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"Blaufränkisch"
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The season starts around mid-April and ends on the 24th of June. Spargelsaison. The Germans are crazy about their asparagus but I’m wondering if the Austrians isn’t taking it even a step further? Don’t get [...]
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Once an important Jewish community. Deutschkreutz. After the expulsion, ordered by the Emperor Leopold I, ended in 1671, many Jews settled again in the Hungarian kingdom. The village of Deutschkreutz, back then named Németkeresztúr, became a haven for Jews. But then, after [...]
“Urknall,” Alfred says. “You know, the start of universe, the big bang theory.”
“This is the German word for it, Urknall.”
The surroundings are just dreamlike. We’re sitting in a saint-like memorial place just outside Horitschon, an oasis in the middle of a vineyard. In one corner there’s a statue. [...]
I’m at my second Himmelreich. Vineyard visit that is. However, the Donnerskirchen site is not as well-known as the German counterpart in Mosel. At least not yet.
It’s a beautiful morning. Hot already. Leaving Rust and the liquid gold, the primary goal is now what I’ve mostly looked forward to; Blaufränkisch. The Himmelreich [...]
Blind tastings. What’s it good for? Is it just for the ego and a way to boost the self-confidence when nailing a wine? Or perhaps a need to separate the good tasters from the great? A sort of worshipping for wine geeks. Some would argue blind tastings makes no-one happy. Why compare wine? [...]
Some would say it’s complete madness, serving the Gernot and Heike Heinrich 2006 Salzberg next to the 2006 Chateau Mouton-Rotschild in a blind tasting. I say it’s a sign of confidence.
Four days of intense traveling in the regions of Wien, Carnuntum and Burgenland are over. Filled with impressions from the respective regions, [...]
First of all; would you consider spending 50 Euro’s on a Blaufränkisch? I know, blau what you think. Secondly; are you prepared to give it perhaps up to a decade in the cellar before starting to pop?
Blaufränkisch has all the potential to become a favorite amongst wine consumers. It has a racy [...]
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Ibland får man bara till det. Lördagens söndagskyckling var ett sådant tillfälle. Hela kycklingar som tillagas i ugn och östa med egenhändigt kokad buljong, äppelmust och äppeljuicekoncentrat. Lök och syrliga äpplen runt om kycklingarna. Väl färdiga så stavmixar jag hastigt skyn och i med någon deciliter grädde. Mein gott – vad gott! [...]
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WINE VIRTUOSITY
Me? A wine virtuoso? Don't think so. I'm rather an apprentice despite my 20 years of intense wine passion. But I kinda like the name - Wine Virtuosity. Great you're here. My name is Niklas Jorgensen. As you will find out I try to have an open mind, mixing posts on the classic wine regions and lesser known parts of the wine world which many times deserves more attention. Tokaj for example. In 2013 I focus my writing to Portugal, Tokaj, Rhône (the Syrah based wines mainly) and the lesser known parts of Bordeaux. But other favorites of mine which I eagerly continues exploring; Etna, Greece, New Zealand for example, will also receive a fair amount of my time. Besides this, I also publish some general ramblings on wine and food. Pssst; don't forget to check out my Madeira wine site as well, It's quite unique and the only one in cyber space entirely focusing on Madeira. The world's most breathtaking wine deserves that. You hear? Mad about Madeira. For more info on me and links, check the About Niklas section.
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Blog: Wine Virtuosity Topics:wine, food, travel
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