Those who can't do, teach! That's a famous quote by Woody Allen, which many have already disputed. We can't let Mr. Allen get away with this either, so we're simply turning the quote around: those who can, teach! True to this motto, we want to start in January sharing our knowledge about wine, cheese, and sardines in our own seminars. But it certainly won't be like school! Instead, we invite a small group of no more than 12 participants to join us in getting to know the different flavors and pairing possibilities of certain products, tasting them, discovering them, and experiencing them. Of course, we'll also be happy to give you a little background information ...

The year is drawing to a close ... and every end contains a beginning. Hesse said something to that effect. Things are a bit less poetic over here, but decidedly more culinary! And that is why we are dedicating our December tasting to duck, that noble poultry that is particularly in season around Christmas. Under the motto "Duck good, all good", supported by our Catalan supplier Collverd, we offer you an aperitif centered around duck: roasted and smoked duck breast, terrines and lard bread, and of course Confit de Canard. To accompany this, we have sparkling wine from Luís Pato, which in Portuguese simply and very aptly means "duck".

Over the next three months, we also want to continue our event series and invite you to join us once a month to introduce our favorite products in a relaxed atmosphere. These could be well-known classics that we cast in a new light through an unusual combination, or also fresh new arrivals. The right wine pairing is always part of the fun, and we are already looking forward to refreshing and enjoyable evenings with you!

On October 16 and 17, we held a small in-house trade fair. Under the title "Festa Portuguesa", we invited 3 of the most exciting young winemakers from Portugal to Berlin: Rita Marques Ferreira, Luis Louro and Antonio Madeira. We wanted to offer our customers the opportunity to get to know the wines of the three in a relaxed atmosphere. The weather was on our side, the shop was full and the atmosphere was fantastic, the customers enthusiastic, the winemakers satisfied and we too, of course! But instead of wasting many words, we'd rather let the pictures speak ...

To suit the season, we’ll help you put on some warming “winter weight” and serve you the very best fats we have to offer: Ventrêche from the Basque Country, raw milk butter from Poitou-Charentes, Brillat-Savarin from Île-de-France and mackerel from Portugal. We’ll also pour you a glass of wine so we can toast together to the French Paradox! 

This Sunday, Cheese Berlin returns to the Kreuzberger Markthalle IX: the annual market for selected, artisan cheeses from many regions across Germany and Europe. Here, cheesemakers, affineurs, and specialist retailers come together, dedicating their passion and expertise to the traditions of artisanal cheesemaking. And we’ll be there too—come visit us and experience cheese in an unforgettable atmosphere! This Sunday from 11 am to 7 pm.

As a prelude to "Cheese" at Markthalle Neun next Sunday, we are offering you the opportunity to once again taste a selection of our favorite Portuguese wines with us and discover cheese from Portugal, which has brought us one of Portugal's leading cheese experts, Manuel Maia. This Friday from 5 to 8 p.m. 

This weekend, the Basque town of Espelette traditionally celebrates the fresh piment harvest. We are celebrating our favorite spice here in Berlin with a hearty breakfast, and we cordially invite you to join us. There will be sardines, saucissons, and classic buttered bread all seasoned with piment d'Espelette – with a sprinkle of piment on top. Come by for a second breakfast on Saturday, October 24, between 10 a.m. and 2 p.m. We look forward to seeing you!

In early October, we had the pleasure of traveling to Brittany to get to the bottom of the phenomenon of the year-round sardine. We visited the Conserverie Gonidec in Concarneau, from whom we source the excellent sardines "Les Mouettes d'Arvor". We were also allowed to go out on a sardine cutter and watch the real fishermen over their shoulder during their nightly endeavor ...

In the catering industry, a separate knife is used for each type of cheese.At home, you don't have to be so strict ... but that is up to you. It is recommended, if you want to avoid herbs or red smear affecting the flavor of the next cheese. The respective shape of the cheese determines how it should be cut. Cut equal pieces so that the cheese can be tasted in its entirety, from the rind to the core. The rind tells a lot about the history of the cheese and is part of the tasting experience. A naked cube of cheese remains anonymous. The rind: a matter of taste In principle, natural rind can be eaten. Often, it is the rind that largely determines the character of the cheese. But: there is no rule here. Taste the cheese paste plain and with the rind and decide for yourself whether the rind is a culinary enrichment for you. For very aged cheeses or rinds broken down by mites, we recommend shaving them off thinly before eating. For a special taste experience, you can taste the cheese paste plain and with the rind and decide for yourself whether the rind is a culinary enrichment.    

My fourth trip to Portugal this year took my wife and me back to the Douro Valley, but this time we also visited the Dão, the wine-growing region a little further south inland, which some already cautiously refer to as "Portugal's Tuscany". We met four promising winemakers, both familiar and new, and brought back a wonderful selection of fantastic wines that I am sure you will enjoy!

The fact that a new generation of winemakers has taken the reins in Portugal over the last few years has now also become known in Germany. As part of our Festa Portuguesa – an open wine tasting – we would like to introduce you to our favorite Portuguese wines. But it won't be us doing the introducing, but rather the winemakers themselves, who will be visiting us for this occasion: Rita Marques Ferreira (Conceito, Alto Douro), Louis Vegas Louro (Adega do Monte Branco, Alentejo) and Antonio Madeira (Dão). There are 10 wines on the tasting list. And Anabela Campos-Neves from anabela's Kitchen will be taking care of the refreshments with delicious petiscos!