Music for wine
Sonor Wines is the brainchild of Viennese food and wine expert and horn player Markus Bachmann. This pioneering method exposes the wine to music during fermentation - a process that, according to its inventor, refines the finished product. Bachmann explains that once in the steel fermentation tanks, a biochemical reaction is set into motion by tiny vibrations triggered by the sound. He also believes that varieties of wine that have been treated using this technique contain less sugar, have a fuller flavor and are more drinkable.
Different genres of music are also said to give the wines different characteristics. In principle, any type of music can be used, from symphonic works to hunters' classics, waltz and polka melodies and even Viennese folk sounds such as Schrammelmusik. The process has been put to the test at the Wienbauschule Klosterneuburg on a Grüner Veltliner white wine. A number of leading growers have put the new approach into practice, including Vienna-based producers Peter Uhler and Franz-Michael Mayer, who have already bottled the first generation of Sonor Wines.