Mulled wine – pleasure in the cold seasonThe adding of spices to wine has a very long tradition in the world of wine. The Romans already flavoured some of their wine with sugar and spices to make it…
It's all in the mix Traditionally, you mix wine and water in equal parts for a spritzer. The resulting drink has an alcohol content of 5-6 % vol. If you prefer a stronger drink, you might increase…
Buttergebäck A classic and a favourite with purists, it is popular in all shapes. The subtle aromas of butter and caramel nuances make for an excellent combination with mild to sweet Pinot Blanc…
Have a taste - and then combine to your own taste Dry or extra dry Sekt is best combined with savoury or spicy food. But beware: The carbon dioxide exacerbates spiciness, for instance with chili.…
A hearty barbecue with fruity wines During the last couple of years, the classic barbecue has been turned into sophisticated outdoor cooking. The demands on the quality of the meat, fish and…
Pumpkin varieties Pumpkin side dishes, prepared with the orange-coloured classic varieties, love to seduce gently. The pumpkin flavours are quite delicate, restrained and easily dominated by the…
Rosie (Aperitif) 4 cl Campari 1 cl orange liqueur 8 cl grapefruit juice 5 cl Rieslingsekt or Pinot Blanc Sekt brut Quickly shake the Campari, liqueur and juice in a shaker with 3…
How to handle Federweißer correctly Owing to the high demand for the new wine, Federweißer is on offer all over Germany these days and can be bought in supermarkets as well as specialist wine…
