Rix - Koeln

Valentine mühlberger has been operating a weeping under the name “Bar Rix” in Cologne since 2018. She has a diploma as a weinacademic (dipwset . next to normal operation she also offers seminars on some “soutdays” (at the time mostly Tuesdays . already the announcement of a “hedonistic” weinprobe makes my heart beat faster; for I love the “Eating”. it's for me a life setting I'm striving for. epikur is an important representative of hedonism. he connects with the word “Lust” the desire to live as a principle-learning life. the highest form is in short a calmness. It is a question of how to deal with the most important questions of life. researchers describe this epicurean life lust today as a natural and healthy constitution of all vital functions. Today, by means of a “blind tasting” accesses to different weeping should be won and the sinne be sharpened. the tasted wee before there were two foam wines to the tune. after that the wee “blind” were tasted (the bottles were enveloped and the content in neutral glasses were gifted, two or three wee in parallel. our “brain” should not be influenced by “pre-knowledge” about winzer, rebsorte, prices etc. I was particularly pleased about this evening, even though it was not so easy for me to arrange, distinguish or design my impressions: I smell something sweet or taste like what might be called, etc. in the following early year, the half­way is filled to the bottle without any need. In the case of steer­genic products, however, the fermentation is carried out by the remaining, most important products. Mangels sour (the flake is already finished, it ends from its own. variety: muscrat reben weinbau: natural wine fermented with wild yeasts, without filtration, without clarification allergens: only with natural sulfite alcohol content:13.5 the color appeared to me yellow as lemon peel, which was so cloudy the fragrant was pleasant, but I couldn't imagine a suitable fruit. in the mouth the taste was refreshing and rather dry than sweet. at the second swallow I found him quite appealing. I don't know if I'd buy anything from it. I prefer a traditional winzersekt from riesling. domaine robert serol turbullent sparkling rose, loire rebsorte: 100 gamay saint romain terroirs: blend of granite and porphyry harvested: handpicked weinbau: lasting wein preparation: ancestral process direct pressing and juice separation. alcoholic fermentation in cement at low temperature. without additional sugar – but clarified. alcohol content: 8.5 the color was light pink, there were fine beads in the glass, the liquid was clear. I had the feeling of smelling sweet fruits. also the taste was sweeter for me than with the other foam wine. but the values speak another language: he was quite dry and had less alcohol content. both weine had been prepared according to the same type, but very different in the glass. that already gave a “pretaste” to the next weine and their differentness (acid, tannins, extracts, fruit notes, sugar content etc. of the taste and the storage capacity of weeping are also strongly influenced by the nature and quantity of the gas dissolved in the wee, we have experienced. so among other things many weeping co2 is added by the winzer. in case of strong, high-fat red wines disturb increased retention on co2 mostly. the perception of the phenols is unpleasantly influenced, some of which are perceived as hard and bitter. light, fruity red wines can be increased by higher content of co2 in taste. in white wine can make unfavorable stay on co2 the wein lasch and tired; but it can also work fresh and youthful when the quantity is suitable. we got the first three glasses filled. there were no signs of the weeping, and later we learned that all of the sauvignon blanc grape varieties were made pure. left: the color was slightly yellow, but clear and error-free in the light. the smell was easy for me. in mouth light acid, but pleasant. I couldn't recognize special fruit notes first. loud winzers you should taste arome of sterling, melone and freshly mowed grass, in the finish green paprikaschoten and fennel. weinmann herrnsheimer 2017 sauvignon blanc – Rhine-weeted German quality wine alcohol 12.0 fermentation in the steel tank in large barrel developed ecological wine screw closure contains sulphiite residual sweet 4.5g/l acid content 5.8 g/l mitte: this wein was almost pale, clear and fault-free. in the nase I had light notes of green fruits. for the taste I had expected sweet tones, but the wine was dry and aromatic. I couldn't taste exotic fruits. 2017 philippe gilbert menetou salon, loire appellation menetou salon contrôlée reborte: sauvignon blanc weinlese: by hand with selection of grape vinification: ausbau 14 months on yeast without batonnage in the steel tank contains sulfite alcohol content: 13 right: here was a relatiw strong yellow color to recognize in the nase the wee was most powerful of the three. in the mouth I also tasted fruit: fried or also pfirsich. a light creaminess was to feel – it was probably in the small wooden barrel for a time. but some vanillige sounds bothered me. Maybe the wee needs some time to ripen. siegrist, leinsweiler, pfalz 2016, sauvignon blanc wdp. first layer primus rèserve dry 14 alcohol content conventional weinbau sulphides contain 106° oechsle full ripening grapes in the wood barrel developed the resolution then for me was therefore rather “breeding” because I had little myself come out with my guts. I was also surprised that it was the same variety; for they were quite different in colour, smell and taste. but I don't think I'd buy one of them for me. also the next round was “white”. left: light gold yellow in the glass and clear for the eye. in the nose fresh aromen after fruit. in the mouth something was found acid. overall the thoughtful riesling came up – and so was it. both weeping products. 2017 riesling dry bio weingut scheuermann pfalz rebsorte: riesling quality level: quality wine taste: dry alcohol content: 12.0 allergens: sulfite right: maybe a little more color than in the other glass. the acid felt less intensive. light “wood notes” then made me doubt the presumption “Riesling” again, because riesling is not actually part of small barrels in traditional art. wagner die höllberg siefersheim riesling wdp, big dry 2017 rheinhessen wdp large white acid content 7.8 g/l residual sugar 3.9 g/l alcohol content 13 grow: certified organic farm residual sugar: 3.9 g/l fermented dry white wine first in stainless steel tanks and later in traditional German barrels from eel. at least this time the track was right. I was not satisfied with my yield of sensual impressions. in the third round then two red wines came to the far left: the color was relatiw bright. the nase was discreet spicy and the taste fresh and after red fruits. I was pretty sure it could be a German late burgunder. Jürgen leiner, ilbesheim 2015 lateburgunder dry traditional maischegärung with the natural hefeflora in open keeper and subsequent wood fringes in 500 liter barrels alcohol content: 13.5 biodynamic good right: that was slightly darker and also the fragrance was stronger and stronger. that could come from wood. then, however, when leaving, acid or bitter tones were to be noticed. our host immediately stopped this bottle and opened a second. they tried and found that no fault existed; they suspected an unwanted oxidation because sulphur is almost entirely dispensed with in the organic production. now the tannins were more present and the finish was harmonious. I could imagine red fruits and cries. as a cultivation area now came to the top of the maps. and there is also a burgundy for pinot noir. domaine anne et herve sigaut chambolle musigny 1er cru 'les noirots ' 2015 chambolle musigny vist a part of the côte de nuits in burgund it is cultivated pinot noir. the position of the parzelle was classified as 1er cru and thus represents the second best stage behind the grand crus. Although this is not officially certified as biologically or biologically dynamic, the couple refers to their active work according to biological principles. I'd like to introduce both of them as a food companion. in the last round followed two further red wine pairs. This time it wasn't pure examples, but cuvees. left: the color was strong and dark red. the fragrant was destined by wood. during the cost, the tannins were less clear than expected, but clearly felt, dark fruits were noticeable. my guess was to have a bordeaux cuvee in front of me. but whether it should be much merlot or cabernet, I could not decide. chateau lauretan bordeaux superieur 2015 the chateau lauretan is located on a rocky hill overlooking the garonne and thus in the appellation premieres cotes de bordeaux. red wine cuvee: merlot 60 , cabernet sauvignon 33 , cabernet franc 5 , petit verdot 2 it is a bio operation. Right: the wee was a little more subtle in the nase, but the color was also dark. the wine was more powerful than the other. he also showed me more acid. after a few minutes in the glass, the taste was but more round. château des graviers margaux 2012 the domaine is distributed over four parcells in the common arsac. they belong to the appellation margaux. since the year 2009, all wine mountains are managed according to biodynamic guidelines. red wine cuvee: 61 cabernet sauvignon, 26 merlot, 5 cabernet franc, 3 petit verdot, 3 malbec, 2 carmenere alcohol content 12.5 ausbau: 15 months in barriques (40 new, unfiltered at the end I found the margaux something more interesting, but whether I will buy a bottle of it, I do not believe. in any case, the wine tasting for me was an exciting experience. I'm sure I'm not going to make any wine in the future. but: the colors and reflexes in the light I will look more consciously, smell into the glass several times, let the wine circle and enjoy the finish. in the rehearsal, I drank as much water as possible to keep the view as possible, ate ugly and the wee mostly transported from the mouth into the spucknap. faithful to the word winzer spit, swallow. valentine mühlberger put great people on quality. the brot, the sausage and the cheese were exceptionally tasty for me. I almost also tasted it “blind” and asked for the data only later. The “soundings” have been very well-bodied to me – especially the brain. the brot was from balkhausen and zimmermann (heared to the best bakeries of the region . the cheese came from wingenfeld (in köln it is probably the dealer with the highest marks . the air-dried ham came from the bio market from the rudolfplatz from the biometzger bernd huth and the ardenner shining from les boites. the hirsch wurzn from tirol bought it at auerbachplatz near metzger baumann. 5 – absolutely again. (1 – certainly not again, 2 – hardly again, 3 – if it turns out again, 4 – happy again, 5 – absolutely again – after “Kuechenreise” date of the visit: 22.01.2019 – evening – 1 person my enjoyable experiences are also at [hidden link]

Valentine mühlberger has been operating a weeping under the name “Bar Rix” in Cologne since 2018. She has a diploma as a weinacademic (dipwset . next to normal operation she also offers seminars on some “soutdays” (at the time mostly Tuesdays . already the announcement of a “hedonistic” weinprobe makes my heart beat faster; for I love the “Eating”. it's for me a life setting I'm striving for. epikur is an important representative of hedonism. he connects with the word “Lust” the desire to live as a principle-learning life. the highest form is in short a calmness. It is a question of how to deal with the most important questions of life. researchers describe this epicurean life lust today as a natural and healthy constitution of all vital functions. Today, by means of a “blind tasting” accesses to different weeping should be won and the sinne be sharpened. the tasted wee before there were two foam wines to the tune. after that the wee “blind” were tasted (the bottles were enveloped and the content in neutral glasses were gifted, two or three wee in parallel. our “brain” should not be influenced by “pre-knowledge” about winzer, rebsorte, prices etc. I was particularly pleased about this evening, even though it was not so easy for me to arrange, distinguish or design my impressions: I smell something sweet or taste like what might be called, etc. in the following early year, the half­way is filled to the bottle without any need. In the case of steer­genic products, however, the fermentation is carried out by the remaining, most important products. Mangels sour (the flake is already finished, it ends from its own. variety: muscrat reben weinbau: natural wine fermented with wild yeasts, without filtration, without clarification allergens: only with natural sulfite alcohol content:13.5 the color appeared to me yellow as lemon peel, which was so cloudy the fragrant was pleasant, but I couldn't imagine a suitable fruit. in the mouth the taste was refreshing and rather dry than sweet. at the second swallow I found him quite appealing. I don't know if I'd buy anything from it. I prefer a traditional winzersekt from riesling. domaine robert serol turbullent sparkling rose, loire rebsorte: 100 gamay saint romain terroirs: blend of granite and porphyry harvested: handpicked weinbau: lasting wein preparation: ancestral process direct pressing and juice separation. alcoholic fermentation in cement at low temperature. without additional sugar – but clarified. alcohol content: 8.5 the color was light pink, there were fine beads in the glass, the liquid was clear. I had the feeling of smelling sweet fruits. also the taste was sweeter for me than with the other foam wine. but the values speak another language: he was quite dry and had less alcohol content. both weine had been prepared according to the same type, but very different in the glass. that already gave a “pretaste” to the next weine and their differentness (acid, tannins, extracts, fruit notes, sugar content etc. of the taste and the storage capacity of weeping are also strongly influenced by the nature and quantity of the gas dissolved in the wee, we have experienced. so among other things many weeping co2 is added by the winzer. in case of strong, high-fat red wines disturb increased retention on co2 mostly. the perception of the phenols is unpleasantly influenced, some of which are perceived as hard and bitter. light, fruity red wines can be increased by higher content of co2 in taste. in white wine can make unfavorable stay on co2 the wein lasch and tired; but it can also work fresh and youthful when the quantity is suitable. we got the first three glasses filled. there were no signs of the weeping, and later we learned that all of the sauvignon blanc grape varieties were made pure. left: the color was slightly yellow, but clear and error-free in the light. the smell was easy for me. in mouth light acid, but pleasant. I couldn't recognize special fruit notes first. loud winzers you should taste arome of sterling, melone and freshly mowed grass, in the finish green paprikaschoten and fennel. weinmann herrnsheimer 2017 sauvignon blanc – Rhine-weeted German quality wine alcohol 12.0 fermentation in the steel tank in large barrel developed ecological wine screw closure contains sulphiite residual sweet 4.5g/l acid content 5.8 g/l mitte: this wein was almost pale, clear and fault-free. in the nase I had light notes of green fruits. for the taste I had expected sweet tones, but the wine was dry and aromatic. I couldn't taste exotic fruits. 2017 philippe gilbert menetou salon, loire appellation menetou salon contrôlée reborte: sauvignon blanc weinlese: by hand with selection of grape vinification: ausbau 14 months on yeast without batonnage in the steel tank contains sulfite alcohol content: 13 right: here was a relatiw strong yellow color to recognize in the nase the wee was most powerful of the three. in the mouth I also tasted fruit: fried or also pfirsich. a light creaminess was to feel – it was probably in the small wooden barrel for a time. but some vanillige sounds bothered me. Maybe the wee needs some time to ripen. siegrist, leinsweiler, pfalz 2016, sauvignon blanc wdp. first layer primus rèserve dry 14 alcohol content conventional weinbau sulphides contain 106° oechsle full ripening grapes in the wood barrel developed the resolution then for me was therefore rather “breeding” because I had little myself come out with my guts. I was also surprised that it was the same variety; for they were quite different in colour, smell and taste. but I don't think I'd buy one of them for me. also the next round was “white”. left: light gold yellow in the glass and clear for the eye. in the nose fresh aromen after fruit. in the mouth something was found acid. overall the thoughtful riesling came up – and so was it. both weeping products. 2017 riesling dry bio weingut scheuermann pfalz rebsorte: riesling quality level: quality wine taste: dry alcohol content: 12.0 allergens: sulfite right: maybe a little more color than in the other glass. the acid felt less intensive. light “wood notes” then made me doubt the presumption “Riesling” again, because riesling is not actually part of small barrels in traditional art. wagner die höllberg siefersheim riesling wdp, big dry 2017 rheinhessen wdp large white acid content 7.8 g/l residual sugar 3.9 g/l alcohol content 13 grow: certified organic farm residual sugar: 3.9 g/l fermented dry white wine first in stainless steel tanks and later in traditional German barrels from eel. at least this time the track was right. I was not satisfied with my yield of sensual impressions. in the third round then two red wines came to the far left: the color was relatiw bright. the nase was discreet spicy and the taste fresh and after red fruits. I was pretty sure it could be a German late burgunder. Jürgen leiner, ilbesheim 2015 lateburgunder dry traditional maischegärung with the natural hefeflora in open keeper and subsequent wood fringes in 500 liter barrels alcohol content: 13.5 biodynamic good right: that was slightly darker and also the fragrance was stronger and stronger. that could come from wood. then, however, when leaving, acid or bitter tones were to be noticed. our host immediately stopped this bottle and opened a second. they tried and found that no fault existed; they suspected an unwanted oxidation because sulphur is almost entirely dispensed with in the organic production. now the tannins were more present and the finish was harmonious. I could imagine red fruits and cries. as a cultivation area now came to the top of the maps. and there is also a burgundy for pinot noir. domaine anne et herve sigaut chambolle musigny 1er cru 'les noirots ' 2015 chambolle musigny vist a part of the côte de nuits in burgund it is cultivated pinot noir. the position of the parzelle was classified as 1er cru and thus represents the second best stage behind the grand crus. Although this is not officially certified as biologically or biologically dynamic, the couple refers to their active work according to biological principles. I'd like to introduce both of them as a food companion. in the last round followed two further red wine pairs. This time it wasn't pure examples, but cuvees. left: the color was strong and dark red. the fragrant was destined by wood. during the cost, the tannins were less clear than expected, but clearly felt, dark fruits were noticeable. my guess was to have a bordeaux cuvee in front of me. but whether it should be much merlot or cabernet, I could not decide. chateau lauretan bordeaux superieur 2015 the chateau lauretan is located on a rocky hill overlooking the garonne and thus in the appellation premieres cotes de bordeaux. red wine cuvee: merlot 60 , cabernet sauvignon 33 , cabernet franc 5 , petit verdot 2 it is a bio operation. Right: the wee was a little more subtle in the nase, but the color was also dark. the wine was more powerful than the other. he also showed me more acid. after a few minutes in the glass, the taste was but more round. château des graviers margaux 2012 the domaine is distributed over four parcells in the common arsac. they belong to the appellation margaux. since the year 2009, all wine mountains are managed according to biodynamic guidelines. red wine cuvee: 61 cabernet sauvignon, 26 merlot, 5 cabernet franc, 3 petit verdot, 3 malbec, 2 carmenere alcohol content 12.5 ausbau: 15 months in barriques (40 new, unfiltered at the end I found the margaux something more interesting, but whether I will buy a bottle of it, I do not believe. in any case, the wine tasting for me was an exciting experience. I'm sure I'm not going to make any wine in the future. but: the colors and reflexes in the light I will look more consciously, smell into the glass several times, let the wine circle and enjoy the finish. in the rehearsal, I drank as much water as possible to keep the view as possible, ate ugly and the wee mostly transported from the mouth into the spucknap. faithful to the word winzer spit, swallow. valentine mühlberger put great people on quality. the brot, the sausage and the cheese were exceptionally tasty for me. I almost also tasted it “blind” and asked for the data only later. The “soundings” have been very well-bodied to me – especially the brain. the brot was from balkhausen and zimmermann (heared to the best bakeries of the region . the cheese came from wingenfeld (in köln it is probably the dealer with the highest marks . the air-dried ham came from the bio market from the rudolfplatz from the biometzger bernd huth and the ardenner shining from les boites. the hirsch wurzn from tirol bought it at auerbachplatz near metzger baumann. 5 – absolutely again. (1 – certainly not again, 2 – hardly again, 3 – if it turns out again, 4 – happy again, 5 – absolutely again – after “Kuechenreise” date of the visit: 22.01.2019 – evening – 1 person my enjoyable experiences are also at [hidden link]

Valentine mühlberger has been operating a weeping under the name “Bar Rix” in Cologne since 2018. She has a diploma as a weinacademic (dipwset . next to normal operation she also offers seminars on some “soutdays” (at the time mostly Tuesdays . already the announcement of a “hedonistic” weinprobe makes my heart beat faster; for I love the “Eating”. it's for me a life setting I'm striving for. epikur is an important representative of hedonism. he connects with the word “Lust” the desire to live as a principle-learning life. the highest form is in short a calmness. It is a question of how to deal with the most important questions of life. researchers describe this epicurean life lust today as a natural and healthy constitution of all vital functions. Today, by means of a “blind tasting” accesses to different weeping should be won and the sinne be sharpened. the tasted wee before there were two foam wines to the tune. after that the wee “blind” were tasted (the bottles were enveloped and the content in neutral glasses were gifted, two or three wee in parallel. our “brain” should not be influenced by “pre-knowledge” about winzer, rebsorte, prices etc. I was particularly pleased about this evening, even though it was not so easy for me to arrange, distinguish or design my impressions: I smell something sweet or taste like what might be called, etc. in the following early year, the half­way is filled to the bottle without any need. In the case of steer­genic products, however, the fermentation is carried out by the remaining, most important products. Mangels sour (the flake is already finished, it ends from its own. variety: muscrat reben weinbau: natural wine fermented with wild yeasts, without filtration, without clarification allergens: only with natural sulfite alcohol content:13.5 the color appeared to me yellow as lemon peel, which was so cloudy the fragrant was pleasant, but I couldn't imagine a suitable fruit. in the mouth the taste was refreshing and rather dry than sweet. at the second swallow I found him quite appealing. I don't know if I'd buy anything from it. I prefer a traditional winzersekt from riesling. domaine robert serol turbullent sparkling rose, loire rebsorte: 100 gamay saint romain terroirs: blend of granite and porphyry harvested: handpicked weinbau: lasting wein preparation: ancestral process direct pressing and juice separation. alcoholic fermentation in cement at low temperature. without additional sugar – but clarified. alcohol content: 8.5 the color was light pink, there were fine beads in the glass, the liquid was clear. I had the feeling of smelling sweet fruits. also the taste was sweeter for me than with the other foam wine. but the values speak another language: he was quite dry and had less alcohol content. both weine had been prepared according to the same type, but very different in the glass. that already gave a “pretaste” to the next weine and their differentness (acid, tannins, extracts, fruit notes, sugar content etc. of the taste and the storage capacity of weeping are also strongly influenced by the nature and quantity of the gas dissolved in the wee, we have experienced. so among other things many weeping co2 is added by the winzer. in case of strong, high-fat red wines disturb increased retention on co2 mostly. the perception of the phenols is unpleasantly influenced, some of which are perceived as hard and bitter. light, fruity red wines can be increased by higher content of co2 in taste. in white wine can make unfavorable stay on co2 the wein lasch and tired; but it can also work fresh and youthful when the quantity is suitable. we got the first three glasses filled. there were no signs of the weeping, and later we learned that all of the sauvignon blanc grape varieties were made pure. left: the color was slightly yellow, but clear and error-free in the light. the smell was easy for me. in mouth light acid, but pleasant. I couldn't recognize special fruit notes first. loud winzers you should taste arome of sterling, melone and freshly mowed grass, in the finish green paprikaschoten and fennel. weinmann herrnsheimer 2017 sauvignon blanc – Rhine-weeted German quality wine alcohol 12.0 fermentation in the steel tank in large barrel developed ecological wine screw closure contains sulphiite residual sweet 4.5g/l acid content 5.8 g/l mitte: this wein was almost pale, clear and fault-free. in the nase I had light notes of green fruits. for the taste I had expected sweet tones, but the wine was dry and aromatic. I couldn't taste exotic fruits. 2017 philippe gilbert menetou salon, loire appellation menetou salon contrôlée reborte: sauvignon blanc weinlese: by hand with selection of grape vinification: ausbau 14 months on yeast without batonnage in the steel tank contains sulfite alcohol content: 13 right: here was a relatiw strong yellow color to recognize in the nase the wee was most powerful of the three. in the mouth I also tasted fruit: fried or also pfirsich. a light creaminess was to feel – it was probably in the small wooden barrel for a time. but some vanillige sounds bothered me. Maybe the wee needs some time to ripen. siegrist, leinsweiler, pfalz 2016, sauvignon blanc wdp. first layer primus rèserve dry 14 alcohol content conventional weinbau sulphides contain 106° oechsle full ripening grapes in the wood barrel developed the resolution then for me was therefore rather “breeding” because I had little myself come out with my guts. I was also surprised that it was the same variety; for they were quite different in colour, smell and taste. but I don't think I'd buy one of them for me. also the next round was “white”. left: light gold yellow in the glass and clear for the eye. in the nose fresh aromen after fruit. in the mouth something was found acid. overall the thoughtful riesling came up – and so was it. both weeping products. 2017 riesling dry bio weingut scheuermann pfalz rebsorte: riesling quality level: quality wine taste: dry alcohol content: 12.0 allergens: sulfite right: maybe a little more color than in the other glass. the acid felt less intensive. light “wood notes” then made me doubt the presumption “Riesling” again, because riesling is not actually part of small barrels in traditional art. wagner die höllberg siefersheim riesling wdp, big dry 2017 rheinhessen wdp large white acid content 7.8 g/l residual sugar 3.9 g/l alcohol content 13 grow: certified organic farm residual sugar: 3.9 g/l fermented dry white wine first in stainless steel tanks and later in traditional German barrels from eel. at least this time the track was right. I was not satisfied with my yield of sensual impressions. in the third round then two red wines came to the far left: the color was relatiw bright. the nase was discreet spicy and the taste fresh and after red fruits. I was pretty sure it could be a German late burgunder. Jürgen leiner, ilbesheim 2015 lateburgunder dry traditional maischegärung with the natural hefeflora in open keeper and subsequent wood fringes in 500 liter barrels alcohol content: 13.5 biodynamic good right: that was slightly darker and also the fragrance was stronger and stronger. that could come from wood. then, however, when leaving, acid or bitter tones were to be noticed. our host immediately stopped this bottle and opened a second. they tried and found that no fault existed; they suspected an unwanted oxidation because sulphur is almost entirely dispensed with in the organic production. now the tannins were more present and the finish was harmonious. I could imagine red fruits and cries. as a cultivation area now came to the top of the maps. and there is also a burgundy for pinot noir. domaine anne et herve sigaut chambolle musigny 1er cru 'les noirots ' 2015 chambolle musigny vist a part of the côte de nuits in burgund it is cultivated pinot noir. the position of the parzelle was classified as 1er cru and thus represents the second best stage behind the grand crus. Although this is not officially certified as biologically or biologically dynamic, the couple refers to their active work according to biological principles. I'd like to introduce both of them as a food companion. in the last round followed two further red wine pairs. This time it wasn't pure examples, but cuvees. left: the color was strong and dark red. the fragrant was destined by wood. during the cost, the tannins were less clear than expected, but clearly felt, dark fruits were noticeable. my guess was to have a bordeaux cuvee in front of me. but whether it should be much merlot or cabernet, I could not decide. chateau lauretan bordeaux superieur 2015 the chateau lauretan is located on a rocky hill overlooking the garonne and thus in the appellation premieres cotes de bordeaux. red wine cuvee: merlot 60 , cabernet sauvignon 33 , cabernet franc 5 , petit verdot 2 it is a bio operation. Right: the wee was a little more subtle in the nase, but the color was also dark. the wine was more powerful than the other. he also showed me more acid. after a few minutes in the glass, the taste was but more round. château des graviers margaux 2012 the domaine is distributed over four parcells in the common arsac. they belong to the appellation margaux. since the year 2009, all wine mountains are managed according to biodynamic guidelines. red wine cuvee: 61 cabernet sauvignon, 26 merlot, 5 cabernet franc, 3 petit verdot, 3 malbec, 2 carmenere alcohol content 12.5 ausbau: 15 months in barriques (40 new, unfiltered at the end I found the margaux something more interesting, but whether I will buy a bottle of it, I do not believe. in any case, the wine tasting for me was an exciting experience. I'm sure I'm not going to make any wine in the future. but: the colors and reflexes in the light I will look more consciously, smell into the glass several times, let the wine circle and enjoy the finish. in the rehearsal, I drank as much water as possible to keep the view as possible, ate ugly and the wee mostly transported from the mouth into the spucknap. faithful to the word winzer spit, swallow. valentine mühlberger put great people on quality. the brot, the sausage and the cheese were exceptionally tasty for me. I almost also tasted it “blind” and asked for the data only later. The “soundings” have been very well-bodied to me – especially the brain. the brot was from balkhausen and zimmermann (heared to the best bakeries of the region . the cheese came from wingenfeld (in köln it is probably the dealer with the highest marks . the air-dried ham came from the bio market from the rudolfplatz from the biometzger bernd huth and the ardenner shining from les boites. the hirsch wurzn from tirol bought it at auerbachplatz near metzger baumann. 5 – absolutely again. (1 – certainly not again, 2 – hardly again, 3 – if it turns out again, 4 – happy again, 5 – absolutely again – after “Kuechenreise” date of the visit: 22.01.2019 – evening – 1 person my enjoyable experiences are also at [hidden link]