A unique experience to try Gantenbein wines with a Gewürzmenu @ Gantenbein Winery (10. September 2022)

About two years ago, I’ve been to an event organised by the same person as this one, so I was keen to go back. The idea was to try the “spices menu” combined with “Gantenbein wines” (CHF 390.00) which was taking place in the vineyard Gantenbein in the Bündner Herrschaft. We started with a “spicy start (potato chips with Nigella)” which were quite nice and the perfect bite if you were hungry for lunch and paired quite perfectly with the “Les Vignes de Montgueux Extra Brut Blanc de Blanc Champagne”.

The first bite was the “BBQ veal corn” which was intense, full of flavour, but enjoyable and was paired with a “Daniel & Marta Gantenbein, Riesling, 2016” – smooth and delicious to start.

Then, there was an “apple sorbet curry soup” served which was quite unique as it was combining the warm parts of the soup with a sorbet – and only once you would go to the bottom of the glass with the spoon, the two elements would mix. Quite interesting!

When the “bread, olive oil and herb salt” were served, it was time to really start the Gantenbein journey with a “Daniel & Marta Gantenbein, Chardonnay, 2005”. Frankly, before trying this wine, I was not too keen on Chardonnay (doesn’t mean, I disliked it, but it was not my favourite). But this glass was blowing my mind. I mean, it was smooth, creamy, so rich in flavour – a true firework in your mouth! Since there was no limitation to the number of glasses you would be allowed to enjoy, I went for more than one glass (maybe).

The first course was “all sorts of tomatoes (marinated, vanilla tomatoes, jelly, stock, corette, basil)” which was exquisite! Especially, the vanilla tomatoes were something I truly enjoyed. And it paired quite well with the wine as well!

For the next course, a “Daniel & Marta Gantenbein, Chardonnay, 2011” was served and somehow, I even liked it more than the 2005. I mean, it was just a poem in your mouth. The “beetroot, crustacean, potato, caviar (Carabinero Burger, beetroot caviar sandwich, obsiblue ragout, crustacean cream)” was also quite exquisite. I definitely liked the intensity of the flavours, as well as the combination of the crustacean with more ‘regular’ flavours. Delicious!

The “Tandoori sole panch phoron (fried sole, saffron panch phorone ice cream, pickled carrots, melon)” was qood too, but did not match up entirely to the previous courses. But when you get the “Daniel & Marta Gantenbein, 2016”, it doesn’t really matter. I mean, I definitely preferred the 2005 and 2011 over the 2016, but it is still an incredibly good wine.

Then it was time to switch to red wine and the “Daniel & Marta Gantenbein, Pinot Noir, 2009” was served with the “pickled Fläscher asparagus, Perigord truffle (asparagus ragout, peas, chanterelles, puff pastry, Perigord truffle)”. I liked the dish, although it didn’t create a lasting memory. I also liked the Pinot Noir, but – as good as the wine is – it’s still a Pinot Noir. Just not my favourite grape. We had lenghty discussions at the table and I think the preferences for Pinot Noir are as manifold as the number of people on this earth.

The “Bourbonnais lamb smoked paprika (roasted saddle, glazed knuckle, zucchini, smoked paprika)” was absolutely good, but didn’t blow my mind. And neither did the “Daniel & Marta Gantenbein, Pinot Noir, 2011”. A good wine, no question, but just not what I personally absolutely prefer. Finally, it was time for the “Daniel & Marta Gantenbein, Pinot Noir, 2013” which I liked a bit better than the other two.

With the desserts, it was time to change. Since Gantenbein doesn’t really prepare any sweet wines anymore, the “Erdener Prälat Riesling Auslese, Dr. Loosen, 1995” was served and I must say, it was a joy. As a first dessert, a “Jersey blue cold and warm (Jersey Blue ice cream, gratin with cherries, fruit bread)” was served. I loved the ice cream. It’s so interesting to try blue cheese for dessert in a non-traditional cheese form. The gratin with cherries was great too, but it was also super intense in flavour. So, definitely something you need to get used to.

Last but not least, it was time for the “Daniel & Marta Gantenbein, Riesling Auslese, 1996” and it was lovely. And it went super well with the “plum, cinnamon blossom, Maracaibo (chocolate plum vacherin, cinnamon blossom ice cream, cinnamon blossom crackers, caramelized white chocolate)”. The dish itself was great as well – perfect combination of textures, temperatures, and flavours.

Last but not least, “small sweets (Madagascar vanilla with orange granules, chocolate truffle salted caramel, small cunt cardamom slices, caramelized pop corn)” were served. While I wasn’t a big fan of the popcorn (I just don’t like popcorn), the other bites were absolutely great.

The place located in the winery was absolutely exquisite! Lovely in decoration …

… with a view of the kitchen …

… having tried amazing wines …

… with a lovely view …

… into the Gantenbein vineyards.

If you have the chance to attend such an event, I can highly recommend it to you. It’s really an experience to be shared with people who appreciate good food and even better wines!

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Contact Details:

Gewürzmenu @ Gantenbein Winery

Ausserdorf 38

7306 Fläsch (CH)

Cell: +41 79 719 41 74

Tel.: +41 81 723 70 31

E-Mail: a-table@bluewin.ch

Homepage: http://www.gantenbeinwine.com

About the Author: Sven

I started the blog in October 2009, while living in Milan which I definitely consider to be one of the food capitals of the world. I was in touch with food since my early childhood (as my father is a former chef). Whenever I can, I travel the world to discover new places, to meet people but mostly to try local dishes and to find hidden gems! If you know a place worth going, please drop a line to: info@thediningexperience.org. Currently, I am a member of the following food-related associations: Chevalier @Chaîne des Rôtisseurs Zurich-Ville; Membre Gourmet Dégustateur @Ordre Mondial des Gourmets Dégustateurs [OMGD]; Gesellschafter @Goldener Fisch and Member @Slowfood Convivium Zurich City.