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With all the ownership changes in Burgundy, Maison Louis Latour remains firmly in the hands of the Latour family.

The domaines, which give it 10 percent of production, also give it some superlative wines, in particular the great Corton-Charlemagne, of which the firm owns 22 acres. Whites are generally regarded as better than the reds here, with new oak barrel fermentation giving considerable richness and complexity.

The reds, traditionally pasteurized before bottling, are more controversial. Some believe the technique ages the wines too fast, while others enjoy the immediate richness and softness. Good reds to follow are the Beaune premier cru Domaine Latour and Chambertin.

Winery:
Louis Latour
18 rue des Tonneliers - Beaune 21200
Phone: 03 80 24 81 00

Here is an overview of the major German varieties of red grapes.

German red wines are refreshing, often light, and show more fruit than tannins.
They are a specialty and usually consumed after ageing in bottle.

Spätburgunder

(Pinot noir) is the Riesling’s red counterpart (7% of the total vineyard area), producing elegant, distinctive wines. Its small grapes ripen late. It originally came from the French province of Burgundy.

Wine: velvety, full-bodied, with hints of almonds.

Portugieser

Originally came from the Danube Valley in Austria (not Portugal). It ripens early (4%).

Wine: flavourful, light, mild; very pleasant, easy-going wine.

Trollinger

Grows almost exclusively in Württemberg (2%) and probably originated in Tyrol. It ripens very late.

Wine: fragrant, fresh, fruity, good acidity, hearty.

As a complement you can read the article on the German wine regions.

In a month I’ll post an overview of the German white varieties. Your feed reader will show this if you subscribe to the blog.Cellarer feed .

How should I store Champagne?

Champagne wines should be kept in a cool, dark place away from heat, light, vibrations and severe temperature variations. Unlike the best wines from Bordeaux or California, Champagne wines are ready for consumption when they are shipped to the market. However, some wine lovers also enjoy cellaring their Champagnes for a few extra years.

What is the best way to chill Champagne?

Before opening, chill the wine well, but do not freeze it. Champagne is best chilled by placing the bottle in a bucket filled with ice and water for 30-40 minutes or in the vegetable bin of the refrigerator for several hours.
Lovers of (French) Champagne always keep a bottle there for inspiration, unexpected guests and homey dinners.

How do I open a bottle of Champagne?

The pressure in a bottle of Champagne is equivalent to that of a tire of a double-decker bus, about ninety pounds per square inch. Slant the bottle at a 45 degree angle away from guests. Put a thumb on the cork, untwist and loosen the wire muzzle. Grasp the cork firmly, twist the bottle slowly and let the pressure help push out the cork. Allow a light and merry pop.

How should I serve Champagne?

Champagne is best served in tall flute or tulip glasses, at a temperature of 42-47 degrees Fahrenheit. Tiny bubbles will rise in a continuous stream. When serving, pour a small quantity of wine into each glass and allow it to settle. Then fill each glass two-thirds full. Victorian saucer-shaped glasses are best kept for the service of sherbet or ice cream.

How much Champagne will I need?

For a Champagne apéritif at cocktail hour, allow one bottle for every three or four guests. When served at a meal, count on one bottle for every two or three people. And for the traditional Champagne toast to the bride, one bottle can serve six to ten people.

Related articles: the regions that produce Champagne and the red grapes that go into Champagne.

Articles on other quality websites: Champagne tasting.

Germany has 13 separate wine growing regions, each of which produces its own style of wine, often from the same varieties. Generally, the lightest and most elegant German wines are produced in the Mosel-Sarr-Ruwer and Ahr regions.
Slightly fuller wines are made inthe Mittelrhein, Nahe, Rheingau, Rheinhessen, Saale-Unstrut, while the fullest German wines tend to come from the regions of Pfalz, Hessische Bergstrasse, Sachsen, Württembery and Baden.

Wine regions	Major wine types	Soil type	Wine style
Ahr	Red/Rose: Spätburgunder, Portugieser	volcanic slate	light, fruity
Mosel-Saar-Ruwer	White: Riesling	slate-covered slopes, rich in minerals	elegant, delicate, racy
Nahe	White: Riesling, Müller-Thurgau, Silvaner	loess, loam, quartzite, porphyry	fruity, crisp, stylish
Pfalz	White: Riesling, Scheurebe, Gewürztraminer,Muller-Thurgau, Kerner, Silvaner Red/Rose: Spätburgunder, Portugieser	loam, weathered limestone	full, aromatic, round
Hessische Bergstrasse	White: Riesling, Müller-Thurgau	loess	elegand, fruity, good acidity
Baden	White: Ruländer (Pinot Gris), Müller-Thurgau, Gewürztraminer, Riesling Red/Rose:Spätburgunder	loess, loam, volcanic soil	full, aromatic, spicy
Sachsen	White: Müller-Thurgau, Weissburgunder, Gewürtraminer	variety of soil, (sand, porphyry, loam)	dry, crisp, distinctive

Selected websites show other articles on: Germany wines.
In a month I’ll post an overview of the German red varieties. In two months I’ll post an overview of the German white varieties.