The flavor of lavender in wine of Zürich
Discover the of Zürich wines revealing the of lavender flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).
More information on of Zürich flavors
Zurich is a Swiss cantonal wine region covering all winegrowing sub-regions and vineyards within the borders of the Zurich canton. It is one of the more productive cantonal appellations in the German-speaking Northern Part of Switzerland.
The main viticultural area here arches to the north, above the city of Winterthur, stretching up to Schaffhausen and even crossing the Rhine briefly around Eglisau, Rafz, Rudlingen, Wil and Huntwagen. This area is generally known as Zurcher Weinland, although as an area it is not precisely demarcated.
To the east is Thurgau, the birthplace of Dr Hermann Müller, so it is perhaps not surprising that his Muller-Thurgau crossing is the most widely planted Grape variety in Zurich vineyards. Here in Switzerland, though, the variety is often still referred to as Riesling-Sylvaner, revealing its genetic identity.
As is standard for the northern, German-speaking part of Switzerland, red wines made from Pinot Noir constitute the majority of the region's production. They are not dissimilar in style to those made just to the north across the Rhine, in Germany's most southerly region, Baden.
The Gamay x Reichensteiner crossings Gamaret and Garanoir are also grown here, as are the alliterative trio Dunkelfelder, Dornfelder and Diolinoir.
Winterthur is Switzerland's sixth-largest city, but the landscape just to the north is a Dense patchwork of fields and forests. The region is divided by the Thur river, which eventually flows into the Rhine just north of Rudlingen.
Other flavors in the same category
News on wine flavors
A perfect pairing: Madhu’s masala lamb
With culinary inspiration dating back to 1935, our restaurant brand Madhu’s specialises in South Asian cuisine with an East African influence. It’s thanks to the secret recipes handed down across eight decades that we have become caterers for royalty, dignitaries and Asian weddings – and that our original Southall location has been named Best Indian Restaurant multiple times by Pat Chapman’s Cobra Good Curry Guide. Over the past few years I’ve been working on creative combinations to find the pe ...
The perfect Martini
The most enduring of classic cocktails, the Martini is simple to make and infinitely customisable. But how do you create the very best one possible? We asked the top mixologists in London’s Martini business – Agostino Perrone and Giorgio Bargiani of The Connaught Bar, Alessandro Palazzi of Dukes Bar and Brian Silva of Rules. Here are their thoughts… The spirit: Vodka vs gin None of our bartenders would badmouth the Vodka Martini. And yet, all name gin as their go-to spirit base, because it has s ...
Third batch of Diageo’s Prima & Ultima collection revealed
Prima & Ultima – meaning ‘first and last’ – showcases whiskies that are exactly that: either the first or the last of their kind. The eight single malts in this year’s line-up were chosen by Diageo master blender Dr Craig Wilson, following in the footsteps of previous Prima & Ultima creators Maureen Robinson and Dr Jim Beveridge OBE. The whiskies include the final Brora bottling from 1981, and spirit from the last two casks of Port Ellen filled in 1980, as well as single malts from Royal ...