Frequently Asked Questions (FAQ)
The wine producer gives us information on the expected aging potential from date of bottling. This number does not mean one cannot drink the wine past this date, but it is the date at which the wine is expected to have reached its peak. Beyond this date, the wine will still be drinkable. In fact, depending on your taste, you might prefer the wine when it is even older.
For example: A wine is bottled in 2012. The wine maker expects the wine to age well for another 5-7 years. This means that the wine maker expects the wine to be at its peak by 2017-2019. After 2019 one will still be able to drink the wine, but you may or may not like the taste depending on your personal preference.
Very important however is that the wine will only age beautifully when stored correctly (see next question).
Yes, the way you store your wine has a profound effect on the quality. If you store your wine incorrectly it will not last and you will have wasted your money. The rules are following:
No. It is currently still very difficult and costly for a producer to get the Fair Trade seal. We have however done our research and can assure you that our wine makers treat their employees with respect, pay fair wages and in most of the cases have worked with the same people for years and see them as family. All of our wine makers support their local communities. Our wine makers employ people of all ethnicity, gender and support the disabled.
During the production of kosher wines, the wine maker has to follow some strict religious rules. According to the rules, only strictly religious persons who practice the Jewish faith may come into contact with the wine during its production. From the moment the wine is pressed all the way till bottling is completed only strictly religious people may handle the wine.
This is very interesting, because in the majority of the cases the wine maker themselves are not strictly religious people. This means that it is not unusual for a wine maker to not be allowed to touch their own wine until it is bottled.
In addition to this, following rules must be kept:
A big thanks goes to Rénee Salzman for giving us the information and explaining so nicely what Kosher means.
What you are referring to is the jargon used by professionals who work in the wine industry such as sommelier, wine critics, professional tasters or wine makers.
It is a language which describes the sensory perceptions you experience whilst tasting a wine by splitting them into different categories like smell, taste and colour. To a non-expert these terms can be confusing.
Marketing has solved that problem by creating a simplified language by using figure of speech and analogies as tools to describe the wine when tasting. You can find several pages on the internet giving you lists of these analogies and terms and a description of what they mean.
Here you can find a link to a list of terminology used and a brief description. Please note, this link will open in a new tab or page and is not part of our website.:
Link to the Wikipedia Glossary of Wine Terms
If you are invited to a tasting and you don't understand the terminology or want to use some of the terminology yourself without being an expert, you might consider buying a pocket sized wine tasting guide. They are very small, light and easy to understand.
Professional tasters, wine makers and merchants often spit after tasting wine. This is not rude. There is a special bucket called a spittoon which is normally made available to you at a tasting. It makes a lot of sense if you think about it. How would you be able to tell if a wine is good if you had to taste several wines consecutively? At professional tastings for instance, sommeliers have to taste hundreds of wines one after the other. They will not be able to work if they swallowed.
The same can be said for merchants or wine makers for instance. If a wine merchant went to a tasting and drank several wines one after the other, s/he would probably end up buying the wrong wines because their sensory perception would be clouded. A wine maker needs to control the quality of their work and keep a clear head. They often deal with merchants and need to be sober.
It is up to the consumer whether or not they want to spit or swallow at a tasting, but remember that you will not be able to really tell quality after drinking several wines one after the other, especially if you keep jumping between red and white wines.
It is your choice. We would however recommend that you always start with the lightest wines and work your way up. Have you sparkling wines first, then light white wines followed by heavier white wines. Then move on to the rosé wines followed by light reds and then work your way up to the heavier reds. Try all dry wines first and sweet wines last. So the order will be:
This is not always easy when you for instance visit a wine trade fair with several booths offering a wide range of wines to taste. It is still doable. Just start with the whites, going from booth to booth and only return later for the reds. The merchants will not be offended.