After spending a full three hours at the Champagne Moutard booth at this year's Prowein wine trade fair, tasting their entire range, we are delighted that Benoît Moutard, the youngest son of the house, is now visiting us in Berlin to present us and you with a beautiful selection of his treasures. A sparkling experience guaranteed! The Moutard Champagne House has a long history and has been in the hands of the eponymous family since its founding in 1642. Since we have a passion for family businesses and outstanding products, it was only natural that we partner with Moutard.

Louis Lefebvre and Béatrice d'Anselme, winegrowers from the Rhône, come to visit and serve a selection of their wines. Her son Marin, himself an aspiring winemaker and currently part of Maître Philippe & Filles, provides active support. In addition to the red wines “Carpe Diem” and “Trilogie”, which are already known from our range, there are also various white and rosé wines on the tasting table. A tasting dedicated to wine and family traditions - that can only be good!

On Friday, May 20th, Dr. Christina Jagla, a passionate pharmacist, created the herbal elixirs with artichoke and ginseng, the recipe of which came from Benedictine monks and was further refined from generation to generation in the Jaglas family of pharmacists from Wuppertal. Especially nice: the elixirs are not only good for digestion, mind, creativity ... but also really tasty! They taste great neat or on ice, but also as a long drink and cocktail, for example with ginger ale or crémant. Of course we will test both live!

Ever heard of sardines in keg butter? How do sardines in rapeseed oil with orange taste? How do the vintage sardines from the 2011, 2013 and 2015 seasons differ? Does red wine go well with sardines? It was precisely these questions that the 13 participants of our first sardine seminar, including self- confessed “sardine junkies”, an absolute newcomer and representative of Berlin’s top gastronomy, devoted to a fun and enjoyable evening, accompanied by the sisters Anaïs and Noémie Causse. Here is a brief recap and overview.

April 15 marks the start of the new goat cheese season and we cordially invite you to try all the fine goat cheeses we've been waiting for all winter. There is of course a matching wine accompaniment - come by, we look forward to seeing you!

The program for our spring events is online! After the cardboard party and trout breakfast in March, we'll be celebrating fresh goat cheese from France, 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 visit the two wine fairs "Essência do Vinho" and "Simplesmente Vinho". In just a few days we have discovered numerous exciting wines, seen many friends again and placed a few new orders that will be coming to us very soon. These include the fantastic rosé by 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 was so successful last year, we're going into the second edition in March with our cardboard party! The concept is simple: because we are slowly needing space for our many new discoveries, we cordially invite you to taste various wines in a nice atmosphere and then take your favorites home with you in boxes with a pallet discount of up to 25%. On Friday, March 11th from 5pm to 8pm at Emser Straße 42 !

We have two new Côtes du Rhône in our range: the cuvées "Carpe Diem" and "Trilogie" 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 3rd 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!

Jamon Ibérico , the air-dried ham from Spanish pigs, is well known among gourmets . It fetches high prices and is said to be the best ham in the world. Particularly famous and renowned is the Jamon Ibérico de Bellota or Bellota ham, which comes from pigs subjected to traditional acorn fattening. But how does it actually look in Germany? Does it always have to be smoked Black Forest ham in this country? No! In Lower Franconia, the graduate agricultural scientist Hans Huss subjects 250 so-called acorn pigs to species-calculated acorn fattening before an excellent acorn ham is made from them, which really doesn't have to hide behind Jamon Ibérico!

The black Bigorre pig from the Pyrenees ( Porc Noir de Bigorre) was once a widespread breed, but it was then threatened with extinction: in 1981 there were only a whopping 34 sows and 2 boars, those from 20 breeders were kept in the highlands of the Hautes Pyrénées. In the meantime there are more and the wonderfully aromatic meat and the fantastic ham of these special pigs are very popular with gourmets and connoisseurs all over the world.

On the occasion of the range expansion of our online shop, we organized a small tasting of 4 pork hams. On the tasting table there was a wonderfully fragrant German acorn ham made in Lower Franconia, ham from the black Pyrenees pig "Porc Noir de Bigorre" and two genuine Jamón Ibérico from Spain that had matured for different lengths of time. The Catalonian ham from duck breast ran out of the competition. As a result, we were absolutely delighted with all the candidates. None of the four hams is better than the other - in fact, each one is in a class of its own and fantastic in its own way!