Let's Go

A wine blog, then. Like many other wine blogs, it is as much for the writer as it is for the reader. You remember much better if you write down what you have drunk. And here you’re forced to write a few more words than “red fruit, delicious”, which just as often ends up in your notes. And this benefitting the writer was even more clear as I stumbled across Hugo. The website tool, not the hipster swill. Blogs without CMS and database. With versioning for nerds and appearantly super easy. Count me in!

Set up, tinkered around, tinkered a bit more, because nothing with computers is super easy, and then searched for the right opening theme. It has to be big, expensive, no Saufwein (which means something like booze in english), that’s not good. No matter what the blog is called. But then there was roast beef on the grill and so it didn’t turn out big nor Saufwein. But maybe it’s a big Saufwein. In the best sense.

When I think of roast beef, I think of Lemberger. And when I drink Lemberger, I dream of roast beef. And anyway, Württemberg is simply Lemberger country. Wikipedia says 1705 hectares grow here. Thats unrivaled in Germany. Match made in heaven you could say. So Lemberger today. Which means Lemberger for the start of the Blog. This one comes from the Hebsacker Lichtenberg picked in 2016, grown just around the corner from here, within the Remstal. The wine is made by the winery Jürgen Ellwanger.

When poured, it has a juicy red color in the glass. Immediately there are red cherries, a few herbs and in the background a note of vanilla in the nose. Very clear and not heavy at all.

The wine pulls your cheeks in with the first sip. Not unpleasant, but you can feel it. A lot of spice. The taste and the structure immediately settle down everywhere. But there remains a fresh acidity. One cannot help but take another sip. The cherry is here to stay, cool and long. A little too young perhaps. Not necessarily a meditation wine, but it does not have to be one. With more time and air, more spices join the nose. But the coolness and the encouragement to fill the glass again remain.

That fits well. Very well even. There is only salt on top of the meat that has been swimming a round at 54 degrees water temperature and then landed under the fire. So the spice aroma coming from the wine are a real enrichment. There are no onions today either. Only a bit of bread. Roast beef naked, so to speak. Now it becomes clear that it was a good decision to get into this business. Roast beef, Lemberger, home. That’s a pairing on should try. One must try.

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