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…
