It was our last day in Cochem and we still hadn’t had the chance to visit any of their wine bars. The shame!
I had bookmarked a few in my early research, but their strange timetables and ours didn’t quite seem to align.
However, after our kaffee und kuchen, we felt energised and determined to walk to this winery on the other side of the Mosel, crossing its imposing bridge, even if we weren’t quite sure of what to expect. Would it be open? Had it been open? Will it be open?
You can imagine what happened next: the place that websites and maps point you to was, in fact, shut.
But there was a sign inviting us to go round the corner and see… And when we went down the steps, we found a nice looking garden, but with a shut gate as well. Ahh! We would not be able to “take our shoes off and sip wine in the garden while the sun sets” as the owner of our hotel had described.
Although… we saw some people drinking wine under a canopy next door. It seemed to be part of the same wine bar, so we tentatively walked into the dark, cool space, and enquired: would it be possible to try out some wines?
We had a very special guest this week-end, and we decided to treat her like she deserves: sharing with her our favourite food and food places. I might write in more detail about some of these, but for now, here is the summary:
When our trip organiser declared that it was time for lunch and that we were to find our own, we somehow ended up gravitating towards the port of Bolsena. Maybe we were feeling the call of the waters, and needed to see the lake from a closer distance…
? This is a guest post by none other than Devvers! ?
The other Sunday we finally had time to do some slow cooking, and after looking through “Essentials of Classic Italian Cooking” by Marcella Hazan, we decided to make ragù and polenta.
For those of you which are not familiar with this book, it is an encyclopaedia of Italian cooking; there is a section talking about ingredients and techniques and every recipe is detailed and precise. It truly is kitchen essential, and definitely worth investing in.
The ragù took about four and a half hours to make, so it can’t be rushed. We served the ragù on top of the polenta and grated plenty of parmesan cheese on top – delicious!