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It does not always have to be crème brûlée. Sweet wines such as Sauternes, Port, but also offer stylish replacement for desserts.
Among friends of fashion circulating for some time, this sweet wine story: Karl Lagerfeld, together with Princess Caroline invites you to a dinner in Monaco. At the end of the meal is Stephen Gan, the founder of the art magazine Visionaire, served under observation of the other forty guests from a top a small glass of a suspicious liquid.
Mr. Gan, shall be circulated, examined the contents of the vessel whether its deep yellow color. But the Lord reassured him with routine: “A Sauternes from the Lord with the black light protection,” he brings with him.
The guests are instantly condemned to silence, while Gan on his extremely expensive sweet wine only sniffs and then sips … an unusual pleasure.
A Sauternes is golden and oily, while fine and delicate. Its bouquet associate the smell of a roast, the taste of honey, hazelnut and candied fruit. A pleasant dessert wine, with the years and decades, losing none of its fascination.
The village of Sauternes, 50 kilometers southeast of Bordeaux, located on Ciron, the vines are placed on both banks of the stream. His cold water makes a lot of early morning mist in autumn, this promotes fungal growth of the vines. In fact, the so-called noble rot the crucial trick is not only a Sauternes, but also to the Hungarian Tokay or a Riesling berries or Trockenbeerenauslese. Botrytis cinerea is this fungus which thrives in warm, humid weather and the skins of the berries can become so porous that the water slowly evaporate in the berries. The grapes do not look very nice, but have a high sugar content and thus have an excellent sweet wines. Even today, the parties argue about who first had the idea to turn this misfortune into a positive nature and harvest the grapes later: You’re welcome to do the Germans out with their story that with 1775, the Courier of the Prince-Bishop of Fulda Schloss Johannisberg in the Rheingau read permission to hold two weeks late, the Hungarians, even 1650, the literacy needed to be postponed because of threat of Turkish invasion in November and in Sauternes itself anyway every winery owner told his own story, after the sweet wine of course on his estate was invented.
Sauternes Château d’Yquem icon is, of course, the distinguished French expression Süßweinkultur been already raised in 1784 by Thomas Jefferson with praises to the throne of the wine heaven. Everywhere in the world is the production of an excellent sweet wine and labor a risky business: The best wine requires nerves that he can later silver, and rightly so. For a bottle of Yquem is paid by the experts at least 300 euros, as an alternative for wine enthusiasts is the adjoining municipality of Château Climens Barsac: a nuanced wine that is also impressive in more difficult vintages, with a good price-performance ratio. Other recommendations will go to Château Roumieu Lacoste, Chateau Filhot Pebayle and Château du Hayot. Sauternes are the basis for the Sémillon and Sauvignon, with a sweet Riesling in the grip is recommended at a Moselaner: Anyone who can not just grab one of the rare plants of Egon Müller and JJ Prüm, perhaps because he has slept through the last auction, should to look for bottles of the winery Schloss Lieser make: For some time, manages to Thomas Haag, elegant, fresh sweetness with a nice dose of Irritation.
In Italy, like sweet wines are made from grapes teilrosinierten. Known is the Vin Santo, a specialty from Tuscany, made from the varieties of Malvasia and Trebbiano. The grapes are usually well into the new year on a dry attic. Then they are crushed to make in 50-liter barrels – also under the roof – through the fermentation and remain so for three to ten years. Notable producers include Avignonesi, Tenuta di Capezzana or Fattoria Selvapiana. Fits this purpose, a nut cake.
Of course there is an even more concise method of Süßweingewinnung: a port or southern French Vin Doux Naturel is to stop the fermentation, added further ado, hard alcohol, or that happens, such as in the Madeira or sherry, just to increase the alcohol content to . One speaks of fortified, then staggered with alcohol wines. The method of the sprite is very old and dates back to the medical Wine Mage Arnold of Villanova.
Villanova, he was a physician of Pope Clement, wrote a later translated into German Health Guide for the household and is mentioned by medical historians now on a par with the Greek physician Galen and Paracelsus. 1285 Villanova worked at a winery of the Knights Templar, near Perpignan, where he distilled from old Arab instructions alcohol from wine, he gave them alcohol to the must during fermentation, this was promptly stopped. The result: An interesting, Mediterranean fruit was then given to wine. Villanova was thrilled. He called his method mutagenic make dumb – - and convinced of its novelty, even the King of Mallorca, then ruler of Roussillon: 1299 Villanova prompt the king granted a patent for the production of natural sweet wines. Meanwhile, the Vins Doux Naturels include with their appellations Banyuls, Banyuls Grand Cru, Rivesaltes, Maury and Muscat de Rivesaltes considered one of the specialties of the country lying between Montpellier and the Spanish border. Cultivated varieties are Grenache, Macabeo, Malvoisie or nutmeg; drink these wines with an actual alcoholic strength by 15 to 18 percent by volume of the locals liked as an appetizer, for dessert – also great with chocolate – or a strong blue cheese. Be developed, these wines in barrels or balloon, they get a special Alterston, known by fans as “rancio”, Spanish for rancid.
The king of the fortified wine of course, is the port, an English invention, because since 1703 the British were a time not import wines from France. To port is the distinguishing mark of the gentleman. Supposedly it helps in bad weather.
If you’ve ever seen in Oxford or Cambridge, as the Lord professors retire after dinner in the lounge to sip quietly on her 30 years old Vintage Port to know how and why pass on an island traditions from generation to generation will. Also recommended for beginners is the Special Reserve Ruby Port from Odisseia, ruby red fresh fruit, low-cost, drinkable. Sophisticated, however, is the Vintage Port 2007 from Graham’s, despite his youth, and very finely balanced. The 20 percent by volume of alcohol he was not notes. So two glasses after dinner, then to devote himself with a broad, happy grin of bed.
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