Stories - 9wines Online

Seven Ways To Open A Wine Bottle Without A Corkscrew

2023-10-11T00:00:00+02:00

Even in well-organised households, the corkscrew can go missing How do you open a wine bottle without a corkscrew? The house is full of guests, the atmosphere is in the warm-up phase - and it's the perfect time to serve guests a light wine. But the corkscrew has passed into nirvana and is nowhere to be found. Embarrassed, you search through every drawer only to find it's gone! Our editorial team recommends staying cool and trying the life hacks tested by 9wines to keep everyone entertained. With a guaranteed fun factor! One thing is certain: You will definitely have the cork out of the wine bottle after reading this article! ;-) Seven tips on how to open the wine bottle without a corkscrew 1. A key Place the key at an angle to the cork, gently press it in and turn it so that the comb slowly drills into the cork. Then the cork can be carefully removed as if with a corkscrew. 2. Nails Three to four nails should be enough to open a wine bottle the artisan way. Knock the nails into the cork in a triangle or square and, as you carefully pull them out of the neck of the bottle with a claw hammer or pliers, the cork will come too. If you don't have a claw hammer or pliers at home, the cork can also be removed with the help of two nails and a work glove. To do this, press in the nails at an angle to the left and right sides of the cork and then remove them with protective gloves. In a pinch, you can also use a table fork, which you simply push below the nail head and then carefully pull up with slightly shaking movements. 3. Screw Grab a screwdriver and a screw. The mechanism is similar to that of a corkscrew. Simply screw the screw into the cork with a screwdriver and slowly unscrew the cork with pliers or, in an emergency, with a fork. Done! 4. Lighter To avoid burning your fingers, use a stick lighter for this method. Move it around the neck of the bottle for about a minute to warm the air between the wine and cork. Heat makes the air expand and so the cork is pushed upwards. But be careful! This works best when the bottle contains a natural or pressed cork. A plastic cork can warp in the event of large temperature fluctuations and thus become more difficult to remove from the bottle neck. And while we're talking about heat: Attention everyone who has a straightening iron at home! You can even get the cork out of the bottle with this styling tool. Just wait a short time until the heating plates of the straightening iron have warmed to at least 180 degrees, then put it on the neck of the bottle, exactly where the cavity is. Now turn the bottle and wait. This can take a few minutes, but after a while the air between the wine and the cork will have warmed up enough, expanding and pushing the cork upwards as if by magic. 5. Shoe Probably the most brutal method! Roll the bottle in a towel, tuck the bottom into a shoe, find a wall or use the floor. Tap the shoe with the wine in it. This will quietly and powerfully push the cork out of the neck of the bottle. If you are afraid of damaging the wall or floor, open the wine bottle with just a shoe and without a wall. To do this, simply sit on a chair and clamp the wine bottle upside down between your thighs. Now hit the bottom of the bottle evenly with the flat sole of the shoe until the cork has slipped out far enough so that you can remove it by hand. 6. Spoon Friends of good taste will scream at this method. Rightly so, we think! It changes the taste of the wine significantly. If you still want to open the wine with all the consequences, take an ordinary tablespoon or wooden spoon and, with the handle, press the cork into the bottle. Splash, the cork floats and the wine can be poured. 7. Bicycle pump This trick is just brilliant, because you can use it to open a bottle of wine easily without a corkscrew! You just need a bike pump/floor pump. For this method, simply push the pointed end of the pump into the cork and slowly pump away. Due to the pressure that is created in the bottle, the cork literally jumps out. Play it safe And if you want to do without a cork completely, there are fortunately many wines with screw caps. Weingut Krispel's Sauvignon Blanc Straden is very easy to open and guarantees trouble-free drinking! If you are looking for a bottle opener, we have a great deal: Get our "9wines White Wine Starter Box" and receive a super practical 9wines corkscrew and two wine glasses for free. ;-)

Ultimate Provence - High-End Rosé

2022-04-05T00:00:00+02:00

Rosé is not just a girly drink! In recent years, pink wine has become a summer favourite of wine lovers across the spectrum. The reason for this is undoubtedly the flourishing French brand Ultimate Provence! Where is Ultimate Provence? The hype about UP What does Côtes de Provence rosé taste like? What's the best way to drink rosé? Don't forget what it looks like! What the 9Weine team says Where is Ultimate Provence? It's located between Nice and Marseille, only 40 minutes inland from Saint Tropez. Here, there are in-house vineyards and a wine cellar, as well as a paradise for guests. Stay in elegant rooms, enjoy modern cuisine and drink one of the best rosés in the world, practically fresh from the barrel, by the pool with a view of the vineyards. What could be better? In addition, the property also offers space for seminars and private events such as weddings. If you prefer something more active, go on hikes or mountain bike tours through the Maures Massive, in the foothills of which the Ultimate Provence property is located. The hype about UP Where does all the excitement about the Ultimate Provence brand come from? As part of the Provence Rosé Group, the brand is a new-ish project by winegrowers from the Côtes de Provence wine-growing region and has been bringing a breath of fresh air to the rosé world for a few years now. UP, as the brand abbreviates itself, grows its grapes on around 46 hectares of vineyards, especially for the production of rosé, and presses them directly. This means that you get really high-quality wine and no juice extraction from red wines. Ultimate Provence combines the best of many areas: Design, cuisine and of course wine. Those who spend their holidays in the UP Boutique Hotel experience wine tourism at the highest level. A timeless property was built near the village of La Garde-Freinet, designed by the two Monegasque designers - Humbert & Poyet. Coupled with the gourmet kitchen, which is led by Romain Franceschi, and the delicate wines from experienced winemaker Alexis Cornu, you get a unique experience in the French Côtes de Provence! What does Côtes de Provence rosé taste like? Ultimate Provence makes delicious red and white wine, but let's be honest - if you have the chance to drink such a high-quality rosé from the heart of Provence, then grab it! First of all, the rosé is a blend of Grenache Noir, Cinsault and Syrah, as well as a smaller proportion of Rolle and Vermentino. A colourful bouquet of ripe lemons, raspberries and strawberries spreads across the nose. Slightly floral and spicy notes present themselves on the palate, which harmoniously integrate the fruity scent. Overall, the rosé is very finely balanced. Fruit and freshness go hand in hand here. With its round and medium-bodied finish, you'll want a second sip right away! What's the best way to drink rosé? At the dining table, rosé with its varied portfolio of flavours is ideal with salmon or seafood. However, if you're sitting on a terrace on a hot summer's day, put it in a bottle cooler filled with ice cubes to create a pure summer feeling that takes you and your friends straight to French Provence. Don't forget what it looks like! Wine isn't just something for the palate, it's also a treat for the eye. This glass bottle is extremely elegant and, with its vintage touch, a masterpiece in itself. Use it as a vase or water carafe and enjoy it for longer. If you've planning large bouquets of flowers, grab the Magnum bottle! ;) What the 9Weine team says This rosé from Ultimate Provence is one of our bestsellers for good reason! Wine Enthusiast awarded it 90 points, Falstaff magazine gave it 91 points and it's one of our favourite wines, especially in summer! A bottle, whether 0.75l or a magnum, is ideal for a relaxed get-together and a gift that you can't go wrong with!

The Stellenbosch Wine Region

2022-04-05T00:00:00+02:00

The Stellenbosch wine region Wild animals on safari, penguins on Boulders Beach, the cloud cover on Table Mountain or the southernmost tip of the continent, the Cape of Good Hope - what is the first thing that comes to mind when you think of beautiful South Africa? As a wine lover, this question can be easily answered: Stellenbosch! The colonisation of South Africa in 1652 The French bring the wine Study viticulture in Stellenbosch The largest and most important wine region in Africa South African wine in our shop The colonisation of South Africa Stellenbosch is not only the largest and most important wine-growing region in South Africa, it's the largest on the entire African continent. But first things first. The year is 1652 and the Dutchman Jan van Riebeeck has built a supply station on the southern tip of Africa. Cape Town was founded in the same year and derives its name from the Cape of Good Hope. Somewhat later, and about 50 km to the east, the governor of Cape Town, Simon van der Stel, laid the foundation stone in 1679 for what was then the settlement of Stellenbosch. It took its name from him, and Stellenbosch is the second oldest European settlement in all of South Africa after Cape Town. The French bring the wine French Protestants, known as Huguenots, were being persecuted in distant France and most of them were driven out of the country. Many ended up in other European countries, but some come, via the Netherlands, as far as South Africa. In 1688, the fleeing Huguenots arrived in Stellenbosch and brought viticulture to South Africa. Stellenbosch today Since the French brought viticulture into the country, the area under cultivation has grown to almost 17,000 hectares, i.e. around 17% of the total area in the country is covered by vines. Thus, Stellenbosch developed from a small settler village to the largest wine-growing region in Africa. Today there is even a university in the city where you can study viticulture and oenology, as well as the oenological institute, which runs laboratories and cultivates experimental vineyards. Facts about local viticulture On the other side of the world, the conditions are different and the soil of the vineyards is coloured deep red. Why? This is because of the crushed granite soils that are typical here. There are also slate and sandy soils on which the vines grow. The little precipitation that prevails falls mainly in the summer and is then stored in the ground. The roots of the vines reach deep into the ground and so are able to take care of themselves in the dry and hot seasons. The finest red and white wines grow at between 150 and 400 metres above sea level. Well-known South African grape varieties include the red Cabernet Sauvignon, Shiraz and Merlot, as well as the white Chardonnay and Sauvignon Blanc. South African wine in our shop If you want to try good wine from South Africa, you've come to the right place. At 9wines, we have the best red and white wines from the Stellenbosch wine region. You can get great wines for fair money from the Aaldering Wines, which is one of the few wineries to be given 95 points in the South Africa Wine Index. You can find an Austria-South Africa cooperation at the Constantia HILL winery. As the name indicates, this is a project by the star Austrian winemaker, Leo Hillinger.

Pour Wine Like An Expert

2021-12-01T00:00:00+01:00

When entertaining guests, we all want to pour the wine properly. In order to do so, consider these small, but important, details before the doorbell rings. In summary: Open the bottle in front of your guests Do not touch the wine glass with the bottle Always hold the body of the bottle Pour white and rosé wine up to a maximum of half a glass Red wine glasses should be no more than a third full Where to open the bottle In general, open bottles in front of your guests. Don't hide them in the kitchen. This ensures that everyone sees it's the original wine. In the past, people wanted to be sure landlords weren't substituting a bad wine for their own bottles. The best way to get into your wine is with our 9wines corkscrew! Thanks to the two-stage hinge, the bottle will be open in a matter of seconds. Big belly or slim neck? Wine should be enjoyed. Accordingly, pour it slowly and carefully. The best way to do this is to hold the bottle in the middle of its body, giving you the greatest control over the flow of liquid. Holding the bottle by the neck may look cool, but runs the danger of a few drops missing the glass. With a firm grip on the bottle, gently tilt it over the glass with the label always pointing outwards - your guests want to know what they're about to drink. No gos and help No matter what time it is or how many measures you're pouring, there's a general no-go that should always be observed. The bottle should under no circumstances touch the edge of the glass. Firstly, it doesn't look nice. Secondly, it can cause clinking and scratching. In the worst-case scenario, it may even break your wine glass. There is, however, a simple tool to make pouring easier. The so-called “drop stop” is a disc that's rolled up to form a spout and inserted into the neck of the bottle, allowing the wine to flow smoothly into the glass. If you don't want too many glasses cluttering up your cupboards, use this universal UNO wine glass from Sophienwald. It's ideal for red, white and sparkling wines. The amount of wine matters! It might look stingy if you don't serve your guests a full wine glass, but, for the best experience, less is more. The wine needs air to fully develop its bouquet. That's why white and rosé wines are poured to a maximum of half a glass, and red wines to a maximum of a third. Fill a glass with sparkling wine, as this is the best way to observe the bubbles as they rise. Fill slim champagne glasses up to two thirds.

Le Cercle by Gosset - Exclusive Champagne - Limited and Rare

2021-09-07T00:00:00+02:00

Champagne Gosset was founded in 1584 and is not only the oldest wine house in Champagne, but also one of the best family producers. Their 1.7km long wine cellar in Épernay has a storage capacity of around 2.6 million bottles of champagne, all made from Pinot Noir, Chardonnay and Pinot Meunier. Gosset x 9wines In association with Gosset, we are offering this Limited Special Edition IX of "Le Cercle", which is available exclusively from 9wines. This Grande Réserve Brut was bottled in high-quality replicas of their antique and unmistakable 1760 bottles in order to do justice to the noble character of this champagne. The cuvée is 45% Chardonnay, 45% Pinot Noir and 10% Pinot Meunier. Perfectly wedded and perfected with a 7g/l dosage (sweet wine) to ensure that the balance between freshness, fruitiness and minerality is maintained. With lots of volume, it's crispy and fresh on the palate. White flowers melt on the tongue with delicate pearls. Citrus fruit aromas and the representative minerality linger on the palate for a long time. A masterful symbiosis! The minerality, which is so typical of champagne, arises from the fact that the subsoil of the Champagne region consists mainly of limestone. The surface sediments are also largely composed of limestone. This has a positive effect on soil drainage and leads to an unmistakable mineral note. Champagne for special moments "Le Cercle" is a world-class Réserve champagne that has been aged for 5 years in the bottle and embodies the pure, elegant style of the house. A wine for beautiful moments in life! For sharing with friends or family, but also suitable for storage. The maturation potential is 12 years and more. In combination with oysters, seafood or light fish dishes, expect a taste explosion. Gosset's Cellar Master Odilon de Varine After a week on the beach (with lots of oysters and champagne), cellar master Odilon de Varine recreated these images, attitude to life and tastes in the bottle. Odilon de Varine describes Le Cercle in an interview with the following words: Wonderful freshness, lightness, clarity, a touch of saltiness and an unbelievably great minerality.

What You Need To Know About Sulphites In Wine

2021-06-07T00:00:00+02:00

Sulphites are salts of sulphurous acid that are used as preservatives in the food industry due to their antimicrobial and antioxidant effects. They are also known as sulphur or sulphur dioxide. Sulphites are added to dried fruit, potato products and wine in order to make them more durable. Sulphites in wine You can tell whether a wine contains added sulphites by the words "Contains sulphites" or "Contains sulphur dioxide". These words can be found on numerous wine labels. Since 2005, there has been an EU-wide labelling requirement for sulphites in wine (from a concentration of 10 mg/l), as they are considered an allergenic substance. Why do we need sulphites? During the ageing process, wines develop aromas. Great wines like Brunello or Barolo in particular have enormous storage potential. However, if no sulphites have been added to the wine, it can oxidise more quickly, changing its taste and developing defects. Sulphites prevent both oxidation and secondary fermentation in wines with residual sugar and ensure that the wine can develop the desired aromas. Stages of sulphurisation Sulphurisation can take place in several stages of winemaking. Large wine producers in particular sulphurise freshly-harvested grapes to prevent fermentation. However, if the grapes are picked by hand and are in good condition, this first sulphurisation is not necessary. Sulphites are very helpful in stopping fermentation in wooden barrels or steel tanks. Here yeasts will continue to ferment the wine until the sugar has been processed and converted into alcohol. However, if the wine contains a certain amount of residual sweetness, sulphites can stop fermentation in a controlled manner. More sulphur can also be added before bottling to enable problem-free storage. Between 90 and 400 mg/l sulphur dioxide can be added to wine, for example in the form of gas, aqueous solution or powder, depending on the type of wine and the residual sugar content. Red wine naturally contains more sulphites that protect it from oxidation. White and rosé wines therefore usually have more sulphites added. The more residual sugar the wine contains, the more sulphites it needs, since the higher the amount of sugar, the greater the risk of secondary fermentation. As a result, Trockenbeerenauslese and Eiswein contain the highest levels of sulphites. Are there wines without sulphites? First of all: No. ;-) Grape berries naturally contain a small amount of sulphites. And the yeasts that are used for fermentation also develop sulphur compounds. It follows that every wine contains very small amounts of natural sulphites (10-30 mg/l). So there are no wines that are completely sulphite-free, even if no artificial sulphur has been added. The concentration of natural sulphite is usually below 10 mg/l and is therefore not subject to labelling. Unsulphurised wine, to which no sulphites have been added, exist but the wine is not sulphur-free. The "Contains sulphites" note on the label indicates either artificially added sulphites or naturally occurring sulphites that have exceeded the value limit. Are wines without sulphites better? Conventionally produced wine contains sulphites up to the legal maximum amount (400 mg/l). The production of organic wines is based on values that are below the statutory maximum permitted. Biodynamic wines also fall below these values and use even less sulphur in winemaking. However, organic and biodynamic wines are being brought onto the market without added sulphites. Winegrowers who produce Natural Wines/Naked Wines/Vin Naturel aim to avoid additional sulphites. However, whether a wine contains sulphites or not doesn't say anything about the quality. One advantage of unsulphurised wine is that it lasts much longer once the bottle has been opened.

Corks, Screw Caps & Glass Corks - Everything You Need To Know About Wine Closures

2021-06-01T00:00:00+02:00

Many wine lovers have strong opinions about the different ways of sealing wine: Wines with corks have taste defects, screw caps made of aluminium are only for cheap wine and glass stoppers aren't appropriate for wine bottles. Let's take a closer look at the respective closures. Cork - the mother of all closures Traditional natural cork for optimal storage An inexpensive alternative - pressed cork Synthetic cork from a laboratory Elegant glass closure Screw cap - rightly a bad image? Our cork conclusion Cork - the mother of all closures In the past, cork stoppers were the only way to seal wine bottles. The demand for them grew continuously and production had to be boosted. This led to cork oaks, from which the corks are obtained, no longer growing for their full 45 years. They were felled and processed earlier, and so the quality of the resulting corks fell. When the trees are not fully grown, the cork begins to mould, developing a cork taint (TCA - trichloroanisole) which makes wine undrinkable. Due to this, people began to search for alternatives. Traditional natural cork for optimal storage As described above, natural corks made from cork oak are susceptible to TCA formation, which spoils the wine with a musty, cardboardy taste. However, since 1999, this danger has been significantly reduced thanks to machines that analyse corks for errors. The error rate is now around 10%. Today, around three-quarters of all wine bottles are closed with a classic natural cork, made from the bark of the cork oak, which has a fine-pored structure, allowing the wine to breathe and thus counteracting reductive tones. The advantage of natural cork is that it can be easily pressed into the bottle, where it expands and closes the bottle well, but doesn't make it airtight. Add to that its elegance, which it exudes with a “pop” and the fact that it is completely recyclable and biodegradable. The clear disadvantage, however, is the aforementioned susceptibility to cork formation, which spoils the wine. An inexpensive alternative - pressed cork Pressed cork is very similar to natural cork. Cork granules are pressed together with glue or resin under high pressure. This makes it possible to produce corks in a cost-effective way. However, there is a risk of the cork crumbling, which is why a disc of natural cork is often glued to the underside. This type of cork is called composite cork and reduces the negative influence of the binding agent on the sensory perception of the wine. Nevertheless, there is also a risk of TCA with pressed cork. Synthetic cork from a laboratory Synthetic corks consist of food-friendly plastic and are usually produced using the injection moulding technique. This means that the material is heated, then injected into a mould and left to cool. Although such corks are similar to natural cork, foreign aromas may affect the taste of the wine if it is stored for a long time. It doesn't matter which cork is in your bottle, with the 9wines corkscrew, remove any type of cork easily and without complications. Elegant glass closure A more elaborate option is a glass stopper, which hermetically seals the wine and thus prevents oxidisation. This is due to the rubber layer. The glass variant is an elegant alternative to a conventional cork and is odourless and tasteless. However, the potential for long-term storage with glass closure has not yet been fully explored. The only thing that's clear is that this sealing method is expensive, poses a risk of breakage and must be included in the price of the bottle. Screw cap - rightly a bad image? First of all - no! While it's true that in the past only lower quality wines were screw-capped, this is no longer the case. Screw caps even have advantages over natural cork, because cork damage can be ruled out. The bottle is also easy to open, requiring no corkscrew. The disadvantage is that, because the closure is airtight, the wine cannot interact with oxygen, which is not ideal for long-term storage. Our cork conclusion All types of corks and closures have their pros and cons, and none of them are ideal for every purpose. Of course, the popping of a cork makes more of an impression than the cracking sound when you open a screw cap, but, in the end, it's the contents that count - as long as the wine tastes good, the closure is irrelevant!

How To Tell Whether A Wine Is Dry, Semi-Dry, Medium-Sweet Or Sweet

2021-05-06T00:00:00+02:00

Put simply, a dry wine is the opposite of a sweet wine. You can taste the difference right at the tip of your tongue. However, dry wine does not mean that it does not contain sugar and that it automatically tastes sour or savoury. As a rule, the label on the back of the bottle or in the description of the wine includes information about the taste (such as dry). This provides information about the residual sugar content in the wine. Residual sugar content as a guide The so-called residual sugar content determines the degree of sweetness of a wine and thus also whether it is dry, semi-dry, medium-sweet or sweet. Residual sugar content or residual sweetness is understood to mean sugar in the grapes (or most) that has not fermented into alcohol after the fermentation process has been stopped. Fermentation is interrupted, for example, by cooling, filtration or adding sulphur or alcohol. Strictly speaking, even the driest wine contains a certain percentage of sugar, as there are hardly any yeast strains that can completely ferment the sugar. The content of sugar as a key component in grapes is determined in Austria using the most weight in KMW (Klosterneuburger Mostwaage). The Austrian Wine Law regulates, among other things, the upper limits of the residual sugar content in wine. Residual sugar g/l Dry up to 4 or max. 9 g/l * Medium dry up to 12 or up to 18 g/l ** Lovely up to 45 g/l Sweet from 45 g/l * If the total acidity is not more than 2 g/l lower than the residual sugar content. Example: Wine with 8g of residual sugar must not have an acidity of less than 6g. ** If the total acidity is no more than 10 g/l lower than the residual sugar content. Here is an overview of wines that are usually made dry in Austria. At this point, however, it must be emphasised that each of these grape varieties can just as well be semi-dry or sweet. A look at the label or the description of the wine provides information about the taste. Rather dry white wine varieties: Riesling Sylvaner/Silvaner Grüner Veltliner Grauburgunder Weissburgunder Chardonnay Sauvignon Blanc Rather dry red wine varieties: Pinot Noir Merlot Cabernet Sauvignon Syrah Sangiovese Nebbiolo Alcohol content Alcohol, which acts as a flavour enhancer, can also reveal something about the degree of sweetness of the wine - but it doesn't have to! Most dry wines have an alcohol content of between 12 and 14% ABV. The sweeter and ripe the grapes that were used for the wine, the higher the alcohol content will be. An alcohol content of 14% or more ABV usually indicates wines from a warm climate. Dry red wines usually have a higher alcohol content than white wines. Influence of acid In addition to the residual sugar content, the proportion of acid also affects the sweetness sensation. Acid and primarily tannins make the mouth feel like it is contracting. This furry impression is called "astringent" in technical terms. Acid can be perceived as aggressive if it is too dominant and unbalanced. Ideally, the acid is clear and well integrated into the wine and supports the variety of aromas without being too prominent. (A lot of) acid gives the impression that the wine is dry, but this does not necessarily have to be the case due to the residual sugar content. 9wines tip: Acid-accentuated wines are excellent accompaniments to meals. Dishes that contain acidic components such as tomatoes, fruits, lemon juice or vinegar benefit from acidic, dry wines such as Riesling or a Sauvignon Blanc. Train your sensory skills Sensory memory can be trained. The more often you perceive intense smells and tastes, the more likely you are to find them in wine and the faster you can judge whether you prefer dry, semi-dry or sweet wines. Our wine packages, which we have put together from different white and red wines from top wineries, are perfectly suited to train your sensory skills. The 9wines White Wine Starter Box shows you how diverse the world of white wine is. Varietal-representative, aromatic, harmonious and animating: We have put together 9 different wines from various wine-growing regions in one set. Perfect for tasting and becoming familiar with different varietals. Includes two high-quality universal UNO glasses from Sophienwald and a sommelier corkscrew for FREE. We recommend our 9wines Red Wine Starter Box to all red wine lovers. It's perfect for exploring the red wine landscape. All red wines in the box are great everyday wines from well-known winemakers and newcomers that you should definitely try. Two high-quality Sophienwald wine glasses and a professional corkscrew are included in the set. Discover now!

What Is Organic Wine & How Does It Differ From Normal Wine?

2021-03-26T00:00:00+01:00

Neither herbicides nor pesticides that are harmful to the environment are required for the production of organic wine. What is particularly important is time, passion and a trained eye. Organic wines are therefore completely normal wines, but - in contrast to traditionally produced wines - they are made with grapes from organic cultivation. Vinification is also carried out according to certain guidelines. Organic wines boast full-bodied taste, unmistakable character and a significantly higher concentration of antioxidants and aromatic substances. So it is not surprising that many well-known wineries are already pressing grapes from organic farming. Organic wine - requirements and properties at a glance: The designation "organic wine" or "eco wine" has been permitted since 2012 Winegrower must have EU organic certification Wine label contains the organic seal or the EU organic logo Grapes are from organic or biodynamic cultivation The use of chemically and synthetically manufactured pesticides and herbicides is prohibited There are strict guidelines for organic viticulture The aim is as much as possible to work carefully with regard to the environment, resources and climate The EU has been regulating the cultivation of organic food since 1991. In 2012, an ordinance was issued which contains the implementing provisions for organic wine products. Since then, the term "organic wine" or "eco-wine" has been used. Previously, the wines were called "Wine made from organically grown grapes" or "Wine made from organic grapes". The difference between organic and biodynamic Organic and biodynamic cultivation are connected to each other and sometimes have similar approaches, but they are not identical. Biodynamic agriculture is a form of ecological cultivation that pursues a holistic and partly spiritual approach, in which, for example, the lunar calendar is used, and has stricter conditions for cultivation. The main difference lies in the basic production guidelines, which are laid down by the EU. The aim of organic cultivation is to work as gently as possible with regard to the environment, resources and climate and to try to preserve biodiversity. The use of chemically and synthetically produced pesticides, herbicides and growth regulators is prohibited and has been replaced by organic fertilisers. However, the use of copper and sulphur to combat fungal diseases is permitted in a regulated maximum amount. In biodynamic agriculture, the focus is on self-sustaining organisms. Soil and animals live in harmony and create a cycle: The soil provides nutrient-rich food for the animals and in return they fertilise the land. So the biodynamic approach builds on the organic one, but is much stricter when it comes to implementation. The advantages of organic viticulture 1. Aromatic taste & more nutrients Due to year-round greening in the vineyards, organic viticulture leads to natural competition for water and nutrients, which is reflected, among other things, in the formation of smaller berries. When processing the berries, we benefit from the nutrients, antioxidants and aromatic substances that are concentrated in the skin. In the end, we get a particularly unadulterated and aromatic wine with varietal and vintage characteristics. 2. Less histamine Organic wines usually have a slightly milder acidity and are therefore more digestible. With white wines, in particular, the winemaker has a good chance that as little histamine as possible will be formed with particularly fast and hygienic processing of untreated, undamaged and mould-free grapes. This is exactly as it should be with organic vinification. 3. Environmental aspects The aim of organic agriculture or organic viticulture is to treat nature carefully through soil care, fertilisation and plant protection and in the course of this to protect the biodiversity of organisms, taking into account knowledge of ecology and environmental protection. This promotes the fertility of the soil and the preservation of beneficial insects, whilst the plants are strengthened by organic fertilisers such as compost, but also mineral fertiliser I (in regulated minimum quantities) or foliar fertilisers. These provide the vines with more vitality and resistance to pests, which is ultimately reflected in the quality of the wine. The continuous greening of the vineyards has the positive effect of binding a large amount of CO₂. These measures aim to achieve harmony between ecological aspects and the winemaker's economic interests. Strict guidelines Strict rules such as the prohibition of chemically and synthetically produced pesticides and herbicides apply not only to organic viticulture. In the wine cellar, too, there are stricter regulations than in conventional winemaking. In the production of organic wine, for example, the following processes are prohibited: Partial concentration through cold, desulphurisation through physical processes or partial dealcoholisation. Only certain substances such as proteins of plant origin from wheat or peas, casein or bentonite may be used to clarify the wine. An organic wine can be identified by the EU organic logo and the code number of the certification body. The quality of an organic wine does not only depend on the production regulations. The pruning, harvest and selection of grapes at the time of harvest are more important. Strictly hygienic processing in the cellar is also decisive for a high-quality end result. Studies show: Wines from organic viticulture taste better Two studies showed that wines from organic or biodynamic cultivation on average received higher scores from independent wine critics than traditionally produced wines. For this purpose, a total of over 200,000 wine evaluations by Prof. Magali Delmas (UCLA Institute of the Environment and Sustainability in California) and Prof. Olivier Gergaud (Kedge Business School in Bordeaux) were examined and it was found that wines from organic agriculture were rated better both in taste and quality. In 2016, the two scientists published their first study examining the results of professional tastings of 74,000 California wines, as rated by Robert Parker, Wine Enthusiast, and Wine Spectator. It turned out that the wines with the organic label received higher ratings on average. However, this also applied to wines that came from organic or biodynamic production, but were bottled without certification for reasons of cost, for example. In 2021, Delmas and Gergaud followed up on their first study and analysed wine ratings of 128,000 wines from France. In this case, the wines were rated by the wine critics Gault Millau, Gilbert Gaillard and Bettane Desseauve and again the organic wines were rated significantly higher in taste and quality. That sounds convincing! More information about the study: https://www.thedrinksbusiness.com/2021/03/study-of-200000-wine-scores-shows-organic-wines-taste-better/ Our selection of organic wines We tasted our natural wines and selected the best for you. From large, well-known wineries to smaller newcomers, taste that organic is a way of life that results in very high quality. » Straight to the organic wines!

A World First: Prosecco DOC Rosé

2021-03-19T00:00:00+01:00

All facts about Prosecco DOC Rosé at a glance: Glera grapes are used for Prosecco Since 2021 there has been a rosé version For this purpose, 10-15% Pinot Noir is added to the Glera grapes Strict rules apply to the production of Prosecco DOC Rosé Taste: Refreshingly fruity with aromas of strawberries, raspberries and a hint of roses Particularly fine perlage is typical Rosy prospects Prosecco DOC (Denominazione di Origine Controllata) is an export hit, known all over the world and representing the Italian attitude to life. Around 500 million bottles of this Italian sparkling wine are produced each year in the vineyards of Veneto and Friuli-Venezia Giulia. Incidentally, until the end of 2009, Prosecco was also the name of the white grape variety used for Prosecco. Consequently, sparkling wines that were not produced in the DOC growing areas could also be sold as Prosecco. To avoid this, the grape variety was renamed Glera. This only grows in the north-east of Italy and is considered a sign of quality and a designation of origin. In 2009, the designations of origin DOC and DOCG were replaced by the DOP seal (Denominazione di origine protetta). Nevertheless, the previous quality levels (DOC and DOCG) are permitted and may still be used for reasons of inventory protection. Until now, Prosecco had to contain at least 85% of the Glera and was only available in the white version. In 2019, after revising the production regulations, the DOC Prosecco committee decided that from 2021 (starting with the 2020 harvest) a rosé version would also be permitted. For this purpose, about 10-15 percent Pinot Noir is added to the Glera grape to create a pink colour, structure and fine berry aromas. Although pink sparkling wine has been produced in northern Italy for a long time, it was previously not allowed to be called Prosecco. Strict rules Just like the white version of Prosecco, rosé Prosecco may only be produced in precisely defined provinces in northern Italy. Prosecco (including osé) is only recognised as a DOC if all steps, from harvesting to bottling, take place in the Veneto and Friuli-Venezia Giulia regions. In contrast to white Prosecco, cheaper frizzante (sparkling wines) are not permitted to have a rosé version. According to the regulations, rosé Prosecco must be produced without exception using the more complex Spumante process. This requires a second fermentation on the yeast. Incidentally, the rosé version must mature on the yeast for at least 60 days. In addition to 85 percent Glera (minimum), a Prosecco Rosé must contain at least 10 percent Pinot Noir. The vintage should be specified on the front and back, and preceded by the term Millesimato. This is confirmation that at least 85 percent of the grapes come from the specified year. Elaborate production As already mentioned, the Spumante process is used for a Rosé Prosecco. With a spumante, the carbonic acid is created naturally through a second fermentation process. However, this does not take place in the bottle as with champagne, but with the help of the Metodo Martinotti (Italian) or the Méthode Charmant (tank fermentation). The fermentation process takes place in large pressure tanks, in which the sparkling wine remains for at least 60 days. This ensures the delicately sparkling, creamy perlage. What rosé prosecco tastes like Like the white version, rosé Prosecco is available, for example, as Brut Nature (less than 3 g/l residual sugar), Extra Brut (0-6 g/l residual sugar), Brut (up to 12 g/l residual sugar) and Extra Dry (12-17 g/l residual sugar). Brut Nature means very dry and Extra Dry means dry to medium dry. When you smell the glass for the first time, aromas of strawberries, raspberries and a hint of roses are immediately detectable. On the palate, the rosé version is wonderfully fruity, fresh, lively and, above all, juicy. Similar to the white Prosecco only with an extra portion of fruit, which is wonderfully carried by fine bubbles. Curious? Then you should definitely try Villa Sandi's rosé Prosecco! Rosé Prosecco DOC Millesimato 2019 by Villa Sandi This world first from the famous Prosecco producer Villa Sandi is a vintage Prosecco in an exclusive bottle. Vivid pink shimmers through delicate pearls. Fruity aromas of light berries with some roses. Elegant and stimulating on the nose and palate. The delicate sweetness (brut - around 12g residual sugar) suits this sparkling wine very well. A refreshing experience that guarantees fun! Ideal as an aperitif, for any celebration or even to accompany seafood or cheese. Try now!