Tag Archives: wine

RIESsearchING at Prowein 2017!!!

Hi Riesling Fans,

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Long time no see again…

But still busy! The restaurant is crazy busy, Riesling is flying around my ears!
And I’m starting up my wine vlog!

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So, a lot to do and to still see!

Today I am writing from the Scheldekaaien in the sun 😀
A little vacation feeling during work never hurts!

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I talk about Prowein Dusseldorf today!
I met a lot of new people, but also revisited some old friends!

I was on prowein with Tamara and my mom. It was great!

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We revisited Manuel Brixius, and his wife.
We tasted his new vintage that was fermenting earlier in November last year!
Amazing!
And we tasted his new range he makes for the Birds boy’s!
Also really nice! Amazing design and really crisp straight forward style of Riesling and Spätburgunder!

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The brand Birds also make some spirits based on the Riesling of Manuel which are great!

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We also saw Axel Pauly again, tasted his new vintages which are also in his very fresh, pure, dry style!

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A new person of interest: Stair’s and Roses!
They are Daniel Molitor of Weingut Viermorgenhof and Julia Justen (his wife) of Weingut Meulenhof. And they take the 2 wineries heritage and make assemblages of 2 famous Mosel vineyards: Erdener Treppchen and Kinheimer Rosenberg -> so Stair’s and Roses!
I think it’s so cool!

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They started with 3 wines: Struwwelpitter, Ohrenschwein and Feinherb Stair’s and Roses.
All wines have a great story behind them.
Struwwelpitter is a nighttime story for kids about a man who does not trim his nails and hair and becomes this ugly person with too long curled nails and hair that goes everywhere.
This story goes about the vines which are grown wild and biodanamic so, the vines aren’t trained and stuff. The wine is fresh fruity with a great acidity, is made of Riesling and Muller-Thurgau.
The Ohrenschwein, actually an Orange Wine. But the Germans can not say Orange wine so that’s why the Ohrenschwein also the Ohrensch stands for the pig ears. Quite funny!
This wine is a 100% Riesling, has orange zest flavors, almonds, a little oxidation, full bodied, very complex and great structured!
And the Stair’s and Roses also 100% Riesling, has honey flavors, apricots, mineral touch and a great acidity. Well balanced and different!
Love this new interesting wines!
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Also, we went to Balthasar Ress again. Tasted the new vintages, again amazing structured and amazing! The von Ursem Riesling became our favorite!

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We also went to Veritable wines they are also a part of Balthazar Ress!
I had an appointment with Eleonora Gotardi who is the new export manager of Balthasar Ress. She let me taste some more wines from earlier years, which became great! Honey characters and petrol just shot in your face! Amazing!
We also tasted the 2014 Resspect: a Biodanamically made Riesling so with Respect to nature. The Riesling is great structured, full bodied, earthy characters, but still fruity and well balanced!
Last but not least we tasted the Oestricher Doosberg Auslese Riesling from 1992!
So complex, minerality everywhere, a little mushroomy, yeasty also a little oxidized, but that’s a good kind of oxidation! Still a sweet touch on the back pallet, so complex!
Amazing, thank you Eleonora!

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We did so much more at prowein, so more next time!!!

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Enjoy your Riesling and I’ll see you the next RIESsearchING!

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Not so RIESsearchING at Sandro De Bruno

Hi Riesling fans,

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There came some sad Riesling news last week from the Hugel Famille in Riquewihr, Alsace.                         On 9 April 2016 Etienne Hugel past away at the age of 57.
He was in charge of promoting the Hugel wines abroad.
The passing of a great Riesling man, hits the wine world hard.
RIESsearchING’s heart is with the family in these times!

 

 

 

Now for “not so RIESsearchING” at Sandro de Bruno!

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I stayed at Musella, so I had to drive 20 minutes to Pergola (Verona) near Soave.
Once I came into the neighborhood of the winery it was clear the area was called Pergola. Because all vines I saw were trained in Pergola style.

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I arrived at the quite new winery, and the scene was breathtaking!

Cherry blossoms were blooming, the sun was shining. It was just so right.
And quite new because there first bottled vintage was 2007. And next year is the 10th anniversary of the winery.

 

Alessandra gave me a tour of the winery. She was very welcoming from the very start. Which was very nice.

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We started outside where she pointed out where the vineyards where on the volcanic mountain of Soave.
Also closer by on the plain area they own some vineyards of Durella.

 

 

This is a grape variety that only grows here in this particular area.
The grape is generally used for sparkling wines, because of the great structure and amazing high acidity. So perfect for a sparking base wine.
But Sandro (the owner and winemaker) did make a still wine from this grape.
It is something quite different, it had quite a deep color, very mineral from the soil of course. You had lemon and fresh, crisp apple some pineapple, some yeasty notes and a strong medium finish.

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On the principal floor, they have their stainless steel tanks where all grape most is received in and the white wine stays. They red wine and sparkling wine go to the cellar.

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In the cellar, they have this idyllic tasting room with fireplace. Where they organize food and wine pairings with their own wines.
Behind a glass wall in the tasting room you have the oak casks, where the red wine ages.
In the rear of the barrel chamber, they created a sparkling room!
A room built out of bottles of sparkling wine laying sur lat, waiting for remuage.
It’s such a nice sight!

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They work with nature in mind. They only spray chemicals hen needed and they only add the minimum required sulfur dioxide to their wines.
They also don’t filter the hell out of the wines. They’re all wines with amazing texture.

Later, I tasted the Soave Superiore 2013, the Durello still wine 2008, the Pinot Noir 2010 and the Cabernet Sauvignon 2008.

I highly recommend these wines. They are different but really nice!
The Pinot Noir was exquisite! Because it is grown on the volcanic soil of Soave, it delivers a delicate mineral and smoke touch on the palate. Which is not expected, but so wonderful! It has quite high tannin, but they’re integrated with the fresh red fruits and smokey flavors. The wine has quite a long finish as well.

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And the name Sandro de Bruno. I thought de Bruno is Sandro his last name.
This is not…
Sandro’s last name is Tasoniero.
Bruno is the name of his father, who passed away when Sandro was very young.
It was Sandro’s dream of starting a winery in honor of his father.
That’s why Sandro de Bruno! It’s like Sandro son of Bruno!
This makes me even respect the wines more, there is a whole story about the winery! It’s not exactly an “Oh, let’s just start another winery” story!
That’s what I love about this place.

Azienda Agricola Sandro de Bruno has a particular place in my hart!
It’s a beautiful company, with beautiful wines and beautiful people!
Thank you so much for the great experience! Sandro de Bruno!
More info:
www.sandrodebruno.it

And I’ll see you guy’s the next “not so RIESsearchING” for my last winery visit in Venice!

Not so RIESsearchING at Musella

Hi you wine freaks,

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This time, not so RIESsearchING because:

I travelled back to Italy for holiday and could of course not resist going on a winery visit.
I was in the wrong neighborhood for Riesling.
But I went to some very impressive wineries!

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I stayed in a bed and breakfast of a winery close to Verona.
Called Musella.
It’s a beautiful domain 400 years ago, it was a farm and where the winery is now, was the horse stable.
You can still envision it a little. The winery works totally biodynamic. They do not utilize any chemicals, not even sulfur dioxide to preserve the wine.

Because the winery is a protected building there is nothing permanently build, all vats and bottling equipment is on wheels so it is movable.
They have some stainless steel tanks for the rose and white wines and concrete for the red wines. Concrete is a better isolater and keeps the temperature stable for up to a week without temperature control.

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All red wines are matured in French oak barrels, all half toasted.
They also execute an experiment in granite and marble containers.
I’m rather curious how that will turn out. They perform this experiment because the vines are grown on soils that contain marble and granite.

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They also have 2 concrete eggs, these are exclusively used when there is a problem with the wine. After 2 weeks the wine can go back in a new vat and it is cured of whatever the problem was.
There’s an air bubble in the egg that keeps on moving and so the wine keeps moving.

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In the winery they also keep bio cow manure to fertilize the vineyards.
The odd thing is it does not smell as cow phoo to me. It did not hold a scent.

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Outside you have the stalk remover and 4 hugh stainless steel tanks. These are the temperature controlled presses. They press very slowly and soft so you don’t squeeze the hell out of them.

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So their red wines have very mild, delicate tannin, they are present, but are very soft and integrated in the wine in the wine I tasted was a Valpollicella Superiore DOCG from 2014 with so much taste but so delicate almost like a Pinot noir!

So they make a range from a delicate white, rose, Valpolicella to Amarone. But all with the Bio lable.

 

 

As well, I went to Sandro de Bruno a winery 30 minutes drive from Musella near the village of Soave.

And I got to the only winery that’s left on the islands of Venice,                                                                                  Venissa located on Marzobbo Island. Next to Burano.

Also the weather in Northern Italy was wonderfully 20°C very sunny and a nice breeze.

For more info about Musella: http://www.musella.it/it/

The other wineries are for the next RIESsearchING!
See you guys then!