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16.10.2018

Mulled Wine

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…

16.10.2018

Riesling Weeks

Japan April 1st – August 31st 2018 www.winesofgermany.jp Poland May 7th – May 27th 2018 …

16.10.2018

Wine Spritzers

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…

16.10.2018

Stephen Brook

Stephen Brook Stephen Brook studied English and philosophy at Trinity College, Cambridge. After many years as a publisher’s editor, in both the United States and Britain, he became a freelance…

16.10.2018

Dr. Hoon Choi

Dr. Hoon Choi Before earnestly setting foot in the world of wine, Dr. Choi served as a public official for more than 30 years. In particular, he greatly contributed to the success of the 1988…

16.10.2018

Eisaku Kurokawa

Eisaku Kurokawa Eisaku Kurokawa is the president of the Japanese import company Fushimi Wines. His dedication for German wine is strongly connected with his commitment to develop the German Wine…

16.10.2018

Fongyee Walker

Fongyee Walker Fongyee Walker is the co-founder, with Edward Ragg, of Dragon Phoenix Wine Consulting, Beijing’s first and fully independent wine consulting and education service (est. 2007). She…

16.10.2018

Fondue & Raclette

Cheese fondue  is mostly prepared with melted Gruyère, white wine and spices. A powerful Pinot Gris or Pinot Blanc, for instance from Baden, is the right companion for this rich dish.…

16.10.2018

Wine & Cookies

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…

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.…