Wine Searcher

  • Rosé wines

       Rosé wines are made from black grapes, which are crushed and fermented with the skins until there is a little colour extraction.

    Rosé wines The wine is drawn off the skins and complets its fermentation at a low temperature. An alternative technique is the Saignee method which is used on de-stalked grapes. These are not crushed but vatted for 12-14 hours, after which the juice is ros off and fermented without skin contact.

     There are some exciting styles of rosé on the market, including traditional wines such as Tavel and Sancerre Rosé, which contrast with the vibrant and fruity examples from the southern hemisphere, such as the Grenache/Shiraz blends from Australia, and Malbec Rosé from Argentina.

     

     Rosé should be drunk as a young, juicy, fresh wine. The best examples exhibit flavours of ripe red fruits, but with crisp acidity. They are often good choices to accompany Indian food, salmon fillet and cold meats. Rosé offers a freshness that makes it an ideal drink on a hot day.

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  • Sauvignon Blanc White Grapes

     This is an aromatic grape, which ripens early and is mostly grown in cool-climate vineyards.

      Its range extends from featherweight tangy, dry white wines like Sauvignon de Touraine, to the ripe, almost tropical-like fruitiness obtained in California, where the less common addition of oak is often adopted and labelled 'Fume Blanc'. Sauvignon Blanc thrives on chalk or gravel soil.

    Sauvignon Blanc Grapes In France, Savignon Blanc finds its greatest expression at the eastern end of the Liore Valley, at Sancerre and Pouilly Fume, but this is matched in New Zealand, particularly in the Marlborough district. The New Zealand style -all the rage today- offers a stunning combination of zesty fruit and rich melon undertones which burst into action as soon as the cork is drawn, or indeed the cap os loosened.

     In Bordeaux, a few chateaux, such as La Mission Haut-Brion and Domaine de Chavalier, lavish attention on Sauvignon, carefully blending it with Semillon and ageing the blend on oak. These rich, lanolin-textured wines are allowed to age for decades, but most Sauvignon Blanc are consumed as young wines. Sauvignon Blanc can plau an extremely important supporting role to Semillon, in both dry and sweet wines. This is particularly the case in Bordeaux, as Semillon, naturally low in acidity, gains a fresh and youthful attribute from its presence.

    The Sauvignon Blanc grape is grown in the Loire and St Bris in France, New Zealand, USA, Western and South Australia, South Africa and Chile. 

     

    Chardonnay Grapes

     

    Chardonnay Grapeswhite-grapes

     

    Today world's most popular white grape, Chadonnay express its varietal character in many forms: from the racy, steely, and nervy wines of Chablis, to the fuller-bodied, buttery rich wine made in the Napa Vally, California. 

     

     

    Riesling Grapes

     

    Riesling Grapeswhite-grapes

     

    The Riesling grape is seen by many as the most versatile variety of white grape in the world. It is without doubt a class act with a number of strengths, not least its ability to outperform Chardonnay in the longevity stakes.

     

    Semillon Grapes

     

    Semillon Grapeswhite-grapes

     

    Arguably one fo the most underrated verieties of grapes, Sémillon, Bordeaux's most widely planted white grape, makes delicious dry and sweet wines. With an almost honeyed texture, Sémillon is often partnered by Sauvignon Blanc to lift the acidity, although Australian winemakers also blend Sémillon Trebbiano.

     

    Chenin Blanc Grapes

     

    Chenin Blanc Grapeswhite-grapes

     

    An extremely versatile variety of grapes, Chenin Blanc is capable of making dry and crisp white wines that are great as an aperitif, through to medium, unctuous and sweet styles. Due to the keeen and vibrant acidity often found in Chenin Blanc grape, they make brilliant food wines and can stay in good shape for many years after the vitange.

     

    Other white grapes

     

    Other white grapeswhite-grapes

     

     This distinctive grape variety is known by its friends simply as Gewürtz but sometimes also as Traminer. It provides interese aromas, reminiscent of lychee, rose petals and spice.

     

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  • Sicily Wines

    FARO DOC ITALIAN WINE

    This is a small Italian wine area near Messina, in the north east of the island, that makes good red wine from Nerello, Nocera, and where necessary also Calabrese, Gaglioppo, and Sangiovese grapes. Drinking temperature for this Italian wine is 14-16°C (57.2-60.8°F).

    MALVASIA DELLE LIPARI DOC ITALIAN WINE

    Moscato di Trani Dolce Italian wineThis is one of many Malvasia wines to be found that are made on the main island and smaller Aeolian islands. This Malvasia originates from the island of Le Lipari that lies off the coast near Messina. This golden yellow Italian wine is very aromatic. It can be made in a number of ways but only using fresh Malvasia grapes with some partially dried Passito grapes for Liquoroso types or even pressed with a small quantity of currants.

  • Special vinification from Andalucia

    Special vinification

    Sherry SpainThe grape harvest begins each year around 10 September. The grapes are picked by hand because the vines are pruned low to the ground and also because the grapes need careful handling in view of the extreme heat. The pickers therefore use small plastic crates that can each hold 39.683205 pound (18 kg) to bring the grapes undamaged to the press. Some bodegas still use the traditional arroba baskets that hold only 24.250847 pound (11.5 kg). Pedro Ximenez and Muscatel grapes are use for the sweet Spanish wines.

  • Syrah Red Grapes

      The Hill of Hermitage and vineyards steeply overlooking the Rhône provide the home of Syrah and one of the most famous place names associated with this great grape variety.

    Hermitage, Cornas and Côte Rôtie are full-bodied red wines, while Crozes Hermitage and St Jopeph are generally a touch lighter. Syrah is a hardy grape, growing well in poor soil, such as the granite-based hills and slopes of the Northern Rhône, and asyrah grapeble to adapt to a number of climates. In their infacy, Syrah-based wines smell of blackberry and ground pepper, sometimes mixed with aromas of smoke and toasty oak. In the Northern Rhône, Syrah is the only permitted black grape, while in the south it is used as a blending material and can be just one of several grape varieties making up the final Cuvée. Grenache is more widely grown and used in the south.

     Often requiring time to develop, due to the tannic nature of young Syrah, the wines soften with agem taking on smoky, leathery characteristics. In Australia, a range of styles exist, from light to medium-bodied fruity reds, to the massively fruity, rich, powerhouse wines of the Barossa Valley, Australian Shiraz, which has captured the imagination of wine lovers throughout the world, ranges from the moderate to very expresive, such as Penfond's legendary Grange.

     The grape is known as Syrah in the French growing areas of the Rhône and the south of the countru but as Shiraz in its other locations: Australia, Tuscany in Italy, South Africa, and California

    Cabernet Sauvignon Grapes

    cabernet sauvignon Grapeswhite-grapes

    One of the word's most popular black grapes, Cabernet Sauvignon's deep colour, blackcurrant aroma and flavour is the backbone of many is the backbone of many full-bodid red wines.

    Merlot Grapes

    Merlot Grapes white-grapes 

     A member of the Bordeaux family, Merlot, in constrast to Cabernet Sauvignon, is soft, fruity, fleshy, and less tannic. It's the principal grape variety in the wines of St Emilion and Pomerol, and is often blended with Cabernet Franc.

    Pinot Noir Grapes

    pinot noir Grapes white-grapes 

    A difficult 'customer' described by one well-known winemaker as a 'moving target of a grape variety', on top form Pinot Noir can make the most complex and hedonistic of red wines.   Pinot Noir has fewer colouring pigments than other dark-skinned varieties, so it can appear to be lighter or more aged, when compared to wines such and almost inky on occasions.

    Other Red Grapes

    other red Grapeswhite-grapes

    An extremely versatile variety of grapes, Chenin Blanc is capable of making dry and crisp white wines that are great as an aperitif, through to medium, unctuous and sweet styles. Due to the keeen and vibrant acidity often found in Chenin Blanc grape, they make brilliant food wines and can stay in good shape for many years after the vitange.

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  • The cycle of work in the vineyard

     Working in vineyardAnnual pruning, aimed at limiting excessive growth of the woody stem and giving a balanced yield, normally takes place between December and March. The potential number of buds is determined by the strength of the plant, and this has a direct effect on the size of the harvest. In spring the work consists of “unearthing” the vines - the soil is raked into the middle of the row, creating a loose layer that should stay relatively dry.

    The ground is tended throughout the whole growing cycle, according to need: self- propagating plants are destroyed, the loose topsoil is maintained and loss of moisture through evaporation is prevented.

  • The label wine

     

    French wine

     In general

    Appellation contrôlée (AC) – in theory the best-quality category of French wine, with regulations defining vineyard, soil, grape varieties, yields, and alcohol levels. 

    Clos – an enclosed vineyard.

    Cru – literally ‘growth’, indicating a distinguished vineyard site in Burgundy or property in Bordeaux.

    Vieilles Vignes – old vines. Although unregulated, there can be a disctinct bearing of quality. A Chablis Vieillies Vignes for exemple, may have added concentration of flavour.

    Champagne

    Blanc de blancs – made from white grapes (Chardonnay only).

    Blanc de noirs – made from red grapes, vinified without skin contact.

    Brut – dry or dryish in style.

    Demi-sec – sweet.

    Doux – very sweet.

    Vintage – a blend froa a single year, solg after at leat there years ageing.

    Alsace

    Grand cru – classified vineyard site.

    Sélection de grains nobles – wine.

    Vendange Tardive – ‘late harvest’/specially grown ripe grapes.

    Bordeaux

    Cru Bourgeois – classification of chateaux in the Médoc and some of the best value-for-money wines.

    Cru-classé/grand cru-classé/premier grand cru-classé – ‘classified growth’, divided into five ‘tables’ in the Médoc, or from the classification system of the Graves, Sauternes, or St Emilion.

    In Bordeaux, the name of the chateau, or property, is all improtant.

    Burgundy

    Domaine – estate or vineyard hoding, belonging to a grower or négociant.

    Grand cru – top or finest vineyard sites.

    Premier cru – second highest category of vineyard site.

    In Burgundym the name of the grower of negociant is extremly important.

    Loire

    Sec – dry.

    Demi-sec – medium to dry.

    Molelleux – medium sweet to sweet.

    Sur Lie – generally associated with Muscadet, sur lie indicates that the wine has been bottled directly from its lees, without being rached of filtered.

    The Loire has a relatively cool climate, so take note of the vitange,

    Rhône

    The best wines are often from a specified region, appellation or cru, i.e. Côte Rôtie. Côte du Rhône Villages carries a higher reputation than the general appellation.

     

    Germany

    Trochken – dry.

    Halbtroken –semi-dry. In Germany, the grower and grape variety is worth nothing.

    Verband Deutcher Pradikatsweinguter e. V (VDP) – group of estates whose members have agreed to a set of regulations.

     

    Italy

    Amarone – dry Passito wine from Valpolicella.

    Classico – heartland of a DOC zone, generally producing better wines.

    Passito – wine made from dried of semi-dried grapes.

     
     

    Recioto – sweet passito wine.

    Riserva – should be the best wines, from the better vintages, which are held back or aged for longer than normal.

    Superior – wine whit higher alcohol than usual.

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  • The seven Alsace grapes - French Wine

    ALSACE GRAPES

    Alsace Grapes Wine With most French wines the area from which they originate is the most important information on the label. All wines in Alsace are Alsace AOC but they are identified by their grapes. A wine may be ordered in France as a Riesling, Sylvaner, Gewürtztraminer, Pinot Blanc, Pinot Noir, or Pinot Gris/ Tokay but everyone knows immediately that these are Alsace wines. Only the local place name is indicated on the labels of Muscat wines because there are different types of Muscat wine in France (such as the sweet wines of the south). No other area in France follows this practice.

  • The various types of Champagne

    Some labels bear predicates such as ‘Grand Cru’ or ‘Premier Cru’. These descriptions are in no way a guarantee of quality of the Champagne. They merely relate to the quality of the Champagne. They merely relate to the quality of the grapes used in the making of the wine.

    Extra brut/Brut sauvage/Ultra brut

    This wine is very very dry. After degorgement, extra brut is solely topped up with the same wine and therefore contains virtually no residual sugar. Few people appreciate Champagne as dry as chalk.

  • Top wine

  • Valais Wine Region

    Valais Swiss Wine Region

    Valais Vineyards The vineyards of Valais produce about 40% of all Swiss wine. Although Valais is world-renowned for its Pendant and Dole, the true wine connoisseur is attracted by the native grape varieties. Anyone who takes the time to discover the unique wines of Valais will fall in love for the rest of their life with this rugged but superbly beautiful area. Valais is at the foot of the Alps, spread along the high Rhone valley to either side of the town of Sion. The area is protected against excessive precipitation by the Alps to the north and south. Most vineyards are sited on terraces that jut out from the steep hills above the Rhone valley. Ingenious irrigation systems were established long ago to bring the necessary water to the terraces.

  • Valcalepio DOC - Italian Wines

      This area is situated on both sides of Lago d'Iseo, near Bergamo. To the east of Bergamo the soil is a mixture of clay and chalk, while in the north it consists of shingle, shale, and slate.

     The wines are made from ancient native grapes (Moscato di Scanzo, Merera, and Incrocio Terzi) and more modern varieties (Pinot Bianco, Pinot Grigio, Chardonnay, Merlot, Cabernet Sauvignon, and Cabernet Pranc). These wines are sold under the name of either Valcalepio Rosso (red) or Valcalepio Bianco (white) . Both types of wine are the realisation of a successful combination of tradition and modern methods. Valcalepio Rosso is chiefly made with Cabernet Sauvignon and Merlot to which the wine-maker adds various supplementary grapes.

    The colour is usually ruby red with tinges of granite red. The bouquet is pleasing, vinous, and aromatic. The taste is dry and typical of the grapes used (black currant, pepper, and cherry). Riserva wines must be aged for at least three years and contain at least 12.5% alcohol. Drink at 57.2-60.8°F (14-16°C).

    Valcalepio Bianco is usually made with Pinot Bianco, Chardonnay, and Pinot Grigio, in a variety of blends within these grapes. Each wine is unique but the best are intensely straw yellow and have a refined bouquet and a well-balanced and characteristic taste. Drink at 10-12°C (SO-S3.6°F).

    Finally there is also the old-fashioned style Oscato Passito, which is of outstanding quality. Remember though that this is a sweet red wine that is ruby to cherry red, with hints of granite red. The nose is typical of red Moscato in its intensity and characteristic sensuality.

      The taste is sweet, but wellbalanced thanks to its fine acidity. Bitter notes of almond can be detected in the finish. This wine must be aged for at least eighteen months and contain at least 17% alcohol. Drinking temperature is 8- 12°C (46.4-S3.6°F ) depending on season and personal preference.

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  • Valdadige DOC

       These are generic whites, roses, and reds and varietal wines made from one or more types of grape. The variety indicated on the label must account for no less than 85% of the wine. The ordinary Valdadige Bianco is permitted a wide variety of grapes including Pinot Bianco, Pinot Grigio, Riesling Italico, Millier-Thurgau,

     Chardonnay, Bianchetta Trevigiana, Trebbiano Toscano, Nosiola, Vernaccia, and Garganega. No one example of Valdadige Bianco is representative. In general these are pale golden yellow, pleasingly fresh, fragrant, but not all dry for some examples may contain sugar residues. Drink at 46.4-53.6°F (8- 12°C) depending on the style.

    *** the best italian WINE ***

    There are also countless variations with the ordinary Valdadige Rosso. The choice of grape is from three varieties of Schiava, Lambrusco, Merlot, Pinot Nero, Lagrein, Teroldego, or Negrara. Depending on the style and type of wine Valdadige Rosso can vary from light red to the deepest dark red. The bouquet is reminiscent of fresh grapes and herbs and is always a delight. The wines are not all dry and you may find some slightly sweeter examples among them. Drink at 53.6- 60.8°F (12- 16°C) depending type.

    The Rosatos are made with the same choice of grapes as the Rosso and the colour varies widely. The nose and taste are fresh and fruity with a hint of old-fashioned pear drops that can be accompanied with a slight sweetness. This is a surprisingly delicious wine without pretensions. Drink at 50-53.6°F (10-12°C).

    *** the best italian WINE ***

    The other varietal wines, usually made from a single grape, are characteristic of the grape and terroir from which they originate. Generally these whites are a light golden yellow colour and fresh, juicy, and can be slightly sweet with Pinot Grigio examples. Drink at 46.4-50°F (8-10°C) for Pinot Bianco 50-53.6°F (10-12°C) in the case of Pinot Grigio and Chardonnay.

     The reds are made with one of three varieties of Schiava grapes (Gentile, Rossa, and Grigia), which may be supplemented with other non-aromatic grapes. This wine is ruby to granite red, slightly aromatic, freshly tart yet mellow and may also be slightly sweet. Drink at 57.2-60.8°F (14-16°C).

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  • Valpolicella DOC - Italian Wine

    VALPOLICELLA DOC

    The wines of Valpolicella enjoyed great fame in the time of the Roman empire. The poet Virgil had great enthusiasm for it. Valpolicella's fame has grown rather than lessened since then.

     The wine is made from Corvina Veronese, Rondinella, and Molinara grapes (not less than 85% of the total), supplemented with not more than 15% Rossignola, Negrara, Trentina, Barbera, or Sangiovese. Like its neighbour in Bardolino, Valpolicella is light ruby in colour, tending towards an intense granite red as it ages.

    The bouquet is fresh and fruity, sometimes with herbal notes. The taste is smooth, fruity, with a touch of spice, and dry, with a touch of roasted bitter almond in the finish. There are also Classico and Superiore versions (the latter has 1 % more alcohol and has been aged for an additional year). Drinking temperature is 53.6-57.2°F (12-14°C).

     

    RECIOTO DELLA VALPOLICELLA DOC

    The Italian for 'ears' is 'orecchi' and its diminutive is 'recie' which is the name also given to the top of a bunch of grapes, or in other words the part ofthe bunch that receives most sun. Recioto wine is made from selected grapes.

    The bunch is cut in two with the lower part of the bunch being used to make ordinary Valpolicella and the upper part – the recie or 'little ears'- are kept separate for further ripening in the sun. The liquid in the grapes partially evaporates so that the concentration of sugars, aromatic, and flavour substances is increased. The result is a deeply-coloured dark red wine with seductive and powerful fruity bouquet that suggest conserved fruit, prunes, figs, and raisins etc.), that is filled with extract. The taste is full of flavour, sensual, very warm (minimum alcohol 14%), and overwhelmingly sweet. Drink at between 50 and 60.8°F (10 and 16°C), according to preference.

     

    RECIOTO DELLA VALPOLICELLA SPUMANTE DOC

    This is a dark red sparkling wine with an intense bouquet (see above), filled with extract. This wine has minimum alcohol of 14% and is for those who enjoy sensation, or for a strong and sweet sparkler to accompany a dessert that is far less sweet. Drinking temperature is 42.8-46.4 °F (6-8°C).

     

    RECIOTO DELLA VALPOLICELLA AMARONE DOC

    This wine is made in the same way as the sweet Recioto della Valpolicella, but this is a dry version with minimum alcohol of 14% alcohol and an additional two years maturing before sale. Not everyone will enjoy this strong macho wine but for those who have the opportunity to eat wild boar that has been slowly roasted (in the oven or on the spit) this wine will contribute to an unforgettable evening. Drink at 60.8- 64.4°F (16- 18°C).

     

    BIANCO DE CUSTOZA DOC

    This wine from the area around Lake Garda is relatively unknown. The many tourists who have drunk this wine and found it enjoyable have somewhat flattered its status. Whether all Bianco di Custoza is of the same quality is another question entirely. The wine can be made from a very broad range of grapes, resulting in many different types of wine that vary in taste different. The wine-makers can choose from Trebbiano Toscano, Garganega, Tocai Priulano (Welsch Riesling), Cortese, Malvasia, Pinot Bianco, Chardonnay, and Riesling Italico, either as single grape or all blended together. At its best this produces a fulsome and aromatic wine with plenty of juice, body, and freshness that has a slight bitter note in its finish.

     At its worst it creates an extraordinarily poor and tasteless wine. Hopefully you will be lucky. Drinking temperature is 46.4- 53.6°F (8-12°C) depending on the type and taste. There is also a Bianco di Custozza Spumante, made with the same grapes and hence with the same caution about quality.

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  • Valtellina DOC

     

       The Valtellina valley is a real wine-lover's paradise and an unforgettable experience for those who enjoy activity and nature. The vines here grow on steep rocky hills that hang over the Adda river.

     The local wine has to adhere to very stringent rules regarding the origin of the grapes, their cultivation, and vinification. The wines must be wholly vinified and aged within the denominated zone.

     

    VALTELLINA

    This red wine is made from Chiavennasca, which is the local name for Nebbiolo, which may if required be supplemented with some Pinot Nero, Merlot, Rossola, Pignola Valtellinese, or Brugnola. There are numerous types of Valtellina depending on the combinations of grapes used yet despite this Valtellina wines can usually be characterised by their typical bright red colour, the subtle bouquet that is characteristic of the area, and a dry taste that may be strongly tannic.Drinking temperature is 57.2- 60.8°F (14- 16°C).

     

    VALTELLINA SFURSAT

    This is a special wine from grapes that have been partially dried. This almost orange coloured, powerful sweet wine (minimum alcohol 14.5%), is best with an appropriate dessert. Drink at 42.8-46.4°F (6-8°C) or 50-53.6°F (10-12°C) according to taste.

     

    VALTELLINA SUPERIORE

    Only 5% of other grapes may be added to the Chiavennasca (see Valtellina DOC). The colour is ruby to granite red, the nose is strong when young but more subtle with age. The taste is very strong in tannin and acidity in the early years but this mellows and become broader and rounder with maturity. The ordinary wine may not be sold before two years old and the rare Riserva only after four years. Drink at 53 .6-57.2°F (12-14°C) when young up to 57.2- 60.8°F (14- 16°C) when mature.

    • VALTELLINA SUPERIORE SASSELLA
    • VALTELLINA SUPERIORE INFERNO
    • VALTELLINA SUPERIORE GRUMELLO
    • VALTELLINA SUPERIORE VALGELLA
     These four wines are all 'crus' of the Valtellina Superiore, meaning they come from rigidly defined areas (Sassella, Inferno, Grumello, and Valgella).These are slightly better than the straightforward Valtellina Superiore, especially the Sassella which is excellent. Drink at 57.2- 60.8°F (14- 16°C).

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  • White Grapes

    White grapes wine

    The taste of a wine depends principally on the grapes from which it is made. Different climates, soils and winemaking tehniques also play a part.

    White wine is almost always made from white grapes, although black grapes can be uses if contact between the skins (where colour is obtained) and the juice is avoided. All grapes varieties have individual characteristics and ripen at different times, the type of grape exerting a heavy influence an the taste of a wine.

    Categories

    Broadly speaking the style of white wine produced can be broken down into three categories: light-bodies white wines such as German Riesling, aromatic white wines such as Gewürztraminer, and full-bodied and wooded white wines such as Chardonnay or Sémillon.

    Chardonnay Grapes

    Chardonnay Grapeswhite-grapes

    Today world's most popular white grape, Chadonnay express its varietal character in many forms: from the racy, steely, and nervy wines of Chablis, to the fuller-bodied, buttery rich wine made in the Napa Vally, California. 

    Sauvignon Blanc Grapes

    Sauvignon Blanc Grapes white-grapes

    This is an aromatic grape, which ripens early and is mostly grown in cool-climate vineyards.   Its range extends from featherweight tangy, dry white wines like Sauvignon de Touraine, to the ripe, almost tropical-like fruitiness obtained in California, where the less common addition of oak is often adopted and labelled 'Fume Blanc'. Sauvignon Blanc thrives on chalk or gravel soil.

    Riesling Grapes

    Riesling Grapes white-grapes

    The Riesling grape is seen by many as the most versatile variety of white grape in the world. It is without doubt a class act with a number of strengths, not least its ability to outperform Chardonnay in the longevity stakes.

    Semillon Grapes

    Semillon Grapeswhite-grapes

    Arguably one fo the most underrated verieties of grapes, Sémillon, Bordeaux's most widely planted white grape, makes delicious dry and sweet wines. With an almost honeyed texture, Sémillon is often partnered by Sauvignon Blanc to lift the acidity, although Australian winemakers also blend Sémillon Trebbiano.

    Chenin Blanc Grapes

    Chenin Blanc Grapeswhite-grapes

    An extremely versatile variety of grapes, Chenin Blanc is capable of making dry and crisp white wines that are great as an aperitif, through to medium, unctuous and sweet styles. Due to the keeen and vibrant acidity often found in Chenin Blanc grape, they make brilliant food wines and can stay in good shape for many years after the vitange.

    Other white grapes

    Other white grapeswhite-grapes

     This distinctive grape variety is known by its friends simply as Gewürtz but sometimes also as Traminer. It provides interese aromas, reminiscent of lychee, rose petals and spice.

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  • Wines from Valais vineyards

    ARVINE SWISS WINE

    Petit Arvine Swiss WineWhile the previous two white Swiss wines need to be drunk within three or at most four years after they are made, the wines of the Arvine and Petite Arvine grapes aged well. These are Swiss wines with a strong personality that are seductive, possessing a fruity bouquet, and are often high in alcohol (13% or more) and sometimes sugar residues. These unusual grapes thrive on very steep rocky ground.

    The yield is quite low but the price of these gems is not untoward. Arvine and Petite Arvine Sèche (dry) has a characteristic salty taste and nose of citrus fruit. Arvine and Petite Arvine Flétri (partially dried grapes) is sweet and superb. Drinking temperature for this Arvine Swiss wine is 8-10°C (46.4-50°F) for the dry wines and 6-9°C (42.8°-8.2°F) for the sweet ones.