A friend celebrated his birthday recently. Expecting to arrive to Wurst on the grill and a fridge full of beer, it came as quite a shock to find a household radiator lying in a bonfire. Attached were two hoses and a pump which delivered water from the Hot Tub (a retired grape bin), through the cooking-hot radiator and back to the tub…..Ingenious 🙂
At the Mosel we have many small parcels of fruit (many small vineyard blocks). The advantages of having varying vineyard sites at the Mosel are differing altitudes, orientations, soil structures, vine ages and rootstocks. This leads to lots of interesting ingredients when making a wine….a touch of primary fruit from there, some lively acidity from up there and some palate weight from over there.
That is how we make our new Riesling range – NECTO (in Latin – to connect/bind).
NECTO is produced in three styles to show off the diversity of riesling from the Mosel:
This winter T-T held it’s first Mosel-Wein-Nachts-Markt which is a play on words from the original Weihnachtsmarkt which can be found at Christmas in most towns and major cities. The difference being that the Christmas market held in T-T is underground in the traditional wine cellars. Be sure to organize your next winter holiday to Germany around the 2012 Mosel-Wein-Nachts-Markt.
The Hobbit Project is alive! If you had ever dreamed of making your own wine or you’d like to become part of a global team of winemakers – here is the chance. The Hobbit Project is a great way to expose yourself to winemaking whilst becoming part of the a very unique culture found only at the Mosel Valley in Germany. Click the link above to join our clan…..
The word on the grapevine is that Crushpad will be announcing a project at the Mosel Valley in the coming weeks for the 2011 vintage. So, all you riesling fans (and anyone interested in a unique cultural experience from the comfort of your own living room) get on over to the Crushpad website to see how you become the winemaker. More detailed information regarding the Mosel Valley coming soon….
Ben and I sniffed around our village here in Starkenburg at the Mosel yesterday. We got busy with the iphone to capture the reproductive organs of some flowering plants….They make for ‘feel good’ desktop images. I’m currently using the pink … Continue reading →
December is a great time to reflect. What worked well? What could be done better? How can we achieve this next year? It’s also a great time to step outside the realm of Riesling production at the Mosel. One of my biggest fears as a Riesling producer, is developing a ‘cellar palate.’ Because we work so intensely with one variety, adaptation can lead to acceptance – losing your ability to be critical. Exposure is the key. A colleague, Daniel Vollenweider, had invited me to a Burgundy tasting he was hosting. I knew Daniel had acquired much knowledge through a passion for Pinot Noir from Burgundy. Without further delay, I reserved my seat with Pinot&so and took the sensoric journey through Côte d’Or and Côte Chalonnaise……wow, what a trip! If you find yourself all Rieslinged out whilst at the Mosel, expose yourself by visiting Pinot&so in Traben Trarbach.
Below are a few questions I had for the team at Pinot&so:
Who is Pinot&so?
Daniel Vollenweider, Riesling winegrower; Roland Hölzenbein, a true Mosel guy out for red experiences, and Peter Wurm, Berlin based wine-photographer and grafic artist deeply in love with the Mosel and Burgundy.
Why Pinot Noir?
Other than Riesling (plus Silvaner and some Piemont varieties) the most interesting grape for our taste – a red with as much delicatesse as it’s got muscles. Perfectly balanced between refinement and being straight forward, more firm than the Bordeaux styled wines, and singular, unimmitable.
Describe Burgundy in one sentence:
Still the best place to grow Pinot Noir – forgive me, all you other regions …
Which characteristics do you look for in a Pinot?
Delicacy combined with strength, etheric fruitiness underlined with minerality, seductivity with a hint of intellectual challenge.
How do you choose your Burgundian producers?
Recommendations, own research in the British and French wine journals. And sometimes, chance helps, like picking a good glass in a vinotheque.
When is the best time to visit the region?
Any time from May to October … depending on what you expect. During harvest (late September to mid October), tastings may be a bit hard to arrange … Winter or spring may be better for cellar visits.
What should I eat when I get there?
Try the typical dishes: Sausages, Beef Bourgouignon, Pâtés, Quiches … In Beaune, there is also a special Gingerbread, and in Dijon, mustard is a typical.
But good look if you’re vegetarian. The Saturday market in Beuane is highly recommended for a visit.
Which wines would you recommend I buy to get an overview of the region?
Red: A Mercury, a Volnay, Beaune or Pommard, a Nuits-St-Georges, Morey-St.-Denis or Gevrey-Chambertin.
White: a Pouilly-Fuissé, a Rully, a Meursault or a Chablis. But keep in mind that like with the reds, the higher qualities need quite a few years to show up their full potential.