Suwine Blog

Suwi Zlatic - Best Sommelier of Austria 2014 | Ambassadeur du Champagne 2015/16 | VINEUS Sommelier of the Year 2016

Suwine Tipp der Woche!!!

Suwine Tipp der Woche!!!

Wie jeden Montag gibt es den Suwine Tipp der Woche, diesmal eine ganze Reihe an hervorragenden Apps.

DAS WEINQUIZ

WEINLEXIKON FRANKREICH

WEINLEXIKON ITALIEN

Der lebenden Legende der Österreichischen Sommelier Szene Egon Mark ist ein wahres Meisterwerk gelungen, das beste Weinquiz und Lexikon im deutschsprachigem Raum. Viel Spaß beim downloaden und lernen. 

Eine schöne und erfolgreiche Woche wünsch euch Suwine..

 

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Suwine Tipp der Woche

Suwine Tipp der Woche

Diese Woche ist ein Buch der Suwine Tipp der Woche -- "Die Welt des Sommeliers"--Ausbildungsbuch der AIS (Italienische Sommelier Vereinigung) einzigartige Grafiken, sehr klar formulierte Texte und tolle Bilder.       Fakten statt Mythen ist hier die Devise. Schöne und erfolgreiche Woche wünscht euch Suwine.

 

 

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GIN-Kategorien

GIN-Kategorien

 

 

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Zorah Winery- The Magic of Ararat Mountains

Zorah Winery- The Magic of Ararat Mountains

Wine production in Armenia dates back to over 6,000 years, with evidence from the discovery of the world’s oldest winery the Areni-1 Cave Complex, which is located close to the Zorah winery. The oldest leather shoe in the world was also found inside the same complex. We were fortunate to visit the archaeological site of this winery even though it was boarded up due to the lack of funding. From the moment we stepped in, buried amphorae in every room of the caves filled our sights. The clay pots varied in size. Some were broken. Some looked as if they were still serviceable. Tools, ropes, and other equipment lay neatly stacked in the corners of the cave. Makeshift lighting was strong all around. It was astonishing to imagine that large-scale winemaking took place in the exact same caves thousands of years ago. During our trip, we also visited an old bridge along the Arpi River. According to the locals, many Silk Road travelers enjoyed coming through this part of Armenia to taste the unique wines of the Vayots Dzor region.

 

Go to the link and learn more about the Grapes like Areni Noir, Yeraz and Voski..

http://www.zorahwines.com

 

 

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SAVE THE DATE 2017 BY SUWINE

SAVE THE DATE 2017 BY SUWINE

Happy New Year to all of you, if you want to now what is going on in 2017 by Suwine, just go to the following link. Have a nice day and many greetings..

http://www.suwine.at/events-seminare/events-seminare.html

 

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Storing Sake and Expiry Date

Storing Sake and Expiry Date

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Amarone Wine Turns Raisins Into Gold

Amarone Wine Turns Raisins Into Gold

Amarone wine or as it’s officially named, Amarone della Valpolicella, is one of those wines that you buy and sit on and pray your marriage stays together long enough so that you can drink it on your 20th anniversary. It’s one of those holy-jesus-I-may-now-die-complete wines that, if you’re lucky, you can pick up for around $100. No, Amarone della Valpolicella is not cheap, but it shouldn’t be, it’s just too difficult to make–and too scarce.

Let’s take a detailed look into what Amarone wine is all about and why it’s special, from a taste profile of great Amarone to its defining features so you can find great wines on your own. This is an advanced guide, so open up a bottle of Ripasso and start sipping!

 Guide to Amarone Wine

 

The Taste of Amarone Wine

Expect bold aromas of cherry liqueur, black fig, carob, cinnamon and plum sauce along with subtle notes of green peppercorn, chocolate and crushed gravel dust. Sound intriguing? On the palate Amarone wines often have medium-plus to high acidity balanced with high alcohol and flavors of black cherry, brown sugar and chocolate. By the way, the older the wine the more it will offer flavors of brown sugar, molasses and fig. What might surprise you about this wine is the presence of a touch of natural residual sugar (RS) in the wine, usually around 3–7 g/L (or about a 1/4 teaspoon per serving). The RS helps compliment the wine’s natural high acidity and adds to its boldness–if you didn’t know Amarone had residual sugar, you’d think it was dry.


The Styles of Amarone della Valpolicella

Amarone-della-Valpolicella-wine-glass-color

The somewhat ruddy orange color of properly aged Amarone Classico

Time for a quick history lesson: In 1963 the Italian government adopted a system of quality assurance labels for its food products, especially wines and cheeses. The labels rate how authentic and regional the methods of a food’s production are, and increase in strictness from IGT, to DOC, to DOCG. Only a few wines get to become DOCGs (Denominazione di Origine Controllata e Garantita), and Amarone della Valpolicella officially became one of them in 1968. With the designation came many rules about planting, vine production and vineyard location; but more important to us is the production method called apassimento, and the styles of Amarone and Amarone Riserva. You can read more about wine designations here.

Amarone vs. Amarone Riserva

The major difference between Amarone “normale” and Amarone Riserva is time. Amarone is aged 2 years following the vintage, whereas Amarone Riserva is required to age 4 years. Now, you’ll find that in reality great producers tend to age the wine longer than the minimums and release when they believe it to be ready. This is good considering that some Amarone wines should really continue to age for 10 or 15 years longer to develop those keen flavors of fig, carob and mexican chocolate. So, “the older the better” tends to reign true with this particular wine. There is one thing you should really pay attention to when picking an Amarone wine, and it’s the methodology used to make them.


The Apassimento Method and Traditional vs. Modern Winemaking

Bertani-drying-lofts-amarone-apassimento
Corvina grapes are laid out in drying lofts where they will lose 40% of their moisture. Image courtesy of Bertani

Technically, there is only one way to make Amarone wine:

  1. pick grapes
  2. dry grapes until there is 40% less liquid (called apassimento and can take as long as 120 days)
  3. slowly press dried grapes
  4. slowly ferment grapes into wine over a period of 35–50 days (this is a long time for wine!)

However, due to modern technology two distinct styles have emerged. There are those who practice the traditional method of naturally drying their grapes and using neutral oak or chestnut barrels to age them and there are those who use a modern method of quickly drying grapes using temperature and humidity-controlled rooms and aging their wines in new oak barrels. Both methods can make excellent tasting wines but they will taste a bit different on first release and also tend to age differently.

 Traditional Method

Amarone della Valpolicella made in the traditional method tend to maintain their acidity longer and, thus, will also potentially age quite a bit longer too. In taste trials it appeared that traditional method Amarone could easily last 40 years! As great as this is, these wines also take a bit longer to come around, meaning you’ll want to be sure to hold them for around 20 years to really let the wine shine. It’s common to see producers practicing the traditional technique to only use the regional grapes of Corvina, Corvinone and Rondinella in the blend. In terms of flavors on release, tasting notes for this style often have flavors of red cherry, cinnamon and green peppercorn. If you drink them sooner (and let’s be honest, this happens) be sure to decant them for a couple of hours and they’ll still be awesome.

Examples of traditional producers
  • Quintarelli
  • Bertani

 Modern Method

Amarone della Valpolicella made in the modern method tend to be quite a bit bolder upon release because of the help of new oak aging which adds flavors of chocolate, molasses and vanilla along with cherry liqueur. It’s also more common to see non-indigenous varieties blended into the modern-styled wines. Legally, it can be up to 25% of other grapes including Cabernet Sauvignon, Merlot and Sangiovese. The wines taste awesome right out of the gates but aging-wise tend to taper off a bit faster. Some will only last 8–10 years, whereas others with bolder red fruit characteristics will go 20 or so years. As always, a bit of decanting is great for any Amarone wine.

Examples of modern producers
  • Masi
  • Allegrini

The Grapes of Amarone Wine

Looking west into the Negrar Valley in the Classico region of Amarone della Valpolicella - Vineyard photo by Wine Folly
Looking out westward into the Negrar Valley within the Classico region of Valpolicella. by Wine Folly

There are less than 12,000 acres in the world of the most important Amarone grapes–Corvina and Corvinone, and they only grow in Valpolicella. To make the situation a little more intense, Valpolicella has a regulatory committee that protects the historic nature of the land around Verona. It means if a winery wants to plant a new vineyard, they’ll have to rip out an old vineyard to allocate space. There are 4 main grapes of Amarone and a total of 20,000 acres (8,200 ha).

  1. Corvina (technically Corvina Veronese)
  2. Corvinone
  3. Rondinella
  4. Molinara

Winemakers in the region will tell you that the best Valpolicella wines come from the Corvina (and more rare Corvinone) grapes. Historically, Rondinella and Molinara were very dominant in the region, however they tend to produce lower quality grapes due to their high productivity. Thus, the wines made with primarily Corvina grapes offer up the heady aromas of rose, cherry liqueur and cinnamon and they also consistently get the highest ratings.


The Region of Amarone Wine

 

The Valpolicella wine region lies in the lowest foothills of the Alps just north of Verona and has 3 primary zones: Classico, Valpantena, and Est (meaning “East”). Most of us will hone our focus on the Classico zone for quality (which does contain 5 notable sub-areas), but within each of the 3 main zones there are many excellent wines.

Classico

Within the Classico zone there are 6 designations within the 3 valleys of Negrar, Marano and Fumane. This is the “Original Gansta” area for Amarone and Recioto della Valpolicella wines. The Classico zone even has an order of knights called SNODAR (Sovereign Noble Order of Ancient Recioto) established in 1969 –a year after the DOC was first officiated, to promote and protect Valpolicella’s wines. Within the Classico region you’ll find many of the largest producers–save for a few.

  • Negrar
  • Marano
  • Fumane
  • San Pietro in Cariano (lower valley)
  • Sant’Ambrogio
  • Dolce

Valpantena

Heading east from the Classico zone is Valpantena. The best vineyards have been noted around Grezzana and Cerro Veronese which is midway up the valley.

  • Grezzana
  • Cerro Veronese
  • Lavagno
  • Verona

Est

This region is next to the Soave wine region (a Veronese white wine made with Garganega grapes) and is considered a newer region for producing Amarone wines. The best vineyards have been noted in the mid-point up the valley around Illasi, Cazzano di Tramigna, Mezzane and Tregnago.

  • Illasi
  • Cazzano di Tramigna
  • Mezzane
  • Tregnago
  • San Mauro di Saline
  • Colognola ai Colli (low valley)
  • Montecchia di Crosara (far east, next to Soave)
  • San Martino Buon Albergo (low valley)

 

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Suwine Tipp der Woche

Suwine Tipp der Woche

Es es wieder Montag und wie gewohnt seit genau 6 Monaten gibt es den Suwine Tipp der Woche. Dieses mal ist Bier das grosse Thema um genau zu sein "Trappist" auf der folgenden Homepage

http://trappist.be

findest du alles rund um dieses Getränk mit sehr langer Tradition.

Eine schöne und erfolgreiche Woche wünscht dir Suwine.

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Suwine Tipp der Woche

Suwine Tipp der Woche

Immer wieder Montags gib es den Suwine Tipp der Woche diesmal geht es nach Südamerika genauer nach Argentinien. Auf der Homepage http://www.winesofargentina.org findet ihr alles wissenswerte über dieses Weinbauland mit unglaublicher Entwicklung und Potential. Eine schöne und erfolgreiche Woche wünscht euch Suwine.

 

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Cheese and wine: the ultimate guide

Cheese and wine: the ultimate guide

Explore the wine and cheese pairings with great graphics..

Go to the Link

http://www.decanter.com/how-to-match-wine-and-cheese-infographic/

 

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Schutz der AOC Champagne: der aktuelle Stand

Schutz der AOC Champagne: der aktuelle Stand

Die Champagne genießt in den meisten Länder der Welt den Markenschutz, welche Länder dazugehören findest du unter dem folgenden Link.

http://www.champagne.fr/de/terroir-ursprungsbezeichnung/schutz-der-urprungsbezeichnung/aktueller-stand

Stay up to date by Suwine..

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Das Suwine Advents Gewinnspiel. Last call !!!!

Das Suwine Advents Gewinnspiel. Last call !!!!

Anlässlich unseren neuen Logos, haben wir uns entschlossen, 2 Tickets für ein Suwine Sake Training deiner Wahl

(Dauer 4 h, Sake Sommelier Ausbildung ausgeschlossen) zu verlosen. Alles was du dafür tun musst ist:

 

1. Eine Person markieren, mit der du dieses Seminar besuchen würdest.

2.Den Beitrag Teilen.

 

Die Ziehung des Gewinners oder der Gewinnerin findet LIVE auf Suwine Facebook am 27.12.2016 um 17 Uhr statt.

 

Viel Glück euch allen wünscht Suwine.

 

Dieses Gewinnspiel endet am 26.12.2016 (23:59) und steht in keiner Verbindung mit Facebook uns wird ich nicht von Facebook unterstützt.

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Suwine Tipp der Woche

Suwine Tipp der Woche

Endlich Montag, wie gewohnt gibt es den Suwine Tipp der Woche diese Woche geht es um die Weine aus Kalifornien auf der Homepage  http://www.discovercaliforniawines.com

findet ihr alles was das Herz begehrt, rund um die Kalifornischen Weine. Schöne und erfolgreiche Woche wünscht euch Suwine.

 

 

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Nur noch 9 Tage-Advents-Sake Gewinnspiel by Suwine....

Nur noch 9 Tage-Advents-Sake Gewinnspiel by Suwine....

Anlässlich unserem brandneuen Sake Ninja Logos, haben wir uns entschlossen 2 Tickets für eine Sake Verkostung (Dauer 4 h) deiner Wahl zu verlosen (ausgenommen Sake Sommelier Ausbildung). Alles was du dafür tun musst ist:

  1. diesen Beitrag teilen
  2. eine Person zu markieren mit der du diese Verkostung besuchen würdest.

Der glückliche Gewinner oder Gewinnerin wird am 27. 12. 2016 um 18 Uhr !!!! Live auf Suwine Facebook bekannt gegeben !!!!

 

Zur Info: Dieses Gewinnspiel steht in keiner Verbindung zu Facebook und wird in keiner Weise von Facebook unterstützt. 

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Create your account by Suwine-your personal success-line !!!

Create your account by Suwine-your personal success-line !!!

Don't miss the opportunity and learn a lot of about wine and other drinks. Download a lot of documents for free. Visit our Seminars and taste very rare products and Vintages. Improve your sales skills and don't forget you will be a part of the Suwine Family. We send you a lot of greetings and we welcome you on our---" log in" ---platform fill in your e-mail, password and enjoy it...

 

BE A GREAT SOMMELIER !!!!!!!!

 

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Suwi Zlatic
Thats great, where are you coming from?? I have a lot of Book recommendations written in my Blog, many Greetings..
Sonntag, 08. Januar 2017 13:01
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Suwine Tipp der Woche

Suwine Tipp der Woche

Immer wieder Montags erscheint der Suwine Tipp der Woche, diesmal ist es eine Homepage von einem Sake Sommelier Namens Maximilian Fritzsch und seinem Unternehmen Tokuri in Berlin. Dort findet ihr nicht nur diesen fantastischen Sake Glossar sondern auch sehr hochwertige Sake und vieles mehr. 

http://www.sake-guide.de/glossar/

Eine erfolgreiche uns angenehme Woche wünscht euch Suwine...

 

 

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Sake rocks Europe !! No rice, No Price..

Sake rocks Europe !! No rice, No Price..

Sake: Wine’s Japanese fling

What do we call it? Acceptance? Absorption? Adoption? Whatever word you prefer, the process is well under way: sake now seems to belong on wine lists and in wine magazines. Wine lovers revealing ignorance of or disaffection for this newly fashionable drink court opprobrium.

This year’s most commented-on (and thus perhaps influential) Wine Advocate review did not cover Bordeaux 2015 or Napa 2014, but was a report written about sake by Chinese contributor Liwen (Martin) Hao, a journalist whom I have had the pleasure of tasting wine with at the Decanter Asia Wine Awards in the past.

A poorly drafted and imperfectly edited Financial Times article contrived to suggest the notes were Parker’s own, which may or may not have triggered the resulting sales stampede; and as W.Blake Grey has revealed in a fascinating post on his website, all of the sakes reviewed in the Advocate were offered for sale, at sometimes inflated prices, on the day the report appeared by a newly established Tokyo company via a website which has subsequently and mysteriously disappeared. Those posting to Blake Grey’s site suggest that this fugitive company had connections with one which has organised Wine Advocate events in Japan.

Around a month after the Liwen Hao report, Jancis Robinson MW covered sake for the Financial Times and her own website, as she had done in 2008. (Jancis, not in general a fan of heady wine, was perhaps surprisingly “uplifted by the subtle variations in these cool, ineffably pure, limpid ferments, averaging about 16 per cent alcohol”.) The Wine and Spirit Education Trust teaches sake courses; the International Wine Challenge judges sake. Decanter, too, is preparing to expand its coverage and scrutiny of sake.

All of this is very good news for sake producers, since in Japan, the drink is far from fashionable, and has been tanking ever since 1975; it now has just 6.8% of Japan’s alcoholic beverage market, having lost around two-thirds of its market share since the 1975 peak. Japanese fashionistas prefer wine.

My own road-to-Damascus moment with sake has yet to come, but I am ardently in favour of the wine world’s celebration and acceptance of Japan’s ancient, complex and culturally rich national beverage. Indeed I remember attempting to research sake for London’s The Evening Standard in the 1980s, writing to a number of sake producers in Japan and trying to arrange a visit there, and meeting at that stage with a total lack of interest in sake exports to the UK. Any reader who already has the sake bug, by the way, should try to get hold of the beautiful and thorough Sake: The History, Stories and Craft of Japan’s Artisanal Breweries by Elliot Faber and Hayato Hishinuma, published by Gatehouse in Singapore: a fine tribute to this culture.

But wine’s Japanese fling leaves me with just one question: what about beer?

Drinks, whether alcoholic or not, are generally made from fruits, grains or leaves. Tea, for example, is made from leaves; coffee from fruits.

Among alcoholic drinks, wine, cider and brandy are made from fruits (grapes and apples), while sake and whisky are made from grains (rice and barley, wheat, maize or rye). Beer is made from barley grains, too, generally with a flavouring from leaves (since a hop bract is more leaf than flower).

The ‘wine world’ is, strictly speaking, fruit-only. So if the wine world is ready to clasp one drink made from grain to its bosom, why not another? If sake, why not beer?

Perhaps the answer is no more complicated than that sake is roughly the same alcoholic strength as strong wine or fortified wine, and that you can also drink it, chilled, from a wine glass if you wish. That, though, seems rather simple-minded.

Perhaps wine and sake’s kinship is that both drinks come from intricate, long-established cultures? So too, though, does beer, which has been brewed for 7,000 years, and whose indigenous culture in the British Isles, Belgium, Holland and Germany is every bit as intricate as European wine traditions and Japanese sake traditions.

Never mind history, then; perhaps the difference is that wine and sake are both more aromatically subtle and more complex in flavour terms than is beer?

Let me just say this: the only alcoholic drink I have ever enjoyed which can truly compete with fine wine in terms of subtlety, nuance and the kind of transcendence of flavour which can dazzle aesthetically as well as hedonically is great English cask-conditioned ale. This is rarely more than half as strong as most sake, but Belgian ales are as fine and sometimes rival wine strengths. American micro-brewed renditions and tributes to these European beer styles are, too, shockingly complex and refined (and strong). I doubt that sake is ‘more’ complex than this, though it may well be as complex, and of course each drink’s spectrum of complexities lie in a different register.

Is is, then, down to techniques? Sake uses umami-suggestive koji fungus (Aspergillus oryzae) in order to render rice fermentable – but beer brewers malt barley in order to render it fermentable, too; moreover they use a spectrum of yeast types of much greater complexity than either sake brewers or wine makers. The precise nature of a particular water source is vital for sake – but the terroir-like effect of using water which has traversed gypsum beds in Burton-upon-Trent for classic English pale ale styles, for example, is no less significant. Aged versions of both sake and beer exist (though both must defer to wine in respect of the complexities wrought by age). Both sake and beer, too, are lower in acidity and higher in pH than wine.

Neither sake-fans nor beer-lovers will like me saying this, but both of these grain-based drinks are industrial rather than (like wine) agricultural. Their subtleties, in other words, are the result of craft and recipe, and owe nothing to any intrinsic weather-related seasonal variability, or to any defining circumscription of origin in terms of raw material. If you want more of a particular beer or sake, you buy more raw materials and turn on the tap. The notion of vintage or site (as in the Burgundian climat) exists in neither world, other than as a marketing gimmick. Most beer and sake is pasteurised.

I guess some wine drinkers would object to the bitter flavours in beer, derived from the resins and essential oils in the lupulin glands of hop bracts; these are not a feature of sake. Many wines, though, derive a part of their complexity from bitter flavours, and (globally speaking) the vast majority of beers are barely bitter at all. Hops in general are divided into ‘aroma hops’ and ‘bittering hops’, and fine beer in almost every brewing tradition is principally flavoured with noble aroma hops (hence its extraordinary aromatic complexity).

The real reason for the adoption of sake (but not beer) by the wine world, it seems to me, must be its novelty – always fashionably attractive – and its exoticism. Poor old beer is just too familiar to be taken seriously by the wine world’s Brahmins, hierophants, couturiers, gatekeepers and mayflies: a notable injustice.

When it comes to divisions of this sort, in fact, I am a radical libertarian in any case, and would love to write about almost any drink of complexity and interest, and especially tea and beer, which I love as much as wine. Pending a big bang in Decanter’s philosophy and vocation, though, it will be back to wine next week.

http://www.suwine.at/events-seminare/events-seminare.html

 

Quelle: Decanter

 

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Suwine Tipp der Woche

Suwine Tipp der Woche

Wie gewohnt immer wieder Montags, gibt es den Suwine Tipp der Woche. Dieses Mal das Buch der Bücher über die Burgund geschrieben von Jasper Morris, detaillierter geht es  kaum mehr. Erfahre welchen Produzenten, welche Lagen gehören und wie groß die sind mit vielen sehr nachvollziehbaren Erklärungen zum  Thema Terroir und den verschiedenen Weinstilen der einzelnen Produzenten.

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Cabernet & Friends

Cabernet & Friends
Das Jahr neigt sich langsam dem Ende zu, viele unglaubliche Weine haben wir in den letzten Monaten verkosten können.
Für das letzte Premium- Tasting des Jahres haben wir uns für die absoluten Ikonen Produzenten entschieden.
Unter dem Motto. „Cabernet & Friends“ geht es rund um den Globus und dabei werden wir so einige Überraschungen erleben, kaum eine rote Rebsorte wird so oft cuveétiert wie Cabernet und trotzdem weiß man am Gaumen, wer „the Big Boss“ der roten Rebsorten ist. Die ewigen Wegbegleiter Merlot, Carmenere, Petit Verdot und Co sind vom Cabernet nicht wegzudenken. Selbstverständlich werden Cabernet und Merlot auch ein Solo an diesem Abend besetzen. Sei dabei, beim Gaumenkonzert des Jahres und erfahre welche tollen Aussichten im nächsten Jahr 2017 auf dich warten.
 
Wir freuen uns auf dich,
 
Das Suwine Team!!!
 
Folgenede Weine erwarten dich:
 
Lynch Bages 2011,1995,1983
Chateau Mouton Rotschild 1984
Chateau Calon Segur 1984
Smith Haut Lafite 2011,1982
Chateau Cheval Blanc 1974
Chateau Phelan Segur 2000
Chateau Cazin Pomerol 1976
Desiderio Avignonesi 1997
Sassicaia 1994 (erster Jahrgang als DOC Bolgheri)
Cabernet Sauvignon Leitner 2003
Stags Leap S.L.V. 2012
Almaviva 1996
Sena 2007
Taita Montes 2007
Col Solare 2007
Chateau Montelena 1996,1997,1998
Ridge Montebello 2000
Opus one 2000
Mondavi Cabernet Sauvignon 1983
Henschke Cyrill 1995
Yarra Yerring Cabernet Sauvignon 1992
Cheval Los Andes 2008 Argentinien
Chateau Roslane 2011 Marocco
Casa Valduga 2008 Brasilien
Erzetić Amphora 2008 Slovenien
Chateau Meron 2009 Israel
Chateau Musar 1998 Libanon
Sassi Grossi 2009 Schweiz
Butterfly Rock 2010 Bulgarien
 
Termin: 05. Dezember. 2016
Ort: Orangerie Stift Stams
Zeit: 18 bis 22 Uhr (vermutlich bissl länger) Cometogether mit Champagne um 1730!!!! Und der Pirat darf natürlich nicht fehlen .....
 
Achtung Teilnehmerzahl stark limitiert, um dir deinen Platz zu sichern, bitte ich dich bis spätestens bis 26. November. 2016
285 Euro, Gesamtkosten für Seminar, Weine , ein warmes Gericht passend zum Thema und Dessert zum Abschluss.
 
Auf das folgende Konto zu überweisen:
Suvad Zlatic
Sparkasse Imst
IBAN: AT112050200125005694
BIC:SPIMA T21XXX
Ich freu mich auf deine Teilnahme, und sende dir ganz viele liebe Grüße.
Suwi Zlatic
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Suwine Tipp der Woche

Suwine Tipp der Woche

Spielerisch in die neue Woche starten, mit "WSET WINE GAME" trainiere dein Geografisches Wissen und lerne einiges neues dazu in Sachen Produzenten. Downloaden un los legen, die App ist kostenlos. Schöne und erfolgreiche Woche wünscht euch Suwine..

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