“The trial of [Armin] Meiwes…offered a lurid glimpse into the dark side of cyberspace. It took the public into the mind of a man who built a death chamber in his half-timbered farmhouse and dined on parts of [Bernd] Brandes while sipping South African red wine.”
— Los Angeles Times – January 31, 2004
Excerpts from the first draft of “A Cannibal’s Wine Cellar,” a work in progress by Armin Meiwes:
Apart from a mandatory metal autopsy table and meat-hanging hooks, every cannibal’s basement should include a good wine cellar. May I recommend these vintages from my own personal collection:
You won’t pay an arm and a leg for this ruby-colored, aromatic red, although you may want to serve it with an arm and a leg. A hearty Bordeaux with hints of raspberry and oak, it goes well with almost any roast limb.
What better way to celebrate the first meeting with your new victim than with French champagne? Whether or not you manage to ingest his severed member, this dry, medium-bodied bubbly is definitely a great way to say “thank you for being you.”
The light, fruity bouquet of this well-known Burgundy complements a pan-fried rib steak garnished with garlic and mushrooms. Remember, if your “friend” was over 40, be sure that any excess fat is trimmed before cooking.
It’s always difficult to know what to serve with organ meats. But the deep purple color and hearty flavor of this Australian wine underscore the stronger tastes associated with heart, kidneys and liver. For a really tender treat, slow cook the organ meat in a Shiraz-based marinade.
A touch of sweetness in this classic German white bodes well for any lighter cuts. Whether it’s a breaded slice of breast or a serving of braised sweetbreads, a Rhine Valley white like Niersteiner will never overpower these delicate-tasting meals.
When those odds and ends become ground round, there’s no better low-budget hamburger wine than Valpolicella. Break out the barbecue and enjoy your grilled manburger with a big, bold Italian red. Goes great with a homemade pasta sauce as well.
This is a special-occasion wine and the special occasion may well be an entire roast thigh turned on your barbecue spit. Invite a few flesh-eating friends over to enjoy a “runner’s roast” washed down with a couple of bottles of France’s best.
Any of the semisweet golden offerings will go great with everyone’s favorite dessert — mincemeat tarts. The tangy taste of this fruit-flesh pastry confection is accentuated by the smooth sweetness of the Sauterne.
When you’re having a friend for dinner and you’ve invited others to join you, it’s always nice to finish the evening with cigars and port. Any of the Portuguese brands of this fortified sweet wine will go well with after-dinner noshes like finger foods or man jerky.
