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„WINE MOURNINGS“: This is what it was like at Sophia’s & this is what’s coming to the Grapes wine bar

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Weinmahleins April 2018 Weinmahleins im Restaurant Sophia’s im The Charles Hotel

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Wein Mahl Eins Logo„WINE MAY ONE“: This is what it was like at Sophia’s & this is what’s coming to the Grapes wine bar – Wine Dinner at Sophia's – it was finally here on April 20th, and I was there again. As is tradition, the event takes place at a different restaurant each month, and we were served a delicious five-course meal, perfectly paired with wines. And, as always with Wine Dinners, we were treated to winemaking insights and fantastic wines by the glass. Exciting, delicious, and wonderfully enjoyable – that was Wine Dinner in April. Looking back immediately prompts a preview of May: the fifth Munich Wine Dinner will be held at Grapes Wine Bar in Munich's city center, a favorite among connoisseurs.

Weinmahleins im Restaurant Sophia’s im The Charles Hotel

The first course of the wine tasting menu in April. | Photo credit 2018 © Thomas Kiewning

Wine Meal April 2018: Sophia's Restaurant & Bar – that's it!

I admit, I was a little apprehensive when I entered the chic, urban The Charles Hotel restaurant to participate in the quarterly wine dinner (April). Why? – Because I'm a regular at both Sophia's Restaurant and the cool bar next door, and I always leave satisfied (and full). Even in my Advance notice for a wine dinner in April 2018 at Sophia's I went into detail about the menu, the courses, the concept, and Michael Hüskens' culinary skills. My expectations were not disappointed. I went home happy here, too.

Weinmahleins im Restaurant Sophia’s im The Charles Hotel

Silvaner from Franconia | Photo credit 2018 © Thomas Kiewning

Each course was prepared and served with the usual high standard, using only the finest ingredients. My favorites were the salmon (course 1), the scampi ravioli (course 2, and something I'd never tasted before...), and the tender veal from the main course. This time, I found the wine pairings and expert advice from the Meintzinger family winery in Franconia particularly interesting. After the refreshing aperitif, served with "Sophia's Vesperbrett" (a traditional Franconian charcuterie board), we began with a Silvaner Silva Magnum from last year. The youthful wine, made from grapes grown on limestone soil, paired perfectly with Michael Hüsken's relatively natural and very mildly spiced dishes, especially the delicious salmon trout. With its fine minerality, typical varietal acidity, and modern style, it has a slightly herbal note, a fruity bouquet, and is considered a "jewel" of the Meintzinger winery.

Weinmahleins im Restaurant Sophia’s im The Charles Hotel

So, what delicious treat can I have? | Photo credit 2018 © Thomas Kiewning

The asparagus cream soup with scampi ravioli (course number two) was naturally accompanied by a suitable Silvaner, more precisely a dry 2016 Silvaner Spätlese "Würzburger Stein" from the Bocksbeutel bottle. This was a particular treat, as only six Franconian wineries have Silvaner from the Würzburger Stein vineyard in their portfolio, and Weingut Meintzinger is the oldest privately owned winery among them. This typical Franconian single-vineyard wine is classically Franconian in character, with typical varietal characteristics and a strong structure. The vines for the Würzburger Stein Silvaner grow on typical limestone soils with plenty of sunshine. Consequently, it has a dry nose, exudes wonderful fruit aromas, and offers a full-bodied flavor on the palate. Its elegant minerality skillfully complements the asparagus cream soup—in this case—without detracting from its flavor or intensity. Exquisite!

Weinmahleins im Restaurant Sophia’s im The Charles Hotel

Full house at "Weinmahleins" in April | Photo credit 2018 © Thomas Kiewning

For the main course, a 2013 Spätburgunder (Pinot Noir), dry – "Novemberlese II" – arrived at the table. My favorite glass of the evening. The red wine is powerful, a brilliant reddish-gold, made with grapes harvested late and at peak ripeness. Fermented in oak barrels, aged, and boasting a strong bouquet of ripe sour cherry aromas, it delivers full-bodied flavors on the palate with the very first sip. Wonderful, and paired with the incredibly tender veal and crisp vegetables, a feast for all the senses. The evening concluded with a 2016 Riesling Kapellenberg Süd Spätlese (late harvest), dry, made from overripe grapes from the Finkenhäuser Kapellenberg vineyard. The grapes enjoy abundant sunshine during the day, and the millions-of-years-old limestone soils impart a very special and robust character to the wine. The aroma of this powerful Riesling: ripe fruit; on the palate, alongside distinctly ripe fruit, a lively acidity. I could also imagine the Riesling going well with salmon, but it was also a good match for the combination of strawberry, kombucha and chocolate.

In my opinion, this was clearly one of the most successful wine-themed dinner events. Many more are to come, and we're sure to experience many more wonderful evenings with superb cuisine and perfectly paired wines. It's especially enjoyable to listen to the winemaker who's there specifically for the evening, smell and sip the wine, savor the menu, and then simply go home – once again – happy and satisfied. Who knows, maybe the Grapes wine bar will rock it just as well, right?

 




Weinmahleins Sophias Weinmahleins Grapes Weinbar 13

© by Grapes Wine Bar | The Grapes Wine Bar

Preview: Wine Dinner in May: GRAPES Wine Bar

Before I get into the nitty-gritty: Who the Grapes Wine Bar Anyone familiar with the place knows that with just 40 cozy seats and a good selection of wines (and winemakers on-site), it fills up quickly. There are already very few places left for the wine dinner in May. This year, the wine dinner will be held for the first time, and quite deliberately, on a Sunday, May 27th, starting at 7 pm. So you'll have to be quick. Nevertheless, here's a little preview of the menu that awaits you. Amuse-bouche: Flammkuchen with bacon and Flammkuchen with asparagus (both variations); 1st course: Octopus with salsiccia; 2nd course: Beef tartare with fried quail egg and malt bread; 3rd course: Veal fillet on a bed of asparagus with beurre blanc sauce; 4th course and dessert: Chocolate brownies with mango-guava sorbet. The winemaker who will be accompanying the evening in May comes from Ceel winery in Burgenland.

Hard facts and information

If you want to be part of Weinmahleins in May and experience the Grapes wine bar, I highly recommend booking now, as space is even more limited due to the bar's size. If you'd like to read about previous Weinmahleins events before booking, you can find information about the January events here (Wine meal at ViniPuri2.0), February (Wine dinner at La Bohème) and March (Neo Brasserie HoizYou can read the report from the Munich city magazine inMünchen about Weinmahleins in April here. here do.

+++ This article was created in cooperation with the city magazine inMünchen. Thank you! +++

Contact for inquiries

Looking back: Wine Dinner Sophia's – Hotel Restaurant „The Charles Hotel“ | Sophienstraße 28, 80333 Munich
PREVIEW: Weinmahleins Grapes Wine Bar – Hotel Bar and restaurant | Ledererstraße 8a, separate entrance, 80331 Munich
Website
Event details in the email: Sunday, May 27th.2018, Doors open at 7 pm, Dinner begins at 7:30 pm;
Participation: Only by prior reservation – Tel.:  089 24 22 49 504
Details: Starting in January 2018, once a month in constantly changing locations,
Enjoy regularly high-quality menus including wine pairings and a sommelier.
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