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Wine producer of the month
Patrick Piuze has established himself since the year 2010 permanently as Raveneau and Dauvissat as another top winemaker in Chablis. He was not born in the cradle. His first experiences with wine, he made when he met at a young age on ski holidays Marc Chapoutier. The fire in him was awakened, he traveled to Australia, South Africa and Israel to work at various wineries.
Discover more about the extraordinary wines of the Patrick Piuze...
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
T –
tartrates
The general term used by winemakers to describe the harmless crystalline deposits that separate from wines during fermentation and ageing. The principal component of this deposit is potassium acid tartrate, the potassium salt of tartaric acid, which has therefore given rise to the name.
S –
St-Aubin
Village in the Côte de Beaune district of Burgundy's Côte d'Or tucked out of the limelight between Meursault and Puligny-Montrachet. A high production, two-thirds, of the vineyards area is designated premier cru, notably Les Charmois, La Chantenière, En Remilly and Les Murgers Dents de Chien.
D –
diatomaceous earth
Widely used in filtration, is a naturally occuring, highly porous, chalky textured sedimentary rock made mainly of silica and consisting of fossilized remains of diatoms, a type of hard-shelled algae.
G –
Goldkapsel
Unregulated term of approbation referring to German Rieslings. Use of gold capsules to signify superior quality was a response, initially and still primarily in the Mosel, to the 1971 German Wine Law's prohibition on labels of traditional terms such as Cabinet, feine, feinste, or hochfeinste.
C –
casein
The principal milk protein, is used by winemakers as a fining agent particularly useful for removing brown colours from white wines. It is used also in the clarification of young wines.
P –
Pommard
Prosperous village in Burgundy producing the most powerful red wines of the Côte de Beaune district of the côte d'Or, from the usual Pinot Noir grapes.
M –
N –
Nuits, Côte de
Named after the principal town of Nuits-St-Georges, this is the northern half of the escarpment of the Côte d'Or, producing the greatest red wines of Burgundy, from the Pinot Noir grape, and very occasional white wines.
H –
Hesiod
(c. 700 BC), the earliest agricultural writer of Ancient Greece, wrote Works and Days. In it, he gives mostly simple advices for the winemaker/farmer.
C –
Clos de Vougeot
Also frequently known as Clos Vougeot, famous walled vineyard in Burgundy created originally by the monks of Cîteaux.
S –
T –
topping up
Ouillage in French, the operation of refilling any sort of wooden container to replace wine lost through evaporation. The container should be kept full or nearly full.
B –
F –
Federweisser
German term for young wine popularly consumed before botteling-generally cloudy and often still fermenting-and typically referred to in Austria as Sturm or Heuriger.
B –
B –
BIN
Traditional term for a collection of wine bottles, normally stacked horizontally on top of each other, or the process of so storing, or binning, them.
A –
astringency
Is a complex of sensations resulting from the shrinking, drawing, or puckering of the tissues of the mouth. The most important astringent materials are tannins.
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.
M –
Mâcon
Important commercial centre on the River Saône and capital of the Mâconnais dynamic district of Burgundy which produces considerable quantities of white wine and some red.
S –
Sauternes
The special distinction of this region embedded within the Graves distric south of Bordeaux is that it is dedicated, in a way unmatched by any other wine region, to the production of unfortified, sweet, white wine.
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.
T –
C –
citric acid
A common plant acid, abundant in some fleshy fruits such as lemons, but rare in grapes. The grape is unusual among fruits in that its major acid is tartaric acid, rather than citric acid, whose concentration in the juice of most grape varieties is only about one-twentieth that of tartaric acid.
S –
shoot positioning
Spring and summer time viticultural practice of placing vine shoots in the desierd position to assist in trimming, leaf removal, and harvest operations, and to facilitate the control of vine diseases and vine pests.
B –
Beaune
Vinous capital of Burgundy giving ist name to the Côte de Beaune sction of the Côte d'Or.
Wine purchasing
Our wine purchasing process is straightforward: simply send us a detailed list of the wines you wish to sell.