Ursula Heinzelmann, Wein- & Essenschreiberin
For February we chose two Junmaishu which are quite acidity-driven, though with Sake that still tastes rather mild compared to white wine, a fact that’s convinced many who were looking for something more elegant than beer to have with their meal. » Weiterlesen…
Almost two years old, dense and brittle, yet the very opposite of dry, the hard, crumbling density melts into a gorgeously fruit and caramel driven loveliness, both savory and sweet, cheese and dessert, like a rich rice pudding yet so much better… Cironé is quite a newcomer at cheese counters a bit worldwide, but in its essence an ancient classic. » Weiterlesen…
After the super elegant finale of the old year we start the new one with two bold, strong sake to counter the grey, rather dark days of January. » Weiterlesen…
January – a new year, a fresh start… although that won’t happen overnight, as if by magic, with the change of a digit. But as usual (well, mostly ;) optimism and confidence reign high in the Heinzelcheese realm. And I do hope the same is true for all of you! As a role model and delicious guidance, I present you this month’s cheese. Fresh, simple and the result of a new beginning. In the fall of last year Yule Seifert (Belgian, engineer, huge heart for cheese) and Paul Thomas (British, dairy technologist, huge knowledge about cheesemaking) started their own production! » Weiterlesen…
To fit with the season, for this month we selected two daiginjo sake, from Sogen and Ichinikura. Daiginjo means that the rice is polished to just 40 percent of the initial grain, leaving only the inner part. This inner part is full of concentrated aromas that make the sake taste quite full, but at the same time very elegant. » Weiterlesen…