PRIVATE DINING
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CHÂTEAU LA GOMERIE ST. EMILION, BORDEAUX
Vintage: 2002
Producer: La Gomerie Château
Bottle size: 75 cl.
CHF 71.00
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Wine producer of the month
Wegelin winery, Bündner Herrschaft region
"Wines full of character are shaped by their origins.
The origin makes them unique - they tell a story. Our wines tell of the terroir, the power of nature and the respectful treatment of the soil.
They tell of vines that are rooted in a diverse and natural environment. Plants that can develop at their own pace.
Discover more about the extraordinary wines of the Wegelin winery...
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
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.
Y –
yeast
Microscopic, single-celled fungi, having round to oval cells which reproduce by forming buds, are vital to the alcoholic fermentation process, which, starved of oxygen, transforms grape juice to wine.
R –
M –
Morey-St-Denis
Important village in the Côte de Nuits district of Burgundy producing red wines from Pinot Noir grapes. Morey suffers, perhaps unfairly, in comparison with ist neighbours Chambolle-Musigny and Gevrey-Chambertin beacuse its wines are usually described as being lighter versions of Gevrey or firmer than Chambolle, according to which side of the village they are located.
B –
bunch rots
Occur in vines all over the world and can be caused by many species of funghi including yeasts and bacteria.
R –
remontage
French word for various systems of pumping over. In winemaking terms it is the pumping of the liquid in the fermentation tank over the cap of skins and solids during the red wine fermentation.
D –
downy mildew
Downy mildew attacks all green parts of the vine and young leaves are particularly susceptible. When severly affected, leaves will drop off. The loss of leaves reduces photosynthesis and thus causes delays in fruit ripening and, typically, levels of fruit sugars, vine reserves of carbohydrates, and anthocyanins are depressed.
K –
Kellerei
Is used in much the same way as the word cave in French, for any sort of wine-producing premises wheather above or below ground. A German wine specifying a Keller rather than a Weingut on the label is usually the produce of a merchant rather than an estate. In Alto Adige, the Italian Tyrol, Kellereigenossenschaft is a common name for one of the many wine co-operatives.
C –
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.
C –
château
May be French for castle but in wine parlance it usually means a vine-growing, winemaking estate.
T –
Tignanello
Seminal central Italian wine first produced by the house of Antinori as a single-vineyard Chianti Classico in the 1970 vintage and then as a ground-breaking vino da tavola in the 1971 vintage.
W –
whole-bunch pressing
White winemaking technique wheereby the grapes are not subjacted to destemming and bunches of ripe grapes are pressed whole, with the stems used as conduits for what can often be particularly viscous juice.
B –
barrel fermentation
Winemaking technique of fermenting grape juice or must in small barrels rather than in a larger fermentation vessel. The technique is used principally for white wines because of the difficulty of extracting through a barrel's small bung-hole the mass of skins and seeds which necessarily remains after red wine fermentation.
Y –
Yquem, Château d'
The greatest wine of Sauternes and, according to the famous 1855 classification, of the entire Bordeaux region it is sweet, golden, and apparently almost immortal.
I –
integrated production
IP was developed as a concept in 1974, and major development has come from France, Germany and Switzerland. IP emphasizes a holistic approach to viticulture, by considering the vineyard as an "agro-ecosystem". The reduction of chemical inputs, especially nitrogen fertilizer and broad spectrum insecticides, is a first step.
M –
mature
Tasting term for a fine wine that seems to have enjoyed sufficent ageing for it to have reached the peak of ist potential.
C –
C –
cross
The result of breeding a new variety by crossing two vine varieties. If the varieties are of the same species, usually the European vinifera species, then the result may also be knowm a an intraspecific cross - Müller-Thurgau would be one example.
C –
Châteauneuf-du-Pape
The most important, and variable, appellation in the southern Rhône in terms of quality, producing mainly rich, spicy, full-bodied red wines which can be some of the most alluring expressions of warm-climate viticulture, but can also be either impossibly tannic or disappointingly jammy.
B –
S –
Sancerre
Dramatically situated hilltop town on the left bank of the upper Loire which lends ist name to one of the Loire's most famous, and famously variable, wines: racy, pungent, dry white Sauvignon Blanc.
V –
Vendange Tardive
Means literally "late harvest" and in France is restricted to Alsace, where strict regulations cover ist production, even if too many producers are meeting only the bare minima.
S –
C –
Wine purchasing
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