GVS is a man of great chess wineries in eastern Switzerland and the canton of Schaffhausen leader. She lives both tradition and innovation. It arose partly from the Shah’s, an old-established wine dynasty, and GVS winery on the other hand, which was founded in 1934 in the crisis to help themselves.

We are in conversation with Michael Fuchs, the cellar master of the chess man GVS:

Michael Fox, how would you characterize the Schaffhauser wine?

Specific microclimatic conditions in individual vineyards as well as love and care of the local winemakers allow for the independent care, characterful wines with plenty of fruit and elegance.
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Actually, the answer to this question is very simple: If it tastes!

For me there is nothing more exciting than a wine that I bought 12 bottles for example, to “watch” over several years, ie to open a bottle every now and again to try and experience the growing maturity of the wine.

But not every wine you have several bottles. Many find it a shame, a wine “too early” to open and thereby deprive of pleasure, to drink the wine in the “right moment”.

But when is this “right time”? This depends greatly on the first own taste. Many wine drinkers may be the young, primarily fruity wines that are still wild on the palate, the tongue is furry and where the acid is still clearly felt. Others love the ripe wine with a complex nose, balanced smooth taste. Since each must make his own experiences, and form his own taste. And – you have to develop a sense of whether a wine tastes, not because he is too young, or whether it is simply a bad or even is bad wine.
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Special wines are a rather diverse group of products, also very different. From a legal standpoint “for special wines” are the dessert wines, fortified wines, sparkling wines and wines flavored (in this part also describes the dessert wines, although they are not classified in the special wines). Mistelles are made from a fermented alcoholic strength of not less than 12 degrees and made infermentescibile with the addition of ethanol or spirits (mistelles are classified in the special wines but are actually used for the production of fortified wines).
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The tasting is not guess a wine: the vintage , the name or winery. The tasting is to analyze the sensations due to wine: the eye, nose and mouth. Then practice can play a guessing game.

The wine tasting is another matter: the wine making techniques .

Abstract sommelier
Unblock in advance . Pour 6 oz (approximately) in a glass and tilt the glass front of a white surface. If you do not see any hints of orange, red wine may be decanted and any other bottles kept .
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VINTAGE: 1999

APPELLATION: Napa Valley

COMPOSITION: 100% Chardonnay

WINEMAKING: The wine was 100% barrel fermented (80% new French oak) and aged on the lees for 8 months.
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Wine is an alcoholic beverage produced by fermentation of the juice, fresh or concentrated grape. Its name comes from the variety ‘Vitis vinifera’ which is the grape variety from which descended most used in winemaking, and the first to be used for this

The characteristics of the wine to give the factors that affect their vineyards , namely climate region, soil and topology, but the care they give producers who produce. It is known that a grape that grows in a particular place and produces a wine, born and grown elsewhere, produce a wine with distinct characteristics.
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Wine production is not confined to Spain, France and Italy as traditionally mentioned, today the wine is produced from Canada to South Africa through the United States, Mexico, Australia, New Zealand, Bulgaria, Romania, Chile and Argentina among others.

Producing countries can mold himself into two major divisions, the old world with European countries and the New World with the United States, Mexico, Chile, Argentina, Australia, New Zealand and South Africa mainly.
The general characteristics that can identify these two great divisions are several including:
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The first two vintages of Bettinelli wines were produced in St. Helena at Rombauer Vineyards. In 1995, Bettinelli Vineyards moved its production to Oakville Wine Cellars, a custom crush operation located closer to their “Rutherford Vista” vineyard.

Winemaker, Aaron Mosely, formerly with DeMoor Winery, was hired as winemaker in 1997. He crafts each of the 100% varietals, using an integrated French and American oak barrel management program. After bottling, each vintage is held back a short time before release, allowing for additional bottle aging. Prior to 1997, Bettinelli wines were made by Greg Graham.
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Sage advice, when traveling to certain parts of Mexico, and then there are always the Margaritas. They are smooth, and they say that if you drink enough of them you will see diamonds on the rim of the glass. Of course, this is just before you keel face first into your chili verde.
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1998 Michel-Schlumberger
“Dry Creek Valley” Cabernet Sauvignon
If you haven’t had a Cab from Sonoma lately that you really, really enjoyed, then I have a suggestion for you. Try this Michel-Schlumberger Cab and I will bet you $1 that you love it.

The winemaker Fred Payne has been at this property since 1989 when it was still Domaine Michel, and has done wonderful work with his wines for many years. He is all about top quality, super-premium juice. When Jacques Pierre Schlumberger became a majority partner in 1993, Domaine Michel became Michel-Schlumberger and now we reap the rewards with wines like this produced from this 100-acre estate.

The Schlumberger family has a 400 year history of grape growing and winemaking in Alsace, France and Jacques Pierre brings a little of that to blend with Fred Payne’s winemaking talents.
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