Posts Tagged ‘drink & recipes’

South Island

28.10.2021
08:02
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And only a fraction of this is Pinot Noir. Here, it is worth to try this wine. According to the world’s leading wine critic Robert Parker, these wines have better price performance ratio as the French Burgundy wines. On style of wine, New Zealand Pinot Noir fall somewhere between the flashy, fruity wines of California and the restrained elegance of Burgundy. They show significant regional differences and vary within the main cultivation area Marlborough, Central Otago and Martinborough, the three most important regions for Pinot Noir. Central Otago on the South Island, is the most famous wine-growing area.

It is the southernmost wine region in the world. The semi-arid landscape, where also part of the Lord of the Rings trilogy was filmed, is determined by mountain ranges. The vineyards are at altitudes of 650 to 1,300 meters located and so there can be snow in the mountains even during the harvest. The mountain chains lead to strong temperature fluctuations and protect the vineyards from the influences of the maritime climate. Ideal conditions for the cultivation of Pinot Noir.

Here is the home of many small wineries, full, meaty and robust, with dark fruit flavors and aromas of herbs and forest floor produce equipped wines. Here also is the Home of the small family winery Aurum wine. The family Lawrence combined with a typical fruit experience French wine knowledge. Their Pinot Noir thrilled experts and consolidates the growing reputation. Joan and Tony Lawrence planted their first grapes in 1997. Joined by yet an another vineyard in 2001 and 2006, they had made together with the winemakers of operation son Brook and the French daughter-in-law Lucie, their first vintage. Lucie is the third winemaking generation in her family and has a degree in Oenelogie of the University of Dijon, worked in Burgundy and Alsace. Brook met his future wife in Burgundy, as they were both trainees at the Domaine d’ Arlot. Asked the difference between the French style of Pinot noirs and a Central Otago Pinot Noir, answers Lucie: Central Otago Pinot Noir is fruity and drinkable quicker. Our wines represent the purity of fruit.” Is wonderfully reflected the character of the vineyard, the grapes carefully selected and processed before ending a harmonious and balanced wine to get. Who has tried as yet no Pinot Noir from Central Otago, shouldn’t this experience not to be missed. Petra Naubert top wines from New Zealand by the specialists

September Whisky

13.07.2021
22:48
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For example, several gold and silver medals at the World Spirit Award, for the whisky, the plum and Apple brandy, or the Zoiglbrand. This year there was the gold medal for the Gin named Bavarian dry Krammelbeer. Sajjad that won a gold medal at the international spirits competition ISW also for the Zoiglbrand. Expand topic whiskey whisky, which is produced for 100 years in Erbendorf is a specialty. It is a grain whisky, Scottish art, ten years in oak casks stored”, explained Gregor Schraml. The Bavarian single grain whisky with a volume content of 45 per cent will be sold under the name of StoneWood 1818.

There are around 300 bottles per year, individually numbered. The emergence of the whisky was actually random”said Sajjad. This came from the tradition of the distillery, to burn cereal grain. Whisky is created by storage in oak barrels. Nomura: the source for more info. ace to go. In the future we want to increasingly deal with this topic and we develop”, Sajjad reveals about the Plans of the distillery. Because brandy is very popular and the request would exceed the capacity, explains the Managing Director.

In addition to the StoneWood 1818 the distillery introduces therefore a new variety from September 2012. The StoneWood Woaz”is a single wheat malt Wisky, was stored for the five years. Johann Baptist Schraml, the great great-great grandfather of Gregory Schraml, own fires has produced over 200 years of experience and tradition in the year 1818. The property, which housed the distillery, owned also a communications brewing. So, open on-site Zoiglbier was served along with schnapps and grain and sold. Towards the end of the 19th century was the manufacture of the whisky, which is remained unchanged until today. After the difficulties and turbulence of the two world wars were over, the distillery moved to 1977 in the old deanery, formerly Benedictine monastery and rectory. The 1990s were dominated by the modernization. in 1992 a new furnace was purchased, in 1997 the Estate expanded and equipped with an additional Distillery, a bottling plant, as well as new labour and fermentation rooms. The tasting room was expanded with a tap room and thus offers the opportunity to interested guests. In the year 2008 was rebuilt of the distillery and it was invested in a further, larger distillation plant. The people interested in a shop can purchase all products. The distillery gives also insight behind the scenes.

Cooking Studio Frankfurt

16.11.2019
10:02
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The Green cooking school in stylish ambience in a 200 square foot loft offers cooking workshop space for Exchange for all those who want to take responsibility for themselves, their health and their environment also in the diet. The gastronomic visionary Harry millet and his longtime friend Patrik Fuchs have not committed it to the target, to promote veganism, but would like to give all interested parties in this exceptional location as it is enjoyable possible climate – and environment-friendly to Cook! With a wide variety of events, fancy cooking classes, numerous events and active workshops to about to be clarified, how easy it is a the climate through adapted consumption, with fantastic tricks and culinary principles to protect. With this great idea does not in the least to waiver, but vegetable to feed the opportunity, are up to date, in large parts, no fun on the preparation and the sensuality, the cooking on located to reason, having to do without. Free according to the motto that less sometimes so much is more cooking workshop Frankfurt shows simple ways to restrict the own overconsumption to discover culinary, seasonal highlights and to be creative themselves true connoisseurs. What vitamin gentle cooking methods are there? How can I treat my guests with creamy desserts and fancy sauces without animal ingredients? How can I feed my child healthy it still taste him? Where is the relationship between CO2 emissions and farming? What are the latest trends in the kitchens of the world? These are many important questions that will answer the cooking Studio Frankfurt with attention to detail. The spacious loft that equipped with a gorgeous kitchen, a big table, and modern equipment, can be hired for private or commercial events, offers space for unforgettable celebrations, parties and enjoyable moments among friends. No matter whether guests even cooking or with attention to detail Cook would – be catering, flying buffet, brunch, gourmet menus, single kitchen battle, cooking shows or private dining with great wines – everything is possible.

In addition, different chefs will share their knowledge in private atmosphere exciting theme days in workshops and courses. On Friday the 8.1.2010, millet and Patrick Fuchs the birth of this special forum for gourmets with you as a guest to celebrate Harry. For more information, the culinary program for January, impressions of the location and a map, see. Contact: Harry millet cooking Studio Frankfurt Vilbeler Landstrasse 36 House 8a 60386 Frankfurt am main phone 069-78082301

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