One often hears that a red wine has to mature for a long time in the barrel before it develops an intense aroma and becomes …
Feta cheese: The White Gold of Greece
When one thinks of cheese in Central Europe, the typical cheese classics from Switzerland such as Emmentaler or Gouda from Holland, which are mostly made …
Prosciutto di Parma: The Taste of Parma
The Italian province of Parma is known all over the world for its first-class food – and that doesn’t just mean the cheese Parmigiano Reggiano: …
Darjeeling: A British-Indian Story
Among tea aficionados, it is considered one of the most diverse and characterful teas in the world: Darjeeling tea is named after the Indian district …
South African Wines: Young Tradition & Great Potential
On February 2nd 1659, Jan van Riebeeck, the first governor of Cape Town, recorded a success story in his diary: on that day, wine was …
White Tea: A Millenia-old Luxury
For centuries, white tea has been valued in China for its healing powers and its positive effect on the human body: White tea is said …
Gouda: The underrated, traditional cheese
It’s trying to find its way back to the cheese Olympus: what Emmentaler has already achieved in recent years, Dutch Gouda has not yet achieved …
Port wine: Complex sweetness
Although the grapes used to make port wine come from the interior of Portugal, port wine derives its name from the coastal city of Porto …
Rioja: The epitome of Spanish wine
Hardly any wine-growing region is associated with Spanish viticulture as much as Rioja: the approx. 60,000-hectare northern Spanish wine-growing region is known worldwide primarily for …
Grappa: Once a farmer’s brandy, today a noble distillate
Wine production in Italy used to be in the hands of the landowners: the farmers had to deliver the grapes for the wine – the …