Watch my Reel on Instagram<\/a><\/strong><\/p>\n <\/p>\n Have you ever heard of the Rheingau Gourmet & Wine Festival<\/a><\/strong>? This outstanding gourmet festival is now in its 27th edition and is considered the number one event of its kind worldwide. The festival is a summit of culinary delights where the best international Michelin-starred chefs and winemakers come together every year to offer visitors a truly special culinary experience. With exquisite dishes and rare wines to discover and enjoy, there\u2019s plenty to savor at this festival. At the idyllic Hotel & Restaurant Kronenschl\u00f6sschen, food enthusiasts and wine lovers gather to participate in over 60 exclusive lunch or dinner events.<\/p>\n The Rheingau Gourmet & Wine Festival is a highly anticipated event that usually takes place from February to March. This year’s festival runs from February 22nd to March 10th and promises to be an unforgettable culinary experience. The festival kicks off with a Welcome Party at the Kloster Eberbach, a beautiful and historic venue, where nearly 30 stands will offer creative dishes from renowned chefs like Stefano Cerveni* and Rolf Fliegauf**.<\/p>\n Guests can also enjoy a taste of the region’s diverse wines from renowned winemakers who will be present at the event. If you’re a foodie or wine lover, mark your calendars and don’t miss out on this festival. The Hotel & Restaurant Kronenschl\u00f6sschen is where the festival will be held, and you can check the festival’s official website<\/strong><\/a> for all the details on dates, events, and ticket prices. There are still some tickets available, so book your spot and get ready for a fantastic time!<\/p>\n A day spent with my friend Martina from Mainhomestaging<\/a><\/strong> is always a special occasion, but receiving a joint invitation to the Rheingau Gourmet & Wine Festival was truly the icing on the cake of our friendship. We hopped on a train and traveled along the picturesque Rhine River, passing through the vineyards of the Rheingau to Eltville. The beautiful landscape passed by as we watched the vineyards lie still and deserted. We could already sense that life was slowly awakening beneath the winter blanket. The gnarled vines rested underground, while the first delicate shoots began to make their way to the surface.<\/p>\n Every now and then, we were treated to breathtaking views of the majestic river and its picturesque surroundings. The Rhine meandered through the gentle hills and lush vineyards, while the sun occasionally peeked through the clouds. It was a truly charming scenery. During the journey, we exchanged stories, laughed about old memories and the excitement was palpable. Time flew by as we approached our destination.<\/p>\n From Hattenheim train station, it’s only a short walk to the Kronenschl\u00f6sschen. This romantic village is full of half-timbered charm, winding alleys, and historical sights. For instance, the castle and the baroque church of St. Vincent. The village’s beauty captures the heart of every visitor. As we walk through the cobblestone narrow streets towards the marketplace, it feels like time has stood still. The charming and idyllic half-timbered houses with their colorful shutters and intricate decorations give the scenery a picturesque charm, which we admire.<\/p>\n Foto Credit Gourmet Connection<\/p><\/div>\n Kronenschl\u00f6sschen<\/a><\/strong> is a charming 4-star gourmet hotel and restaurant located in the heart of the picturesque Rheingau, just a short distance from Frankfurt. The property was brought back to life by Hans B. Ullrich in 1990, who recognized its potential to be a splendid property that was at risk of decay. Over two years, the building was renovated with a focus on preserving its historic substance while integrating modern comforts for discerning guests.<\/p>\n The hotel is currently managed by Hans B. Ullrich and his daughter Johanna B\u00e4chst\u00e4dt, along with the talented sommelier Florian Richter and renowned chef Roland Gorgosilich. Their combined efforts make each guest’s stay an unforgettable experience. The magnificent property is situated in a picturesque private park, just a few steps away from the banks of the Rhine. You can relax in the garden, enjoy culinary delights in the restaurant, and unwind in the luxurious rooms.<\/p>\n What sets Hotel Kronenschl\u00f6sschen apart is not only its external beauty but also its heartfelt hospitality and first-class service, making every stay a truly special experience.<\/p>\n The event starts with a sparkling reception in a tent, surrounded by the breathtaking scenery of Hotel Kronenschl\u00f6sschen. I feel overjoyed when I spot Susanne from Lindenthalerin<\/a><\/strong>, a blogger I have been on press trips with several times. We are welcomed with a glass of sparkling champagne, whose bubbles revitalizes our senses and set the mood for the upcoming celebration. It’s a moment we cherish to the fullest.<\/p>\n The Geldermann<\/a><\/strong> Cr\u00e9mant in ros\u00e9 surprises me with its seductive color and a delicate bouquet of intense aromas of red fruits and floral notes. Every sip is refreshing, and elegant, and leaves a long-lasting finish. But the surprises do not end here and I have a warm reunion with Susanne from Gourmet Connection<\/a><\/strong>, Isa from Coucoubonheur<\/strong>, and Anja from Amirrorinthesky<\/a><\/strong>. Cheers to strong women and unforgettable moments!<\/p>\n We head to the first floor of the hotel to the Rheinsaal. The room captivates all senses with its impressive chandelier and elegant table decoration. Johanna B\u00e4chst\u00e4dt, the host of the event, delivers a charming opening speech. As an aperitif, we are served the Brut Ros\u00e9 Excellence by Scharffenberger<\/a><\/strong> from California. The wine impresses with fruity aromas of strawberries and raspberries, complemented by delicate floral nuances.<\/p>\n During lunch, we are accompanied by Ingo Swoboda, an experienced journalist and author (aufgegessen.info)<\/a><\/strong>. He guides us through the wine tasting. Renowned winemakers Alexander Jung from Weingut Jakob Jung, Johannes Hesselbach from Weingut Gunderloch, and Claus Burmeister from Burg Ravensburg provide insights into their wines and their passion for their craft. Ingo Swoboda’s expertise and charming manner round off the day both culinarily and intellectually.<\/p>\n The lunch event offers a chance to connect with fellow food and wine lovers, as well as meet the chefs and winemakers behind the food and wine being served. The atmosphere is relaxed yet inspiring, creating an opportunity to chat with them about their wines, share our thoughts and impressions, and enjoy each other’s company. The sense of community and connection is what makes this event truly special.<\/p>\n The four-course lunch is finally served. It is prepared by the Michelin-starred Dutch chef, Peter Gast<\/a><\/strong>, who is also the owner of Graphite restaurant in Amsterdam<\/a><\/strong>. The restaurant provides a fine dining experience with a club-like atmosphere. Gast and his team create a culinary spectacle on the table using fresh, seasonal ingredients sourced from the restaurant’s garden. The menu is a perfect blend of flavors, textures, and presentation, featuring the best flavors from the sea, air, and earth. Each dish is arranged like a work of art, making it a delightful experience for both the palate and soul, accompanied by a selection of wines that perfectly complement the flavors of the dishes.<\/p>\n Zeeland oyster, pineapple, champagne cream\u00a0<\/em> 2017 Erbach Spiegelberg Riesling VDP.GG Herbs, vegetables and flowers \u00a0 \u00a0<\/em> 2016 Nierstein Pettenthal Riesling VDP.GG Lobster, welled in butter with button onions \u00a0\u00a0<\/em> 2020 Condrieu 2012 Sulzfeld Husarenkappe Riesling VDP.GG Tame pigeon, breast and slow cooked leg with flowers \u00a0<\/em> 2019 Hermitage Rouge 2019 Sant Joseph Vignes de l\u2019 Hospice 2017 Sulzfeld L\u00f6chle Pinot Noir VDP.GG Mispelblom<\/em> 2021 Nackenheim Rothenberg Riesling Sp\u00e4tlese 2007 Erbacher Michelmark Riesling Beerenauslese 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<\/a><\/strong>, 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.<\/p>\n 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<\/a><\/strong>. 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.<\/p>\n 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.<\/p>\n We are served a 2016 Nierstein Pettenthal Riesling VDP.GG from Winery Gunderloch in Rheinhessen<\/a><\/strong>. 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!<\/p>\n 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.<\/p>\n “The roter Hang does not belong to Rheinhessen; it’s the lost Rheingau.”<\/em><\/p><\/blockquote>\n 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.<\/p>\n Our intermediate course pairs perfectly with the 2020 Condrieu from Domaine E. Guigal in Rh\u00f4ne<\/a><\/strong>. 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.<\/p>\n To complement the delicate flavor of the lobster, we’re served the 2012 Husarenkappe Riesling VDP.GG from the Burg Ravensburg\/Baden family winery.<\/a><\/strong> 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.<\/p>\n 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.<\/p>\n To complement the meal, three exquisite wines are paired with the pigeon. The 2019 Hermitage Rouge Domaine E. Guigal\/Rh\u00f4ne<\/a><\/strong> 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.<\/p>\n The 2019 Saint Joseph Vignes de L\u2019Hospice from Domaine \u00a0E. Guigal\/Rh\u00f4ne<\/a><\/strong> 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.<\/p>\n My personal favorite with the pigeon is the 2017 Sulzfeld L\u00f6chle Pinot Noir VDP.GG from Winery Ravensburg\/Baden<\/a><\/strong>. 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.<\/p>\n 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.<\/p>\n To accompany the medlar blossom dessert, the 2021 Nackenheimer Rothenberg Riesling Sp\u00e4tlese from Winery Gunderloch\/Rheinhessen<\/a><\/strong> 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.<\/p>\n My favorite dessert wine is the 2007 Erbacher Michelmark Riesling Beerenauslese from Winery Jung\/Rheingau<\/a><\/strong>. 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.<\/p>\n The Burg Ravensburg winery<\/a><\/strong> 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, L\u00d6CHLE, and DICKER FRANZ, each classified as VDP. GROSSE LAGEN\u00ae. These vineyards form the foundation for the winery’s top-quality wines. One of the notable innovations of the winery was introducing Blaufr\u00e4nkisch in Germany and Riesling in Baden, which helped establish the cultivation of these grape varieties in Germany and reshape the winemaking landscape.<\/p>\n 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.<\/a><\/strong> 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.<\/p>\n 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.<\/p>\n Alexander Jung is a winemaker from Winery Jakob Jung<\/a><\/strong>, located in Erbach. His winery is situated in close distance to Hattenheim, which gives him a home advantage. The family has been running the winery since 1799, and they are well-known for producing typical Rheingau Rieslings and elegant Pinot Noirs. They cultivate their grapes in an environmentally friendly manner, without using insecticides and herbicides.<\/p>\n Alexander Jung studied viticulture in Geisenheim and enjoys experimenting with different techniques. His philosophy is to continuously improve and innovate. Alexander’s father started out with a mixed farm, but decided to focus only on viticulture, the best decision he made.<\/p>\n Josef Kl\u00e4ren, the Managing Director of Segnitz in Bremen<\/a><\/strong>, proudly presents the exceptional wines of Domaine E. Guigal<\/a><\/strong>. This world-renowned winery, located in Ampuis, northern Rh\u00f4ne, has been producing fine wines since 1946. Their vineyards, including La Mouline, La Landonne, and La Turque, are renowned worldwide for their exceptional quality wines, especially the Hermitage wines. The Hermitage Rouge is a perfect example of the winery’s outstanding quality. Today, Marcel Guigal’s son, Philippe, is leading the winery, continuing the family tradition and his father’s legacy.<\/p>\n I am grateful for the unforgettable culinary experience I had in the Rheingau. It was a pleasure attending the Rheingau Gourmet & Wine Festival<\/strong> at Hotel & Restaurant Kronenschl\u00f6sschen<\/a><\/strong> in Eltville-Hattenheim. My special thanks to Mr. Ullrich and his daughter Johanna for their hospitality, and to Gourmet Connection<\/a><\/strong> for the invitation. The staff provided excellent service, and I had delightful fellow diners to share my experience with.<\/p>\n I would also like to express my appreciation to Chef Peter Gast<\/a><\/strong> and his team for the creative dishes that delighted my palate. The exquisite wines from Winery Burg Ravensburg<\/a><\/strong>, Winery Gunderloch<\/a><\/strong>, Winery Jakob Jung<\/a><\/strong>, and Domaine E. Guigal<\/a><\/strong> were another highlight of the event.<\/p>\n See you soon Rheingau.<\/p>\n Susan<\/p>\n Have you cooked this or maybe another delicious recipe of mine or did you try one of my tips? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe<\/a><\/strong>\u00a0 and use the hashtag #labsalliebe<\/strong>, I won\u2019t miss a post and will be happy to leave you a comment as well. Can\u2019t wait to see your creations or your experience.<\/p>\n![\"\"](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2024\/03\/Unvergesslicher-Tag-beim-Rheingau-Gourmet-Wein-Festival-11-768x1024.jpeg\")
<\/a><\/p>\nRHEINGAU GOURMET & WINE FESTIVAL<\/h2>\n
WELCOME PARTY IN KLOSTER EBERBACH<\/h2>\n
![\"\"](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2024\/03\/Unvergesslicher-Tag-beim-Rheingau-Gourmet-Wein-Festival-18-768x1024.jpeg\")
<\/a><\/p>\n\n\t\t\t
![\"Unforgettable](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2024\/03\/Unvergesslicher-Tag-beim-Rheingau-Gourmet-Wein-Festival-25-768x1024.jpeg\")
<\/a>\n\t\t\t<\/dt><\/dl>\n\t\t\t
![\"Unforgettable](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2024\/03\/Unvergesslicher-Tag-beim-Rheingau-Gourmet-Wein-Festival-19-768x1024.jpeg\")
<\/a>\n\t\t\t<\/dt><\/dl>
\n\t\t<\/div>\n\nON MY WAY TO THE RHEINGAU GOURMET & WINE FESTIVAL<\/h2>\n
ELTVILLE-HATTENHEIM<\/h2>\n
![\"\"](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2024\/03\/Unvergesslicher-Tag-beim-Rheingau-Gourmet-Wein-Festival-36-768x1024.jpeg\")
<\/a><\/p>\n![\"\"](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2024\/03\/Unvergesslicher-Tag-beim-Rheingau-Gourmet-Wein-Festival-15-816x1024.jpeg\")
<\/a><\/p>\n![\"\"](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2024\/03\/Unvergesslicher-Tag-beim-Rheingau-Gourmet-Wein-Festival-35-1024x683.jpeg\")
<\/a>KRONENSCHL\u00d6SSCHEN – A TOUCH OF LUXURY<\/h2>\n
![\"\"](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2024\/03\/Unvergesslicher-Tag-beim-Rheingau-Gourmet-Wein-Festival-27-642x1024.jpeg\")
<\/a><\/p>\n\n\t\t\t
![\"Unforgettable](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2024\/03\/Unvergesslicher-Tag-beim-Rheingau-Gourmet-Wein-Festival-24-e1709680835976-800x1024.jpeg\")
<\/a>\n\t\t\t<\/dt><\/dl>\n\t\t\t
![\"Unforgettable](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2024\/03\/Unvergesslicher-Tag-beim-Rheingau-Gourmet-Wein-Festival-13-e1709680876804-797x1024.jpeg\")
<\/a>\n\t\t\t<\/dt><\/dl>
\n\t\t<\/div>\n\nA SPRAKLING BEGINNING<\/h2>\n
![\"\"](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2024\/03\/Unvergesslicher-Tag-beim-Rheingau-Gourmet-Wein-Festival-12-769x1024.jpeg\")
<\/a><\/p>\n\n\t\t\t
![\"Unforgettable](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2024\/03\/Unvergesslicher-Tag-beim-Rheingau-Gourmet-Wein-Festival-30-e1709681345711-648x1024.jpeg\")
<\/a>\n\t\t\t<\/dt><\/dl>\n\t\t\t
![\"Unforgettable](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2024\/03\/Unvergesslicher-Tag-beim-Rheingau-Gourmet-Wein-Festival-29-647x1024.jpeg\")
<\/a>\n\t\t\t<\/dt><\/dl>
\n\t\t<\/div>\n\nMODERATION BY INGO SWOBODA<\/h2>\n
![\"\"](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2024\/03\/Unvergesslicher-Tag-beim-Rheingau-Gourmet-Wein-Festival-10-768x1024.jpeg\")
<\/a><\/p>\nLUNCH WITH STAR CHEF PETER GAST FROM AMSTERDAM<\/h2>\n
Amuse<\/h3>\n
\nand dressing of kale\u00a0<\/em><\/p>\n
\nWinery Jakob Jung \/ Rheingau<\/p>\nAppetizer<\/h3>\n
\nwith a beignet filled with brown beans and \u00a0 \u00a0\u00a0<\/em>
\nfillet americain, crumble of seeds and grains \u00a0\u00a0<\/em><\/p>\n
\nWinery Gunderloch \/ Rheinhessen<\/p>\nIntermediate course<\/strong><\/h3>\n
\ncream of chives, confit shallot, types of seaweed \u00a0\u00a0<\/em>
\nand sauce of mussels and curry <\/em><\/p>\n
\nDomaine E. Guigal \/ Rh\u00f4ne<\/p>\n
\nWinery Burg Ravensburg \/ Baden aus der Magnumflasche<\/p>\nMain course<\/h3>\n
\nnashi pear with red beet, cold salad of pickled daikon \u00a0<\/em>
\nand Jus with tarragon\u00a0<\/em><\/p>\n
\nDomaine E. Guigal \/ Rh\u00f4ne<\/p>\n
\nDomaine E. Guigal \/ Rh\u00f4ne<\/p>\n
\nWinery Burg Ravensburg \/ Baden<\/p>\nDessert<\/h3>\n
\nwhite chocolate, lemon curd and dressing\u00a0<\/em>
\nof apple with vanilla and olive oil\u00a0<\/em><\/p>\n
\nWinery Gundelach \/ Rheinhessen<\/p>\n
\nWinery Jakob Jung \/ Rheingau<\/p>\n![\"\"](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2024\/03\/Unvergesslicher-Tag-beim-Rheingau-Gourmet-Wein-Festival-5-1021x1024.jpeg\"){kind=spacer}
<\/a><\/p>\nMICHELIN STAR AND HIDDEN GEM IN AMSTERDAM<\/h2>\n
![\"\"](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2024\/03\/Unvergesslicher-Tag-beim-Rheingau-Gourmet-Wein-Festival-9-900x1024.jpeg\")
<\/a><\/p>\n![\"\"](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2024\/03\/Unvergesslicher-Tag-beim-Rheingau-Gourmet-Wein-Festival-28-642x1024.jpeg\")
<\/a><\/p>\nGREAT WINE-FOOD PAIRING WITH THE ZEELAND OYSTER<\/h2>\n
![\"\"](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2024\/03\/Unvergesslicher-Tag-beim-Rheingau-Gourmet-Wein-Festival-34-706x1024.jpeg\")
<\/a><\/p>\n\n\t\t\t
![\"Unforgettable](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2024\/03\/Unvergesslicher-Tag-beim-Rheingau-Gourmet-Wein-Festival-31-740x1024.jpeg\")
<\/a>\n\t\t\t<\/dt><\/dl>\n\t\t\t
![\"Unforgettable](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2024\/03\/Unvergesslicher-Tag-beim-Rheingau-Gourmet-Wein-Festival-8-e1709683816403-740x1024.jpeg\")
<\/a>\n\t\t\t<\/dt><\/dl>
\n\t\t<\/div>\n\nEXQUISITE WINE-FOOD PAIRING WITH THE STARTER<\/h2>\n
![\"\"](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2024\/03\/Unvergesslicher-Tag-beim-Rheingau-Gourmet-Wein-Festival-6-768x1024.jpeg\")
<\/a><\/p>\n![\"\"](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2024\/03\/Unvergesslicher-Tag-beim-Rheingau-Gourmet-Wein-Festival-7-770x1024.jpeg\")
<\/a><\/p>\nEXQUISITE WINE-FOOD-PAIRING WITH LOBSTER<\/h2>\n
![\"\"](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2024\/03\/Unvergesslicher-Tag-beim-Rheingau-Gourmet-Wein-Festival-4-768x1024.jpeg\")
<\/a><\/p>\n![\"\"](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2024\/03\/Unvergesslicher-Tag-beim-Rheingau-Gourmet-Wein-Festival-23-858x1024.jpeg\")
<\/a><\/p>\nOUTSTANDING WINE-FOOD-PAIRING WITH PIGEON<\/h2>\n
![\"Unforgettable](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2024\/03\/Unvergesslicher-Tag-beim-Rheingau-Gourmet-Wein-Festival-3-768x1024.jpeg\")
<\/a><\/p>\n\n\t\t\t
![\"Unforgettable](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2024\/03\/Unvergesslicher-Tag-beim-Rheingau-Gourmet-Wein-Festival-32-524x1024.jpeg\")
<\/a>\n\t\t\t<\/dt><\/dl>\n\t\t\t
![\"Unforgettable](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2024\/03\/Unvergesslicher-Tag-beim-Rheingau-Gourmet-Wein-Festival-33-e1709684805295-523x1024.jpeg\")
<\/a>\n\t\t\t<\/dt><\/dl>
\n\t\t<\/div>\n\nWINE-FOOD-PAIRING WITH DESSERT<\/h2>\n
![\"\"](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2024\/03\/Unvergesslicher-Tag-beim-Rheingau-Gourmet-Wein-Festival-2-868x1024.jpeg\")
<\/a><\/div>\nRENOWNED WINERIES<\/h2>\n
WINEYARD BURG RAVENSBURG FROM BADEN<\/h2>\n
GUNDERLOCH VINEYARD<\/h2>\n
JAKOB JUNG WINEYARD<\/h2>\n
WINERY DOMAINE E. GUIGAL<\/h2>\n
UNFORGETABLE DAY IN RHEINGAU<\/h2>\n
![\"Unforgettable](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2024\/03\/Unvergesslicher-Tag-beim-Rheingau-Gourmet-Wein-Festival-22-768x1024.jpeg\")
<\/a><\/p>\n\u2665\u2665\u2665\u2665\u2665\u2665\u2665\u2665\u2665\u2665\u2665\u2665\u2665\u2665\u2665\u2665\u2665\u2665\u2665\u2665\u2665\u2665\u2665\u2665\u2665\u2665\u2665\u2665\u2665\u2665\u2665\u2665<\/span><\/h2>\n
This website is created by me at my leisure, under the proper use of coffee \ud83d\ude42. If you like my posts, make me happy by donating one or a few cups of coffee!<\/span><\/h2>\n