Sunday, November 30, 2008

~ Aventinus ~

so one often hears the question raised, about wine-matches involving chocolate...

Banyuls is often cited as the most effective, and some people swear by zinfandel. But my experience has shown that The magic elixir, so far as putting chocolate in more places on the palate is concerned, doesn’t come from any arcane address in the wine-world, but rather from a town on the Danube—and not Krems or Weißenkirchen or Spitz or Loiben—but rather a medium-sized Bavarian municipality called Kelheim, some hundred kliks north of Munich...

and it’s a top-fermented wheat beer called Aventinus—a Doppelbock Hefe Weizen—named neither for the son of Hercules and Rhea nor for the saint, but rather for a local philologist. Made by the famous Munich Weißbier brewery G. Schneider & Co, Aventinus has more alcohol than some Mosel wines at 8.2%, but doesn’t finish at all hot. Really rich, lovely malt flavours—bottle-fermented with the yeast still in play—there’s a bit of art and science to getting the yeast into your glass from the bottom of the bottle—this beverage is truly exceptional. And alongside chocolate, I have yet to find anything else which comes close.

below is what is I am sure a copyrighted image, borrowed under the principle of ‘fair use’ from their website, following the link to ‘secret recipe’ which, translated, means “!@#$%* Top Secret!”

No comments: