There is not one bit of Italy that is incapable of growing grapes. Italy is the 2nd largest wine producing country in the world, just below France. Italy's geographical characteristics make it ideal to grow every type of grape that the world has to offer. The fact that Italy is so long means wine growing can be grown from the Alps right down to the south end, within sight of Africa. Because Italy is a peninsula country with a long shore line on each side of the country, this creates costal climate growing wine regions. Also because Italy is full of high mountains, and hills, it provides many different altitudes, and types of soils and climate for all types of grape growing.
Italy hosts some of the oldest wine producing regions in the world. Etruscans and Greek settlers began producing wine in Italy before the Romans began developing there own more organised vineyards. When the Romans began making there vineyards they established a larger scale production and storage technique. Italy today is estimated to produce one-fifth of the worlds wine production.
Italian Red Wine
Italy's red wine is some of the best red wine in the world. Italian red wine is generally full bodied and very dominant. This wine is the perfect to compliment Italy's rich and wonderful food. In Italy over 60% of its wine grown and produced is red wine. Popular red wines from Italy are:-
Barolo
Chianti
Barbaresco
Bardolino
Brunello di Montalcino
Italian White Wine
Italy's white wines are less popular than their neighbouring red wine companion. Italy's white wines are less powerful than the red wines they tend to be more crisp, soft and acidic. These wines are also great with food, and Italy's white wine is said to accompany food without overpower it. Italy's white wine which is made from the worlds popular white wine grapes tends to be of a different taste. These wines tend to be richer when grown in Italy's soils. Popular white wines from Italy are:-
Pinot Grigio
Soave
Gavi
Orvieto
Verdicchio
Arneis
Italian Chardonnay
Asti
Related Red Wine Articles
View this post on my blog: https://www.bringredwine.com/italian-wine-a-guide-to-red-and-white-italian-wine.html
Tuesday, November 30, 2021
Wining and Dining
This article explains some basic information about wine as it relates to food and cooking. I cannot think of a better marriage in the culinary sphere than that of food and wine. What we choose to drink with our food can completely alter the entire dining experience; whether it is in a 5-star restaurant eating duck confit or sitting in your own backyard with the grill fired up, wine will always bring a new level to your food experience. This article will cover how to read wine labels, order wine in a restaurant, pair wine with food, and avoid the ever-so-dreaded corked wine. Once one has a basic grasp on these core principles they will feel more comfortable mingling food and wine in their next dining experience.
Wine labels do contain a ton of information and reading them can prove to be a daunting task. One way of elevating this concern is to realize that the information is being provided to assist you in making an informed, accurate wine selection. Use the information to your advantage and you will begin to reap the benefits quickly. The largest print of the front of the wine bottle is the name of the winery from which the wine came. To some this means nothing, to others this is a deal breaker. The smaller text under the name is referred to as the "appellation" or simply put 'the country or region where the grapes were grown'. This can be extremely broad, like earth, or very specific, like Joe's Winery, row 2 section 4. Take this information with a grain of salt. It can shed some light as to the wine's contents, but should not be a deciding factor when making your selection. The date on the bottle correlates to the wine's vintage- the year in which the grapes were harvested. A lot of people are incorrect in thinking this is the date in which the wine was bottled, but that is not necessarily the case. Wines can be bottled years after the grapes are picked. Varietal refers to the specific kind of grapes from which the wine was made. Not all wines list a varietal as they may not be required to do so by law, or the wine contains levels of numerous varietals. A few other "uncommon" items you may see listed on a label are ripeness, estate bottling, and other required information by law.
Ordering wine with food can be very difficult as restaurants usually present you with a bible listing of available wines. The most important things you need to consider are what you are looking for in a wine at that specific time. Go around the table and get a feel for what everyone is going to order, what their wine preferences are, are what kind of mood you are trying to set for the meal. Keep in mind the one bottle of wine usually serves about 3 people. If you have a group of 5 to 7, and some want red and others want white, then go ahead and order one of each. Once you have a feel for what you are looking for, then delve into the wine list. Most good wine lists will contain the wine's producer, country of origin, vintage, specific varietal notes, and offer suggestions for ideal food pairings. If this information is limited, feel free to quiz your server a bit about what they suggest, which wine has been most popular, or what the chef may recommend. This is a great chance for you to learn and for them to show off all of the wonderful memorization. Once selected, make sure you verify your wine selection when it is brought to the table. This is usually a great chance for the server to add $ 50 onto the bill. Take a taste, confirm, and enjoy your evening.
Pairing wine with food is probably the most personal aspect of discovering the world of wine. What tastes good to you outweighs all other predefined principles on how food and wine interact. I generally get the fullest essence of a wine by using both smell and taste. The nose can pickup smaller notes that your mouth is just not equipped for. Use the two senses in conjunction with one another to gain the most insight. A general rule is to pair delicate wines (white) with light food, and full wines (reds) with heartier food.
I tried to avoid this topic, but if I'm going to talk about food and wine as it relates to the culinary world, then I must share a little knowledge with you about corked wine. Corked wine arises when the actual cork (yes, the cork, not the wine) has been contaminated with TCA. Depending on the amount of TCA, the affects will range from the wine smelling like nothing at all to smelling like an old, damp attic. TCA can almost always be identified in the ordering stage listed above, when the server brings the bottle to your table and you take your initial whiff. Now, corked wine wouldn't be worth mentioning, except I recently came across an article which shows that nearly 5% of wine bottles are affected by TCA contamination in at least some part. This was a staggering statistic to me, and after watching how many bottles get popped at a restaurant in any given night, I thought it was something to start paying attention to. If you cannot detect after your initial whiff and first taste, then it will most likely not affect your dining experience. Only in strong cases would one need to send a bottle back due to the amount of TCA present. This is not something to look for in every bottle, and I am not trying to make the general public skeptical about every bottle of wine, but it is something to tuck back in the wine sector of your brain. I hope this article presented you with some useful information on how food and wine interact with one-another. I can't stress how intermingled the two are in the culinary world, and if one wants to become a success in the kitchen then they must have at least a basic understanding of this relationship. Now that you have a basic grasp on how to read wine labels, how to order wine in a restaurant, how to pair wine with food, and how to avoid the ever-so-dreaded corked wine, you can feel that much more comfortable in your next dining experience. If anyone has had some successful (or not so successful) wine experiences while dining out, I ask that you share them in your comments here. Real-world scenarios are what help everyone else learn about the superb relationship between food and wine.
More Merlot Wine Articles
View this post on my blog: http://www.bringredwine.com/wining-and-dining.html
Wine labels do contain a ton of information and reading them can prove to be a daunting task. One way of elevating this concern is to realize that the information is being provided to assist you in making an informed, accurate wine selection. Use the information to your advantage and you will begin to reap the benefits quickly. The largest print of the front of the wine bottle is the name of the winery from which the wine came. To some this means nothing, to others this is a deal breaker. The smaller text under the name is referred to as the "appellation" or simply put 'the country or region where the grapes were grown'. This can be extremely broad, like earth, or very specific, like Joe's Winery, row 2 section 4. Take this information with a grain of salt. It can shed some light as to the wine's contents, but should not be a deciding factor when making your selection. The date on the bottle correlates to the wine's vintage- the year in which the grapes were harvested. A lot of people are incorrect in thinking this is the date in which the wine was bottled, but that is not necessarily the case. Wines can be bottled years after the grapes are picked. Varietal refers to the specific kind of grapes from which the wine was made. Not all wines list a varietal as they may not be required to do so by law, or the wine contains levels of numerous varietals. A few other "uncommon" items you may see listed on a label are ripeness, estate bottling, and other required information by law.
Ordering wine with food can be very difficult as restaurants usually present you with a bible listing of available wines. The most important things you need to consider are what you are looking for in a wine at that specific time. Go around the table and get a feel for what everyone is going to order, what their wine preferences are, are what kind of mood you are trying to set for the meal. Keep in mind the one bottle of wine usually serves about 3 people. If you have a group of 5 to 7, and some want red and others want white, then go ahead and order one of each. Once you have a feel for what you are looking for, then delve into the wine list. Most good wine lists will contain the wine's producer, country of origin, vintage, specific varietal notes, and offer suggestions for ideal food pairings. If this information is limited, feel free to quiz your server a bit about what they suggest, which wine has been most popular, or what the chef may recommend. This is a great chance for you to learn and for them to show off all of the wonderful memorization. Once selected, make sure you verify your wine selection when it is brought to the table. This is usually a great chance for the server to add $ 50 onto the bill. Take a taste, confirm, and enjoy your evening.
Pairing wine with food is probably the most personal aspect of discovering the world of wine. What tastes good to you outweighs all other predefined principles on how food and wine interact. I generally get the fullest essence of a wine by using both smell and taste. The nose can pickup smaller notes that your mouth is just not equipped for. Use the two senses in conjunction with one another to gain the most insight. A general rule is to pair delicate wines (white) with light food, and full wines (reds) with heartier food.
I tried to avoid this topic, but if I'm going to talk about food and wine as it relates to the culinary world, then I must share a little knowledge with you about corked wine. Corked wine arises when the actual cork (yes, the cork, not the wine) has been contaminated with TCA. Depending on the amount of TCA, the affects will range from the wine smelling like nothing at all to smelling like an old, damp attic. TCA can almost always be identified in the ordering stage listed above, when the server brings the bottle to your table and you take your initial whiff. Now, corked wine wouldn't be worth mentioning, except I recently came across an article which shows that nearly 5% of wine bottles are affected by TCA contamination in at least some part. This was a staggering statistic to me, and after watching how many bottles get popped at a restaurant in any given night, I thought it was something to start paying attention to. If you cannot detect after your initial whiff and first taste, then it will most likely not affect your dining experience. Only in strong cases would one need to send a bottle back due to the amount of TCA present. This is not something to look for in every bottle, and I am not trying to make the general public skeptical about every bottle of wine, but it is something to tuck back in the wine sector of your brain. I hope this article presented you with some useful information on how food and wine interact with one-another. I can't stress how intermingled the two are in the culinary world, and if one wants to become a success in the kitchen then they must have at least a basic understanding of this relationship. Now that you have a basic grasp on how to read wine labels, how to order wine in a restaurant, how to pair wine with food, and how to avoid the ever-so-dreaded corked wine, you can feel that much more comfortable in your next dining experience. If anyone has had some successful (or not so successful) wine experiences while dining out, I ask that you share them in your comments here. Real-world scenarios are what help everyone else learn about the superb relationship between food and wine.
More Merlot Wine Articles
View this post on my blog: http://www.bringredwine.com/wining-and-dining.html
Reversatrol - Anti-Aging in a Pill?
Fitness researchers have extensively speculated why the French, who have a fondness for rich sauces and also fat-rich food, have a tendency to exist just as lengthy individuals with healthier eating practices. A rise in current research inform a probable explanation: France's consistent love for red wine that has Reversatrol, a substance shown to prolong the existence of fruit flies, yeast cultures, and which may have the same advantageous results on humans by reducing cholesterol levels. In one research just printed in the periodical Nature, experts discovered that the substance imitates the result of a reduced-calorie diet, which has been proven to prolong the survival of mice by thirty to fifty percent. It requires further research, but there is the possibility that human existence could be lengthened.
The substance, which has life-maintaining properties, is manufactured biologically by grapes to combat fungal diseases that begin when it is moist outside. The quantity in wine differs far and wide, depending on the location the variety of grape was cultivated, and how it was produced. For instance, because it is present mainly on grape skins, it is more or less not found in the majority of white wines, which are fermented only once the skin is taken off. The same is accurate with other manufactured red wines that are strained to take away the tannins, which can make newly bottled wines taste pungent; however, straining at the same time gets rid of the beneficial substance.
In a research of a large number of wines from all over the world, discovered the maximum Reversatrol levels in Pinot Noir grapes cultivated in colder, drizzly locations such as the Oregon's Willamette Valley and the Finger Lakes area of upstate New York. In reality, its maximum content is there in a wine, Vinifera's Fleur de Pinot Noir, with quadruple counts as much as the closest California Pinot Noir assessed. Extensively planted in France's cold Burgundy area, Pinot Noir is considered a finicky grape to cultivate, partially since it is vulnerable to decompose, which may be the explanation it makes more of the substance than other grapes, up to forty times as much of it as grapes like Cabernet Sauvignon and Merlot.
View this post on my blog: https://www.bringredwine.com/reversatrol-anti-aging-in-a-pill.html
The substance, which has life-maintaining properties, is manufactured biologically by grapes to combat fungal diseases that begin when it is moist outside. The quantity in wine differs far and wide, depending on the location the variety of grape was cultivated, and how it was produced. For instance, because it is present mainly on grape skins, it is more or less not found in the majority of white wines, which are fermented only once the skin is taken off. The same is accurate with other manufactured red wines that are strained to take away the tannins, which can make newly bottled wines taste pungent; however, straining at the same time gets rid of the beneficial substance.
In a research of a large number of wines from all over the world, discovered the maximum Reversatrol levels in Pinot Noir grapes cultivated in colder, drizzly locations such as the Oregon's Willamette Valley and the Finger Lakes area of upstate New York. In reality, its maximum content is there in a wine, Vinifera's Fleur de Pinot Noir, with quadruple counts as much as the closest California Pinot Noir assessed. Extensively planted in France's cold Burgundy area, Pinot Noir is considered a finicky grape to cultivate, partially since it is vulnerable to decompose, which may be the explanation it makes more of the substance than other grapes, up to forty times as much of it as grapes like Cabernet Sauvignon and Merlot.
View this post on my blog: https://www.bringredwine.com/reversatrol-anti-aging-in-a-pill.html
Monday, November 29, 2021
Types of Red Wines Around the World - Part I
California is the only place in the world planted with just about all the better known wine grapes, producing variable qualities of wines. Elsewhere in the world, wine and grapes are location specific. While some regions have same grapes, no two regions plant identical grapes and make identical styles of wines.
This article is Part I of the three-part article series on the types of red wines in the world. The connection of grapes, wines and the regions would help the understanding of this lovely drink that we call wine.
Barbera: Indigenous to the most prominent wine region of Italy, Piedmonte, Barbera makes two styles of wine: youthful, lively, with sour-cherry flavor, or oak-aged, complex, with darker fruit, toast, spices notes. The latter is meant for aging with the maturity bringing out the best of its characteristics.
Cabernet Sauvignon: Bordeaux and California are the largest planting and production regions for the King of Red Wines. The different approach in these two regions is that in Bordeaux, Cabernet Sauvignon is almost always blended with other regional grapes, while many California producers make varietal Cabernet Sauvignon wines. The advantage of the Californian winemakers is the reliable weather, while the weather in Bordeaux dictates the quality and thus the "vintage" is so much talked about when it comes to Bordeaux reds.
Cabernet Franc: Cabernet Franc's charms are in its fragrant aromas rich with red berries, blackcurrant leaves, and herbaceous notes, and approachable styles of tannins. With the right terroir - combined elements of the natural environment, for examples, Napa and Sonoma, Cabernet Franc could produce dark fruit, well-structured and complex full-bodied single varietal wine.
Carmenère: Originated in the Bordeaux region of France as a blending grape but never playing a major role, Carmenère has found its stage to shine in Chile as a single varietal wine. Well, there was a little hiccup when it was mistaken to be Merlot in the vineyard and made into wines labeled Merlot, but that confusion has since then be cleared. The Chilean Carmenère offers velvety texture, low acidity and almost-sweet fruit flavors, as long as the grapes are ripen properly, not harvested unripe.
View this post on my blog: https://www.bringredwine.com/types-of-red-wines-around-the-world-part-i.html
This article is Part I of the three-part article series on the types of red wines in the world. The connection of grapes, wines and the regions would help the understanding of this lovely drink that we call wine.
Barbera: Indigenous to the most prominent wine region of Italy, Piedmonte, Barbera makes two styles of wine: youthful, lively, with sour-cherry flavor, or oak-aged, complex, with darker fruit, toast, spices notes. The latter is meant for aging with the maturity bringing out the best of its characteristics.
Cabernet Sauvignon: Bordeaux and California are the largest planting and production regions for the King of Red Wines. The different approach in these two regions is that in Bordeaux, Cabernet Sauvignon is almost always blended with other regional grapes, while many California producers make varietal Cabernet Sauvignon wines. The advantage of the Californian winemakers is the reliable weather, while the weather in Bordeaux dictates the quality and thus the "vintage" is so much talked about when it comes to Bordeaux reds.
Cabernet Franc: Cabernet Franc's charms are in its fragrant aromas rich with red berries, blackcurrant leaves, and herbaceous notes, and approachable styles of tannins. With the right terroir - combined elements of the natural environment, for examples, Napa and Sonoma, Cabernet Franc could produce dark fruit, well-structured and complex full-bodied single varietal wine.
Carmenère: Originated in the Bordeaux region of France as a blending grape but never playing a major role, Carmenère has found its stage to shine in Chile as a single varietal wine. Well, there was a little hiccup when it was mistaken to be Merlot in the vineyard and made into wines labeled Merlot, but that confusion has since then be cleared. The Chilean Carmenère offers velvety texture, low acidity and almost-sweet fruit flavors, as long as the grapes are ripen properly, not harvested unripe.
View this post on my blog: https://www.bringredwine.com/types-of-red-wines-around-the-world-part-i.html
Choosing an American Wine
Choosing an American wine is something that you can easily do when you put some time and effort into it. Learning more about the origins American wine and where it comes from, will help you to get a better idea of the type of variety that you would like to choose. With over 300 years of history as well as production taking place in all fifty states, there is a lot to learn about American wines; more than you might imagine in fact.
American Wine Producers
The United States is the fourth largest producer of wine in the world with California being the State that produces the most. There are several native species of grapes that grow in America on more than 1,100,000 acres distributed across around 3,000 vineyards. There is at least one vineyard in every state.
The majority of wine production occurs on the West Coast in the states of California, Washington and Oregon. Other top wine producing states include Idaho, Colorado, Texas, New Mexico, Missouri, Illinois, Minnesota, Michigan, New York, Ohio, New Jersey, Pennsylvania, Virginia and North Carolina.
Regulation
The regulation of American wines is controlled by the Bureau of Alcohol and Tobacco Tax and Trade Bureau. In order for a wine to be labelled with a County Appellation, 75% of the grapes must come from within that county. If grapes are from numerous counties then it must be labelled as a multi-county wine. This can vary from state to state. In California a County Appellation must be 100% of the grapes and in Texas it is 85%.
As far as having a year on the label, in the US 95% of the grapes in the wine must come from the specified year in order for that year to appear on the label. All labels must also list the alcohol percentage. A Varietal label requires 75% of the grapes to be varietals.
Choosing a Wine
Now that you know the specifics about where wine is grown and how it is labeled, you can actually begin to look at the wines from individual areas. It can help to have a bit of information about each region and what to expect from a wine from a specific region.
California is probably the leading producer of excellent wines in the country. The climate and land in California makes for the perfect growing conditions for outstanding grapes. California produces the Bordeaux grape variety that is used to produce the famous California Cabernet Sauvignon.
Zinfandel is another popular wine produced in the country. This is an affordable wine that is produced in many different varieties, from white to blush to red.
Choosing the best American wine comes down to a matter of taste. Price cannot always dictate what will taste the best to you. You have to get out there and try them out. One of the best ways to sample wines from all over the country is to go to wineries and do tastings in each region. This will give you a very good idea of what wines will appeal the most to you.
More Zinfandel Wine Articles
View this post on my blog: http://www.bringredwine.com/choosing-an-american-wine.html
American Wine Producers
The United States is the fourth largest producer of wine in the world with California being the State that produces the most. There are several native species of grapes that grow in America on more than 1,100,000 acres distributed across around 3,000 vineyards. There is at least one vineyard in every state.
The majority of wine production occurs on the West Coast in the states of California, Washington and Oregon. Other top wine producing states include Idaho, Colorado, Texas, New Mexico, Missouri, Illinois, Minnesota, Michigan, New York, Ohio, New Jersey, Pennsylvania, Virginia and North Carolina.
Regulation
The regulation of American wines is controlled by the Bureau of Alcohol and Tobacco Tax and Trade Bureau. In order for a wine to be labelled with a County Appellation, 75% of the grapes must come from within that county. If grapes are from numerous counties then it must be labelled as a multi-county wine. This can vary from state to state. In California a County Appellation must be 100% of the grapes and in Texas it is 85%.
As far as having a year on the label, in the US 95% of the grapes in the wine must come from the specified year in order for that year to appear on the label. All labels must also list the alcohol percentage. A Varietal label requires 75% of the grapes to be varietals.
Choosing a Wine
Now that you know the specifics about where wine is grown and how it is labeled, you can actually begin to look at the wines from individual areas. It can help to have a bit of information about each region and what to expect from a wine from a specific region.
California is probably the leading producer of excellent wines in the country. The climate and land in California makes for the perfect growing conditions for outstanding grapes. California produces the Bordeaux grape variety that is used to produce the famous California Cabernet Sauvignon.
Zinfandel is another popular wine produced in the country. This is an affordable wine that is produced in many different varieties, from white to blush to red.
Choosing the best American wine comes down to a matter of taste. Price cannot always dictate what will taste the best to you. You have to get out there and try them out. One of the best ways to sample wines from all over the country is to go to wineries and do tastings in each region. This will give you a very good idea of what wines will appeal the most to you.
More Zinfandel Wine Articles
View this post on my blog: http://www.bringredwine.com/choosing-an-american-wine.html
I Love Italian Regional Cuisine - Pairing Calabria Cuisine With White Wine
Calabria is the toe of the Italian boot. It is located in the southwest corner of Italy, with 500 miles of coastline on the Gulf of Taranto and Ionian and Tyrrhenian Seas. Its total population is about 2 million. The countryside is mountainous, and prone to earthquakes. Over the centuries the peasants learned how to extract the maximum from the poor soil. The red onions from Tropea are as good as they get. Some people eat them raw. Does anybody out there have a wine pairing for raw onions?
An excellent starter or side vegetable dish is Carciofi Ammollicati (Artichokes with Breadcrumbs) that also includes grated Pecorino cheese, lemons, and olive oil. Some say that artichokes are difficult to pair with wine. They haven't tried this dish with a Vermentino di Sardegna DOC, a Vermentino di Gallura DOCG from Sardinia, or an Italian Gewurztraminer, Pinot Grigio, or Sauvignon Blanc.
Another first dish is Bucatini con la Mollica (Bucatini Pasta with Breadcrumbs) that includes salted anchovies, olive oil, salt, and pepper. Use whole-wheat breadcrumbs. This dish is traditionally served without cheese and works best with Bucatini, large hollow spaghetti. Enjoy with an Italian Sauvignon Blanc or Pinot Grigio.
An alternative local pasta dish is Spaghetti al Ragù di Totano (Spaghetti with Squid and Tomato Sauce). Of course the hardest part of preparing this dish is cleaning the squid. Other ingredients include onion, garlic, and basil. If you are up to it, save some of the squid rings for your second course. Wine pairings for the pasta dish (often made with angel hair spaghetti) include Italian Pinot Grigio and Verdicchio dei Castelli di Jesi DOC or Verdicchio di Matelica DOC from The Marches.
Pesce Stocco alla Calabrese (Salted Cod Calabrian style) is made with tomato sauce, black olives, onion, potatoes, and some herbs and spices. The real thing is cooked in a terracotta dish. If you like salt cod, you'll enjoy this meal with an Italian Chardonnay or Sauvignon Blanc.
I've saved the best for last; namely Pesce Spada alla Bagnarese (Swordfish Bagnara style). Bagnara is a fishing and now tourist village that is also known for Torrone, a delicious almond-nougat candy. The swordfish is roasted with capers, chopped parsley, lemon, and olive oil. Suggested wine pairings include Vernaccia di San Gimignano DOCG from Tuscany but you have to get a good one, an Italian Chardonnay or Pinot Grigio.
Related Pinot Noir Wine Articles
View this post on my blog: https://www.bringredwine.com/i-love-italian-regional-cuisine-pairing-calabria-cuisine-with-white-wine.html
An excellent starter or side vegetable dish is Carciofi Ammollicati (Artichokes with Breadcrumbs) that also includes grated Pecorino cheese, lemons, and olive oil. Some say that artichokes are difficult to pair with wine. They haven't tried this dish with a Vermentino di Sardegna DOC, a Vermentino di Gallura DOCG from Sardinia, or an Italian Gewurztraminer, Pinot Grigio, or Sauvignon Blanc.
Another first dish is Bucatini con la Mollica (Bucatini Pasta with Breadcrumbs) that includes salted anchovies, olive oil, salt, and pepper. Use whole-wheat breadcrumbs. This dish is traditionally served without cheese and works best with Bucatini, large hollow spaghetti. Enjoy with an Italian Sauvignon Blanc or Pinot Grigio.
An alternative local pasta dish is Spaghetti al Ragù di Totano (Spaghetti with Squid and Tomato Sauce). Of course the hardest part of preparing this dish is cleaning the squid. Other ingredients include onion, garlic, and basil. If you are up to it, save some of the squid rings for your second course. Wine pairings for the pasta dish (often made with angel hair spaghetti) include Italian Pinot Grigio and Verdicchio dei Castelli di Jesi DOC or Verdicchio di Matelica DOC from The Marches.
Pesce Stocco alla Calabrese (Salted Cod Calabrian style) is made with tomato sauce, black olives, onion, potatoes, and some herbs and spices. The real thing is cooked in a terracotta dish. If you like salt cod, you'll enjoy this meal with an Italian Chardonnay or Sauvignon Blanc.
I've saved the best for last; namely Pesce Spada alla Bagnarese (Swordfish Bagnara style). Bagnara is a fishing and now tourist village that is also known for Torrone, a delicious almond-nougat candy. The swordfish is roasted with capers, chopped parsley, lemon, and olive oil. Suggested wine pairings include Vernaccia di San Gimignano DOCG from Tuscany but you have to get a good one, an Italian Chardonnay or Pinot Grigio.
Related Pinot Noir Wine Articles
View this post on my blog: https://www.bringredwine.com/i-love-italian-regional-cuisine-pairing-calabria-cuisine-with-white-wine.html
Wine Making Recipe
Below you will find the basic steps to making a delicious wine. This method can used both for whites and reds. It's great for beginning winemakers who are looking for a simple recipe, with simple ingredients.
Ingredients:
11 ½ kg of Grapes
5 ½ kg of sugar
10-11 liters of Water (plus more for topping)
2 ½ tsp. dried Pectic Enzyme
5 Campden Tablets
4 tsp. Yeast Nutrient
1 package of Wine Making Yeast
6 ½ tsp. Sparkalloid
Winemaking Method:
1. Put 5 Campden tablets in a jug of water and spray the solution onto your work area. Let act for 10 minutes. Rinse and let air-dry.
2. Use a crushing grate to process our grapes. Extract as much juice as possible, and remember to remove any stems.
3. Dissolve 4 kg of the sugar into 8 liters of warm water. Pour into primary fermentor, along with the must.
4. Add water to the fermentor until you reach the 5-½ gallon marker.
5. Use a hydrometer to test the prepared must. You must look for a SG of 1.113-1.1123, and a PA of 15.
6. If the hydrometer reads the proper numbers, allow the must to rest for one day.
7. Combine the yeast nutrient with yeast, some sugar and lukewarm water. This will activate the yeast. Let sit for 20-30 minutes. It should become bubbly and cloudy.
8. Incorporate the yeast mixture into the fermentor and cover, without mixing.
9. For best results, temperatures must be between 18°C-24°C. Once two days elapse, mix the fermenting must once or twice a day to ensure even fermentation, for 5-7 days.
10. Test the mixture in a hydrometer for a SG of 1.03.
11. Eliminate any pulp from the top using a strain. Make sure to remove any liquid that has been left behind in the pulp.
12. Use a hose to siphon the wine into a secondary fermentor. Once again, top with water to 5-½ gallon marker and equip the carboy with a wet airlock. Allow to ferment for another 4-6 weeks.
13. Siphon the wine once more.
14. Use a fining agent, such as 6 ½ teaspoons of Sparkalloid to clarify the wine.
15. At this stage, maintain wine at temperatures between 5-10 degrees Celsius.
16. Before you bottle, you should taste the wine for sweetness. If you decide to add more sugar, make it into syrup so that it thoroughly dissolves in the wine. To stop any yeast being awakened by the sugar, add a dose of crushed Campden tablets or sodium bisulfite. If adding sugar, allow to rest for at least one week before you bottle.
View this post on my blog: https://www.bringredwine.com/wine-making-recipe.html
Ingredients:
11 ½ kg of Grapes
5 ½ kg of sugar
10-11 liters of Water (plus more for topping)
2 ½ tsp. dried Pectic Enzyme
5 Campden Tablets
4 tsp. Yeast Nutrient
1 package of Wine Making Yeast
6 ½ tsp. Sparkalloid
Winemaking Method:
1. Put 5 Campden tablets in a jug of water and spray the solution onto your work area. Let act for 10 minutes. Rinse and let air-dry.
2. Use a crushing grate to process our grapes. Extract as much juice as possible, and remember to remove any stems.
3. Dissolve 4 kg of the sugar into 8 liters of warm water. Pour into primary fermentor, along with the must.
4. Add water to the fermentor until you reach the 5-½ gallon marker.
5. Use a hydrometer to test the prepared must. You must look for a SG of 1.113-1.1123, and a PA of 15.
6. If the hydrometer reads the proper numbers, allow the must to rest for one day.
7. Combine the yeast nutrient with yeast, some sugar and lukewarm water. This will activate the yeast. Let sit for 20-30 minutes. It should become bubbly and cloudy.
8. Incorporate the yeast mixture into the fermentor and cover, without mixing.
9. For best results, temperatures must be between 18°C-24°C. Once two days elapse, mix the fermenting must once or twice a day to ensure even fermentation, for 5-7 days.
10. Test the mixture in a hydrometer for a SG of 1.03.
11. Eliminate any pulp from the top using a strain. Make sure to remove any liquid that has been left behind in the pulp.
12. Use a hose to siphon the wine into a secondary fermentor. Once again, top with water to 5-½ gallon marker and equip the carboy with a wet airlock. Allow to ferment for another 4-6 weeks.
13. Siphon the wine once more.
14. Use a fining agent, such as 6 ½ teaspoons of Sparkalloid to clarify the wine.
15. At this stage, maintain wine at temperatures between 5-10 degrees Celsius.
16. Before you bottle, you should taste the wine for sweetness. If you decide to add more sugar, make it into syrup so that it thoroughly dissolves in the wine. To stop any yeast being awakened by the sugar, add a dose of crushed Campden tablets or sodium bisulfite. If adding sugar, allow to rest for at least one week before you bottle.
View this post on my blog: https://www.bringredwine.com/wine-making-recipe.html
Sunday, November 28, 2021
Are the "Red Wine Headaches" Preventing You From Enjoying Red Wine? Try This!
Are you one of the many people who enjoy drinking red wine but find that you get headaches after drinking it? You don't get them after drinking white wine but those reds really seem to bring the ache on. Have you like others blamed it on sulfite? If you have, consider that the majority of wines, both red and white, contain sulfite. Sulfites (usually the potassium metabisulfite form) are found in many grocery foods as it is a common preservative that inhibits bacteria growth.
So, it's probably not this common food preservative that is causing those headaches. What else could it be?
Many red wines are subject to a "malolactic fermentation" (MLF). Lactic acid bacteria are introduced either along side the first yeast fermentation or after the yeast have completed their job of turning the sugars into alcohol. These bacteria break down the harsher tasting malic acid that can be found in higher quantities in some wines and turn it into lactic acid. The process helps to soften the taste of those wines that have high levels of malic acid. Malolactic fermentation is generally not carried out with most white wines.
MLF introduces other chemicals into the wine as a side effect of this fermentation, including histamine. Histamine of course can have severe effects on those individuals who are susceptible and can cause mild to severe headaches and other unpleasant symptoms. So if you enjoy the flavors and aromas of red wine and it's intoxicating effects, what can you do to avoid the unpleasant effects?
Why not make your own red wine? The easiest way to do this is to purchase one of the many kits that are available. These kits can result in superb wines that will rival many of the store bought bottles. Kit wines should never undergo a malolactic fermentation as the producers of those kits have already balanced the juices and juice concentrates that go into them. No malolactic fermentation means no chemical bi-products that include histamine.
Learning how to make wine is not that difficult, and the kits that are available make it very easy and simple to bottle wines you will be proud to serve your guests.
View this post on my blog: https://www.bringredwine.com/are-the-red-wine-headaches-preventing-you-from-enjoying-red-wine-try-this.html
So, it's probably not this common food preservative that is causing those headaches. What else could it be?
Many red wines are subject to a "malolactic fermentation" (MLF). Lactic acid bacteria are introduced either along side the first yeast fermentation or after the yeast have completed their job of turning the sugars into alcohol. These bacteria break down the harsher tasting malic acid that can be found in higher quantities in some wines and turn it into lactic acid. The process helps to soften the taste of those wines that have high levels of malic acid. Malolactic fermentation is generally not carried out with most white wines.
MLF introduces other chemicals into the wine as a side effect of this fermentation, including histamine. Histamine of course can have severe effects on those individuals who are susceptible and can cause mild to severe headaches and other unpleasant symptoms. So if you enjoy the flavors and aromas of red wine and it's intoxicating effects, what can you do to avoid the unpleasant effects?
Why not make your own red wine? The easiest way to do this is to purchase one of the many kits that are available. These kits can result in superb wines that will rival many of the store bought bottles. Kit wines should never undergo a malolactic fermentation as the producers of those kits have already balanced the juices and juice concentrates that go into them. No malolactic fermentation means no chemical bi-products that include histamine.
Learning how to make wine is not that difficult, and the kits that are available make it very easy and simple to bottle wines you will be proud to serve your guests.
View this post on my blog: https://www.bringredwine.com/are-the-red-wine-headaches-preventing-you-from-enjoying-red-wine-try-this.html
Wine and Health Guide
"Is wine good for you?" - perhaps one of the top 10 most regularly asked questions in our wine tasting events. It's always interested me that this question is at the forefront of many wine drinker's minds, and it's clear this is linked to the increasing interest in what goes into wine, and how it is produced.
It's regularly notedthat wines (particularly reds), when consumed in moderation help combat cardiovascular disease, certain types of cancer, and even Alzheimers. Epidemiologists for instance have consistently shown that the moderate consumption of alcohol and wine helps lower cardiovascular events such as heart failure. Why? Well although alcohol is a toxic substance, in moderation amongst other things, it is an anticoagulant (which in turn prevents blood clots).
It's not only alcohol however - phenolic compounds present in wine are also known to be beneficial. One of these, Resveratrol (seemingly the wonder compound) seems to have an extraordinary breadth of benefits, from attacking cancer cells, protecting the heart and brain from damage, reducing inflammation, and lowering the instances of diabetes. Resveratrol has even been credited with reducing age related illnesses. Interestingly, 100 times more resveratrol is absorbed by the mouth than by the stomach. Because of this, it's recommended you sip wine, rather than knock it back.
On this point, it's not just how much you drink, but how you drink that matters. A further study (in Italy) has shown that consuming wines with a meal significantly reduces the risk of a heart attack.
THE FRENCH PARADOX
The perceived benefits of wine drinking are not new however. The well known French Paradox (essentially the observation that the French have a relatively low incidence of coronary disease, despite having a diet rich in fat) was first brought to light by an Irish doctor by the name of Samuel Black in 1819.
This phenomenon was revisited in 1991 on 60 Minutes, a CBS news program in USA, with the suggestion that red wine decreases the incidence of cardiac arrests. The follow-on? A 44% increase in red wine consumption, with US based wineries lobbying for the right to label their wines as "health foods." The reaction from the American public was so great that wine brand Gallo had to put their Hearty Burgundy wine on allocation.
Inevitability, there have been dissenting voices, not least the statistics collected between 1990-2000 by The World Health Organisation who have shown coronary disease in the French may have been underestimated, and may be similar to those of neighbouring countries in Europe.
Despite all the research, as usual it's all about moderation. Moderate drinkers have been defined by some as those who consume two 5 ounce glasses of wine a day, although sex, age, build, and general health all make generialisations risky. We know where the limits are - go overboard and all the adverse effects of excessive drinking are yours for the taking (liver disease, pancreatitis, cardiovascular disease..).
The future for wine and health? Well just last year in 2008, Philip Norrie, a Sydney based winemaker, created a wine with 100 times more resveratrol than standard wine. He calls it a "vascular pipe cleaner" - watch this space.
Find More Malbec Wine Articles
View this post on my blog: https://www.bringredwine.com/wine-and-health-guide.html
It's regularly notedthat wines (particularly reds), when consumed in moderation help combat cardiovascular disease, certain types of cancer, and even Alzheimers. Epidemiologists for instance have consistently shown that the moderate consumption of alcohol and wine helps lower cardiovascular events such as heart failure. Why? Well although alcohol is a toxic substance, in moderation amongst other things, it is an anticoagulant (which in turn prevents blood clots).
It's not only alcohol however - phenolic compounds present in wine are also known to be beneficial. One of these, Resveratrol (seemingly the wonder compound) seems to have an extraordinary breadth of benefits, from attacking cancer cells, protecting the heart and brain from damage, reducing inflammation, and lowering the instances of diabetes. Resveratrol has even been credited with reducing age related illnesses. Interestingly, 100 times more resveratrol is absorbed by the mouth than by the stomach. Because of this, it's recommended you sip wine, rather than knock it back.
On this point, it's not just how much you drink, but how you drink that matters. A further study (in Italy) has shown that consuming wines with a meal significantly reduces the risk of a heart attack.
THE FRENCH PARADOX
The perceived benefits of wine drinking are not new however. The well known French Paradox (essentially the observation that the French have a relatively low incidence of coronary disease, despite having a diet rich in fat) was first brought to light by an Irish doctor by the name of Samuel Black in 1819.
This phenomenon was revisited in 1991 on 60 Minutes, a CBS news program in USA, with the suggestion that red wine decreases the incidence of cardiac arrests. The follow-on? A 44% increase in red wine consumption, with US based wineries lobbying for the right to label their wines as "health foods." The reaction from the American public was so great that wine brand Gallo had to put their Hearty Burgundy wine on allocation.
Inevitability, there have been dissenting voices, not least the statistics collected between 1990-2000 by The World Health Organisation who have shown coronary disease in the French may have been underestimated, and may be similar to those of neighbouring countries in Europe.
Despite all the research, as usual it's all about moderation. Moderate drinkers have been defined by some as those who consume two 5 ounce glasses of wine a day, although sex, age, build, and general health all make generialisations risky. We know where the limits are - go overboard and all the adverse effects of excessive drinking are yours for the taking (liver disease, pancreatitis, cardiovascular disease..).
The future for wine and health? Well just last year in 2008, Philip Norrie, a Sydney based winemaker, created a wine with 100 times more resveratrol than standard wine. He calls it a "vascular pipe cleaner" - watch this space.
Find More Malbec Wine Articles
View this post on my blog: https://www.bringredwine.com/wine-and-health-guide.html
California White Wine - Chardonnay
One of the things I've learned already in this adventure of starting a wine club is that many people have tons of questions about grapes and different varietals of wine. In an effort to help educate people and answer some of these basic questions I've put together a few basics about some popular wines.
California Chardonnay:
The undisputed queen of the California White Wines, Chardonnay is a popular choice for many reasons.
Tasting Notes:
People generally describe Chardonnay as a crisp clean white wine. You'll find small fig, citrus, tropical fruit or apple flavors in most bottles. More recently Chardonnay has started to be aged in oak barrels which gives the resulting wine a much deeper oak flavor which can be the strongest of all the flavors in the wine. One common thread with Chardonnay from all over the world, the balance of sugar and acid is outstanding and makes it an entirely drinkable wine for wine lovers and novices alike.
What Grape is It?
Genetic studies show that the grape is actually a cross between the Pinot Noir and Gouais Blanc grapes. California Chardonnay is typically grown in cool valleys because the fruit ripens so quickly that producers need to slow the process down in order to keep the alcohol content to a reasonable level.
History of the wine in California:
Although first planted in the 1800's the grape was nearly forgotten during prohibition when farmers and wine makers were forced to take Chardonnay fields out and replace them with grapes with thicker skins so transport and concealment would be easier. A few patches in more rugged terrain survived, especially in the Santa Cruz mountains and the grape started a full scale comeback in the 1970's. It is now the stable of the California white wine industry and the most popular white wine in the world.
Important Notes:
Chardonnay is generally thought of as one of the easiest wines to create. In fact many observers of the wine industry feel that any average winemaker can create an outstanding Chardonnay given the growing conditions within California's cool valleys.
Pricing Structure:
Chardonnay under $ 8 or so per bottle will have some significant issues.
$ 8-$ 20 Typically good balance and complexity, but lacking in oak flavoring.
$ 20-$ 40 Great Chardonnays in this price range
$ 40+ Unless your palate and nose for wine is exceptional, you most likely will not be able to tell the difference between a $ 20 bottle scored at 92 points and a $ 80 bottle scored at 94 points by the major wine critics in the world.
To Sum It Up:
We don't plan to offer Chardonnay through either of our initial two Uncorked Ventures wine clubs. Frankly you can find many good bottles of Chardonnay at lower price points that are readily available.
Vintage Guide
2007 92 D/H
2006 88 D
2005 94 D/H
2004 91 D
2003 90 D
2002 95 D
2001 96 D
2000 88 D
1999 89 D
1998 85 D
1997 93 D
1996 90 D
1995 91 D
1994 94 D
1993 90 D
1992 92 D
1991 94 D
1990 90 D
RATING:
95-100 Spectacular. Most producers made very good wines at all levels
90-94 Excellent. The best wines should be great. Consistency throughout the vintage.
85-89 Very Good. The best producers made top wines. Inconsistent thru the lower levels.
80-86 Good. Many producers made good wines with some inconsistency at the bottom.
75-79 Middling. Choose your producers carefully. Only the best may have made a top wine.
70-74 Below Average. Tough vintage to make good wines.
Under 70 A Poor vintage. Spend your money very carefully.
STATUS:
D=Drink
D/H=Drink or Hold
H=Hold
I hope this has helped you make an informed decision when buying a bottle of Chardonnay. Just remember, vintage is important with wine.
View this post on my blog: https://www.bringredwine.com/california-white-wine-chardonnay.html
California Chardonnay:
The undisputed queen of the California White Wines, Chardonnay is a popular choice for many reasons.
Tasting Notes:
People generally describe Chardonnay as a crisp clean white wine. You'll find small fig, citrus, tropical fruit or apple flavors in most bottles. More recently Chardonnay has started to be aged in oak barrels which gives the resulting wine a much deeper oak flavor which can be the strongest of all the flavors in the wine. One common thread with Chardonnay from all over the world, the balance of sugar and acid is outstanding and makes it an entirely drinkable wine for wine lovers and novices alike.
What Grape is It?
Genetic studies show that the grape is actually a cross between the Pinot Noir and Gouais Blanc grapes. California Chardonnay is typically grown in cool valleys because the fruit ripens so quickly that producers need to slow the process down in order to keep the alcohol content to a reasonable level.
History of the wine in California:
Although first planted in the 1800's the grape was nearly forgotten during prohibition when farmers and wine makers were forced to take Chardonnay fields out and replace them with grapes with thicker skins so transport and concealment would be easier. A few patches in more rugged terrain survived, especially in the Santa Cruz mountains and the grape started a full scale comeback in the 1970's. It is now the stable of the California white wine industry and the most popular white wine in the world.
Important Notes:
Chardonnay is generally thought of as one of the easiest wines to create. In fact many observers of the wine industry feel that any average winemaker can create an outstanding Chardonnay given the growing conditions within California's cool valleys.
Pricing Structure:
Chardonnay under $ 8 or so per bottle will have some significant issues.
$ 8-$ 20 Typically good balance and complexity, but lacking in oak flavoring.
$ 20-$ 40 Great Chardonnays in this price range
$ 40+ Unless your palate and nose for wine is exceptional, you most likely will not be able to tell the difference between a $ 20 bottle scored at 92 points and a $ 80 bottle scored at 94 points by the major wine critics in the world.
To Sum It Up:
We don't plan to offer Chardonnay through either of our initial two Uncorked Ventures wine clubs. Frankly you can find many good bottles of Chardonnay at lower price points that are readily available.
Vintage Guide
2007 92 D/H
2006 88 D
2005 94 D/H
2004 91 D
2003 90 D
2002 95 D
2001 96 D
2000 88 D
1999 89 D
1998 85 D
1997 93 D
1996 90 D
1995 91 D
1994 94 D
1993 90 D
1992 92 D
1991 94 D
1990 90 D
RATING:
95-100 Spectacular. Most producers made very good wines at all levels
90-94 Excellent. The best wines should be great. Consistency throughout the vintage.
85-89 Very Good. The best producers made top wines. Inconsistent thru the lower levels.
80-86 Good. Many producers made good wines with some inconsistency at the bottom.
75-79 Middling. Choose your producers carefully. Only the best may have made a top wine.
70-74 Below Average. Tough vintage to make good wines.
Under 70 A Poor vintage. Spend your money very carefully.
STATUS:
D=Drink
D/H=Drink or Hold
H=Hold
I hope this has helped you make an informed decision when buying a bottle of Chardonnay. Just remember, vintage is important with wine.
View this post on my blog: https://www.bringredwine.com/california-white-wine-chardonnay.html
Kentucky Wine Making
Most people would never think of Kentucky as being a good source of wine. However, a winemaker named Jean Jacques Dufour in 1798 planted the first commercial vineyard in the small town of Nicholasville Kentucky and in 1860 Kentucky was known as the third largest producers of wine. Of course this all came to a grinding stop when prohibition hit.
Today with special agriculture business grants and other government incentives the winemaking industry in Kentucky has been revitalized. There are new vineyards popping up all over the place and now Kentucky has almost a thousand acres of grape planted ground with 50 registered wineries.
It is central Kentucky that boosts the most used soil for grape growing. Some say that the soil in the bluegrass is likened to that to the soils in France. Kentucky was once covered with sea water and thus it is rich in limestone from the deposits of the fossils of shell fish. Though the soil is good the climate is not.
Kentucky's climate is considered to be in a moderate zone, the summers are warm and the winters are cool. The weather in Kentucky is highly influenced by the Gulf of Mexico and thus it gets an average of 50 inches of rain per year.
Alas, the weather is a changing! For the past ten years Kentucky has been in a moderate to severe drought and vineyards have to be hand watered to keep the vines from dying.
The weather in Kentucky changes quickly and they have had problems with spring frosts, ice storms and days of cold, all taking a toll on the grape crop. So why do people want to grow grapes in Kentucky? Well because when they do grow and the weather is good then the harvest is of great grapes and better wine.
One of the problems that Kentucky has faced is that the State does not have any guidance on what to grow, how to grow it or anything. People were simply guessing or going by what their gut told them. This was finally addressed in 2005 when the state hired a viticulturist and enologist.
There is a debate on varieties to plant in Kentucky and with the whole industry being quite new, there is lack of good history and data. Some want a certain variety others want a different one. The ones that follow along with the recommendations of the state will get grants and cost help. The ones that go there own way will have to do so on their own.
So what grapes are being grown in Kentucky?
Vidal Blanc
Chambourcin
Norton
Marechal Foch
Cayuga
No matter what grape is grown it is suggested that the vines be on grafted rootstock. Because of the abundance of disease and bugs in Kentucky it is practically unheard of to try and grow organically here. The hot muggy summers give rise to black rot, powdery and downy mildews, phomopsis leaf and cane spot disease. The insects they deal with are Japanese beetles, grape cane gall maker, grape berry moths and grape flea beetles. Then of course there are the animals such as, raccoon, possums and deer.
Grape growing in Kentucky is alive and well and anyone who takes on this task shows real commitment and passion for persevering through tough times and countless challenges. It is because of this character and the land that two can come together and bring to wine drinkers everywhere a great wine. So give Kentucky wine a chance, they just might surprise you!
Find More Merlot Wine Articles
View this post on my blog: https://www.bringredwine.com/kentucky-wine-making.html
Today with special agriculture business grants and other government incentives the winemaking industry in Kentucky has been revitalized. There are new vineyards popping up all over the place and now Kentucky has almost a thousand acres of grape planted ground with 50 registered wineries.
It is central Kentucky that boosts the most used soil for grape growing. Some say that the soil in the bluegrass is likened to that to the soils in France. Kentucky was once covered with sea water and thus it is rich in limestone from the deposits of the fossils of shell fish. Though the soil is good the climate is not.
Kentucky's climate is considered to be in a moderate zone, the summers are warm and the winters are cool. The weather in Kentucky is highly influenced by the Gulf of Mexico and thus it gets an average of 50 inches of rain per year.
Alas, the weather is a changing! For the past ten years Kentucky has been in a moderate to severe drought and vineyards have to be hand watered to keep the vines from dying.
The weather in Kentucky changes quickly and they have had problems with spring frosts, ice storms and days of cold, all taking a toll on the grape crop. So why do people want to grow grapes in Kentucky? Well because when they do grow and the weather is good then the harvest is of great grapes and better wine.
One of the problems that Kentucky has faced is that the State does not have any guidance on what to grow, how to grow it or anything. People were simply guessing or going by what their gut told them. This was finally addressed in 2005 when the state hired a viticulturist and enologist.
There is a debate on varieties to plant in Kentucky and with the whole industry being quite new, there is lack of good history and data. Some want a certain variety others want a different one. The ones that follow along with the recommendations of the state will get grants and cost help. The ones that go there own way will have to do so on their own.
So what grapes are being grown in Kentucky?
Vidal Blanc
Chambourcin
Norton
Marechal Foch
Cayuga
No matter what grape is grown it is suggested that the vines be on grafted rootstock. Because of the abundance of disease and bugs in Kentucky it is practically unheard of to try and grow organically here. The hot muggy summers give rise to black rot, powdery and downy mildews, phomopsis leaf and cane spot disease. The insects they deal with are Japanese beetles, grape cane gall maker, grape berry moths and grape flea beetles. Then of course there are the animals such as, raccoon, possums and deer.
Grape growing in Kentucky is alive and well and anyone who takes on this task shows real commitment and passion for persevering through tough times and countless challenges. It is because of this character and the land that two can come together and bring to wine drinkers everywhere a great wine. So give Kentucky wine a chance, they just might surprise you!
Find More Merlot Wine Articles
View this post on my blog: https://www.bringredwine.com/kentucky-wine-making.html
Saturday, November 27, 2021
Making Homemade Wine
Making homemade wine is a tradition that many people still continue today. Many people assume that making wine is a difficult process and I am here to tell you that it is not. Making home brew is simple but it can be time consuming and once you start it is hard to stop and what was once a small hobby becomes more like an obsession.
There are definite tools of the trade and instructions you should follow in order to make your wine taste great and that is safe from bacteria or other harmful things that could stand in your way of great wine making. Also, you should realize that you are not stuck just making grape wine, you can use any fruit juice you wish and make any blend that sounds good to you! Creating the perfect blend of fruit and flavor can open up a whole new world for you in regards to wine.
To start making your own homemade wine you will need some basic tools. It is EXTREMELY important that you follow all sanitation guidelines for your tools during the wine making process. Harmful bacteria can quickly ruin a perfect batch of wine, not to mention make you sick, so be sure to be careful when handling and sanitizing all tools used during the process. Here is a list of tools you will need:
Turkey Baster
Old wine bottles (for final product, sterilized)
Siphon (vinyl tubing)
Sanitizer (bleach or other recommended alternatives)
A plastic water bottle or glass jug (unscratched on the inside)
Rubber stopper (#8 or #9)
Airlock (balloon, PVC pipe, or commercial airlock)
Stirrer small enough to fit through opening of bottle
Funnel
This is a basic list to make simple wine, but you can also make very complex wine with just these simple tools. There are many companies today that provide you with kits and that is perfectly fine, but you can also make your wine with the things you have laying around your house already. Either way, once you have your equipment you are ready to begin the fun part!
By this time you probably already know the flavor of wine you want to make and no matter what the flavor you will be needing the juice from the fruit or fruits you choose to use. You can get this juice from one of two ways. You can either buy the juice from the store making sure that it does not contain additives other than Vitamin C, or you can make your own juice from the raw fruit. You will need a few other ingredients such as sugar, yeast and possibly the following chemicals:
Potassium Sorbate
Sodium/Potassium Metabisulfite
Yeast Nutrient
Be careful of allergies when using any substances for your wine making endeavors. There are some substitutions that can be made so do your research!
Now find a recipe to follow and do that to the letter and you will soon be drinking your own special homemade wine. Many recipes can be found by doing a simple search on-line. Soon you will understand the basics and be able to make your own recipes!
Find More Zinfandel Wine Articles
View this post on my blog: https://www.bringredwine.com/making-homemade-wine.html
There are definite tools of the trade and instructions you should follow in order to make your wine taste great and that is safe from bacteria or other harmful things that could stand in your way of great wine making. Also, you should realize that you are not stuck just making grape wine, you can use any fruit juice you wish and make any blend that sounds good to you! Creating the perfect blend of fruit and flavor can open up a whole new world for you in regards to wine.
To start making your own homemade wine you will need some basic tools. It is EXTREMELY important that you follow all sanitation guidelines for your tools during the wine making process. Harmful bacteria can quickly ruin a perfect batch of wine, not to mention make you sick, so be sure to be careful when handling and sanitizing all tools used during the process. Here is a list of tools you will need:
Turkey Baster
Old wine bottles (for final product, sterilized)
Siphon (vinyl tubing)
Sanitizer (bleach or other recommended alternatives)
A plastic water bottle or glass jug (unscratched on the inside)
Rubber stopper (#8 or #9)
Airlock (balloon, PVC pipe, or commercial airlock)
Stirrer small enough to fit through opening of bottle
Funnel
This is a basic list to make simple wine, but you can also make very complex wine with just these simple tools. There are many companies today that provide you with kits and that is perfectly fine, but you can also make your wine with the things you have laying around your house already. Either way, once you have your equipment you are ready to begin the fun part!
By this time you probably already know the flavor of wine you want to make and no matter what the flavor you will be needing the juice from the fruit or fruits you choose to use. You can get this juice from one of two ways. You can either buy the juice from the store making sure that it does not contain additives other than Vitamin C, or you can make your own juice from the raw fruit. You will need a few other ingredients such as sugar, yeast and possibly the following chemicals:
Potassium Sorbate
Sodium/Potassium Metabisulfite
Yeast Nutrient
Be careful of allergies when using any substances for your wine making endeavors. There are some substitutions that can be made so do your research!
Now find a recipe to follow and do that to the letter and you will soon be drinking your own special homemade wine. Many recipes can be found by doing a simple search on-line. Soon you will understand the basics and be able to make your own recipes!
Find More Zinfandel Wine Articles
View this post on my blog: https://www.bringredwine.com/making-homemade-wine.html
marriage need Champagne & red wine
Express their feelings in marriage is very urgent, so on a finished film, they want to be able to realize their dreams of marriage 婚禮and desire to wear flat shoes married, she said: "There are good things wedding, delicious Champagne wine, each people are relaxed and happy to participate. "bus stop in the event of extreme dissatisfaction with the food on the wedding curse words as well as the men and women in the pit, though I think they are too evil, but then, I was sent to 0.5% in sympathy. Earlier friends wedding, and eye-catching is the one only Western-style lunch of wine, cut off all the fins on the belly of abalone and comments to extort, two to arrange a small dessert gift packages containing Macaron and butterflies cakes, have not put in the mouth Good Eye Candy, also received praise after the entrance, the bride gave good advice hateful Cupcake, it is wise. Although some people may be too Macaron slightly sweet, but it is easy butterfly cake hands full applause.
Recommended to eat strong-flavored spirits such as vodka Belon with the best choice if you want refreshing to Normandy, like Creamy election Coffin Bay. Other choices are sashimi sushi, seafood platter and air-dried ham and dozens of vegetables and style, M9, Australia and Japan, also beef and cattle A5. Another restaurant, the wine over a hundred models, including red wine, spirits, Champagne , beer and other parts, is adorned with the election. Do not miss this feature cocktails, hotel and catering manager Jordi Otero just the best bartenders in the 2010 Spanish title, in this classic Drymartinis addition to taste and Manhattans Champagne, as well its own deployment of Bankers' Martini and The Purpleemperor etc. .
Dealers said the mainland more than red wine, Bordeaux in France due to domestic consumers of Champagne & wine estate surge in demand, set off speculation that the mainland market, worth eight wine Chateau soaring. Among the red wine of Château Lafite of the most significant price rise to one thousand nine hundred eighty-two vintage Lafite wine, for example, from the date of its worth, more than tripled, has exceeded fifty thousand yuan per bottle yuan. Lower the cost of watering the fake alcohol adulterated liquor. Chang Li Jiahua Wine Company in a hut, which the raw materials for wine full of modulation, such as the acidity of citric acid is used to cocktails, bartending amaranth red pigment used to color. In all of these raw materials, by just not making the necessary grape juice wine. Grapeç´…é…’ must be hundred percent grape juice, fermented brewing, if less than the concentration of grape juice, even watered by the alcohol is made of fake alcohol.
Related Red Wine Articles
View this post on my blog: http://www.bringredwine.com/marriage-need-champagne-red-wine.html
Recommended to eat strong-flavored spirits such as vodka Belon with the best choice if you want refreshing to Normandy, like Creamy election Coffin Bay. Other choices are sashimi sushi, seafood platter and air-dried ham and dozens of vegetables and style, M9, Australia and Japan, also beef and cattle A5. Another restaurant, the wine over a hundred models, including red wine, spirits, Champagne , beer and other parts, is adorned with the election. Do not miss this feature cocktails, hotel and catering manager Jordi Otero just the best bartenders in the 2010 Spanish title, in this classic Drymartinis addition to taste and Manhattans Champagne, as well its own deployment of Bankers' Martini and The Purpleemperor etc. .
Dealers said the mainland more than red wine, Bordeaux in France due to domestic consumers of Champagne & wine estate surge in demand, set off speculation that the mainland market, worth eight wine Chateau soaring. Among the red wine of Château Lafite of the most significant price rise to one thousand nine hundred eighty-two vintage Lafite wine, for example, from the date of its worth, more than tripled, has exceeded fifty thousand yuan per bottle yuan. Lower the cost of watering the fake alcohol adulterated liquor. Chang Li Jiahua Wine Company in a hut, which the raw materials for wine full of modulation, such as the acidity of citric acid is used to cocktails, bartending amaranth red pigment used to color. In all of these raw materials, by just not making the necessary grape juice wine. Grapeç´…é…’ must be hundred percent grape juice, fermented brewing, if less than the concentration of grape juice, even watered by the alcohol is made of fake alcohol.
Related Red Wine Articles
View this post on my blog: http://www.bringredwine.com/marriage-need-champagne-red-wine.html
See new screenshots from L.A. Noire
L.A. Noire slowly emerges from the shadows, which confirms the number of disclosures in recent days. Today we would like you to some fresh graphic materials (specifically the screenshots). Not only do they show the detective Cole Phelps during the investigation, but also accurately mapped to represent Los Angeles at the turn of the 40s and 50 The last century.
And although the screenshots provided are not sinning, and the number of details used modern effects, this view of the fact that LA Noire and swtor credits will have open world gameplay and sandboksowym model (largely subjugated by the plot), we expect that the quality of the graphic is fully satisfactory.
* See other screen shots L.A. Noire
L.A. Noire, who spent a few days ago a comprehensive message (discussed in the mechanics of the game), he begins to arouse more emotion. In fact, just waiting for the first videos showing proper game, which ultimately convince us to the history of Cole Phelps (the first trailer was made from a combination of fragments of scenes przerywnikowych). Mystery thriller drawn from several years of studio Team Bondi will be released in spring 2011 in versions for Xbox 360 and PlayStation 3
In the game, be embodied by the detective Cole Phelps, a veteran of World War II, acting as dominated by corruption and drug dealers in Los Angeles. The task of our ward can solve the mysterious case of serial murders that paralyzed for some time, City of Angels. As far as solving the next puzzle, together with Phelps will climb the ranks.
The main strengths of the game to be scrupulous investigation, which we will begin reading the documents and the arrival on the scene by car. In the course of action not only will we have to carefully search the environment, and then collect and analyze pre-Various types of evidence, but also conduct interviews with witnesses and interrogate suspects eventually. The game will also be no chases and gunfights.
More Pinot Noir Wine Articles
View this post on my blog: http://www.bringredwine.com/see-new-screenshots-from-l-a-noire.html
And although the screenshots provided are not sinning, and the number of details used modern effects, this view of the fact that LA Noire and swtor credits will have open world gameplay and sandboksowym model (largely subjugated by the plot), we expect that the quality of the graphic is fully satisfactory.
* See other screen shots L.A. Noire
L.A. Noire, who spent a few days ago a comprehensive message (discussed in the mechanics of the game), he begins to arouse more emotion. In fact, just waiting for the first videos showing proper game, which ultimately convince us to the history of Cole Phelps (the first trailer was made from a combination of fragments of scenes przerywnikowych). Mystery thriller drawn from several years of studio Team Bondi will be released in spring 2011 in versions for Xbox 360 and PlayStation 3
In the game, be embodied by the detective Cole Phelps, a veteran of World War II, acting as dominated by corruption and drug dealers in Los Angeles. The task of our ward can solve the mysterious case of serial murders that paralyzed for some time, City of Angels. As far as solving the next puzzle, together with Phelps will climb the ranks.
The main strengths of the game to be scrupulous investigation, which we will begin reading the documents and the arrival on the scene by car. In the course of action not only will we have to carefully search the environment, and then collect and analyze pre-Various types of evidence, but also conduct interviews with witnesses and interrogate suspects eventually. The game will also be no chases and gunfights.
More Pinot Noir Wine Articles
View this post on my blog: http://www.bringredwine.com/see-new-screenshots-from-l-a-noire.html
Friday, November 26, 2021
Kosher South African Wines
A wine begins its koshering once plucked from the vine, as it is sown and cultivated in the same way as other wines. It may be picked by anyone, not necessarily a kosher or Jewish person. The grapes to be used for the wines are then taken to the winery, where they are crushed. This process needs to be performed under a rabbi's supervision. The rabbi physically tips the grapes into the crusher and sometimes operates the necessary equipment. This is an integral requirement for a kosher wine's production.
The barrels in which the kosher wines are to be fermented need to be judged worthy for such a use. After the grapes have been crushed under rabbinal supervision, the rest of the process and even the handling of the grapes and juice need to be performed by a Jewish person that observes the Sabbath faithfully. Even thought the rabbi does not necessarily need to be involved in the wine-making process, he does need to oversee the entire progression to the final product. Kosher wines even need to be opened by a kosher waitron. None of the work involved in producing a kosher wine may be done on the Sabbath.
Meshuval wines are kosher wines that have been flash-pasteurized by boiling (or nearly boiling) and cooling them very rapidly. Advanced technology means that there is very little, if any, difference to the taste of these wines kosher wines compared to non-meshuval wines. Pasteurising the wine in this way renders it kosher immediately, regardless of how it is handled thereafter. In South Africa, though, meshuval wines are rare and are more common in North America and Israel. The rabbi would operate the pasteurization equipment.
The wines carry an official seal of approval called the hechsher. The reason that a wine has to be deemed kosher (since it contains none of the forbidden foods of Judaism) is owing to its important role in non-Jewish religions. Using it for these purposes is considered to be idolatry. Therefore, wines need to be kosher to ensure that they are free from any form of idolatry before being consumed by a Jewish person. Of course, kosher wines can not contain anything that is derived from a non-kosher source, such as gelatine or isinglass.
South Africa, along with a few other countries around the world, has recently seen an increased demand for kosher wines. This may be related to the fact that methods for ensuring correctly koshered wines are becoming more widespread.
In South Africa, good quality kosher wines are available from Norman Goodfellows, Kleine Draken and Nwanedi. Some recommended vintages include:
· Eshkol Shiraz 2003 - the Eshkol Winery in Paarl produces excellent kosher wines.
· Welnerberg Cabernet Sauvignon 2005 - From South Africa's Swartland, this full-bodied red is ideal for red meat dishes.
· Welnerberg Pinotage 2005 - this wine enjoys fruitier flavors and a slightly lighter body.
Related Malbec Wine Articles
View this post on my blog: http://www.bringredwine.com/kosher-south-african-wines.html
The barrels in which the kosher wines are to be fermented need to be judged worthy for such a use. After the grapes have been crushed under rabbinal supervision, the rest of the process and even the handling of the grapes and juice need to be performed by a Jewish person that observes the Sabbath faithfully. Even thought the rabbi does not necessarily need to be involved in the wine-making process, he does need to oversee the entire progression to the final product. Kosher wines even need to be opened by a kosher waitron. None of the work involved in producing a kosher wine may be done on the Sabbath.
Meshuval wines are kosher wines that have been flash-pasteurized by boiling (or nearly boiling) and cooling them very rapidly. Advanced technology means that there is very little, if any, difference to the taste of these wines kosher wines compared to non-meshuval wines. Pasteurising the wine in this way renders it kosher immediately, regardless of how it is handled thereafter. In South Africa, though, meshuval wines are rare and are more common in North America and Israel. The rabbi would operate the pasteurization equipment.
The wines carry an official seal of approval called the hechsher. The reason that a wine has to be deemed kosher (since it contains none of the forbidden foods of Judaism) is owing to its important role in non-Jewish religions. Using it for these purposes is considered to be idolatry. Therefore, wines need to be kosher to ensure that they are free from any form of idolatry before being consumed by a Jewish person. Of course, kosher wines can not contain anything that is derived from a non-kosher source, such as gelatine or isinglass.
South Africa, along with a few other countries around the world, has recently seen an increased demand for kosher wines. This may be related to the fact that methods for ensuring correctly koshered wines are becoming more widespread.
In South Africa, good quality kosher wines are available from Norman Goodfellows, Kleine Draken and Nwanedi. Some recommended vintages include:
· Eshkol Shiraz 2003 - the Eshkol Winery in Paarl produces excellent kosher wines.
· Welnerberg Cabernet Sauvignon 2005 - From South Africa's Swartland, this full-bodied red is ideal for red meat dishes.
· Welnerberg Pinotage 2005 - this wine enjoys fruitier flavors and a slightly lighter body.
Related Malbec Wine Articles
View this post on my blog: http://www.bringredwine.com/kosher-south-african-wines.html
Lose Weight With A Glass Of Red Wine
Picture it - you're sitting down relaxing with a nice meal of, let's say, lean steak and salad. It's served with an eye to portion control of course, because you are trying to lose weight right now. So does this mean you have to forego the glass of red wine you'd normally have with it?
Well let's think about it for a moment. Do you actually know how many calories are in that glass of wine? If you're only having a small glass it might raise your eyebrows to realize it has only a little more than eighty calories if it's a dry wine, and a hundred if it's a sweet one.
That's all very well, but can I really lose weight by drinking wine?
Let's be honest here. Some diets will have you believe that wine is the enemy. You shouldn't be drinking it and that's that. But the best diet of all - one that actually works - is to eat what you enjoy in moderation. We all know that the best way to lose weight is to consume less than you expend in energy each day. This means that if you want to have a glass of wine you can, provided you don't go over your calorie totals for the day.
This is great news when you think about it, because you've got more freedom to enjoy that glass of red wine you love so much! In fact you could stand a better chance of losing weight this way than you would if you were to deprive yourself of the wine altogether.
Is total deprivation a bad thing?
Yes it certainly can be, and a nice glass of wine is really no different in this respect. Let's think about this for a moment. Suppose you are used to having and enjoying a drop of red wine maybe three nights a week with your dinner. Just the one glass, but you really enjoy it.
Now if your diet says you cannot drink any more, how much do you think you would miss it? For some people red wine is just as enjoyable as chocolate is to others. If you loved chocolate you would probably struggle to eliminate it completely from your diet. The same applies to red wine. If you allow yourself a little treat like this every day or two, you would be surprised at how much easier it can be to keep on track with your diet in the long run.
Of course red wine also has good health benefits. Just take a look at the diets of people in France to get an idea of how you can benefit in this sense. They eat well and live well, but they also have a regular consumption of wine that seems to help them health wise. So if a glass of red wine really does make you feel positive about the fact you're dieting, then carry on drinking the occasional glass rather than depriving yourself.
Related Red Wine Articles
View this post on my blog: http://www.bringredwine.com/lose-weight-with-a-glass-of-red-wine.html
Well let's think about it for a moment. Do you actually know how many calories are in that glass of wine? If you're only having a small glass it might raise your eyebrows to realize it has only a little more than eighty calories if it's a dry wine, and a hundred if it's a sweet one.
That's all very well, but can I really lose weight by drinking wine?
Let's be honest here. Some diets will have you believe that wine is the enemy. You shouldn't be drinking it and that's that. But the best diet of all - one that actually works - is to eat what you enjoy in moderation. We all know that the best way to lose weight is to consume less than you expend in energy each day. This means that if you want to have a glass of wine you can, provided you don't go over your calorie totals for the day.
This is great news when you think about it, because you've got more freedom to enjoy that glass of red wine you love so much! In fact you could stand a better chance of losing weight this way than you would if you were to deprive yourself of the wine altogether.
Is total deprivation a bad thing?
Yes it certainly can be, and a nice glass of wine is really no different in this respect. Let's think about this for a moment. Suppose you are used to having and enjoying a drop of red wine maybe three nights a week with your dinner. Just the one glass, but you really enjoy it.
Now if your diet says you cannot drink any more, how much do you think you would miss it? For some people red wine is just as enjoyable as chocolate is to others. If you loved chocolate you would probably struggle to eliminate it completely from your diet. The same applies to red wine. If you allow yourself a little treat like this every day or two, you would be surprised at how much easier it can be to keep on track with your diet in the long run.
Of course red wine also has good health benefits. Just take a look at the diets of people in France to get an idea of how you can benefit in this sense. They eat well and live well, but they also have a regular consumption of wine that seems to help them health wise. So if a glass of red wine really does make you feel positive about the fact you're dieting, then carry on drinking the occasional glass rather than depriving yourself.
Related Red Wine Articles
View this post on my blog: http://www.bringredwine.com/lose-weight-with-a-glass-of-red-wine.html
South African Dessert Wines
Dessert wines are, by definition, high in alcohol. This alcohol is made from the increased concentration of sugar in these wines and the two combine to define them. The ratio of water to sugar can be changed by actually adding sugar, unfermented grape juice or honey before fermentation or must afterward. Alternatively, wine makers may opt to remove water during production, increasing the concentration of sugar in the volume of wine. Drying the grapes into raisins and then using these to make the wine achieves this sweetened effect too, as does freezing some of the water out of the wine, making what is known as "ice wine". Adding Botrytis cinerea desiccates the grapes and increases their sugar content, having a similar effect.
Certain grapes, such as the Muscat, are sweeter by their very nature. These and other varieties are made sweeter by being picked only once they are completely ripe and have their highest sugar levels. The more sun these grapes get, the sweeter they become, so wine farmers rely very much on a hot, sunny summer. To improve their grapes' chances of maximum exposure, the farmer may choose to clip away any leaves casting a shadow on the grapes below them on the vine. This approach renders different versions of each wine every harvest, creating an unreliable (but always natural) product. One of South Africa's most famous Muscats was the Constantia of old, and this is likely to have been sweetened in this natural way.
When selecting a dessert wine, it is vital that the wine is sweeter than the dish it is accompanying. Chocolate has a bitter base taste and this does not match well with sweet dessert wines. Baked goods with nuts and honey are far more suitably enjoyed with a sugary and flavorsome wine. Sweet, ripe fruits are also fantastically set off by a good dessert wine. When a fortified or dessert wine is well made, though, it can be enjoyed as the perfect end to a hearty meal all on its own. It should be served slightly chilled if it is white, and at room temperature if it is a red wine.
The very sweet dessert wines are not matured for very long, whereas ports are aged for far longer periods. The aging process is largely determined by the size of the oak vats in which the wine is placed. The larger the vat, the longer its contents will take to mature.
While dessert wines may be regarded by some wine connoisseurs as being inferior or subordinate to their more 'savory' counterparts, they have earned acclaim over the years. Their rich, sugary body is offset by their syrupy texture and alcoholic warmth, a winning combination by even the most discerning of palate's standards.
View this post on my blog: http://www.bringredwine.com/south-african-dessert-wines.html
Certain grapes, such as the Muscat, are sweeter by their very nature. These and other varieties are made sweeter by being picked only once they are completely ripe and have their highest sugar levels. The more sun these grapes get, the sweeter they become, so wine farmers rely very much on a hot, sunny summer. To improve their grapes' chances of maximum exposure, the farmer may choose to clip away any leaves casting a shadow on the grapes below them on the vine. This approach renders different versions of each wine every harvest, creating an unreliable (but always natural) product. One of South Africa's most famous Muscats was the Constantia of old, and this is likely to have been sweetened in this natural way.
When selecting a dessert wine, it is vital that the wine is sweeter than the dish it is accompanying. Chocolate has a bitter base taste and this does not match well with sweet dessert wines. Baked goods with nuts and honey are far more suitably enjoyed with a sugary and flavorsome wine. Sweet, ripe fruits are also fantastically set off by a good dessert wine. When a fortified or dessert wine is well made, though, it can be enjoyed as the perfect end to a hearty meal all on its own. It should be served slightly chilled if it is white, and at room temperature if it is a red wine.
The very sweet dessert wines are not matured for very long, whereas ports are aged for far longer periods. The aging process is largely determined by the size of the oak vats in which the wine is placed. The larger the vat, the longer its contents will take to mature.
While dessert wines may be regarded by some wine connoisseurs as being inferior or subordinate to their more 'savory' counterparts, they have earned acclaim over the years. Their rich, sugary body is offset by their syrupy texture and alcoholic warmth, a winning combination by even the most discerning of palate's standards.
View this post on my blog: http://www.bringredwine.com/south-african-dessert-wines.html
A Wine Lover's Weekly Review of $10 Wines - A Red Sicilian Blend
Please let me apologize. Usually I place these weekly reviews on my website Sunday night or Monday night. This one went up on Tuesday; last night was President Obama's first prime time news conference. I'm not going to talk about the press conference here, except to repeat that this wine column is our attempt to deal with the present economic problems. We feel that in these very difficult times it's important to keep your chin up, and to find a way to enjoy life without spending too much money. What can be better than the right $ 10 bottle of wine? We help you find the right ones.
Italy produces many fine wines. We have reviewed about two dozen fine Italian wines, coming from eighteen and soon nineteen of the twenty regions of Italy. Sicily is the number one Italian wine region both in terms of acreage devoted to the wine grape, a whopping third of a million acres, and total production, over two hundred million gallons. In fact, if Sicily were an independent country it would rank seventh in the world for wine production. Now quantity doesn't necessarily mean quality. The wine reviewed is a blend of the indigenous Nero d'Avola and the international Cabernet Sauvignon, both red grapes. Nero d'Avola wines usually aren't very expensive but I was quickly able to locate a $ 80 bottle on the web. Cabernet Sauvignon produces some very expensive wines such as the California Opus One costing hundreds of dollars, depending on the vintage. Enough of that; let's see if this bottle is a good choice for dealing with these hard times.
OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.
Wine Reviewed
Montalto Nero d'Avola Cabernet Sauvignon, 2007 14% alcohol about $ 8
Let's start with the marketing materials. Tasting Note: Deep red violet color; dark fruit and spice aromas and flavors; dry, medium to full bodied, long, smooth finish. Serving Suggestion: Roast lamb or beef, meat pastas, and grilled meats. And now for my review.
At first tasting the wine was thin but long with moderate acidity and a touch of oak. The initial meal involved homemade shepherd's pie. There was dark fruit. The red blend washed the food down pleasantly. It was robust. Simple food, simple wine. Not that there's anything wrong with it. I added some Turkish Harissa, a hot pepper sauce and the wine followed, picking up some spiciness.
The second meal was a combination of meat balls and recooked steak, slow cooked with potatoes. The Nero d'Avola/Cabernet Sauvignon was now powerful; it definitely packed a punch. I could taste the oak. The length was good.
The final meal was a middle-eastern specialty, kube, also called kibbe, ground meat in jackets made from ground bulgar, in a spicy tomato sauce. It was strange, at the first sip the wine was thin, almost watered. But as I drank more the power built. There was some oak and dark fruit with moderate acidity.
I finished the tasting with two cheeses. The first cheese was a provolone. The wine was balanced with good tannins and moderate acidity. But it was short. A marbled cheddar cheese flattened the wine somewhat. After the cheese the fruit came back.
Final verdict. If you feel like washing down simple meals with a simple wine this is an option. But I think I will keep looking.
View this post on my blog: http://www.bringredwine.com/a-wine-lovers-weekly-review-of-10-wines-a-red-sicilian-blend.html
Italy produces many fine wines. We have reviewed about two dozen fine Italian wines, coming from eighteen and soon nineteen of the twenty regions of Italy. Sicily is the number one Italian wine region both in terms of acreage devoted to the wine grape, a whopping third of a million acres, and total production, over two hundred million gallons. In fact, if Sicily were an independent country it would rank seventh in the world for wine production. Now quantity doesn't necessarily mean quality. The wine reviewed is a blend of the indigenous Nero d'Avola and the international Cabernet Sauvignon, both red grapes. Nero d'Avola wines usually aren't very expensive but I was quickly able to locate a $ 80 bottle on the web. Cabernet Sauvignon produces some very expensive wines such as the California Opus One costing hundreds of dollars, depending on the vintage. Enough of that; let's see if this bottle is a good choice for dealing with these hard times.
OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.
Wine Reviewed
Montalto Nero d'Avola Cabernet Sauvignon, 2007 14% alcohol about $ 8
Let's start with the marketing materials. Tasting Note: Deep red violet color; dark fruit and spice aromas and flavors; dry, medium to full bodied, long, smooth finish. Serving Suggestion: Roast lamb or beef, meat pastas, and grilled meats. And now for my review.
At first tasting the wine was thin but long with moderate acidity and a touch of oak. The initial meal involved homemade shepherd's pie. There was dark fruit. The red blend washed the food down pleasantly. It was robust. Simple food, simple wine. Not that there's anything wrong with it. I added some Turkish Harissa, a hot pepper sauce and the wine followed, picking up some spiciness.
The second meal was a combination of meat balls and recooked steak, slow cooked with potatoes. The Nero d'Avola/Cabernet Sauvignon was now powerful; it definitely packed a punch. I could taste the oak. The length was good.
The final meal was a middle-eastern specialty, kube, also called kibbe, ground meat in jackets made from ground bulgar, in a spicy tomato sauce. It was strange, at the first sip the wine was thin, almost watered. But as I drank more the power built. There was some oak and dark fruit with moderate acidity.
I finished the tasting with two cheeses. The first cheese was a provolone. The wine was balanced with good tannins and moderate acidity. But it was short. A marbled cheddar cheese flattened the wine somewhat. After the cheese the fruit came back.
Final verdict. If you feel like washing down simple meals with a simple wine this is an option. But I think I will keep looking.
View this post on my blog: http://www.bringredwine.com/a-wine-lovers-weekly-review-of-10-wines-a-red-sicilian-blend.html
Thursday, November 25, 2021
Wine Rating Systems
A few wine ratings sites that will help you determine which wine is worth paying for. It serves as a little background information on the history of the wine rating scales.
One of the top and most widely used wine ratings system is Parkers 100 Point Scale. The scale, which was founded by Robert Parker and his friend Victor Morgenroth, rates wines from 50 - 100, 100 being, "An extraordinary wine of profound and complex character displaying all the attributes expected of a classic wine of its variety. Wines of this caliber are worth a special effort to find, purchase, and consume," and 50 being, "A wine deemed to be unacceptable." All wine rankings are based on the wine's color, appearances, taste, aroma, bouquet, flavor, finish, and overall quality level or potential.
Another wine ratings scale is Wine Spectator's 100 Point Scale. The scale was imitated from Parker's Scale and used mostly for their magazine readers. It has the same principles as Parkers, but a little less detail in the actual rating and it's more frank. A wine rated at 100-95 is considered a "Classic: a great wine," and 74-50 is rated as a "Not recommended." A score that was given a range is usually the preliminary score and is usually based on barrel tasting.
As of March 2008, the wine ratings have switched to rolling four point spreads for unfinished wines. Wine Spectator believes it will "better reflect the subtle differences between wines, and give our readers better information for their buying decisions." A different wine ratings site is Wine Enthusiast Magazine.
They have a unique search engine that allows you to find wines based on rating, price, type, vintage, blend or varietal, region, brand, special qualifiers, publication date, reviewer, and records per page. Their wine rating system is also based on a 100 point scale with 100 being "Classic," and 80-82 as being, "Acceptable." They do not include any lower numbers since none of their users look for anything under 80. You have a choice to either smart search or field search on their web page for the wine of your choice. As a final point, we have our own wine ratings expert Michael Zimberg. He has an actual grading system for wines instead of a point system. He uses the school based method of grading from A-F. He believes that regardless of the cost of wine "region and rarity also play a factor. "He also grades based upon something that is fun and different to try so it may merit a higher grade. He has an exceptional sense of taste and always knows the perfect thing to drink.
Lindsay Aston is a contributing editor for Classic Wines, specializing in wine ratings.
Find More Zinfandel Wine Articles
View this post on my blog: https://www.bringredwine.com/wine-rating-systems.html
One of the top and most widely used wine ratings system is Parkers 100 Point Scale. The scale, which was founded by Robert Parker and his friend Victor Morgenroth, rates wines from 50 - 100, 100 being, "An extraordinary wine of profound and complex character displaying all the attributes expected of a classic wine of its variety. Wines of this caliber are worth a special effort to find, purchase, and consume," and 50 being, "A wine deemed to be unacceptable." All wine rankings are based on the wine's color, appearances, taste, aroma, bouquet, flavor, finish, and overall quality level or potential.
Another wine ratings scale is Wine Spectator's 100 Point Scale. The scale was imitated from Parker's Scale and used mostly for their magazine readers. It has the same principles as Parkers, but a little less detail in the actual rating and it's more frank. A wine rated at 100-95 is considered a "Classic: a great wine," and 74-50 is rated as a "Not recommended." A score that was given a range is usually the preliminary score and is usually based on barrel tasting.
As of March 2008, the wine ratings have switched to rolling four point spreads for unfinished wines. Wine Spectator believes it will "better reflect the subtle differences between wines, and give our readers better information for their buying decisions." A different wine ratings site is Wine Enthusiast Magazine.
They have a unique search engine that allows you to find wines based on rating, price, type, vintage, blend or varietal, region, brand, special qualifiers, publication date, reviewer, and records per page. Their wine rating system is also based on a 100 point scale with 100 being "Classic," and 80-82 as being, "Acceptable." They do not include any lower numbers since none of their users look for anything under 80. You have a choice to either smart search or field search on their web page for the wine of your choice. As a final point, we have our own wine ratings expert Michael Zimberg. He has an actual grading system for wines instead of a point system. He uses the school based method of grading from A-F. He believes that regardless of the cost of wine "region and rarity also play a factor. "He also grades based upon something that is fun and different to try so it may merit a higher grade. He has an exceptional sense of taste and always knows the perfect thing to drink.
Lindsay Aston is a contributing editor for Classic Wines, specializing in wine ratings.
Find More Zinfandel Wine Articles
View this post on my blog: https://www.bringredwine.com/wine-rating-systems.html
Get The Best French Red Wine In New York
Any celebration is incomplete without a bottle of wine. So if you want to celebrate first go down to a store and pick up a bottle of the finest French Red Wine available. Why French Red Wine? Because it is often said that it is the best kinds available. Talking about French Red Wine, always remember that there are many varieties of them, so when choosing a bottle make sure you choose wisely. Here are a few steps that can help you choose a bottle of good French Red Wine:
Step 1: What is your preference?
Do you prefer it?
* Sweet or dry? Dry here refers to the absence of sweetness.
* With Low or High Tannin? This is what determines the dry and puckery feeling in the mouth following consumption.
* With Low or High Acid? The absence of this would make it taste flat and one dimensional. The exact proportion of acid enhances its taste complementing the other tastes as well.
* Light or Full Bodied? A wine's body is directly proportional to its alcohol content. (Check on the label of the bottle for the percentage of alcohol by volume, it applies in the following way: 7.5% - 10.5% indicates light body; 10.5% - 12.5% indicates medium body; 12.5% and over indicates full body.)
* Heavy Oak or No Oak? Oaky describes the aroma or taste quality imparted by the oak barrels in which it was aged.
Step 2: Where do you buy it from?
It is important that you buy it from stores take proper care of their wine. A cellar would be a good choice.
Step3: Should you explore your options?
You should definitely explore your options, as there is a wide variety of Red Wine. So, do not stick to one type just because a merchant, friend or wine writer says a wine is good because your taste may vary.
Step4: How to get a good bargain?
It's a good idea to purchase Red Wine by the case (12 bottles) since many stores would give you discount on a large purchase rather than just purchasing one bottle.
Before you purchase your French Red Wine, make sure the bottle is filled up to the neck, the cork is not pushing out of the bottle, and that there is no leakage. To get yourself a bottle of French Red Wine (New York) visit www.holidaywinecellar.com.
View this post on my blog: http://www.bringredwine.com/get-the-best-french-red-wine-in-new-york.html
Step 1: What is your preference?
Do you prefer it?
* Sweet or dry? Dry here refers to the absence of sweetness.
* With Low or High Tannin? This is what determines the dry and puckery feeling in the mouth following consumption.
* With Low or High Acid? The absence of this would make it taste flat and one dimensional. The exact proportion of acid enhances its taste complementing the other tastes as well.
* Light or Full Bodied? A wine's body is directly proportional to its alcohol content. (Check on the label of the bottle for the percentage of alcohol by volume, it applies in the following way: 7.5% - 10.5% indicates light body; 10.5% - 12.5% indicates medium body; 12.5% and over indicates full body.)
* Heavy Oak or No Oak? Oaky describes the aroma or taste quality imparted by the oak barrels in which it was aged.
Step 2: Where do you buy it from?
It is important that you buy it from stores take proper care of their wine. A cellar would be a good choice.
Step3: Should you explore your options?
You should definitely explore your options, as there is a wide variety of Red Wine. So, do not stick to one type just because a merchant, friend or wine writer says a wine is good because your taste may vary.
Step4: How to get a good bargain?
It's a good idea to purchase Red Wine by the case (12 bottles) since many stores would give you discount on a large purchase rather than just purchasing one bottle.
Before you purchase your French Red Wine, make sure the bottle is filled up to the neck, the cork is not pushing out of the bottle, and that there is no leakage. To get yourself a bottle of French Red Wine (New York) visit www.holidaywinecellar.com.
View this post on my blog: http://www.bringredwine.com/get-the-best-french-red-wine-in-new-york.html
Featured Enlightenment Services Become Mainstream Marketing Trends Wine Shop - Wine, Marketing -
Stephanie? Mike can not be Wine Experts, but occasionally like to point dining Pinot Gris, I often have to GreenHills newly opened Grace grapes Wine Spirits Center (Grace's Plaza Wine & Spirits) shopping, she loved the experienced and knowledgeable employees to buy 50 U.S. dollars under the guidance of bottles of wine.
Grace plans to install a fireplace shop, a flat screen TV, play wine and gourmet catering to the educational video, this consumer guide to help Mike to purchase, this approach seems to promote the wine shop has become a mainstream marketing trends . Grace store operations director Dan? Gokal said: "The difference between the store atmosphere is, employees have a wealth of wine knowledge, to provide convenient service to consumers buy."
Grace shop set up a special "cellar", special sales boutique wines, such as 670 U.S. dollars a bottle of Italian AntinoriSolaia 2005 vintage. There is also a "niche product house" (WineNiche), to sell cheap products, prices are 10 dollars a bottle less.
Nielsen survey, as of December 13 to 52 weeks, the U.S. wine sales of about 8.1 billion U.S. dollars, compared with 2007 increased by 4.7% over the same period. California Wine Retailers Association executive director Tom? Walker said: "The wine shop is like shopping more and more people, even if they did not in-depth understanding of the wine. In addition, nearly a decade with the growing popularity of wine in the United States, retailer has introduced consumer-friendly policies, also helped the popularity of wine. "
Goals: enlightenment consumers a winery Fine Wines Spirits Store (Grand Cru Fine Wine & Spirits) manager Jason? Ross said his store three years ago launched the wine tasting began to spread more knowledge of the consumer, this achieved remarkable results in promoting ways to attract more and more customers. Ross said: "If your wine is not a mainstream product, we must educate and guide consumers to understand them, to stir up people's desire."
Some stores in Nashville, such as the Woodland wine shops on a wine's flavor of each offer personalized descriptions, staff Courteney? Wilder said: "Through these individual descriptions, people can better experience to the wine's taste, because sometimes the description on the bottle back labels are confusing, not enough to reflect the characteristics of wine. "
West Point Wine and Spirit is ready to discount some "Wine Spectator" magazine, as well as wine master Robert? Parker's buying guide for clients. Manager David? West out that shops with local restaurants Cooperation Hold wine tasting, wine and food matching, help consumers better understand the wine.
Wine: consumers can afford luxury goods
Even in the face of financial crisis, consumer belt-tightening, remains, as always, to buy wine. Ross said the spending habits of customers in the change from the past 35 dollars to buy the product into a 10-20 per product. California Wine Association, GladysHoriuchi that, despite the economic downturn, many people are still hard to give up wine, this is a luxury can be affordable.
View this post on my blog: http://www.bringredwine.com/featured-enlightenment-services-become-mainstream-marketing-trends-wine-shop-wine-marketing.html
Grace plans to install a fireplace shop, a flat screen TV, play wine and gourmet catering to the educational video, this consumer guide to help Mike to purchase, this approach seems to promote the wine shop has become a mainstream marketing trends . Grace store operations director Dan? Gokal said: "The difference between the store atmosphere is, employees have a wealth of wine knowledge, to provide convenient service to consumers buy."
Grace shop set up a special "cellar", special sales boutique wines, such as 670 U.S. dollars a bottle of Italian AntinoriSolaia 2005 vintage. There is also a "niche product house" (WineNiche), to sell cheap products, prices are 10 dollars a bottle less.
Nielsen survey, as of December 13 to 52 weeks, the U.S. wine sales of about 8.1 billion U.S. dollars, compared with 2007 increased by 4.7% over the same period. California Wine Retailers Association executive director Tom? Walker said: "The wine shop is like shopping more and more people, even if they did not in-depth understanding of the wine. In addition, nearly a decade with the growing popularity of wine in the United States, retailer has introduced consumer-friendly policies, also helped the popularity of wine. "
Goals: enlightenment consumers a winery Fine Wines Spirits Store (Grand Cru Fine Wine & Spirits) manager Jason? Ross said his store three years ago launched the wine tasting began to spread more knowledge of the consumer, this achieved remarkable results in promoting ways to attract more and more customers. Ross said: "If your wine is not a mainstream product, we must educate and guide consumers to understand them, to stir up people's desire."
Some stores in Nashville, such as the Woodland wine shops on a wine's flavor of each offer personalized descriptions, staff Courteney? Wilder said: "Through these individual descriptions, people can better experience to the wine's taste, because sometimes the description on the bottle back labels are confusing, not enough to reflect the characteristics of wine. "
West Point Wine and Spirit is ready to discount some "Wine Spectator" magazine, as well as wine master Robert? Parker's buying guide for clients. Manager David? West out that shops with local restaurants Cooperation Hold wine tasting, wine and food matching, help consumers better understand the wine.
Wine: consumers can afford luxury goods
Even in the face of financial crisis, consumer belt-tightening, remains, as always, to buy wine. Ross said the spending habits of customers in the change from the past 35 dollars to buy the product into a 10-20 per product. California Wine Association, GladysHoriuchi that, despite the economic downturn, many people are still hard to give up wine, this is a luxury can be affordable.
View this post on my blog: http://www.bringredwine.com/featured-enlightenment-services-become-mainstream-marketing-trends-wine-shop-wine-marketing.html
Learning About Wines
Learning about wine takes practice and patience. What tastes good to you may not fare the same with someone else. Trying different wines at restaurants will give an idea of what white and red wines taste like with certain foods. This article will give tips in pairing wines with foods and what temperature to serve them.
Wine is usually made from grapes, but other fruits or berries can also be used. White wines usually go well with chicken, seafood, pork or turkey. Red wines are usually paired with proteins such as beef, duck, lamb, veal and some types of pasta. These suggestions are not always the norm. As you are learning about wines, your personal preference will play a role in what is pleasing to you.
Learning about wine means tasting different varieties. Trying them with different foods at restaurants is one way to get started. Once you've found a wine that pleases your palate, your next stop is the local wine shop. If you can find the type of wine that was served in the restaurant, that's your best bet. If not, browse the section that closely matches your chosen wine. For example, if you enjoyed a white wine, glance through the white wine section.
Once you've chosen your bottle of wine, you'll need to know the best serving temperature. White wines should be served chilled, around 35 degrees Fahrenheit. Some people may want to let white wines warm up to around 50 degrees before serving. When serving red wines, room temperature is the norm-around 60 degrees. If you want to get technical, there are devices that will show the temperature of your wine. You can find these gadgets online or in fine department stores.
Wine doesn't have to be expensive to be good for you. When consumed in moderation-one to two glasses per day-wine has many health benefits. Wine can reduce coronary disease, promote healthier blood vessels, and decrease the risks of some types of cancer. Learning about wines can not only be a worthwhile hobby, it can also be beneficial to your health.
View this post on my blog: https://www.bringredwine.com/learning-about-wines.html
Wine is usually made from grapes, but other fruits or berries can also be used. White wines usually go well with chicken, seafood, pork or turkey. Red wines are usually paired with proteins such as beef, duck, lamb, veal and some types of pasta. These suggestions are not always the norm. As you are learning about wines, your personal preference will play a role in what is pleasing to you.
Learning about wine means tasting different varieties. Trying them with different foods at restaurants is one way to get started. Once you've found a wine that pleases your palate, your next stop is the local wine shop. If you can find the type of wine that was served in the restaurant, that's your best bet. If not, browse the section that closely matches your chosen wine. For example, if you enjoyed a white wine, glance through the white wine section.
Once you've chosen your bottle of wine, you'll need to know the best serving temperature. White wines should be served chilled, around 35 degrees Fahrenheit. Some people may want to let white wines warm up to around 50 degrees before serving. When serving red wines, room temperature is the norm-around 60 degrees. If you want to get technical, there are devices that will show the temperature of your wine. You can find these gadgets online or in fine department stores.
Wine doesn't have to be expensive to be good for you. When consumed in moderation-one to two glasses per day-wine has many health benefits. Wine can reduce coronary disease, promote healthier blood vessels, and decrease the risks of some types of cancer. Learning about wines can not only be a worthwhile hobby, it can also be beneficial to your health.
View this post on my blog: https://www.bringredwine.com/learning-about-wines.html
Wednesday, November 24, 2021
Make Wine At Home Wine Making Kits
Wine making has become steadily a fun hobby for many, in particular wine lovers. Due to ease of wine production wine making kits offer, not only an experienced wine lover but a beginner also can prepare his wine by following few simple steps. Many stores specialized in brewing wines sell kits which usually contain required wine making accessories and equipments, making the comprehensive procedure of wine making easier. Although it is considered widely that best wines can be made in big wineries only but this has become the believe of past as now if one practices the wine making procedure at home then he can gain mastery over it in a short span of time and this all can be done with home wine making equipments contained in home wine kits.
A wine kit usually comes with instructions that are to be followed in order to craft a tasty wine. But it gets imperative to make sure before get into the procedure of wine production that you have all the equipments in your kit and also the wine supplies. Here is a list of items which you need to have beforehand while going to make wine
Fresh fruits or grapes
Sugar
Fermenters or gallon bucket with lid
Winemaking recipe handbook
One glass or gallon jug
Airlocks
Hydrometer
Cleanser
Wine yeasts
Carboy
Corker
After getting assured that you have all the required items, you can start the procedure by following these simple steps mentioned belowPressing
First step is getting juice from fruits or grapes and it can be done with the help of presser.Adding the sugar
It is not an essential step as it can be avoided if fruits are already very sweet. Generally, the main purpose of adding the sugar is the fermentation of alcohol but naturally sweet fruits like grapes dont need the addition of sugar. It is believed that the more will be the use of the sugar, the more will be the content of alcohol once the process is finished.Add the yeasts
Further, yeasts should be added as they convert the sugar into alcohol like fermentation.
The last but not the least steps are the fermentation and bottling or aging of wine. These are the procedures during which wine gets ready to use after leaving it for around one month at the temperature of 40 to 50 degree F.
Thus, go ahead and get started for enjoying the journey of wine making by following aforementioned steps with the help of home wine kits. For more information visit: http://www.artfulwinemaker.com
View this post on my blog: https://www.bringredwine.com/make-wine-at-home-wine-making-kits.html
A wine kit usually comes with instructions that are to be followed in order to craft a tasty wine. But it gets imperative to make sure before get into the procedure of wine production that you have all the equipments in your kit and also the wine supplies. Here is a list of items which you need to have beforehand while going to make wine
Fresh fruits or grapes
Sugar
Fermenters or gallon bucket with lid
Winemaking recipe handbook
One glass or gallon jug
Airlocks
Hydrometer
Cleanser
Wine yeasts
Carboy
Corker
After getting assured that you have all the required items, you can start the procedure by following these simple steps mentioned belowPressing
First step is getting juice from fruits or grapes and it can be done with the help of presser.Adding the sugar
It is not an essential step as it can be avoided if fruits are already very sweet. Generally, the main purpose of adding the sugar is the fermentation of alcohol but naturally sweet fruits like grapes dont need the addition of sugar. It is believed that the more will be the use of the sugar, the more will be the content of alcohol once the process is finished.Add the yeasts
Further, yeasts should be added as they convert the sugar into alcohol like fermentation.
The last but not the least steps are the fermentation and bottling or aging of wine. These are the procedures during which wine gets ready to use after leaving it for around one month at the temperature of 40 to 50 degree F.
Thus, go ahead and get started for enjoying the journey of wine making by following aforementioned steps with the help of home wine kits. For more information visit: http://www.artfulwinemaker.com
View this post on my blog: https://www.bringredwine.com/make-wine-at-home-wine-making-kits.html
Fall 2010 Wine Tasting Guide To The Best Of Bc - Wines 12 To 22
Welcome to part two of the 2010 wine tasting guide to the Best of BC wines. This article will discuss the remaining 11 wines on the list.
12) NKMip Qwam Qwmt Syrah 2007
This full bodied Syrah was aged in French and American oak barrels for 18 months, resulting in a flavour of red berry and plum, along with hints of cedar box and cracked pepper that ends with a smooth vanilla finish.
Price - $ 34.99
13) Osoyoos Larose Grand Vin 2007
Osoyoos Larose's blend of Merlot, Cabernet Franc, Cabernet Sauvignon, Malbec and Petit Verdot was aged in 60% new French oak and 40% one-year-old barrels. There is a strong tannin flavour with just a hint of oak. The Grand Vin 2007 will cellar well until 2015.
Price - $ 45.00
14) Painted Rock Red Icon 2007
Painted Rock's Red Icon is a blend of 33% Cabernet Franc, 20% Petite Verdot, 16% Cabernet Sauvignon, 16% Merlot and 15 % Malbec that was aged 18 months in new French oak barrels. One can detect ripe fruit, flecked with dried herbs and a meaty leathery note. This red can be cellared until 2013.
Price - $ 54.94
15) Painted Rock Merlot 2007
Painted Rock's red varietal consists of 97% Merlot and 3% Malbec that was aged 18 months in new French oak, resulting in a red with hints of honey, chocolate and a distinct, yet not overbearing, barrel note.
Price - $ 39.92
17) Poplar Grove Syrah 2007
Poplar Grove's full-bodied Syrah has noticeable hints of ripe cherry, raspberry with leather and black pepper notes.
Price - $ 29.90
18) Quails Gate Old Vine Foch 2008
Made from vines planted 45 years ago and aged in American oak barrels for 18 months, Quails Gate's Old Vine Foch has noticeable hints of cinnamon spice, candied cherry, bitter chocolate and tobacco. This wine will cellar well until 2015.
Price - $ 24.99
19) Sandhill Small Lots Barbera 2007
Sandhill Small Lots Barbera is comprised of 91%, Barbera and 9% Sangiovese, resulting in a red with hints of black fruits and plums dusted with spice. Only 270 cases of this were produced, so get them while you can.
Price - $ 30.00
20) Sandhill Small Lots Cabernet Syrah 2007
This 50% Cabernet Sauvignon and 50% Syrah was aged in American oak for 20 months. With hints of black fruits, chocolate, spice, black pepper, cedar, black licorice and cherry cordials, this red will go fast, as there were only 420 cases produced.
Price - $ 30.00
21) Sandhill Small Lots Sangiovese 2007
Another limited edition from Sandhill, with only 430 cases being produced, is their blend of 94% Sangiovese and 6% Barbera that was aged in one year old French oak for 20 months, resulting in a red that has hints of cedar, cherry, spice and leather.
Price - $ 30.00
22) Twisted Tree 6 Vines 2008
Twisted Tree is a newcomer into the BC wine community. Their blend of 30% Malbec, 25% Merlot, 15% Petit Verdot, 15% Cabernet Sauvignon, 10% Carmnre and 5% Cabernet Franc has hints of cassis and liquorice. This is yet another wine that you will have to pick-up as soon as possible as there were only 916 cases produced.
Look for part one of the Wine Tasting Guide to the Best of BC article for more tasting information on wines 1 through 11.
Related Cabernet Sauvignon Wine Articles
View this post on my blog: http://www.bringredwine.com/fall-2010-wine-tasting-guide-to-the-best-of-bc-wines-12-to-22.html
12) NKMip Qwam Qwmt Syrah 2007
This full bodied Syrah was aged in French and American oak barrels for 18 months, resulting in a flavour of red berry and plum, along with hints of cedar box and cracked pepper that ends with a smooth vanilla finish.
Price - $ 34.99
13) Osoyoos Larose Grand Vin 2007
Osoyoos Larose's blend of Merlot, Cabernet Franc, Cabernet Sauvignon, Malbec and Petit Verdot was aged in 60% new French oak and 40% one-year-old barrels. There is a strong tannin flavour with just a hint of oak. The Grand Vin 2007 will cellar well until 2015.
Price - $ 45.00
14) Painted Rock Red Icon 2007
Painted Rock's Red Icon is a blend of 33% Cabernet Franc, 20% Petite Verdot, 16% Cabernet Sauvignon, 16% Merlot and 15 % Malbec that was aged 18 months in new French oak barrels. One can detect ripe fruit, flecked with dried herbs and a meaty leathery note. This red can be cellared until 2013.
Price - $ 54.94
15) Painted Rock Merlot 2007
Painted Rock's red varietal consists of 97% Merlot and 3% Malbec that was aged 18 months in new French oak, resulting in a red with hints of honey, chocolate and a distinct, yet not overbearing, barrel note.
Price - $ 39.92
17) Poplar Grove Syrah 2007
Poplar Grove's full-bodied Syrah has noticeable hints of ripe cherry, raspberry with leather and black pepper notes.
Price - $ 29.90
18) Quails Gate Old Vine Foch 2008
Made from vines planted 45 years ago and aged in American oak barrels for 18 months, Quails Gate's Old Vine Foch has noticeable hints of cinnamon spice, candied cherry, bitter chocolate and tobacco. This wine will cellar well until 2015.
Price - $ 24.99
19) Sandhill Small Lots Barbera 2007
Sandhill Small Lots Barbera is comprised of 91%, Barbera and 9% Sangiovese, resulting in a red with hints of black fruits and plums dusted with spice. Only 270 cases of this were produced, so get them while you can.
Price - $ 30.00
20) Sandhill Small Lots Cabernet Syrah 2007
This 50% Cabernet Sauvignon and 50% Syrah was aged in American oak for 20 months. With hints of black fruits, chocolate, spice, black pepper, cedar, black licorice and cherry cordials, this red will go fast, as there were only 420 cases produced.
Price - $ 30.00
21) Sandhill Small Lots Sangiovese 2007
Another limited edition from Sandhill, with only 430 cases being produced, is their blend of 94% Sangiovese and 6% Barbera that was aged in one year old French oak for 20 months, resulting in a red that has hints of cedar, cherry, spice and leather.
Price - $ 30.00
22) Twisted Tree 6 Vines 2008
Twisted Tree is a newcomer into the BC wine community. Their blend of 30% Malbec, 25% Merlot, 15% Petit Verdot, 15% Cabernet Sauvignon, 10% Carmnre and 5% Cabernet Franc has hints of cassis and liquorice. This is yet another wine that you will have to pick-up as soon as possible as there were only 916 cases produced.
Look for part one of the Wine Tasting Guide to the Best of BC article for more tasting information on wines 1 through 11.
Related Cabernet Sauvignon Wine Articles
View this post on my blog: http://www.bringredwine.com/fall-2010-wine-tasting-guide-to-the-best-of-bc-wines-12-to-22.html
Learn How To Make Wine With Home Wine Kits
Planning to throw party for your wine-lover friends and still thinking how to impress them? Well, solution lies in the purchasing of home wine making kits, getting easier the process of wine-production for you like never before. There is no denying the fact that the passion for wines has been ongoing since ages among people and due to which wine making kits are getting popular with time. Although it was really a tedious task in earlier times to undertake the comprehensive procedure of wine making but it has got that much easy with wine making kits that even a beginner can perform the wine making procedure by just following few simple steps to make wine efficiently.
Since homemade wines have a distinctive taste because they are made from different fresh fruit varieties. Nowadays, many people are likely to involved with art of wine making and feel privileged for producing quality wines just sitting at their home with the help of wine making kits which consist usually a number of required wine making accessories such as airlocks, fermenting buckets,carboys,lids, hydrometer, tubing, wine bottles, drilled stoppers, spigot and sanitizer etc.Before making wine, make sure that have a storage of wine making supplies or wine making products including extracts of fruits, flowers or vegetables, shrink caps, sealing wax, sanitizing solutions, acid test kits,etc.
There is no doubt that wine kits, wine supplies and wine making accessories or equipments have made the wine making process much easier for wine lovers. Although home wine kits contain instruction also along with presentation to make people understand the procedure easily, here is a list of things which should be kept in mind whenever one is going to make wine
Make sure all wine making equipments are clean
Buy seasonal fruits to reduce the cost of wine making
Use always good quality of grapes or fruits
Crush and ferment grapes carefully
Make sure the content of sugar is appropriate
Briefly, the process of wine making involves following steps
1.Harvesting
2.Crushing
3.Fermentation
4.Pressing
5.Clarification
6.Maturation and Aging
Thus there is no need to worry anymore if you want to throw a party but dont know how to make wine. Now make wine at your convenient place with wine making kits by just following aforementioned simple steps. For more information visit: http://www.artfulwinemaker.com
View this post on my blog: https://www.bringredwine.com/learn-how-to-make-wine-with-home-wine-kits.html
Since homemade wines have a distinctive taste because they are made from different fresh fruit varieties. Nowadays, many people are likely to involved with art of wine making and feel privileged for producing quality wines just sitting at their home with the help of wine making kits which consist usually a number of required wine making accessories such as airlocks, fermenting buckets,carboys,lids, hydrometer, tubing, wine bottles, drilled stoppers, spigot and sanitizer etc.Before making wine, make sure that have a storage of wine making supplies or wine making products including extracts of fruits, flowers or vegetables, shrink caps, sealing wax, sanitizing solutions, acid test kits,etc.
There is no doubt that wine kits, wine supplies and wine making accessories or equipments have made the wine making process much easier for wine lovers. Although home wine kits contain instruction also along with presentation to make people understand the procedure easily, here is a list of things which should be kept in mind whenever one is going to make wine
Make sure all wine making equipments are clean
Buy seasonal fruits to reduce the cost of wine making
Use always good quality of grapes or fruits
Crush and ferment grapes carefully
Make sure the content of sugar is appropriate
Briefly, the process of wine making involves following steps
1.Harvesting
2.Crushing
3.Fermentation
4.Pressing
5.Clarification
6.Maturation and Aging
Thus there is no need to worry anymore if you want to throw a party but dont know how to make wine. Now make wine at your convenient place with wine making kits by just following aforementioned simple steps. For more information visit: http://www.artfulwinemaker.com
View this post on my blog: https://www.bringredwine.com/learn-how-to-make-wine-with-home-wine-kits.html
The Top Five Types Of French Red Wine
Red wine is just perfect for any occasion. In fact, it's a drink which completes a meal. For those who have tasted red wine would know how wonderful it feels when you roll the drink slowly in the tongue and gulp it down. Even though it is produced in many countries around the world the one that definitely tops the list is France. Along with a great culture and art, this country has been well-renowned for being the best producer of red wine and so we call it French red wine. To get the original taste of what it is visiting the country is a must! Well, don't feel too disheartened if you can't because you can still very well manage to get your hands on this aristocratic drink.
All those who are in search for a typical French red wine, we list down top five types of the drink for your future reference -
1.Merlot - This is one of the best types of the French red wine. They are produced in the Bordeaux region of France. Most of the French Merlot comes from this area. This wine can be really well paired with pastas, dark meat and fish.
2.Syrah - Syrah is another type of well renowned French red wine and is mainly produced in the Rhone region. This drink has got a strong fruit taste, something like blackberry and currants. It comes with a purplish color and has a wonderful shelf-life. This particular drink is a great match with grilled Indian meals.
3.Pinot Noir - This too along with merlot can be considered to be one of the best French red wines. It comes from the region of Burgundy. This drink is produced from grapes of the same name. Being a dry type, Pinot Noir is robust in flavor. This too can be matched with meals like pasta, fish and meat.
4.Malbec - This type has originated from South West France. It is said that Malbec is named after a Hungarian peasant who had first spread the grape type in France. Its rich taste makes this wine a much sought after amongst people all around the world. The wine comes in an inky dark color.
To experience true taste and aroma of wine, try out the above kinds of French Red Wine.
More Red Wine Articles
View this post on my blog: http://www.bringredwine.com/the-top-five-types-of-french-red-wine.html
All those who are in search for a typical French red wine, we list down top five types of the drink for your future reference -
1.Merlot - This is one of the best types of the French red wine. They are produced in the Bordeaux region of France. Most of the French Merlot comes from this area. This wine can be really well paired with pastas, dark meat and fish.
2.Syrah - Syrah is another type of well renowned French red wine and is mainly produced in the Rhone region. This drink has got a strong fruit taste, something like blackberry and currants. It comes with a purplish color and has a wonderful shelf-life. This particular drink is a great match with grilled Indian meals.
3.Pinot Noir - This too along with merlot can be considered to be one of the best French red wines. It comes from the region of Burgundy. This drink is produced from grapes of the same name. Being a dry type, Pinot Noir is robust in flavor. This too can be matched with meals like pasta, fish and meat.
4.Malbec - This type has originated from South West France. It is said that Malbec is named after a Hungarian peasant who had first spread the grape type in France. Its rich taste makes this wine a much sought after amongst people all around the world. The wine comes in an inky dark color.
To experience true taste and aroma of wine, try out the above kinds of French Red Wine.
More Red Wine Articles
View this post on my blog: http://www.bringredwine.com/the-top-five-types-of-french-red-wine.html
Tuesday, November 23, 2021
An exquisite cooking experience in provincial France
Tastes of Burgundy is an experience set to delight the senses of cooking enthusiasts with a penchant for French cuisine and a drop of Pinot Noir or Chardonnay. Commencing in May 2011,Tastes of Burgundy will be running cooking schools in the iconic gourmet region of eastern France, La Bourgogne (Burgundy).
Each Tastes of Burgundy experience will be individually led by the crème de la crème of the industry; Frenchman Manu Feildel from the one hat L'Etoile in Sydney and television co-host of My Kitchen Rules; Christine Manfield of the famed two hat, Universal in Darlinghurst, Sydney and Annie Smithers from her eponymous bistro in the regional Victorian town of Kyneton.
Each of the renowned foodies have signed up to teach two one-week schools in May, June and July 2011. Each week will include three "cooking days", involving market visits (Dijon, Beaune and Chalon or Autun), menu design and afternoon cooking classes, culminating in an exquisite dinner each evening.
Fine food and wine aficionados will delight in eight days of sumptuous local food and wine in Burgundy with their chosen chef, whilst cooking and residing at a stunning 18th century chateau just outside the village of Meursault. The chateau is set in 6-hectare parklands, complimented by traditional antique décor, a sunny outside terrace and in-ground swimming pool.
Each week will incorporate three "cooking days", involving market visits, (Dijon, Beaune and Chalon or Autun), menu design and an afternoon cooking class in the chateau kitchen, culminating in a delectable dinner each evening.
The non-cooking days will be packed full of trips and experiences including; barrel tastings in a stunning 14th century cellar; a visit to local artisan farm – one of France's finest produces of cherve, and the must see Hospice of Beaune.
Participants will also dine in restaurants ranging from small bistros to the stunning Abbaye de la Bussiere, a former monastery, now Relais & Chateaux accommodation and Michelin-star gastronomic restaurant and bistro. A farewell degustation dinner created by the talented hands of Chef de Cuisine, Eric Pras, and his team at the famous three-star Michelin restaurant, Lameloise in Chagny, will conclude the week savoring the Tastes Of Burgundy.
The week is all-inclusive, from first arrival and pick-up in Le Creusot, seven nights accommodation in a beautiful chateau, cooking classes, cultural visits, transport for the week, all meals, wine, spirits, champagne and the return transfer to Le Creusot for onward travel.
Participants must make their own travel arrangements to and from Le Creusot (which is serviced from Paris by the TGV high speed train).
Tastes of Burgundy is an opportunity to travel with one of three of Australia's acclaimed chefs to a region of the world that is eponymous for its produce, food and wine. A complete culinary experience from the beginning to the end.
Find More Pinot Noir Wine Articles
View this post on my blog: http://www.bringredwine.com/an-exquisite-cooking-experience-in-provincial-france.html
Each Tastes of Burgundy experience will be individually led by the crème de la crème of the industry; Frenchman Manu Feildel from the one hat L'Etoile in Sydney and television co-host of My Kitchen Rules; Christine Manfield of the famed two hat, Universal in Darlinghurst, Sydney and Annie Smithers from her eponymous bistro in the regional Victorian town of Kyneton.
Each of the renowned foodies have signed up to teach two one-week schools in May, June and July 2011. Each week will include three "cooking days", involving market visits (Dijon, Beaune and Chalon or Autun), menu design and afternoon cooking classes, culminating in an exquisite dinner each evening.
Fine food and wine aficionados will delight in eight days of sumptuous local food and wine in Burgundy with their chosen chef, whilst cooking and residing at a stunning 18th century chateau just outside the village of Meursault. The chateau is set in 6-hectare parklands, complimented by traditional antique décor, a sunny outside terrace and in-ground swimming pool.
Each week will incorporate three "cooking days", involving market visits, (Dijon, Beaune and Chalon or Autun), menu design and an afternoon cooking class in the chateau kitchen, culminating in a delectable dinner each evening.
The non-cooking days will be packed full of trips and experiences including; barrel tastings in a stunning 14th century cellar; a visit to local artisan farm – one of France's finest produces of cherve, and the must see Hospice of Beaune.
Participants will also dine in restaurants ranging from small bistros to the stunning Abbaye de la Bussiere, a former monastery, now Relais & Chateaux accommodation and Michelin-star gastronomic restaurant and bistro. A farewell degustation dinner created by the talented hands of Chef de Cuisine, Eric Pras, and his team at the famous three-star Michelin restaurant, Lameloise in Chagny, will conclude the week savoring the Tastes Of Burgundy.
The week is all-inclusive, from first arrival and pick-up in Le Creusot, seven nights accommodation in a beautiful chateau, cooking classes, cultural visits, transport for the week, all meals, wine, spirits, champagne and the return transfer to Le Creusot for onward travel.
Participants must make their own travel arrangements to and from Le Creusot (which is serviced from Paris by the TGV high speed train).
Tastes of Burgundy is an opportunity to travel with one of three of Australia's acclaimed chefs to a region of the world that is eponymous for its produce, food and wine. A complete culinary experience from the beginning to the end.
Find More Pinot Noir Wine Articles
View this post on my blog: http://www.bringredwine.com/an-exquisite-cooking-experience-in-provincial-france.html
How Can A Good Red Wine "rapid Fermentation"?
During the past New Year, Shanghai wine market has fire up, countless wine festival, dazzling gift wine advertising, promotion as long as Miss demeanor regardless of the temperature ... ... as if all the wine boom in the show, it all seemed Office in a very drunken state.
Wine will sell this year, seems to have become a foregone conclusion. Business survey from Shanghai, said the news agency, the famous wine marketing company in Shanghai??? Gima Huaxia Great Wall Wine Co., sales have been ahead of schedule in January broke the 400 million yuan mark, more sales last year, more than 1.5 full billion. Quality, integrity management has made Jima and China Great Wall dry red wine in the market earned a good reputation. Other ones are wreathed in smiles, have wine shipped in for their jubilation. However, when the position of the consumer's detailed examination of this year's Portuguese wine bullish, or noticed, and that the red and Run mellow mixed continuously in harmony to sour, one of the most problematic is that those who control the market and I am afraid share of the "fast wine" wine of the.
Shanghai consumers with improved quality of life, in high-grade Portuguese red wine into the market this year, Qiao Huo. It is understood that the market-selling series of China Great Wall Wine, the China Great Wall dry red wine cylinder 94, China and the China Great Wall dry red wine wooden box 92 A, red Vineyard sales, accounted for more than 50% of total sales, Although the bottle's retail price of between 180 to 700 yuan. Busy day on the upscale trend in red, so many traders love despite its own factory plant conditions, competitive forces launched a wooden box, barrel-grade red in order to seize market share. However, the wine is different from other beverage and food, a bottle of wine in addition to the use of good materials, good technology, but also need a good few years of oak aging, and can bottle wine storage. This aging process of maturation, not only takes time, but also carried out at constant temperature and humidity in the cellar, one who just spent every 550 to 1000 U.S. dollars to buy French oak barrels, it is not every brewery was equipped onwards. So a lot of use of various "fast wine" approach, including the individual manufacturers to soak oak chips in wine aging in oak barrels to replace the "middle-grade" red, in the beautiful packaging and a lot of advertising, promotion, induction of operation, as a fool consumers, "aging wine" A lot of consumers do not know on the inside, almost in a state reeling dig a lot of money wasted.
However, the fakes can be a time hiding hiding can not I, the gradual increase in the ability of the consumer tasting today, I believe that these "rapid fermentation" of the wine will not be luck long. As China's retail market fully open to the world, a large number of high quality and low foreign red in it through the first "acclimatization period" after the Portuguese-made wine with a showdown, then, the first collapse of the bottle burst definitely one of those only have the appearance of "fast brewing" products. Only wine producing high-quality wine in a cluster will be to understand the long-lasting favor.
View this post on my blog: http://www.bringredwine.com/how-can-a-good-red-wine-rapid-fermentation.html
Wine will sell this year, seems to have become a foregone conclusion. Business survey from Shanghai, said the news agency, the famous wine marketing company in Shanghai??? Gima Huaxia Great Wall Wine Co., sales have been ahead of schedule in January broke the 400 million yuan mark, more sales last year, more than 1.5 full billion. Quality, integrity management has made Jima and China Great Wall dry red wine in the market earned a good reputation. Other ones are wreathed in smiles, have wine shipped in for their jubilation. However, when the position of the consumer's detailed examination of this year's Portuguese wine bullish, or noticed, and that the red and Run mellow mixed continuously in harmony to sour, one of the most problematic is that those who control the market and I am afraid share of the "fast wine" wine of the.
Shanghai consumers with improved quality of life, in high-grade Portuguese red wine into the market this year, Qiao Huo. It is understood that the market-selling series of China Great Wall Wine, the China Great Wall dry red wine cylinder 94, China and the China Great Wall dry red wine wooden box 92 A, red Vineyard sales, accounted for more than 50% of total sales, Although the bottle's retail price of between 180 to 700 yuan. Busy day on the upscale trend in red, so many traders love despite its own factory plant conditions, competitive forces launched a wooden box, barrel-grade red in order to seize market share. However, the wine is different from other beverage and food, a bottle of wine in addition to the use of good materials, good technology, but also need a good few years of oak aging, and can bottle wine storage. This aging process of maturation, not only takes time, but also carried out at constant temperature and humidity in the cellar, one who just spent every 550 to 1000 U.S. dollars to buy French oak barrels, it is not every brewery was equipped onwards. So a lot of use of various "fast wine" approach, including the individual manufacturers to soak oak chips in wine aging in oak barrels to replace the "middle-grade" red, in the beautiful packaging and a lot of advertising, promotion, induction of operation, as a fool consumers, "aging wine" A lot of consumers do not know on the inside, almost in a state reeling dig a lot of money wasted.
However, the fakes can be a time hiding hiding can not I, the gradual increase in the ability of the consumer tasting today, I believe that these "rapid fermentation" of the wine will not be luck long. As China's retail market fully open to the world, a large number of high quality and low foreign red in it through the first "acclimatization period" after the Portuguese-made wine with a showdown, then, the first collapse of the bottle burst definitely one of those only have the appearance of "fast brewing" products. Only wine producing high-quality wine in a cluster will be to understand the long-lasting favor.
View this post on my blog: http://www.bringredwine.com/how-can-a-good-red-wine-rapid-fermentation.html
Wine Cabinets For Storing Your Bottled Wine
Bottled wine is really sensitive to environmental factors and can spoil rapidly if not properly kept. White wines are especially sensitive to changing environmental conditions so you need to take proper care whenever stocking this kind of wine. For those who actually want to maintain the flavor and flawlessness of your own wines and permit them to mature carefully while acquiring sophistication, make sure you stow your wine bottles in a competently made wine cellar.
If you don't possess a room or space obtainable for constructing a wine cellar, well then a chilled wine cupboard could protect your wines in a suitable atmosphere. Wine cupboards are fashioned particularly to help keep the appropriate heat range and dampness for holding wine.
There are plenty of forms and types of wine cupboards available today. Dependent upon your finances as well as your use, you can obtain a superior wine cabinet just for several hundred bucks. Naturally, this kind of wine cupboard will probably be small and will have capacity for not very many wine bottles.
The bigger the wine cupboard, the greater you will be charged. Having said that, in case you have a considerable selection of wine and you simply wouldn't want your favorite wine to decline as a result of substandard safe-keeping, purchasing a sizeable volume cupboard that can easily contain every one of your bottles of wine can be viewed as a good buy. A large wine cabinet that enables anyone to incorporate, take away or alter a few shelves will provide you with extra freedom. When you need additional room, you'll be able to simply include extra shelves and when your assortment of wine is reduced, it is possible to just take away the additional racks.
When choosing wine cabinets, it is advisable to pay close attention to the unique highlights of the wine cabinet. The look and tone ought to match with the rest of your furnishings and fittings. Coordinating the styles of your furniture, fixtures and home appliances can give your household an even more arranged and unified ambiance.
Nonetheless, it is very important look beyond the look and tone of the cupboard. Keep in mind that elegance ought to go with efficiency. You don't actually want to purchase a wine cabinet exclusively for ornamental applications so be sure that you select your cabinet well and that also it is big enough for your personal wine collection.
Warmth will probably influence the quality of your bottled wines. Ensure that your cabinet has a temperature stabilizer. Remember that swift alterations in temperature will swiftly ruin your wine. To permit your wine to age gradually it ought to be kept between 10 and 15 degrees C (50 - 59 degrees F).
Moisture is every bit as essential as heat in saving wine effectively. Your wine cellar or wine cabinet ought to preserve a dampness of close to 70% to stop the wine bottle corks from shrinking and thus allow wine to escape from the bottles and allow air into the bottles.
View this post on my blog: http://www.bringredwine.com/wine-cabinets-for-storing-your-bottled-wine.html
If you don't possess a room or space obtainable for constructing a wine cellar, well then a chilled wine cupboard could protect your wines in a suitable atmosphere. Wine cupboards are fashioned particularly to help keep the appropriate heat range and dampness for holding wine.
There are plenty of forms and types of wine cupboards available today. Dependent upon your finances as well as your use, you can obtain a superior wine cabinet just for several hundred bucks. Naturally, this kind of wine cupboard will probably be small and will have capacity for not very many wine bottles.
The bigger the wine cupboard, the greater you will be charged. Having said that, in case you have a considerable selection of wine and you simply wouldn't want your favorite wine to decline as a result of substandard safe-keeping, purchasing a sizeable volume cupboard that can easily contain every one of your bottles of wine can be viewed as a good buy. A large wine cabinet that enables anyone to incorporate, take away or alter a few shelves will provide you with extra freedom. When you need additional room, you'll be able to simply include extra shelves and when your assortment of wine is reduced, it is possible to just take away the additional racks.
When choosing wine cabinets, it is advisable to pay close attention to the unique highlights of the wine cabinet. The look and tone ought to match with the rest of your furnishings and fittings. Coordinating the styles of your furniture, fixtures and home appliances can give your household an even more arranged and unified ambiance.
Nonetheless, it is very important look beyond the look and tone of the cupboard. Keep in mind that elegance ought to go with efficiency. You don't actually want to purchase a wine cabinet exclusively for ornamental applications so be sure that you select your cabinet well and that also it is big enough for your personal wine collection.
Warmth will probably influence the quality of your bottled wines. Ensure that your cabinet has a temperature stabilizer. Remember that swift alterations in temperature will swiftly ruin your wine. To permit your wine to age gradually it ought to be kept between 10 and 15 degrees C (50 - 59 degrees F).
Moisture is every bit as essential as heat in saving wine effectively. Your wine cellar or wine cabinet ought to preserve a dampness of close to 70% to stop the wine bottle corks from shrinking and thus allow wine to escape from the bottles and allow air into the bottles.
View this post on my blog: http://www.bringredwine.com/wine-cabinets-for-storing-your-bottled-wine.html
Monday, November 22, 2021
Want Adventures In Wine? Join a Wine Club
The Internet is good for quite a number of things – not least of which is its propensity to make information and opportunity available to the masses. Now, with holidays on the horizon and approaching fast, there's another opportunity arising – and that, of course, is to join up with a wine club, or to get a membership in one for a loved one. What better way to start the festive season or to enjoy what would normally be an ordinary month of January, than by sampling some of the best wines that new and old worlds have to offer?
A wine club works like this. You get wines selected for you, by the expert buying team at the wine retailer of your choice. Generally you'll then receive a case of wine every quarter, which is composed of bottles and vintages specifically selected by the buyers who source wines for the wine retailer as a whole. The better clubs offer a great deal of flexibility along with their normal bottles – so you can start off by taking their advice completely, and then use the bottles you have liked to inform your future decisions.
A comprehensive selection of tasting notes and information packs further add to the joy of the wine club, allowing novice wine lovers to learn and grow as the year goes on. There are some excellent examples of these clubs on the Internet – notably including the excellent offering from the legendary Colchester Wine Company, which has gone to great pains to tailor a wine lover's membership that brings a great deal of choice along with very little in the way of commitment. That makes club membership the ideal way to start the New Year, and even to enjoy the festive holidays itself to the fullest. People who know they like wine, but aren't sure how to go about exploring that like to its best extent, can only benefit from wine club models like the one espoused by The Wine company, which offers a friendly and informative service along with some excellent selections.
It's this idea of learning without feeling embarrassed that makes the club experience so rewarding. Wine is a wonderful thing, but it is also a famously involved and complicated obsession. The more you find out about the stuff, the more you realise how little you know. In the past, it has been quite difficult to get past this feeling of "novice hood" – before the Internet, the only way to get the information you need to expand your wine tastes was to seek it from people who can (whether they mean to or not) give off the same air that an educated elite does – a kind of "if you don't know, then you don't know" feeling that can be very discouraging to the beginner.
Using a wine club to get to know what you really like and what you don't can be a fun, rewarding and fascinating experience. Enjoyment is always better with knowledge – and knowledge is exactly what the club helps you explore.
View this post on my blog: http://www.bringredwine.com/want-adventures-in-wine-join-a-wine-club.html
A wine club works like this. You get wines selected for you, by the expert buying team at the wine retailer of your choice. Generally you'll then receive a case of wine every quarter, which is composed of bottles and vintages specifically selected by the buyers who source wines for the wine retailer as a whole. The better clubs offer a great deal of flexibility along with their normal bottles – so you can start off by taking their advice completely, and then use the bottles you have liked to inform your future decisions.
A comprehensive selection of tasting notes and information packs further add to the joy of the wine club, allowing novice wine lovers to learn and grow as the year goes on. There are some excellent examples of these clubs on the Internet – notably including the excellent offering from the legendary Colchester Wine Company, which has gone to great pains to tailor a wine lover's membership that brings a great deal of choice along with very little in the way of commitment. That makes club membership the ideal way to start the New Year, and even to enjoy the festive holidays itself to the fullest. People who know they like wine, but aren't sure how to go about exploring that like to its best extent, can only benefit from wine club models like the one espoused by The Wine company, which offers a friendly and informative service along with some excellent selections.
It's this idea of learning without feeling embarrassed that makes the club experience so rewarding. Wine is a wonderful thing, but it is also a famously involved and complicated obsession. The more you find out about the stuff, the more you realise how little you know. In the past, it has been quite difficult to get past this feeling of "novice hood" – before the Internet, the only way to get the information you need to expand your wine tastes was to seek it from people who can (whether they mean to or not) give off the same air that an educated elite does – a kind of "if you don't know, then you don't know" feeling that can be very discouraging to the beginner.
Using a wine club to get to know what you really like and what you don't can be a fun, rewarding and fascinating experience. Enjoyment is always better with knowledge – and knowledge is exactly what the club helps you explore.
View this post on my blog: http://www.bringredwine.com/want-adventures-in-wine-join-a-wine-club.html
White Wine Recipes: White Wine For Newbies
White wine is widely known for being a very sensual and stylish alcoholic drink. It is mostly accessible in yellow or golden color. White wine is widely appreciated all across the world because of its scrumptious taste. You may anytime pair white wine with white meat to make an easy meal looks tasty. Don't know anything about white wine? We can fix that.
White wine, as opposed to its name, is not always in white color. Actually, white wine is always made by utilizing components like gold and green grapes skin and juices. The drink usually gets its color from the grape skins. Through the fermentation process, the grape skin generally acts in a way to diffuse certain color in drink. Each wine has a particular color, which depends upon the grape used as well as the length of your time the skin's pigmentation is in touch with the juice (that's why red wines are redder when the skin is fermented with the juice longer). You will find some types of Champagnes that are manufactured from a number of the chosen black grapes or red grapes.
Turn to white wine for a light dinner, or even a picnic at the beach. It is more refreshing and lighter tasting than that regarding a bold red wine, making it wonderful for spring and summer times. Further, this dry alcoholic drink often tastes very sweet. As a result of a light consistency and odor, white wine is better when served along with light foods.
For serving, use narrower glass for drinking. Further, you should not have to breathe white wine in a much same method as you need to do with red wine. It is actually better to serve this alcoholic drink at fifty degrees Fahrenheit. By doing this you may also be capable to taste the alcoholic portion of this drink. Why serve it cold? The colder the temperature, the less tart, sweet and aromatic it seems. Wine strives on three basics: sugar, acid (which your tongue tastes), and aromatics. The aroma should disperse right away after opening the bottled. Then, you have to stay away from chilling the white wine so as to destroy the flavor of the drink. So, basically in no way chill the wine in case you are planning to enjoy its bold alcoholic flavor.
There are two main reason that produces the white wine more refreshing than any other forms of wines. First, when you drink the wine and it comes into contact with your tongue, the sourness makes you salivate, making you want more. Second, since the wine is frozen. So, if you don't want a refreshing white wine, don't chill it.
So, just follow these above mentioned pointers if you were about to taste the white wine for the initial time. These techniques may even help you out in enhancing the alcoholic flavor. Remember to drink safely and sensibly.
For additional information on white wine recipes please visit white wine recipes. You can also have a peek at some fantastic red wine recipes by clicking red wine.
View this post on my blog: http://www.bringredwine.com/white-wine-recipes-white-wine-for-newbies.html
White wine, as opposed to its name, is not always in white color. Actually, white wine is always made by utilizing components like gold and green grapes skin and juices. The drink usually gets its color from the grape skins. Through the fermentation process, the grape skin generally acts in a way to diffuse certain color in drink. Each wine has a particular color, which depends upon the grape used as well as the length of your time the skin's pigmentation is in touch with the juice (that's why red wines are redder when the skin is fermented with the juice longer). You will find some types of Champagnes that are manufactured from a number of the chosen black grapes or red grapes.
Turn to white wine for a light dinner, or even a picnic at the beach. It is more refreshing and lighter tasting than that regarding a bold red wine, making it wonderful for spring and summer times. Further, this dry alcoholic drink often tastes very sweet. As a result of a light consistency and odor, white wine is better when served along with light foods.
For serving, use narrower glass for drinking. Further, you should not have to breathe white wine in a much same method as you need to do with red wine. It is actually better to serve this alcoholic drink at fifty degrees Fahrenheit. By doing this you may also be capable to taste the alcoholic portion of this drink. Why serve it cold? The colder the temperature, the less tart, sweet and aromatic it seems. Wine strives on three basics: sugar, acid (which your tongue tastes), and aromatics. The aroma should disperse right away after opening the bottled. Then, you have to stay away from chilling the white wine so as to destroy the flavor of the drink. So, basically in no way chill the wine in case you are planning to enjoy its bold alcoholic flavor.
There are two main reason that produces the white wine more refreshing than any other forms of wines. First, when you drink the wine and it comes into contact with your tongue, the sourness makes you salivate, making you want more. Second, since the wine is frozen. So, if you don't want a refreshing white wine, don't chill it.
So, just follow these above mentioned pointers if you were about to taste the white wine for the initial time. These techniques may even help you out in enhancing the alcoholic flavor. Remember to drink safely and sensibly.
For additional information on white wine recipes please visit white wine recipes. You can also have a peek at some fantastic red wine recipes by clicking red wine.
View this post on my blog: http://www.bringredwine.com/white-wine-recipes-white-wine-for-newbies.html
Fall 2010 Wine Tasting Guide To The Best Of Bc - First 11 Wines
The Fall 2010 Best of BC wine list is now out, and with 22 local wines from 13 wineries to choose from, it can be a difficult task for anyone, from the wine expert to novice wine collector. The following list will briefly describe the first 11 wines on the Best of BC list to help you make an informed decision on your purchases.
1) Burrowing Owl Meritage 2007
The 2007 Meritage is a blend of 36% Cabernet Franc, 35% Merlot, 23% Cabernet Sauvignon, 5% Merlot and 1% Petit Verdot. With the aroma of black currant this wine can cellar up to 2018.
Price - $ 44.90
2) Burrowing Owl Syrah 2007
Burrowing Owl's red varietal, made from 100% Syrah, or Shiraz grapes, was aged in French, American and Russian oak barrels. The resulting vintage contains hints of blackberry, plums and spice and can cellar until 2015.
Price - $ 34.90
3) CedarCreek Platinum Merlot 2007
A red varietal containing 97.3% Merlot and only 2.7% Cabernet Sauvignon, CedarCreek's Platinum Merlot was aged 20 months in 100% French oak barrels, resulting in a Merlot that has hints of raspberry, blueberry, chocolate, spice and oak. This red can cellar for the next 10 years.
Price - $ 34.90
4) CedarCreek Platinum Meritage 2007
CedarCreek's 44% Merlot, 30% Cabernet Sauvignon, 18% Malbec, 5% Cabernet Franc and 3% Petit Verdot blend can cellar up to 15 years. With its hint of ripe black fruit like blackberries and plums this isn't a wine to miss out on.
Price - $ 35.00
5) Inniskillin Okanagan Discovery Series Tempranillo 2007
Inniskillin's red varietal uses 100% Tempranillo grapes and was aged in 100% French oak barrels. With this red you can detect hints of dark cherry, plum and oak.
Price - $ 29.99
6) Jackson-Triggs Grand Reserve Cabernet Shiraz Viognier 2007
Jackson-Triggs 51% Cabernet Sauvignon and 49% Shiraz blend was aged in 50% French and 50% American oak barrels for 18 months, resulting in an aromatic nose of ripe blackcurrant with undertones of spice.
Price - $ 29.99
7) Laughing Stock Portfolio 2007
Blending Merlot, Cabernet Sauvignon, Cabernet Franc, Malbec and Petit Verdot, Laughing Stock's 2007 Portfolio was aged in French oak barrels for 19 months and has hints of candied cherry, black berries and dark chocolate.
Price - $ 40.00
8) Mission Hill Compendium 2007
The 2007 Compendium is a blend of 50% Cabernet Sauvignon, 24% Cabernet Franc, 21% Merlot and 5% Petit Verdot. The nose of this wine includes of red currants, cedar, cinnamon and hints of mint, which gives way to notes of dried earth, sage, plum and sundried blackberries. This red is drinkable now and can cellar through to 2015-2017.
Price - $ 40.00
9) Mission Hill Quatrain 2007
The Mission Hill blend of 42% Merlot, 24% Syrah, 19% Cabernet Franc and 15% Cabernet Sauvignon in the Quatrain 2007 has hints of ripe fruit, pepper and oak.
Price - $ 45.00
10) NKMip Qwam Qwmt Meritage 2007
This 75% Merlot, 15% Cabernet Sauvignon and 10% Cabernet Franc blend was aged in 80% French and 20% American oak barrels for 18 months. The fragrant nose of blueberry and ripe blackberry give way to a taste of rich cocoa, coffee bean and spice, with a smokey finish.
Price - $ 30.00
11) NKMip Qwam Qwmt Pinot Noir 2008
As the name suggests, this red varietal is made from 100% pinot noir grapes and has an inviting nose that displays elements of black cherry and plum with a hint of rosemary spice. As for taste, one can detect a substantial berry and spice flavour with a smooth oak finish.
Price - $ 30.00
Remember to look for part two of this article for tasting information on the Best of BC wines, 12 through 22.
View this post on my blog: https://www.bringredwine.com/fall-2010-wine-tasting-guide-to-the-best-of-bc-first-11-wines.html
1) Burrowing Owl Meritage 2007
The 2007 Meritage is a blend of 36% Cabernet Franc, 35% Merlot, 23% Cabernet Sauvignon, 5% Merlot and 1% Petit Verdot. With the aroma of black currant this wine can cellar up to 2018.
Price - $ 44.90
2) Burrowing Owl Syrah 2007
Burrowing Owl's red varietal, made from 100% Syrah, or Shiraz grapes, was aged in French, American and Russian oak barrels. The resulting vintage contains hints of blackberry, plums and spice and can cellar until 2015.
Price - $ 34.90
3) CedarCreek Platinum Merlot 2007
A red varietal containing 97.3% Merlot and only 2.7% Cabernet Sauvignon, CedarCreek's Platinum Merlot was aged 20 months in 100% French oak barrels, resulting in a Merlot that has hints of raspberry, blueberry, chocolate, spice and oak. This red can cellar for the next 10 years.
Price - $ 34.90
4) CedarCreek Platinum Meritage 2007
CedarCreek's 44% Merlot, 30% Cabernet Sauvignon, 18% Malbec, 5% Cabernet Franc and 3% Petit Verdot blend can cellar up to 15 years. With its hint of ripe black fruit like blackberries and plums this isn't a wine to miss out on.
Price - $ 35.00
5) Inniskillin Okanagan Discovery Series Tempranillo 2007
Inniskillin's red varietal uses 100% Tempranillo grapes and was aged in 100% French oak barrels. With this red you can detect hints of dark cherry, plum and oak.
Price - $ 29.99
6) Jackson-Triggs Grand Reserve Cabernet Shiraz Viognier 2007
Jackson-Triggs 51% Cabernet Sauvignon and 49% Shiraz blend was aged in 50% French and 50% American oak barrels for 18 months, resulting in an aromatic nose of ripe blackcurrant with undertones of spice.
Price - $ 29.99
7) Laughing Stock Portfolio 2007
Blending Merlot, Cabernet Sauvignon, Cabernet Franc, Malbec and Petit Verdot, Laughing Stock's 2007 Portfolio was aged in French oak barrels for 19 months and has hints of candied cherry, black berries and dark chocolate.
Price - $ 40.00
8) Mission Hill Compendium 2007
The 2007 Compendium is a blend of 50% Cabernet Sauvignon, 24% Cabernet Franc, 21% Merlot and 5% Petit Verdot. The nose of this wine includes of red currants, cedar, cinnamon and hints of mint, which gives way to notes of dried earth, sage, plum and sundried blackberries. This red is drinkable now and can cellar through to 2015-2017.
Price - $ 40.00
9) Mission Hill Quatrain 2007
The Mission Hill blend of 42% Merlot, 24% Syrah, 19% Cabernet Franc and 15% Cabernet Sauvignon in the Quatrain 2007 has hints of ripe fruit, pepper and oak.
Price - $ 45.00
10) NKMip Qwam Qwmt Meritage 2007
This 75% Merlot, 15% Cabernet Sauvignon and 10% Cabernet Franc blend was aged in 80% French and 20% American oak barrels for 18 months. The fragrant nose of blueberry and ripe blackberry give way to a taste of rich cocoa, coffee bean and spice, with a smokey finish.
Price - $ 30.00
11) NKMip Qwam Qwmt Pinot Noir 2008
As the name suggests, this red varietal is made from 100% pinot noir grapes and has an inviting nose that displays elements of black cherry and plum with a hint of rosemary spice. As for taste, one can detect a substantial berry and spice flavour with a smooth oak finish.
Price - $ 30.00
Remember to look for part two of this article for tasting information on the Best of BC wines, 12 through 22.
View this post on my blog: https://www.bringredwine.com/fall-2010-wine-tasting-guide-to-the-best-of-bc-first-11-wines.html
How to Buy Wine for your Atlanta home
Wine Buying Tips, Atlanta Buying Wine for Home
You are having some Atlanta area friends over for dinner and you know they like wine. You want to make a good impression on your Atlanta friends but you have no clue how to buy wine or where in Atlanta you should shop for the right wine. Which bottle do you pick? What will they like? Does it matter what I serve? What do names like Chardonnay, Chianti, and Zinfandel mean? This is called a wine emergency. Fear not!
The Atlanta area is not well known for having lots of wine experts like maybe Chicago, New York, or even Miami. Most Atlanta wine stores fail miserably in supporting their clients with a well-trained knowledgeable staff. Even if they do, the staff will only want to discuss high-end wines. Sherlock's believes that every wine purchaser should have access to the staff and the knowledge they need in selecting the proper wine. We have written this guide to simplify the world of wine and help Atlanta wine buyers get a head-start and find just the right bottle!
Wines from the Old World (Europe) and the New World (everywhere else) have a system for naming and classifying wines. Old World wines are usually named for their place of origin (like Chianti and Chablis). These areas have been producing wine for hundreds of years, and they know exactly which grapes and styles work best in those regions. In the New World, wines are named for the predominant grape used in the winemaking process (like Merlot and Chardonnay). Certainly there are exceptions to these rules, but understanding the basic nature of wine names will help make all the selections easier to grasp.
American and especially Atlanta wine drinkers do love Chardonnay, Pinot Grigio, and Merlot, but those are not the only options if you want to please your guests. You can look like an Atlanta wine expert with your selections (without actually being a wine expert). Here are some "under-the-radar" wines that are sure to delight:
1. Cotes du Rhone Red. Hailing from southeast France, this red wine is a blend of Grenache, Syrah, and Mourvedre grapes. It's soft and dry with aromas of cherry and spice. Generally available for $ 10-$ 20 in most wine stores, Cotes du Rhone is easy to like and great with foods like lamb, roast chicken, or pork. 2. Pinot Gris from Oregon. Pinot Gris is the same grape as Pinot Grigio, but grown in Oregon, the grape offers more exciting tastes. Though it's a dry white, you will find fruit-basket smells like honeydew melon and citrus with a hint of flowers. If you are serving a full-flavored fish like salmon, this style of wine will sing. Usually sold for $ 12-$ 20. 3. Valpolicella Ripasso. A sumptuous red wine produced near Verona in Italy, it is created using a somewhat complicated process. Don't worry about the "how"; all you need to know is the resulting wine is delicious, and even your most "wine geek" friends/family will ooh and ah upon tasting. Silky textured and chock full of tangy cherry, berry, and plum flavors, try this wine if you're serving Italian sausage pasta or veal parmesan. Sells from $ 15-$ 30.
How to find the right wine for a meal is probably the most challenging aspect of selecting wine for most Atlanta area people. You may have heard the adage "red wine with meat, white wine with fish," and there is definitely some validity to this statement. But finding the right complement for a meal requires more insight. There is an art to pairing wines with foods (hence why sommeliers in restaurants undergo years of training), but it doesn't have to be that difficult. Here are some handy tips:
1. Power to Power. If your meal is a hearty meat like grilled ribeye or pot roast, select a powerful red to accompany. Good examples would be Cabernet Sauvignon, Bordeaux, or Shiraz/Syrah (they're the same grape, just called differently depending where it's from). If you are serving, for example, veal cutlets or another more delicate meat dish, try a less-powerful but no-less-flavorful red like Pinot Noir, Grenache, or Barbera. 2. Spice needs Spice. For heavily-herbed foods like rosemary baked chicken or eggplant parmesan, choose a wine with its own spice, like Zinfandel, Chianti, or Gewurtztraminer (white wine that is hard to say but easy to love). If your dish leans toward the "heat" side of spice, like curry chicken or jambalaya, a good idea is a fruitier, softer, possibly sweeter wine like Riesling, Beaujolais, and Chenin Blanc. 3. Match the Texture. Texture is an important component in wine pairing. You will want a wine that has a similar feel to the dish. For example, cream-sauce pasta like Alfredo screams for a buttery Chardonnay. By the same token, grilled shrimp over mixed greens requires a lighter touch like Sauvignon Blanc, Albarino from Spain, or Pinot Grigio.
The world of wine is extremely varied and admittedly complex, but it does offer a lifetime's worth of discovery and pleasure if you try it. Don't fret over an "Atlanta wine emergency" because there is no hard and fast rule about what your Atlanta friends and family will love and what wine will pair perfectly with a meal. Use the tips above to make a more educated decision, but the real fun is in experimenting. Also, don't hesitate to ask your local wine merchant. Chances are your Atlanta area guests will love what you pick.
Visit http://www.Sherlocks.com for more valuable information on wine selections and purchasing tips for Atlanta.
View this post on my blog: https://www.bringredwine.com/how-to-buy-wine-for-your-atlanta-home.html
You are having some Atlanta area friends over for dinner and you know they like wine. You want to make a good impression on your Atlanta friends but you have no clue how to buy wine or where in Atlanta you should shop for the right wine. Which bottle do you pick? What will they like? Does it matter what I serve? What do names like Chardonnay, Chianti, and Zinfandel mean? This is called a wine emergency. Fear not!
The Atlanta area is not well known for having lots of wine experts like maybe Chicago, New York, or even Miami. Most Atlanta wine stores fail miserably in supporting their clients with a well-trained knowledgeable staff. Even if they do, the staff will only want to discuss high-end wines. Sherlock's believes that every wine purchaser should have access to the staff and the knowledge they need in selecting the proper wine. We have written this guide to simplify the world of wine and help Atlanta wine buyers get a head-start and find just the right bottle!
Wines from the Old World (Europe) and the New World (everywhere else) have a system for naming and classifying wines. Old World wines are usually named for their place of origin (like Chianti and Chablis). These areas have been producing wine for hundreds of years, and they know exactly which grapes and styles work best in those regions. In the New World, wines are named for the predominant grape used in the winemaking process (like Merlot and Chardonnay). Certainly there are exceptions to these rules, but understanding the basic nature of wine names will help make all the selections easier to grasp.
American and especially Atlanta wine drinkers do love Chardonnay, Pinot Grigio, and Merlot, but those are not the only options if you want to please your guests. You can look like an Atlanta wine expert with your selections (without actually being a wine expert). Here are some "under-the-radar" wines that are sure to delight:
1. Cotes du Rhone Red. Hailing from southeast France, this red wine is a blend of Grenache, Syrah, and Mourvedre grapes. It's soft and dry with aromas of cherry and spice. Generally available for $ 10-$ 20 in most wine stores, Cotes du Rhone is easy to like and great with foods like lamb, roast chicken, or pork. 2. Pinot Gris from Oregon. Pinot Gris is the same grape as Pinot Grigio, but grown in Oregon, the grape offers more exciting tastes. Though it's a dry white, you will find fruit-basket smells like honeydew melon and citrus with a hint of flowers. If you are serving a full-flavored fish like salmon, this style of wine will sing. Usually sold for $ 12-$ 20. 3. Valpolicella Ripasso. A sumptuous red wine produced near Verona in Italy, it is created using a somewhat complicated process. Don't worry about the "how"; all you need to know is the resulting wine is delicious, and even your most "wine geek" friends/family will ooh and ah upon tasting. Silky textured and chock full of tangy cherry, berry, and plum flavors, try this wine if you're serving Italian sausage pasta or veal parmesan. Sells from $ 15-$ 30.
How to find the right wine for a meal is probably the most challenging aspect of selecting wine for most Atlanta area people. You may have heard the adage "red wine with meat, white wine with fish," and there is definitely some validity to this statement. But finding the right complement for a meal requires more insight. There is an art to pairing wines with foods (hence why sommeliers in restaurants undergo years of training), but it doesn't have to be that difficult. Here are some handy tips:
1. Power to Power. If your meal is a hearty meat like grilled ribeye or pot roast, select a powerful red to accompany. Good examples would be Cabernet Sauvignon, Bordeaux, or Shiraz/Syrah (they're the same grape, just called differently depending where it's from). If you are serving, for example, veal cutlets or another more delicate meat dish, try a less-powerful but no-less-flavorful red like Pinot Noir, Grenache, or Barbera. 2. Spice needs Spice. For heavily-herbed foods like rosemary baked chicken or eggplant parmesan, choose a wine with its own spice, like Zinfandel, Chianti, or Gewurtztraminer (white wine that is hard to say but easy to love). If your dish leans toward the "heat" side of spice, like curry chicken or jambalaya, a good idea is a fruitier, softer, possibly sweeter wine like Riesling, Beaujolais, and Chenin Blanc. 3. Match the Texture. Texture is an important component in wine pairing. You will want a wine that has a similar feel to the dish. For example, cream-sauce pasta like Alfredo screams for a buttery Chardonnay. By the same token, grilled shrimp over mixed greens requires a lighter touch like Sauvignon Blanc, Albarino from Spain, or Pinot Grigio.
The world of wine is extremely varied and admittedly complex, but it does offer a lifetime's worth of discovery and pleasure if you try it. Don't fret over an "Atlanta wine emergency" because there is no hard and fast rule about what your Atlanta friends and family will love and what wine will pair perfectly with a meal. Use the tips above to make a more educated decision, but the real fun is in experimenting. Also, don't hesitate to ask your local wine merchant. Chances are your Atlanta area guests will love what you pick.
Visit http://www.Sherlocks.com for more valuable information on wine selections and purchasing tips for Atlanta.
View this post on my blog: https://www.bringredwine.com/how-to-buy-wine-for-your-atlanta-home.html
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