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!

So that you can start the new year royally, we will prepare a richly set breakfast table for you: This time, on our large table, we serve our salted raw milk butter from Poitou-Charentes, raw milk cheese, Piedmont hazelnut cream and Piedmont hazelnut butter, mountain honey, jams, sardines, terrines ... and of course the typical French galette des rois!

Those who can't do, teach! This is a famous quote by Woody Allen that many have contradicted. We also cannot let Mister Allen get away with this and simply turn the quote around: those who can, teach! True to this motto, we want to start in January to pass on our knowledge about wine, cheese and sardines in our own seminars. But it definitely won't be like school! Instead, we invite a small group of a maximum of 12 participants to get to know, taste, discover and experience the different tastes and possible combinations of certain products with us. Of course, we would also be happy to give you a bit of background knowledge...

The year is coming to an end... and every end has a beginning. Hesse already said something like this or something similar. With us it is less poetic, but extremely culinary! And that's why we're dedicating our December tasting to duck, this noble fowl that's booming around Christmas. Supported by our Catalan supplier Collverd, we serve you an aperitif all about duck under the motto "Duck good, everything is good": roasted and smoked duck breast, terrines and lard bread and of course confit de canard. There is also Winzersekt by Luís Pato, which simply and very appropriately means "duck" in Portuguese.

We want to continue our series of events over the next three months and invite you to our place once a month to present our favorite products to you in a relaxed atmosphere. It can be well-known classics that we put in a new light with an unusual combination, or fresh newcomers. The right wine accompaniment is always part of the party and we are already looking forward to refreshing and enjoyable evenings with you!

On October 16th and 17th we held a small in-house exhibition. Under the title "Festa Portuguesa" we invited 3 of the most exciting young winemakers from Portugal to Berlin: Rita Marques Ferreira, Luis Louro and Antonio Madeira. We wanted to offer our customers the opportunity to get to know the wines of the three in a relaxed atmosphere. The weather was on our side, the shop was full and the atmosphere was great, the customers were enthusiastic, the winegrowers were satisfied and of course we were too! But instead of wasting too many words, let's let the pictures do the talking...

Depending on the season, we help you to warm "winter bacon" and serve you the best fat we have to offer: Ventrêche from the Basque Country, raw milk butter from Poitou-Charentes, Brillat-Savarin from Île de France and mackerel from Portugal. We'll serve you a glass of wine with which we can toast the French Paradox together!