Heuer everything was different! My law had good acquaintance with their own goose-section and was also my dear Renate little sickly. Then there was to be at Bio-Ganserlbauern our trust no longer dear animal and the bird had just moved to the next weekend. In addition, it was to find a good bird source - a task in itself - because Hungarian geese in the various supermarkets found ourselves a horror and the other domestic free-range goose our choice is apparently already all in the stomachs of the Austrians (or a few pieces on; -). Therefore, this time it was only half a goose, and also to the chestnuts in red cabbage we had this time due to (m) of a spontaneously occurring, Sunday afternoon inertia (to find them fresh) without. Never mind - it must also be provided once for a little change from the previous year ;-) case of wine I want to make because of the lack of two thirsty throats a not quite as large variety to choose from, also I have this year once the compulsory Pinot Noir waived and - so far as unusual - the mature specimen, a young, made it all the more interesting copy of Rebsortenmix aside. What started last year, there was also a contrast about the Reds in an alternative White , this time a final version of a Kamptaler (!) Traminer
by the grandson of the famous
- Dr. Fritz Zweigelt
(yes, the same one to which the variety 
his name owes) which was located at 5 years maturity between the two vintages of red wines. And a Suptertuscan
that simply had to do something good, because the first bottle was so disappointing 2 years ago. his name owes) which was located at 5 years maturity between the two vintages of red wines. And a Suptertuscan Fattoria Felsina
, Fonntalloro 1999, VDT, Castel Nuovo Beradenga, Tuscany
, the color actually come yet, "teen" at the jump of the first garnet tones, a sweet first wave reached my olfactory bulb, then balsamic notes of tar, leather, hides very gently in the background "bright overtones" of eucalyptus, so everything is classic in the tertiary aromas range located on the palate fragile and morbid in the best sense, fine tannins, which gently and mellow touch receptors of the tongue, the bottle for a total in a good condition, not overly complex or long, and the finish a bit dry, but a truly fitting companion Eating , *(*)-**/**
estate Johann Heinrich , alpha 09, table wine, German Rye, Mittelburgenland , a blend of the two in the style not too dissimilar varieties Blaufränkisch and Nebbiolo, youthful Purpurrotviolett, much primary fruit of cherry, no sour, but also deep flavor is present, very much alive at the palate with a lively acid structure, I like that spiciness is always present, medium weight, round and finish more fiery, enjoyed a solo for me a thoroughly successful pairing, pleasant and enjoy a fun and claim ,*(*) -**/*** estate Thomas Leithner , Traminer wife Point 2004 Langenlois, Kamptal , bright golden yellow, classic and intensive Traminernase, roses, shows a lot of oil and fat in the mouth, despite his 14% by volume are still significantly more slender and contoured than some South Tyrolean fellows, almost creamy and soft on the tongue, clean finish with slight tertiary flavors, perfect for the cold season *(*)-**/***
And the pairing of the three specimens with the
good goose ? 
In combination with the food already in a repeat of the previous year
In combination with the food already in a repeat of the previous year - gained recognition that all the wines lose much of sweet and bitter, and thus on a lot of masculine Palate appear enjoyed as solo. Most clearly gets this is the new wine feel, has a total of only exhibit a very present acidity, and so the taste of the food unit is inadequate to counter everything. Too little for real enjoyment! At eye level with the food, the Traminer . Who is on
- intense flavor of this variety do not mind who gets a good partner with an exciting capacity for dialogue. But if you only eating * companion investigated *, which may not be from time to time to dance a solo on the tongue, is not such a real joy to haben.Die Sangiovese with their full Range of tertiary aromas turn provides me with evidence that mature wines are right to take the "right" to access to my wine-goose-understanding. Although losing, this wine its still great existing sweetness and the combination of
- meat dumplings and red cabbage - solely by the latter there are countless different recipes, from sweet to sour - increased the tannin, but this seems to be under the to have aspect of the Tertiäraromatik far less drastic than in young and fruchtbeteonten wines. In contrast to my earlier assumption is a vital structure such as acid. the Pinot Noir Although an advantage but not essential. In any case, every well-matured red wines should find its tannins still "live", ie have a decent acid nerve, otherwise it quickly in a fad Red.
Tannat
-wine from the Madiran that range from the Piedmont - of which I have, unfortunately, almost nothing in the basement (would like to donate who) and a sip port , preferably Vintage would certainly even worth a try, and indeed the magnificent wines from the Douro Valley, Portugal
! Ganserl gleanings: Gans 2006 Modern Art . There is currently an exhibition on " How Wine Became Modern - Design + Wine 1976 to Now
. worth mentioning this is because only well-known exhibits, by the wedding couple
Tscheppe-Eselböck
(yes, Wine Südsteirermark clan meets Burgenland gourmet) guided estate Oggau with his family wine labels are represented.
Picture source: Winery Oggau Although I personally the labels as not particularly feel is appealing, but in addition to the recognition, especially the idea of the comparison of human characters with wine rather unique. Each wine has - like its human counterpart - up his his own personality. And again I find very unique and successful!
0 comments:
Post a Comment