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The wild wines have arrived in Zurich

a natural wine is for many Gourmets, no love at first sight. At least, if you have for many years consumed conventional drops and taste are stuck in. If you the

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The wild wines have arrived in Zurich

a natural wine is for many Gourmets, no love at first sight. At least, if you have for many years consumed conventional drops and taste are stuck in. If you then taste the wine taste the to get along if possible without additives, without Filtration and elaborate winemaking process and how wine blogger Madelyne Meyer recently described – in the worst case, according to "ski camp – the mass strike," it ran. In fact, there are spontaneously fermented, temperature-sensitive juices Bad.

increased However, in recent years, the quality is Artis anal wines, increasingly, from the former conventional growers in the natural wine-growing craft to be manufactured. The result: "Normal" - tasting wines, which can change within a few minutes once in a while, what makes your enjoyment more exciting.

natural winemakers has grown with a cult status

The number of Restaurants that are at least in part on the nature of wine, is because in Zurich, in the last two years. New Bars, as well as courses that help the new consumer, the wines are classified, are as much a part of this movement, such as the fact that more and more natural winemakers cult enjoy status. Markus Ruch, making a popular, unfiltered Pinot noir. Ruch is Vivant this weekend to guest at the Vin; a natural wine fair, which was a guest for the first time in Zurich a week before, in the Les Halles celebrates its Premiere.

Even if the natural wine trend, in a global perspective, nischig is to be overlooked he is no more. "The movement also coincides with a generational change," says Markus Lichtenstein of the wine shop, Smith & Smith. So, more and more younger winemakers with a close proximity to artisanalem of wine at the Start, the take over from their parents the operation.

"unites What all is their openness to New ideas."Courtship Coray, a co-owner Gamper Bar

the drink, The clientele on the other hand, this wine, not told Balz Coray, a co-owner of the wine bar Gamper, was only young. "What unites all of them, is their openness to New ideas." Marlene holder, which is sold in the Restaurant Metzg natural wines, told that many Expats your pickling visited. "You know, the products from cities such as Paris, where there are already longer-Natural-Wine-Bars."

Wild wines in Michelin-starred Restaurants

In Zurich, the movement late. While the sommelier in gourmet restaurants in Copenhagen that are longer in the "wild wine", began the Hype here, only two or three years ago. Scene-Pop-ups such as the Wild Bar brought natural wines, combined with avant-garde cuisine, the people.

The Zurich-star restaurants on the other hand, the drive is more of a classic map, and wine, and stayed away from the Trend. "But now," says Stefano Petta, Sommelier at the 2-star Restaurant, Ecco, "no longer come by also, we the whole of it." So, even in the Ecco single natural wine positions.

Vin Vivant
Behind the fair, the natural wine dealer Jean-Marc Dedeyne from the Gruyère, and courtship Coray of the Gamper Bar. In focus 30 winemakers and winegrowers; in addition, local food from producers.

people's house So 24.3., (30 Swiss francs)

natural wine fair in Zurich-West
Initiated from the Les-Halles-staff Giuseppe Paganello, pop in Zurich-West, the Corks from over 50 exhibitors from 8 countries.

Les Halles Sa 30./As of 31.3. (20 Swiss francs)


Created: 21.03.2019, 10:18 PM

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