Riesling Glühwein

Christmas is rapidly approaching now and those of us living in Germany will no doubt have already had the pleasure of sampling the famous “Glühwein” at one of the multitude of Christmas Markets that start in late November and go on right up until Christmas Eve or even into the New Year.

Traditionally, Glühwein is made from red wine, but of course, Mosel wine is predominantly white. It would be a bit of an insult to the local wine producers not to attempt to make some using the local plonk, so I reproduce here a recipe I found on the German cooking website http://www.kochbar.de/. It is the best translation from German to English I could manage, but I think it is reasonably accurate.

Weißer Glühwein (Mulled White Wine)

Ingredients:

  • 600 ml dry white wine
  • 150 ml Vodka
  • One orange
  • Five cloves
  • Two cinnamon sticks
  • Half teaspoon cardamom seeds
  • Three tablespoons of honey
  • Freshly grated nutmeg to taste
  • Lemon slices, to serve.

Slice the orange and throw into a saucepan along with all the other ingredients. Cover and heat gently but do not boil for at least ten minutes (if you boil it you will evaporate off the alcohol and we don’t want that now do we?). Taste and add more honey if necessary. Serve hot in heat-resistant glasses garnished with a light sprinkling of cinnamon, one clove and a slice of lemon.

Please note this is just one variation on a theme – the aforementioned website has numerous other recipes for mulled white wine, so feel free to experiment to come up different spice and citrus combinations to make your own personalised Christmas drink!

Mosel musings (Re-blog from sweetworldwines)

Its not easy to take notes when on holidays, and with limited access to the internet. A few thoughts follow. Photos may be added later. There are dozens of wineries in Bernkastel, and hundreds in the surrounding areas. Most are small, so the wines are not exported. Insider knowledge is needed to determine makers of […]

Cvia Mosel musings — sweetworldwines

“Weinsuppe mit Pilzen” – Wine Soup With Mushrooms

Here is an interesting recipe I found on the German website “Römische Weinstraße“. I have not tried it yet but if anyone does give it a go I would be interested in knowing how it tastes.

Ingredients (for 4 people)

  • 20 grams butter
  • 250 grams fresh mushrooms
  • 500 ml chicken broth
  • 250 ml cream
  • 250 ml Mosel Riesling
  • 2-3 teaspoons starch (such as corn flour)
  • Salt, pepper, nutmeg, chopped fresh herbs

Slice the mushrooms and fry in butter. Meanwhile, combine the chicken broth and cream in a saucepan and bring to a boil. Cook for a few minutes to reduce. Whisk the starch into the wine and add to the broth/cream mixture, stirring continuously. Simmer, stirring regularly, until thickened. Add the sautéed mushrooms and season the soup with the chopped herbs, salt, pepper and nutmeg to taste.

 

German Wine Terms Pronunciation

For those of you who might be struggling, here is a very useful little video produced by the Deutsches Weininstitut (German Wine Institute) on how to pronounce the various German wine terms and their meanings:

To see their website which has a host of information on German wines in general (in English) click here.

Mosel Riesling: Like the Juice of Crushed Slate

Interesting. I would never have thought of the slate acting as a kind of natural storage heater for the vines.

The Finest Wines Available To Humanity

Not that you can get juice from crushed slate, but the image definitely evokes the focused, flinty character of rieslings from the Mosel.

In this most northerly of wine regions (it’s at 50° latitude; the latitudinal range for wine growing is 28°-50°) the bits of slate that litter the vineyards store the sun’s heat, transferring the energy to vines which would otherwise lose the will during the cold night hours. The Mosel river itself also helps to nourish the vines, reflecting the sun on to the slopes and providing that extra bit of warmth that encourages the vines along.

And what about those slopes:

Bremmer Calmont

‘Steep’ barely covers it. Look across the river at certain vineyard blocks and they look vertical . The Bremmer Calmont (Bremm is the town, Calmont the vineyard. This is a naming system you will come to recognise if you drink Mosel wines) vineyard on the bow of the river between Trier and Koblenz is the steepest in…

View original post 689 more words

Mosel Riesling – the current state of play

Check out this rather interesting blog post by w1ngblog on their wine tasting trip to Bernkastel Kues. I cannot help but wonder how they managed to remain upright after trying fifty different wines!

Source: Mosel Riesling – the current state of play

Ayler Kupp, Riesling Auslese, 2012, Bischöfliche Weingüter Trier

Nice review of a from Trier on the Wine and Food blog.

Wine and Food

Ayler Kupp, Riesling Auslese, 2012, Bischöfliche Weingüter Trier, White-wine from Germany

6 points

WP_20150522_005The first nip is a different note than many other Riesling from this area which is very close to the famous vineyard Scharzhofberg at the river Saar. It is a little bit tart and, it appears creamier and has more petrol. This Riesling is perhaps also a little bit less mineral although the soil is shist. Due to a bit more modest mineralitiy there is a different balance among Riesling’s typical fruitiness and freshness. The fruits are less citron but a bit more mature as apple and gooseberry but also some exotic flavors. The wine sparkles a bit on one tongue which is refreshing and has a very long reverberation. Although it is an Auslese this wine is dry and even a little bit fumy if you can say so.

The wine has a typical color of Riesling:…

View original post 344 more words

Zeller Schwarze Katz Festival

Now that Easter is behind us and summer is on the way, the season for wine festivals has begun. Most towns and some villages along the river have at least one such event during the year where the local wine is celebrated, and they really are a great way of getting to know the local plonk, culture and customs. And of course, because copious amounts of alcohol are involved, they are usually very lively but friendly also.

One such festival takes place on 26th April 2015 in my town, Zell, and is known as the Zeller Schwarze Katz Festival. This is an intriguing event as it combines three of my main passions – food, drink and walking. In a nutshell, there are predefined routes in, around and above the town, along which are strategically placed rest areas where good food and wine are served. In my humble opinion the combination of stunning scenery, heaps of local plonk and nosh make for a perfect day.

A flyer for the event can be found here. It is in German but pretty easy to follow. Unfortunately for me I will be travelling abroad again that day (trust me, I am seriously gutted about that), but please do let me know how it was if you do attend.

Wine Primer

This is an interesting little video for wine novices such as myself as it is a number of local producers talking us through the Mosel wines and how they get their unique character.

I like the way the one guy towards the end says he drinks a bottle a night and his doctor tells him he is in perfect health. That is clearly where I have been going wrong all these years!

What To Do With Those Empties…

WP_20150117_005

This picture always makes me chuckle. In Britain it used to be a daily ritual to put the empty milk bottles on the doorstep for the milkman to exchange for new full ones. Clearly, here in the Mosel, this is what some folk do with the empties although I somehow doubt anyone replaces them daily with full ones!

Now that has just given me an idea for a great business – get one of the old redundant electric powered (yes, electric powered vehicles are not something which appeared in the 21st Century) milk floats from Britain and use it for daily doorstep booze deliveries. It has to be a winner!