30 Results for : compote

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    2018 Château Ducru-Beaucaillou 2. GRAND CRU CLASSÉ SAINT-JULIEN A.C.
    James Suckling: 98-99/100 Punkte »This is so layered and beautiful with incredible tannin quality. Full-bodied with a caressing texture that reminds me of the finest cashmere. So layered. You want to swallow this. Brings a smile to the face. Wow. So well crafted.« Falstaff: 98/100 Punkte »Tiefdunkles Rubingranat, opaker Kern, violette Reflexe, zarte Randaufhellung. Feine schwarze Beerenfrucht, reife Kirschen, etwas Nougat, kandierte Orangenzesten, zarte Kräuterwürze. Komplex, straff, Extraktsüße, gewaltige, reife Tannine, tolle Frische, mineralisch, schokoladiger Touch im Abgang, minutenlang anhaftend, beeindruckt bei aller Kraft durch Frische und Präzision, eine neue Dimension für Ducru-Beaucaillou.«  Robert Parker's Wine Advocate: 97-99/100 Punkte »The 2018 Ducru-Beaucaillou is composed of 85% Cabernet Sauvignon and 15% Merlot, to be aged 18 months in 100% new barriques. It has a pH of 3.7, 14.5% alcohol and an IPT (total polyphenol index) of 95. Very deep purple-black in color, it prances out of the glass with flamboyant, showy scents of cinnamon stick, wilted roses, star anise, fallen leaves and Ceylon tea with a core of blackcurrant cordial, black cherry compote, violets, chocolate mint and espresso plus a waft of crushed rocks. Full-bodied, opulent and decadently fruited with layer upon layer of black/blue fruit and floral nuances, it has an exquisitely ripe, fine-grained frame and fantastic freshness supporting the multifaceted, beguiling fruit, finishing with tons of fragrant flowers and mineral sparks. At once beautifully elegant and wonderfully bold. About 7,000 cases of the grand vin will be produced, really focusing on the area around the estate.« Decanter: 97/100 Punkte »Extremely complex, this is tight and holds on with an initial austerity. The plentiful tannins layer up right through the palate, but they are sandwiched by gorgeous blackberry and cassis fruits. There's an inkiness and a spice box feel here, with notes of dried herbs, black olive tapenade and graphite, all generously present. The longer the wine stays in the glass, the more the flesh of the fruit takes precedence and yet the wine manages to also convey a St-Julien classicism. This has all the elements to age exceptionally well, and to give great pleasure along the way. Harvested 19 September to 10 October. 3.7pH. 95IPT. 100% new oak. Drinking Window 2028 - 2042«  Wine Spectator: 96-99/100 Punkte »Another rock 'em sock 'em St.-Julien here, brimming with nearly exotic blackberry, plum, blueberry and açaí berry reduction notes, bristling with brambly energy and racing through a graphite-edged finish. Shows gorgeous perfume throughout, despite the fairly obvious level of concentration.« Wine Enthusiast: 96-98/100 Punkte »Barrel Sample. This is a powerful wine that shows big tannins and great concentration that are matched with intense acidity. The result is a magnificent wine with the dense fruit flavor and bold structure that will lend well to aging.« Bitte beachten Sie die Sonderbedingungen der Subskription in unseren AGB.
    • Shop: Ludwig von Kapff
    • Price: 219.90 EUR excl. shipping
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    2018 Château Clerc Milon 5. GRAND CRU CLASSÉ PAUILLAC A.C.
    Decanter: 96/100 Punkte »The progression of this property continues to be evident in the glass with a beautiful classicism, full of life and layers comprising dark spice and touches of black pepper against blueberry and cool fruits, pumped up by black chocolate and liquorice. It’s confident and clearly has a fierce quality to the tannins giving a long life ahead of it. The harvest started on September 17, one week later than Mouton because of its cooler terroir, with the blend completed by 3% Petit Verdot and 1% Carmanère. This is the last vintage with Jean-Emmanuel Donjoy at the helm as he’s making his way over to Mouton-Rothschild to work alongside Philippe Dhalluin. A tough gig to turn down of course, but I will miss the work he has done here and look forward to seeing what his successor will add. Drinking Window 2026 - 2040«  James Suckling: 95-96/100 Punkte »Very generous and dense with layers of gorgeous blackberries and blueberries. Full-bodied and so layered with fantastic tannin backbone at the same time.« Falstaff: 95/100 Punkte »Dunkles Rubingranat, violette Reflexe, zarte Randaufhellung. Zart floral unterlegte Nuancen von Herzkirschen, ein Hauch von Orangenzesten, attraktives Bukett. Saftig, extraktsüße, reife Kirschen, rund, harmonische Tannine, verfügt über gute Länge, süßer Nachhall, gutes Reifepotenzial.«  Wine Spectator: 93-96/100 Punkte »This is well-built, with a sleek and persistent structure carrying energetic cassis, damson plum, violet and iron notes. Offers a long, pure, almost chiseled finish. A strong showing.« Wine Enthusiast: 93-95/100 Punkte »Barrel Sample. This spicy wine has an undertone of oak that adds to the richness. While there is a dense blackberry flavor, the bright acidity shines through to lighten it up.It's a fine wine with plenty of aging potential.« Robert Parker's Wine Advocate: 93-95/100 Punkte »The 2018 Clerc Milon is composed of 60% Cabernet Sauvignon, 27% Merlot, 9% Cabernet Franc, 3% Petit Verdot and 1% Carménère. Grapes were harvested a bit later here than at Mouton, from September 17 to October 10. Deep garnet-purple colored, it leaps from the glass with bold scents of warm cassis, blackberry compote and dark chocolate with hints of Morello cherries, baking spices and dried roses plus a waft of underbrush. It has a wonderfully rich, confidently sensuous palate with plenty of spicy layers and a velvety texture, finishing long and perfumed. This should age incredibly.« Weinwisser: 19/20 »60 % Cabernet Sauvignon, 27 % Merlot, 9 % Cabernet Franc, 3 % Petit Verdot, 1% Carmenère. Sattes dunkles Purpurgranat mit lila Rand. Reifes Brombeerbouquet, Lakritze und Veilchen. Im zweiten Ansatz viel Cassis und Korinthen. Am cremigen Gaumen mit opulentem Körper und herrlich süssem Extrakt. Im gebündelten, nachhaltigen Finale eine Explosion eines blauen Beerencocktails, schwarze Johannisbeerdrops und Schokopralinen. Grossartige Leistung, auf dem gleichen Niveau wie der phänomenale 2009er! Trinken 2026 bis 2048«  Vinum: 17,5/20 Punkte »Besitzt aromatische Komplexität, Mineralität und grosse Rasse, langes, unglaublich fruchtiges Finale, erstklassiges, knackiges Tannin: superb, abgefüllt 18 Punkte wert!  2026 bis 2040« Bitte beachten Sie die Sonderbedingungen der Subskription in unseren AGB.   
    • Shop: Ludwig von Kapff
    • Price: 114.00 EUR excl. shipping
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    Great Scoops: Recipes from a Neighborhood Ice Cream Shop
    1. LOCAL EXPERIENCE, WORLDWIDE APPEAL: The recipes are tested with the ice-cream loving public at their neighborhood shop and ice-cream trucks. All have been adapted to use by the home cook, which is how the founder of The Merry Dairy started out. 2. ALWAYS NUT AND ALLERGEN FREE: The Merry Dairy has always wanted to make sure that everyone could enjoy the pleasure of eating ice-cream and have made their shop a nut-free zone so that their products are completely free of the most common allergens. This sets the book apart from most competing books. They also have vegan recipes. 3. FANTASTIC FLAVORS: It takes some creativity to be a successful ice-cream shop in one of the world's coldest capital cities, and a glance at the recipes shows that the authors have a feel for what's delicious and intriguing: Grapefruit & Rosemary, Olive Oil & Orange, Sugar-Plumped Fig & Earl Grey, Sour Cherry Sichuan Sweet Corn, Toasted Waffle & Maple-Berry Compote, Toasted Oak & Whiskey Caramel, as well as more traditional fare, such as Coffee Fudge Brownie, Mexican Dark Chocolate and Damn Good Vanilla. Also included are recipes for non-ice cream treats such as milkshakes, doughnuts, brownies and cookies. 4. BEAUTIFULLY SHOT AND DESIGNED: This is a stunning visual feast with great photography from one of our top food photographers and design by Figure 1's creative director.
    • Shop: buecher
    • Price: 26.99 EUR excl. shipping
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    Boulangerie at Home
    A French pastry chef providers the tools and instruction you need to master the art of classic French bread and dough-based baked goods with this stunning cookbook featuring 100 recipes, infographics, 500 handy step-by-step photos, and an illustrated glossary.In this gorgeous bread bible, chef Rodolphe Landemaine simplifies the art of French baking as he teaches home cooks how to create a range of scrumptious French breads, including baguettes, brioche Parisienne, croissants, chestnut bread, petits gateaux, financers, and chouquettes. He provides clear, step-by-step instructions beginning with fundamental ingredients (flour, yeast, sourdough starter), recipes for basic doughs (bread dough, brioche dough, croissant dough), and fillings (pastry cream, almond cream, compote). He then teaches you the techniques such as kneading, fermentation, and shaping that are the heart of French baking.Landemaine follows these hands-on instructions with sixty recipes. He explains how preparation adds texture and flavor to each recipe, breaks down the techniques involved in its creation, and includes helpful photos for every step, as well as one large full-page photo of the finished bread. Boulangerie at Home also contains a helpful illustrated glossary that provides detailed directions to help you perfect your baking skills, from stocking key utensils to filling and decorating pastries to washes and methods for working with dough. The directions are accompanied by helpful how-to photos.A sophisticated, comprehensive, and accessible visual cookbook, Boulangerie at Home is your essential guide to making and enjoying mouthwatering French baked goods in your own kitchen.
    • Shop: buecher
    • Price: 31.99 EUR excl. shipping
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    2018 Château Pichon Longueville Baron 2. GRAND CRU CLASSÉ PAUILLAC A.C.
    Robert Parker's Wine Advocate: 97-99/100 Punkte »The 2018 Pichon-Longueville Baron is made up of 78% Cabernet Sauvignon and 22% Merlot. The Merlot was harvested September 24-25, and the Cabernet Sauvignon was harvested October 3-10. The wine is to be aged 18 months in barriques, 80% new and 20% one year old, and production represents 50% of the harvest this year. Very deep purple-black colored, it begins a little coy, rolling slowly and languidly out of the glass with notions of baked raspberries, blueberry coulis, crème de cassis and incense plus nuances of lilacs, truffles, damp soil and garrigue with wafts of lavender and wild sage. Full-bodied, voluptuous and oh-so-seductive, the palate reveals layer upon layer of savory, earthy and black fruit preserves, framed by wonderfully ripe, velvety tannins and lovely freshness, finishing very long and perfumed. Beautiful.« James Suckling: 97-98/100 Punkte »Deep and dark young wine that takes you down, deep down to its center palate of blackberries and blueberries, firm and very silky tannins and a vivid finish. Wonderful palate and depth in this with such class and finesse. So many layers of polished, fine tannins. Great wine.« Decanter: 97/100 Punkte »Straight from the nose you feel the wave of power with the wine uncurling through the palate, starting with tight notes of cassis then gently softening into sweeter brambled hedgerow fruits alongside a ton of ink and pencil lead. The tannins are present but seductive, and as is often the case this year, they're concentrated without being remote. It’s less monolithic than the 2010 with some of the seduction of 2009 at this property but with higher levels of extraction. The harvest took place between 24 September and 11 October. Again, we see here a Pauillac with the highest alcohol ever but it carries it extremely well. There was one week less of maceration than normal, so 21 days instead of 28, which will have helped control extractions. 86IPT. Drinking Window 2026 - 2040«  Wine Enthusiast: 96-98/100 Punkte  »Barrel Sample. Offering big, powerful tannins, this wine shows an amazing density of immense black fruits. It has a rich structure that's allied with great acidity and a strongly spicy character. There is a wonderful juiciness at the end that gives it an impressive lift.« Wine Spectator: 95-98/100 Punkte »Warm, dense and fleshy in feel, featuring cassis, plum and cherry compote flavors infused with tobacco and worn cedar details. Seriously long, with a well-buried iron note, though the purity of the fruit is the dominating feature overall. This cuts a pretty broad swath as it moves along. A big wine.« Falstaff: 95/100 Punkte »Tiefdunkles Rubingranat, opaker Kern, violette Reflexe, zarte Randaufhellung. Einladende reife Kirschfrucht, zart nach Lakritze, Brombeerkonfit, ein Hauch von Orangenzesten. Saftig, elegant und frisch strukturiert, angenehme Extraktsüße im Kern, lebendig, feines Nougat im Abgang, bleibt haften, ein facettenreicher Speisenbegleiter.«  Weinwisser: 19/20 »78 % Cabernet Sauvignon, 22 % Merlot. 80 % neue Barriques und 20 % Zweitbefüllung, 18 Monate, 14,1 % vol., 3,4 g Säure, 50 % Grand Vin, 30 hl/ha. Produktion 155.000 Flaschen. Dichtes Purpurgranat mit schwarzer Mitte und violettem Rand. Verhaltenes, sehr delikates Bouquet mit Wildkirsche, Schokopralinen, Waldhimbeeren und Holunder. Im zweiten Ansatz duftiges Cassis, rote Pflaumen und Veilchen. Am kräftigen Gaumen mit seidiger Textur und engmaschigem, reifem Tannin gepaart mit stützender Frische. Mit viel blau- und schwarzbeeriger Frucht, dunkler Mineralik und einem genialen Zug im nicht enden wollenden Finale. Hier heisst es, Geduld zu bewahren. Trinken 2028 bis 2056«  Vinum: 18/20 Punkte »Von majestätischer Art, lückenlos dicht sitzendes, erstklassiges Tannin grösster Dichte und Rasse, ungemein saftiges, fruchtiges Finale; perfekt integrierter Alkohol. 2028 bis 2040«  Bitte beachten Sie die Sonderbedingungen der Subskription in unseren AGB. 
    • Shop: Ludwig von Kapff
    • Price: 189.95 EUR excl. shipping
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    Pierre Herme Pastries (Revised Edition)
    After divulging the intriguing histories behind 50 iconic desserts, master pastry chef Pierre Hermé shares his tried-and-tested recipes for the great classics of French pastry and other definitive desserts from around the world-and then he reveals how to reinvent them. Rose-scented almond paste and a compote of raspberries and lychees fill Hermé's croissants; his Saint Honoré cake combines green tea, chestnuts, and passion fruit; and caramelized mango adorns his foie gras crème brûlée.The luscious photographs and 100 recipes featured in Pierre Hermé Pastries flaunt Hermé's mastery of technique and the talent for combining textures and flavors that have earned him the reputation as one of the world's most skilled and inventive pastry chefs.Praise for Pierre Hermé Pastries:"There are cookbooks, and there are coffee table books. Pierre Hermé Pastries (Stewart, Tabori & Chang; $50) is more the latter than the former, though that shouldn't detract from its value to those who are captivated, maybe even obsessed, by beautiful desserts." -Washington Post"The photographs are stunning. The recipes are the stuff of custard-rich dreams." -Publishers Weekly"This is a cookbook that a passionate pastry lover will want, not only to replicate Hermé's own recipes but to be inspired by, as well. And for anyone who loves a good story to go along with the food, you'll appreciate reading about the history behind each recipe." -Epicurious.com"Read it cover to cover, and you'll have a very good idea of how French pastry got to where it is today . . . Intense cookbook porn ahead: don't say you weren't warned." -Eater.com"Simply put: Pastries is the most gorgeous book of 2012."-Eater.com
    • Shop: buecher
    • Price: 34.99 EUR excl. shipping
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    Samarkand: Recipes and Stories From Central Asia and the Caucasus (eBook, ePUB)
    Winner of the Guild of Food Writers Food and Travel Award 2017'This is a book to delight food lovers, travel hounds and history buffs alike.' The Telegraph'As an armchair traveler, I was led by Caroline Eden's firsthand account of journeys to the Uzbek city of Samarkand and other exotic destinations, then lured into the kitchen by Eleanor Ford's fine recipes' New York Times'A particularly expansive and ambitious example of the genre. Imagine a Lonely Planet guide to Uzbekistan and beyond, with a hundred recipes.' LA Times'I am LOVING it! So interesting to see so many familiar but also lesser known recipes! Beautiful pictures too! Love the styling! Love it!' Sabrina GhayourOver hundreds of years, various ethnic groups have passed through Samarkand, sharing and influencing each other's cuisine and leaving their culinary stamp. This book is a love letter to Central Asia and the Caucasus, containing personal travel essays and recipes little known in the West that have been expertly adapted for the home cook. An array of delicious dishes will introduce the region and its different ethnic groups - Uzbek, Tajik, Russian, Turkish, Korean, Caucasian and Jewish - along with a detailed introduction on the Silk Road and a useful store cupboard of essential ingredients. Chapters are divided into Shared Table, Soups, Roast Meats & Kebabs, Warming Dishes, Pilavs & Plovs, Accompaniments, Breads & Doughs, Drinks and Desserts. 100 recipes are showcased, including Apricot & Red Lentil Soup, Chapli Kebabs with Tomato Relish, Rosh Hashanah Palov with Barberries, Pomegranate and Quince, Curd Pancakes with Red Berry Compote and the all-important breads of the region. And with evocative travel features like On the Road to Samarkand, A Banquet on the Caspian Sea and Shopping for Spices under Solomon's Throne, you will be charmed and enticed by this region and its cuisine, which has remained relatively untouched in centuries.
    • Shop: buecher
    • Price: 1.99 EUR excl. shipping
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    2017 Château Ducru-Beaucaillou tbd
    Explosives Bukett, fein salziger Geschmack nach Cassis (!!!), Pflaume, Teer, etwas Kakao und Tabak. Total ausbalancierte und reife Tannine bringen eine Finesse hervor, die seinesgleichen sucht. Welch herausragender, authentischer Ducru – wahrlich das Non-Plus-Ultra der Appellation St.-Julien! Robert Parker's Wine Advocate: 95-97+/100 Punkte  "There was no frost at Ducru-Beaucaillou in 2017 due to its proximity to the estuary. This barrel sample comes from the final blend, which was made in early 2018. Composed of 90% Cabernet Sauvignon and 10% Merlot and sporting a deep garnet-purple color, the 2017 Ducru-Beaucaillou is intensely scented of blackcurrant cordial, blackberries and lavender with hints of crushed rocks, iron ore, rose hips and Provence herbs plus touches of wood smoke and sandalwood. Medium-bodied, very firm and grainy in the mouth, it possesses lovely freshness, lifting the intense flavors, finishing long and minerally. Sporting an incredible core of muscular mid-palate fruit, this wine should age incredibly."  Vinous (Neal Martin): 93-95/100 Punkte "The 2017 Ducru Beaucaillou was picked from 18 to 23 September for the Merlot, and from 25 to 30 September for the Cabernets. It is matured in 100% new oak over 18 months. It offers copious black fruit, violets, bay leaf and Asian spice notes on the nose that gathers momentum in the glass after a deceptively understated opening. The palate is medium-bodied with quite firm tannin, the oak nicely integrated, not quite as harmonious as the 2016 but then again, few 2017s are. There is a rigid structure to this Ducru Beaucaillou underneath the carapace of ripe black fruit with touches of tobacco and spice lingering on the aftertaste. It is probably going to require more cellar age than many of its peers but it will be worth the wait“ Weinwisser: 19/20 Punkte  "90 % Cabernet Sauvignon, 10 % Merlot, 38 hl/ha. Dichtes Purpurgranat mit schwarzer Mitte. Konzentriertes blaubeeriges Bouquet mit Anflug von intensivem Holunder und reifen Heidelbeeren. Im zweiten Ansatz duftige Veilchen, parfümierter Pfeifentabak und frischer Milchkaffee. Am Gaumen mit seidigen, bereits abgerundeten Tanninen. Eine perfekte Verbindung von Finesse und Kraft. Besticht durch Eleganz und endet in einem sehr langen Finale mit verführerischer Kirschfrucht, tiefgründigen Graphitnoten und zarter Adstringenz. «A very academic construction», meint ein äusserst zufriedener Bruno Borie. Er war der letzte Top-St.-Julien, den ich an diesem Tag verkosten durfte und sich prompt an die Spitze der Appellation katapultierte. Eine Symphonie in 7! Im Zweitwein waren deutliche kernige Aromen und etwas Unreife erkennbar, da zeigte sich die strenge Selektion für den Grand Vin. 2025 – 2050" James Suckling: 98/100 Punkte  "Holy.... This is so powerful and dense with amazing depth of fruit and beautifully ripe tannins tannins. Full body, layers of fruit and tannins. It's has a long finish but then kicks off at the end. Remains classic in style." Decanter: 96/100 Punkte  "A little less intense and concentrated than the 2016, this focusses more on rich, smoky, finessed aromatics. The overall feel is gourmet and well textured, with some welcoming rich spice. A serious contender for the top St Julien in 2017, this has wonderfully fleshy blackberry fruits, a screech of graphite adding some mineral overtones, and a great dash of grilled oak. 7,500 cases of Ducru this year instead of 10,000 - they weren´t affected by frost, but the Cabernets were just less generous this year, down to around 30hl/ha. This is accomplished winemaking, with great energy and poise. 100% new oak. 3.79pH."  Wine Spectator: 93-96/100 Punkte "This has a warm and inviting feel, with mocha, Christmas pudding and blackberry and plum compote aromas and flavors flowing through atop fleshy, velvety structure. There’s a graphite edge along with some alluring spice accents, and this stays polished and lengthy in the end.—J.M."  Wine Enthusiast: 94-96/100 Punkte ""Barrel Sample. While this is a dense wine packed with tannins, they never threaten to overwhelm the fruit. The blackberry notes and swathes of ripe fruit give the wine its opulent, ripe and generous character. While the wine will certainly age, it is going to be drinkable relatively soon, certainly by 2024."  Bitte beachten Sie die Sonderbedingungen der Subskription in unseren AGB. 
    • Shop: Ludwig von Kapff
    • Price: 179.00 EUR excl. shipping
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    Compote Is My Jam: Volume 1 Motown Mix
    Compote Is My Jam: Volume 1 Motown Mix: ab 1.49 €
    • Shop: ebook.de
    • Price: 1.49 EUR excl. shipping
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    The Everything Organic Baby Meals Cookbook
    The Everything Organic Baby Meals Cookbook - Includes Apple and Plum Compote Strawberry Applesauce Chicken and Parsnip Puree Zucchini and Rice Cereal Cantaloupe Papaya Smoothie. . . and Hundreds More!: ab 14.05 €
    • Shop: ebook.de
    • Price: 14.05 EUR excl. shipping

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