Here’s what you need to know about the Completer strain

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More than 700 years have passed since the white grape variety Completer was first mentioned on Malans GR. Its name is derived from the Completorium, meaning evening prayer, in which the Benedictine monks of the cathedral section of Chur are allowed to drink a glass of wine in complete silence. The lion’s share of the nearly five-hectare vineyards is found in the canton of Graubünden, while there are also isolated plantings in the cantons of Valais, Ticino and Zurich.

A proven genetic relationship with the Italian grape variety Marzemino allows the assumption that Benedictine monks from the Pfäfers SG monastery brought this type of vine to Switzerland because they owned and also cultivated Italian vineyards. In the canton of Valais there are still isolated supplementary plantings in the Italian pergola style, further supporting the theory of its Italian origin.

These are the properties of the Companion.

The main feature of this Swiss specialty is the relatively high and concise acidity, which provides the wine with a solid base structure and the best conditions for long bottle aging. Typical complementary flavors when young are ripe apples, quince, honey and with age more beeswax, dried fruit and even more honey. The alcohol content is at the upper limit of around 14 percent and contributes to a full body.

The most sought-after complementary wines at Bündner Herrschaft are made by Thomas Studach, Martin Donatsch, Francisca and Christian Obrecht, Giani Boner and Jan Luzi, while in Valais the famous winemaker Marie-Thérèse Chappaz is ahead. The complement goes well with grilled fish, a new cheese plate, or a rich snack, and has the potential to be years old in the bottle.

Source : Blick