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16.10.2018

Nobelhart and Schmutzig

Info: Nobelhart & Schmutzig Friedrichstraße 218 10969 Berlin - Kreuzberg Tel: 030 259 4061 - 0 www.nobelhartundschmutzig.com  Opening hours: Tuesday - Saturday, from 6:30

16.10.2018

Noer Weinhandlung

Info: NOER Weinhandel & Weinevents André Gersdorf und Marion Streubel GbR Falckensteinstraße 10 10997 Berlin-Kreuzberg Telefon: 030 67516285 noer.de Opening hours: Tuesday -

16.10.2018

Punch

Kumquat punch Wash 15 kumquats in hot water, dry them and cut them into thin slices. Sprinkle with brown sugar and add a little wine, such as Pinot Gris or a mature Riesling. Let the mixture steep

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

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

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.