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Did you know that there are about one million bubbles in a glass or flute of champagne? Apparently, winemakers and scientists from all over the world have decided many years ago that this number is more realistic than the earlier approximation, which was around 15 million.
This little gem is one of the few “facts” I can remember to this day from a wine tour I took to the Chandon winery in Napa Valley, California, 16 years ago. That was the first time I had ever been on such a tour, though I had been curious about it ever since the movie Sideways, set in Napa, came out in 2004.
Apart from that, I also remember the guide teaching us how to correctly pronounce “Chandon” – as well as Moet & Chandon (it is absolutely not “mo-ay” but rather, “mo-ette”) – and that “all champagnes are sparkling wines, but not all sparkling wines are champagnes”.
A wine or alcohol tour is an exciting experience to try when you’re on holiday but it won’t be much fun if you start consuming too much booze so early in the tour. A good tour usually involves a visit to at least two wineries, cellars, breweries or distilleries, and there would be lots of drinks to consume in between, as well as information to process.
If you are inebriated and start to disrupt the session, behave badly, or are unable to walk properly, you may be disallowed from joining the rest of the tour, even though you’ve paid for it in full. This is for safety reasons – yours, your tour mates and guides, as well as other people around you.
While you don’t have to follow wine- or hard liquor-tasting “rules” to a T – like taking just a sip, swirling it in your mouth and then spitting it out into a bucket – you also should try not to finish everything that’s served to you, unless you really like that particular bottle.
In Germany, beers are served with a lot of head or foam. — Photos: MELODY L. GOH/The Star
However, for beer, I find that you are expected to finish a brew before moving on to the next. This happened in Dusseldorf, Germany where there are numerous kinds of beer trails and tours you can check out. The one we went for was particularly interesting as it included visits to heritage pubs which brewed their own beer within their premises. This means you get to have fresh (or fairly fresh, like a day or two old) beer at each visit.
Beer served in Germany comes with a significant amount of head, which we were told helps to minimise stomach bloating and improve taste, among others. Because of this, bartenders – and locals – expect you to finish your half- or full-pint of beer, otherwise you will be getting some judging looks all around!
But seriously, never force yourself or others to drink if you or they don’t want to.
Speaking of heritage, we visited a particularly interesting wine store in Vienna, Austria in spring this year with cellars that were once used by the Romans. At the time of our visit, I must admit that I was not well-versed in the history of Austria, so I had no idea that Vienna was once a Roman military camp and settlement, known as a “Vindobona”.
The shop, Haas & Haas Wine And Delicatessen, has four vaulted cellars or vinotheques that are said to be from the 15th century. They have been preserved since being discovered some years back. The shop is said to be one of only a few with such unique features left in the city. Or at least, one of a few that are publicly known.
A visit to this place will not only teach you about local wines and wines in the region, but also give you a glimpse of Vienna’s ancient Roman history.
Haas & Haas in Vienna has four vaulted cellars from the 15th century..
Other historical wineries worth visiting are Yalumba and Seppeltsfield Estate, both located in the Barossa Valley, one of South Australia’s famous wine-producing regions. Yalumba was founded in 1849, and have remained entirely a family-owned business over the years – 175 years to be exact.
Seppeltsfield, meanwhile, was established not long after in 1851. Today, both brands have become mini tourism villages that offer wine and food tastings, vineyard tours and other fun activities.
For example, at Seppeltsfield, visitors can get a tasting of decades-old vintage wines or port straight from the cask – we recommend trying something from the year you were born.
Some alcohol tastings are complemented by food, usually tapas-style snacks that do not require any cutlery. We suggest you eat before or while drinking, as this will help slow down the effects of the alcohol.
Or so we’ve been told.
If anything, we believe munching on the snacks will add to the merriment of the whole experience ... plus, you’ve already paid for it!
Some wine-tastings will come with small snacks and finger food, though this one at a cider farm in Passau, Germany came with a whole charcuterie board!
