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Sparkling: Sekt

… for New Year’s Eve. Terrines and Pâtés can be a little tricky with Sekt. We recommend Pinot Noir Rosé Sekt, which is full-bodied and aromatic enough to compete. Recommended style in this case: dry. Red Sekt…


Wine Blogs

Food Blogs UK eatlikeagirl supergoldenbakes frommydiningtable littlemisskaty maisoncupcake fussfreeflavours USA Epicurious FoodRepublic GimmeSomeOven  PinchofYum



… atop the rankings at blind tastings – often ahead of famous international sparkling brands. White 81% Rosé 14% Blanc de Noir 3% Red 2% Seductive shades There’s a growing trend toward bold and beautiful…


Wine & more

… of seafood invites you to be creative in the kitchen. And the great variety of German white and rosé wines makes it easy to find just the right wine to go with your crustaceans, mussels and company. read…



… yields mild, light, easy-to-enjoy wines. A good portion of the annual crop is vinified as Weißherbst (rosé), yet even the red wines are fairly pale in colour. While in the Pfalz most of Germany's Portugieser…



Gewürztraminer Gewürztraminer is classified as a white variety but the skin of the grapes is yellow-reddish, which is why it is also commonly known as "roter" or "gelber" Traminer. From the


Work in the Wineyard & Cellar

… and fermented. Today, many growers use a combination of the two methods to produce red wine. In rosé wine production, red grape must is pressed immediately. Weissherbst is one type of rosé wine produced in…


Specialitiy & Regional Wines

… region near Baden-Baden and Bühl. Ehrentrudis Spätburgunder Weißherbst: a Spätburgunder (Pinot Noir) rosé quality wine from the Tuniberg district of Baden. Moseltaler: a Mosel-Saar-Ruwer QbA cuvée of the…


Ocean meets Wine

… not too full-bodied and dry white wines such as Müller-Thurgau, Pinot Blanc or Silvaner. A Portugieser rosé is another great choice. A dry Winzersekt is not the only suitable companion for oysters, which are…



INGREDIENTS:0,8 kg roast veal(for instance fillet)sirloin, culotte20 small radishes1 cucumber20 brussels sprouts1 bouquet of fresh dill1 piece of horse radish3 dl of veal