USQ | Wine Maker Dinner with Eva Fricke

13 E. 13th Street, New York, NY 10003

Riesling and the Rheingau region belong together. Eva Fricke focuses mainly on Riesling, which she considers predisposed to best express the wonderful diversity of the Rheingau's terroir. Join us for a five course dinner featuring Eva's favorite expressions of Rheingau.

Her philosophy is simple and pure: clear and concentrated wines that reveal the nuances of nature, soil and vintage.
The estate wines express a blend of all the soils that the Rheingau has to offer. The village wines show the amazing differences that the very different soils and microclimates found in the upper and lower Rheingau can produce. Single vineyard wines make up the top of her portfolio with the highest fruit concentrations, fruit expressions and densities. We will be exploring the full range of Eva's styles from sparkling to single vineyard wines along side a menu curated specially to highlight the nuances of her wines.

A little more on Eva...

Eva Fricke was born in a small village in Lower Saxony the daughter of two doctors. Her passion for wine originated during a practical training in the vineyards of South Africa. Upon returning to Germany, Eva studied viticulture and oenology in Geisenheim, where she graduated in 2001. Throughout her studies, she worked at several vineyards around the world In 2002, she returned to the Rheingau where she worked for J.B. Becker and Johannes Leitz. In 2004 Eva decided to start her own vineyard project. To successfully fulfill this goal, she started extra-occupational management studies at the European Business School in Oestrich-Winkel, and finished that degree in June 2007. In 2006, Eva produced her first vintage from the Krone vineyard in Lorch. In May 2008, Eva moved to Kiedrich, where her winery, Weingut Eva Fricke, is located today. She now works 10 hectares in Lorch, Lorchhausen and Kiedrich. In 2011, Eva Fricke was nominated as “rising star” in der Feinschmecker.

Amusé 

Shrimp Beignet, Frisee, Honey

1st course

Scallop Crudo, peach gastrique, Fresh herbs and citrus

2nd Course

Tagliatelle Soubise with red onion bacon jam

Entrée Course

Spiced Duck, Pea Mousse, Pickled Blackberry, Honey roasted cippolini, Parmesean Crisp

Dessert

 Miniature Lemon curd Tartlet, graham sable, sweetened house made ricotta.