Terroir al Limit An evening of true wine miracles at the Rutz Zollhaus

Terroir, this not clearly translatable term that includes natural factors such as soil conditions, water supply and more, is an indispensable part of modern winemaking. Dominik Huber knows this too, who is preparing a culinary evening at the Rutz Zollhaus on 22 June with his "Terroir al Limit".

While the Rutz Zollhaus and Weinladen Schmidt are still preparing for their big Think Pink Party, there is definitely time to offer guests a unique culinary experience. The renowned winemaker Dominik Huber has brought a selection of his best products from Spain's wine paradise: the Priorat.

Located in Catalonia, the wine-growing region has been famous among wine fans worldwide since the 90s, with its ancient vines and Llicorella slate soils that produce a uniquely dense but fine wine. Dominik Huber, who started his Terroir al Limit project twenty years ago, then still with cult winemaker Eben Sadie, knows this too.

Who accompanies whom on the evening of 22 June is the question because the Rutz Zollhaus, under the direction of Florian Mennicken and Marco Müller, prepares a complementary menu for the rounded high pleasure.

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Five fine courses await you. The first course is char ceviche, accompanied by a 2019 Pedra de Guix. The intermediate courses also read delicious: fillet of Wische milk lamb, roasted potato, garden herbs, pickled mustard seed, and sour apple. The main course is Altmärker Haxe of Wische lamb with lovage vinaigrette, followed by a cheese selection for dessert. After all, what goes better with wine?

On 22 June at 6.30 p.m., you will find out which other wines Dominik Huber has in store and what really makes the terroir tick. The culinary experience costs 195 € per person, including a 5-course menu, wine accompaniment, aperitif and water. You can expect an evening full of characterful wines and exquisite cuisine from the hands of the Rutz Zollhaus team.

Maximilian Zeh

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