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… Often fermented as a noble sweet, but increasingly also as a dry wine. Perfect with Asian food and cheese, also unbeatable as a stimulating, refreshing aperitif and summer terrace wine.
… that it is open. Here the vintners serve their guests homemade wine with inexpensive regional food. Some winegrowers offer overnight stays which is a blissful culmination to an eventful day in the wine…
…Seafood and Wine Mussels or cockles boast tender meat and a subtle taste. As a rule, they are steamed and served with a sauce that is not too dominant and uses root vegetables, white wine, pepper, cream or tomato…
… with Burgunder varieties: Spätburgunder, the forementioned Pinot Noir; Grauburgunder, a dry, food-compatible wine, here often marketed under the synonym Ruländer to denote a richer, fuller-bodied (and…
… mile. The Pfalz's proximity to France can be felt everywhere, not least in the preference for good food. Top chefs have now established themselves along the Deutschen Weinstraße, who successfully experiment…
…Hugh Johnson became a member of the Cambridge University Wine and Food Society while an undergraduate at King’s College, Cambridge in the 1950s where he was reading English. Johnson has been writing about wine since…
… to the lunar calendar. He recently wrote a piece for Noble Rot magazine about the "Dark Art of Food and Wine Matching". David enjoys travelling extensively and usually takes different colleagues with…
… was introduced to wine at Oxford, where she read Maths & Philosophy while being exposed to fine food and wine for the first time. Jancis had long been fascinated by food so it was a very short step to fall…
… for bottle, consumers can rely upon getting a wine that tastes dry and will go well with most food.
…estival is the last weekend of August – “Tage der offenen Weinkeller” (open house at all estates, with music, food and wine). On the road between Wonsheim and Neu-Bamberg, one can see the landmark “Ajaxturm” mid-way…