Third 2010 Tasters Guild Event

 THE TOP TEN
Annual German Wine Tasting
with 10 Top Estate Owners and Winemakers

at The Heidelberg Restaurant, 215 N Main St., Ann Arbor

Sunday, March 14; 5:00 pm

Yes, the tour is back! Ten top Pfalz, Rheinhessen, Nahe, Mosel, and Saar winegrowers will be manning the room-length bar of The Heidelberg’s Rathskeller eager to pour you tastes of over 6 dozen wines and to tell you all about them. You’ll get your first look at the exciting 2009 vintage and have an opportunity to sample other wines from 2008, 2007, and older vintages. Besides the King of German wine grapes, Riesling, there will be white wines from Silvaner, Scheurebe, Gewurztraminer, and even Chardonnay. And reds from Pinot Noir, Meunier, and Dornfelder. There’ll be Sekts, Trockens, Halbtrockens, Classics, Kabinetts, Spatleses, Ausleses, Beerenausleses, and Eisweins. Even Berncasteler Doctor! A full list of the wines to be served will be available for viewing and downloading at the Village Corner website the week of March 1, or it can be faxed to you upon request. Here are our tour guides:

Alice Fitz - Fitz-Ritter, Bad Durkheim (Pfalz)
Derek Vinnicombe - Ernst Bretz, Bechtolsheim (Rheinhessen)
Volker Schafer - Schafer, Mettenheim (Rheinhessen)
Frank Heyden - Dr. Heyden, Oppenheim (Rheinhessen)
Ulrike Schneider - G. A. Schneider, Nierstein (Rheinhessen)
Dorothee Anheuser, Paul Anheuser, Bad Kreuznach (Nahe)
Stefan Bollig - Bollig-Lehnert, Trittenheim/Piesport (Mosel)
Barbara Rundquist, Dr. H. Thanisch, Bernkastel (Mosel)
Joachim Arns - Vereinigte Hospitien, Trier (Mosel & Saar)
Karin Fischer - Dr. Fischer, Ockfen (Saar)

This year we’re moving to the Rathskeller of the venerable Heidelberg Restaurant, where we’ll enjoy a buffet of its German specialties such as Kaese Spaetzle, Wild Mushroom Strudel, Sauerbraten, Rouladen, Wursts, Meat Patties, Stroganoff, and Potato Pancakes prepared by Executive Chef Michael Holloway, classically trained in New York City under some of the nation’s premier chefs. Holloway is a board member of the American Culinary Federation and a founding member of the Ann Arbor Culinary Federation.

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