A la carte

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Hoe Á la carte werkt
1
Combineer voorgerechten, hoofdgerechten, amuses en nagerechten van verschillende Michelin-restaurants.
2
De ingrediënten zijn hetzelfde als in de keuken van de sterrenrestaurants, alleen geef jij de finishing touch.
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Via gekoelde privé-bezorging wordt je bestelling thuisgeleverd, door héél Nederland* en Vlaanderen.

Voor- & tussengerechten

Parkheuvel - Ravioli starter
Bresse chicken ravioli ✽ ✽ with langoustines, wild mushrooms and lobster sauce ✽ ✽
Vanaf 1 persoon
€59,50 p.p.
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Parkheuvel - MRIJ tartare
MRIJ beef tartare ✽✽ with vegetable sweet and sour, quail egg and herring roe caviar ✽✽
Vanaf 1 persoon
€51,00 p.p.
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Aan de Poel - Turbot fillet
Fried Turbot fillet ✽✽ with parsley root, mini shrimps, green herbs beurre blanc ✽ ✽
Vanaf 1 persoon
€59,00 p.p.
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Aan de Poel - Lobster and Australian prawn
Lobster and Australian prawn ✽ ✽ with pea flan, pomegranate, dashi-chive vinaigrette ✽ ✽
Vanaf 1 persoon
€59,50 p.p.
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Parkheuvel - Coquille black/white
Scallop ✽✽with ceviche, chicory, lime and sepia ✽ ✽
Vanaf 1 persoon
€49,50 p.p.
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Aan de Poel - Kalfssukade
Veal steak ✽✽ with Morielle sauce, potato rosti and carrot ✽ ✽
Vanaf 1 persoon
€57,00 p.p.
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Parkheuvel - Beef tea
Beef tea ✽ ✽ with double pulled oxtail consommé, celery and madeira ✽ ✽
Vanaf 1 persoon
€15,75 p.p.
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Restaurant 212 - Langoustine cooked in duck fat
Langoustine duck fat | dashi-Albufera sauce | coffee | katsuobushi ✽✽
Vanaf 1 persoon
€75,00 p.p.
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Parkheuvel - Caviar appetizer
Rouleau ✽✽ of pumpkin with seaweed caviar ✽✽
Vanaf 1 persoon
€10,95 p.p.
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De Lindehof - Iberico pig
Stewed Iberico pork ✽ ✽ with carrots, vegetables and caraway sauce ✽ ✽
Vanaf 1 persoon
€55,50 p.p.
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Aan de Poel - Foie Gras
Foie Gras ✽✽ with yakitori sauce, currant, almond ✽ ✽
Vanaf 1 persoon
€57,00 p.p.
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De Kromme Watergang - Zeeland Fish Soup
Zeeland fish soup ✽✽ croutons, rouille and fennel ✽ ✽
Vanaf 1 persoon
€51,50 p.p.
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Parkheuvel - Aubergine (Main course)
Miso Eggplant ✽✽ with Lapsang souchong, nut mix, black garlic and cress ✽ ✽
Vanaf 1 persoon
€21,75 p.p.
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The Green Lantern - Deer
Local deer ✽✽  Gently cooked local roe, cauliflower preparations, Parmesan cheese, horseradish ✽ ✽
Vanaf 1 persoon
€59,50 p.p.
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De Lindehof - Cod & King Crab
Cod & King Crab ✽ ✽ with cabbage rendang, King Crab and coconut and lemongrass sauce ✽✽
Vanaf 1 persoon
€57,00 p.p.
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The Green Lantern - Pate
Pate from organic poultry ✽✽ Creamy pate of organic poultry, apple, licorice jelly and brioche ✽ ✽
Vanaf 1 persoon
€50,00 p.p.
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Hoofdgerechten

Aan de Poel - Turbot fillet
Fried Turbot fillet ✽✽ with parsley root, mini shrimps, green herbs beurre blanc ✽ ✽
Vanaf 1 persoon
€59,00 p.p.
0
Aan de Poel - Kalfssukade
Veal steak ✽✽ with Morielle sauce, potato rosti and carrot ✽ ✽
Vanaf 1 persoon
€57,00 p.p.
0
De Lindehof - Iberico pig
Stewed Iberico pork ✽ ✽ with carrots, vegetables and caraway sauce ✽ ✽
Vanaf 1 persoon
€55,50 p.p.
0
Parkheuvel - Aubergine (Main course)
Miso Eggplant ✽✽ with Lapsang souchong, nut mix, black garlic and cress ✽ ✽
Vanaf 1 persoon
€21,75 p.p.
0
Park Hill - Black Angus Brisket
Black Angus Brisket ✽✽With chicory, Lapsang-Souchong, peas, quail egg ✽ ✽
Vanaf 1 persoon
€62,00 p.p.
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Parkheuvel - Canard Main course
Duck à l'orange ✽✽ with celeriac cream, chicory and orange ✽ ✽
Vanaf 1 persoon
€59,90 p.p.
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The Green Lantern - Deer
Local deer ✽✽  Gently cooked local roe, cauliflower preparations, Parmesan cheese, horseradish ✽ ✽
Vanaf 1 persoon
€59,50 p.p.
0
De Lindehof - Cod & King Crab
Cod & King Crab ✽ ✽ with cabbage rendang, King Crab and coconut and lemongrass sauce ✽✽
Vanaf 1 persoon
€57,00 p.p.
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Nagerechten

Parkheuvel - Tiramisu dessert
Tiramisu ✽✽ with stroopwafels, stroopwafel liqueur and blueberries ✽ ✽
Vanaf 1 persoon
€19,75 p.p.
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Aan de Poel - Dessert
Dessert ✽✽ of raspberry and passion fruit with ruby ​​chocolate ✽ ✽
Vanaf 1 persoon
€43,00 p.p.
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De Lindehof - Chocolate mousse
Chocolate mousse ✽ ✽ with peanut crèmeux, citrus, lime gel, special crumbles and ginger/chocolate parfait ✽ ✽
Vanaf 1 persoon
€43,00 p.p.
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The Green Lantern - Cake yuzu
Yuzu cake ✽✽ Yuzu cake with pineapple and coconut crèmeux ✽ ✽
Vanaf 1 persoon
€42,00 p.p.
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Extra's

Dutch cheese board from L'amuse
Goddammit Raw milk white rind cheese from Zevenaar • The cheese is named after the foster mother who raises the calves when they leave their mother *** Fiore Pasteurized red flora from Lopikerkapel • Made according to an Italian recipe *** Picobello Raw milk organic goat cheese from Heeze, Brabant • The milk of the Saanen goats is lactic curdled, hence the chalky structure *** Gouda Farmer's Layer Cheese Raw milk cheese, only produced by two farms in Zoeterwoude • Made exclusively from summer milk, when the cows graze outside *** Lazuli Blue-veined cheese • A recipe from Gorgonzola, but it is firmer and has a different taste *** With fig bread
Vanaf 1 persoon
€33,50 p.p.
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Parkheuvel - Chocolates
✽✽ Selection of chocolates made by Parkheuvel. Delicious with coffee. - 7 pieces -
Vanaf 1 persoon
€15,00 p.p.
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Aan de Poel - Chocolates
A selection of the chef's own favorite chocolates, handmade in the restaurant.
Vanaf 1 persoon
€15,00 p.p.
0
Parkheuvel - Wine at the MRIJ beef
Saint-Véran Vieilles Vignes Producer: Gilles et Jean-Jacques Corsin Classification: AOP Saint-Véran Type of Wine: Full white wine Grape variety(s): chardonnay Closure: Cork Country: France Wine region: Burgundy Area: Mâconnais Name: Saint-Véran Character: Beautiful bright yellow in color. Beautiful, complex chardonnay with good balance, finesse, richness and power. Fine notes of nuts and soft tropical fruit. Modest use of oak barrels gives the wine extra roundness and finesse. Winemaking: The grapes are picked by hand and then selected for quality. After a gentle pressing, the must is briefly settled. Fermentation with natural yeast at a low temperature in stainless steel, during fermentation a part, on average 1/3, goes into 4 to 7 year old oak barrels, with regular bâtonnage. In May/June the wood-matured wine is blended with the wine from the steel tanks, after which the wine is bottled. Made from vieilles vignes, old sticks of 40 years. Area data: Burgundy (over 28,000 ha) is a highly rural area and is located in the eastern part of France, mainly between the cities of Dijon and Lyon. It is an elongated wine region, remarkably narrow and divided into the sub-areas Yonne (over 6,000 ha, mainly Chablis), Côte d'Or (7,500 ha: Côte de Nuits and Côte de Beaune), Chalonnais (over 2,000 ha), Mâconnais (6,000 ha) and Beaujolais (18,000 ha). Burgundy is one of the northern wine regions of Europe. The cool climate ensures that the grapes ripen slowly, resulting in high intensity and refinement. The soil types in Burgundy vary considerably, and viticulture here is highly fragmented. It is therefore very important to pay attention to the name of the manufacturer when assessing quality. White wines in Burgundy are almost always made from the Chardonnay grape, while for red it is Pinot Noir. The Mâcon wine region, also called Mâconnais, is located northeast of the city of Mâcon. Both good white and red wine are made here. However, the best white wines with their own AOP come from several named villages west and south-west of the city of Mâcon, namely Saint Véran (over 770 ha), Pouilly Fuissé (760 ha) and since 1999 also Viré-Clessé (407 ha). Saint-Véran is a relatively young appellation (since 1971) and the wines were previously often marketed as Mâcon-Villages. The best Saint-Vérans are made around Prissé and Davayé (where Corsin is located), often very affordable and in an excellent Mâconnais style. Producer details: Gilles Corsin (1983) is responsible for the vinification, his brother Jean-Jacques (1974) is responsible for the vineyard. They are the 5th generation at this beautiful wine company, which has been in the family since 1864. The 13.6 hectares of vineyards are spread over 34 plots and located in the wine villages of Davayé (for Saint-Véran), Solutré and Fuissé (4 hectares for Pouilly-Fuissé). There are many old vines, the planting density is high, 8,500 vines per hectare. The height varies from 180 to 280 meters. Gilles and Jean-Jacques are very passionate winemakers, with a lot of knowledge and experience, high-quality wines are made here, which are among the top in the area internationally. Serve with: Fish, crustaceans and shellfish with many preparation options, white meat and poultry, vegetable dishes and salads, Asian dishes, mild to creamy cheeses. Serving temperature: 10 to 12ºC Allergen: sulphites
Vanaf 1 persoon
€32,40 p.p.
0
Schmidt Elite Classic Caviar
Baeri (classic) Caviar is lightly salted to bring out its delicate aroma. Due to the size of the eggs and the variation in color, Schmidt Elite Classic caviar with its subtle nutty flavor will caress your taste buds. ***
Vanaf 1 persoon
€19,95 p.p.
0
Brood van Vanmenno
Brood van Vanmenno is brood zoals het moet zijn. Een volmaakte balans van meel, zuurdesem (óf een heel klein beetje gist), water en zout. Niets meer, niets minder. Vanaf twee broodjes (65 gram per broodje).
Vanaf 1 persoon
€2,50 p.p.
0
Parkheuvel - Wine with the Tiramisu
Wairau River Botrytised Riesling, New Zealand Type of wine: White dessert wine Closure: Screw cap Country: New Zealand Region: Marlborough Producer: Wairau River Wines Grape variety(s): Riesling Character: An intense, aromatic nose with notes of honey, passion fruit and citrus. Very elegant taste, with marmalade and dried apricot. The use of wood gives the toffee and vanilla character, while the healthy acidity provides extra complexity and a long fresh aftertaste. Winemaking: The vines, planted in 1995, are on volcanic soil. The harvest takes place in September, the grapes are placed on wooden racks to dry until early March of the following year. As a result, the grape loses 50% of its weight, the sugar content is then 25 to 28%. After destemming, the peels are soaked for 18 hours, followed by a gentle pressing, after which solid particles from the juice settle out for 12 hours. Selected yeast initiates the fermentation, which takes place 60% in stainless steel tanks and 40% in small oak barrels. This low temperature fermentation lasts about 2 months until May. The alcohol percentage is then 12 to 13 degrees, and 140 g/l of residual sugar remains. This is followed by a period of 10 to 12 months of maturation in oak barrels. The grapes for this wine are hand-picked from the Rapaura vineyard on the Wairau River next to the winery. This area has a habit of producing intensely sweet and flavored fruit in special years. After careful selection and delicate pressing, the juice is transferred to French oak barriques and partly stainless steel for fermentation. Producer details: Wairau River Wines was founded in 1978 by Phil and Chris Rose. They were the first to plant vineyards on the north side of the Wairau River. Until 1991 they only grew grapes and sold them to Cloudy Bay, among others. Then the couple, together with their 5 children, decided to start producing wines themselves. The entire family is active in the company; from cook in their restaurant to assistant winemaker. Allen McWilliams has been the winemaker since 2004. Wairau River is one of the largest independently owned family businesses in Marlborough. In 2007, the family owns 210 hectares spread over 5 vineyards, all located on old riverbeds, which consist of large to medium-sized round boulders. 80% is planted with Sauvignon Blanc, 10% Pinot Noir, Riesling, Gewürztraminer, Pinot Gris, Chardonnay and Viognier. Wairau means 'differing waters' in the language of the original population, the Maori. They only make wine from their own vineyards, some of which are certified as organic. Area information: Marlborough is located in the far north of New Zealand's South Island and is also the largest wine region in the country. The first vineyards were planted here in 1973. As early as the 1980s it became apparent that very remarkable wines could be produced here, mainly from the Sauvignon grape. The ideal conditions for wine growing in Marlborough are a combination of sufficient hours of sunshine, the stony, poor soil, plenty of sun and the cooling sea breeze, which ensures even ripening of the grapes, guaranteeing the preservation of fruit and acidity. The sea is only 10 kilometers away. Other varieties have also been introduced, especially Riesling, Pinot Gris and Pinot Noir. Wairau River has its own harvesting machines to ensure harvesting at the best time, without being dependent on other companies. In 2002, a completely new and revolutionary winery was built. The entire process takes place indoors under one roof and is kept at a constant temperature, while it is normal in this area that tanks are also located outside. The water from the winery and vineyards is reused using the unique 'Live Water Treatment System'. This does not use chemicals, such as chlorine, but bacteria to obtain clean and oxygen-rich water again. Serve with: Desserts in which fruit is combined with ice cream, tarte tatin, caramel. Serving temperature: 12 to 14 ° C Allergens: sulphites
Vanaf 1 persoon
€28,10 p.p.
0
De Lindehof - Wine with the Iberico pig
Spätburgunder Schlatter Maltesergarten Classification : Qualitätswein Trocken Type of wine : Full red wine Closure : Cork Country : Germany Region : Baden Producer : Weingut Martin Waßmer, Bad Krozingen-Schlatt Grape variety(s) : Spätburgunder (Pinot Noir) Character : Light, ruby ​​red in color, with slightly stewed red fruit, plum, slightly smoky. Subtle in the taste, slightly sultry and spicy. Beautiful use of wood with some caramel and soft tannin. Winemaking : In the south-southwest vineyard, only the ripe, healthy bunches are carefully picked by hand. Fermentation and maturation take place for 15 months in 80% new and 20% used French barriques, after which the wine is bottled. Producer data : Martin Waßmer's winery is located in the village of Schlatt near Bad Krozingen, in the sub-region Markgräflerland, a so-called Bereich. The Waßmer family has been active here for many generations. After training as a chef and winemaker, Martin Waßmer took over in 1998. He is currently assisted by his daughter Sabrina, who also studied viticulture. The vineyards, together about 30 hectares, are located in the villages of Dottingen, Laufen, Auggen and Schlatt. Some of the vines are very old, especially on the steep slopes, the yields are very low. This low yield coupled with a selective picking of extremely healthy and ripe fruit guarantees high quality. The juice is fermented almost completely dry with natural yeast. The long maturation on lees is done in the style and tradition of Burgundy. All red wines are aged in oak barrels, the top wines in French barriques for 18 months, without filtering before bottling if possible. Area data : Germany has 11 wine regions, with 16,000 hectares, Baden is the third largest. The Romans brought the vine there, and the first documents referring to this date from 1298. Baden is the southernmost wine region, the vineyards stretch along the Rhine over a length of about 400 km between Weil am Rhein near Basel in the south to Mannheim and then east to just south of Würzburg. It has 9 sub-regions (Bereiche) with various climates and soils. We limit ourselves to the southernmost and warmest part of Baden, the region between Freiburg and Weil am Rhein. This area is also called the 'Tuscany of Germany', because of the beautiful hills and the mild climate. Steep slopes on the flanks of the Black Forest turn into lovely hills. This sub-area is officially called Markgräflerland, covers 3,000 hectares of vineyard and is named after the margraves, who governed this area for more than 6 centuries until 1806. The soil contains a lot of lime and loam, often with a top layer of loess. White wine comes from Pinot Blanc, Pinot Gris, Chardonnay, but especially from Chasselas, which is called Gutedel here. However, the region owes its fame to the Pinot Noir grape, here called Spätburgunder, a quarter of the vineyards are planted with it. The quality is often very surprising, the better ones can compete with the most beautiful ones in the world. Serve with : Perfect combination with white and red meat, but also game, such as roe. Great with firm cheeses. Serving temperature : 16 to 18 ° C Other information : Weingut Martin Waßmer has received increasing recognition over the last 10 years, its wines are now considered among the very best in the area. In 2017, Martin Waßmer was chosen by the well-known wine guide Eichelmann as Weingut des Jahres for its collection of red wines. Allergens : sulphites
Vanaf 1 persoon
€34,00 p.p.
0
Parkheuvel - Wine with the Beef Tea
Madeira Medium Dry Rainwater / Barbeito Producer: Vinhos Barbeito Classification: DOP Madeira Type of wine: Aperitif Grape variety(s): Tinta negra mole Closure: Cork Country: Portugal Wine region: Madeira Contents:500 ml Character: Light orange-brown, oxidative nose, characteristic of Madeira, in which raisins, dried fruit, dried apples and walnut can be recognized, with a smoky touch. Slightly sweet start followed by pleasant acidity. Nuts, almond, caramel and dried fruit. Full and very soft. Long, fresh finish. Winemaking: The grapes, picked from the end of August, come from various vineyards in the Estreito de Câmara de Lobos and Prazeres areas. When they enter the basement, they go into a pneumatic press. Then the fermentation starts. Wine alcohol with a percentage of 96% is added when the desired sweetness is achieved. The fermentation then stops immediately, the young wine now contains 19% alcohol, and about 60 grams of unfermented sugar/liter remain. The wine then matures for 5 years in French oak barrels. Barrels are stored in spaces, called estufas, with a stable temperature. Heating in a traditional, natural way, i.e. by the sun. This is called the canteiro method. Area information: Madeira is a volcanic island of 735 km2, part of Portugal, located about 600 kilometers from the North African coast. Vines have been growing here since the 15th century. Approximately 3.3 million liters of Madeira are made on the island every year from less than 500 hectares of vineyard. Most vineyards are small (less than 1 hectare), laid out on small terraces (poios) on steep slopes and are mainly located on the north and south coasts of the island. There are 10 production areas of which Santana, São Vicente and Câmera de Lobos are the most important. Most wine, about 80%, is exported. A total of twenty grape varieties are grown, five of which are considered noble, including Sercial, Verdelho, Boal, Malvasia (Malmsey) and the limited planting, emerging Terrantez. However, by far the most widely planted (more than half and 85% of production) is the Tinta Negra Mole, from which any type of madeira, from dry to sweet, can be made. Tinta negra mole is a blue variety that produces unremarkable light red or rosé wines, is productive and resistant to diseases. Most madeira, about 60%, is of simple quality, up to 3 years old, and is used in cooking. The winemaker often adds salt and pepper, so that it is no longer wine but sauce. This means that excise duty no longer has to be paid. The better Madeiras are classified by sweetness, ranging from extra dry (for which Sercial is used), via medium dry (Verdelho) and medium sweet (Boal) to sweet (Malmsey). In addition, there is Madeira with age indication (5, 10, 15, 20, 30, more than 40 and 50 Years) and higher qualities such as Colheita and Frasceira. Madeira makes up 95% of the island's production. Limited unfortified 'normal' wine is made under the DOP Madeirense and IGP Terras Madeirenses. Serving temperature: 12ºC Other information: The story goes that a barrel of madeira, intended for America, was once left on the beach. The wine was diluted by rainwater, which ultimately led to this specific madeira, very appropriately called Rainwater. Once opened, the wine will remain good for several months.
Vanaf 1 persoon
€22,70 p.p.
0
Parkheuvel - Wine at the Canard L'Orange
Ribera del Duero 'Pícaro del Águila' Viñas Viejas Classification : DO Ribera del Duero Type of wine : Strong red wine Closure : Cork Organic : Organic Country : Spain Region : Castilla y León Producer : Dominio del Águila, La Aguilera Grape variety(s) : tempranillo, garnacha (grenache), bobal, blanca del país Character : Dark red in color. The aroma is beautiful ripe red fruit, cherry, some berry and blue plum. The taste is full of fiery young fruit, berry, slightly balsamic, full and refined, powerful. The mainly French wood is beautifully interwoven with the fruit and the soft, ripe tannins. Fresh, stimulating acidity, balance, very complex and very digestible for a young wine. Modern Ribera without being slippery. Decanting benefits the wine. Winemaking : The numerous plots are harvested manually when the grapes are phenolic ripe. The unstemmed grapes ferment in concrete barrels with regular pigage and after the malo in wooden barrels, the young wine then matures for 15 months in French and American (2nd filling of Vega Sicilia) oak barrels. The wine is neither filtered nor clarified. The wine leaves the bodega after 1 1⁄2 years and will certainly develop well in the bottle for another 5 to 10 years after harvest. Data producer : In 2010, Jorge Monzón realized his dream: his own dominio (Águila means eagle) in the eastern part of Ribera del Duero. Near Aranda de Duero in La Aguilera, Jorge's family has owned old vineyards on the sandy soils for years. Jorge buys up old, often mixed plots of land in this unique region and now owns approximately 30 hectares spread over 200 plots. He learned the trade at DRC, Vega Sicilia and Arzuaga Navarro. In the old to very old vineyards, the tempranillo is still regularly grown on its own rootstock. All vineyards are farmed biodynamically. In practice, Jorge often only needs to fertilize lightly organically because these old vineyards are healthy and in balance. The difference in temperature between day and night here is enormous: in summer this rises to 20 degrees. This allows the grape to ripen optimally and beautiful aromas are created. The bodega is located in a 15th-century cellar, stylishly furnished with concrete fermentation vats and barriques. In a very short time, Dominio del Àguila has ranked among the great wines of Ribera del Duero. Area details : The Ribera del Duero area is located on the Duero River, east of Valladolid and south of Burgos. With Rioja and Priorat, it is one of the best wine regions in Spain and has almost 22,000 hectares of vineyards and more than 280 bodegas. Top wines are made especially on the western side of Aranda de Duero. The various soils here consist of a lot of river sediment and a top layer with pebbles or more ferruginous with clay-limestone. The vineyards here are partly irrigated. The best vineyards are often traditionally pruned 'en vaso' tinto fino/tinto de país (= tempranillo) and are old to very old. Serve with : Red meat, game and cheese. Serving temperature: 16 to 18 ° C Other Information : Ribera del Duero means 'banks of the Duero (river)'. The following rules apply in the Ribera del Duero area: Crianza: Minimum 1 year of wood aging and 1 year of bottle age. Reserva: At least 1 year of wood aging and 2 years in bottle. Gran Reserva: Minimum 2 years of wood aging and 3 years in bottle. The blanca del país is an autochthonous old white grape variety that is planted mixed with other red varieties. Pícaro means 'vice, rascal, cunning'. Allergens : sulphites
Vanaf 1 persoon
€35,00 p.p.
0
De Lindehof - Wine with the lobster and attorney
Penedès Gessami Blanco Classification : DO Penedès Type of wine : Light white wine Closure : Cork Organic : Biologically dynamic Vegan : Suitable for vegans Country : Spain Region : Cataluña Producer : Gramona, Sant Sadurní d'Anoia Grape variety(s) : sauvignon blanc (40%), muscat de frontignan blanc (40%), gewurztraminer (20%) Character : Pale green in color. The generous scent contains seductive muscat, tropical fruit such as lychee, some passion, orange and peach. Delicious taste supported by the freshness of the sauvignon. Slightly mineral in taste, slightly spicy and elegant. Winemaking : The muscat is harvested first and the sauvignon blanc last. The grape varieties are vinified separately. The grapes are gently crushed, only the rind juice is used. After débourbage, skin maceration takes place at 10°C and fermentation takes place in tanks at 13-15°C. After fermentation, the wine is blended, stabilized and bottled. After fermentation, a residual sugar of 8 grams/liter remains. Producer data : The very dynamic Gramona family business has existed since 1881, and the 5th generation is currently making formidable sparkling wines from mainly 150 hectares of its own vineyards. Traditional, but using the latest technology. Since the opening of the new Bodega in 2006, Gramona has also been technically ready for the coming years. In an R&D program, research is carried out at a very high level into, among other things, climate change, ecological viticulture, sustainability and everything regarding the formation and preservation of the mousse. Gramona has been marketing the first organic Cavas and wines since the 2011 harvest. The oenologist Jaume Gramona, who runs the company together with his cousin Xavier, is a lecturer at the University of Tarragona. Gramona has a low return per hectare for Cava producers. The company makes its own yeasts and liqueur d'expédition in a more than century-old solera system. Gramona's stock is approximately 1.5 million bottles. The Cava market is dominated by large houses with enormous volumes. Top companies like Gramona have a completely different philosophy and work exclusively on quality. Durable : Certified sustainable Area data : The Penedès wine region is located just south of Barcelona. It covers approximately 25,000 hectares of land. The area actually consists of three terraces, the soil of which is varied. This is mainly limestone with sand and clay. The southern part of the area borders the sea, which of course also influences the climate. Penedès is mainly known for its Cavas, but its still wines have also increased in quality in recent years. This sauvignon blanc comes from a 5 hectare plot of 'Can Anguilera', at an altitude of 500 meters, located at the foot of the Monserrat mountains. The soil here is rich in slate (pizarosso) and, together with the microclimate, forms an ideal terroir for this southern sauvignon blanc. Serve with : As an aperitif, with fish salads, scallops, salad with shrimp and cheese, e.g. manchego, dishes from Japanese cuisine. Serving temperature : 12 to 14 ° C Other Information : In addition to the classic Cavas, Gramona makes a number of wines with a very modern style. JaumeGramona likes to experiment and makes exciting wines. The Gessamí is a typical Catalan white wine that is very popular locally and is now also breaking through internationally. Allergens : sulphites
Vanaf 1 persoon
€28,10 p.p.
0
De Lindehof - Wine with the cod
Granbazán 'Etiqueta Ámbar' Albariño Classification : DO Rías Baixas Type of wine : Full white wine Closure : Cork Vegan : Suitable for vegans Country : Spain Region : Galicia Producer : Agro de Bazán, Vilanova de Arousa Grape variety(s) : albariño Character : Pale gold color. Very aromatic, green apple, citrus, banana and pineapple. Fresh, flavoursome wine, full, with an elegant, somewhat rind character. Pure and long aftertaste, modern Spanish in character. Winemaking : The specially selected grapes are harvested by hand. After destemming, a cold soak follows at 6 to 9°C for 8 hours. This results in more aromatic substances being released into the must. For fermentation, the grapes are placed in stainless steel tanks. Due to the own weight of the grapes, some of the juice escapes. This 'drainage juice' ferments at a maximum of 20°C for 5 weeks, after which the wine remains on the sediment for at least 4 months. The wine gains complexity and also becomes softer. Ambar (brown) refers to the color of the label. The 'Ambar' is a 'vino de Lagrima', a run-off wine. Producer data : Agro de Bazán has been making wine from approximately 13 hectares of its own vineyard since 1988. In addition, 45 hectares of vineyard are monitored by 200 winegrowers. In the 1970s and 1980s, Rías Baixas was an unknown wine region, where viticulture was very fragmented. The population had little knowledge of very small plots of wine, more for private use, something for local sale, often without a label on the bottle. Distribution of wine was very limited. When demand increased, Manuel Otero Candeira came up with the idea of ​​creating a volume through own production and by purchasing grapes from wine growers, making sales outside the region and export possible. Before that, he invested large sums of money in buildings, cellars and equipment. The best winemakers were also attracted. The quality improved by leaps and bounds, the wines were in high demand. No wonder Agro de Bazán is considered the pioneer of the region with wines that are among the very best in the area. Since 2017, the company has been taken over by Pedro Martínez, who, in addition to a bodega in Rioja, now also invests heavily in Agro deBazán to bring the albariños to an even higher level of quality. Diego Ríos is the young, promising Chilean oenologist with a lot of experience, including in the Moselle. Area data : The Rías Baixas area is located in Galicia, the far northwest of Spain. The Rías Baixas, or 'lowland rivers', are large fjord-like inlets and bays. This DO of over 2,400 hectares consists of 5 sub-areas: Condado do Tea and O Rosal on the border with Portugal along the Miño River, Soutomaior and Ribeira do Ulla more inland and Val do Salnés, the best region for wine growing on the Atlantic coast. Ocean. The soil in Val do Salnés consists of granite with an alluvial top layer. It is the coolest and wettest area of ​​the region. Galicia has a lot of precipitation, 1520 mm per year, which is twice as much as in the Netherlands. Local wine consumption here is many times that in the rest of Spain. Here one still often sees the traditional pergola wine growing, a scaffolding of poles, on which slats and wires, where the grapes form a roof, as it were, 180 cm above the ground. This ensures that the grapes are sufficiently aerated so that the fruit can remain healthy and not rot prematurely, due to the humid climate. The thick skin of the albariño grape also reduces the risk of mildew. Serve at : Salads, fish dishes, crustaceans and shellfish, light meat, sweetbreads and liver dishes. Very suitable wine for surprising wine/food combinations. Serving temperature : 8 to 10 ° C Other information : It is often mentioned that the Albariño grape is related to Riesling and was brought to Galicia by pilgrims. This is not right. Albariño is probably related to loureiro. Allergens : sulphites
Vanaf 1 persoon
€28,45 p.p.
0
Aan de Poel - Wine at the Turbot
Rijk's Chenin Blanc 'Touch Of Oak', Coastal Region Classification: WO Coastal Region Colour: Full white wine Country: South Africa Region: Coastal Region, Tulbagh Producer: Rijk's Wine Estate, Tulbagh Grape varieties: Chenin Blanc Character: Light yellow in color. A scent that highlights herbs such as honeysuckle, fruit (think pomegranate and passion fruit juice) and a hint of wood. The taste is smooth, in addition to sufficient fruit, the wine offers elegant freshness, mild acidity and characteristics of subtle wood use. Winemaking: The manual harvest is at the beginning of February and is done at night, to preserve the aromas and freshness. 75% of the grapes are fermented at low temperatures in stainless steel tanks, the wine matures for 11 months on the fine lees, the sediment. No malolactic fermentation. The remaining 25% ferments and matures in once-used French oak barrels of 300 liters, in which the wine also matures for 11 months. After assembly, the wine is bottled and rests in the cellar for 3 months. Residual sugar only 2.1 grams/liter. Drink within 5 years after harvest. Producer details: Rijk's Private Cellar is a relatively young and small estate of 23 hectares that is named after Rijk Tulbagh, Governor of the Cape from 1751 to 1771. The company was founded in 1996 by Neville Dorrington and his family, who closed down after 20 years in business. having been in Cape Town was looking for a new challenge in viticulture. The choice ultimately fell on Tulbagh Valley, on a never-cultivated piece of land of 136 hectares. The fertile soil consists mainly of a loose top layer on a thin clay layer, including soft slate that retains virtually no water. The wines of winemaker Pierre Wahl (South African Winemaker of the Year 2016 and valued member of the CWG (Cape Winemakers Guild)) are very gastronomic, always intense and concentrated. The first harvest of Rijk's was brought onto the market in 2000, in the same year the awards rain began for both white and red wines. Very limited editions of top wines are sold under the name Rijk's Private Cellar, Reserve and Gold 888. Rijk's concentrates entirely on the 'local' grape varieties Chenin Blanc and Pinotage, as well as some Syrah and Chardonnay for the Méthode Cap Classique. Area data: The Tulbagh district (4,015 ha) is located in the WO (Wine of Origin) Coastal Region, part of the Western Cape (Geographical Unit). The valley is just over an hour's drive from Cape Town and is surrounded like an amphitheater by the majestic Winterhoek and Witzenberg. The Klein Berg river makes its way through the valley. Tulbagh was traditionally an area that mainly produced white and sparkling wines, but more and more producers are reaping praise for their red wines. The town of Tulbagh has the largest concentration of national monuments (32) in all of South Africa in Church Street. Highly recommended for every visitor. The nearby area with sheep farms, orchards, rivers, dams and mountains, which are covered with snow in winter, is also very worthwhile. The area has a warm climate and the wineries usually have a reservoir for drip irrigation of the vineyards. Serve with: Hearty fish dishes, shellfish, roasted, fried or grilled with rich sauces such as beurre blanc, but also with white poultry/white feathered game, veal and sweetbreads, for example, and with dishes with mushrooms, vegetable dishes, creamy white and red flora cheeses. Serving temperature: 11 to 14ºC Other information: De Rijk's Chenin Blanc is one of two South African Chenin's with SUPER CHENIN status, which is awarded based on annual blind tastings for the WINE Magazine Chenin Blanc Challenge.
Vanaf 1 persoon
€23,70 p.p.
0
Aan de Poel - Wine at the King Crab
Louro Do Bolo Classification : DO Valdeorras Colour: Full white wine Country: Spain Region: Galicia Producer: Rafael Palacios, Ourense Grape varieties: Godello 96%, Treixadura 4% Character: Light yellow in color, sparkling. Beautiful combination of citrus and yellow fruit in the nose, light woody touch, filmy in the mouth, spicy, slightly salty, elegant and complex. Totally in balance and long after. Gourmet glass of wine. Winemaking: The specially selected grapes are harvested by hand. Cold maceration is followed by pressing, débourbage of the must and fermentation in large wooden foudres of 30 hl from the Calvados region. After fermentation, the wine continues to mature for 4 to 5 months on the lees with limited bâtonnage. No malo. After clarification, bottling follows. The treixadura is blended with the godello before bottling and gives the Louro do Bolo some extra freshness. Producer details: Rafael Palacios is the youngest of a family of nine children and grew up in Alfaro in Rioja Oriental (Baja). He took the white wines to a higher level at the family business and around 2004 he thought it was time to set up his own company in Valdeorras from the shadow of his famous brother Álvaro. Godello has won his heart and Rafael has a model company with 26 hectares of vineyard, high up in the Bibei valley. He also has almost 10 hectares under control and contract and he has recently planted new vineyards. Vineyards from 18 to 35 years old such as Chandoiro, Lentellais and Santa Cruz do Bolo are located at an altitude of over 600 meters in the area of ​​O Bolo. Soils here consist of sand and granite. Low yields of max 45 hl/ha for the Louro to 25 hl/ha for the As Sortes. Plant density on the beautifully landscaped terraces is 6,500 to 9,000 canes per hectare. As Sortes is a wine from six parcels of 50 to 60 year old vines (Os Caneiros, A Coalleira, Souto dos Santos, Alexos, Val de Anta, O Castiñeiro: a total of 4.2 ha) from Santa Cruz do Bolo, at 680 meters altitude with a more northern exposure, all in the Val do Bibei, or the valley of the Bibei River. O Soro (0.5 ha) is a vineyard planted in 1978 at an altitude of 710 meters with a south-west exposure. Biodynamic cultivation here and certified in 2021. Area data: The Valdeorras (Valley of Gold) area is located in the eastern part of Galicia, the far northwest of Spain. The area of ​​almost 1,200 hectares of vineyard is located east of the city of Ourense/Orense in the west against Ribeira Sacra and in the east against Bierzo, which is part of Castilla y León. Vineyards are often located on the terraces along the rivers such as the Sil, Xares and Bibei. Slightly more white than red is produced. Here, quality godello is king and mencía plays a less important role in terms of quality in general. Other varieties include Treixadura, Loureira, Doña Blanca, Palomino and blue Merenzao, Garnacha Brancellao, etc. Godello has a lower return per hectare than the other white varieties. The climate is continental/Mediterranean with less influence from the ocean than in other areas of Galicia. The soils in Valdeorras contain slate and stones, or granite and sand and soils with more sediment and stones. Precipitation is between 850 and 1,100 mm per year, so less than on the coast in Rías Baixas. The area has more than 1,450 wine growers and 44 wine companies. Pruning is both traditional and vaso (gobelet) as well as guided. Serve with: With fish dishes, crustaceans and shellfish, light white meat and poultry, sweetbreads, tapas, pasta and rice dishes, Asian/Arabic flavors, vegetable dishes such as asparagus, salads. Serving temperature: 8 to 10ºC Other information: The Godello grape is considered one of the best white grape varieties in Spain and Portugal, where it is called gouveio (real) in the Douro. In the Dão it is called verdelho (a different breed than the verdelho from Madeira) and again in Spain in (Tierra de) León it is called prieto picudo Blanco. The origin is therefore probably from the Río Sil in Galicia.
Vanaf 1 persoon
€32,15 p.p.
0
Noor - Wine with the tartelette
Romate Pedro-Ximénez Classification: DO Jerez-Xérèz-Sherry Colour: Dessert wine Country: Spain Region: Andalusia-Jerez Producer: Bodegas Sánchez Romate Hnos, Jerez de la Frontera Grape varieties: pedro-ximénez Character: Very sweet sherry with a taste of currants and chocolate. A very concentrated wine with a full, lush taste that includes aromas of currants, chocolate, coffee and nuts. Winemaking: The average age of this sherry is around 6 years. After harvest, the grapes are exposed to the sun so that they dry slightly. Maturation takes place via the Solera system. This consists of a long row of barrels stacked high on top of each other. The young Sherry is placed in the top barrel, and every year part of it is transferred to a barrel below it. The final product is bottled from the bottom barrel, so that this sherry is a complex mixture of several vintages. Producer details: Sánchez Romate Hnos is a medium-sized company that makes very fine sherries and the world-famous Brandy 'Cardenal Mendoza'. The Bodega was founded in 1781 by Don Juan Sánchez de la Torre and is still family owned after more than 200 years. Quality and tradition are of paramount importance to Sánchez Romate and anyone who has visited the impressive barrel cellars in Jerez de la Frontera can confirm this. Romate is the only company in Jerez from which the majority of its wine spirits are exported. Major customers are Latin America, North America, Canada, Great Britain, Italy, Germany, the Netherlands, Belgium and Japan. Area data: The southern part of Spain is called Andalusia and is divided into 8 provinces, of which Cádiz is one. The vibrant heart of the Sherry region is Jerez de la Frontera. The most and largest bodegas are also located in this city. The seaside city of Sanlúcar is also home to the necessary bodegas. Annual precipitation averages less than 500 mm. The best sherries come from the chalk-white, calcareous soils, these are called albarizas. This soil acts like a sponge during the rainy season and retains a water reserve for the hot summer months. Other soils are called barros and arenas. The latter is more loamy. Serve with: With desserts, e.g. tiramisu, nougat, caramel, nuts and especially desserts with dark/bitter chocolate. Serving temperature: 16ºC Other information: The maturation of this Pedro-Ximénez sherry is oxidative, whereby the oxygen present in the partially filled barrels affects the taste. The color changes from golden yellow to medium to dark brown. The result is a ripe, lush wine with a velvety taste with notes of (wal)nuts and a refined aroma.
Vanaf 1 persoon
€21,60 p.p.
0
The Green Lantern - Chocolates
Homemade chocolates!
Vanaf 1 persoon
€15,50 p.p.
0
Aan de Poel - Wine with the Thai parsnip soup
Riesling 'Saar' Classification: Qualitätswein, VDP Gutsriesling Type of wine: Light white wine Closure: Cork Country: Germany Region: Mosel Producer: Weingut Van Volxem, Wiltingen Grape variety(s): Riesling Character: Powerful fresh, aromatic scent of elderflower and peach. Dry crispy finish, with lots of body and juice and then a pleasant minerality with integrated fresh acidity and a silky aftertaste with concentration, length and finesse. Winemaking: After a manual harvest, the grapes from 30-year-old vines are partly placed in stainless steel tanks and partly in foeders for maceration and final fermentation with wild, grape-specific yeasts. There is no malolactic fermentation in this wine. This total process of vinification and aging takes approximately 6 to 7 months, a minimum of sulfur is used, after which bottling takes place without fining. Producer details: This domain is located in the historic center of Wiltingen, one of the best-known wine-growing communities on the Saar. As a former monastery vineyard of the Luxembourg Jesuits, it already had large plots of vineyards in the best vineyards of Wiltingen such as Scharzhofberger, Kupp, Klosterberg and Gottesfuss at the beginning of the 18th century. In 2003, the Kanzemer Altenberg was added, which, like the other vineyards, was classified as Grand Cru in 1868. The average age of the canes is 40 years, with outliers such as the 120-year-old root-true canes in the Gottesfuss, one of the steepest and most renowned Saar plots. Root-like rootstocks can be grown on slate because the phylloxera cannot grow in it. Roman Niewodniczanski, who took over the domain in 2000 and completely restored it, is a descendant of the Bittburger dynasty. His drive for quality is unbridled and his aim is to optimally let the various top terroirs (steep mineral-rich slate, sandstone and rhyolite) speak. Major investments have been made in the vineyards for this and the grapes are always picked late and manually in different phases at the end of October/November. Area information: The Mosel wine region, which also includes the tributaries the Saar and the Ruwer, is one of the most beautiful wine regions in Germany. Beautiful wines are produced there, especially based on the renowned Riesling grape. The fact that this grape does so well in this region between Koblenz and Trier has to do with a combination of climate and soil. The cool, northern climate ensures that the grape has to ripen for a long time and builds up beautiful acids. The soil is beneficial in two ways. First of all, there is the location of the vineyards, on the steep slopes of the banks of the Moselle and its tributaries. The most beautiful slopes face west and receive the most hours of sunshine. The variation in the quality of the vineyards is enormous. The Moselle is the German river with the most bends, so the slopes lie in all directions. In addition, there is the surface itself. The best soil contains a lot of slate. This has the property of retaining the sun's heat from the day into the evening hours and thus heating the grapes a little extra. This makes the ripening process gradual. Serve with: Aperitif, with fish dishes (not smoked) such as ceviche, shellfish, sushi or other Asian, also spicy flavors, creamy fresh cheeses. Serving temperature: 8 to 10 ºC Wine was already made here in Roman times, and the current buildings of Van Volxem partly stand on foundations from that time. Van Volxem's aim for dry wines is a digestible wine with an alcohol percentage of around 12%. Allergens: sulphites
Vanaf 1 persoon
€29,20 p.p.
0
Noor - Wine with the deer
Brunello di Montalcino Producer: La Gerla Classification: DOCG Brunello di Montalcino Type of Wine: Strong red wine Grape variety(s): Sangiovese grosso (Sangiovese) Closure: Cork Country: Italy Wine region: Tuscany Area: Montalcino Character: Deep brown-red. Intense bouquet. Softly spicy, round insert, rich and full in the mouth. In addition to fruit (blueberries and plums), also laurel, framed by soft notes of wood. Very long aftertaste. Winemaking: The first selection is done in the vineyard, harvested manually, followed by a second selection on the sorting table when the grapes arrive in the cellar. This is followed by destemming and fermentation. The grapes ferment at a maximum of 30°C in stainless steel tanks and continue to macerate on the skins for 2 weeks. Periodically the hat is submerged for aeration and more odor and color extraction from the peels. The young wine then matures in Slavonian oak for 3 years. They are large barrels with a capacity of 50 to 100 hl. This is followed by another six months to a year of bottle maturation. The average age of the vines for this Brunello is 25 years. Area information Brunello di Montalcino comes from southern Tuscany, 50 km south of the city of Siena. The beautiful hilltop village of Montalcino is the center of the area where Italy's most famous wine is made. The wine region has recently been 'discovered'; In 1960 a total of 60 hectares were planted with vines, 50 years later there were 2,000. The soils are poor, contain loam and some lime. There is also a lot of wind, which is important for drying the bunches after humid weather. This can prevent the formation of rot. The wind from the sea 50 km away also provides coolness. Here the brunello grape, also called sangiovese in Chianti, produces a very aromatic and elegant wine. Producer details: In 1976, Sergio Rossi bought this estate owned by the Biondi-Santi family and in 1978 the La Gerla domain was born. After the death of Sergio Rossi in 2011, the daily management fell into the hands of Alberto Passeri, the winemaker and co-owner. Sergio's widow, Donatella Monforte, is co-owner. They are assisted by friend and oenologist Vittorio Fiore. The almost 12 hectares of vineyards are divided into 2 parts, 6 hectares directly at the winery on the north side of the village of Montalcino at an altitude of 320 meters and 6 hectares on the south side of the appellation near the hamlet of Castelnuovo dell' Abbate. On the north side, the old Biondi-Santi clones give a lot of finesse and refinement. The vineyards in the south are significantly warmer and provide richness and strength. It is precisely the assembly of these 2 areas that determines the structure of La Gerla. Annual production is 75,000 bottles. The work is done organically, but not certified. Serve with: With hearty red meat, older lamb, game and dishes with mushrooms, stews, risottos, spicy, hard and blue-veined cheeses. Serving temperature: 18ºC Allergen: sulphites
Vanaf 1 persoon
€52,10 p.p.
0
Bolenius - Wine with the celeriac and the cod
Chardonnay 'Blauw' Kiezelingenbos Producer: Wine Castle Genoels-Elderen Classification: Haspengouw, controlled designation of origin Type of Wine: Full white wine Grape variety(s): chardonnay Closure: Cork Country: Belgium Wine region: Haspengouw Area: Beltst Character: Golden yellow color. The scent is classic chardonnay with notes of wood, bread and white fruit, very special. In the mouth again lots of fruit, dry, rich with pleasant acidity and soft notes of wood/vanilla. Winemaking: Fermentation takes place 50% in stainless steel tanks and 50% in oak barrels as well as maturation sur lie for 12 months. Subsequently, the assembly takes place and a maturation of 6 months in stainless steel cuves and 1 year in the bottle, potentially storing for 4-6 years. Area information: The first Genoels-Elderen castle was built in the 13th century on behalf of Godenoel van Elderen and was subsequently burned down by the people of Tongeren in 1407. In the 18th century, the second version was burned by the French. After the last renovation in 1859, the beautiful garden was immediately laid out, inspired by the gardens of Versailles. There is evidence that wine growing was already practiced in Genoels-Elderen in the time of the Romans. Haspengouw is qualified as a quality wine with a controlled designation of origin. Now Belgian viticulture has made a comeback. This certainly applies to the wines from the wine castle, as evidenced by the great prizes that the wines of Genoels-Elderen have won in competitions at home and abroad. Producer data In the mid-1980s, Jaap van Rennes bought the Genoels-Elderen wine castle and took on a new challenge: making wine in a unique location. The soil (marl subsoil and loam on the surface) is very suitable for viticulture. The fact that this soil is very similar to that in Burgundy was the reason for planting chardonnay and pinot noir. In 1991 we started with 4.5 hectares, which is currently 22 hectares with a planting density of 4,300 canes per hectare. No herbicides are used; mechanical hoeing and weeding is done, which is more time-consuming but also more environmentally friendly and ultimately better for the wine. In August, an excess of grapes is cut away, so the average yield is very low, less than 40 hl/ha. The harvest is manual or mechanical depending on the circumstances and takes place from September to November. Of the total vineyard, 18 hectares are planted with chardonnay, 4 hectares with pinot noir, and half a hectare with pinot gris. The beautiful 13th century cellar contains 150 barriques of French oak from Allier and the Vosges, average production per year is 110,000 bottles. This makes Genoels-Elderen the largest wine company in Belgium. Founder Jaap's daughter, Joyce, is the cellar master after thorough training. A visit to the castle is very worthwhile, 15,000 visitors come every year. Serve with: As an aperitif, with light fish dishes (also smoked), shellfish especially oysters, fruit platter, pasta, vegetable dishes, salads. Serving temperature: 12 - 14ºC Other information: Kiezelingenbos is a plot of 11.5 hectares behind the castle. Of this, 8.5 hectares are chardonnay and 3 hectares are pinot noir, planted in 1993, 2009 and 2010. This is currently the largest vineyard in Belgium. Allergen: egg, milk, sulphites
Vanaf 1 persoon
€33,45 p.p.
0
Aan de Poel - Wine at the Kalfssukade
Ribera del Duero 'Pícaro del Águila' Viñas Viejas Classification : DO Ribera del Duero Type of wine : Strong red wine Closure : Cork Organic : Organic Country : Spain Region : Castilla y León Producer : Dominio del Águila, La Aguilera Grape variety(s) : tempranillo, garnacha (grenache), bobal, blanca del país Character : Dark red in color. The aroma is beautiful ripe red fruit, cherry, some berry and blue plum. The taste is full of fiery young fruit, berry, slightly balsamic, full and refined, powerful. The mainly French wood is beautifully interwoven with the fruit and the soft, ripe tannins. Fresh, stimulating acidity, balance, very complex and very digestible for a young wine. Modern Ribera without being slippery. Decanting benefits the wine. Winemaking : The numerous plots are harvested manually when the grapes are phenolic ripe. The unstemmed grapes ferment in concrete barrels with regular pigage and after the malo in wooden barrels, the young wine then matures for 15 months in French and American (2nd filling of Vega Sicilia) oak barrels. The wine is neither filtered nor clarified. The wine leaves the bodega after 11⁄2 years and will certainly develop well in the bottle for another 5 to 10 years after harvest. Data producer : In 2010, Jorge Monzón realized his dream: his own dominio (Águila means eagle) in the eastern part of Ribera del Duero. Near Aranda de Duero in La Aguilera, Jorge's family has owned old vineyards on the sandy soils for years. Jorge buys up old, often mixed plots of land in this unique region and now owns approximately 30 hectares spread over 200 plots. He learned the trade at DRC, Vega Sicilia and Arzuaga Navarro. In the old to very old vineyards, the tempranillo is still regularly grown on its own rootstock. All vineyards are farmed biodynamically. In practice, Jorge often only needs to fertilize lightly organically because these old vineyards are healthy and in balance. The difference in temperature between day and night here is enormous: in summer this rises to 20 degrees. This allows the grape to ripen optimally and beautiful aromas are created. The bodega is located in a 15th-century cellar, stylishly furnished with concrete fermentation vats and barriques. In a very short time, Dominio del Àguila has ranked among the great wines of Ribera del Duero. Area details : The Ribera del Duero area is located on the Duero River, east of Valladolid and south of Burgos. With Rioja and Priorat, it is one of the best wine regions in Spain and has almost 22,000 hectares of vineyards and more than 280 bodegas. Top wines are made especially on the western side of Aranda de Duero. The various soils here consist of a lot of river sediment and a top layer with pebbles or more ferruginous with clay-limestone. The vineyards here are partially irrigated. The best vineyards are often traditionally pruned 'en vaso' tinto fino/tinto de país (= tempranillo) and are old to very old. Serve with : Red meat, game and cheese. Serving temperature: 16 to 18 º C Other Information : Ribera del Duero means 'banks of the Duero (river)'. The following rules apply in the Ribera del Duero area: Crianza: Minimum 1 year of wood aging and 1 year of bottle age. Reserva: At least 1 year of wood aging and 2 years in bottle. Gran Reserva: Minimum 2 years of wood aging and 3 years in bottle. The blanca del país is an autochthonous old white grape variety that is planted mixed with other red varieties. Pícaro means 'vice, rascal, cunning'. Allergens : sulphites
Vanaf 1 persoon
€37,80 p.p.
0
Aan de Poel - Wine at the Kalfssukade
Valpolicella Classico Ripasso 'Marogne' Classification: DOC Valpolicella Classico Superiore Colour: Full red wine Country: Italy Region: Veneto Producer: Fratelli Zeni, Bardolino Grape varieties: Corvina 60%, Molinara 20%, Rondinella 20% Character: Full red in color, concentrated scent of violets, red cherry fruit. Rich, full commitment. Dry with an intense taste with lots of red fruit, cherries and morello cherries. In the aftertaste slightly sweet of raisins and slightly bitter. Winemaking: The grapes are picked in 3 picking passes, 30% at the beginning of the harvest, 20% during and 50% at the end of the harvest. This is done to get as many different flavors as possible in the wine, from fruit that is just ripe to overripe red fruit. The grapes from the 1st and 2nd harvest are allowed to dry. After the 3rd picking, the entire harvest is fermented for 8 to 10 days, after which the wine is brought into contact with the Amarone lees/sediment for 1 week in February, causing the wine to undergo a minor fermentation. This gives this 'Ripasso' its full, rich taste. (To be clear: Amarone is a very special Valpolicella, made from grapes that have been dried for months.) The 'Ripasso' then matures for 10 to 12 months in new large barrels of 1500 liters, made of French oak. Ripasso literally means passing again, so bringing the wine into contact with the lees of the Amarone for the second time after normal fermentation. The Ripasso contains 4 grams of residual sugar/liter. Producer details: Since 1870, the Zeni family has been making wine at this beautiful winery in the north of Italy. The tradition and knowledge of five generations and the work with classic, indigenous grape varieties are the basis for the true Italian character of this house's wines. Fausto Zeni, assisted by his two sisters Federica and Elena, produces approximately 1 million bottles of wine per year, 1/3 of which comes from his own vineyards. Grapes for the rest of the production are purchased from farmers in the area with whom long-term contracts are concluded to guarantee and control the grape quality. In 2010, an impressive barrel cellar was realized under the building. Zeni's vineyards are spread along the southeastern shore of Lake Garda. They also operate a wine museum, renovated in 2017. Many objects from wine growing can be viewed here and wine can also be tasted. Signs in touristy Bardolino refer to the 'Museo del Vino'. Area information: The Veneto wine region (75,000 ha) borders the Adriatic Sea and extends to Lake Garda and Trentino. It is one of Italy's most important wine regions in terms of production volume. Verona and Venice are the main cities of the area. In recent years, enormous investments have been made in this wine region. The climate is somewhere between the Alpine climate/continental climate and the Mediterranean climate. The sometimes volcanic soil consists of red and brown soils on grit, also marl and basalt. Viticulture in this part of Italy is very old and dates back to before the Christian era. 75% of the wines are white. The name Valpolicella dates from that time and literally means 'valley of the many (wine) cellars'. The area of ​​Valpolicella is located in the hills north and east of Verona. Here in Fumane, Zeni has its separate wine cellar where the grapes for all Valpolicellas are vinified and those for the Ripassos and Amarones are dried. Serve with: With roasted and grilled (green egg or BBQ) red meat, game, poultry such as duck, stews, combinations with spices and sweet components, Asian flavors, spicy, hard and blue-veined cheeses. Serving temperature: 16 to 18ºC Other information: Marogne refers to the small walls in the vineyards, which serve to prevent soil erosion.
Vanaf 1 persoon
€28,10 p.p.
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Aan de Poel - Wine with dessert
Beerenauslese, Weingut Feiler-Artinger, Rust Contents: 375 ml Producer: Weingut Feiler-Artinger Classification: Neusiedlersee-Hügelland, Burgenland Type of wine: Full sweet white wine (organic) Grape variety(s): Chardonnay 52%, Weissburgunder (pinot blanc) 46%, Yellow muscat 2% Organic: Biologically dynamic Closure: Screw cap Country: Austria Wine region: Burgenland Area: Neusiedlersee-Hügelland Character: Fresh, yellow color. The scent is intense with honey and blossom. The taste is freshly sweet with honey and notes of exotic fruit and almond with a beautiful sweet and sour balance. Winemaking: The grapes are harvested in a very ripe state, more than half have even shrunk as a result of noble rot, i.e. pourriture noble. After pressing, the juice clarifies overnight, after which it is fermented at 16°C in stainless steel tanks. As soon as the alcohol percentage and the acids are in balance, the fermentation is stopped by cooling back to 6°C. The wine contains an average of 107.7 g/liter of residual sugar. The soil on site consists of brown loam on a subsoil of granite/gneiss/urgestone with gravel and a reasonable to high lime content. Area data: The Neusiedlersee-Hügelland area, belonging to the Burgenland wine region, covers 4,060 hectares and is located on the west side of the only steppe lake in Central Europe. This lake, called Neusiedlersee, is very shallow, a maximum of 1 meter. The autumn mist that arises here, in combination with the moderate temperature, creates ideal conditions every year for the formation of noble rot, called pourriture noble in France. These dried grapes are the basis of the most fantastic sweet wines. The soil consists mainly of loess, clay, sand and loam. The Burgenland wine region is best known for the sweet white wines from around the Neusiedlersee, made from Chardonnay, Welschriesling and Traminer, among others, and the dry red wines from Blaufränkisch and Zweigelt, sometimes in combination with Cabernet and Merlot. Producer details: The Feiler-Artinger winery covers 27 hectares of vineyard and has been managed by Kurt Feiler, the 3rd generation, since 2013. The company was founded by Gustav Feiler, who, with the 1953 harvest, was responsible for the rebirth of the famous 'Ruster Ausbruch', a wine made from overripe, dried grapes affected by noble rot. Feiler-Artinger has made a name for itself in the past with its sweet wines and is among the top internationally in this field. But nowadays it is also the red wines that they receive a lot of praise for. What is particularly striking is the intensity of the wines, combined with a lot of finesse and a pleasant juiciness. However rich and concentrated the wines are, they never become cumbersome or tiring. Biodynamic work has been done here since 2008. Since 2010, Kurt has been pruning using the Simonit & Sirch method, the so-called 'soft pruning', which causes less 'damage' to the plant. In the leading Austrian wine guide Falstaff, Feiler-Artinger belongs to the select group that is recommended as outstanding. Serve with: Refined desserts such as soufflés, sabayon and fresh fruit, but also with foie gras pâté with sweet fruit components such as apple and figs. Serving temperature: 10 to 12ºC Other information: The Welschriesling originates in Romania and is widely planted in central Europe. There is no relationship whatsoever with the German/Alsace Riesling. In Italy, welschriesling is known as riesling italico. In good hands, the grape produces a pleasant wine with a floral scent and sufficient freshness.
Vanaf 1 persoon
€29,55 p.p.
0
Parkheuvel - Wine with the Shrimp/Coquille BBQ experience
St Martinus Parkheuvel Cuvee Colour: Full white wine Country the Netherlands Region: South Limburg, Vijlen in the municipality of Vaals Producer: St. Martinus in collaboration with Parkheuvel Grape varieties: Souvigner Gris, Pinot Gris, Auxerrois and Chardonnay Character: A full, fresh wine from the mountain village of Vijlen in the municipality of Vaals. The notes of stone fruit such as white peach and apricot, herbs and fresh acidity give this wine its powerful and unique taste and aroma. Winemaking: The wine is partly aged in French oak barrels. The grapes that grow on the vineyards of St. Martinus are grown in an environmentally friendly manner and processed in the four-storey energy-neutral cellars. This wine was composed in collaboration with Parkheuvel and Stan Beurskens from the Dutch wine estate St. Martinus. Serving temperature: 8 to 10 °C
Vanaf 1 persoon
€38,60 p.p.
0
Noor - Wine with the cod
Louro Do Bolo Classification: DO Valdeorras Colour: Full white wine Country: Spain Region: Galicia Producer: Rafael Palacios, Ourense Grape varieties: godello 96%, treixadura 4% Character: Light yellow in color, sparkling. Beautiful combination of citrus and yellow fruit in the nose, light woody touch, filmy in the mouth, spicy, slightly salty, elegant and complex. Totally in balance and long after. Gourmet glass of wine. Winemaking: The specially selected grapes are harvested by hand. Cold maceration is followed by pressing, débourbage of the must and fermentation in large wooden foudres of 30 hl from the Calvados region. After fermentation, the wine continues to mature for 4 to 5 months on the lees with limited bâtonnage. No malo. After clarification, bottling follows. The treixadura is blended with the godello before bottling and gives the Louro do Bolo some extra freshness. Producer details: Rafael Palacios is the youngest of a family of nine children and grew up in Alfaro in Rioja Oriental (Baja). He took the white wines to a higher level at the family business and around 2004 he thought it was time to set up his own company in Valdeorras from the shadow of his famous brother Álvaro. Godello has won his heart and Rafael has a model company with 26 hectares of vineyard, high up in the Bibei valley. He also has almost 10 hectares under control and contract and he has recently planted new vineyards. Vineyards from 18 to 35 years old such as Chandoiro, Lentellais and Santa Cruz do Bolo are located at an altitude of over 600 meters in the area of ​​O Bolo. Soils here consist of sand and granite. Low yields of max 45 hl/ha for the Louro to 25 hl/ha for the As Sortes. Plant density on the beautifully landscaped terraces is 6,500 to 9,000 canes per hectare. As Sortes is a wine from six parcels of 50 to 60 year old vines (Os Caneiros, A Coalleira, Souto dos Santos, Alexos, Val de Anta, O Castiñeiro: a total of 4.2 ha) from Santa Cruz do Bolo, at 680 meters altitude with a more northern exposure, all in the Val do Bibei, or the valley of the Bibei River. O Soro (0.5 ha) is a vineyard planted in 1978 at an altitude of 710 meters with a south-west exposure. Biodynamic cultivation here and certified in 2021. Area data: The Valdeorras (Valley of Gold) area is located in the eastern part of Galicia, the far northwest of Spain. The area of ​​almost 1,200 hectares of vineyard is located east of the city of Ourense/Orense in the west against Ribeira Sacra and in the east against Bierzo, which is part of Castilla y León. Vineyards are often located on the terraces along the rivers such as the Sil, Xares and Bibei. Slightly more white than red is produced. Here, quality godello is king and mencía plays a less important role in terms of quality in general. Other varieties include Treixadura, Loureira, Doña Blanca, Palomino and blue Merenzao, Garnacha Brancellao, etc. Godello has a lower return per hectare than the other white varieties. The climate is continental/Mediterranean with less influence from the ocean than in other areas of Galicia. The soils in Valdeorras contain slate and stones, or granite and sand and soils with more sediment and stones. Precipitation is between 850 and 1,100 mm per year, so less than on the coast in Rías Baixas. The area has more than 1,450 wine growers and 44 wine companies. Pruning is both traditional and vaso (gobelet) as well as guided. Serve with: With fish dishes, crustaceans and shellfish, light white meat and poultry, sweetbreads, tapas, pasta and rice dishes, Asian/Arabic flavors, vegetable dishes such as asparagus, salads. Serving temperature: 8 to 10ºC Other information: The Godello grape is considered one of the best white grape varieties in Spain and Portugal, where it is called gouveio (real) in the Douro. In the Dão it is called verdelho (a different breed than the verdelho from Madeira) and again in Spain in (Tierra de) León it is called prieto picudo Blanco. The origin is therefore probably from the Río Sil in Galicia.
Vanaf 1 persoon
€32,15 p.p.
0
De Lindehof - Wine with dessert
Rivesaltes Domaine des Schistes VDN Solera 16% alc Classification : AC Rivesaltes Type of wine : Powerful sweet white wine Closure : Cork Organic : Organic Country : France Region : Roussillon Producer : Domaine des Schistes, Estagel Grape variety(s) : macabeu, grenache gris Character : Amber in color with a rich aroma of dried fruit, tobacco and honey, characteristic of the old Rivesaltes from the region. The taste is reminiscent of walnuts, honey and orange peel with a rich and sultry mouthfeel that lingers for a long time. Winemaking : The grapes are given a short skin maceration and are then immediately pressed, after which fermentation begins. During fermentation, neutral wine alcohol is added (mutage sur môut), which stops fermentation. The fermentation and the first part of the maturation take place in cement vats and old foeders, large wooden barrels. To promote positive oxidation, the barrels are not completely refilled. The refinement takes place in oak demi-muids where the wine is mixed according to the 'solera' system. The vines are 40 years old, the yield is only 30hl/ha. Producer data : Jacques and Nadine Sire have been the enthusiastic owners of Domaine des Schistes in Estagel since 1990. This beautiful village is located in the best part of the Roussillon, the weathered, rugged area at the foot of the Pyrenees. The 55 hectare vineyard consists mainly of a rocky soil of marl, here and there lime and layered schist, or slate. The more than 40 year old vines are Carignan, Grenache Noir, Syrah, Lladoner Pelut (Garnacha Peluda) and some Grenache Blanc. Half of their wines are intended for export, sales take place almost entirely in restaurants. Domaine des Schistes is an exponent of the great possibilities of this area. The French wine press is amazed that Jacques and Nadine and their son Mickaël manage to lift the wines of their domain to a higher level every year. Since the 2007 vintage, son Mickaël, as a qualified oenologist, has been partly responsible for the high standard of the wines. Area data : The Roussillon is the southernmost part of mainland France and has a Mediterranean climate. Due to a wide variety of soil and microclimates (terroirs) and the use of about 20 mostly local grape varieties, there is a very varied range of wines. At the moment there are truly jewels made from wines. While there were more than 70,000 hectares in production in the first half of the last century, this is currently around 40,000 hectares. This is the result of the pursuit of more quality wines. The soil varies from lime and marl to granite and slate; the latter is a poor type of soil that has difficulty retaining water. The roots of the vine must push through the slate slabs in search of moisture, an ideal starting point for producing quality wines. Serve at : Perfect with foie gras with figs, chocolate cake, desserts with nuts and spices (mousse au paind'épices), mature cheeses and with a nice cigar. Serving temperature : 12 to 14 ° C Other information : For these Rivesaltes, the grapes are hand-picked, parcel by parcel, based on full (over) ripeness, whereby the grapes must have a minimum potential alcohol content of 15.5%. The oldest wine in the Solera is currently 20 years old. A maximum of 20 to 30% of the oldest barrels are bottled each year to monitor quality. Allergens : sulphites
Vanaf 1 persoon
€33,95 p.p.
0
Parkheuvel - Wine with the Dry Aged Biet
Weissburgunder Classification: Qualitätswein Colour: Full white wine Country: Germany Region: Mosel-Saar Producer: Weingut Van Volxem, Wiltingen Grape varieties: Weissburgunder (pinot blanc) Character: Lots of scent with ripe exotic fruit and flowers in the nose. The full effort with filmy and creamy character and the light hint of wood give the wine a rich and concentrated character. The subsoil of slate, limestone and also sand and rhyolite gives the wine layering and elegance. Winemaking: After a manual harvest, the grapes are placed in stainless steel tanks for maceration and final fermentation with wild, native yeasts. This total process of vinification and aging in stainless steel and barrique takes approximately 6 to 7 months and a minimum of sulfur is used, after which bottling takes place without fining in May. Producer details: This domain is located in the historic center of Wiltingen, one of the best-known wine-growing communities on the Saar. As a former monastery vineyard of the Luxembourg Jesuits, it already had large plots of vineyards in the best vineyards of Wiltingen such as Scharzhofberger, Kupp, Klosterberg and Gottesfuss at the beginning of the 18th century. In 2003, the Kanzemer Altenberg was added, which, like the other vineyards, was classified as Grand Cru in 1868. The average age of the canes is 40 years, with outliers such as the 120-year-old root-true canes in the Gottesfuss, one of the steepest and most renowned Saar plots. Root-like rootstocks can be grown on slate because the phylloxera cannot grow in it. Roman Niewodniczanski, who took over the domain in 2000 and completely restored it, is a descendant of the Bittburger dynasty. His urge for quality is unbridled and his aim is to optimally express the various top terroirs (steep mineral-rich slate, sandstone and rhyolite, especially in Ürzig). Major investments have been made in the vineyards for this and the grapes are always picked late and manually in different phases at the end of October/November. The new ultra-modern cellar was put into use in 2019, an architecturally striking building to say the least in the still classic Saar/Mosel region. Area information: The Mosel wine region, which also includes the tributaries the Saar and the Ruwer, is the oldest and one of the most beautiful wine regions (almost 8,800 hectares in total) in Germany. Beautiful wines are produced there, especially based on the renowned Riesling grape. The fact that this grape does so well in this region between Koblenz and Trier has to do with a combination of climate and soil. The cool, northern climate ensures that the grape has to ripen for a long time and that beautiful acidity is retained. The Saar Region is less sheltered from the cold wind and therefore these wines are often more reserved in structure. This entails a higher acid content, which means they can be stored for longer. Due to the warming climate, the Saar increasingly has the advantage of being the coolest region in the Mosel area. The soil contributes favorably in two ways. First of all, there is the location of the vineyards, on the steep slopes of the banks of the Moselle and its tributaries. The most beautiful slopes face west and receive the most hours of sunshine. The variation in the quality of the vineyards is enormous. The Moselle is the German river with the most bends, so the slopes lie in all directions. In addition, there is the surface itself. The best soil contains a lot of slate. This has the property of retaining the sun's heat from the day into the evening hours and thus heating the grapes a little extra. This makes the ripening process gradual. On the flatter parts along the river there is mainly Müller-Thurgau. Serve with: Fish dishes, shellfish, light meat dishes and poultry, vegetable dishes, asparagus, pasta, dried hams and sausages, mild creamy cheeses. Serving temperature: 8 to 10ºC Other information: Wine was already made here in Roman times. Van Volxem's current traditional buildings partly stand on foundations from that time. Van Volxem's aim for dry wines is a digestible wine with an alcohol percentage of around 12%.
Vanaf 1 persoon
€30,25 p.p.
0
Aan de Poel - Wine at the King Crab
Riesling 'Altenberg Alte Reben' Vdp Grosse Lag Classification: Qualitätswein Colour: Powerful white wine Country: Germany Region: Mosel-Saar Producer: Weingut Van Volxem, Wiltingen Grape varieties: Riesling Character: The wine has a lot of aroma with citrus peel, cherries and mirabelle. The mouthfeel is pure/clean with a lot of tension, something earthy with citrus, good acidity and a lively, long, very full aftertaste. Winemaking: After a manual harvest, the grapes are placed in steel tanks for maceration and fermentation with wild, native yeasts. This total process of vinification and aging in large foeders takes approximately 6 to 7 months. A minimum of sulfur is used, after which bottling takes place without fining. Producer details: This domain is located in the historic center of Wiltingen, one of the best-known wine-growing communities on the Saar. As a former monastery vineyard of the Luxembourg Jesuits, it already had large plots of vineyards in the best vineyards of Wiltingen such as Scharzhofberger, Kupp, Klosterberg and Gottesfuss at the beginning of the 18th century. In 2003, the Kanzemer Altenberg was added, which, like the other vineyards, was classified as Grand Cru in 1868. The average age of the canes is 40 years, with outliers such as the 120-year-old root-true canes in the Gottesfuss, one of the steepest and most renowned Saar plots. Root-like rootstocks can be grown on slate because the phylloxera cannot grow in it. Roman Niewodniczanski, who took over the domain in 2000 and completely restored it, is a descendant of the Bittburger dynasty. His drive for quality is unbridled and his aim is to optimally let the various top terroirs (steep mineral-rich slate, sandstone and rhyolite) speak. Major investments have been made in the vineyards for this and the grapes are always picked late and manually in different phases at the end of October/November. Area information: The Mosel wine region, which also includes the tributaries the Saar and the Ruwer, is one of the most beautiful wine regions in Germany. Beautiful wines are produced there, especially based on the renowned Riesling grape. The fact that this grape does so well in this region between Koblenz and Trier has to do with a combination of climate and soil. The cool, northern climate ensures that the grape has to ripen for a long time and build up beautiful acids. The soil is beneficial in two ways. First of all, there is the location of the vineyards, on the steep slopes of the banks of the Moselle and its tributaries. The most beautiful slopes face west and receive the most hours of sunshine. The variation in the quality of the vineyards is enormous. The Moselle is the German river with the most bends, so the slopes lie in all directions. In addition, there is the surface itself. The best soil contains a lot of slate. This has the property of retaining the sun's heat from the day into the evening hours and thus heating the grapes a little extra. This makes the ripening process gradual. Serve with: Aperitif, fish dishes (non-smoked), shellfish, light meat dishes and white poultry, asparagus, oriental spiced dishes and goat's cheese. Serving temperature: 8 to 10ºC Other information: The old vines come from a steep vineyard with gray slate and a volcanic subsoil.
Vanaf 1 persoon
€71,30 p.p.
0
Aan de Poel - Wine with the Foie Gras
Gruner Veltliner, Ried “Lamm”, Schloss Gobelsburg, Kamptal Classification: DAC Kamptal, Erste Lage Colour: Powerful white wine Country: Austria Region: Kamptal Producer: Schloss Gobelsburg, Langenlois Grape varieties: grüner veltliner Character: Yellow-green in color. Fresh, spicy scent and a hint of apple, apricot, some white pepper and (dried) flowers. Concentrated, mouth-filling taste and a complex structure with, in addition to strong white fruit such as apple and pear, also beautiful citrus notes and a mineral touch. Rich and powerful, yet digestible, fresh and balanced. Winemaking: The grapes are harvested by hand in November and checked for quality on sorting tables. The fermentation takes place in large wooden barrels of 25 hl. from Manhartsberger oak, in which the maturing period of 7 months also takes place. The yield of this wine is 40 hl/ha and the vines are on average 40 years old. Producer details: Weingut Schloss Gobelsburg was founded in 1171 and belongs to the Cistercian Monastery Zwettl. Over the centuries, the monks bought the best vineyard plots in the vicinity of the monastery. Since 1996, the winery, which covers 60 hectares, has been managed by Michael and Eva Moosbrugger, the first years with the help of Willy Brundlmayer. On the Gobelsburger plateau there are dry, poor soils made of rocks dating from the Tertiary. The vineyards are laid out in terraces and are largely planted with the Grüner Veltliner (50%) and Riesling (25%) varieties. The soils are very diverse, reason to offer various Grüner Veltliners. The work is mainly done biodynamically. All wines are dry, making them very suitable for gastronomic purposes. The pride is the more than 50 year old Grüner Veltliner poles. Moosbrugger has now been named the best winemaker in Austria by fellow winegrowers in the 2006 Austrian wine guide Falstaff. Area information: Kamptal, named after the Kamp river, is located approximately 50 km west of Vienna. The area is part of the largest region of Niederösterreich (over 28,000 hectares) and is known for its high-quality and gastronomic dry wines. The soils of this very hilly area contain a lot of loess and loam, which is located on an ancient subsoil with volcanic structures and primary rock that is 270 million years old. Due to the wide variety of soils, each vineyard often has its own character. This diversity is further increased by various microclimates. In Kamptal, the cool, fresh wind from the Waldviertel meets the soft, warm wind from the Danube Valley. This allows long ripening while retaining a lot of fruit. With 3,870 hectares, Kamptal is one of the larger wine regions in Austria. Grüner Veltliner is the most important grape variety, followed by Riesling. Both varieties fall under the DAC Kamptal. Furthermore, there is Zweigelt, Merlot, Cabernet Sauvignon and Schloss Gobelsburg is famous for its Blauburgunder/Pinot Noir. Serve with: With rich fish dishes and shellfish such as lobster, langoustine, light meat, poultry dishes where some residual sweetness is required, rillette, goose/duck liver, white and red flora cheeses. Serving temperature: 10 to 12ºC Other information: The 3.5 hectare vineyard 'Lamm' is located at the foot of the Heiligenstein hill with a perfect south-facing exposure. The vineyard (one of the warmest in the region) contains eroded material from the Heiligenstein slope and a lot of clay and produces wines with power and finesse. The association ÖTW (Österreichische Traditionsweingüter) has set up a classification comparable to the VDP in Germany. Currently, the best plots are classified as 1ÖTW (Erste Lage) and affiliated producers are allowed to mention this on their labels.
Vanaf 1 persoon
€61,60 p.p.
0

Besteloverzicht

Bezorgdatum: 24-02-2024
Title
2x Parkheuvel - Dry aged biet
2 personen
€45,00
Totaal:
€435,00
Afrekenen
Parkheuvel - Dry aged biet
Aantal personen
5
+ Toevoegen
|
€54,00
Extra's
Ron Gastrobar - Cocktailbox
Ron Blaauw
€60
5
Ron Gastrobar - Cocktailbox
Ron Blaauw
€60
5
Ron Gastrobar - Cocktailbox
Ron Blaauw
€60
5
Ron Gastrobar - Cocktailbox
Ron Blaauw
€60
5

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