excellent choice of wines, from our own wineyards

Storing and Serving Wine A few basic guidelines in storage and service will go a long way to enhance your enjoyment of wine. The idea is to recognize which of your needs are most important when selecting a wine, its proper serving temperature, and glassware to accommodate the occasion, whether casual or formal. Storage One of wine's greatest enemies is extreme heat. Temperatures greater than 70 degrees Fahrenheit will age a wine more quickly, and can also "cook" a wine until the fruit character becomes blunted, resulting in flat aromas and flavors. Equally important is the rate at which temperature changes. Rapid temperature fluctuations may cause pressure changes within a bottle, forcing the cork upwards and allowing leaks while permitting air to enter the bottle. Air is another of wine's enemies. Any prolonged exposure will lead to oxidation, which produces a brownish color and Sherry-like flavors. Therefore it is important to have a cool space with constant temperature for long-term storage. If your storage area is naturally cool (for example, a below-ground cellar), that's fine; if not, it may be necessary to invest in a cooling unit. Light may also harm wine over time. Bottles should be kept from direct sunlight, preferably in darkness, and should be stored on their sides, either in cases or racked. Humidity is more controversial but it's nothing to worry about unless you're keeping wines for the long-term. Some experts advocate a constant humidity of 70 percent to prevent corks from drying out, while others maintain that if a bottle is on its side, the cork is constantly in contact with moisture inside the bottle and external humidity is ineffectual. Wine Glasses Wine appreciation involves all the senses, and the choice of glassware will influence the sight, aroma, and taste of a wine. Georg Riedel, director of the Riedel glass company in Austria, has done extensive experimentation using blind tasting trials with professional tasters. He divides glass design into three elements: Clarity and thinness are important for visual perception. The size and shape of the bowl determine the intensity and complexity of the bouquet. The shape of the rim determines where the wine initially lands on the tongue, affecting the perception of its taste. Clear glass and a thin-rimmed bowl reduce the barriers between the wine lover and the wine. The clearer the glass, the richer the wine's color appears. The thinner the rim, the less the glass distracts from the wine as it enters the mouth. The stem should be long enough so that the hand doesn't touch the bowl, obscuring the glass with fingerprints or warming the wine above proper serving temperature. If the stem is too long, however, the glass will tip too easily. The stem should be about as long as the bowl is tall. A large bowl and a narrow opening work together to magnify the wine's bouquet. They give plenty of space for the aromas to expand, but only a narrow escape. If the bowl's widest point is too high or too low, a normal serving of wine won't have the maximum surface area for aeration. If the opening is too small, drinking will be difficult.

WINE CULTURE: Traditionally, white wines are served well chilled. While this is a general rule of thumb, there are several things to keep in mind when deciding the best temperature at which to serve your wine. Because aroma is such an important part of your experience, directly affecting the way a particular wine tastes, it is very important to give the wine vapors a chance to rise. As wine warms, the vapors begin to rise and the real flavor and complexity of the wine begin to become apparent. White wine is often served too cold, deadening the flavor. It should be served around 8 and 12 degrees. If you chill your white wine in the refrigerator, take out about 20 minutes before serving to help bring out its full flavor. Otherwise, chilling for less than a half-hour in an ice bucket filed with both ice and water should bring it to a good serving temperature. SERVE THE WINES: 8 - 10° C - light, young wines with ripe, fresh, zesty flavors 10 - 12° C - rich, full-bodied white wines.

Zierfandler

Frühroter Veltliner

Grüner Sylvaner

Riesling

Neuburger

Rotgipfler

Weisser Burgunder

Chardonnay

Gelber Muskateller

Spätrot Rotgipfler

Pinot Gris

WINE CULTURE: Traditionally, red wine is served at room temperature. While this is a general rule of thumb, there are several things to keep in mind when deciding the best temperature at which to serve your wine. Because aroma is such an important part of your experience, directly affecting the way a particular wine tastes, it is very important to give the wine vapors a chance to rise. As wine warms, the vapors begin to rise and the real flavor and complexity of the wine begin to become apparent. Depending on the time of year and your locale, room temperature might not always be appropriate for serving a red wine. Your bottle of red wine should feel cool to the touch -- ideally between 13 and 18 degrees. If it is a bit on the warm side, you can gently chill your wine for about 15 minutes just before serving. SERVE THE WINES: 13 - 15° C - light red wines 16 - 18° C - rich, full-bodied red wines.

Blauburger

Cuvee Barrique