| Oak | (wine) | important source for barrels | ||||||||||
Ober Kellner |
Viennese German |
Waiter | ||||||||||
Obers Sahne |
Austrian German |
Cream | ||||||||||
Ochsenschlepp Ochsenschwanz |
Austrian german |
Oxtail, its soup is a Viennese specialty | ||||||||||
| Oechsle | (wine) | Germany: must weight based on gravity, determines the Praedikat classification.The oechsle unit is equal to one unit of specific gravity above 1000 (water). If i.e. a must weghs 1090, the oechse is 90., and thus qualifies as Auslese. | ||||||||||
| Oenology | see enology | |||||||||||
Ogrosln Stachelbeeren |
Viennese German |
Gooseberries | ||||||||||
| Oidium | (wine) | fungal disiease, also known as powdery mildew. Like many vine diseases it thrives in damp conditions, can be controlled with sulphure | ||||||||||
| Oktoberfest
is a two-week festival held each year in Munich during late September and early October. It is one of the most famous events in the city and the world's largest fair, with some six million people attending every year. The event traditionally takes place during the 16 days up to and including the first Sunday in October. The schedule was changed following German reunification in 1990 so that if the first October Sunday is the 1st or 2nd then the festival will go on until the October 3rd (German Unity Day). Beer plays a central role in the fair, with every festival beginning with a keg of beer tapped by the Mayor of Munich who declares “O'zapft is!” (Bavarian: “It’s tapped!”). A special Oktoberfest beer is brewed for the occasion, which is slightly darker and stronger, in both taste and alcohol. It is served in a one-liter-tankard called Mass . The first mass is served to the Bavarian Minister-President. Only local Munich breweries are allowed to serve this beer in a Bierzelt, a beer tent which is large enough for thousands. |
Ein Prosit !!! Rudi Lechner’s Annual Oktoberfest Celebration September 17th through October 31st
Live German Entertainment wth Alpenfest & other various bands Wed. -Sat. nights 6:30-10:30 p.m.
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Oktoberfest originated in 1810, when King Ludwig I of Bavaria married Therese of Saxony on October 12th. The Theresienwiese (Teresa Meadow) was recognized as the site where the public would be invited to participate in the celebration. The National Guard originally started the celebration as a horse race, but in 1811, an agricultural fair was incorporated into the festival. Through the years it has evolved into a 16 day event that begins in mid September & ends the first Sunday in October. The horse races were discontinued, but the festival & agricultural shows still remain today, as well as the original Theresien Wiese site that serves as the current location for the event. The first celebration drew 40,000 people and currently has grown to 7 million visitors annually. Beer did not become the focal point at Oktoberfest until 1818. This was the year when food & beer stands were first introduced. The tradition of tapping the first keg by the mayor began in the 1950’s with major Thomas Wimmer. On the first Wiesn-Saturday, the mayor taps the first keg at exactly 12:00 p.m. and shouts “ O’zapft is’ ! ” (the keg has been tapped). Today, average consumption is 5,000,000 beers, 700,000 roasted chickens, 60,000 legs of pork, 80 oxen, and 400,000 sausages. Enough bratwursts are served to circle Munich three times. There is a total of 94,000 seats occupying over 14 tents. The Hofbrau, specifically, is the largest tent that holds 10,264 seats. This year’s Oktoberfest in Germany starts September 22th and lasts until October 7th. Today’s Oktoberfest celebration no longer belongs to just Germany. It has also become a German-American tradition at Rudi Lechner‘s for the past 30 years.
The Specials:
1/2 litre or Litre (Mass) Draft Oktoberfest Spaten, Franziskaner and Salvator dark Selection of Schnapps Ask about our Oktoberfest Take Home Menu
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OKTOBERFEST
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WIES'N DICTIONARY |
Why is Oktoberfest called „Oktober"-fest when it actually begins in September? The festivities began on October 12, 1810 and ended on October 17th with a horse race. In the following years, the celebrations were repeated and, later, the festival was prolonged and moved forward into September. |
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GERMAN SAMPLER BUFFET EVERY WEDNESDAY |
from 6:30 till 9:00 PM Adults $ 14.95 Cildren under 10 $ 5.95 |
click here | ||||||||||
| Olivette | small vegetables, trimmed and cut into olive shape | |||||||||||
| Oloroso | (wine) | Spain: An Oloroso Sherry never developed the coating of flor, which protects Fino and Amontillado from the oxygen | ||||||||||
| Omelette Pfannkuchen |
Austrian German |
omelette | ||||||||||
Onion Soup Soup a l'oignon |
one of Rudi's favorites | French Onion soup: Traditional beef bouillon base tooped with a crouton and grstinated with Swiss cheese |
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Orangen Apfelsinen |
Austrian german |
Oranges | ||||||||||
OREGON Northwest region
Southern Region for more information: www.winesnw.com
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Oregon wineries are generally small and decentralized within each official wine region of the state. They are often winemaker- or family-owned. Most Oregon wine regions lie in valleys between the southern Cascade Mountains that run through the state and its Coastal Range to the west. The northwest portion of Oregon wine country is celebrated for its cool-climate grape varieties, including Pinot Gris, Riesling, Chardonnay, and especially Pinot noir. The Southern Oregon appellation (AVA), starting south of Eugene, includes the Umpqua Valley AVA, the Applegate Valley AVA and the Rogue Valley AVA, all located in the southwestern portion of the state. These regions, along the vineyards of the Columbia Gorge AVA, are generally higher, much warmer and significantly drier than those appellations in the northwestern quadrant of Oregon State including the Willamette Valley AVA. It wasn't until early 2005 that the Southern Oregon appellation (AVA) was federally authorized as the macro viticultural area encompassing the previously authorized regions of the Umpqua, the Applegate and the Rogue Valleys. The rich variety of "micro climates" in southern Oregon (as well as in the Columbia Gorge AVA at Oregon's north central border) provide distinctive vineyard locations capable of nurturing high-quality Bordeaux and Rhone grape varieties, as well as French Burgundian varieties such as Pinot noir and Chardonnay. The Columbia Gorge appellation, located on both the Oregon and Washington sides of the Columbia River, was authorized as an official Ameri |
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| Osso buco | Italian braised Veal shank with white wine, tomatoes, olive oil, garlic etc. |
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| Oxidation | (wine) | The contact with oxygen degrades wine, like any other subsatnce, and thus must be controlled in the winery.During ageing in a barrel oxygen exposure can be of benefit. | ||||||||||
| Oxtail | Tail of beef, very flavorful, requires timely braising | |||||||||||
| Oxydation | wine | too much oxygen in the wine causes color change and loss of freshness |
