Innholdsfortegnelse for No. 38 i Wine & Restaurants Magazine

Wine & Spirit reviews WE LOVE WHITE ! Groszer Wein Gemischter Satz, 2017. Austria It is the passion for the unique terroir of Eisenberg in southern Burgenland that drives Edgar Brutler and Markus Bach. Grapes from old grapevines with a special character – wild, unspoilt and stubborn – grow on this mountain in a steep location. But it is exactly this mix of character that appeals to Edgar Brutler and Markus Bach. Combined with their knowledge about the wine-making process, wines are created that are delicious but don’t follow a trend. The “Gemischte Satz” is a traditional white wine from southern Burgenland. The different grapes are harvested and processed at the same time. This is the reason for its versatile and complex taste on the palate. The Welschrielsing provides freshness…

Champagne and sparkling wine By Mary Turner Photos: DO Cava That is an extremely good question that is frequently asked nowadays as increasingly more sparkling wines hit the market. People wonder why they are expected to pay a significant ton of money to get a bottle of champagne when they could purchase a bottle of sparkling wine to get half the cost and still enjoy it. Anyone, any place could make wine with bubbles inside it and call it sparkling wine. There’s Cava from Spain, Spumante and Prosecco from Italy, Sekt in Germany also sparkling wine from simply about anyplace that wine is made. One could say that there is no differentiation between sparkling wine and champagne since all champagne is sparkling wine, - at the fundamental level it’s a…

WINERY REVIEW: BODEGAS LANGA Lost in the middle of the former Kingdom of Aragon, now Spain, lies a mostly undiscovered winery, that has been run by the same family for over 150 years, the Langa family, the Langa winery. I remember the first time I went to this region, more than 30 years ago, there were three things that really marked me. First ti was how friendly people in the region were, always with a smile, always willing to help. Second was the natural beauty of the area. And third was the extremes in climate. An such extremes like the poor soils, and the crazy Cierzo wind, help to make astonishing wines, to those like the Langa family, who know what is good. We could say that it was Juan…

Discover Cava By Linh Nguyen The origin of Cava is associated to the splendour of Catalan viticulture by mid 19th century. The studies of microbiology carried out by Louis Pasteur applied to wine, involved a control of the second fermentation in the bottle and the discovery of cork allowed to avoid the losing of bubbles produced in the wine. The Champenoise or traditional method was born this way. In the XIXth century some families from Sant Sadurní d’Anoia started to investigate that new technique of elaboration applied to vineyards on the area, as a result of their studies and attempts related to the prestigious Institut Agrícola Català de Sant Isidre. Cava was born consequently achieving its own peculiar identity different from any other sparkling wine of quality. Among other reasons,…

DISCOVER FRANCIACORTA By Alfredo de la Casa The cultivation of vines has ancient origins on the hills of Franciacorta, as evidenced by the findings of prehistoric grape seed and the writings of classical authors such as Pliny, Columella and Virgil. Rich archaeological material dating from prehistoric times, such as the remains of stilt house foundations found in the bogs of Sebino, reveal how primitive populations settled here and gradually took over from the Cenomani Gauls, the Romans and the Lombards. Vine cultivation has been a constant in Franciacorta, where grapes were grown from Roman times to late antiquity and the Middle Ages, thanks to its favourable climatic and soil conditions. Though it experience good and bad periods alike, viticulture in these lands never stopped. The monastic courts The history of…

Should we go for vintage? By John Taylor I have been drinking Champagne and all sorts of sparkling wines, more or less since university times. Being part of the football team, although not always playing, any victory would be followed by a large number of pints of beer and several bottles of champagne, a few of which were vigorously shaked and poured over the stars of the team. At that time, being young and ignorant, as many Champagne drinkers are today, we went for Champagne for the bling of it: it was celebration time, and although only a few of us were into wine at the time, we had to drink Champagne, as this was the drink of luxury, the drink of fame, the drink of champions. In fact after…