Ah, Bacchus, the grape that’s like the life of the wine party and a bit of a diva. It’s the grape variety that insists on being the center of attention, claiming, “I’m the star of the show, darling!”

Bacchus is a white grape variety with a flair for the dramatic. It’s named after the Roman god of wine and revelry, and it takes its role very seriously.

Bacchus is a white grape variety that has gained recognition for producing aromatic and flavorful wines. It was created by crossing several grape varieties, including Sylvaner, Riesling, and Müller-Thurgau. Bacchus grapes are primarily grown in cool-climate wine regions.

Here are some key points about Bacchus:

1. Aromatic Profile: Bacchus wines are renowned for their intense and pleasant aromas. They often feature notes of elderflower, grapefruit, green apple, and sometimes even hints of tropical fruits like passion fruit.
2. Flavor: When made into wine, Bacchus typically offers flavors that align with its aromatic profile. It can be crisp and refreshing, with a lively acidity that makes it a suitable choice for white wine lovers.
3. Versatility: Bacchus is a versatile grape variety that can be crafted into a range of wine styles, from dry and crisp whites to off-dry and slightly sweet versions. It’s often used for still wines, but it can also be found in sparkling wines.
4. Cool-Climate Preference: Bacchus thrives in cooler wine regions, where it can develop its characteristic aromas and maintain balanced acidity. It’s like the grape variety that knows where it belongs.
5. Food Pairing: Due to its bright acidity and aromatic nature, Bacchus wines pair well with a variety of dishes, including seafood, salads, and light poultry dishes.
6. Growing Regions: While it originated in Germany, Bacchus is now cultivated in various cool-climate regions, including the United Kingdom, where it has gained recognition for its contribution to English wine production.

In essence, Bacchus is like the aromatic virtuoso of the white grape world, known for its captivating scents and versatile character. So, if you’re looking for a wine that’s a bit theatrical and loves to steal the spotlight, Bacchus might just be your grape. It’s like the drama queen of the wine world, always ready for an encore performance.

Baga is like the dark and mysterious character in the world of grapes, known for its unique personality and ability to produce wines of depth and intrigue. It’s a red grape variety primarily cultivated in Portugal, particularly in the Bairrada region. Here’s a closer look at Baga:

1. Portuguese Treasure: Baga is considered one of Portugal’s indigenous grape varieties, and it’s often cherished for its contribution to Portuguese winemaking.
2. Color and Tannins: Wines made from Baga grapes tend to have a deep red color and are known for their robust tannins. It’s like the heavyweight champion of grape varieties.
3. Aging Potential: Baga wines are like the long-distance runners of the wine world. They have excellent aging potential and can evolve beautifully over many years, softening their tannins and developing complex flavors.
4. Flavor Profile: Baga wines often display flavors of dark berries, cherries, and plums, along with earthy and sometimes floral notes. They can be both fruity and savory, offering a wide range of tasting experiences.
5. Bairrada’s Identity: Bairrada is the heartland of Baga production. Here, the grape is often used to make traditional wines, including Baga-based reds and sparkling wines. It’s like the region’s emblematic grape.
6. Baga Sparkling: In addition to still red wines, Baga is also used in the production of sparkling wines, adding an intriguing twist to the world of Portuguese bubbly.
7. Food Pairing: Baga wines, with their structure and complexity, are often a great match for hearty dishes. They pair well with roasted meats, game, and Portuguese cuisine, such as roast suckling pig (leitão).
8. Cultural Significance: Baga has historical and cultural significance in Portugal, and it represents the heritage and traditions of the Bairrada region.
9. Clonal Diversity: There is clonal diversity within the Baga grape variety, with different clones producing wines with slightly varying characteristics.

In summary, Baga is like the enigmatic poet of the wine world, revealing its complexity and depth slowly over time. It’s a grape variety that captures the essence of the Bairrada region and contributes to the rich tapestry of Portuguese wine. When you enjoy a glass of Baga wine, you’re savoring the essence of tradition, terroir, and timeless flavors.

Baga Franca is like a hidden treasure among Portuguese grape varieties, celebrated for its unique qualities and its role in crafting intriguing wines. It’s primarily cultivated in the Bairrada region of Portugal, where it showcases its distinctive characteristics. Here’s a closer look at Baga Franca:

1. Rare and Unique: Baga Franca is a relatively rare grape variety, even within the context of Portugal. It’s also known as Baga Roxa, which translates to “purple Baga.”
2. Rich Color and Structure: One of its standout features is its deep color and firm structure. Baga Franca wines are known for their robust tannins and potential for aging.
3. Flavor Profile: Baga Franca wines typically exhibit flavors of dark berries, plum, and sometimes a hint of spice or earthiness, adding complexity to the wine.
4. Bairrada Region: Baga Franca thrives in the Bairrada region of Portugal, which is characterized by a maritime influence and limestone-rich soils. These conditions contribute to the grape’s unique expression.
5. Aging Potential: Due to its firm tannins and structural elements, Baga Franca wines often benefit from aging. They can evolve in the bottle, gaining complexity and refinement.
6. Single Varietal and Blends: While Baga Franca can be made as a single varietal wine, it’s often used in blends, where it adds its unique character to the final wine.
7. Food Pairing: Baga Franca wines, with their rich flavors and tannic structure, pair well with hearty dishes like roasted meats, stews, and game. They are also a good match for Portuguese cuisine.
8. Cultural Significance: Baga Franca has historical and cultural significance in the Bairrada region, where it contributes to the local winemaking traditions and identity.

In essence, Baga Franca is like the enigmatic artist among Portuguese grape varieties, creating wines that are deeply colored, structured, and capable of aging gracefully. Whether you’re savoring a youthful Baga Franca or a well-matured bottle, you’re experiencing the unique character of Portugal’s winemaking heritage.

Balling is a density scale, named for its developer Karl Balling and used for measuring sugar content in water-based solutions. Grape juice consists primarily of sugar and water and thus the Balling scale is a quick and fairly simple way to do ‘sugar analysis’. However, it was later discovered that the Balling scale contained a slight inaccuracy which in due time was corrected by Dr. Brix. Today the Brix scale is in actual use, but the terms Balling and Brix are used interchangeably. As mentioned above the Balling scale is extremely simple: each degree on the scale is equivalent to 1 percent of sugar in the juice. For example, grape juice which measures 10 degrees on the Balling or Brix scale contains about 10% sugar which might give 10% of Alcohol in the wine

“Barbera” is like the friendly neighbor in the world of wine grapes, known for its approachable and versatile nature. It’s a red grape variety native to Italy, particularly in the Piedmont region, and it offers a delightful wine experience. Here’s a closer look at Barbera:

1. Italian Heritage: Barbera is one of Italy’s most widely planted red grape varieties. It’s especially prominent in the Piedmont region, where it’s considered a noble grape variety alongside Nebbiolo (used for Barolo and Barbaresco wines).
2. Characteristics: Barbera grapes are known for their dark color and thick skins. They ripen relatively early in the growing season, which helps retain their natural acidity.
3. Aromatic Profile: Wines made from Barbera grapes often feature bright red and black fruit aromas, including cherries, raspberries, and blackberries. Some Barbera wines also have herbal or earthy notes.
4. Flavor Profile: Barbera wines typically have a lively acidity that makes them refreshing and food-friendly. The flavors range from fresh fruits to subtle spice and, in some cases, a pleasant hint of tartness.
5. Versatility: Barbera is a versatile grape variety that can be used to produce various wine styles. It can be crafted into both approachable and easy-drinking wines, as well as more complex and age-worthy expressions.
6. Food Pairing: Due to its acidity and balanced flavors, Barbera wines are excellent companions for a wide range of dishes. They pair well with pasta, pizza, grilled meats, and even tomato-based sauces.
7. Regional Variations: Barbera wines are produced in several Italian regions, with Piedmont being the most famous. Within Piedmont, there are different Barbera appellations, such as Barbera d’Alba and Barbera d’Asti, each offering its unique character.
8. International Appeal: Barbera has also found a home outside of Italy, with some winemakers in California and other wine regions producing their own interpretations of Barbera wines.

In essence, Barbera is like the reliable friend who can adapt to any situation and always brings a smile to your face. Its bright acidity and fruity character make it a beloved grape variety in Italy and beyond. So, the next time you uncork a bottle of Barbera, you’re in for a delightful journey through the flavors of the Piedmont region and the warm embrace of Italian hospitality.

“Barolo” is like the king of Italian wines, renowned for its regal character and celebrated status. It’s a red wine produced in the Piedmont region of Italy and is often referred to as “The King of Wines and the Wine of Kings.” Here’s a closer look at Barolo:

1. Piedmont Pride: Barolo hails from the Piedmont region in northwestern Italy, specifically from the hilly areas surrounding the towns of Barolo, La Morra, Castiglione Falletto, and Serralunga d’Alba.
2. Noble Grape: Barolo is made primarily from the Nebbiolo grape variety, which is considered one of Italy’s noblest red grape varieties. Nebbiolo grapes are known for their thick skins and complex flavors.
3. Characteristics: Barolo is known for its deep ruby-red color and complex bouquet of aromas. It often features scents of red and dark fruits, such as cherries and plums, along with floral notes, spices, and hints of earthiness.
4. Aging Potential: Barolo is famous for its exceptional aging potential. The wine is typically aged for several years, with many premium Barolo wines benefitting from extended cellar time. Over time, they develop even greater complexity and subtlety.
5. Tannins and Acidity: Barolo wines are known for their firm tannins and high acidity, which give them structure and the ability to age gracefully. In their youth, Barolos can be quite powerful and tannic, but they mellow and become more elegant with time.
6. Terroir Matters: The specific vineyard location within the Barolo region, known as “cru,” can significantly influence the wine’s flavor profile. Different crus can produce Barolo wines with varying characteristics, adding to the wine’s complexity.
7. Food Pairing: Barolo is often paired with rich, hearty dishes, such as braised meats, truffle-infused dishes, and aged cheeses. Its robust structure complements the bold flavors of these dishes.
8. Cultural Significance: Barolo holds a special place in Italian culture and history. It’s associated with aristocracy and has been enjoyed by kings and nobility for centuries.
9. Diversity: While traditional Barolo wines are known for their long aging in large oak barrels, there are also modern interpretations that emphasize fruitiness and earlier drinkability. These “Barolo di Barolo” wines are more approachable in their youth.

In summary, Barolo is like the timeless masterpiece of Italian winemaking, captivating wine enthusiasts with its depth, complexity, and elegance. It embodies the rich traditions and artistry of the Piedmont region, making it a wine fit for royalty and wine connoisseurs alike. So, when you savor a glass of Barolo, you’re experiencing a taste of Italian wine history and excellence.

The term barrique stands for more than just the storage of wine and the barrel itself: Producing wine in wooden oak barrels, provides the wine with a distinct characteristic barrique flavor.

It was in Bordeaux that in 1866 the size of barrique barrels was set at exactly 225 liters – a measurement that still applies today. Thanks to their size, barrique barrel could be rolled by one man alone.  And it only took two men to carry it. Back then, the wines were taken from the châteaux to the merchants on the quays of the Gironde to be loaded and sent to Bordeaux. Only after arriving there were they blended into salable wines and stored until they were later sold. Because Bordeaux wine merchants’ customers were largely situated in London and the rich colonies of the British Empire, barrique barrels were especially well-suited for sea transport. On the return journey, the expensive barrels were taken back to France as empty containers.  Aging and storage in barrique barrels not only alters the taste of wines, but also their shelf life. Through the interaction with the oak, wines are exposed to more oxygen and become more stable and mature compared to other wines that are aged in otherwise standard stainless steel tanks. 

Selecting and finding suitable wood is, however, no easy task. High-quality barrique barrels can easily cost anywhere upward of a thousand euros – but it’s a worthwhile expense for many wineries and winemakers who place value on the quality and marketing of their wine. The “Barrique Aged” label, according to the German Wine Institute, is only to be used for special quality wines. This includes the stipulation that at least 75 percent of the wine must have been fermented or aged in a barrique barrel.

But many cheap wine producers find a way to trick the costumers by producing wines in steel tanks of 20.000 ltrs and more putting some wood panels in the tank to simulate the barrique flavors others throw in wood chips the likes you use on your barbeque and the real cheap goats just add flavor from a bottle. 

“A great winemaker is recognised by his smallest wine” is a common saying in the wine crowd. We should not forget that some of the Grand Crus or GG´s are only a small part of the overall production and too expensive for every day consumption. Under this aspect the base wines are the true performance indicators of the wine maker. The base wine should represent the grapes of the region, be without fault and a very drinkable every day wine.

During the fermentation of wine yeast are created. At the end of the fermentation these “dead” yeasts slowly settle at the bottom of the fermenter and get removed (racked). Some winemakers keep some of that yeast in the wine. Batonage is the process in which this yeast is stirred around. That clears the wine and it also gives the wine a creamy note and enhancing the fruit flavours. Batonage is also a process to increase the quality of a wine during storage. Very often used in Chardonnay.

“Baumé” is like the secret code that winemakers use to measure the potential alcohol content of grapes and the sweetness of grape juice or wine. It’s a unit of measurement used in the wine industry, particularly in France and other winemaking regions. Here’s a closer look at Baumé

See also Brix:

1. Sugar Measurement: Baumé is a scale used to measure the sugar content in grape juice or wine. More specifically, it indicates the grams of sugar per 100 grams of liquid.
2. Origin: The Baumé scale was developed by French chemist Antoine Baumé in the 18th century. It was initially designed for use in various industries, including winemaking.
3. Baumé vs. Brix: In some regions, especially outside of Europe, winemakers may use the Brix scale, which is similar to Baumé and measures the sugar content in degrees Brix. The two scales are often used interchangeably.
4. Harvest Decision: Winemakers use the Baumé or Brix scale to determine the optimal time to harvest grapes. Grapes with higher sugar levels are typically harvested for sweeter wines or those with higher alcohol content.
5. Fermentation Indicator: After grapes are crushed and the juice is obtained, winemakers use Baumé or Brix readings to estimate the potential alcohol content of the wine once fermentation is complete. Yeast consumes sugar and produces alcohol during fermentation, so the initial sugar level is a key factor in determining the final alcohol level.
6. Conversion: Baumé can be converted to potential alcohol by multiplying the Baumé reading by 0.17 (or Brix by 0.22). For example, a Baumé reading of 12 would correspond to approximately 12 x 0.17 = 2.04% potential alcohol.
7. Sweetness Indicator: For sweet wines, the Baumé scale can indicate the level of residual sugar in the wine after fermentation. A higher Baumé reading means more residual sugar and sweetness in the finished wine.

In essence, Baumé is like the secret handshake among winemakers, allowing them to decode the potential of grapes and grape juice as they embark on the winemaking journey. It’s a simple yet essential tool that helps ensure the balance and character of wines, from dry and crisp to sweet and luscious. So, when you encounter the term “Baumé” in the world of wine, you’re tapping into a tradition that has guided winemakers for centuries.

“Beaune” wine is like a captivating chapter in the storied book of Burgundy wines. It refers to wines produced in and around the charming town of Beaune, located in the heart of the Burgundy wine region in eastern France. Here’s a closer look at Beaune wine:

1. Burgundian Heritage: Beaune is a significant wine-producing town in the Burgundy region, known for its centuries-old winemaking traditions and prestigious vineyards.
2. Pinot Noir and Chardonnay: The wines of Beaune, like much of Burgundy, are primarily made from two grape varieties: Pinot Noir for red wines and Chardonnay for white wines.
3. Terroir: Beaune’s vineyards benefit from the region’s unique terroir, which includes limestone-rich soils, a continental climate, and sloping vineyard sites. These factors contribute to the character and quality of the wines.
4. Village Appellations: Beaune is divided into several “lieux-dits” (named vineyard sites), each with its own specific terroir and characteristics. These vineyards are often classified under various “appellations village,” indicating the quality of the wine produced.
5. Premier Cru and Grand Cru: Beaune is home to 42 premier cru and several grand cru vineyards, some of which are among the most renowned in Burgundy. These vineyards produce wines of exceptional quality and are highly sought after by collectors and wine enthusiasts.
6. Red and White: Beaune produces both red and white wines, with the red wines showcasing the elegance and finesse of Pinot Noir and the white wines highlighting the purity and complexity of Chardonnay.
7. Aromatics and Flavors: Beaune red wines often exhibit aromas and flavors of red berries, cherries, and earthy notes. White wines from Beaune can display a range of aromas, from citrus and green apple to mineral and floral notes.
8. Age-Worthiness: Many Beaune wines have excellent aging potential, especially those from premier cru and grand cru vineyards. Over time, they develop greater complexity and depth.
9. Food Pairing: Beaune wines, with their elegance and finesse, are versatile when it comes to food pairing. Red Beaune wines complement dishes like roasted poultry, duck, and lamb, while white Beaune wines pair wonderfully with seafood, shellfish, and creamy sauces.

In essence, Beaune wine is like the poetic expression of the Burgundian landscape and history. It represents the delicate dance between grape and terroir, resulting in wines that reflect the essence of this renowned winemaking region. So, when you savor a glass of Beaune wine, you’re experiencing the charm and sophistication of Burgundy’s vinous legacy.

Sounds a bit like Kryptonite the only stuff that absorbed Superman’s superhuman powers. This is a special clay that has a negative charge. Bentonite absorbs any free-floating proteins in the wine in a process that is called fining. It is used as a granulate that settles on the bottom of the tank and can be removed completely from the wine by filtration or racking. When put in the wine it attracts all floating sediments, catches them and then slowly descends to the bottom where it forms a layer of sediment that can be removed (racking) leaving the rest clean and clear. Only disadvantage is that these fining agents also extract aromas so winemakers who concentrate on the authenticity of their wines don’t use it. This is a special clay that has a negative charge. When put in the wine it attracts all floating sediments, catches them and then slowly descends to the bottom where it forms a layer of sediment that cam be removed (racking) leaving the rest clean and clear.

Bical is like the hidden gem in the mosaic of Portuguese white grape varieties, known for its versatility, crisp acidity, and the ability to create refreshing white wines with character. It’s primarily cultivated in the Bairrada region of Portugal, where it thrives under the region’s unique conditions. Here’s a closer look at Bical:

1. Indigenous Treasure: Bical is an indigenous white grape variety native to Portugal, adding to the nation’s rich viticultural heritage.
2. Bright Acidity: One of Bical’s signature traits is its vibrant acidity, which lends a refreshing and lively quality to the wines it produces.
3. Crisp and Clean: Bical wines are often described as crisp and clean, making them particularly suitable for those who appreciate white wines with a zesty character.
4. Versatility: Bical is used to create a variety of wine styles, from dry still wines to sparkling wines and even sweet dessert wines. Its adaptability in winemaking is a testament to its versatility.
5. Flavor Profile: Bical wines typically display flavors of green apple, citrus fruits, and sometimes a subtle mineral note, reflecting the influence of the region’s limestone and clay soils.
6. Food Pairing: Thanks to its bright acidity, Bical wines are excellent companions to a wide range of foods. They pair well with seafood, salads, grilled poultry, and light Mediterranean dishes.
7. Bairrada Region: The Bairrada region, known for its cool climate and unique terroir, is where Bical shines brightest. Here, it has found its ideal growing conditions.
8. Sparkling Wines: Bical is often used in the production of Portuguese sparkling wines, adding a refreshing and lively character to the bubbly.
9. Cultural Significance: Bical has historical and cultural significance in the Bairrada region, where it plays a vital role in the local winemaking traditions.

In summary, Bical is like the crisp and refreshing white wine virtuoso of Portugal, offering a delightful alternative to those seeking lively and versatile white wines. Whether you’re enjoying a glass of dry Bical, a sparkling creation, or a sweet dessert wine, you’re savoring the essence of Portugal’s white wine craftsmanship.

“Biodynamic wine” is like the holistic approach to winemaking, where the vineyard is viewed as a living ecosystem that requires careful nurturing. It’s a method of organic farming that goes beyond simply avoiding synthetic chemicals and incorporates a range of practices aimed at harmonizing the vineyard with the natural environment. Here’s a closer look at biodynamic wine:

1. Holistic Farming: Biodynamic farming is based on the principles of Austrian philosopher Rudolf Steiner. It views the vineyard as a self-sustaining, interconnected system, where everything – from the soil and plants to animals and celestial influences – plays a role in the health of the vineyard. Some guy that started the anthroposophical Waldorf schools.
2. Avoidance of Synthetic Chemicals: Like organic farming, biodynamic farming avoids synthetic pesticides, herbicides, and fertilizers. Instead, it relies on natural methods to maintain soil health and manage pests and diseases.
3. Biodiversity: Biodynamic vineyards often prioritize biodiversity by planting cover crops, maintaining hedgerows, and even introducing animals like sheep or chickens. This diversity can help control pests and improve soil quality.
4. Compost and Preparations: Biodynamic farmers create compost using specific methods, and they also use preparations made from natural materials like herbs and minerals to enhance soil vitality and stimulate plant growth.
5. Moon and Celestial Cycles: where all the above is very understandable now we coming to some hokey parts of Biodynamic farming. Biodynamic farming takes into account lunar and celestial cycles, which influence when certain tasks are performed in the vineyard, such as planting, pruning, and harvesting.
6. Stellar Influences: And now it even gets better! The biodynamic calendar also considers the position of the planets and constellations, believing that these celestial influences can affect plant growth and fruit quality.
7. Minimal Intervention: Biodynamic winemaking in the cellar often involves minimal intervention, allowing the wine to express the unique characteristics of the vineyard and vintage.
8. Certification: To be labeled as “biodynamic,” a vineyard must adhere to specific certification standards, such as those set by Demeter or other recognized biodynamic organizations.
9. Sustainability: Biodynamic farming is not just about producing wine; it’s a commitment to sustainability, soil health, and the well-being of the entire ecosystem.

In summary, biodynamic wine is like the symphony of nature and science in the vineyard, where each element plays a part in crafting wines that are not only delicious but also reflect a deep respect for the environment. It’s a holistic approach that resonates with those who value sustainable farming practices and a deep connection to the land. So, when you enjoy a glass of biodynamic wine, you’re sipping the essence of a vineyard that’s been nurtured with care and reverence for nature’s rhythms.

In the Eu the Bio label for wine was related to the ecological growing of the grapes.

Now there are also rules that include what happens in the cellar. Bio winemakers have to dispense of synthetic sprays and artificial fertilizers they are only allowed to use copper based products to fight Mildew as there is no ecological solution to get rid of it.

During the fermentation and the following aging the usual oenological procedures to fine the wine are permitted but with reduced quantities. Most bio wines are fined with Bentonite and not with galantine or egg white which gives them also a Vegan certificate.

Absolutely prohibits is the use of gene manipulated yeasts or other ingrediencies. 

But the criteria’s vary, some Eco Organizations like Ecovin have much more restrictive guidelines than the EU.

“Biological acidity reduction” is like the gentle touch in winemaking, a natural process used to reduce excessive acidity in wine. It involves encouraging specific microorganisms to consume some of the wine’s harsher acids, resulting in a smoother and more balanced final product. Here’s how biological acidity reduction works:

1. High Acidity Wines: Some grape varieties, regions, or vintages can produce wines with acidity levels that are too pronounced. While acidity is essential for wine structure, excessive acidity can make a wine taste overly tart or sharp.
2. Malolactic Fermentation (MLF): Biological acidity reduction often occurs during a process called malolactic fermentation (MLF). MLF is not a true fermentation; it’s a conversion of one type of acid to another. Specifically, it involves the conversion of malic acid (found in apples) into lactic acid (found in milk). Lactic acid is milder and less acidic, so this transformation softens the wine’s acidity.
3. Lactic Bacteria: To initiate MLF, winemakers introduce specific strains of lactic acid bacteria (LAB) into the wine. The most common LAB used is Oenococcus oeni. These bacteria consume malic acid and convert it into lactic acid and carbon dioxide.
4. Conditions for MLF: MLF is typically carried out in tanks or barrels, where the wine is stored at a controlled temperature. Winemakers monitor the progress of MLF through regular sampling and testing. The process can take several weeks to several months, depending on various factors.
5. Desired Outcomes: The primary goal of biological acidity reduction through MLF is to reduce the wine’s sharp acidity and create a more rounded, balanced, and complex flavor profile. It can also enhance the wine’s stability, making it less prone to spoilage.
6. Varietal Considerations: MLF is commonly used for many types of wine, including Chardonnay and some red varietals like Pinot Noir and Merlot. However, it’s not suitable for all wines, as some styles rely on the crispness of malic acid and may not benefit from MLF.
7. Blending and Adjustment: In some cases, winemakers may also blend wines with different acidity levels to achieve the desired balance. This allows for additional control over the wine’s final acidity.

In summary, biological acidity reduction, primarily through malolactic fermentation, is like the winemaker’s secret tool for achieving the perfect balance in wine. It’s a natural process that transforms sharp malic acid into milder lactic acid, resulting in a more harmonious and enjoyable wine. So, when you sip a wine that’s undergone MLF, you’re tasting the artful craftsmanship that goes into creating a well-balanced and delicious bottle.

“Blanc de Blancs” is like the pure, elegant expression of the Chardonnay grape in the world of sparkling wine. It’s a term used to describe sparkling wines made exclusively from white grapes, with Chardonnay being the most common choice. Here’s a closer look at Blanc de Blancs:

1. Chardonnay Embrace: Blanc de Blancs translates from French as “white of whites,” signifying that it’s a white wine made from white grapes. In most cases, Chardonnay grapes are the star of the show.
2. Champagne Connection: Blanc de Blancs is famously associated with Champagne, the iconic sparkling wine region in France. In Champagne, Chardonnay grows in select vineyards, contributing finesse and elegance to the region’s renowned sparkling wines.
3. Crème de la Crème: Blanc de Blancs Champagne is often considered the crème de la crème of the sparkling wine world. Chardonnay brings a lively acidity and a spectrum of flavors, including green apple, citrus, and sometimes a touch of brioche or toastiness.
4. Other Regions: While Champagne is the most famous home of Blanc de Blancs, you can find this style of sparkling wine produced in other regions around the world, including south Africa, Germany, and other parts of France.
5. Terroir Influence: The specific vineyard sites and terroir where Chardonnay grapes are grown greatly influence the character of Blanc de Blancs. Different regions impart their unique qualities, from the chalky soils of Champagne to the sunny hillsides of South Africa .
6. Food Pairing: Blanc de Blancs’ bright acidity and clean, crisp flavors make it a versatile pairing partner. It complements a wide range of foods, from oysters and seafood to creamy cheeses and poultry dishes.
7. Alternative White Varieties: In some regions, winemakers may use other white grape varieties like Pinot Blanc, Pinot Gris, or Chenin Blanc to produce Blanc de Blancs-style sparkling wines.

In essence, Blanc de Blancs is like the radiant and elegant dancer in the world of sparkling wines, where Chardonnay’s purity and finesse take center stage. It’s a style cherished for its crispness, complexity, and ability to convey the unique characteristics of the terroir where the grapes are grown. So, when you raise a glass of Blanc de Blancs, you’re toasting to the artistry of Chardonnay in its most effervescent form.

“Blanc de Noirs” is like the enigmatic, white-clad cousin of sparkling wine, offering a unique and intriguing twist on the world of bubbles. This term refers to sparkling wines made exclusively from black or red grape varieties, despite their white appearance. Here’s a closer look at Blanc de Noirs:

1. The Contradictory Name: Blanc de Noirs translates from French as “white of blacks.” It’s a paradoxical name because it signifies that the wine is made from black or red grape varieties but appears white due to minimal skin contact during winemaking.
2. Pinot Noir and Pinot Meunier: Pinot Noir and Pinot Meunier are the primary grape varieties used to create Blanc de Noirs. These black-skinned grapes are carefully pressed to extract clear juice, minimizing contact with the grape skins, which contain the color pigments.
3. Champagne Origins: Blanc de Noirs Champagne is perhaps the most famous example of this style. In the Champagne region of France, Pinot Noir and Pinot Meunier grapes are used to craft these exquisite sparkling wines. Blanc de Noirs Champagne can exhibit a rich and complex character with flavors of red berries and sometimes a subtle hint of toastiness.
4. Other Regions: While Champagne is renowned for Blanc de Noirs, you can find this style produced in other sparkling wine regions worldwide, each with its unique expression. For instance, in Germany, you’ll find Blanc de Noirs from Palatine sparkling wine producers like Petri.
5. Diversity in Flavor: Blanc de Noirs wines can vary widely in flavor profile. Some are crisp and fruit-forward, showcasing vibrant red fruit notes, while others may display more richness and depth, with hints of spice and brioche.
6. Food Pairing: Blanc de Noirs’ versatility makes it a great match for a range of dishes. Its acidity complements seafood, poultry, and even dishes with creamy sauces, and its red fruit notes can stand up to heartier fare like duck or pork.
7. Age-Worthy: High-quality Blanc de Noirs wines often have the structure to age gracefully in the bottle, developing additional complexity over time. But many are ready to drink within 2 years
8. Alternative Varieties: In addition to Pinot Noir and Pinot Meunier, some winemakers experiment with other red grape varieties, such as Syrah or Grenache, to produce Blanc de Noirs-style wines.

In summary, Blanc de Noirs is like the intriguing magician in the world of sparkling wine and still wines, where black grapes perform a captivating transformation into a white wine that delights the senses. Its unique character and diversity of flavor profiles make it a fascinating choice for those seeking a sparkling wine experience that defies expectations. So, when you enjoy a glass of Blanc de Noirs, you’re savoring the artistry of black grapes in a surprising and delightful form.

“Blauer Portugieser” is like the hidden gem of red grape varieties, known for its approachable nature and versatility in winemaking. It’s primarily grown in Central Europe, particularly in Germany and Austria. Here’s a closer look at Blauer Portugieser:

1. Origins: Despite its name, Blauer Portugieser has no known connection to Portugal. It likely originated in Austria or Central Europe, where it has been cultivated for centuries.
2. Appearance: Blauer Portugieser grapes are small and dark blue, producing wines with a vibrant red color.
3. Aromatics: The wines made from Blauer Portugieser grapes are often characterized by red fruit aromas, such as cherries and raspberries, with hints of floral and sometimes spicy notes.
4. Taste Profile: Blauer Portugieser wines are generally light to medium-bodied with a refreshing acidity. They are known for their smooth and approachable taste, making them easy-drinking and food-friendly.
5. Versatility: One of the key attributes of Blauer Portugieser is its versatility. Winemakers use it to produce a range of wine styles, from light and fruity reds to more complex and age-worthy versions.
6. Food Pairing: Blauer Portugieser wines are versatile when it comes to food pairing. They complement a variety of dishes, including grilled meats, roasted poultry, pasta, and charcuterie.
7. Growing Regions: While Austria and Germany are the primary homes of Blauer Portugieser, you can also find plantings in other countries, including Hungary, the Czech Republic, and even some parts of the United States.

In essence, Blauer Portugieser is like the friendly neighbor in the vineyard, always ready to contribute its bright and cheerful personality to the world of wine. While it may not have the fame of some other grape varieties, it offers a delightful and approachable wine experience that appeals to a wide range of wine enthusiasts. So, when you enjoy a glass of Blauer Portugieser, you’re raising your glass to a grape that quietly charms with its simplicity and drinkability.

“Blauer Wildbacher” is like the mysterious, lesser-known character in the world of grape varieties, celebrated for its unique role in producing a special style of rosé wine known as “Schilcher.” This grape is primarily found in Austria, especially in the Styria region. Here’s a closer look at Blauer Wildbacher:

1. Distinctive Rosé Grape: Blauer Wildbacher is primarily cultivated for the production of rosé wines. Its dark blue-black grapes yield a vibrant pink or salmon-colored wine, which is the hallmark of the Schilcher style.
2. Austrian Specialty: This grape variety is most closely associated with the Styrian region in Austria, where it’s an essential part of the local winemaking heritage. The Schilcher wine made from Blauer Wildbacher is considered a Styrian specialty.
3. Terroir and Geography: The Styrian vineyards, where Blauer Wildbacher thrives, benefit from a unique terroir. The combination of rocky soils, sunny slopes, and a continental climate with cool nights contributes to the grape’s distinct flavor profile.
4. Aromatics: Blauer Wildbacher wines are known for their lively and fruity aromas, often featuring notes of red berries, cherries, and sometimes a hint of herbal or floral elements.
5. Flavor Profile: Schilcher wines made from Blauer Wildbacher are typically dry and refreshing, with crisp acidity and a vibrant fruitiness. They can range from light and zesty to more robust and structured.
6. Schilcher: Schilcher is the local name for rosé wines made from Blauer Wildbacher grapes. These wines are cherished for their bright color, refreshing character, and suitability for pairing with regional dishes, including Austrian specialties like schnitzel and sausages.
7. Traditional Pressing: To extract the vibrant color from Blauer Wildbacher grapes, winemakers often use a traditional pressing method that involves pressing the juice out of the grapes without maceration with the skins. This gentle process helps preserve the grape’s natural acidity and freshness.
8. Cultivation Challenges: Blauer Wildbacher can be demanding to cultivate, as it is susceptible to various diseases. However, its unique qualities and regional significance make it a valuable grape in Styrian viticulture.

In summary, Blauer Wildbacher is like the local hero of Austrian winemaking, bringing its distinctive personality to the production of Schilcher rosé wines in the beautiful region of Styria. While it may not have the global recognition of some other grape varieties, its contribution to the Austrian wine scene is cherished by those who appreciate its lively and refreshing rosé wines. So, when you sip a glass of Schilcher, you’re savoring the essence of Blauer Wildbacher and the vibrant culture of Styrian winemaking.

Is the red grape in Austria, in Germany also known as Lemberger the Hungarians call it Kékefrankos. The reds that are produced from this grape are among the best you can get especially the ones from the Burgenland in Austria and Würtemberg in Germany. In the vineyard, Blaufrankisch buds early, ripens late and delivers generous yields. It needs a warm environment to fully mature, which explains its distribution in wine regions close to the heat of the Pannonian Plain.

The bouquet of Blueberries and Blackberries and the pronounced taste of dark cherries is accompanied by a stony minerality or by dried herbs and mint, depending on the terroir the grapes came from. The dark red colour adds to the overall impression of this wine. Because of these characteristics Blaufränkisch is often added to Cabernet Sauvignon, Merlot or Pinot Noir as it improves their fruitiness and increases their complexity. On its own Blaufränkisch goes very well with game, vegetable dishes with strong herbs or well-aged strong cheeses and my favorite, Roast beef with gravy. 

Ah, Blue Nun, the wine that once graced the dinner tables of the world with its iconic blue bottle and charmingly sweet Liebfraumilch. It’s like the long-lost friend who used to be the life of the party but has since taken up a more subdued role in the wine world.

Picture it: the 1970s and ’80s, a time when disco balls glittered, bell-bottom pants swayed, and Blue Nun flowed like a river at social gatherings. People adored its uncomplicated sweetness and that unmistakable blue bottle that practically screamed, “I’m here to have a good time!”

Oh, the memories of sipping on Liebfraumilch, a wine so sweet it could give your dentist nightmares. But hey, it was an era when wine sophistication was more about convenience and less about complexity. Who needed nuanced tasting notes when you had a bottle of Blue Nun?

Blue Nun is one of the reason why German wine has got such a bad image it’s like been confronted with your drivers licence photo of the 80’s.

So, when you come across Blue Nun, remember it as the wine that once danced in the spotlight with its sugary charm and yes today we feel a bit ashamed that we were once like that so c  heers to Blue Nun’s death.

“Bobal” is like the hidden treasure of the wine world, often overlooked but holding a wealth of potential and history. It’s a red grape variety primarily cultivated in the Utiel-Requena region of Spain. Here’s a closer look at Bobal:

1. Spanish Roots: Bobal is native to the Utiel-Requena region in the eastern part of Spain, near Valencia. It has a long history in this region, dating back centuries.
2. Robust and Hardy: Bobal is known for its hardy and robust character. The grapevine is resilient, able to withstand challenging growing conditions, including hot and dry climates.
3. Color and Aromas: Wines made from Bobal grapes often have a deep red color and exhibit rich aromas of dark fruits like blackberries, plums, and cherries. There can also be herbal and spicy notes, adding complexity to the wine.
4. Tannins and Structure: Bobal wines typically have firm tannins and good acidity, providing structure and aging potential. They are well-suited for both young and aged wine styles.
5. Versatility: Winemakers use Bobal grapes to produce a variety of wine styles, from fruity and approachable reds to more complex and age-worthy versions. It is also used in blends to add depth and character.
6. Old Vines: Some of the most prized Bobal vineyards feature old, gnarled vines. These vines, with their deep root systems, can produce grapes with concentrated flavors and nuances.
7. Sustainability: Bobal’s resilience makes it suitable for sustainable and organic farming practices. Some winemakers in the Utiel-Requena region have embraced environmentally friendly viticulture.
8. Food Pairing: Bobal wines, with their fruity and structured nature, pair well with a variety of dishes, including grilled meats, roasted vegetables, and hearty Spanish cuisine.
9. Revival: While Bobal may have been overshadowed by other Spanish grape varieties like Tempranillo, it’s experiencing a bit of a renaissance. Winemakers are paying more attention to this grape, exploring its full potential and unique character.

In essence, Bobal is like the unsung hero of Spanish wine, quietly thriving in its native land and offering a taste of history and tradition. It’s a grape variety with great promise, capable of producing wines that reflect the character of the Utiel-Requena region and its enduring connection to winemaking. So, when you savor a glass of Bobal wine, you’re discovering a grape variety with a rich story and a bright future.

Ah, the Bocksbeutel, a wine bottle that’s anything but ordinary. It’s like the square peg in a world of round holes, defying the norms of wine packaging with its distinctive, squat shape. Let’s delve into this quirky wine bottle:

1. Unmistakable Appearance: The Bocksbeutel bottle is instantly recognizable by its short, chubby, and flat shape. It looks like a wine bottle that decided to skip leg day at the gym, opting for a more compact and unconventional silhouette.
2. Hailing from Franken: This quirky bottle design originates from the Franconia (Franken) region in Germany. It’s a regional specialty and a symbol of local pride, as if to say, “We do things our own way.”
3. Medieval Origins: The Bocksbeutel has a history dating back to medieval times, where it was used for wines from the region. Its unique shape was thought to prevent the bottles from rolling around during transport, ensuring that the precious wine inside remained intact.
4. Traditionalist’s Choice: Winemakers in Franconia have a deep attachment to the Bocksbeutel. It’s like their way of saying, “We’re sticking to tradition, even if it means a quirky bottle shape.” You won’t find many round bottles in these parts!
5. Challenging to Store: From a practical standpoint, the Bocksbeutel can be a bit of a challenge to store. It doesn’t fit neatly into traditional wine racks or cellar spaces, making it the rebel of the wine bottle world.
6. Versatile Contents: While the bottle may be unconventional, what’s inside can vary widely. You’ll find a range of wines in Bocksbeutel bottles, including Franconian specialties like Silvaner and other grape varieties from the region.
7. Conversation Starter: A bottle of wine in a Bocksbeutel is like the ultimate conversation starter at a wine tasting or dinner party. It’s a surefire way to get people talking about wine bottle shapes and regional traditions.

In summary, the Bocksbeutel is like the rebel with a cause in the world of wine bottles. While its shape may raise a few eyebrows and present some storage challenges, it’s a symbol of tradition and regional pride in Franconia. So, when you come across a Bocksbeutel, remember that it’s not just a bottle; it’s a piece of wine history and a testament to the enduring spirit of tradition.

This is one of the most traditional bottles in the wine trade. With its pronounced shoulders under the neck it is also an example of timeless elegance. The content of 0,75 Litres was a standard that started in 1866 as a lot of the Bordeaux wine was sold into England and 6 bottles make up one Gallon.

This is not a cheap Bordeaux Wine. In 1878, after phylloxera and mildew, the fungal disease “downy mildew” was introduced from America. The professor of botany at the University of Bordeaux Alexis Millardet (1838-1902) developed the “Bordelaise pulpe”, as he called it, and recommended it in 1885 as a successful remedy against this new and hitherto unknown fungal disease. The discovery is more or less a coincidence. Millardet noticed that the vines of one vineyard were infected with this disease, but the neighbouring vineyard was not – although the grapes of these healthy vines were covered by a light blue layer. He interviewed the winegrower, who said that he had sprayed the grapes with a mixture of lime and copper sulphate to deter thieves (a common practice at the time that still goes on today). Millardet then began to experiment and created the light blue mixture of copper sulphate, lime and water. The product is still used today to combat many vine diseases caused by fungi and bacteria. However, prolonged use can lead to an accumulation of copper in the soil, which can be counteracted by introducing lime into the soil. The Bordeaux broth is one of the few chemical preparations that are also approved for organic viticulture.

Borrado das Moscas is like the well-kept secret of Portuguese white grape varieties, celebrated for its unique characteristics and its role in crafting aromatic white wines with a touch of elegance. It’s primarily cultivated in the Alentejo region of Portugal, where it thrives under the warm sun. Here’s a closer look at Borrado das Moscas:

1. Indigenous Treasure: Borrado das Moscas is one of Portugal’s indigenous white grape varieties, contributing to the nation’s diverse winemaking heritage.
2. Aromatic Complexity: One of its signature traits is its aromatic complexity. Wines made from Borrado das Moscas grapes often display a captivating bouquet of floral notes, citrus, and tropical fruits. It’s like a fragrant garden in a glass.
3. Vibrant Acidity: These wines are known for their lively acidity, which enhances their overall freshness and makes them well-suited for enjoying in warm climates.
4. Mineral Expressions: Borrado das Moscas vines often thrive in vineyards with limestone and clay soils, which can impart a subtle mineral character to the wines, adding depth and sophistication.
5. Single Varietal and Blends: Borrado das Moscas is used both as a single varietal wine, allowing it to showcase its unique aromatic profile, and as a valuable component in white wine blends, contributing its aromatic lift.
6. Food Pairing: Borrado das Moscas wines are versatile at the table. They pair wonderfully with seafood, grilled poultry, fresh salads, and a variety of Mediterranean dishes. The bright acidity complements a wide range of cuisines.
7. Alentejo Region: The Alentejo region, known for its warm and dry climate, provides an ideal environment for Borrado das Moscas to flourish.
8. Cultural Significance: Borrado das Moscas has historical and cultural significance in the Alentejo region, where it plays a role in the creation of both dry and sweet white wines, adding to the region’s winemaking traditions.

In essence, Borrado das Moscas is like the aromatic poet of the white grape world in Portugal, captivating wine enthusiasts with its fragrant charm, lively acidity, and versatility at the table. Whether you’re savoring a youthful Borrado das Moscas or a well-structured masterpiece, you’re experiencing the essence of Portugal’s white wine excellence.

Botrytis or noble Rot

How can rot be noble?

‘Noble Rot’ or botrytis is a type of fungus that shrivels and decays wine grapes. Normaly a bad thing  with wine, it’s considered a good thing. The funfus basically sucks water out of the grape at the same time leaving the sugar untouched. So you harvest smaller grapes with little juice which is therefore highly concentrated.  Wines such as Sauternes from Bordeaux; Tokaji Aszu from Hungary, and Beerenausleese level German Riesling all are made from ‘Noble Rot’ grapes.

‘Noble Rot’ basically does two things to wine: it intensifies the sweetness level and adds flavor complexity making wines that can be stored for decades.

Intensifies Sweetness ‘Noble Rot’ causes grapes to dehydrate while maintaining the sugar levels. More wine grapes are needed to make the same amount of juice and thus the juice has higher sugar content. Dessert wines made from Noble Rot grapes are more viscous and sweeter, some even have higher alcohol content.

Adds Flavor Sommeliers often use the words “honey,” “beeswax” and “ginger” to describe the flavors that botrytis adds to wine. This could be because Noble Rot wines often have higher levels of a special aroma compound called phenylacetaldehyde. This compound is also commonly found in buckwheat and milk chocolate.

Ah, the elusive “bouquet” in wine, the fancy term that makes you feel like a sophisticated connoisseur even if you’re not entirely sure what it means. Let’s dive into this aromatic adventure with a touch of sarcasm:

1. Sniffing Elegance: The word “bouquet” sounds like something that should be accompanied by a flourish and a bow, doesn’t it? It’s as if you’re not just smelling wine; you’re indulging in an olfactory ballet.
2. A Symphony of Scents: You see, “bouquet” isn’t just about one smell; it’s about a symphony of scents that dance around your nostrils. It’s like a perfume counter, but for your wine glass.
3. Hidden Treasure Hunt: When you’re told a wine has a “complex bouquet,” it’s like being invited to a treasure hunt for aromas. You might pick up hints of fruits, flowers, spices, and even the elusive scent of your grandma’s attic (if that’s your thing).
4. Terroir Magic: “Bouquet” is also where the magic of terroir comes to play. It’s like Mother Nature’s way of saying, “Let me sprinkle a little bit of my soil, climate, and grape variety magic into your glass.”
5. Decoding the Mystery: You get to play Sherlock Holmes as you decipher the bouquet. Is that a whiff of blackberries or blackcurrants? Maybe a touch of violet or a hint of cedar? The possibilities are as endless as your imagination.
6. Fancy Vocabulary: Don’t forget that wine aficionados have their own secret vocabulary for bouquet. You might hear terms like “floral,” “earthy,” “herbaceous,” or even “cat’s pee on a gooseberry bush” (yes, that’s a real one!).
7. Subjectivity at Its Best: The best part about bouquet? It’s incredibly subjective. Your idea of a delightful bouquet might be entirely different from your friend’s. It’s like a personalized aroma adventure.

So, the next time someone mentions the “bouquet” of a wine, remember that it’s not just a smell; it’s a fragrant journey into the wine’s soul. Whether you detect a symphony of scents or just a bunch of grapes, you’re savoring the wonderful world of wine one whiff at a time. Cheers to being a bouquet detective!

Letting a wine breathe’, or ‘aerating’ it, is as simple as opening it before serving, pouring it from the bottle into a decanter or (less often) a carafe, and letting it reach room temperature. It is not simply enough to open the bottle and leave it undisturbed, or put it near a fire or radiator to warm it up. Using a proper decanting method means that more of the wine can get to the air thanks to the larger surface area of the decanter. Think of the width of a wine bottle neck compared to a decanter – there is a reason why funnels or sieves are a wine lover’s friend. Also many decanters pair a wide neck with a squat design, which increases the liquid’s surface area even more. The act of pouring the wine from the bottle into the decanter also mixes the liquid as well as adding air to it. Letting a wine breathe brings out its flavour – some wines simply taste better with aeration. By mixing air with the liquid, the aroma of the wine can be fully appreciated. It has been said that wine tastes smoother after being left to breathe, but it’s important to get the length of breathing time right. Any red wine under eight years old will only need an hour to breathe before being enjoyed. Reds over eight years old will need longer to breathe, mainly because they’ve been in the bottle longer so need longer to wake up. Vintage reds often do not need to breathe at all; their flavour comes from their age. They will still need to be decanted though, in order to separate the sediment from the wine. Many white wines, champagne, rose/blush/pink and sparkling wines do not need to be aerated either. Typically, they need to be refrigerated for at least 24 hours before being opened. Heavier bodied whites should be treated as honorary reds, and decanted shortly before drinking. Wine connoisseurs often liken letting a wine breathe to someone who needs to walk around after a long car journey. Once they’ve stretched their legs and restored their sluggish circulation, they feel much better. Wine is the same. It’s much more alive once it’s had a chance to breathe. This period of aeration can last anywhere from 30 minutes to a few hours depending on the wine. It’s best not to leave it too long or the taste could degrade, though. Many white wines will need refrigeration rather than aeration, while decanting a red serves both the purpose of aerating it and separating the sediment from the wine. Rule of Thumb: the younger the wine the longer it should breathe. Be careful with well-aged wines too long in the decanter and it can “turn” tasting more like Sherry.

“Brut,” the Champagne term that’s like the gold standard for dryness. It’s as if this style of sparkling wine declared, “We don’t do sugar here, just pure, crisp, and elegant bubbles.”

Dryness Level: Brut Champagne is the most popular and widely recognized style, known for its dryness. It’s like the wine world’s way of saying, “No added sugar, just the pure essence of the grapes.”

Minimal Residual Sugar: These wines have a minimal amount of residual sugar, often balanced by their natural acidity, giving you a clean, refreshing, and decidedly dry experience.

Flavor Profile: Brut Champagne is like a lively orchestra of flavors. You’ll discover notes of green apples, citrus, brioche, and a touch of mineral character. It’s a harmonious and crisp symphony in your glass.

Versatility: Brut is incredibly versatile in terms of food pairing. Its acidity and dryness make it an excellent match for a wide range of dishes, from oysters to sushi to roasted chicken.

Aperitif of Choice: It’s the go-to choice for an aperitif, setting the stage for a meal with its palate-cleansing and invigorating character.

So, when you raise a glass of Brut Champagne, you’re savoring the essence of Chardonnay, Pinot Noir, and Pinot Meunier grapes, perfectly balanced and devoid of sugary distractions. It’s the epitome of sparkling wine elegance.

Brettanomyces bruxellensis, often referred to as simply “Brett,” is like the mischievous troublemaker in the world of winemaking and brewing. It’s a type of yeast that can have both positive and negative effects on wine and beer, depending on how it’s managed. Here’s a closer look at Brettanomyces bruxellensis:

1. Wild Yeast: Brettanomyces is a wild yeast strain commonly found in vineyards, breweries, and wineries. It can also exist in oak barrels and other equipment used for aging and fermentation.
2. Unpredictable Character: Brettanomyces is known for its unpredictable behavior. When it infiltrates wine or beer, it can introduce a range of aromas and flavors, which can be both fascinating and challenging.
3. Aromatic Impact: In wine, Brett can impart complex and earthy aromas, often described as barnyard, leather, and sometimes even smoky or spicy notes. Some wine enthusiasts appreciate these nuances as they add depth to certain wine styles.
4. Brett Controversy: The presence of Brettanomyces is a bit of a controversy in the wine and beer world. While some winemakers and brewers embrace its influence, others see it as a potential spoilage yeast that can ruin a batch if not managed properly.
5. Hygiene and Control: To control Brettanomyces, winemakers and brewers must maintain strict hygiene in their facilities and equipment. Barrel aging can also be a source of Brett contamination if barrels aren’t adequately sanitized.
6. Barrel Aging: Brettanomyces is often associated with barrel-aged wines and beers. It can thrive in the porous wood of barrels and gradually influence the liquid inside.
7. Wild Fermentation: Some winemakers intentionally use Brettanomyces for wild fermentation, creating unique and funky wine styles. This approach is more common in certain regions and among natural winemakers.
8. Balancing Act: The key to working with Brett is finding the right balance. In some wine styles a touch of Brett can enhance complexity. In others, it can be a detriment.

In summary, Brettanomyces bruxellensis is like the wild card in the world of fermentation. It can either be a welcomed guest, adding layers of complexity, or an unwelcome intruder causing off-flavors. Its influence is a topic of debate and a reminder of the intricacies of winemaking and brewing. So, when you encounter a wine or beer with Brett character, you’re tasting the unpredictable nature of fermentation itself.

Ah, Brunello di Montalcino, the aristocrat of Italian wines, is like a noble character in the world of viniculture, renowned for its elegance, complexity, and age-worthiness. Let’s explore this Tuscan gem:

1. The Heart of Tuscany: Brunello di Montalcino hails from the picturesque town of Montalcino in Tuscany, Italy. This charming hilltop town is known for its stunning vineyard landscapes.
2. Grape Variety: Brunello di Montalcino is made primarily from the Sangiovese grape variety. However, it’s a particular clone of Sangiovese known locally as “Brunello,” which is cherished for its small grape clusters and thick skins.
3. Age-Worthy: One of the hallmarks of Brunello is its aging potential. It’s like the wine that gets better with age, often improving for several decades if stored properly. It’s released in various aging classifications, including Brunello di Montalcino, Brunello di Montalcino Riserva, and Rosso di Montalcino.
4. Taste Profile: A well-crafted Brunello is a symphony of flavors. You can expect aromas and tastes of red and black cherries, plums, leather, tobacco, earthy notes, and sometimes a hint of violets. It’s like a Tuscan orchestra playing on your palate.
5. Traditional vs. Modern Styles: Brunello producers often fall into two camps: those who adhere to traditional winemaking methods, including long oak aging in large barrels, and those who embrace more modern techniques with smaller oak barrels for a fruitier and softer wine.
6. Tuscan Terroir: The unique terroir of Montalcino, with its diverse microclimates and soil types, contributes to the complexity and character of Brunello. The region’s warm days and cool nights help grapes ripen fully while retaining acidity.
7. Food Pairing: Brunello di Montalcino is like the perfect companion for Tuscan cuisine. It pairs wonderfully with hearty dishes like roasted meats, game, pasta with rich tomato sauces, and aged cheeses.
8. Denominazione di Origine Controllata e Garantita (DOCG): Brunello di Montalcino holds the prestigious DOCG status in Italy, signifying the highest level of wine quality and regulation. This status ensures that wines labeled as Brunello di Montalcino adhere to strict production standards.
9. Cultural Heritage: The town of Montalcino is steeped in history and culture, with its medieval fortress and charming streets, making it a delightful destination for wine enthusiasts.

In summary, Brunello di Montalcino is like a timeless masterpiece in the world of wine, celebrated for its rich history, exceptional aging potential, and complex flavors. It’s a wine that captures the essence of Tuscany and invites you to savor the artistry of its winemakers with every sip. So, when you enjoy a glass of Brunello di Montalcino, you’re raising your glass to a true Italian classic.

The Burgundy Bottle is the equivalent to its sister from Bordeaux. She is wider and without any shoulders grows into the neck. Originally the bottles were light or dark green but today one finds also clear glass varietals. The reason why most bottles are green, or brown is that the coloured glass protects the wine from UV light better than with clear glass, making it possible to store the wine longer. The form is used all over the world mostly for wines made from Burgundy grapes

Cabernet Cubin Cabernet Cubin is a rare German red wine grape variety, bred in 1970 by crossing Cabernet Sauvignon with Blaufränkisch. The variety has the strong tannic characteristics of its Cabernet parent and also shares its dark fruit flavor spectrum. Like Blaufränkisch, Cabernet Cubin has good resistance to cold and is suitable for growing in regions prone to snowy winters.

Cabernet Cubin takes a long time to develop its full flavor profile once it has been vinified; barrel maturation is recommended to help coax out its potential character.

This wine goes well with Spezzatino di vitello (Italian-style veal stew), Braised bison short ribs or strip steak with fries.

Cabernet Dorsa is a red wine grape variety most often found in cool-climate winegrowing areas, performing particularly well in Germany and Switzerland. It was described as a crossing of Dornfelder and Cabernet Sauvignon when created in 1971 at the National Institute for Education and Research for Wine and Fruit Farming in Weinsberg, Baden-Wurttemburg.
Several other grape varieties with a Cabernet parent were crossed around the same time, including Cabernet Dorio and Cabernet Mitos. Cabernet Dorsa is considered one of the best of these crossings, giving full-bodied, tannic wines with slightly spicy aromas.
This wine is best paired with Corned beef,Grilled bratwurst sausages with mustard or Braised beef short ribs.

Cabernet Franc is a red grape variety that’s known for its contributions to Bordeaux blends and its distinctive characteristics.

Here’s an explanation of Cabernet Franc:

1. Grape Variety: Cabernet Franc is one of the classic red grape varieties that originated in the Bordeaux region of France. It’s often considered one of the parent grapes of Cabernet Sauvignon, along with Sauvignon Blanc.
2. Aromatic Profile: Cabernet Franc grapes produce wines with a wide range of aromas and flavors. Commonly, you’ll find notes of red berries, such as raspberry and red currant, along with herbal and sometimes floral hints. It’s like the grape that offers a bouquet of garden scents.
3. Versatility: Cabernet Franc is known for its versatility. It’s used both as a varietal wine (wine made entirely from Cabernet Franc) and as a blending grape in Bordeaux-style blends. In the latter, it often contributes to the wine’s aromatic complexity and adds a touch of spice.
4. Growing Regions: While Cabernet Franc is a key component in Bordeaux wines, it’s grown in many wine regions around the world. Some of the most notable Cabernet Franc regions include the Loire Valley in France, California, and the Finger Lakes region in New York, among others.
5. Food Pairing: Cabernet Franc wines tend to have moderate tannins and good acidity, making them versatile when it comes to food pairing. They can complement a wide range of dishes, from grilled meats to pasta with tomato-based sauces.
6. Age-Worthiness: Depending on the region and winemaking techniques, Cabernet Franc wines can be suitable for aging. They often develop additional complexities and softer tannins with time in the bottle.
7. Distinct from Cabernet Sauvignon: Cabernet Franc is often seen as the gentler, more approachable cousin of Cabernet Sauvignon. While Cabernet Sauvignon is known for its bold structure and black fruit flavors, Cabernet Franc offers a different experience with its red fruit and herbal nuances.

In summary, Cabernet Franc is like the artistic sibling in the Cabernet family, contributing its unique palette of flavors and aromas to wines. Whether as a stand-alone varietal or as a supporting actor in blends, Cabernet Franc has earned its place in the world of wine.

This is one of the world’s most widely recognised red wine grape varieties. It is grown in nearly every major wine producing country among a diverse spectrum of climates from Australia Okanagan Valley to Lebanon’s Beqaa Valley. Cabernet Sauvignon became internationally recognised through its prominence in Bordeaux wines where it is often blended with Merlot and Cabernet Franc. Despite its prominence in the industry, the grape is a relatively new variety, the product of a chance crossing between Cabernet Franc and Sauvignon blanc during the 17th century in southwestern France. Its popularity is often attributed to its ease of cultivation—the grapes have thick skins and the vines are hardy and naturally low yielding, budding late to avoid frost and resistant to viticultural hazards such as rot and insects. For many years, the origin of Cabernet Sauvignon was not clearly understood and many myths and conjectures surrounded it. The word “Sauvignon” is believed to be derived from the French sauvage meaning “wild” and to refer to the grape being a wild Vitis vinifera vine native to France. Until recently the grape was rumoured to have ancient origins, perhaps even being the Biturica grape used to make ancient Roman wine and referenced by Pliny the Elder.

Canopy management is a crucial viticultural practice in the cultivation of grapevines, and it involves the deliberate shaping and maintenance of the vine’s canopy or foliage. The vine’s canopy consists of leaves, shoots, and clusters of grapes. Proper canopy management is essential for achieving the best possible grape quality and yield. Here’s an explanation:

Canopy Management:

– Goal: The primary goal of canopy management is to optimize the vine’s exposure to sunlight, airflow, and the ripening process. It aims to strike a balance between vegetative growth (leaves and shoots) and reproductive growth (grape clusters).

– Techniques: Canopy management techniques include:

1. Pruning: Pruning involves cutting back unwanted shoots and leaves to control the vine’s shape, size, and crop load. Different pruning styles, like cane pruning or spur pruning, can be used to manage the vine’s growth.
2. Leaf Removal: Removing specific leaves in the canopy can expose grape clusters to more sunlight, aiding in ripening and reducing disease pressure.
3. Shoot Thinning: Thinning excess shoots helps distribute the vine’s energy more efficiently, preventing overcrowding and ensuring even ripening.
4. Positioning and Training: Vines may be trained along trellises or wire systems to control their growth and optimize sunlight exposure.

– Benefits: Proper canopy management has several benefits, including:

– Enhanced grape quality: Sunlight exposure improves fruit ripeness and flavor development.

– Disease prevention: Good airflow can reduce the risk of fungal diseases.

– Yield control: Managing the vine’s vigor helps control crop load and balance.

– Adaptation: The specific canopy management practices can vary based on the grape variety, climate, and desired wine style. For instance, in regions with hot climates, shading leaves might be left on the vine to protect grapes from sunburn.

Canopy management requires careful observation of the vineyard and may vary throughout the growing season. It is a critical aspect of successful viticulture and contributes to the quality of grapes and, ultimately, the wine produced.

It’s a rather rough fellow, which is grown in the. South of France and in some regions in Spain. Along with Aramon, it was considered one of the main grapes responsible for France’s wine lake and was a substantial producer in jug wine production in California’s Central Valley but in recent years, it has been reborn as a flagship wine for many cellars in the south of France as well as in Catalonia. 

The variety was historically a component of Rioja’s red wine blend.

In South Africa, there were 80 hectares (200 acres) of the grape planted in 2012 with the majority found on the shale vineyard soils of the Paardeberg region in Swartland. 

In winemaking, the grape is often used as a deep coloring component in blends, rather than being made in a varietal form with some exceptions. Carignan can be a difficult variety for winemakers to work due to its naturally high acidity, tannins, and astringency which requires a lot of skill to produce a wine of finesse and elegance. Some winemakers have experimented with carbonic maceration and adding small amounts of Cinsault and Grenachewith some positive results.[3] Syrah and Grenache are considered its best blending partners being capable of yielding a softer wine with rustic fruit and perfume.

Carignan wine is almost always dry and tends to pack a bigger flavoric punch on the opening palate than on the close.  It tends to have bright acid, gritty tannins, bitter spice and dry herb notes over red and black fruit.  Because of its tannic content, expect to get a nice astringent mouth-feelwith this grape so its not for everyones taste. My tip is to shy away from younger wines after 10 years you might take the chance.

Carmenère is an offspring of Cabernet Sauvignon and a real world traveler. After the  Phylloxera desaster in the mid 1800 this varietal lost its importance in the Bordelais where it came from.

But it made a real comeback in Chili where it was mistakenly planted in the 1960 as Merlot. Only since 1996 Carmenère wines are filled under it real name. The wines are heavy but low on Tannins so they can be drunken young They often have aromas of red berries. If they stay too long in oak the can develop some kind of a sticky texture that is irritating. But as a young wine it’s very drinkable.

Carnuntum is a historic wine-producing area along the southern banks of the Danube River in far eastern Austria.It gained DAC (Districtus Austriae Controllatus) status in 2019. Carnuntum’s official winegrowing area stretches from Austria’s border with Slovakia to the eastern outskirts of Vienna.There are around 900 hectares (just over 2,200 acres) of vineyards. 

Archeology, along with wine, is one of Carnuntum’s key tourist attractions. A bustling Roman army camp ( hence its name) became an important center in Upper Pannonia as the region was once known and its inhabitants became the first to plant vines.

For red wines, the designation focuses on the Blaufrankisch and Zweigelt grape varieties.The rolling hills and warm continental climate suit these varieties and give rise to modern, elegant red wines.

The counterparts for the area’s red wines are Chardonnay, Weissburgunder (Pinot Blanc) and Grüner Veltliner.

For both colors, the above-mentioned varieties must account for at least two-thirds of any Carnuntum blend. The wines must be dry and reach at least 12 percent alcohol by volume. Other grape varieties and blends will be labeled with the state-wide designation, Niederösterreich.

Zweigelt is Carnuntum’s particular specialty, but it has often found blended with Merlot, Cabernet Sauvignon or Blaufrankisch. Percentages may or may not have to be adjusted to gain the DAC title. Sauvignon Blanc is perhaps the main omission from the permitted varieties.

The climate here offers Carnuntum a point of difference: the influence of the wide, sunny Pannonian Plain that covers much of Hungary. This gives a much warmer temperature than is usually associated with Austria.

Warming easterly breezes and high sunshine hours provide plenty of ripening opportunities for the grapes. However, the climate is still moderated by the presence of the Danube and the Neusiedlersee lake to the south (around which Neusiedlersee and Leithaberg DAC wines are made). Ripening happens slowly and evenly here, creating a balance between sugar and acidity in the grapes and, in turn, making balanced wines. 

“Castelão” is like the reliable and down-to-earth friend in the world of wine grapes. It’s a red grape variety that’s widely grown in Portugal, particularly in the regions of the Setúbal Peninsula and the Tejo region, and it’s known by several names, including “Periquita.”

Here’s a closer look at Castelão:

1. Abundance: Castelão is one of the most planted red grape varieties in Portugal, and it’s often referred to as the country’s “national grape.” Its prolific growth makes it an essential part of the Portuguese wine landscape.
2. Adaptability: Castelão thrives in diverse climates and soil types, making it a versatile grape variety. It’s known for its resilience to various environmental conditions.
3. Appearance: The grapes are small, dark-skinned, and produce wines with good color intensity. Castelão wines often have a deep ruby or garnet hue.
4. Flavor Profile: Castelão wines typically exhibit flavors of red and black fruits like cherry and plum. They can also have hints of spices, herbs, and sometimes even a touch of earthiness.
5. Tannins: Castelão wines often have moderate tannins, which provide structure without overwhelming the palate. This makes them approachable in their youth but also suitable for aging.
6. Food-Friendly: Castelão wines are food-friendly and pair well with a variety of dishes, including grilled meats, stews, and traditional Portuguese cuisine.
7. Blend or Varietal: Castelão is used in both blends and varietal wines. In blends, it adds depth and character, while as a varietal, it showcases its unique qualities.
8. Local Pride: In the Setúbal Peninsula, Castelão is celebrated for its role in producing the region’s renowned fortified wine, “Moscatel de Setúbal,” often blended with Muscat grapes.

In essence, Castelão is like the reliable friend you can count on for a good time and a great conversation. Its adaptability and contribution to Portuguese wine culture make it an essential part of the country’s winemaking heritage. So, when you sip a wine made with Castelão grapes, you’re tasting a piece of Portugal’s rich wine tradition.

For much of its history, a connection was assumed between Chardonnay and Pinot noir or Pinot blanc.  Pierre Galet who was the main expert in determining the origin of vines before DNA Testing, disagreed with this assessment, believing that Chardonnay was unrelated to any other major grape variety. Chardonnay’s true origins were further obscured by vineyard owners in Lebanon and Syria, who claimed that the grape’s ancestry could be traced to the Middle East, from where it was introduced to Europe by returning Crusaders. Another theory stated that it originated from an ancient indigenous vine found in Cyprus. The Chardonnay grape itself is neutral, with many of the flavours commonly associated with the wine being derived from such influences as terroir and oak. It is vinified in many different styles, from the lean, crisply mineral wines of Chablis, France, to New World wines with oak and tropical fruit flavours. In cool climates such as Chablis, Chardonnay wine tends to be medium to light body with noticeable acidity and flavours of green plum, apple, and pear. In warmer locations (such as the Costal Region in South Africa  the flavours become more citrus, peach, and melon, while in very warm locations like Stellenbosch, more fig and tropical fruit notes such as banana and mango come out. Wines that have gone through malolactic fermentation tend to have softer acidity and fruit flavours with buttery mouthfeel and hazelnut notes. This is further enhanced by storage in Barrique barrels that add tannins and vanilla flavours to the wine. Nowadays the peak of using oak in the production of Chardonnay has passed and one finds more and more unoaked Chardonnays that present their natural flavour spectrum.

Ah, “châteaux” in the world of wine, the fancy French term that makes even the most humble vineyard sound like a royal palace. It’s like the ornate golden frame around a simple painting, turning it into a masterpiece.

Now, “châteaux” might conjure images of grand estates with turrets and moats, but in the wine context, it often refers to the vineyard or winery itself. It’s like calling your backyard garden a “botanical paradise.”

So, when you see “châteaux” on a bottle, just remember that it’s the winemakers’ way of saying, “We take our wine very seriously, and our vineyards are nothing less than majestic fortresses of fermentation.” It’s the French way of adding a touch of elegance to a bottle of fermented grape juice.

Châteauneuf-du-Pape is a world-renowned wine appellation in the Rhône Valley of France. The name, which means “New Castle of the Pope,” carries a rich historical legacy. Let’s dive into this with a touch of irony:

So, picture this: back in the 14th century, a Pope decided that the Vatican just wasn’t cozy enough. Pope Clement V relocated the papal court to Avignon, not far from Châteauneuf-du-Pape. Clearly, he had an eye for good wine country.

Now, the wines produced here are like the aristocrats of the wine world. They’re almost like wine with a built-in crown and scepter. Châteauneuf-du-Pape specializes in robust red wines, known for their bold flavors and aging potential. These wines are like the wise elders of the wine cellar, patiently waiting to reveal their full splendor.

What really sets this place apart is its terroir, featuring vineyards covered with those famous round stones. These stones aren’t just for show; they absorb the sun’s heat during the day and release it at night, creating a cozy, Mediterranean microclimate for the vines. It’s like the grapes are living in a perpetual summer vacation.

So, when you enjoy a bottle of Châteauneuf-du-Pape, you’re basically sipping history, terroir, and a little bit of papal elegance all in one. It’s like a wine fit for a pope or anyone else looking for a taste of wine royalty.

“Chaptalization” is a term used in winemaking, and it’s an interesting process. Here’s the explanation, without irony:

Chaptalization is the practice of adding sugar to grape juice or fermenting wine to increase the alcohol content of the resulting wine. This technique is often used in regions where grapes may not fully ripen due to cooler climates. By adding sugar, winemakers can boost the potential alcohol level in the wine, ensuring a balanced and more complete fermentation.

Here’s how it works:

1. Measuring Sugar Levels: Winemakers carefully measure the sugar content in grape juice or must (crushed grapes) using a device called a hydrometer. This measurement, often expressed in Brix degrees, indicates the sugar concentration.
2. Determining the Need: If the grapes are not sufficiently ripe, meaning the sugar levels are too low to produce the desired alcohol content naturally, winemakers may choose to chaptalize the must.
3. Sugar Addition: Sugar is added to the must, and the mixture is stirred to ensure even distribution. This extra sugar provides additional fermentable material for the yeast, which then converts it into alcohol during fermentation.
4. Balancing Act: Chaptalization should be performed carefully to avoid excessive sugar additions, which can result in overly sweet wines. The goal is to achieve a harmonious balance in the final wine.
5. Regulations: Chaptalization is regulated in many wine-producing regions, and there are legal limits on the amount of sugar that can be added. This helps maintain the integrity of the winemaking process and wine quality.

Chaptalization is a tool that winemakers use to adjust the alcohol levels and flavor profiles of wines, especially in regions with unpredictable or cooler climates. It allows them to achieve a balanced and flavorful wine, even when Mother Nature doesn’t provide quite enough sugar in the grapes.

Chenin blanc (known also as Pineau de la Loire among other names) is a white wine grape variety from the Loire Valley of France. Its high acidity means it can be used to make everything from sparkling wines to well-balanced dessert wines, but only if the winemaker knows what he is doing, otherwise it can produce very bland, neutral wines .Outside the Loire it is found in most of the New World wine regions; it is the most widely planted variety in South Africa, where it was historically also known as Steen. The grape may have been one of the first to be grown in South Africa by Jan van Riebeeck in 1655, or it may have come to that country with Huguenots fleeing France after the Bartholomy massacre in 1685. In 1999, DNA analysis has shown that Chenin blanc has a parent-offspring relationship with the Jura wine grape Savagnin. Additional DNA evidence shows that Chenin blanc shares a sibling relationship with Trousseau and Sauvignon blanc (both grapes the likely offspring of Savagnin) which strongly suggest that it is Chenin blanc that is the offspring and Savagnin is the parent variety. Through Chenin’s half-sibling relationship with Sauvignon blanc, the grape is related as an aunt/uncle variety to the Bordeaux wine grape Cabernet Sauvignon which is the offspring of Sauvignon blanc and Cabernet Franc. Chenin Blanc provides a fairly neutral palate for the expression of terroir, vintage variation and the winemaker’s treatment. In cool areas the juice is sweet but high in acid with a full-bodied fruity palate. In the unreliable summers of northern France, the acidity of under ripened grapes was often masked with chaptalisation with unsatisfactory results, whereas now the less ripe grapes are made into popular sparkling wines such as Crémant de Loire. But it is South Africa which has put Chenin Blanc on the map again. The hot weather is ideal for Chenin and the varying climatic conditions produce anything from fat and bold wines in Stellenbosch and the Swartland to fine and elegant wines that originate from higher altitude areas like Elgin or close vicinity to the coast near Cape Agulhas. In the best vintages the grapes can be left on the vines to develop noble rot, producing an intense, viscous dessert wine which may improve considerably with age.

Nice and fattening as snacks but not welcomed as part of wine production. To produce red wine in mass and cheap the wine is not stored in wooden barrels that cost up to 1000 euros each but wooden chips that cost a couple of cents are thrown into the tank to simulate the typical barrique taste. You think that’s the cheapest way? No the real cheap-goats use an artificial flavouring oil that is poured into the “wine”. The result you can buy it at 5 € or cheaper in the supermarket. None of our wines is produced with chips.

A real Frenchman which copes well with heat and dry conditions Today it is mostly grown in Languedoc-Rousillion and is part of the famous Chateauneuf du Pape. In South Africa the grape was called Hermitage and when crossed with Pinot Noir, Voilà Pinotage was born.

But also lot of Cinsault is grown in South Africa, much of which is blended with Cabernet Sauvignon. Of all the grape varieties planted in the Cape, Cinsault has claimed a significant “Cinderella” turnaround in recent history. Historically, it was favored for its heat tolerance and productivity to be used in bulk blends but winemakers of late have been experimenting with the grape. Many new labels can be found on the market offering crunchy red berry flavors at low alcohols, it is still a very useful blending component with other Rhone varietals, while also adding some fruity brightness to Cabernet Sauvignon.

When bottled on its own, Cinsault typically produces fruity and fresh wines meant to be drunk young. Bright red berry fruits like cherry, ripe strawberry, and red currant dominate, complimented by black pepper, violets, and mulling spices.

Ah, clones in the world of wine, where even grapes have doppelgangers. It’s like Mother Nature’s version of “copy and paste.”

You see, when you have a grapevine that’s just so perfect, you don’t want to mess with a good thing. That’s where clones come in. Winemakers select a vine with exceptional traits, like the ability to resist disease or produce amazing flavors, and then they essentially make copies of it. It’s like the winemaking version of a Hollywood superstar signing autographs for their adoring fans.

Now, these grape clones, they’re like the identical twins of the wine world. They share the same DNA, so they produce grapes with similar characteristics. It’s as if they’re saying, “If one of us tastes great, all of us will taste great!”

But don’t be fooled; even though they’re genetic twins, they can still have their own unique personalities. Some clones might prefer a cooler climate, while others thrive in the sun. It’s like a family reunion where everyone has their own quirks and preferences.

So, next time you sip a glass of wine and hear about clones, just remember that it’s the winemaker’s way of saying, “We’ve found a grapevine superhero, and we’re making an army of them to conquer the wine world, one perfect grape at a time.” Cheers to grape genetics!

Colombard  is a white French wine grape variety that is the offspring of Chenin blanc and Gouais blanc. Colombard is also planted in South Africa, where it is known as Colombar. A lot of this is used in the production of brandy, but it is also used to make bulk wine. Just recently French producers mix it with Sauvignon Blanc to produce aromatic fresh terrace wines with strong acidity .

“Cork taint,” the wine lover’s worst nightmare, is like a villain that sneaks into your glass and turns your delightful wine experience into a disappointment. This term refers to an undesirable set of aromas and flavors in wine caused by the presence of a chemical compound called TCA (2,4,6-trichloroanisole).

Here’s the lowdown on cork taint:

TCA Contamination: Cork taint occurs when wine comes into contact with a cork contaminated with TCA. This compound can originate from various sources, including the cork itself, the winery environment, or even cleaning agents.

Detectable Aromas: The telltale signs of cork taint include damp, musty, or moldy aromas that can mask the wine’s natural fruit and floral notes. It’s like discovering a moldy basement in your wine glass.

Flavor Impact: Along with the musty aromas, cork taint can introduce unpleasant flavors into the wine, such as wet cardboard, damp newspaper, or a general sense of staleness. These flavors can overpower the wine’s intended taste.

Variability: Not all bottles sealed with cork will suffer from cork taint. It’s an intermittent problem, affecting a small percentage of wines, but when it occurs, it’s a significant disappointment.

Wine Protection: Winemakers are increasingly using methods to detect and prevent cork taint, such as more rigorous quality control in cork production and alternative closures like screw caps and synthetic corks.

Controversy: While cork taint remains a concern, some wine enthusiasts appreciate the micro-oxygenation effect that cork closures can provide to aging wines, which alternative closures may not offer.

In the end, cork taint is a wine fault that can turn an exceptional wine into a flawed one. It’s a reminder of the delicate balance in winemaking and the importance of quality control in both the cork production process and the winery environment to ensure that your wine experience remains as delightful as expected.

Cortese is a white Italian wine grape variety predominantly grown in the southeastern regions of Piedmont in the provinces of Alessandriaand Asti.

One of the earliest documentation of the Cortese grape dates back to a 1659 report to the Marchesa Doria from the estate manager of the family’s villa in Montaldeo that states that all the vineyards were planted with Cortese and Vermentino.

Wines made from Cortese have long been favored by restaurants in the southern neighboring port of Genoa, known best as Gavi di Gavi, as a wine pairing with the local seafood caught off the Ligurian coast. The Gavi di Gavi from La Solca made this grape famous. The wine’s moderate acidity and light, crisp flavors pair well with the delicate flavors of some fish. Cortese wines tend to be medium bodied with notes of limes and greengage. In vintages that are particularly cool, the wines can be aggressively acidic and lean, but winemaking techniques such as malolactic fermentation and oak barrel fermentation can temper that. Today it has become a base for industrial wines and one has to be careful and know what you are doing when you buy it.

“Crémant,” the French term for sparkling wine that’s not from Champagne, but it wants to be – like the cool cousin who copies the popular kid’s style but with its unique twist.

You see, Crémant is made using the traditional Champagne method, just like its famous sibling, complete with second fermentations in the bottle and all that jazz. But, here’s the twist: Crémant doesn’t hail from the Champagne region. It’s produced in other parts of France, each with its own character.

It’s like the rebellious teenager who says, “I can do it too, and I’ll add my own regional flair!” So, you’ve got Crémant d’Alsace, Crémant de Loire, and more

But don’t let the family feud fool you; Crémant can be delightful. It’s like the charming underdog of the sparkling wine world, offering elegance and finesse without the Champagne price tag.

So, when you sip a glass of Crémant, just remember, it’s like raising your glass to the unsung hero, the sparkling wine that says, “I might not be Champagne, but I’ve got style, and I’m here to party!”

Crianza is the youngster of barrel stored Spanish wines. It is not a grape rather a quality indicator that is below the reserve.

A Crianza has to have a minimum of one year in casks and a few months in the bottle. For white wines, the minimum cask aging period is 6 months.

Crianza is perhaps the most accessible level of Rioja wines, At the Crianza level, the wines are most commonly aged in used oak, so the oak flavors are not as strong. The goal of Crianza is a high-quality daily drinking wine.

It’s not too rich, but with Tempranillo’s natural high tannin it has quite a bit more body than Merlot.

Ah, “Cru” in the world of wine, the French term that adds a sprinkle of mystique to vineyards. It’s like the secret society handshake for grapevines.

Now, “Cru” literally means “growth” or “vineyard” in French, but in the wine realm, it’s so much more. You see, it’s all about location, location, location. If your vineyard happens to be on the right hill, in the right soil, with the right amount of sunshine, congratulations, you’re a “Cru.” It’s like being the golden child of the wine world.

But here’s where it gets even more intriguing. Within “Cru,” there are often “Premier Cru” and “Grand Cru.” It’s like the VIP section of the VIP section. If your grapes are from a “Grand Cru,” they’re practically rolling out the red carpet.

So, when you see “Cru” on a wine label, it’s the winemaker’s way of saying, “This is the good stuff, the cream of the crop, the grape equivalent of a Michelin-starred restaurant.” It’s like wine with a pedigree.

But remember, not all “Cru” is created equal. Each one has its own unique characteristics, and it’s a bit like comparing apples to oranges (or in this case, Chardonnay to Pinot Noir). So, if you want to explore the world of “Cru,” prepare for a journey through some of the most prestigious vineyards, each with its own wine tale to tell and it might be an expensive trip as well.

“Cru Bourgeois,” the term that makes you think of tuxedo-clad grapes and monocle-wearing vineyards. It’s like the aristocracy of the wine world, but without the haughty airs.

So, here’s the scoop on “Cru Bourgeois“: In the Bordeaux region of France, where the wine traditions are as old as the stone châteaux, there’s a classification known as “Cru Bourgeois.” It’s like the cool club of wineries that didn’t quite make it into the grand castles of the “Grand Cru” club.

But here’s the twist – these wineries are often hidden gems. They’re like the underdogs of Bordeaux, making fantastic wines that don’t cost an arm and a leg. “Cru Bourgeois” wines are like the secret handshake for wine lovers who want quality without the hefty price tag.

And you know what? It’s not just about the wine; it’s also about the spirit. “Cru Bourgeois” is like the rebel alliance of winemakers, standing up to the wine hierarchy and saying, “We make amazing wine too!”

So, when you see “Cru Bourgeois” on a bottle, just know that it’s the winemaker’s way of saying, “We might not have a castle, but we’ve got some darn good wine, and it’s for everyone to enjoy!” It’s like the people’s choice in the world of Bordeaux.

“Cuvée,” the word that sounds so sophisticated, it’s like the wine world’s way of putting on a tuxedo t-shirt – formal and fancy on the surface but with a hint of informality.

In reality, “cuvée” simply means a blend or batch of wine. It’s like the winemaker’s artistic mixtape, carefully crafted by combining different grape varieties, vineyard plots, or even different winemaking methods.

So, when you see “Cuvée” on a label, it’s like the winemaker’s way of saying, “I’ve created a unique blend of wines, and it’s as special as my secret recipe for grandma’s apple pie.” It’s a bit like a wine DJ, blending the tracks (or grapes) to create something that’ll get your taste buds dancing.

De-alcoholised wines, the virtuous offspring of winemaking, like a wine with a secret mission to let you enjoy the flavors without the alcohol. It’s as if they’re saying, “Let’s have all the taste, minus the tipsiness.”

Low or No Alcohol: De-alcoholised wines are made by removing or reducing the alcohol content. You can find options with as little as 0.5% alcohol or completely alcohol-free.

Wine Grapes at Heart: These wines start as regular wine grapes, just like their alcoholic counterparts. The winemaking process is similar, but with a special focus on reducing alcohol.

Aromas and Flavors: De-alcoholised wines retain the aromatic and flavor profiles of the original wine, whether it’s a red, white, or rosé. It’s like enjoying a familiar tune without the volume. But be careful, most non alcohol free wines are lacking of taste and aroma.

We found that Dr. Loosen is one of the few makers that has a product which is drinkable and resembles a real Glas of wine.

Sip Freely: You can enjoy de-alcoholised wines without the concerns of intoxication, making them suitable for various occasions, from casual lunches to designated driving duties.

Food Pairing: They pair well with a variety of dishes, making them a versatile choice for meals. It’s like being the designated driver at a wine and dine event, still enjoying the experience.

**Mindful Drinking:** De-alcoholised wines are favored by those who want to savor wine without the alcohol’s effects, whether for health, preference, or social reasons.

So, when you open a bottle of de-alcoholised wine, you’re toasting to the joy of flavors without the hangover, a wine that lets you enjoy the essence of the grapevine without the tipsy side effects.

Not so long ago one would decanter only to separate the wine from a Sediment that deposited at the bottom of the bottle. Today this is done long before drinking to add oxygen to the wine to “open it up”. This is a tricky thing many wines don’t need that kind of airing and old wines can even turn bad when exposed to oxygen. We only decanter younger wines of very good quality as they respond favourably to the exposure of air. What do you do if you don’t have a decanter? Just fill the wine into a suitable vessel and fill it back into the bottle, that should be enough.

De gorging, my dear wine enthusiast, is a term that might sound like a fancy French dance move, but it’s actually a crucial step in the sparkling wine-making process. It’s the moment when those pesky, unwanted solids take their final bow in the bottle.

You see, during the fermentation of sparkling wine, some leftover yeast cells and sediment can end up trapped in the bottle, like party crashers who just won’t leave. De gorging is the process of elegantly escorting them out.

Here’s how it’s done: First, the bottles are carefully placed upside down, allowing all that debris to settle in the neck. Then, in a moment of pure finesse, the necks are dipped into a super chilly solution, freezing that sediment into a neat little plug of ice.

Now comes the slightly funny part. With the bottle still upside down, the crown cap is popped open, and BOOM! The pressure inside the bottle, like a well-mannered champagne genie, shoots out the frozen plug along with all those unwanted bits.

Finally, the bottle gets a top-up, usually with a mixture of wine and sometimes a touch of sweetness (known as the dosage). It’s like giving the bottle a little reward for its patience.

So, while de gorging might not involve twirling in a ballroom, it’s certainly a graceful way of saying goodbye to the sediment and ensuring your sparkling wine is ready for a refined, bubbly soirée!

Degustation in the context of wine is like a sophisticated wine-tasting experience, often more elaborate and structured than a simple wine tasting. It’s as if wine decided to host a refined soirée for your taste buds.

Exploration: Degustation involves sampling a range of wines, typically from a specific winery, region, or even a thematic selection. It’s like embarking on a wine journey, where each glass tells a different story.

Structure: Unlike casual wine tasting, degustation is like a well-organized symphony. Wines are often presented in a specific order, from lighter to heavier, or from white to red, to showcase their evolution and complexity.

Food Pairing: Degustation often includes carefully crafted food pairings to enhance the tasting experience. It’s like a culinary dance where the flavors of the food and wine harmonize.

Professional Guidance: Sometimes, degustation is led by a sommelier or a knowledgeable host who provides insights, making it an educational experience. It’s like having a wine guru by your side, revealing the wine’s secret

Appreciation: Degustation is all about appreciating the nuances, aromas, and flavors of wines. It’s like a deep dive into the art of wine tasting, allowing you to savor and understand the complexities of each wine.

So, when you participate in a wine degustation, you’re not just sipping wine; you’re embarking on a curated journey through the world of wine, guided by experts, and exploring the intricacies of each pour.

Demeter, the mystical term in the world of wine, like the secret handshake of the eco-conscious vineyards. It’s like the wine world’s way of saying, “We’re not just making wine; we’re nurturing Mother Earth.”

You see, Demeter is all about biodynamic farming, a holistic approach to winemaking that’s like the yogic practice for grapevines. It involves cosmic calendars, lunar phases, and preparations that sound like potions, but in reality, they’re all about creating a harmonious relationship between the vines and nature.

It’s like winemaking with a sprinkle of magic and a dash of holistic philosophy. Demeter-certified wines are like the yoga mats of the wine world, offering a serene and balanced sip.

So, when you see the Demeter logo on a bottle, it’s the winemaker’s way of saying, “Our wine is not just a beverage; it’s a cosmic journey through the vineyards, and it’s all about living in harmony with the universe, one sip at a time.” It’s like sipping wine and good vibes all in one glass.

Deposits in wine, the uninvited guest in the bottle, like a speck of dust that just couldn’t resist the party. It’s as if your wine wanted to host its version of a cosmic dance, complete with mysterious sediments.

You see, “deposit” is those little particles you find at the bottom of a bottle, often in older wines. They’re like the wine’s version of glitter, just less glamorous. It’s made up of things like tartrates, tannins, and dead yeast cells. Think of them as the wine’s way of saying, “Hey, I’ve been through some changes, and I’m leaving these remnants as souvenirs.”

Now, while you might expect your wine to be crystal clear, a little deposit is like the wine’s way of saying, “I’ve got character, and I’m not afraid to show it.” Some wine aficionados even consider a touch of deposit a sign of authenticity and quality.

But, let’s be honest, nobody really likes unexpected guests in their glass. So, when you see a deposit in your wine, it’s like the wine’s quirky way of keeping you on your toes, reminding you that wine is a living, evolving thing, and you’re in for an unpredictable sip. So if you want to avoid any unsuspected surprises decanter the wine slowly and keep the deposits in the bottle.

Dessert wines, like the dessert course of a gourmet meal, are the sweet and indulgent treats of the wine world. They’re like the decadent chocolate cake after a hearty dinner, reserved for those moments when you want a luxurious and luscious sip.

What makes dessert wines special is their sweetness, which is achieved through various methods:

1. Late Harvest: These wines are made from grapes left on the vine longer than usual, allowing them to accumulate extra sugar. It’s like the grapes decided to sunbathe a little longer to become extra sweet.
2. Noble Rot: Some dessert wines, like Sauternes from France, are made from grapes affected by noble rot (Botrytis cinerea). This fungus concentrates the sugars and flavors in the grapes, creating a unique and sweet nectar.
3. Fortification: Some dessert wines, such as Port from Portugal or Sherry from Spain, are fortified with extra alcohol, which stops fermentation and leaves behind residual sugar. It’s like saying to the yeast, “That’s enough, time to preserve that sweetness.”
4. Freezing: Ice wines are made from grapes that have frozen on the vine. They are normally called Ice Wine. When these grapes are pressed, the water content remains behind as ice, resulting in a highly concentrated, sweet juice.

Dessert wines come in various styles, from the rich and honeyed Sauternes to the intensely sweet Ice Wine. They’re like a sweet symphony for your taste buds, often paired with desserts or enjoyed on their own as a delightful after-dinner treat.

So, when you savor a glass of dessert wine, it’s like treating yourself to the grand finale of a gourmet meal, where sweetness reigns supreme, and each sip is a luscious, indulgent delight.

Also wine drinkers have their patron saints. One of the most famous ones is Dionysos a son of Zeus who was able to do what every wine drinker dreams of . Turning water into wine and that in huge quantities. But the klegend says that he was also producing wine in the traditional way and was known to consum fair amounts himself. By the way the well known roman god Bacchus is a synonym of dionysos

(Denominicatión de Origen) Is a Spanish declaration of quality. Today there are 54 regions in Spain that produce D.O. wines. D.O. wines have a seal on the bottle. D.O. regulates which grapes can be grown in that region, caps the yield of harvest and determines the methods in the making of the wine, and most important the amount of time the wine has to rest before it goes to market.

Domaine, the French term that makes you feel like you’re stepping into a château, even if it’s just a humble vineyard with a fancy name. It’s like the vineyard’s way of saying, “We take this grape-growing business seriously.”

In reality, a “domaine” is just a piece of land where grapes are grown and, eventually, turned into wine. It’s like calling your backyard garden a “botanical paradise” to impress the neighbors.

Now, the twist is that “domaine” often conjures images of idyllic French vineyards, complete with châteaux, rolling hills, and perhaps a few French hens for good measure. But, the truth is, “domaines” exist all over the wine world, from California to Chile.

So, when you come across a wine labeled with “Domaine,” just remember that it’s the vineyard’s way of saying, “We might not have a castle, but we’ve got some darn good grapes.” It’s like the winemaker’s version of keeping up with the grape-growing Joneses.

No this is not the lady with the wip but a red grape that was created in 1927 by crossing Pinot Noir and Portugieser. The Silvaner dominated region of Frankonia wanted to produce also some red wine and so this varietal was found. The varietal is  pest resistant and can overcome frost much better that the more sensitive Pinot Noir. Wines made from Domina are full in body with strong Tannins and dominat acidity. Well made wines produce dense aromas of Blackberries and Cherries and have gained their polace in grape heaven.

Dornfelder, the German grape variety that’s like the cool kid on the block, offering a fresh take on red wine. It’s as if Dornfelder said, “Germany isn’t just about Riesling; we can do reds too!”

Origin: Dornfelder was bred in Germany in the mid-20th century, and it quickly became one of the country’s most planted red grape varieties.

Character: This grape produces wines that are like a blend of dark fruit flavors, often reminiscent of blackberries and cherries, with a touch of spiciness. It’s like the red wine with a blackberry twist.

Versatility: Dornfelder is like the versatile actor of the wine world. It can play different roles, from a solo act in a varietal wine to a supporting role in blends.

Smoothness: These wines tend to be smooth and approachable, like the friendly neighbor who always greets you with a smile.

Pairing: Dornfelder is like the perfect dinner guest; it pairs well with a variety of dishes, from grilled meats to pasta and even barbecue.

So, when you pour yourself a glass of Dornfelder, you’re getting a taste of Germany’s red wine revolution, a wine that’s approachable, versatile, and ready to charm your taste buds.

Plasmopara viticola is known as the grape downy mildew which is the most devastating fungus in the vineyard. It was identified by Mr. Schweinlitz in 1834 in the southeastern part of the US. How it came to Europe is not clear but its arrival had a devastating effect on wine growers all over Europe as the European plants didn’t have a resistance against the downy mildew as their American counterparts. The farmers lost 505 of their crops and started to graft American wines on their old roots as the fungus effects the foliage and the fruit rather then the wooden parts of the plant.

The Douro wine region, often referred to as the Douro Valley, is like the cradle of the famous Port wine and one of Portugal’s most celebrated wine regions. It’s like the kingdom where grapes reign supreme, with vineyards terraced along the riverbanks creating a breathtaking landscape.

Here’s a non-ironic explanation:

Location: The Douro wine region is situated in the northern part of Portugal, and it follows the course of the Douro River as it winds through the mountains.

Grapes: The Douro is famous for its grape varieties, particularly Touriga Nacional, Touriga Franca, and Tinta Roriz, which are used to produce the rich, fortified Port wines. But in recent years, the region has gained recognition for its high-quality red and white table wines as well.

Terroir: The Douro Valley’s unique terroir, characterized by schist soils, a Mediterranean climate, and steep, terraced vineyards, contributes to the distinctive flavors of the wines. The river’s influence moderates the climate, creating optimal conditions for grape growing.

Port Wine: Port wine, a fortified wine, is perhaps the most famous product of the Douro region. It’s like the elder statesman of the wine world, known for its sweetness, complexity, and longevity. There are various styles of Port, from the sweet Ruby to the aged Tawny and vintage Port.

Table Wines: In addition to Port, the Douro has made a name for itself with its red and white table wines. These wines are often complex, with bold fruit flavors and a sense of place.

UNESCO World Heritage: The Douro Valley’s exceptional cultural and natural landscape, with its vineyards, has been recognized as a UNESCO World Heritage Site, cementing its importance in the world of wine.

So, when you explore the Douro wine region, it’s like stepping into a wine lover’s paradise, where tradition and innovation blend seamlessly. The wines are a testament to the region’s history and a promising glimpse into its vinous future.

Dunkelfelder, the enigmatic German grape variety that’s like a character from a mystery novel, elusive and intriguing. It’s as if it decided to stay hidden in the vineyards for decades before revealing its secrets.

Origin: This grape variety is known for its deep, dark color and was developed in Germany in the mid-20th century.

Character: Dunkelfelder wines are like the deep, dark secrets of the wine world. They’re intensely colored, often appearing nearly black in the glass, and they’re known for their rich, full-bodied character. The flavors are like a symphony of dark fruits, with notes of blackberries, plums, and even a hint of chocolate and spice.

Mysterious Reputation: Dunkelfelder is like the enigmatic stranger in the wine bar, leaving you curious and wanting to explore more. It’s not widely planted, so finding a bottle can feel like discovering hidden treasure.

Versatility: Despite its limited fame, Dunkelfelder is versatile in the wine world. It can be made into varietal wines or blended with other grapes to add depth and color.

Pairing: These wines are like the perfect accompaniment to hearty, flavorful dishes, such as grilled steaks, stews, and even dark chocolate desserts.

So, when you uncork a bottle of Dunkelfelder, you’re entering the realm of a well-kept secret in the wine world, a wine that’s as mysterious as it is delicious, and one that’s waiting to be discovered.

In wine speech earthy is one of the most used terms to describe the sensorial characteristic of strong red wines. It associates flavours of Artichokes, Mushrooms, Truffles ,Potatoes, beetroot or newly plowed fields. Fantasy has no limits.

“Ecovin,” the eco-conscious superhero of the wine world, like a caped crusader fighting for sustainability, one vine at a time. It’s as if this term emerged from the vineyards with a mission to save the planet, one grape at a time.

Eco-Friendly Certification: Ecovin is like the official stamp of approval for environmentally friendly wine production. It ensures that winemakers follow sustainable practices, from the vineyard to the cellar.

Organic Farming: Ecovin wines are often made from organically grown grapes. It’s like Mother Nature’s way of giving the grapes a pesticide-free, all-natural hug.

Biodiversity: Wineries certified as Ecovin are often biodiversity hotspots. They encourage a harmonious coexistence of flora and fauna, like a mini wildlife sanctuary in the vineyard.

No Nasty Chemicals: You won’t find synthetic pesticides or herbicides in these wines. It’s like choosing the organic aisle in a grocery store, but for your wine glass.

Eco-Conscious Winemaking: Ecovin winemakers are like the eco-warriors of the cellar. They use minimal intervention, opting for natural yeasts and sustainable practices to create wines that are true to the land.

So, when you pick up a bottle of Ecovin wine, you’re not just savoring a glass of vino; you’re supporting a movement that’s all about nurturing the Earth while enjoying the fruits of its vineyards. It’s like a toast to sustainability, one sip at a time.

“Edelzwicker,” the charming wine name that’s like a melody from a German fairytale. It’s a harmonious blend of grapes, as if they all joined hands and decided to create a wine that’s greater than the sum of its parts.

Origin: This term hails from the Alsace region in France, known for its aromatic and expressive wines.

Blend: Edelzwicker is like the wine version of a potluck dinner, where various grape varieties are invited to the party. It often includes a mix of white grape types, with each bringing its unique character to the blend.

Character: The resulting wine is typically dry and can be a delightful medley of flavors, like a fruit salad in a glass. You might detect notes of apples, pears, and a hint of citrus, along with floral and mineral undertones.

Versatility: Edelzwicker is like the friendly companion at any gathering. It pairs well with a wide range of dishes, making it a versatile choice for food pairing.

Accessibility: It’s often a more affordable option from the Alsace region, offering an accessible way to experience the region’s wine culture.

So, when you sip a glass of Edelzwicker, it’s like enjoying a musical ensemble of grapes, where each variety plays its part, creating a balanced and approachable wine that’s perfect for various occasions.

Is used as a fining agent, basically the same way as bentonite.

(Ice wine) is one of these interesting sweet specialties that one can find in the northern areas of wine production, depending on weather conditions. Unlike other sweet wines the sweetness is not a reaction of Botrytis but on the harvest conditions. By law the outside temperature during the harvest has to be below minus 7 degrees C, the colder the better. The frozen grapes are gently pressed and the ice stays with the marc ( skins) and only the highly concentrated juice will undergo fermentation. This high concentration of sugar is a real challenge for the yeasts. You often get only alcohol contents of 7 to 8 % with high remaining residual sugar, often more than 200g/litre which makes Coca Cola look like a diet drink in comparison. Important is the high acidity as that gives this wine unlimited storage time so often Riesling or Scheurebe are the preferred vines used for Eiswein.

“Elbling,” the ancient grape variety that’s like a whisper from the past, reminding us of the rich wine history in Europe. It’s as if this grape decided to be a living museum piece in the vineyards.

Historical Roots: Elbling is one of Europe’s oldest grape varieties, with a history that dates back to Roman times. It’s like a relic from the ancient wine world.

Region: You can find Elbling primarily in the Mosel region of Germany and Luxembourg. It’s like a local legend, cherished by those who know its unique charms.

Crisp and Light: Elbling wines are known for their crisp, light, and refreshing character. They’re like a cool breeze on a warm summer day.

Citrus and Green Apple: The flavors often include bright citrus notes and hints of green apple, making it an invigorating choice.

Versatility: Elbling is a versatile grape, producing both still and sparkling wines. It’s like a jack-of-all-trades in the wine world.

So, when you enjoy a glass of Elbling, you’re sipping on a piece of wine history, a grape variety that has stood the test of time and continues to bring its own unique character to the world of wine.

Encruzado is like the hidden gem of white grape varieties, known for its elegance, complexity, and ability to create outstanding white wines. It’s primarily cultivated in Portugal, particularly in the Dão region. Here’s a closer look at Encruzado

1. Portuguese Excellence Encruzado is considered one of Portugal’s finest indigenous white grape varieties, celebrated for its quality and unique character.
2. Aromatic Delight: Encruzado wines are often aromatic marvels. They can exhibit a wide range of aromas, including white flowers, citrus fruits, stone fruits, and even hints of herbs and spices. It’s like a fragrant bouquet in a glass.
3. Crisp Acidity: These wines typically have a bright and refreshing acidity, making them incredibly food-friendly and enjoyable on their own.
4. Mineral Expression: The terroir of the Dão region, with its granite-based soils and varied microclimates, often imparts a mineral character to Encruzado wines, adding depth and complexity.
5. Age-Worthy: Encruzado wines have excellent aging potential. Over time, they can develop richer and more nuanced flavors, transforming from youthful freshness to a more textured and layered profile.
6. Single Varietal and Blends: Encruzado is often used as a single varietal wine, allowing it to showcase its unique character. It can also be part of blends in certain wine regions.
7. Food Pairing: Encruzado wines are versatile at the table. They pair wonderfully with seafood, grilled poultry, creamy pasta dishes, and a variety of cheeses. It’s like the perfect dinner companion.
8. Cultural Significance: Encruzado has historical and cultural significance in the Dão region. It’s an emblematic grape that represents the heritage and traditions of this wine-producing area.
9. Becoming Known Globally: While Encruzado is primarily associated with Portugal, its reputation is growing on the international stage, and more wine enthusiasts are discovering its charms.

In essence, Encruzado is like the refined virtuoso of the white wine world, captivating wine lovers with its aromatic elegance, crisp acidity, and ability to evolve gracefully over time. Whether you’re savoring a young and vibrant Encruzado or a well-aged masterpiece, you’re experiencing the essence of Portugal’s white wine excellence.

“Entre-Deux-Mers,” the French wine term that’s like a charming melody from the Bordeaux region, singing the story of a unique terroir. It’s as if the vineyards here decided to nestle between the rivers and create wines with their own distinct character.

Location: Entre-Deux-Mers translates to “Between Two Seas” in French, and it’s a subregion in Bordeaux, France, nestled between the Garonne and Dordogne rivers.

White Wine Haven: This region is renowned for its white wines, often made from a blend of Sauvignon Blanc, Sémillon, and Muscadelle grapes. It’s like a harmonious trio of flavors that dance on your palate.

Dry and Crisp: Entre-Deux-Mers white wines are typically dry, with refreshing acidity and bright citrus and green fruit flavors. It’s like a sip of sunshine on a warm afternoon.

Versatility: These wines are like the chameleons of the wine world. They pair beautifully with a variety of dishes, from seafood to poultry to salads, making them a go-to choice for food and wine pairing.

Aromatic Whites: Some producers in Entre-Deux-Mers also create aromatic white wines, like a bouquet of flowers in a glass, with fragrant and fruity notes.

So, when you enjoy a bottle of Entre-Deux-Mers wine, you’re experiencing the taste of a unique Bordeaux subregion, where the white wines shine with their own personality, ready to complement your dining experience with elegance and charm.

“Enzyme,” the molecular maestro in the world of winemaking, like the conductor of a symphony, orchestrating all the intricate biochemical reactions that turn grapes into wine. It’s as if these tiny proteins decided to be the unsung heroes of viniculture.

Biological Catalyst: Enzymes are like nature’s catalysts, speeding up chemical reactions without being consumed in the process. In winemaking, they play a pivotal role in transforming grape juice into wine.

Crucial Functions: Enzymes break down complex compounds in grapes, such as sugars and acids, into simpler components like alcohol and carbon dioxide. They also influence the color, aroma, and flavor of the wine.

Specific Roles: Different enzymes have specific jobs in winemaking. For example, amylase breaks down starches into sugars, while pectinase helps clarify the wine by breaking down pectin.

Natural and Added: Winemakers can rely on the natural enzymes present in grapes or choose to add specific enzymes to control and enhance the winemaking process.

Temperature Matters: Enzyme activity is temperature-dependent, so winemakers carefully control fermentation temperatures to optimize the enzymatic reactions.

Terroir Influence: Enzymes can influence the expression of terroir in wine by affecting how grapes ferment and how their characteristics are preserved in the final product.

So, when you think of enzymes in winemaking, imagine these microscopic conductors guiding the symphony of chemical reactions that result in the delightful beverage in your glass.

“Eruption Wineries,” the explosive name that’s like a volcanic symphony in a bottle. It’s as if these wineries decided to turn the fiery power of volcanoes into liquid art.

Volcanic Terroir: Eruption Wineries are often located near volcanoes or on volcanic soil. This unique terroir is like a fertile playground for grapevines, providing a mineral-rich foundation for the vines to thrive.

Mineral-Driven Flavors: The volcanic soil imparts distinctive mineral flavors to the wines, like a touch of stony character. You might detect notes of flint, wet stones, or a subtle smokiness.

Unique Aromas: These wines often offer a whiff of something different, like the earthy and slightly smoky scent that tells a tale of their volcanic origins.

Terroir Expression: Eruption Wineries are like the storytellers of the wine world. They let the volcanic terroir speak through the grapes, creating wines that are a true reflection of their unique birthplace.

Rich History: Volcanic wine regions often have a rich history, where the volcanic activity and the wines have a deep connection. It’s like a tale of fire and flavor that’s been brewing for centuries.

So, when you enjoy a bottle from Eruption Wineries, you’re sipping on the essence of the Earth’s elemental forces, where the power of volcanoes has transformed the land into a fertile canvas for remarkable wines. It’s like having a volcanic eruption of flavor in every glass.

Extract means in wine the non vaporising ingredients in wine like Minerals, wine-, apple- and lactic acids colour and tannins. But careful sometimes wines with high extract levels that suggest increased richness fool you as the sensation derives from sugars that have been left unfermented. Therefore the amount of the sugar free extracts should be the yardstick. But how should we know?

“Extra Brut,” the Champagne term that’s like a declaration of independence from sugar. It’s as if this style of bubbly said, “Who needs sweetness when you can have pure, unadulterated elegance?”

Dryness Level: Extra Brut Champagne is one of the driest styles you can find. It’s like a bone-dry martini for your taste buds.

Minimal Residual Sugar: These wines are crafted with minimal added sugar during the dosage (the final addition before corking), resulting in a wine that’s refreshingly crisp and often boasts intense acidity.

Flavor Profile: Extra Brut Champagne is like a crisp, zesty dance of flavors. You’ll encounter notes of green apples, citrus, and a touch of minerality. It’s a bright, lively experience in your glass.

Versatility: Extra Brut is a versatile partner in the world of food and wine pairing. Its dryness and acidity make it an excellent match for a range of dishes, from oysters to sushi and even fried chicken.

Aperitif Delight: It’s a favorite for those who love their Champagne as an aperitif, setting the stage for a meal with its refreshing and palate-cleansing character.

So, when you sip a glass of Extra Brut Champagne, you’re experiencing the pure essence of Chardonnay, Pinot Noir, and Pinot Meunier grapes without any sugary distractions, just the sparkling elegance that Champagne is renowned for.

“Extra Dry,” the somewhat confusing term in the world of sparkling wine that’s like saying, “I’m extra serious… about being not so dry.” It’s as if this style decided to play a little game with your taste buds.

Dryness Level: Extra Dry is not as dry as Brut or Extra Brut, which makes it, well, a bit sweeter. It’s like the wine world’s way of saying, “I’m dry, but not bone dry.”

Residual Sugar: These wines have a bit more residual sugar, often balanced by their acidity, resulting in a wine that’s pleasantly off-dry. It’s like a gentle hint of sweetness that softens the edges.

Flavor Profile: Extra Dry sparkling wines are like a subtle flirtation with your taste buds. You might encounter notes of ripe fruits like pears and peaches, with a touch of floral and honeyed undertones.

Versatile Pairing: Extra Dry wines are versatile and can pair well with a variety of dishes, from appetizers to lighter main courses. They’re like the diplomatic diplomats of the wine world, able to negotiate between sweet and savory flavors.

Aperitif or Dessert: They can be enjoyed as a refreshing aperitif or paired with not overly sweet desserts. It’s like the bridge between different courses of a meal.

So, when you indulge in a glass of Extra Dry sparkling wine, you’re sipping on a wine that strikes a balance between dry and sweet, like the gentle smile of a charming conversationalist.

Sounds a bit brutal and reminds of the last visit at the Dentist. But here it describes the separation of phenols and tannins from the grape skins into the wine during fermentation. During the fermentation the skins stay in the wine until the maker finds that enough colour and tannins are extracted and he separates the skins from the fermenting wine. This may takes weeks but is the natural way. As the grape skins swim on top of the fermenter he just lets the wine flow from the bottom of the tank into either another steel tank or wooden barrel for further processing. In the production of industrial wine this process is shortend by heating the must up to 85degrees and add lots of enzymes that do the job much quicker. But you will taste that short cut later.

Fermage is a French term used in viticulture and farming to refer to a lease or rental agreement for vineyards or agricultural land. It’s an arrangement where one party, often a winegrower or farmer, rents a piece of land, typically a vineyard, from another landowner. This agreement allows the lessee to cultivate and harvest grapes or other crops on the land in exchange for a fee or a share of the produce.

Fermage contracts are important in the wine industry as they determine who gets to use and benefit from the vineyard. The terms of the agreement can vary, and it’s a way for individuals or wineries to access vineyards without having to buy the land outright. It’s a common practice in many wine regions, particularly in France.

Fermentation, the magical transformation that turns grape juice into wine, like the winemaking wizardry that has been practiced for millennia. It’s as if it’s the secret alchemy that grapes perform when they decide to become something greater.

Natural Process: Fermentation is a natural biological process where yeast consumes the sugars in grape juice and converts them into alcohol, along with carbon dioxide and other compounds.

Yeast’s Role: Yeast, the tiny microorganisms responsible for fermentation, are like the wine’s alchemists. They work tirelessly to create the alcohol and unlock the wine’s flavors.

Alcohol Production: The primary goal of fermentation is to produce alcohol, which gives wine its intoxicating properties. It’s like the alchemical potion that brings warmth and cheer.

Flavor Development: During fermentation, various chemical compounds are formed, creating the wine’s aroma and taste. It’s like a complex symphony of flavors being composed.

Temperature Control: Winemakers carefully control the fermentation temperature to influence the wine’s character. Cooler temperatures can preserve fruity aromas, while warmer temperatures can enhance complexity.

End of Fermentation: Once the yeast has consumed most of the sugars, fermentation ends, and the winemaking process continues with aging, blending, and bottling.

So, when you sip a glass of wine, you’re enjoying the result of this natural and mystical process, where the humble grape juice is transformed into a drink of tradition, culture, and pleasure.

Fernão Pires, the Portuguese white grape variety that’s like a sunbeam in a glass, radiating the warmth and flavors of Portugal. It’s as if this grape decided to capture the essence of its homeland.

Portuguese Gem: Fernão Pires is one of Portugal’s most widely planted white grape varieties, found primarily in the central and southern regions.

Aromatic Delight: It’s known for its aromatic qualities, often exuding floral and fruity notes. It’s like a bouquet of blossoms with a basket of ripe fruits.

Versatility: Fernão Pires is like the flexible friend of winemaking. It can be crafted into a range of wine styles, from dry to slightly sweet, still to sparkling.

Flavor Palette: You’ll encounter flavors like peaches, citrus, and a touch of spice. It’s like sipping a glass of sunshine with a twist of zest.

Food-Friendly: These wines pair well with a variety of dishes, from seafood to salads to grilled chicken. It’s like a versatile condiment that complements a wide range of flavors.

So, when you enjoy a bottle of Fernão Pires wine, you’re immersing yourself in the aromatic and flavorful world of Portugal, where this grape variety showcases the vibrant soul of the country in every sip.

“Fetească Neagră,” the captivating dark maiden of Romanian wine, like a deep and mysterious beauty that’s been part of Eastern Europe’s viticultural history for centuries. It’s as if this grape variety decided to weave its enigmatic charm in the vineyards of Romania.

Romanian Royalty: Fetească Neagră is often considered one of Romania’s noble grape varieties, known for its ability to produce red wines of character and depth.

Dark and Alluring: The name itself means “Black Maiden” in Romanian, and it aptly describes the grape’s dark, intense color and rich flavor profile.

Terroir Impact: The grape’s character is greatly influenced by the Romanian terroir, where it thrives in various regions, from the hilly landscapes of Moldova to the more temperate climate of Transylvania.

Flavor Spectrum: Fetească Neagră wines are often full-bodied with flavors of dark berries, plums, and a touch of spice. It’s like a rich tapestry of flavors woven into the wine.

Aging Potential: Some versions of Fetească Neagră are known for their aging potential, developing complex flavors and becoming even more enchanting over time.

Food Pairing: These wines are like a perfect partner for hearty Romanian dishes, complementing grilled meats and traditional cuisine.

So, when you open a bottle of Fetească Neagră wine, you’re savoring the essence of Romania’s viticultural heritage, where this dark and alluring grape variety weaves stories of tradition and terroir in every sip.

This is way to get all non liquid particles out of a wine before bottling so that the wine has a clear appearance. There are two ways to do this:

Bentonite and egg white

“Furmint,” the Hungarian grape that’s like a golden treasure, responsible for some of the world’s most coveted sweet wines, particularly Tokaji. It’s as if this grape variety decided to bathe in the autumn sun and create liquid gold.

Noble Variety: Furmint is considered one of Hungary’s noble grape varieties, known for its role in producing Tokaji, a renowned sweet wine.

Acidity and Sweetness: Furmint grapes have high acidity, which is crucial for balancing the sweetness in Tokaji wines. It’s like the tightrope walker keeping the wine in perfect equilibrium.

Botrytis Magic: Furmint grapes are often affected by noble rot (botrytis), which concentrates their flavors and sugars. This natural process is like the alchemy behind the sweet magic of Tokaji.

Complexity: Furmint wines are known for their complex flavor profiles, often featuring notes of honey, apricots, and a characteristic mineral edge. It’s like a symphony of tastes that evolves in the glass.

Dry and Sweet: While famous for its role in sweet wines, Furmint is also used to make dry wines that showcase its crisp acidity and versatility.

Tokaji Aszú: The pinnacle of Tokaji wines, known as Tokaji Aszú, is made by macerating Furmint grapes with botrytis in sweet wine. It’s like the royal crown jewel of Hungarian winemaking.

So, when you savor a glass of Furmint wine, you’re indulging in the history and craftsmanship of Hungary’s viticultural heritage, where the Furmint grape shines as the golden thread woven into the fabric of Tokaji’s legendary sweetness.

Not everybody will lick at the lighter to get a more precise understanding of a flint stone aroma. In wine speech the term flinty notes describes smoky or stony notes in mainly dry wines that have been grown on volcanic terroir which might also include flint stone.

Fortified wine, a true titan in the world of wine, is like a regular wine that’s been hitting the gym and is now significantly stronger. Here’s a closer look:

1. Boosted Alcohol Content: What sets fortified wine apart is the addition of a distilled spirit, usually brandy. This fortification process bumps up the alcohol content, typically to around 15-20% ABV (alcohol by volume), compared to the 11-15% ABV of regular wine.
2. Halt Fermentation: The extra alcohol is added during fermentation, but before the yeast can consume all the grape sugars. This fortification stops the fermentation process, leaving behind residual sugar and a sweeter taste.
3. Styles Galore: There are various styles of fortified wine, each with its unique character. Some popular ones include Port, Sherry, Madeira, Marsala, and Vermouth, to name a few.
4. Sweet and Savory: The sweetness of fortified wines can vary from sweet to dry, depending on the type of wine and when the spirit is added. Ports are known for their sweetness, while some Sherries are quite dry.
5. Blending Artistry: In many fortified wines, a blend of different vintages and grape varieties is a common practice. This allows winemakers to achieve consistent and complex flavors.
6. Maturation Magic: Fortified wines often age in wooden barrels, where they undergo oxidative aging. This process imparts unique flavors and complexity, ranging from nutty and caramel notes to dried fruit and spices.
7. Versatility: Fortified wines aren’t just for sipping. They can accompany a variety of dishes, from appetizers to desserts. A glass of Port with blue cheese or a dry Sherry with tapas can be delightful.
8. Longevity: Fortified wines are known for their longevity. Many of these wines can be enjoyed for decades, and their flavors can evolve with time.

Whether it’s the sweet richness of a Tawny Port or the complex nuttiness of a dry Fino Sherry, or my favourite, a Moscatel de Setubàl , fortified wines offer a world of flavors and styles that can suit a wide range of palates. So, the next time you’re in the mood for something a bit stronger and more intense, consider giving fortified wine a try.

“Franconia Wine,” a piece of wine culture nestled in the heart of Germany, like a treasure hidden in the vineyards. It’s as if the winemakers here decided to bottle the essence of their beautiful region.

Location: Franconia, or Franken in German, is a wine region in northern Bavaria, Germany. Its hilly landscapes along the Main River make it a picturesque setting for vineyards.

Famous Grape: The region is renowned for its production of Silvaner, a white grape variety that thrives in the unique terroir of Franconia. It’s like the golden thread woven through the wine tapestry of the region.

Bocksbeutel Bottles: Franconian wines are often bottled in distinctive squat, round bottles called Bocksbeutel. These bottles are like the signature attire of Franconian wines, standing out on the wine shelf.

Terroir Diversity: The region’s diverse terroir, with soils ranging from limestone to sandstone, contributes to the distinct character of Franconian wines. It’s like a mosaic of flavors and aromas in every sip.

Dry Whites: Franconia is known for its dry white wines, particularly Silvaner and Müller-Thurgau, which offer a balance of crispness and depth. It’s like a harmonious blend of flavors that dance on your palate.

Wine Villages: Franconia is dotted with charming wine villages and towns where you can experience the local wine culture, from wine cellars to traditional taverns.

So, when you uncork a bottle of Franconia Wine, you’re opening a gateway to a unique corner of the wine world, where the landscape, grapes, and traditions create wines that reflect the heart and soul of this beautiful German wine region.

Fractionated pressing describes the separation of unfermented grape juice according to the pressure that was used during pressing. Generally one can say the less pressure was used the better the juice hence the wine. The first part is the “free run” no pressure is used only the weight of the grapes extracts the juice normally the first 100 to 150 litres. The wine has later more finesse and acidity and therefore increases the ageing potential of the wine. Most common in the production of champagne. The “free run” is used for the vintage Champagnes and is called the Coeur de Cuvée or a bit later Cuvée.The rest is called the Taille. Our Champagne is only produced from the Coeur de Cuvée or Cuvée. The Taille is then often sold under a second label or private label that you may find in the shelfs of supermarkets at prices that make you scratch your head.

“Frizzante,” the charming cousin of sparkling wines, like the wine world’s way of saying, “I’m bubbly, but I won’t take you to the moon.” It’s as if these wines decided to add a touch of sparkle to your glass without going overboard.

Gentle Bubbles: Frizzante wines have bubbles, but they are softer and less effervescent than those in fully sparkling wines like Champagne. It’s like the difference between a bubbly giggle and a hearty laugh.

Petillant Naturel: “Frizzante” means “lightly effervescent” in Italian, and it can refer to various types of wine, both red and white. It’s like a subtle effervescent halo around the wine.

Versatile: These wines can be dry or slightly sweet and are often enjoyed as aperitifs or with a variety of dishes. They’re like the versatile actors in the wine world, ready for different roles.

Refreshing: Frizzante wines are known for their refreshing and approachable character, making them a favorite for casual occasions. It’s like the wine that’s always up for a friendly chat.

Cork or Screw Cap: They can be sealed with a cork or a screw cap, and they’re typically meant to be consumed relatively young to enjoy their youthful sparkle.

So, when you pour a glass of Frizzante, you’re treating yourself to a wine with a touch of effervescence, a delightful companion for moments that call for a bit of sparkle without the full fireworks show.

Not every sugar is alike. In the juice you find fructose and glucose evenly. As Yeast can work better with glucose the fructose content in semi sweet and sweet wines is over proportionally high. Many people suffer from fructose intolerance and should avoid these wines. Unless the sweetness was created by adding unfermented juice to the wine after fermentation. Meanwhile more and more winemakers give an indication on the label or you ask your wine merchant.

“Fruit Flavors,” the juicy, succulent, and vibrant notes that dance on your palate when you take a sip of wine. It’s like a symphony of orchards and vineyards, where the grape’s essence shines through.

Grape-Derived: These flavors are the result of the grapes used in winemaking. Each grape variety contributes its unique fruit profile to the wine.

Diverse Palette: The world of wine is a cornucopia of fruit flavors, ranging from the zesty citrus notes of lemons and limes to the lushness of ripe berries, cherries, and plums.

Taste of Terroir: The region where grapes are grown, the climate, and the soil all influence the specific fruit flavors you find in a wine. It’s like nature’s signature on every bottle.

Reds and Whites: Fruit flavors aren’t exclusive to a particular wine color. Red wines offer black fruit notes like blackberries and cherries, while white wines might bring out apple, pear, or tropical fruit flavors.

Ripeness Matters: The degree of ripeness when the grapes are harvested can affect the intensity of fruit flavors. Under-ripe grapes may result in tart, green apple notes, while over-ripe grapes can produce jammy, raisin-like flavors.

Complex Interplay: Fruit flavors often intertwine with other elements like acidity, tannins, and oak, creating a symphony of taste sensations in your glass.

So, when you savor a wine’s fruit flavors, you’re experiencing the grape’s essence and the unique expression of a region, a season, and a winemaker’s craft, all captured in a single sip.

“Frühburgunder,” the early bird of the Pinot family in Germany, like Pinot Noir’s eager cousin that can’t wait to shine. It’s as if this grape variety decided to steal the spotlight a bit earlier in the season.

Early Ripener: “Frühburgunder” translates to “early Pinot” in German, and it lives up to its name by ripening a few weeks ahead of its Pinot Noir sibling.

Thin–Skinned: These grapes have thin skins, which make them a bit more sensitive but also contribute to their elegant and delicate wine character. It’s like the fine lace of the wine world.

Red Wine Delight: Frühburgunder is primarily used for red wine production. The wines are often light to medium-bodied with bright acidity and red fruit flavors.

Location: You can find Frühburgunder mostly in Germany’s Ahr wine region, where it has found its ideal growing conditions. It’s like the region carved a special niche for this early ripening grape.

Burgundy Charm: Frühburgunder wines often possess a Burgundian charm, showcasing a balance of fruit, acidity, and subtle earthy notes. It’s like a sip of France in a German glass.

Cool Climate: The Ahr region’s cool climate provides the necessary conditions for Frühburgunder to thrive, creating wines with a unique character.

So, when you taste a glass of Frühburgunder wine, you’re experiencing the essence of early ripening and the delicate charm of this grape variety, crafted with care in Germany’s Ahr region.

“Fuder,” the grand guardian of wine aging, like a massive wooden cocoon where wine transforms and matures into its finest form. It’s as if these colossal oak vessels decided to cradle wine on its journey to excellence.

Monumental Barrels: Fuders are large wooden casks typically made from oak. They come in various sizes, but the term often refers to the largest ones, capable of holding thousands of liters of wine.

Wooden Influence: Fuders play a significant role in shaping a wine’s character during aging. The oak imparts flavors, textures, and aromas, enriching the wine like a slow infusion of complexity.

Elegance over Intensity: Unlike smaller barrels that can intensify oak flavors, fuders are more subtle. They allow controlled oxygen exchange and a slow maturation process, emphasizing elegance and balance.

Traditional in Europe: Fuders are widely used in European winemaking regions, such as Germany, Spain, and Portugal. They’re like the wise elders of the winery, passing down their knowledge through generations.

Neutral Oak: Over time, fuders become neutral, meaning they no longer impart strong oak flavors. This allows them to showcase the wine’s intrinsic qualities and terroir.

Aging Potential: Wines aged in fuders can develop incredible complexity and longevity. It’s like a timeless library where wine gets better with age.

So, when a winemaker chooses to age wine in a fuder, they’re entrusting it to a gentle giant of the cellar, a vessel that nurtures and refines the wine, creating a harmonious blend of wood and grape, time and terroir.

Simple cuvées. Doesn’t have the best reputation, as it is the grape that creates the (in)- famous “Beaujolais Nouveau” that floods the market every November. This tasteless or even worse, Banana violet tasting wine is the main grape in the Beaujolais. In certain parts of Burgundy it was prohibited to grow because of its questionable quality but nowadays it is again used for simple cuvées. If you are lucky you might find a fresh young everyday wine with raspberry and cherry aromas. Some ambitious makers are trying to reduce yield and age in wood so the Gamy looses its sharpness and develops earthy notes with cherry flavours. Not a wine for us.

“Gamza,” the hidden gem of Bulgarian winemaking, a grape variety that’s been producing wines of character and charm for generations. It’s as if Gamza quietly thrived in the Bulgarian vineyards, waiting to be discovered.

Local Hero: Gamza is a local Bulgarian grape variety, also known as Kadarka in other regions. It’s cherished for its adaptability to the Bulgarian terroir.

Red Wine Delight: Gamza is primarily used for red wine production. The wines are often medium-bodied, with bright acidity and flavors of red berries, cherries, and a touch of spice.

Earthy Elegance: These wines can exhibit a pleasant earthiness, adding complexity and depth to the fruit flavors. It’s like a walk through a Bulgarian forest in a glass.

Food-Friendly: Gamza wines are versatile and pair well with various dishes, making them a favorite for Bulgarian cuisine.

Heritage: Gamza has a rich history in Bulgaria, and it’s often considered one of the country’s indigenous grape varieties.

Quality Revival: In recent years, Bulgarian winemakers have been working to improve the quality of Gamza wines, and they’re gaining recognition for their potential.

So, when you taste a glass of Gamza wine, you’re not only experiencing the character of this Bulgarian grape but also exploring the rich heritage and potential of the country’s winemaking. It’s like a voyage through Bulgaria’s vineyards in every sip.

“Gault Millau,” the culinary compass and restaurant guide, like the trusted friend who leads you to remarkable dining experiences. It’s as if Gault Millau decided to be the gourmet guidebook in the world of cuisine.

French Origins: Gault Millau is a well-respected French restaurant and food guide that was founded by Henri Gault and Christian Millau in 1965. It quickly gained recognition for its independent and rigorous reviews.

Restaurant Reviews: Gault Millau is known for its detailed restaurant reviews, including ratings based on a 20-point scale. These reviews cover a wide range of culinary establishments, from humble bistros to Michelin-starred fine dining.

Culinary Critiques: The guide’s reviewers evaluate and critique various aspects of dining, including food quality, service, ambiance, and wine lists. It’s like a thorough examination of the entire dining experience.

Gourmet Stars: Gault Millau awards “toques” or “chefs’ hats” to recognize outstanding restaurants and chefs. Earning these toques is a prestigious achievement in the culinary world.

Global Influence: While it originated in France, Gault Millau has expanded to cover various countries worldwide, making it a global reference for those seeking exceptional dining experiences.

Celebration of Culinary Art: Gault Millau is not just a guide; it’s a celebration of the art of gastronomy, showcasing the creativity and passion of chefs and the diversity of culinary traditions.

So, when you consult Gault Millau, you’re embarking on a gastronomic journey guided by experts who appreciate and celebrate the world’s culinary diversity, helping you discover remarkable dining destinations and savor extraordinary flavors.

You cant take this literally, as none of the so called garage wineries are actually situated in a garage. Garage or Boutique wines are produced mainly manually in small quantities or from limited volumes of grapes. Some are even fermented in clay containers often no sulphur or filtration is used to differentiate the product from the mainstream. But more and more the term is just a marketing gimmick to create a certain image and justify higher prices.

In the context of wine, “gelatine” is not a common term, but it might be referring to the use of gelatin as a fining agent in winemaking. Gelatin is one of several fining agents used to clarify and stabilize wine.

Fining Agent: Gelatin is used as a fining agent to help remove suspended particles and haze from wine. This can include tiny solids, proteins, and even some color compounds.

Clarification: When gelatin is added to wine, it can attract and bind with the unwanted particles, causing them to settle to the bottom of the container. This process clarifies the wine, making it visually clear and more appealing.

Stabilization: Gelatin can also help stabilize wine by reducing the likelihood of haze or sediment forming in the bottle. This is important for ensuring that the wine remains clear and doesn’t develop undesirable characteristics over time.

Common Practice: While gelatin is used in winemaking, it’s one of several fining agents available to winemakers. Other fining agents include bentonite, egg whites, and isinglass. The choice of fining agent depends on the specific goals of the winemaker and the characteristics of the wine.

Vegan Alternatives: It’s worth noting that some winemakers and consumers prefer to use vegan-friendly fining agents, such as bentonite, to avoid animal-derived products like gelatin.

So, when you hear about gelatin in wine, it’s all about the process of fining and clarifying the wine to enhance its visual appeal and stability. It’s like a behind-the-scenes operation to make sure the wine you pour in your glass looks and tastes its best.

Is one of the oldest members of the vitis vinifera family. It originates from Greece but has been planted in France for more that 1500 years. This white grape is the base for many great wines like Tokay or the famous South African Constantia, a wine that was loved by Napoleon. Today the grape plays an important role in Spain, Portugal ( Moscatel de Setubal), Hungary Argentina and Chile in the production of wonderful sweet wines.

In all varieties you find the characteristic Muscat aroma. Nowadays more wines are produced dry which have aromas of elderflower, peach and citrus balm.

“Gemischter Satz,” the Austrian and German winemaking tradition where different grape varieties are planted, harvested, and fermented together in the same vineyard block. It’s like a harmonious chorus of grapes, each contributing its unique note to create a symphony of flavors.

Mixed Bunch: The term “Gemischter Satz” translates to “mixed set” or “mixed bunch.” It refers to the practice of planting various grape varieties, both white and red, in a single vineyard. These grapes are harvested together and co-fermented.

Historical Significance: Gemischter Satz has a rich history in Vienna, Austria, where it was commonly practiced. It’s a traditional winemaking approach that celebrates the diversity of grapes in a single vineyard.

Complexity: Combining different grape varieties in the same vineyard can lead to a wine with a wide range of flavors and aromas. Each grape variety contributes its unique characteristics, resulting in a complex and layered wine.

Balancing Act: The art of Gemischter Satz lies in choosing grape varieties that complement each other. It’s like assembling a diverse group of musicians who blend their talents to create a harmonious performance.

Terroir Expression: Gemischter Satz wines often showcase the terroir, as all the grapes grow in the same soil and climate conditions. This enhances the wine’s ability to reflect the sense of place.

**Versatility: Gemischter Satz wines can be made in various styles, from dry to sweet, still t, and are well-suited for a wide range of culinary pairings.

So, when you enjoy a glass of Gemischter Satz, you’re sipping on a wine that embodies the spirit of diversity and collaboration, where multiple grape varieties join forces to create a unique and harmonious wine experience.

This is a very controversial grape. You either love it or hate it. For some this opulent combination of Rose, marzipan litchi is just too much for others it is synonymous for a sensual wine. The spread of wines from this grape is very wide and ranges from light airy wines with high acidity to complex and alcohol rich wines with earthy nutty flavours as well as some sweet wines with intense aromas of tropical fruits and caramel. Alsace and the neighbouring Palatine in Germany are known for their Gewürztraminer wines and they are exported all move the world

A “glass stopper” in wine refers to a closure or stopper made entirely or partially from glass, rather than the more common corks or screw caps. While not as widely used as traditional closures, glass stoppers have gained attention for their unique features. Here’s an overview:

Sealing Method: Glass stoppers provide an airtight seal when inserted into the neck of a wine bottle, similar to corks and screw caps. The snug fit helps prevent air from entering the bottle, preserving the wine’s freshness.

Reusability: Glass stoppers are often reusable, which can be an eco-friendly alternative to traditional corks that are typically single-use. They can be easily cleaned and used in other bottles.

Visual Appeal: Glass stoppers can be aesthetically pleasing, adding a touch of elegance to wine packaging. Some winemakers and consumers appreciate the transparent and decorative qualities of glass stoppers.

Quality Preservation: Glass stoppers are believed to be effective in preventing cork taint, which is a common issue with natural corks. This helps maintain the wine’s quality and aroma.

Innovation: Glass stoppers are seen as a symbol of innovation and modernization in the wine industry, offering an alternative to traditional closures.

Challenges: Glass stoppers have not been without challenges. They can be more expensive than corks or screw caps, and there have been concerns about their durability and potential breakage. Additionally, some wine purists argue that they may not allow for the same gradual micro-oxygenation that corks provide for aging wines.

In summary, glass stoppers are an alternative closure option in the world of wine, appreciated for their reusability, visual appeal, and ability to preserve wine quality. While they haven’t replaced traditional corks, they represent an innovative choice for those looking to break with tradition.

“Glera,” the grape variety behind the effervescent magic of Prosecco, is like the life of the sparkling wine party. It’s a white grape variety primarily grown in the Veneto and Friuli regions of Italy, and it’s responsible for the lively bubbles and fresh flavors in Prosecco. Here’s more about Glera:

Key Ingredient: Glera is the principal grape variety used in the production of Prosecco wine, and it must constitute at least 85% of the blend in Prosecco DOC wines. This grape provides the primary character and personality of Prosecco.

Aromatic Qualities: Glera grapes are known for their bright and fruity aromas, typically offering notes of apple, pear, and floral hints. These aromatic qualities contribute to the fresh and lively profile of Prosecco.

Vine Characteristics: Glera vines are well-suited to the Veneto region’s climate and terroir. They are known for their high productivity and resilience, making them ideal for the mass production of Prosecco.

Versatility: While Glera is best known for its role in Prosecco, it can also be found in still wines, including varietal wines and blends. However, it’s in the sparkling version that Glera truly shines.

Prosecco Bubbles: Glera grapes are crafted into Prosecco using the Charmat or tank method, where the secondary fermentation occurs in stainless steel tanks. This method preserves the fresh fruitiness of the grape and results in the fine and persistent bubbles characteristic of Prosecco.

Crisp and Refreshing: Glera’s flavor profile aligns with the desire for a refreshing and easy-to-drink sparkling wine, making Prosecco an excellent choice for celebrations, aperitifs, and light meals.

In a glass of Prosecco, you’ll discover the vibrant spirit of Glera grapes, bringing forth the delightful effervescence and fruity charm that has made Prosecco a beloved sparkling wine around the world.

The “Glycol Scandal” in winemaking, also known as the “Austrian Wine Scandal,” was a significant event in the wine industry in the mid-1980s. It involved the illegal addition of diethylene glycol, a toxic chemical compound commonly used as antifreeze, to Austrian wines.

Here’s a summary of the Glycol Scandal:

Background: In an attempt to boost wine sales and make the wines appear fuller and more flavorful, some Austrian winemakers began adding diethylene glycol to their wines. This practice is highly illegal and dangerous because diethylene glycol is toxic to humans.

Detection: The scandal came to light in 1985 when routine testing by German authorities revealed the presence of diethylene glycol in Austrian wines. Diethylene glycol can be extremely harmful if consumed, leading to kidney and liver damage, among other health issues.

International Fallout: The revelation of the Glycol Scandal had significant consequences for the Austrian wine industry. Exports of Austrian wine plummeted, and consumer confidence was severely shaken. Austrian wine became a pariah in the international wine market.

Investigation and Reforms: Austrian authorities took immediate action to address the issue. They implemented stringent regulations and quality control measures to prevent such adulteration in the future. The scandal led to the establishment of the Austrian Wine Marketing Board, which focused on improving the quality and integrity of Austrian wines.

Recovery: Over time, the Austrian wine industry managed to rebuild its reputation through increased transparency, adherence to strict quality standards, and a focus on producing high-quality wines. Austrian wines are now recognized for their quality and authenticity.

The Glycol Scandal serves as a cautionary tale about the importance of transparency, regulation, and maintaining the integrity of wine production. It underscores the potential consequences of fraudulent practices in the wine industry and the need for rigorous quality control measures to protect consumers and the reputation of wine-producing regions.

“Godello” is a white grape variety that originates from northwestern Spain, primarily in the regions of Galicia and Castilla y León. Godello is known for producing wines with a crisp, refreshing character and a range of appealing flavors.

Here are some key points about Godello:

Flavor Profile: Godello wines typically display a vibrant and aromatic profile, often with notes of green apple, pear, citrus, and hints of floral and herbal accents. These wines are known for their freshness and minerality.

Versatility: Godello is a versatile grape that can be used to produce a variety of wine styles,from light and unoaked wines that are perfect for immediate consumption to more complex and oak-aged versions that can be cellared for a few years.

Terroir Influence: The characteristics of Godello wines can be strongly influenced by the region and vineyard where the grapes are grown. The combination of Galician climate, soil, and altitude plays a significant role in shaping the grape’s expression.

Wine Regions: Godello is most closely associated with Spain, especially the Valdeorras and Bierzo regions in Galicia. It is also found in some parts of Castilla y León. These areas have become known for producing high-quality Godello wines.

Food Pairing: Godello wines’ refreshing acidity and balanced flavors make them a great match for a variety of foods. They pair well with seafood, salads, poultry, and dishes with a slightly spicy or herbal character.

Increasing Popularity: Godello has gained recognition and popularity among wine enthusiasts, and it’s often considered one of Spain’s most exciting white grape varieties. Its ability to produce wines with both freshness and depth has contributed to its rising prominence.

In summary, Godello is a grape variety known for its ability to produce crisp, aromatic, and versatile white wines. It’s a prime example of how specific terroirs can influence a grape’s expression and contribute to the diversity of the wine world. If you’re looking for a white wine that’s both refreshing and complex, Godello is certainly worth exploring.

“Gouais Blanc” is an ancient white grape variety that has a remarkable historical significance in the world of wine. This grape’s story is like a time-traveling adventure through the history of vine cultivation.

Here are some key points about Gouais Blanc:

Historical Importance: Gouais Blanc is considered one of the oldest known grape varieties in Europe. It has a lineage that stretches back for centuries, and it’s thought to be a parent or grandparent of numerous well-known grape varieties.

Parent of Many: Gouais Blanc is particularly famous for being a prolific parent grape, having contributed its genetic material to numerous other grape varieties. Some of its descendants include Chardonnay, Riesling, Gamay, and several other prominent grapes.

Characteristics: Gouais Blanc grapes are typically used in winemaking for their acidity. While they don’t often produce highly regarded wines on their own, they have been valued for their blending capabilities.

Decline in Plantings: Over time, Gouais Blanc fell out of favor in many wine regions because it was considered relatively low in quality and disease-prone. As a result, its plantings dwindled significantly.

Resurgence: In recent years, there has been a resurgence of interest in Gouais Blanc, particularly among winemakers looking to explore ancient and rare grape varieties. It has been reintroduced in some vineyards for historical and experimental purposes.

Historical Significance: Gouais Blanc’s historical importance lies in its role as a key contributor to the genetic diversity of wine grapes. Its genes have left an indelible mark on the world of wine, as many famous grape varieties owe part of their heritage to this ancient grape.

In summary, Gouais Blanc is a grape variety with a rich and storied history. It may not be celebrated for its individual qualities in modern winemaking, but its genetic legacy lives on through the many grape varieties it has helped create. It’s a true grapevine time traveler!

Gouveio, also known as Verdelho, is like a well-kept secret among Portuguese white grape varieties, cherished for its ability to craft fresh and aromatic white wines. It’s primarily cultivated in Portugal, particularly in the Douro and Dão regions, where it showcases its unique characteristics. Here’s a closer look at Gouveio:

1. Indigenous Charm: Gouveio is one of Portugal’s indigenous white grape varieties, adding to the country’s rich wine heritage.
2. Aromatic Elegance: Gouveio is celebrated for its aromatic qualities. Wines made from Gouveio grapes often display an enticing bouquet of floral notes, citrus, and stone fruits. It’s like a fragrant garden in a glass.
3. Bright Acidity: These wines are known for their crisp and refreshing acidity, which enhances their overall freshness and makes them delightful companions to a variety of dishes.
4. Mineral Complexity: Gouveio vines often thrive in vineyards with schist and granite soils, which can impart a subtle mineral character to the wines, adding depth and sophistication.
5. Single Varietal and Blends: Gouveio is used both as a single varietal wine, allowing it to express its unique aromatic profile, and as a valuable component in white wine blends, contributing its freshness and aromatic lift.
6. Food Pairing: Gouveio wines are versatile at the table. They pair wonderfully with seafood, salads, grilled poultry, and a range of Mediterranean cuisines. The bright acidity enhances food pairing options.
7. Douro and Dão: While Gouveio finds notable expression in the Douro and Dão regions, it’s also cultivated in other parts of Portugal, adding to the diversity of Portuguese white wines.
8. Aging Potential: Some Gouveio wines, particularly those from old vines and aged on lees, have excellent aging potential, evolving in complexity over time.

In essence, Gouveio is like the aromatic virtuoso of Portuguese white grape varieties, captivating wine enthusiasts with its fragrant allure, lively acidity, and versatility at the table. Whether you’re enjoying a youthful Gouveio or a well-aged treasure, you’re savoring the essence of Portugal’s white wine excellence.

Grafting is a horticultural technique used in viticulture (the cultivation of grapevines) and other areas of agriculture. It involves joining together the rootstock (the lower part of a plant that provides the root system) and the scion (the upper part of the plant that provides the desired fruit or flower variety). Grafting is a common practice in the wine industry and serves several purposes:

1. Combining Desired Traits: Grafting allows growers to combine the desired fruit or grape variety (scion) with the rootstock that offers specific attributes. For example, a grape variety known for its flavor or quality can be grafted onto a rootstock that is resistant to certain diseases or has tolerance to various soil conditions.
2. Disease Resistance: Rootstocks are often chosen for their resistance to common grapevine pests and diseases, such as phylloxera or nematodes. Grafting onto a disease-resistant rootstock helps protect the grapevine from potential threats.
3. Soil Adaptability: Different grape varieties thrive in specific soil types. Grafting onto rootstocks suited to the local soil conditions allows grapevines to adapt and grow more effectively in a particular vineyard.
4. Improved Yield and Vigor: Grafting can enhance the vine’s vigor and overall health, which can lead to better grape production and grape quality.
5. Precise Clonal Selection: Growers can select specific grapevine clones for the scion part to ensure the desired grape characteristics and wine style. Clonal selection allows for precision in grape cultivation.
6. Vineyard Management: Grafting offers flexibility in managing vineyards. It allows growers to make changes in grape varieties or adapt to evolving conditions without replanting entire vineyards.
7. Customization: Different grape varieties or clones can be grafted onto the same rootstock, creating multiple varieties in a single vineyard.

The grafting process typically involves making precise cuts on both the rootstock and scion, securing them together, and allowing them to heal and grow as one plant. Grafting is a critical tool for vineyard management, disease prevention, and wine quality improvement, and it’s used in many wine regions around the world.

In Portugal, the term “Gran Reserva” is not as commonly used as it is in Spain, particularly in regions like Rioja. However, the concept of aging high-quality wines for extended periods is certainly present in Portuguese winemaking, often associated with premium wines from the Douro Valley and the Portuguese fortified wine known as Port.

Here’s how “Gran Reserva” is understood in the context of Portugal:

Port Wines: “Gran Reserva” is not a formal designation for Port wines in Portugal. Instead, you’ll often find designations like “Vintage Port” for the finest and most robust Ports, or “Tawny Port” with indications of age (e.g., 10, 20, 30, or 40 years) to signify extended aging in wood.

Douro Valley: In the Douro Valley, where Port wine grapes are grown, some producers may use terms like “Reserva” or “Special Reserve” for their best-aged table wines, but these designations aren’t as standardized as in some other wine regions.

Quality and Aging: Many Portuguese wineries, particularly those in the Douro, focus on producing high-quality wines that are capable of aging gracefully. Some of these wines may be aged for extended periods, even without specific “Gran Reserva” labeling, to develop complex and mature flavors.

Vintage and Colheita Ports: For Port wines, “Vintage Port” represents the finest from a declared vintage, and “Colheita Port” is a Tawny Port made from a single vintage and aged for many years.

Limited Releases: Like “Gran Reserva” wines in other regions, Portuguese wines that receive extended aging are often produced in limited quantities, making them sought after by collectors and enthusiasts.

While the term “Gran Reserva” may not be as widespread in Portugal as it is in Spain, the tradition of aging wines to enhance their quality and character remains a hallmark of Portuguese winemaking, especially in regions where Port wine is produced.

In Bordeaux, Burgundy, Alsace in Luxemburg and even in parts of Switzerland Grand Cru Wines are the top of the quality scale. Unfortunately the quality scales differ from region to region. In Burgundy and Alsace the classification is ionly based on the location of the vineyard and its potential to bring out big wines. In Bordeaux single wine producers get the Grand Cru status and in some regions they are even spread from 1, the best to 5. In Champagne Grand Cru is awarded to single communities same as in Switzerland. 

Only in Luxemburg it is different. Here single wines are given the honor year by year after they undergo a stringent testing. So one year the wine is a Grand Cru but next time it might be middle of the range.

When the term “green” is used to describe a wine, it typically refers to a set of characteristics in the wine’s aroma, flavor, or mouthfeel that are reminiscent of green or underripe fruits, vegetables, or herbs. These notes can be both positive and negative, depending on the context and the wine style.

Here’s what “green” means in the context of wine:

1. Green Aromas and Flavors: “Green” in wine can encompass a range of aromas and flavors, including green apple, green pear, green bell pepper, underripe citrus, unripe plum, and green herbs like grass or underripe tomato.
2. Cool Climate Influence: Green notes are often associated with grapes grown in cooler climates. Grapes that struggle to ripen fully in colder regions may retain these green, less ripe characteristics.
3. Sauvignon Blanc: Sauvignon Blanc is a grape variety known for its green aromas and flavors, which can include grassy, herbaceous, and green fruit elements. Some of the world’s most famous Sauvignon Blanc wines from regions like New Zealand and the Loire Valley in France exhibit pronounced green notes.
4. Balance: In some wines, a touch of green character can add complexity and freshness, especially when balanced by other flavor components. For example, a Sauvignon Blanc with grassy notes can be quite refreshing when balanced by citrus and acidity.
5. Maturity: As a wine ages, its green notes may evolve and become less pronounced, giving way to riper and more complex flavors. Some wines, like certain Chardonnays, may go through a phase of greenness when young but mellow as they mature.
6. Personal Preference: Whether green notes are seen as positive or negative in a wine is a matter of personal preference. Some wine enthusiasts appreciate the freshness and vibrancy that these notes can bring, while others may prefer wines with riper, fruitier profiles.

It’s important to note that the presence of green characteristics in a wine can be intentional, reflecting a specific winemaking style or grape variety. However, it can also be a sign of underripeness, which may not be desirable in some wine styles. Ultimately, the perception of “green” in wine depends on the context and the overall balance of flavors and aromas in the wine.

Grenache is the 4th most planted varietal in the world mainly around the Mediterranean Sea, especially in the south of France and in Spain. On its own Grenache produces youthful rosés and deep heavy reds and even big desert wines. The wines have a potential for high alcohol and are low in tannins which gives them a smooth Character. Therefore Grenache is often used in Cuvées in Rioja with Temparillo in the southern Rhône with Syrah Mourvèdre and Cinsault and is, with often over 80% a key grape in Châteauneuf-du-Pape. In Sardinia where some say it originates from Grenache is called Cannonau Furore, in Catalunya’s Priorat Garnatxa.

Gros Manseng is a white grape variety that originates from the southwest of France, particularly in the Gascony region. It’s a grape that’s celebrated for its contributions to the famous sweet wines of the region, including Jurançon and Pacherenc du Vic-Bilh.

Here are some key points about Gros Manseng:

Aromatic Characteristics: Gros Manseng grapes are known for their aromatic qualities, often displaying a profile of tropical and stone fruit flavors. You can expect to find notes of pineapple, mango, apricot, and citrus, as well as floral and herbal accents.

Sweet Wine Production: Gros Manseng is frequently used in the production of sweet wines. In particular, it plays a significant role in the late-harvest and noble rot-affected wines of Jurançon and Pacherenc du Vic-Bilh. These wines are prized for their luscious sweetness and complex flavors.

Versatility: While Gros Manseng shines in sweet wine production, it can also be used in dry white wines. In these cases, it provides a crisp acidity and a tropical fruit character that can be refreshing and enjoyable.

Blending Component: Gros Manseng is often blended with other local white grape varieties like Petit Manseng and Courbu to create a harmonious balance of flavors and acidity in the final wine.

Late Harvest Wines: The grapes are left on the vine to ripen fully, sometimes until they’re affected by the beneficial noble rot, which concentrates their sugars. This process contributes to the richness and sweetness of the wines.

If you have a sweet tooth and enjoy luscious, aromatic dessert wines, or if you appreciate the diversity of French grape varieties, Gros Manseng is a grape worth exploring, particularly in the wines of Jurançon and Pacherenc du Vic-Bilh.

In wine tasting, the term “grassy” is used to describe a specific aroma and flavor profile found in certain wines, particularly white wines. Wines with a grassy character often exhibit notes that remind tasters of freshly cut grass or green, herbaceous elements.

Here’s what “grassy” means in the context of wine:

1. Aromatic Profile: Grassy notes in wine are often associated with herbaceous or vegetal aromas. It can be similar to the scent of mown grass in a meadow or freshly crushed green leaves.
2. Varietal Influence: The presence of grassy notes is commonly associated with specific grape varieties. Sauvignon Blanc, in particular, is known for its strong grassy characteristics. These notes are often found in Sauvignon Blanc wines from regions like New Zealand, which have gained recognition for their distinctive grassy aromas.
3. Other Aromas: In addition to grassy notes, wines with this profile may also exhibit scents of green bell pepper, gooseberry, asparagus, or even cat’s pee (a term used by some tasters to describe certain Sauvignon Blancs, especially from New Zealand).
4. Terroir Influence: Growing conditions, including climate, soil type, and vineyard practices, can influence the development of grassy notes in wine. Cooler climates and certain soil types are more likely to encourage these aromas.
5. Food Pairing: Wines with grassy characteristics often pair well with dishes that have herbal or green elements. They can complement salads, dishes with green vegetables, or goat cheese, for example.

It’s essential to note that the presence of grassy notes is not necessarily a flaw in a wine; in fact, it’s considered a desirable characteristic in some wine styles, particularly Sauvignon Blanc. These notes can add complexity and freshness to the wine’s overall aroma and flavor profile. However, individual preferences vary, and what one person perceives as pleasantly grassy, another may find less appealing. Grassy notes are one of the many diverse flavors and aromas found in the world of wine, contributing to the complexity and interest of the tasting experience

“Große Gewächs” is a German term used to designate the highest quality and most prestigious dry wines in German wine regions. It’s like the elite club of German wines, reserved for the very best.

Here’s what you should know about “Große Gewächs” wines:

Dry, Premium Wines: “Große Gewächs” wines are always dry, which is a notable departure from the more typical German Riesling wines that often have some sweetness. These are premium, high-quality, and bone-dry wines that can rival some of the world’s finest whites.

Terroir Expression: The term emphasizes the importance of terroir in these wines. “Große Gewächs” wines are produced from specific vineyards that are recognized for their exceptional terroir and the unique expression it imparts to the grapes.

Riesling Dominance: While other grape varieties can also qualify as “Große Gewächs,” Riesling is the most common choice. It’s the grape that Germany is most famous for, and it excels in expressing terroir.

Strict Regulations: To carry the “Große Gewächs” label, a wine must meet strict quality criteria, including minimum ripeness levels, careful grape selection, and stringent production methods. These wines are subject to quality control by regional wine organizations.

Origin Specific: The concept of “Große Gewächs” wines is associated with specific German wine regions, such as the Mosel, Rheingau, and Pfalz. Different regions may have their own names for similar quality categories, like “Erstes Gewächs” in the Rheingau.

Cellaring Potential: “Große Gewächs” wines are often considered collectible due to their aging potential. These wines can improve with time, and the best examples may continue to develop for many years.

In summary, “Große Gewächs” represents the cream of the crop in German dry wines. They are a testament to the quality and potential of German vineyards and their ability to produce world-class, dry wines. If you’re a fan of fine, dry Rieslings or are interested in exploring the pinnacle of German winemaking, “Große Gewächs” wines are a category worth exploring.

Grüner Velliner is the Austrian answer to the German Riesling

It is a white grape variety that is closely associated with Austria and is one of the country’s flagship grape varieties. It’s known for producing refreshing and versatile wines that offer a range of flavors and styles.

Here are some key points about Grüner Veltliner:

Austrian Pride: Grüner Veltliner is often considered the signature grape of Austria and represents a significant portion of the country’s vineyard plantings. It is grown in several Austrian wine regions, with the most renowned being the Wachau, Kamptal, and Kremstal.

Flavor Profile: The wines produced from Grüner Veltliner grapes typically have a bright, crisp acidity and a broad spectrum of flavors. You can expect to find notes of green apple, white pepper, citrus, stone fruits, and sometimes a distinct white pepper or spice character.

Versatility: Grüner Veltliner is known for its versatility, as it can be crafted into a variety of wine styles, from light and fresh wines suitable for early consumption to more complex and age-worthy versions that develop over time.

Food-Friendly: Grüner Veltliner’s balanced acidity and diverse flavor profile make it a fantastic wine for pairing with a wide range of dishes. It complements many Austrian and international cuisines, particularly those with vegetable, seafood, or chicken-based dishes.

Aging Potential: While Grüner Veltliner is often enjoyed young for its freshness, some of the best examples can age gracefully, developing added complexity and depth over several years.

Organic and Biodynamic Production: Austria has embraced organic and biodynamic vineyard practices, and Grüner Veltliner is often grown using sustainable and environmentally friendly methods.

Dry Varietal Wines: The majority of Grüner Veltliner wines are dry, but there are some rare exceptions in which they are crafted into late-harvest or dessert-style wines.

Grüner Veltliner is celebrated for its ability to express terroir, with each region and vineyard adding its own unique touch to the grape’s character. If you’re looking for a white wine that offers a combination of freshness, versatility, and an authentic taste of Austria, Grüner Veltliner is an excellent choice.

“Gunflint” is a term used to describe a specific aroma in wine, particularly in white wines, which is reminiscent of the scent of struck flint or flint stones. This aroma is often associated with wines made from certain grape varieties and is considered a positive and desirable characteristic.

Here’s what “gunflint” means in the context of wine:

1. Aroma Description: Gunflint is characterized by a sharp, smoky, and mineral aroma that is reminiscent of a flinty or matchstick-like scent. It can also be described as having a stony or steely quality.
2. Varietal Influence: The presence of gunflint notes is commonly associated with specific grape varieties and regions. One of the most famous examples is Sauvignon Blanc from the Pouilly-Fumé and Sancerre regions of the Loire Valley in France. These wines are known for their gunflint or “pierre à fusil” character.
3. Terroir Influence: Gunflint notes are often linked to the terroir of the vineyard. The soil composition and the climate in the region can influence the development of these aromas, giving the wine a sense of minerality and a unique sense of place.
4. Positive Quality: The presence of gunflint aromas in wine is typically considered a sign of high quality and complexity. It adds a layer of intrigue and depth to the wine’s overall aroma profile.
5. Food Pairing: Wines with gunflint characteristics can pair well with a variety of dishes, particularly those with a mineral or savory component, such as oysters, seafood, or dishes with a touch of smokiness.

Gunflint aromas are just one example of the diverse and complex range of flavors and aromas that can be found in wines. They contribute to the overall character and identity of a wine, reflecting the grape variety, the region, and the winemaking techniques used.

Gutedel, also known as Chasselas in Switzerland and Fendant in the Valais region of Switzerland, is a white grape variety with a long history in winemaking, primarily in the regions of Germany and Switzerland.

Here are some key points about Gutedel:

Mild and Refreshing: Gutedel wines are known for their mild and refreshing character. They typically have a relatively neutral flavor profile, with notes of green apple, citrus, and sometimes a hint of mineral or herbal elements.

Crisp Acidity: These wines are appreciated for their balanced acidity, making them easy to pair with a variety of dishes and enjoyable as a light, refreshing option on their own.

Cultivation: Gutedel is grown in various wine regions, with one of the most notable areas being Baden in Germany, where it is also known as Weißer Gutedel. In Switzerland, it’s widely planted in the Valais region.

Dry and Sweet Varieties: Gutedel is used to produce both dry and sweet wines. The dry versions are often referred to as “Trocken” in Germany, indicating a dry wine, while the sweet styles can range from off-dry to fully sweet.

Historical Importance: Gutedel has a long history, and it’s thought to be one of the oldest grape varieties in Switzerland. It is well-suited to cooler climates and has adapted to various vineyard conditions.

Versatile Food Pairing: Due to its mild character and good acidity, Gutedel is versatile for food pairing. It can complement a range of dishes, from seafood and salads to lighter poultry and vegetable-based meals.

Other Names: Gutedel is known by various names in different regions. In Switzerland, it’s called Chasselas, and in Valais, it’s known as Fendant. These different names often signify specific regional expressions of the grape.

While Gutedel may not be as well-known internationally as some other grape varieties, it holds historical and cultural significance in the regions where it’s cultivated. It’s a grape variety that’s appreciated for its refreshing and approachable wines, making it a delightful choice for those who enjoy light, easy-drinking white wines.

Guyot is a vine training system used in viticulture, and it’s named after the French scientist Jules Guyot, who popularized this method in the mid-19th century. It’s like the specific haircut for grapevines, shaping them for optimal growth and grape production. Here are the key points about the Guyot vine training system:

Single-Cane System: The Guyot system is a type of single-cane, or single-arm, vine training system. It involves selecting one primary shoot (cane) and training it along a wire or trellis to create the vine’s permanent structure.

Simplified Pruning: One of the main advantages of the Guyot system is its simplified pruning. Each year, typically during the dormant winter months, the vine is pruned back to one or two canes, depending on the vine’s age and vigor. This makes the process more manageable and allows for consistent yields.

Balanced Growth: The Guyot system promotes balanced growth in the vine, as it typically features one long cane (or arm) that bears the fruit for the current year and a shorter spur with one or two buds for the following year’s growth. This balance helps optimize the vine’s fruit production and canopy management.

Adaptability: The Guyot system can be adapted to both spur-pruned and cane-pruned variations. It’s often used in regions with various climate conditions and grape varieties, such as Pinot Noir in Burgundy, France, or Merlot in Bordeaux.

Improved Sun Exposure: The system is designed to maximize the exposure of grape clusters to sunlight, which is crucial for ripening and flavor development. Proper sun exposure helps reduce disease pressure and encourages even ripening of the grapes.

Consistency: Because the Guyot system involves yearly pruning to a specific number of buds, it allows for a more consistent vine architecture and fruit load from year to year, which is advantageous for grape growers and winemakers.

While the Guyot system is popular and widely used in many wine regions worldwide, different variations and adaptations exist to suit the specific needs of various grape varieties and vineyard conditions. It’s one of several trellising and training systems employed in viticulture, each with its own advantages and applications.

A “Halbstück” is a German term related to the size of wine barrels, specifically used in winemaking. It translates to “half-piece” in English. In the context of wine barrels, it refers to a barrel that is smaller in size compared to a standard wine barrel.

Here are some key points about Halbstück barrels:

1. Size: A Halbstück barrel is approximately half the size of a standard wine barrel, typically holding around 600 liters of wine. In contrast, a standard wine barrel, known as a “Barrique,” can hold around 225 liters or more, depending on regional variations.
2. Usage: Halbstück barrels are commonly used in winemaking in Germany and Austria. They are favored for their ability to impart a balanced level of oak influence and oxygen exchange to the wine. This can be particularly important in cool-climate regions where wines may benefit from a longer maturation period.
3. Wood Type: Like larger barrels, Halbstück barrels are typically made from oak. The type of oak and its source (French, American, etc.) can influence the flavors and characteristics the barrel imparts to the wine.
4. Aging Potential: Wines aged in Halbstück barrels often show a slower and more controlled maturation process due to the smaller size. This allows winemakers to fine-tune the aging process and develop the desired flavors and textures in the wine.
5. Varietal and Regional Differences: The use of Halbstück barrels can vary among winemakers and regions. Some winemakers prefer them for white wines, while others use them for reds. The choice of barrel size may also depend on the grape variety and the winemaker’s stylistic preferences.
6. Sustainability: Smaller barrels like Halbstück can be more sustainable and cost-effective for wineries, as they require less oak than larger barrels.

Overall, Halbstück barrels offer winemakers a degree of flexibility and control over the aging process, which can influence the wine’s flavor and aroma profile. The choice of barrel size is one of the many decisions winemakers make to craft wines that reflect their desired style and quality.

half dry, sounds a bit like half pregnant but it characterises a German wine that contains between 9 and 18 grams of non-fermented sugar per litre. As a real indicator for a certain taste the term is useless as the acid level of the wine determines if the taste is dry or sugary sweet. Sometimes you also find the term “feinherb” on the label which means the same, the wine is more on the sweet side.

Hand harvesting, often referred to as “hand-picking” in the context of winemaking, is a traditional and labor-intensive method of harvesting grapes for wine production. It involves vineyard workers carefully selecting and picking the grape clusters by hand.

Here are some key points about hand harvesting in winemaking:

1. Selective Harvest: Hand harvesting allows for a highly selective and precise harvest. Skilled pickers can choose only the ripest and healthiest grape clusters, leaving behind any underripe or damaged fruit. This selectivity is essential for producing high-quality wines.
2. Delicate Treatment: Hand-picked grapes are typically handled more gently than those harvested by mechanical methods. This gentle treatment helps to minimize damage to the grapes, which can be important, especially for delicate grape varieties.
3. Quality Control: The close supervision and manual selection involved in hand harvesting ensure that only the best grapes make it into the winery. This quality control can lead to wines with greater flavor intensity, balance, and complexity.
4. Vineyard Terrain: Hand harvesting is often used in vineyards with challenging terrain where machines cannot easily operate, such as steep slopes or terraced vineyards. It is also common in vineyards with limited access, like the steep slopes of the Mosel valley
5. Traditional and Artisanal: Hand harvesting is considered a traditional and artisanal approach to winemaking. It reflects a connection to the land, a respect for the grapevine, and a commitment to producing wines of character.
6. Labor-Intensive: Hand harvesting is labor-intensive and can require a large workforce, especially in larger vineyards. The cost and availability of labor are significant considerations for wineries using this method.
7. Time-Consuming: Hand harvesting can be time-consuming, as it relies on the pace of the workers and their ability to carefully pick each grape cluster. The timing of the harvest is crucial to ensure the grapes are picked at their optimal ripeness.
8. Applicability: While hand harvesting is favored for premium and boutique wineries focused on quality, larger wineries often use mechanical harvesters for efficiency in large-scale production.

Overall, hand harvesting is a time-honored practice that is associated with the production of high-quality wines. It allows winemakers to exercise a high degree of control over the grape selection process, resulting in wines that reflect the unique characteristics of the vineyard and grape variety.

This is not from the James Bond recipe of a martini but describes one of the most important steps in the production of Champagne. The wine that has been spiked with sugar and yeast is stored during the second fermentation in special racks. (When you come to our shop you will see these Champagne racks as we made our shelfs and tables from them). The bottles are turned methodically stirring up the yeast deposit in the bottle. For centuries this was done by hand. Nowadays computerised machines are used for this process with is called “Méthode Champenoise”. This label is banned in the EU as the French wine makers in Champagne fight tooth and nail to protect anything with the name Champagne in it.

Traditional Hungarian white vine that was produced en masse in socialist times which ruined the image. Produced with care and reduction in yield one can expect floral spicy wines with floral aromas with hints of Grapefruit on the palate.

“Haute de Côte de Beaune,” a term that sounds like it’s hiding the mysteries of the wine world, or perhaps a secret society of wine connoisseurs. In reality, it’s not quite as enigmatic as it may seem.

“Haute de Côte de Beaune” translates to “Upper Slope of the Côte de Beaune,” and it’s a reference to a specific wine-growing region in Burgundy, France. You see, Burgundy is all about “terroir,” and they love to name their wines after the place they come from, down to the very hillside and slope. It’s as if the grapevines had a GPS to tell us exactly where they grew up.

So, “Haute de Côte de Beaune” is essentially a way of saying, “Hey, this wine comes from the upper part of the Côte de Beaune region, which is famous for its Chardonnay and Pinot Noir wines.” It’s like the real estate of the wine world – location, location, location. So, if you ever find yourself sipping a glass of Haute de Côte de Beaune wine, just remember, you’re enjoying a taste of those upper-class Burgundian slopes. Cheers to that!

In the context of wine tasting, the term “herbal” is used to describe certain aromas and flavors in a wine that are reminiscent of various herbs and botanical elements. These herbal notes can add complexity and depth to a wine’s overall profile.

Here’s a closer look at what “herbal” means in wine:

1. Aromas and Flavors: Herbal notes in wine can include a wide range of scents and tastes, such as fresh herbs, dried herbs, or even floral and botanical elements. Some common herbal descriptors in wine include basil, mint, sage, thyme, rosemary, eucalyptus, or lavender. These notes can range from subtle and mild to more pronounced, depending on the wine and the specific herbs detected.
2. Varietal and Terroir Influence: Herbal characteristics can be influenced by both the grape variety and the vineyard’s terroir. Certain grape varieties, such as Sauvignon Blanc and Cabernet Sauvignon, are known for their herbal notes. Additionally, the soil, climate, and vineyard location can contribute to the development of herbal aromas in the grapes.
3. Food Pairing: Wines with herbal qualities can be versatile for food pairing. For example, a Sauvignon Blanc with herbal and grassy notes can complement dishes featuring fresh herbs, salads, or lighter seafood preparations. In contrast, red wines with herbal undertones may pair well with roasted or grilled meats.
4. Freshness and Complexity: Herbal notes can add a sense of freshness, complexity, and depth to a wine. They often intertwine with other flavor components, such as fruit, spice, and minerality, to create a multifaceted tasting experience.
5. Balance: When used in moderation and well-balanced with other elements, herbal characteristics can enhance a wine’s overall harmony and contribute to its unique personality.

It’s essential to note that the presence of herbal notes in wine is just one aspect of the complex flavor and aroma profile. The exact herbs detected can vary based on the specific wine, grape variety, and winemaking techniques. Ultimately, the perception of herbal qualities in a wine is part of the sensory journey and appreciation of its individual character.

Herbicides are chemical substances used to control or eliminate unwanted vegetation, commonly referred to as weeds, in various agricultural practices. However, the use of herbicides in winemaking is a topic of concern and debate within the industry.

Here’s an overview:

1. Weed Control: In vineyards, weeds can compete with grapevines for resources like water and nutrients. To maintain the health of the grapevines and ensure good grape quality, wineries may use herbicides to control weed growth. Herbicides can be applied to the soil or directly to the vegetation.
2. Concerns: The use of herbicides in vineyards has raised environmental and health concerns. Some herbicides, if not managed properly, can leach into the soil and contaminate groundwater or runoff into nearby water bodies, potentially harming ecosystems and other plants.
3. Impact on Biodiversity: Herbicides can negatively impact the biodiversity of the vineyard by reducing the presence of other plants, insects, and microorganisms that contribute to a healthy vineyard ecosystem. This can affect the overall sustainability of the vineyard.
4. Organic and Sustainable Alternatives: Many wineries, particularly those following organic or sustainable farming practices, avoid or minimize herbicide use. Instead, they employ alternative methods such as mechanical weeding, mulching, or cover cropping to control weeds and promote soil health.
5. Regulation: The use of herbicides in agriculture, including vineyards, is subject to regulations and guidelines to ensure safety and environmental protection. The type and application of herbicides can vary by region and local regulations.
6. Consumer Awareness: In recent years, there has been a growing awareness among consumers regarding sustainable and organic winemaking practices. Wineries that use fewer chemicals, including herbicides, may market their products as “environmentally friendly” or “organic.”

It’s important to note that not all vineyards use herbicides, and many winemakers are actively seeking sustainable and environmentally friendly alternatives to manage weeds and maintain the health of their grapevines. The use of herbicides in winemaking is a complex issue with both advantages and disadvantages, and it varies from one vineyard to another. Wineries that prioritize sustainable practices are often committed to reducing or eliminating herbicide use to protect the environment and produce high-quality grapes.

Ah, the mysterious and enigmatic “Heroldrebe,” a name that sounds like it belongs in a Shakespearean play or a secret society of grapes. In the world of wine, it’s a varietal that might make you raise an eyebrow, or perhaps sip it while pondering the mysteries of the vineyards.

So, what is the deal with Heroldrebe? It’s a lesser-known grape variety, a bit like the introverted cousin at the family reunion that no one quite knows how to categorize. It’s a hybrid grape, a cross between Portugieser and Lemberger, as if two different wine grapes decided to have a rather unconventional marriage.

As for the taste, Heroldrebe wines often exhibit dark fruit flavors, kind of like a blackberry and raspberry jam dance on your taste buds. But wait, there’s more! They can also have a touch of spiciness, like they’re secretly harboring a little cinnamon or pepper. It’s like a wine that’s trying to be mysterious, with a flavor profile that’s just a tad unusual.

Heroldrebe wines are a bit like that indie film you stumbled upon one evening – not widely known but intriguing in their own unique way. So, if you ever come across a bottle of Heroldrebe, it’s like discovering the hidden gem of the wine world, waiting for you to decode its flavors. Cheers to the unconventional in the world of wine!

Hessische Bergstraße, the wine region that’s like the well-kept secret of German viticulture, hidden away and quietly producing wines without shouting about it. It’s the region that probably enjoys the serenity of its vineyards more than the hustle and bustle of the wine world.

Hessische Bergstraße is a wine region in the southern part of Hesse, Germany, nestled along the slopes of the Odenwald mountains. It’s like the introverted cousin of more famous wine regions, content with its picturesque landscapes and quaint villages.

Now, when it comes to wine, Hessische Bergstraße is like the local artisan who crafts small batches of wine with great care and attention to detail. The region is known for producing mainly white wines, particularly Riesling, Müller-Thurgau, and Silvaner. They’re like the hidden gems waiting to be discovered.

But Hessische Bergstraße isn’t just about wine; it’s also a place where you can enjoy the peacefulness of the vineyards and the charm of historic towns. It’s like the quiet retreat you stumble upon when you’re tired of the wine world’s noise.

So, if you’re looking for a wine region that’s content with being off the beaten path, Hessische Bergstraße might just be your destination. It’s like the serene oasis where wine whispers rather than shouts.

“Heunisch” is a term that has been used to describe various old and less-known grape varieties. It’s not a widely recognized or cultivated grape variety today, and its name may vary in different regions.

Here’s an explanation of “Heunisch” in the context of wine:

1. Historical Grape: “Heunisch” is often associated with ancient or historical grape varieties. In the past, many grape varieties were not well-documented, and local names and synonyms were common. “Heunisch” might have been one such local or regional name for certain grapes.
2. Regional Variation: The use of the term “Heunisch” can vary by region. In some places, it might refer to a specific grape variety, while in others, it might be used more broadly to describe older, lesser-known varieties.
3. Obscure and Rare: If you come across a wine labeled as “Heunisch,” it’s likely from a small, niche producer or a winemaker experimenting with lesser-known or heirloom grape varieties. These wines can be quite rare and obscure.
4. Flavor Profile: The flavor profile and characteristics of a “Heunisch” wine can vary depending on the specific grape variety it represents. Without knowing the exact grape, it’s challenging to describe its taste accurately.

In summary, “Heunisch” is a term used to describe grape varieties of historical or regional significance. These wines are relatively rare and may not be widely available. If you encounter a wine labeled as “Heunisch,” it’s an opportunity to explore a lesser-known or ancient grape variety and appreciate the diversity in the world of wine. Actually, I never tasted it.

There are many reasons why drinking wine can lead to headache, upset tummies and shin swelling. One of the main reasons is the intolerance to Histamines. This natural ingredient that acts as a skin building hormone and neurotransmitter. People that have a low tolerance for this hormone have to hold back on wine consumption. Best thing is to ask your winemaker or wine seller if the wine is controlled histamine free. Thankfully there are more and more of such wines available. But careful, you have to also cutdown on mold cheese while savouring wine as these cheeses are real Histamine bombs.

Ah, hogsheads in the world of wine! It sounds like something out of a pirate tale, doesn’t it? But alas, it’s not about buried treasure; it’s about wine barrels, and there’s no swashbuckling involved, just a lot of fermentation.

You see, a hogshead is a type of wine barrel, and it’s not your average-sized barrel. No, it’s bigger! It can hold around 225 to 300 liters of wine, which is quite a crowd of wine bottles hanging out together. It’s like the jumbo-sized popcorn bucket of the wine barrel world.

Hogsheads are often used for aging and maturing wines, particularly in regions like Australia. They can be made from various types of wood, including oak, and they add all those lovely oaky, vanilla, and sometimes even a touch of coconut flavors to the wine. It’s like they’re the fancy spice rack of the winemaking world.

So, the next time you come across the term “hogshead” in the context of wine, remember that it’s not about pirates or adventure—it’s about aging wine and giving it that special oaky touch. Cheers to hogsheads and their wine-transforming magic!

When we last visited Switzerland we had a local grown wine in Wallis which we didn’t even heard of. The area in which it is grown is very small so basically all of it is drunk locally. This strong red has high tannins and intensive aromas of black currants blackberries and some juniper. We tasted a lot of wood but were told that this didn’t come from new barriques but that this is the god given flavour. That was a big wine and needs aged meat with mushrooms.

Well, Huxelrebe, the grape variety that’s like the well-mannered guest at the wine party who quietly sips its wine and never causes a scene. It’s the grape that prefers to stay out of the limelight and go about its business without any fuss.

Huxelrebe is a white grape variety that was created in Germany in the mid-20th century by crossing Gutedel (Chasselas) and Courtillier Musqué. It is primarily grown in Germany, particularly in the Rheinhessen and Pfalz regions, but it can also be found in other cool-climate wine regions.

Here are some key points about Huxelrebe:

1. Aromatic Profile: Huxelrebe grapes are prized for their aromatic qualities. They often exhibit floral and fruity aromas, including notes of apricot, peach, and sometimes a hint of honey.
2. Flavor: When crafted into wine, Huxelrebe wines can range from dry to sweet. They typically offer flavors that align with their aromatic profile, making them enjoyable for those who appreciate fruity and aromatic white wines.
3. Versatility: Huxelrebe is a versatile grape variety. It can be used to produce varietal wines, but it is also frequently employed in blends to enhance aromatic qualities. Additionally, it is known for its contribution to dessert wines and late-harvest styles.
4. Cool-Climate Preference: Huxelrebe thrives in cooler wine regions, where it can develop its characteristic aromas and maintain good acidity levels.
5. Food Pairing: Depending on the style, Huxelrebe wines can pair well with a variety of dishes. Dry versions complement seafood and salads, while sweeter styles are excellent companions to desserts and cheese.
6. Popularity: While Huxelrebe may not be as well-known as some other white grape varieties, it has its own dedicated following among winemakers who appreciate its versatility and ability to produce aromatic and flavorful wines.

In summary, Huxelrebe is like the adaptable actor of the white grape world, capable of playing various roles and delivering enjoyable performances in different wine styles.

So, if you’re looking for a wine that’s unassuming and pleasant, Huxelrebe might just be your grape. It’s like the introverted librarian of the wine world, quietly providing enjoyment without the need for applause.

In the context of wine and viticulture, the term “hybrid” refers to grapevine varieties that are the result of crossbreeding between different species or sub-species of grapevines. Hybrids were developed to combine desirable characteristics of various parent vines, such as resistance to certain diseases or extreme weather conditions. Here’s a description of wine hybrids:

1. Crossbreeding for Specific Traits: Winemakers and grape growers have bred hybrid grape varieties to address specific challenges, like resistance to diseases like phylloxera or cold tolerance in regions with harsh winters. These hybrids are often created by crossing European grapevine species (Vitis vinifera) with American or other non-European grape species (such as Vitis labrusca).
2. Cold-Hardy Hybrids: In regions with severe winters, hybrids like Vidal Blanc, Seyval Blanc, and Marquette are popular choices because they can withstand cold temperatures that would damage traditional Vitis vinifera grapevines.
3. Disease Resistance: Many hybrids were developed to be resistant to diseases like downy mildew and powdery mildew, which can be devastating to traditional grape varieties. Examples of such hybrids include Baco Noir and Marechal Foch.
4. Wine Styles: While hybrids are often selected for practical reasons, they can also be used to produce unique wine styles. Some hybrid grapes can contribute distinctive flavors and aromas to the wines they produce.
5. Acceptance and Regulation: The use of hybrid grapes varies by region and is subject to regulation. In some wine regions, there may be restrictions on which grape varieties can be used in winemaking, while in others, hybrids are more widely accepted.
6. Criticism: Hybrid grapes have received mixed reviews from wine enthusiasts. Some appreciate their hardiness and the opportunity to create wine in regions where traditional grape varieties struggle. Others argue that hybrids lack the complexity and refinement of classic Vitis vinifera grapes.
7. Challenges: One challenge with hybrids is the potential for inconsistent wine quality. Not all hybrids are suitable for producing fine wines, and winemakers must carefully manage factors like yield, canopy management, and harvest timing to produce high-quality wine.

In summary, hybrid grape varieties in winemaking are the result of crossing different grape species to create vines with specific characteristics, such as disease resistance or cold tolerance. While they have practical advantages, their use can be a topic of debate, and their acceptance and regulation vary in different wine regions. Winemakers often select hybrids based on their suitability for local growing conditions and the wine styles they aim to produce

Ice wine, a delightful winemaking adventure that’s like a winter fairytale for grapes. Here’s how it goes down:

1. Waiting for Frosty Weather: First, you need a vineyard in a cold climate. These grapes aren’t in a hurry, so they hang on the vine long after the regular harvest season. Winemakers have to play the waiting game, hoping for a deep freeze.
2. The Frozen Grapes: When a significant freeze finally arrives, the winery crew bundles up and heads to the vineyard while the grapes are still hanging there, frozen solid. The grapes need to be picked and processed while they’re still icy.
3. Late-Night Harvest: This isn’t a 9-to-5 job. The harvest often happens at night when temperatures are at their lowest. Why? Well, you want those grapes to be frozen – rock solid, like little icy marbles.
4. Gentle Pressing: The frozen grapes are rushed to the winery and immediately pressed. Because they’re frozen, you get only a tiny amount of super-concentrated juice. It’s like nature’s sweet nectar.
5. Slow Fermentation: The extracted juice ferments very slowly, and the yeast works to convert the sugars into alcohol. This can take several months due to the high sugar content.
6. Sweet Symphony: After fermentation, you’re left with a luscious, honey-like wine with intense sweetness and rich flavors. Ice wine is all about capturing the essence of the grape in its sweetest form.

So, in a nutshell, ice wine is like a winter heist operation, but instead of stealing jewels, winemakers are capturing frozen grapes’ sweet secrets. It’s a meticulous and risky process, but the reward is a luxurious, sweet nectar that wine lovers adore.

A wine bottle that holds 6 Litres of wine

Inoculation in winemaking refers to the deliberate introduction of specific microorganisms, primarily yeast and bacteria, into the grape juice or must to initiate and control the fermentation process. This process is crucial for transforming grape juice into wine. Here’s a more detailed explanation:

1. Yeast Inoculation: The most common use of inoculation is to introduce selected yeast strains. Saccharomyces cerevisiae yeast strains are typically chosen because they are efficient at converting sugars into alcohol. Inoculating with specific yeast strains can have a significant impact on the resulting wine’s flavor, aroma, and fermentation characteristics.
2. Natural Fermentation vs. Inoculated Fermentation: In natural fermentation, the grapes’ native yeast populations initiate the fermentation spontaneously. This method is often used in traditional winemaking, such as in the production of some old-world wines. Inoculated fermentation, on the other hand, is a controlled and predictable process, allowing winemakers to achieve more consistent results.
3. Control and Consistency: Inoculation provides winemakers with better control over the fermentation process. They can select yeast strains that suit the wine style they want to produce. This predictability ensures that the fermentation proceeds smoothly and completes without undesirable flavors or aromas.
4. Lactic Acid Bacteria Inoculation: In some cases, especially for red wines, lactic acid bacteria (LAB) are inoculated to facilitate malolactic fermentation (MLF). This secondary fermentation process helps reduce acidity and improve wine stability and flavor.
5. Inoculation Process: Inoculation typically involves rehydrating dried yeast cultures or LAB cultures in a separate solution before adding them to the grape juice or must. This allows the yeast or bacteria to become acclimated to the new environment and reduces stress on the microorganisms.
6. Benefits: Inoculation reduces the risk of stuck fermentations, off-flavors, and spoilage. It ensures that the desired yeast or bacteria strain dominates the fermentation process, preventing the growth of unwanted microorganisms.
7. Challenges: While inoculation offers numerous benefits, it can also be seen as a departure from traditional winemaking, where the spontaneous fermentation is allowed to take its course. Some winemakers and consumers prefer the unique characteristics that natural fermentation can bring to a wine.

Inoculation is a valuable tool for modern winemakers, allowing them to craft wines with specific characteristics and maintain consistency in production. The choice between natural and inoculated fermentation depends on the winemaker’s goals and the wine style they aim to achieve.

If this phrase is even only uttered during a wine inspection the eyes of the controller will become slits and the mouth small lipped. The reason is that in the 70’s a huge fraud scheme was discovered mainly in Germany and Austria.

A special government task force was investigating what happened with the enormous amounts of liquid sugar that was bought by winemakers all over Germany. “This liquid sugar is for the bees” was the common explanation but it was mainly used to “improve” wine. By adding liquid sugar sour Table Wine was brought up to the heights of Spätlese or Auslese and then sold at these prices levels. 5,7 million litres of sugar were used in 1979 alone in this scheme. When all this came out it ruined the image of the German and Austrian wine industry for decades.

Thankfully today one can trace this by simple analytics so that scheme doesn’t exist anymore.

Oh, the International Riesling Foundation (IRF) scale, because when you’re picking a Riesling in Germany where everything is normend in DIN , you definitely need a scientific chart to help you out, right? It’s like decoding the secrets of the universe, one sip at a time.

So, here’s the deal: the IRF scale is a nifty little system that helps you predict how sweet or dry a Riesling wine will be. It’s like a mystical code that Riesling lovers have uncovered to understand their wine better.

It goes from “dry” to “sweet,” with little stops along the way to tell you just how much sugar is hanging out in your glass. It’s like a sugar roadmap for your taste buds.

Now, the fun part is that Riesling wines can vary widely, from bone-dry to sugary sweet, and this scale helps you navigate the maze of flavors. It’s like choosing your adventure in the world of Riesling – will it be a dry and crisp one or a sweet and fruity escapade?

So, when you encounter the IRF scale on a Riesling bottle, remember that it’s your trusty guide to the sweet side of life. You can sip with confidence, knowing that you’re in control of your Riesling destiny. Cheers to decoding the secrets of sweetness, one glass at a time!

Irrigation in viticulture is the process of applying extra water in the cultivation of grapevines. It is considered both controversial and essential to wine production. In the physiology of the grapevine, the amount of available water affects photosynthesis and hence growth, as well as the development of grape berries. While climate and humidity play important roles, a typical grape vine needs 25-35 inches (635-890 millimetres) of water a year, occurring during the spring and summer months of the growing season, to avoid stress. A vine that does not receive the necessary amount of water will have its growth altered in a number of ways; some effects of water stress (particularly, smaller berry size and somewhat higher sugar content) are considered desirable by wine grape growers. Irrigation in viticulture is the process of applying extra water in the cultivation of grapevines. It is considered both controversial and essential to wine production. In the physiology of the grapevine, the amount of available water affects photosynthesis and hence growth, as well as the development of grape berries. In many Old World wine regions, natural rainfall is considered the only source for water that will still allow the vineyard to maintain its terroir characteristics. The practice of irrigation is viewed by some critics as unduly manipulative with the potential for detrimental wine quality due to high yields that can be artificially increased with irrigation. It has been historically banned by the European Union’s wine laws, though in recent years individual countries (such as Spain) have been loosening their regulations and France’s wine governing body, the Institut National des Appellations d’Origine (INAO), has also been reviewing the issue.

Ah, isinglass, the wine world’s answer to a magic wand that turns cloudy wine into crystal clear elixir, or at least that’s what it likes to think it does.

In reality, isinglass is a fining agent made from fish bladders. Yes, you heard that right, fish bladders! They take those bladders, process them into a gelatinous substance, and then toss it into wine. It’s like using fishy superpowers to make your wine look its best.

Isinglass’s mission is to attract all the tiny particles floating around in your wine, clump them together, and sink them to the bottom. It’s like the superhero of wine clarification, clearing the path for your wine to shine.

But don’t worry, once isinglass does its job, it settles at the bottom, leaving your wine fish-bladder-free. So, while it may sound a bit fishy (pun intended), it’s a centuries-old method that has helped create clearer, more visually appealing wines.

So, the next time you hear “isinglass” mentioned in the wine world, just imagine a little fishy superhero coming to the rescue of your cloudy wine. It’s like having Aquaman for your wine glass!

Jaen, also known as Mencia in Spain, is like the enigmatic traveler in the world of grape varieties, with a story that spans regions and cultures. It’s primarily cultivated in Portugal, particularly in the Dão and Beira Interior regions, but it’s also found in Spain, notably in the Bierzo and Ribeira Sacra regions. Here’s a closer look at Jaen:

1. Cross-Border Grape: Jaen, known as Mencia in Spain, is one of those grape varieties that crosses national borders, demonstrating the interconnectedness of the wine world.
2. Red Grape: Jaen is a red grape variety used in the production of red wines. It’s like the hidden treasure of Portuguese and Spanish vineyards.
3. Diversity of Styles: The style of wines made from Jaen can vary depending on the region and winemaking techniques. They can range from light and fruity to more robust and structured.
4. Flavor Profile: Jaen wines often exhibit flavors of red berries, cherry, and plum, with herbal and floral notes. They can also have a mineral character, particularly in certain terroirs.
5. Aging Potential: While many Jaen wines are enjoyable when young, some are known for their aging potential. They can develop additional complexity and depth with time in the bottle.
6. Food Pairing: Jaen wines, with their versatility, pair well with a variety of dishes, from grilled meats and stews to Mediterranean cuisine and even spicy dishes. It’s like the adaptable guest at the dining table.
7. Cultural Heritage: In Portugal, Jaen has historical and cultural significance, particularly in the Dão region, where it’s been cultivated for centuries.
8. Spain’s Mencia: In Spain, the grape is known as Mencia and is particularly prominent in the Bierzo region, producing wines known for their elegance and finesse.
9. Resurgence in Popularity: Both Jaen and Mencia have experienced a resurgence in popularity in recent years, as wine enthusiasts and winemakers rediscover their potential.

In summary, Jaen is like the intriguing traveler that bridges borders and traditions, contributing to the rich tapestry of Portuguese and Spanish wines. Whether you’re enjoying a Jaen from Portugal’s Dão region or a Mencia from Spain’s Bierzo, you’re exploring the fascinating journey of a grape variety with a diverse and evolving story.

What sound really exotic is a very reasonable thing. The name doesn’t only stand for a well known Jewish King in the 10th century but also for the family friendly bottle of 5 litres wine. For decades this environmentally friendly package and waste reducing way of wine consumption has been tested mainly in Bordeaux. Who says that the French are behind in environmental protection?

Here we don’t mean the protestant counterpart of the Maltese order but a new varietal that is very resistant against fungi and frost which right now becomes more and more important in the Biodynamic wine making. It has a variety of fruit aromas like Grapefruit and Pineapple. Even though it has a strong relation to Riesling the acidity is lower. Right now only a few clones are in use but this grape may have a future

The Paris Wine Tasting of 1976, also known as the Judgment of Paris, was a wine competition organised in Paris on 24 May 1976 by Steven Spurrier, a British wine merchant and his colleague, Patricia Gallagher, in which French judges carried out two blind tasting comparisons: one of top-quality Chardonnays and another of red wines (Bordeaux wines from France and Cabernet Sauvignon wines from California).

A Californian wine rated best in each category, which caused surprise and uproar in France as the French regarding themselves as being the foremost producers of the world’s best wines. Spurrier sold only French wine and believed that the California wines would not win.

Afterwards the judges tried to talk down the results but the French domination of the Burgundy and Bordeaux wines were broken. A 30th anniversary re-tasting on both sides of the Atlantic Ocean was organised by Steven Spurrier in 2006. As The Times reported “Despite the French tasters, many of whom had taken part in the original tasting, ‘expecting the downfall’ of the American vineyards, they had to admit that the harmony of the Californian cabernets had beaten them again.

Judges on both continents gave top honours to a 1971 Ridge Monte Bello cabernet. Four Californian reds occupied the next placings before the highest-ranked Bordeaux, a 1970 Château Mouton-Rothschild, came in at sixth.”

Jug wines, oh how they evoke images of simpler times, like sipping wine on a picnic blanket or sharing stories around a campfire. But let’s not get too romantic; jug wines are exactly what they sound like—wine sold in large, often glass jugs or containers.

These wines are typically more affordable and come in larger quantities, making them a practical choice for gatherings or when you need a lot of wine on a budget. It’s like the bulk buy option for wine enthusiasts.

Now, you won’t find the fanciest, rarest, or most complex wines in a jug. No, jug wines are known for being straightforward, easy-drinking, and, well, unpretentious. It’s like your friendly neighbor who’s always up for a good time.

Jug wines are often associated with simplicity and a certain nostalgia for the past, and they can be a no-fuss way to enjoy a glass or two without breaking the bank. So, the next time you encounter a jug of wine, embrace the uncomplicated joy it brings, and raise your glass to the affordable, down-to-earth side of the wine world. Cheers!

Ah, “jummy,” the mysteriously delicious cousin of “yummy.” While it may not be a widely recognized term, it’s like a secret code among those in the know about seriously delectable food and drink.

You see, “jummy” goes beyond mere “yummy.” It’s a whole new level of culinary satisfaction. When you taste something “jummy,” it’s like your taste buds throw a party, and the flavor is the guest of honor.

But what makes something “jummy” is highly subjective. It’s like your personal food and drink nirvana. It could be a decadent chocolate dessert, a perfectly aged wine, or that unforgettable home-cooked meal that your grandma used to make. “Jummy” is the kind of flavor that lingers in your memory, making you crave it time and time again.

So, if you ever come across the term “jummy,” remember that it’s not just about good taste; it’s about an extraordinary, mouthwatering, can’t-stop-thinking-about-it kind of taste. It’s the flavor that dreams are made of. Enjoy the jummy moments in life!

Lowest level of quality-wines (Prädikatsweine) in Germany. The sugar levels have to be around 80 Oechsle that is approx. 160 grams of sugar in the non fermented juice. If totally converted the wine will have 10,6% alcohol.

Another grape that bis ruined by mass production. In student times Kadarka was sweet and gave a lot of bang for the buck. As this stuff came mainly from Bulgaria some thought that this was the socialist revenge for capitalism. But Kadarka is a serious grape variety and nowadays makers in Hungary and Serbia produce excellent full bodied high tannin reds that show nice cherry and plum aromas especially when stored in small barriques.

Ah the Kerner, a grape that sometimes feels like the quirky cousin of the wine world. It’s like that person at a party who shows up wearing a Hawaiian shirt while everyone else is in formal attire.

Kerner is a white grape variety that’s a bit of an enigma. It’s a crossbreed, born from a union between Riesling and Trollinger grapes. So, it’s got a bit of the Riesling pedigree, but it’s not quite as famous or sophisticated. Think of it as the middle child of grape varieties, not as well-known as Riesling and not as trendy as some newcomers on the scene.

It was named after the German poet Justinus Kerner. Kerner is primarily grown in Germany, particularly in the regions of Baden, Pfalz, and Württemberg, but it has also found a home in other wine-producing countries.

Here are some key points about Kerner:

1. Aromatic Profile: Kerner wines are known for their aromatic qualities. They often exhibit fragrant notes of white flowers, citrus, and stone fruits like peach and apricot.
2. Acidity: Kerner grapes retain a good level of acidity, which contributes to the wine’s freshness and crispness. This acidity makes Kerner wines food-friendly and refreshing.
3. Versatility: Kerner wines can range from dry to off-dry or slightly sweet, providing a range of options to suit various tastes. The dry versions are often crisp and zesty, while the sweeter styles can be more lush and fruity.
4. Food Pairing: Due to its acidity and versatility, Kerner wines pair well with a variety of dishes. They can complement seafood, salads, poultry, and Asian cuisine.
5. Popularity: While not as widely recognized as some other white grape varieties like Chardonnay or Sauvignon Blanc, Kerner has a dedicated following among wine enthusiasts who appreciate its aromatic and refreshing qualities.

In essence, Kerner is like the hidden treasure of the wine world. It may not have the global fame of some other grapes, but it offers a delightful and aromatic wine experience for those who seek it out.

Königin Charlotte, the grape variety that’s like a well-kept royal secret in the world of wine, quietly reigning over its vineyards without demanding attention. It’s the grape that probably sips its own wine from a crystal goblet while reading poetry by candlelight.

Königin Charlotte is a white grape variety that is believed to have originated in Germany. It’s a relatively rare grape variety and not as widely known as some other white grapes. It’s like the reserved member of the royal family who prefers to stay out of the limelight.

Here are some key points about Königin Charlotte:

1. Aromatic Profile: Königin Charlotte grapes are prized for their aromatic qualities. They often exhibit floral and fruity aromas, including notes of white flowers, pears, and sometimes a touch of honey.
2. Flavor: When made into wine, Königin Charlotte wines can be dry to off-dry, offering flavors that align with their aromatic profile. They are often characterized by their elegance and finesse.
3. Cool-Climate Preference: Like many white grape varieties, Königin Charlotte thrives in cool-climate regions, where it can develop its characteristic aromas and maintain a balanced acidity.
4. Limited Plantings: Königin Charlotte is not widely planted, and its vineyards can be relatively small in comparison to more well-known grape varieties. It’s like the boutique winery of the grape world.
5. Food Pairing: Depending on the style, Königin Charlotte wines can pair well with a variety of dishes, including seafood, salads, and lighter poultry dishes.
6. Hidden Gem: Königin Charlotte’s limited availability has made it a bit of a hidden gem in the world of wine. It’s the type of wine that enthusiasts may seek out to discover something unique and less common.

In essence, Königin Charlotte is like the understated member of the royal grape family, quietly offering wines that are elegant and refined. If you’re interested in exploring lesser-known grape varieties, Königin Charlotte might be a delightful discovery.

Kosher wine is like the wine world’s equivalent of a “strictly kosher kitchen.” Here’s the lowdown on this special type of wine:

1. Ingredients Matter: Just like a kosher meal, the ingredients used in kosher wine must be kosher. This means the grapes, yeasts, and all other components used in the winemaking process must adhere to Jewish dietary laws.
2. Observant Hands: The winemaking process involves the participation of Sabbath-observant Jews. This includes everything from crushing the grapes to the bottling of the wine. The goal is to ensure that no non-kosher elements come into contact with the wine.
3. Sabbath-Friendly Practices: The winemaking process must respect the rules of the Sabbath. This means no work, including winemaking, can be done on the Sabbath or Jewish holidays. That’s right, the grapes get a break on those days!
4. No Additives: Kosher wine often avoids certain additives and fining agents, which can include non-kosher elements. This can impact the winemaking process and sometimes lead to unique characteristics in the wine.
5. The “Kosher for Passover” Tag: Some kosher wines are also designated as “Kosher for Passover.” This means they adhere to additional rules specific to Passover, a significant Jewish holiday. These wines must not contain any leavening agents, making them suitable for Passover meals.
6. Certification: To ensure that a wine is truly kosher, it typically carries a kosher certification symbol on its label. Various kosher certifying organizations exist, providing oversight and ensuring adherence to kosher winemaking standards.
7. A Diverse Range: Kosher wine is not limited to a single style or grape variety. You can find kosher versions of red, white, and sparkling wines, spanning regions around the world. So, you’re not missing out on wine diversity.

Kosher wine is made with meticulous attention to detail, respecting the religious and dietary laws of Judaism. It’s not just a wine; it’s a cultural and religious experience. Whether you’re sharing it during a Passover Seder or enjoying it on any occasion, kosher wine brings a unique and meaningful dimension to the world of wine. Cheers and l’chaim!

The older readers might remember with horror the 2 litre straw mantled bottles of this cheap red with sight bubbles when spontaneous second fermentation occurred in the bottle wine which was the cornerstone of parties in the 70’s and therefore discarded when income and wine knowledge increased by it consumers. It was replaced by Prosecco but one can still Lambrusco in parts of Emiglia Romagna were it is the base for fruity seccos with berry aromas and sometimes one can even find reds with structured tannins and vibrant acidity.

Lees, those tiny, but oh-so-important particles in the world of winemaking. Lees are like the unsung heroes of the wine industry, working their magic behind the scenes.

So, what are lees? They are basically leftover yeast cells and other tiny grape particles that settle at the bottom of a wine barrel or tank after fermentation. It’s like the remnants of a great party, where the guests have all gone home, but they’ve left behind their unique contributions.

Winemakers often leave the wine in contact with these lees, a process called “sur lie.” It’s like giving the wine a little extra time to mingle with these fine lees, and it can have some fascinating effects on the wine.

One of the benefits is enhanced complexity. Lees can add flavors and aromas, such as nutty, creamy, or bready notes. It’s like the wine’s way of saying, “I’ve matured, and I have layers of character now.”

Lees can also contribute to a smoother, rounder mouthfeel in the wine. It’s like the difference between a quick handshake and a warm hug. Wines aged on lees can be more full-bodied and velvety.

But here’s the catch: while lees can work wonders in winemaking, they can also make the wine a bit cloudy. It’s like the fine line between a natural, unfiltered look and a polished appearance. Winemakers need to decide how long they want to keep the wine in contact with the lees, balancing the flavors and mouthfeel with the wine’s clarity.

So, the next time you enjoy a wine that boasts flavors of freshly baked bread or a silky texture, you can thank the lees for their behind-the-scenes contributions to the winemaking process. Cheers to the little yeast cells that make a big difference!

Ah, the story of “late harvest” in the wine world, it’s like a tale of procrastinating grapes and their slow journey to becoming sweet nectar. But in reality, it’s a deliberate winemaking technique that gives us those luscious, dessert-like wines.

You see, late harvest wines are made from grapes that hang on the vine longer than usual. It’s like giving the grapes an extended vacation in the sun, allowing them to soak up more rays and develop higher sugar levels. These grapes are like the overachievers of the vineyard, holding out for that perfect moment.

When the grapes are finally harvested, they’re like little sugar bombs, bursting with sweetness. It’s as if they decided to throw a party and invite all the sugar molecules. These grapes are so sweet that they can sometimes be mistaken for a bowl of candy.

Late harvest wines are like the dessert of the wine world, often showcasing flavors of honey, apricot, and ripe tropical fruits. It’s like a fruit salad that decided to dress up for a fancy dinner party.

But here’s the twist: late harvest wines are made from grapes that have been affected by a noble rot called Botrytis cinerea. It’s like a mold that works its magic on the grapes, concentrating the sugars and adding complex flavors. So, it’s a bit like a fairy tale, with the mold turning ordinary grapes into something extraordinary.

So, next time you sip on a late harvest wine, remember that it’s the result of patience, a little rot, and the sweetness of nature. It’s like the reward for those grapes that refused to rush into adulthood. Cheers to the slow, sweet journey of late harvest wines!

But where did the name Spätlese, late harvest come from? What had happened?

The story of Spätlese and Schloss Johannisberg is like a legendary tale of patience, precision, and the birth of a remarkable wine tradition.

It all begins in the Rheingau region of Germany, home to the renowned Schloss Johannisberg estate. In the early 18th century, this estate was under the ownership of the Fulda Abbey, and the abbey had the sole right to approve the harvest.

In a fateful year, it’s said that a messenger was dispatched on horseback to notify the abbey of the perfect moment to start the grape harvest. But alas, due to unforeseen circumstances, the messenger arrived late at the abbey. In the meantime, the grapes continued to ripen on the vine, eventually reaching an advanced stage of sweetness.

When the messenger finally arrived, the abbey’s permission to start the harvest came too late. The grapes had become overripe, almost raisin-like, and seemed beyond the ideal moment for picking. But the resourceful winemakers at Schloss Johannisberg decided to go ahead with the harvest anyway.

The result? A wine of exquisite sweetness and complexity, a Spätlese in the truest sense. The late-harvested, fully ripe grapes had created a wine that was rich, intense, and sweet – the epitome of Spätlese.

This serendipitous event led to the recognition of late harvest wines as a unique and highly sought-after style in German winemaking. Schloss Johannisberg became famous for its Spätlese wines, and the estate’s name became synonymous with quality and tradition.

The story of the late messenger and the late harvest at Schloss Johannisberg is a reminder that sometimes, the best things in life come when you least expect them. It’s like the sweet surprise of a perfectly crafted Spätlese wine, born from an accidental delay.

Lemberger, oh, it’s like the wine variety with a name that makes it sound like it could be the protagonist in a spy novel or a classic movie. But in the wine world, it’s a red grape variety with its own unique charm.

Also known as Blaufränkisch in Austria and Kékfrankos in Hungary, Lemberger is like the globetrotter of the wine world. It thrives in various wine regions, from Germany and Austria to Hungary and the United States.

When you pour a glass of Lemberger, you’ll often encounter flavors of dark berries, like black cherries and blackberries, along with a touch of spiciness and a hint of herbal notes. It’s like a little black dress of wines – versatile, dependable, and always a good choice.

Lemberger wines tend to be medium-bodied and quite food-friendly. They pair well with a variety of dishes, from roasted meats to hearty stews. It’s like the trusty sidekick in your wine collection, ready to complement your meals.

So, the next time you come across Lemberger, remember that it’s the grape variety that brings a touch of elegance and adventure to your wine glass, without the need for secret agents or dramatic plot twists. Cheers to Lemberger!

Light-bodied, it’s like the wine that’s all about delicacy and finesse, a bit like a ballet dancer in the world of wine. When we talk about a wine being “light-bodied,” we’re describing its overall weight, texture, and mouthfeel.

Light-bodied wines are often characterized by their subtle and graceful presence on the palate. They’re like a soft breeze, never overwhelming but always refreshing. These wines typically have lower alcohol content and less intensity in terms of flavor and aroma.

Imagine sipping a light-bodied white wine, and it’s as if you’re taking a leisurely stroll through a blooming garden on a sunny day. You’ll encounter delicate notes of citrus, green apple, and maybe a hint of floral or herbal nuances. It’s all about subtlety and nuance.

On the red wine side, light-bodied wines are like a gentle embrace, with flavors that can range from red berries and cherries to light herbal or earthy notes. They’re easy to drink, perfect for a warm afternoon, or as a companion to lighter dishes.

In essence, light-bodied wines are the choice for those moments when you want something refreshing, not too heavy, and easy to savor. They’re like the light comedies of the wine world, always enjoyable and never demanding too much attention. So, when you’re in the mood for something graceful and refined, reach for a light-bodied wine. Cheers to the elegance of simplicity!

Limestone can produce great wines, but it’s not the only choice. Limestone offers beneficial nutrients to grapes that make them grow better and produce sweeter grapes. It’s special because it retains moisture in dry weather, but also offers good drainage in cool weather.

Lipids play an important role in membrane structure, adaptation to stress, or as signalling molecules. They are also essential nutrients whose availability can vary depending on winemaking technology, with major effects on yeast and alcoholic fermentation.

Loureira is like the delicate and aromatic flower in the garden of white grape varieties, celebrated for its fragrant qualities and its role in producing wines with lively acidity and fresh character. It’s primarily cultivated in Portugal, particularly in the Vinho Verde region, where it plays a significant role. Here’s a closer look at Loureira:

1. Aromatic Charm: Loureira is renowned for its aromatic nature. When you encounter this grape, expect a burst of floral and fruity aromas, often including notes of white flowers, citrus, and tropical fruits. It’s like a fragrant bouquet in your glass.
2. Crisp Acidity: Wines made from Loureira grapes typically have bright and refreshing acidity, making them incredibly lively and enjoyable, especially in warm weather. It’s like a zesty burst of sunshine.
3. Mineral Expression: The terroir of the Vinho Verde region, with its granite-based soils and maritime influence, often contributes a subtle mineral character to Loureira wines, adding complexity and depth.
4. Single Varietal and Blends: Loureira is often used as a single varietal wine, allowing it to showcase its unique aromatic profile. It can also be part of blends in the Vinho Verde region.
5. Food-Friendly: Loureira wines are versatile at the table, pairing wonderfully with seafood, fresh salads, sushi, and a variety of light and flavorful dishes. It’s like the perfect companion for a range of culinary experiences.
6. Refreshing Sparklers: In addition to still wines, Loureira is sometimes used in the production of sparkling wines, adding a lively and aromatic dimension to Vinho Verde’s bubbly offerings.
7. Cultural Significance: Loureira has historical and cultural significance in Portugal, particularly in the Vinho Verde region, where it’s an emblematic grape variety.

In essence, Loureira is like the fragrant poet of the white grape world, captivating wine lovers with its aromatic elegance, refreshing acidity, and versatility at the table. Whether you’re sipping a Vinho Verde made with Loureira or another expression of this grape, you’re experiencing the essence of Portugal’s aromatic white wine heritage.

Lugana, the wine that sounds like it could be the name of a picturesque Italian coastal village. In reality, it’s a delightful white wine made from the    grape variety, and it hails from the Lombardy region in Italy, not far from the shores of Lake Garda.

Lugana wines are like a breath of fresh, lakeside air. They often exhibit a crisp, zesty acidity and a beautiful balance between fruitiness and minerality. When you take a sip, it’s like a mini-vacation to an Italian lakeside villa.

The flavors of Lugana typically feature notes of green apples, citrus, and sometimes a touch of almonds. It’s like the taste of a sunny day by the water, captured in a glass.

These wines can be enjoyed on their own, as an aperitif, or paired with seafood, light pasta dishes, and salads. It’s like a versatile friend who’s always up for a good time, no matter the occasion.

So, whether you’re sipping Lugana on a sunny terrace overlooking the lake or just enjoying it at your local wine bar, it’s an invitation to savor a taste of Italian tranquility and elegance. Salute to Lugana!

Macabeu, a grape variety that sounds like it could be the star of a Mediterranean romance novel. This grape is one of the key players in the world of Spanish and Catalan wine.

It’s like the golden child of the vineyard because it’s known for producing wines with a beautiful pale golden color. Macabeu, also known as Viura, is often used to make white wines in regions like Catalonia, Rioja, and throughout Spain.

The flavors and aromas it brings to the glass are like a sunny day in a bottle. You can expect notes of green apples, citrus, and sometimes a touch of wildflowers. It’s like a stroll through a Mediterranean orchard, with every sip bringing a burst of freshness.

Macabeu wines can be wonderfully crisp and refreshing. They’re like a cool breeze on a warm day, making them perfect for sipping on a sunny terrace or pairing with seafood, salads, and lighter dishes.

One more thing – Macabeu is often used in the production of Cava, Spain’s answer to Champagne. It’s like the grape that adds that extra touch of sparkle to your celebrations.

So, next time you raise a glass of Spanish or Catalan white wine, you might just be toasting to the delightful Macabeu grape. Salud to this sunny, golden treasure!

Maceration carbonique, it’s like the secret ingredient in the recipe for creating incredibly fruity and vibrant wines, often associated with Beaujolais in France.

This winemaking technique is a bit like an inside-out approach. Instead of fermenting the grapes in the usual way, where the juice is released by crushing the grapes, maceration carbonique begins with whole, uncrushed grapes. It’s as if the grapes are having a party, and they get to stay intact.

The process involves placing these whole grapes in a sealed tank that’s filled with carbon dioxide gas. This gas acts like a magical genie, penetrating the grape skins and starting a fermentation process inside each individual grape. It’s as if the grapes are fermenting from the inside out.

As the fermentation begins, the grapes release their juices and flavors into the tank. This process is like a gentle extraction, resulting in wines that are incredibly fruity and low in tannins. It’s like capturing the essence of fresh, juicy berries in a bottle.

Maceration carbonique is often used for making lighter, easy-drinking red wines, particularly in Beaujolais. These wines are known for their bright red fruit flavors, such as cherry and raspberry, and their lively, almost playful character. They’re like the life of the wine party, with a youthful and exuberant personality.

So, the next time you enjoy a Beaujolais or another wine made using maceration carbonique, you’re sipping on the result of this unique winemaking method that captures the pure essence of the grapes’ fruitiness. Cheers to the magic of maceration carbonique!

Macerating may sound like something a mad scientist does in a laboratory, but in the world of winemaking and cooking, it’s a bit more civilized, I promise!

Imagine you have a bunch of grapes or some fruit, and you want to extract every ounce of flavor from them. What do you do? You toss them into a container and let them take a long, luxurious bath in their own juices, or sometimes in a bit of alcohol, like a fruity spa day. This soak can last anywhere from a few hours to several weeks, depending on what you’re making. During that time the grape juice is fermenting transforming the sugar in the juice to alcohol .

During this time, the magic happens. The fruit or grape skins release their essence, like an actor giving their best performance on stage. All those delicious flavors, colors, and aromas mingle and get to know each other, creating a masterpiece of taste.

Now, you might be thinking, “But what about the pulp and skins? Won’t they get lonely in there?” Fear not! They get stirred and mixed regularly, like a lively dance party, to ensure everyone’s involved in the flavor extravaganza.

So, next time you hear about macerating, just remember it’s like a spa day for fruit, where they soak, mingle, and create flavor fireworks. It’s all very sophisticated – no mad scientists involved!

Ah, “maderized,” it’s like the wine’s way of telling you, “I’ve been on a unique journey, and I’m not your typical tipple.” This term is often associated with wines that have undergone oxidation, much like the wines produced on the island of Madeira, which are intentionally subjected to heat and oxygen to achieve their distinctive style.

Maderized wines are like a fine wine’s adventure. They’ve spent time in conditions that would make other wines cringe. It’s as if they’ve endured long summers in sweltering cellars, embracing the heat rather than avoiding it.

The result is a wine that’s like an open book with a rich history. You might detect flavors that are reminiscent of nuts, caramel, or dried fruits. It’s as if the wine has transformed into a complex and contemplative sipper, with layers of flavors that tell a story of their own.

While intentional maderization is a hallmark of certain wine styles, such as Madeira, unintentional maderization can be a flaw. Wines that were never meant to go on this adventurous journey can sometimes lose their freshness and appeal.

So, when you encounter a maderized wine, whether intentionally crafted or accidentally aged, it’s like experiencing the essence of time and transformation in a glass. It’s a reminder that even in the world of wine, unexpected adventures can lead to exceptional discoveries.

Magnum is a bottle size in wine. It contains 1,7 litre, double of a normal bottle. As a oversized bottle it is followed by Double Magnum ( 3 Litres), Jeroboam (5 Litres) Imperial and Methusalem (both 6 litres) and the Salmanasar (9 Litres). After that one would need a lift to pour. The reason why these super-sized bottles are produced is that the wine ages better and slower in these large bottles. Per litre they are often more expensive as the normal bottle as the production of the bottles is expensive and all the filling is done by hand.

Malagousia, it’s like discovering a hidden gem in the world of Greek wine. This grape variety is a true treasure native to Greece, and it’s known for producing wines with a unique and captivating character.

Malagousia is like the golden child of Greek winemaking, known for its ability to thrive in the country’s warm and sunny climate. It’s like the grape variety that’s been soaking up the Mediterranean sun and history for generations.

When you taste a Malagousia wine, you’ll encounter a bouquet of floral and fruity notes. It’s like a stroll through a Greek orchard and garden, with hints of citrus, exotic tropical fruits, and even a touch of jasmine or Mediterranean herbs.

The flavors are often lively and vibrant, like a harmonious dance on your palate. Malagousia wines can be dry or slightly off-dry, making them versatile for a variety of occasions. They pair wonderfully with Greek cuisine, especially seafood and dishes rich in herbs and olives.

This grape variety almost disappeared from the wine scene but was saved from obscurity by dedicated winemakers who recognized its potential. Today, it’s like the comeback kid of Greek wine, regaining its well-deserved place in the spotlight.

So, the next time you enjoy a glass of Malagousia wine, you’re sipping on a piece of Greece’s vinous heritage, and it’s a delightful journey for your taste buds. Yamas to the charm of Malagousia!

Malbec is a purple grape variety used in making red wine. The grapes tend to have an inky dark colour and robust tannins, and are known as one of the six grapes allowed in the blend of red Bordeaux wine. It is increasingly celebrated as an Argentine varietal. A popular but unconfirmed theory claims that Malbec is named after a Hungarian peasant who first spread the grape variety throughout France. French ampelographer and viticulturist Pierre Galet notes, however, that most evidence suggests that Côt was the variety’s original name and that it probably originated in northern Burgundy. The Malbec grape is a thin-skinned grape and needs more sun and heat than either Cabernet Sauvignon or Merlot to mature. It ripens mid-season and can bring very deep colour ample tannin, and a particular plum-like flavour component which adds complexity to claret blends. Sometimes, especially in its traditional growing regions, it is not trellised but is instead cultivated as bush vines (the goblet system). In such cases, it is sometimes kept to a relatively low yield of about 6 tons per hectare. Wines produced using this growing method are rich, dark, and juicy. As a varietal, Malbec creates a rather inky red (or violet), intense wine, so it is also commonly used in blends, such as with Merlot and Cabernet Sauvignon to create the red French Bordeaux claret blend. The grape is blended with Cabernet Franc and Gamay in some regions such as the Loire Valley. Other wine regions use the grape to produce Bordeaux-style blends. The varietal is sensitive to frost and has a propensity for shattering or colure. The grape’s true origins were discovered in 1996 with the use of DNA typing at the UC Davis Department of Viticulture and Enology, by a team led by Dr. Carole Meredith. The DNA evidence determined that Cabernet Sauvignon was the offspring of Cabernet franc and Sauvignon blanc and was most likely a chance crossing that occurred in the 17th century. Prior to this discovery, this origin had been suspected from the similarity of the grapes’ names and the fact that Cabernet Sauvignon shares similar aromas with both grapes—such as the blackcurrant and pencil box aromas of Cabernet franc and the grassiness of Sauvignon blanc.

Also called second fermentation or biological Acid reduction. After the wine has gone through its fermentation and sits in the barrel to ripen, bacterias are still around. They feed on the malolactic acid and therefore transform it to lactic acid, same you have in milk. This is very often used in the production of red wine. It changes the taste profile away from a green apple taste and softens the harshness of a young wine. Next time you notice a buttery or „breadish“ taste the wine has probably gone through Malo. Malo is also used in some white wines like chardonnay were in others like Riesling or Chenin Blanc it can produce off flavours so many winemakers avoid Malo.

Malvasia Fina is like the refined and aromatic diva in the ensemble of Portuguese white grape varieties, celebrated for its elegance, aromatic charm, and its contribution to crafting exquisite white wines. It’s primarily cultivated in Portugal, particularly in the Douro and Dão regions, where it thrives in diverse terroirs. Here’s a closer look at Malvasia Fina:

1. Indigenous Elegance: Malvasia Fina is an indigenous white grape variety native to Portugal, adding to the country’s rich viticultural heritage.
2. Aromatic Enchantment: Malvasia Fina is renowned for its aromatic qualities. Wines made from Malvasia Fina grapes often exhibit a captivating bouquet of floral notes, stone fruits, and citrus. It’s like a fragrant garden in a glass.
3. Balanced Acidity: These wines strike a harmonious balance with their acidity, which adds to their overall freshness and makes them well-suited for a variety of occasions.
4. Versatility: Malvasia Fina is used to create a range of wine styles, from dry still wines to fortified wines and even sweet dessert wines. Its versatility in winemaking is a testament to its adaptability.
5. Flavor Complexity: Malvasia Fina wines typically display flavors of white peach, apricot, and hints of orange blossom. They often have a lovely, silky texture.
6. Food Pairing: Thanks to their aromatic charm and balanced acidity, Malvasia Fina wines are versatile at the table. They pair wonderfully with seafood, grilled poultry, fresh salads, and a variety of Mediterranean dishes.
7. Douro and Dão Regions: Malvasia Fina finds notable expression in the Douro and Dão regions of Portugal, where it showcases its aromatic potential.
8. Sweet and Fortified Wines: Malvasia Fina is often used in the production of sweet and fortified wines, contributing to their complexity and aromatic richness.

In essence, Malvasia Fina is like the aromatic enchantress of Portuguese white grape varieties, captivating wine enthusiasts with its fragrant allure, balanced acidity, and versatility in winemaking. Whether you’re sipping a glass of dry Malvasia Fina, a fortified wine, or a sweet dessert wine, you’re savoring the essence of Portugal’s white wine craftsmanship.

Maratheltiko, a wine that’s as exotic as its name. This intriguing wine hails from the Greek island of Santorini, and it’s like a sip of the island’s rich history and volcanic soil.

The name itself is a nod to the unique, woven baskets called “marathos” traditionally used by fishermen on the island. These baskets are like a symbol of Santorini’s maritime culture, and the wine celebrates this heritage.

Maratheltiko is made from the rare and indigenous Maratheftiko grape variety. This grape is like a hidden treasure of the island, known for its dark, thick-skinned berries. The vines endure the challenging conditions of Santorini, where they brave strong winds, scorching sun, and volcanic soil. It’s like the grape variety that’s weathered the island’s elements for centuries.

The wine it produces is often deep in color and rich in flavor. It’s like the embodiment of Santorini’s terroir, offering notes of dark fruits, spices, and a distinctive earthiness. The volcanic soil contributes to the wine’s unique character, making it a true reflection of the island’s terroir.

Maratheltiko wines are typically structured and have the potential to age gracefully, like a fine wine from a Greek vineyard with a story to tell. They’re like a captivating journey through history and terroir, a glimpse into the essence of Santorini.

So, when you enjoy a glass of Maratheltiko wine, you’re savoring the essence of Santorini in every sip, a unique and bold expression of this remarkable Greek island. Opa to the spirit of Santorini!

Ah, Maremma, it’s like a hidden jewel in the world of Italian wine. Maremma is a coastal region in Tuscany, Italy, that’s renowned for producing some exceptional wines.

It’s like the perfect blend of the Mediterranean and winemaking expertise. This area benefits from a warm, sunny climate, cooled by sea breezes, creating an ideal environment for vineyards. Maremma is often described as a land of rolling hills, vineyards, and olive groves, making it a picturesque destination for wine enthusiasts.

Maremma is known for producing a wide range of wines, but one of its standout stars is the famous “Super Tuscan.” These wines often blend international grape varieties like Cabernet Sauvignon and Merlot with traditional Italian grapes like Sangiovese. It’s like the region’s way of saying, “We’re blending the best of both worlds.”

The resulting wines are like a harmonious symphony of flavors, offering rich, complex, and full-bodied characteristics. They’re often known for their ability to age gracefully, evolving and improving with time, just like a fine Italian leather.

But it’s not just about Super Tuscans. Maremma also produces some fantastic Sangiovese-based wines, like Morellino di Scansano, which is vibrant and juicy, reflecting the region’s unique terroir.

So, when you encounter a bottle of wine from Maremma, it’s like a piece of Tuscany’s coastal magic, a sip of sunshine, and a taste of the Mediterranean breeze. Salute to the wines of Maremma!

Ah, Marsanne, one of the classic white grape varieties that’s often associated with the northern Rhône region in France. This grape has a long and storied history, and it’s like a fine white wine with its own unique charm.

Marsanne grapes are known for producing wines that are full-bodied and rich in texture. It’s like the grand dame of white wines, often expressing flavors and aromas of ripe pears, stone fruits, and sometimes even a touch of honey or nuts.

These wines can be beautifully balanced, offering a pleasant contrast between their weighty mouthfeel and bright acidity. It’s like a graceful dance of flavors on your palate.

Marsanne is often used in blends with other Rhône white varieties like Roussanne and Viognier. These blends create wines that are like a harmonious symphony, each grape contributing its own notes to the composition.

Beyond France, you can also find Marsanne grown in other wine regions, including Australia, where it’s often used to produce rich and full-bodied wines. It’s like the grape variety that’s traveled the world and left its mark wherever it goes.

So, the next time you enjoy a glass of Marsanne wine, you’re sipping on a piece of wine history and tradition, a variety that’s stood the test of time with its elegance and complexity. Cheers to the timeless charm of Marsanne!

Massale selection, it’s like the ancient art of matchmaking for grapevines. This is a traditional and labor-intensive method used in vineyard management to propagate and preserve grapevine diversity.

Instead of using clonal selection, where vines are propagated from a single, genetically identical source, massale selection is like assembling a diverse cast of characters for your vineyard. It involves selecting and propagating vines from different mother plants in the same vineyard. It’s as if you’re saying, “Let’s have a bit of variety in our vineyard, shall we?”

The idea behind massale selection is to maintain the genetic diversity of a vineyard, which can help increase the vineyard’s resilience and adaptability. It’s like having a mixed bag of talents, where each vine might bring its unique strengths to the wine.

This method is often used in regions with a long winemaking history, like Burgundy in France. It’s like preserving the wisdom and character of the old vines, as each one has its own story to tell.

The resulting vineyard can be a bit like a symphony orchestra, where different instruments (vines) come together to create a beautiful harmony. While it’s more work and can yield less consistent fruit than clonal selection, the depth and complexity it adds to the wine can be truly special.

So, when you enjoy a wine made from a vineyard that practices massale selection, you’re sipping on the diversity and character of those old, wise vines. Cheers to the art of matchmaking in the vineyard!

Maury, it’s like a sweet and fortified symphony in a glass. This wine hails from the Maury appellation in the Roussillon region of southern France and is renowned for its luscious, dessert-like qualities.

It’s as if Maury is the perfect dessert wine for those who have a sweet tooth. These wines are often made from Grenache grapes, known for their natural sweetness and rich flavors.

Maury wines can be classified into different styles:

1. Maury Rouge: This is like the main act, a red sweet wine with intense flavors of dried fruits, dark chocolate, and hints of spices. It’s often enjoyed on its own or paired with chocolate-based desserts.
2. Maury Blanc: This is like a delightful encore, a sweet white wine that’s less common but equally captivating. It’s typically made from Muscat grapes and offers flavors of orange blossom, apricots, and honey. It’s like a sip of liquid sunshine.
3. Maury Tuilé: This is like the surprise guest, a wine that’s aged in oak barrels and takes on oxidative notes, resembling a tawny port. It’s like the wine that’s been kissed by time and oak.

These wines are fortified, meaning that grape spirit or brandy is added during fermentation, which stops the fermentation process and leaves residual sweetness. It’s like the winemaker saying, “Let’s preserve that sweetness for a delightful finish.”

Maury wines are like a decadent dessert experience, the perfect way to end a meal on a high note. They’re also versatile for pairing with desserts, cheeses, or even as a standalone indulgence.

So, when you savor a glass of Maury, you’re enjoying a piece of southern French sweetness, a wine that’s like a luxurious treat for your taste buds. Santé to the pleasures of Maury!

Mavrodaphne, it’s like a deep and alluring mystery in a glass. This grape variety is native to Greece and is particularly famous for producing rich and sweet fortified wines.

The name itself, “Mavrodaphne,” translates to “black laurel,” which is quite fitting because it’s like the dark and enigmatic hero of Greek wine. These wines often come from the Peloponnese region.

Mavrodaphne wines are typically fortified, which means that grape spirit or brandy is added during fermentation to halt the process and preserve the wine’s natural sweetness. This creates a wine that’s like a sweet symphony with captivating flavors.

You can expect Mavrodaphne wines to be intense and full-bodied, often showcasing notes of dark fruits, raisins, spices, and sometimes even hints of chocolate or coffee. It’s like a luscious dessert in a glass.

These wines are perfect for sipping on their own after a meal, like a luxurious liquid dessert. They can also be a lovely accompaniment to chocolate-based desserts or strong cheeses.

Mavrodaphne is like the hidden jewel of Greek winemaking, a wine that’s like a warm embrace on a cool evening, offering a taste of Greece’s rich and sweet heritage.

So, when you raise a glass of Mavrodaphne, you’re savoring a bit of Greek magic, a wine that’s like a sweet and captivating journey. Yamas to the allure of Mavrodaphne!

Mavrud, it’s like the deep and mysterious hero of Bulgarian wine. This red grape variety is native to Bulgaria and has a history that dates back centuries.

Mavrud wines are known for their deep color and intense flavors, which can be reminiscent of dark fruits, spices, and even hints of tobacco and herbs. It’s like the essence of Bulgaria’s terroir in a glass.

These wines are often full-bodied and can have a firm structure, making them suitable for aging. It’s like the wine that matures gracefully, gaining complexity and depth with time.

Mavrud is often used to produce both single-varietal wines and blends, where it adds its distinctive character to the composition. It’s like the secret ingredient that makes a wine unique.

The grape itself is named after a legendary Thracian warrior, and Mavrud wines are like a tribute to this ancient heritage, preserving a piece of Bulgaria’s history and culture.

So, when you enjoy a glass of Mavrud wine, you’re savoring the flavors and traditions of Bulgaria, a wine that’s like a deep and intriguing chapter in the world of wine. Наздраве (Cheers) to the allure of Mavrud!

Ah, mercaptans, they’re like the not-so-pleasant guests who occasionally crash the wine party. These sulfur compounds are naturally present in grapes and wine, but they’re mostly harmless in small quantities. However, when they become too prominent, they can bring unwelcome aromas and flavors to the wine.

Mercaptans are like the skunks of the wine world. They’re responsible for producing off-putting scents that are often described as rotten eggs, burnt rubber, or even garlic-like. It’s as if they’re adding an unexpected, and not particularly pleasant, layer to the wine’s bouquet.

These sulfur compounds are usually a result of poor winemaking practices or issues during fermentation. Winemakers need to carefully manage and control the levels of mercaptans to prevent them from overpowering the wine.

Fortunately, there are ways to address mercaptan issues in winemaking. These can include aeration, copper fining, or even blending with other wines to help neutralize the undesirable aromas.

In the end, mercaptans are like the reminder that winemaking is both an art and a science. When managed well, they can be kept in check, allowing the wine’s true character to shine. But when they’re not, they can create a stink that’s hard to ignore. So, cheers to well-made wines without that sulfurous surprise!

Meritage, it’s like a secret club for wine blends, where Bordeaux-inspired wines from the New World gather to create something special. The term “Meritage” is a combination of “merit” and “heritage,” emphasizing the merits of the grapes and the rich heritage of winemaking.

These wines are like a symphony of grape varieties, often including classic Bordeaux grapes like Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and Malbec. They’re the wine equivalent of a superstar ensemble, with each grape variety contributing its unique character.

The Meritage concept is all about crafting wines of exceptional quality. It’s like the winemaker’s way of saying, “Let’s bring the best of Bordeaux to the New World.” The goal is to create wines with balance, structure, and complexity.

The Meritage label indicates that the wine meets the criteria set by the Meritage Alliance, a group of American winemakers who promote and protect the use of the term. These wines are often associated with elegance, depth, and aging potential.

So, when you enjoy a bottle of Meritage wine, you’re sipping on a carefully orchestrated blend, like a masterpiece that combines the best elements of Old World tradition with New World innovation. Cheers to the art of wine blending!

Merlot is a dark blue–coloured wine grape variety, that is used as both a blending grape and for varietal wines. The name Merlot is thought to be a diminutive of merle, the French name for the blackbird, probably a reference to the colour of the grape. Its softness and “fleshiness”, combined with its earlier ripening, makes Merlot a popular grape for blending with the sterner, later-ripening Cabernet Sauvignon, which tends to be higher in tannin. Along with Cabernet Sauvignon, Cabernet Franc, Malbec and Petit Verdot, Merlot is one of the primary grapes used in Bordeaux wine, and it is the most widely planted grape in the Bordeaux wine regions. Merlot is also one of the most popular red wine varietals in many markets. This flexibility has helped to make it one of the world’s most planted grape varieties. While Merlot is made across the globe, there tend to be two main styles. The “International style” favoured by many New World wine regions tends to emphasise late harvesting to gain physiological ripeness and produce inky, purple coloured wines that are full in body with high alcohol and lush, velvety tannins with intense, plum and blackberry fruit. While this international style is practiced by many Bordeaux wine producers, the traditional “Bordeaux style” of Merlot involves harvesting Merlot earlier to maintain acidity and producing more medium-bodied wines with moderate alcohol levels that have fresh, red fruit flavours (raspberries, strawberries) and potentially leafy, vegetal notes. Researchers at University of California, Davis showed that Merlot is an offspring of Cabernet Franc and is a half-sibling of Carménère, Malbec and Cabernet Sauvignon. The identity of the second parent of Merlot wouldn’t be discovered till the late 2000s when an obscure and unnamed variety, first sampled in 1996 from vines growing in an abandoned vineyard in Saint-Suliac in Brittany, was shown by DNA analysis to be the mother of Merlot. This grape, later discovered in front of houses as a decorative vine in the villages of Figers, Mainxe, Saint-Savinien and Tanzac in the Poitou-Charentes was colloquially known as Madeleina or Raisin de La Madeleine due to its propensity to be fully ripe and ready for harvest around the July 22nd feast day of Mary Magdalene. As the connection to Merlot became known, the grape was formally registered under the name Magdeleine Noire des Charentes. Through its relationship with Magdeleine Noire des Charentes, Merlot is related to the Southwest France wine grape Abouriou, though the exact nature of that relationship (with Abouriou potentially being either a parent of Magdeleine Noire or an offspring) is not yet known.

Melnik, it’s like the picturesque and historic heart of Bulgarian wine. This small town in southwestern Bulgaria is known for its wine traditions, and it’s like stepping back in time to a place where winemaking has been a way of life for centuries.

Melnik is famous for the Melnik grape variety, which is believed to be indigenous to the region. It’s like the local superstar, producing wines that reflect the unique terroir and climate of the area.

The wines made from Melnik grapes are often full-bodied and rich, with flavors of dark fruits, spices, and hints of herbs. It’s like a taste of the Bulgarian countryside in a glass.

In addition to the Melnik grape, the region also grows other varietals, and winemakers often create blends that showcase the complexity and character of the local grapes. It’s like a masterful composition that highlights the region’s potential.

Melnik’s wine heritage is deeply intertwined with its history, and you can even visit the famous Kordopulov House, which is like a wine museum and a testament to the town’s wine legacy.

So, when you enjoy a glass of Melnik wine, you’re sipping on a piece of Bulgaria’s winemaking history, a wine that’s like a connection to the past and a taste of the region’s enduring traditions. Наздраве (Cheers) to the wines of Melnik!

Melon de Bourgogne, it’s like a grape with a French passport but a unique journey. While its name sounds like it belongs in the vineyards of Burgundy, it’s primarily associated with a completely different region: the Loire Valley, particularly the Muscadet wine region.

This grape is like a chameleon, adapting to its new surroundings. It was originally planted in Burgundy but found its true home in the maritime climate of the Loire Valley, especially in the Pays Nantais subregion.

Melon de Bourgogne is like the essence of coastal wines. It’s known for its crisp and refreshing character, making it a perfect companion for seafood. The wines it produces often have notes of green apple, lemon, and a subtle mineral quality, as if they’ve captured the freshness of the sea breeze.

Muscadet, made from Melon de Bourgogne, is like the ideal match for oysters, shellfish, and other maritime delights. It’s as if this grape variety was meant to be paired with the fruits of the sea.

So, when you sip on a Muscadet made from Melon de Bourgogne, you’re savoring the taste of the ocean, a wine that’s like a refreshing sea spray on a warm summer day. Santé to the versatility of Melon de Bourgogne!

Mencía, it’s like the spirited and expressive red grape of Spain’s northwestern regions, particularly in the Bierzo and Ribeira Sacra areas. This grape variety has gained recognition for producing wines with a unique and lively character.

Mencía wines are often likened to a breath of fresh mountain air. They’re known for their bright acidity, red and black fruit flavors, and floral notes. It’s as if they capture the essence of the rugged and picturesque landscapes of these regions.

These wines can be like a hidden gem waiting to be discovered. They’re sometimes compared to Pinot Noir for their elegant and delicate qualities, making them a versatile choice for various pairings.

The name “Mencía” itself adds a touch of intrigue, as the origin of the grape is a subject of debate among wine enthusiasts. Some believe it has Spanish roots, while others suggest it might have come from Portugal. It’s like a grape with a mysterious past.

Mencía wines are often a testament to the authenticity and diversity of Spanish winemaking, offering a taste of the unique terroir and culture of the Bierzo and Ribeira Sacra regions.

So, when you enjoy a glass of Mencía, you’re sipping on the spirit of Spain’s northwestern beauty, a wine that’s like a vibrant and artistic expression of the land. Salud to the allure of Mencía!

Microoxygenation, it’s like the wine’s secret spa treatment, a process that introduces tiny, controlled amounts of oxygen to wine during its maturation. Just as a dash of fresh air can revitalize us, microoxygenation is all about enhancing a wine’s texture, color, and flavor.

It’s like wine’s version of deep breathing exercises. Winemakers carefully administer oxygen to the wine in a controlled manner, mimicking the gentle exchange that occurs in oak barrels but with precision. This can soften harsh tannins, improve color stability, and enhance the overall mouthfeel of the wine.

Microoxidation is like the art of moderation. Too much oxygen can be detrimental to the wine, causing undesirable flavors and spoilage. But when done right, it’s like the subtle strokes of a master painter, adding depth and complexity to the wine.

This technique is often used for red wines, particularly those with aggressive tannins that need a bit of softening. It’s like therapy for the wine, helping it to reach its full potential while preserving its character.

So, when you encounter a wine that’s benefited from microoxidation, you’re sipping on a carefully nurtured creation, like a wine that’s had a spa day to bring out its best qualities.

Powdery mildew is the most severe problem in todays wine growing. All green tissues of the grapevine are susceptible to powdery mildew (Erysiphe necator (Schw.) Burr.) infection. The disease appears as a whitish-grey powdery coating on the leaves or fruit caused by fungal mycelium and conidia on the surface of the plant. On leaves, initial symptoms appear as chlorotic spots on the upper leaf surface that soon become whitish lesions. Late in the season, small black round structures (chasmothecia) begin to appear on the white powdery lesions. On shoots, infected areas have the appearance of brown/black diffuse patches; on dormant canes, these patches are reddish brown. Severe leaf infections can cause distortion, drying, and premature drop. Infected berries can become covered with the fungus, may turn dark brown, shrivel, and split, and/or may not ripen properly. Berry infection may lead to further infection by spoilage microorganisms that reduce the quality of wine, even if the powdery mildew infection is mild.

Ah, minerality, that elusive and abstract concept in the world of wine. It’s like trying to describe a symphony of rocks, stones, and soils, but let’s give it a try, shall we?

Minerality in wine, it’s like a metaphorical journey to the vineyard’s very soul. Some say it’s akin to licking wet stones, but I doubt anyone’s ever done that willingly. It’s like saying, “This wine tastes like I just took a stroll through a quarry,” which, to be honest, isn’t the most appetizing imagery.

It’s often described as a flinty or stony quality, but don’t expect your Chardonnay to taste like a mouthful of pebbles. It’s more about a sense of place, as if the grapes absorbed the essence of the soil they grew in. It’s like telling your friends, “This wine tastes like it knows where it came from.”

Minerality is as elusive as a cat chasing its tail. You can’t quite put your finger on it, but you know it when you taste it. It’s like wine’s way of saying, “I have depth and character, and I want you to ponder that with every sip.”

So, when you encounter minerality in wine, remember it’s a bit like chasing the wind, trying to capture the essence of the earth in a glass. Cheers to the intriguing and elusive minerality!

Montepulciano, it’s like the versatile and hearty grape of Italy, which often gets mixed up with the town of Montepulciano in Tuscany (but it’s not from there). This grape variety is primarily associated with the central and southern regions of Italy, especially Abruzzo.

Montepulciano grapes are like the workhorses of the vineyard. They’re known for their robust character and thick skins, which make them perfect for producing deeply colored and full-bodied wines. It’s like they thrive in the Italian sun and the rich, rocky soils.

Wines made from Montepulciano grapes, such as Montepulciano d’Abruzzo, are often a delight for the senses. They can be like a bowl of dark, ripe cherries and plums with a touch of spice and a hint of earthiness. It’s as if they capture the essence of Italy’s diverse landscapes.

These wines are known for their approachability and versatility. You can enjoy them young, where they’re like a lively and juicy companion for your everyday meals. But they also age gracefully, gaining complexity and depth over time. It’s like a wine that’s in it for the long haul.

So, when you raise a glass of Montepulciano wine, you’re sipping on the soul of central and southern Italy, a wine that’s like a hearty and reliable friend at your dinner table. Salute to the Montepulciano grape!

Moscatel in Portugal, often referred to as Muscat or Muscatel, is like the sweet symphony of the country’s winemaking heritage, celebrated for its luscious sweetness, aromatic intensity, and historical significance. Here’s a closer look at Moscatel in Portugal:

1. Historical Roots: The cultivation of Muscat grapes in Portugal dates back centuries, and it has a rich history tied to the country’s wine culture.
2. Distinctive Aromatics: Portuguese Moscatel is renowned for its highly aromatic qualities. The Muscat grapes used in its production lend the wine an enchanting bouquet of orange blossom, citrus fruits, and floral notes, creating a sensory experience like no other.
3. Fortified Sweet Wine: The most famous expression of Portuguese Moscatel is as a fortified sweet wine. The two primary regions for the production of Moscatel in Portugal are the Setúbal Peninsula and the Douro Valley.
4. Muscat de Setúbal: Muscatel de Setúbal, often referred to simply as “Setúbal,” is produced in the Setúbal Peninsula, south of Lisbon. It’s made primarily from the Muscat Blanc à Petits Grains variety and is aged in oak barrels, developing complex flavors of dried fruits, nuts, and caramel, while retaining its inherent sweetness.
5. Muscat in the Douro: In the Douro Valley, Muscat grapes are used to produce Moscatel wines that are also fortified and sweet. These wines showcase the region’s terroir and often exhibit a harmonious balance of fruitiness, freshness, and sweetness.
6. Aged Elegance: High-quality Portuguese Moscatel wines have excellent aging potential, often improving in the bottle for many years. As they age, they can develop even more complexity, becoming true treasures for collectors.
7. Food Pairing: Portuguese Moscatel wines are often enjoyed as aperitifs or paired with desserts, especially those featuring caramel, nuts, or dried fruits. They can also be paired with cheeses or enjoyed on their own as a sweet treat.
8. Protected Designation of Origin: Muscatel de Setúbal holds the status of a Protected Designation of Origin (PDO) in Portugal, signifying its quality and adherence to specific production standards.

In summary, Portuguese Moscatel is like the golden nectar of the country’s wine heritage, cherished for its exceptional sweetness, captivating aromas, and the sense of tradition it brings to the Portuguese table. When you savor a glass of Muscatel from Portugal, you’re raising your glass to centuries of winemaking excellence and a taste of sweet history.

Ah, Mosel wine, a treasure trove of liquid joy that flows through the heart of Germany’s wine country. This is a region where the very vines seem to whisper tales of centuries gone by.

Let’s start with the Riesling grape, the heart and soul of Mosel wine. It’s like the star of the show, capable of producing wines that are nothing short of enchanting. Mosel Rieslings are like a symphony of flavors, dancing gracefully between notes of crisp green apples, fragrant white peaches, and zesty citrus fruits. The balance is impeccable, with just a hint of sweetness that’s like a gentle caress on the palate.

The terroir of the Mosel region is like a magical spell. The steep, vine-covered slopes along the riverbanks are a sight to behold, and they’re responsible for the incredible character of Mosel wines. It’s like the grapes are on a quest to extract the essence of the ancient slate soils, imbuing the wine with a distinctive minerality.

The Mosel is a region where tradition meets innovation. Winemakers have been tending to these vines for generations, but they’re also embracing modern techniques to craft wines that are like a bridge between the past and the future.

These wines are versatile companions for a myriad of occasions. They’re like the perfect accompaniment to a sunny afternoon by the river, a cozy winter evening by the fireplace, or a celebration of life’s precious moments. Here you are in the heart of wine culture brought to the red ion by the romans who longed for a taste of home som far away from sunny Rome.

So, when you uncork a bottle of Mosel wine, you’re opening a gateway to a world of elegance, a wine that’s like a poetic expression of the Mosel’s beauty. Prost to the enchantment of Mosel wine!

Mourvèdre (also known as Mataro or Monastrell) is a red wine grape variety grown in many regions around the world originating in the Rhône and Provence regions of France,Today more and more Mourvèdre is planted in South Africa. In addition to making red varietal wines, Mourvèdre is a prominent component in “GSM” (Grenache, Syrah, and Mourvèdre) blends. The variety is also used to make rosé and port-style fortified wines. Mourvèdre tends to produce tannic wines that can be high in alcohol. The style of wine produced from the grapes varies greatly according to where it is produced, but according to wine expert Jancis Robinson Mourvèdre wines often have wild game, or earthy notes to them, with soft red fruit flavours. According to wine expert Oz Clarke, young Mourvèdre can come across as faulted due to the reductive, sulphur notes and “farmyard-y” flavours that some wines can exhibit before those flavours mellow with age. The variety can be a difficult grape to grow, preferring “its face in the hot sun and its feet in the water” meaning that it needs very warm weather, a low leaf-to-fruit ratio but adequate water or irrigation to produce intensely flavoured fruit that is not overly jammy or herbaceous. The vines’ susceptibility to many viticultural hazards such as powdery and downy mildew as well as overly vigorous foliage can present additional problems for vine growers.

Mouthfeel, it’s like the unsung hero of wine tasting. While we often focus on a wine’s flavors and aromas, mouthfeel is all about how the wine feels in your mouth, and it’s a crucial part of the overall sensory experience.

Think of it as the texture of the wine, just like you would consider the texture of food. Mouthfeel is like a wine’s way of expressing itself through sensations like smoothness, astringency, or viscosity.

A wine’s mouthfeel is influenced by factors like its alcohol content, tannins, acidity, and sugar levels. It’s as if these elements come together to create a unique tactile experience on your palate.

For example, a full-bodied red wine might feel rich and velvety, like a luxurious silk robe on your tongue. In contrast, a crisp, dry white wine can be like a refreshing splash of cool water on a hot day, leaving your mouth feeling clean and refreshed.

Mouthfeel is also a key element in how we perceive a wine’s balance and structure. It’s like the final note in a beautiful symphony, completing the overall tasting experience.

So, when you savor a glass of wine, pay attention to its mouthfeel. It’s like getting to know another layer of the wine’s personality, one that adds depth and nuance to your tasting journey.

Muscat, it’s like the fragrant and charismatic grape that’s been seducing palates for centuries. There’s something undeniably alluring about Muscat, and it’s not just the aroma; it’s also the versatility it brings to the world of wine.

Muscat grapes are like the perfume of the vineyard. They’re known for their intoxicating floral and fruity aromas. Some say it’s like sipping on a bouquet of roses and orange blossoms, and the taste is just as enchanting.

The wines produced from Muscat grapes are often sweet and delightful. They’re like a burst of sunshine on your palate, with flavors of ripe apricots, peaches, and citrus fruits. It’s as if they captured the essence of a summer garden.

What’s truly fascinating about Muscat is its ability to express itself in various styles of wine. From the sweet and luscious Muscat Beaumes-de-Venise to the sparkling Muscat d’Asti, it’s like a grape that can adapt to any occasion.

The Muscat family is vast, with numerous varieties and clones. But they all share that unmistakable Muscat charm, which is like a warm and welcoming embrace.

So, when you enjoy a glass of Muscat wine, you’re indulging in the sensory delights of one of the world’s oldest and most captivating grape varieties. Cheers to the enchantment of Muscat!

Muskateller, the grape that’s like the life of the wine party, always showing up with an aromatic bouquet that says, “Hey, have you smelled me?” It’s the grape variety that’s convinced it’s the most fragrant thing in the vineyard.

Muskateller, also known as Muscat, is like the extroverted friend who never stops talking about their latest adventure. It’s famous for its intense and unmistakable muscat aroma. Think of it as the grape variety that bathes in floral and fruity scents every morning.

Muscat, is a grape variety that is famous for its intense and distinctive muscat aroma. It’s one of the oldest grape families in the world and is believed to have originated in the Mediterranean region.

Here are some key points about Muskateller:

1. Aromatic Profile: Muskateller grapes are prized for their highly aromatic nature. They often exude floral and fruity scents, including notes of orange blossom, rose petals, and a variety of ripe fruits like grapes, peaches, and apricots.
2. Flavor: When made into wine, Muskateller wines can range from dry to sweet. They are known for their fruity and floral flavors, with a characteristic muscat grape taste that’s often sweet and grapey.
3. Versatility: Muskateller is used to produce a wide range of wine styles, from dry and crisp whites to lusciously sweet dessert wines. It’s also employed in sparkling wines and as a blending component to enhance aromatic qualities.
4. Food Pairing: Depending on the style, Muskateller wines can be versatile with food. Dry versions pair well with light seafood dishes, while sweeter Muskateller wines are excellent companions to desserts and cheese.
5. Global Presence: Muskateller is cultivated worldwide, with different regions offering their own unique expressions of the grape. It’s a popular choice for aromatic white wines in many wine-producing countries.
6. Sweet Wines: In some regions, Muskateller is used to produce renowned sweet wines, such as Muscat de Beaumes-de-Venise in France and Muscat-based wines in regions like Alsace and Australia.

In essence, Muskateller is like the aromatic virtuoso of the grape world, known for its captivating scents and sweet charm. If you appreciate wines with intense fragrances and a touch of sweetness, Muskateller is a grape worth exploring.

Ah, Müller-Thurgau, the grape that some might call the “jack of all trades” in the wine world. You see, it’s like the Swiss Army knife of grape varieties, and I mean that in the most tongue-in-cheek way possible.

Imagine a grape variety that can be found in vineyards all over Germany and beyond, as if it just couldn’t make up its mind where it belongs. It’s like that one friend who’s always jumping from hobby to hobby, never quite settling on one thing.

Certainly! Müller-Thurgau is a white grape variety that has made a name for itself in the world of wine, particularly in Germany. It’s known for its approachable character and versatility. Here’s a more straightforward explanation:

Müller-Thurgau is a white grape variety that was created in the late 19th century by a Swiss botanist named Hermann Müller. It’s a cross between the Riesling and Madeleine Royale grape varieties. This hybrid grape is primarily grown in Germany, Austria, and parts of Italy.

Here are some key points about Müller-Thurgau:

1. Aromatic Profile: Müller-Thurgau grapes produce wines with a pleasant and aromatic profile. You can expect notes of white flowers, green apples, and sometimes a touch of citrus.
2. Versatility: One of its strengths is its versatility. It can be crafted into a range of wine styles, from dry to slightly sweet, making it suitable for various preferences.
3. Easy-Drinking: Müller-Thurgau wines are often described as easy-drinking and approachable. They are typically light to medium-bodied, with moderate acidity, making them enjoyable for a wide range of wine enthusiasts.
4. Food Pairing: These wines are quite food-friendly and can pair well with lighter dishes like salads, seafood, poultry, and Asian cuisine.
5. Region of Origin: Germany is the most well-known producer of Müller-Thurgau wines, particularly in regions like the Mosel, Rheinhessen, and Pfalz. In Austria, it’s known as Rivaner.
6. Popularity: While it may not have the prestige of some other grape varieties, Müller-Thurgau remains popular in regions where it’s grown, appreciated for its easy-drinking and approachable nature.

Overall, Müller-Thurgau is like the friendly neighbor of the wine world. It might not have the same level of fame as Riesling or Chardonnay, but it offers a pleasant and enjoyable wine experience for those seeking a straightforward and versatile white wine.

Must, it’s like the wine’s cocoon, the raw material from which the magic of winemaking begins. Must is the freshly crushed juice of grapes, often mixed with the grape skins, seeds, and stems, ready to undergo the transformation into wine.

It’s like the wine’s starting point, where the grape’s flavors, sugars, and potential are all bundled together. The characteristics of the must can vary greatly depending on the grape variety, region, and winemaking techniques.

From must, the winemaker can choose various paths, like selecting the grape varieties, fermentation methods, and aging processes. It’s as if the must is a blank canvas, and the winemaker is the artist who’ll shape it into a masterpiece.

Fermentation, whether it’s for red or white wines, is often the next step in the journey. It’s like the must’s awakening, as yeast transforms sugars into alcohol, turning it into what we recognize as wine.

In the end, must is like the bridge between the grape and the wine, a phase full of potential and the promise of what’s to come. It’s a reminder that winemaking is both an art and a science, and it all begins with the humble grape must.

“Musty” is like the wine’s way of telling you it might not be at its best. When you describe a wine as musty, you’re referring to an off-putting aroma and taste that often resembles dampness, mold, or a stuffy cellar.

It’s as if the wine has taken on undesirable odors or flavors, which can happen when it’s been exposed to mold, cork taint, or other environmental factors that affect its quality. Musty wine is like an old book that’s been sitting in a dusty library for too long, and you can’t help but notice the less-than-pleasant aroma.

Wine lovers tend to seek vibrant and appealing aromas and flavors in their wine, so when a wine is described as musty, it’s not a compliment. It’s a sign that something has gone awry in the winemaking process or storage conditions, affecting the wine’s character.

In essence, musty wine is like a faded memory of what the wine could have been if it hadn’t encountered these unwanted elements. It serves as a reminder of the importance of proper storage and handling to preserve the wine’s true and delightful qualities.

The Black Grape of Avola” appears to have been selected by growers near Avola (a small town in south east Sicily) several hundred years ago. Initially, it was confined to the southern tip of the island but more recently has spread throughout the island. Today Nero D’Avola is the most important red wine grape in Sicily and is one of Italy’s most important indigenous varieties. Its wines are compared to New World Shirazes, with sweet tannins and plum or peppery flavours. It also contributes to Marsala Rubino blends. The vine likes hot and relatively dry climates. The districts around Noto (above all Buonivini) and Pachino in the south of the province of Siracusa are reputed for the quality of their Nero d’Avola wines. The variety is also found here in Malta, and recently in South Africa too.

When determining how much sugar is in the grape in Germany measure in Oechsel in the rest of the world in Brix. In the 1820s Oechsle produced the first single copies of the must balance (hydrometer) with a scale in degrees. He realised that if it would be possible to measure the sugar content of the must, it should be possible to better predict the development of the resulting wine. From the 1830s, Oechsle must balances were mass-produced. Later the degree of Oechsle became a quality measure and found entry into the german classification law. To be either a Kabinett, Spätlese, Auslese or Beerenauslese the grapes have to have a certain amount of sugar in the pressed juice for Kabinett a minimum of 80 Oechsle. Every year at harvest times a commission is measuring the Oechsle in the vineyards to determine the start of the harvests.

White grapes are fermented with their skins like in red wine production. So all the good stuff that is in the skins stays and is not fed to the pigs. These phenols and tannins give the white wine a yellow orange color and they stabilize the wine so that no or only little Sulphur needs to be added. Now more and more conventual winemakers start to produce orange wine as this color has become a category by itself. They realize that all the color, yeast particles and other turbid substances give the wine character. Filtering them out means for these makers that the best lands on the cellar floor.

But be careful not every orange wine is a bio wine and not every bio wine is an orange wine as orange wine is just a different way of winemaking. So orange wines have their own style which is definitely not polished and but it sharpens your senses as it messes everything um that you learned about wine, maybe that’s why many of the so called “Wine Experts” are so critical towards orange wine. 

Ah, Ortega, the grape variety that’s like the quiet scholar of the wine world, always studying and never making a fuss. It’s the grape that probably has a library card and spends its evenings with a good book rather than at wild parties.

Ortega is a white grape variety that was developed in Germany in the early 20th century. It’s primarily grown in cool-climate wine regions, especially in Germany and parts of England and Canada.

Here are some key points about Ortega:

1. Aromatic Profile: Ortega grapes are appreciated for their aromatic qualities. They often display fragrant notes of stone fruits like peaches and apricots, as well as citrus and floral hints.
2. Flavor: When crafted into wine, Ortega wines can range from dry to off-dry or even sweet. They typically offer flavors that align with their aromatic profile, making them enjoyable for those who appreciate fruity and aromatic white wines.
3. Versatility: Ortega is a versatile grape variety. It can be used to produce varietal wines that showcase its unique character, but it is also often employed in blends to enhance aromatic qualities. Additionally, it is known for its contribution to dessert wines and late-harvest styles.
4. Cool-Climate Preference: Ortega thrives in cooler wine regions, where it can develop its characteristic aromas and maintain good acidity levels.
5. Food Pairing: Depending on the style, Ortega wines can pair well with a variety of dishes. Dry versions complement seafood and salads, while sweeter styles are excellent companions to desserts and cheese.
6. Popularity: While Ortega may not be as globally recognized as some other white grape varieties, it has garnered a dedicated following among winemakers who appreciate its aromatic charm and adaptability.

In essence, Ortega is like the adaptable performer of the white grape world, capable of delivering aromatic and flavorful wines across various style.

So, if you’re looking for a wine that’s modest and easy to get along with, Ortega might just be your grape. It’s like the introverted bookworm of the wine world, quietly offering enjoyment without the need for a grand performance.

Well this is a tricky field. On one hand oxygen is kept away from wine as it destroys it on the other hand it enhances the flavours and breaks down the tannins just before we want to drink the wine because Oxygen allows the aromas in wine to become more present, making it easier to identify what exactly you’re smelling. This controlled oxidisation takes place when the wine ages in wooden barrels as some oxygen defunds through the staves into the wine. If, on the other side, the wine is exposed too long to oxygen while its being made or if too much oxygen gets into the bottle because of a faulty closure, the  wine’s flavours and aromas will flatten, and those nutty, Sherry-like notes replace the fresh flavours of the wine had and it becomes undrinkable.

Perlage is a typical feature of sparkling wines with the formation of so many small bubbles ranging from the base of the glass upwards. Perlage is caused by the release of carbon dioxide formed in the second fermentation that takes place inside the bottle. The carbon dioxide present inside the bottle is dissolved due to the high pressure present. Once the bottle is opened, the carbon dioxide, undergoing instantaneous drop in atmospheric pressure, returns to the gaseous state, releasing itself through the formation of bubbles. The finer the sparkling wine , the more we see small, numerous and persistent bubbles that, rising, form the so-called chains, transmitting the perception of small and precious pearl necklaces, from which the name “Perlage” comes from. The careful observation of perlage is one of the criteria with which the sommelier evaluates the quality of a sparkling wine: if the bubbles are numerous, small, quick to rise on the surface in a straight and persistent way over time, it means that we are in the presence of a fine wine.

The old saying that putting a spoon into the open Champagne bottle will keep the Perlage in the bottle and the Champagne doesn’t turn flat is a myth. So drink up!

Petit Verdot, often referred to simply as “Verdot,” is like the intriguing guest at a wine party who brings a unique and unforgettable character to the occasion. It’s a red grape variety that is primarily known for its role in Bordeaux blends, particularly in the region of Bordeaux, France.
Here’s a closer look at Petit Verdot:

1. Late Ripener: Petit Verdot is known for being a late-ripening grape, which means it’s one of the last varieties to mature during the growing season. This can be a challenge in some regions with cooler climates, but in warmer areas, it allows the grape to develop rich and concentrated flavors.
2. Deep Color: Wines made from Petit Verdot grapes are known for their intense, deep color, often bordering on inky purple. This makes them a valuable addition to blends, as they contribute to the overall color intensity of the wine.
3. Flavor Profile:Petit Verdot wines typically offer bold and robust flavors. You can expect dark fruit notes like blackberries and black cherries, along with hints of spices, violets, and sometimes even a touch of herbal or earthy undertones.
4. Tannic Structure: Petit Verdot is naturally high in tannins, which can add structure and aging potential to wines. However, this also means that when used in large quantities, it can make wines quite astringent and require extended aging to soften.
5. Blending Component: While Petit Verdot can be made into varietal wines, it’s more commonly used as a blending grape, especially in Bordeaux-style blends. It brings depth, color, and a layer of complexity to these blends, alongside grapes like Cabernet Sauvignon, Merlot, and Cabernet Franc.
6. Global Presence: Although Petit Verdot’s home is in Bordeaux, it has found a place in vineyards around the world, from Spain to California to South Africa . In regions with warm climates, winemakers often use it to add character and structure to their wines.

So, Petit Verdot is like the spice in a recipe – it can be a defining element in a wine blend, bringing boldness and character to the glass. When you encounter a wine with Petit Verdot in the mix, you’re in for a bold and memorable wine experience. Sometimes a winemaker is bold enough to bottle it as a single component with amazing results.

“Pét-Nat,” short for Pétillant Naturel, is like the wild child of the sparkling wine family. It’s a style of sparkling wine that’s all about embracing the natural, untamed side of winemaking.

Here’s the scoop on Pét-Nat:

1. Ancient Roots: Pét-Nat is not a newcomer; it’s a method that predates the traditional Champagne method. Winemakers have been making sparkling wines using this method for centuries.
2. Natural Fermentation: The magic of Pét-Nat begins during the primary fermentation. Instead of adding additional yeast and sugar to trigger a second fermentation in the bottle (as in the traditional method), Pét-Nat is bottled before the primary fermentation is complete. This means that it finishes fermenting in the bottle, capturing those natural bubbles.
3. No Dosage:Unlike Champagne, Pét-Nat usually doesn’t have a dosage, which is a mixture of wine and sugar added after disgorgement to adjust sweetness. This results in a more rustic and often drier style of sparkling wine.
4. Varietal Diversity: Pét-Nat wines are made from various grape varieties, both white and red. You’ll find Pét-Nats from Pinot Noir, Gamay, Chenin Blanc, and many other grapes. Each grape contributes its unique flavors and aromas to the final wine.
5. Unfiltered:Pét-Nats are often unfiltered, which means they can be a bit cloudy. This cloudiness, known as “lees,” can add complexity to the wine and contribute to its natural, unprocessed character. Some like it others not.
6. Fun and Fizzy: Pét-Nat wines are known for their lively effervescence and playful nature. They can range from slightly fizzy to seriously bubbly, and they often have a touch of yeastiness and fruitiness.
7. Drink Young: Pét-Nats are best enjoyed young when their vibrant, fresh flavors are at their peak. They are typically sealed with crown caps, like beer bottles, which adds to their casual and approachable vibe.

In essence, Pét-Nat is like the free spirit of the sparkling wine world, offering a refreshing and lively alternative to traditional sparkling wines. It’s a celebration of nature’s winemaking quirks and the joy of embracing wine in its most unfiltered, untamed form. So, if you’re looking for a fun and slightly unpredictable wine experience, pop open a bottle of Pét-Nat and let the natural bubbles dance on your palate!

“Petite Arvine” is like a hidden treasure in the world of wine. It’s a white grape variety that finds its home in the Alpine vineyards of Switzerland, particularly in the Valais region. Petite Arvine wines are known for their vibrant acidity and unique flavors. They often display citrusy notes, like grapefruit and lime, along with hints of white flowers and mineral undertones. This grape variety is cherished by wine enthusiasts for its ability to produce refreshing and distinctive wines that pair wonderfully with Alpine cuisine.

So, raise your glass and say, “Cheers to the little grape that packs a big punch!”

Also called push down. During fermentation of red wines the skins floating in the fermenters and swim to the top were they build a layer that is pushed down ever 4 hours so that the skins don’t dry out and extract more of the colour phenols, lipids and all that other good stuff that makes a good red wine. If you stand on a 30 com wide plank on top of a 3000 litre open fermentor and do the pigeage you realise it takes tough guys to produce soft wines.

Pinot Blanc is the least recognised grape of the burgundy vine family. In Germany it is called Weissburgunder and is often mistaken as Chardonnay. The wine grows best I. the northern parts of the Mosel, Ahr as too hotter climate reduces the acidity and makes the wine flat. A well-made Weissburgunder has aromas of melon, pear and yellow fruits combined with fine almond notes. When grown on limestone the profile shifts more to citrusy notes with slightly higher acidity. Then it is the companion of white asparagus which is traditionally served with liquid butter or the infamous Sauce Hollandaise both need a wine that cuts the fat with his high acidity. Even though it originated from France Pinot blanc is sometimes found in Alsace but even there it didn’t made the highest classification “Grand cru”. What a shame.

In Germany this grape was not very popular. A lot of mass wine was produced from this grape and gave it a bad name only with the invasion of Italian restaurants the Italian variant Pinot Grigio conquered the easy drinking restaurant market. Very few German producers like Phillip Kuhn know how to bring the best out of this grape creating aromas of ripe apples and almonds. Also the grapes have a redish grey colour the wine tis classified as white. Today this wine has some importance in Alsace where dry and sweet wines are made from the grape. Even tough it doesn’t have a great importance anymore it has an interesting history that helped to shape the wine industry in central Europe. Pinot Gris has been known since the Middle Ages in the Burgundy region, where it was probably called Fromenteau. It spread from Burgundy, along with Pinot noir, arriving in Switzerland by 1300. The grape was reportedly a favourite of the Emperor Charles IV, who had cuttings imported to Hungary by Cistercian monks: the brothers planted the vines on the slopes of Badacsony bordering Lake Balaton in 1375. The vine soon after developed the name Szürkebarát meaning “grey monk.” In 1711, a German merchant, named Johann Seger Ruland (re)discovered a grape growing wild in the fields of the Palatinate. The subsequent wine he produced became known as Ruländer and the vine was later discovered to be Pinot Gris. Until the 18th and 19th century, the grape was a popular planting in Burgundy and Champagne but poor yields and unreliable crops caused the grape to fall out of favour in those areas. The same fate nearly occurred in Germany, but vine breeders in the early 20th century were able to develop clonal varieties that would produce a more consistent and reliable crop.

“Pinot Meunier” is like the unsung hero of the Champagne world. It’s one of the three primary grape varieties used in the production of Champagne, alongside Pinot Noir and Chardonnay. While it often plays a supporting role, Pinot Meunier has its own unique characteristics and charm:

1. The name “Pinot Meunier” has an interesting backstory. “Pinot” refers to the pinecone-shaped grape clusters, and “Meunier” means “miller” in French. It earned this name because the leaves of the vine have a powdery, flour-like appearance, similar to what a miller’s hands might look like.
2. Appearance: Pinot Meunier grapes are blue-skinned and compact, producing wines that can have a lovely pale pink or light red hue.
3. Role in Champagne: Pinot Meunier is valued in Champagne production for its ability to ripen reliably in cooler climates and its resistance to spring frosts. It often adds fruity and floral notes to Champagne blends, making it an essential component for adding freshness and approachability to these sparkling wines.
4. Flavor Profile: Wines made primarily from Pinot Meunier can exhibit flavors of red berries, particularly strawberries and raspberries. They can also have hints of citrus and floral aromas, contributing to the overall complexity of Champagne.
5. Blending: While Pinot Meunier is often used as a blending grape in Champagne, some producers make varietal wines solely from Pinot Meunier grapes, showcasing its unique characteristics.
6. Versatility: Outside of Champagne, Pinot Meunier is also grown in other wine regions, particularly in France. It’s used to produce still red and rosé wines, which can display its vibrant and fruity qualities.

In summary, Pinot Meunier is like the “everyday hero” of Champagne, contributing to the delightful complexity and approachability of these world-renowned sparkling wines. It may not always take center stage, but it plays an essential role in crafting the harmonious and celebratory experience that Champagne offers.

One of the truly noble wines and THE red grape in Burgundy. One winemaker told me that for him the Pinot Noir is like a “fickle woman, doesn’t want it too hot too cold too, wet too dry, but when you get it right there is no better one.” I don’t know about that but the aromas of cherries and strawberries are convincing. Most Pinot Noirs are produced in Barrique which adds herbal and earthy notes and makes a glass of Romanée-Conti an outstanding experience. In the last 10 years German winemakers have gained confidence in producing Pinot Noir called Spätburgunder in German. Because of richer soil compared to Burgundy their PN mis more opulent and less mineral especially the ones from the southern Palatine like the Pinot Times or the Petri Heiligenberg.

This is the indigenous grape of South Africa. In 1924 Pinot Noir was crossed with Hermitage, the old name of Cincault to create a vine that would withstand heat and drought( Hermitage) but deliver strong fruit aromas and complex tannins ( Pinot Noir). Today you find a wide range of Pinotages in South Africa, ranging from soft filigree wines like the Pinotage form Weathered Hands to strong bold Pinotages like the Tokara Reserve.

Piwi grapes, often referred to as “Piwis,” are a group of grape varieties that have gained attention in recent years due to their resistance to certain fungal diseases, particularly downy and powdery mildew. The name “Piwi” is derived from the German term “Pilzwiderstandsfähige Rebsorten,” which translates to “fungus-resistant grape varieties.”

Here are some key points about Piwi grapes:

1. Disease Resistance: Piwi grapes have been specifically bred to resist common grapevine diseases, reducing the need for chemical pesticides in vineyards. This resistance makes them environmentally friendly and sustainable choices for grape cultivation.
2. Hybrid Varieties: Many Piwi grapes are hybrids, resulting from crossbreeding between traditional European grapevines (Vitis vinifera) and disease-resistant American or Asian grape species. These hybrids inherit disease resistance from their non-European parentage.
3. Variety of Flavors: Piwi grapes come in various varieties, each with its own unique flavor profile. Some produce white wines, while others yield red or rosé wines. The flavors can range from fruity and floral to more complex and nuanced, depending on the specific Piwi grape.
4. Challenges in Acceptance: Piwi grapes have faced challenges in gaining acceptance in traditional wine regions, primarily because they are not part of the classic Vitis vinifera lineage. However, they have found popularity in regions where disease pressure is high and sustainable viticulture practices are a priority.
5. Sustainable Viticulture: The use of Piwi grapes aligns with sustainable and organic vineyard management practices, as they reduce the need for chemical interventions. This makes them attractive to environmentally conscious winemakers and consumers.

Piwi grapes represent a promising avenue for sustainable viticulture, offering an alternative to traditional grape varieties in regions prone to fungal diseases. While they may not replace classic grape varieties, Piwis contribute to the diversification of grape options in the ever-evolving world of winemaking.

“Plavac Mali” is a wine grape variety with a name that may sound a bit mysterious, but its reputation is anything but! It’s a dark-skinned grape variety primarily grown in Croatia, particularly in the regions of Dalmatia and the Pelješac Peninsula. Plavac Mali has a fascinating backstory in the world of wine:

1. Dalmatian Heritage: Plavac Mali is a descendant of the ancient Croatian grape variety called Crljenak Kaštelanski, which is related to Zinfandel. This makes Plavac Mali a distant cousin of the popular Zinfandel grape found in California.
2. Characteristics: Plavac Mali grapes are known for their thick skins and small berries, which contribute to the wine’s rich color and robust flavor. The name “Plavac Mali” translates to “small blue” in Croatian, reflecting the grape’s small size and dark blue-black color.
3. Wine Styles: Plavac Mali wines are typically full-bodied and rich, with flavors of dark fruits like blackberries and plums. They often have hints of Mediterranean herbs, spices, and a touch of minerality. Some are aged in oak barrels, adding complexity and notes of vanilla and spice.

So, Plavac Mali is like a hidden gem in the wine world, offering a taste of Croatia’s rich winemaking heritage. It’s a grape variety that combines tradition with modern winemaking techniques, producing wines that reflect the unique terroir of the Dalmatian coast. When you uncork a bottle of Plavac Mali, you’re taking a sip of history and a journey to the sunny shores of Croatia.

“Piquepoul Blanc,” also known simply as “Picpoul Blanc,” is a white wine grape variety that hails from the Languedoc region in Southern France. It’s known for its crisp and refreshing wines, making it a popular choice for warm-weather sipping.

1. Meaning: “Picpoul” is derived from the Occitan language, and it roughly translates to “lip stinger.” This name reflects the grape’s zesty acidity, which gives the wines a bright, mouthwatering quality.
2. Characteristics: Picpoul Blanc wines are known for their high acidity, making them incredibly refreshing. They often have citrusy flavors, with notes of lemon, lime, and green apple. Some may also have hints of floral and herbal aromas.
3. Food-Friendly: Picpoul Blanc is an excellent food-pairing wine. Its acidity makes it a natural companion for seafood dishes, particularly oysters, as it can cut through the richness of the seafood. It also pairs well with other light and fresh dishes, like salads and grilled vegetables.
4. Versatility: While it’s primarily associated with the Languedoc region, Picpoul Blanc has been gaining popularity in other wine-producing regions around the world, such as California. Winemakers appreciate its versatility and ability to adapt to different terroirs.
5. Rising Popularity: In recent years, Picpoul Blanc has become something of a trendy wine choice due to its vibrant flavors and food-friendly nature. It’s often enjoyed as a delightful aperitif or a warm-weather sipper.
6. AOC Picpoul de Pinet: In the Languedoc region, there’s an AOC (Appellation d’Origine Contrôlée) known as “Picpoul de Pinet” dedicated to wines made from 100% Picpoul Blanc grapes. These wines are highly regarded and celebrated for their quality.

In summary, Picpoul Blanc is like a burst of sunshine in a glass, with its zesty acidity and bright citrus flavors. It’s a versatile and enjoyable white wine that has gained a well-deserved following among wine enthusiasts for its refreshing character and food-pairing prowess.

Primitivo is a variety of black-skinned wine grape. The variety is grown in over 10 percent of California vineyards. DNA analysis has revealed that it is genetically equivalent to the Croatian grapes Crljenak Kaštelanski and Tribidrag, as well as to the Primitivo variety traditionally grown in Apulia (the “heel” of Italy), where it was introduced in the 18th century. The grape found its way to the United States in the mid-19th century, where it became known by variations of a name applied to a different grape, likely “Zinfandel” from Austria. The grapes typically produce a robust red wine. The grape’s high sugar content can be fermented into levels of alcohol exceeding 15 percent. The taste of the red wine depends on the ripeness of the grapes from which it is made. Red berry fruit flavours like raspberry predominate in wines from cooler areas, whereas blackberry, anise and pepper notes are more common in wines made in warmer areas and in wines made from the earlier-ripening Primitivo clone. The first documented use of the term Primitivo appears in Italian governmental publications of the 1870s. The name derives from the terms primativus or primaticcio, which refer to the grape’s tendency to ripen earlier than other varieties. This name’s appearance, 40 years after the first documented use of the term Zinfandel, was previously thought to suggest that Primitivo was introduced to Italy from across the Atlantic; however, this hypothesis has become unlikely since the discovery of the vine’s Croatian origin. We stock a range of Primitivo from Puglia, with the flagship Barbatto from Gioa di Colle which won 2017 “Best Red Wine from Italy “ by Gamberto Rosso. 16,5% without noticing it on the palate.

Premier Cru is a term that sounds like it belongs in a French chateau, and indeed, it does! In the world of wine, particularly in France, it refers to the top-notch vineyards or wine estates. These vineyards are considered to produce wines of exceptional quality and are just a step below the “Grand Cru” status, which is like the VIP section of the wine world. Premier Cru wines are known for their elegance, complexity, and distinct terroir, making them the wine equivalent of a Michelin-starred restaurant.

Prädikatswein” is like the royalty of German wines, and it comes with its own regal hierarchy based on grape ripeness. Think of it as a series of wine titles, each more prestigious than the last.

-First Tier is called „Kabinett“ This is like the “gentleman” of the group, elegant and refined. These wines are made from fully ripened grapes and are often light and delicate, making them suitable for various occasions. Most of them are dry

– followed by the Spätleese:Imagine this as the “fashionably late” wine. The grapes are harvested later, allowing them to develop more intense flavors. It’s like the wine waited for the perfect moment to shine. Spätleese wines can be bone dry off dry or even sweet so ask your dealer about the sugar content in the wine. Rule of thumb 0 to 12 g sugar per liter. Is dry, 12 to 30 g off dry above you enter wet territory.

– the third qualification is Ausleese. These wines are like the “curated collection.” They are made from selected, ripe bunches of grapes, often affected by noble rot. This results in concentrated, sweet wines with complex flavors.

– Beerenausleese. Now, we’re talking dessert wines. These are made from individually selected, overripe grapes, often shriveled by noble rot. They’re as sweet and decadent as a box of chocolates.

– but it gets even better with a Trockenbeerenausleese. If Beerenauslese is a box of chocolates, Trockenbeerenauslese is like a golden treasure chest. These wines are incredibly rare and made from individually selected, dried grapes, often resembling raisins. Shrivel also here by noble rot. At harvest single berries are picked from a Bunschoten and one has to go several times through the vineyard at harvest .Expect intensely sweet and luxurious sips.

– on top of that is only  Eiswein. This is like a wine made by Mother Nature herself. Grapes are left to freeze on the vine, concentrating sugars and flavors. The result is a sweet nectar with a crisp, refreshing acidity.

So  Prädikatswein wines are the pinnacle of German winemaking, showcasing the country’s expertise in producing wines with various sweetness levels and exceptional flavors. They’re perfect for special occasions or when you want to treat yourself to a truly exquisite wine experience. At Winemerchants you only find wines of this classification as we leave the cheap stuff to the supermarkets.

“Puttonyos,” the sweet scale of Hungarian winemaking, like a secret code that unlocks the sweetness level of Tokaji Aszú wines. It’s as if this numbering system was designed to measure the liquid gold in your glass.

Sweetness Gauge: Puttonyos is a unit of measurement in Hungarian winemaking used to indicate the sweetness level of Tokaji Aszú wines.

Selection of Berries: It’s derived from the practice of selecting and adding varying quantities of “aszú berries” (grapes affected by noble rot) to the base wine.

1 to 6:The scale typically ranges from 3 to 6 puttonyos, with 6 being the sweetest. Each puttonyos represents a specific amount of aszú berries added to a traditional wooden container called a puttony.

Balance of Sweetness: The puttonyos level affects the balance between sweetness and acidity in the wine. Higher puttonyos indicate more sweetness and greater concentration of flavors.

Lusciousness: A higher puttonyos level results in a richer, more luscious Tokaji Aszú wine, often with complex honeyed and dried fruit notes.

Versatility: While 5 and 6 puttonyos Tokaji Aszú wines are the sweetest and most celebrated, 3 and 4 puttonyos versions offer a nice balance of sweetness and acidity and can be enjoyed as dessert wines or paired with various dishes.

So, when you see the puttonyos number on a bottle of Tokaji Aszú, you’re deciphering the wine’s sweetness level, opening a treasure trove of flavors and understanding the art of crafting Hungary’s legendary sweet wine.

Pyrazines, in the world of wine, are like the quirky side characters that can either steal the show or be a bit of a distraction, depending on their role. These are aromatic compounds found in grapes and wines that contribute to their bouquet and flavor profile.

Pyrazines are like the wine’s quirky friend who shows up uninvited to the party you never know if they’ll be a hit or a miss. These compounds can give wine a range of flavors, from the delightful freshness of green bell peppers to the less desirable scent of freshly mowed grass. It’s like a surprise in every bottle! Winemakers, much like party hosts, have to manage these pyrazines carefully to ensure they don’t overpower the wine, making it taste like you’re sipping a salad instead of a delightful vintage. So, pyrazines are a bit like the spice of the wine world – a little goes a long way, but too much can spoil the brew.

The amount of books that have been written about wine and quality can fill libraries.The German wine law defines quality by the amount of sugar the grapes have at harvesting. The lowest level is TABLEWINE Stay away from it, liquid juice can be added and it is mostly industrial wine. How else can you sell something like that for 2.99 € at the supermarket when the bottle cost you already 40 cents, the VAT has to be paid and the retailer wants his cut as well. Quality wine (Qualitätswein) begins with Kabinett, Spätlese, Auslese, Beerenauslese, Trockenbeerenauslese, Icewine

On one hand this is self explaining but in most wine producing counties one must undergo government checks that the information on the label are complete and correct. Especially that the grapes come from the indicated region – remember last year the amount of Spanish grapes that converted overnight into French rosé?- Only after the government issues the certificate the wine gets a official number. Is it after that a good wine? Ou will still have to try out yourself.

“Qvevri wine” is like a journey back in time, a winemaking tradition that dates back thousands of years and still thrives today. It’s a unique and ancient method of making wine, particularly associated with Georgia, where it’s deeply rooted in the country’s culture and history.

Here are some facts:

1. The Vessel: The word “qvevri” refers to large earthenware vessels, akin to clay amphorae or pots, often lined with beeswax. These vessels serve as both fermentation and aging vessels for the wine.
2. The Process: Qvevri winemaking is distinct because it involves fermenting and aging the wine, skins, stems, and all, in these underground or buried clay vessels. This process is often called “skin-contact” winemaking, as the grape skins remain in contact with the juice for an extended period.
3. Natural Fermentation: Qvevri winemakers rely on naturally occurring wild yeast for fermentation. This gives the wine a unique and often wild character, as each vineyard and vintage introduces different yeast strains.
4. Amber Wines:Many qvevri wines are whites, but due to the skin contact, they often have an amber or orange hue. These are known as “amber wines” and have gained popularity for their complex flavors and textures.
5. Traditional in Georgia: Qvevri winemaking is a cornerstone of Georgian winemaking culture, recognized as an intangible cultural heritage by UNESCO. Families often have their own qvevri buried in the ground, passed down through generations.
6. Minimal Intervention: The qvevri method is considered a form of minimal intervention winemaking. It’s about letting nature take its course, resulting in wines that are often unfiltered and unfined, preserving their unique character.
7. Unique Flavors: Qvevri wines can have a broad spectrum of flavors, from floral and fruity notes to earthy and tannic qualities. They often reflect the grape variety, terroir, and the winemaker’s touch. But be careful these wines have a very particular taste so go on slowly exploring them.

In essence, qvevri wine is like a time capsule of ancient winemaking techniques, offering a taste of history and tradition. It’s a fascinating and increasingly popular approach to winemaking, celebrated for its connection to the land, the past, and the remarkable wines it produces. So, when you enjoy a glass of qvevri wine, you’re sipping a piece of living winemaking history!

Rabigato is like the hidden gem among Portuguese white grape varieties, celebrated for its unique qualities, crisp character, and its role in crafting fresh and vibrant white wines. It’s primarily cultivated in Portugal, particularly in the Douro Valley and the Vinho Verde region, where it showcases its distinctive characteristics. Here’s a closer look at Rabigato:

1. Indigenous Heritage: Rabigato is an indigenous white grape variety native to Portugal, contributing to the nation’s rich viticultural heritage.
2. Crisp Acidity: One of Rabigato’s standout features is its high acidity. Wines made from Rabigato grapes are known for their vibrant and refreshing acidity, making them ideal for warm climates and pairing with a variety of foods.
3. Mineral Expressions: Rabigato vines often thrive in vineyards with schist and granite soils, which can impart a subtle mineral character to the wines, adding depth and complexity.
4. Flavor Profile: Rabigato wines typically display flavors of citrus fruits, green apple, and hints of white flowers. They are known for their clean and crisp palate, often with a zesty finish.
5. Single Varietal and Blends: Rabigato is used both as a single varietal wine, allowing it to showcase its unique acidity and freshness, and as a valuable component in white wine blends, contributing its lively character.
6. Food Pairing: Thanks to its bright acidity, Rabigato wines are versatile at the table. They pair wonderfully with seafood, salads, grilled fish, and a variety of Mediterranean dishes.
7. Douro Valley and Vinho Verde: Rabigato finds notable expression in the Douro Valley, where it’s used in the production of white Port wines, and in the Vinho Verde region, where it contributes to the region’s fresh and lively white wines.

In essence, Rabigato is like the vibrant dancer in the world of Portuguese white grape varieties, captivating wine enthusiasts with its lively acidity, clean flavors, and versatility at the table. Whether you’re savoring a glass of pure Rabigato or enjoying it as part of a blend, you’re experiencing the essence of Portugal’s white wine excellence.

A refractometer in the world of wine is like a sommelier’s secret tool for measuring sweetness potential in grapes, which can reveal a lot about the future wine’s flavor and alcohol content.

Here’s how it works:

1. Sugar Content: As grapes ripen, they accumulate sugar. This sugar content is a critical factor in winemaking because it affects the wine’s alcohol level and overall balance. Winemakers need to know the sugar levels to make decisions about when to harvest the grapes.
2. Principle of Refraction: A refractometer measures sugar content by taking advantage of the principle of refraction. When light passes through a liquid (in this case, grape juice), it bends or refracts. The degree of bending depends on the density of the liquid, which is directly related to its sugar content.
3. Sample Testing: To use a refractometer, a winemaker extracts a small sample of grape juice. This sample is placed on the refractometer’s prism or glass plate. The refractometer’s lens then refracts the light passing through the juice.
4. Reading the Brix: The refractometer has a scale, often in Brix units, which indicates the sugar content of the juice. Brix is a measure of sugar concentration, and it directly correlates with potential alcohol content in the finished wine. The higher the Brix reading, the more sugar the grapes contain.
5. Harvest Decisions: Winemakers use refractometer readings to determine the optimal time to harvest grapes. They aim for a Brix level that aligns with the desired wine style, whether it’s a dry table wine or a sweet dessert wine. Harvesting too early or too late can significantly impact the wine’s quality and balance.

In essence, a refractometer is like a crystal ball for winemakers, giving them insights into the future of their wines. It helps them make informed decisions about when to pick the grapes, ensuring that the resulting wine will have the desired sweetness and alcohol levels. So, the next time you enjoy a glass of wine, remember that a little refractometer magic went into crafting that perfect balance of flavors.

Regent, the grape that’s like the dark and mysterious stranger in the world of wine. It’s the enigmatic character that you can’t quite figure out but can’t help but be intrigued by.

Regent is a red grape variety with a knack for flying under the radar. It’s the kind of grape that prefers a quiet night in rather than stealing the spotlight at a grand gala.

Now, when you taste Regent wines, you’re in for a bit of a surprise. It’s like opening a box of chocolates and finding a mix of dark berries, plums, and a hint of black pepper. It’s not flashy; it’s more like a subtle, brooding character in a novel.

It’s known for its hardiness and resistance to disease, making it a popular choice among organic and sustainable vineyards. Regent grapes are primarily grown in Germany and other cool-climate regions.

Here are some key points about Regent:

1. Color and Appearance: Regent grapes produce wines with a deep red to purple color, often exhibiting an attractive hue.
2. Flavor Profile: Regent wines typically feature flavors of dark berries, such as blackberries and black currants, along with hints of spice and sometimes a touch of smokiness. They are often described as having good structure and moderate tannins.
3. Resistance: One of the standout qualities of the Regent grapevine is its natural resistance to various fungal diseases, which reduces the need for chemical treatments in the vineyard.
4. Versatility: Regent can be used to produce a range of wine styles, from dry reds to rosé wines. It is often used in blends to add depth and color.
5. Food Pairing: Due to its moderate tannins and dark fruit flavors, Regent wines pair well with a variety of dishes, including grilled meats, hearty stews, and aged cheeses.
6. Popularity: While not as widely recognised as some other red grape varieties, Regent has gained a following among winemakers who appreciate its resistance to disease and its ability to produce well-structured wines in cool climates.

In essence, Regent is like the dependable friend who’s always there when you need them. It may not be the flashiest grape in the vineyard, but it brings reliability and a touch of intrigue to the world of red wine. If you’re looking for a wine that’s both sturdy and approachable, Regent is worth exploring.

Sounds better than “pump over “but means the same. Red berries are fermented whole with the skins, seeds and the juice to extract color and taste. During this process the skins form a layer on top of the fermenter as the co2 that is created during fermentation is pushing the skins to the top of the vessel. Therefore this layer of skins has to be flooded with the juice several times a day so that it does not dry up which would change the taste of the wine. Industrial wine is pumped over mechanically, quality producers do this at least 4 times a day by hand which gives less stress to the fermenting wine. Therefore these winemakers the process push down. 

This is THE grape that most associate with Germany. Unfortunately the successful introduction of Liebfrauenmilch and Blue Nun have made many people in Malta believe that Riesling is sweet. 

Riesling is the grape that like no other represents the terroir on which it is grown in the taste. As it is ripening late it is grown mostly in the northern part of the worlds wine belt around the 52 degree parallel. Rieslings that are grown on sandstone, slate or limestone will have distinctive different flavor profiles.

What characterizes Riesling the most is the fascinating balance between sweetness and acidity but within different regions the taste will differ enormously. Rieslings grown on poor are characterized by strong minerality, residual sweetness with fine Aromas of green apple, peach and petrol whereas late harvested dry Rieslings develop a virtual cocktail of fruit flavors like Pineapple, Maracuja Litchi and other exotic fruits.

As Rieslings attract Botrytis many dessert wines are produced from that grape with extremely baroque flavors and a nearly unlimited storage life. 

100 years ago German Rieslings were the most valued wines in the world. We got hold of the Wine list of the Walldorf Astoria from 1894. Châteaux Yquem 4$ per bottle, Forster Ungeheuer Riesling 6$ per bottle. 2 lost world wars and the positioning of German Wine as mass producers of industrial wine ruined that reputation. Since the 90´s this has changed, more and more producers reduce yield in the vineyards and concentrate on the old production methods to produce world class wines again.

Still today Germany is the most important region for Riesling but impressive wines are also produced in Austrian and the Alsace.

“Roupeiro” is like the charming guest at a wine party, often found mingling with other grape varieties in Portuguese wine blends. It’s a white grape variety that’s native to Portugal, primarily grown in the regions of Alentejo and Algarve. Here’s more about Roupeiro:

1. Variations: Roupeiro goes by several names, including “Malvasia Fina” and “Donzelinho Branco” in some regions. These names reflect its close relationship to the broader Malvasia family of grapes.
2. Characteristics: Roupeiro grapes are known for their small size and thick skins, which can be a valuable trait in warm and sunny regions where they’re often grown. The thick skins help protect the grapes from sunburn.
3. Flavor Profile: Roupeiro wines are typically crisp and refreshing, with a bright acidity. They often feature flavors of green apples, citrus fruits, and subtle floral notes. The wines are known for their lively and youthful character.
4. Blending Partner: Roupeiro is often used as a blending grape in Portuguese white wine blends. It contributes acidity and freshness to the blends, balancing the characteristics of other grape varieties like Arinto and Antão Vaz.
5. Versatility: While it’s often used in blends, Roupeiro can also be made into varietal wines. These single-varietal wines allow its unique character to shine through, making them worth exploring if you’re looking for something different.
6. Portuguese Terroir: Roupeiro grapes thrive in Portugal’s warm and sunny climate, particularly in the Alentejo and Algarve regions. The terroir, which includes the influence of the Atlantic Ocean, plays a significant role in shaping the grape’s flavors.

In summary, Roupeiro is like the reliable friend who adds a touch of freshness and zest to a group of friends. While it might not always be in the spotlight, its contribution to Portuguese white wine blends is invaluable. So, the next time you enjoy a Portuguese white wine, raise a glass to Roupeiro for its part in creating that delightful and harmonious flavor profile.

Roussanne is a white wine grape grown originally in the Rhône wine region in France, where it is often blended with Marsanne. It is the only other white variety, besides Marsanne, allowed in the northern Rhône appellations of Crozes-Hermitage AOC, Hermitage AOC and Saint-Joseph AOC. In the southern Rhône appellation of Châteauneuf-du-Pape AOC it is one of six white grapes allowed, where it may be blended into red wines. Roussanne is also planted in various wine-growing regions of the New World, such as California, Washington, Texas, South Africa and Australia as well as European regions such as Crete, Tuscany and Spain. The berries are distinguished by their russet colour when ripe—roux is French for the reddish-brown colour russet, and is probably the root for the variety’s name. The aroma of Roussanne is often reminiscent of a flowery herbal tea. In warm climates, it produces wines of richness, with flavours of honey and pear, and full body. In cooler climates it is more floral and more delicate, with higher acidity. In many regions, it is a difficult variety to grow, with vulnerability to mildew, poor resistance to drought and wind, late and/or uneven ripening, and irregular yields. Wines made from Roussanne are characterised by their intense aromatics which can include notes of herbal tea. In its youth it shows more floral, herbal and fruit notes, such as pear, which become more nutty as the wine ages.

A wine bottle that holds 9 Litres

Sauvignon Blancs origin lies in the loire valley where it is still today the dominant grape but internationally it is dominated by New Zealand were it has a share of over 85% of the total wine production. These wines are cold fermented that gives the wine exotic fruit aromas which have almost become synonymous for Sauvignon Blanc. The classic Sauvignon Blanc is not good for sensitive olfactory nerves. It can be quite sharp and penetrant and is even in the official “wine language” described as cat piss. But this Aroma shock give way to an extraordinary array of aromas of gooseberries, red currents pepper asparagus and herbs to freshly cut grass. Also in South Africa Sauvignon Blanc has grown a lot in production and style. The SA Sauvignon Blanc cover the full range from more Loire style, minerality driven Life from Stone from Springfield to a full bodied Saronsberg SB from the Swartland to the cold climate New Zealand style like the Tokara Elgin SB or the Ghost Corner from Cederberg.

Sauvignon Gris is a lesser-known grape variety that is related to the more famous Sauvignon Blanc.

Here’s an explanation of Sauvignon Gris:

1. Grape Variety: Sauvignon Gris is a pink-skinned grape variety. The name “Gris” means gray in French, referring to the pinkish-gray color of its skin. It is a mutation of Sauvignon Blanc.
2. Aromatic Profile: Sauvignon Gris grapes are known for their aromatic qualities, similar to Sauvignon Blanc. They often exhibit notes of citrus, green apple, white peach, and sometimes tropical fruits. However, Sauvignon Gris wines tend to be less herbaceous and more rounded in flavor compared to Sauvignon Blanc.
3. Wine Styles: Sauvignon Gris is used to produce white wines, and in some cases, it is also used in rosé wine production. The wines made from this grape can vary in style from dry to off-dry, and they are appreciated for their fruity and aromatic characteristics.
4. Regions: Sauvignon Gris is grown in several wine regions around the world, including France (particularly in Bordeaux and the Loire Valley), South Africa , and a few other countries. However, it is not as widely planted as Sauvignon Blanc.
5. Food Pairing: Sauvignon Gris wines can pair well with a variety of dishes. Their refreshing acidity and fruity flavors make them suitable for seafood, salads, white meats, and even some spicy cuisines.
6. Limited Availability: While Sauvignon Gris is not as common as Sauvignon Blanc, it has gained recognition among wine enthusiasts who appreciate its unique character and aromatic profile.

In essence, Sauvignon Gris is like the intriguing cousin of Sauvignon Blanc, offering a different twist on the beloved grape variety with its own set of aromas and flavors. If you enjoy aromatic white wines, exploring Sauvignon Gris can be a delightful experience.

This cross of Riesling and Bukett was first done by Georg Scheu in the early 1919’s. The reason was that one wanted to get a more early ripening grape that had the characteristic and the finesse of a Riesling and the sugar content of a Bukett vine as German winemakers always struggled with the low sugar content and high acidity in their grapes. Harvesting later to give the grapes more time to ripen was dangerous as a change in weather could ruin the whole crop. Nowadays Scheurebe has a place on its own as a recognised varietal that produces complex wines with subtle aromas of black currant and grapefruit. It is also used in the production of dessert wines or ice wines

Ah, Schwarzriesling, the grape that’s like the undercover agent of the wine world. It’s the grape variety that wears sunglasses and a trench coat and lurks in the shadows, secretly producing wines that might just surprise you.

Schwarzriesling is a red grape variety, but it’s got a bit of an identity crisis. You see, despite its name, which means “black Riesling,” it’s not related to Riesling at all. It’s like the grape that adopted a famous last name to make itself seem more important.

Here are some key points about Schwarzriesling:

1. Name Confusion: Despite its name, Schwarzriesling has no genetic relation to the white Riesling grape. It’s like the grape variety with an identity mix-up.
2. Aliases: Schwarzriesling goes by different names in various regions. For example, it’s known as Schiava Grossa in Italy and Lemberger in some parts of Germany and Austria.
3. Versatility: This grape is versatile in terms of wine styles. It can be used to produce light and fruity red wines, medium-bodied reds, and even sparkling wines, offering a range of options to wine enthusiasts.
4. Flavor Profile: Schwarzriesling wines often feature red fruit flavors like cherries and raspberries, along with occasional notes of spices or earthiness. It’s like a flavor journey that keeps you guessing.
5. Acidity: These wines typically maintain good acidity, making them refreshing and food-friendly.
6. Regions: Schwarzriesling is mainly grown in Germany, particularly in the Württemberg region, but it’s also found in other countries like Austria and Italy.
7. Popularity: While not as well-known as some other red grape varieties, Schwarzriesling has its own dedicated following among wine lovers who appreciate its unique character and versatility.

In essence, Schwarzriesling is like the grape variety that marches to the beat of its own drum. It offers a diverse range of wines, each with its own distinct personality, making it an intriguing choice for those seeking something a bit out of the ordinary in the wine world.

This is one of the big grapes t for the production of desert wines in the Bordelaise and other French regions. Its thin skins make it receptive to Botrytis the base of great sweet wine. Very often Semillon is used in a cuvée with Sauvignon Blanc or Muscadelle to add sweetness and a thicker structure as well as complexity. Some producers in South Africa produce 100% Semillons that are dry very complex with herbal and Vegetable notes like Groote Post or Boekenhoutskloof with acacia, linden blossom some honey and a touch of oak and very dry.

Shatter or Coulure in the context of viticulture and winemaking is a phenomenon where grape berries fail to develop properly. It typically occurs during the flowering stage of grapevines when the weather is less than ideal. Here’s a description:

Shatter (Coulure):

– Cause: Shatter is primarily caused by adverse weather conditions during flowering, such as cold temperatures, rain, strong winds, or other stressors. These conditions disrupt the fertilization of grape flowers and the formation of berries.

– Effect: When shatter occurs, some grape flowers do not “set,” meaning they don’t develop into berries. This leads to incomplete grape clusters with uneven berry development.

– Consequences: Shatter can significantly reduce grape yields in a vineyard. In addition to yield loss, it can affect the overall quality of the wine produced. The remaining grapes in the clusters may have a higher concentration of sugar and flavor compounds due to the reduced competition for resources.

Winemakers often monitor and manage shatter by taking steps to mitigate its effects. This can include adjusting vineyard practices, like pruning and canopy management, and using techniques to improve berry set, such as introducing beneficial insects or hormone treatments. Shatter management is important for achieving balanced grape ripening and maintaining consistent wine quality.

Shiraz, is a dark-skinned grape variety grown throughout the world. There were lots of stories of where Syrah came from (some believed It originated in Iran in the city of Syrah) but in 1999, Syrah was found to be the offspring of two obscure grapes from southeastern France, Dureza and Mondeuse Blanche. Syrah should not be confused with Petite Sirah, a cross of Syrah with Peloursin dating from 1880. The style and flavour profile of wines made from Syrah are influenced by the climate where the grapes are grown with moderate climates (such as the northern Rhone Valley and parts of the higher altitude Areas in South Africa) tending to produce medium to full-bodied wines with medium-plus to high levels of tannins and notes of blackberry, mint and black pepper. In hot climates Syrah is more consistently full-bodied with softer tannin, jammier fruit and spice notes of liquorice, anise and earthy leather. This is the case of many of the South African Shiraz. In many regions the acidity and tannin levels of Syrah allow the wines produced to have favourable ageing potential. Since the Swartland Revolution in the 90’s South African Shiraz have internationally become great contenders for the best wines. In 2008 The Gravel Hill from Hartenberg won Best Shiraz Du Monde as the first foreign wine in this prestigious competition. The 2015 Porceleinberg from Boekenhoutskloof followed suit and we are happy to secure some bottles.

Frankonias pride and joy. It is thought that the grape came to Germany after the Thirty Years War as there is a record of Sylvaner from Austria being planted at County of Castell in Franconia on 5 April 1659. So Germany celebrated the 350th anniversary of Silvaner in 2009. Its name has been taken to be associated with either Latin silva (meaning woods) or saevum (meaning wild), and before modern ampelography it was sometimes assumed that this variety had a close relationship with wild vines. After the war Silvaner was produced in huge quantities and was the backbone of the infamous Liebfrauenmilch a product that gave the German wine industry the rest. With that demise also Silvaner went done and no one was touching it. Only in recent years young winemakers rediscovered this grape and show that excellent wines con be produced when yields are kept low and special care is given during the process. Today I find that new exciting wines are produced from this grape. These new wines are more elegant with soft citrus and stone fruit notes with hints of melons. The prominent acidity leaves sometimes the feeling of a slight fizz on the tongue which adds to the fresh. Appearance.

Siria, also known as Roupeiro, is like the hidden treasure of Portuguese white grape varieties, celebrated for its versatility, aromatic charm, and historical significance. It’s primarily cultivated in Portugal, particularly in the Alentejo and Algarve regions, where it thrives under the warm sun. Here’s a closer look at Siria:

1. Portuguese Excellence: Siria is considered one of Portugal’s indigenous white grape varieties, and it’s highly valued for its contribution to the country’s winemaking heritage.
2. Aromatic Wonder: Siria is renowned for its aromatic qualities. Wines made from Siria grapes often exhibit a delightful array of aromas, including floral notes, citrus fruits, and tropical fruits. It’s like a fragrant bouquet in a glass.
3. Crisp Acidity: These wines typically have a bright and refreshing acidity, making them incredibly food-friendly and enjoyable on their own.
4. Mineral Expression: The terroir of the Alentejo and Algarve regions, characterized by limestone and clay soils, often imparts a subtle mineral character to Siria wines, adding depth and complexity.
5. Single Varietal and Blends: Siria is often used as a single varietal wine, allowing it to showcase its unique aromatic profile. It can also be part of blends in certain wine regions.
6. Food Pairing: Siria wines are versatile at the table. They pair wonderfully with seafood, grilled poultry, fresh salads, and a variety of Mediterranean dishes. It’s like the perfect culinary companion.

In essence, Siria is like the aromatic poet of the white grape world, captivating wine lovers with its fragrant elegance, crisp acidity, and versatility at the table. Whether you’re sipping a young and vibrant Siria or a well-structured masterpiece, you’re experiencing the essence of Portugal’s white wine excellence.

Síria, not to be confused with Siria (Roupeiro), is like the quiet star in the constellation of Portuguese white grape varieties, celebrated for its elegance, aromatic charm, and its ability to produce captivating white wines. It’s primarily cultivated in Portugal, particularly in the Douro and Beira Interior regions, where it thrives in diverse terroirs. Here’s a closer look at Síria:

1. Indigenous Treasure Síria is one of Portugal’s indigenous white grape varieties, adding to the country’s rich viticultural heritage.
2. Aromatic Grace: Síria is renowned for its aromatic qualities. Wines made from Síria grapes often exhibit a lovely bouquet of floral and fruity notes, including white flowers, citrus, and stone fruits. It’s like a fragrant garden in a glass.
3. Vibrant Acidity: These wines are known for their crisp acidity, which contributes to their freshness and makes them highly food-friendly.
4. Mineral Expressions: Síria vines often thrive in vineyards with schist and granite soils, which impart a subtle mineral character to the wines, adding depth and complexity.
5. Single Varietal and Blends: Síria is typically used as a single varietal wine, allowing it to showcase its unique aromatic profile. However, it can also be a valuable component in white wine blends, providing a delicate aromatic lift.
6. Food Pairing: Síria wines are versatile at the table. They pair wonderfully with seafood, grilled poultry, fresh salads, and a variety of Mediterranean dishes. The bright acidity complements a wide range of cuisines.
7. Douro and Beyond: While Síria finds its most famous expression in the Douro region, it’s also cultivated in Beira Interior and other wine regions in Portugal.
8. Aging Potential: Some Síria wines, particularly those from old vines and aged on lees, have excellent aging potential, evolving and developing even more complexity over time.

In essence, Síria is like the aromatic poet of the white grape world in Portugal, captivating wine enthusiasts with its fragrant elegance, vibrant acidity, and versatility at the table. Whether you’re sipping a youthful Síria or a well-aged masterpiece, you’re experiencing the essence of Portugal’s white wine excellence.

Slate comes in different colors, mostly red, blue and gray, and it plays a huge part in the flavors of the wine, especially in Riesling

Being a continental climate, the Mosel is subject to light or heavy, spontaneous rains at all times of the year.  Being one of the most northern growing regions in the world, the Mosel is one of the coolest.  Vineyards here depend greatly on the slate to capture the heat of the sunlight during the day, and transfer the heat energy into the soil long after the sun has gone down.  The reflection of the river also plays a supporting role in heat capturing.

Since the river twists and turns almost backward on itself, the vineyards all face different directions, north, south, east, west.  It has been said that the south facing vineyards get the most sunlight and the fruit ripens the best here.  The other vineyards will more heavily depend on the Mosel reflection and the warm slate to ripen as slate stores the warm of the sun during daytime and gives it off at night. That allows the grapes to stay longer in autumn so that they can benefit from the late September sun.

In addition, the slate coverage also prevents water from slipping between the cracks and reaching the soil, so as much as it rains there, the soil can stay relatively dry.  This also forces the vines to dig through the slate soil, tapping into all the minerality the soil has to offer.  The vines’ roots wind themselves around the rocky subsoil, literally curling wrapping themselves around the slate rocks buried beneath the surface when the rocks get in the pathway of growth.

So, different slate, like different types of soil, must contribute different flavor profiles to the wines right?

Blue slate typically have a reserved and refined aroma, presenting a structured and noble wine, but with no lack of finesse. Sometime it is also refered to as grey slate.

Red Slate is a softer slate  and contains much more loam than the blue slate, and have far less rocky density. It is also often found in the Mosel Valley making it the second most common soil type in the area . Its ability to hold water is better for older vines. Red slate soil are also slightly less nutritious and vine roots have a much easier time finding the water supply as the soils are soft and easy to navigate without the dense rocky substance you find in blue slate. With it’s dark color, red slate soils are also able to attract heat well.  The iron-infused slate leads to distinct aromas and minerality but also yellow fruit like peaches and exotic fruits like pineapple.  The Ürziger Würzgarten vineyard is a famous example of red slate and the GG (Grand Cru) from Dr. Loosen is stocked at Winemerchants.

Solaris is a white grape variety that was developed in Germany in the late 20th century. It was created through a crossbreeding program with the goal of producing a grape that could thrive in cooler climates and resist common vine diseases.

Here are some key points about the Solaris grape:

1. Cold-Climate Adaptation: Solaris is known for its ability to withstand cold climates. It was specifically bred to thrive in regions with shorter growing seasons and lower temperatures, making it suitable for northern European vineyards.
2. Disease Resistance: One of the primary reasons for developing Solaris was its resistance to fungal diseases such as powdery mildew and downy mildew. This resistance reduces the need for chemical treatments in the vineyard.
3. Aromatic Profile: Solaris grapes typically produce aromatic wines with notes of citrus, green apple, and sometimes tropical fruits. The wines are often crisp and refreshing.
5. Versatility: Solaris can be used to produce a range of wine styles, including dry and off-dry whites. It is also used in sparkling wine production. Its versatility allows winemakers to experiment with different expressions.
6. Growing Regions: Solaris is primarily cultivated in northern European countries with cooler climates, such as Germany, England, and the Netherlands. It has gained recognition in these regions for its suitability in challenging weather conditions.
7. Sustainability: Due to its disease resistance and adaptability to cooler climates, Solaris is often seen as a sustainable grape variety that requires fewer interventions in the vineyard.

In summary, Solaris is like the resilient and adaptable newcomer to the wine world, specifically designed to thrive in colder regions and resist diseases. It has found a niche in northern European wine regions, where its characteristics are highly valued by winemakers.

Vinhão, often referred to as Sousão in other wine regions, is like the bold and enigmatic character in the story of Portuguese red grape varieties, known for its deep color, high acidity, and its role in producing unique wines, particularly in the Vinho Verde region. Here’s a closer look at Vinhão:

1. Distinctive Appearance: Vinhão grapes are renowned for their exceptionally deep color. The skins are so dark that they can almost resemble black grapes.
2. High Acidity: Vinhão wines are characterized by their vibrant acidity, which gives them a lively and refreshing quality. This acidity makes them a popular choice for blending in Vinho Verde wines.
3. Low Alcohol: These wines typically have lower alcohol content, which adds to their easy-drinking nature, making them suitable for enjoying in a variety of settings.
4. Flavor Profile: Vinhão wines often exhibit flavors of dark berries, blackcurrants, and a hint of spice. Despite their deep color, they can be surprisingly light on the palate.
5. Vinho Verde Region: Vinhão is primarily cultivated in the Vinho Verde region of Portugal, particularly in the sub-region of Minho. Here, it’s used to create red Vinho Verde wines, which are known for their youthful and vibrant character.
6. Young and Fresh: Vinhão wines are usually meant to be enjoyed in their youth. They are often bottled with a slight effervescence, giving them a lively and fizzy quality.
7. Food Pairing: Thanks to their high acidity and refreshing nature, Vinhão wines pair well with a variety of dishes, including Portuguese cuisine, grilled seafood, and traditional tapas.
8. Cultural Significance: Vinhão has historical and cultural significance in the Vinho Verde region, where it contributes to the production of both red Vinho Verde wines and the region’s distinctive sparkling wines.
9. Rarely a Single Varietal: While Vinhão can be made as a single varietal wine, it’s more commonly used in blends, where it adds its unique characteristics to the final wine.

In essence, Vinhão is like the lively and exuberant performer in the world of Portuguese red grape varieties, contributing its deep color and high acidity to create distinctive wines that capture the essence of the Vinho Verde region. Whether you’re sipping a glass of young and fizzy Vinhão or a more structured Vinho Verde blend, you’re experiencing a taste of Portugal’s wine culture

No not a wine creation from Yves but a grape named after St. Laurentius who died as a Martyr and was the first CFO of the roman catholic church in 250 A.D. DNA profiling indicates that St. Laurent is an offspring of Pinot Noir conceived with an anonymous second parent, but this remains unconfirmed. 

But why is the generally acceted country of origin Austria given all the geographic and historic references indicating that it originates from Bordeaux? One theory is that an earlier conception of St. Laurent developed in Bordeaux and made its way from France via Alsace and Germany into Austria and the Czech Republic. It is certain, however, that Saint-Laurent is a parent of Zweigelt the most grown red grape in Austria.

But let’s talk about the wine.

Saint-Laurent  is traditionally produced as a dry red wine, although there are sparkling, dry rosé and sweet styles. In the glass, its color can range from having a pale red berry or garnet to dark purple or ruby color. The wine is intensely aromatic, developing an extraordinary bouquet of roses, violets, cherries, raspberry, cardamom, tar, sweet cigar tobacco, graphite, and bramble.

In terms of taste, St. Laurent presents flavors of Morello cherry, raspberries, anise, leather, and clay with a harmonic ratio of acid and tannins and a balanced mouthfeel. It ends with lush dark fruit, a bit on the tangy side, and a perceivably structured, yet silky length, resulting in a wine that is savory, intense, and toes a fine line between delicate and savage.

Thanks to the success of the variety for producers in Germany’s Pfalz region and in terms of wine quality and financial return, Saint-Laurent’s reputation is on the rise, as are plantings. While it remains a fairly obscure variety, producers in cooler winegrowing regions in the New World are also beginning to experiment with this grape like Canada and New Zealand. 

Saint Laurent wines pair well with baked pickled horse or beef marinated with juniper berries, cloves and nutmeg in Germany called “Sauerbraten”, Blackened pork with apple sauce or barbecued beef ribs with caramelized onions.

“Wine Stabilization,” the process of ensuring that a wine remains clear, free from unwanted particles, and maintains its quality during storage and aging. It’s like the fine-tuning of a masterpiece to preserve its brilliance.

Clarification: One aspect of wine stabilization involves removing suspended particles, which can include solids, proteins, and tartrates. This is usually achieved through fining agents like bentonite, gelatin, or isinglass, which help these particles settle and clarify the wine.

Cold Stabilization: Tartrate stability is important to prevent the formation of tartrate crystals (potassium bitartrate) in bottled wine. Cold stabilization involves cooling the wine to encourage these crystals to precipitate and be removed before bottling.

Heat Stabilization: Heat stabilization is used to prevent haze in white wines by reducing excessive proteins and preventing protein haze. This is done by heating the wine and then cooling it, causing proteins to coagulate and settle.

Sulfite Management: Sulfites are used as preservatives in wine, but their levels need to be carefully managed for stability. Too much or too little sulfur dioxide can lead to problems, so winemakers monitor and adjust sulfite levels as needed.

Microbial Stabilization: Ensuring that a wine is free from harmful microorganisms is critical. This is typically achieved through the use of sulfur dioxide and sterile filtration to prevent refermentation and spoilage.

Bottle Stabilization: Once a wine is stabilized in tanks or barrels, it must remain stable in the bottle. This involves proper corking, sealing, and storage conditions to prevent oxidation and other issues.

Longevity: Stabilization plays a crucial role in a wine’s ability to age gracefully. A well-stabilized wine is more likely to maintain its intended flavors and aromas as it matures.

So, wine stabilization is like an intricate dance of science and art, ensuring that the wine you pour into your glass is not only crystal clear but also a true reflection of the winemaker’s vision and the grape’s expression, whether enjoyed young or after years of aging.

Tafelwein” may sound fancy, but it’s the easygoing, down-to-earth member of the wine family. In Germany, “Tafelwein” translates to “table wine,” and it’s the wine you’d bring out for a casual, everyday meal or a friendly get-together.

Imagine “Tafelwein” as the trusty jeans of the wine world. It’s comfortable, versatile, and always there when you need it. This type of wine isn’t tied to specific vineyards or strict regulations; it’s more about simple, enjoyable sipping. On the other side you don’t really know what has been added to the wine to make it drinkable, some contain added sweetnes or aroma advancing additives so we at WINEMERCHANTS don’t sell wines of this category, you might find them at discount stores at prices where you scratch your head how the could be so cheap.

Tamarez is like the hidden gem among Portuguese grape varieties, known for its unique qualities and its contribution to crafting distinctive wines. It’s primarily cultivated in the Ribatejo region of Portugal, where it showcases its special characteristics. Here’s a closer look at Tamarez:

1. Indigenous Rarity: Tamarez is considered a rare and lesser-known indigenous grape variety in Portugal, even among local grape varieties.
2. Versatile Potential: Although not as widely planted as some other grape varieties, Tamarez is appreciated for its versatility in winemaking. It can be used to produce a range of wine styles, both red and white.
3. Red and White Varieties: Tamarez is grown in both red and white grape varieties. Each variety has its unique characteristics, allowing winemakers to craft a variety of wines to suit different preferences.
4. Red Tamarez: Red Tamarez wines are known for their dark color, moderate tannins, and flavors that often include dark berries and a hint of spice. They tend to be smooth and approachable.
5. White Tamarez: White Tamarez wines are typically fresh and crisp, with flavors of citrus fruits and a zesty acidity. They make for refreshing and easy-drinking white wines.
6. Ribatejo Region: Tamarez thrives in the Ribatejo region of Portugal, where it has found its ideal growing conditions as the Tejo river passes, and the region has moderate rainfall throughout the year and a diverse soil structure. Therefore the region’s climate and terroir contribute to the grape’s unique expression.
7. Food Pairing: Both red and white Tamarez wines can be versatile at the table. Red Tamarez pairs well with grilled meats, while white Tamarez complements seafood, salads, and lighter dishes.
8. Cultural Significance: Tamarez may not be as well-known as some other Portuguese grape varieties, but it plays a role in the winemaking traditions and heritage of the Ribatejo region.

In essence, Tamarez is like the unsung hero among Portuguese grape varieties, offering a unique range of wines that reflect the diversity of Portugal’s viticultural landscape. Whether you’re enjoying a glass of red or white Tamarez, you’re experiencing a taste of Portugal’s winemaking creativity.

This grape grows in the south of France and is a real tannin monster. You rarely find a wine that is made only from Tannat as its astringency makes it nearly undrinkable. It is mainly used in Cuvées with Cabernet Sauvignon and Malbec as it adds flavours of eucalyptus, herbs and forest berries. Outside France some Tannat is grown in South African but more in Uruguay where it is called Harriague.

Tartrate, often referred to as “wine diamonds” or “wine crystals,” are naturally occurring potassium bitartrate crystals found in wine. These crystals can sometimes form in bottled wine, especially in white wines, and are perfectly harmless. Here’s a closer look at tartrates in wine:

Formation: Tartrates form when potassium and tartaric acid, both naturally present in grapes, combine and crystallize. The process is more likely to occur in wines that are chilled, as lower temperatures encourage the crystals to separate and precipitate.

Appearance: Tartrate crystals look like small, clear or translucent crystals that can resemble tiny diamonds. They may appear as sediment in the bottom of a wine bottle or as particles on the cork.

Taste and Texture: Tartrates have no taste or odor, and they pose no health risks. They can have a slightly gritty texture if accidentally ingested, but they are harmless.

Natural Sign: The presence of tartrate crystals in a bottle of wine is a natural sign of minimal winemaking intervention. It indicates that the winemaker has refrained from excessive processing, such as cold stabilization or heavy filtration, to remove these crystals.

Prevention: To minimize the presence of tartrates in bottled wine, winemakers often use a process called “cold stabilization,” in which the wine is chilled to encourage the crystals to form and then removed before bottling.

In summary, tartrates are a harmless and natural occurrence in wine, indicating a more natural winemaking process. While they may affect the wine’s appearance, they have no impact on its taste or safety. Some wine enthusiasts even view their presence as a sign of a more authentic and artisanal winemaking approach. So, when you encounter tartrates in your wine, you’re witnessing a touch of nature’s sparkle in your glass.

The taste of wine is a complex and multi-dimensional experience that encompasses various sensory elements. When you taste wine, you’re engaging your palate in a nuanced exploration of flavors, aromas, and textures.

Here’s a breakdown of what contributes to the taste of wine:

1. Flavor Components:

– Primary Flavors: These are the fundamental fruit, floral, or herbal flavors of the grape variety. For example, a Chardonnay might have primary flavors of green apple and citrus, while a Cabernet Sauvignon could exhibit blackcurrant and plum notes.

– Secondary Flavors: These are influenced by the winemaking process. For example, oak aging can impart flavors like vanilla, toast, or caramel. Fermentation methods and aging vessels can also contribute to secondary flavors.

– Tertiary Flavors: These develop as the wine ages. They include complex elements like earthy notes, leather, and mushroom. Tertiary flavors result from the interaction between the wine and oxygen over time.

2. Aromas:

– A significant part of the wine-tasting experience involves smelling the wine. The aromas can range from fruity and floral to spicy, herbal, or even mineral. The aromas play a vital role in how we perceive taste, as our sense of smell is closely connected to our sense of taste.

3. Sweetness, Acidity, and Tannin:

– Sweetness: This refers to the perception of sugar in the wine. It’s important in understanding the wine’s balance. Wine can range from bone-dry to very sweet, with various levels in between.

– Acidity: Acidity is responsible for the wine’s freshness and liveliness. It’s often compared to the tartness of fruits like lemons or green apples.

– Tannin: Tannins come from the skins, seeds, and stems of grapes (in red wines) and are also imparted by oak aging. They provide structure and texture to the wine, making it feel dry or astringent.

4. Body:

– The body of the wine describes its weight and viscosity. It can range from light-bodied (feeling thin and delicate) to full-bodied (feeling rich and substantial). The body is influenced by factors like alcohol content and grape variety.

5. Balance:

– Balance is a key aspect of wine tasting. It means that no single component (such as sweetness or acidity) dominates the wine. A well-balanced wine offers harmony and a pleasurable overall taste.

6. Finish:

– The finish, also known as the aftertaste, is the lingering impression of the wine after you’ve swallowed (or spit out) the wine. A long finish is often a sign of a higher-quality wine.

Remember that wine tasting is a sensory experience, and it can be subjective. Developing your palate and exploring various wines can help you better appreciate the diversity of flavors and styles in the world of wine. It’s all about finding what you personally enjoy and savoring the intricate details in each glass.

Ah, the tastevin, a wine lover’s shiny little secret weapon! It’s like a superhero’s cape but for wine enthusiasts. It’s that dazzling, reflective, oversized jewelry piece that makes you look like you’re about to host a wine-themed disco party. You’ll find it hanging around the necks of sommeliers, glinting in the candlelight, as they survey their kingdom of wine bottles. It’s the ultimate bling for those who want to sip their way through a wine list with a touch of flair. Just don’t confuse it with a tiny, wearable satellite dish – it’s all about the wine, not catching signals from outer space. Cheers to the tastevin, your wine-tasting sidekick!

Toasting in winemaking is a process that involves heating oak barrels or oak chips to influence the flavor, aroma, and texture of the wine. This process is primarily used in the production of oak-aged wines, where the winemaker seeks to introduce specific characteristics from the oak into the wine. Here’s how it’s done and why:

How it’s done:

1. Selecting Oak: Winemakers typically choose oak barrels made from French or American oak. Each type of oak imparts slightly different characteristics to the wine. French oak is known for subtler, more delicate flavors, while American oak can provide bolder, spicier notes.
2. Toasting: Once the oak barrels are constructed, they are placed over an open flame. During this process, the inside of the barrel is exposed to the heat source, which toasts the wood. The level of toasting can vary from light to medium to heavy, each contributing different flavors and aromas to the wine.

Why it’s done:

1. Flavor Enhancement: Toasting oak imparts various compounds like vanillin and lignin, which contribute flavors of vanilla, caramel, coconut, and spices to the wine. These flavors can complement and enhance the wine’s natural characteristics.
2. Aroma Complexity: Toasted oak also releases aromatic compounds, such as those found in toasted bread, which add complexity and depth to the wine’s aroma.
3. Texture and Structure: The micro-oxygenation that occurs through the porous wood of the barrels can help soften the tannins in the wine and improve its overall structure.
4. Stabilization: Oak aging can contribute to the wine’s stability, reducing the risk of spoilage or oxidation.

Overall, the toasting process is a winemaker’s tool for crafting wines with specific characteristics. The choice of oak, level of toasting, and the duration of aging in oak barrels are all important variables that can result in a wide range of wine styles, from lightly toasted and delicate to heavily toasted and rich. It’s a bit like adding spices to a recipe, enhancing the wine’s bouquet and flavor profile.

Trockenbeerenauslese is like the crème de la crème of German sweet wines. The name translates to “dried berry selection,” which hints at the unique winemaking process. These wines are crafted from grapes that have been affected by noble rot, a beneficial fungus. But it’s not just any affected grape; it’s the shriveled, raisin-like ones that are handpicked. Imagine a team of skilled vintners carefully selecting only the most exquisite, almost candy-like grapes.

Here’s the magic: As these grapes dry and shrivel on the vine, they become incredibly concentrated with sugars. It’s like nature’s way of making super-sweet grapes. The winemaker patiently waits for just the right moment when these grapes are bursting with sweetness and flavor.

TBA wines are so sweet they make your dessert look like a salad. The flavors are a symphony of sweetness – from honey and apricots to exotic fruits like mango and pineapple. Sipping a Trockenbeerenauslese is like taking a stroll through an orchard in paradise.

But here’s the thing: these wines are incredibly rare and precious. The labor-intensive picking process, the waiting, and the art of selecting the perfect grapes mean you won’t find Trockenbeerenauslese wines on supermarket shelfs. They’re often associated with special occasions, celebrations, and moments when you want to savor something truly extraordinary. A little sip is all you need to experience the rich, honeyed world of TBA.

TCA, or 2,4,6-trichloroanisole, is a chemical compound responsible for the phenomenon known as “cork taint” in wine. It’s like the unwelcome guest at a wine party that can ruin the entire experience.

Here’s a closer look at TCA:

Chemical Compound: TCA is a naturally occurring compound that can be found in various environmental sources, including wood, cork, and even some cleaning agents used in wineries.

Cork Contamination: The most common source of TCA in wine is contaminated cork stoppers. When TCA comes into contact with a wine cork, it can infiltrate the wine, leading to the development of undesirable aromas and flavors.

Aroma and Flavor Impact: TCA is known for its distinctive musty, moldy, or damp aroma. When present in wine, it can impart these undesirable aromas and flavors, often overpowering the wine’s natural fruit and floral characteristics.

Threshold Levels: TCA is extremely potent, with the human sensory threshold for detection being exceptionally low, often in the parts per trillion. This means that even minuscule amounts of TCA can ruin an entire bottle of wine.

Effects Beyond Corks: While cork taint is the most well-known consequence of TCA, it can also impact winery environments and other materials used in winemaking, potentially leading to taint in wines that do not have natural cork closures.

Prevention and Detection: Winemakers and cork producers take measures to detect and prevent TCA contamination, including rigorous quality control, cleaning practices, and alternative closures like screw caps and synthetic corks.

In summary, TCA is a tiny chemical compound with an outsize impact on the world of wine. It’s the culprit behind cork taint and serves as a reminder of the importance of quality control in both cork production and winemaking to ensure that your wine remains free from these musty and moldy aromas.

“Tenute” is like the fancy Italian cousin of regular old vineyards. When you hear it, you might picture rows of grapevines swaying to the sweet serenades of Italian opera. But really, it’s just a term for estates or properties where grapes are grown, lovingly cultivated, and then turned into the magical elixir we call wine. Think of “tenute” as the vineyard’s elegant alter ego – it’s where the grapes get all dressed up and ready to party in your wine glass.

Thomas Jefferson (1743-1826) was the principal author of the United States Declaration of Independence and the third President. In addition to his political roles, he also served as a wine consultant to Presidents George Washington, James Madison, and James Monroe. As the first U.S. ambassador to France, Jefferson resided comfortably on the Champs-Élysées and embarked on journeys to the vineyards of Bordeaux, Burgundy, Hermitage, Côte-Rôtie, and Champagne, through Provence, along the Italian and French Riviera, across the Languedoc, and even along the Rhine.

In 1788, Thomas Jefferson visited the Rheingau region and was shown the vineyards of Hochheim, Johannisberg, and Rüdesheim, praising the “very first quality” of the wines. Impressed by the quality of Rheingau Riesling wines, he purchased 100 vine cuttings in Hochheim with the intention of taking them to his estate in Virginia, although it is unclear whether they ever arrived.

One of his famous quotes is, “Good wine is a necessity of life.” Jefferson’s favorite wines are still considered among the world’s best. In Burgundy, he was enthusiastic about Chambertin, Clos de Vougeot, and Vosne-Romanée, praising Montrachet as the best white wine in the region and having a preference for Meursault. Among Jefferson’s preferred Bordeaux wines were Château Haut-Brion, Lafite, Latour, Margaux, Rauzan-Ségla, and Château Carbonnieux, with Chateau d’Yquem being his favorite Sauternes. He was genuinely overwhelmed by the diversity and complexity of Burgundy wines. He found support in the person of Etienne Parent, a cooper in Beaune whom he met during a visit. It is said that Jefferson and Parent engaged in discussions about wine and winemaking. Their communication continued after Jefferson became President and later when he resided at Monticello. Parent became Jefferson’s advisor for importing Burgundy wines into the United States, and records and correspondence attest to this relationship.

Tinta Amarela, also known as Trincadeira in some Portuguese wine regions, is like the expressive storyteller among grape varieties, celebrated for its versatility, vivid character, and its role in crafting a range of red wines. It’s primarily cultivated in Portugal, particularly in the Douro and Alentejo regions, where it showcases its unique qualities. Here’s a closer look at Tinta Amarela:

1. Indigenous Heritage: Tinta Amarela is an indigenous red grape variety native to Portugal, adding to the country’s rich viticultural heritage.
2. Vivid Red Fruit: Wines made from Tinta Amarela grapes often display bright red fruit flavors, including red cherry, raspberry, and sometimes hints of plum. These wines are known for their fruity and lively character.
3. Elegant Tannins: Tinta Amarela wines typically have soft and elegant tannins, making them approachable even at a young age. This attribute contributes to their easy-drinking nature.
4. Versatility: Tinta Amarela is used to create a variety of wine styles, from light and fresh reds to more structured and complex wines. It’s also a valuable component in red wine blends, adding its fruity and aromatic qualities.
5. Douro and Alentejo Regions: Tinta Amarela finds notable expression in the Douro and Alentejo regions of Portugal. In the Douro, it contributes to the production of both table wines and fortified wines like Port.
6. Food Pairing: Thanks to their lively fruit character and moderate tannins, Tinta Amarela wines pair well with a range of dishes, from grilled meats and burgers to pasta dishes and charcuterie boards.
7. Cultural Significance: Tinta Amarela has historical and cultural significance in Portugal, where it plays a role in the creation of both everyday wines and iconic fortified wines like Port.
8. Adaptability: This grape variety is adaptable to different terroirs, making it suitable for various wine regions in Portugal and beyond.

In essence, Tinta Amarela is like the cheerful and versatile performer in the world of Portuguese red grape varieties, contributing its bright fruit character and approachability to a diverse array of wines. Whether you’re enjoying a glass of youthful Tinta Amarela or a more structured and aged red, you’re experiencing the essence of Portugal’s red wine craftsmanship.

“Tinta Barroca” is like the hidden gem of Portuguese red grape varieties, often overshadowed by its more famous counterparts, but cherished by winemakers for its unique qualities.
Here’s a closer look at Tinta Barroca:

1. Portuguese Origin: Tinta Barroca is a red grape variety native to Portugal, specifically associated with the Douro Valley. It’s one of the many grape varieties that contribute to the production of Port wine, Portugal’s iconic fortified wine.
2. Characteristics: Tinta Barroca grapes are known for their thick skins, which give them deep color and a robust structure. They are also prized for their ability to ripen fully in the challenging Douro climate.
3. Flavor Profile: Wines made from Tinta Barroca often exhibit flavors of red and black fruits, such as cherries, plums, and blackberries. These wines can be both fruity and spicy, with hints of pepper and other spices.
4. Port Wine: Tinta Barroca is a key grape variety used in the production of Port wine. It contributes to both the younger and fresher styles of Port, as well as the more complex and aged Tawny Ports.
5. Blending Partner: In Port wine blends, Tinta Barroca is often blended with other grape varieties, including Touriga Nacional, Touriga Franca, and Tinta Roriz (Tempranillo). Its contribution enhances the overall balance and complexity of the wine.
6. Single Varietal Wines: While less common, some winemakers produce varietal or single-varietal wines from Tinta Barroca. These wines showcase the grape’s unique character and can offer a different perspective on its potential.
   In addition to Port production, Tinta Barroca is increasingly being used to craft dry red wines in the Douro Valley.
7. Aging Potential: Tinta Barroca wines, especially those used in Port production, have good aging potential. They can develop greater complexity and richness with extended aging in barrels or bottles.

In essence, Tinta Barroca is like the dependable workhorse of the Douro Valley, quietly contributing to the magic of Port wines while also showing its versatility in crafting other wine styles. Its robust character and ability to withstand the rigors of the region’s climate make it an essential grape variety in Portugal’s winemaking heritage. So, the next time you savor a glass of Port, remember to raise it to Tinta Barroca for its role in creating that rich and complex elixir.

Tinta Cão is like the rare gem in the world of grape varieties, cherished for its unique character and its historical role in the production of Port wines. It’s primarily cultivated in Portugal, particularly in the Douro Valley, where it plays a vital but limited role in the creation of these iconic fortified wines. Here’s a closer look at Tinta Cão:

1. Port Wine Rarity: Tinta Cão is one of the rarer grape varieties used in the production of Port wine. It’s part of a select group of grapes that contribute to the complexity of these fortified wines.
2. Red Grape Variety: Tinta Cão is a red grape variety, and while it’s used primarily for Port production, it’s not commonly found in the production of still red wines.
3. Characteristics: This grape variety is known for its small berries and thick skins, which provide rich color and intense flavors to the wines.
4. Flavor Profile: Wines made from Tinta Cão grapes often display flavors of red and black fruits, with notes of dark berries, plums, and spice. They can also have an herbal and floral character.
5. Aging Potential: Tinta Cão contributes to the aging potential of Port wines. Its wines are often included in the blends of Ports meant for extended aging, such as Vintage Port and Tawny Port.
6. Blending Component: Tinta Cão is typically used as a blending grape, adding complexity and structure to Port wine blends. It often partners with other renowned grape varieties like Touriga Nacional and Touriga Franca.
7. Douro Valley: The Douro Valley is where you’ll find the primary cultivation of Tinta Cão. The region’s diverse terroirs and microclimates provide the conditions for this grape to flourish.
8. Cultural Significance: Tinta Cão holds historical significance in the Douro Valley and in the tradition of Port wine production. Its name, which means “Dog’s Grape,” might be derived from the difficulty in harvesting it from steep terraced vineyards. Lim Tinta Cão has relatively limited plantings compared to other grape varieties in the Douro Valley. Its rarity adds to its allure.

In summary, Tinta Cão is like the hidden treasure in the world of Port wine, contributing its unique flavors and aging potential to these renowned fortified wines. Whether you’re enjoying a glass of Vintage Port or a well-aged Tawny Port, you’re savoring the distinctive character that Tinta Cão brings to the blend, making it an essential element in the creation of these age-worthy and complex wines.

Tinta Francisca is like the intriguing character in the ensemble cast of grape varieties used in the production of Port wines, offering its own distinct personality and contributing to the complexity of these fortified wines. It’s primarily cultivated in Portugal, particularly in the Douro Valley, where it plays a role in crafting these iconic wines. Here’s a closer look at Tinta Francisca:

1. Port Wine Supporting Actor: Tinta Francisca is one of the grape varieties that adds depth and nuance to the blends of Port wine. While not as widely recognized as some other grape varieties, it plays an important role.
2. Red Grape Variety: Like many grapes in the Douro Valley, Tinta Francisca is a red grape variety. While it’s primarily used for Port production, it’s not commonly employed for still red wines.
3. Characteristics: Tinta Francisca is known for its moderate tannins and relatively high acidity, which make it a valuable component in creating balanced and age-worthy Ports.
4. Flavor Profile: Wines made from Tinta Francisca grapes often display flavors of red fruits, including red cherries and berries. They can also have subtle herbal and floral notes.
5. Aging Potential: Tinta Francisca contributes to the aging potential of Port wines. Its wines are often included in the blends of Ports meant for extended aging, such as Vintage Port and Tawny Port.
6. Blending Component: Tinta Francisca is typically used as a blending grape, working alongside other renowned grape varieties like Touriga Nacional, Touriga Franca, and Tinta Roriz (Tempranillo). Tinta Francisca’s characteristics, such as its acidity and moderate tannins, help create wines that are well-balanced, adding structure and elegance to Port blends.

In summary, Tinta Francisca is like the supporting actor in the world of Port wine, providing depth and harmony to the production of these renowned fortified wines. Whether you’re enjoying a glass of Vintage Port or a well-aged Tawny Port, you’re experiencing the subtle influence of Tinta Francisca, which plays its part in creating these timeless and complex wines.

Tinta Miúda, also known as Tinto Miúdo, is like the unsung hero among Portuguese red grape varieties, celebrated for its role in crafting elegant and expressive red wines. It’s primarily cultivated in Portugal, particularly in the Alentejo region, where it showcases its unique qualities. Here’s a closer look at Tinta Miúda:

1. Indigenous Heritage: Tinta Miúda is an indigenous red grape variety native to Portugal, contributing to the nation’s rich viticultural heritage.
2. Elegant Profile: Wines made from Tinta Miúda grapes are known for their elegance and finesse. They often exhibit a harmonious balance of red fruit flavors, gentle tannins, and moderate acidity, resulting in wines that are approachable and versatile.
3. Red Fruit Focus: Tinta Miúda wines typically showcase flavors of red fruits, such as red cherry, raspberry, and sometimes hints of plum or strawberry. This makes them a favorite among those who appreciate wines with vibrant fruit character.
4. Versatility: Tinta Miúda is used to create a range of wine styles. It can be made as a single varietal wine, allowing it to showcase its unique character, or it can be part of red wine blends, contributing its fruity and aromatic qualities.
5. Food Pairing: Thanks to their balanced profile and gentle tannins, Tinta Miúda wines pair well with a variety of dishes, including grilled meats, pasta dishes, poultry, and traditional Portuguese cuisine.
6. Alentejo Region: Tinta Miúda thrives in the warm and dry climate of the Alentejo region in Portugal. Here, it can achieve optimal ripeness and flavor development.
7. Cultural Significance: Tinta Miúda has historical and cultural significance in Portugal, where it plays a role in the creation of both everyday wines and higher-quality reds, adding to the country’s winemaking heritage.
8. Aging Potential: Some Tinta Miúda wines, particularly those from older vines and produced using traditional methods, have good aging potential. They can develop additional complexity and character with bottle aging.

In summary, Tinta Miúda is like the understated artist in the ensemble of Portuguese red grape varieties, contributing its elegant fruit character and versatility to a wide array of wines. Whether you’re enjoying a glass of Tinta Miúda as a single varietal wine or as part of a blend, you’re experiencing the essence of Portugal’s red wine craftsmanship.

Tinto Roriz, also known as Aragonez in some regions, is a red grape variety that has a significant presence in Portugal, particularly in the production of Portuguese wines. Here’s a closer look at Tinto Roriz:

1. Portuguese Heritage: Tinto Roriz is considered one of Portugal’s classic and most important grape varieties, particularly in the northern regions like the Douro Valley.
2. Red Wine Specialist: It’s primarily used in the production of red wines and is often a key component in Portuguese red blends.
3. Name Variations: Depending on the region, you might encounter Tinto Roriz by different names. In Spain, it’s known as Tempranillo, while in Portugal, it can be called Tinto Roriz or Aragonez.
4. Flavor Profile: Tinto Roriz grapes typically produce wines with red and black fruit flavors like cherry, plum, and blackberry. They can also feature notes of spice, leather, and tobacco.
5. Tannins and Structure: Wines made from Tinto Roriz often have a moderate to high level of tannins, contributing to their structure and aging potential.
6. Versatility: Winemakers appreciate Tinto Roriz for its versatility. It can be used in both single-varietal wines and blended wines to add complexity and character.
7. Douro Valley: In the Douro Valley, Tinto Roriz plays a crucial role in the production of Port wines and is one of the key grape varieties used in crafting these iconic fortified wines.
8. Aging Potential: Depending on the winemaking style, wines made from Tinto Roriz can age gracefully, softening their tannins and developing more complex flavors over time.
9. Food Pairing: Tinto Roriz wines are often a great match for a variety of foods, including grilled meats, roasted vegetables, pasta dishes, and cheeses.
10. International Popularity: The Tempranillo grape, known as Tinto Roriz in Portugal, has gained international acclaim and recognition, particularly in Spanish wine regions like Rioja and Ribera del Duero.

In essence, Tinto Roriz is like a versatile actor on the stage of winemaking, contributing its unique character to the production of both Portuguese and Spanish wines. Its ability to produce wines with vibrant fruit flavors and aging potential makes it a prized grape variety in the world of wine. So, when you enjoy a glass of wine made from Tinto Roriz, you’re savoring a grape that has played a significant role in the Iberian wine tradition.

Gewürztraminer, the wine that’s as aromatic as your grandma’s garden but way more fun to hang out with! This grape variety’s got a nose so floral, it once tried to enter a beauty pageant. Traminer: Where your wine glass becomes a bouquet, and your taste buds join the sweet and spicy dance party. Remember, it’s not just wine; it’s an aromatic adventure!

On a more serious note:

Traminer, also known as Gewürztraminer, is a white wine grape variety known for its distinctive aromatic characteristics. Here’s a description:

Appearance: Traminer grapes are small and compact with a range of colors from pale yellow to pink to red. The leaves of the vine are deeply lobed and can be quite large.

Aroma: Traminer is celebrated for its intense and exotic aromas. It typically offers a bouquet of floral notes, often likened to roses and lychees. You might also detect hints of spices, such as ginger, as well as tropical fruits like mango and passionfruit.

Taste: When it comes to taste, Gewürztraminer is known for being rich, full-bodied, and slightly sweet. It often has a luscious and oily texture. The flavors can vary, but they often include the same floral and fruit elements found in the aroma, along with hints of spices and sometimes a touch of bitterness or nuttiness.

Region: Traminer grapes thrive in cooler climates, and it’s particularly famous in the Alsace region of France. It’s also grown in Germany, Italy, Austria, and the United States.

Food Pairing: Due to its aromatic nature and slight sweetness, Gewürztraminer pairs well with a variety of foods. It’s a great match for spicy cuisine, Asian dishes, and anything with a hint of sweetness. It can also complement foie gras, soft cheeses, and desserts.

In summary: Traminer is a wine with a unique and bold personality. Its powerful aromas and flavors make it a memorable choice for those seeking a wine that stands out in terms of fragrance and taste.

Trebbiano is a name applied to a confusing group of white wine grape varieties originating in Italy. Current DNA research suggests that many are distinct varieties with distant or unproven relationships to other grapes in the group. Hence “family” is not the best way to describe them.

They do share some traits; the most basic one being that they are all white varieties. Bunches tend to be long and large, the berries are usually late ripening, and the vines are vigorous and adaptable to a range of terroirs.

The origin of the Trebbiano name itself is unclear. Pliny writes of vini tribulanum in what is now Campania in the south of Italy, though in his time wines with the same name were also known in Tuscany and Umbria. Others point to the Trebbia river in Emilia-Romagna (where one of the Trebbianos is still grown) or various villages around Italy with similar-sounding names.

Primary flavours are : White peach, Lemon, green apple seashell and apple

Trellises in the world of wine are like the supporting actors that play a crucial role in the grape-growing drama. They’re essentially frameworks or structures used to support grapevines in vineyards, ensuring they grow in an organized and efficient manner.

Here’s a breakdown of why trellises are a key player:

1. Vine Support: Grapevines need support to grow upwards, where they can access sunlight and air circulation. Trellises provide this support, preventing the vines from sprawling on the ground.
2. Sun Exposure: To ripen properly, grapes need sunlight. Trellises help position the vines so that the leaves and grape clusters receive adequate sunlight throughout the day.
3. Air Circulation :Good airflow is vital in preventing moisture buildup, which can lead to diseases. Trellises create a structured environment that allows air to circulate around the vines and grapes.
4. Pruning Control: Pruning is a vital part of vineyard management. Trellises make it easier for vineyard workers to prune the vines effectively, removing excess growth and ensuring the best fruit-bearing canes are retained.
5. Harvest Efficiency: When it’s time to harvest the grapes, trellises make the job much more manageable. Workers can easily access the grape clusters, ensuring a smoother and more efficient harvest.

Think of trellises as the choreographer in a dance performance, directing the vines to grow in a way that maximizes grape quality and quantity. They play a vital role in the overall health of the vineyard and the success of wine production. So, the next time you enjoy a glass of wine, raise it to the unsung heroes of the vineyard—the trellises!

Trincadeira is like the hidden jewel in the world of Portuguese grape varieties, known for its role in producing wines with vibrant fruit flavors and a touch of spice. It’s primarily cultivated in Portugal, particularly in the Alentejo region, where it thrives under the warm sun. Here’s a closer look at Trincadeira:

1. Portuguese Essence: Trincadeira is considered one of Portugal’s native grape varieties, deeply rooted in the country’s winemaking traditions.
2. Red Grape: Trincadeira is a red grape variety used primarily in the production of red wines. It’s like the rich tapestry of Portugal’s viticultural heritage.
3. Flavorful Profile: Wines made from Trincadeira grapes often exhibit flavors of red and black fruits, such as raspberries, blackberries, and cherries. They can also have hints of spices like black pepper and herbal notes.
4. Moderate Tannins: Trincadeira wines typically have moderate tannins, making them approachable and versatile for various occasions.
5. Age-Worthy: While many Trincadeira wines are enjoyable when young and fresh, some have the potential to age gracefully, developing additional complexity and depth over time.
6. Food Pairing: Trincadeira wines are versatile when it comes to food pairing. They complement a range of dishes, including grilled meats, stews, pasta, and even traditional Portuguese cuisine.
7. Alentejo Star: The Alentejo region, with its warm climate and diverse terroirs, is a significant hub for Trincadeira cultivation. It’s like the grape’s sun-soaked playground.
8. Blending Component: Trincadeira is often used as part of red wine blends in Portugal, contributing its unique character to the overall profile of the wine.
9. Cultural Significance: Trincadeira has historical and cultural significance in Portugal, particularly in the Alentejo region, where it’s a respected and cherished grape variety.

In summary, Trincadeira is like the vibrant storyteller of Portuguese wine, weaving tales of sun-drenched vineyards and flavorful red wines. Whether you’re enjoying a varietal Trincadeira or a blend that features this grape, you’re experiencing a taste of Portugal’s winemaking heritage.

Ah, Trollinger, the grape that’s like the class clown of the wine world. It’s the kind of grape variety that you can’t help but chuckle at because it doesn’t take itself too seriously.

It’s the type of grape that probably has a knack for telling jokes in the vineyard, making all the other grapes laugh.

Trollinger, also known as Schiava or Vernatsch in some regions, is a red grape variety primarily cultivated in Germany, particularly in the region of Württemberg. It’s known for producing light to medium-bodied red wines with a charming and approachable character.

Here are some key points about Trollinger:

1. Appearance: Trollinger grapes yield wines that are typically light in color, often resembling a pale ruby or even rosé.
2. Aromatic Profile: The wines made from Trollinger grapes are known for their red fruit aromas, including notes of red berries like raspberries and red cherries. Some may also have subtle floral and herbal hints.
3. Taste: Trollinger wines are light on the palate with refreshing acidity. They offer flavors of red fruits, making them easy-drinking and enjoyable.
4. Versatility: Trollinger wines are versatile and pair well with a range of dishes. They are particularly suited for lighter fare such as salads, poultry, and seafood.
5. Region of Origin: The Württemberg region in Germany is the traditional home of Trollinger, and it remains one of the most prominent areas for its cultivation.
6. Popularity: While Trollinger may not be as internationally renowned as some other red grape varieties, it has a dedicated following among wine enthusiasts who appreciate its easygoing and approachable nature.

In summary, Trollinger is like the friendly neighbour of the red wine world. It may not have the boldness of a Cabernet Sauvignon or the complexity of a Pinot Noir, but it offers a delightful and uncomplicated wine experience for those who seek a lighter and fruit-forward red wine.

Trincadeira is like the hidden jewel in the world of Portuguese grape varieties, known for its role in producing wines with vibrant fruit flavors and a touch of spice. It’s primarily cultivated in Portugal, particularly in the Alentejo region, where it thrives under the warm sun. Here’s a closer look at Trincadeira:

1. Portuguese Essence: Trincadeira is considered one of Portugal’s native grape varieties, deeply rooted in the country’s winemaking traditions.
2. Red Grape: Trincadeira is a red grape variety used primarily in the production of red wines. It’s like the rich tapestry of Portugal’s viticultural heritage.
3. Flavorful Profile: Wines made from Trincadeira grapes often exhibit flavors of red and black fruits, such as raspberries, blackberries, and cherries. They can also have hints of spices like black pepper and herbal notes.
4. Moderate Tannins: Trincadeira wines typically have moderate tannins, making them approachable and versatile for various occasions.
5. Age-Worthy: While many Trincadeira wines are enjoyable when young and fresh, some have the potential to age gracefully, developing additional complexity and depth over time.
6. Food Pairing: Trincadeira wines are versatile when it comes to food pairing. They complement a range of dishes, including grilled meats, stews, pasta, and even traditional Portuguese cuisine.
7. Alentejo Star: The Alentejo region, with its warm climate and diverse terroirs, is a significant hub for Trincadeira cultivation. It’s like the grape’s sun-soaked playground.
8. Blending Component: Trincadeira is often used as part of red wine blends in Portugal, contributing its unique character to the overall profile of the wine.
9. Cultural Significance: Trincadeira has historical and cultural significance in Portugal, particularly in the Alentejo region, where it’s a respected and cherished grape variety.

In summary, Trincadeira is like the vibrant storyteller of Portuguese wine, weaving tales of sun-drenched vineyards and flavorful red wines. Whether you’re enjoying a varietal Trincadeira or a blend that features this grape, you’re experiencing a taste of Portugal’s winemaking heritage.

“Tokaji Aszú,” the elixir of Hungarian royalty, a sweet wine so precious it’s been cherished for centuries. It’s as if this wine decided to be the nectar of the gods in Hungary’s winemaking pantheon.

Nectar of Kings: Tokaji Aszú is often referred to as the “Wine of Kings” and the “King of Wines.” It was historically a favorite of European monarchs and aristocracy.

Furmint Magic: It’s primarily made from Furmint grapes, which are left on the vine to concentrate sugars and flavors, often with the help of noble rot (botrytis).

Aszú Berries: The grapes used for Tokaji Aszú are individually selected and picked as “aszú berries” when they’re affected by noble rot. These grapes are like golden jewels in the vineyard.

Puttonyos: Tokaji Aszú is classified by the number of puttonyos (traditional wooden buckets) of aszú berries added to a barrel of wine, with a higher number indicating greater sweetness and concentration.

Aging Potential: These wines have remarkable aging potential, often improving for decades or even centuries. It’s like a time capsule that unlocks new dimensions of flavor with every passing year.

Complex Flavors: The wine offers a symphony of flavors, including honey, dried apricots, orange peel, and a characteristic mineral note. It’s like an orchestra playing a sweet and complex melody.

So, when you sip a glass of Tokaji Aszú, you’re experiencing a taste of history, a wine that has graced the tables of emperors and continues to be one of Hungary’s most revered and treasured liquid legacies.

Tonneau is a wooden barrel that has double the size of a Barrique. Both barrels can be made from different woods but most common is oak. In the inside the barrels are toasted that means inside the barrel a fire is lit so that the surface is blackened. The thickness of the staves depends on what kind of wine you want to produce. For longer ripening wines one takes thicker staves . Barriques can hold 225 litres and the stave thickness varies between 25 and 30 Millimetre. In a Barrique the ration surface and contact with the wine is higher than in a Tonneau which holds between 500 and 700 Litres of wine. The thickness of the staves in a Tonneau is also thicker than those of a Barriques and they vary between 35 and 40 Millimetre. Tonneau are used for wines with a longer ripening period as the oxygen flow is slower ( thicker staves) and the release of wood tannins is slower.

“Touriga Franca” is like the artistic and expressive member of the Portuguese wine grape family. It’s a red grape variety that is closely related to the more famous Touriga Nacional and often plays a significant role in creating exceptional Portuguese wines.
Here’s a closer look at Touriga Franca:

1. Portuguese Heritage: Touriga Franca is native to Portugal and is primarily grown in the Douro Valley, which is famous for its Port wine production. It’s one of the key grape varieties used in Port blends, as well as in the production of high-quality red table wines.
2. Characteristics: Touriga Franca grapes are known for their deep color, moderate acidity, and balanced tannins. These attributes make it a versatile grape for producing both Port and dry red wines.
3. Flavor Profile: Wines made from Touriga Franca often feature flavors of red and black fruits, such as cherries, blackberries, and plums. They can also exhibit floral notes, hints of spices, and sometimes a touch of minerality.
4. Blending Partner: Touriga Franca is often blended with other Portuguese grape varieties, including Touriga Nacional, Tinta Roriz (Tempranillo), and Tinta Barroca. It contributes structure, complexity, and elegance to these blends.
5. Port Production: In Port wine production, Touriga Franca is prized for its ability to ripen fully, even in the region’s challenging terroir. It adds depth and finesse to both Vintage and Tawny Port styles.
6. Single Varietal Wines: Touriga Franca is increasingly used to produce varietal or single-varietal wines, showcasing its unique characteristics. These wines are known for their approachability and suitability for aging.
7. Aging Potential: Wines made from Touriga Franca often have good aging potential, developing greater complexity and subtlety with time in the bottle.

In summary, Touriga Franca is like the versatile artist in the world of Portuguese wines, able to paint a masterpiece whether it’s for Port production or crafting fine red table wines. Its distinctive flavors and adaptability have made it an important and celebrated grape variety in Portugal’s rich winemaking tradition. So, the next time you enjoy a glass of Portuguese red wine, raise it to Touriga Franca for its artistic contribution to the bottle.

“Touriga Nacional” is like the crown jewel of Portuguese red grape varieties, known for its regal presence and its role in producing some of Portugal’s finest wines.
Here’s the inside story on Touriga Nacional:

1. Portuguese Royalty: Touriga Nacional is often considered Portugal’s noble grape variety. It’s highly regarded for its quality and is a key component in the country’s most esteemed wines, including those from the Douro Valley and Dão regions.
2. Characteristics: Touriga Nacional grapes are small, thick-skinned, and packed with flavor. They have a rich, deep color, and their juice is known for its intense aromas and complex flavors.
3. Flavor Profile: Wines made from Touriga Nacional often display a captivating mix of dark fruit flavors, such as blackberries, blackcurrants, and plums. They can also have floral notes, particularly violets, and hints of spices and herbs.
4. Tannins and Structure: Touriga Nacional wines typically have robust tannins, which give them structure and aging potential. These wines are known for their depth and ability to evolve gracefully over time.
5. Diverse Applications: Touriga Nacional is a versatile grape variety. It is used not only in red wine production but also in the creation of exceptional fortified wines like Vintage Port. Its versatility allows winemakers to craft a wide range of wine styles.
6. Regional Significance: While it’s grown in several Portuguese regions, Touriga Nacional truly shines in the Douro Valley, where it’s a key player in both dry red wines and Ports. It also plays a significant role in the Dão region and is increasingly planted in other parts of the world.

In summary, Touriga Nacional is like the virtuoso of Portuguese wine, known for its exceptional talent in producing wines of depth and character. It’s a grape variety that’s deeply rooted in Portugal’s winemaking heritage and continues to enchant wine enthusiasts worldwide with its captivating flavors and aging potential. If you’re looking for a wine fit for royalty, Touriga Nacional wines are a regal choice.

Turbiana, it’s like the name of a character from a whimsical Italian fairy tale, but in the wine world, it’s a grape variety with a much more down-to-earth story. In fact, Turbiana is the primary grape used to make the delightful white wines of Lugana, a region in northern Italy.

This grape variety is known for producing wines that are crisp, refreshing, and often characterized by a zesty acidity. It’s like the Italian version of a cool breeze on a warm summer day.

Turbiana wines typically exhibit flavors of green apples, citrus, and a pleasant minerality. When you taste it, it’s like a stroll through an Italian orchard, with each sip revealing a new layer of flavor.

While Turbiana’s true identity has been a subject of debate in the past, it’s now considered a local variant of the Trebbiano di Soave grape, which is native to the region. It’s like a grape with a strong sense of place, perfectly suited to the terroir of Lugana.

So, when you encounter Turbiana wines, remember that they offer a taste of the Italian lakeside charm and a sip of the region’s rich winemaking history. Saluti to Turbiana!

Ugni blanc is an Italian wine grape, better known as Trebbiano one of the most widely planted grape varieties in the world. It gives good yields, but tends to yield undistinguished wine. It can be fresh and fruity, but does not keep long. It has many other names reflecting a family of local subtypes, particularly in Italy and France. Its high acidity makes it important in Cognac and Armagnac productions.

The varietal may have originated in the Eastern Mediterranean, and was known in Italy in Roman times. A subtype was recognized in Bologna in the thirteenth century, and as Ugni blanc made its way to France, possibly during the Papal retreat to Avignon in the fourteenth century.

Ullage is like a wine’s personal space bubble. In the world of wine, especially when it’s aging in a bottle or barrel, ullage is the small gap between the wine and the top of the bottle. It’s like the wine’s way of saying, “I need some breathing room.”

This space is essential because it can tell you a lot about the wine’s health and aging process. If the ullage is too high (meaning there’s a big gap), it might indicate that air has entered the bottle, which could lead to spoilage. In auctions these wines will not fetch top dollars..

So, ullage is like the wine’s personal barometer. It lets you know if everything’s A-okay in that bottle or if the wine needs a little TLC. It’s that little space at the top that’s a window into the wine’s world, and it’s a vital part of wine assessment, just like a personal bubble is essential in social distancing!

We’ve always been told that there are four basic tastes: salty, sweet, bitter and sour. However, there is a fifth taste, umami (pronounced oo-MOM-ee). It sounds more exotic and mysterious than the other four, and in a way, it is. Umami has been variously described as tasty, meaty, savoury or just plain „delicious.” Umami was isolated by Japanese scientist Kikunae Ikeda in 1907. Ikeda wondered if the seaweed that gave flavour to a common Japanese broth could do the same for other foods. He discovered that the active ingredient in the seaweed was glutamic acid. Glutamic acid, or glutamate, had a taste that was distinctive from sweet, sour, bitter and salty. Ikeda named it “umami” (from the Japanese words umai or “delicious” and mi or “essence”). Ikeda then created monosodium glutamate (MSG), which could provide umami as a seasoning.

Unfiltered wine – it’s like wine au naturel. When winemakers choose to keep their wines unfiltered, they’re basically saying, “Let’s leave the party as it is, with all its quirks and complexities.”

You see, after the grapes have done their thing and the wine is made, there are often tiny particles floating around, like microscopic bits of grape skin, yeast, and other sediment. Filtering is like a wine’s spa day – it involves running the wine through various filters or screens to remove these particles. It is a fact that sheet filtering puts a lot of mechanical stress on the wine and that during the process also good stuff is filtered out limiting the wines full potential to show.

So unfiltered wine says, “No spa day for me!” Winemakers skip this step, allowing the wine to keep its full, unaltered character. It’s like embracing those little quirks that make wine unique. The result can be a wine that’s a bit more cloudy or has some sediment at the bottom, like nature’s artwork in a bottle.

While filtered wine might look crystal clear, unfiltered wine can be a bit more mysterious. It’s often a bit bolder in flavor, as if it’s telling you, “I’m going to show you all my true colors.”

So, when you sip an unfiltered wine, you’re not just tasting the grape’s essence – you’re tasting the grape’s essence with all its wild, untamed elements. It’s a bit like having a conversation with a wine that’s not afraid to show its true self.

But be aware that this is not everyone’s taste. In the last years unfiltered wines had a surge in consumption, I think it is driven by sommeliers that are bored with traditional wines and inner city hipsters that have never tasted a real well made wine old style. Subjective ? You bet

The term “unfined and unfiltered” in the context of wine refers to a winemaking technique where the wine is not subjected to fining agents or filtering processes before bottling. Here’s why this is done and some pros and cons:

Why it’s done:

1. Preservation of Wine Character: Unfined and unfiltered wines are often made this way to preserve the natural character and flavors of the wine. Fining agents and filtration can strip some of the aroma and flavor compounds.
2. Minimalist Winemaking: Some winemakers adopt this approach as part of a minimalist winemaking philosophy. They prefer minimal intervention, letting the wine express itself without adjustments.
3. Texture and Body: Unfined and unfiltered wines may have a more textured mouthfeel and body, as they retain certain particles and compounds that contribute to these characteristics.

Pros:

1. Natural Expression: These wines tend to offer a truer reflection of the grapes and terroir. They can showcase unique and authentic flavors.
2. Complexity: They often have greater complexity due to the retention of various compounds. This can result in a more interesting and nuanced wine.

Cons:

1. Hazy Appearance: Unfined and unfiltered wines can appear cloudy or hazy, which may not be visually appealing to some consumers.
2. Sediment: These wines may have sediment in the bottle, which can require careful pouring to avoid serving the sediment in the glass.
3. Aging Potential: The presence of particles and compounds in unfined and unfiltered wines may affect their aging potential. Some wines may not age as gracefully when left in this natural state.
4. Risk of Flaws: Without fining and filtration, there is a higher risk of off-flavors and spoilage, which can be a concern if not managed carefully.

In summary, unfined and unfiltered wines are prized for their authentic character and complexity but can be visually challenging and require more attention when serving and aging. The decision to produce wine in this manner depends on the winemaker’s philosophy and the desired style of the wine.

Unoaked wines are like those carefree souls who never spent a day in a cubicle. They’re all about pure, unadulterated grape goodness, untouched by the embrace of oak barrels.

Imagine grapes freshly plucked from the vine, bursting with vibrant fruit flavors. That’s what unoaked wines aim for – a crisp, clean, and lively taste. They’re like the wine world’s free spirits, dancing to their own grapey tunes.

These wines often show off the essence of the grape variety in its naked glory. Think zesty citrus for a Sauvignon Blanc, or juicy berries for a Pinot Noir. The absence of oak doesn’t mean they lack character; in fact, it can emphasize the wine’s natural qualities.

So, unoaked wines are like the “au naturel” enthusiasts of the wine world, proudly strutting their pure grape essence without the need for fancy oak fashion. It’s like the wine version of “I woke up like this” – deliciously raw and unapologetically genuine.

VDP The Verband Deutscher Prädikats- und Qualitätsweingüter e. V. (VDP) is an association of around 200 German wine producers, whose members produce their wines according to stricter requirements than the German Wine Act stipulates. It was founded in 1907 The members undertake to allow regular inspections to ensure full compliance for that they can use the logo, a stylistic eagle with grapes on the neck of their bottles. The classification of the VDP is based on a private law statute for the Prädikat wine estates of Germany. This statute defines the quality of a wine according to the “terroir”, meaning that the origin is connected to the quality. The terms “Erste Lage” and ” Grosses Gewächs” are private labels of the VDP and not authorised under wine law, except for the classification “Grosses Gewächs” in the Rheingau region. The vineyard is the definitive quality criterion for the VDP wine estates. The aim of the VDP classification is to highlight the value of the best sites in Germany, to ensure the preservation of a unique cultural landscape, to strengthen the profile of Germany’s best dry wines and to emphasise the importance of the traditional naturally and nobly sweet Prädikat wines. It follows the motto “the narrower the origin, the higher the quality”.

The VDP classification system, known as the Verband Deutscher Prädikats- und Qualitätsweingüter (Association of German Prädikat Wine Estates), is a quality classification system used for German wines. Here’s how it works:

1. Prädikatswein (Quality Wine): This category encompasses the highest quality levels of German wine. It’s based on the ripeness of the grapes at the time of harvest.

– Kabinett: These are typically light and elegant wines made from fully ripened grapes.

– Spätlese: These wines are made from late-harvested grapes and are often sweeter and more concentrated.

– Auslese: Made from selected, riper grapes. Auslese wines can range from dry to sweet.

– Beerenauslese: These wines are made from individually selected, overripe grapes, often affected by noble rot. They are sweet and rich.

– Trockenbeerenauslese: The rarest and sweetest wines made from individually selected, shriveled grapes affected by noble rot.

– Eiswein: These are sweet wines made from grapes that have frozen on the vine.

2. Ortswein (Local Wine): This category includes wines from a specific village (Ort) or municipality. They must meet quality standards.
3. Gutswein (Estate Wine): These are wines made by the estate, representing its entry-level or basic offerings.
4. Erste Lage (First Growth): This level designates a vineyard site of high quality within a specific region. Wines from these sites carry the vineyard name.
5. Erste Lage – Grosse Lage (First Growth – Grand Cru): This is the highest quality level within the VDP system. It designates the best vineyard sites in Germany. Wines from these sites are considered exceptional.

Why It Matters:

– The VDP classification system emphasizes the concept of terroir, highlighting specific vineyard sites and their unique characteristics.

– The ripeness-based Prädikatswein classification system helps consumers understand the sweetness level of German wines.

– The VDP system reflects the commitment of German winemakers to quality and transparency.

Please note that this classification system primarily applies to still wines, and the categories are designed to give consumers more information about the wine’s origin, ripeness, and quality.

Ah, veraison – nature’s way of saying, “Hey, I’m ready to party!” This is the time when grapes decide it’s time to change color. It’s like their rebellious teenage phase, so, the green grapes are like, “I want to be red now!” and voila, they turn red. Or, they might opt for purple, depending on their mood.

But seriously:

Veraison is a crucial phase in the grapevine’s annual growth cycle, marking the onset of ripening. During veraison, green grape berries change color, typically turning red or purple for red grape varieties and becoming more translucent for white grape varieties. This transformation is indicative of the fruit’s transition from a growth phase to a ripening phase.

Veraison is a key moment for winemakers as it signifies that the grapes are approaching their optimal ripeness for harvest. It’s during this period that the grapes accumulate sugars, soften, and develop the complex flavors and aromas that will later be expressed in the wine. The timing of veraison is influenced by factors like climate, grape variety, and viticultural practices.

Varietal wines are like the solo artists of the wine world. Imagine going to a music concert and hearing a single instrument, like a violin, playing a mesmerizing solo piece. Varietal wines are made predominantly from one specific grape variety, allowing that grape’s unique characteristics to take the stage and shine. Here’s how it works:

1. Grape Identity: With varietal wines, the grape variety’s identity is front and center. Names like “Chardonnay,” “Cabernet Sauvignon,” or “Merlot” are the headliners on the label.
2. Showcase of Flavor: Winemakers use grapes of a single variety (like a virtuoso musician playing only one instrument). This allows the wine to express the specific flavors, aromas, and characteristics associated with that grape.
3. Consistency: Varietal wines offer a consistent flavor profile. If you enjoy a varietal wine, you can often expect a similar taste experience from different bottles of the same grape variety, regardless of the winery or region.
4. Exploration: It’s a fantastic way to explore the world of wine. You can try a varietal from different regions and compare how, for example, a Cabernet Sauvignon from Napa Valley differs from one produced in Bordeaux.
5. Quality Matters: Winemakers focus on showcasing the grape’s best qualities. They carefully select grapes, manage the fermentation process, and use aging techniques that enhance and preserve the grape’s essence.

Imagine a Cabernet Sauvignon like a captivating cello solo – deep, rich, and full of character. A Chardonnay, on the other hand, might be like a graceful piano piece – harmonious and versatile. With varietal wines, each bottle is a unique performance, letting the grape’s true character shine through.

Vigonier is a white wine grape variety. It is the only permitted grape for the French wine Condrieu in the Rhône Valley. It can be found also in Cape Winelands in South Africa. In some wine regions, the variety is co-fermented with the red wine grape Syrah where it can contribute to the colour and aroma of the wine. Like Chardonnay, Viognier has the potential to produce full-bodied wines with a lush, soft character. In contrast to Chardonnay, the Viognier varietal has more natural aromatics that include notes of peach, pears, violets and minerality. However, these aromatic notes can be easily destroyed by too much exposure to oxygen, which makes barrel fermentation a winemaking technique that requires a high level of skill on the part of any winemaker working with this variety. The potential quality of Viognier is also highly dependent on viticultural practices and climate, with the grape requiring a long, warm growing season in order to fully ripen but not a climate that is so hot that the grape develops high levels of sugars and potential alcohol before its aromatic notes can develop. The grape is naturally a low-yielding variety, which can make it a less economically viable planting for some vineyards. Some Vigonier’s, especially those from old vines and the late-harvest wines, are suitable for ageing, most are intended to be consumed young. Viognier’s more than three years old tend to lose many of the floral aromas that make this wine unique. Young and well made Vigonier’s have strong aromas of peach and dried apricots and the highly aromatic and fruit forward nature of the grape allows Viognier to pair well with spicy foods such as Thai cuisine.

Vinhão, often referred to as Sousão in other wine regions, is like the bold and enigmatic character in the story of Portuguese red grape varieties, known for its deep color, high acidity, and its role in producing unique wines, particularly in the Vinho Verde region. Here’s a closer look at Vinhão:

1. Distinctive Appearance: Vinhão grapes are renowned for their exceptionally deep color. The skins are so dark that they can almost resemble black grapes.
2. High Acidity: Vinhão wines are characterized by their vibrant acidity, which gives them a lively and refreshing quality. This acidity makes them a popular choice for blending in Vinho Verde wines.
3. Low Alcohol: These wines typically have lower alcohol content, which adds to their easy-drinking nature, making them suitable for enjoying in a variety of settings.
4. Flavor Profile: Vinhão wines often exhibit flavors of dark berries, blackcurrants, and a hint of spice. Despite their deep color, they can be surprisingly light on the palate.
5. Vinho Verde Region: Vinhão is primarily cultivated in the Vinho Verde region of Portugal, particularly in the sub-region of Minho. Here, it’s used to create red Vinho Verde wines, which are known for their youthful and vibrant character.
6. Young and Fresh: Vinhão wines are usually meant to be enjoyed in their youth. They are often bottled with a slight effervescence, giving them a lively and fizzy quality.
7. Food Pairing: Thanks to their high acidity and refreshing nature, Vinhão wines pair well with a variety of dishes, including Portuguese cuisine, grilled seafood, and traditional tapas.
8. Cultural Significance: Vinhão has historical and cultural significance in the Vinho Verde region, where it contributes to the production of both red Vinho Verde wines and the region’s distinctive sparkling wines.
9. Rarely a Single Varietal: While Vinhão can be made as a single varietal wine, it’s more commonly used in blends, where it adds its unique characteristics to the final wine.

In essence, Vinhão is like the lively and exuberant performer in the world of Portuguese red grape varieties, contributing its deep color and high acidity to create distinctive wines that capture the essence of the Vinho Verde region. Whether you’re sipping a glass of young and fizzy Vinhão or a more structured Vinho Verde blend, you’re experiencing a taste of Portugal’s wine culture

“Vinhão” is like the eccentric character in the wine world, known for its unique and vibrant personality. It’s a red grape variety that finds its home in the Vinho Verde region of Portugal.
Vinhão is distinctive for several reasons:

1. Deep Color: Vinhão grapes produce intensely colored juice and wine, often referred to as “black wine.” The wine is so dark that it’s nearly purple-black, giving it a visual allure that stands out in the glass.
2. High Acidity: Vinhão wines are known for their high acidity, which makes them exceptionally refreshing and zesty. This acidity is a hallmark of the Vinho Verde region, where the grape thrives in the cool, wet climate.
3. Tannic Structure: Along with its acidity, Vinhão wines often have notable tannins, which contribute to “Vinhão” is like the eccentric character in the wine world, known for its unique and vibrant personality. It’s a red grape variety that finds its home in the Vinho Verde region of Portugal.
4. Flavor Profile: The flavors of Vinhão wines can range from dark berries like blackberries and blackcurrants to hints of violets and even a touch of earthiness. Some describe them as having a wild, untamed character.
5. Low Alcohol: Vinhão wines typically have lower alcohol content, which makes them ideal for sipping on warm days or with lighter fare. They’re often enjoyed as refreshing companions to traditional Portuguese dishes.
6. Regional Specialty: Vinhão is one of the key grape varieties used in Vinho Verde production, particularly in the sub-region of the Minho. It’s often blended with other local varieties like Alvarinho and Loureiro to create balanced and intriguing wines.

In essence, Vinhão is like the life of the party in the Vinho Verde region. Its dark, acidic, and vibrant character sets it apart from other grape varieties, making it a distinctive and beloved component in the wines of this unique Portuguese wine region. So, if you’re looking for an adventurous and refreshing wine experience, give Vinhão a try!

Vintage in the world of wine isn’t about antique bottles or clothing styles from the past. It’s all about the year the grapes were grown and harvested. Here’s the scoop on “vintage” in wine lingo:

1. It’s a Year Thing: Vintage refers to the specific year in which the grapes for a particular wine were grown and picked. For instance, a “2019 vintage” means the grapes used to make that wine were harvested in the year 2019.
2. Mother Nature’s Influence: The character of a wine can vary from year to year because grapevines are influenced by the weather conditions of their growing season. So, if there was a lot of sunshine in 2019, a 2019 vintage wine might be especially fruity and rich.
3. Not All Years Are Equal: Some years are celebrated as excellent vintages due to perfect grape-growing conditions. These wines often become prized collector’s items. Others may be less memorable, but each vintage tells a unique story.
4. Aging Potential: The vintage can affect a wine’s aging potential. Some wines are best enjoyed young, while others improve with time. Knowing the vintage can help you decide when to open a bottle.
5. On the Label: You’ll typically find the vintage on the wine label, often along with the grape variety and region. For example, “2017 Cabernet Sauvignon” tells you it’s a Cabernet made from grapes harvested in 2017.

Think of a vintage like a chapter in a wine’s life story. It’s the year the grapes had their time in the sun, rain, or even the occasional hailstorm, and it leaves an imprint on the wine’s character. So, each time you sip a wine, you’re taking a little journey back to the year it all began in the vineyard.

Viosinho is like the elegant soloist in the orchestra of Portuguese white grape varieties, celebrated for its unique qualities, aromatic charm, and its role in crafting sophisticated white wines. It’s primarily cultivated in Portugal, particularly in the Douro and Dão regions, where it showcases its distinctive characteristics. Here’s a closer look at Viosinho:

1. Indigenous Treasure: Viosinho is an indigenous white grape variety native to Portugal, contributing to the nation’s rich viticultural heritage.
2. Aromatic Complexity: One of its standout features is its aromatic complexity. Wines made from Viosinho grapes often exhibit a captivating bouquet of floral notes, citrus, stone fruits, and sometimes a subtle herbal or mineral character. It’s like a fragrant garden in a glass.
3. Crisp Acidity: These wines are known for their crisp and refreshing acidity, which enhances their overall freshness and makes them delightful companions to a variety of dishes.
4. Mineral Expressions: Viosinho vines often thrive in vineyards with schist and granite soils, which can impart a subtle mineral character to the wines, adding depth and sophistication.
5. Single Varietal and Blends: Viosinho is used both as a single varietal wine, allowing it to showcase its unique aromatic profile, and as a valuable component in white wine blends, contributing its aromatic lift.
6. Flavor Profile: Viosinho wines typically display flavors of white peach, green apple, citrus zest, and sometimes a touch of white flowers. They often have a lovely, silky texture.
7. Food Pairing: Thanks to its bright acidity and aromatic charm, Viosinho wines are versatile at the table. They pair wonderfully with seafood, salads, grilled poultry, and a variety of Mediterranean dishes.
8. Douro and Dão Regions: Viosinho finds notable expression in the Douro and Dão regions of Portugal, where it showcases its aromatic potential.
9. Aging Potential: Some Viosinho wines, particularly those from old vines and aged on lees, have excellent aging potential, evolving in complexity over time.
10. Cultural Significance: Viosinho has historical and cultural significance in Portugal, where it contributes to the creation of both dry and fortified white wines, adding to the country’s winemaking traditions.

In essence, Viosinho is like the aromatic virtuoso of Portuguese white grape varieties, captivating wine enthusiasts with its fragrant allure, lively acidity, and versatility at the table. Whether you’re savoring a glass of youthful Viosinho or a well-aged masterpiece, you’re experiencing the essence of Portugal’s white wine excellence.

Pinot Blanc is the least recognised grape of the burgundy vine family. In Germany it is called Weissburgunder and is often mistaken as Chardonnay. The wine grows best I. the northern parts of the Mosel, Ahr as too hotter climate reduces the acidity and makes the wine flat. A well-made Weissburgunder has aromas of melon, pear and yellow fruits combined with fine almond notes. When grown on limestone the profile shifts more to citrusy notes with slightly higher acidity. Then it is the companion of white asparagus which is traditionally served with liquid butter or the infamous Sauce Hollandaise both need a wine that cuts the fat with his high acidity. Even though it originated from France Pinot blanc is sometimes found in Alsace but even there it didn’t made the highest classification “Grand cru”. What a shame.

winery is situated in Burgenland in the wine growing area ‘Burgenland’. The location has many advantages. Our vineyards are protected from harsh winds by the nearby ‘Leithagebirge’ and enjoy a high amount of sunshine due to the pannonian climate. In addition, the composition of the local soil makes the cultivation of many different grape varieties possible.

The Kaiser family has been producing top quality wines for four generations. The historic vaulted cellar, which dates back to 1492 and once belonged to Prince Esterházy, has recently been lovingly restored by Rudolf and Judith. It is a reflection of our family’s long history.
The winery and vineyards cover an area of 28 hectares. Around 80% of our vineyards are planted with rustic red grape varieties such as Blaufränkisch and Burgundian varieties. The entire winemaking process is carried out in a traditional vaulted cellar which was built in the 15thcentury and has recently been lovingly restored and equipped with modern winemaking technology. The original vaults have been preserved and create a pleasant and peaceful atmosphere for both wine and taster. Recent developments in winemaking methods and equipment have made winemaking a gentler and more controlled process.
Our commitment to quality, flair for winemaking and passion is the perfect recipe for high quality white and red wines that meet organic standards. It is our respect for traditional methods combined with the use of modern winemaking technology which enable us to produce wines which show expressiveness, finesse and elegance.

Wine Spectator Magazine: The glossy oracle of all things wine or, as some say, the sacred scroll of sips and swirls. It’s like the Hogwarts of wine education, where you can become a certified sommelier just by turning the pages (not really, but one can dream). It’s where grapes go to get rated and aging barrels eagerly await their moment in the spotlight. For those who prefer uncorking wisdom over magic wands, this magazine is your spellbook of choice, offering advice on which wine to pair with Monday night TV, where the best vineyard vacation spots are, and how to bluff your way through a fancy dinner with the in-laws. So, grab your wand – I mean corkscrew – and enter the enchanting world of Wine Spectator!

Xylem is a term used in the context of grapevines and viticulture to refer to the vascular tissue in plants responsible for transporting water and nutrients from the roots to the rest of the plant, including the leaves and grapes. In the case of grapevines, the xylem plays a crucial role in delivering water and essential minerals to the grape clusters during the growing season. It’s one of the key components in the vine’s circulatory system. The health and function of the xylenm are essential for the overall growth and development of grapevines.

In scientific terms, xylem is one of the two types of complex vascular tissues found in higher plants, with the other being phloem. Xylem is responsible for the transport of water and dissolved minerals from the roots to the rest of the plant, including the stems and leaves. This process is crucial for plant growth, as water and minerals are essential for various physiological and metabolic functions.

Xylem tissue is composed of several cell types, including:

1. Tracheids: These are elongated cells with tapered ends that transport water and minerals. They are found in most vascular plants.
2. Vessel elements: These are wider, shorter, and more efficient water-conducting cells, typically found in angiosperms (flowering plants). Vessel elements are often stacked end-to-end to form continuous vessel structures.
3. Parenchyma cells: These are living cells that store starch and assist in lateral transport of water and nutrients.
4. Fiber cells: These are supportive cells that provide structural strength to the xylem tissue.

Xylem cells are characterized by thick cell walls, particularly the lignin-rich secondary cell walls, which help reinforce the tissue. The combination of these cell types allows for efficient and unidirectional water and mineral transport from the root system to other parts of the plant.

The movement of water in xylem is largely a passive process driven by transpiration, the loss of water vapor from the plant through small openings called stomata. As water evaporates from the leaves, it creates a negative pressure, known as tension or suction, that pulls more water from the roots up through the xylem vessels.

Xylem is essential for maintaining the plant’s water balance, supporting its structure, and facilitating the uptake of minerals and nutrients from the soil. In the context of grapevines, xylem is a critical component in the vine’s ability to access water and nutrients necessary for grape growth and wine production.

Yeast, those tiny but mighty microorganisms, play a starring role in winemaking. Here’s the lowdown on these unsung heroes:

1. Nature’s Workhorses: Yeast, specifically strains of the Saccharomyces cerevisiae species, are responsible for the magical transformation of grape juice into wine. They’re like nature’s fermentation workhorses.
2. Sugar to Alcohol: When yeast meets grape juice, they consume the sugars in the juice, converting them into alcohol and carbon dioxide in a process known as fermentation. This natural alchemy is at the heart of winemaking.
3. Carbonation Control: Winemakers can choose to let the carbon dioxide produced during fermentation escape (as in still wines) or capture it for effervescence (as in sparkling wines). This decision is influenced by the type of yeast used and how it’s managed.
4. Flavor Alchemists: Yeast doesn’t just create alcohol; it also adds a symphony of flavor and aroma compounds to the wine. Different yeast strains can produce various flavors, from fruity and floral to more complex, like baking spices.
5. Timing Matters: Winemakers carefully control the fermentation process. They decide when to introduce the yeast to the grape juice, how long to ferment, and the temperature at which it happens. These choices impact the wine’s taste and style.
6. Native vs. Commercial Yeast: Some winemakers rely on wild or native yeast found in the vineyard and winery to ferment their wines. Others prefer the consistency of commercial yeast strains, specially cultured for winemaking.
7. Fine Tuning: Yeast isn’t a one-and-done player. Winemakers can fine-tune a wine’s character through yeast selection, fermentation temperature, and timing, allowing them to craft a wide range of wine styles.
8. Leftovers: After the yeast has done its job, it settles at the bottom of the fermentation vessel as lees. Some winemakers leave the wine in contact with these lees for added complexity and texture.
9. Bottling Time: When the winemaker determines the wine is ready, the yeast must be separated from the wine, either through filtration or careful decanting, to prevent further fermentation in the bottle.

In the world of winemaking, yeast is like the conductor of a symphony, shaping the wine’s harmonious notes and flavors. So, next time you enjoy a glass of wine, raise it to yeast for its behind-the-scenes magic!

Yield in wine, from a commercial perspective, is like a balancing act between quality and quantity. Winemakers want to maximize their production to meet market demand while ensuring the wine maintains its intended quality and characteristics. It’s like making sure your pizza parlor doesn’t churn out too many pizzas that taste like cardboard.

On one hand, a higher yield can mean more bottles produced, potentially increasing revenue. However, this can sometimes dilute the wine’s flavors, making it taste more like the wine equivalent of watered-down soup – definitely not the goal. On the other hand, lower yields can create more concentrated and intense wines, like the espresso shot of the wine world, but this can reduce the quantity of wine available for sale.

So, winemakers often walk this tightrope, trying to strike the perfect balance between volume and quality, ensuring each bottle offers a delightful sip that keeps customers coming back for more. In essence, it’s all about finding that sweet spot where you get the best of both worlds – delicious wine and a flourishing wine business and as a consumer be aware that you don’t get the opposite side of the stick, a bad wine that is overpriced.

See Primitivo, this is how the Americans call the Primitivo grape

is a new Austrian grape created in 1922 by Fiedrich Zweigelt (1888–1964), who later became Director of the Federal Institute and Experimental Station of Viticulture, Fruit Production and Horticulture (1938–1945). Zweigelt is a crossing between St. Laurent and Blaufränkisch. After the war there was quite a controversy around this varietal as Friedrich Zweigelt had strong Nazi ties. Widely planted in Austria, in the Czech Republic it is known as Zweigeltrebe and is the third-most widely planted red-grape variety, comprising approximately 4.7% of total vineyards. It grows in most of the wine regions in Slovakia. Zweigelt tends to ripen 1–2 weeks earlier than Pinot Noir, and has very large heavy clusters of dark blue-almost-black grapes. The wine tends to be darker in colour than Pinot Noir grown in the same area, and produces a larger crop than Pinot Noir. It has cherry aromas with spicy undertones and a vivid acidity and it is mostly drunk young. Produced and stored in barrique it can develop great ageing potential and can hold up to strong foods like oxtail stew.