Examples of using Cellaring in English and their translations into German
{-}
-
Colloquial
-
Official
-
Ecclesiastic
-
Medicine
-
Financial
-
Ecclesiastic
-
Political
-
Computer
-
Programming
-
Official/political
-
Political
Released only a is 10 years cellaring.
Viticulture, cellaring, bottling and marketing.
The Cabernet Sauvignon(60%) provides depth and cellaring potential.
Cellaring The Fossa Mala Winery has a capacity of 9,000 hl, including 250 hl in wood.
To be tasted now at 60º to 65º F,or within 3 years of cellaring.
It is suitable for cellaring, and is served with appetizers, fish, paté, poultry and cheese.
Delivery mainly free at cellar of the consumer during the cellaring period 15.9-15.11.
After cellaring for two to three years, the Demi-Sec will take on even richer notes of praline.
The wine shop is designed with all the specifications for the ideal cellaring and display of wines.
It is often said thatonly 1% of wines are worth cellaring, which is why collections should be based on strict standards and quality.
Continuing growth in production led to another increase in cellaring capacity in 1974.
Suggestions: An ideal wine for lengthy cellaring, to be served in large crystal stemware at temperatures between 61 and 65 Fahrenheit 16 -18 centigrade.
Read on to discover the top tips forknowing when your wine is worth cellaring.
After additional cellaring(two to three years, or even more in the right conditions), Demi Sec develops even richer notes of praline or toasts.
The vineyards feature large siliceous pebble terraces withsandy red clay that will reward cellaring for 5-7 years.
The Napa Ridge Cabernet becomes concentrated and rich,while skillful cellaring promotes spicy flavors and softens the tannins, delivering a silky, smooth finish.
Although it is difficult to say,Veuve Clicquot did take advantage of the opportunity to increase cellaring space for its wines.
It's important to identify which vintage years were good before cellaring your wine, because despite how long it is in your cellar, wine from a poor harvest will never improve over time.
Before deciding which bottles to add to your collection,it's important to know why people start collecting and cellaring wine in the first place.
The beginnings of viticulture and cellaring in the Ptuj area reach back at least two millennia to the past, at the same time Ptuj is proud of its seven-hundred-year-old tradition of wine production and cultivation. In the past, this rich tradition was shaped by different institutions and individuals, in the middle ages by the brothers of the Minorite Monastery, which houses the oldest wine cellar in Slovenia.
We have followed the wines through all the steps in their vinification, the maturing in pressure tanks, the ageing in casks and barriques, the selection of corks and bottles,and finally their bottling and cellaring.