One thing is certain, however: it's wine time at the Bio-Pazeider
"Good friends and good wine have something in common. They become more valuable with time." Which brings us to the subject of time, perhaps our most important personal resource. Peter Ustinov reminds us of the transience of the same with his famous phrase: "Now are the good old days we'll long for back in ten years." And NOW consider spending your precious free time at the Biohotel Pazeider, which promises good taste and health, also when it comes to wine. Healthy and genuine, i.e. digestible, wines are waiting for you in the wine cellar, a focus of the Biohotel Pazeider. The hotel's kitchen serves fresh and tasty organic food from the region, which is carefully processed and lovingly prepared and served.
The Pazeiderhof grows a fungus-resistant Pinot PIWI that does not require chemicals or sulphur and is now maturing into a drinkable wine in the cellar in 2023. So what is so special about it?
Legislation allows wine producers to use over 200 different additives to produce a pleasing product. Apart from "sulphur", these do not have to be declared on the labels. Wine can therefore be exposed to numerous chemical foreign substances whose effect on your own body you do not know. There are virtually no chemicals in Pazeider wine. That is what makes it special. In the new wine style, we speak of "natural wine" in this case. But this designation also leaves some room for manoeuvre. My position on this is clear: as few chemicals as possible in the field and in the cellar. I have been dealing with the subject of wine for 25 years now and have tried many different things. In the past, I was enthusiastic about structured, fat, broad, horizontally accentuated, lush and full wines. Today, I drink light, fine, elegant, finesse-rich, vertically accentuated and acid-laden wines. And above all, these "Genuine" wines must be digestible. A wine should encourage drinking, not have too much alcohol and not cause stomach aches. It should tell me stories, be lively, fascinate me and make me curious about the producer. What was he thinking when he made the wine the way it is presented now? At Bio Hotel Pazeider you will find some natural wines. Wines whose stories and producers I know. Wines that are a real feast for wine lovers.
Pick a few grapes from the vine and taste them. You will be thrilled by the taste. Unsprayed, healthy and digestible with a pleasant sweetness, you can already guess that this can be a good natural wine. Of course, the sensitivity of taste has to be learned and practised. It is similar with the enjoyment of wine. Regardless of one's natural preferences, one also needs time, experience, enough comparisons and understanding to be able to assess the basic quality of a wine. But above all, you need clear tools for this, which I would be happy to introduce to you in an entertaining and enjoyable way:The wine seminar in the Pazeider is a relaxed evening event in our ancient wine cellar and enjoys great popularity. It's best to sign up right away when booking or checking in.
