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Martin Zwick

Its cold in Berlin and I was not in the mood for hunting something special. So I went around the corner to my organic shop and bought some chicken breast. These Japanese chicken skewer are easy to make and delicious. I used a ready-make Teriyaki sauce which is easy to find these days. https://www.wi...

Martin Zwick

P.S. of course, you could use this stuffing also for turkey.

Martin Zwick

Note: I forgot to mention that you do not need to use the whole 150g chestnut butter, I think 100g is more than enough. Put the rest in a freezer. Or make 200g chestnut butter, the rest for another chicken.

Martin Zwick

P.S. and your house&apartment will smell beautifully too, promised.

Martin Zwick

Here comes one of my favorite recipes during Xmas time. Easy to make, delicious and in true Xmas spirit with all the lovely flavors of roasted chestnut and chicken. Of course I know that most of you know this recipe already. Some not and sometimes we forget recipes. [group-hug.gif] https://www.wineb...

Martin Zwick

Josh Grossman wrote: ↑
December 5th, 2019, 3:54 am
Just like Burgundy, it's getting too expensive. Any thoughts on Josef Walter?

Centgrafenberg for 55 Euro in Germany. That's okay. Hundsrück is of course much more expensive.

No thoughts, as I haven't tasted his wines so far. I would like to recommend JÜLG from the Pfalz region.

Martin Zwick

Here we have one of the best German estate for red wine/Spätburgunder. Some experts compare this Centgrafenberg Spätburgunder with Chambolle-Musigny, make your own judgement. Estate: http://www.weingut-rudolf-fuerst.de/index_gb.htm 2017 Fürst "Centgrafenberg" Spätburgunder GG "Centgrafenberg (11ha) ...

Martin Zwick

I had some leftover potatoes, so I used this recipe from one of the best chefs in Switzerland, Andreas Caminada, to make a dip. Great with fresh bread as a warm up or maybe as a dip for white meat&seafood. In Germany many restaurants serve own bread with a dip these days instead of classic Antipasti...

Martin Zwick

Much has been written about the science behind marinades. My experience tells me they work, but when evaluated by professionals, I tend to doubt the true impact. My understanding is that a lot of Top chefs use this kind of brining for their products. Of course they substitute buttermilk with water.

Martin Zwick

Vegetables can be so delicious! With this recipe you will probably eat the best Kohlrabi you have ever eaten.

https://www.wineberserkers.com/content/?p=5659

Gin Gin
Martin

Martin Zwick

P.S. of course you can add additional spices to the buttermilk marinade.

Martin Zwick

Here comes the famous recipe by Samin Nosrat from the Netflix movie SALT FAT ACID HEAT Fair to say this method is of course not new, as the generation of my grandparents used buttermilk for marinating game meat. It would be interesting to know when the use of buttermilk for marinating meat started o...

Martin Zwick

Based on the fact that I have several half-empty pasta packages in my pantry, time to make a pasta dish. Best would have been to use pumpkin gnocchi or tagliatelle. All credit for this recipe goes to Claudio del Principe "al forno" https://www.wineberserkers.com/content/?p=5638 IMG_0388.JPG Gin Gin ...

Martin Zwick

Serve this sublime lentils salad lukewarm with duck breast. I had some Zampone, but fair to say it was too rustic for me. Or maybe I had the wrong brand. Anyway this lentils salad was the star, no surprise. Use litte lentils like the french Le Puy or little black lentils called "Beluga" in Germany. ...

Martin Zwick

Here comes a winter classic from my kitchen. I make it quite often in winter as it warms the soul and is also a great side dish for any kind of meat. Also delicious re-heated on Day 2. In addition also very helpful when you have a lot of guests and you can make it advance, for 6-8 people. Now I foun...

Martin Zwick

2016 Produttori del Barbaresco Barbaresco After the first sip you immediately know this is a magnificent wine and magnificent vintage. Its this BALANCE, peace of mind, structure and depth. In addition despite its youth you already have a remarkable elegance. Of course I know our wine cellars are fu...

Martin Zwick

Jason Hagen wrote: ↑
November 7th, 2019, 3:41 pm
Dang. Those beets look so cool.

J

I saw some recipes making a Carpaccio from Tonda di Chioggia. In this case I would recommend to add some smoked fish and finally adding a Vinaigrette.

Martin Zwick

AlexS wrote: ↑
November 7th, 2019, 5:46 pm
Looks delicious -- how long do you sauté the carrots before adding water?

Just 1 min.

Martin Zwick

P.S. 2016 or 2017 Oestricher Doosberg is around 45€ , so 13€ for the Jacobus is quite a bargain.

Martin Zwick

Laurent Gibet wrote: ↑
November 5th, 2019, 9:48 am

Do you agree, for the Doosberg, with an slight impression of chardonnay ?

YES

Also the flavors of "citron vert, cumin" I discovered too.

Martin Zwick

Thank you, Martin I recently discovered a wine of this domain, in an italian restaurant in Bordeaux. Rheingau Peter Jakob Kühn Oestricher Doosberg 2016 (AP 8/18) : 17,5/20 (excellent) Pensé initialement à un chardonnay bourguignon (Meursault Perrières ?). Viennent ensuite les notes du cépage : citr...

Martin Zwick

2018 P.J. Kühn "Jacobus" Riesling, Rheingau Here we have the Estate Riesling of the estate Peter Jakob Kühn from the Rheingau region, around 13€ in Germany. Beautiful floral perfume. Then a ripe fruit with notes of wildflower meadow, salty minerality and a good grip&punch in form of a vibrating aci...

Martin Zwick

I discovered this italian beetroots called Tonda di Chioggia in my organic shop. I have to say much more delicious, much more sublime and much more elegant than our German earthy&rustic counterpart. Really a discovery. I made a dish which I normally use for the regular German beetroots. Bottom-line,...

Martin Zwick

2017 Keller "Bürgel" GG Spätburgunder The winemaker KP Keller stepped up the gear in 2017. The Spätburgunder BÜRGEL was in all these years always very charming, but the 17er shows clearly more structure, finesse, complexity and length incl. a basket of red fruits. No doubt, the vintage 2017 is a mi...

Martin Zwick

A Songeur wrote: ↑
November 2nd, 2019, 5:14 am
Martin,
Is it any good?

Both are very good and empty in 10min. lemonade for adults

Martin Zwick

Keep your eyes open for 2018 Keller "Limestone" Kabinett.

Martin Zwick

2002 Domaine des Lambrays Clos des Lambrays Grand Cru Overall quite fresh&juvenile with a vivid acidity. Looong life ahead. Bewitching perfume. On the palate flavors of black cherry, sous bois, spicebox, eucalyptus, black olive and a velvet&silky texture. Please open the wine 2h before. Simply beau...

Martin Zwick

Hi Martin, I just made this soup this past weekend as well, which was cold and rainy. It's a shame you couldn't find ditalini pasta, but for this soup, I use two pots. The big one to make the soup without the pasta and then a smaller pot that gets the almost finished soup and to which I add the alr...

Martin Zwick

I guess for the most people this italian classic is nothing new. I made it for the first time yesterday night. The days are getting colder and darker, time for comfort food. I used a recipe by Felicity Cloake/GUARDIAN and her „How to cook the perfect……..“. BTW, instead of dried Borlotti beans I used...

Martin Zwick

"Balance is everything"

Paul Draper

I just looked at my old notes from end of 2015 when Paul Draper visited Berlin and found that we had a 1995 MONTE BELLO which was such young& fresh and elegant.

Cheers,
Martin

Martin Zwick

Justin S wrote: ↑
October 25th, 2019, 9:32 am

Your cork picture reminds me that my '12 MB has the cork soaked about 1/4th the way up the cork. Does that indicate heat damage?

I don't think so. But I would assume that there are some real cork experts on this board to answer your question.

Martin Zwick

"Balance is everything" Paul Draper I had the honor to meet Paul Draper at the end of 2015 for a private RIDGE workshop in Berlin. He is a very charismatic person and a great storyteller. IMG_8830.jpg 2004 RIDGE Monte Bello Based on 76% Cabernet Sauvignon, 13% Merlot, 8% Petit Verdot, 3% Cabernet F...

Martin Zwick

As much as I love Trimbach Clos Sainte Hune IMO the holy grail of Riesling is found a vit to the North East of Alsace Where Breuer Schlossberg is msde [cheers.gif] I have not 1 holy grail, instead 4-5-6. Of course also Breuer Schlossberg, Keller G-Max and Pettenthal GG, Koehler-Ruprecht Saumagen et...

Martin Zwick

A few days ago I bought a just released cookbook "a mano" by the swiss-italian author Claudio del Principe. Its all about Pasta. Of course I had to cook a recipe from this book.

https://www.wineberserkers.com/content/?p=5582

ENJOY
Martin

Martin Zwick

I like Riesling, but personnally I've never been impressed by Ste Hune... But with all the praise on this wine, I'm not giving up yet :-) As you know you need a bit of luck with aged wines and a cold cellar. On the other hand maybe Ste Hune is not your cup of tea. Fair to say its a monument of ston...

Martin Zwick

P.S.

me&good friend

Martin Zwick

Jürgen Steinke wrote: ↑
October 19th, 2019, 5:39 am
Not Keller nor Sylt are in need of additional Marketing. Both are in high demand already. In fact Sylt is overloaded with tourists especially in the warm month but not only.

typical German

Martin Zwick

TAK

Sylt is worth a trip, definitely not my last one. The wine lists in the restaurants are huge&deep, not expensive and thank god no Natural Wines.

I really have to mention again how stunned some friends were with smile in their faces drinking all these Keller wines. Not biased like me!

Martin Zwick

Soil of Kirchspiel - limestone

Martin Zwick

2000 Trimbach "Clos Ste. Hune" "The Jewel in Trimbach's crown is the Hunawihr Riesling Clos St Hune. This is a painfully rare wine from the tiny 1.3 hectare vineyard producing only around 7000 bottles per vintage. To most enthusiasts, Trimbach's Clos Sainte Hune is not only Alsace's best Riesling, ...

Martin Zwick

On monday a group of friends came together at the Söl`ring Hof at the island of Sylt for a vertical of KELLER Kirchspiel&Hubacker&Abtserde GG 2008, 2010, 2013, 2015 and 2017. IMG_0139.JPG All the Rieslings showed terrific, also friends who are not so into Keller wines were deeply impressed by the pe...

Martin Zwick

I have to admit that high-quality organic carrots need normally only butter/oil. BUT I love to add exotic spices like Dukka, Raz-el-hanout, Cumin etc. to vegetables, just for another twist or another extra dimension. These carrots are a nice side dish for any fish&meat and works extremely well with ...

Martin Zwick

P.S. it turned out that to serve this dish in 2 versions was perfect. First let the Raviolis cook for 2-3min in the broth, put on a plate and add fresh thyme butter on top including Parmesan. Separately serve the other Ravioli with the broth in another different plate. I made it in 2 versions, as my...

Martin Zwick

Looks simple and tasty, Martin, especially for one of these cool, rainy Autumn days we're having. My family isn't a huge goat cheese group, so would Mascarpone be a suitable substitute? I've got a nice batch of homemade chicken broth in the freezer. For a dish like this, I imagine a super high qual...

Martin Zwick

Holy cow, what a discussion. I drank several so called "Nazi Wines" and I always thought about the positive things in this years. I thought about the defeat of the Wehrmacht in Stalingrad 1943, the beginning of the end. With regard to a beautiful&fresh&mind-blowing 1943 Cabinet from Schloss Johannis...

Martin Zwick

2018 Weiser-Künstler "Enkircher Ellergrub" Riesling Kabinett Year in, year out one of my favorite Kabinett of the vintage. Its all about precision, clarity, playfulness Leichtigkeit and finesse. In addition we have a beneficial acidity which delivers freshness and drinking pleasure. Harvested 90° O...

Martin Zwick

Barry L i p t o n wrote: ↑
October 6th, 2019, 7:23 am
Any thought on how to modify to skip the heavy cream? Looks great as is, but just curious.

In addition with Masacarpone already included in the cheese, you need no cream extra.

Martin Zwick

I recommend Gorgonzola cheese with Mascarpone, its softer in flavor. My regular Gorgonzola was quite soft and did not overpower the cauliflower.

In addition with Masacarpone already included in the cheese, you need no cream extra.

Martin Zwick

Here we have classic "cucina povera" from the Romagna part of Emilia-Romagna, its called Spoja Lorda or Sfoglia Lorda . Its traditionally made from remains of dough and cheese. Classic cheese would be Stracchino or Squacquerone, but I have never seen such kind of cheese in Berlin. So I used fresh go...

Martin Zwick

P.S. taste even better re-heated on Day 2

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