Wines of Germany Media Trip, September 18-22, 2011

Light and shade in German wine export

“The volume losses can be mainly attributed to the reduced wine supply in the current year. The export markets could not be fully provided with our wines as the previous year’s harvest yield had dropped by 23 percent. The decline mainly occurred in the lower price segments which has led to a comparatively minor loss in revenue,” states Monika Reule, managing director of the DWI. Reule explained these developments at the DWI export forum in Oppenheim. In addition, wine exports to the individual export markets have developed very differently. Despite the decrease in supply, the first half of 2011 saw some considerable increases in value in the United States, the Netherlands, Norway, Canada, China, Finland and Denmark.

In the United States, Germany’s most important export market, revenue increased by five percent to €52 million. Thus, nearly a third of the total export value is generated in the United States alone. In Great Britain, with a loss of 26 percent, the decline in sales in the lower price segment was especially significant. Exports diminished in value by 16 percent. With an export value of €19 million, Great Britain is the second most important purchaser of German wines abroad. Not far behind is the Netherlands, where German exports achieved a 3 percent increase in value to €18 million, despite a decrease in volume.

Successful Grape Variety Strategy in Norway

In Norway, German wines have been the market leader in the white wine segment for several years. The positive trend has continued into the first half of 2011 with a revenue increase of ten percent at a comparatively high average price of 3.55 €/litre. “The Norwegian market is a good example of the success of our global grape variety strategy. After focussing on Riesling in recent years, the interest of the Norwegians in other grape varieties such as Weißburgunder (Pinot Blanc), Silvaner and Spätburgunder (Pinot Noir) is growing,” the CEO of the DWI explains.

Wine exports to China, with a revenue of 87 percent, recorded the strongest growth in percentage terms this year. While China remains at 20,000 hectolitres with a value of €6 million, the development of the Chinese wine market is so dynamic that the German Wine Institute will further expand its activities in this growing market in 2012. It can be assumed that China will soon be the most significant wine market in Asia, even ahead of Japan.

The DWI, with its ten foreign offices, continues to concentrate its actions regarding export marketing through intensive public relations work. On the whole, they have succeeded this year. “However, in view of the globalized wine market and the fierce competition worldwide, the continued effort of everybody who is involved in the export of our wines is needed in order for this development to be sustained in the next months”, says Reule. This will also require a qualitatively good and quantitatively satisfactory yield in 2011.

Drinks.SeriousEats.com
By Maggie Hoffman
September 2, 2011

Hoffman reviews the 2007 Johann Wilhelm Schild Ürziger Würtzgarten Spätlese, which she describes as “gilded, gleaming and fresh, with an orangey acidity and an intense splash of bright peppermint.”

NY.Eater.com
Somm Michael Madrigale Wrangles X-Factor at Boulud Sud
By Talia Baiocchi
September 7, 2011

Baiocchi reviews a number of wines served at Boulud Sud, a new restaurant with Sommelier Michael Madrigale, including the 2001 Weingut Joh. Jos. Prüm Wehlener Sonnenuhr Riesling Kabinett from the Mosel region.

The Portland Press Herald (Portland, OR)
Appel on Wine: Try a Leitz Riesling for the fun of it – while you have the chance
By Joe Appel
September 7, 2011

Appel speaks about wines of Johannes Leitz from the Rheingau, including the 2009 Leitz Riesling "Eins-Zwei-Dry 3" and the 2009 Leitz Dragonstone. He says Riesling is great for any season.

PalatePress.com
By Arianna Armstrong
September 6, 2011

Armstrong writes about some of the world’s best dessert wines, including Germany’s late-harvest Rieslings. She states that many of Germany’s vineyards are located on hillsides and are threatened by frost and freezing, unlike many vineyards producing dessert wines.

1WineDude.com
By Joe Roberts
September 6, 2011

Roberts writes about why he chooses Riesling over Cabernet. He also reviews the 2010 Loosen Bros. “Dr.L” Riesling, which he says “gives some of the spice, minerality and flower action that (for me) make the Mosel special and identify it as the (ahem) spiritual home of Riesling and (arguably) the place where the Earth’s best wines are made.”

JacksonvilleWineGuide.com (Jacksonville, FL)
Dr. Pauly Bergweiler Noble House Riesling
September 13, 2011

This post reviews the Dr. Pauly-Bergweiler Noble House Riesling from the Mosel region, which is described as “light in body, bright and lively, crisp and dry, but still with enough residual sugar to keep sweet Riesling lovers happy.”

Kutsher's Tribeca, a modern Jewish American bistro will open late October bringing the spirit of the Catskills to Manhattan. Zach Kutsher, a fourth generation Kutsher family-member, entrepreneur Alan Wilzig, Richard Kirshenbaum, head of branding, and restaurateur Jeffrey Chodorow, will convey the essence of the Kutsher's Country Club's reputation with executive chef Mark Spangenthal (Tribeca Screening Room, Markham and the Dining Room). The menu will feature dishes like brisket and short rib meatballs with creamy horseradish sauce on dill-potato-onion rolls, pan-roasted Catskill mountain trout with Meyer lemon confit and Friday night roast chicken with pretzel and wild mushroom stuffing, a popular Kutsher's Country Club dish. Kutsher’s Tribeca, 186 Franklin St., New York, NY 10013, no phone available.

In the old Cabrito space in the West Village comes an outpost of Fatty 'Cue. The menu is similar to the Williamsburg original, but with slightly less barbecue. Fatty 'Cue, 50 Carmine St., New York, NY 10014, 212-929-5050.

Restaurateur Jason Denton ('ino, 'inoteca and Corsino, among others) has made the leap to Williamsburg with Betto, a 60-seat restaurant focused on Italian-inspired small plates. Betto, 138 N. 8th St., Brooklyn, NY 11211, 718-384-1904.

San Francisco
Casual, quick Chinese eatery Dumplings & Buns has opened on the corner of California and Fillmore streets in San Francisco, specializing in dim sum including sweet and savory buns, dumplings and noodle dishes. Though aiming for rustic, authentic, comforting flavors, ingredients are consciously sourced and the eatery's design is all modern Californian. A gourmet grocery component features Asian condiments, sauces and specialty products such as locally crafted vegan kimchi. Look for daily tea specials from 3 p.m. until 5:30 p.m. Lunch & Dinner daily. Dumplings & Buns, 2411 California St., San Francisco, CA 94109, 415-292-6209.

Soon to be serving up cocktails in the Marina is Reed & Grennough. This vintage-inspired bar is scheduled to open September 1, 2011. The interior will feature a bar topped with copper as well as dartboards, pool tables and a shuffleboard table. There will be nearly a dozen beers on tap as well as classic and original cocktails. Reed & Grennough, 3251 Scott St., San Francisco, CA 94123, 415-290-7377.

Chicago
Riccardo Enoteca (a sib to nearby Ricardo Trattoria) is a restaurant, sans kitchen proper, though there is a wood-burning oven that turns out focaccia and grilled Italian fare. Charcuterie, cheeses and antipasti further complement a global wine and locally driven beer list. Riccardo Enoteca, 2116 N. Clark St., Chicago, IL 60614, 773-549-5010.

Matt Maroni of roving Gaztro-Wagon has just opened brick-and-mortar MorSo, a spot for shared plates and brunch, with standouts like wild boar belly with olive purée and a Scotch egg with tomato rémoulade. MorSo, 340 W. Armitage Ave., Chicago, IL 60614, 773-880-9280.

Las Vegas
Island Sushi and Hawaiian Grill has opened at the newly remodeled Plaza Hotel and Casino. The restaurant will feature Hawaiian favorites such as island-style pupus and plate lunches, a fresh poke bar, sushi, a grill component and malasadas---Portuguese doughnuts that are popular in Hawaii. Owner Terrance Fong is a native of Hawaii and also a veteran Las Vegas chef and restaurateur whose experience includes fifteen years at Caesars Palace and three years with the Wolfgang Puck Fine Dining Group. Island Sushi and Hawaiian Grill, Plaza Hotel and Casino, 1 Main St., Las Vegas, NV 89101, 702-386-2110. 

Lobster ME, the newest fast-casual concept from The LEV Restaurant Group, has opened in the Miracle Mile Shops at Planet Hollywood Resort and Casino. Named for the postal abbreviation of Maine, Lobster ME is a celebration of all things lobster. Dishes include the signature lobster roll; lobster grilled cheese with cream cheese, brie and gruyere; lobster and waffles; lobster ice cream; and the lobsicle---fried lobster tail on a stick. Lobster ME is open daily for lunch and dinner. For more information, call 702-LOBSTER, visit their website at http://lobsterme.com/ or their facebook page atwww.facebook.com/lobsterme. Lobster ME, 3667 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-785-5555, 877-333-WISH.

Restaurant News Source: http://www.gayot.com/restaurants/news.html

Please keep the Wines of Germany bureau updated on any relevant news and business developments by writing to info@germanwineusa.com.