From the category archives:

wineLEX

Vineyard treasures

by Raluca Bauer on 15 September 2010 · 0 comments

When we are talking about vineyards, our thoughts are flying immediately to the grapes and the wine we can produce. But a vine plant can offer more than it’s fruits. Here is a summary of the large benefits of a vine plant:
The leaves:
Culinary purpose: vine leaf rolls, chicken or fish covered with vine leafs, bread baked with vine leafs, etc
Treatments against: hypertension, menopause disorders, obesity, phlebitis.
The sap:
The sap is used from time out of mind for skin (psoriasis, skin cancer) and eyes treatments (cataract, conjunctivitis).
The wood:
Try to make a barbeque using wood from a vineyard- genius aroma!
The .....

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Cork-connections

by Oliver Bauer on 11 September 2010 · 0 comments

Lately I read a lot of discussions (in blogs, newspapers etc.) about wine-closure systems and in particular about the natural cork – of course ! For me, every rational and argument based discussion about wine themes is more than welcome. But unfortunately a lot of people are still spreading a lot of stupid nonsense concerning this item. I would like to set aright some of the big untruths those “experts” (usually paid by the industrie to keep a “free” view …) are still defending and to point out what the main problems are.
I am starting with something I cannot .....

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About decanting – the “Voodoo” wine-treatment!

August 25, 2010

First of all I would like to thank Răzvan Avram for bringing up a very interesting subject (you can find his article here). Also Mihnea faced this phenomenon a couple of weeks ago but with the same wine. Now, I don’t want to have a closer look to the wine but to the phenomenon itself, because this is the thrilling thing here. We are talking about necessity aeration of wines. Not this common, stagily emptying of bottles (mainly filled with more or less expensive red wines) in a glass-carafe. In general, there is way too much causeless “decanting” in our .....

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Why data of degorgement on the label?

March 2, 2010

(question from Razvan, 01.03.2010)
The data of degorgement tells you, when the champagne/sparkling wine was separated from its yeast and closed with a natural cork. The big majority of sparkling wine producers are recommending, to consume the wines within a couple of years (normaly 2-3) after the degorgement. Of course, there are some champagnes/sparkling wines, which can also benefit from further years of cellaring after this procedure, but this number is very limited and in the end you have also to like the character, bouquet and taste of a sparkling wine aged under a natural cork.
But why does a bottle with .....

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Filling levels

February 25, 2010

Why are wine bottles loosing their content ?
A perfect natural cork would be absolutely dense wihch means that no liquid or gas can enter or exit the bottle. Unfortunately those corks are just a nice wish and a pious hope. Therefore with time, wine is evaporating out of the bottle and leaving an ullage. Under perfect storage conditions and with high quality corks, this process is very slow and can take decades. But it proceeds. The problem of bottle ullage is, that air and therewith oxigen can enter and oxidate the wine. Spirits like Cognac, Armagnac, Whisky etc. are less .....

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Price segmentation

February 22, 2010

Our price segmentation (Euros/bottle)
We are not noting down the exact prices of each wine, because prices can differ depending on the region or country you are buying it from. Instead we are using a common international classifying system to group them. So you have an orientation, to what “price-region” a particular wine belongs to.
The groups are as follows :
entry-level regular level premium level superpremium level       megapremium level Icons
4,99 Euros 5,00 Euros to 9,99 Euros 10,00 Euros to 24,99 Euros 25,00 Euros to 49,99 Euros       50,00 Euros to 99,99 Euros .....

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