Schaumwein Brut
AOC Zürich, Erich Meier, 750 ml
Gems of Lake Zurich
- Sparkling wine from the shores of Lake Zurich, produced using the Méthode traditionnelle: 100% enjoyment – 100% Erich Meier.
- Fresh and delicately fruity, with lively bubbles and harmonious acidity.
- Goes well with crispy perch or whitefish from Lake Zurich, sushi and canapés.
Description
The renowned Zurich winemaker Erich Meier produces this sparkling wine from local Chardonnay and Pinot Noir grapes. It is made using the Méthode traditionnelle. Delicate aromas of citrus fruits, apple and subtle floral notes combine with a lively effervescence. On the palate, it is dry, mineral and harmonious, with balanced acidity and great finesse. A refined sparkling wine with a long finish. It pairs particularly well with crispy perch or whitefish from Lake Zurich, as well as with prawn cocktail, sushi, mild goat’s cheese and delicate canapés.
Attributes
| Grape variety: | Chardonnay, Pinot noir |
| Producer: | Erich Meier |
| Origin: | Switzerland / Ostschweiz / Zürichsee |
| Label: | Vegan |
| Ripening potential: | 1 to 4 years |
| Drinking temperature: | 8 to 10 °C |
| Food Pairing: | Apéro pastries, Sushi, Sashimi, Ceviche, Coquilles Saint Jacques on lentils, Giant crevettes, grilled langoustines |
| Vinification: | cooling period, fermentation at low temperatures, fermentation in steel tank, bottle fermentation |
| Harvest: | hand-picking, in small boxes |
| Maturation duration: | 12 months |
| Volume: | 12.0 % |
| Note: | Contains sulphites |
Chardonnay
King or beggar?
Hardly any variety of vine shows such a broad spectrum of quality as the Chardonnay. Its wines range from faceless neutrality to breath-taking class. It is an extremely low-maintenance vine, which explains why it is grown around the world – even in places where it probably should not be. The aromas of the Chardonnay variety are not very pronounced: a bit of green apple, a little hazelnut; in warmer latitudes, also melon and exotic fruits. The wines are often defined by maturing in casks. They develop more or less subtle notes of butter, toasted bread and vanilla. The grapes achieve their highest expression in their region of origin, Burgundy. Its heart beats in the Côte de Beaune: one might think of the plant growth of Meursault or Puligny-Montrachet. With their finesse and complexity, they can survive for decades. Chardonnay also achieves first class in some Blanc-de-Blancs champagnes. It additionally yields great wines in the Burgundian Chablis, and increasingly in Australia and Chile. A simple rule of thumb for pairing with food: When butter and cream are involved, you cannot go wrong with Chardonnay.
Pinot noir
Blueprint of the terroir
No other variety expresses its terroir as precisely as Pinot noir. It is a sensitive, fragile grape. But when it succeeds, it gives the world some of its very greatest wine plants. It especially excels in Burgundy, where it has been cultivated for at least 700 years. Even in the middle ages, it was considered so precious that it was kept separate from other grapes so as to not diminish its value. The finest examples are delicate and fragrant with aromas of cherries and red berries. With maturity, notes of forest floor, leather and truffles enter as well. An irresistible fruity sweetness still shines through, even after several decades. The Pinot noir does well in cool locations: in Switzerland and in Germany, where it is known as Blauburgunder and Spätburgunder respectively; in Alsace and in South Tyrol, in Oregon, New Zealand and Tasmania. Not least, it yields fantastic champagnes. It is a wonderful culinary companion. With its soft tannins and charming bouquet, it meshes with everything, from Güggeli and cheeses to fried fish.
Ostschweiz
Eastern Switzerland: an intriguing puzzle
Eastern Switzerland has long been positioned on the northern rim of the climate zone where the cultivation of popular Swiss varieties is possible. Due to a warming climate, the vineyards of Aargau, Zurich, Schaffhausen, Thurgau and Graubünden are now in the zone where varieties such as Müller-Thurgau or Pinot Noir succeed excellently. But even long-established, almost-forgotten varieties such as Elbling, Räuschling and Completer are experiencing a renaissance.
Switzerland
Switzerland – A small country with enormous diversity
Switzerland is famous for its banks, watches, and cheese, but not necessarily for its wine. The Swiss didn't invent wine, but they have been extremely open and curious to it. Wine culture arrived in what is now modern Switzerland via several routes: from Marseilles to Lake Geneva and the Lower Valais region; from the Aosta Valley through the Great St. Bernard Pass to the rest of Valais; from the Rhone through Burgundy, across the Jura Mountains to Lake Constance; and from Lombardy to Ticino, and then on to Grisons.
