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Publié le 13.12.2018

Straw wine – a rare specialty of the Moselle Valley

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Wellenstein - This morning Matthias Lambert pressed the 2018 Vin de Paille. The winemaker of the Domaines Vinsmoselle cooperative was highly satisfied with the vintage, which has rested in air-permeable baskets since the harvest. The 1904 kg Gewürztraminer and 1940 kg Auxerrois grapes were harvested by the end of September by the 240 winegrowers who belong to Domaines Vinsmoselle. The resulting Gewürztraminer Vin de Paille achieved an excellent result with 188 degrees Oechsle. The Auxerrois Vin de Paille reached 182 degrees Oechsle.

Wellenstein - This morning Matthias Lambert pressed the 2018 Vin de Paille. The winemaker of the Domaines Vinsmoselle cooperative was highly satisfied with the vintage, which has rested in air-permeable baskets since the harvest. The 1904 kg Gewürztraminer and 1940 kg Auxerrois grapes were harvested by the end of September by the 240 winegrowers who belong to Domaines Vinsmoselle. The resulting Gewürztraminer Vin de Paille achieved an excellent result with 188 degrees Oechsle. The Auxerrois Vin de Paille reached 182 degrees Oechsle.

The straw wine is a very aromatic and taste intensive wine. The ideal drinking temperature is about 10 °C. It is a wine with high storage capacity and a certain maturity increases its enjoyment. Vin de Paille goes particularly well with foie gras or dessert. In the past, Vin de Paille was also recommended as a health drink, since it was classified at that time in the category of medicinal wines.

Originally, the selected grapes were laid out on straw mats for drying, hence the name "straw wine". "The production of Vin de Paille is subject to strict quality criteria. The hand-picked grapes must be healthy and have reached optimal maturity. During the harvest it is particularly important that the grapes are treated with care and stored for drying without damaging the skin of the grapes," Matthias Lambert concludes.

The grapes lose part of their water content through evaporation during the drying procedure. After a storage period of at least two months, the grapes are gently pressed and the most then undergoes slow fermentation. As a rule, it takes about 100 kg of grapes to produce about 15 litres of this wine.

As you can see, the Vin de Paille is a rare speciality of the Luxembourg Moselle and gives every feast a crowning finish.

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