AOC Uetikon, Erich Meier, 750 ml
|Origin:||Switzerland / Ostschweiz / Zürich|
|Ripening potential:||1 to 3 years|
|Serving temperature:||10 to 12 °C|
|Food pairing suggestion:||Apéro pastries, Apéro riche, Hot Asian dishes, Giant crevettes, grilled langoustines, Risotto ai frutti di mare|
|Vinification:||short must fermentation, soft pressing|
|Maturation:||in steel tank, bâtonnage, short cultivation|
The cold-weather king
The Riesling is the flagship of the German wine industry. It grows from north to south in all growing areas. It is also comfortable in the neighbouring Alsace region and in Austria. Its specialty is being vinified to a variety of degrees of sweetness, from bone-dry wines to ice wine. Moreover, thanks to its spirited acidity, it ages better than many reds. The typical Riesling smells of citrus, peach and apricot, shows hints of flint, and with maturity develops an idiosyncratic petrol note. It reflects its terroir like hardly any other white variety. Thus, it often gets fuller and more aromatic in Austria than in Germany. In Alsace, in turn, it has a particular mineral taste. Riesling is a wonderful culinary companion. It fits well not only with fish and shellfish, but also takes the heaviness from hearty meals. And with a fine sweetness and acidity balance, it works wonders for Asian cuisine.
Zurich: On the way to the top
With a cultivated area of 620 hectares, Zurich is the largest wine-producing canton in German-speaking Switzerland. The potential is great at prime locations on Lake Zurich and in the various river valleys. It is no surprise that a steadily increasing number of top wines are vinified here. The major variety is Pinot Noir. But white varieties also exceed exquisitely, such as Müller-Thurgau and the long-established Räuschling, as well as international varieties like Chardonnay and Sauvignon Blanc. The wine-producing canton of Zurich is currently experiencing the most sustained upswing in quality in its history.
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 – 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.