Yeast
Yeast is not only important for bakers – it plays a decisive role in viticulture, as it transforms grape must into wine.
Oxidative
Oxidative ageing exposes the wine to targeted oxidation in order to develop aromas. This takes place during fermentation or storage.
Polyphenols
Polyphenols in wine influence color, taste, texture & health. They come from grapes & are extracted during production.
Phylloxera
Phylloxera destroyed Europe’s vineyards in the 19th century. Within four years, it destroyed 2.5 million hectares of vines in France.
Grape varieties
Experts estimate 10,000 grape varieties worldwide, a quarter of which are approved for wine. White wine only from white wine grapes, red wine more versatile.
Residual sweetness
Residual sweetness refers to the natural or added sugar content in the wine – the amount of unfermented sugar after fermentation.
Acid degradation
Acid reduction in wine, also known as malolactic fermentation, naturally reduces the lively acidity after alcoholic fermentation.
Serving temperature
The serving temperature influences the enjoyment of the wine: serve white and rosé wines cold, young red wines warmer.
Tip: Better too cool than too warm!
Pure variety
A single-varietal wine consists exclusively of grapes from one grape variety, without any admixture of other varieties (cf. assemblage, cuvée, mariage).
Stabilization
The stabilization of wine removes turbidity and suspended particles, prevents secondary fermentation, increases the shelf life and preserves the appearance.
Tank fermentation
Tank fermentation is a crucial process in sparkling wine production: it takes place in a closed tank and produces sparkling carbon dioxide.
Tannins
Tannins, derived from the French. “tanin” (tannin), are natural compounds found in coffee, tea, wood, bark and grapes.
Terroir
“Terroir” comes from the French and means “region”. The term is well established in the wine world and is now more in demand than ever.
Grape harvest
The grape harvest is the decisive phase in viticulture, as it has a decisive influence on the taste and quality of the wine.
Vinification
Vinification is the winemaking process from the vineyard to bottling, often referring only to the production from the mashing stage.
Weinstein
If you find small, glass splinter-like tartar crystals in your wine glass, there is no need to worry.
Wine flavors
The aromas in wine characterize taste and complexity. They can be divided into three categories: Primary, secondary and tertiary aromas.
Secondary fermentation
Secondary fermentation converts malic acid into lactic acid in wine, reduces acidity and gives wines a softer taste.
Wine & Raclette
Who invented it? The people of Valais! A shepherd accidentally melted cheese over a fire and spread it on bread – and raclette was born.
Wine & Beef
Wine pairing is a science in itself. But which red meat goes with which wine? The answer: it depends on the type of meat.
Great success at the Grand Prix du Vin Suisse
The Heida Les Pyramides won in the strongest category of single-varietal white wines and became Swiss champion.
Dried meat
Man’s adaptability has created many luxury products – including Valais dried meat and Valais wine.
Apricots
Diego Mathier, three-time Swiss winemaker, produces the award-winning “Vieil Abricot Barrique” brandy from Valais apricots.
Valais rye bread
Rye bread from Valais has been documented since 1209 and has long served as a staple food, similar to rice in many Asian countries.
Asparagus
Asparagus has been valued as a medicinal plant for 4000 years and is revered as the “king of vegetables” for its versatile properties.
Glacier
Since 1894, a new ice grotto has been carved into the Rhone Glacier every year, as it is constantly shifting by 30-40 meters per year.
Diamond wedding anniversary
Rosmarie & Adrian celebrated their diamond wedding anniversary on 19.08.2023 with family and their favorite wine, the Cuvée Mme. Rosmarie Mathier.
Awards 2022
The Mathier family looks back on a successful 2022 at the end of the year and reviews their successes.
Grand Prix du Vin Suisse
The Grand Prix du Vin Suisse is the largest Swiss wine award with over 3,000 wines from 500 producers in 18 cantons.
World champion Ambassadeur red
Mondial des Pinots: the only competition exclusively for Pinot Noir, tests over 1,000 wines from over 20 countries every year.
Torturing the vines
In May, vines grow rapidly in Valais. Excess shoots are removed early (“torturing”) as the plants develop scars.
Vintage 2024
The 2024 wine year was challenging: frost in spring, severe downy mildew and changeable weather during the harvest period.
Climate
The Valais benefits from an open east-west valley with northern and southern exposures and a constant foehn wind that strengthens the concentration of grapes.
Terroir
“Terroir” comes from the French and means “region”. The term is well established in the wine world and is now more in demand than ever.
Nutrients
Wine is not a staple food, but can have a healthy effect when consumed in moderation – even during a diet.
Wine quality
To produce a wine of good quality, the grape variety, terroir, winemaking and storage must work together perfectly.
Senses
The five senses play a central role in wine tasting; the eye, nose and sense of taste are particularly important.
Wine world
In ancient Rome, women were threatened with the death penalty if they were caught drinking wine – a kiss was enough to check.
Judge wine
Judging wine takes practice, but it’s no secret. It’s more fun in company – try it out with friends!
Wine colors
White, rosé, red – the three colors of wine. Their color is our first impression and reveals a lot about the taste even before the first sip.
Wine service
Wine should be served correctly. This includes a few basic rules and preparations for the perfect wine service.
Tasting
The wine experience depends on sensory impressions, glass, sound, mood, surroundings and experience – ideally with a winemaker in the wine cellar.
Barrique wine
“Barricade” comes from the French. “barrique” (barrel). In 1830, barrique barrels were filled with sand to use them as barricades.
Wine storage
The answer is no: 95-99% of all wines are ready to drink and not intended for storage, as they are produced for direct consumption.
Primary flavors
Primary aromas are varietal aromas from grapes and juice that remain in the wine, in contrast to secondary and tertiary aromas.
Wine flavors
All good things come in threes – even with wine aromas: according to the 1985 aroma wheel, primary, secondary and tertiary aromas comprise a total of 94 nuances.
Sparkling wine & champagne
Champagne may only come from Champagne, which characterizes its taste. Other countries call their sparkling wine something else, e.g. Cava.
Podcast sparkling wines
With fine pearls, freshness and elegance, Folie à deux stands for joie de vivre and light-heartedness – united, yet unique.
Podcast Folissimo
The idea was developed with restaurateurs from Zermatt & Saas-Fee. The label shows the Matterhorn, Allalin & a mystical female figure.
Podcast Les Pyramides
Pyramids – monuments of history, human masterpieces, natural beauty. The pyramids of Salgesch are located on the Rebenweg.
Podcast La Famille
Wine is our philosophy of life. With ideas, work & enthusiasm, each generation has left its mark. The “La Famille” line was created in gratitude.
Podcast La Tradition
Wine is a cultural asset! With La Tradition, we preserve Valais viticulture for future generations – characterized by the land, people and customs.
Podcast La Terre Promise
Terre Promise line: Consists of three wines: Molignon, Ville de Sierre and Ville de Sion, which reflect the terroir of Valais.
Podcast Gemma
The Mathier family uses the natural ice grotto on the Rhône glacier to store their sweet wines from October to June.
Podcast Les Ambassadeurs
Les Ambassadeurs wines are honorable ambassadors with excellent quality and worldwide awards.
Fernando’s pumpkin cream
The autumnal highlight: pumpkin cream. With this recipe from Gilde chef Fernando Michlig, it is guaranteed to be tender and perfect.
Fernando’s saddle of venison
The autumn highlight: saddle of venison. With this recipe from Gilde chef Fernando Michlig, it is guaranteed to be tender and perfect.
Fernando’s rosemary panna cotta
An autumnal menu full of indulgence: with this recipe, the rosemary panna cotta is guaranteed to be a success and a highlight!
Saffron
Saffron from Salgesch – carefully cultivated by the Mathier family between the vines and the Rhone Valley since 2022.
Winemaking
Wine is not only made in the witches’ kitchen in Salgesch – tradition and magic merge here to create fine wines full of secrets.
Daughters wine
Diego Mathier said early on that the future of the Adrian & Diego Mathier Nouveau Salquenen winery would be female.
