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Suwi Zlatic - Best Sommelier of Austria 2014 | Ambassadeur du Champagne 2015/16 | VINEUS Sommelier of the Year 2016

Suwine Shop-Premium Sake Selektion

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SAKE

Sake - the power of rice…

Cremige Banane, frischer grüner Apfel, oder vielleicht honigsüße Melone…die Aromen der Weine sind verführerisch und überaus vielseitig. Aber wussten Sie schon, dass man solche fruchtigen Aromen auch im Sake finden kann?

Sake ist das Volksgetränk der Japaner und ein Ausdruck ihrer Seele. Als natürliches und reines Getränk repräsentiert er die Kultur, Geschichte und Landschaft Japans. Bis heute darf Sake bei feierlichen Anlässen und religiösen Ritualen nicht fehlen. Sake wurde früher in jedem Dorf gebraut. Heute gibt es noch ca. 1300 Sake-Brauereien, in der Regel traditionelle Familienbetriebe. Die Braukunst und das hohe Qualitätsbewusstsein machen japanischen Sake weltberühmt.

Längst haben Amerikaner und viele andere Nicht-Japaner den Sake für sich entdeckt. Vor allem gefragt ist der Premium-Sake, der handwerklich hergestellt wird und ein feines Geschmacksprofil aufweist. Diese Welle erreicht nun auch langsam Europa. Bis vor einigen Jahren - und leider zuweilen immer noch - gilt Sake in großen Teilen Europas als ein geschmackloser Schnaps, der nur heiß getrunken werden kann. Tatsächlich stammt der „heiße Sake“ beim Sushi-Imbiss an der Ecke aus industrieller Produktion. Solcher Bulk-Sake mit Mainstream-Geschmack ist aber so gar nicht charakteristisch für die tausende Jahre Brautradition und Esskultur Japans. Oder würden sich Weinkenner damit zufrieden geben, konventionell produzierte Massenware als einzige Weine aus Europa im Regal des gut sortierten Weinladens in Tokyo zu sehen?

Begeben Sie sich selbst auf die Spuren uralter Braukunst, die bis zum heutigen Tag zur Perfektion gefunden hat und entdecken Sie die Harmonie zwischen Sake und ausgefeilten, innovativ abgestimmten Gerichten bis hin zur bodenständiger Hausmannskost.

No rice, no price !!!

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Coming soon Suwine online shop..

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PREMIUM BOX ROTWEIN

Wein im Internet zu kaufen birgt viele Gefahren in sich. Nicht selten werden gefälschte Weine oder Flaschen in miserablem Zustand angeboten. Von den Lagerbedingungen der Produkte nicht zu sprechen...Temperatur, UV Belastung, schlechte Füllstände, beschädigte Kapsel, Etiketten usw..

Damit dir das nicht passiert, nütze deine persönlichen Vorteile die dir die Premium Box „selcted by Suwine“ bietet..

  • Alle Weine werden persönlich von Suwi Zlatic verkostet, selektiert und in Holzboxen verpackt.
  • Perfekte Füllstände
  • Etiketten und Kapseln im Bestzustand
  • Die Weine werden perfekt bei konstanter Temperatur und ausreichend Luftfeuchtigkeit gelagert.
  • Die meisten Weine sind am Markt sehr schwer erhältlich oder werden gar nicht angeboten, sozusagen absolute Raritäten
  • Der Versand erfolgt so sicher verpackt wie nur möglich und natürlich in der „Suwine Holzkasette“

„YOU WILL NOT BELIEVE WHAT THE PREMIUM BOX CAN DO WITH YOU“

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CHAPEL DOWN LAUNCHES GRAPE-BASED GIN AND VODKA

English winery Chapel Down has made its first move into the gin and vodka category with the launch of two expressions produced using grapes from its 2016 harvest.

The limited-edition range, called ‘The Spirit of Chapel Down’, includes a gin made from distilled Bacchus grapes, and a vodka, produced using Chardonnay grapes.

The Kentish winery stated in its release that “each spirit has been developed to reflect the delicate flavour profile of the wine varietal”.

Both spirits are packed in 70cl, custom-made glass bottles designed to represent both distilling and winemaking. The bottom half of the bottom is finished in clear cut-glass while the top half is frosted and “denotes the classic shape of a wine bottle”.

The Bacchus Gin 2016 (41.2% ABV) is priced £35 and is infused with juniper, coriander, elderflower, orris root, angelica, lavender, orange peel and lemon. It is described as a “highly aromatic gin with heady aromas of citrus fruit and a herbal finish”.

Bacchus, which is often likened to Sauvignon Blanc, was bred in Germany but has gained prominence in England, where it was first planted in 1973.

The Chardonnay vodka (40% ABV) is priced at £32 and is described as “expressive” with “delicate citrus and floral aromas leading to a smooth, creamy palate”.

Josh Donaghay-Spire, head winemaker, commented: “We wanted to create the perfect aromatic gin from our distilled Bacchus grapes. With delicate aromas of citrus peel, juniper and freshly cut grass it makes the perfect, refreshing English gin and tonic”.

Both the gin and the vodka will be available for a four-month period of exclusivity at Majestic Wines and online via Chapel Down’s website. They will also be served at London cocktail bar group Mr Fogg’s various sites including Mr Fogg’s Residence, Mr Fogg’s Tavern and Mr Fogg’s Gin Parlour.

Mark Harvey, Chapel Down managing director, commented: ”We see a significant opportunity ahead in super-premium spirits for Chapel Down. We have chosen to develop products with a simplicity of style that we think will cut-through the competing noise in these high-growth segments. Our winemaker has developed products that faithfully reflect the balance and refreshing taste profile of the grape varietals from which they are made.”

“These products are then packaged in an elegant custom-made, cut-glass design. After two years in development we are now excited to share these new spirits with the growing congregation of Chapel Down fans!”

Chapel Down made its first foray into spirits with the release of a 23-year-old English grape brandy last year, priced at £150 a bottle. The brandy was crafted from Seyval Blanc grapes from the 1991 vintage at Lamberhurst Estate in Kent and was subsequently aged for 23 years in French oak.

The English winery is also strengthening its position in the beer and cider sector with its brand Curious Drinks, founded in 2011. It completed its payment for a 1.6 acre site in Ashford earlier this month which will house the new Curious Drinks brewery and increase its brewing capacity.

Chapel Down is not the first English winery to launch a gin. Bolney Wine Estate in West Sussex launched a new business making gin from the by-products of its winemaking production called Foxhole in 2016. Although run as a separate entity from the winery, headed up by Plumpton graduate James Oag-Cooper, it works closely with the wine team while Bolney’s managing director and head winemaker, Sam Linter and her husband Graham sit on its board of directors.

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Don't forget Chasselas..Swiss shining star..

Widely grown but little known, Switzerland’s champion white grape is starting to attract the attention of wine enthusiasts outside its homeland

 

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Photo courtesy of Swiss Wine.

With more than 38,000 hectares planted worldwide, in countries as widespread as Canada, China, Romania, and New Zealand, Chasselas is one of the world’s top 30 most widely grown grapes. A high-yielding, early ripening variety, Chasselas is well-suited to marginal climates where long-cycle varieties are at risk of frost, which makes it a popular choice in wine regions like British Columbia in Canada, and Baden in Germany. There are more hectares of Chasselas under vine than there are Zinfandel (32,700 hectares)—and its plantings almost double those of Grüner Veltliner (18,800 hectares). Yet Chasselas is practically unknown to consumers outside its native Switzerland.

Chasselas is a nonaromatic variety with naturally low acidity and low alcohol (11% to 13% ABV)—and it has a reputation for yielding rather neutral table wines, so it rarely makes it onto international wine lists.  In Switzerland, however, Chasselas is the champion white variety, making up 28 percent of the nation’s wine production. Revered for its finesse and how well it expresses Swiss terroir, it’s also the most planted native variety in Switzerland by far, occupying almost 4,000 hectares.

“Chasselas was born here, and this is where it finds perfection,” says winemaker Benjamin Massy, whose family winery in Lavaux makes five different Chasselas wines. “It’s delicate, though—you have to take your time to comprehend it.”

A Swiss Paradox

It wouldn’t be unreasonable to think that Chasselas is popular in Switzerland by default, but that’s not so. There’s no shortage of other native varieties for Swiss winemakers to choose from, according to José Vouillamoz, a Swiss ampelographer and the author of Cépages Suisses. “We grow, officially, more than 250 grape varieties on a mere 15,000 hectares—it’s probably a world record,” he says. “I’ve counted 80 indigenous varieties.”

Chandra Kurt, a Swiss wine writer and the author of Chasselas—From Féchy to Dézaley, says it took her a long time to truly understand the Chasselas grape. “When I was younger, I wanted something heavy,” she says, “like a Chardonnay, but when you travel around and taste many wines, you realize that there are few that are so light and digestible [as Chasselas].”

The character of Chasselas seems, paradoxically, to be determined by its very lack of character. “It has low acidity, low alcohol, and low aromatics, but it has this unique freshness and elegance; it’s very delicate,” says Catherine Cruchon of Henri Cruchonwinery in Échichens. “Because the variety doesn’t have its own strong personality, it really does take its personality from the soil. You really taste where it comes from.”

Switzerland has a wide variety of soils, ranging among chalk, clay, sand, gravel, and schist, and while the country is united by a cool, continental climate, there’s also a wide range of microclimates affected by lakes, Alpine mountains, and altitudes (Switzerland has the highest-altitude vineyards in Europe). Capturing the terroir and not overpowering the simplicity and delicate nature of Chasselas is a winemaking challenge.

vineyards in Switzerland
Photo courtesy of Swiss Wine.

“It’s not easy to make, because it’s so subtle,” says Julien Dutruy, winemaker at Les Freres Dutruy in Founex. “It’s probably the most difficult wine we make because Chasselas can’t tolerate reduction or oxidation, it doesn’t like barrels, and you have to be really careful with the yeast because the wine is so neutral. We have to manage the vinification with accuracy.”

The very neutrality of Chasselas makes producing wine from it a precise art. But if there ever was a nation known for its precision—that would be Switzerland. And so this aromatically neutral grape has found a congenial home in this politically neutral country, with thousands of single-vineyard Chasselas wines on the market, ranging from basic to Grand Cru.

Chasselas in the U.S.

Despite the plethora of producers, drinking Chasselas outside Switzerland is difficult. Only 2 percent of its wine production is exported, making supplies scarce. Although demand is growing, the price point is another hurdle. “The market had grown every year from 2003 to 2010, until the dollar lost 40 percent of its value against the Swiss franc,” says Laurent Crolla, who imports a dozen Chasselas wines to the U.S. through Swiss Cellars. “It has somewhat recovered [both the dollar and the volume], but the exchange rate is still a big issue. The more interesting Swiss wines retail above US$25.”

There’s another conundrum in the marketing of Chasselas. There are 248 known synonyms for Chasselas, and although it has many names, the variety is rarely stated on the bottle. “In Switzerland we have a very old wine culture with Chasselas,” explains Chandra Kurt. “And, as in Burgundy, we don’t call the wines by the grape’s name but by the commune.” The combination of multiple synonyms and the favoring of the village name over that of the variety means that identifying a Chasselas from the label alone can be difficult.

These quirks, along with the grape’s inconspicuous character, give a sense of why, outside Switzerland, Chasselas remains in the domain of the intellectual and expert wine drinker. “Professionals seem to have gained interest and knowledge of the regions and producers, [and] the question now is whether that can be translated into actual consumer interest,” says Arvid Rosengren, the wine director at the restaurant Charlie Bird in New York City and winner of the 2016 Best Sommelier in the World competition. “Chasselas obviously can make good wine, but much of it is overly neutral and boring. It’s very malleable, or in a nicer way, terroir transparent. The classic Grand Cru sites make better wine, which is a good thing. I think the perception abroad has to start at the top.”

Is Chasselas Ripe for a Cult Following?

Oregon’s Eyrie Vineyards winemaker Jason Lett, who has been a fan of Swiss wines since visiting the country years ago, feels that the wines deserve more attention in the U.S. “Chasselas is revered as the great conduit of terroir,” he says. “It’s so delicate and transparent; Chasselas does whisper very different stories depending largely on where it’s grown. Switzerland is a candy store for anyone who looks at wine from the perspective of vines first.”

While Chasselas is still off the radar for most, this unique Swiss variety is beginning to appeal to a subset of imbibers who are looking for something different. As many in the wine world recoil from the excesses of oak and extraction popularized in recent decades, Chasselas—with its subtle elegance, tempered minerality, and drinkability—might just offer an antidote.

 

Amanda Barnes is a British wine writer who since 2009 has been based in South America, where she specializes in the wines and regions of Argentina, Chile, Brazil, and Uruguay. Ever footloose, she is currently on a mission to travel Around the World in 80 Harvests.

 
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CHAMPAGNE ‘OVERREACTED’ TO CHALLENGES OF 2017 HARVEST

Growers may have “overreacted” to the challenges of this year’s vintage in Champagne because they are used to “easy harvests”, according to Moët & Chandon cellar master Benoît Gouez.

Benoît Gouez believes that the Champenois tend to overreact to the incidence of rot in the vineyards because they are so used to harvests that are ripe and clean

As previously reported by the drinks business, although the 2017 vintage in Champagne started well, with hot and dry weather from May until late July (advancing budburst and blossoming), the month of August turned out to be warm and wet – conditions that favoured the incidence and rapid spread of botrytis in the bunches.

And it was the threat of rotten grapes that made it necessary to pick extremely quickly, as well as sort very carefully, with, for example, Bollinger cellar master Gilles Descôtes describing 2017 as “the most challenging vintage of my career”.

However, speaking to db on 26 October in London, Moët’s Gouez said that he thought the Champenois had forgotten how to handle a difficult vintage, following a long run of relatively straightforward harvests in Champagne, and, as a result, had been unnerved by conditions that were once common in the region.

“I think we have overreacted [to the conditions in 2017] because we have become so used to easy harvests that, maybe, we have lost the habit of how to deal with challenging harvests, the habit of being selective ­– which was the case in the 50s and 60s,” he said.

Nevertheless, when discussing Moët’s approach to the harvest across its 1,400 hectares in Champagne – which represents around one quarter of the brand’s grape supply – he said that it was necessary to be both quick and selective.

“This year we did not manage the harvest in a classic way, for example, we decided to go as fast as possible in the most promising plots; the idea was to harvest faster than the rot was spreading,” he recorded.

Continuing he said, “So our strategy was to prioritise the plots that were ripe and clean, and sacrifice the plots that were too degraded – instead of harvesting everything.”

Like Bollinger’s Descôtes, Gouez said that this year’s harvest was “the shortest on record”, adding that Moët had had to hire more harvesters than ever before so the house was able to pick faster than the rot was spreading – “And it paid off – the quality we have got from our own estate was higher than that from our partners,” he stated.

Talking more generally about conditions in Champagne, Gouez, reiterating the point made above, said that the incidence of rot in the region was now the exception, rather than the rule.

“When we get rot, now we tend to overreact because we are so used to harvests that are ripe and clean, today having rot is the exception, but 50 years ago, it was common, and not having rot was the exception.”

“I’m not saying that rot is not an issue, but I don’t think the conditions we faced this year were different from those in the past,” he then said, before running through recent vintages and their state of cleanliness to highlight the rarity of rot in the past 15 years.

“2016 was clean,
2015 was clean,
2014 we had rot in the Marne Valley,
2013 was clean,
2012 was clean,
2011 was like 2014,
2010 was like 2014,
2009 was clean,
2008 was clean,
2007 was more rustic,
2006 was clean,
2005 we had some rot,
2004 was clean,
2003 was clean,
2002 was clean and
2001 we had rot,” he recorded.

Importantly, he also stressed that Champagne is now better placed to handle the complications caused by the spread of rot in vineyards.

“Today we are more equipped to deal with it, and we have one harvest in reserve, which means that we can sacrifice part of our crop: for example, this year we left 20% of the crop on the ground because we knew we had the reserve to compensate.”

Like Descôtes, Gouez also stressed that the incidence of rot was not uniform across Champagne’s 33,000 hectares of vineyards, noting that Pinot Noir from Champagne’s Aube sub-region was good this year because this more southerly area of the appellation didn’t suffer the same August rains that afflicted the Marne Valley.

Meanwhile, Gosset cellar master, Odilon de Varine, told db earlier last month that in 2017, “The Chardonnay was good everywhere in Champagne”, before commenting, “And there are some places with wonderful Pinot Noir.”

However, he then said that “2017 was very complicated for Meunier, which was too ripe.”

He added, “It is shame, because the reputation of the vintage will be set by the Meunier, even if we have other wonderful things.”

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Petaluma Gap – USA newest AVA !!!

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The Petaluma Gap AVA in Sonoma and Marin counties has finally been approved today after a long delay, making Petaluma Gap the newest AVA in the United States. The last previous AVA to be approved by the TTB was the Appalachian High Country of North Carolina in October 2016 under the Obama administration. 

The Petaluma Gap AVA application had fulfilled all stages of approval during the Obama administration except for the final approval signature. The official signature was not granted under the Trump administration due to a failure of the new administration to appoint the necessary official to sign the document, and a moratorium on rulemaking created by Trump. Now that the official position has been filled and the moratorium on rulemaking lifted, it appears the approval process can begin for other proposed AVAs in the pipeline such as the Van Duzer Corridor AVA within Oregon's Willamette Valley.

Making the Petaluma Gap official clears the way for wineries to label with the new AVA wines made from grapes from within the area. The approval also marks the first official AVA in Marin County. Until now the produce of Marin's vineyards could be labelled only with the county or state name. As Rickey Trombetta, president of the board of directors for the Petaluma Gap Winegrowers Alliance (PGWA), points out, the new designation also opens the door for both improved education about the unique growing characteristics of the region, and for restaurants to celebrate the region's distinctive wines in regionally designated wine lists.

The new appellation also marks the first time an AVA has been defined on the basis of its unique wind conditions. In the TTB application for the region, the boundaries of the AVA were determined by where the wind off the Pacific Ocean through the Petaluma Gap maintains a regular speed of at least 8 mph. While the Russian River and parts of the Sonoma Coast AVAs are also cooled by the marine incursion (such as that shown here on the McEvoy Ranch) at the low point in the coastal range called the Petaluma Gap, only the area within the Petaluma Gap AVA maintains a persistent wind of at least 8 mph throughout the growing season. It is known that wind of at least 8 mph causes the stomata of grape leaves to close, thus slowing respiration of acidity. Some believe continual wind exposure also increases skin thickness.

Additionally, the cooling effect of the wind prolongs the growing season and reduces yields. Wines of the Petaluma Gap AVA are often seen to have ample structure with resplendent acidity and plenty of flavour at lower alcohol levels than wines from the neighbouring portions of Sonoma County.

The initial petition for the Petaluma Gap AVA was submitted by the PGWA in February 2015, followed by the complete application in October 2016. The final ruling approving the AVA was posted by the TTB today.

The new Petaluma Gap AVA includes around 4,000 planted acres (1,620 ha) in the 200,000-acre region. It is unclear how much more of the AVA is plantable. Much of it is unsuitable for grapevines due to a variety of conditions including environmental protections, inappropriate soil types or lack of water. Around 80 growers own vineyards in the area, and there are nine wineries within the AVA. Three-quarters of the vineyard land is planted to Pinot Noir. The remaining planted acres are given over equally to Chardonnay and Syrah, with less than 1% growing a mix of other varieties. Grapes from the Petaluma Gap AVA are sold to wineries throughout northern California. 

 

 

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CHARDONNAY TO SURPASS MEUNIER PLANTINGS IN CHAMPAGNE

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Currently the third most-planted variety in region, behind Meunier and Pinot Noir, Descôtes said at a lunch in London last week that Chardonnay would overtake Meunier in the near future, such is the growth in plantings of this white grape.

Although Champagne’s 34,000 hectares are fully planted, Descôtes said that growers who choose to replace vineyards are opting to replant them with Chardonnay, both because it is increasingly popular with consumers, but also due to the fact it provides more regular yields.

“Growers are replanting with Chardonnay because it gives better average yields [than Meunier or Pinot Noir] and there is a trend for Blanc de Blancs,” he said, referring to Champagne made with just white grapes.

Then he said that the rate of replanting is accelerating for two further reasons, the first of which is due to the age of vineyards in Champagne.

Although the current average rate of vineyard renewal in the region is just 1% of the total area every year, Descôtes said this will speed up as vines planted in the early 90s – when there was still new land to plant in Champagne – are now starting to become less productive with age, encouraging growers to remove them.

Although low-yielding old vines may be preferable for the production of concentrated still wines, in Champagne, growers want large yields per hectare, which vines over 25 years-old, depending on their condition, may struggle to provide. (The average yield in Champagne is around 75hl/ha).

Secondly, the rate of change is rising due to a recent change in the rules in the region.

“Plantings of Chardonnay have slowly been increasing over Meunier, but that will accelerate because of a change to the rules in Champagne, which now allows producers, if they take out a vineyard, to take wines from their reserve,” he said.

“With this change there will be no loss [in production from vineyard removal] and so I think Chardonnay plantings will come on faster, that I’m sure,” he said, pointing out that there is at least a two-year period between planting new vines and producing grapes from them.

In other words, producers can compensate for the lost grape supply by using more of the wine that is held back from previous harvests, known in Champagne as the réserve qualitative individuelle, and, like yields in the region, the amount of this wine that can be used on an annual basis is strictly regulated.

As previously reported by the drinks business, such is the demand for high quality Chardonnay grapes in Champagne, some producers have reported a shortage of the variety.

During an interview with db in Reims at the start of this year, Frédéric Dufour, who is president & CEO of Ruinart, said that the supply of Chardonnay was limiting growth for the house, describing the grape as a “precious raw material” in Champagne.

“The hardest grape to get is Chardonnay, because even if you have Pinot Noir, you need Chardonnay, and Chardonnay is the least planted grape [in Champagne],” he said.

As a result, currently, Descôtes confirmed that the highest grape prices in Champagne were “definitely” for grand cru Chardonnay – with producers paying as much as €7 per kilo of grapes, or more, for this variety grown on the region’s best sites: the chalk slopes of the Côte des Blancs.

The increasing demand for first-rate Chardonnay has also encouraged growers and maisons to look for new sites for the grape outside the famous Côte des Blancs.

Among these are the Côte de Sézanne, and the Côteaux de Vitry, which Descôtes said “are very expensive now”, noting that Chardonnay prices in these areas, prized for their chalk outcrops and south/south-east facing slopes, are now reaching around €6.40 per kilo, the equivalent of premier cru grapes from the Montagne de Reims.

Indeed, as reported by db in May this year, grape prices are rising faster in Vitry than any other part of Champagne, including the grands crus.

Finally, the scramble for Chardonnay in Champagne may also be connected to increasing ripeness levels among red grapes in the region.

Earlier this month, Gosset cellar master Odilon de Varine said that more Chardonnay was needed in Champagne to offset the increasingly ripe Pinot Noir and Meunier.

Chardonnay brings “more freshness and salinity” to blends, he said, noting that this was necessary to compensate for the “soft” wines from red grapes grown in Champagne – which, he added, was a result of changes to viticultural techniques in the region.

“We need more Chardonnay to provide a backbone,” he stated.

The fact that this year’s harvest in Champagne favoured Chardonnay over other grapes, particularly Meunier – which was badly affected by a wet and warm August in the region – may further accelerate the move to plant more Chardonnay at Meunier’s expense.

Over the past 15 years, the area of Champagne planted to Chardonnay has risen by 16%, while plantings of Meunier have gradually declined. (See figures below, taken from the June edition of the drinks business, which contains an in-depth feature on Chardonnay in Champagne).

 

 

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Sake types and flavor profiles..

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In general, there are five basic types of sake. Each requires different brewing methods and a different percentage of rice milling (seimaibuai). In the photo, for example, the rice at top left is unmilled, the grains at top right are 30% ground away, and the kernels at the bottom are 65% ground away. Naturally, there are other special brewing techniques that are less common, but here we present only the five main types. Click a type to jump to its profile.

  • Junmai-shu (pure rice wine; no adding of distilled alcohol)
    NOTE: Until recently, at least 30% of the rice used for Junmai sake had to be milled away. But the laws have changed, and Junmai no longer requires a specified milling rate. Nevertheless, the amount milled away must, by law, be listed somewhere on the label.  
  • Honjozo-shu (at least 30% of rice polished away; a tad of distilled alcohol is added) 
  • Ginjo-shu (at least 40% of rice polished away; with or without alcohol added; if bottle is labeled Ginjo, it means distilled alcohol was added; if labeled Junmai Ginjo, it means no alcohol added)
  • Daiginjo-shu (at least 50% of rice polished away; again with or without added alcohol; if bottle is labeled Daiginjo, it means distilled alcohol was added; if labeled Junmai Daiginjo, it means no alcohol added) 
  • Namazake (special 5th designation for unpasteurized sake; incorporates all four above)
The first four categories above are known as Special Designation Sake, or Tokutei  Meishoshu. Each of these has a general flavor profile based on the brewing methods employed. However, there is a whole lot of overlap between them. Very very often one cannot tell which type one is drinking, for some of these sake taste above their class (or just different) and others don't live up to the billing (or are just different). So many things come into play -- rice, water, skill of brewers -- that it is next to impossible to isolate how a sake will taste based on which "type" it is, nor to fault it when it doesn't fit the mold. Nonetheless, generalities can be useful. So enough with the disclaimers and let's move on to our definitions.


FLAVOR PROFILE
Top of PageHonjozo

Honjozo is sake wherein a small amount of distilled pure alcohol is added to smoothen and lighten the flavor, and to make the sake a bit more fragrant. Honjozo often makes a good candidate for warm sake. Honjozo-shu, like Junmai-shu, must be made with rice with a Seimai Buai (degree of milling) of at least 70%. This is the number you will see on the label (if it is given at all), but what it means is that the rice has been polished so that no more than 70% of the original size of the grains remains. In other words, at least 30% of the outer portion of each rice grain has been ground away. Honjozo sake is often a bit lighter than other sake, due to the small amount of grain alcohol added at the end of the ferment. Remember that this is not a bad thing, in moderation, and brewers have been doing it for hundreds of years. It is NOT simply a cost cutting measure when used within the limits prescribed by honjozo. The flavor is lighter, and magically the fragrance becomes much more prominent. Below is a typical honjozo sake.

Honjozo flavor chart



FLAVOR PROFILE
Top of PageJunmai

Junmai refers to pure sake, pure in the sense that no adjuncts (starches or sugars other than rice added to the fermenting mixture) were used, and that no brewer's alcohol was added either. Junmai-shu, like Honzojo-shu, must be made with rice with a Seimai Buai (degree of milling) of at least 70%. This is the number you will see on the label (if it is given at all), but what it means is that the rice has been polished so that no more than 70% of the original size of the grains remains. In other words, at least 30% of the outer portion of each rice grain has been ground away. Junmai often has a fuller, richer body and a higher-than-average acidity. The nose is often not as prominent as other types of sake, nor are other parameters dependent on whether a sake is a junmai or not. Here is a typical junmai-shu flavor profile. NOTE: The laws have changed, and Junmai no longer requires a specified milling rate. Nevertheless, the amount milled away must, by law, be listed somewhere on the label.

Junmai Flavor Profile



FLAVOR PROFILE
Top of PageGinjo

Ginjo sake is much more delicate and light and complex than the above two. Why? The rice has had the outer 40% of the grains polished away, leaving the inner 60% left. This is opposed to leaving 70% for junnmai and honjozo. On top of that, special yeast, lower fermentation temperatures, and labor -intensive techniques make for fragrant, intricate brews. Here is a typical ginjo chart.

Ginjo Flavor Chart



FLAVOR PROFILE
Top of PageDaiginjo

Daiginjo is fundamentally speaking an extension of ginjo. The rice has been milled so that no more than 50% of the original size of the grains remains, although this often goes to 35%, and even more care has been taken to create sake representative of the pinnacle of the craft. Although there is a range of styles of daiginjo, and not all look like the chart below, here is a somewhat typical example.

Daiginjo flavor Chart



The above tasting chart is applied to each sake sold at eSake.com, and will hopefully come into more use worldwide in the future.

FLAVOR PROFILE
Top of PageNAMAZAKE

Namazake is sake that has not been pasteurized. It should be stored cold, or the flavor and clarity could suffer. Namazake has a fresh, lively touch to the flavor. All types of sake (junmaishu, honjozo, ginjo-shu, and daiginjo-shu) can be namazake, or not. Some ginjo-shu and daiginjo-shu are also junmai-shu. So a junmai ginjo-shu is a ginjo-shu with no added ethyl alcohol. If a ginjo or daiginjo is not labeled junmai, then the added alcohol is limited to the same small amounts as honjozo.

Top of PageOther Important Terms

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Nigori-zake. Sake that is unfiltered.

Seishu

Seishu. The legal name for sake, differentiating it from other alcoholic beverages.

Futsu shu

 
Futsuu-shu. Any sake that is not junmai-shu, honjozo, ginjo-shu or daiginjo.

Jizake

 
Jizake. Vague term that usually means sake from smaller breweries out in the boonies; sake that is not mass-produced.

For more definitions, please refer to eSake's Sake Glossary.



Top of PageSeimai Buai (Rice Milling)

Honjozo-shu must be made with rice with a Seimai Buai (degree of milling) of at least 70%. This is the number you will see on the label (if it is given at all), but what it means is that the rice has been polished so that no more than 70% of the original size of the grains remains. In other words, at least 30% of the outer portion of each rice grain has been ground away. Junmai-shu no longer requires a specified milling rate. Nevertheless, the amount milled away must, by law, be listed somewhere on the label.

Ginjo-shu, whether Junmai Ginjo-shu or non-Junmai Ginjo (usually called aru-ten ginjo, one does not say Honjo Ginjo) must have a Seimai Buai of at least 60%, meaning that the outer 40% or more has been polished away.

Daiginjo and Junmai Daiginjo (same phraseology rules apply here) must be made with rice with a Seimai Buai of 50% or more, meaning at least the outer half has been ground away. Often, Daiginjo goes as far as a 35% Seimai Buai.

What happens to the powder (called nuka) that is ground away? It is often used in Japanese-style cakes, for livestock feed, and can also be fermented and distilled elsewhere in a separate process. Nothing is wasted.

Remember, adding alcohol does not make a sake lower grade; it is part of one manner of brewing that produces specific results (like lighter, more fragrant sake with a more robust structure and perhaps longer shelf life). There are junmai purists, but there are those who feel adding alcohol is the correct way to brew, as is indicated in old brewing texts.

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‘SEND WINE’ ANCIENT ISRAELITE URGES IN NEWLY REVEALED MESSAGE

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An apparently blank bit of pottery that’s over 2,000 years old actually contains an important message from an ancient Judean requesting more wine be urgently sent to his frontier outpost.

 

Under multispectral imaging, the apparently blank reverse of the ancient pottery shard is revealed to contain the vitally important message – ‘If you have wine send [it].”

The message on a shard of pottery known as an ‘ostracon’ was so faded it wasn’t visible to the human eye but detailed reexamination using multispectral imaging has revealed several new lines of text including a friendly request by a soldier to his friend asking for more wine.

 

The shard is one of a large number of ostraca found at a fort at Tel Arad in the Beer Sheba Valley of southern Israel dating to the 6th century BC – just before the destruction of the Kingdom of Judah by the Babylonian Nebuchadnezzar in 586BC.

A study of the Hebrew writing on the ostraca last year made headlines for two reasons.

To begin with the messages showed the lively and complex military bureaucracy and adminsitration behind the running of the fort – with very large amounts of supplies including many hundreds of litres of wine being supplied to the garrison; some of whom may have been Cypriot/Greek mercenaries.

The other more extraordinary claim was that as several people appear to have been the authors of the various messages, it might be possible that the degree of literacy in ancient Judea was high enough for the early books of the Bible to have been composed before the coming of Nebuchadnezzar and not after as previously supposed.

That debate is set to run and run but there is absolutely no denying that the soldiers of the frontier forts were well supplied with wine.

The researchers focused their attentions of ostracon no. 16. First uncovered in 1965 and dating to 600BC, the legible text on the shard is a note from a man called Hanayahu to Elyashiv, both men are thought to have been quartermasters in neighbouring forts (Hanayahu around Beer Sheba itself and Elyashiv at Arad).

The front of the ostracon deals with a transfer of silver (possibly payment for soldiers) and the multispectral imaging has revealed several more lines although they are largely incomplete.

The true find is the reverse of the shard, which contains a whole message relating to wine.

Hanayahu writes: “If there is any wine send [an amount is written but not clear].”

He also adds that another man, Ge’alyahu, has taken with him a ‘bat’ of “sparkling wine”.

A bat or bath is a liquid measurement used by the ancient Israelites that is thought to amount to 22-24 litres. Ge’alyahu is mentioned on the front of the shard as well and is named as an intermediary of someone called Azaryahu.

For whatever reason it would appear he went on his way with part of Hananyahu’s garrison’s wine supply hence the, possible, reason he is asking Elyashiv for more. Either way, his request for ‘more wine’ is not the only example we have of an ancient soldier in a remote posting asking for further supplies of alcohol. Correspondence discovered in north Britain near Hadrian’s Wall famously includes a request from a Roman cavalry officer to his commander urgently requesting more beer for his Gallic troops.

His reference to ‘sparkling’ wine is interesting too. It seems very unlikely this was the ancient Israelite equivalent of methode traditionnel but could it have been new wine, still sparkling and bubbling due to fermentation?

Or perhaps it is just a usual epithet used in conjunction with wine – that might just as easily have been ‘bright’ or ‘foaming’.

Either way, it is interesting to speculate and to see what further examination of ancient pottery might reveal.

For more details of the research click here.

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ROYAL TOKAJI RELEASES 2013 SINGLE VINEYARD WINES

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ROYAL TOKAJI RELEASES 2013 SINGLE VINEYARD WINES

Royal Tokaji has released its trilogy of 2013 single vineyard ‘Aszú’ wines with the statement that: “no vintage so far this century has delivered such perfectly balanced Aszú wines.”

Just 11,463 bottles of the three wines from the vineyards of Betsek, Nyulászló and Szt Tamás have been made – the first since 2008.

The 2013 vintage in Tokay was difficult at first, with heavy snowfall at the end of March and frosts hitting vineyards such as Mézes Mály although those sites at higher elevations were generally spared.

After veraison the weather was “perfect” for the development of aszú wines, with misty mornings but drying winds blowing in from the great Hungarian plain.

All three of the single vineyard wines are 6 puttonyos with 10%-11% alcohol, 7.8g-11.1g per litre of acidity and 172.2g-182.8g per litre of sugar.

The Betsek is the sweetest of the trio and the Szt Tamás has the highest acidity (see notes below).

In addition to the single vineyard wines, the winery has also released a 2013 Blue Label, 5 puttonyos aszú and 2013 Gold Label 6 puttonyos aszú.

The wines are available on allocation from fine wine merchants around the world in cases of either six or two bottles (of 500ml each).

In the UK they are available from BBR, Cru and Farr Vintners with a retail price of £54 a bottle.

Betsek 2013, 6 puttonyos Aszú 1st growth 11%vol Sugar: 182.8g/l Acidity:8.7g/l

Nyulászó 2013, 6 puttonyos Aszú 1st growth 11%vol Sugar:172.2g/l Acidity: 7.8g/l

Szt. Tamás 2013, 6 puttonyos Aszú 1st growth 10%vol Sugar:175.69g/l Acidity:11.1g/l

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NUMANTHIA LAUNCHES €95,000 LOEWE LEATHER BARREL

Bodega Numanthia in Toro has collaborated with Spanish fashion house Loewe on a bespoke leather barrel filled with 2016 Termanthia, priced at €95,000.

By the looks of the initials, db’s fine wine editor, Rupert Millar, has taken an interest in the barrel

The barrel is the fruit of a canny collaboration between the winery and fashion house, which are both owned by luxury goods giant, the LVMH group. The 225 litre barrel, equivalent to 300 75cl bottles, is crafted from French oak and covered in Loewe leather.

For the ultimate bespoke service, those interested in buying a barrel can have their initials appear in the middle of the it in one of seven tints via the process of leather marquetry, which requires precision and an eagle eye.

The Loewe leather is available in five different shades

They can further personalise their barrel by choosing from five different shades of calf leather, including navy and tan and ‘ox blood’.

Available on demand, the barrel will be delivered to the buyer’s home in December 2018. The service also includes the chance to bottle the wine inside in the standard 75cl, magnum, 5-litre, or Balthazar (12-litre) format.

“The Numanthia barrel by Loewe is a tribute to the Spanish craftsmanship, savoir-faire and audacity. Together, we have reinterpreted a core symbol of winemaking, the barrel, in an unprecedented style,” said Jean-Guillaume Prats, president of Moët Hennessy’s wine division.

“Numanthia and Loewe share a common essence that made this collaboration coherent.

“Both are Spanish luxury brands with more than a century of history and are driven by the pursuit of excellence and the importance of craftsmanship,” added Pascale Lepoivre, CEO of Loewe.

Numanthia is known for its rich, concentrated, powerful reds made from foot trodden Tinta de Toro grapes – Tempranillo’s incarnation in Toro – from pre-phylloxera vines.

The wine sees 200% French oak as it undergoes a second barrel ageing and spends a total of 20 months spent in wood, leading to notes of coffee, chocolate and leather alongside opulent black fruit notes. A 75cl bottle sells for around £120.

Currently ageing in the Numanthia cellars, according to its makers, Termanthia 2016, “already promises extraordinary fruit concentration, remarkable freshness, intense structure and exquisite balance.”

Based in Madrid, Loewe specialises in leather goods, clothes, accessories and homeware.

 

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Mouton Rothschild 2015 label design revealed

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Château Mouton Rothschild has released the label design by German artist Gerhard Richter for its 2015 vintage 'first wine'.

Gerhard Richter’s Mouton Rothschild 2015 label uses a process that the German artist calls ‘Flux’, which is described as a piece of work that combines painting and photography and is ‘both random and carefully prepared’.

 

The full Mouton Rothschild 2015 label

The full Mouton Rothschild 2015 label.

 

Richter’s label design continues Mouton’s tradition of commissioning bespoke artwork for its grand vin, which it first did for the 1924 wine and has done for every vintage since 1945.

Other artists to have designed Mouton labels include Dali, César, Miró, Chagall, Picasso, Warhol, Soulages, Bacon, Balthus, Tàpies and Jeff Koons.


 

This year’s Mouton label was chosen by the next-generation owners of the estate, Camille and Philippe Sereys de Rothschild and Julien de Beaumarchais de Rothschild.

Born in Germany in 1932, Richter is known for his ‘photo paintings’ and abstract works and his style has been linked to artists such as Picasso.

Richter’s 1986 painting ‘Abstraktes Bild’ set a record auction price for a work by a living artist in October 2015, when it sold at Sotheby’s for £30.4 million.

 

How Richter created the Mouton 2015 label

Richter used his ‘flux’ technique to develop the label design, according to Mouton.

‘This involves spreading enamel paint on a plate of plexiglass on which he then presses a glass plate. When the process reaches completion, he finally fixes the plates one on top of the other,’ the Bordeaux château said.

‘Before that, however, he photographs the still fluctuating colours when he considers their composition to be momentarily harmonious: that is how he created the label for Mouton.’

 

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New Burgundy ‘appellation’ met with caution

As most media focused on the record-breaking Hospices de Beaune wine auction last week, journalists also tasted a brand new regional appellation, ‘Bourgogne Côte d’Or’, inaugurated in Beaune just two days previously.

Integrated as a Bourgogne Régionale AOC, it is not a new appellation per se, but rather the 14th regional Burgundy AOC.

 

However, it should be seen as the top of the regional pyramid, just below village level, said Cécile Mathiaud of the Burgundy Wine Council (BIVB).


Top Côte de Beaune red wines from our expert panel tasting – for Decanter Premium members


One key difference in quality is that Burgundy Côte d’Or vine planting density is set at a minimum of 9,000 plants per hectare, compared to a minimum of 5,000 plants per hectare for the other Bourgogne regional appellations.

Plus, only Pinot Noir grapes can be used for the reds, from vines grown across all villages of the Côte de Beaune and Côte de Nuits, from south of Dijon to Maranges.

It’s estimated that 1,000 hectares of vineyard will be put towards the first Côte d’Or level wines, with about two-thirds red and one-third white.

Producers will be able to include grapes from young vines that would not necessarily be used in village level wines, said Frédéric Drouhin, president of the Union des Maisons de Vins de Bourgogne.

 

Louis Fabrice Latour, of Domaine Louis Latour, said that the new level of wines would probably cost ‘about 20 per cent more’ than for other regional level Burgundy wines, but they will be cheaper than village-level wines.

Merchants attending the Hospices de Beaune auction from outside of Burgundy appeared intrigued but cautious.

‘It would provide a certain cache, although I am not sure everyone would understand that Bourgogne Cote d’Or would be clear at that price level,’ said Xenia Irwin MW, of Waitrose.

One French retailer suggested adding specific village information on back labels to tell consumers about the provenance of the grapes used, but Irwin said that could backfire as being interpreted as ‘declassified village wine’.

US merchant William Friedberg, of AP Wine Imports, said that the front label should indicate the grape Pinot Noir, so as to be clear that there would not be any Gamay in the blend for the reds.

 

The BIVB is planning press tours in France to promote the new wine in the autumn of 2018 with media events outside of France in 2019, said the BIVB’s Cécile Mathiaud.


Read more at http://www.decanter.com/wine-news/new-burgundy-cote-dor-appellation-380473/#YxIE1wRBTLhC07hk.99

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Best of 2017 Suwine Premium-tastings

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Das letzte Premium-tasting des Jahres ist einerseits ein Rückblick auf die Premium-tastings 2017 und andererseits werden einige Weine verkostet die in jeweiligen tastings nicht zum Zuge gekommen sind.

Im Anschluss werden die Suwine Neuigkeiten 2018 verkündet natürlich mit einem besonderen Tropfen..

Lass dir den Jahresrückblick der besonderen Art nicht entgehen.
folgende Weine werden verkostet:

Riesling Westhofener Wittmann 2009
Riesling Morstein GG Wittmann 2010
Riesling Westhofener Keller 2009
Riesling AbtsE GG Keller 2013
Riesling Idig GG Christmann 2012
Riesling Kalkofen GG Von Winning 2013
Riesling Wehlener Sonnenunuhr J.J. Prüm Spätlese 2002
Macon Vinzelles Cave de Grand Crus 1994
Hermitage Blanche J.L.Chave 2010
Meursault 1er Cru « Genevriéres » Maison Roche de Bellene 2010
Corton Charlemagne Grand Cru Bonneau du Martray 2006

Vosne Romanee 1er Cru Aux Brulees Domaine d’Eugenie 2006
Chateau Lynch Bages 1984
Chateau La Conseillante 2002
Rioja Gran Riserva Monte Real 1998
Valbuena Nr.5 Vegas Sicilia 1995
Amarone Bertani 1990
Insoglio Biserno 2008
Luce 2005
Rosso di Montalcino Biondi Santi 1986
Bricco dell Ucellone Giacomo Bologna 1997

Und dieses mal werden einige ganz böse Piraten unterwegs sein....

Termin: 13. Dezember. 2017 Ort: Orangerie Stift Stams
Zeit: 18 bis 22 Uhr
Come together mit Champagne um 17.30Uhr!!!!
Achtung Teilnehmerzahl stark limitiert, um dir deinen Platz zu sichern, bitte ich dich bis spätestens bis 08. Dezember. 2017 265,- Euro Gesamtkosten für Seminar, Weine, Hauptgang und Dessert auf das folgende Konto zu überweisen:
Suvad Zlatic “Suwine”
Verwendungszweck:
(Seminar “Best of 2017”).. Volksbank Tirol
IBAN: AT604239003000004763
BIC: VBOEATWWINN
Ich freu mich auf deine Teilnahme, und sende dir ganz viele liebe Grüße. Suwi Zlatic

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5 beliebte Mythen über Rum, die du vergessen solltest

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Mythos #1: Rum muss süß sein

 

Wenn du dies annimmst, gibt dir die Geschichte recht. Seit Rum das erste Mal aus irgendeiner karibischen Brennblase tropfte, süßten ihn Hersteller und Konsumenten. 

Du könntest also sagen, Zucker im Rum hat Tradition.

Das Problem, das ich an dieser Stelle aber sehe, ist, dass einige Rums, die seit Jahren auf dem Markt kursieren, Likör-Niveau erreichen. Du erkennst dabei nicht nur den Geschmack, sondern auch das schwere, ölige Mundgefühl.

Das mag durchaus einigen Konsumenten gefallen, aber dieses Zucker-Doping hat einen gravierenden Nachteil.

Je höher der Zucker-Anteil steigt, desto tiefer sinkt die Komplexität und das Aromenprofil des jeweiligen Rums.

Zucker bügelt also das nieder, was einen raffinierten und interessanten Rum ausmacht. Du bekommst stattdessen einen Schnaps, den du durch jeden anderen austauschen kannst.

Individualität bekommst du so nicht.

Zudem ist eine hohe Zuckerzugabe aus meiner Sicht ein Wettbewerbsvorteil, der einige Rum-Destillerien per se benachteiligt.

Brennereien auf Jamaica oder Martinique ist es per Verordnung untersagt, ihrem Rum Süßstoff beizugeben. Diese sind daher gezwungen Rum-Einsteigern einen „typischen“ Rum erst einmal zu vermitteln.

Eine Rum-Destillerie aus z.B. Guatemala hat im Gegensatz den Vorteil, dass es mit Zucker und Vanille-Aroma genau das bedienen kann, was die Kunden bereits kennen.

Für dieses Dilemma gäbe es eine einfach Lösung: Die maximale Zuckerzugabe wird begrenzt, und die Menge an zugegebenem Süßstoff muss auf dem Flaschen-Label angegeben werden.

 

Mythos #2: Rum ist für den Purgenuss kaum geeignet

 

Ohne Zweifel. Rum muss Spaß machen.

Die Frage ist nur: Wie?

Genehmige ich mir einen 10-Euro-Rum mit Unmengen an Saft, dann mag dies für den ein oder anderen durchaus mit Spaß zu tun haben. Vielleicht auch noch einen und noch einen…

Dies funktioniert vielleicht auf der ein oder anderen Party, macht Rum aber obsolet.

Mit welchem Stoff ich mir die Kante gebe, spielt am Ende keine Rolle.

Rum ist hier nur Füllmaterial, das von karibischer und Urlaub-Stimmung profitiert.

Ebenso ist aber auch das andere Extrem nicht optimal. Rum mit einem Stock als Rückgrat und der Nase nach oben gerichtet zu konsumieren.

Rum ist keine Astrophysik. Rum soll Spaß machen, dessen Aromen sollen Spaß machen.

Ich sehe bei Scotch Single Malt eine Situation, bei der Einsteiger nicht nur mit Respekt, sondern teils mit Ehrfurcht an die Spirituose gehen.

Dies ist dem Grunde nach nicht schlecht, huldigt es in gewisser Weise die Arbeit der Jungs und Mädels in den Destillerien. Aber wenn diese Ehrfurcht dazu führt, dass Whisky-Neulinge vor der Degustation abwinken, weil „sie das eh nicht können“, läuft die Sache in eine etwas falsche Richtung.

Rum hat hier die Chance sein Image, seine Lässigkeit als Party-Drink auch auf die Degustation im Purbereich zu übertragen. Die Aromen-Suche soll letztlich Spaß machen, ein Diplom bekommt man dafür eh nicht.

Und wenn man mal weniger entdeckt als der Reste der Leute um einen herum…..wenn interessiert’s.

 

Mythos #3: Hochwertiger Rum muss im Eichenfass reifen

 

Nein, muss er nicht.

Premium-Produkte wie Single Malts oder Cognac prägen unser Verständnis über Qualität.

Was gut ist, muss lange im Fass gewesen sein.

Grundsätzlich ist dies nicht falsch. Zumal Getreide-Brände wie Single Malts ohne Fasslagerung kaum Aromen und Komplexität vorzuweisen hätten.

Bei Rum ist dies aber nicht so.

Maische aus Melasse oder Zuckerrohrsaft besitzt deutlich mehr Aromen als jene aus Getreide. Was daher am Ende aus den Brennblasen tropft, ist nicht nur hocharomatisch, sondern bereits ein Genussprodukt. Ohne, dass es je Kontakt zu einem Fass hatte.

Häufig. Bei einigen Rum-Brennereien.

Das beste Beispiel, das ich dir geben kann, ist Clairin.

Diese Spirituose stammt aus Haiti und basiert wie auch Rum auf Zuckerrohr. 

Da in Haiti – unter anderem aufgrund fehlender finanzieller Mittel – Clairin nicht ins Fass kommt, sind die dortigen Destillerien gezwungen, bereits den klaren Feinbrand zu einem Genussprodukt zu machen.

Und das gelingt ihnen.

Um einmal einen Eindruck davon zu bekommen, welche Moleküle das Bouquet eine Rum-Feinbrands prägen, wirf einmal einen Blick auf diese Grafik:

 

 

Stehst du dann doch vor dem Händlerregal und möchtest einen fassgelagerten Rum mit nach Hause nehmen, dann beachte dies:

Unser Empfinden über das Alter einer Spirituose ist in Deutschland und westlichen Welt geprägt von Scotch Whisky. Kaum eine andere Spirituose trägt ihr Alter als Qualitätsmerkmal derart zur Schau. Im Fall von Single Malts auch aus gutem Grund.

Dieses Konzept kannst du aber nicht 1 zu 1 auf Rum übertragen.

Zum einen, da – wie bereits erwähnt – das Ausgangsmaterial häufig schon viel aromatischer ist und zweitens da wir uns bei Rum in anderen klimatischen Verhältnissen rumtreiben.

Scotch hat ein Modell der Glaubwürdigkeit aufgebaut, das ab 10 bis 12 Jahren Fassreifung beginnt.

Dies kann für Rum unter Umständen aber bereits deutlich zu lang sein. Er wäre dann „überreif“ und durchsetzt mit Fehlnoten. Schlicht aus dem Grund, da in tropischem Klima Spirituosen schneller reifen als in gemäßigtem.

Wichtig ist zudem, dass du nicht auf den Solera-Blödsinn reinfällst, den so manche Rum-Destillerie anpreist.

Falls du wissen möchtest, wie das Solera-Prinzip der Fasslagerung funktioniert, habe ich hier einen Artikel für dich veröffentlicht.

Bei manchen Genuss-Mitteln hat diese Reifungsmethode durchaus ihre Berechtigung, bei Rum mit Altersangabe aber nicht. Es ist unmöglich das genaue Alter eines Solera-Rums anzugeben, da bereits ein einzelnes Fass einen Blend verschiedener Altersstufen enthält. 

Im besten Fall kann der Hersteller ein ungefähres Durchschnittsalter angeben.

Aber welchen Sinn hätte dies?

 

Mythos #4: Das Label eines Rums gibt hilfreiche Informationen

 

Das Beispiel mit Solera-Reifung und Altersangabe zeigt dir, wie viel Unsinn auf ein Rum-Label gedruckt werden kann.

Rum-Hersteller sind grundsätzlich frei in ihrer Wahl darüber, welche Informationen sie auf der Flasche angeben.

Es gibt hier nur wenige gesetzliche Vorgaben wie den Alkoholgehalt.

Da es kaum international gültige Vorgaben zur Rum-Herstellung gibt, solltest du die Informationen auf jenen Labels immer kritisch betrachten.

Selbst die Kategorien, die manche Hersteller für ihr Produkt wählen, sind nicht in Stein gemeißelt. Häufig werden sie so gewählt, dass sie zu möglichst großem Umsatz mithelfen. 

Einen Lösungsvorschlag zur Kategorisierung von Rum, den ich persönlich gelungen finde, ist der vom italienischen Rum-Importeur Luca Gargano von Velier:

 

 

Mythos #5: Das Lebensmittelrecht regelt die Inhaltsstoffe von Rum

 

Das stimmt. Aufgrund dessen, wirst du bei Rums, die du bei hiesigen Händlern findest, auch keine Mangelware finden. Zumindest was die Inhaltsstoffe angeht.

Kein Rum, der nach Deutschland importiert wird, enthält gesundheitsbedenkliche Substanzen.

Lassen wir Ethanol einmal außen vor….

Was so manche Rum-Hersteller also ihrem Produkt beimischen, schadet nicht deiner Gesundheit. Es schadet aber deiner Vorstellung von einem Genussprodukt. Was du erhältst ist kein Rum, sondern eine Mischung aus Destillat, Fassaromen und chemischen Zusatzstoffen. 

Die 3 gängigsten Zusätze sind:

  • Zucker: Dies macht den Rum bekömmlicher. In hohen Mengen zerstört er aber Komplexität und Mundgefühl.

 

  • Vanillin: Dieses kommt bei fassgelagertem Rum von Haus aus vor. Künstliche Zugabe überlagert aber zahlreiche andere Aromen und Nuancen.

 

  • Glycerin: Diese Verbindung kommt in Rum auf natürliche Weise nicht vor. Manche Hersteller geben dies ihrem Produkt zu, um scharfe Noten und häufig minderwertige Qualität zu kaschieren.

Rum ist das nicht mehr.

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FIRST SCOTTISH TEQUILA AGED IN SPEYSIDE MALT WHISKY CASKS LAUNCHED

Two entrepreneurs have launched Scotland’s first Tequila company, UWA Tequila, which has created what it believes to be the world’s first Tequila aged in Speyside single malt whisky casks.

Michael Ballantyne and Ross Davidson, co-founders of UWA Tequila

Billed as Scotland’s first craft Tequila firm, UWA Tequila was founded by Michael Ballantyne and Ross Davidson, who, taking inspiration from their Scottish roots to create a Tequila aged in Speyside single malt casks.

Based in Aberdeen, UWA Tequila exports Speyside whisky casks from Scotland to Tequila, in Mexico, where its Tequila is aged and bottled.

The company has already released two out of three of its 100% Blue Weber agave small batch craft Tequilas; its super premium platinum blanco and its seven-month aged Speyside whisky cask reposado. A 14-month aged añejo expression will be available in the UK market in Spring 2018.

“Scotland has some of the finest food, drink, and tourism that the world has to offer, but Tequila really hasn’t been a spirit that’s been focused on, partly because of the perception it’s had of being a cheap shot chased with salt and lime. We are here to change that perception,” said Michael Ballantyne, co-founder of UWA Tequila.

“Our company is based on being able to express ourselves in a fun and creative way, so for us, Tequila was the perfect fit. All of our tequilas are made from 100% rare Blue Weber agave and this is our chance to not only educate people on how great agave is, but to also promote responsible drinking as we’re very much focused on educating consumers about quality and not quantity “

The pair are already looking toward their next release, and are experimenting with and introducing new, rare casks to their repertoire, with plans to add a cask strength reposado and añejo at 53% in the near future.

“We make the Tequila in the same way as anyone else does, but the fact we started out with an industry first using single malt Scotch whisky casks really does make our Tequila stand out,” added co-founder Ross Davidson.

“Traditionally companies use American bourbon casks for ageing Tequila so we’ve taken a really innovative approach in doing something completely different to the norm.”

UWA Tequila retails from £55 and Scottish companies Gordon and MacPhail and Bootstrap Liquor will be leading UK trade distribution, with UWA products soon to be available in Harrods, Harvey Nichols and online at The Whisky Exchange.

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MARGAUX HONOURS PONTALLIER WITH 2015 BOTTLE

Château Margaux is to bottle its 2015 vintage with a special edition design that pays tribute to the late Paul Pontallier and marks the estate’s 200th anniversary.

It is the first time in the château’s history that a different design other than the usual white label featuring the famous Palladian house has been commissioned.

As the estate explained in a release, 2015 was a notable year for Margaux in three ways; both triumphant and also, ultimately, tragic.

To begin with 2015 marked the estate’s 200th anniversary, for which new winemaking facilities were built by Sir Norman Foster, secondly it was an exceptional vintage for the first growth which was widely considered the best wine of 2015 by many merchants and critics but also, sadly, it was the final vintage overseen by longstanding technical director Paul Pontallier who died in March 2016 after a long illness.

The bottles have been decorated with a screen print that features the château, the entrance of the new chai designed by Foster and his team and a note to Pontallier at the bottom.

As the château said in its statement: “By means of this unique bottle we wish to immortalise the 2015 vintage which seems to have been created for eternity and which will remain a fantastic vintage for all of us, tinged with very special emotion.”

 
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AUSSIE WINEMAKER RELEASES ‘F*** HIM’ TRUMP WINE

An Australian winery has produced a 2016 Chardonnay called F*** Him to voice its opposition to US President Trump and promote acceptance of different races, genders, sexualities and religions.

Winemaker Nic Peterkin, of L.A.S Vino in Margaret River, called its 2016 Chardonnay F*** Him “one of the best wines we’ve made”, speaking to Perth’s Broadsheet, as well as one of the most politically charged.

Intended to make a political point, while attempting to bring the world together, the wine is made from “vines imported from France under Israeli irrigation, tended to by an Italian tractor, with grapes picked by a group of Irish, Germans, Estonians, and Koreans under the supervision of a South African,” says the producer’s Facebook page. 

The label itself features the a side-on profile, shaped by the names of countries and bears a striking resemblance to the President of the United States, Donald Trump.

Continuing its description of the wine, L.A.S Vino adds: “We pressed the grapes using a Swiss press, and a Mexican winemaker and Dutch girl transferred the wine into French oak. It was then sealed with a cork from Portugal, with wax from the Czech Republic. The wine was bottled with the help of a lesbian, and put into boxes made in Indonesia.”

It continues to point out that its message on Facebook was written using a program downloaded from India, with a designed in the USA, proofread by an Eurasian Australian woman in New York and exported to Singapore Tokyo and the UK, drank by those from all countries, ethnicities, sexes, sexualities and religions.

“It wasn’t really about Trump himself, but what he stood for,” says Peterkin. “Wine is such an international product. You couldn’t have a good bottle of wine without all these different components. As soon as you read the label, you’ll know the wine is about being inclusive and incorporating the whole world. Wine brings people together regardless of their background.”

L.A.S Vino, which stands for luck, art science, is a micro winery founded in 2013.

F*** Him is $55 per bottle with a limited amount available direct from the winery.

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CRISTAL LAUNCHES VINOTHÈQUE

Champagne Louis Roederer has released the first of its extremely limited edition, extra-aged Cristal, known as ‘Vinothèque’.

The release covers the 1995 brut and rosé, which were disgorged just over 10 years ago but then kept back in Roederer’s cellars to age.

The Vinothèque wines also have a slightly lower dosage of 7g/l compared with the usual 9g/l for the standard Cristal expression due to longer lees ageing as well, as cellar master revealed to the drinks business three years ago.

Just 400 bottles of the brut and 200 bottles of the rosé have been released meaning global allocations are extremely tight. In the UK Richard Billett, managing director of the Roederer Group’s distribution arm in the UK, Maisons Marques & Domaines, told db he expected just 48 bottles of the brut and 12-18 bottles of the rosé to be made available.

The bottles (no larger formats have been released – this time) have initially been offered to the premium off-trade and high-end on-trade.

The wines were introduced by the house at a ‘surrealist spectacular’, held at Roederer’s Reims headquarters in early October to celebrate its 241st anniversary.

Although Roederer’s executive vice-president, Michel Janneau, conceded that the amount of wine released was “infinitesimally small”, he added, “fear not – it is not without sequel; other vintages will follow this.”

Quelle: The drinkbusiness
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Bordeaux the Vintage check..Get your Ticket..

IMG_9811

Bordeaux...-The Vintage- Check !!!
Viel wird über die Jahrgänge in Bordeaux gesprochen, aber selten bekommt man die Möglichkeit diese im direkten Vergleich zu verkosten. Welche Weine schaffen es auch in schwierigen Jahren zu glänzen und welche tun sich eher schwer ??


Welche Jahrgänge wurden unterschätzt und fliegen damit unter dem „Preis-Radar“ zur großartigen Preis-Leistung. Nütze diese einmalige Möglichkeit und blicke ca. 60 Jahre in die Vergangenheit zurück.Erfahre die Top News aus der Gegenwart mit einer kleinen Vorschau in die Zukunft.

Chateau Mouton Rotschild 2009, 1998, 1984

Chateau Montrose 2006, 1998, 1982

Chateau Pavie 2000, 1980, 1979

Chateau Beychvelle 2003, 1996, 1973

Chateau La Lagune 2006, 1983, 1972

Chateau Calon Segur 2005, 1981

Cos d ́Estournel 1993, 1976

Chateau Lynch Moussas 1995

Chateau La Mission Haut Brion 1969

Chateau Baron Pichon de Longueville 1981

Chataeu Bahans Haut Brion 1990

Chateau La Tour Blanche 1990 Sauternes 1er Cru

Chateau D ́Yquem 1968 Sauternes Premier Grand Cru

Und dieses mal werden einige ganz böse Piraten unterwegs sein....

 

 

Termin: 22. November. 2017
Ort: Orangerie Stift Stams


Zeit: 18 bis 22 Uhr Come together mit Champagne um 17.30Uhr!!!!

Achtung Teilnehmerzahl stark limitiert, um dir deinen Platz zu sichern, bitte ich dich bis spätestens bis 17. November. 2017

320,- Euro Gesamtkosten für Seminar, Weine, Hauptgang und Dessert auf das folgende Konto zu überweisen:

Suvad Zlatic “Suwine” Verwendungszweck: (Seminar “Bordeaux Premium”).. Volksbank Tirol

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