This summer we spent a few days in the dramatic, sunny Kaiserstuhl and we were fortunate enough to stay an afternoon, a night, and a morning at lovely Franz Keller Weingut.
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Weingut Dautel considers oak in red wines as salt in a soup. Without, the soup is bland and with too much it is over-powered, as Christian Dautel says it. Balance is the key. And we can only nod in agreement.
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These days English sparkling is recognized as a high-quality product with nothing but potential for expansion in the future. We had the pleasure of tasting some and give you some insight to the scene.
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Master of Wine and German-born Anne Krebiehl recently published her book, The Wines of Germany, which we of course had to get our hands on. You can read our report here.
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In the steep Höllenberg vineyards of Assmannshausen, Weingut Krone turns patience into Pinot Noir. From a historic Rhine inn, Tom Drieseberg and Anja Wegeler-Drieseberg craft old-vine Spätburgunder, aged for years in Burgundy oak and released only when ready.
Read more →Decanting opens up aromas, removes sediment and saves some flawed wines — but it can ruin old or oxidised bottles. A practical primer.
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