Vinada - alcoholfree - Crispy Chardonnay
Photo: Oliver Schwarzwald
Solid Stuff.
As is so often the case, the story behind Vinada is one of too few non-alcoholic alternatives. This need also made Jessica van Spaendonck - van der Kist, founder , made her inventive. She founded her own label. I can understand that, but more about that later. Vinada has been on the market for some time. At least I remember it with a different label. I can only congratulate on the revised packaging. The old one was a bit weak. Now it is more playful and, in my opinion, much more appropriate for the product. In the product portfolio is currently a rosé, the Tinteling Tempranillo and two white sparklers. The Amazing Airén Gold and the Crispy Chardonnay that we are talking about today.
The cork comes out of the bottle with a rich pop. The perlage is crispy, as promised on the label. After opening, it takes a bit for the fresh aromas to develop. On the nose, it's grapey and bracing. Then on the tongue green apple, crisp pear with pleasant acidity and light tannins. All restrained but very coherent. Because of this and the good perlage, Vianda's Crispy Chardonnay is perfect as a "sprizzer" base. I served it as a rhubarb martini sprizz. The drink was very much appreciated. Yo´ll find the recipe for the Rhubarb Cordial with Juniper here. And if there is no rhubarb available, we simply drink the delicious drop neat. Cheers Buddies! And here's something else about the lack of alternatives.
The more I seriously try to get through the gastronomic landscape alcohol-free, the more often I'm left with nothing but shaking my head as a comment. My last alcohol-free restaurant visits range between quite sporty corkage fees and such a sad selection that I felt completely humiliated as a guest. In a world where vegan kebabs are available, a moon cab for free still seems more likely than a "lovingly" put together non-alcoholic drinks menu. At the same time, it's so incomprehensible, because there are sales hiding here that could be taken away so easily. So I would order it, right away, if there was anything available. The argument I'm often given, that guests don't even ask for it, isn't quite right. From my experience, very few people know about the numerous alternatives that are now available. And since it still has a certain stigma, not to drink courageously with, is also not asked confidently. With which elaboration in hip stores alcoholic "national drinks" are recommended, is already admirable. By chance, they always fit perfectly into the respective gastronomic concept. And there is no traditional non-alcoholic drink in the countries in question? Ok, can be, given. But if you think your gastronomic concept is so important, why not create a drink for adults who don't want to drink? And please, no homemade soda in a screw-top glass! This would be a boon and would create real equality at the table. This point should not be underestimated as a host. If I feel picked up I also consume more. But ok, I've been on the other team long enough, poured heavily and persuaded even more heavily. YES; Karma is a bitch :-) ))