Küchenparty 18.04.2026 Recap 🔥
Ein Abend voller Stimmung, Genuss und richtig guter Momente.
Mit dabei: @geierslay & @laurentiussekt 🥂
Für die musikalische Unterhaltung sorgten @moselvibes & @seppobeats 🕺
Wenn du das nächste Mal nicht nur zuschauen willst 👀
👉 sichere dir deinen Termin auf unserer Website 🙌
Die nächsten Küchenpartys warten schon.
📸 @shotbytommi
#küchenparty #tastebrothers
Zero alcol, tutto gusto ✨
Questo Mosel Riesling 0.0% di @geierslay dimostra che si può godere del piacere di un grande vino anche senza gradi alcolici.
Stappare per credere!
𝙑𝙞𝙣𝙖𝙡𝙢𝙚𝙣𝙩𝙚
𝙍𝙖𝙘𝙘𝙤𝙣𝙩𝙞 𝙙𝙞 𝙫𝙞𝙣𝙞 𝙡𝙤𝙣𝙩𝙖𝙣𝙞 🍷
We probably first heard Max Kilburg’s name when he worked with Julian Haart a few years ago.
Some time after this, it was made official that Max would take over his family’s historic estate, Geierslay, as the 20th-generation winemaker.
Bear with me: I am trying to make a very complex story… simple. I am really proud of Max’s “Vertigo” bottling – of our collaboration – and I want to do it justice.
The sad truth is that many growers who don’t have the vineyards, time or money to bottle their own wines basically have to sell to the one or two of the largest cooperatives of the Mosel; there is just no other market for these grapes and wines. The origin, the identity, is gone.
The other sad truth is that the great majority of inexpensive Mosel Rieslings one sees on the market in the US are made from these cooperatives. You can basically dial-up the wine you want. How much acid do you want? How much residual sugar? All one has to do is design a label and decide how many hundreds of cases you want. It is easy. It is efficient. It is also soulless and stupefying.
So we talked to Max about a project working with some older growers in his village, the process goes something like this; Max selects a number of barrels from his own cellar. Then, depending on the quantities he has in his cellar and the quantities we need, Max can go to a few other growers around the village – all of them in Wintrich – and select casks from them he likes, to honor their work, to honor the village.
The good news is we can produce a decent amount of this. The bad news (and good news?) is that it’s not unlimited; this is a small, humble project that we hope supports the village and its growers.
None of this is particularly difficult; but we have been kind of shocked by how good this wine is. The goal was to make a affordable, ultra crisp off dry Mosel Riesling, and yet here we are with a serious (serious) village-level wine from Wintrich (an Ortswein in the VDP parlance) partly made and totally blended by Max, who is one of the most talented young growers in the region and sourced from his cellar and the quality grape-growers and winemakers of Wintrich.
Winterwonderland Geierslay ❄️ ⛄️ 🥶
Wintertime in the winery. Vineyards covered with snow ⛄️
With a great view to Wintricher Ohligsberg, Wintricher Geierslay, Wintricher Grosser Herrgott and Piesporter Treppchen
Straußwirtschaft Saison 2020:
Über Pfingsten ist unsere Straußwirtschaft wieder für Euch geöffnet:
Freitag - Montag, 12-18 Uhr 🍷🍸🌅
.
Freitag 5. bis Sonntag 7. Juni. 12-18 Uhr 🍷🍸🌅 Samstag 6.Juni und Sonntag 7.Juni laden wir zudem von 11-18 Uhr zur Jahrgangsverkostung in unserer Vinothek ein. 🥂🍇🍷
. Ab Donnerstag 11. Juni - Sonntag 4. Oktober durchgehend geöffnet. 🥂 Öffnungszeiten:
Mittwoch bis Sonntag von 12-21 Uhr.⏰
.
Auf unserer Terrasse mit Moselblick, werden neben unseren Weinen kleine, typische Gerichte der Mosel gereicht.🍲🧀🥑
.
.
.
.
.
.
#wine #riesling #moselvalley #moselle #strausswirtschaft #vino #taste #geierslay #geierlay #wintrich #terasse #schoppen #chill #piesport #nature #vineyard #love #sun #winery #mosel #mythosmosel #view
