Current
We have three highlights to announce in May!
Highlight number 1 - Cold Sophie is over, the last day of the so-called Ice Saints. Since Thursday (May 16th) the danger of frost has officially been averted. And we can finally breathe a sigh of relief, because our delicate plants are no longer in danger. We were just extremely lucky this year, because in Saxony and Franconia, on the Moselle and in Rheinhessen there were very high losses due to severe frost: up to 90% of the buds froze to death.
The reason? ...
Wine chat: unfiltered, straight from real life. With both feet deep in the Palatinate soil, hands sticky with grape juice, a head full of ideas and a heart full to the brim, just like the glasses.
This is not a textbook.
This is not a wine guide.
This is a piece of Palatinate winemaking life.
Welcome to the Palatinate.
Welcome to tradition & modernity.
Welcome to WeinGeplauder.
Now that it is slowly getting warmer again, the discussion is reviving about how warm or cold a wine should be to fully develop its aroma. The answer could easily come from a lawyer, because it is:
It depends.
What?
We love springtime in Weyher. When everything around us slowly turns green again and the sap shoots back into the vines, our hearts beat faster. It's like a green rush after such a long time in grey and brown.
Therefore, in this newsletter we celebrate everything that is green and have come up with a spring offer for spring greenery :
Laypeople often think that rosé wine is simply a mixture of red and white wine. Wrong. To explain how it is made, we first have to take a closer look at the differences between red and white wine.
At first glance, it seems quite simple: white wine is made from the white (probably greenish-yellow) grapes, and red wine is made from the red (actually bluish-violet) grapes. But that is only partially true. It is actually possible to create a visually light wine from a red wine. But how does that work?
