The flavor of spices in wine of Eastern Switzerland
Discover the of Eastern Switzerland wines revealing the of spices flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).
St. Gallen is a German-speaking Canton of eastern Switzerland with a corresponding AOC. Much of the winegrowing that does occur within its borders takes place in the Rheintal region (the upper Rhein Valley) whose name often appears more prominently on labels. However, even here, wine production is not the dominant land-based industry.
Rheintal is a wine region which Lies at the far eastern edge of Switzerland, running North to South along the Swiss borders with Austria and Liechtenstein. As the name suggests ("tal" is a Germanic suffix denoting a valley), the focus of this region is the valley of the Rhein river – specifically the upper Rhein between Graubunden and Lake Constance.
After making its way down from its source at the Tomasee, high in the Alps, the Rhein turns northwards, through the substantial valley it has carved out for itself over many millennia. Both broad and flat, this area is highly fertile, based on mineral-rich alluvium brought downriver from the mountains to the west.
This forms an oasis of Green among the dark grey ridges of the Alps. As such there are many alternative land uses which compete with viticulture, including habitation.
Pinot Noir is the most commonly planted Grape. It is helped to ripen by the Warm föhn wind, known here as the "Traubenkocher" (grape cooker).
Whisky is emphatically a product of place. The flavours in the glass conjure images of the spirit’s origin, from an Islay malt’s distinctive peat smoke to the exotic perfume of a Japanese blend. Traditionally, however, that local accent is lost when spirit is filled into cask. The vast majority of Scotch malts and blends, for example, are matured in oak sourced from thousands of miles away, and previously used to age bourbon or Sherry. Some whiskies might venture into more exotic territory. Thin ...
What to drink now… Mimosa Perfect for spring brunch, the Mimosa is a mix of equal parts Champagne and orange juice. The cocktail is attributed to Frank Meier, head bartender at the Paris Ritz, who served the first Mimosa in 1925, though the recipe appeared elsewhere in France at the same time. Either way, it’s a twist on the British Buck’s Fizz, invented in 1921 at the Buck’s Club in London, which used more Champagne and could include gin. Avoid vintage fizzes or special cuvées: a classic ...
Despite the lowest number of barrels going under the hammer in 15 years, the 2021 Hospices de Beaune charity auction broke per-barrel price records, reaching an impressive total sales figure of €12.5m (£10.48m/$14.09m), excluding buyer premiums. The total was not too far behind last year’s high tally – close to €13.44 million – where almost double the number of barrels were sold. This year’s sale, with 362 lots, including seven barrels of spirits, reached an average price per lot of €34,980 (£29 ...