Once a year the Mémoire des Vins Suisses group invites the public to a tasting session where wineries present three vintages of their wine. It’s a don’t-miss event.
It’s one thing to pucker up and eat raw rhubarb; it’s another to drink wine with something this sharp.
Perfect pairing: liver and onions with Humagne Rouge, and for another night, Zurich Räuschling with Gruyère fondue.
What do rare wines from old and new grapes taste like, and should we love them? See also: The strange world of rare grapes Discovery wines Serge Heymoz of Cave les Sentes sums up my feeling for many of the old varieties I’ve tasted, when he speaks of Rèze, a wine that has been around […]
Many – most? – of us tend to repeat certain meals at home and we know what we like to drink with them – and now and again we try something a bit different. But home is about comfort and coziness, while dining out is about splashing out socially and emotionally, whether or not you […]