“Whoever has worries also has liqueur!”

Some South Tyrolean schnapps stories for the summertime!
"It is an old custom: whoever has worries also has liqueur!"
Wilhelm Busch, German humourist, taken from “Die fromme Helene”.

Colloquially, spirits are often referred to as schnapps. The word schnapps comes from the Low German language and is related to the word "schnappen", which in turn, refers to the fact that schnapps is usually drunk in a quick swig from a small glass (Kurzer, Stamperl, Schnapper, Schnabbes – all referring to colloquialisms for shot glasses).

The South Tyrolean homo mortalis has long since been meticulously and constantly experimenting on a quest to improve the world and the palate: there's balsamic vinegar from Seis, whisky from Glurns, Amarone made from Bozen Lagrein and now also rum from Gargazon.

The Vinum Hotels South Tyrol August Wine Letter is dedicated to the best South Tyrolean bottles of schnapps which we have been collecting for the summer!
 
 
 
Alcohol is older than Ötzi. In all probability, the intentional production of alcoholic beverages began as early as the Mesolithic period, approx. 10,000 years ago. With the development of crop farmers and cattle breeders (Neolithic period), the systematic production of alcoholic beverages then began. It was used as food and drink but above all was used in connection with ritual acts.

"The word alcohol comes from the Arabic word "al'khol" and means "something fine" in the sense of an extract from something greater. Alcohol distillation was first mentioned in the documented writings of Magister Salernus (died 1167).
The writings of the alchemist and bishop of Regensburg Albertus Magnus (1193-1280) also contain detailed records on the production of aqua ardens (Latin: "burning water").

The South Tyrolean homo mortalis has also long since become more insistent on his quest to improve the world and the palate: there's balsamic vinegar from Seis, whisky from Glurns, Amarone made from Bozen Lagrein and now also rum from Gargazon. And what a piece of work! Definitely not sweet, heads straight for our schnapps receptors in the throat and if branded rum has long become dull because of its overly-sweet nature, then you should opt for rum from Ulrich Huez (Distribution: Bahnhofstr. 29, Gargazon - mobile: 335 6292950).

Hansjörg Weis, a farmer from Tramin is a gifted liquor producer, no.... sorry: distillateur. His "Plonhof" schnapps are without exception fine distillates because this pernickety perfectionist would be ashamed to stick a label on anything " lower” in terms of taste.
"Plonhof" has made a good name for itself in the exclusive world of fine distillers, especially with its quince brandies and Williams pear brandies. Hansjörg Weis and his wife Britta have also been awarded the highest prize by the jury at "Destillata" in Austria for their apple and plum brandies and for their fine grappas made from Lagrein, Pinot Noir and Gewürztraminer. This exotically fruity yeast spirit made of Gewürztraminer is considered an insider tip, especially in Germany and Austria.

After several tastings, the Vinum Hotels South Tyrol favourite - among the sommeliers - was and remains rowanberry brandy: extremely long-lasting, very fruity, strong yet elegant tannins.
The only drawback: there aren't many bottles ... back in the day Harry Rowohlt, son of a publisher, brilliant translator, stirrer, lecturer, poet & whiskey enthusiast said "Even in large quantities, alcohol in moderation does no harm,"
 
 
The Vinum Hotel September Wine Letter
Challenging wine pairing - wine with chestnuts, artichokes, "finocchiona" or Speck

"Everything can go together somehow. One only has to try, try and try again."
Says Hugh Johnson, the English grand seigneur and most successful wine writer in the world.

Artichoke dishes are a difficult topic in gastronomy –this beautiful plant tastes delicious making you lick your fingers, but which white wine should compete against the massive artichoke taste? A clever wine waiter would probably recommend a strongly "barriqued" Chardonnay - because the artichoke acts like tasty "blotting paper" taking the strong oak wood taste away from the wine.

The Vinum Hotels South Tyrol September Wine Letter is dedicated to the best South Tyrolean sommeliers, who give us valuable and exciting tips for wine pairing!