View allAll Photos Tagged cabernetsauvignon
Flying high on the Rapi:t (ラピート) high speed train long before reaching Kansai International Airport (関西国際空港) and Peach Airlines flight 27 to Táoyuán International Airport
Buena Vista Winery, Sonoma, California
List on the National Register of Historic Places and a California Historic Landmark
Saint Emilion (en francés, Saint-Émilion) es una pequeña ciudad a 35 km. de Burdeos, Francia, muy conocida por el vino del mismo nombre que se produce en sus alrededores. Administrativamente, Saint Emilion es una comuna del departamento francés de la Gironda en la región de Aquitania, en Occitania.
La historia de Saint Emilion se remonta a los tiempos prehistóricos y es un lugar Patrimonio de la Humanidad, con fascinantes iglesias románicas y ruinas que se dispersan a lo largo de calles estrechas e inclinadas.
Los romanos plantaron viñedos en lo que se convertiría con el tiempo en Saint Emilion ya en el siglo II a. C. En el siglo IV, el poeta latino Ausonio alabó el fruto de la copiosa vid.
La ciudad fue bautizada por el monje Émilion, un confesor viajero, que se estableció en una ermita excavada en la roca aquí en el siglo VIII. Fueron los monjes que lo siguieron quienes comenzaron la producción comercial de vino en la zona.
Saint Emilion es una de las principales zonas de vino tinto de Burdeos junto con Médoc, Graves y Pomerol. La región es mucho más pequeña que el Médoc y queda junto a Pomerol. Como en Pomerol y las otras denominaciones de la orilla derecha de la Gironda, las principales variedades vitíferas usadas son merlot y cabernet franc, usándose también cantidades relativamente pequeñas de cabernet sauvignon en algunos châteaux.
Los vinos de Saint Emilion no se incluyeron en la clasificación de Burdeos de 1855. La primera clasificación formal en Saint Emilion se hizo en 1955. A diferencia de la clasificación de 1855, se revisa con regularidad.
Château Ausone y Château Cheval Blanc son los dos únicos vinos actualmente clasificados como Premiers grands crus classes A. Luego hay 13 Premiers grands crus classés B y 47 grands crus classés. Además, un gran número de viñedos están clasificados como Grand Cru.
Un paseo por Saint Emilion en abril de 2011
Yesterday morning's moon from the side of the road.
昨天清晨，在路邊月亮。
I recently get up by starlight and don't knock off work till the moon rises.
It's very tiring, but with full of joy.
最近的我，戴月披星，早出晚歸。
雖然累，但很開心。
This range represents a particular pride and joy for our company. It has been recognized as one of the most comprehensive and complete in Chile, due to the wide array of 11 varieties and origins it vinifies.
The Cono Sur range carries the bicycle as its main icon; it symbolizes Cono Sur’s spirit of innovation, passion, commitment and respect for the environment, as well as its persistence in always finding the latest techniques in the vineyards and winemaking, in order to take care of the land where the grapes grow.
--
Esta línea representa un orgullo particular para nuestra compañía pues ha sido reconocida como una de las más completas elaboradas en Chile, debido a la amplitud de cepas y orígenes que reúne.
Para Viña Cono Sur la bicicleta es simboliza su espíritu de innovación, pasión, compromiso y respeto por el medio ambiente, como también la persistencia en siempre aplicar las últimas tecnologías en los distintos procesos productivos, con el objetivo de cuidar la tierra de la cual provienen sus uvas.
Asia, China, Shaanxi Province. Colorful labels adorn Cabernet sauvignon and Cabernet franc wine bottles at Jade Valley Winery and Resort, established by Qingyun Ma in 2000.
Long Meadow ranch organically farms #90acres of vineyards in the heart of the Napa Valley - #74acres of #SauvignonBlanc, #Merlot, and Cabernet Sauvingon vineyards in #Rutherford,16 acres of mountain vineyards on the #MayacamasEstate
The Mayacamas Estate vineyards are carved from a second growth forest at about 1,100 feet elevation.
Source;
www.wine.com/product/long-meadow-ranch-cabernet-sauvignon...
Boeing 747-422 service from Taiwan Taoyuan International Airport (臺灣桃園國際機場) to Narita International Airport (成田国際空港) in Japan
O Restaurante Porto do Contrato-Ribeirão da Ilha-Floripa-SC-Brasil, apresenta desde uma sequência de ostras, até os deliciosos peixes assados ou grelhados. Essa receita é uma feliz combinação de legumes puxados na manteiga, com o gosto marcante da anchova.
Ingredientes:
-1 anchova grande
-1 cabeça de alho e 2 pinças de pimenta branca
-200g de manteiga extra temperada
-Azeite o quanto baste e mix de legumes
Modo de Preparo:
Salteie os camarões na manteiga e azeite e reserve. Leve os legumes ao vapor por 10 minutos. Assim que desligar o vapor, tempere-os com a manteiga temperada. Escale a anchova e recheie com os legumes e camarões. Leve para assar.Mais detalhes no www.sabordaservas2.com.br
(for English scroll down)
Am 19. Juni 2015 verlegte die Weinkellerei F. W. Langguth Erben aus Traben-Trarbach die Welt der Erben Weine für einen Abend von der Mosel an die Spree und feierte mit „Hot Barbecue“ die erfolgreiche Premiere einer neuen Veranstaltungsreihe. Mit der „Erben Tafelrunde“, einer Serie von Pop-up-Events, möchte das Familienunternehmen Langguth seine Traditionsmarke künftig einem jungen, urbanen Publikum näher bringen. - Ziel von Langguth ist es, den Teilnehmern an den Veranstaltungen ein ungewöhnliches, überraschendes und mit allen Sinnen erfahrbares Markenerlebnis rund um die Erben Weine zu bieten und dadurch die Grundlage für eine emotionale Bindung zu fördern.
Die Premiere fand an einem Ort statt, der selbst in Berlin noch als Geheimtipp gilt - ein direkt an der Spree gelegenes, altes Kranhaus (Kranhaus Café) in Köpenick. Den rund 40 Gästen, darunter Mitglieder der wachsenden Markenbotschafter-Community der „Erben Gemeinschaft“ und Berliner Food- und Genussblogger, wurde die An- und Abreise vom und zum Historischen Hafen auf dem solarbetrieben Katamaran SOLON ermöglicht. Getreu dem Motto des Abends „Hot Barbecue: Chili trifft Erben Wein“ war das Programm als kulinarisches Crowd-Pairing-Experiment angelegt, in dessen Verlauf verschiedene Chili-Saucen, präsentiert vom Chili-Fachmann Felix Eichholtz vom Pfefferhaus Berlin mit diversen Weinen aus dem Erben Sortiment kombiniert wurden. Dazu exquisite Barbecue-Gerichte, authentisch zubereitet im „Smoker“ von BBQ-Master Adam Ramirez aus Texas von „The Pit - Real Texas Barbecue“. Anders als beim klassischen Wine-Pairing wurde den Gästen beim Crowd-Pairing pro Gang eine Auswahl aus drei Erben Weinen serviert. Die Idee hinter dem Crowd-Pairing ist, nicht Weinexperten, sondern den Schwarm per Abstimmung entscheiden zu lassen, welche Food-Wein-Kombination am besten zusammenpasst. Für den Veranstalter und die Teilnehmer war der Auftakt der Pop-up-Eventserie am Ende ein voller Erfolg.
*** ERSTER GANG ***
Truthahnbrust geräuchert an Dreierlei Käse-Dips. Dazu Grim Reaper „Rookie Goblin"
Weinauswahl
2014 Erben Patenschaft-Riesling, Trabener Königsberg Riesling feinherb, Mosel
2014 Erben Grauburgunder trocken, Pfalz
2014 Erben Spätlese feinfruchtig, Rheinhessen
*** ZWEITER GANG ***
Pulled Pork aus dem Smoker an Pariser Blattsalat und Quinoasalat. Dazu „Marie Sharp's „Hot Habanero“ Chili Sauce
Weinauswahl
2013 Erben Spätburgunder lieblich, Rheinhessen
2014 Erben Dornfelder Rosé halbtrocken, Rheinhessen
2014 Erben Exklusiv Cabernet Sauvignon Rosé Réserve trocken, Pfalz
*** DRITTER GANG ***
Rinderbraten aus dem Smoker an Linsensalat und Schwäbischem Kartoffelsalat. Dazu Suicide Sauces "Habanero BBQ“ Chili Sauce
Weinauswahl
2014 Erben Regent fruchtig-süss, Rheinhessen
2013 Erben Exklusiv Dornfelder Barrique trocken, Pfalz
2013 Erben Exklusiv Spätburgunder Réserve trocken, im Eichenholz gereift, Rheinhessen
*** VIERTER GANG ***
Quark-Joghurt mit Trauben Walnuss Dessert. Dazu
Suicide Sauces "Mango Fire“ Chili Sauce
Weinauswahl
2013 Erben Exklusiv Huxelrebe Auslese, fruchtig-süss, Rheinhessen
2014 Erben Müller-Thurgau fruchtig-süss, Rheinhessen
2014 Erben Spätlese feinfruchtig, Rheinhessen
____________________________________________________
HOT BARBECUE: Chili meets Erben wine
On June 19, 2015, the F. W. Langguth Erben winery from Traben-Trarbach moved the world of Erben wines from the Mosel to the Spree for an evening and celebrated the successful premiere of a new series of events with "Hot Barbecue". With the "Erben Tafelrunde", a series of pop-up events, the Langguth family business aims to bring its traditional brand closer to a young, urban audience in future. - Langguth's aim is to offer participants in the events an unusual, surprising brand experience around Erben wines that can be experienced with all the senses, thereby promoting the basis for an emotional bond.
The premiere took place at a location that is still considered an insider tip even in Berlin - an old crane house (Kranhaus Café) in Köpenick, located directly on the River Spree. Around 40 guests, including members of the growing "Erben Gemeinschaft" brand ambassador community and Berlin food and gourmet bloggers, were able to travel to and from the historic harbor on the solar-powered catamaran SOLON. True to the motto of the evening "Hot Barbecue: Chili meets Erben Wine", the program was designed as a culinary crowd-pairing experiment, in the course of which various chili sauces, presented by chili expert Felix Eichholtz from Pfefferhaus Berlin, were combined with various wines from the Erben range. These were accompanied by exquisite barbecue dishes, authentically prepared in the "smoker" by BBQ master Adam Ramirez from Texas from "The Pit - Real Texas Barbecue". In contrast to classic wine pairing, guests were served a selection of three heirloom wines per course at the crowd-pairing event. The idea behind crowd-pairing is not to let wine experts decide which food-wine combination goes best together, but to let the crowd decide by voting. The kick-off of the pop-up event series ended up being a complete success for the organizer and the participants.
*** FIRST COURSE ***
Smoked turkey breast with three kinds of cheese dips.Served with Grim Reaper "Rookie Goblin"
Wine selection
2014 Erben Patenschaft Riesling, Trabener Königsberg Riesling feinherb, Mosel
2014 Erben Pinot Gris dry, Palatinate
2014 Erben Spätlese fine fruity, Rheinhessen
*** SECOND COURSE ***
Pulled pork from the smoker with Parisian leaf salad and quinoa salad. Served with "Marie Sharp's "Hot Habanero" Chili Sauce
Wine selection
2013 Erben Pinot Noir sweet, Rheinhessen
2014 Erben Dornfelder Rosé semi-dry, Rheinhessen
2014 Erben Exklusiv Cabernet Sauvignon Rosé Réserve dry, Palatinate
*** THIRD COURSE ***
Roast beef from the smoker with lentil salad and Swabian potato salad. Served with Suicide Sauces "Habanero BBQ" Chili Sauce
Wine selection
2014 Erben Regent fruity-sweet, Rheinhessen
2013 Erben Exklusiv Dornfelder Barrique dry, Palatinate
2013 Erben Exklusiv Pinot Noir Réserve dry, matured in oak, Rheinhessen
*** FOURTH COURSE ***
Curd yogurt with grape walnut dessert. Served with
Suicide Sauces "Mango Fire" Chili Sauce
Wine selection
2013 Erben Exklusiv Huxelrebe Auslese, fruity-sweet, Rheinhessen
2014 Erben Müller-Thurgau fruity-sweet, Rheinhessen
2014 Erben Spätlese fine fruity, Rheinhessen
Taí uma receita típica da forte influência açoriana no litoral catarinense. O Restaurante do Museu é especialista em frutos do mar e, seguramente é dica para turistas e moradores de Florianópolis-SC.
Ingredientes:
-2 litros de água com sal
-1 polvo grande limpo
-1 limão,3 cebolas e 6 dentes de alho
-1 lata(250ml)de azeite extra
-Coentro e pimenta o quanto baste
Modo de Preparo:
Em 2 litros de água, sal e o limão cortado em cruz, cozinhe o polvo por mais ou menos 18 minutos. Em seguida corte os tentáculos em tamanhos de mais ou menos 1 dedo. Reserve-os. Refogue no azeite o alho e cebolas. Em seguida acrescente o polvo, acerte o sal e deixe cozinhar mais 8 minutos em panela de barro tampada. Desligue, acrescente o coentro e pimenta. Deixe descansar mais 10 minutos.Mais detalhes no www.sabordaservas2.com.br
Toast to the coming 2010 with the red and white duo of wines to compliment the grand meal that awaits your friends and loved ones this Christmas and New Year.
Variety of decor for this item are available
For inquiries, call 8140847 or 8939807 or email us at sales@casafloresdebelen.com
Finalmente o ex-beatle Paul McCartney, realizou o sonho de milhares de fãs brasileiros que aguardavam pela visita há quase 17 anos. Fui conferir o show na reapresentação da segunda feira(21/11/2010). O estádio do Morumbi estava completamente lotado e debaixo de chuva. A turnê “Up and Coming Tour” acertou em cheio ao incluir 22 canções dos Beatles entre as 36 músicas do setlist. Os beatlemaníacos entravam em êxtase a cada melodia apresentada, numa clara manifestação de idolatria ao ídolo. Paul McCartney provou porque é considerado uma lenda viva, capaz de hipnotizar várias gerações de fãs. Saí do Morumbi de alma lavada e, com a sensação que vamos continuar ouvindo as canções dos rapazes de Liverpool por toda a eternidade.
Ingredientes:
-1kg de lombo suino
-Cenoura e batata barú para rechear
-Alho e pimenta a gosto
-Pepinos para guarnição
Modo de Preparo:
Retalhe o lombo e tempere a gosto. Pique as verduras no sentido longitudinal e distribua-as sobre a carne. Em seguida enrole firme a carne e amarre com barbante. Leve para assar até ponto desejado.Mais detahes no www.sabordaservas2.com.br
Susana (sempre) Roble 2010, Vi de la Terra de Mallorca, es el Vino del Mes en la Vinoteca La Buena Vida (León, Spain)
Fotos de juanluisgx
Saint Emilion (en francés, Saint-Émilion) es una pequeña ciudad a 35 km. de Burdeos, Francia, muy conocida por el vino del mismo nombre que se produce en sus alrededores. Administrativamente, Saint Emilion es una comuna del departamento francés de la Gironda en la región de Aquitania, en Occitania.
La historia de Saint Emilion se remonta a los tiempos prehistóricos y es un lugar Patrimonio de la Humanidad, con fascinantes iglesias románicas y ruinas que se dispersan a lo largo de calles estrechas e inclinadas.
Los romanos plantaron viñedos en lo que se convertiría con el tiempo en Saint Emilion ya en el siglo II a. C. En el siglo IV, el poeta latino Ausonio alabó el fruto de la copiosa vid.
La ciudad fue bautizada por el monje Émilion, un confesor viajero, que se estableció en una ermita excavada en la roca aquí en el siglo VIII. Fueron los monjes que lo siguieron quienes comenzaron la producción comercial de vino en la zona.
Saint Emilion es una de las principales zonas de vino tinto de Burdeos junto con Médoc, Graves y Pomerol. La región es mucho más pequeña que el Médoc y queda junto a Pomerol. Como en Pomerol y las otras denominaciones de la orilla derecha de la Gironda, las principales variedades vitíferas usadas son merlot y cabernet franc, usándose también cantidades relativamente pequeñas de cabernet sauvignon en algunos châteaux.
Los vinos de Saint Emilion no se incluyeron en la clasificación de Burdeos de 1855. La primera clasificación formal en Saint Emilion se hizo en 1955. A diferencia de la clasificación de 1855, se revisa con regularidad.
Château Ausone y Château Cheval Blanc son los dos únicos vinos actualmente clasificados como Premiers grands crus classes A. Luego hay 13 Premiers grands crus classés B y 47 grands crus classés. Además, un gran número de viñedos están clasificados como Grand Cru.
Un paseo por Saint Emilion en abril de 2011
Essa receita tem inspiração nos costumes argentinos. Embora de origem espanhola o Matambre é uma das vedetes do dia a dia da alimentação de nossos hermanos. Para quem aprecia, procure um açougue de sua confiança e reserve aquela parte da carne que envolve a costela. Pode ser preparada tanto no espeto quanto no forno.
Ingredientes:
-1kg de Matambre
-2 dentes de alho + 1 cebola + 1/2 maço de alecrim
-2 cenouras e 1/2 maço de espinafre
-1 pinça de pimenta do reino branca
-Azeite o quanto baste
Modo de preparo:
Passe no vapor as cenouras por 10 minutos e reserve. Bata no liquidificador o alho + cebola + alecrim e tempere o matambre. Envolva a carne com o recheio, amarre com barbante dando um formato desejado. Leve ao forno brando por 50 minutos. Sirva com arroz branco.Mais detalhes no www.sabordaservas2.com.br
USA: California: Mendocino County: Anderson Valley: Greenwood Ridge Vineyards: Cabernet Sauvignon grapes, periwinkle in color, surrounded by the oranges, yellows, and greens of the fall harvest © Sean Arbabi | seanarbabi.com #winecountry #grapes
Believe me, please…I don’t drink much..
---------------------------
“I’ve Been Drinking”
(Jeff Beck Group/Rod Stewart)
I’m drinkin’ again
Thinkin’ of when
You left me
And that weren't so long ago, hmm
I’ve been havin’ a few
And wishin’ that you
Were right here by my side
Well I’m makin’ the rounds
And settin’ them up
A total stranger to myself
I’m just makin’ a fool of myself
I’m just hopin’ that you’ll come right back once, someday,
But I know, I know, I know
That there’s no second time around
Hmm. Now, listen!
I know, I know, I know.
Sure I know I can borrow a smoke
Or sit here all night long and tell a joke
But after all is said and done
Who’s gonna laugh,
Who’s gonna laugh at a broken, a broken heart?
I’ve been drinkin’ again
And thinkin’ of when
Of when you left me
And that weren’t so long ago,
Hmm
I’ve been havin’ a few
You know that you know,
And wishin’ that you
Were here right by my side
Hmm
Now listen one time!
I’ve been drinkin’ again
Sometimes I can’t help myself.
Hmm
-------------------------
written by Johnny Mercer, Doris Tauber
I put this with Black Books because they drink a ton of wine on that show. And it's really, really funny. Many thanks to my brother Paul!
Anyway, this was nice. Good. Red. It seems that "Sauvignon" label will generally do right by me - they tend to be mild, drinkable and easy to deal with, which is pretty much what I like.
(for English scroll down)
Am 19. Juni 2015 verlegte die Weinkellerei F. W. Langguth Erben aus Traben-Trarbach die Welt der Erben Weine für einen Abend von der Mosel an die Spree und feierte mit „Hot Barbecue“ die erfolgreiche Premiere einer neuen Veranstaltungsreihe. Mit der „Erben Tafelrunde“, einer Serie von Pop-up-Events, möchte das Familienunternehmen Langguth seine Traditionsmarke künftig einem jungen, urbanen Publikum näher bringen. - Ziel von Langguth ist es, den Teilnehmern an den Veranstaltungen ein ungewöhnliches, überraschendes und mit allen Sinnen erfahrbares Markenerlebnis rund um die Erben Weine zu bieten und dadurch die Grundlage für eine emotionale Bindung zu fördern.
Die Premiere fand an einem Ort statt, der selbst in Berlin noch als Geheimtipp gilt - ein direkt an der Spree gelegenes, altes Kranhaus (Kranhaus Café) in Köpenick. Den rund 40 Gästen, darunter Mitglieder der wachsenden Markenbotschafter-Community der „Erben Gemeinschaft“ und Berliner Food- und Genussblogger, wurde die An- und Abreise vom und zum Historischen Hafen auf dem solarbetrieben Katamaran SOLON ermöglicht. Getreu dem Motto des Abends „Hot Barbecue: Chili trifft Erben Wein“ war das Programm als kulinarisches Crowd-Pairing-Experiment angelegt, in dessen Verlauf verschiedene Chili-Saucen, präsentiert vom Chili-Fachmann Felix Eichholtz vom Pfefferhaus Berlin mit diversen Weinen aus dem Erben Sortiment kombiniert wurden. Dazu exquisite Barbecue-Gerichte, authentisch zubereitet im „Smoker“ von BBQ-Master Adam Ramirez aus Texas von „The Pit - Real Texas Barbecue“. Anders als beim klassischen Wine-Pairing wurde den Gästen beim Crowd-Pairing pro Gang eine Auswahl aus drei Erben Weinen serviert. Die Idee hinter dem Crowd-Pairing ist, nicht Weinexperten, sondern den Schwarm per Abstimmung entscheiden zu lassen, welche Food-Wein-Kombination am besten zusammenpasst. Für den Veranstalter und die Teilnehmer war der Auftakt der Pop-up-Eventserie am Ende ein voller Erfolg.
*** ERSTER GANG ***
Truthahnbrust geräuchert an Dreierlei Käse-Dips. Dazu Grim Reaper „Rookie Goblin"
Weinauswahl
2014 Erben Patenschaft-Riesling, Trabener Königsberg Riesling feinherb, Mosel
2014 Erben Grauburgunder trocken, Pfalz
2014 Erben Spätlese feinfruchtig, Rheinhessen
*** ZWEITER GANG ***
Pulled Pork aus dem Smoker an Pariser Blattsalat und Quinoasalat. Dazu „Marie Sharp's „Hot Habanero“ Chili Sauce
Weinauswahl
2013 Erben Spätburgunder lieblich, Rheinhessen
2014 Erben Dornfelder Rosé halbtrocken, Rheinhessen
2014 Erben Exklusiv Cabernet Sauvignon Rosé Réserve trocken, Pfalz
*** DRITTER GANG ***
Rinderbraten aus dem Smoker an Linsensalat und Schwäbischem Kartoffelsalat. Dazu Suicide Sauces "Habanero BBQ“ Chili Sauce
Weinauswahl
2014 Erben Regent fruchtig-süss, Rheinhessen
2013 Erben Exklusiv Dornfelder Barrique trocken, Pfalz
2013 Erben Exklusiv Spätburgunder Réserve trocken, im Eichenholz gereift, Rheinhessen
*** VIERTER GANG ***
Quark-Joghurt mit Trauben Walnuss Dessert. Dazu
Suicide Sauces "Mango Fire“ Chili Sauce
Weinauswahl
2013 Erben Exklusiv Huxelrebe Auslese, fruchtig-süss, Rheinhessen
2014 Erben Müller-Thurgau fruchtig-süss, Rheinhessen
2014 Erben Spätlese feinfruchtig, Rheinhessen
____________________________________________________
HOT BARBECUE: Chili meets Erben wine
On June 19, 2015, the F. W. Langguth Erben winery from Traben-Trarbach moved the world of Erben wines from the Mosel to the Spree for an evening and celebrated the successful premiere of a new series of events with "Hot Barbecue". With the "Erben Tafelrunde", a series of pop-up events, the Langguth family business aims to bring its traditional brand closer to a young, urban audience in future. - Langguth's aim is to offer participants in the events an unusual, surprising brand experience around Erben wines that can be experienced with all the senses, thereby promoting the basis for an emotional bond.
The premiere took place at a location that is still considered an insider tip even in Berlin - an old crane house (Kranhaus Café) in Köpenick, located directly on the River Spree. Around 40 guests, including members of the growing "Erben Gemeinschaft" brand ambassador community and Berlin food and gourmet bloggers, were able to travel to and from the historic harbor on the solar-powered catamaran SOLON. True to the motto of the evening "Hot Barbecue: Chili meets Erben Wine", the program was designed as a culinary crowd-pairing experiment, in the course of which various chili sauces, presented by chili expert Felix Eichholtz from Pfefferhaus Berlin, were combined with various wines from the Erben range. These were accompanied by exquisite barbecue dishes, authentically prepared in the "smoker" by BBQ master Adam Ramirez from Texas from "The Pit - Real Texas Barbecue". In contrast to classic wine pairing, guests were served a selection of three heirloom wines per course at the crowd-pairing event. The idea behind crowd-pairing is not to let wine experts decide which food-wine combination goes best together, but to let the crowd decide by voting. The kick-off of the pop-up event series ended up being a complete success for the organizer and the participants.
*** FIRST COURSE ***
Smoked turkey breast with three kinds of cheese dips.Served with Grim Reaper "Rookie Goblin"
Wine selection
2014 Erben Patenschaft Riesling, Trabener Königsberg Riesling feinherb, Mosel
2014 Erben Pinot Gris dry, Palatinate
2014 Erben Spätlese fine fruity, Rheinhessen
*** SECOND COURSE ***
Pulled pork from the smoker with Parisian leaf salad and quinoa salad. Served with "Marie Sharp's "Hot Habanero" Chili Sauce
Wine selection
2013 Erben Pinot Noir sweet, Rheinhessen
2014 Erben Dornfelder Rosé semi-dry, Rheinhessen
2014 Erben Exklusiv Cabernet Sauvignon Rosé Réserve dry, Palatinate
*** THIRD COURSE ***
Roast beef from the smoker with lentil salad and Swabian potato salad. Served with Suicide Sauces "Habanero BBQ" Chili Sauce
Wine selection
2014 Erben Regent fruity-sweet, Rheinhessen
2013 Erben Exklusiv Dornfelder Barrique dry, Palatinate
2013 Erben Exklusiv Pinot Noir Réserve dry, matured in oak, Rheinhessen
*** FOURTH COURSE ***
Curd yogurt with grape walnut dessert. Served with
Suicide Sauces "Mango Fire" Chili Sauce
Wine selection
2013 Erben Exklusiv Huxelrebe Auslese, fruity-sweet, Rheinhessen
2014 Erben Müller-Thurgau fruity-sweet, Rheinhessen
2014 Erben Spätlese fine fruity, Rheinhessen
Okay, something weird happened with this one. Instead of just tasting wine - there was something else in there.
Caramel.
It took a couple of thoughtful moments to get it, but there it was, sitting right there. Caramel. How weird is that?
So to all y'all Yellow Tail haterz out there - I like this one. Make of that what you will.