This year Christmas came early for me when my wife gave me my Christmas presents early. As I sat opening my many attractively wrapped packages, the one that excited me and intrigued me the most was an attractive glass wine decanter. Even though I am an avid drinker of red wine, it has never occurred to me in all my years that I should ever use one. Usually I would just set an open bottle of red wine on the counter for a little while before finally drinking it. However, after having used a wine decanter for the first time, I have decided that I will never go back to the old ways again!
A decanter is a vessel, usually made out of glass or lead crystal which is used to separate sediment from another vessel of liquid, for example red wine. In this process, the sediment is left in a small amount of liquid in the original vessel, and the “clear” liquid remains in the decanter. Decanting red wine, however, serves another purpose along with separation of the wine from the sediment and that is to oxygenate the wine.
Aeration or oxygenation is the process of adding oxygen to a liquid. Why do this? Well it’s really quite simple and logical when you think about it. Wine has been sealed in a vacuumed bottle for years therefore oxygenating wine takes the edge off and enhances the aromas and bouquet. As you may know, aroma and bouquets are very important aspects to wine and without them at their full potential a bottle will just not taste like it should.
Decanting an old bottle of wine is quite simple if you keep in mind two steps. Firstly, it is important to stand the bottle of wine up for several hours to allow the sediment to settle to the bottom of the bottle. Why several hours? While larger sediment will settle to the bottle quite quickly, finer sediment will take much longer. In a well lit room or using a lamp or candle, slowly begin to pour the wine into the decanter. Once you have roughly one third left in the bottle begin to look at the neck of the bottle for the sediment. Place the candle or lamp near the neck of the bottle and once you begin to see sediment in the neck of the bottle, stop pouring. The wine in your decanter should now be sediment free!
Some people say that it is not necessary to decant your everyday bottle of red wine. While this might be true, I have found that there is no harm done in decanting anyway. There might not be as much sediment in the bottle to separate or any at all, but the aeration will still do wonders for the flavour and aromas. The best way to decant a young bottle of wine is to splash it into the decanter so that as much of the wine comes in contact with oxygen as possible. Let the decanter sit for a moment to rest before serving.
So next time you think you will want some red wine with dinner, remember that while decanting is easy, it necessary to begin the decanting process several hours before to ensure you achieve the best aromas from the wine for consumption with your meal.
Friday, October 26, 2012
Wednesday, October 24, 2012
7 Tips For Avoiding A Wine Hangover
How about teaming up your favorite meal with the best of wine this weekend? It sounds a great idea but don’t you think you may overindulge? Well, you may not mind this but what about the hangover you have to face, the next morning. How about spending your entire Sunday afternoon sitting inside the bathroom, with one hand on your forehead and the other on your stomach? Scary isn’t it?
Hey, hold on! I am not trying to scare the life out of you. I am just showing you the real picture of a hangover that you may need to face the following day after you have overindulged in your favorite wine.
This sounds really bad but don’t worry, there are many tips you can follow in order to get rid of a wine hangover. All you need to do is to follow the tips below:
a) Water, water and water:
Water is the key to getting over the wine hangover. Drink plenty of it. Alcohol has a tendency to dehydrate your body. This is the main reason that most hangover sufferers end up taking in a lot of liquids in the form of plain water, lemon water, coffee and black tea without having to use the bathroom once. If you want to stay away from the temptation of overindulging in wine, the best way is to have a glass of water for each glass of wine have.
b) Binge in:
Sounds great! Believe me, it really works. Eat your favorite meal or some snacks an hour before a drink. The fullness in your stomach will keep you from drinking too much too fast. The meal or snack should include bread or pasta.
c) No prescription drugs:
Yeah, we all know alcohol and prescription drug don't mix well, but some people just insist on combining them for an increased buzz on less alcohol to get a cheap thrill. This is what we call FELONY STUPID. DON'T DO IT! It will only damage your body. Drink less if you really want to save money.
d) Milk:
Drink a glass of milk prior to consuming wine. This will provide a protection coat to your stomach and helps you absorb the alcohol in the wine.
e) No salt:
Salt will prove dangerous as it tends to maximize the process of dehydration. You should stay away from salt even if you're having margarita.
f) An aspirin:
An aspirin will help you to cure a headache. Avoid taking ibuprofen or paracetamol. These medicines usually have adverse effects on the body especially after the consumption of wine.
g) Avoid dark drinks:
Mixing red wine and whiskey in your stomach may seem like a good idea at the time, but consider that when you usually make that decision you've already been drinking and your judgement is a bit impaired. You should mix whiskey with soda or water. Avoid mixing it with cola and tonic. And wine. Bad things, man. Bad things.
Hey, hold on! I am not trying to scare the life out of you. I am just showing you the real picture of a hangover that you may need to face the following day after you have overindulged in your favorite wine.
This sounds really bad but don’t worry, there are many tips you can follow in order to get rid of a wine hangover. All you need to do is to follow the tips below:
a) Water, water and water:
Water is the key to getting over the wine hangover. Drink plenty of it. Alcohol has a tendency to dehydrate your body. This is the main reason that most hangover sufferers end up taking in a lot of liquids in the form of plain water, lemon water, coffee and black tea without having to use the bathroom once. If you want to stay away from the temptation of overindulging in wine, the best way is to have a glass of water for each glass of wine have.
b) Binge in:
Sounds great! Believe me, it really works. Eat your favorite meal or some snacks an hour before a drink. The fullness in your stomach will keep you from drinking too much too fast. The meal or snack should include bread or pasta.
c) No prescription drugs:
Yeah, we all know alcohol and prescription drug don't mix well, but some people just insist on combining them for an increased buzz on less alcohol to get a cheap thrill. This is what we call FELONY STUPID. DON'T DO IT! It will only damage your body. Drink less if you really want to save money.
d) Milk:
Drink a glass of milk prior to consuming wine. This will provide a protection coat to your stomach and helps you absorb the alcohol in the wine.
e) No salt:
Salt will prove dangerous as it tends to maximize the process of dehydration. You should stay away from salt even if you're having margarita.
f) An aspirin:
An aspirin will help you to cure a headache. Avoid taking ibuprofen or paracetamol. These medicines usually have adverse effects on the body especially after the consumption of wine.
g) Avoid dark drinks:
Mixing red wine and whiskey in your stomach may seem like a good idea at the time, but consider that when you usually make that decision you've already been drinking and your judgement is a bit impaired. You should mix whiskey with soda or water. Avoid mixing it with cola and tonic. And wine. Bad things, man. Bad things.
Monday, October 22, 2012
Wild Partridge Recipe
This post isn't precisely about wine, but without good food, good beer and wine would be rather pointless, so I wanted to share a wild partridge recipe my wife and I made together tonight. Up here where I live in Maine, partridge season is something people anticipate all year long, and with good reason--prepared correctly, they are a taste of heaven! I found the recipe at allrecipes.com:
Recipe makes 4 servings
We served the bacon wrapped breasts with a simple rice pilaf mix, and some steamed broccoli. The wine we used both for cooking and serving was Barefoot Pinot Grigio, but any white will go well with this meal--I've got a few more breasts in the freezer, so I think next time we may try a Sauvignon Blanc. Partridge being a wild game bird, even a mild red would not be inappropriate.
Chew slowly to enjoy this meal to its fullest...and to avoid cracking your teeth on any shotgun pellets you may have missed!
Recipe makes 4 servings
We served the bacon wrapped breasts with a simple rice pilaf mix, and some steamed broccoli. The wine we used both for cooking and serving was Barefoot Pinot Grigio, but any white will go well with this meal--I've got a few more breasts in the freezer, so I think next time we may try a Sauvignon Blanc. Partridge being a wild game bird, even a mild red would not be inappropriate.
Chew slowly to enjoy this meal to its fullest...and to avoid cracking your teeth on any shotgun pellets you may have missed!
Saturday, October 20, 2012
Blended and Varietal Wines
Here's another article by someone whose blog I've been reading a lot lately, Darby Higgs.
Novice wine lovers soon come across the concept of blended and varietal wines. The two questions that spring to mind are, “what does it mean?” and “does it matter?”
At the basic level, the difference is quite simple. Varietal wines are made from a single grape variety, while blended wines are made using two or more. The most obvious example is the difference between the two great red wine styles of France. Burgundy red wine is composed of the single variety Pinot noir. Bordeaux red wines are most often blends of up to five varieties, Cabernet sauvignon, Cabernet franc, Merlot, Malbec and Petit verdot. There are a few Bordeaux wines made from a single variety, but they are the exceptions that prove the rule.
So much for theory. The distinction between varietal and blended wines is less clear in practice. Many varietal wines are made from blends of wine grown in several regions. Australia’s iconic Grange is such an example. Each year hundreds of samples from many vineyards are tasted and evaluated before the final blend is decided upon. The result is a blend of regions, rather than varieties.
Many more modest Australian wines with lesser claims to fame are also regional blends. The process of selecting the blend is similar but much more simplified. The clue on the label is often the words “wine of South Eastern Australia”. This is almost as general a statement that you can get about the origins of an Australian wine.
Some wines made from a single variety are blends of several different vintages, but this is quite rare for table wines.
While on the topic of labels, you should be aware that many wines bearing a single varietal name can legally contain up to fifteen percent of other varieties. If the wine is labelled as a blend, then the variety with the largest percentage composition should be named first, for example wine labelled Cabernet Merlot, should contain a greater percentage of Cabernet than of Merlot.
Our second question is “does it matter?” Well, if you find a wine that you enjoy and it is a blend, then you should continue to drink it. However if you wish to extend your wine knowledge and thus enhance your wine experience you should try varietal wines whenever possible. There are hundreds of varietal wines available, each with a special subtle difference waiting for you to discover.
About the author:
Darby Higgs is an expert on Australian wines made from unusual and rare grape varieties. He is the manager of the Vinodiversity website at http://www.vinodiversity.com
Novice wine lovers soon come across the concept of blended and varietal wines. The two questions that spring to mind are, “what does it mean?” and “does it matter?”
At the basic level, the difference is quite simple. Varietal wines are made from a single grape variety, while blended wines are made using two or more. The most obvious example is the difference between the two great red wine styles of France. Burgundy red wine is composed of the single variety Pinot noir. Bordeaux red wines are most often blends of up to five varieties, Cabernet sauvignon, Cabernet franc, Merlot, Malbec and Petit verdot. There are a few Bordeaux wines made from a single variety, but they are the exceptions that prove the rule.
So much for theory. The distinction between varietal and blended wines is less clear in practice. Many varietal wines are made from blends of wine grown in several regions. Australia’s iconic Grange is such an example. Each year hundreds of samples from many vineyards are tasted and evaluated before the final blend is decided upon. The result is a blend of regions, rather than varieties.
Many more modest Australian wines with lesser claims to fame are also regional blends. The process of selecting the blend is similar but much more simplified. The clue on the label is often the words “wine of South Eastern Australia”. This is almost as general a statement that you can get about the origins of an Australian wine.
Some wines made from a single variety are blends of several different vintages, but this is quite rare for table wines.
While on the topic of labels, you should be aware that many wines bearing a single varietal name can legally contain up to fifteen percent of other varieties. If the wine is labelled as a blend, then the variety with the largest percentage composition should be named first, for example wine labelled Cabernet Merlot, should contain a greater percentage of Cabernet than of Merlot.
Our second question is “does it matter?” Well, if you find a wine that you enjoy and it is a blend, then you should continue to drink it. However if you wish to extend your wine knowledge and thus enhance your wine experience you should try varietal wines whenever possible. There are hundreds of varietal wines available, each with a special subtle difference waiting for you to discover.
About the author:
Darby Higgs is an expert on Australian wines made from unusual and rare grape varieties. He is the manager of the Vinodiversity website at http://www.vinodiversity.com
Thursday, October 18, 2012
Pinot Gris Or Grigio, This Grape Makes Great Wine
By Darby Higgs
|
| One of the most popular Darby Higgs imported wine styles in America is Pinot grigio. Nearly all of the Pinot grigio consumed in the US comes from Italy, but as we shall see this is likely to change soon. Pinot grigio is very popular with consumers, but it receives mixed reviews from wine judges and wine critics. One reason may be that wines made from Pinot grigio do not have a consistent and distinctive varietal character. Consumers are just attracted to the crisp which goes well with a wide variety of foods. Another problem is that there are two names for the variety in common use. The names Pinot Grigio and Pinot Gris mean Grey Pinot in Italian and French respectively. 'Pinot' refers to the characteristic pine one shaped bunch of this group of varieties. In Australia, winemakers, marketers and wine writers haven’t really sorted out which name to call the variety. Some have dodged the issue and refer to “Pinot G.” This variety closely is related to the much better Pinot Noir variety and is believed to be a mutation of Pinot Noir. In fact in the vineyard Pinot grigio is difficult to distinguish from its putative ancestor until the berries ripen when those of the grigio will have much less pigment. There is another variety, Pinot blanc which has little or no pigment in the berries. There is considerable clonal variation within the variety. Jancis Robinson says that the variety hardly knows if it is a dark or a light grape. It has several synonyms including Burot and Malvoise in France and Rulander and Tokayer in Germany. In Europe the variety is widely planted. Given the inherent variation and geographic dispersion it is hardly surprising that a wide range of wine styles are produced from it. In Alsace under the name of Tokay d'Alsace, it produces a rich, almost oily wine. In Northern Italy the Pinot Grigio's are light and even spritzig. Under the name of Rulander in Germany it produces wines somewhat similar to white burgundies. The variety has attracted serious interest in Australia only over the past few years. It is now producing some remarkable wines in regions such as the Mornington Peninsula, Geelong and the Adelaide Hills. Casella wines in the Riverina wine region are very interested in this variety. They believe they can make first class wines even in warmer wine regions, and are devoting some resources to developing a wine suitable for export to the US. Remember Casella is the company who developed the yellowtail range of wines which exploded onto the US market a couple of years ago. There is a great deal of experimentation with the variety and it may take several more years before the optimal combination of terroir and winemaking technique emerges. In the meantime some great wines are already available for those who are looking for new experience. The style varies from light bodied and fairly straight forward to rich and complex wines that are almost overwhelming in their voluptuousness. This is one occasion when reading some tasting notes about a particular wine before buying is worthwhile. About the author: Darby Higgs is an expert on varietal wines in Australia. You can see more about pinot grigio on his website at http://www.vinodiversity.com/pinotgrigio.html |
Wednesday, October 17, 2012
Guide to Buying Wine Glasses
By Brian Johnson
You’ve heard somewhere or read somewhere that wine must be served in the best crystal to get its full advantage, well not necessarily but there are a few basic principles to remember when choosing glasses that will help you get the best from your favorite bottle.
It is true however that the appearance, smell and even the taste can be enhanced by using the proper glasses. The oldest surviving wine glass with a stem and foot are 15th century enameled goblets that holds more than four ounces of liquid. Towards the end of the 16th century in Germany, wine glasses are sophistically engraved as decoration . Meanwhile The earliest surviving English wine glasses that were produced near the end of the 16th century were made by Verzelini, there were diamond-engraved. Around the 1740s plain straight stems and air twist stems gained popularity . France introduced fine crystal glasses towards the end of the 18th century.
Wine glasses during the 19th century were often produced in sets of a dozen each, each set for port and sherry, burgundy and claret, champagne glasses and liqueur glasses. In the 1950s, Riedel Crystal and other manufacturers have refined the design of wine glasses with unique size and shape for almost every wine variation.
When choosing glasses, always remember to first choose a plain glass to set off your best wines, stay away from colored or even those that have tinted stems or bases. The effect of light on the wine, specifically the “legs” and “tears’ on the inner wall when you swirl the wine and the way aromas are captured within the wine glass and finally presented to your nose while drinking are one of the most important things to consider when choosing wine glasses. Glasses with a wide bowl that tapers toward the mouth will allow the aroma of the wine to be released generously. This is because the deeper bowls allow more room for swirling and the narrow opening channels the aroma to your nostrils efficiently. A big flared opening will disperse the aroma rather quicker.
Red wines are traditionally served in bigger glasses than white wine, this is because red wines needs more space to breathe and develop, remember, a wine glass can never be too big. Sparkling wines should be served in think glasses with straight side or flutes so that the fizz is preserved.
Realizing the plight of budget restricted consumers, the California Wine Institute has developed an all-purpose wine glass. It is five and one half inches tall with a one and three quarter inch stem. Its clear, tulip-shaped bowl holds a capacity of up to eight ounces.
Setting of wine glasses at a dinner party should also be taken into consideration when serving different types of wine throughout each course. The glasses should be arranged in the order they are to be used and right to left. Typically wine is poured from the right, while food is served from the left. You might want to begin with tall stemmed glass for whites followed by a large wine goblet for reds and ending with short smaller glass for port or sherry. Finally remember that you need to leave room to capture the aroma as it rises from the swirled wine and allowing room for it to be tilted to evaluate the color of the wine, therefore it’s best to fill the wine glass at one third to one half full at the most.
About the author:
Stop by wine-blog today for the latest information about the wine world, with great wine articles, wine in the news and more. http://www.wine-blog.net/
You’ve heard somewhere or read somewhere that wine must be served in the best crystal to get its full advantage, well not necessarily but there are a few basic principles to remember when choosing glasses that will help you get the best from your favorite bottle.
It is true however that the appearance, smell and even the taste can be enhanced by using the proper glasses. The oldest surviving wine glass with a stem and foot are 15th century enameled goblets that holds more than four ounces of liquid. Towards the end of the 16th century in Germany, wine glasses are sophistically engraved as decoration . Meanwhile The earliest surviving English wine glasses that were produced near the end of the 16th century were made by Verzelini, there were diamond-engraved. Around the 1740s plain straight stems and air twist stems gained popularity . France introduced fine crystal glasses towards the end of the 18th century.
Wine glasses during the 19th century were often produced in sets of a dozen each, each set for port and sherry, burgundy and claret, champagne glasses and liqueur glasses. In the 1950s, Riedel Crystal and other manufacturers have refined the design of wine glasses with unique size and shape for almost every wine variation.
When choosing glasses, always remember to first choose a plain glass to set off your best wines, stay away from colored or even those that have tinted stems or bases. The effect of light on the wine, specifically the “legs” and “tears’ on the inner wall when you swirl the wine and the way aromas are captured within the wine glass and finally presented to your nose while drinking are one of the most important things to consider when choosing wine glasses. Glasses with a wide bowl that tapers toward the mouth will allow the aroma of the wine to be released generously. This is because the deeper bowls allow more room for swirling and the narrow opening channels the aroma to your nostrils efficiently. A big flared opening will disperse the aroma rather quicker.
Red wines are traditionally served in bigger glasses than white wine, this is because red wines needs more space to breathe and develop, remember, a wine glass can never be too big. Sparkling wines should be served in think glasses with straight side or flutes so that the fizz is preserved.
Realizing the plight of budget restricted consumers, the California Wine Institute has developed an all-purpose wine glass. It is five and one half inches tall with a one and three quarter inch stem. Its clear, tulip-shaped bowl holds a capacity of up to eight ounces.
Setting of wine glasses at a dinner party should also be taken into consideration when serving different types of wine throughout each course. The glasses should be arranged in the order they are to be used and right to left. Typically wine is poured from the right, while food is served from the left. You might want to begin with tall stemmed glass for whites followed by a large wine goblet for reds and ending with short smaller glass for port or sherry. Finally remember that you need to leave room to capture the aroma as it rises from the swirled wine and allowing room for it to be tilted to evaluate the color of the wine, therefore it’s best to fill the wine glass at one third to one half full at the most.
About the author:
Stop by wine-blog today for the latest information about the wine world, with great wine articles, wine in the news and more. http://www.wine-blog.net/
Tuesday, October 16, 2012
Three Rules for Choosing the Right Dinner Wine
By Dakota Caudilla
RULE NO 1: Drink the wine that you like.
Sounds obvious, doesn't it? Sometimes, however, we get so caught up in what is the right wine and what is the wrong wine that we forget the most important thing: we have taste! We have our own individual taste and love drinking the wine we love to drink. Sure, certain wines traditionally match certain foods and flavours, but ultimately you are the judge of what you like to drink, no matter what the enologists say!
RULE NO. 2: White with fish, red with meat? Not always.
Everyone knows that fish meals should be accompanied by white wine and meat dishes should be accompanied by red wine. But adhering to strict wine rules takes the fun out of choosing wines. Trust your own sense of taste. A wine should do one of two things: complement or contrast. Not all fish dishes are cooked in the same way, so why should they all be accompanied by white wine? Consider the dish, the way it is cooked, the spices and seasonings added, and then choose a wine that complements those elements or contrasts, that is if you want a more intense experience.
RULE NO. 3: Always read a wine label.
Not all merlots, shirazes, and cabernets are the same. An Australian merlot will differ from an American or French merlot. Read up on winemaking practices around the world and learn the differences between wines and their countries of origin. But apart from the country of origin, also look for information about specific regions and vineyards. The more detailed information on a wine label, the better the wine will be. Of course, the better the wine the more expensive it will be and that is the final deciding factor.
RULE NO 1: Drink the wine that you like.
Sounds obvious, doesn't it? Sometimes, however, we get so caught up in what is the right wine and what is the wrong wine that we forget the most important thing: we have taste! We have our own individual taste and love drinking the wine we love to drink. Sure, certain wines traditionally match certain foods and flavours, but ultimately you are the judge of what you like to drink, no matter what the enologists say!
RULE NO. 2: White with fish, red with meat? Not always.
Everyone knows that fish meals should be accompanied by white wine and meat dishes should be accompanied by red wine. But adhering to strict wine rules takes the fun out of choosing wines. Trust your own sense of taste. A wine should do one of two things: complement or contrast. Not all fish dishes are cooked in the same way, so why should they all be accompanied by white wine? Consider the dish, the way it is cooked, the spices and seasonings added, and then choose a wine that complements those elements or contrasts, that is if you want a more intense experience.
RULE NO. 3: Always read a wine label.
Not all merlots, shirazes, and cabernets are the same. An Australian merlot will differ from an American or French merlot. Read up on winemaking practices around the world and learn the differences between wines and their countries of origin. But apart from the country of origin, also look for information about specific regions and vineyards. The more detailed information on a wine label, the better the wine will be. Of course, the better the wine the more expensive it will be and that is the final deciding factor.
Monday, October 15, 2012
What wine really is (just in case you thought you knew)
By Neil Best
Although millions of people across the globe enjoy wine, very few of them know exactly what it is about a particular wine that they enjoy. By understanding each of the different components of wine, you can quickly establish the parts you prefer, and therefore choose your next bottle with more confidence.
Sugar
Sweeter wines have more sugar than dry wines. During the fermentation process a lot of the natural fruit sugar is fermented. However, in some wines, residual (remaining) sugar may be higher and therefore a sweeter wine is produced.
Alcohol
Most people know that one of the key components of wine is alcohol! Alcohol is fundamental to the taste of wine. The alcohol volume most wines range between nine and fifteen per cent. Fortified wine can be as high as twenty per cent alcohol.
Tannin
Tannin comes from the skin of grapes. Therefore, tannin is much more fundamental as a taste component in red wine than in white.
Too much tannin in a wine is not a good thing and can result in the wine tasting spoiled.
However, tannin helps to preserve a wine, which means that some wines can be kept for years and even improve with age.
A small amount of tannin is also a positive taste characteristic to regular wine drinkers, if a little over-whelming for novice wine drinkers.
Water
All wines contain water that has been extracted naturally from the grapes from which they were produced. Very rarely, if ever, would extra water be added to a wine. In fact, some wines will be criticized for being excessively watery if the other flavors are not sufficiently powerful.
Acid
Acid found in wine balances against the residual sugar that is left after the fermentation process has finished. There are three key types of acid in wine, tartaric, malic and citric. All of these acids are found in varying quantities in the skins of grapes
Alcohol may react with bacteria within the wine to create acetic acid; this is not generally a good thing as too much acetic acid will make a wine taste more like vinegar than anything else!
Fruit
This is what tends to differentiate one wine from the other. Fruity tastes are what we look for in a wine and different grapes will produce a myriad of fruit flavors. It is the combination of tastes that makes each wine unique and special.
Carbon Dioxide
During every fermentation process, carbon dioxide is produced. Most of this is normally released, however, in some wines a degree of fizz can be left in a wine to add a little extra to an otherwise very ordinary wine. Of course, in sparkling wines, the carbon dioxide is retained and is fundamental to the taste.
Oak
No longer an essential component of everyday quaffing wines, oak barrels are still used on occasions to add a vanilla, oaky flavor. Oak barrels can add an extra dimension to plain wines that will make them much more saleable and enjoyable.
All of these components make the wine that we see in our glasses. Next time you pour yourself a glass of wine, take some time to think about which elements are supporting your enjoyment, and which you could do without.
Although millions of people across the globe enjoy wine, very few of them know exactly what it is about a particular wine that they enjoy. By understanding each of the different components of wine, you can quickly establish the parts you prefer, and therefore choose your next bottle with more confidence.
Sugar
Sweeter wines have more sugar than dry wines. During the fermentation process a lot of the natural fruit sugar is fermented. However, in some wines, residual (remaining) sugar may be higher and therefore a sweeter wine is produced.
Alcohol
Most people know that one of the key components of wine is alcohol! Alcohol is fundamental to the taste of wine. The alcohol volume most wines range between nine and fifteen per cent. Fortified wine can be as high as twenty per cent alcohol.
Tannin
Tannin comes from the skin of grapes. Therefore, tannin is much more fundamental as a taste component in red wine than in white.
Too much tannin in a wine is not a good thing and can result in the wine tasting spoiled.
However, tannin helps to preserve a wine, which means that some wines can be kept for years and even improve with age.
A small amount of tannin is also a positive taste characteristic to regular wine drinkers, if a little over-whelming for novice wine drinkers.
Water
All wines contain water that has been extracted naturally from the grapes from which they were produced. Very rarely, if ever, would extra water be added to a wine. In fact, some wines will be criticized for being excessively watery if the other flavors are not sufficiently powerful.
Acid
Acid found in wine balances against the residual sugar that is left after the fermentation process has finished. There are three key types of acid in wine, tartaric, malic and citric. All of these acids are found in varying quantities in the skins of grapes
Alcohol may react with bacteria within the wine to create acetic acid; this is not generally a good thing as too much acetic acid will make a wine taste more like vinegar than anything else!
Fruit
This is what tends to differentiate one wine from the other. Fruity tastes are what we look for in a wine and different grapes will produce a myriad of fruit flavors. It is the combination of tastes that makes each wine unique and special.
Carbon Dioxide
During every fermentation process, carbon dioxide is produced. Most of this is normally released, however, in some wines a degree of fizz can be left in a wine to add a little extra to an otherwise very ordinary wine. Of course, in sparkling wines, the carbon dioxide is retained and is fundamental to the taste.
Oak
No longer an essential component of everyday quaffing wines, oak barrels are still used on occasions to add a vanilla, oaky flavor. Oak barrels can add an extra dimension to plain wines that will make them much more saleable and enjoyable.
All of these components make the wine that we see in our glasses. Next time you pour yourself a glass of wine, take some time to think about which elements are supporting your enjoyment, and which you could do without.
Sunday, October 14, 2012
Wine: A Worthy Teammate for Football
Football and beer go together like baseball and hotdogs, but what about football and wine? Traditionally, wine has been benched on Sundays. But if you prefer to serve your guests something a step up from a can of suds, a nice glass of Cabernet Sauvignon on a chilly, fall afternoon can score a touchdown with your friends.
Kim Caffrey, football fanatic and senior wine educator at Beringer Vineyards, shares her winning strategy for scoring big with wine on football Sunday:
Evaluate your Players
First, look at the wines available to you and what each one has to offer. Some traditional favorites are Chardonnay, Merlot, and Cabernet Sauvignon. Chardonnay is a versatile white wine that combines both citrus and ripe pear flavors with a soft, rounded body and hints of spice that make it a good match-up for a variety of foods. Merlot, a popular pick, has a good fruit pop with silky raspberry and black cherry flavors that make it a great all-purpose player. Cabernet Sauvignon is the linebacker on this team, with a big, bold taste that can stand up to the spicy, rich flavors of football snacks. But don’t forget about “the ringer,” something no one will expect but that is sure to win applause, like the Shiraz-Cabernet from Stone Cellars by Beringer. This team-up of Shiraz and Cabernet Sauvignon has the deep, black fruit flavors of Cabernet combined with a kick of spice and red currant from the Shiraz -- it’ll be a favorite for Sunday afternoons.
Select your lineup
Second, you need to look at the food you will be serving and select wines that will support the team well. The flavors of the food and the wine should interact together, not overpower each other. Don’t worry if you have Buffalo wings and nachos on the menu, there are wines that will still pair nicely. Wines with good fruit flavors, soft tannins, and a medium-weight body are very versatile and can pair with a variety foods. The rich sauce and spiciness of the buffalo wings would play well with something like a Cabernet Sauvignon or the Shiraz-Cabernet mentioned above. I also suggest expanding the menu for a variety of different foods that complement wine. For example, there are lots of fun dips that are delicious and easy, such as a spinach and mushroom puff pastry footballs with a Merlot or a cheesy crab dip with a Chardonnay.
Make the necessary plays
Once you have your wines and foods selected, the last step is the seamless execution of the two for a crowd-pleasing victory. When determining how much wine to buy, figure that there are five glasses to a bottle. For football parties, I recommend easy magnum-sized bottles, which are double the regular size (ten glasses per bottle). Come on, it’s football -- a game where big always means better. And a magnum-size wine bottle is made to last through the game.
Kim Caffrey’s Favorite Football Party Recipes
Spinach & Mushroom Puff Pastry Footballs Pair with Stone Cellars Merlot
Makes 18 appetizers:
1/2 pound mushrooms, finely chopped
1 large shallot, minced
1 clove garlic, minced
1 small yellow onion, finely chopped
3 ounces fresh Chevre goat cheese
1 teaspoon fresh tarragon
3 tablespoon olive oil
5 ounces frozen spinach, thawed, chopped and drained
1 teaspoon freshly grated nutmeg
Salt and pepper to taste
One package frozen puff pastry sheets, thawed
One egg, slightly beaten
In large skillet over medium heat, saute onions and shallots in olive oil until slightly tender. Add mushrooms and garlic and saute until very tender (approximately 10 minutes), stirring regularly. Add spinach, crumbled goat cheese, tarragon, nutmeg and salt and pepper to taste. Incorporate goat cheese and spinach well. Remove from heat.
On lightly floured surface, roll puff pastry sheet into a 12 inch by 12 inch square. Cut into nine 3 inch by 3 inch squares and glaze edges with egg. Place a heaping teaspoon of the mushroom/spinach mixture in center of each square. Fold each square in half diagonally forming a "football" triangle shape. Place on parchment paper-lined cookie sheet, seal edges with a fork and glaze tops with egg. Cook for 12 to 15 minutes in 400 degree oven. Let cool for 5 minutes and serve, or freeze and reheat at 350 F as needed.
Crab and Artichoke Dip Pair with Stone Cellars Chardonnay
1 onion, chopped
1 package of frozen artichoke hearts
2 tablespoons garlic
3 tablespoons butter
2 tablespoons flour
1 1/2 cup half and half
1/2 cup of parmesan
2 teaspoon lemon juice
1/2 teaspoon salt
3/4 pound of crabmeat
Preheat oven to 375 F. Lightly oil an 11-inch gratin or other shallow baking dish.
Cook artichoke hearts according to package instructions, then drain well and finely chop. In a heavy skillet, melt 1 tablespoon butter and add onion and garlic and sauté until soft and golden. Stir in artichokes and transfer mixture to bowl.
Melt the remaining 2 tablespoons butter in saucepan over moderately low heat, then add flour to create a roux, stirring until a light brown hue develops, approximately 3 minutes. Add half-and-half, constantly whisking until it thickens and slightly boils. Reduce heat and simmer, continuing to whisk for about 3 minutes.
Remove from heat and stir in artichoke mixture, parmesan, lemon juice, salt, and crabmeat. Place mixture in baking dish and bake in the middle of the oven for approximately 20 to 25 minutes. Dip can be prepared (but not baked) one day ahead and chilled, covered.
Information courtesy of ARA Content
Kim Caffrey, football fanatic and senior wine educator at Beringer Vineyards, shares her winning strategy for scoring big with wine on football Sunday:
Evaluate your Players
First, look at the wines available to you and what each one has to offer. Some traditional favorites are Chardonnay, Merlot, and Cabernet Sauvignon. Chardonnay is a versatile white wine that combines both citrus and ripe pear flavors with a soft, rounded body and hints of spice that make it a good match-up for a variety of foods. Merlot, a popular pick, has a good fruit pop with silky raspberry and black cherry flavors that make it a great all-purpose player. Cabernet Sauvignon is the linebacker on this team, with a big, bold taste that can stand up to the spicy, rich flavors of football snacks. But don’t forget about “the ringer,” something no one will expect but that is sure to win applause, like the Shiraz-Cabernet from Stone Cellars by Beringer. This team-up of Shiraz and Cabernet Sauvignon has the deep, black fruit flavors of Cabernet combined with a kick of spice and red currant from the Shiraz -- it’ll be a favorite for Sunday afternoons.
Select your lineup
Second, you need to look at the food you will be serving and select wines that will support the team well. The flavors of the food and the wine should interact together, not overpower each other. Don’t worry if you have Buffalo wings and nachos on the menu, there are wines that will still pair nicely. Wines with good fruit flavors, soft tannins, and a medium-weight body are very versatile and can pair with a variety foods. The rich sauce and spiciness of the buffalo wings would play well with something like a Cabernet Sauvignon or the Shiraz-Cabernet mentioned above. I also suggest expanding the menu for a variety of different foods that complement wine. For example, there are lots of fun dips that are delicious and easy, such as a spinach and mushroom puff pastry footballs with a Merlot or a cheesy crab dip with a Chardonnay.
Make the necessary plays
Once you have your wines and foods selected, the last step is the seamless execution of the two for a crowd-pleasing victory. When determining how much wine to buy, figure that there are five glasses to a bottle. For football parties, I recommend easy magnum-sized bottles, which are double the regular size (ten glasses per bottle). Come on, it’s football -- a game where big always means better. And a magnum-size wine bottle is made to last through the game.
Kim Caffrey’s Favorite Football Party Recipes
Spinach & Mushroom Puff Pastry Footballs Pair with Stone Cellars Merlot
Makes 18 appetizers:
1/2 pound mushrooms, finely chopped
1 large shallot, minced
1 clove garlic, minced
1 small yellow onion, finely chopped
3 ounces fresh Chevre goat cheese
1 teaspoon fresh tarragon
3 tablespoon olive oil
5 ounces frozen spinach, thawed, chopped and drained
1 teaspoon freshly grated nutmeg
Salt and pepper to taste
One package frozen puff pastry sheets, thawed
One egg, slightly beaten
In large skillet over medium heat, saute onions and shallots in olive oil until slightly tender. Add mushrooms and garlic and saute until very tender (approximately 10 minutes), stirring regularly. Add spinach, crumbled goat cheese, tarragon, nutmeg and salt and pepper to taste. Incorporate goat cheese and spinach well. Remove from heat.
On lightly floured surface, roll puff pastry sheet into a 12 inch by 12 inch square. Cut into nine 3 inch by 3 inch squares and glaze edges with egg. Place a heaping teaspoon of the mushroom/spinach mixture in center of each square. Fold each square in half diagonally forming a "football" triangle shape. Place on parchment paper-lined cookie sheet, seal edges with a fork and glaze tops with egg. Cook for 12 to 15 minutes in 400 degree oven. Let cool for 5 minutes and serve, or freeze and reheat at 350 F as needed.
Crab and Artichoke Dip Pair with Stone Cellars Chardonnay
1 onion, chopped
1 package of frozen artichoke hearts
2 tablespoons garlic
3 tablespoons butter
2 tablespoons flour
1 1/2 cup half and half
1/2 cup of parmesan
2 teaspoon lemon juice
1/2 teaspoon salt
3/4 pound of crabmeat
Preheat oven to 375 F. Lightly oil an 11-inch gratin or other shallow baking dish.
Cook artichoke hearts according to package instructions, then drain well and finely chop. In a heavy skillet, melt 1 tablespoon butter and add onion and garlic and sauté until soft and golden. Stir in artichokes and transfer mixture to bowl.
Melt the remaining 2 tablespoons butter in saucepan over moderately low heat, then add flour to create a roux, stirring until a light brown hue develops, approximately 3 minutes. Add half-and-half, constantly whisking until it thickens and slightly boils. Reduce heat and simmer, continuing to whisk for about 3 minutes.
Remove from heat and stir in artichoke mixture, parmesan, lemon juice, salt, and crabmeat. Place mixture in baking dish and bake in the middle of the oven for approximately 20 to 25 minutes. Dip can be prepared (but not baked) one day ahead and chilled, covered.
Information courtesy of ARA Content
Saturday, October 13, 2012
Shopping for Wine on the Internet
By David Kelly
Shopping for wine on the Internet is a lot different than shopping for wine at a brick and mortar wine shop; Wine, after all, isn't like a book or CD. Holding a bottle, inspecting its label, you just can't replicate that experience inside a browser window. The fact is that even though it is not the same as being at a wine shop in person, buying wine online has many advantages.
The ability to do comparison shopping is unbeatable. With search engines like Wine-searcher.com and of course Google, you no longer have to go to the wine; the wine will come to you. Cross referencing the latest wine reviews and scores and top recommendations is delightfully easy, and particularly enjoyable when you can do it at home in your bathrobe on a Saturday morning.
The ability to buy wine online from wine merchants who sell via a website is a good example of how the Internet can be of great benefit to both the wine merchants and the consumer who decides they want to buy wine online.
All online web merchants are not created equal. Certain things separate the top wine merchant’s websites from the second tier wine retailers. Ease of use and good customer service are critical and so is price. But at the end of the day, what really counts is variety and availability. There are many wine merchant websites to choose from, ranging from huge, super sites to tiny, quirky specialists, these e-merchants can procure great wines in top condition.
Buying wine online also allows the wine aficionado to search out that rare or obscure item that would have likely not have ever been found by physically looking in traditional wine shops. The world of wine buying has truly been revolutionised by online wine merchants. The online wine buyer has at their disposal thousands and thousands of bottles of whatever type and vintage they may prefer, and often at bargain prices. With the advent of online wine selling, dealers have been forced to adjust their prices now that comparison shopping is so easy.
Like with any online purchase, the person who chooses to buy wine online needs to exercise a reasonable amount of caution; there are unscrupulous online wine merchants out there. The majority of online wine merchant’s websites are legitimate, honest dealers, but there is always the small percentage that is out to dupe the unwary wine buyer. A little research into the history of a particular online wine merchant is a prudent measure, and fairly easy to accomplish; do a search on any of the major search engines for the merchant in question, and usually if there have been issues in the past there will be plenty of people who have posted complaints or warnings in newsgroups, blogs, and wine forums.
Overall, online wine merchants provide the internet wine buyer a tremendous opportunity to get a wide selection of great wines at bargain prices.
Shopping for wine on the Internet is a lot different than shopping for wine at a brick and mortar wine shop; Wine, after all, isn't like a book or CD. Holding a bottle, inspecting its label, you just can't replicate that experience inside a browser window. The fact is that even though it is not the same as being at a wine shop in person, buying wine online has many advantages.
The ability to do comparison shopping is unbeatable. With search engines like Wine-searcher.com and of course Google, you no longer have to go to the wine; the wine will come to you. Cross referencing the latest wine reviews and scores and top recommendations is delightfully easy, and particularly enjoyable when you can do it at home in your bathrobe on a Saturday morning.
The ability to buy wine online from wine merchants who sell via a website is a good example of how the Internet can be of great benefit to both the wine merchants and the consumer who decides they want to buy wine online.
All online web merchants are not created equal. Certain things separate the top wine merchant’s websites from the second tier wine retailers. Ease of use and good customer service are critical and so is price. But at the end of the day, what really counts is variety and availability. There are many wine merchant websites to choose from, ranging from huge, super sites to tiny, quirky specialists, these e-merchants can procure great wines in top condition.
Buying wine online also allows the wine aficionado to search out that rare or obscure item that would have likely not have ever been found by physically looking in traditional wine shops. The world of wine buying has truly been revolutionised by online wine merchants. The online wine buyer has at their disposal thousands and thousands of bottles of whatever type and vintage they may prefer, and often at bargain prices. With the advent of online wine selling, dealers have been forced to adjust their prices now that comparison shopping is so easy.
Like with any online purchase, the person who chooses to buy wine online needs to exercise a reasonable amount of caution; there are unscrupulous online wine merchants out there. The majority of online wine merchant’s websites are legitimate, honest dealers, but there is always the small percentage that is out to dupe the unwary wine buyer. A little research into the history of a particular online wine merchant is a prudent measure, and fairly easy to accomplish; do a search on any of the major search engines for the merchant in question, and usually if there have been issues in the past there will be plenty of people who have posted complaints or warnings in newsgroups, blogs, and wine forums.
Overall, online wine merchants provide the internet wine buyer a tremendous opportunity to get a wide selection of great wines at bargain prices.
| About The Author
The author is an expert in wine related information and has
written many resourceful articles on how to buy wine the right way. Wine
merchants make it easier for the wine shoppers by allowing their customers to
buy wine online through their websites. For more details visit http://www.greatwinesdirect.co.uk
|
South African Wine - One of the Finest Regions in the World
By Sylvia Lambert
South Africa has been producing wine for many years, in fact the Dutch East India Company established what was known as a refreshment station in 1652 (a mere 360 years ago) for trading fleets. This was located on the Cape and ever since the very first vineyard in 1655, South Africa has grown as a wine producing region. Despite the first vineyard in place, it wasn't until around 30 years later when the French Huguenots settled in the area the more refined wine producing techniques were implemented.
Despite starting many years before, it wasn't until 1925 when South Africa's most important moment arrived. Professor A.I. Perold, from Stellenbosch University took huge steps to putting the country on the wine making map by mixing together Cinsault and Pinot Noir to create what is now a common sight in the industry now, Pinotage. Over the coming years, many companies and wine merchants were to adopt this grape and starting planting it for export and domestic bottling but the wine industry ground to a halt when many countries put a full embargo on dealings with South Africa due to the Apartheid that had gripped the country.
However, during the 1990's when the problems in South Africa had eased and foreign investment was once again coming in, a mixture of what is now known as old world and new world wines were produced on a regular basis. Along with the Pinotage (which is the most popular red grape), Shiraz and Cabernet Sauvignon are popular choices whilst white varietals include Chenin Blanc and Sauvignon Blanc.
Nowadays, South Africa is one of the major wine producing regions and customers can see a range of wines from leading wine companies on the shelves of many of the leading retailers. You will find some fantastic wines available both online and in-store, and whether you are looking for a full bodied red wine or a crisp, refreshing white wine or maybe even a fruity rose, you will be able to find exactly what you are looking for.
New wines are always being released as well so if you are yet to find your favourite then one may be around the corner and if you have found one you really like then still keep your eyes open for that next gem. With these new world wines mixing a variety of grapes together, customers have some fantastic tastes and flavours available to them.
South Africa has been producing wine for many years, in fact the Dutch East India Company established what was known as a refreshment station in 1652 (a mere 360 years ago) for trading fleets. This was located on the Cape and ever since the very first vineyard in 1655, South Africa has grown as a wine producing region. Despite the first vineyard in place, it wasn't until around 30 years later when the French Huguenots settled in the area the more refined wine producing techniques were implemented.
Despite starting many years before, it wasn't until 1925 when South Africa's most important moment arrived. Professor A.I. Perold, from Stellenbosch University took huge steps to putting the country on the wine making map by mixing together Cinsault and Pinot Noir to create what is now a common sight in the industry now, Pinotage. Over the coming years, many companies and wine merchants were to adopt this grape and starting planting it for export and domestic bottling but the wine industry ground to a halt when many countries put a full embargo on dealings with South Africa due to the Apartheid that had gripped the country.
However, during the 1990's when the problems in South Africa had eased and foreign investment was once again coming in, a mixture of what is now known as old world and new world wines were produced on a regular basis. Along with the Pinotage (which is the most popular red grape), Shiraz and Cabernet Sauvignon are popular choices whilst white varietals include Chenin Blanc and Sauvignon Blanc.
Nowadays, South Africa is one of the major wine producing regions and customers can see a range of wines from leading wine companies on the shelves of many of the leading retailers. You will find some fantastic wines available both online and in-store, and whether you are looking for a full bodied red wine or a crisp, refreshing white wine or maybe even a fruity rose, you will be able to find exactly what you are looking for.
New wines are always being released as well so if you are yet to find your favourite then one may be around the corner and if you have found one you really like then still keep your eyes open for that next gem. With these new world wines mixing a variety of grapes together, customers have some fantastic tastes and flavours available to them.
Monday, October 8, 2012
Lindeman's Bin 95 Sauvignon Blanc 2005
At the outset, I told you that there would be no wine snobbery advocated or practiced in this forum. I, for one, don't believe in spitting out a perfectly good mouthful of even a bad wine. Specifically, I think I mentioned cork-sniffing in my introductory post. True to form, our first wine up for discussion is not even in a corked bottle! I know, I know. Purists out there will poo-poo and scoff at such talk, but believe you me, the screw-top's day is coming! We're not talking about Night Train or Mad-Dog, either.
There are many "respectable" wineries out there nowadays who are going over to screw-tops, some exclusively so. A high quality screw top does not affect the flavor of the wine and is just as effective as a cork as keeping the air and the wine where they belong.
Now, I talk to a lot of everyday folks in my line of work, and when the subject of wine comes up, inevitably the statement, "I prefer reds/whites" comes up. I have to say that I sympathize with such sentiment to a certain extent. For the record, I happen to prefer reds, primarily because in my limited experience the typical "red" is drier (less sweet), and has a stronger flavor (I'm not a big fan of subtlety!) than the typical white. Don't get me wrong here--I drink whites as readily as I do reds, especially when paired properly with food. But when it comes to having a glass of wine in the evening simply because I want a glass of wine, I usually do choose one of the varieties of red that I prefer. I make an exception to this rule when it comes to sauvignon blanc, which is drier than most other whites, with an acidy tartness that is not usually present, or at least not as pronounced, in other white wines. Sauvignon blanc is often described as having flavors and aromas reminiscent of gooseberry, green peppers, passion fruit, and nettles.
With that, let me introduce this week's wine, Lindemans Bin 95 Sauvignon Blanc 2005. Yeah, I know it's a couple of years old, and probably past its prime, but I found it on a clearance rack, and since we're all about doing wine on the cheap here, I figured what the hell. Lindemans is one of the better known and more well-heeled winemakers of southeastern Australia, having a history dating back to 1843.
From the label: "Consistent from one year to the next, Lindemens Bin Series has become one of the world's favourite range of wines. Lindemans Bin 95 Sauvignon Blanc is a floral, fresh, full flavoured wine wine that can be enjoyed with salad or seafood." Along these lines, my wife last served this wine with her famous stuffed flounder, accompanied by wild rice varieties and a nice spring mix salad with goat cheese and sun dried tomatoes. It's no wonder I'm getting fat. Er.
I'd go on to say that sauvignon blancs are paired excellently with spicy Thai or Indian food (or any Asian food for that matter), or with dishes that traditionally call for whites, but have particularly strong flavors or unorthodox flavor pairings. Chicken dishes that are heavily spiced, for example, or are accented with very sharp or pungent cheeses, make great companions for a wine like this.
Lindemans website goes into more detail about the production and character of this wine: "Lindemans Bin 95 Sauvignon Blanc is a reliable, all-purpose wine made in an unoaked style, which highlights the variety's distinctive, fresh herbaceous and tropical fruit aromas and flavours." "Elegant and refreshing, this medium bodied wine is packed with layers of fruit flavour, reflecting the varied regional base. Gooseberry and kiwi fruit flavours are at the fore, leading to a grassy, smooth finish. Mouthwatering natural acidity adds great complexity."
So, my opinion? Well, first let me tell you that when my wife asked me to pick up a bottle of wine to go with her stuffed flounder, I already knew what type of wine I was looking for, if not the particular brand. When I got to the wine section of our local grocery store and saw that this one was being discontinued, I bought all six of the bottles they had left on the shelf. This wine, if you can still find it in this year, sells in the $9-$11 range, but they had it marked down to just over $5, so the price was right, even though I had never tasted it before. When I first nosed my glass, the first thought that came to mind was freshly cut grass, with some underlying tones of fruitiness. Life--thriving. The flavor is undeniably fruit, fairly strong, but without the sweetness of many other fruity wines. The tartness stays in the background at first, but comes forward to balance out the fruit and leave a crisp, clean finish and a mouth watering for another sip.
That's all! Please comment and let me know what you think! And as always, please enjoy wine responsibly!
Thursday, October 4, 2012
In the beginning...
...well, maybe not The Beginning that we learn about in Sunday School.
But not long after that beginning there was another, in which tiny little artists called yeast cells devoured the sugars they found in fruit, and were themselves fruitful and multiplied many millions of times over. The legacy they left behind--the waste product which they effectively drowned in--was ethyl alcohol, which someone eventually discovered that, taken internally, makes you feel all warm and fuzzy inside. It can hardly have been long before some enterprising person figured out how to harness the power of yeast, and thus the first winemaker was born.
Down through the centuries and millennia, the art of crafting wine has changed and evolved into what we have today--a thriving industry fed by constant demand and the never-ending quest for that perfect glass of the fruit of the vine.
By some estimates, there are nearly 36 billion bottles (yes, that's "billion," with a B!!) produced annually worldwide. With all those choices, we certainly can't taste them all, though it is certainly worth a try...
...which brings us to the purpose of this weblog. This blog is intended as the layman's guide to the wines available on the mass market, a "wine guide for the rest of us," so to speak. What I hope to accomplish here is to cut through the pretentious nonsense that may keep regular folks like you and me from experiencing the joys of wine. This is wine-101 for the common man and woman, wherein I'll be sampling a new wine about once a week or so and telling you all about it, as well as posting recipes and articles. What you will find here are my own personal opinions of wines that I find on the shelves of the supermarket down the street or in my travels about the countryside and around the world. I also hope to educate, in common language, about the history and lore surrounding some of the types of wine that I sample. It is my sincerest hope that this blog will not be a one-sided conversation during which I talk and hope you listen. I hope to foster an environment of levity in which we can all learn to share a passion for wine. Above all, however, I want to help every man act with confidence when his wife calls to tell him to bring home a bottle of wine for dinner!
So pull up a chair and grad a glass--we have a lot of wine to drink!
Oh--I almost forgot...PLEASE enjoy wine responsibly!!
But not long after that beginning there was another, in which tiny little artists called yeast cells devoured the sugars they found in fruit, and were themselves fruitful and multiplied many millions of times over. The legacy they left behind--the waste product which they effectively drowned in--was ethyl alcohol, which someone eventually discovered that, taken internally, makes you feel all warm and fuzzy inside. It can hardly have been long before some enterprising person figured out how to harness the power of yeast, and thus the first winemaker was born.
Down through the centuries and millennia, the art of crafting wine has changed and evolved into what we have today--a thriving industry fed by constant demand and the never-ending quest for that perfect glass of the fruit of the vine.
By some estimates, there are nearly 36 billion bottles (yes, that's "billion," with a B!!) produced annually worldwide. With all those choices, we certainly can't taste them all, though it is certainly worth a try...
...which brings us to the purpose of this weblog. This blog is intended as the layman's guide to the wines available on the mass market, a "wine guide for the rest of us," so to speak. What I hope to accomplish here is to cut through the pretentious nonsense that may keep regular folks like you and me from experiencing the joys of wine. This is wine-101 for the common man and woman, wherein I'll be sampling a new wine about once a week or so and telling you all about it, as well as posting recipes and articles. What you will find here are my own personal opinions of wines that I find on the shelves of the supermarket down the street or in my travels about the countryside and around the world. I also hope to educate, in common language, about the history and lore surrounding some of the types of wine that I sample. It is my sincerest hope that this blog will not be a one-sided conversation during which I talk and hope you listen. I hope to foster an environment of levity in which we can all learn to share a passion for wine. Above all, however, I want to help every man act with confidence when his wife calls to tell him to bring home a bottle of wine for dinner!
So pull up a chair and grad a glass--we have a lot of wine to drink!
Oh--I almost forgot...PLEASE enjoy wine responsibly!!
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