Wine Berserkers - international wine social media, online community, and discussion

Martin Zwick

adam caldwell wrote: ↑
April 4th, 2020, 2:35 am
Thx Martin, excited for the 19s. Do you know is the Von Der Fels released ?

End of April or beginning of May?! I will return later for the exact date.

Martin Zwick

Very simple&very delicious and everyone has certainly these ingredients at home which is helpful as shopping is difficult these days. YES, it’s an old recipe but good recipes never get old. Ingredients 250-300g spaghetti 8-10 anchovies, chopped 2-3 cloves of garlic crushed good amount of olive oil f...

Martin Zwick

First I want to highlight that my note is not a promotion for Keller wines, instead to give some kind of clues about the vintage 2019 in general. The estate Keller clearly doesn’t need any kind of promotion anymore. 2019 Keller „limestone“ Kabinett Here we have a textbook Kabi. But more interesting ...

Martin Zwick

Wouldn't you normally boil the meat in stock? I don't have professional equipment to slice the meat very thin, so actually ask my butcher to make - and he makes it very well. I fin that the meat needs to be sufficiently thin as it seems to absorb somehow part of the sauce better. I let it stand an ...

Martin Zwick

Subu Ramachandran wrote: ↑
April 1st, 2020, 10:43 am
Dale,

I'm glad a truly fine wine made by one of the best winemakers in the world is within reach and can be enjoyed by everyone.

so true

Martin Zwick

It will be 20 C in Berlin and certainly most parts of Europe on Sunday incl. most of next week. Here I have a suggestion. And you can open a white wine, Rosé or even better a Champagne. A toast to our health. https://www.wineberserkers.com/content/?p=5361 2D9035E7-F53F-4B78-9D4B-020528F8E65D.jpeg

Martin Zwick

„ Martin - wow. Cooked this last night. Extraordinarily delicious. It's only 11.15am and the kids are already debating who gets to finish the leftover portion in the fridge for lunch today.. thanks for a great recipe.“

James Gardner

haha......this saved my day.

Martin Zwick

Here we have a recipe by Felicity Cloake/GUARDIAN from her serie „How to cook the perfect....“. I doubled the amount of the ingredients, as she published this recipe for a single-person. Very very tasty. https://www.wineberserkers.com/content/?p=5867 0E23924F-3DB0-46B6-9934-BB6E359DBD75.jpeg Stay al...

Martin Zwick

2019 Julian Haart „J.J.“ Kabinett Oh la la...... what a pending elegance and dancing fruit sweetness incl. 9%. All is sublime, clear and light. If this is MOSEL 2019, then we all can be happy. Happy??? Not really in these dark days 50EBC109-0037-4508-B30C-69F813605DEA.jpeg Stay all healthy, Martin

Martin Zwick

Jared Wagner wrote: ↑
March 26th, 2020, 12:59 pm
Looks amazing, Martin! Will have to give it a try. After making your Swiss Mountain Pie, I can always trust your recipes.

DANKE

Stay healthy,
Martin

Martin Zwick

I publish this recipe every spring, I know. BUT it is such good and such simple. I made it yesterday on the countryside, it will warm your soul.

https://www.wineberserkers.com/content/?p=2134

Martin Zwick

Here we have the Italian version of a seafood pie which comes from the town of Gaeta. Gaeta is/was a famous spa located In the middle between Rome and Naples. Even in the ancient times rich people from Rome travelled to Gaeta for summer holidays. Gaeta was connected with Rome by the highway Via Appi...

Martin Zwick

Wow, that looks delicious! I’m sure that purists would argue you just made a lamb curry with a side of rice since you didn’t amalgamate the dish, but who cares. What is in the “biryani spice mix”? I know, but I am living on the countryside now. No time or mood for extravaganza. I used a Biryani Mas...

Martin Zwick

I am living now, maybe weeks or months, on the countryside (no people!). This Classic was utterly delicious yesterday. Fair to say it would be traditionelly served differently at the end. The rice cooked al dente and you would put one layer of meat in a pot, add another layer rice, add another layer...

Martin Zwick

joz€f p1nxten wrote: ↑
March 13th, 2020, 9:10 am
Thanks, you don't pre-cook the dough in the oven, doesn't the dough become soggy?

NO

Normally, I pre-cook the dough for 15min, but I was lazy.

Martin Zwick

YES, they make great Späburgunder.

But I have to say the production is not big, so it will be quite difficult to find their wines, especially the Top wines.

Martin Zwick

I had some leftover of eggs, flour and Guanciale and therefore I made this quiche. Käsewähe is the Swiss version of the french Quiche . Famous from the town of Basel, but you can buy it all around Switzerland. Mainly based on Swiss cheese, but I added some extra Guanciale cubes. If you're a fan of c...

Martin Zwick

Len Stevens wrote: ↑
March 7th, 2020, 3:08 pm
I live in Louisville and of course this wine is not available in KY...so after hearing all you Beserkers raving about the wine, I drove up to Chicago Binnys and picked up a case...hope all of you winos are happy!

WOW.......respect.

Martin Zwick

We are living in dark times, but this Kabi will make you smile. 2013 Julian Haart "Piesporter Schubertslay" Riesling Kabinett A textbook Kabinett , its all about finesse, clarity, lightness, 7,5% and drinking pleasure. Flavors of white peach, white blossoms, green apple and schist minerality. In add...

Martin Zwick

jeffmazen wrote: ↑
February 29th, 2020, 2:26 pm
Made some last night using the new pepper. Everyone commented on how much better it tasted. Thanks for the tip Martin!

Good to hear.

I would recommend to use the pepper also for a sauce for steaks. Classic Pepper sauce.

Martin Zwick

P.S. quelle surprise, taste even better cold the next day.

Martin Zwick

Here comes a French classic. This french classic is great itself, but to pimp it with pine nuts, brings the dish to a higher level. Kudos to Nadine Levy Redzepi for this idea. Serve it lukewarm or cold with a glass of Champagne or Chablis. I have to say quite sublime and delicious this dish. Don't f...

Martin Zwick

1999 Ch. Musar - Lebanon, Bekaa Valley A beauty. Lovely old-school, ripe fruit……a kind of plum in rum, balanced and with hedonistic drinking pleasure. Needs no decanting! Reached its platform of maturity with good years ahead. I just miss a lamb over open fire with Baharat, Dukka or Zatar. And a bel...

Martin Zwick

Nduja is a soft&spicy pork sausage from Calabria. I used Sobrasada which comes from the island of Mallorca which is more less the same. Maybe the version from Calabria is bit more spicy?! Anyway I think it is quite easy for you to find ´Nduja via Google or Amazon. I have to say this soft pork sausa...

Martin Zwick

P@u1_M3nk3s wrote: ↑
February 25th, 2020, 8:58 pm
I presume Spanish chorizo, not Latin American chorizo.

YES, spanish chorizo is easy to find in Berlin.

Martin Zwick

I have the 1999 Musar in my glass right now, Berlin 20:00. Again Otto is spot on! What a beautiful wine, such old-school and reminds a little little bit on 1979 Ch Figeac a few weeks ago in Copenhagen chez Claus Jeppesen, our generous&great host. Its all about balance/harmony, elegance and hedonisti...

Martin Zwick

alan weinberg wrote: ↑
February 23rd, 2020, 7:51 pm
Is passata paste? What’s the Noilly Prat? Looks great.

NO

Its the italian word for strained. MUTTI is a good brand for strained tomatoes.

Noilly Prat is a dry vermouth from France. In contrast to the italian version based on herbs. Cooks use it for sauces.

P.S. I corrected the recipe

Martin Zwick

My new favorite recipe. From the book Downtime: Deliciousness at home by Nadine Levy Redzepi.

Have a spoon and a good baguette ready, the sauce is to die for.

https://www.wineberserkers.com/content/?p=5769

ENJOY
Martin

Martin Zwick

Right now I have the 2010 Musar in my glass and I am impressed. Otto nailed it!

Martin Zwick

P.S. if you live in London, you will find it here:

https://www.andreasveg.co.uk/collection ... -spaghetti

Martin Zwick

P.S. please use good quality pasta like the brand Rummo which is good and cheap. Also good are brands like Rustichella and Martelli . I used Pastificio dei Campi which is certainly not easy to find. The difference to pasta brands like Barilla is the texture, but more importantly how the pasta absorb...

Martin Zwick

Thanks for sharing this recipe Martin! This looks delicious and worth a try, and I’ll have to pick up some Madagascar peppercorns now! Reading your note and recipe takes me back to when my family visited Italy in 2009 and made our way into Rome. We visited a friend who grew up and lived in Rome all...

Martin Zwick

I just ordered Madagascar pepper corns from a very nice lady in Texas who says she's the only US importer of the stuff. Your mention of them got me interested and now I'm craving Cacio e Pepe. Thank you for posting Martin! Here's the link to her site: https://oldstonemarket.com/index.aspx Great, I ...

Martin Zwick

Would you say classic style or modern style?

Martin Zwick

Martin, I've had problems with clumping. Something about getting the temperature right. I also tend to use freshly grated Parmesan. One cheat that I've tried is to whisk up a little corn starch with pasta water, heat it to a boil, cool it a bit and mix in the cheese. Add the mix to the pasta and st...

Martin Zwick

2017 Dom. Joseph Voillot, Pommard VV Nicely accessible already. Comes in 2017 completely from the lot ‚Les Cras‘. Seductive perfume of violet and a basket of red fruits like strawberry&raspberry, pomegranate and red currant. Shows power with tannins which are distinctive, but on the other hand all ...

Martin Zwick

I would like to recommend a Pasta which impressed me yesterday with my Cacio e Pepe and also a few weeks ago with another italian classic. Pastificio dei Campi is not easy to find and also expensive, 8 Euro, but I was deeply impressed how good the pasta absorb sauces. Maybe some people know this pas...

Martin Zwick

Cacio e pepe is one of my favorite dishes and it looks like you nailed it. On Valentine's Day my wife and I went to a restaurant that did a pink peppercorn cacio e pepe. Neither one of us liked it because it was too floral. DANKE Pink pepper?? Yes, it doesn't fit in this dish. Bottom-line, NEVER ch...

Martin Zwick

I got high quality Madagascar pepper as a gift last week and in addition I had leftover Pecorino. Time for the classic Cacio e Pepe . The quality was stunning in comparison to the normal pepper, nuanced and elegant. The heat comes in the finish. Such delicious this italian classic with the right pep...

Martin Zwick

That would be great, Claus. TAK

And Soren would be happy too.

Martin Zwick

Last week-end I was shopping in my supermarket on the countryside. I was in the mod for fish, but fresh fish was not available. Fair to say I will start learning fishing this year on my lake. Anyway I found some frozen cod from Norway. I was thinking what to do and remembered a very old recipe which...

Martin Zwick

On my lakeside house near Berlin exist no bakery and the bread from the supermarket is horrible. So I bring bread from Berlin and put in the freezer or I make my own bread with the breadmaker „Croustina“ by Panasonic. In Berlin we have all kind of oustanding bread in all variety, but bread wth speci...

Martin Zwick

P.S. good idea, next time I will also put the Harissa under the skin

Martin Zwick

Looks good. I recommend to re-cook my recipe, as I was surprised how good the combo of pepper&chchicken&harissa with coriander/cilantro was. As you all know the roasting of pepper brings a nice sweet flavor and together with the spice of harissa it worked great. I think I will re-cook it at my Datsc...

Martin Zwick

Regarding 2000 Figeac, here in Europe the well-known Austrian wine&food magazin FALSTAFF gave 91/100 at a Figeac-vertical in 2012. On Wine Specatator someone gave 94/100. In Switzerland an expert gave 97/100

http://mybestwine.ch/figeac/

Martin Zwick

AND "von Porphyr" by Wagner-Stempel is another good recommendation.

Martin Zwick

I am not alone! DANKE, Tom

Martin Zwick

Another one is 2018 P.J. Kühn "Jacobus" Riesling from the Rheingau region for 12 Euro.

Martin Zwick

Around 2 week ago I had a 2017 Schäfer-Fröhlich "Schiefergestein" for 15 Euro. Needed 2 years to open, but now it shows a brilliant QPR and everything you love regarding the Schäfer-Fröhlich Rieslings. Purity, strong minerality and vibrant acidity.

Martin Zwick

I had yesterday a 2016 Grünhaus Alte Reben Reben for 16-17 Euro which has everything a Mosel Riesling should have. Drinking pleasure and this Mosel-Riesling typical fruit-acidity-play. BTW, its from Abtsberg. And perfect combo with Harissa Chicken.

12,5g RS, 8,8 acidity and 11,5%

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