It’s that time of year again when we teetotalers are forced to partake (my cousin Ruth taught me that word..) of the new wine. The things I do for science………
Here I am, stuck in Meg and Ben territory (and being studiously ignored by Meg, who should perhaps check her cellphone..) suffering blue skies, 18ºC and sitting in the Boatshed…
>The traditional accompaniment to Federweisser is Zwiebelkuchen or onion flan. Standard fare in virtually every wine bar around here from September until well into October. Wildly varying quality and price,…
>It’s Federweißer time! Yippee! Winemaking goes something like this. Pick the grapes and crush them to extract the juice, add yeast and let it bubble away until the sugar’s been…
Mainz Daily Photo 