Taste, explained
Knowledge about taste and pairing – short, checked, no advertising.
October 22, 2026 · Only available in GermanSäure im Wein: der unterschätzte Faktor bei fettigen SpeisenWarum Säure in Wein fettige Speisen auffrischt, wie sie wirkt und wo die sensorischen Grenzen bei Paarungen liegen.
October 15, 2026Understanding Tannin: why an astringent must match the dishTannin binds salivary proteins, causes astringency and fits when the wine’s structure and the dish’s texture act together.
October 12, 2026Chasselas: the Swiss white grape variety and its structureChasselas (Fendant) is the Swiss reference variety for light, mineral white wines with low tannin — suitable for delicate, salty dishes.
October 08, 2026Game dishes in autumn: structure, seasoning and the appropriate wine choicePragmatic guidelines for venison, roe deer and wild boar: dish structure, seasoning and the wine styles that fit best in autumn.
October 06, 2026 · Only available in GermanKastanien und Wein: die HerbstkombinationDie Kastanie bringt im Herbst milde Süsse und stärkehaltige Textur; wie Sie Wein und Gerichtstruktur sinnvoll aufeinander abstimmen.
October 01, 2026 · Only available in GermanRösti und Wein: ein unterschätztes PaarRösti verlangt mehr als ein beliebiges Glas: Röstung, Fett und Beilagen entscheiden, ob ein strukturierter Weisswein oder ein tanninreicher Rotwein besser passt.
September 28, 2026 · Only available in GermanMerlot aus dem Tessin: warum die Sorte hier reift wie sonst kaumWarum Merlot im Tessin eine eigene Sprache spricht: Klima, Böden und regionale Ausbauweisen formen unterschiedliche Merlot‑Stile zwischen Sopraceneri und Sottoceneri.
September 24, 2026Gamay: flavour and Swiss originWhat Gamay tastes like, where the grape variety is grown in Switzerland, and which dishes it pairs with.
September 24, 2026Discovering Red Wine by TasteA brief guide to putting your own red-wine preferences into words and using that to formulate a concrete search.
September 24, 2026Tiramisu: Discovering Ingredients and FlavorWhich ingredients make up tiramisu and how to describe your own taste more precisely when tasting it.
September 24, 2026Pinot Noir from the Bündner Herrschaft: Terroir and StylePinot Noir from the Bündner Herrschaft shows how a föhn‑influenced climate, calcareous soils and restrained vinification shape freshness and site character.
September 21, 2026Nightcap: Which wine to end the evening?A nightcap closes the evening. Which wine or digestif suits the final course, and what to keep in mind about timing.
September 14, 2026Coca: the appropriate wine pairingCoca is a versatile Catalan pastry; wine pairing depends on dough texture and topping — match acidity to seafood, reds to meats.
September 12, 2026Fondue and Wine: why a Chasselas wins (and when it doesn't)A Chasselas is almost automatically recommended for cheese fondue. The reason is not tradition alone but chemistry: acidity, tannin and the sauce's texture.Subscribe to the weekly email
Once a week: the new post and three recommendations for today.