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    <loc>https://www.lamiewine.com/deutsch/weinvokabular-verstehen</loc>
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    <lastmod>2026-11-03</lastmod>
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      <image:title>DEUTSCH - Weinvokabular verstehen - Die wichtigsten Begriffe bei der Klassifizierung einer Weinflasche sind jene, die sich auf ihre Farbe (Rot-, Weiss- und Roseweine) und Art (Stille Weine, Schaumweine, Likörweine, Dessertweine) beziehen. Wenn man die Bedeutung dieser Begriffe versteht, ist die Auswahl der richtigen Flasche für einen besonderen Anlass und die Zusammenstellung der besten Speisekombinationen für ein Abendessen keine lästige Aufgabe mehr. Rotweine werden beispielsweise generell warm serviert (13-18°C) und passen gut zu fettreichen Gerichten wie Steak, wohingegen Weissweine mindestens 45 Minuten lang gekühlt werden müssen und harmonischer zu Meeresfrüchten und Hühnchen passen.</image:title>
      <image:caption>1.    Rotwein. Rotweine werden aus dunkelfarbigen Trauben hergestellt und mit Traubenschalen vergoren, um tiefe Pigmente zu extrahieren. Je nach Dicke der Traubenschalen und der Menge an Tanninen kann ein Rotwein von einem durchscheinenden Rubin bis zu einem undurchsichtigen Violett variieren. 2.    Weisswein. Weissweine werden typischerweise aus weissen und grünen Trauben hergestellt und manchmal sofort gepresst, ohne längeren Kontakt mit den Traubenschalen. Orange- und Bernsteinweine, Unterkategorien der Weissweine, werden mit Traubenschalen vergoren und erhalten dadurch diese tieferen Farbtöne. 3.    Rosewein. Roseweine sind eine Zwischenkategorie zwischen Weiss- und Rotweinen mit Rosanuancen, die von blassem Lachs bis zu leuchtendem Erdbeerrot reichen. Sie werden aus dunkelfarbigen Trauben hergestellt, haben aber nur sehr begrenzten Kontakt mit den Traubenschalen. "Clairet" ist ein weniger bekannter Begriff für einen Rosewein aus Bordeaux, Frankreich. Clairets sind dunkler in der Farbe, da sie über einen längeren Zeitraum mit den Traubenschalen vergoren werden. 4.    Stille Weine. Die grosse Mehrheit der Weine ist "still"; sie enthalten kein Kohlendioxid, da das während der Gärung entstehende Gas entweichen darf. Sie haben einen durchschnittlichen Alkoholgehalt und können rot, weiss oder rosé sein. 5.    Schaumwein. Schaumweine sind prickelnd und moussierend, da sie in einer versiegelten Umgebung einen zweiten Gärungsprozess durchlaufen, der Kohlendioxid einschliesst. Champagner, Crémant und Cava werden nach der traditionellen Methode hergestellt, wobei die zweite Gärung in der Flasche stattfindet. Prosecco hingegen wird in grossen Drucktanks gelagert, bevor er abgefüllt wird. 6.    Likörwein. Ursprünglich für lange Seereisen konzipiert, haben Likörweine einen überdurchschnittlichen Alkoholgehalt, der als Konservierungsmittel wirkt. Wie ihr Name vermuten lässt, werden diesen Weinen (z. B. Port, Sherry, Madeira) während oder nach der Gärung destillierte Spirituosen zugesetzt. Likörweine fallen häufig auch in die Kategorie Dessertwein. 7.    Dessertwein. Sehr süsse Weine werden üblicherweise in kleineren Portionen von 60-90 ml als Dessert gereicht. Dessertweine (z. B. Moscato d'Asti, Tokaji, Sherry) erreichen ihre hohe Süsse entweder durch Aufspritung oder durch verschiedene Herstellungsmethoden, die den Zucker konzentrieren. Zum Beispiel ist "Edelfäule" (Botrytis) ein Pilz, der die Trauben schrumpfen lässt und dem Wein einen honigartigen Geschmack verleiht.</image:caption>
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      <image:title>DEUTSCH - Weinvokabular verstehen - Die meisten Informationen über die Herkunft und den Stil eines Weins sind direkt auf seinem Etikett zu finden. Grundlegende Details werden üblicherweise nicht explizit angegeben (z. B. rot, weiss, rosé), sondern sind durch andere Begriffe und die Gesamtaufmachung der Flasche impliziert. Beim nächsten Mal, wenn Sie eine Flasche in die Hand nehmen, nehmen Sie sich etwas Zeit, um relevante Hinweise zu finden - beginnend mit dem Namen des Erzeugers oder der Traubensorte und sich erweiternd auf verschiedene Abkürzungen und Fremdwörter.</image:title>
      <image:caption>1. Sortenbezeichnung. Viele Weinflaschen tragen eine Sortenbezeichnung und sind daher nach der hauptsächlich verwendeten Traubensorte benannt (z. B. Chardonnay, Merlot), was sofort Hinweise auf den Stil und das Geschmacksprofil des Weins liefert. 2. Herkunftsbezeichnung. In vielen Fällen leitet sich der Name von einer gesetzlich definierten geografischen Region ab (z. B. Bordeaux, Napa Valley), die in der Regel bestimmte Produktionsstandards einhält. Wenn Sie Abkürzungen wie "AOC" (Frankreich), "DOC" (Italien/Portugal) und "AVA" (USA) bemerken, handelt es sich grundsätzlich um rechtliche, geografische und produktionsstandard-bezogene Bezeichnungen für Weinregionen. In Spanien weist "DO/DOCa" auch auf den Reifegrad hin, wie z. B. Crianza (jünger), Reserva (gereift) oder Gran Reserva (am längsten gereift). 3. Phantasiename. Weingüter schaffen häufig eingetragene Markennamen für ihre Flaschen, die abstrakt sein können (z. B. Opus One) oder vom Weingut oder Gründer abgeleitet sind (z. B. Antinori, Château Haut-Brion). 4. Cuvée. In bestimmten Teilen der Welt werden Weine häufig nach der Traubenmischung benannt, die generisch (z. B. Rotwein-Cuvée, Weisswein-Cuvée) oder spezifisch sein kann (z. B. Cabernet Sauvignon - Merlot/GSM, Cuvée). 5. Jahrgang / Nicht-Jahrgang (NV). Der Begriff "Jahrgang", oft als "Erntejahr" bezeichnet, gibt das spezifische Jahr an, in dem die Trauben für die Weinherstellung geerntet wurden (z. B. Jahrgang 2020). In Verbindung mit den gesammelten Hinweisen auf den geografischen Standort hilft dieser Begriff bei der Beurteilung der Gesamtqualität des Weins. Hatte die Weinregion ein warmes, trockenes Jahr, reiften die Trauben schnell, was zu einem höheren Alkoholgehalt und Süssegrad führte. Wenn kein Jahr angegeben oder die Abkürzung "NV" verwendet wird, handelt es sich wahrscheinlich um einen Verschnitt aus mehreren Jahren.</image:caption>
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      <image:title>DEUTSCH - Weinvokabular verstehen - Make it stand out</image:title>
      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
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  <url>
    <loc>https://www.lamiewine.com/deutsch/die-schichten-des-weinaromas</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-05-17</lastmod>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/668d643aa1ed1612459ac6fc/90255210-2da6-409d-bb22-2208adbc6416/lamie_prim%C3%A4raromen</image:loc>
      <image:title>DEUTSCH - DIE SCHICHTEN DES WEINAROMAS: PRIMÄR, SEKUNDÄR, TERTIÄR</image:title>
      <image:caption>Während Sie Ihr Weinglas sanft schwenken, erwecken verschiedene Aromastoffe Ihre Sinne. Vielleicht erkennen Sie Noten von Früchten, Blüten oder Kräutern. Sie schliessen die Augen, schnuppern am Glasrand und werden gedanklich in Toskanas trockene, rustikale Landschaft versetzt. Mit dem ersten Schluck spüren Sie den frischen Duft der Sauerkirsche. Mit dem zweiten Schluck nehmen Sie Veilchen und Flieder wahr; die Aromen von Thymian und Oregano wecken Erinnerungen an einen vergangenen Sommer in Italien, als Sie die gepflegten Hügel mit ihren akkuraten Weinberg- und Olivenhainreihen erkundeten. Sie tippen sicher auf die Rebsorte: Sangiovese, das Blut Jupiters. Primäraromen sind Düfte, die direkt aus der Rebsorte, dem Klima und dem Boden stammen. Sie enthüllen den Ursprung des Weines und führen zurück in das Terroir, das seine Reben hervorgebracht hat. Diese sortentypischen Aromen können fruchtig, blumig oder krautig sein und sind bei jungen Weinen in der Regel am stärksten und leichtesten zu identifizieren. Für manche Weinliebhaber sind ausschliesslich die Primäraromen die „wahren" Weinaromen, während die sekundären und tertiären Schichten oft als „Weinbukett" bezeichnet werden.</image:caption>
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      <image:title>DEUTSCH - DIE SCHICHTEN DES WEINAROMAS: PRIMÄR, SEKUNDÄR, TERTIÄR</image:title>
      <image:caption>Wenn Sie beim Verkosten eines Weines Noten von Butter, frisch gebackenem Brot, Käse oder gar Anklänge von süssen Gewürzen und gerösteter Haselnuss wahrnehmen, haben Sie die sogenannten Sekundäraromen identifiziert. Auch als Gärungsaromen bekannt, verlagern sie unsere Aufmerksamkeit vom Weinberg in den Keller und enthüllen das verborgene Handwerk des Winzers. Ein Glas Chardonnay mit einem buttrigen Duft kann uns beispielsweise ins Burgund versetzen, wo der Einsatz von Eichenholz und die malolaktische Gärung den regionalen Stilcharakter prägen. Mit jedem Schluck fühlt man sich in einen steinernen Keller versetzt, der von brodelnden Gäransätzen erfüllt ist. Diese Sekundäraromen entstehen während der alkoholischen Gärung, bei der Hefepilze den Traubenzucker in Alkohol umwandeln, sowie während der malolaktischen Gärung, bei der das Bakterium Oenococcus oeni die scharf schmeckende Äpfelsäure in die weichere, cremigere Milchsäure umwandelt. Temperatur, Sauerstoffkontakt und der Kontakt mit der Hefe beeinflussen ebenfalls die zweite Aromaschicht. Niedrige Temperaturen neigen dazu, frische und blumige Noten zu bewahren, während wärmere Gärtemperaturen ein komplexeres und strukturierteres Aroma erzeugen. Der Sauerstoffkontakt hingegen beeinflusst Oxidations-Reduktions-Reaktionen: kontrollierter Sauerstoff entwickelt nussige und würzige Aromen, während wenig Sauerstoff fruchtige Düfte erhält. Bei der Hefe handelt es sich im Wesentlichen um abgestorbene Hefezellen, die nach der Gärung im Wein verbleiben und ihm Textur und Komplexität verleihen. Diese Methode wird häufig angewendet, um fassgelagerten Weissweinen wie dem Chardonnay cremige autolytische Aromen zu verleihen. Auch der Kontakt mit Eichenholz und verschiedene Ausbautechniken lassen sich über die Sekundäraromen erkennen. Nach Abschluss der Gärung füllen Winzer den Wein in Fässer, wo er ruht; Eichenholzchips oder -stangen können hinzugefügt werden, um Noten von Vanille, Gewürzen und Toast zu erzeugen. Der Einsatz von Eichenholzfässern trägt ausserdem zur Entstehung der dritten und letzten Aromaschicht bei, da er unmittelbar mit dem Reifeprozess verbunden ist.</image:caption>
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      <image:title>DEUTSCH - DIE SCHICHTEN DES WEINAROMAS: PRIMÄR, SEKUNDÄR, TERTIÄR - Make it stand out</image:title>
      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
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  <url>
    <loc>https://www.lamiewine.com/deutsch/anatomie-des-weines</loc>
    <changefreq>monthly</changefreq>
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    <lastmod>2026-05-17</lastmod>
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      <image:title>DEUTSCH - ANATOMIE DES WEINES: FARBE &amp;amp; GESCHMACK - Make it stand out</image:title>
      <image:caption>Farbnuancen Weisswein</image:caption>
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      <image:title>DEUTSCH - ANATOMIE DES WEINES: FARBE &amp;amp; GESCHMACK - Make it stand out</image:title>
      <image:caption>Farbnuancen Rotwein</image:caption>
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      <image:title>DEUTSCH - ANATOMIE DES WEINES: FARBE &amp;amp; GESCHMACK - Make it stand out</image:title>
      <image:caption>Farbnuancen Rosé</image:caption>
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    <loc>https://www.lamiewine.com/deutsch/category/Weinwissen</loc>
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    <loc>https://www.lamiewine.com/english</loc>
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    <lastmod>2026-11-03</lastmod>
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  <url>
    <loc>https://www.lamiewine.com/english/understanding-wine-terminology</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-11-03</lastmod>
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      <image:title>ENGLISH - Understanding Wine Terminology - The most important terms when classifying a bottle of wine are the ones related to its colour (reds, whites, rosés) and type (still, sparkling, fortified, dessert). By understanding the meaning behind these terms, selecting the right bottle for a special occasion and creating the best food pairings for a dinner party is no longer an unnerving experience. For example, red wines are generally served warm (13–18°C) and pair well with high-fat dishes, such as steak, compared to whites, which require chilling for at least 45 minutes and are more harmoniously paired with seafood and chicken.</image:title>
      <image:caption>(1) Red. Red wines are made from dark-coloured grapes and fermented with grape skins to extract deep pigments. A red wine can vary from a translucent ruby to an opaque purple, depending on the thickness of the grape skins and the amount of tannins. (2) White. White wines are typically made from white and green grapes and are sometimes immediately pressed without a prolonged grape skin contact. Orange and amber wines, subcategories of whites, are fermented with grape skins, acquiring these deeper hues. (3) Rosé. An intermediate category between whites and reds is rosé, with its pink hues ranging from pale salmon to vibrant strawberry. Rosé wines are made from dark-coloured grapes, but have very limited contact with grape skins. “Clairet” is a lesser-known term that indicates a type of rosé wine from Bordeaux, France. Clairets are deeper in colour, as they are fermented with grape skins for an extended period. (4) Still. The vast majority of wines are “still;” they contain no carbon dioxide as the gas created during fermentation is allowed to escape. They have an average alcohol content and can be red, white, or rosé. (5) Sparkling. Sparkling wines are fizzy and bubbly, as they undergo a secondary fermentation process in a sealed environment that traps carbon dioxide. Champagne, Crémant, and Cava are produced following the traditional method, with the second fermentation occurring in the bottle. Prosecco, on the other hand, is stored in large pressurised tanks before being bottled. (6) Fortified. Created to withstand long voyages, fortified wines have a higher-than-average alcohol content that acts as a preservative. As their name suggests, these wines (e.g. Port, Sherry, Madeira) have distilled spirits added to them either during or after fermentation. Fortified wines usually also fall under the “dessert wine” category. (7) Dessert. Highly sweet wines are usually offered in smaller 60-90 ml pours as desserts. Dessert wines (e.g. Moscato d'Asti, Tokaji, Sherry) achieve high sweetness either through fortification or by various production methods that concentrate sugar. For example, “noble rot” (botrytis) is a type of fungus that shrivels the grapes and adds a honey-like flavour to wines.</image:caption>
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      <image:title>ENGLISH - Understanding Wine Terminology - Most information about a wine’s origin and style can be found directly on its label. Basic details are usually not explicitly stated (e.g. red, white, rosé) but are rather implied through other terms and the overall bottle presentation. The next time you lay your hands on a bottle, dedicate some time to finding relevant clues that start with the producer’s name or the grape variety and expand into various abbreviations and foreign terms.</image:title>
      <image:caption>(1) Varietal. Many wine bottles have varietal labelling and are therefore named after the main grape variety used in their production (e.g. Chardonnay, Merlot), which immediately provides clues on the wine’s style and flavour profile. (2) Appellation. In many cases, the name is derived from a legally defined geographic region (e.g. Bordeaux, Napa Valley) that normally follows specified production standards. If you notice abbreviations such as “AOC” (France), “DOC” (Italy/Portugal), and “AVA” (USA), these basically indicate legal, geographical, and production-standard designations for wine regions. In Spain, “DO/DOCa” also indicates age, such as Crianza (younger), Reserva (aged), or Gran Reserva (aged the longest). (3) Proprietary. Wineries often create trademarked brand names for their bottles that can be abstract (e.g. Opus One) or derived from the estate or founder (e.g. Antinori, Château Haut-Brion). (4) Blend. In certain parts of the world, wines are often named after the blend of grapes, which can be generic (e.g. Red Blend, White Blend) or specific (e.g. Cabernet Sauvignon – Merlot/GSM, Cuvée). (5) Vintage/Non-Vintage (NV). The term “vintage,” often seen as “harvest year,” indicates the specific year the grapes were harvested to produce the wine (e.g. Vintage 2020). Combined with the clues you gathered indicating its geographic location, this term can help you evaluate the overall wine quality. For example, if the wine region had a warm, dry year, the grapes ripened quickly, resulting in higher alcohol content and sweetness. If no year is listed or the abbreviation “NV” is used, the wine is likely a blend of multiple years.</image:caption>
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      <image:title>ENGLISH - Understanding Wine Terminology - Make it stand out</image:title>
      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
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  <url>
    <loc>https://www.lamiewine.com/english/the-layers-of-wine-aroma-primary-secondary-tertiary</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-11-03</lastmod>
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      <image:title>ENGLISH - The Layers of Wine Aroma: Primary, Secondary, Tertiary</image:title>
      <image:caption>As you gently rotate your wineglass, various aromatic compounds awaken your senses. You may identify notes of fruits, florals, or herbs. You close your eyes and sniff the rim as you are transported to Tuscany’s dry, rustic terrain. With the first sip, you can feel the sharp scent of Morello cherry. With the second sip, you sense the violets and lilacs; the aromas of thyme and oregano bring memories from a past summer in Italy when you found yourself exploring the combed hills of neatly tended vineyard rows and olive groves. You safely guess the grape variety: Sangiovese, the blood of Jupiter. Primary aromas are scents that originate directly from the grape variety, climate, and soil. They reveal the wine’s origins by travelling back to the terrain that grew its vines. These varietal aromas can be fruity, floral, or herbal, and when it comes to young wines, they are usually the strongest and easiest to identify. For some wine lovers, only primary aromas are the “true” wine aromas, with secondary and tertiary layers often being described as the “wine bouquet.”</image:caption>
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      <image:title>ENGLISH - The Layers of Wine Aroma: Primary, Secondary, Tertiary</image:title>
      <image:caption>If you can sense notes of butter, freshly baked bread, cheese, or even hints of sweet spice and toasted hazelnut when tasting a glass of wine, you have identified the so-called secondary aromas. Also known as fermentation aromas, they shift our focus from the vineyard to the cellar, revealing the secret craft of the winemaker. For example, a glass of Chardonnay with a buttery scent may transport us to Burgundy, where the use of oak and malolactic fermentation is the regional signature style. With every sip, you find yourself in a stone cellar filled with bubbling ferments. These secondary aromas arise during alcoholic fermentation, which converts grape sugars into alcohol with the help of yeast, and malolactic fermentation, where tart malic acid is converted into softer, creamier lactic acid by Oenococcus oeni bacteria. Temperature, oxygen exposure, and lees contact also shape the second layer of wine aroma. Low temperatures tend to preserve fresh and floral notes, while warmer fermentation creates a more complex and structured aroma. Oxygen exposure, on the other hand, influences oxidation-reduction reactions, with controlled oxygen developing nutty and spicy aromas, while low oxygen preserves fruity scents. When it comes to lees, these are basically dead yeast cells that remain after fermentation to add texture and complexity to the wine. This method is commonly used for adding creamy autolytic aromas to barrel-aged whites such as Chardonnay.  Oak contact and ageing techniques can also be identified via the secondary aromas. Once fermentation is complete, winemakers pour the wine into barrels to rest, while oak chips and staves may be added to create notes of vanilla, spice, and toast. The use of oak barrels also contributes to the creation of the third and final layer of wine aromas, as it is directly connected to the ageing process.</image:caption>
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      <image:title>ENGLISH - The Layers of Wine Aroma: Primary, Secondary, Tertiary - Make it stand out</image:title>
      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
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  <url>
    <loc>https://www.lamiewine.com/english/anatomy-of-wine-colour-amp-taste</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-11-03</lastmod>
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      <image:title>ENGLISH - Anatomy of Wine: Colour &amp;amp; Taste - Make it stand out</image:title>
      <image:caption>Shades of white wine</image:caption>
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