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Rallye # 36 - Wine & Music

(1) The Olive and I As soon as my in-laws again competing each year travel through the Brenner is the order of the day, the shopping list for them mitzugeben Sterzing
. Fixed point are among the olives of the brand "
No. 1 from Italy . These green " Le Giganti " draws a delicately fruity, with lovely texture zartsäuerliche firm flesh out - ideal for any Antipasti - I kilo cans to destroy in'm able! And I have probably hundreds of Italians north of the burner with its olive Offer tested, but none like this! A dream combination for this is
Josef - Pepi - Umathum Muscat Ottonel 2009, Neusiedlersee , the tender to me already fallen in the previous year spätherbstblichen knew pale straw yellow,, so timid Muskataromatik, floral aroma has never intrusive, dry - no bone dry! - Good
material that comes with its pleasant bitter aftertaste in the nature of an ideal type of a hot summer afternoon patio pet food with appetizers or light fish very close, as well solo as an aperitif wine, wonderfully delicate vinification, along with
Bernhard Fiedler copy of this Austrian grape variety a strong recommendation that Zantho a track better as an aperitif, starter, multi-layered wine Bernard a trail as a solo version ! **/*** The Olive together gives this a congenial, because all-round harmonious taste in the mouth to be fed alternately by a desire to continue or olive Weinschluckerl coined! (2) stew variation My dear Renate is a master of spontaneous cuisine. Whenever it is to go quickly, or the existing ingredients of our refrigerator will be transformed into a feast, I need only my hands (because of anticipation) Grind and ask: Renate, stew please .. :-) This time
simple:

Two large bundle young onions, lots of garlic, celery, 2 large potatoes / potatoes cut coarsely, anbruzzeln in good olive oil, fresh tomatoes and dried or pickled tomatoes, raisins, Asian spice with lots of curry Add the pour, with vegetable or chicken broth, turkey breast cut into strips and the way in butter, add the steamed vegetables, Season with a dash of cream, fresh chopped parsley and a bit stir diced feta cheese, salt and coarsely ground pepper .. and enjoy the summer early evening hot! As always, of course: the quality

(! Bio ) and fresher the ingredients, the more g'schmackiger the food!

the wine to a 2006 Grüner Veltliner Gottschelle from Stiftsweingut Göttweig, Kremstal , Fritz Miesbauer (Winzer Krems) perfect, "the scene is set, bright golden yellow, open aromas , typical Veltliner notes in late reading area, high-ripe yellow fruit, exotic, a mouth full of wine, beautifully balanced fruit sweetness, powerful on the palate, good substance and harmonious finish, a classic wine from a pipifeinem year, now that I have already consume treat! *(*)-**/***