PRIVATE DINING
Book your event in the unique ambience of our Vinoteca
CHARDONNAY PATCHWORK DOMAINE TISSOT, AOC ARBOIS,JURA
Vintage: 2016
Producer: Tissot
Bottle size: 75 cl.
CHF 21.50
OUR TEAM
offers an individual service tailored to your needs:
Get to know our wines and contact us.
Contact us
or just stay up to date on news about Grand Cru
WINE PRODUCER OF THE MONTH
Bovel Winery, Bündner Herrschaft region
Daniel and Monika Marugg’s winery has been in the family since the 1960s.
From the moment you arrive, one thing is abundantly clear: a vineyard this remarkable must produce outstanding grapes.
Discover more about the extraordinary wines from Bovel Winery. . .
Current products
CHÂTEAU BEAULIEU COMTES DE TASTES BORDEAUX SUPERIEUR AOC 2002, 75 CL.
Available
CHF 22.00
list price 25.00
NEW AT GRAND CRU
Keen to try something new? Interested in tasting the latest vintages?
Allow us to introduce our newest arrivals and latest discoveries, including wines that have just come onto the market.
Cheers!
Topics in Wine
E –
Erstes Gewächs
Designates dry wines from a limited number of ostensibly top sites in the Rheingau and Hessische Bergstrasse.
H –
Hermitage
The most famous northern Rhône appellation of all, producing extremely limited quantities of seriously long-lived reds and about a third as much full-bodied dry white wine which some believe is even more distinguished. Hermitage was one of France's most famous wines in the 18th and 19th centuries when the name alone was sufficient to justify prices higher than any wine other than a first growth bordeaux.
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.
O –
oxidative winemaking
Contrasts with protective and reductive winemaking in that the winemaker deliberately exposes the wine to oxygen at various stages in the winemaking process in order to encourage certain reactions and achieve a particular style of wine. Oloroso Sherry being an extreme example.
H –
hard
Tasting term applied to wine that is high in astringent tannins and apparently lacking in fruit.
D –
dosage
The final addition to a sparkling wine which may top up a bottle in the case of traditional method wines, and also determines the sweeteness, or residual sugar, of the finished wine. A mixture of wine and sugar syrup.
W –
wine-growing region
Germany is subdivided into 13 specific wine growing regions, which are defined in the German designation law and in the German wine law.
É –
Échezeaux
Grand Cru of the village of Flagey-Échezeaux in Burgundy's Côte de Nuits, producing red wines from Pinot Noir grapes.
T –
tonneau
Traditional Bordeaux measure of wine volume, once a large woodes cask holding 900 lit., or 252 imperial wine gallons, the equivalent of four barriques.
V –
vin doux naturel
Translates directly from French as a wine that is naturally sweet. Vins doux naturels are made by mutage, by artificially arresting the conversion of grape sugar to alcohol by adding spirit before fermentation is complete.
L –
lees stirring
Or bâtonnage, as it is called in French, is the once fashionable winemaking operation of mixing up the lees in a barrel, cask, tank or vat with the wine resting on them. It is an optional addition to the process of lees contact and is often employed, particularly for whites which have undergone barrel fermentation. Usually done with a stick. Stirring up the lees in the barrel also effects oak flavour.
V –
Vougeot
Small village in the Côte de Nuits district of Burgundy producing red wines from the Pinot Noir grape. The name is derived from the diminutive of Vouge, a small stream flowing through the village. The village's fame rests squarely with the 50.6 ha Grand Cru, Clos de Vougeot.
T –
O –
oak ageing
The process of ageing a wine in contact with oak. This typically involves barrel maturation, ageing the wine in a relatively small oak container.
M –
marc
The general French term both for grape pomace and, more widely, for pomace brandy. It is used to distinguish the product from a fine, which may be made by distilling local wine. Most traditional wine regions make marc from the pomace, grape skins, and pips left after pressing.
L –
liquoreux
French term meaning "syrupy sweet" used for very rich, often botrytized, wines that are markedly sweeter than moelleux wines.
S –
sur lie
French term meaning "on the lees", customarily applied to white wines whose principal deviation from everyday white winemaking techniques was some form of lees contact.
Q –
QbA
Qualitätswein is what POD wines are called in German. This is Germany's largest and lowest wine category and in practice includes all those wines once known as QbA. The grapes must originate in one of Germany's 13 official wine regions and reach minimum must weights.
S –
solera
System of fractional blending used most commonly in Jerez for maintaining the consistency of a style of Sherry which takes ist name from those barrels closest to the suelo, or floor, from which the final blend was customarily drawn.
M –
Menetou-Salon
Is just west of, and very much smaller than, the much more famous Sancerre, near the city of Bourges, producing a not dissimilar range of red, white, and rosé wines which can often offer better value.
M –
P –
powdery mildew
The first of the vine fungal diseases to be scientifically described, in 1834 in the United States.
N –
négociant
French term for a merchant and one used particularly of wine merchants who by in grapes, must or wine.
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.
S –
Superiore
Italian term applied to DOC wines which are deemed superior because of their higher minimum alcoholic strength, usually by a half or one per cent, a longer period of ageing before commercial release, or a lower maximum permited yield, or all three.
Wine purchasing
Our wine purchasing process is straightforward: simply send us a detailed list of the wines you wish to sell.