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21.01.2019

Gaens

Not for nothing is the 4th-century missionary St. Lubentius, whose Latin name means the willing, the namesake of a wine estate that has been willing to go to these efforts since

21.01.2019

Marienburg

Mosel cruises: moselfahrplan.de Festival: "Weinfest Zeller Schwarze Katz", big wine festival in late June, including a parade   Burg Arras – Hotel, Restaurant, Museum: 

21.01.2019

Kalkgasse

The first Flurbereinigung (vineyard consolidation and reorganization to improve maintenance efficiency) in the region took place here in the early 1980s. New, sandy paths through the

21.01.2019

Rotenberg

Altenbamberger Rotenberg’s original size of 9 ha has been consciously reduced to a productive area of some 6 ha. Due to the steepness of the site, much vineyard maintenance and harvesting must be

21.01.2019

Drachenfels

The vineyard area today is only a fraction of its medieval size. Vineyard consolidation in the 1970s helped improve efficiency, yet vineyard maintenance and harvesting still require a great

21.01.2019

Osterlaemmchen

Tips for Tourists Ediger is a picturesque wine village full of 16th-18th-century half-timbered houses nestled within the remnants of the 14th-century town wall. St. Martin’s Church (11th–16th

21.01.2019

Hoellenberg

August Kesseler was one of the first in the Rheingau to use barrique casks (mid-80s) and to export German red wine. He is particularly proud that his Spätburgunder wines are listed in many leading

21.01.2019

Moenchberg

World Class Mönchberg Stuttgart lies in a basin surrounded by vine-clad and forested slopes on three sides and the Neckar River to the north. The city’s name literally means “stud farm or garden”;

21.01.2019

Stuart Pigott

Stuart Pigott is a British wine critic and author who has lived in Berlin since 1993. Author of 'Best White Wine on Earth - The Riesling Story', Stuart was in his early twenties when he began

21.01.2019

Asparagus & Wine

Asparagus with Fish, Meat and Ham Fish with Asparagus – fresh salmon or arctic char, poached or lightly sautéed in butter, with a touch of Hollandaise sauce — it doesn't get