Intermediate course

Lobster, welled in butter with button onions   
cream of chives, confit shallot, types of seaweed   
and sauce of mussels and curry

2020 Condrieu
Domaine E. Guigal / Rhône

2012 Sulzfeld Husarenkappe Riesling VDP.GG
Winery Burg Ravensburg / Baden aus der Magnumflasche

Main course

Tame pigeon, breast and slow cooked leg with flowers  
nashi pear with red beet, cold salad of pickled daikon  
and Jus with tarragon 

2019 Hermitage Rouge
Domaine E. Guigal / Rhône

2019 Sant Joseph Vignes de l’ Hospice
Domaine E. Guigal / Rhône

2017 Sulzfeld Löchle Pinot Noir VDP.GG
Winery Burg Ravensburg / Baden

Dessert

Mispelblom
white chocolate, lemon curd and dressing 
of apple with vanilla and olive oil 

2021 Nackenheim Rothenberg Riesling Spätlese
Winery Gundelach / Rheinhessen

2007 Erbacher Michelmark Riesling Beerenauslese
Winery Jakob Jung / Rheingau

MICHELIN STAR AND HIDDEN GEM IN AMSTERDAM

After completing his culinary training in London, Peter Gast returned to the Netherlands and opened his restaurant, ‘t Schulten Hues, in Zutphen. He used fresh, homegrown herbs and within a few years, he earned his first Michelin star, an impressive achievement for the then 25-year-old chef. In 2018, he opened his “speak-easy” restaurant, Graphite, in Amsterdam, which was immediately awarded a Michelin star. Graphite quickly became one of the city’s most sought-after culinary secrets. Its trendy club vibe and exclusive access, which required a QR code, made the dining experience even more exceptional.

GREAT WINE-FOOD PAIRING WITH THE ZEELAND OYSTER

The amuse-bouche is a culinary greeting from the Dutch coast. It consists of a delicate, nutty Zeeland oyster, sweet, juicy pineapple, an elegant champagne cream, and a spicy-aromatic kale dressing. This combination offers a fascinating explosion of flavors with a successful balance of salty, sweet, sour, and creamy notes. Paired with it is the 2017 Erbach Siegelsberg Riesling VDP.GG from Winery Jung/Rheingau. This boldly yellow wine immediately unfolds an enticing aroma palette of juicy apple, ripe peach, and sweet pear. On the palate, it reveals itself as robust and juicy with balanced acidity. Its complexity is evident in its firm structure and generous balance, which give it a remarkable length. This makes it a fantastic wine-food pairing.

EXQUISITE WINE-FOOD PAIRING WITH THE STARTER

The starter dish is a colorful feast for the eyes, presenting a variety of flavors that come from fresh herbs, crisp vegetables, and delicate flowers. The dish’s main attraction is a beignet filled with savory brown beans and filet americain, which adds delicious texture and depth to the dish. To add a surprising element, a crumble of seeds and grains is included, providing a crunchy note that rounds off the flavor experience.

We are served a 2016 Nierstein Pettenthal Riesling VDP.GG from Winery Gunderloch in Rheinhessen. The wine has cool and herbaceous aromas, along with citrus and stone fruit notes. There are also fresh herbal nuances and floral hints that complemented the profile. The mineral finish is impressive and it is a perfect match for our meal!

During the festival’s moderation, a humorous exchange takes place between the moderator from Rheingau and the one from Rheinhessen. This playful banter adds to the convivial atmosphere of the festival and highlights the relaxed and friendly connection between the two wine regions. Ingo Swoboda jokingly claims, emphasizing the pride they both share.

“The roter Hang does not belong to Rheinhessen; it’s the lost Rheingau.”

EXQUISITE WINE-FOOD-PAIRING WITH LOBSTER

The intermediate course consists of a delightful lobster that is steamed in herb butter. It is served alongside pearl onions that bring a pleasant sweetness to the dish. To complement the flavor, a chive cream and confit shallots are added, while various types of algae are used to provide an appealing visual element. Finally, the dish is finished with a delicate sauce made from mussels with a hint of curry that harmoniously ties all the flavors together.

Our intermediate course pairs perfectly with the 2020 Condrieu from Domaine E. Guigal in Rhône. This exceptional white wine is made using Viognier grapes that give it a complex structure and rich flavors of peach, apricot, and honey. It leaves a lasting impression on the palate.

To complement the delicate flavor of the lobster, we’re served the 2012 Husarenkappe Riesling VDP.GG from the Burg Ravensburg/Baden family winery. This fine wine is young and fresh, dry and refreshing, with lively fruitiness and fine minerality. It also features fine herbal aromas and a slightly salty finish that make it a unique pleasure. The wine’s elegance, balance, and drinking pleasure are a true delight for anyone who appreciates high-quality Rieslings.

OUTSTANDING WINE-FOOD-PAIRING WITH PIGEON

I have had pigeon as a main course for the first time and I must say, it is a delightful experience. The dish consistes of both breast and slowly cooked leg of the pigeon, along with flowers, which add a beautiful aroma and aesthetic touch. The meat has a tender texture and subtle flavors that are a pleasant surprise. The dish is rounded out with nashi pear and beetroot, which adds fruity sweetness and earthy notes. A cold salad of pickled daikon provides a refreshing contrast to the intense flavor of the meat. The tarragon jus is the perfect seasoning for this dish.

To complement the meal, three exquisite wines are paired with the pigeon. The 2019 Hermitage Rouge Domaine E. Guigal/Rhône is made from Syrah grapes from the Hermitage vineyards and has a deep red color and complex aroma profile of ripe plums and blackcurrants, with a lingering finish.

The 2019 Saint Joseph Vignes de L’Hospice from Domaine  E. Guigal/Rhône is a robust wine with a deep dark color and dense bouquet. This exquiste wine from the most prestigious appellation in the region has an outstanding structure and long-lasting intensity that perfectly complements the pigeon.

My personal favorite with the pigeon is the 2017 Sulzfeld Löchle Pinot Noir VDP.GG from Winery Ravensburg/Baden. The premium wine is served from a magnum bottle and has aromas of forest fruits, dried strawberries, leaves, forest floor, and bitter chocolate. On the palate, it presents itself boldly with lovely spice and a balanced acidity structure that leds to a pleasant finish.

WINE-FOOD-PAIRING WITH DESSERT

The variety of the desserts is a feast for the eyes. A creamy and soft mousse is poured artfully in the shape of a flower using white chocolate, and is served with a sweet herb sauce. The mousse is garnished with a yellow medlar blossom and various herbs. In elegant test tubes, a refreshing combination of lemon curd and apple dressing is served. The dessert is completed with a liaison of vanilla and olive oil, which adds an extra aromatic dimension to it.

To accompany the medlar blossom dessert, the 2021 Nackenheimer Rothenberg Riesling Spätlese from Winery Gunderloch/Rheinhessen is served. This dessert wine has a syrupy consistency and intense fruit aromas. On the palate, it has a sweet, juicy fruitiness with delicate acidity, floral notes, and dark berry aromas. The mineral note of the red slate soil gives the wine balance, while the long finish offers pleasant freshness.

My favorite dessert wine is the 2007 Erbacher Michelmark Riesling Beerenauslese from Winery Jung/Rheingau. The wine has a clear scent of sweet figs. Its texture is thick, dense, and opulent, yet not cumbersome. Despite its richness, it unfolds an impressive lightness and possesses remarkable depth and complexity, which is evident in the long finish.

RENOWNED WINERIES

WINEYARD BURG RAVENSBURG FROM BADEN

The Burg Ravensburg winery has a long tradition of winemaking and is known for its quality and innovation. It was first mentioned in 1251 and is now one of the oldest wineries in the world. The winery is located directly below the castle and has three unique vineyards, HUSARENKAPPE, LÖCHLE, and DICKER FRANZ, each classified as VDP. GROSSE LAGEN®. These vineyards form the foundation for the winery’s top-quality wines. One of the notable innovations of the winery was introducing Blaufränkisch in Germany and Riesling in Baden, which helped establish the cultivation of these grape varieties in Germany and reshape the winemaking landscape.

GUNDERLOCH VINEYARD

Johannes Hasselbach, a prominent figure in the German wine industry and a member of the renowned Hasselbach dynasty sits right next to us. Despite not being a trained winemaker, he has acquired his extensive knowledge of wine through studying business administration, traveling extensively, and gaining practical experiences at the family-owned Gunderloch winery in Rheinhessen. Due to his deep understanding of Rheinhessen’s terroirs, Johannes strives for excellence and produces exceptional world-class Rieslings that are renowned for their complexity, minerality, and elegance.

Gunderloch’s vineyards are located along the picturesque banks of the Rhine between the idyllic villages of Nackenheim and Nierstein. They stretch over the gentle hills of the famous “roter Hang,” one of the most prestigious sites in Rheinhessen. Riesling grapes thrive in this unique terroir, enjoying the warm sun and the gentle touch of the Rhine breeze.

JAKOB JUNG WINEYARD