See: Visiting an Oyster Farm at Arcachon Bay, Bordeaux: Raphael Doerfler at Earl Ostrea Chanca - Bordeaux Tour by ombiasy WineTours 2016, France

Annette Schiller, Diplom-Volkswirt
ombiasy | PR
WINE tours | education | events
Washington DC - Frankfurt am Main
T: +1 (703) 459.7513
T: +49 (0) 177.337.0281
aschiller@ombiasypr.com
web: ombiasypr.com
twitter: ombiasypr
facebook: ombiasy Public Relations and WineTours
blog: schiller-wine.blogspot.com - Finalist Millésima Blog Awards 2015

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Einladung: Bordeaux Probe mit Annette Schiller in der Mainlust Desche Otto in Frankfurt/ Schwanheim

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Bild: Bordeaux Probe mit Annette Schiller in Virginia, USA

Liebe Weinfreunde,

ich möchte Euch / Sie herzlich einladen, am 22. September um 19.00 Uhr zur “Mainlust Desche Otto", Hegarstrasse 1 (Haupteingang Martinskirchstrasse, gegenüber der evangelischen Martinskirche), 60529 Frankfurt-Schwanheim, zu kommen.

WARUM eigentlich??

Ich organisiere dort ein Seminar über “Bordeaux”. Ich lade Euch ein, mit mir einen Spaziergang durch die wichtigsten Regionen des Weinanbaugebietes “Bordeaux” zu machen. Ich werde Hintergrundinformationen zu “Bordeaux” liefern und jede Menge schöne Bilder, um die Atmosphäre dieses berühmten und unvergleichlichen Weinanbaugebietes ‘rüber zu bringen. Zu jedem Gebiet gibt's selbstverständlich den passenden Wein (10 an der Zahl)! Ich werde im Wesentlichen 1. Weine und 2. Weine von wohlgekannten Adressen: Canon La Gaffelière, Léoville-Poyferré, Kirwan, Haut-Bailly, Smith Haut-Lafitte, Pontet-Canet, Lafon-Rochet, La Fleur de Boüard, Le Reysse, etc. im Programm haben. Ein paar ältere Jahrgänge werden auch dabei sein.

WARUM bei Desche Otto??

Desche Otto ist eine Äppelwoi Kneipe, die ihresgleichen sucht. Seit 1880 gibt es diese Kneipe im Vorort Schwanheim und so schrecklich viel hat sich dort vom Stil her nicht geändert. Der 100 Jahre alte Kachelofen, Bilder alter Promis - z.B. von Hindenburg -, der idyllische Garten mit den traditionellen Bänken, all’ das macht diese Kneipe so authentisch! Seit ein paar Jahren wird die Kneipe vom Ehepaar Claudia Olinski - eine echte Schwanheimerin - und Louis Hölzinger - ein Frankfurt Äppelwoi Urgestein -, geführt. Neben dem richtig guten Stöffche vom Fass, gibt's dort auch Bier vom Fass, sehr gute Weine, und eine unglaubliche, hochkalibrige Whisky und Schnapskarte - an die 50 Positionen jeweils. Das Essen ist ebenfalls sensationell gut und geprägt von der slow food Bewegung. Claudia und Louis nennen es: “hartkernhessisch”.

Claudia und Louis haben den “Kulturpfuhl Schwanheim” ins Leben gerufen, der sich mit zahlreichen Liveveranstaltungen aus den unterschiedlichen Genres bereits vom Geheimtipp zum Publikumsliebling entwickelt hat. Deshalb: rechtzeitig reservieren. Mehr zum “Desche Otto" und dem Veranstaltungsprogramm gibt’s hier: http://www.mainlust-schwanheim.de/desche-otto/5/gut_buergerliche_Kueche.html

Bilder: kulturpfuhl schwanheim Programm mit Bordeaux Probe mit Annette Schiller

ZU MEINER PERSON: Ich teile meine Zeit zwischen Washington DC und Frankfurt auf. Mein Mann, Dr. Christian Schiller, ist in Schwanheim aufgewachsen und wir haben das Haus meiner Schwiegereltern in Schwanheim übernommen. Also: Schwanheim ist unsere Basis in Deutschland. Seit unserer gemeinsamen Studentenzeit in Mainz beschäftigen wir uns mit Wein. Irgendwann hat es uns auch nach Frankreich verschlagen, wo wir drei Jahre lang lebten und dabei haben wir uns auch in die französischen Weine verliebt. Seit 2012 organisiere ich Weinreisen nach Bordeaux, Burgund und in die deutschen Weinanbaugebiete. Christian schreibt über Wein und Essen http://schiller-wine.blogspot.de

Ich hoffe, viele von Euch / Ihnen am 22. September beim Desche Otto zu sehen. Bitte 069 / 356509 - Desche Otto - anrufen oder mir ein email schicken: aschiller@ombiasypr.com zwecks Reservierung. Der Beitrag ist 39 Euro. Ich bin ab morgen in Bordeaux mit einer Weinliebhaber Gruppe aus den USA unterwegs, aber meine Emails lese ich regelmässig. Am 22. September habe ich dann die allerneuesten Informationen über die Lese 2017 und die allgemeine Stimmung dort. Vor und nach dem Bordeaux Seminar kann man beim Desche Otto Essen, noch ein bisschen plaudern, oder auch noch etwas trinken. Gerne können auch Freunde mitgebracht werden!

Zum Wohle, Santé
Annette

Annette Schiller, Diplom-Volkswirt
ombiasy | PR
WINE tours | education | events
Washington DC - Frankfurt am Main
T: +1 (703) 459.7513
T: +49 (0) 177.337.0281
aschiller@ombiasypr.com
web: ombiasypr.com
twitter: ombiasypr
facebook: ombiasy Public Relations and WineTours
blog: schiller-wine.blogspot.com - Finalist Millésima Blog Awards 2015

Annette und Christian Schiller in Bordeaux

Seit 2012 organisiert Annette Weinreisen nach Bordeaux, Burgund und in die deutschen Weinanbaugebiete.

Siehe auch:
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Bordeaux Tour 2017 by ombiasy WineTours Just Around the Corner, France

Picture: With Dany Rolland at Château Le Bon Pasteur in Pomerol during the 2013 Bordeaux Wine Tour by ombiasy. See: Lunch at Château Le Bon Pasteur with Winemaker/Owner Dany Rolland, Pomerol, France

Pictures: Tasting with Prince Eudes d’Orléans, Managing Director at Château de Fargues. See: Tour and Tasting at Château de Fargues, Sauternes, with Prince Eudes d’Orléans - Bordeaux Tour by ombiasy WineTours 2016, France

Picture: Visit of and Tasting at Château Léoville Poyferré, with owner Didier Cuvelier and Maitre de Chai Didier Thomann. See: Tour and Tasting at Château Léoville Poyferré, Appellation Saint-Julien, 2ième Grand Cru Classé, with Owner Didier Cuvelier – Bordeaux Tour by ombiasy WineTours (2015)

Pictures: Owners Michel and  Basile Tesseron, Directeur Technique Lucas Leclerq and Vineyard Manager Anaïs Maillet at Château Lafon-Rochet. See: At the Invitation of Owner Michel Tesseron: Private Dinner at Château Lafon-Rochet, Saint-Estèphe, 4ième Grand Cru Classé– Bordeaux Tour by ombiasy WineTours 2016, France

Picture: At Cooperage Berger & Fils in Vertheuil. See: How a Barrel is Made: Visit of the Cooperage Berger & Fils in Vertheuil– Bordeaux Tour by ombiasy WineTours 2016, France

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Mainlust Desche Otto

So wie München eine Stadt des Biers ist, Mainz eine Stadt des Weins ist, ist die Bankenmetropole Frankfurt am Main eine Stadt des Apfelweins. So wie der Münchner abends sein Bier trinken geht, der Mainzer sein Glas Wein, geht der Frankfurter abends einen Apfelwein trinken. Es gibt 30/ 40 Apfelweinlokale in Frankfurt, viele konzentriert in Sachsenhausen, aber auch in allen anderen Frankfurter Stadtbezirken. Im Vorort Schwanheim gibt es neben derm Frankfurter Hof "Seppchen" die Mainlust Desche Otto, lange Jahre von Otto Desch geleitet. Jetzt sind das Ehepaar Claudia und Louie Hölzingr die Wirte. Und sie haben den Desche Otto zu einem der besten Apfelweinlokale der Stadt gemacht.

Bilder: Mainlust Desche Otto mit Claudia Olinski, Louis Hölzinger, Annette Schiller, Christian Schiller

Man trifft - anders als etwa im Adolf Wagner oder Dauth-Schneider in Sachsenhausen - wenig Touristen. Die Speisekarte ist "hartkernhessisch" und geprägt von der slow food Bewegung, es gibt 2 Sorten Apfelwein vom Fass, ein traditionelle Apfelweinstube mit einem 100 Jahre alten Kachelofen und einem alten Bild vom Kanzler Bismark und einem idyllischen Gartenrestaurant. Ihren Anfang nimmt die Geschichte der Mainlust Desche Otto Ende des 19. Jahrhunderts: „Seit 1880 ist dies eine Kneipe“, erzählt Claudia Olinski. Nur während des Ersten Weltkrieges seien die Räume kurzzeitig zu einem Lazarett umfunktioniert worden. 1961 übernahmen dann die Eltern von Otto Desche die Kneipe. Ihm gelang es später, die Wirtschaft weit über Schwanheim hinaus bekannt zu machen.

See: Mainlust “Desche Otto”– an Ultra Traditional Apple Wine Tavern, with an Innovative Twist, off the Beaten Track in Schwanheim, Frankfurt am Main, Germany

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Schloss Vollrads in the Rheingau: Tour and Tasting - Germany-North Tour 2017 by ombiasy WineTours

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Picture: Schloss Vollrads in the Rheingau: Tour and Tasting

Following lunch at Kloster Eberbach, a tour of the abbey, the Steinberg and the Steinbergkeller, with a tasting, we drove over to Schloss Vollrads for the final event of the day. Christian Cavallo was our host. He gave us a tour of the private quarters of Schloss Vollrads and led an impressive tasting with wines going back to 1971. General Manager Rowald Hepp welcomed us.

An 800-year-old Wine Tradition

Schloss Vollrads is one of the oldest wineries in the world, with trading in wine first documented here in 1211. The core of the estate, with its romantic location in the Rheingau wineries near the Rhine river, is a tower house built as a castle surrounded by a pond so that it can only be accessed over a bridge. In the 19th century, the famous German poet Johann Wolfgang von Goethe (1749 – 1832) enjoyed a drop of good Rheingau Riesling.

Schloss Vollrads was owned since 983 until 1218 by the Archbishop of Mainz and since then until 1997 by the family of Greiffenclau. In 1997 – in view of unsurmountable debts - Count Erwein Matuschka-Greiffenclau committed suicide and since then the Nassauische Bank, a government-owned bank, is the owner of Schloss Vollrads.

Pictures: Arriving at Schloss Vollrads

Despite its long tradition, Schloss Vollrads is above all a modern winery which was also designated a separate municipal district in 1971, which means that the wine from here can be labelled »Schloss Vollrads« without any additional village name.

Schloss Vollrads is a rather large estate by German standards, with 60 hectares of vineyard land, and produces exclusively Riesling wines. Some of the vineyards were already in the possession of the Greiffenclau family in 1300.

Today, Rowald Hepp is the Managing Director of Schloss Vollrads and Christine Müller his Deputy.

Picture: A Schloss Vollrads Riesling at the Tower House

100% Riesling

Rowald Hepp: We believe that an outstanding Riesling makes you happy. That’s why we only grow Riesling grapes – deliberately, with special care, and with love. We cherish our vines. We pick our grapes very carefully by hand – and that several times per season – in order to collect them at precisely the right degree of ripeness. We make use of our knowledge and a tradition of over 800 years of viticulture, so that our grapes can become the very special Riesling that will make you happy. On some 80 hectares of vineyards we make unique and authentic wines. Nature is on our side as all vineyards around Schloss Vollrads descend down to the Rhine in a southerly direction. Our capital does not only rest in vines and soil alone: Particularly valuable are our staff with their years of experience, because a vineyard is like a living being and wants to be treated accordingly. Schloss Vollrads and its staff will do everything they can to make wine an experience for you. Here, art, culture, cuisine and wine cellar complement each other. Please visit us and find out more.

Pictures: Managing Director Roland Hepp Welcoming us

The distinctive flavour of the Schloss Vollrads Riesling wines can be attributed to our unique terroir: In the Rheingau, six different geological formations form layers of one structure which provides the vine roots with a variety of minerals. We make ten to fifteen different wines from our Riesling grapes per year, from estate wines to Kabinett and Edition to Spätlese (late harvest) and Auslese (special selection). If the conditions are right, we also produce wines of special quality such as Trockenbeerenauslese (dry berry selection) or ice wine. Even in our simple estate wines we wish to demonstrate class and offer a quality wine which will succeed in making those love wine who hitherto have only drunk wine occasionally.

Pictures: Touring the Private Quarters of Schloss Vollrads

Incidentally, the tradition of the Kabinett wines was established at Schloss Vollrads in 1716: Particularly good wines of a vintage were stored in the “Cabinet” cellars. Even today, internationally renowned Riesling wines mature to completion in the winery.

Wine Tasting

At the end of the tour of the private quarters of Schloss Vollrads we sat down with Christian Cavallo and enjoyed an impressive tasting of 10 Schloss Vollrads wines, going back to 1971.


The Wines


2016 Schloss Vollrads Estate dry
2016 Schloss Vollrads Estate Kabinett dry
2015 Schloss Vollrads Riesling Alte Reben dry
2015 Schloss Vollrads Schlossberg VDP:Grosses Gewächs dry


1989 Fürst Löwenstein Riesling Auslese weissilber dry
1990 Fürst Löwenstein Riesling Charta Spätlese
1979 Fürst Löwenstein Riesling Hallgartner Hendelberg Kabinett blausilber semi dry


1971 Schloss Vollrads Estate Kabinett
1997 Schloss Vollrads Estate Spätlese
2015 Schloss Vollrads Estate Spätlese

Pictures: The Wines

Thanks

Thank you very much Rowald Hepp, Christiane Müller and Christian Cavallo for a most enjoyable afternoon at Schloss Vollrads.

Pictures: Christian and Annette Schiller with Managing Director Rowald Hepp and Deputy Managing Director Christine Müller at the 2017 International Riesling Symposium in the Rheingau. See: The III. International Riesling Symposium (2017) in the Rheingau, Germany

Postings: Germany-North Tour 2017 by ombiasy WineTours: Quintessential German Riesling and the Northernmost Pinot Noir (Posted and Forthcoming)

Germany-North Tour 2017 by ombiasy WineTours: Quintessential German Riesling and the Northernmost Pinot Noir

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Kloster Eberbach in the Rheingau: Lunch, Tour of the Abbey, the Steinberg and the Steinbergkeller, with Tasting - Germany-North Tour 2017 by ombiasy WineTours

Visit and Tasting at Weingut Schloss Vollrads (VDP) in Oestrich-Winkel, Rheingau

Vineyard Tour, Cellar Tour and Tasting at Weingut Leitz in Rüdesheim, with Johannes Leitz – Germany-North Tour 2016 by ombiasy WineTours

Visit and tasting at Weingut Ratzenberger (VDP) in Bacharach, Mittelrhein, with Jochen Ratzenberger

Cruise on the Rhine River from Lorch to Boppard, Mittelrhein

Visit and tasting at Weingut Heymann-Lösenstein (VDP) in Winningen, Mosel, with Richard Löwenstein

Tasting Pinot Noir at Weingut Kreuzberg in Dernau, Ahr

Visit and tasting at Weingut Jean Stodten, in Rech, Ahr, with Alexander Stodten

Tasting at Weingut Markus Molitor in Haus Klosterberg, Mosel

Tasting and Vineyard Visit at Weingut Immich-Batterieberg in Enkirch, Mosel, with Gernot Kollmann

The Wines of the Berncasteler Doctor, Bernkastel-Kues in the Mosel Valley, Germany

Wining in Bernkastel-Kues in the Mosel Valley: Wine Tavern “Spitzhaeuschen”, Germany

Tasting and Vineyard Walk at Weingut Fritz Haag (VDP) in Brauneberg, Mosel, with Oliver Haag

Dinner at the 2 Michelin star restaurant Schanz in Piesport, Mosel

Schiller’s Favorite Wine Taverns in Trier, Germany

Visit and tasting at Weingut Maximin Grünhaus (VDP) in Mertersdorf, Ruwer, Mosel, with Dr. Carl von Schubert 

Visit and tasting at Weingut von Hövel (VDP) in Oberemmel, Saar, Mosel, with Max von Kunow

Tasting at Weingut Emrich-Schoenleber (VDP) in Monzingen, Nahe, with Frank Schönleber

Wine-pairing Lunch at Landgasthof Zur Traube in Meddersheim, Nahe, with Petra Hexamer and the wines of Weingut Hexamer.

Dinner with Wine Pairing the Restaurant of Weingut Kruger-Rumpf in Münster-Sarmsheim, Nahe, with Corenlia, Stefan and Georg Rumpf

Tasting at Weingut J.B. Becker, in Walluf, Rheingau, with Hajo Becker

Lunch at Gutsausschank-Ristorante Weingut von Oetinger in Erbach, Rheingau

Schiller's Favorite (Seafood) Restaurants in Rehoboth, Delaware, USA

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Picture: Rehoboth Beach

Rehoboth, a three-hour drive from Washington DC, on the Eastern Shore in Delaware is a popular beach destination. I believe it is the most sophisticated beach town in the vicinity of Washington DC.

Picture: Map of Delaware

The Chesapeake Bay Bridge is the only way for motorists to get across the bay, and once across, most of the roads leading to the beaches are two-lane routes through small towns.

Pictures: The Chesapeake Bay Bridge

Annette and I spent a couple of days in Rehoboth in August 2017, with our daughter and her family, including 3 small kids.

Pictures: At the Beach of Rehoboth

Schiller's Favorite Restaurants in Rehoboth

Here is a list of my favorite restaurants. The list is dominated by seafood restaurants. The restaurants are in alphabetical order.

Picture: Rehoboth

See also:

Schiller’s Favorite Crab Houses in the Washington DC Region, USA
Maryland Crabs and Wine
Schiller's World of Seafood
Wine and Crab Cakes: Amy Brandwein from Casa Nonna and Chris Clime from PassionFish win the 6th Annual Crab Cake Competition in Washington DC, USA
New Hampshire, US: Cheese ... Lobster and Oysters ... and Wine!
A Plateau des Fruits de Mer and a Pessac-Leognan Wine in Bordeaux City, France
Oysters and Wine

a(MUSE)
44 Baltimore Avenue

Washingtonian: Hari Cameron is one of the most gifted chefs in the Delmarva region, and his personal playpen of a restaurant would be a star on the scene in DC. Scouring his surroundings for high-quality fish and produce, the chef turns out formally daring plates that, paradoxically, seduce with their simplicity and directness. Two recent creations hit the highest notes: a dish of grilled asparagus with mustard seeds and ham and a luscious preparation of sweetbreads that gestured in the direction of Buffalo wings.


Blue Hen
33 Wilmington Ave

Eater DC: The team behind Henlopen City Oyster House now has a second outpost, this one in the ritzy hotel, The Avenue. The Blue Hen features standout small plates like lobster toast, General Tso’s frog legs, and lamb tartare. There’s also a solid selection of larger entrées.

Chesapeake & Maine
316 Rehoboth Ave

Eater DC: Dogfish Head, the Delaware brewery with a cult following, recently opened a seafood restaurant right next door to its newly revamped brewpub. As the name suggests, Chesapeake & Maine is an ode to coastal cuisine, with seafood sourced exclusively from these two iconic regions.


Claws Seafood House
167 Rehoboth Ave


Cultured Pearl Restaurant and Sushi Bar
301 Rehoboth Ave.

Eater DC: For sushi, head to The Cultured Pearl, a Japanese-themed oasis within a cluster of shops. There are over-the-top signature maki and a variety of sashimi options. The rooftop deck is like another world, with wooden walkways and gazebos perched over rippling ponds. Happy hour runs from 4–6 PM daily.


Fins Fish House & Raw Bar
243 Rehoboth Ave

Fins Fish House & Raw Bar in downtown Rehoboth Beach is open year round, 7 days a week!! Join us for the best happy hour deal in town, fresh seafood, and an ever changing seasonal draft beer selection you can’t find anywhere else!


Henlopen City Oyster House
50 Wilmington Ave.

Zagat: This is perhaps the most well-regarded seafood restaurant in all of Rehoboth Beach, and will likely continue to be despite all the hot openings this year — including its sister restaurant, The Blue Hen. The happy hour is incredibly popular. Bottom line: No matter what time you want to eat here, build in some waiting time.


Jake's Seafood House-Downtown
29 Baltimore Ave

Jake and Mary Schneider founded the original Jake’s Seafood House in Baltimore in 1929. Jake’s was one of Baltimore’s first and most prominent seafood houses and outdoor beer gardens, serving its famous fish sandwiches (better known as “swimmers”). The original Jake’s was operated by the Schneider family for close to 50 years.

In 1988, Jake and Mary’s daughter, Rosemary, her son, Bill, and his wife, Lois, opened Jake’s Seafood House in Rehoboth Beach with the same dedication to quality and pride in their recipes that the original Jake’s offered. The Jumbo Lump Crab Cake recipe has been a family secret for over 80 years!


Purple Parrot Grill
134 Rehoboth Ave

Eater DC: The Purple Parrot Grill captures that unmistakable beach town energy, offering up plenty of drink deals (Orange Crush, anyone?), a beer garden, karaoke on the weekends, a Sunday night drag show, and something for just about everyone on the food menu.


Salt Air
50 Wilmington Avenue

Theculturetrip.com: Describing its cuisine as a ‘Delaware beach picnic’, Salt Air offers guests an upscale atmosphere and a farm-to-table dining experience built around fresh and local seasonal produce, sustainably caught seafood and organic meat and poultry. Executive chef Matt Kern, the 2014 winner of Southern Delaware Tourism’s Top Chef of the Culinary Coast competition, creates tempting dishes showcasing the best produce the mid-Atlantic region has to offer. The crab devilled eggs starter and the sweet tea brined pork chop main with bacon campfire beans, beet greens, cornbread and charred scallion honey butter are perfectly complimented by Salt Air’s great wines, microbrews and cocktails.


Stingray Sushi Bar + Asian Latino Grill
59 Lake Avenue

Groupon.com: For Asian-inspired fare at its best, Stingray Sushi Bar + Asian Latino Grill serves a unique blend of flavors to those visiting the Rehoboth Beach district of Rehoboth Beach. A night out deserves a drink to celebrate, and this restaurant has the perfect selection of beer and wine to go with your meal. At this restaurant, kids of all ages are welcome. Make the most of the warm summer months by dining outdoors in Stingray Sushi Bar + Asian Latino Grill's beautiful outdoor seating area.


Schiller’s Favorites

Here is a complete list of Schiller's Favorites:

Europe

Germany

Schiller's Favorite Wine Bars in Frankfurt, Germany
Schiller’s Favorite Wine Taverns in Würzburg, Franken, Germany
Schiller’s Favorites: 2 Legendary Wine Taverns in Würzburg – Juliusspital and Bürgerspital
Schiller’s Favorite Wine Bars and Wine Taverns in Freiburg, Baden, Germany
Schiller's Favorites: Frankfurt Apple Wine Taverns that Make their own Apple Wine
Schiller's Favorite Winemakers in Sachsen (Saxony), Germany
Schiller’s Favorite Winemakers in the Saale-Unstrut Region, Germany
Schiller’s Favorite Wine Taverns in Trier, Germany
Schiller's Favorite (Wine-) Restaurants in Deidesheim in the Pfalz, Germany
Schiller’s Favorite Wine Bars in Frankfurt am Main, 2014, Germany
Schiller's Favorite Wine Bars in Berlin, Germany
Schiller’s Favorite Wine Bars in Frankfurt am Main, 2013, Germany
Schiller's Favorite Apple Wine Taverns in Frankfurt am Main, Germany
Schiller’s Favorite Wine Taverns in Mainz, Germany

France

Schiller’s Favorite Wine Bars in St. Emilion, France - An Update
Schiller’s Favorite Seafood Places in Bordeaux City, France - An Update
Schiller’s Favorite Wine Bars in Bordeaux City - An Update
Schiller’s Favorite Wine Bars and other Wine Venues in Chablis, France
Schiller’s Favorite Wine Bars in Beaune, Bourgogne
Dinner at a Bouchon - Chez Paul - in Lyon: Schiller’s Favorite Bouchons in Lyon, France
Schiller’s Favorite Wine Bars in Beaune, Bourgogne, France (2015)
Schiller’s Favorite Wine Bars in Bordeaux City, France (2015)
Schiller’s Favorite Restaurants, Brasseries, Bistros, Cafes and Wine Bars in Paris, France
Schiller's Favorite Seafood Places in Bordeaux City, France
Schiller's Favorite Wine Bars in Bordeaux City, France, 2014
Schiller’s Favorite Wine Bars in St. Emilion, France
Schiller’s Favorite Restaurants, Brasseries, Bistros, Cafes and Wine Bars in Paris, 2012 France
Schiller's Favorite Wine Bars in Bordeaux (City) (2012), France

UK, Spain, Austria, Hungary

Schiller's Favorite Winebars in London, UK
Schiller’s Favorite Tapas Bars in Logroño in La Rioja, Spain
Schiller’s Favorite Wine Bars in London, 2012, UK
Schiller's Favorite Wine Bars and Other Wine Spots in Vienna, Austria
Schiller's Favorite Wine Bars in Budapest, Hungary
Schiller’s Favorite Spots to Drink Wine in Vienna, Austria (2011)

USA

Schiller's Favorite Oyster Bars and Seafood Places in Seattle, Washington State, USA - An Update
Schiller’s Favorite Wine Bars in Seattle, USA - An Update
Schiller’s Favorite Wine Bars in Charleston, South Carolina, USA
Schiller’s Favorite Wine Bars in Austin, Texas, USA
Riesling Crawl in New York City – Or, Where to Buy German Wine in Manhattan: Schiller's Favorite Wine Stores, USA
Schiller's Favorite Oyster Bars and Seafood Places in Seattle, USA (2013)
Schiller’s Favorite Wine Bars in New York City, USA (2013)
Schiller’s Favorite Wine Bars in Seattle, USA (2013)
Schiller's Favorite Wine Bars in Washington DC, USA
Schiller’s Favorite Crab Houses in the Washington DC Region, USA
Schiller’s Favorite Wine Bars in New York City, 2012, USA
Schiller’s Favorite Wine Bars in Charleston, South Carolina, USA (2013)
Schiller’s Favorite Wine Bars in San Francisco, USA
Schiller's Favorite Wine Bars and Other Places Where You Can Have a Glass of Wine in Healdsburg, California

Asia

Schiller’s Favorite Wine Bars in Singapore
Schiller s Favorite Winebars in Beijing, 2014, China

Africa

Schiller's Favorite Restaurants in Dakar, Senegal, West Africa
Schiller's Favorite Wine Bars in Dakar, Senegal, West Africa
Schiller's Favorite Wines of Madagascar
Schiller’s 12 Favorite Restaurants of Antananarivo, the Capital of Madagascar

Wine and Opera in Dresden: Mozart at Semper Opera and the Best Wines of Sachsen at Wine Bar Weinzentrale in Dresden-Neustadt, with Owner/ Sommelier Jens Pietzonka – Germany-East Tour 2017 by ombiasy WineTours

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Pictures: Wine and Opera in Dresden - Mozart at Semper Opera and the Best Wines of Sachsen at Winebar Weinzentrale in Dresden-Neustadt, with Owner/ Sommelier Jens Pietzonka

During the 2017 Germany-East Tour by ombiasy WineTours, we stayed 2 nights in Dresden in Sachsen. On the first night, we went to the world renowned Semper Opera and saw ”The Abduction from the Seraglio” by Wolfgang Amadeus Mozart, followed by drinks with a light dinner in a cosy little place next to the Frauenkirche. On the second night, we drove to Dresden-Neustadt and spent the evening at one of the leading wine bars in Dresden, Weinzentrale in Dresden-Neustadt. Jens Pietzonka was our host.

Semper Oper Dresden: ”The Abduction from the Seraglio” by Wolfgang Amadeus Mozart

We took a stroll from our hotel to the Semperopera through the historic part of Dresden. We soaked in the magnificent architecture and views along the “Brühl Terraces” on the banks of the Elbe river.

Pictures: An Opera Evening in Dresden

Sachsen Wine Tasting and Small Bites at Wine Bar Weinzentrale in Dresden-Neustadt

Owner/ Sommelier Jens Pietzonka introduced us to the wines of Saxony.

Jens Pietzonka is one of Germany's top sommeliers. Jens Pietzonka’s career path took him to a number of famous Michelin star restaurants in Germany. He was “Sommelier of the Year” in 2014 (Falstaff Magazine).

Pictures: An Evening with the Wines of Saxony at Weinzentrale in Dresden

The Wines of Sachsen (Saxony)

Sachsen, located in the former GDR, is the easternmost German wine region and extends some 35 miles north and south of Dresden along the Elbe River. Most of the region’s vines are planted on terraces along the River Elbe, and being at such a gradient, a lot of the work is done by hand. For 8 centuries, vintners here have mostly planted Müller-Thurgau and Riesling, earning a well-deserved reputation for excellent dry whites.

Picture: Germany's Wine Regions

Meissen porcelain, known locally as “white gold,” is one of the things Sachsen is best known for, being the first place in Europe to make china in the early 18th century.

Pictures: Meissen

Annette Schiller: This region tickles all your senses with its unique voluptuous baroque architecture, a rich history, its wealth of art, and love of all the good things in life.

What it is not so well-known for is its wine. Bordering Poland and the Czech Republic, Sachsen is one of Germany’s small wine regions (360 hectares) and disappeared from the wine map during the communist period.

During the communist times from 1945 until reunification in 1989, wine production was nationalized, and winemaking took place in huge VEB (volkseigener Betrieb / company owned by the people) wineries. The output, the bottle count was imposed on the VEB by the State, and therefore quality could not play a major role. After the iron curtain came down, family wineries were founded, and the winemakers pursued quality with a vengeance.

Pictures: In the Vineyards of Sachsen - Radebeul and Pillnitz

The three main grape varieties are Müller-Thurgau, Riesling and Weissburgunder but many others are grown in smaller quantities, including Grauer Burgunder, Spätburgunder, Roter Traminer, Kerner, Dornfelder, Goldriesling, Scheurebe and a rarity, Dunkelfelder. The wines are mostly dry (trocken). Most of the wine produced in Sachsen is consumed in the region.

See: Schiller's Favorite Winemakers in Sachsen (Saxony), Germany

Jens Pietzonka's Selection

Jens selected 6 wines from 5 top producers for us. Three of them - Schuh, Kretschko and Bönsch - are small, young, up-and-coming producers. Te other two producers - Drei Herren and Martin Schwarz - are also relatively new, but a bit better known outside of Sachsen. We visited Weingut Drei Herren on the 2016 Germany-East Tour by ombiasy WineTours and Weingut Martin Schwarz 2017 Germany-East Tour by ombiasy WineTours.

Picture: Jens Pietzonka's Selection

2016 Weingut Schuh, Traminer, Sachsen
2016 Weingut Schuh, Grauburgunder, Sachsen

Weingut Schuh is owned and run by Mathias Schuh and his sister Katharina since 2016. Dresdner Straße 314, 01640 Coswig OT Sörnewitz

Pictures: 2016 Weingut Schuh, Traminer, Sachsen

2015 Weingut A.R. Kretschko. Müller Thurgau, Sachsen

After studying between 2001 and 2005 at Geisenheime University and working between 2005 and 2012 at Weingut Schloss Wackerbarth, Andreas Kretschko decided to create his own winery in Radeberg. 1 hectare.

Pictures: 2015 Weingut A.R. Kretschko. Müller Thurgau, Sachsen

2015 Weingut Stefan Bönsch, Riesling, Sachsen

Only 6000 bottles. Stefan Bönsch produces wine under his own name since 2013.

Pictures: 2015 Weingut Stefan Bönsch, Riesling, Sachsen

2015 Weingut Drei Herren, Riesling, Sachsen

Picture: 2015 Weingut Drei Herren, Riesling, Sachsen

Weingut Drei Herren

Weingut Drei Herren was officially inaugurated in 2005. In 2002 art historian Prof. Dr. Rainer Beck purchased the estate and step by step he built up the wine estate. He always had a passion for wine; after all he can trace back his roots on his father’s side to a family with viticulture tradition.

Picture: Rainer Beck, Antje Wiedemann and Claus Höhne

There were three founding partners – hence the name: Drei Herren (Three Gentlemen). The second one was Claus Höhne, a winemaker from Radebeul who is still the vineyard manager and winemaker and a third gentleman who dropped out. In 2005 Antje Wiedemann, the saxon wine queen and later German wine princess, joined the team and the team decided to keep the name of the estate although now the ownership consists of two men and one women. Some justification came with her last name: it ends with “mann”, which means “gentleman”.

Picture: Restaurant Manager/ Sommelier Dirk Brauerand Chef A. Kühne 

Since the beginning great care was given to the quality of the wines and every year the portfolio gets high remarks in the German wine critic circles.

See:
Lunch with Wine Pairing at Weingut Drei Herren in Radebeul, Sachsen, with Restaurant Manager/ Sommelier Dirk Brauer - Germany-East Tour 2016 by ombiasy WineTours

Pictures: At Weingut Drei Herren

2015 Weingut Martin Schwarz, Chardonnay, Sachsen

Pictures: 2015 Weingut Martin Schwarz, Chardonnay, Sachsen

Weingut Martin Schwarz


Martin Schwarz belongs to the group of young, ambitious, up-and coming winemakers in Sachsen. Back in the days when sipping a 1975 Château Margaux on a park bench while skipping Latin classes at school he got hooked to the world of wine, and decided to make wine his profession. He interned at the VDP winery Dr. Heger in Baden to get some practical experiences under his belt. In 1996 he graduated from the famous Geisenheim Oenological University in the Rheingau. A prominent winery in Sachsen was looking for a cellar master and Martin took on that challenge. For 16 years he worked as winemaker at the VDP winery Schloss Proschwitz before he started out on his own in 2013. Today he owns 5 acres in one the best vineyards sites on the steep slopes of the Elbe river. His wines show a very individual character and convince with their complexity and finesse.

See:
Chardonnay: Germany versus Chablis - Salon Tasting at Schiller's Home, USA
Germany-East Tour 2017 by ombiasy WineTours: Wine, Art, Culture and History

Pictures: Visit of Weingut Martin Schwarz in 2017

Postings: Germany-East Tour 2017 by ombiasy WineTours: Wine, Art, Culture and History (Published and Forthcoming Postings)

Germany-East Tour 2017 by ombiasy WineTours: Wine, Art, Culture and History

Wine Tasting Lunch at Weingut Frölich-Hake in Naumburg-Rossbach, Saale-Unstrut, Germany, with Sandra Hake – Germany-East Tour 2017 by ombiasy WineTours

Weingut Pawis in the Saale Unstrut Region: Tour and Wine Tasting with Marcus Pawis – Germany-East Tour 2017 by ombiasy WineTours

Tasting at Weingut Uwe Lützkendorf, with Uwe Lützkendorf, in Bad Kösen, Saale-Unstrut– Germany-East Tour 2017 by ombiasy WineTours

Schiller's Favorite Winemakers in the Saale Unstrut Region, Germany

Wine and Music:"Martin Luther Lunch" at the Historic Vincenz Richter Restaurant, Weingut Vincenz Richter, in Meissen with Senior Boss Gottfried Herrlich and the Music of Bach, Mozart and Beethoven – Germany-East Tour 2017 by ombiasy WineTours

Visit of Weingut Klaus Zimmerling: The Wines of Klaus Zimmerling and the Art of his Wife Malgorzata Chodakoska - Germany-East Wine and Art Tour by ombiasy WineTours (2015)

Wine and Opera in Dresden: Mozart at Semper Opera and the Best Wines of Sachsen at Wine Bar Weinzentrale in Dresden-Neustadt, with Owner/ Sommelier Jens Pietzonka

Visit: Weingut Martin Schwarz in Meissen

Visit, Tasting and Dinner at Weingut Schloss Proschwitz, Prinz zur Lippe in Zadel, Sachsen, with Georg Prinz zur Lippe

Schiller's Favorite Winemakers in Sachsen (Saxony), Germany

Vineyard tour, Cellar Tour, Tasting and Dinner at Weingut Zur Schwane in Volkach, Franken with Winemaker Christian Kallisch

Vinyard Tour, Cellar Tour and Tasting at Weingut Horst Sauer in Eschendorf, Franken, with Horst Sauer

Vineyard tour, Cellar Tour and Tasting at Weingut Fürstlich Castell'sches Domänenamt, with General Manager/ Winemaker Björn Probst

Michelin-star Level Winepairing Dinner at Winzerhof Stahl, Franken, Prepared by Winemaker/ Chef Christian Stahl

Cellar Tour and Tasting at Weingut Juliusspital in Würzburg,Franken

Schiller’s Favorites: 2 Legendary Wine Taverns in Würzburg – Juliusspital and Bürgerspital

Schiller’s Favorite Wine Taverns in Würzburg

Vineyard Tour, Cellar Tour, Lunch and Tasting at Weingut Fürst Hohenlohe Öhringen in Öhringen–Verrenberg,Württemberg with Winemaker Joachim Brand

Cellar Tour, Vineyard Tour, Tasting and Dinner at Weingut Graf von Bentzel-Sturmfeder in Schozach, Württemberg, with Kilian Graf von Bentzel-Sturmfeder

Tour and Tasting at Weingut Wchstetter in Pfaffenhofen, Württemberg, with Rainer Wachtstetter

Lunch at Restaurant Schloss Monrepos Ludwigsburg, Württemberg, with Chef Ben Benasr (1 Sar Michelin)

Tour and Tasting at Weingut Herzog von Württemberg at Schloss Monrepos in Ludwigsburg, Württemberg, with Andrea Ritz, Wine Queen of Württemberg



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