God, where to start? Maybe I begin with Barry. Thanks for sharing your impression of the Schnaitmann. Considering that the wine does not seem to have aged much over two years it may keep for quite a while. Shame I did not buy a another one. As much as I'd like I also cannot argue with the point about Saxony (this is where we loose all readers from that state forever...
Beautiful, and here we move to Anna's comment, - Baden is beautiful without doubt. I haven't been there too often but always enjoyed myself. And the food. The wine is excellent too. I don't have that much experience with wine from Württemberg, but am working on changing that. Julian and I tasted some very encouraging ones at a recent tasting in Munich (report to follow, watch this space). I am also at peace with other parts of my Swabian heritage, including my never ending love for Spätzle; Maultaschen can also be awesome, although probably not so interesting for vegetarian Laura I'd think.
Spätzle, for those who haven't come across them, can be described in several ways. I like how it is done in a recipe for mac and cheese with an umlaut:
Mac and cheese is a wonderfully evil dish--but it’s not always perfect. You know how the "mac" part tends to go limp when it bakes? How the under layers capitulate to the molten cheese and lose their integrity? Well, with German engineering, this just doesn’t happen.
The basic recipe for Spätzle (the Swabian diminiuitive of 'Spatz', i.e. little sparrow) from the same site calls them 'noodles without borders' and goes on to say:
The fundamental appeal of spätzle is their light, chewy simplicity. They are a bit bouncier than rolled and cut noodles, and when they curl up in your mouth they’re a lot of fun. But plain boiled spätzle is nothing compared to butter-fried spätzle, which becomes super-anointed with appeal when it meets a hot skillet for a light browning. This is the moment when spätzle surpasses itself.
And with regards to Rainer Schnaitmann we can be pleased that both man and wine find Scottish approval. Point about the crush on Swabians proven, I should think. Amen, brother - or brotherle, as the Swabian diminutive would be.
I say Spätzle / you say spatsle
God, where to start? Maybe I begin with Barry. Thanks for sharing your impression of the Schnaitmann. Considering that the wine does not seem to have aged much over two years it may keep for quite a while. Shame I did not buy a another one. As much as I'd like I also cannot argue with the point about Saxony (this is where we loose all readers from that state forever...
Beautiful, and here we move to Anna's comment, - Baden is beautiful without doubt. I haven't been there too often but always enjoyed myself. And the food. The wine is excellent too. I don't have that much experience with wine from Württemberg, but am working on changing that. Julian and I tasted some very encouraging ones at a recent tasting in Munich (report to follow, watch this space). I am also at peace with other parts of my Swabian heritage, including my never ending love for Spätzle; Maultaschen can also be awesome, although probably not so interesting for vegetarian Laura I'd think.
Spätzle, for those who haven't come across them, can be described in several ways. I like how it is done in a recipe for mac and cheese with an umlaut:
The basic recipe for Spätzle (the Swabian diminiuitive of 'Spatz', i.e. little sparrow) from the same site calls them 'noodles without borders' and goes on to say:
And with regards to Rainer Schnaitmann we can be pleased that both man and wine find Scottish approval. Point about the crush on Swabians proven, I should think. Amen, brother - or brotherle, as the Swabian diminutive would be.