I discovered how fascinating wine was and I became obsessed with the topic.” From Chez Maurice he moved on to jobs at Neu and Bandol Sur Mer but always kept one of his feet outside of gastronomy with his business studies, keen to keep his options open and not having to depend on gastronomy financially.Jan’s top tips on how to experience natural wines in Berlin: “Maxim in Mitte is one of the few outspoken natural wine bars in Germany but many other wine bars and shops carry natural wines without advertising it.”We wrap up our talk with Jan’s best tip on how to get better at wines. I mean, I still have a hard time describing what the fuck Industry Standard is, except for the fact that it's good food.
One of the largest problems with wines is most certainly the total lack of regulation when it comes to labelling ingredients for wine. jaja berlin. That's why the kitchen's in front, because we're the ones who are here 16 hours a day. Located in the rough Neuköln, La Malo is a French / Restaurant / Bar / Natural Wine Shop / run by Pierre Lejeune, chef, wine lover and the person behind Des Quilles à Berlin, a natural wine importing … They just have cool stories and it's all about the stories behind things.Tom: We might do things that are a little weird.Ramses: You either know how to cook or you don't know how to cook. We are a natural wine shop situated on Linienstraße, 114, 10115, Berlin, Germany. Every once in awhile, we'll take something like a classic Riesling. I can tell if I like a wine or if I don't like it, if it's good or not good.
It's just a matter of identity. If a thing is dying for you, you do nose-to-tail, or you should, also because it's more interesting. “I didn’t drink a drop of alcohol until I was 22. If you're some banker who's fed up with life and wants to live the "simple" life of running a restaurant, they're gonna fuck you. Jan sheds some light on why his is the case “The topic of natural wine is a complicated one in Germany. The job is done for you by a winemaker. In France the topic has a much larger history, as many of the small vineyards out of tradition produce wines that can be classified as natural and bio-dynamicJan Hugel very fittingly describes how the result of natural wine production can be very emotional: “For me natural wines are about the joy of drinking, about an explosion of emotions and feeling caused by complex aromas and unusual flavours.” And it’s true, natural wines can show tremendously complex und unexpected flavour profiles, especially also between different vintages from the same vineyard as you very clearly can taste the weather and similar conditions from that specific year. His English is terrible, so he's frustrated.