Image: (phil)
Wine is more than a nice-looking bottle with excellent contents that you quickly buy in the supermarket. Producing wine requires a lot of patience, experience, passion, and a bit of luck, and is a year-round project that is influenced by many parameters. The good glass of wine begins in January and ends in December. It is particularly important for sommeliers to think beyond the sensory level in order to understand wine in all its diversity and thus also be able to score points with guests.
Know how wine is made
The prospective young sommeliers the HBLW Landwiedstrasse left their classrooms for this reason and cut the vines at the Nussböckgut in Leonding. In general, the winegrowers trim the vines in the winter when the vegetation is dormant. One-year-old wood is cut back, old wood is corrected.
In mid-January, Karl Velechovsky begins pruning his vines. A job that can be done even when the temperature is below zero and lasts until the end of February. Vineyard work can be exhausting for some. For him it is “beautiful because you live with nature and accompany the plant from the bud to the glass. You almost never have that,” he says.
The Leondinger is used to gardening and is known for his organic green asparagus, which he grows without a plastic cover. He has been making wine for 20 years. In the meantime, the winemaker has also planted Chardonnay, Pinot Blanc and Zierfandler and produced the first “port wine” and ice wine based on an idea from his wife Beatrix – a successful addition to the range.
You can taste how your Leondinger wines taste either in the Buschenschank after a walk through the vineyards. Or you can drop by the “Wein & Genuss” (February 17th and 18th) in the Linz Design Center and recognize with every sip that wine is a year-round project.
www.nussboeckgut.at
vinaria.at/weinglücklinz
Source: Nachrichten
