HeinzelCheeseTalk zum Zwölften: Alpenkäse und Scharlachbergwein, Freitag, 27. März 2015

So viele Käse, so viele Weine, so viel Interesse Eurerseits. Deshalb haben wir mal ein bißchen kürzer getaktet in HeinzelCheeseTalk-Land. Und ja, Ihr habt richtig gelesen: es gab Scharlachberg! Das ist nämlich keinesfalls nur ein leicht abgewirtschafteter Weinbrand – sondern auch und eigentlich ein großartiger Weinberg bei Bingen am Rhein.
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Old stuff from the Rhine: 1996 Pettenthal Auslese trocken from Heinrich Braun

The wonderful thing about not being perfect is that it makes life a constant source of wonderful surprises. In this case: I don’t use any of those wine cellar apps which allow you to always know what you’ve got and when you should drink it and who wrote about it and with how many points and and and… There is about enough technology in my life! That means that sometimes I dive a bit deeper and my hand stretches out in an unusual direction while facing the wine shelves – and there you go, out comes a dusty bottle like this one: 1996 Riesling Auslese trocken Niersteiner Pettenthal from Heinrich Braun in Nierstein. » Weiterlesen…

News from the Rhine, white on red: Gunderloch and Kühling-Gillot

Once upon a time, a real long time ago, Rheinhessen wasn’t cool at all. The word as such was almost an insult back then, before the new dawn broke with all the wonderful, adventurous young wine producers we take for granted nowadays… However, there was some excellent wine, above all Riesling, and it grew where the Rhine flows along steep terraces with deep red soil, between Nierstein and Nackenheim, on the so-called Roter Hang. » Weiterlesen…

Sooo good with salmon: 12 Silvaner Quarzit from Riffel/Rheinhessen

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…