品酒筆記與評分 Tasting Notes & Ratings

Mionetto, MO Sergio & Henkell

又被點名… =__=
2011/3/19 & 2011/4/14 @孔雀

Mionetto & Henkell
(Thanks for the courtesy of Catherine :D)


Mionetto Prosecco DOC Treviso Brut

100% Glera

Pale- straw color, light green hue. Tiny bubbles, not so active, not so many.

Medium- nose. Peach, longan, light floral, light melon, mineral, light white raisin.

Tiny bubble contributes smooth mouthfeel, with pear, green apple and light nuts flavors. Light and fresh palate.

100% Glera 釀製




Mionetto Valdobbiadene DOCG Prosecco

100% Glera.

Pale- straw. Bubbles are similar to previous Treviso.

Light butter, peach, litchi, lemon, melon, mineral noses.

Palate is stronger than previous one, and also shows better acidity. Pear, apple, grapefruit, and light peach sweetness.

一樣是 100% Glera.




Mionetto Vivo Dolce White

Pinot Blanc, Chardonnay, Verduzzo, Riesling and Sauvignon Blanc.

Pale straw. Bubble is a bit larger than Prosecco.

Peach, apple, light floral honey and light raisin in nose.

Palate contains lemon tonic water, green apple, peach, mineral. The medium- acidity gives good balance with the sweetness.

淡稻草色。氣泡比前面的 Prosecco 稍微大一些



Mionetto Moscato Dolce White

100% Moscato (should be Moscato Bianco, the most common variety for sparkling)

Pale straw. Less bubbles than previous.

Typical Moscato. Litchi, longan, peach, light rose nose in palate and nose.

100% Moscato (應該是 Moscato Bianco)


典型的 Moscato ,荔枝、龍眼、白桃以及些微玫瑰味道。

MO Sergio Rose Extra Dry

Medium+ pink. Bubbles are similar to the Prosecco.

Medium+ nose. Concentrated strawberry. Light peach, light honey and light citrus. The palate flavors are consistent to the nose, with medium, well-balanced, and crisp acidity. Great sparkling.

中等偏深的粉紅色。氣泡的狀況跟 Prosecco 差不多。


MO Sergio White Extra Dry

In the past, the regulations are not so strict as today, so a Prosecco sparkling can be made from a cuvee of Prosecco and many other varieties . And this sparkling follows the ancient cuvee: Prosecco (Glera), Bianchetta Genovese (Albarola), Verdiso, and Chardonnay. Wine region is Prosecco di Conegliano-Valdobbiadene, but this sparkling is neither a DOC nor a DOCG wine, due to that Prosecco now is made only from Glera variety.

Pale straw. Bubbles are similar to the Prosecco.

Peach, honey, apple and dry prunes in the medium nose. Peach, pineapple, honey and citrus in the palate with crisp acidity. Good sparkling, but a bit behind of the Rose in my opinion.

過去 Prosecco 氣泡酒因為相關規範沒有那麼嚴格的關係,所以除了使用 Prosecco 葡萄之外,還可以混合其他品種。而這款氣泡酒的作法就是遵照古法,在 Glera (Prosecco) 之外還用了 Chardonnay, Verdiso, Bianchetta Genovese (Albarola)。產區雖然是掛 Prosecco di Conegliano-Valdobbiadene ,但這並不是一款 DOC/DOCG 的酒,因為並不是 100% Glera 釀造。

淡稻草色。氣泡的狀況跟 Prosecco 差不多。

香氣有白桃、蜂蜜、蘋果還有梅仔乾。入口還可以感受到鳳梨及清爽的酸度。也是不錯的氣泡酒,但是我自己覺得比起 Rose 要差一點點。

Henkell Trocken

A cuvee of various varieties, which mainly include Pinot Noir, Chardonnay, Riesling and Chenin Blanc.

Pale+ blond. Small, but not very very bubbles.

Apple, Pear, light daisy, notable mineral, and light vanilla.

Active palate includes light honey, unripe apple, and a savory flavor hint of seaweed. A hint of not-well-balanced alcohol note.

由許多葡萄品種混調而成,主要有Pinot Noir, Chardonnay, Riesling 和 Chenin Blanc.




Henkell Trocken Kardinal

“Kardinal” means “cardinal” in English. So, literally, this is a red sparkling, which is a rare type on the market.

Blaufrankisch + Zweigelt varieties.

Deep ruby color.

Blue berry, black cherry, light honey, light plastic pipe and light plastic glue with the hint of smoky leather. With the temperature is higher, the underneath green pepper aroma shows up, and the smoky leather becomes more perceivable.

Medium- tannin, which is not so notable as the temperature is low. Black berry, black cherry, cinnamon, raw meat, fur, mandarin medicine and smoky leather in the palate. An interesting sparkling.




Other Stories…

The followings are some other informations, but I won’t translate them into Chinese, because my Chinese typing speed is now behind English typing. Besides, it’s also time consuming.

Henkell & Co. Sektkellerei KG is founded by Adam Henkell in 1832, started as a wine merchant store. In 1856, Adam began sparkling wine making. And his grandson, Otto, breakthrough the national and international market with the first brand name, Henkell Trocken. In 1945, the last year of WWII, Henkell became one of the most important sparkling wine company in Germany. In 2007, Henkell acquired Ukrainskoye in Kiev and Mionetto in Italy, so that it became the 2nd largest sparkling wine company in the world, behind LVMH. However, in 2010, Henkell became the largest one.

Prosecco is actually a wine region, and sparkling wines are named as Prosecco, which is the major competitor of Champagne. The method of making Prosecco is Charmat method, but Charmat method is actually invented by Federico Martinotti, not Eugène Charmat. Martinotti invent this method, second fermentation in autoclave tank, by 1895. Charmat improved this method by 1900’s with re-design a larger stainless autoclave tank.

Nowadays, Glera grape is the only permitted variety to make Prosecco. Besides Prosecco, Glera grapes are also planted in other regions for wine making. However, because of the “monopoly”, this grape variety are also called as “Prosecco”. Well, if you want to make things clear, I think Glera is more proper for the variety of Prosecco sparkling wine.

The two sparkling wines from Henkell are “trocken” (mean “dry” in English), but it tasted a bit sweeter than Mionetto. One of my guesses is the weather change, the warmer climate might make the sugarness in grapes higher than before, as the grapes ripe enough to develop enough flavors and aromas. The other guess is that such sweetness is for concealing some shortcomings of the wine. I also asked the representative of Henkell, and his answer is that the sweeter taste tendency might due to the daily cuisine taste of people. As the economy improving, people might want to have more flavored, sweeter, more savory foods and drinks. This answer confused me again, because the COMMISSION REGULATION (EC) of E.U. changed the sweetness classification in July 14th, 2009, and made it “drier”. (See below, ref: [1], [2])

Rating               | Sugar content     | Sugar Content
                     | (after 2009/7/14) | (after 1992/7/13)
Brut Nature          |                   |
(no added sugar)     | 0–3               | 0-3
Extra Brut           | 0–6               | 0-6
Brut                 | 0–12              | 0-15
Extra Dry, Extra Sec,| 12–17             | 12-20
Extra seco           |                   |
Dry, Sec, Sec        | 17–32             | 17-35
Demi-Sec, Semi-seco  | 32–50             | 33-50
Doux, Sweet, Dulce   | 50+               | 50+


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