Beitrag von Hotel Tiefenbrunner 1810

Wie treffend beschrieben

I don’t write so frequently but I would like to share with you guys a nice interview to Sara Mari-Strasser. We have many times issues with our lunch, we don’t know where to go, what to eat or sometimes no time to spend in a restaurant. If you had issues with some of that points, I think you should read about Schrankerl and why can be a good choice for you https://lnkd.in/dX4sCXpe

Wie treffend beschrieben

Champagne vs. Prosecco: A Comparative Guide When it comes to sparkling wines, Champagne and Prosecco are the stars of the show. Both add sparkle to any celebration, but they offer distinctly unique experiences. Here's a quick comparison of these two bubbly favorites. Origins and Heritage Champagne: Exclusively from France’s Champagne region, known for its unique climate and chalky soil. Its rich history dates back to the 17th century with notable contributions from figures like Dom Pérignon. Prosecco: Hails from Italy’s Veneto region, especially around Valdobbiadene. It's internationally acclaimed for its affordability and easy-drinking charm. Production Methods Champagne: Uses the traditional méthode champenoise, involving secondary fermentation in the bottle and extended aging on the lees. This results in fine bubbles and complex flavors. Prosecco: Made using the Charmat method, where secondary fermentation occurs in large stainless steel tanks. This keeps it fresh and fruity, with larger, more playful bubbles. Taste and Aroma Champagne: Known for its complexity and sophistication with flavors like green apple, citrus, brioche, and almond. It ranges from very dry (Brut Nature) to sweet (Doux), with most being Brut or Extra Brut. Prosecco: Offers light, vibrant, and fruity flavors such as pear, apple, honeysuckle, and citrus. Generally a bit sweeter, most varieties are Extra Dry. Versatility and Pairing Champagne: Pairs excellently with a wide range of foods, from oysters and caviar to fried chicken and roast meats, thanks to its acidity and complexity. Prosecco: An excellent aperitif that pairs well with lighter dishes like antipasti, fresh salads, seafood, and fruit-based desserts. Its slight sweetness also complements spicy Asian cuisine and tangy dishes. Price and Accessibility Champagne: Typically more expensive due to its labor-intensive production and prestigious reputation, though there are reasonably priced non-vintage options. Prosecco: More affordable, making it ideal for casual gatherings and everyday celebrations. Choosing between Champagne and Prosecco depends on the occasion and your personal taste. Champagne is perfect for special milestones with its depth and complexity, while Prosecco is great for casual get-togethers with its light, refreshing, and affordable appeal. Enjoy the best of both worlds and find your favorite bubbles! 🥂 Shop your preference; https://lnkd.in/dgqrg5yJ #bubbly #champagne #prosecco #drinksng

TRY THESE DIFFERENT WHITE VARIETALS TO COOL OFF! It's hot out...everywhere. So MOST importantly, NEVER leave a kid or a pet in a parked car, even with the AC running. NEVER. Now that we've established that, let's talk refreshing white wines for the rest of Summer. You've probably enjoyed some lovely Rosés, ideally with aroma, fruit, and character (not those watery, pale and insipid ones). BUT I’m hoping you’ll make a pledge just this once, stay away from the big 4: Chardonnay, the Queen; Pinot Grigio, the rook; Sauvignon Blanc, the knight; and Riesling, the King. There are so many other wonderful whites out there, so please give them a try. Look at them as varietal treats during heat waves: stay in and indulge! Here they are, with the name of the wine, the grape (sometimes the same) and their provenance. #Albarino (Albarino, Rias Baixas/Galicia) – Crisp and refreshing #GavidiGavi (Cortese/Italy) – From Piedmont, acidic and lean, great with seafood and shellfish. #Gewürztraminer (Gewürztraminer/Alsace, France) – Comes in versions from dry, to off-dry, to sweet; great with Asian and Indian food. Dry #Furmint (Furmint/Hungary) – The sweet version is Tokaji, an expensive dessert wine that comes in several levels of sweetness. The dry version is amazing. #EtnaBianco (Carricante, Catarratto, Grecanico, Inzolia and Minnella/Sicily) –Yes, that Mount Etna –boom–savory, slightly salty, refreshing. #Godello (Godello/Spain) – Often compared to Chardonnay, but rounder, mineral-y, and peachy. #PicpoulDePinet (Piquepoul blanc/France) – Means “Lip Stinger.” Does the job. #Torrontes (Torrontes/Argentina) – Aromatic but bone dry. Think scallops, raw oysters. #Viognier (USA) (Viognier/Condrieu, France) – My favorite white, rich and apricot-y. Slightly viscous and way aromatic. White #ChateauneufduPape (Grenache Blanc, Roussanne, Clairette Blanche, Bourboulenc, Clairette Rose, Grenache Gris, Picardan Blanc, Piquepoul Blanc and Piquepoul Gris/France) – Complex, rich, and rare. There is a red version too, which is peppery.

9 einfache Möglichkeiten, Ihrem Rührei einen Gourmetgeschmack zu verleihen

Wenn… ➡️ Gruss aus der Küche ➡️ Tuna Cocktail ➡️ Shrimp-Avocado-Salat ➡️ Red Snapper ➡️ Grilled Seafood ➡️ Coconut-Pie ➡️ Espresso ➡️ Grosses Bier ➡️ Orange-Basilikum Drink Zusammen keine 40€ auf der Rechnung ausmachen und gleichzeitig an die 🇦🇹Haubenküche erinnern, dann muss das einfach als Empfehlung in meinen Blog: https://lnkd.in/dpGzjks9 #privatetastebyanitamoser #privatetasteontour #bali #privatetasteimcheck

I hope everyone enjoyed their Thanksgiving holidays. I certainly did – and not just because a lousy Michigan football team defeated #2-ranked Ohio State. I also got to drink a lot of really delicious wine. Lee Campbell, the legendary wine director for the Marlow Collective restaurants, and sommelier extraordinaire at the new and equally extraordinaire Borgo, poured me a taste of a 2016 Barbaresco from a producer named Fabio Gea. Lee came by with a decanter containing a small amount of wine and said, “I want you to try this.” I’m guessing a table had ordered it and didn’t finish it all. That table is a fool. I’m not great at describing the taste and smell of wine -- something I need to improve on if I’m going to have a future in this business -- but Google AI has apparently tasted it and notes: “Aromas of earth, spice, red and dark fruits, rose petals, wild strawberries, and red cherries. The taste is rich with integrated tannins and a deep structure.” I think this sells it short. I definitely got the cherries, and the tannins, along with some wood, a little orange, even a little apple cider, plus a hint of something like oxidation, which sounds like a flaw but was actually an enhancement. There was also something else in it, but I can’t figure out what it was. It was an unforgettable wine, unlike anything I’d ever had before. The wine was called “Riserva Notú Andava a Tartufi Senza il Cane" 2016. The name translates to “Grandpa went truffle-hunting without the dog.” This is like the second most normal name for Fabio Gea's wines, along with “Mushroom Panda.” Others include DNAss and Cul Otte (which appears to be an obscure slang term for asshole). He appears to be a weird dude and he makes some weird wines, but they’re really good. NB: I don’t sell this wine, I do have plenty of Barbaresco and its brother Barolo, that I’d be delighted to sell you including the elegant Luigi Giordano Barbaresco Cavanna 2015, attractively priced at $42, and the Elvio Cogno Barbaresco Bordini, 2018 for $55. Also Piedmontese cousin wines like Dolcetto and Barbera. And if you’re a New Yorker, or visiting New York, and want to have a fantastic meal, check out Borgo. It’s kind of the perfect restaurant. Everything is special but the vibe is completely comfortable and relaxed. And be sure to have Lee pick out a wine for you.   --Bob bmittenthal@nywines.com www.nywines.com

----- Available on the O.W.LOEB Trade Wine List ---- Assemblage of 60% Pinot Meunier, 20% Chardonnay and 20% Pinot Noir, from the terroir of Damery. Its particularity? This is a blend from a solera system built from 38 vintages, from 1980 to 2017. Aging: 30 months sur lie Dosage: 8 g/l of sugar 👁 The eye is attracted by a delicate pale gold color, and bubbles at the same time fine and lively, forming a fine cord around the glass. 👃 A fine and fresh nose is built of white fruits, dominated by pear with a hint of peach. 👄 After a fresh and supple attack, this Champagne demonstrates a beautiful balance and a fine effervescence. The aromas of white fruits are consistent with the bouquet, and the end palate is refreshing and displays aromas of lemon and citrus fruits.

Bestelle dir keinen Salat im Restaurant. Du kennst das: Du bist beim Geschäftsessen im Restaurant mit einem wichtigen Kunden und bestellst Dir einen Salat mit Putenstreifen, weil “ist ja nur ein Salat”. Und wir wissen warum vieeele den Salat bestellen. Aber was ist, wenn ich dir sage: Bestelle dir nicht einfach den Salat im Restaurant. Denn hast du schon mal daran gedacht, wie viele Kalorien der wirklich hat? Salat hat kaum Kalorien. Aber das Öl, die Soße, der Käse - alles was nichts mit dem eigentlichen Salat zu tun hat kann schnell hunderte und mehr Kalorien ausmachen. Alleine die Vinaigrette hat knapp 400 kcal auf 100ml. Dafür müsstest Du 40 min joggen gehen. Und du dachtest dir immer “ach das bisschen" im Salat. Ist doch nix” Die Lösung: Sage dem Kellner einfach, dass er Dir das Dressing separat liefern soll. So hast Du die Entscheidungsmacht darüber, was du zu dir nimmst. Oder Mach es besser. Bestell Dir lieber direkt ein Steak mit Gemüse. Proteine, Ballaststoffe und hast weniger Kalorien zu Dir genommen.