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

Immer wieder Montags kommt der Suwine Tipp der Woche diesmal ist es eine Homepage,

http://www.rhone-wines.com 

alles was das Herz begehrt rund um die Weine der Rhone.

 

Viel Spaß beim recherchieren wünscht euch Suwine.

 

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Nur noch 1 Tag bis zum "Wachau Souterrain" by Suwine.

Nur noch 1 Tag bis zum "Wachau Souterrain" by Suwine.

Mit der "my Wachau" App seit ihr bestens gerüstet für den unglaublichen morgigen Tag mit 18 Wachauern Weingüter.

Die App ist kostenlos und sehr detailliert wahres Meisterwerk der Österreichischen Weinszene.

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Suwine Tipp der Woche

Suwine Tipp der Woche

Es ist wieder Montag , wie gewohnt gibt es den Suwine Tipp der Woche diesmal ist es ein Buch und zwar das ausführlichste Buch über die 1386 Rebsorten der Welt . Viel Spaß beim Lesen der kund eine Erfolgreiche Woche wünscht euch Suwine.

PS: Es gibt zwei verschieden Ausgaben "Bordeaux Rot" (günstiger mit ein wenig Werbung) und "Beige" (teuerer ohne Werbung) beide Bücher der selbe Inhalt .

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Application for Sake Intro Course

Application for Sake Intro Course

This seminar is the first step on your way to Sake Sommelier. Suwine managed to be the only institution across Austria, which is authorized with the license of the Sake Sommelier Association. In this seminar you will learn everything about the history, production, culture, tradition and how to serve Sake. With the end of the seminar you will receive the certificate of Sake Sommelier Association, and thus the right to participate in Sake Certified Sommelier.

Partners of the Course are Austrian Sommelier Union & Tyrolean Sommelier Association 

The course will take place in the "Orangerie Stift Stams", 
Stiftshof 7, 6422 Stams.

Date: 05.04.2017

Language : English/German
Time: 9am to 2 pm

Price: 185 Euro (included: seminar, sake, certificate, lunch)

We kindly ask you to transfer the full course fee until 31.03.2017, the number of participants is limited.

Payment Details:
Suvad Zlatic “Suwine”
Verwendungszweck: 
(Seminar Introductory Course)..

Volksbank Tirol
IBAN: AT604239003000004763
BIC: VBOEATWWINN

Kindly regards
Suwi Zlatic

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Suwine Tipp der Woche

Suwine Tipp der Woche

Wie gewohnt gibt es jeden Montag den Suwine Tipp der Woche, diesmal ist es  "Richard Juhlin" seine Bücher über die Champagne haben schon Kult Status aus meiner persönlich Sicht die besten die jemals über die Champagne geschrieben worden sind.

Die Bücher gibt es in verschiednen Sprachen, einfach aussuchen und sich den "Kampfjet" aller Champagne Bücher bestellen.

Viel Spaß beim lesen und eine schöne und Erfolgreiche Woche wünscht euch Suwine.

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Wine-Events by Suwine. Get your ticket.

Wine-Events by Suwine. Get your ticket.

Go to the following link and get your ticket for the upcoming Events only few tickets available..

Dont´t miss this offers.

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

Keep on tasting and stay tuned by Suwine.

 

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Suwine Tipp der Woche

Suwine Tipp der Woche

Der Suwine Tipp der Woche ist ein fantastisches Buch mit dem Namen " Cocktailian" geballtes Fachwissen und unzählige Rezepte.

Spirituosen im Detail beschrieben. Viel Spaß and keep on shaking by Suwine..

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Master Sommelier Frank Kämmer zu Gast bei Suwine!

Master Sommelier Frank Kämmer zu Gast bei Suwine!

Frank Kämmer MS hat viele Jahre als Weinkellner im Stuttgarter Restaurant Délice gearbeitet und wurde in dieser Zeit zu den führenden europäischen Sommeliers gezählt.

Im Jahre 1996 gelang es ihm als erstem Deutschen mit dem "Master Sommelier" die höchste internationale Qualifikation des Berufsstandes zu erlangen.

Er ist heute hauptberuflich als Consultant in der Wein-und Gastronomie Branche tätig. Zu seinen Kunden zählen namhafte internationale Weingüter, Importeuere, Distributeure und Handelsunternehmen. Frank Kämmer hat zahlreiche Bücher zum Thema Wein uns Spirituosen veröffentlicht und ist regelmäßiger Autor verschiedener Fachpublikationen. Er wurde als erster Deutscher in den britischen"Circle of Wine Writers" aufgenommen und genießt internationale Reputation als Ausbilder in der Sommelier und Gastrobranche. www.frank-kaemmer.de

Wir sind sehr stolz und dankbar Frank Kämmer am 27. und 28 März. 2017 bei Suwine als vortragenden zu begrüßen

Themen:

--Burgund

--Weinland China

--Deutsche Riesling Stile

Details folgen in wenigen Tagen auf www.suwine.at Veranstaltungen und Facebook Suwine.

Wir freuen uns auf zahlreiche Anmeldungen und senden euch allen viele Grüße,

Frank Kämmer und das Suwine Team.

 

Die Veranstaltungen sind mit freundlicher Unterstützung der Unternehmen "Del Fabro" Österreich und "Kierdorf" Deutschland.

 

www.delfabro.at

http://www.kierdorfwein.de

 

 

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Suwine Tipp der Woche

Suwine Tipp der Woche

Wie jeden Montag gibt es den Suwine Tipp der Woche diesmal eine Homepage für Genießer und Profis alles was das Herz begehrt um mehr zu erfahren klicke einfach da folgenden Link an http://vinepair.com.

Eine Schöne und erfolgreiche Woche wünscht dir Suwine..

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Hast du schon deinen kostenlosen Suwine Account??

Hast du schon deinen kostenlosen Suwine Account??

Profitierte von den vielen Vorteilen die dir Suwine bietet, einfach unter dem folgenden Link registrieren.

http://www.suwine.at/component/users/?view=registration

In weniger als einer Minute bist du schon Mitglied und der Download Bereich steht dir mit vielen sehr informativen Dokumenten und Präsentationen zur Verfügung.

 

  • Sei immer up to date in der Welt des Weines, Sake und Spirituosen
  • Abonniere unseren brandaktuellen Blog.
  • Nütze die Möglichkeit und verkoste die hochwertigsten Weine der Welt bei unseren Premium-tastings.
  • Viele hochkarätige Trainer und Winzer gastieren bei Suwine, Insider Wissen aus erster Hand.
  • Trainiere deine Blindverkostungs -Fähigkkeiten bei unseren 100% Blind- tastings.
  • Erweitere dein Berufs- Netzwerk im In- und Ausland.
  • Nütze unsere Kontakt Möglichkeiten für deine Karriere oder deinen Betrieb.

Wir freuen uns auf dich, werde Mitglied der Suwine Community.

Stay tuned and keep on tasting by Suwine.

 

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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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