Its grapes are also varied, and

include the flowery

Müller- Thurgau; full-bodied Ruländer (Pinot gris); light, mild Gutedel;

spicy Gewürztraminer;

and the noble Riesling. About 23% of the vineyards are planted in Spätburgunder (Pinot noir), a red variety, which is full-bodied and fiery when grown in the volcanic soils of the Kaiserstuhl. Spätburgunder Weißherbst, a rosé wine, is a popular wine made here.
Wines: vigorous, earthy, robust, dry, often full-bodied

Baden is the southernmost of

Germany's wine regions, a long, slim strip that extends from near

Heidelberg in the north to Lake

Constance in the south.

This is the famed "Black Forest"

area.

Germany's third largest wine

region, Baden, is also its most

diverse. It contains soils that

range from gravel, limestone and

clay to loess, volcanic stone and

shell-lime.

Kaiserstuhl:

Greek or middle eastern dessert made from fillo doe, chopped nuts and spices, baked an then soakes with syrup

French: a wooden barrel, with a capacity of 225 litres, designed in Bordeaux, the longer a wine spends in a barrel, the more oak flavor it will take on.

Hospices de Beaune

the main town amongst the sleepy villages of the Cote d'Or region. As the principal focus of the celebrated wine region's commercial and tourist trade, Beaune manages to retain its air of ancient French town whilst catering to the influx of tourists who come to buy the wine.

Pinot Noir and Chardonnay are the varietals used for the production of Beaune reds and Beaune whites..

The old city is enclosed by ramparts and a stream, around which runs the one-way boulevard known by seven different names. There is a small pedestrianized area in the old city (rues Carnot and Monge), and the main attraction is the Hotel-Dieuof the Hospices de Beaune, an old hospital.

Founded in 1442 by Nicolas Rolin, chancellor of the Duke of Burgundy, and his wife, the Hospices are a charity running hospitals and other services for the needy. Following from past donations, they own vineyards in Burgundy.

one of Rudi's Favorites:

braised rolled and stuffed beef, served with spaetzle and red cabbage

The  European Union recognises the following:

 Spain - Carne de Ávila, Carne de Cantabria, Carne de la Sierra de Guadarrama, Carne de Morucha de Salamanca, Carne de Vacuno del País o Euskal Okela

 France - Taureau de Camargue, Boeuf charolais du Bourbonnais, Boeuf de Chalosse, Boeuf du Maine  Portugal - Carnalentejana, Carne rouquesa, Carne Barrosã, Carne Cachena da Peneda, Carne da Charneca, Carne de Bovino Cruzado dos Lameiros do Barroso,Carne dos Açores, Carne Marinhoa, Carne Maronesa, Carne Mertolenga, Carne Mirandesa

 United Kingdom - Orkney Beef, Scotch Beef, Welsh Beef

Most cattle originated in the Old World with the exception of bison hybrids. Examples include the Wagyu from Japan, Ankole-Watusi from Egypt, and longhorn Zebu from Pakistan &Bangladesh. Cattle were widely used for meat across the Old World except in religious or draft uses. Some breeds were specifically bred to increase meat yield or improve texture like the Murray Grey, Angus or Wagyu etc.

• Buccleuch Scotch beef originates in a designated area on and around the estate of the Duke of Buccleuch in Scotland.
• Certified Angus Beef Certified Angus Beef® (CAB) is a specification-based, branded-beef program which was founded in 1978 by Angus cattle producers in order to increase demand for consistent, high-quality beef with superior taste which is cut from registered Angus cattle. The brand is owned by the American Angus Association® and its 35,000 rancher members. The terms "Angus Beef" or "Black Angus Beef" are loosely and commonly misused and/or confused with CAB; this is especially common in the foodservice industry. The brand or name Certified Angus Beef® can't be legally used by an establishment that is not licensed to do so.
• Certified Hereford Beef is beef certified to have come from Hereford cattle.
• Grass fed beef has been raised primarily on forage rather than in a feedlot.
• Kobe beef : Cattle of the Wagyu breed raised and fattened in the hills above Kobe, Hyogo Prefecture, Japan. During the fattening period, the cattle is hand-fed (using high-energy feed, including beer and beer mash) and hand-massaged for tenderness and high fat content.
• Halal beef has been certified to have been processed in a prescribed manner in accordance with Muslim dietary laws.
• Kosher beef has been certified to have been processed in a prescribed manner in accordance with Jewish dietary laws.
• Organic beef is produced without hormones, pesticides, or other chemicals though requirements for labeling something "organic" vary widely. And in addition the evironment is already damaged by previous agriculture.
• (Wikipedia)

Cuts of beef:

Beef is first divided into primal cuts. These are basic sections from which steaks and other subdivisions are cut. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes progressively more tender as distance from "hoof and horn" increases. The closer to the middle back, the more tender the meat. There are different systems of making and naming of the cuts in America, Britain and France.

Special beef designations (Wikipedia)

American                                                                       English

Germany: made from nobly rotten grapes, the higher quality is still Trockenbeerenauslese (a higher selection) and Eiswein (from frozen grapes)

Beet, the red succulent root of a biennial plant. It is boiled and often dressed with vinegar and served cold and sliced, but can also be served hot and is the basis of borschtsch.

intense red with dark center, very deep nose of firm dard cherries together with a bouquet of spices, vibrant on the palat, excellent grip with aromas of chocolate cherries, very complex and long finish.Very good ageing potential. In Wurttemberg the wine is called Lemberger.

St. Laurent originated around the middle of the 19th century when the German pharmacist and viticulture pioneer Johann Philipp Bronner imported it from France to Germany. From there, the grape variety spread to neighbouring countries; it is still planted quite frequently in Austria

The quality of wine produced from St. Laurent is said to lie between the undemanding Portugieser and the higher-quality but more demanding (from a viticultural point of view) Pinot Noir from which it probably partly descends. Its berries are less thin-skinned and thus not as suspectible to injuries as Pinot Noir's. It products a medium-bodied wine with aromas of forest berries and black cherries.

This grape belongs to the Burgundy family and, like Pinot Noir, is difficult to grow. Wines from this grape have amarelle cherry, blackberry and boysenberry aromas and good tannins. They are often elegant and reminiscent of a more powerful Pinot Noir.

In tastings, Zweigelt makes quite an impression with its charming tannins. It is full-bodied
with an acidity structure that, in youth, is not overly strong but in maturity becomes
smooth and round - resulting in soft, velvety wines. This variety has a concentrated,
often dark violet colour. Its aroma is fruity, yet spicy, while its flavours exude tones of
cherry and a variety of berries. Because of its fruity individuality and charm, Zweigelt is
an ideal food companion. This variety is also well-suited for maturing in barriques as well
as in large wooden barrels and steel tanks, and can be bottled as a single varietal or as a
partner in a cuvée blend.

The Bordeaux wine region

is divided into subregions

including Saint-Émilion,

Pomerol, Médoc, and Graves.

In 1855 a classification system

was made at the request of

Emperor Napoleon III for the

Exposition Universelle de Paris.

This came to be known as the

Bordeaux Wine Official Classification of 1855,

which ranked the wines into

five categories according to price.

The first growth red wines

• Château Lafite-Rothschild
• Château Margaux
• Château Latour
• Château Haut-Brion
• Château Mouton Rothschild

from Médoc and one,

Château Haut-Brion, from Graves),

In 1955, St. Émilion AOC were classified

• Château Ausone
• Château Cheval Blanc     
• no official classification applied to Pomerol, notably Château Pétrus and Château Le Pin,

are among the most expensive wines in the world

The red wine is made from the following grapes:

Cabernet-franc, cabernet-sauvignon, merlot, petit verdot, malbec, and for the white wines

Sauvignon, sémillon et muscadelle

cause of noble rot, it is a fungus, which attacks grapes on vines, can be very disastrous

but id also necessary to get sweet wines

a stew of certain fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron, and herbs, originating in Marseille (Provence)

A region rich in history, culture and geography. Until the late 18th century Burgundy was not part of France, but a Dukedom with the powerful and long reigning Burgundy Dukes. One time allies to the English kings against the French king. The Burgundy frontiers stretched across eastern France and into Flanders. The Cistercian influence is also very significant, with many abbeys and monasteries such as Cluny, Fontennay and Citeaux.

Wine is one of the pillars and pride of Burgundy, with some of the most famous wines in the world coming from the concentrated vineyards. The Romans introduced grapes and the production was mastered by the local monks.

Viennese

in different German regions you find

these different words

food, slowly cooked in a closed utensil with a small amount of liquid,

on the stove or in oven

puff pastry, very thin pastry sheets made from wheat flour,

fillo dough can be substituted

Viennese

German

often recommended for cooking,

the salt covering the taste of a low-quality product