Ursula Heinzelmann, Wein- & Essenschreiberin
It’s been a great winter and I loved our Friday Eatdrinktalk sessions at Markthalle Neun. But all things must change to stay the same – spring is looming, summer will come and I’ll be travelling again, always on the lookout for great wine, cheese, and stories around them. Which is exactly what I’d like to share with you from now one, once a month, at Markthalle Neun: the Heinzelcheese Talks. » Weiterlesen…
Dedicated Heinzelcheese followers will have noticed that I’ve been into Turkish red wine since a year or so… Well, I’ll be completely honest with you: I fell in love with Öküzgözü, one of Turkey’s many indigenous varieties (for German readers: here is the full story from Effilee). And our little fling is still going strong. » Weiterlesen…
I just found this in my inbox, and I want to share my excitement about it with all of you cheese lovers. A university degree in cheese culture – hooray. Cheesy folks unite – we’ve come a long way… » Weiterlesen…
Some NYC wine guys recently had a discussion about tasting notes on Twitter. One of them pronounced a stranger’s tasting notes about as meaningful as a Beijing bus schedule. Which tells me that a) presumably Beijing busses don’t run on time, b) these guys are tired of writing them (tasting notes, not bus schedules), and c) they might not read the right ones (tasting notes, again). Of course, translating sensual impressions into words is as tricky to get right as any other translation, perhaps even more so. » Weiterlesen…
Käseversand zum zweiten: Markus Kober ist ein alter Bekannter und erfahrener Käsehändler, der sich der Reife-Milch-Materie seit 1998 intensiv widmet. Aus einem Wochenmarktstand hat er über die Jahre ein beeindruckendes Netzwerk-Unternehmen entwickelt, das sich ökologisch erzeugten Hofkäse aus Rohmilch auf die Fahnen geschrieben hat. In der Alten Meierei in Besdorf, eine Autostunde nordwestlich von Hamburg, sitzt die Zentrale, dort wird affiniert, also gereift, und von dort auch verschickt. » Weiterlesen…