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Wine and Food

Alexander van Dülmen

Month

January 2019

Crustaocean, Restaurant, Los Angeles

Crustaocean, Restaurant, Los Angeles, USA

6,5 points

If I told my friends in Los Angeles to come and eat in Beverly Hills, right on North Bedford Drive, shaking their heads would be probably the friendliest reaction I could expect. This is not a cool area, of ​​course, and most of the restaurants there are noisy, slick and simply characterless, or to say it another way, even more brutally: you really don’t want to spend your evening with the people here. Sometimes, though, it may be good to be a stranger in a city that you know quite well, but with far fewer prejudices than locals might exhibit. There are some people who would rather drive to Downtown LA, even though they live in Westwood, before deigning to eat out in Beverly Hills.

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Merlot, Stekar, 2013

Merlot, Jure Stekar, 2013, red-wine from Slovenia

7,5 points

Jure Stekar often reminds me that I should finally write about his wine. And he’s undoubtedly right, because he produces one of my favorite Merlots. Merlot is such a widespread grape that there are understandably many sommeliers and wine lovers who have no particular affection for this grape variety. Due to the worldwide cultivation of this sort we can experience many different good and interesting wines. In the meantime, there are more than a few wineries in Germany who produce Merlot, including some that make very good wines such as Aldinger from Stuttgart (Bergmandel, Lemberger GG, 2012, Aldinger). Their Merlot of course tastes completely different compared to an unfiltered Merlot from Newton, California for example. What connects the two wines, however, is the proud price, even if the German is much better off.

Jure’s Merlot is not only a very special one because it has its very own character and is made entirely biologically and naturally (even without sulfides), but it is also an inexpensive price for its great quality. Though I probably shouldn’t mention that here because the price of the wine could always go up. However, what might prevent a rise in prices would be the rarely ugly label.

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