"Wine and food – Park Hotel Idar Oberstein Expect and drink wine... Patience is not the strength of some individuals here... What a comment can make... Well. I'll bend myself to the mute. Originally it was not planned to bring this evening to “paper” in November 2016. Even if I had already taken photos of two critic colleagues in the evening... I wrote an evaluation about the Parkhotel and there is also a report about this type of event, that is, “wine and food”. The public advert (Ableger der Rheinzeitung had invited. In cooperation with the Parkhotel Idar Oberstein (in person by chef Renato Manzi and a regionally highly respected oenologist). This is exactly what it has been a thorn in the eye for a long time, how deep-mothered the combination of wine and food is treated. Certainly the quality of the wines offered has improved and also the selection, but too often are the young wines, and the dry wines that are open on the map. The range of bottles is usually better, however, how many drink a whole bottle or a different one? The guest is often alone. And only the least, the best restaurants have Sommeliers who appreciate it recommend the right wines... That's why an event is really good for the gastronomic. This time the Parkhotel Idar Oberstein was the venue. Local matador PetraIO showed less interest to accompany us on the basis of the previously unknown menu. Nevertheless, 70 interested persons found in the two rooms of “Manzis Restaurant” Chef Renato Manzi had cooked a Michelin star several times in the past, and this naturally robs the expectations of the food somewhat higher. The on-site parking was not all occupied. By the Hotel Bistro you will find the main entrance, then left, then right and you will be in the restaurant. A typical hotel restaurant with carpeting, large curtains, golden window handles and crystal lights and stucco on the ceiling. Nothing has changed since our last visit in 2015. We were kindly received, and the jackets were removed. In the room then greeting by the oenologist and moderator, one knows and sits at the same table. Right on the heating. And the balled... The table is beautifully covered with white fabric table cloth, three wine glasses and a water glass already. The guest understands. Work equipment Rich cutlery was already covered as well as a proper fabric nap. There was even room for two tealights and a plate with bread knife was already ready. We hardly sat, we were asked for water. Unfortunately, an ice-cold Aqua Panna came first even though we ordered “frizzante”. The other waterers were from the variety San Pellegrino. Yes the service. Was a little overloaded that night. What can't be. It was clear how many people will be there, there was the same food everywhere. You have to organize something different and not leave every waiter at every table. (I think there were seven or eight service personnel in the meantime orders were also forgotten. Well... It took a little until it became official. Some may have been too long, Pils and Sekt were ordered as if there was nothing else this evening. You've been drinking a long time. After verbal introductions and the “Rules of Game” it could soon begin. The purpose and purpose of the evening was to notice how different wines affect the enjoyment of food. Sounds simpler than it is. Of the three wines each, only one was harmonized with the food. The other two could press the court here and there in a wrong direction... But at first there were two varieties of delicious bread, with butter and olive oil and salt. And then there was a fine greeting from the kitchen before the actual entry into the evening... Greeting from the kitchen Suhi with beef on carrot puree Sah, and it was. A kind of sushi on carrot puree, which was very intense and not better to make. The exterior of the role (was it an alga leaf? Had no sushi yet was spicy and crispy at the same time. The rice had a compact consistency, still light bite and was fine in taste. The inside was not a tuna, but a piece of beef, I guess back. Unfortunately, its taste was not so valid. Yet a fine, successful start. 4* Then it should go. The first three wines were presented. In each case, about 0.1 liter in each glass, in each case on a differently colored coaster to avoid confusion. But that went quite in length, coordination among the service personnel was sought in vain. The Sous Chef came out of the kitchen to briefly explain the food. This then repeated before every walk, even the fact that he explained, although the oenologist still in his back (in the side room presented the wines to the guests. Like I said. The processes had not been discussed unanimously and probably not before. 2015 Riesling Kabinett – dry Kreuznacher Kahlenberg Staatsweingut Bad Kreuznach rassiger, acid-treated Riesling with great fruit 2015er Riesling Spätlese – dry Kreuznacher Kahlenberg Staatsweingut Bad Kreuznach round, full Riesling, exotic and long 2015 Riesling Spätlese – semi-dry state winery Bad Kreuznach was able to delight completely, melt with me The food: cod with vegetables and gnocchi, lobster foam cod, vegetables, gnocchi, lobster foam alone visually a pleasure. Also the portion is sufficient to have no more biting after the first sample swallow. The fish is excellently cooked, very juicy, discreet but sufficiently seasoned. The gnocchi had been kept very small, but so wonderfully suited to the dish. They were fluffy and compact at the same time and perfectly absorbed the creamy and intense lobster sauce. The vegetables consisted of strip-cut emperor's chovies, dried tomatoes and small white beans. It's very sweaty and tasted. A round dish that tasted wonderfully with the semi-dry Riesling, which even excelled one or other flavors. On the other hand, the dry wines were slightly bitter in the taste or acidity more. For the food 5* Since there were no pourers on the tables and the ladies did not always completely distort all wines, the remains were often divided among the men present at the table. Even after the first gear, it was clear that it will be an exhausting evening; due to the delayed servicing, the evening went into the length. Bets have already been completed as to whether the main course would be served before midnight. In the course of the evening, however, routine should come into the matter and it worked better and better. So while we went through the first gear, the last ones were just at the beginning. With clearly warmed wines... That's what we should do at the second gear... 2015 Weissburgunder – dry Near winery Bamberger, Meddersheim light, fresh apple aromas, around 2015’s Grauburgunder “S” dry Meddersheimer Rheingrafenberg Weingut Bamberger, Meddersheim clear wood aromas, sweet-working, wide, fat 2014 Rieslingunder – fine-hearted Monzinger spring biscuits Weingut Bamberger, Meddersheim reifenmund What should change when eating. Champignon – cream soup with semmelknödel Champignon cream soup In the soup cup you didn't see much but cream and a few slices. The soup itself is very tasty, strong mushroom taste and perfectly seasoned. The semmelknödel had been cut into slices, two pieces found in my cup. Good dish, the wines had a bit of their trouble. If the soup had been tasted a bit more powerfully, the raged Grauburgunder would have won the match. Thus, the mature fine-hearted Riesling could score even a little less. On the other hand, I would like to drink solo on a summer evening on the Terasse, went completely against the soup. There was nothing to do. The soup is worth 4.5*. Slowly the servicemen got the grips. After each meal, the oenologist started to question the guests according to their experiences and favorites. He himself explained the effects of the individual wines. And yet there were different opinions. But most of them covered with the judgement of the professional. Some seem to have rethinked, others were mainly concerned with good food or ordered other bottles of champagne or beers. To bridge the long times in between... But it should continue with round 3: 2015 Riesling – dry seam – “from the green slate” Weingut Weber, Monzingen mineral, splashy and savory. 2013 Riesling, Spätlese – dry Monzinger Halenberg Weingut Weber, Monzingen matured wine, looks sweet but still very fresh 2015 Riesling, Spätlese – semi-dry Monzinger spring cookies Weingut Weber, Monzingen rich, broad, well-integrated acidity Here again it was the young, crisp Riesling who immediately delighted me. But for food...? Poularde in coconut with ravioli and rice cream poularde with coconut and rice cream. A tranche of juicy, tasty chicken breast in a fine sauce which, however, only a little remembered coconut. The rice cream, another sauce could be better. The raviolo was filled with a farce of pulp, deliciously tasted and, unfortunately, too little... The two claws also brought life and variety to the court. Here too, 4.5*. Of the wines, the semi-dry late harvest was able to withstand the victory, although closely followed by the mature dry late harvest. The young, crisp Riesling came to an unharmonic and bitter effect. At the latest here, most here in the room (apart from the flowering celebrations should give concerns about what the wrong wine can have for food for effects. Not only that the wine or even the food can totally change its character, no, in the step further it can even turn to the winemaker, the bad wines are attested, although these alone are absolutely fine. On the other hand, the kitchen can be a knit. So if you like good wine for a good meal, you should dare the game and risk new ones, even if you don't like to imagine the partout... But further in the program, the main course approached. Were always served wines of a winery before the courses (I found good, so the “bad” Wines do not roll on the winery, has now been mixed among the three. I have to mention that these were all not wines on the menu of the restaurant, but were chosen and brought by the oenologist... 2015er Weissburgunder – classic Nahe Staatsweingut Bad Kreuznach fresh, nutty, invigorating and full-bodied 2013 Riesling – dry Meddersheimer Altenberg Weingut Bamberger, Meddersheim matured, very long and rich 2013 Riesling, Spätlese – semi-dry Monzinger spring cookies Weingut Weber, Monzingen fine remnants Kalbsrücken auf Rootgemüse, Jus, potatostampf Kalbsrücken, root vegetables, jus, potatostampf This was once a piece of meat. Optic perfectly fried with beautiful roasted aromas. But unfortunately most of them were not cooked far enough. More rare than medium. I didn't do that, but that was definitely not wanted. I liked it anyway. A fine calf. The root vegetables consisted of various beets, carrots and cabbage. All crisp, well tasted and glazed with a light cream sauce. The puree was very creamy, had probably also seen a lot of butter and cream, and the jus was the crowning I piece. A fine essence that was certainly cooked for a long time. As decoration there was a potato chip and a fried cherry tomato. Too bad the calf was not perfectly cooked. Just 4.5* Most would have expected a red here, also preferred (I'm secret too. However, one must say that the ripe dry Riesling was best clear with the dish and could just lift the vegetables tastefully. Don't miss the red one. The official part was finished. In the back corner there was another round of pils for rinsing. I had to go to the toilet and walk into the cellar. Nothing has changed here for the last visit, all tipp topp! Unfortunately no dessert was included in the menu (including wine at 69€). But I was after Sweet after the busy evening. So I let the Maitre dance to offer me the choices. I then decided for something chocolate-lady, the exact wording I don't know anymore, and it cost about the 9€... Delicious dessert The core is the layered chocolate nugat cut with blueberries as topping. Add an ice cream (no more idea what it was a few berries and chocolate crumbs as a base on a yellow fruit level. Only so much, I was done with it and cleaned it without the lady to offer only one spoon, unfortunately.... She was amusing herself with an espresso. After all, we're out of the restaurant before midnight. The mother-in-law drove us home. The evening was successful. Conclusion: The conclusion of drinking and eating will be learned! As far as the matter is concerned, it was a very successful evening. The food is very good, though some small things have slipped through here. Nevertheless, 5* for the offered. Unfortunately, the service had something to fight this evening, the organization just didn't agree and there were delays. 3* The ambience is still too old and difficult for me. Hand must be created here soon. 3.5* There was nothing to put on cleanliness this time. Everything's perfect. 5* The PLV this evening insurmountable. Wines and food (except dessert for 69 €, in quality not topping. This kind of gastronomy I would take back at any time and is absolutely recommended! P.S.: Hope of the one or the other here is now satisfied; 5 – absolutely again! (1 – certainly not again, 2 – hardly again, 3 – if it results again, 4 – happy again, 5 – definitely back to kitchen trip"
