Louis Lefebvre and Béatrice d'Anselme, Rhône winegrowers, are coming to visit and will pour a selection of their wines. Their son Marin, an aspiring winemaker himself and currently part of Maître Philippe & Filles, is actively helping out. In addition to the "Carpe Diem" and "Trilogie" red wines, which are already part of our range, various white and rosé wines will also be available for tasting. A tasting dedicated to wine and family traditions – it simply has to be good!

On Friday, May 20, Dr. Christina Jagla, a pharmacist by passion, will present the herbal elixirs with artichoke and ginseng, whose recipe comes from Benedictine monks and has been refined from generation to generation in the Jagla family of pharmacists from Wuppertal. Especially nice: the elixirs are really delicious! They taste great plain or over ice, but also as a long drink and cocktail, for example with Ginger Ale or Crémant. We will, of course, test both live!

Ever heard of sardines in cultured butter? What do sardines in rapeseed oil with orange taste like? How do the vintage sardines from the 2011, 2013 and 2015 seasons differ? And does red wine actually pair well with sardines? These are exactly the questions that the 13 participants of our first sardine seminar, including self-proclaimed “sardine junkies,” an absolute newcomer and representatives of Berlin’s fine dining scene, explored during an enjoyable and delicious evening accompanied by sisters Anaïs and Noémie Causse. Here is a brief look back and overview.

On April 15, the new goat cheese season begins, and we cordially invite you to taste all the fine goat cheeses we have been waiting for all winter. Of course, there will also be a suitable wine pairing – come by, we look forward to seeing you!

The program for our spring events is now online! After the Kartonparty and trout breakfast in March, we can look forward to fresh French goat cheese, Demeter asparagus from Brandenburg, and Vinho Verde! We are really looking forward to it—and especially to your visit!

In the last week of February, we flew to Porto to attend the two wine fairs "Essência do Vinho" and "Simplesmente Vinho". In just a few days, we discovered numerous exciting wines, reunited with many friends, and placed a few new orders that will arrive with us soon. Among them the fantastic rosé from Rita Marques (Conceito), a very elegant Encruzado and a fresh Vinho Verde. Read more about our discoveries and experiences in this blog post ...

Because the first edition last year was so successful, we are going for a second edition with our carton party in March! The concept is simple: because we are slowly running out of space for our many new discoveries, we cordially invite you to taste various wines in a pleasant atmosphere and then take your favorites home by the carton with up to 25% pallet discount.  On Friday, March 11 from 5 to 8 p.m. at Emser Straße 42!

We have two new Côtes du Rhône on our list: the "Carpe Diem" and "Trilogie" cuvées from Domaine Lefebvre d'Anselme. But even better than this news alone is that these wines come from the family estate of our intern, employee, and aspiring winemaker Marin Lefebvre. On Thursday, March 3, we cordially invite you to an unscheduled, informal tasting, where Marin will pour his wines and try to answer all your questions. It will be an enjoyable afternoon – we look forward to seeing you! 

Among gourmets, Jamon Ibérico, the air-dried ham from Spanish pigs, is extremely well known. It commands high prices and is considered the best ham in the world. Particularly famous and renowned is Jamon Ibérico de Bellota, or Bellota ham, which comes from pigs that are raised on traditional acorn pastures.But what about Germany? Does it always have to be smoked Black Forest ham here? No! In Lower Franconia, agricultural scientist Hans Huss raises 250 so-called acorn-fed pigs each year on traditional acorn pastures before they are turned into excellent acorn-fed ham that can truly hold its own against Jamon Ibérico!

The Black Bigorre pig from the Pyrenees (Porc Noir de Bigorre) was once a widely distributed breed that was then threatened with extinction: in 1981 there were only 34 sows and 2 boars left, kept by 20 breeders in the highlands of the Hautes Pyrénées. In the meantime, there are more of them again and the wonderfully aromatic meat and fantastic ham of these special pigs enjoy great popularity among gourmets and connoisseurs all over the world.

To mark the expansion of our online shop’s range, we held a small tasting of four varieties of pork ham. Arranged on the tasting table, smelling wonderfully delicious, were a German acorn-fed ham made in Lower Franconia, ham from the Black Pyrenean pig “Porc Noir de Bigorre,” and two genuine Spanish Jamón Ibérico, aged for different lengths of time. The Catalan duck breast ham was in a league of its own. In the end, we were absolutely thrilled with all the contenders. None of the four hams is better than the others—rather, each one is in a class of its own and fantastic in its own way!

To help you start the new year in style, we are preparing a lavish breakfast spread for you:At our large table, this time we will be serving our salted raw milk butter from Poitou-Charentes, raw milk cheese, Piedmontese hazelnut cream and Piedmontese hazelnut paste, mountain honey, preserves, sardines, terrines ... and of course the typically French Galette des Rois!