Mosel Weinfest

Experience a trip along the Mosel river in Germany through a carefully crafted five-course menu and five German wine pairings at Bacchus - A Bartolotta Restaurant. Located in western Germany and flowing into France, the Mosel River Valley is the most famous of Germany's 13 official wine regions. Producing a range of wine styles made from Riesling grapes, the best Mosel wines can be intensely fragrant with charming floral and mineral notes, and a wonderful balance of sweetness and acidity. 

Executive Chef Nick Wirth has created a classically-inspired German menu that pairs perfectly with the five Mosel wines selected by our team of sommeliers. The team at Bacchus is thrilled to welcome Elke Brendel, German Wine Expert and Brand Manager of L’Eft Bank Wine Company, as she explains the intricacies of these remarkable Rieslings.

“HalVe Hahn” Kümmel brot Croutons, Geschmolzener Gouda,
Körniger Senf, Eingelegter Apfel, Rote Zwiebel

"Halve Hahn” rye croutons, melted Gouda, grainy mustard, pickled apple, red onion
2017 CARL LOEWEN RIESLING “MAXIMIN 1896” HERRENBERG “ALTE REBEN” TROCKEN, MOSEL
 

GebratenE ForellE, Hausgemachtes Sauerkraut,
Pochierte Trauben, Weisswein Sahne Sosse

Sautéed trout, house-made sauerkraut, poached grapes, white wine cream
2017 SELBACH-OSTER ZELTINGER “SONNENUHR” RIESLING SPÄTLESE TROCKEN, MOSEL
 

Geschmortes Hasen Ragout, KräuterSpätzle, Zitronen Confit, Saure Sahne

Braised rabbit ragout, herbed spaetzle, lemon confit, sour cream
2017 FRANZEN BREMMER “CALMONT” RIESLING KABINETT, MOSEL
 

Kalbs Thymusdrüsen Schnitzel, Schmalz,
Geschmorte Perlen Zwiebeln, Edel-Schimmel Käse Fondue

Veal sweetbread schnitzel, bacon lardons, braised pearl onion, blue cheese fondue
1983 BERNARD JAKOBY ERDENER “TREPPCHEN” RIESLING SPÄTLESE, MOSEL
 

ApfelStrudel, Goldene Rosinen, Honig Eis

Apple strudel, golden raisins, honey ice cream
2016 KARL ERBES ÜRZIGER “IN DER KRANKLEI” RIESLING AUSLESE, MOSEL