Zeller Lange Tafel (Zell Long Table)

On Saturday 20th July from 11am, the 2018 Zell Long Table (”Zeller Lange Tafel”) kicks off.

As the name suggests, a 400 metre long table runs the entire length of Balduinstraße (which is the main shopping street of the town) at which local cafes, bars, restaurants and even shops serve up various food specialities and of course copious amounts of local wine.

A host of events take place throughout the day. Of course, most will be in German, but the people are friendly and the atmosphere is great. The programme is as follows:

11am – Official opening.

12am – Tour for children followed by spaghetti making and painting competition. Meeting point is the Schwartze Katz fountain. Ends at around 2pm.

5pm & 7pm – Performances of the play ”Zeller Schwarze Katz” by the laymen of the town hall. The play (in German but still entertaining) tells the story of how the town’s wine was named.

10pm – Lantern walk and cellar tour of the Zeller Kelterhaus. Meeting point at the Schwartze Katz fountain.

There will also be live and disco music.

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.

2005 Fritz Haag Brauneberger Juffer Sonnenuhr Riesling Auslese #6, 7.5% — sweetworldwines

This wine is still a clear and bright pale straw colour, with voluminous aromas of petroleum, kiwi-fruit, green melon, lime, some waxiness, and a touch of camphor too. The palate is poised and effortless, concentrated , with more lemon and light tropical flavours added to the mix. Its the kind of wine that puts me […]

via 2005 Fritz Haag Brauneberger Juffer Sonnenuhr Riesling Auslese #6, 7.5% — sweetworldwines

Mosel Regional Cuisine – Winzerteller

WP_20160610_017

People often ask me what typical regional cuisine is in the Mosel valley, but it is a very hard question to answer. What does seem to pop up regularly on menus in the eateries along the river is the “Winzerteller” which literally translates to “Vintner’s plate”. It’s not unique to the region, as I know such things are popular in other states such as Bavaria (where it is called “Brotzeit”), but it is the perfect accompaniment to the local Riesling wine.

As you can see, it is basically just a wooden platter with a selection of meats, cheese or both. The meats usually include cured ham and sliced sausage – often homemade – such as black pudding (“Blutwurst”) and liver sausage “Leberwurst”).

The platter in the picture is from a restaurant in Zell (I will publish the name when I remember it!) and includes cured ham and sausage made from local wild boar (“Wildschwein”). It is one of my favourite meals.

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 multitudes 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 with different spice and citrus combinations to make your own personalised Christmas drink!

“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.

 

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

Powered by WordPress.com.

Up ↑