Wine Knowledge
Learn more about our wines
Viticulture & Terminology
Oechsle degrees (°Oe) indicate the must weight, the sugar content in unfermented grape must. This measures how many grams a liter of must is heavier than a liter of water. The riper the grapes, the higher the Oechsle value – and thus the potential for alcohol content and quality.
A cuvée is a blended wine, a wine composed of several grape varieties or different vineyard sites. The aim is to create a more harmonious or complex flavor profile through the combination.
The "Lage" (single vineyard site) describes the exact growing area of a vine – comparable to an address for wine. Well-known single vineyard sites such as "Würzburger Stein" or "Forster Jesuitengarten" stand for exceptional quality because the soil, sun exposure, and microclimate work together perfectly there.
In Germany, these designations are based on the must weight (Oechsle) at harvest time:
- Kabinett: light, fresh wines from normally ripe grapes
- Spätlese: from later-harvested, fully ripe grapes – more intense in flavor
- Auslese: from particularly ripe, hand-selected grapes
- Beerenauslese/Trockenbeerenauslese: noble sweet specialties from overripe or botrytized berries
Ingredients & Taste
Residual sugar is the natural fruit sugar that remains in wine after fermentation. In other words, it was not converted into alcohol by the yeast fungus. It largely determines whether a wine is perceived as dry, off-dry, medium-sweet or sweet.
"Dry" does not describe the mouthfeel, but rather the low residual sugar content. A dry wine can certainly taste fruity. The sweetness of the fruit then comes from aromas, not from the fructose.
Tannins come from the skins, seeds, and stems of grapes, as well as partially from the oak barrel. They are responsible for the furry sensation in the mouth and are particularly characteristic of red wines. Tannins provide structure and contribute to ageability.
Sulfites (sulfur dioxide, SO₂) have been used to preserve wine since antiquity. They protect against oxidation and unwanted microorganisms. From 10 mg/l, the note "contains sulfites" must appear on the label – this applies to almost all wines.
Usually between 8 and 15 percent by volume. Light white wines (e.g. Riesling Kabinett) are often between 8–11%, while full-bodied red wines from warm growing regions reach 14–15%.
Wine Storage
Wine likes it cool, dark, calm and consistent. The five most important factors:
- Temperature: ideally 10–14 °C, as constant as possible
- Humidity: 60–75% – to prevent corks from drying out
- Light: store in the dark – UV light damages wine
- Position: lying down, so that the cork remains moist
- Rest: no shocks or vibrations
Only wines with natural corks should be stored lying down so that the cork does not dry out. Wines with screw caps or glass stoppers can be stored upright without any problems.
For short-term storage (a few days to weeks), the refrigerator is fine. For longer storage, it is unsuitable: the temperature is too low, the air too dry, and vibrations and odors can affect the wine.
Suitable alternatives include a cool, dark pantry, a cupboard on a north-facing exterior wall, or a wine cooler. Avoid locations next to a heater, refrigerator, or washing machine.
Shelf Life & Maturation
That depends heavily on the type of wine:
No – that's a common misconception. Over 90% of all wines are designed for early consumption and do not improve with storage. Only selected, high-quality wines with sufficient acidity, tannin, or residual sugar develop complexity through maturation.
Signs of a wine past its peak:
- Brownish color in white wine, brick red/orange in red wine
- Flat, oxidized aromas (sherry note in white wine, if not desired)
- Vinegar or glue-like smell
- Flat, bland taste with no fruit
- Sparkling wine: 1–2 days (with a sparkling wine stopper)
- White wine/Rosé: 3–5 days in the refrigerator
- Red wine: 3–5 days, stored in a cool place
- Sweet wine: up to 2 weeks
- Port/Sherry: 2–4 weeks
Tip: A vacuum pump or inert gas (e.g., Coravin) significantly extends shelf life.
A wine fault (TCA contamination) is caused by chemical contamination in the natural cork. The wine smells and tastes musty, like damp cardboard or a cellar. Affected bottles can be returned to the retailer.
Serve & Enjoy
Fill the glass only about one-third full, or even less for larger glasses. This leaves enough room for the aromas to collect above the wine's surface and unfold when swirled. A glass filled to the brim loses this aromatic interplay and makes drinking difficult.
Swirling increases the contact surface area between the wine and the air. This releases aromas and makes the wine more approachable, especially with young, powerful red wines. With very old or very light wines, one should swirl more sparingly so as not to overwhelm their delicate structure.
"Letting breathe" refers to contact with oxygen, which opens up closed aromas. However, simply opening the bottle does little: the air contact surface at the bottle neck is much too small. The only effective methods are decanting into a decanter or swirling in a glass.
We advise against this. Melting ice cubes dilute the wine and alter the taste. Instead, use a wine cooler with ice water or special pre-chilled cooling rods that go directly into the glass or bottle without diluting the wine.
The rule of thumb is: light before full-bodied, dry before sweet, young before old, and white before red. This way, the palate is not overwhelmed from the start and each wine can shine. Sweet dessert wines conclude the meal.
Wine Glasses & Accessories
The stem isn't just for show: if you hold the glass by the bowl, your hand's warmth heats the wine and leaves fingerprints on the glass. Therefore, always hold the glass by the stem or the base – this preserves the wine's drinking temperature and keeps your view of the wine clear.
Not necessarily – but the shape of the glass measurably influences the taste. If you want to keep it simple, three glasses will suffice:
- Universal white wine glass - also for rosé and light red wines
- Bordeaux/Burgundy glass – for full-bodied red wines
- Champagne flute or bulbous champagne glass – for sparkling wines
It is best to wash by hand with hot water, without dish soap or with very little flavourless detergent. Polish with a lint-free microfibre cloth. Dishwasher residues can impair aromas and perlage.
Waiter's corkscrew: classic, compact, ideal for on the go
Lever corkscrew: quick and effortless, good for home use
Bell corkscrew: safe for brittle corks of old wines
Our Assortment
Discover our range.
