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Koehler-Ruprecht Visit (2013)
This visit to Koehler-Ruprecht took place in February, 2013.
Words and photos by Jules Dressner.
Yes, that is an engraving of a jolly man riding a pig stomach.
Welcome to
On our drive over, David Norris and I decided to make the SINGLE WORST decision of the trip and buy one of these things.
Beef, beans and bacon! As of yet unaware of our self-deprecation threshold, we bit into this little morsel of terror. It tasted like an un-microwaved hot pocket. And because I know you're just dying to know what it looks like:
Yup.
We arrived to
This is Koehler-Ruprecht's most famous
The whole area is rather flat, so it was a big surprise when Dominik explained how Saumagen had been
Almost no one opposed, and the few that did had no say: the law is the law. As a result, everyone had to uproot their
Looking around, I had a hard time imagining these relatively flat vineyards ever being
"Destroying nature is easy. Reconstructing it will take a very long time."
Dominik and his team hadn't
"The wines would be too rich and big."
"When it's not wet!"
Walking back to the
I automatically assumed that John Kerry's wife got bored and decided to start an
After visiting Saumagen, we stepped into the
What I found the most interesting was the metal pipeline that brings the wine directly from the
"Every decision is made by tasting, feeling and time"
It was now time to taste the most daunting and awe-inspiring lineup I've ever participated in. Turns out the five hour Clemens Busch tasting was just a warm up, and we had the pleasure of tasting the
Some choice quotes from Dominik over the course of the tasting.
"Our biggest philosophy is that we want people to finish the bottle. And hopefully open a second!"
"We do 11 months on the
"Anyone who works with numbers is either a mathematician, works in physics or is in it for the money."
That last one had me laughing out loud.
We also learned how the
After this incredible tasting, it was time for dinner. David Norris and I, who felt it was sacrilege that we had spent three days in Germany without drinking a beer, decided to play catchup. Jeff Vierra and I split an order of Saumagen and made everyone who was afraid to order pig stomach jealous. We also got a full order of schnitzel each; I had been fiending for a schnitz (or as Jake put it: "Itchy for a schnitzy") since arriving in Luxembourg, and this was one of the best I've ever eaten. David Norris and I are currently looking for the best schnitzel in NYC, and not having much luck finding anything to match what we ate that night.
After a huge meal, the owner of the restaurant came out with a HUGE tray that had at least 50 complimentary pieces of schnitzel on it. We ate it all, and I'm pretty sure I had about seven pieces. Many called it a night after that, but Johannes, David, Jeff and I decided we had to have some
The night ended in