The cherry variety Morellenfeuer emerged in the middle of the last century as a cross between species from the Ostheimer Weichsel and the earliest of the Mark . Since the Rhineland is particularly suitable for growing this variety, Van Nahmen use sour cherries from small farmers in the Aachen region for our cherry juice.
The fine aroma and mild acidity make it possible to process the sour cherries into 100 percent not-from-concentrate juice. Depending on the year, there may be less or more pronounced acidity.
Pairing: Duck & goose, lamb, beef, game
Match with: Mushrooms
"The juice shows a brilliant and dense ruby red color in the glass. In the nose you can see a complex bouquet of juicy, ripe sour cherries, marzipan, a hint of Mediterranean herbs, dark chocolate and black pepper. The cherry juice appears almost dry on the palate because the delicate sweetness is balanced by a mouthwashing acidity. The cherry juice is best enjoyed pure, but if you want you can mix the juice in a ratio of 2: 1 with still water. In this way, the juicy cherry fruit appears even more clearly, the juice appears drier and the tannin more concise. Our cherry juice is used to eat like a Bordeaux or Chianti Classico. Dry, fruity and with a structured tannin, the Morellenfeuer can turn into strong meat dishes, like the Christmas goose with red cabbage and baked apples or with bistecca fiorentina. It also goes well with lamb dishes, such as sauerbraten made from Mediterranean-seasoned lamb or saddle of salt meadow lamb with pointed peppers and fennel." Romana Echensperger Master of Wine
150 Caroline Street South at the Bauer Buildings ( King & Allen )
Waterloo, Ontario
519-741-1437
General email: [email protected]
Mon to Fri: 8:30am - 8:00 pm
Saturday: 8am - 6pm | Sundays: Closed | Special Holiday Hours
