When I am at home in Trier, Mosel my mother cooks for me. This time Heinz had shot a young moufflon (a kind of wild sheep) in Schoden. He prepared a leg of the lamb and we had it the traditional way. It was simmering on low heat for ages. The meat was tender and had a fine gamy taste.
This feast was accompanied by a wine from the same place, a ‘2008 Schodener Herrenberg “Stier” by Weinhof Herrenberg and the Loch family in Schoden. This Riesling shows that it was made by hand. It has a fine character, is minerally and fruity with good acidity and length, a perfect Saar wine to be enjoyed right away or cellared for a couple of years.
Nothing could be more perfect, I thought. The moufflons might have roamed the very location of the Herrenberg, the vineyard where the Loch Riesling was produced. I consumed the fruits of the land, the forests of Schoden and the dedicated vintners from the Saar. I am glad my mum is such a good cook. Cheers
It’s vintage time at the Saar right now. Why not go on an outing and drive along the romantic Saar river, visit wineries and enjoy rustic German food?
Claudia and Manfred Loch