Oenologist
An oenologist is the expert who controls the vines, wine production and bottling and ensures quality.
Methuselah
Who says “as old as Methuselah”? According to the Old Testament, the biblical forefather lived an astonishing 969 years.
Yeast
Yeast is crucial in viticulture: it transforms grape must into wine and provides flavor and character.
Oxidative
Oxidatively matured wine is deliberately exposed to the air so that special aromas develop during fermentation or storage.
Polyphenols
In wine, polyphenols shape color, taste, texture and health; they come from the grapes and are extracted.
Phylloxera
In the 19th century, Europe’s viticulture suffered greatly from phylloxera, which destroyed 2.5 million hectares of vines in France.
Grape varieties
There are 10,000 grape varieties worldwide, a quarter of which are used for wine. White wine from white wine grapes, red wine more versatile.
Residual sweetness
The residual sweetness of a wine describes the sugar that is still present after fermentation – natural or added.
Acid degradation
Acid reduction, also known as malolactic fermentation, reduces the acidity in the wine after alcoholic fermentation.
Serving temperature
Note the serving temperature: Enjoy white and rosé wines cold, young red wines a little warmer. Better too cool than too warm!
Pure variety
Single-varietal means that a wine is made exclusively from one grape variety in order to show its unique character.
Stabilization
The stabilization of wine removes turbidity, prevents secondary fermentation and preserves shelf life and appearance.
Tank fermentation
During tank fermentation, the sparkling wine matures in a closed tank and thus develops its characteristic carbon dioxide.
Tannins
Tannins are natural tannins in grapes, tea, coffee, wood and bark that characterize taste and structure.
Grape harvest
The grape harvest is the most important phase in viticulture, as it has a decisive influence on the taste and quality of the grapes.
Vinification
Vinification refers to the winemaking process from the grape to bottling, usually 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
Wine aromas characterize the taste and complexity of wine and can be divided into primary, secondary and tertiary aromas.
Secondary fermentation
Secondary fermentation converts malic acid into lactic acid, reduces the acidity and makes the wine smoother.
Wine & Raclette
Who invented it? A Valais shepherd: cheese melted over a fire and spread on bread – that’s how raclette was created.
Wine & Beef
Wine & beef: The choice of wine depends on the cut of meat in order to create a harmonious wine pairing.
Great success at the Grand Prix du Vin Suisse
Great success at the Grand Prix du Vin Suisse: Heida Les Pyramides wins in the strongest white wine category.
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” from Valais apricots.
Valais rye bread
Valais rye bread, known since 1209, used to be an important staple food like rice in Asia.
Asparagus
Asparagus has been valued as a medicinal plant for 4000 years and is revered as the “king of vegetables” for its versatility.
Glacier
Since 1894, a new ice grotto has been carved into the Rhone Glacier every year, as the glacier is constantly moving.
Diamond wedding anniversary
On 19.08.2023 Rosmarie & Adrian celebrated their diamond wedding anniversary with family and the wine Cuvée Mme. Rosmarie Mathier.
Awards 2022
At the end of the year, the Mathier family looks back on their 2022 awards and celebrates their successes.
Grand Prix du Vin Suisse
The Grand Prix du Vin Suisse evaluates wines from 500 producers from 18 cantons – over 3,000 wines are included.
World champion Ambassadeur red
World champion Ambassadeur red shines at the Mondial des Pinots, the only competition exclusively for Pinot Noir.
Torturing the vines
The vines in Valais grow rapidly in May. Excess shoots are removed, which results in the vines being tortured.
Vintage 2024
Vintage 2024: Frost in spring, downy mildew and changeable weather made the harvest challenging.
Climate
The climate in Valais, with its foehn winds and northern and southern exposures, is particularly conducive to grape concentration.
Terroir
“Terroir” is French for “region” and is more relevant than ever in the world of wine.
Nutrients
Enjoyed in moderation, wine provides nutrients and can have a healthy effect, even during diets.
Wine quality
For the wine quality to be right, the grape variety, terroir, winemaking and storage must work together perfectly.
Senses
At a wine tasting, the senses guide the experience: the eye, nose and sense of taste in particular determine the experience.
Wine world
In the ancient wine world of Rome, women could be punished for drinking wine – a kiss was enough to check.
Judge wine
Judging wine is not a secret science. Practice it in company – it’s more fun together with friends.
Wine colors
White, rosé, red – the wine colors shape our first impression and show us what to expect in terms of taste.
Wine service
For perfect wine service, basic rules and the right preparation are crucial when serving wine.
Tasting
Tasting correctly: Taste the wine in daylight, at the right temperature, with a neutral palate and fresh senses.
Barrique wine
“Barricade” comes from the French. “barrique” (barrel). In 1830, barrique barrels were filled with sand to use them as barricades.
Wine storage
Most wines are ready to drink and intended for immediate consumption, not for longer storage.
Primary flavors
Primary aromas are the typical aromas of the grape and its juice, which are retained in the wine.
Wine flavors
The wine aromas are divided into three levels: primary, secondary and tertiary, a total of 94 nuances according to the aroma wheel.
Sparkling wine & champagne
Champagne is a special sparkling wine from the Champagne region, complex and noble, while sparkling wines can vary worldwide.
Podcast sparkling wines
Podcast Sparkling Wines presents Folie à deux: fine bubbles, fresh elegance and joie de vivre, united yet unique.
Podcast Folissimo
With podcast Folissimo: idea with restaurateurs from Zermatt & Saas-Fee, label shows Matterhorn, Allalin and mystical woman.
Podcast Les Pyramides
Podcast Les Pyramides: Discover the fascinating pyramids of Salgesch, their history and the variety of wines.
Podcast La Famille
Podcast La Famille explains why wine is our philosophy of life and how each generation has shaped the line.
Podcast La Tradition
Discover Valais viticulture and traditions for present and future generations with Podcast La Tradition.
Podcast La Terre Promise
The podcast La Terre Promise presents Molignon, Ville de Sierre and Ville de Sion – pure Valais terroir.
Podcast Gemma
The Mathier family uses the ice grotto on the Rhône glacier to store their sweet wines from October to June. Podcast Gemma.
Podcast Les Ambassadeurs
Les Ambassadeurs wines are honorable ambassadors with excellent quality and worldwide awards.
Fernando’s pumpkin cream
An autumnal menu. With this recipe, you are sure to succeed with the pumpkin cream.
Fernando’s saddle of venison
Fernando’s saddle of venison is an autumnal highlight: Fernando Michlig’s recipe makes it tender and perfect.
Fernando’s rosemary panna cotta
A gourmet fall menu: This rosemary panna cotta recipe is a delicious highlight!
Saffron
Saffron from Salgesch – carefully cultivated by the Mathier family between the vines and the Rhone Valley since 2022.
Winemaking
In Salgesch, winemaking combines tradition and magic and produces fine wines full of secrets.
Daughters wine
Diego Mathier emphasized early on that the future of the Adrian & Diego Mathier Nouveau Salquenen winery is female.