Weinstube Brand - Frankweiler

What sounds in the heading of pure understatement was actually a memorable evening with excellent food, the appropriate drink, very friendly hosts and an extraordinary, unfortunately much too rare society at the table. My Solinger Pleasure colleague, together with his Lady of the Heart, for the first time in the Palatinate. Of course, the spontaneous visit of the Hedonist Mountains in my homeland was also to be appreciated in a culinary way. And so it came to me that in the middle of August last year at the Kneflers I celebrated my free-seat premiere – yes you can say calmly. To date, I really only knew the courtyard as a transit station to the old-honored sandstone vault, a pleasant spot of Palatinate's vulgarity, which I strangely had always visited only in the cold season. The Brand's Sandsteingemäuer My family gave me "free" this evening and so I gave up the two "Kulinarnomaden" in their pretty accommodation in Chapel-Drusweiler to break up together with them towards Frankweiler. They only knew that it was in the vineyard brand when we were standing in front of the rather inconspicuous estate. Surprise! But one of whom I knew very well that she would come to my friends from Solingen-Höhscheid. You don't just value yourself, you know a little bit. From the lady of the house, Mrs Eva-Maria Knefler, we were kindly greeted and placed in a quiet corner of the lasy courtyard. We sat – surrounded by plenty of pot green – very cozy on rustic wood furniture, from seat cushions to the comfort and enjoyed the moment of our first meeting on Pfälzer Gastroboden. You had a lot to tell yourself and that also noticed our attentive hostess. She let us get alone and study the menu and drinks. The obligatory performer with the recommendations of the evening did not wait long. He's been a little sick. I used to count on the five dishes on this creative offer of the chef Christian Knefler, which operates far from any wine-stubenkulinarik. That August night it was three of them. But they had it in themselves. Seeteufel, maize podular breast and back from Iberico-Schwein were written on black in well-readable letters. “In the order, please!” the Weser double-magen agent would probably say and, of course, have to be saturated by the saturating consequences of these ordinary portions “made in Palz”. I personally enjoy a safe ticket to the chef's strong flavourings every time I visit the season's sparkling spice, which was enjoyed as an appetizer. So this time. The Asian curled cauliflower stew in the coconut-curry wall could additionally be made with a fried shrimp. There was neither me, nor my palate buddy from the ring town. At the main courts we then went separate ways. The Macster was unable to leave 29,90 euros from the navy on Kimchi and Spice-Quinoa, while the maize pulpit with fresh pluckers and fried polenta picked me up most. The lady at the table chose a vegetarian dish from the standard card. The filled goat fresh cheese with pine walnut crust, rocket and old balsamico 16.90 euros should be for them. When choosing the wine, I liked to give Carte blanche to my sparrow. In doing so, the Tannin-Titane, which did not negate the “heavy red” from the mountain as a washy Riesling-Rambo, who wanted to be sent directly from the Frankweiler courtyard to the “Gleisweiler Hölle”. The alleged “Höllentrip” vinified by the Flemlinger VDP-Winzer Theo Minges led us into the Rieslinglage “Unterer Faulenberg” bottle for 51 euros. He gave us a guest-friendly calculated large wine that made his name all honor. Our wine of evening ripeness, sweet-smelling fruit hit fine acidity here. With delicate-floral herbal notes in the nose and yellow fruity aromas in the glass, we enjoyed the noble drop from the now largest Riesling cultivation area in the world approx. 5800 ha vineyard in full. Of course, when I was a chauffeur, I had a little more than the Solinger sip at my right hand. A little sourdough bread was added to our aromatically fragrant spices, which used to be used with dip and crisp vegetable sticks for the first hunger control. With him the last rest was then wiped out from the hearts of the plate by the courageously smacked Asian-terrine. To be honest, I had never imagined a soup at all my visits at the Brand Wine Shop, which was not completely enthusiastic about me. So in this case. Christian Knefler’s way to season is just me. There's a lot going on with the first spoon. Maybe that's something "too much" for one or the other, but I could put myself in his foamed soup dreams. Cauliflower-Curry soup with roasted shrimp Not unremarked should remain the fact that the shrimps attached to a small rod and briefly on the diving station were very juicy. Their slightly sweet meat sat down with the still slightly bite-resistant cauliflower roasts, which enriched this liquid aroma flower in a textured manner, in the very best manner. The result: our plates were spooned empty and during this process one was able to hear several times the sounds of blackish satisfaction at the two soup cakes at the table. After serving the main foods, these sounds used again in a timely manner. No wonder, we had to do it here with beautifully dressed flavor grenades, which was most to defocus. In the centre of a lush green rocket bed, Mrs. Shaneymac’s fresh goat cheese, covered with crispy pine-walnut toupe, had made it cozy. Filled goat fresh cheese with pine walnut crust, rocket and old balsamico as the main dish splash of old balsamico, chives and sprouts completed this ensemble that would certainly have given my wife great pleasure. On the plate of the naval diffusor, all the essentials were already mentioned in his wording report. Here came a fresh top product from the sea perfectly fried and in an ingenious preparation on the ceramics. His foundation from Kimchi, Quinoa and Co. was covered by a foam from the yellow lens and knew to wear the crocodile screws in a sophisticated way. Seekfish for the naval pig! A typical Knefler cellar that catapulted with its intense aroma play even the inherently boring Inka dress in far-eastern spheres. It wasn't inferiorly juicy on my well loaded record. The perfectly fried, traditional meat of the maize podulard breast had label-rouge quality. Every bite came to the juicy poultry pleasure. Well seasoned, slightly crispy skin included the soft breast meat of the chicken fed with corn. Maispoulardenbrust with pifferlings and roasted polenta Together with the bite-sautated pudderlings, the saturating polenta-bratling, the crispy-fried sage leaves on top and the two harmoniously interlocking sauces, this was a successful main course that brought the Knefler’s kitchen ceredo: “It is boiled, what is fun! After the main course, my partner in Dine had a ball of the exotic sorbet, which he was crowned with Pfälzer sparkling wine and some mangoragout. The guest from the Bergisch knew how to do it. My need for food was more than covered at that time. The maize pulp portion had contributed to its rest. When the peache hadn't been present at our table for a long time, I woke up to see where he was left. Where did I find him? Of course, at the sinking counter! There he kept a little chat with the house owner, whom I have never seen outside his kitchen. They found each other. A former colleague of Christian Knefler and even Koch on the Swabian Alb also joined, which led to a nice chat in a fun round. Of course, we didn't want our lady to wait too long at the table and therefore broke the culinary professional empire after about three hours exhausted. The fact that we processed a few Magnum bottles from the Kastanienbusch-Riesling from Rebholz to acidic Schorle, was understood by itself Spässje! Outside in the courtyard, the portable LED outdoor lamps were already illuminated on the tables, which was quite tolerable to the lasy ambience of this unpretentious Palz-Patios. Patio-Atmo Lauschiger Freisitz by night We would have held it under the starry sky for ever, but the tiredness complains to us on quiet soles. And so, after a warm welcome from the Knefler family, it went back to Chapel-Drusweiler, where the Solinger “Bagage” had yet to climb the “Wendel” staircase Kalauer! to her feudal attic. The next morning we visited the nearby border town of Wissembourg to cover us with good “fromage”, fine “charcuterie” and sweet temptations from top patience Daniel Rebert. Even in the evening we stayed faithful to Alsace. Too bad that the “Vieux Moulin” to Lauterbourg is not a few meters further north, in southern Palatinate. A report on GG would have been top-ranking.

What sounds in the heading of pure understatement was actually a memorable evening with excellent food, the appropriate drink, very friendly hosts and an extraordinary, unfortunately much too rare society at the table. My Solinger Pleasure colleague, together with his Lady of the Heart, for the first time in the Palatinate. Of course, the spontaneous visit of the Hedonist Mountains in my homeland was also to be appreciated in a culinary way. And so it came to me that in the middle of August last year at the Kneflers I celebrated my free-seat premiere – yes you can say calmly. To date, I really only knew the courtyard as a transit station to the old-honored sandstone vault, a pleasant spot of Palatinate's vulgarity, which I strangely had always visited only in the cold season. The Brand's Sandsteingemäuer My family gave me "free" this evening and so I gave up the two "Kulinarnomaden" in their pretty accommodation in Chapel-Drusweiler to break up together with them towards Frankweiler. They only knew that it was in the vineyard brand when we were standing in front of the rather inconspicuous estate. Surprise! But one of whom I knew very well that she would come to my friends from Solingen-Höhscheid. You don't just value yourself, you know a little bit. From the lady of the house, Mrs Eva-Maria Knefler, we were kindly greeted and placed in a quiet corner of the lasy courtyard. We sat – surrounded by plenty of pot green – very cozy on rustic wood furniture, from seat cushions to the comfort and enjoyed the moment of our first meeting on Pfälzer Gastroboden. You had a lot to tell yourself and that also noticed our attentive hostess. She let us get alone and study the menu and drinks. The obligatory performer with the recommendations of the evening did not wait long. He's been a little sick. I used to count on the five dishes on this creative offer of the chef Christian Knefler, which operates far from any wine-stubenkulinarik. That August night it was three of them. But they had it in themselves. Seeteufel, maize podular breast and back from Iberico-Schwein were written on black in well-readable letters. “In the order, please!” the Weser double-magen agent would probably say and, of course, have to be saturated by the saturating consequences of these ordinary portions “made in Palz”. I personally enjoy a safe ticket to the chef's strong flavourings every time I visit the season's sparkling spice, which was enjoyed as an appetizer. So this time. The Asian curled cauliflower stew in the coconut-curry wall could additionally be made with a fried shrimp. There was neither me, nor my palate buddy from the ring town. At the main courts we then went separate ways. The Macster was unable to leave 29,90 euros from the navy on Kimchi and Spice-Quinoa, while the maize pulpit with fresh pluckers and fried polenta picked me up most. The lady at the table chose a vegetarian dish from the standard card. The filled goat fresh cheese with pine walnut crust, rocket and old balsamico 16.90 euros should be for them. When choosing the wine, I liked to give Carte blanche to my sparrow. In doing so, the Tannin-Titane, which did not negate the “heavy red” from the mountain as a washy Riesling-Rambo, who wanted to be sent directly from the Frankweiler courtyard to the “Gleisweiler Hölle”. The alleged “Höllentrip” vinified by the Flemlinger VDP-Winzer Theo Minges led us into the Rieslinglage “Unterer Faulenberg” bottle for 51 euros. He gave us a guest-friendly calculated large wine that made his name all honor. Our wine of evening ripeness, sweet-smelling fruit hit fine acidity here. With delicate-floral herbal notes in the nose and yellow fruity aromas in the glass, we enjoyed the noble drop from the now largest Riesling cultivation area in the world approx. 5800 ha vineyard in full. Of course, when I was a chauffeur, I had a little more than the Solinger sip at my right hand. A little sourdough bread was added to our aromatically fragrant spices, which used to be used with dip and crisp vegetable sticks for the first hunger control. With him the last rest was then wiped out from the hearts of the plate by the courageously smacked Asian-terrine. To be honest, I had never imagined a soup at all my visits at the Brand Wine Shop, which was not completely enthusiastic about me. So in this case. Christian Knefler’s way to season is just me. There's a lot going on with the first spoon. Maybe that's something "too much" for one or the other, but I could put myself in his foamed soup dreams. Cauliflower-Curry soup with roasted shrimp Not unremarked should remain the fact that the shrimps attached to a small rod and briefly on the diving station were very juicy. Their slightly sweet meat sat down with the still slightly bite-resistant cauliflower roasts, which enriched this liquid aroma flower in a textured manner, in the very best manner. The result: our plates were spooned empty and during this process one was able to hear several times the sounds of blackish satisfaction at the two soup cakes at the table. After serving the main foods, these sounds used again in a timely manner. No wonder, we had to do it here with beautifully dressed flavor grenades, which was most to defocus. In the centre of a lush green rocket bed, Mrs. Shaneymac’s fresh goat cheese, covered with crispy pine-walnut toupe, had made it cozy. Filled goat fresh cheese with pine walnut crust, rocket and old balsamico as the main dish splash of old balsamico, chives and sprouts completed this ensemble that would certainly have given my wife great pleasure. On the plate of the naval diffusor, all the essentials were already mentioned in his wording report. Here came a fresh top product from the sea perfectly fried and in an ingenious preparation on the ceramics. His foundation from Kimchi, Quinoa and Co. was covered by a foam from the yellow lens and knew to wear the crocodile screws in a sophisticated way. Seekfish for the naval pig! A typical Knefler cellar that catapulted with its intense aroma play even the inherently boring Inka dress in far-eastern spheres. It wasn't inferiorly juicy on my well loaded record. The perfectly fried, traditional meat of the maize podulard breast had label-rouge quality. Every bite came to the juicy poultry pleasure. Well seasoned, slightly crispy skin included the soft breast meat of the chicken fed with corn. Maispoulardenbrust with pifferlings and roasted polenta Together with the bite-sautated pudderlings, the saturating polenta-bratling, the crispy-fried sage leaves on top and the two harmoniously interlocking sauces, this was a successful main course that brought the Knefler’s kitchen ceredo: “It is boiled, what is fun! After the main course, my partner in Dine had a ball of the exotic sorbet, which he was crowned with Pfälzer sparkling wine and some mangoragout. The guest from the Bergisch knew how to do it. My need for food was more than covered at that time. The maize pulp portion had contributed to its rest. When the peache hadn't been present at our table for a long time, I woke up to see where he was left. Where did I find him? Of course, at the sinking counter! There he kept a little chat with the house owner, whom I have never seen outside his kitchen. They found each other. A former colleague of Christian Knefler and even Koch on the Swabian Alb also joined, which led to a nice chat in a fun round. Of course, we didn't want our lady to wait too long at the table and therefore broke the culinary professional empire after about three hours exhausted. The fact that we processed a few Magnum bottles from the Kastanienbusch-Riesling from Rebholz to acidic Schorle, was understood by itself Spässje! Outside in the courtyard, the portable LED outdoor lamps were already illuminated on the tables, which was quite tolerable to the lasy ambience of this unpretentious Palz-Patios. Patio-Atmo Lauschiger Freisitz by night We would have held it under the starry sky for ever, but the tiredness complains to us on quiet soles. And so, after a warm welcome from the Knefler family, it went back to Chapel-Drusweiler, where the Solinger “Bagage” had yet to climb the “Wendel” staircase Kalauer! to her feudal attic. The next morning we visited the nearby border town of Wissembourg to cover us with good “fromage”, fine “charcuterie” and sweet temptations from top patience Daniel Rebert. Even in the evening we stayed faithful to Alsace. Too bad that the “Vieux Moulin” to Lauterbourg is not a few meters further north, in southern Palatinate. A report on GG would have been top-ranking.

What sounds in the heading of pure understatement was actually a memorable evening with excellent food, the appropriate drink, very friendly hosts and an extraordinary, unfortunately much too rare society at the table. My Solinger Pleasure colleague, together with his Lady of the Heart, for the first time in the Palatinate. Of course, the spontaneous visit of the Hedonist Mountains in my homeland was also to be appreciated in a culinary way. And so it came to me that in the middle of August last year at the Kneflers I celebrated my free-seat premiere – yes you can say calmly. To date, I really only knew the courtyard as a transit station to the old-honored sandstone vault, a pleasant spot of Palatinate's vulgarity, which I strangely had always visited only in the cold season. The Brand's Sandsteingemäuer My family gave me "free" this evening and so I gave up the two "Kulinarnomaden" in their pretty accommodation in Chapel-Drusweiler to break up together with them towards Frankweiler. They only knew that it was in the vineyard brand when we were standing in front of the rather inconspicuous estate. Surprise! But one of whom I knew very well that she would come to my friends from Solingen-Höhscheid. You don't just value yourself, you know a little bit. From the lady of the house, Mrs Eva-Maria Knefler, we were kindly greeted and placed in a quiet corner of the lasy courtyard. We sat – surrounded by plenty of pot green – very cozy on rustic wood furniture, from seat cushions to the comfort and enjoyed the moment of our first meeting on Pfälzer Gastroboden. You had a lot to tell yourself and that also noticed our attentive hostess. She let us get alone and study the menu and drinks. The obligatory performer with the recommendations of the evening did not wait long. He's been a little sick. I used to count on the five dishes on this creative offer of the chef Christian Knefler, which operates far from any wine-stubenkulinarik. That August night it was three of them. But they had it in themselves. Seeteufel, maize podular breast and back from Iberico-Schwein were written on black in well-readable letters. “In the order, please!” the Weser double-magen agent would probably say and, of course, have to be saturated by the saturating consequences of these ordinary portions “made in Palz”. I personally enjoy a safe ticket to the chef's strong flavourings every time I visit the season's sparkling spice, which was enjoyed as an appetizer. So this time. The Asian curled cauliflower stew in the coconut-curry wall could additionally be made with a fried shrimp. There was neither me, nor my palate buddy from the ring town. At the main courts we then went separate ways. The Macster was unable to leave 29,90 euros from the navy on Kimchi and Spice-Quinoa, while the maize pulpit with fresh pluckers and fried polenta picked me up most. The lady at the table chose a vegetarian dish from the standard card. The filled goat fresh cheese with pine walnut crust, rocket and old balsamico 16.90 euros should be for them. When choosing the wine, I liked to give Carte blanche to my sparrow. In doing so, the Tannin-Titane, which did not negate the “heavy red” from the mountain as a washy Riesling-Rambo, who wanted to be sent directly from the Frankweiler courtyard to the “Gleisweiler Hölle”. The alleged “Höllentrip” vinified by the Flemlinger VDP-Winzer Theo Minges led us into the Rieslinglage “Unterer Faulenberg” bottle for 51 euros. He gave us a guest-friendly calculated large wine that made his name all honor. Our wine of evening ripeness, sweet-smelling fruit hit fine acidity here. With delicate-floral herbal notes in the nose and yellow fruity aromas in the glass, we enjoyed the noble drop from the now largest Riesling cultivation area in the world approx. 5800 ha vineyard in full. Of course, when I was a chauffeur, I had a little more than the Solinger sip at my right hand. A little sourdough bread was added to our aromatically fragrant spices, which used to be used with dip and crisp vegetable sticks for the first hunger control. With him the last rest was then wiped out from the hearts of the plate by the courageously smacked Asian-terrine. To be honest, I had never imagined a soup at all my visits at the Brand Wine Shop, which was not completely enthusiastic about me. So in this case. Christian Knefler’s way to season is just me. There's a lot going on with the first spoon. Maybe that's something "too much" for one or the other, but I could put myself in his foamed soup dreams. Cauliflower-Curry soup with roasted shrimp Not unremarked should remain the fact that the shrimps attached to a small rod and briefly on the diving station were very juicy. Their slightly sweet meat sat down with the still slightly bite-resistant cauliflower roasts, which enriched this liquid aroma flower in a textured manner, in the very best manner. The result: our plates were spooned empty and during this process one was able to hear several times the sounds of blackish satisfaction at the two soup cakes at the table. After serving the main foods, these sounds used again in a timely manner. No wonder, we had to do it here with beautifully dressed flavor grenades, which was most to defocus. In the centre of a lush green rocket bed, Mrs. Shaneymac’s fresh goat cheese, covered with crispy pine-walnut toupe, had made it cozy. Filled goat fresh cheese with pine walnut crust, rocket and old balsamico as the main dish splash of old balsamico, chives and sprouts completed this ensemble that would certainly have given my wife great pleasure. On the plate of the naval diffusor, all the essentials were already mentioned in his wording report. Here came a fresh top product from the sea perfectly fried and in an ingenious preparation on the ceramics. His foundation from Kimchi, Quinoa and Co. was covered by a foam from the yellow lens and knew to wear the crocodile screws in a sophisticated way. Seekfish for the naval pig! A typical Knefler cellar that catapulted with its intense aroma play even the inherently boring Inka dress in far-eastern spheres. It wasn't inferiorly juicy on my well loaded record. The perfectly fried, traditional meat of the maize podulard breast had label-rouge quality. Every bite came to the juicy poultry pleasure. Well seasoned, slightly crispy skin included the soft breast meat of the chicken fed with corn. Maispoulardenbrust with pifferlings and roasted polenta Together with the bite-sautated pudderlings, the saturating polenta-bratling, the crispy-fried sage leaves on top and the two harmoniously interlocking sauces, this was a successful main course that brought the Knefler’s kitchen ceredo: “It is boiled, what is fun! After the main course, my partner in Dine had a ball of the exotic sorbet, which he was crowned with Pfälzer sparkling wine and some mangoragout. The guest from the Bergisch knew how to do it. My need for food was more than covered at that time. The maize pulp portion had contributed to its rest. When the peache hadn't been present at our table for a long time, I woke up to see where he was left. Where did I find him? Of course, at the sinking counter! There he kept a little chat with the house owner, whom I have never seen outside his kitchen. They found each other. A former colleague of Christian Knefler and even Koch on the Swabian Alb also joined, which led to a nice chat in a fun round. Of course, we didn't want our lady to wait too long at the table and therefore broke the culinary professional empire after about three hours exhausted. The fact that we processed a few Magnum bottles from the Kastanienbusch-Riesling from Rebholz to acidic Schorle, was understood by itself Spässje! Outside in the courtyard, the portable LED outdoor lamps were already illuminated on the tables, which was quite tolerable to the lasy ambience of this unpretentious Palz-Patios. Patio-Atmo Lauschiger Freisitz by night We would have held it under the starry sky for ever, but the tiredness complains to us on quiet soles. And so, after a warm welcome from the Knefler family, it went back to Chapel-Drusweiler, where the Solinger “Bagage” had yet to climb the “Wendel” staircase Kalauer! to her feudal attic. The next morning we visited the nearby border town of Wissembourg to cover us with good “fromage”, fine “charcuterie” and sweet temptations from top patience Daniel Rebert. Even in the evening we stayed faithful to Alsace. Too bad that the “Vieux Moulin” to Lauterbourg is not a few meters further north, in southern Palatinate. A report on GG would have been top-ranking.

What sounds in the heading of pure understatement was actually a memorable evening with excellent food, the appropriate drink, very friendly hosts and an extraordinary, unfortunately much too rare society at the table. My Solinger Pleasure colleague, together with his Lady of the Heart, for the first time in the Palatinate. Of course, the spontaneous visit of the Hedonist Mountains in my homeland was also to be appreciated in a culinary way. And so it came to me that in the middle of August last year at the Kneflers I celebrated my free-seat premiere – yes you can say calmly. To date, I really only knew the courtyard as a transit station to the old-honored sandstone vault, a pleasant spot of Palatinate's vulgarity, which I strangely had always visited only in the cold season. The Brand's Sandsteingemäuer My family gave me "free" this evening and so I gave up the two "Kulinarnomaden" in their pretty accommodation in Chapel-Drusweiler to break up together with them towards Frankweiler. They only knew that it was in the vineyard brand when we were standing in front of the rather inconspicuous estate. Surprise! But one of whom I knew very well that she would come to my friends from Solingen-Höhscheid. You don't just value yourself, you know a little bit. From the lady of the house, Mrs Eva-Maria Knefler, we were kindly greeted and placed in a quiet corner of the lasy courtyard. We sat – surrounded by plenty of pot green – very cozy on rustic wood furniture, from seat cushions to the comfort and enjoyed the moment of our first meeting on Pfälzer Gastroboden. You had a lot to tell yourself and that also noticed our attentive hostess. She let us get alone and study the menu and drinks. The obligatory performer with the recommendations of the evening did not wait long. He's been a little sick. I used to count on the five dishes on this creative offer of the chef Christian Knefler, which operates far from any wine-stubenkulinarik. That August night it was three of them. But they had it in themselves. Seeteufel, maize podular breast and back from Iberico-Schwein were written on black in well-readable letters. “In the order, please!” the Weser double-magen agent would probably say and, of course, have to be saturated by the saturating consequences of these ordinary portions “made in Palz”. I personally enjoy a safe ticket to the chef's strong flavourings every time I visit the season's sparkling spice, which was enjoyed as an appetizer. So this time. The Asian curled cauliflower stew in the coconut-curry wall could additionally be made with a fried shrimp. There was neither me, nor my palate buddy from the ring town. At the main courts we then went separate ways. The Macster was unable to leave 29,90 euros from the navy on Kimchi and Spice-Quinoa, while the maize pulpit with fresh pluckers and fried polenta picked me up most. The lady at the table chose a vegetarian dish from the standard card. The filled goat fresh cheese with pine walnut crust, rocket and old balsamico 16.90 euros should be for them. When choosing the wine, I liked to give Carte blanche to my sparrow. In doing so, the Tannin-Titane, which did not negate the “heavy red” from the mountain as a washy Riesling-Rambo, who wanted to be sent directly from the Frankweiler courtyard to the “Gleisweiler Hölle”. The alleged “Höllentrip” vinified by the Flemlinger VDP-Winzer Theo Minges led us into the Rieslinglage “Unterer Faulenberg” bottle for 51 euros. He gave us a guest-friendly calculated large wine that made his name all honor. Our wine of evening ripeness, sweet-smelling fruit hit fine acidity here. With delicate-floral herbal notes in the nose and yellow fruity aromas in the glass, we enjoyed the noble drop from the now largest Riesling cultivation area in the world approx. 5800 ha vineyard in full. Of course, when I was a chauffeur, I had a little more than the Solinger sip at my right hand. A little sourdough bread was added to our aromatically fragrant spices, which used to be used with dip and crisp vegetable sticks for the first hunger control. With him the last rest was then wiped out from the hearts of the plate by the courageously smacked Asian-terrine. To be honest, I had never imagined a soup at all my visits at the Brand Wine Shop, which was not completely enthusiastic about me. So in this case. Christian Knefler’s way to season is just me. There's a lot going on with the first spoon. Maybe that's something "too much" for one or the other, but I could put myself in his foamed soup dreams. Cauliflower-Curry soup with roasted shrimp Not unremarked should remain the fact that the shrimps attached to a small rod and briefly on the diving station were very juicy. Their slightly sweet meat sat down with the still slightly bite-resistant cauliflower roasts, which enriched this liquid aroma flower in a textured manner, in the very best manner. The result: our plates were spooned empty and during this process one was able to hear several times the sounds of blackish satisfaction at the two soup cakes at the table. After serving the main foods, these sounds used again in a timely manner. No wonder, we had to do it here with beautifully dressed flavor grenades, which was most to defocus. In the centre of a lush green rocket bed, Mrs. Shaneymac’s fresh goat cheese, covered with crispy pine-walnut toupe, had made it cozy. Filled goat fresh cheese with pine walnut crust, rocket and old balsamico as the main dish splash of old balsamico, chives and sprouts completed this ensemble that would certainly have given my wife great pleasure. On the plate of the naval diffusor, all the essentials were already mentioned in his wording report. Here came a fresh top product from the sea perfectly fried and in an ingenious preparation on the ceramics. His foundation from Kimchi, Quinoa and Co. was covered by a foam from the yellow lens and knew to wear the crocodile screws in a sophisticated way. Seekfish for the naval pig! A typical Knefler cellar that catapulted with its intense aroma play even the inherently boring Inka dress in far-eastern spheres. It wasn't inferiorly juicy on my well loaded record. The perfectly fried, traditional meat of the maize podulard breast had label-rouge quality. Every bite came to the juicy poultry pleasure. Well seasoned, slightly crispy skin included the soft breast meat of the chicken fed with corn. Maispoulardenbrust with pifferlings and roasted polenta Together with the bite-sautated pudderlings, the saturating polenta-bratling, the crispy-fried sage leaves on top and the two harmoniously interlocking sauces, this was a successful main course that brought the Knefler’s kitchen ceredo: “It is boiled, what is fun! After the main course, my partner in Dine had a ball of the exotic sorbet, which he was crowned with Pfälzer sparkling wine and some mangoragout. The guest from the Bergisch knew how to do it. My need for food was more than covered at that time. The maize pulp portion had contributed to its rest. When the peache hadn't been present at our table for a long time, I woke up to see where he was left. Where did I find him? Of course, at the sinking counter! There he kept a little chat with the house owner, whom I have never seen outside his kitchen. They found each other. A former colleague of Christian Knefler and even Koch on the Swabian Alb also joined, which led to a nice chat in a fun round. Of course, we didn't want our lady to wait too long at the table and therefore broke the culinary professional empire after about three hours exhausted. The fact that we processed a few Magnum bottles from the Kastanienbusch-Riesling from Rebholz to acidic Schorle, was understood by itself Spässje! Outside in the courtyard, the portable LED outdoor lamps were already illuminated on the tables, which was quite tolerable to the lasy ambience of this unpretentious Palz-Patios. Patio-Atmo Lauschiger Freisitz by night We would have held it under the starry sky for ever, but the tiredness complains to us on quiet soles. And so, after a warm welcome from the Knefler family, it went back to Chapel-Drusweiler, where the Solinger “Bagage” had yet to climb the “Wendel” staircase Kalauer! to her feudal attic. The next morning we visited the nearby border town of Wissembourg to cover us with good “fromage”, fine “charcuterie” and sweet temptations from top patience Daniel Rebert. Even in the evening we stayed faithful to Alsace. Too bad that the “Vieux Moulin” to Lauterbourg is not a few meters further north, in southern Palatinate. A report on GG would have been top-ranking.

What sounds in the heading of pure understatement was actually a memorable evening with excellent food, the appropriate drink, very friendly hosts and an extraordinary, unfortunately much too rare society at the table. My Solinger Pleasure colleague, together with his Lady of the Heart, for the first time in the Palatinate. Of course, the spontaneous visit of the Hedonist Mountains in my homeland was also to be appreciated in a culinary way. And so it came to me that in the middle of August last year at the Kneflers I celebrated my free-seat premiere – yes you can say calmly. To date, I really only knew the courtyard as a transit station to the old-honored sandstone vault, a pleasant spot of Palatinate's vulgarity, which I strangely had always visited only in the cold season. The Brand's Sandsteingemäuer My family gave me "free" this evening and so I gave up the two "Kulinarnomaden" in their pretty accommodation in Chapel-Drusweiler to break up together with them towards Frankweiler. They only knew that it was in the vineyard brand when we were standing in front of the rather inconspicuous estate. Surprise! But one of whom I knew very well that she would come to my friends from Solingen-Höhscheid. You don't just value yourself, you know a little bit. From the lady of the house, Mrs Eva-Maria Knefler, we were kindly greeted and placed in a quiet corner of the lasy courtyard. We sat – surrounded by plenty of pot green – very cozy on rustic wood furniture, from seat cushions to the comfort and enjoyed the moment of our first meeting on Pfälzer Gastroboden. You had a lot to tell yourself and that also noticed our attentive hostess. She let us get alone and study the menu and drinks. The obligatory performer with the recommendations of the evening did not wait long. He's been a little sick. I used to count on the five dishes on this creative offer of the chef Christian Knefler, which operates far from any wine-stubenkulinarik. That August night it was three of them. But they had it in themselves. Seeteufel, maize podular breast and back from Iberico-Schwein were written on black in well-readable letters. “In the order, please!” the Weser double-magen agent would probably say and, of course, have to be saturated by the saturating consequences of these ordinary portions “made in Palz”. I personally enjoy a safe ticket to the chef's strong flavourings every time I visit the season's sparkling spice, which was enjoyed as an appetizer. So this time. The Asian curled cauliflower stew in the coconut-curry wall could additionally be made with a fried shrimp. There was neither me, nor my palate buddy from the ring town. At the main courts we then went separate ways. The Macster was unable to leave 29,90 euros from the navy on Kimchi and Spice-Quinoa, while the maize pulpit with fresh pluckers and fried polenta picked me up most. The lady at the table chose a vegetarian dish from the standard card. The filled goat fresh cheese with pine walnut crust, rocket and old balsamico 16.90 euros should be for them. When choosing the wine, I liked to give Carte blanche to my sparrow. In doing so, the Tannin-Titane, which did not negate the “heavy red” from the mountain as a washy Riesling-Rambo, who wanted to be sent directly from the Frankweiler courtyard to the “Gleisweiler Hölle”. The alleged “Höllentrip” vinified by the Flemlinger VDP-Winzer Theo Minges led us into the Rieslinglage “Unterer Faulenberg” bottle for 51 euros. He gave us a guest-friendly calculated large wine that made his name all honor. Our wine of evening ripeness, sweet-smelling fruit hit fine acidity here. With delicate-floral herbal notes in the nose and yellow fruity aromas in the glass, we enjoyed the noble drop from the now largest Riesling cultivation area in the world approx. 5800 ha vineyard in full. Of course, when I was a chauffeur, I had a little more than the Solinger sip at my right hand. A little sourdough bread was added to our aromatically fragrant spices, which used to be used with dip and crisp vegetable sticks for the first hunger control. With him the last rest was then wiped out from the hearts of the plate by the courageously smacked Asian-terrine. To be honest, I had never imagined a soup at all my visits at the Brand Wine Shop, which was not completely enthusiastic about me. So in this case. Christian Knefler’s way to season is just me. There's a lot going on with the first spoon. Maybe that's something "too much" for one or the other, but I could put myself in his foamed soup dreams. Cauliflower-Curry soup with roasted shrimp Not unremarked should remain the fact that the shrimps attached to a small rod and briefly on the diving station were very juicy. Their slightly sweet meat sat down with the still slightly bite-resistant cauliflower roasts, which enriched this liquid aroma flower in a textured manner, in the very best manner. The result: our plates were spooned empty and during this process one was able to hear several times the sounds of blackish satisfaction at the two soup cakes at the table. After serving the main foods, these sounds used again in a timely manner. No wonder, we had to do it here with beautifully dressed flavor grenades, which was most to defocus. In the centre of a lush green rocket bed, Mrs. Shaneymac’s fresh goat cheese, covered with crispy pine-walnut toupe, had made it cozy. Filled goat fresh cheese with pine walnut crust, rocket and old balsamico as the main dish splash of old balsamico, chives and sprouts completed this ensemble that would certainly have given my wife great pleasure. On the plate of the naval diffusor, all the essentials were already mentioned in his wording report. Here came a fresh top product from the sea perfectly fried and in an ingenious preparation on the ceramics. His foundation from Kimchi, Quinoa and Co. was covered by a foam from the yellow lens and knew to wear the crocodile screws in a sophisticated way. Seekfish for the naval pig! A typical Knefler cellar that catapulted with its intense aroma play even the inherently boring Inka dress in far-eastern spheres. It wasn't inferiorly juicy on my well loaded record. The perfectly fried, traditional meat of the maize podulard breast had label-rouge quality. Every bite came to the juicy poultry pleasure. Well seasoned, slightly crispy skin included the soft breast meat of the chicken fed with corn. Maispoulardenbrust with pifferlings and roasted polenta Together with the bite-sautated pudderlings, the saturating polenta-bratling, the crispy-fried sage leaves on top and the two harmoniously interlocking sauces, this was a successful main course that brought the Knefler’s kitchen ceredo: “It is boiled, what is fun! After the main course, my partner in Dine had a ball of the exotic sorbet, which he was crowned with Pfälzer sparkling wine and some mangoragout. The guest from the Bergisch knew how to do it. My need for food was more than covered at that time. The maize pulp portion had contributed to its rest. When the peache hadn't been present at our table for a long time, I woke up to see where he was left. Where did I find him? Of course, at the sinking counter! There he kept a little chat with the house owner, whom I have never seen outside his kitchen. They found each other. A former colleague of Christian Knefler and even Koch on the Swabian Alb also joined, which led to a nice chat in a fun round. Of course, we didn't want our lady to wait too long at the table and therefore broke the culinary professional empire after about three hours exhausted. The fact that we processed a few Magnum bottles from the Kastanienbusch-Riesling from Rebholz to acidic Schorle, was understood by itself Spässje! Outside in the courtyard, the portable LED outdoor lamps were already illuminated on the tables, which was quite tolerable to the lasy ambience of this unpretentious Palz-Patios. Patio-Atmo Lauschiger Freisitz by night We would have held it under the starry sky for ever, but the tiredness complains to us on quiet soles. And so, after a warm welcome from the Knefler family, it went back to Chapel-Drusweiler, where the Solinger “Bagage” had yet to climb the “Wendel” staircase Kalauer! to her feudal attic. The next morning we visited the nearby border town of Wissembourg to cover us with good “fromage”, fine “charcuterie” and sweet temptations from top patience Daniel Rebert. Even in the evening we stayed faithful to Alsace. Too bad that the “Vieux Moulin” to Lauterbourg is not a few meters further north, in southern Palatinate. A report on GG would have been top-ranking.