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16.10.2018

Sparkling: Sekt

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.…

16.10.2018

Barbecue & Wine

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…

16.10.2018

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16.10.2018

Cocktails

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…

16.10.2018

Who we are

The German Wine InstituteThe Deutsches Weininstitut (DWI, or German Wine Institute) is the German wine industry's marketing organization responsible for the generic promotion of the quality and…

16.10.2018

New Wine ("Federweißer")

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…

10.10.2018

Katsuyuki Tanaka

Katsuyuki TanakaKatsuyuki Tanaka, journalist was born in Tokyo in 1962. After working as an assistant director of marketing department of a major restaurant company based in Tokyo and a…

10.10.2018

Albert De Jong

Albert De JongAlbert De Jong is a Dutch Wine writer and specialist who has worked in the food and wine industry for over three decades. His dedication and passion saw him win the Pro Riesling…

10.10.2018

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10.10.2018

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