Actually, this weekend after Pentecost has always been reserved for Mythos Mosel in recent years. Unfortunately, this year it didn’t fit in time-wise and organizationally, so there will be no report, and I myself will have to wait for the first impressions of the fresh vintage as well. To avoid wallowing too much in nostalgia, we are not drinking Riesling today. As a contrasting program and distraction, we have red wine from Mallorca. [Continue reading ..read more

Chris Barth has mastered the wine naming game. What could possibly top “Zwei Zimmer, Küche, Barth”? At least if you speak german that is. It translates to Two Rooms, Kitchen and Ba(r)th. When I heard who would be at the next Karlsruhe wine event hosted by Schmelz, Perlage und Bodensatz, I first thought of the sparkling wine estate from the Rhine and then, after a quick clarification, “Ah, the Zwei Zimmer Barth. [Continue reading ..read more

Whether it’s a fox or a dog, that’s for everyone to decide (The label says fox or dog or fox or dog in german and of course, it’s a dog). Five dots are definitely visible, although a bit smaller than on the other Seckinger wines. Jonas, Phillip, and Lukas are still making wine in the Pfalz, which hasn’t changed since the last bottle here. The Nero is now available in both white and red, and today we are drinking the red version from 2021. [Continue reading ..read more

In Germany, there is a saying that May is supposed to bring everything new. But what’s not new is the stubbornness of the wax capsule on this bottle of wine. I had forgotten just how large and impenetrable the red lump on the bottles can be. Compared to the bottle Walis two years ago, there has been absolutely no change. More of a struggle than a bottle opening. Simply pulling doesn’t work, scoring all around works somewhat okay. [Continue reading ..read more

So it is Orange once again. Lately, the fourth wine color appears surprisingly often in our glasses. Sometimes because I simply didn’t read properly what’s actually in the bottle, and sometimes intentionally. This bottle was mainly intentional and just a little bit inner Swabian. The composition of the varieties reads quite wild, in any case. It’s 65% Gewürztraminer, 20% Grauburgunder, 10% Riesling, and finally 5% Viognier in the wine. Of these, a little over two-thirds are left on the skins, and the remaining grapes are fermented with stems and stalks before being completely pressed. [Continu ..read more

If we had learned about frei.Wein in Freiburg a few weeks earlier last year, maybe it would have worked out in terms of timing. Unfortunately, it was too short notice, which is quite a shame because a visit to Freiburg is always worthwhile, whether there’s an event or not. If we had been there, we could have tried the wines from Felix Scherer and Michael Zimmer. The two have been making wine in Bad Krozingen in Baden since 2011, just a short distance southwest of Freiburg, far in the southwest of the country. [Continue reading ..read more

This bottle of wine was somehow inevitable. And it was associated with a lot of anticipation. Those who have visited here before know that I and Lemberger are great friends. While Lemberger from Württemberg had its reputation being pulled down by Trollinger and especially Trollinger with Lemberger, and is now slowly fighting its way back up, Blaufränkisch from Burgenland sounds like salvation to many wine drinkers. It is indeed the case that local winemakers prefer to print Blaufränkisch on the label rather than Lemberger for the sake of sales. [Continue reading ..read more

The bottles from Bastian Beny are the kind of wine that I come across somewhere on social media, think to myself that they look really chic, then see them again somewhere else, and then the bottles just have to be on the table. And there they are now. Bastian originally worked as a chef before joining the family winery in 2017. At that time, the focus was still on conventionally produced bulk wine and part-time work. [Continue reading ..read more

Keep your eyes peeled when choosing wine. Somehow, my subconscious thought that this wine had to be red. Obviously, that’s not the case, and by now, I also know that ‘Sivi Pinot’ simply translates to Pinot Gris. At least, I unintentionally hit the mark in terms of winemaking style, as this Pinot Gris spends six days on the skins, making it closer to red wine than white. And since Pinot Gris naturally has relatively dark skins, ‘orange’ here describes not only the wine style but is also a wonderfully fitting color description for what you pour into your glass. [Continue reading ..read more

While silence may be golden, when it comes to these two bottles from Schweigen, which not only bears the name of a village but also means silence, remaining silent isn’t an option that makes too much sense when writing a blog. And after last week’s anniversary, it’s also a good opportunity to calibrate one’s own sense of time a bit. With wineries whose wine, or in this case sparkling wine, I’ve tasted here before, I always wonder if it’s too early to put their wine back on the table. [Continue reading ..read more