Maienfelder No. 5 Grand Marc 45° Distillerie Lipp, Maienfeld, 70 cl.
Producer: Lipp Weingut & Destillerie
Region: Maienfeld
Categorie: spirits
Raisins, spicy grape fruit and well dosed wood. Mild, round, juicy, subtle sweetness, long, aromatic finish. Aged in oak barrels. Unfiltered.
For Carina and Reto Lipp, this verdict has led to a completely new appearance with their schnapps. Their pomace is still produced exactly the same as every grappa, it differs from the usual grappa only by a much better quality and by the complete absence of flavor and sugar additions.
Margrit and Martin Kunz-Keller in Maienfeld are among the pioneers in terms of renewal in Swiss distill. Earlier than most competitors, they relied on uncompromising quality and best raw products. In particular, Margrit Kunz-Keller was very involved in the Swiss distill scene, is an active member of the distill Forum and is valued as a competent juror. Kunz-Keller first distill vegetables such as carrots and beet roots, experimenting with local spices, herbs and flowers.
Daughter Carina and Reto Lipp continue the family-owned distillery and produces excellent distillates, on the one hand committed to the tradition of the house, on the other hand leave enough space for new ideas and ways. The Williams, for example, was once again great year after year. But at Reto Lipp he has become a little fresher and more fruity, because the distiller does not like Williams from overripe pears and processes the fruits before they become doughy. Whenever possible, products are distilled from the environment. The grapes come from our own vineyards. Carina Kunz is responsible for the wine and presses the grapes only very gently, so that in the pomace still enough juice for a particularly fruity brand remains.
Musigny, Le
Great red Grand Cru in Burgundy's Côte d'Or.
decanting
Optional and controversial step in serving wine, involving pouring wine out of its bottle into another container called a decanter.
An element that is extremely important in wine production. The addition of sulfur dioxide during crushing and pressing deactivates enzymes that catalyse oxidation, which leads to juice browning and modification of aromas and flavours, which is why it is often added to freshly picked grapes in the salt form of metabisulfite. (The compound is widely, often more liberally, used in the preparation of other foods and drinks, particularly in fruit juices and dried fruits).
The practice of adding spirits, usually grape spirit, to wine to ensure microbiological stability, thereby adding alcoholic strength and precluding any further fermentation.
Most important village in the Côte Chalonnaise district of Burgundy. While most of the production is in red wines made from Pinot Noir, a small quantity of unusually scented white wine from Chardonnay is also made.
Montagne de Reims
The mountain of Reims, or the forested high ground between the Champagne towns of Reims and Épernay. Ist lower slopes are famed for the quality of Pinot Noir base wine they produce.
É –
Échezeaux
Grand Cru of the village of Flagey-Échezeaux in Burgundy's Côte de Nuits, producing red wines from Pinot Noir grapes.
The most famous of the barrel types, Bordeaux's relatively tall 225 lit.cask with thinner staves than the Burgundian pièce and most other barrels.
Extremely popular sparkling wine made in the region of Veneto, located north-east of Italy. The DOC was once an IGT. To ensure that no one outside the region was able to jump on the luctrative Prosecco bandwagon, the grape variety was renamed Glera in 2009, and Prosecco was registered as a protected denomination of origin DOC.
The connection of two pieces of living plant tissue so that they unite and grow as one plant, has been a particularly important element in growing vines since the end of the 19th century.
Beaune, Côte de
The Côte de Beaune is the southern half of the escarpment of the Côte d'Or, named after the important town and wine centre of Beaune.
Italian term for dried-grape-wine.
lees contact
Increasingly popular and currently fashionable winemaking practice known to the Ancient Romans whereby newly fermented wine is deliberately left in contact with the lees. This period of lees contact may take place in any container, from a bottle to a large tank or vat-although a small oak barrel is the most common location for lees contact.
table wine
Term used internationally to distinguish wines of average alcoholic strength from superior so-called quality wine.
indigenous varieties
vine varieties that are intensely local to a particular area and have a relatively long tradition of being grown there.
An accumulation of clay and silt particles that have been deposited by the wind. Loess is typically pale-coloured, unstratified, and loosely cemented by calcium carbonate. Favoured for viticulture because it is porous, permeable, readily warmed and easily penetrated by roots.
American hybrids
A group of vine hybrids developed in the eastern United States, mainly in the early and mid 19th century.
dégorgement
French term for the disgorgement operation at the end of the traditional method of sparkling winemaking
Appellation abutting Gevrey-Chambertin in the Côte de Nuits district of Burgundy, producing red wines of a similar style to ist neighbour, though currently of lesser fame.
The result of breeding a new variety by crossing two vine varieties. If the varieties are of the same species, usually the European vinifera species, then the result may also be knowm a an intraspecific cross - Müller-Thurgau would be one example.
Understandably common abbreviation for Trockenbeerenauslese
Nuits-St-Georges
Small market town in Burgundy.
pigeage
French term for punching down, the winemaking operation of breaking up and submerging the cap of skins and other solids during red wine fermentation to stop the cap from drying out.