Gamay wines have gained prominence in France's Beaujolais region where this grape, which represents 98 percent of all vines planted, reigns supreme. They're so associated with Beaujolais that winemakers outside of the region often try to imitate the style of immediately drinkable, light- to medium-weight wines with high acid and low tannins . These light purple, fruity wines suggest flavors of bananas, berries, and peaches.

Gamay is grown in other parts of Burgundy such as the Cote Chalonnaise, where a blend of Pinot Noir and not more than two-thirds Gamay is known as Passe-tout-grain. In the Loire valley wine makers produce Anjou Gamay, and Gamay de Touraine.

There is very little true Gamay cultivated in California. For years California vintners grew what they thought was true Gamay Noir a'Jus Blanc, calling the resulting winesGamay Beaujolais. However, this "Gamay" was eventually identified as an clone of Pinot Noir, California's Napa gamay is another case of mistaken identity. The wines produced from both these grapes are light- to medium-bodied and made in a style similar to true Gamay from Beaujolais. Since 2007 the name Gamay Beaujolais is not more tolerated for California wines.

In Switzerland in the Rhone Vallez, along the lake Geneva, you fgind the Dole red and blanc, both from the Gamay grape.

It is situated where the Rhône River exits Lake Geneva (French Lac Léman) and is the capital of the Republic and Canton of Geneva. The population of the canton is 441,000.

Geneva was an independent republic until 1798, but had been an "everlasting ally" of the Swiss Confederation since 1584. During the Napoleonic wars, Geneva was occupied and annexed to France. After its liberation in 1813, Geneva joined the Swiss Confederation in 1815 as the 22nd canton.

Geneva is widely regarded as a global city, mainly due to the presence of numerous international organizations, including the headquarters of many of the agencies of the United Nations. A survey found Geneva to have the second highest quality of living in the world.

City and wine region.

Despite being regarded as city-state,

50 per cent of Geneva’s surface area is given over to agriculture, and a large proportion of this is covered with vineyards. In fact, Geneva is the third biggest

wine-producing canton in Switzerland after Vaud and Valais, accounting for 10 per cent of the country’s production. Traditionally, Chasselas and Gamay grapes have been the main grapes grown in Geneva. In 1985, 90 per cent of red wine was made from Gamay, and 84 per cent of white from Chasselas.

Montblanc seen from Geneva

Austrian

German

BAVARIAN BEERS:

AYINGER:

ERDINGER WEISSBIER

is one of the largest German owned

Beverage conglomerates

located in Dortmund

and belongs since 2004 to Oetker's

Radeberger group.

The German beer market is somewhat sheltered from the rest of the world beer market by the German brewers' adherence to the Bavarian Reinheitsgebot (purity requirement) dating from 1516 (and most recently updated in the Vorläufiges Biergesetz of 1993), according to which the only allowed ingredients of beer are water, hops and barley-malt. This law also requires that beers not using only barley-malt (such as wheat and rye) must be top-fermented. Many breweries worldwide adopted the Reinheitsgebot for their own beers. After its discovery, yeast became the fourth legal ingredient, though for top-fermenting beers the use of sugar is also permitted. In part because of this law (which since 1988 has not applied to imported beer, but is still compulsory for German brewers), beers from Germany have a reputation for high quality. The Germans are behind only the Czechs and the Irish in their per capita consumption of beer

The Bavarian State Brewery Weihenstephan. Nearly one thousand years ago it was the monastery brewery of the Benedictine monks, then the Royal Bavarian State Brewery. Today, as a regulated enterprise of the Freestate of Bavaria, it is a company run according to the precepts of private business. As the oldest existing brewery in the world, our brewery occupies an exalted site atop Weihenstephan Hill in the Bavarian city of Freising, surrounded by the comparatively still very young Weihenstephan science centre of the Technical University of Munich.

The name of the Paulaner brewery refers back order of monks of San Francesco di Paola, who resided in Neuhauser Straße in [[Munich]].  The monks had brewed beer for their own use since 1634.  The beer that was permitted to be sold on holidays was a [[Bock]] style which gained local fame.  After the abolition of the Neudeck Cloister in 1799, the building was converted into a penitentiary.  Franz Xaver Zacherl, the brewer, purchased the former cloister brewery and continued the "[[Starkbier]]" tradition with the product [[Salvator]], which is latin for "Saviour".  In 1861 the "Salvatorkeller" (Salvator cellar) was opened upon Nockherberg.  In 1928 the brewery merged with the Gebrüder Thomas brewery creating Paulaner Salvator Thomas Bräu.

They all are part of Kulmbacher Brauerei AG, a subsidiary of Brau Holding International AG (the joint-venture between Heineken (49.9%) and Schoerghuber Corporate Group (50.1%

SPATEN

FRANZISKANER

LOEWENBRAEU

One of Germany's most successful breweries, Spaten is deeply rooted in Munich's venerable beer-brewing tradition, yet it remains modern and dynamic.

More than 600 years of brewing tradition in the heart of Munich

Bräu-Weisse
Top-fermented, light-colored wheat beer
Alcohol content: 5.1 %
Original wort: 12.8 °
Fragrance and taste of the “yeast-cloudy” wheat beer are distinguished by a refined top-fermented flowery-yeast character and an unmistakable, distinct banana aroma. First sensation on the taste buds is full-bodied, very soft and mild with a lively, champagne-like sparkle. A light, typical wheat beer taste is expressed, the bitter tone of which can scarcely be detected. The sparklingly refreshing Ayinger Bräu-Weisse will impress every wheat beer connoisseur with the first mouthful.

The Ayinger Celebrator has been ranked among the best beers of the world by the Chicago Testing Institute several times and has won numerous medals and prizes.

A beer that has a dominant malty taste. This beer’s origins
in a monk’s recipe are reflected in its heartiness.

ERDINGER WEIßBIER (Available in 16.9 oz and 50L kegs)

The Top Class Premium Wheat Beer, made with highest quality yeast and top-fermented.  Traditionally matured in the bottle, this beer is refreshing and sparkling with a particularly flowery bouquet.  The pinnacle of Old Bavarian Wheat Beer know-how.

ERDINGER DUNKEL (Available in 16.9 oz. bottles)

Made with selected hops and fine yeast, this delicious dark beer is brewed from a very old recipe.  Ah, smell the malt!  Top-fermented and traditionally matured in

Situated on the Theresienhöhe, the Hacker-Pschorr Bräuhaus is enthroned over the Oktoberfest grounds in a beautifully exposed position. It is not just the wonderful view that you can enjoy here, but above all the wide range of possibilities this charismatic restaurant offers and makes the Bräuhaus so unique.

From the brewery's founding by Johann Peter Wallenborn in 1817, the emphasis on quality has been one of the main driving forces of our company. The Bitburger name stands for the best pilsner made from the best kinds of barley, hops of the highest grade, purest deep well water from the Eifel and yeast from our own pure culture sources.

Koenigspilsner joint now the Bitburger family

Made from the original 1873 recipe, this brew has a full bodied taste, a slightly fruity but crisp firmness, which ends with a clean dry finish.

Beck's belongs now together with Holsten to Interbrew in Belgium

Breweries:

• RADEBERGER GRUPPE:
• Allgäuer Brauhaus AG
• Berliner Kindl Brauerei AG
• Binding-Brauerei AG
• Dortmunder Actien-Brauerei AG
• Erbacher Brauhaus J. Wörner & Söhne KG
• Freiberger Brauhaus AG
• Friesisches Brauhaus zu Jever
• Hanseatische Brauerei Rostock GmbH
• Köln
• Krostitzer Brauerei GmbH
• Leipziger Brauhaus zu Reudnitz GmbH
• Radeberger Exportbierbrauerei GmbH
• Selters Mineralquelle Augusta Victoria GmbH
• Stuttgarter Hofbräu

• BRAU UND BRUNNEN Brauereien GmbH, Dortmund
  • Brauerei Brinkhoff GmbH, Dortmund
    • Dortmunder Union-Ritter Brauerei GmbH,
    • Wicküler Brauerei GmbH, Dortmund
  • Brauerei Schlösser GmbH, Düsseldorf
  • Friesisches Brauhaus zu Jever GmbH & Co. KG,
  • Binding Brauerei AG, Frankfurt am Main
  • Kölner Verbund Brauereien GmbH, Köln
• Berliner-Schultheiss-Brauerei GmbH, Berlin
• Leipziger Brauhaus zu Reudnitz GmbH, Leipzig
• Tivoli brands & drinks GmbH, Dortmund
• Tucher Bräu GmbH, Nürnberg
  • Hasen-Bräu Brauereibetriebsgesellschaft GmbH, Augsburg

Rudi’s cuisine is mostly influenced by German Southern cooking, but you will find on the menu dishes like Sauerbraten (specialty from the Rhineland, and Currywurst (origin in Berlin)

Also you find Swiss standard dishes like roesti and Zurcher Geschnetzltes (Veal Zurich).

And of course many dishes from Rudi’s native Austria.

As one would expect, the geographical differences still have an influence on regional cuisine.

Cooking in the North reflects the customs of nearby Scandinavian countries.

The diet here is much heavier then in the south. In the south a lighter cuisine can be found with strong influences from Italy and Austria.

Grain products bare substituted for potatoes in many instances, i. e, spaetzle.

Rudi's Currywurst,

origine is Berlin

Basically we can divide Germany in West and East, due to the long division after World War II.

The West is separated in the South with Bavaria and Baden Wurtemberg.

Here we find Sauerkraut, Red Cabbage, Pork shanks, sausages from Thuringen, Blutwurst, Liverwurst, as well as the famous spaetzle, dumplings and roesti (originated in neighboring Switzerland).

Weisswuerste (veal) are the real specialty of Munich, traditionally eaten as second breakfast, accompanied with Pretzel, Bavarian sweet mustard and Hefeweizen (wheat beer). And of course Munich's famous Oktoberfest.

Weisswuerste are simmered in a broth

An old tradition (even law) states that a Weisswurst shall not be served and eaten after the bell rings at noon.

All day long you can enjoy Bratwurst, which is pan fried or grilled, in all assortments: Thueringer, Nuernberger, Bratwurst from veal or pork, Polish and Knackwurst.

In Austria you will find these sausages mostly simmered in a broth, and served all night long in Vienna at Wuerstelstaende (special stands).

Baden Wuetemberg  is the homeland of pasta, Maultaschen (large ravioli), spaetzle, and also roesti from neighboring Switzerland, in its Blackforest region you find its special smoked ham, chocolate/cherry cake and kirsch (brandy).

Bayern is famous for its beers and the Franken wines. Baden Wuertemberg for its wines.

The we have Middle Germany, with Rheinland Pfalz, Saarland Hessen and Thueringen from former East Germany. Thuringia sausages are the basis for all good German Brat and Grillwuerste.

Left and right from the Rhine valley are most of the large German forests with its richness on wild game, and also along the Rhine and its affluent rivers the famous wine regions (Neckar, Main, Nahe, Mosel, Lahn and Ahr.

Then we have the North with Nordrhein Westfalen, Niedersachsen, Schleswig Holstein, Hamburg and Bremen. Here you find the large farms, with cattle, but also lamb, geese, chicken, duck etc. And also all the fish from the North sea

The East has the following regions, Sachsen and Sachsen Anhalt, Brandenburg and Berlin,

and Mecklenburg Vorpommern.

Here we find sausages poultry and pork, also potatoes, sauerkraut, and everywhere cherries, the Curry wurst and Reibekuchen (potato pancakes of raw potatoes, deep fried). Famous is here the combination of fruity sweetness with hearty spices. Most the fruits are dried.. Here you find meals like pineapple sauerkraut, etc. But also you have a great choice of seafood freom the Baltic sea.

Rudi Lechner’s restaurant offers a casual and relaxed continental charm.

Rudi wants that his customers feel his restaurant as "their home away from home”,

 from where ever in the world they originate, as well as for their descendents.

In going back to his family roots he finds as home land the Austro-Hungarian monarchy of the Habsburg dynasty, the melting point of cultures and nationalities, with its capital Vienna, which was German in its more important part.

"The Forty-eighters, as they are generally called, contributed to American life a large number of individuals of whom every American can be proud. The American background during the fifties and sixties of the nineteenth century was such that these ardent lovers of freedom found a fine field for their activities here after their effort to establish a republic in Germany, largely on the basis of the ideals of Washington and Jefferson, that had fallen victim to Prussian reaction. This interaction of the German emigre group on American life and on the American background on them constitutes a fascinating and an unusually fortunate moment in history."

TASTEOURHERITAGE.doc

by www.GermanWine.de:

Ahr
Baden
Franken
Hessische Bergstrasse
Mittelrhein
Mosel-Saar-Ruwer
Nahe
Pfalz
Rheingau
Rheinhessen
Saale-Unstrut
Sachsen
Württemberg

look for more information under corresponding letter

smoked meat

A very aromatic variety.

Food-wine pairing: ideal for sipping and with Asian food, pork and grilled sausages.

Districts: best-known in Alsace, Germany, the USA West Coast, and New York.

Typical taste in varietal wine: fruity flavours with aromas of rose petal, peach, lychee, and allspice. A Gewürztraminer often appears not as refreshing as other kinds of dry whites.

Austrian

German

Czech pastry

pastry with yeast and butter, Danish puff pastry

A Congregation of the Evangelical Lutheran Church

Crackling lard, cretons

look under the individual grape varieties :

Gruener Veltliner, Riesling, Mueller Thurgau, Muscat Ottonel,

Muscat, Sauvignon blanc, Semillon, Chenin blanc, Chasselas, Gewurtztraminer, Muscadet, Chardonnay, Savagnin, Trebbiano, Viognier, Pinot blanc, Pinot gris, Grenache, Blaufrankisch Lemberger), St. Laurent, Dornfelder, Pinot Noir, Gamay, Cabernet Sauvignon, Meritage, Merlot, Shiraz/Syrah, Zinfandel, Barbera, Nebbiolo, Sangiovese, Montepulciano d'Abbruzzo, Tempranillo, Pedro Ximenez,

The Styrian capital Graz, whose roots date back to the Roman age, lies on both sides of the River Mur. The 2003 European Capital of Culture offers a lot for everyone …
Graz is dominated by the Schlossberg, a forested mountain which rises over the medieval town center and is crisscrossed with walks from all sides. At the top is a bell tower which formed part of the now demolished castle and once was the emblem of the city. Graz’ new landmark, the Kunsthaus (House of Modern Art) was constructed right next to the River Mur..

Graz, has a great number of interesting sights ranging from old and time-honored to dynamic and modern. The late-gothic cathedral is reminiscent of the times when Graz still was imperial seat. The baroque Mausoleum of Emperor Kaiser Ferdinand II next door is an impressive sight. The 5-story Landeszeughaus (provincial armory) houses an incredible 32,000 historic armor and weapons. The Landhaus with its Renaissance arcaded courtyard almost looks like a Venetian palazzo.

Graz was also a city that famous astronomer Johannes Kepler lived in for a short part of his life. There, he worked as a math teacher, but found time to study astronomy. He left Graz to go to Prague when Lutheran people were banned from the city.

Karl-Franzens Universität, also referred to as the University of Graz, is the city's oldest university, founded in 1585 by Archduke Charles II.

The Joanneum, donated by prince Johann at the beginning of the 19th century, is Austria’s largest provincial museum and spotlights nature, culture and arts in Styria. The Murinsel is an artificial floating platform in the middle of the Mur. It was constructed by the New York artist and designer Vito Acconci on the occasion of Graz becoming the 2003 European Capital of Culture.

The way up the Schlossberg to the clock tower.

Beef broth with semolina dumplings see  recipes

Peppery spice, fruity, usually dry. With a share of about a third of Austria’s total viticultural area, the Grüner Veltliner is the most important variety grown in Austria. The quality spectrum of the Grüner Veltliner is sweeping, extending from light, effervescent wines that are best drunk young – as “Heuriger” – to Spätlese wines that are rich in extracts and alcohol and thus age particularly well.

The steep, Rhine-like vineyards of the Danube west of Vienna (Wachau) produce very pure, minerally Grüner Veltliners intended for laying down. Down in the plains, citrus and peach flavours are more apparent, with spicy notes of pepper and sometimes tobacco.

mashed avocado, lime juice, seasonings, diced onions and tomatoes, used as dip

Mexican

Austrian

Alsatian

German