For 4 people: 1 tsp butter, 2 onions, 2 cloves garlic, 400 g minced meat, 2 leeks, 1 l water, 4 packets Maggi Fix cream of mushroom soup, 3 corners herb processed cheese, chives.
Peel and chop the onions, press the garlic cloves through the press and sweat in the hot butter. Crumble the minced meat, add and fry. Add the leek cut into strips, sauté and fill up with the water. Stir in the packet soup and finally the processed cheese. Serve sprinkled with chopped chives.
Winemakers since 1641: Spreitzer in Oestrich
When the Gault Millau Weinguide Deutschland praised the Spreitzer winery as the "Discovery of the Year 2001", father Bernhard was naturally delighted. But discovery? "We have been vintners for as long as 350 years", he could only reply.
The family's viniculture tradition goes back to the year 1641 and today it is located in a beautiful, spacious estate at the western edge of the village. Right in the middle of the famous "Oestricher Lenchen" site, where most of the house's wines grow. Ten hectares are planted with vines, 90% of them with Riesling, the rest with Pinot Noir. The family also owns other noble vineyards, the Oestricher Doosberg, the Winkeler Jesuitengarten and the super vineyard of the neighboring municipality Hattenheim, the Wisselbrunnen.
Father Bernhard Spreitzer takes care of the work in the vineyards, son Andreas takes care of the development of the wines in the cellar, brother Bernd, "our computer freak", takes care of the marketing. Thus, the work is "optimally distributed"; in blind tastings, the three will then already agree on the style of the wines, because, according to Andreas Spreitzer, "we have the same taste".
The harvest is done by hand, and one takes it very carefully. This is followed by pressing the grapes whole to allow as little bitterness as possible to get into the must. The musts are pre-clarified and fermented with pure culture yeasts; Spreitzer does not believe in aroma yeasts. During the further development, almost all wines are put into wooden barrels, since they develop more melting properties, as Andreas Spreitzer emphasizes.
Thus, the family has been very successful with its pure wines. With the numerous private customers anyway, increasingly in the gastronomy, and even from the USA importers put out feelers. After all, they discovered there how well German Rieslings, and especially the fruity ones, go well with Asian-spiced dishes.
For example, Charta-Kabinett-Riesling from the Hattenheimer Wisselbrunnen with its animating peach scent is more versatile. A classic Rheingau of beautiful freshness that becomes more rounded with age. The semi-dry Riesling-Spätlese Oestricher Lenchen has more citrus notes, whose fresh acidity elegantly goes along with the residual sugar.
In May, when the Straußwirtschaft opens again at the Spreitzer in the courtyard, there will definitely be Schlemmersuppe. The guests have chosen it as their favorite dish. Also, because the Rieslings of the house taste so good with it, even ennoble it downright.
Winery
Josef Spreitzer (VDP)
Bernhard, Bernd and Andreas Spreitzer
Rheingaustr. 86
65375 Oestrich
Tel: 06723-2625, Fax: 4644
Internet: <link http: www.weingut-spreitzer.de _blank>www.weingut-spreitzer.de
from Waldemar Thomas