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Martin Zwick

TimF wrote: ↑February 26th, 2021, 8:53 am I'm glad I opened this thread. Your house is amazing! My wife and I visited the Farnsworth House last fall. It was an incredible experience. I can't imagine living in a work of art.

farnsworth.jpg

Yes, such a great house. I also recommend to visit „Falling Water“ by Frank Lloyd Wright.

Martin Zwick

By the way. After I made the beet quiche, my friend complained that I did not make one for her family. I ate half of it myself and since no one in my family liked it, I gave her the other half. They thought it was fantastic and it disappeared in 15 minutes. hahaha........great. In this case you cou...

Martin Zwick

Today we have 19 C around Berlin, time for a spring dish. AND in spirit of Searching for Italy by Stanley Tucci.

https://www.wineberserkers.com/content/?p=6411

Salute,
Martin

Martin Zwick

Brian Tuite wrote: ↑February 24th, 2021, 5:55 am And I thought my utilities bill was high! High ceilings, all glass, that wood stove has to work overtime because I know mine does without all that glass.

I have to say an underfloor heating is a nice thing. We won’t miss it anymore.

Martin Zwick

P.S.

as we are in the cooking section of Wineberserkers, here is the heart of the Datscha. A kitchen from Copenhagen and the danish company VIPP, I strongly recommend.

https://vipp.com/en-us/kitchen/vipp-kitchen

Martin Zwick

By the way. After I made the beet quiche, my friend complained that I did not make one for her family. I ate half of it myself and since no one in my family liked it, I gave her the other half. They thought it was fantastic and it disappeared in 15 minutes. hahaha........great. In this case you cou...

Martin Zwick

Very beautiful, do you have a problem with falling branches or trees? So far it's not a problem, but fair to say we have to carefully watch the health of the trees. In spring we will remove 3-4 rather little trees in the back of the house, as they are dead. Also I was relieved that the snow was not...

Martin Zwick

Beautiful house . Do birds fly into it often?? Not often, but from time to time. So we installed little metallic wind chimes on top of one side of the house, also let the curtains closed which helped. It's surprisingly almost only on one side of the house. We are also relieved that most of the time...

Martin Zwick

Wow, that's quite a place from that pic! All windows on one side? I'd love to see the view from inside looking out! The house is all windows. I could see the stars from our bed. [popcorn.gif] Our house is designed by my wife and then build in 15 days. In a certain way in tradition of the Glass Hous...

Martin Zwick

Jorge Henriquez wrote: ↑February 22nd, 2021, 7:09 pm Martin, next time try the Serious Eats recipe and see how it compares.

Also, never seen the cilantro sauce be made with feta or mustard. Odd.

I will.

We will find out soon.

Martin Zwick

cjsavino wrote: ↑February 22nd, 2021, 6:37 pm Yes, but try the Palestinian Chicken

On my to do-liste since a while. I also have a bookmark for orginal Palestinian Zaatar for shopping.

Martin Zwick

Here we have the famous Peruvian Chicken by Melissa Clark/NYTimes which I made on Saturday. A whole roasted chicken is one of the most satisfying dishes. https://www.wineberserkers.com/content/?p=6404 I should mention that I didn‘t make her cilantro&feta dip or sauce which is part of the recipe,...

Martin Zwick

P.S. countryside impressions from last week

Martin Zwick

Hi guys,

you are all such lovely!

I am fine! I am on the countryside with a lot of sun.
We switched from winter to summer in a second. Last week -16 C and this week 16-18 C

Take care,
Martin

Martin Zwick

After grating warm roasted beets for the first time I coined a new old world term for them, "plum de terre". The walnuts seem like an important part of the dish. I would want a good substitute if not using them. I started with 700gm of beets and used 4 eggs with 350ml (1 1/2 cups) half an...

Martin Zwick

I made this today. I had to leave out the walnuts due to my wife's allergy. It is good, and I liked it because I really like beats, but I think it is a bit out of balance. I would double the eggs and cream and reduce the beets by a corresponding amount. A bit more custard and a bit less beets sitti...

Martin Zwick

2009 Zilliken (Forstmeister Geltz) "Saarburger Rausch" Riesling Kabinett Beautiful……….summer in the glass. First you notice a very (!) juicy fruit based on ripe peach and ripe apricot. But the fruit is not clumsy or too big, thankfully a vivid acidity gives balance and freshness. Fair to ...

Martin Zwick

Impressions from Schloss Johannisberg

viewtopic.php?p=3134764#p3134764

Martin Zwick

P.S. I had a bottle at the week-end and I have to say it looks like that it is starting to shut down. Much better 1 year ago. Not my experience at all. Over the past year I've had four bottles of this and the last one, consumed last week was without a doubt the best. Hard to keep from opening these...

Martin Zwick

That looks really interesting Martin. Another of your recipes I need to try for myself. (ps. I thought her poem and the reading were massive!) I am still touched by her poem&performance. Here is a lovely interview with her yesterday on CNN. What a humble, wise and nice person and she is only 22...

Martin Zwick

After soo much meat over the holidays and the last days I really enjoyed to make this beetroot quiche.

https://www.wineberserkers.com/content/?p=6381

Martin Zwick

D@vid Bu3ker wrote: ↑January 18th, 2021, 5:23 pm Is anyone even importing Wittmann into the USA anymore?

Loosen Bros ( Ernie Loosen)

Martin Zwick

2008 Wittmann "Morstein" GG https://www.weingutwittmann.de/en/site/?lage=morstein Oh la la……this is good. First, I am really impressed by the purity&precision of this aged GG. Then you discover the classic mineral power of MORSTEIN combined with a juicy fruit of quince and mirabelle. ...

Martin Zwick

P.S.

I had a bottle at the week-end and I have to say it looks like that it is starting to shut down. Much better 1 year ago.

Martin Zwick

We are having the '19s show up in distribution now. The Forst is not available to us. But we sampled a few last night including the estate trocken, Gaisböl and the Blend. All excellent, with the Gaisböl clearly too early to fully enjoy. Yes, the pricing is a challenge. At the lower end, it may be t...

Martin Zwick

2019 Dr. Bürklin-Wolf Riesling Forst Riesling Village - Germany, Pfalz (1/6/2021) Crisp, precise and with excellent length, this dry Riesling offers excellent value. There is significant depth, so it should age very well, allowing additional complexity to emerge after the youthful fruit backs off j...

Martin Zwick

By coincidence I made yesterday afternoon the perfect TV finger food, unfortunately (!). Fair to say I am still shell-shocked. Here we have a Focaccia from the town of Recco near Genoa. In contrast to the traditional fluffy Focaccia with yeast, here we have a super-thin Focaccia without yeast. I use...

Martin Zwick

Now is the time of the year to eat less, drink less and be more focused on veggie dishes. Here comes a tasty veggie dish which last several days or feed a big family. If possible use fresh spinach, as it makes really a difference to the frozen ones. Maybe it is different in the USA, but here in Germ...

Martin Zwick

James Wright wrote: ↑January 4th, 2021, 3:35 pm
Martin Zwick wrote: ↑January 4th, 2021, 1:07 am Cooking Wine

would you actually cook with a wine that you wouldnt drink?
kaum zu fassen...

Of course.

I see you're the guy who drinks a Ch. Mouton for dinner and use a bottle of Ch. Mouton for cooking. hahaha

Stay healthy!

Martin Zwick

Cooking Wine

It's obvious that here we have a wine for tourists.

Martin Zwick

MiranK wrote: ↑December 31st, 2020, 3:54 am Maaaaartin! I though we had an understanding with these type of wines. Shhh...

Let’s keep this to ourselves.

haha

Don`t worry my friend, besides Robert, you&me and Obi Wan Kenobi from the Bahnhofstr. nobody likes these Rieslings. hahahaha

Stay healthy!

Martin Zwick

Tim might have produced the best GG's in 2014! I opened up a 3L of this in 2019 and it was stunning, absolutely floored a bunch of serious riesling drinkers. Happy New Year Martin! I hope you have some Scheurebe in your future! Thanks for all of your fantastic contributions here, I truly appreciate...

Martin Zwick

Brian S t o t t e r wrote: ↑December 30th, 2020, 8:16 pm Just ordered a bottle of the 2014 Felseneck to try out. Thanks Martin.

Let me know your point of view, Brian.

Martin Zwick

"The VDP.GROSSE LAGE® FELSENBERG lies in one of the most spectacular parts of the Nahe. The south-facing slope is nearly black with melaphyre volcanic rock (rhyolite) and rises with a 50-60 percent gradient up to a belt of rock that protects the GL FELSENBERG from fall winds. The soil contains...

Martin Zwick

Lars Carlberg wrote: ↑December 29th, 2020, 3:49 am Thanks, Martin, one quick point. Klaus Peter Keller's father was surely referring to the southern area of Wonnegau. Ingelheim (also limestone) on the Rhine was famous for its Spätburgunder in the 19th century.

Of course, thank you for the hint.

Martin Zwick

Robert is right, we clearly benefited from climate change. First Riesling, no bad vintage since 2001 (2006 is mediocre, but you could find really good GGs like from Dönnhoff, Keller etc.) and in the last years Spätburgunder clearly benefited from climate change too. For example the grandfather of KP...

Martin Zwick

P.S. and from the outside

Martin Zwick

Maybe I will find a photo with melted cheese. haha Stay tuned....... 740421C4-3402-4473-B015-C8614E2832BF.jpeg Unfortunately missing on this photo is a big black bowl of cooked fingerling potatoes with skin, several little black bowls of gherkins, chopped spring onions and sliced Speck. Finally slic...

Martin Zwick

Biang Biang noodles by Ixta Belfrage&Yotam Ottolenghi published a few weeks ago in the GUARDIAN is inspired by Xi’an Impression , a restaurant in north London that serves the food of Shan Xi Province in China. I served it with Italian Pappardelle, but you can find the making of Biang Biang noodl...

Martin Zwick

Here comes the classic Bavarian coleslaw. Perfect side dish for the Swiss Raclette yesterday. Of course also perfect with fatty pork belly and in general pork dishes. Don’t miss the caraway seeds, its essential. My version is more on the vinegar side, but you can switch the vinegar&oil amount. h...

Martin Zwick

Here comes the traditional Xmas cake at Casa Zwick.

https://www.wineberserkers.com/content/?p=2171

Martin Zwick

An under-appreciated producer, in my opinion. I have a few bottles of the 2008. Might have to check in on one soon! IN 2018 we had the first vintage 2000 Van Volxem "Wiltinger Braunfels" Vols from a quite cold cellar in the glass and it was surprisingly quite fresh and a great joy to drin...

Martin Zwick

Kelly Walker wrote: ↑December 10th, 2020, 7:12 am Beautiful note Martin. Hope all is well there.

DANKE Kelly, so far everything is fine. But of course everything is quite fragile.

I hope you and your loved ones doing fine too.

Stay healthy,
Martin

Martin Zwick

2012 Van Volxem "Wiltinger Gottesfuss“ Alte Reben Riesling GG 120-year-old own-rooted vines based on red and grey Devonian slate soils. I am impressed, quite a silky texture and a fine&elegant structure. Flavors of pear, white peach, white flowers, moderate acidity and a convincing finish....

Martin Zwick

P.S.

In addition I recommend to add extra whole carrots for braising, as they taste delicious after 2h soaked with red wine and meat juice

Martin Zwick

Nice Martin. Have made Rouladen 2-3 times ourselves at home, but my mother in law makes a much better version that we get to enjoy once or twice a year, often with home made spaetzle for the gravy. The secret to the perfection of this meal is getting the correct cut of beef, & the pickle of cou...

Martin Zwick

On a somewhat related note, I made pork schnitzel with spaetzle and shiitake mushroom gravy last weekend. It was sooooo good. The gravy really takes it to the next level. I first cook the mushrooms in a pan with oil. Once they're done, I remove them and make a roux. 3 TBSP butter and 3 TBSP flour. ...

Martin Zwick

TimF wrote: ↑December 3rd, 2020, 5:25 am Thank-you. One of my all time favorite meals but I think I’ve only made it myself once.

Time to re-cook.

Martin Zwick

Nice Martin. Have made Rouladen 2-3 times ourselves at home, but my mother in law makes a much better version that we get to enjoy once or twice a year, often with home made spaetzle for the gravy. The secret to the perfection of this meal is getting the correct cut of beef, & the pickle of cou...

Martin Zwick

Xmas is near, time for recipes from the childhood, time for classics. Rinderroulade is the ultimate classic in german cooking. German soul-food at its best.

https://www.wineberserkers.com/content/?p=6279

P.S do not wonder, the photos are mixed from two occasions

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