Jammertal Wine Estate

These two words are easy to confuse, yet, their meanings are quite different. A gourmand ( ‘ɡʊəmənd’ ) is someone who enjoys eating and drinking excessively, “ a glutton for food and drink “. A gourmet ( ‘ɡʊəmeɪ’ ) is a person with a refined discerning palate who would take delights in quality cuisine or wine, “ a connoisseur “. A gourmand takes pleasure in eating a lot and the quality of the food is often secondary. Such a person does not care much about the nuances. A gourmet prefers harmony and balance. Being a gourmet is a lifestyle and attitude per se. source of this picture For a gourmet ingredients are important as well as the wine which would accompany each dish. A gourmet seeks gastronomic and tasting experiences, pays attention to processes and interactions. We may represent an “ old school “ attitude but Jammertal Wine Estate strives to bring pleasure to rather sophisticated gourmets day in day out. Enhancing the quality of life providing variety, finesse and h...

Jammertal Wine Estate’s success story stems from its original concept of designer winemaking. Producing wine is not a l’art pour l’art activity. It’s about making products for sale. The final value of a ready - made wine would be influenced by a lot of factors. One of them is especially important: how it fits with the costumers’ tastes. In the wine business there are global and local trends. Sooner or later global trends would make a significant impact on local preferences. Just an example: until the early 2000s you could read disdainful articles by experts squawking about what a mistake the trend towards making red wines with higher alcohol content was. Nowadays no one anywhere in the world would take a red wine seriously under 13.5 % alcohol. The time of 12.5 % Bordeaux wines for $$$$ is over. We could also cite the long - lasting debate of the necessity of small barrel ageing. As a rule of thumb those who opposed changes most vehemently were the ones who were not prepared for t...

Jammertal Wine Estate will assist you Jammertal Wine Estate has 20 years of experience of tailor - made winemaking. You as an individual buyer have the opportunity to compose your personal big red wine that suits your specific demands. We involve you personally in this process. Thus, you don’t need to build or buy a winery if you want a world-class wine you play an active part in creating. You can have your own wine without having to deal with operational tasks related to winemaking. You may participate not only in the practical composition of the wine but you may decide about its presentation and image, too. We would provide you with your own vault on site to store your ready made batch. The minimum quantity is a 225 litre barrel, in other words ~ 300 bottles. This offer is only for high - end wines. The offer includes: ·          Selection process of wines with the assistance of chief winemaker ·      ...

We must put straight an important issue about wine. We are convinced about the importance of education (our articles are written in this spirit ) though we have to make clear a fundamental thing: you don’t need to know everything about wine to like and enjoy it. You don’t have to be an expert to appreciate all the beauty a glass of fine wine can offer. If a painting only gave pleasure to people who can draw a circle freehand or if only people who know all the chords went to rock concerts museums and stadiums would be virtually deserted.    The job of a good wine is to enhance the quality of life adding value to our day-to-day existence. A wine which can do this justifies its price. Even the average – thus not consciously trained – consumer would know exactly what gives him or her pleasure irrespective of knowing the precise attributes of a specific product or its making. It is our own experience acquired over decades of organizing wine tastings in the visitor centre of...

We are being asked the same question on regular basis: Which is the most critical period of the winemaking? The answer is simple: winemaking is a chain of critical processes. “Ceterum censeo” … Great wine can only be made from perfect grapes. Approaching an otherwise promising vintage we need to wait patiently for the optimal ripeness of the grapes. This game more than often becomes a sort of gamble that includes the risk of failure. If - fearing a rainy spell - we pick too soon the wine will be full of green, immature tannins with all their concomitant incurable disadvantages. If we wait we may get caught by a few rainy, foggy days ( time is not measured in weeks at this stage!) that would ruin the crop. In this case all we can do is to emergency - harvest a questionable quality of grapes before they got rotten. The prices of great wines include this risk. The next challenge is the fermentation. Determining the length of cold soaking. Choosing the type of yeast for a given var...

In our days Malbec is almost a synonym of Argentine red wine. Yet most evidence suggests that the Malbec grape variety was originally known as Côt (Noir) which probably came from northern Burgundy. It should be noted that, despite the similarities in name, Malbec Argenté is not Malbec but a variety of Abouriou from south-western France. Out of less than 57,000 hectares planted with Malbec around the world Argentina boosts with 45,000 hectares ( 80 % ). Rest goes to Chile ( 5,500 hectares ) and Cahors ( 4,000 hectares ) in France. A couple of wine regions in the United States do trials with Malbec on a scale of 20 to 40 (!) hectares each. Historically Malbec belonged among those six grape varieties which were legal ingredients of Bordeaux blends. However, its presence in Bordeaux became insignificant for two reasons. The phylloxera plague in the late 19 th century almost completely destroyed it. The devastating frost of 1956 delivered the coup de grâce to the variety. Whereas the f...

  Szűcs Róbert, Jammertal Wine Estate Why do winemakers prefer using oak barrels to other types of wood? Fermentation and/or ageing of wine in small barrels specifically interfere with the type wood they are made of. Most commonly used species are a few kinds of oak. Obviously, winemakers experiment with chestnut, cherry, acacia and mulberry. Technically, a wide spectrum of woods could be used. It is a simple economic issue which prevents winemakers from changing their routine on a larger scale. Matured wines are intended for the high-end market. Customers around the world have an identifiable, well-established general preference for flavour. Their definition of aroma referred to " big reds " has developed over the decades in connection with ageing in oak barrels. A different type of wood would provide for a significantly different palate for the same wine from a particular terroir. There is no guarantee that such a wine would gain a large-scale of buyers beyond a few fanatic...