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Alexander van Dülmen

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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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Melisse, Restaurant, Santa Monica

Melisse, Restaurant, Santa Monica, USA

7 points

Let me begin with perhaps an unfair quote: This restaurant is cursedly expensive. This is quite a controversial statement since passionate chefs, engaged restaurant entrepreneurs, and audacious sommeliers all have to calculate very carefully: top quality, super fresh, preferably organic vegetables, fish, seafood, meat and other ingredients, and exotic or rare fruits. Regional does not automatically mean less expensive, since the work and desire of farmers, fishermen, and cultivators is the same almost everywhere on the planet. Raising organic shrimp in Vietnam is probably cheaper than in Louisiana – but causes pollution due to long transport distances. And how many hours does a chef spend just on thinking, testing, and creating a new dish? And to what end? Isn’t it well known that salaries in the field of gastronomy are rather low? In the US, tips are a crucial part of the income of any server.

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Freakshow, Cabernet Sauvignon, 2013

Freakshow, A „Michael David Joint“, The Strongest Man on Earth, Lodi, California, Cabernet Sauvignon, 2013, Red-wine from USA

3,5 points

I began my last review of “The Seven Deadly Zins” with this note: “Art and design are certainly a question of taste.” (The Seven Deadly Zins, 2013, Lodi Old Vine, Zinfandel) I certainly didn’t expect anyone to top that last label!  And it’s the same winemakers who have created this – let me say – impressive label. You can call them courageous or perhaps just possessing a strong instinct for kitsch. In any case: another remarkable wine label, it’s unforgettable!

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Pinot Noir, Unfiltered, Peth Wetz, 2012

Pinot Noir, Unfiltered, Peth Wetz, 2012, Red-wine from Germany

5 points

I experienced a very nice surprise when I recently had an unfiltered Pinot Noir from the winemakers Peth Wetz. It is a comparable young vinery since they started own production only ten years ago. Nevertheless the internet is pretty full of it; certainly not only because of good marketing and publicity (they have a very professional and self-reliant webpage) but because of the quality of their wines. I haven’t tried anything of Peth Wetz before I found a special edition of them among the summer selection of the degustation subscription of Sueddeutsche Zeitung.

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