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Producer of the month
At the Groffiers every wine is pressed with 'Grand Cru' care. Even the simple Bourgogne rouge - from almost 40-year-old plantations in the municipalities of Morey St. Denis and Vougeot, shows great character and amazing intensity, a perfect Burgundy for all occasions.
Discover more about the extraodinary wines of Domaine Groffier...
Current products
CHÂTEAU LYNSOLENCE ST. EMILION, BORDEAUX 2002, 75 CL.
Available
CHF 44.50
Bündner Herrschaft
Thanks to the warm wind (called "grape cooker"), the Bündner Herrschaft is considered to be the warmest wine region in German-speaking Switzerland. The climate, the natural management and the low yields give the wines their special shine.
Discover the best wines and brandies of THE top winemakers in our region.
Topics in Wine
P –
B –
Banyuls
Appellation for France's finest and certanly most complex vins doux naturels, made from vertiginous terraced vineyards above the Mediterranean at the southern limit of Roussillon.
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A –
Ausbruch
German-language equivalent of the Hungarian Aszu, traditionally designating sweet wines made from botrytized grapes.
H –
harvest
Both the process of picking ripe grapes from the vine and transferring them to the winery, and ist occasionally festive, if frenetic, duration.
O –
Oechsle
Scale of measuring grape sugars, and therefore grape ripeness, based on the density of grape juice.
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I –
M –
C –
H –
heat stress
Affects vines when air temperatures are high. Very high daytime temperatures, of more than 40°C/104°F, cause the vine to "shut down", or virtually cease photosynthesis, as the enzymes responsible can no longer work. High temperatures also lead to water stress, especially when accompained by bright sunshine, low humidity, and strong, dry winds.
T –
tank method
Alternative name for a bulk sparkling winemaking process which involves provoking a second fermentation in wine stored in a pressure tank.
B –
barrel types
Before concrete, stainless steel, and other inert materials replaced wood as the most common material for wine fermentation vessels and storage containers in the 1960s, each wine region had ist own legion of barrel types. Even today such terms as feuillette, tonneau, and fudre may be used to measure volumes of wine long after the actual containers themselves have been abandoned.
B –
Beaune, Côte de
The Côte de Beaune is the southern half of the escarpment of the Côte d'Or, named after the important town and wine centre of Beaune.
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maceration
Ancient word for steeping a material in liquid with or without a kneading action to separate the softened parts of the material from the harder ones. This important process in red winemaking involves extracion of the phenolics or anthocyanins, other glycosides, including flavour precursors from the grape skins, seeds, and stem fragments into the juice or new wine.
B –
bunch rots
Occur in vines all over the world and can be caused by many species of funghi including yeasts and bacteria.
B –
P –
Puligny-Montrachet
Village in the Côte de Beaune district of Burgundy's Côte d'Or producing very fine wines from Chardonnay and a tiny amount of less exalted red.
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Chassagne-Montrachet
Village in the Côte de Beaune district of Burgundy's Côte d'Or more famed for its white wines from the Chardonnay grape than for its equally plentiful red wines from Pinot Noir.
S –
Selection
A Prädikat that means literally "selected harvest" but is officilly defined by the must weight at harvest.
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terra rossa
Red-brown loam or clay directly over well-drained limestone found typically in regions with a mediterranean climate. Such soils are found in southern Europe, North Africa and parts of Australia.
M –
malolactic conversion
Widely known as malolactic fermentation, and often abbreviated to MLF or malo, is the conversion of stronger malic acid into lactic acid.
W –
whole-bunch fermentation
Ultratradaitional method of red wine fermentation in which grape berries are not subjected to destemming. This was the default position before the introduction of the crusher-destemmer. The possible disadvantages are that, unless the stems are vey ripe, i.e. well lignified, and the must is handled very gently, the stems may impart harsh tannins to the wine.
C –
crianza
Spanish term used both to describe the process of ageing a wine and also for the youngest officially recognized category of a wood-matured wine. A crianza wine must have spent a minimum of six months in cask.
V –
vin jaune
Meaning literally "yellow wine" in French, extraordinary style of wine made in France, mainly in the Jura region, using a technique similar to that used for making Sherry but without fortification.
Wine purchasing
Our wine purchasing process is straightforward: simply send us a detailed list of the wines you wish to sell.