In biblical times, the fame of the wines of Lebanon was widespread. The ambrosial nectar from the lush and vast vineyards in the fertile valleys was much prized and praised. In Hosea 14:7, the words of the Lord pronounced that men who walked in righteousness “. . .will grow like grain. They will blossom like grapevines. They will be famous as the wines from Lebanon.”
The Ancient Vineyards
Five thousand years ago, Lebanon was already into wine making long before the Greeks and the Romans. For the ancient Lebanese people, wine was part of every meal and the highlight of every festive family event.
It was during a wedding in Cana that Jesus performed his first miracle; upon the prodding of his mother, he changed water into wine during a wedding feast. The significance of this miracle is not lost on the Christian world or to the imbibers and connoisseurs of fine wines. The miracle still lives - Lebanon wines are still the best you can find.
The Phoenicians, the ancestors of the present-day Lebanese, sailed the seas to sell their wines. Those who settled in certain areas established vineyards and perfected the technique of fermenting grapes, making their wines the finest in the ancient world.
Before the sun could bathe the valley with light, the field workers hied to the vineyards of Baalbeck Valley to harvest the grapes. The grapes were later pressed to a liquid and aged in large wine vats, subsequently sold to nearby countries and lands across the seas.
Lebanon’s Wine Industry
Is it coincidence or accident that the French occupied Lebanon? France brought along new farming technology and wine making techniques. But it was only in 1837 that the wine industry was modernized. This helped the local vintners develop better wines that catered to different and more cosmopolitan tastes.
The country produces some 6 million bottles of wine yearly. By quantity standards, this number is small compared to other premiere wine-producing countries. But the Lebanese can boast of the quality of their wines, and the wine industry of the country is a fast growing one with 16 wine producers offering the best from their vineyards. The prominent wine producers are Musar, Kefraya, and Châteaux Ksara. These companies have the distinction of winning competitions and their wines are exported to North American and Europe. Their wines also find their way to nearby eastern communities.
The wines survived a troubled past of wars and civil unrest. The Chateau Musar started in 1931 is one of the old wines still produced and was lapped by a drinking public that loved how the wine was adulterated with foreign grapes. This wine is only marketed after six years of aging in huge oak barrels.
Another old wine producer is the Vin Nakad, which produces the favorite Chateau 2000, a full-bodied wine that has notes of fruit and corn. The Chateau 2002 from another wine producer Nabise Mont Liban has notes of musk and framboise and a touch of vanilla.
The Massaya, one of the newer Lebanon wineries, was put up in 1998. Among its offerings are the Massaya “Reserve” red 2000 (a spicy and fruity wine), the Massaya Classic Rose 2001 with its hint of fruity sweetness and herbs, and the fruity Massaya Selection Blanc de Blancs 2001 Bekaa.
Wine will always be part of the Lebanese culture today and in the future. Nations may rise and fall, but friendships will always be sealed with a toast and a quaff of sparkling wine. So drink your Lebanese wine with gusto.
Chinese Food and Wine
When it comes to German Riesling wines and Chinese food, scientists have shown that the different taste qualities inhibit or suppress one another. In the domain of wine and food, we say they balance or compliment one another. Chinese food and Riesling wine is a wonderful pairing.
It is the Riesling grape’s ability to develop high sugar levels while maintaining acidity that produces white wines that age very well and compliment Chinese food as well. Riesling wine is produced from dry to very sweet.
German Riesling wine is not only good at quelling the heat of chilies but it is a perfect wine for Thai and Chinese cuisine.
Selecting the right wine for Chinese food requires identifying the dominant taste (sweet, sour, salty, bitter) sensation of a dish. In selecting a wine for Chinese and Thai food, remember the dominant taste sensations are sour (rice vinegar), sweet (sugar, coconut milk) and salt (soy). Sour (acidity) and sweet also suppress one another; adding sugar to lemon juice reduces the tartness; the level of acidity or sourness has not changed but the presence of sugar changes how we perceive it. Riesling wine’s sweetness counterbalances the Chinese food’s salt and sour.
There is the conventional wisdom of pairing Gewurztraminer wine and Chinese food with highly spiced Szechuan dishes, which is logical except that they are higher in alcohol and often low in acidity.
Gewurztraminer literally means “spice grapes”. The California variant has a “spicy-peach” flavor along with a hint of ginger. Other possible choices in the pairing of Chinese food and wine are a French Puilly Fousse or a Sauvignon Blanc.
Cantonese, China’s “haute cuisine”, dishes are much more subtly seasoned. For this Chinese food and wine pairing try a sweet fruity wine, such as a German Riesling, and you will enjoy wonderful results. Meanwhile, a red Bordeaux wine pairing with Chinese food is particularly appropriate for Shanghai cuisine which tends to be quite rich so the tannin in the wine plays the role of cutting the grease.
A Merlot wine and Chinese food pairing compliments well with Peking cuisine, which often features heavier meats as duck and beef. So does a burgundy such as Pinot Noir.
Dishes with fruit such as bananas, mangoes and peaches, pair well with Pinot Noir, Riesling and Merlot. Sherry or tawny Port goes well with dishes that include generous amounts of almonds or peanuts.
Duck and smoked ham go well with Pinot Noir and Chardonnay. Riesling, Gewurztraminer, Petite Sirah or Zinfandel wines compliment foods customarily forward with fruit and spice, liberally laced with Szechuan peppercorns, chili peppers, wasabi, mustard or curry.
Chinese cuisine often consists of varied dishes, some notably sweet, some spicy, others fruity or smoky or delicate. There will likely be chicken, lobster, pork and duck.
When it comes to Chinese food and wine selection, no one wine will accommodate a vast range of flavors and textures.
There are a few wines that will work well paired with Chinese food. They are a medium-dry to lightly sweet Riesling, a middle-of-the-road Chardonnay and a mild, full-bodied Merlot with just the right amount of acidity. Riesling, Chardonnay and Merlot wines always go well with a variety of foods and are very safe to be among your choices when pairing a wine with Chinese food to enhance the experience.
The real key to the pleasure of wine and food is simply relaxing and enjoying conviviality with friends. Now that you know the best wine pairings, Chinese food anyone?
Personality of Wine?
Just as you can imagine the different flavors of steak, chicken, and pork chops without actually eating them, you can learn to imagine the flavors of zinfandel, pinot noir, merlot, and other wine varietals. Being conscious of the differences makes buying wine and pairing it with food much simpler.
PINOT NOIR
Personality: Sensual and understated. Pinot noir is one of the most food friendly red wines, thanks to lots of inherent acidity.
Origin: The Burgundy Region of France, though great examples also come from California and Oregon.
Aroma, flavor, and texture: Rich Loamy earth, mushrooms, warm baked cherries; usually medium-bodied flavor with a smooth, supple texture that’s often described as silky.
Cost: From $20 for a decent American version to more than $100 for a top-quality French Pinot.
Try it with: Grilled salmon, most anything with mushrooms (Risotto with mushrooms!), roasted chicken, and duck breast.
SYRAH/SHIRAZ
Personality: Rich, dramatic, even a bit wild
Origin: Northern Rhone Valley of France; also made in Australia (where it’s called shiraz) and the US.
Aroma flavor, and texture: Wild berries, chocolate, black licorice, black pepper with hints of meatiness; medium to full bodied flavor, with a soft, thick mouthfeel. Australian shirazes, in particular, are big, plush examples of the wine world.
Cost: Modest (good shirazes can be had for $15) to $40 plus for the top French examples.
Try it with: Lamb or slow-cooked hearty meaty stews and casseroles.
MERLOT
Personality: Depends on price - inexpensive merlots are simple, basic red wines of little character. But if you spend $25 or more, you’ll get a wine as rich and majestic as cabernet sauvignon.
Origin: The Bordeaux region of France; California and Washington State.
Aroma, flavor, and texture: Cocoa, red plums, cassis, espresso, cedar, tobacco; medium to full bodied. The top merlots have a lot of structure.
Cost: From $10 for inexpensive Chilean merlot, $20 to $40 for a very good merlot from California, to more than $2000 for a bottle for the top Bordeaux made merlot.
Try it with: Meat dishes such as roasted chicken, braised short ribs, or steak.
CABERNET SAUVIGNON
Personality: The preeminent classic red variety, thanks to its complexity, majestic structure, richness, and capacity to age for decades - the Sean Connery of red wines.
Origin: Bordeaux, France, but terrific examples are now produced in virtually every great red wine region of the world.
Aroma, flavor, and texture: Similar to merlot, only bigger, deeper, more intense, and powerful. Watch out, though, for poorly made, cheap cabernet sauvignon, which can be dank and weedy.
Cost: Moderate ($15) to expensive ($75); plan to spend at least $25 for a very good bottle.
Try it with: Grilled steak (cabernet and grilled steak are considered a classic American pairing) and roast beef.
ZINFANDEL
Personality: Thick and jammy, like blackberries simmering.
Origin: Croatia, though virtually all of the top zinfandels are now grown in northern California.
Aroma, flavor, and texture: Like a big boysenberry pie with vanilla ice cream - full bodied, mouth filling, and flannel soft.
Cost: $12 to $30.
Try it with: Meat loaf, barbecued ribs, burgers, bean and vegetable casseroles, or pot roast. Open a bottle with Chipotle Barbecue Burgers with Slaw.
The Best Red Wine And Red Wine Benefits
Tannin
Not only does soaking the skins give red wine its color, it also imparts a substance known as tannin. Tannin is what gives red wines a complexity that is beyond that of most white wines.
Do you know why red wines age better than white?
It is the tannin which gives the smell of wine in your mouth. Over time, the qualities of the tannin will mellow and blend harmoniously with the other characteristics of the wine. This is one of the main reasons that red wines usually age better than whites.
Benefits - Anti-Oxidants in wine
Red Wine contains Anti-Oxidants which is good for health. Drinking red wine can improve heart health and circulation while also preventing cancer. This site is for those looking for information, articles and news on red wine and health.
Aging Process
Red wines are most often aged in wood barrels to provide a deeper, richer flavor, sometimes described as woody, while white wines are not stored in wood to maintain their usually cleaner, clear taste. There are also guidelines on the types of wine to drink with different types of food, but many find the guidelines are not all encompassing.
Types of Best Red wines
Merlot
Merlot is one of the finest vintages of red wine and also one of the most popular. The higher alcohol content of merlot makes it an especial favorite among restaurateurs with an affinity for gourmet fare. Merlot has a rich and full-bodied flavor.
Cabernet Sauvignon
Cabernet Sauvignon is the most common red wine that you will find most commonly in homes across America. This rich, full-flavored beverage goes well with most any dish other than fish or seafood.
Zinfandel
The Zinfandel varieties of red wine are most often classified as ladies wine, due to their subtle and light flavor. Zinfandel can be found in both red and white varieties, it is the red which is most popular among wine drinkers who appreciate the richness of a red wine, but the subtlety of white.
What foods go fine with red wine?
For the most part, guidelines say that red wine should be consumed with red meats and white wines with white meat. However, with the different flavors of the different types of wine, people are finding that some red wines taste better with fish and some white wines go better with their beef. Essentially, it is a matter of individual taste that determines the flavor of the wine, regardless of the meal.
Do you know that not all wines are made of grapes!
Not all wines are made of grapes, and these types of wine are usually indicated by their name such as apple wine or elderberry wine. There is also several types of wine that are made from grains such as rice, but they usually have a closer resemblance to beer instead of the smoother taste of wine. There is even wine made from grapes that have been frozen on the vine known as ice wine that offers a crisper taste.
Wine Drinking Guidelines
Drinking is a part of almost every social gathering. It has become a tradition now to drink on several happy occasions. So drinking is a socially accepted thing now. On such occasions people drink alcohol without judging their drinking limits that results several inconvenient and embarrassing situations. Studies show that around 60% of road accidents happen due to over drinking.
To avoid such situations, and enjoy the taste as well as effect of wine, you need to be in your limits, and should never go beyond that. If you’ll follow this principle strictly, you’ll keep yourself away from all those embarrassment and inconvenience caused by over drinking.
Well, alcohol affects directly on our nervous system, and even a little amount of alcohol is harmful and can create dangerous situation. People think that they have a safe limit of drinking wine, but the truth is different, there is no safe limit when it comes to wine or other alcoholic drinks. According to people their have a safe drinking limit, even after that they can perform all chores of their daily life properly.
There are different set safer drinking levels for men and women, based on medical and scientific researches. We should remember that there is no level of drinking that is safe for everyone all the time. There are several factors like health, age, weight, and individual will power which directly affect this safe limit of drinking for individuals. For some people the only safe option is no drinking.
Specially, women should avoid drinking wine during pregnancy. Drinking is directly related with Body-Mass Index (BMI) of people, thin people should also avoid drinking too much of wine, or other alcoholic drinks. After drinking people should avoid activities which need instant decision making, like driving, boating, scuba diving, or operating complex machinery.
The Stages of Inebriation
When a person consumes alcohol, the body responds to that alcohol in stages. A person typically won’t go from sober to completely trashed right away. It’s a gradual thing. The six stages of inebriation are euphoria, excitement, confusion, stupor, coma, and death.
Euphoria
A person is in euphoria if their blood alcohol content, or BAC, is between .03 and .12. During this stage, the person may be more self-confident and daring. In addition, they might have a shortened attention span and may appear flushed. Euphoric people have lessened judgment. This means that, during a conversation, the individual may say the first thing that comes to mind rather than give an appropriate comment for the situation. Euphoric people may have trouble with fine movements like writing or signing their name.
Excitement
Excitement is the stage when a person’s BAC is between .09 and .25. This stage overlaps with the later stages of Euphoria as different people react slightly differently to an amount of alcohol. Excited people become sleepy, may have trouble understanding or remembering events, and do not react to situations as quickly. In addition, they demonstrate uncoordinated body movements and begin to lose their balance easily. The senses start acting up as well as they may have trouble hearing, tasting, and feeling as well as experience blurry vision.
Confusion
Confusion is classified as the stage in which the inebriated person has a BAC of between .18 and .30. This too overlaps with Excitement. It is called confusion as the drunk may not know where they are or even what they are doing. They might feel dizzy and stagger, rather than walk, when moving. Confused people are highly emotional. They are capable of being aggressive, withdrawn, and overly affectionate in quick succession. They exhibit uncoordinated movements, are sleepy, can’t see clearly, have issues not slurring their speech. The most dangerous part is that they may not feel pain as easily as a sober or less drunk person.
Stupor
People in a drunken stupor typically have a BAC of between .25 and .40. These people are barely moving, and do not respond to stimuli, for the most part. In addition, they are not capable of standing or walking. They might also vomit and lapse in and out of consciousness. A person who achieves this stage should not be left alone as they may vomit and choke to death on it if they are not conscious when vomiting. These people should be monitored and sleep on their sides.
Coma
People in a coma have a BAC of between .35 and .5. They are unconscious, have depressed reflexes, feel cool or cold, breath more slowly or shallowly, and may have a slower heart rate than normal. At this stage, death is possible.
Chenin Blanc and the Loire Region
Chenin Blanc is a white grape variety that appears to produce wines built to last eternally. While many Chenin Blanc wines are somewhat insipid, at their best they compete with the finest of any varietal. For the most part the best Chenin Blanc wines start young, with a level of acidity that disprove the sweetness waiting to mature; as these wines age, they develop a full, smooth body that is unrivaled in nearly any other wine. A good Chenin Blanc can continue improving for over a decade, and can apparently last eternally.
Chenin Blanc is a predominantly resourceful grape that is used to create dry white wines, sparkling wines, dessert wines and brandy. It provides a somewhat neutral taste for the appearance of terroir, vintage variation and the winemaker’s treatment. In cooler areas the juice is sweet but high in acid with a full-bodied fruity varietal taste. In the variable summers of northern France, the acidity of under developed grapes was often masked with inadequate outcomes; despite the fact that now the less developed grapes are made into popular sparkling wines such as Crémant de Loire. The white wines of Anjou are possibly the greatest appearance of Chenin as a dry wine, with flavors of quince and apples. In nearby Vouvray they intend for an off-dry style, cultivating honey and floral distinctiveness with age. In the best vintages the grapes can be left on the vines to develop noble rot, producing an intense, viscous dessert wine which will improve considerably with age.
The best depiction of the Chenin Blanc grape can be found in the Loire Valley of France more specifically, the regions of Vouvray, Savennieres, Anjou and Samur. The adaptability of the grape permits it to produce wines both dry and sweet, still and sparkling and you can find all examples in the Loire. It’s found in South Africa as well, where it’s called Steen and is usually made in the dry style.
In California, the wines made from Chenin Blanc have a tendency to be mass produced wines for common use, and as such are significantly more unbiased in tone and character than the Loire Valley Vouvrays. Much of this has to do with the amount of yield the vines are pushed to, with California Chenin Blanc producing many times the grapes as those in the Loire Valley. It is rare for Chenin Blanc to be combined with any other grape, particularly in its sweeter incarnations. When it is matched with another grape, however, it tends to be combined with either Sauvignon Blanc or Chardonnay, both of which complement Chenin Blanc’s acidity.
Purchasing Low Sulphite Wine
Sulphur dioxide is used in the wine making process for fermentation as it can preserve the character of the wine including taste, flavour and colour. Sulphites are a natural byproduct of winemaking and has not been considered dangerous in small quantities. Over time, cheap bottles of wine have added sulphites to help enhance the flavour cheaply. However, some people are highly allergic to sulphur and therefore they should avoid anything that contains it. Low sulphite wine contains quite negligible amount of sulphites and therefore consuming it is normally considered safe even for people allergic to sulphites.
Though sulphur dioxide is used to preserve the taste of wine, if used in excess quantity, it can cause an unpleasant taste evident at very low concentration. Wines with high level of sulphur dioxide are known to cause some health issues including fatal allergic reactions and terrible hangovers. Another reason for people to look for low sulphite wine is that when sulphites are added in high quantity to wines, fewer grapes are required to make a bottle of wine, thus making it cheaper to produce.
Different types of wines contain different levels of sulphites and the knowledge about this factor will help a person in finding out a low sulphite wine for consumption. Red wines are having the lowest level of sulphites because they naturally contain anti-oxidants acquired from their stems and skins during fermentation. However, wine makers add some sulphites anyways to this low sulphite wine to maintain the flavour on the cheap. White wines and roses have higher levels of sulphites as they need anti-oxidants in the form of sulphur since they are not left in contact with their skins during fermentation. Sweet wines will be having the highest level of sulphites as sugar will combine with sulphur. Therefore more sulphur is added to get the same level of free sulphur dioxide.
The difficult task of finding low sulphite wine has been made easy by the Internet. You just need to do a quick search in the search engines to find a good low sulphite wine. There are a lot of online stores that provide the product and you can purchase it online as well.
Popular Wine Rating Systems
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 Alston is a contributing editor for Classic Wines, specializing in wine ratings
5 Keys to Cooking With Wine
Many of us have fond memories of the late Julia Child enthusiastically adding wine to many of her most popular dishes. Europeans, particularly the French and Italians, have been creating culinary masterpieces with wine for centuries. Americans, in recent times, have started adding wine to popular recipes. Achieving success cooking with wine is relatively easy, provided one follows some basic guidelines.
The “rule of thumb” when selecting a cooking wine is to select a wine you would not mind drinking. Definitely avoid selecting a wine you prefer to drink. The truth of the matter is that all fine wines lose their wonderful characteristics during the cooking process, anyway. It is a good policy to avoid “cooking wines” from the grocery store, as they are often laced with additional sodium. In fact, it is perfectly acceptable to use whatever wine you have on hand. The type of wine used for cooking does not have to match the wine being served with the meal.
The great fun of cooking with wine is the experimenting! Their are very few hard and fast rules. Generally, white wines are better for cooking with poultry, fish and pork. Red wines are generally better with beef. Your taste buds are always the best judge. White wines can add some needed acidity to rich, creamy sauces. Unless it is specifically noted in the recipe, use dry wines for cooking rather than sweet wines.
The amount of wine you add to your dish depends on personal taste and the volume of food being prepared. You want to be sure that the wine has the opportunity to “cook off”during the simmering process. Too much wine will make that process take too long. Once you have determined the right amount of wine to add to a particular dish, definitely make a note on the recipe of the amount. Voila! the trial and error is done. Knowing how to cook with wine will greatly enhance the flavors of many of your favorite dishes.
Ultimately, experimenting is the key to your success. Oh, and what fun that is!
Fine Red Wines
It wouldn’t be a complete cocktail experience without overflowing drinks like margarita, tequila, vodka, wine and champagne. Partygoers desire to savor a night of live entertainment with a glass of refreshment on hand. In a classy social scene, fine California red wines are a much preferred array. A unique wine savoring experience is usually shaped up with blues music, distinguished bigwigs, formally clad waiters serving gourmet appetizers, and interesting conversations among attendees.
The West is not just a home to sophisticated fashion and high-tech gadgets but it is also where tasty choices of mouthwatering food and beverages are shared by party butterflies. Wines are part of the nightlife aspect of mankind, and in California, they’re popular concoctions. Thus, a wine festival is celebrated every year. Santa Barbara takes a festivity on savoring red and white wines while listening to the blues music. On a sunny day, everyone just seems to experience exotic dining and wine tasting of hundreds of types of fine California red wines. With waving palms and glittering white sands giving the ambiance, the event just goes perfectly as expected. As the sun sets, everyone parties with more wine servings to enjoy.
Fine California red wines are also much preferred to be served at charity auctions and corporate cocktail parties. These particular wines are distinctively tasty. There are even benefit gala or local charity events that put up a wine tasting weekend as one of the prizes for bid winners. A serving of California wine can perfectly match the classiness of any five-star hotel ala carte meal. Makers of wines in Cali have been producing highly standardized array of wines since the 1970’s, and up to this date, they are up for distributing handcrafted wines that suit the taste of both the young and mature crowds.
California’s climate has something to do with being a strategic location for growing grapes that make up fine California red wines such as Cabernet Sauvignon, Navarro Zinfandel Mendocino, Merlot, Rubicon Estate Zinfandel, among others. These wines leave a desirable linger taste among wine connoisseurs. Flavors of cherries, dark fruits, blackberries and plums are what they provide. At present, hundreds of wineries are committed to circulate the the finest selection of not just red wines but also sparkling ones and champagnes which the socializing crowd would prefer to sip while exchanging good thoughts in a social event.
Fine California red wines are manufactured by major winery firms with the global distribution and marketers like wine shops. At the standard winery, the makers of wine put in passion and skills to deliver every aspect what a fine wine is supposed to taste and look like. Higher quality of grapes make up finely produced wines of all kinds.
Ian Pennington is an accomplished niche website developer and author.
T
The Manhattan Wines
Till date, you would have tasted several different varieties of wine types. Among the different wine varieties, the most flavored and tongue tasting wine are the Manhattan fine wines. Manhattan fine wines are really flavored and they are considered as the best choice to cheer your love and friendship amidst your near ones. If you are an ardent wine lover, then Manhattan will be the best and absolute choice for you to taste the real flavor of your branded wine variety. Whenever, while anyone thinks about Manhattan, what will be the first favorite item that you will be heard? Of course undoubtedly the Manhattan fine wines.
Around the population of 8.2 million individuals living in New York and people around 1.6 million live in Manhattan, there have been planted with extensive vineyards without bothering about the climate. With this report, Manhattan fine wines are known familiar and they are increasingly growing popular among the wine lovers. This variety of wines has been stored in wide racks in the Manhattan Beach, which in the region of South California. The experts add the essential additional to add the best flavor to the Manhattan wines. These varieties of wines are getting increasingly popular, as they are flavored with grand taste and sensation.
Grand variety of wine and crunches aside will be an excellent experience to spend your leisure hours. Flavored wine will assure you for good fun and they teach you the best cheerful moments of happiness. If people are not aware about the Manhattan fine wines or they never have the idea about its flavor and taste must have to taste it at least once when they get a chance. When you are planning for any cruise vacation, you can enjoy an elegant and tasty dining with a magnificent flavor of Manhattan wines. It will be really awesome when you enjoy your pleasurable moments with your dear ones! The moment will turn with double pleasure, when you’re dining gets decorated with Manhattan fine wines.
In the region of Southern Bay, the Manhattan fine wines are recognized with the publications like Wine Enthusiast, Connoisseurs Guide, Wine Advocate, The LA Times and other more. You can also find several wide ranging critic choices and you can choose the best variety of wines matching your taste and flavor. It is absolutely worthy to take a trip ahead to Manhattan, where you can rejoice with your near and dear ones.
Wendy Pan is an accomplished niche website developer and author.
Around the population of 8.2 million individuals living in New York and people around 1.6 million live in Manhattan, there have been planted with extensive vineyards without bothering about the climate. With this report, Manhattan fine wines are known familiar and they are increasingly growing popular among the wine lovers. This variety of wines has been stored in wide racks in the Manhattan Beach, which in the region of South California. The experts add the essential additional to add the best flavor to the Manhattan wines. These varieties of wines are getting increasingly popular, as they are flavored with grand taste and sensation.
Grand variety of wine and crunches aside will be an excellent experience to spend your leisure hours. Flavored wine will assure you for good fun and they teach you the best cheerful moments of happiness. If people are not aware about the Manhattan fine wines or they never have the idea about its flavor and taste must have to taste it at least once when they get a chance. When you are planning for any cruise vacation, you can enjoy an elegant and tasty dining with a magnificent flavor of Manhattan wines. It will be really awesome when you enjoy your pleasurable moments with your dear ones! The moment will turn with double pleasure, when you’re dining gets decorated with Manhattan fine wines.
In the region of Southern Bay, the Manhattan fine wines are recognized with the publications like Wine Enthusiast, Connoisseurs Guide, Wine Advocate, The LA Times and other more. You can also find several wide ranging critic choices and you can choose the best variety of wines matching your taste and flavor. It is absolutely worthy to take a trip ahead to Manhattan, where you can rejoice with your near and dear ones.
Wendy Pan is an accomplished niche website developer and author.
History of the Viognier Wine Grape
In 1965 only a miserable eight hectares of Viognier (pronounced Vee-on-yay) grape existed in its Northern Rhône homeland appellation of Condrieu. Amazing, since some believe the grape had grown here for at least 2000 years, possibly transported to the Rhône from its birthplace in Dalmatia by the Romans.
Since 1965 the grape and its wine has increased in popularity and in its price. At first the increase in planting was gradual with only 20 hectares recorded in 1986, 40 hectares in 1990, 80 hectares in 1995, but climbing to 108 hectares in 2000. But even today this is just over half of the 200 hectares permitted for cultivation in Condrieu at the northern end of the Northern Rhône.
It consists of seven communes located on steep terraced hills, where Viognier is the only variety of grape allowed in this appellation devoted solely to white wine. Any bottle originating from Condrieu is totally Viognier. Some say that low yields, difficult growing conditions and late harvesting contribute to the exceptional, concentrated flavours of Condrieu that ensure prices well over $40 a bottle.
Regulations restrict the maximum permitted yields to a low 30 hl/ha, despite this in the last twenty to twenty five years yields have, on average, only managed to reach 15 hl/ha.
During the 1990s winegrowers from other parts of the Rhône and further a field in France saw the mounting interest in Viognier. Initially the grape was grown to blend with other whites and reds, bringing extra character to well know varieties, and softening the Shiraz wines of the Côte Rôtie.
Temperamental it may be but versatile it certainly is. Now it is increasingly being grown in its own right enlarging the range of pure Viognier wines on the shelves. It is the rapid increase in Viognier plantings in California and Australia that has helped to push the wine onto the world stage.
Before 1990 there were hardly any vines in California - today there are around 800 hectares devoted to the vine. The first vines were introduced in the early 1980’s at Calera, but since 1990 have been planted widely due to the massive demand from Americans. It has been termed a cult wine in the US and accordingly has attracted relatively high prices ($20-$40 a bottle) well exceeding the quality of some of the wines.
The Californians have experimented with combining Viognier with Chardonnay, Chenin Blanc and Colombards.
In Australia, there are over 200 hectares grown in South Australia alone and close to that in Victoria. Alcohol content of Australian wines tends to be high at around 13%+. Other parts of the world demonstrating an interest are Chile, Argentina, Uruguay, Brazil, Mexico, New Zealand, South Africa, Canada and Japan.
Viognier is a remarkably difficult grape to grow. It is prone to mildew, produces notoriously low and unpredictable yields, and needs to be picked when fully ripe. If it is picked too early it fails to develop its classic aromas and rich tastes. But despite, or perhaps because of, this precariousness it has the most amazing clear, golden colour and the aroma of flowers and fruits at their freshest. Many talk of being surprised by the taste; the colour and nose hinting at something sweeter but the actually taste being dry with a variety of nuances both on the tongue and afterwards. In appreciating the surprising dryness of this wine don’t miss out on the few bottles of late harvested, dessert wines that escape from places like Condrieu.
Although low-acidity Viogniers do not require the heavy oaking to provide balance, some sensitive use of oak barrels can enhance the overall flavour. Oz Clarke describes this as a ’swooning wine .. wine that just oozed sex and sensuality.’ It is best known for its apricot, peach and spice flavours, together with high alcohol (often over the 13% mark) and low acidity.
As with many white wines it is generally best consumed young, although the classic Viogniers of the North Rhône (and increasingly wines from the oldest vines in California and Australia) can develop well for much longer. Condrieu has been called ‘the most expensive early drinking wine in the world.’ But with all this talk of quality young wines let’s not forget that there are also an increasing number of late harvest dessert wines that will also last much longer.
You can drink it with many foods or none. Try matching it with spicy Thai cuisine, Chinese takeaways, Mexican dishes, medium to strong and salty cheeses, strong flavoured fish dishes, pork and chicken and fresh fruit.
The Gurdies Winery is one of Australia’s premium cool climate wineries
History of the Shiraz Wine Grape
If you live in Australia you drink Shiraz and if you live in other parts of the world (especially near Avignon in Frances’ Rhone Valley) you drink Syrah. Same grape, different name.
Legend has it that during the 13th century Crusades a French knight called Gaspard de Sterimberg discovered wonderful grapes near Shiraz in Persia. And, as winery people tend to do, he ‘liberated’ some cuttings to plant back home at his Hermitage (farm) in the Rhone Valley.
The city of Shiraz is the provincial capital of Fars and is around 935 km from Tehran. Shiraz lies at an altitude of 1,600 meters that makes for mild winters and moderate summers. An ideal climate for grapes. The Shiraz region had some of the world earliest vineyards. Greek amphorae have been unearthed in Hermitage but this could work both ways. It could have been the Roman legions who brought their own wines with them as we know wine was grown in the Rhone Valley during Roman times.
Unfortunately, DNA testing by Dr. Carole Meredith of the University of California has shown that Shiraz is a native of the Rhone Valley and not Persia. It was a good story while it lasted. Syrah accounts for the majority of wines coming from the northern Rhone Valley. Two of the worlds most famous Shiraz appellations are in the northern Rhone Valley: Hermitage and Côte-Rôti. The southern half of the valley is the origin of the Rhone blends, traditionally a blend of Shiraz, Mourvedre and Grenache grapes.
Australia and France seem to be obsessed by the grape. About 40% of all red grapes planted in Australia are Shiraz. France has somewhat less than this but is still way in front of any other country.
The first cuttings of Shiraz made it to Australia, probably with James Busby in 1832 and were incorrectly labelled Scyras which is a popular northern Rhone Valley variety. The cuttings first reached South Africa from Europe. They were then picked up by the first fleets when they took on provision in South Africa and made it to Australia. Recent DNA testing by Dr. Harold P. Olmo of the University of California shows Shiraz as a cross between Mondeuse Blanche and Dureza grapes. Dureza is from the northern Ardeche region west of the Rhone Valley. Mondeusa Blanche comes from the Savoie region and the earliest recorded plantings of Shiraz in France date back to 500BC.
Grosse Syrah and Petite Syrah is another divergence of the Shiraz branch. The only difference being berry size. Petite Syrah tends to produce dry, dark wines with lots of tannins, spice and black pepper. Petite Sirah (that’s an ‘i’ and not a ‘y’) is a completely different grape. In the 1880’s Dr Durif in France was promoting a mildew resistant variety that he naturally called: ‘Durif’. It was planted in the United States and somehow the naming didn’t make it across, it was incorrectly labelled Syrah. Phylloxera wiped out a lot of the grapes in the late 1890’s and it wasn’t till the 1970’s that Californian Syrah was correctly identified as Petite Sirah. DNA testing in 1991 confirmed the Durif label for Petite Sirah.
Australian Shiraz is made in two different styles. The big, full, rich, tannin laden wines and lighter fruitier ‘drink now’ styles with lots of blackberry and raspberry. You’ll often find a bit of Grenache in with some of the cheaper and nastier ones just for a bit more flavour. But this is just a small portion as there are some fantastic examples around. The Hunter Valley in NSW produces Shiraz that has a trademark ’sweaty saddle’ characteristic while the Barossa Valley produces a more peppery and herbaceous style with less fruit nose and more tannin. The cooler climates produce rich fruit driven wines with lots of pepper.
Shiraz grapes are used to create the world famous Grange Hermitage. Now called Penfolds Grange as the name Hermitage was a casualty in the great France versus the rest of the world naming debate. Max Schubert created Grange in 1952. He pioneered the use of refrigeration to control the rate of fermentation and hence the flavour extraction from grapes and the use of new oak barrels to store and mature wines. Both these practices are now standard for premium red wines but were revolutionary in their day. And, it took more than 10 years for Grange to be accepted as a great wine. It was universally criticised when first released and only Max’s determination to see it succeed kept it alive. Imagine the loss to the wine world had Max listened to everyone and given up.
Shiraz is a very vigorous growing grape. It produces large bunches of anywhere up to 130 berries per bunch. They are long and loose bunches with very good disease resistance. Shiraz does very well in our cool climate and thrives in warm spring weather to produce a strikingly peppery wine.
And one final legend on Shiraz grapes, from Cyrus Kadivar, The Iranian: One ancient Persian legend says that Jamshid, a grapeloving king, stored ripe grapes in a cellar so he could enjoy grapes all year long. One day he sent his slaves to fetch him some grapes. When they did not return he decided to go to the cellar himself only to find that they had been knocked out by the carbon dioxide gas emanating from some bruised fermenting grapes. One of the king’s rejected, distraught mistresses decided to drink this poisoned potion, only to leave the cellar singing and dancing in high spirits. The king realised that this fruity liquid had the wonderful and mysterious power to make sad people happy. When Alexander overthrew the powerful Persian empire he entered Darius’s palace in January 330 AD. During one of the conqueror’s orgies soldiers raided the wine cellars. In a drunken moment Alexander ordered the destruction of Persepolis.
Some of the Benefits of Wine
Wine is part of culture, it has been in existence for a long time in history. It is produced from natural fermentation of fruit juices. The most commonly used fruits are grapes, apples, elderberry, barley and rice. Other ingredients added are enzymes and yeast to convert fruit sugars into alcohol. This product is rated as per flavor and vintage products. The tastes varies and one can choose from varieties.
Wine has great benefits in human life. It has great taste, brings relaxation and its an appetizer for it makes food more appealing. Besides this, wine it has nutritive value in human body. Its known to purge fever, disinfect open woods, help in regeneration of the red blood cells and has significant amount of minerals and vitamins. The antiseptic effect is brought by the fact that germs and bacteria cannot survive in presence of wine acids.
Scientific research has shown that the benefit of wine during a meal is to help prevent coronary disease. However, most people do not take it as a dietary supplement. They use it to enjoy sheer pleasure of quality of drink, relaxation purposes and for making certain dishes taste delicious. For example, pork or venison go well with red colored drink while poultry, fish or sea fruit are combined with white one.
Other benefits are that the drink has been used widely in social occasions like birthdays, anniversaries and closure of business deals. Currently, people has taken it as a custom of sending a bottle of the same and a card to show appreciation and express congratulations. This has given it a formal role in occasions.
Peter Gitundu Researches and Reports on Wine. For More Information on Wine, Visit His Site at WINE You Can Also Add Your Views About Wine At WINE
The Popular Red Wine
Many people like wine and are finding that red wine is beneficial because it goes with so many things from red meat to chocolate. Also there are many health benefits to drinking red wine in moderation. It is good if you are not familiar with the different kinds of red wine that you go to a wine tasting so that you can try the varieties and decide what kind you like.
· Merlot wines are great because they are clean and refreshing wine that is not too heavy so you can drink it with something or by itself. it also works well with dinner pastas and red meat.
· Barolo is a very fragrant wine rose and violets and us usually eaten with BBQ. The color is a very rich and deep burgundy.
· Cabernet Sauvignon is a very popular California wine and has a great taste as well. Goes well with cheese, chocolate and lamb.
· Cabernet Franc this is a great fruit wine and goes well with pastas and poultry.
· Sangiovese is a high acidic wine with a strong taste and goes well with aged cheeses and meats.
· Malbec is arobust wine that has intense flavors and goes well with Indian and Mexican foods.
These are just a few of the many red wines that are available to you. It is important that you learn all the information about how these wines are produced and made so you can enjoy these unique flavors. It is always a great idea to go to a wine tasting so that you can learn more about the wines and taste them for yourself.
Best Italian Wine and Food
If you are looking for fine Italian wine and food, consider the Aosta Valley region of northern Italy. You may find a bargain, and I hope that you’ll have fun on this fact-filled wine education tour.
The Aosta Valley is a tiny corner of northwestern Italy bordering on France and Switzerland. This beautiful valley is surrounded by high mountains, including Europe’s highest peak, Mount Blanc. While some other regions of Italy are bilingual, this is the only one where French is extensively spoken. With a population of only 120 thousand this is by far the smallest region. Its largest city is Aosta, home to some 35 thousand people. Tourist attractions include the remains of a Roman amphitheater, churches and other buildings dating back to the Middle Ages, Mount Blanc, and the Matterhorn.
The Aosta Valley devotes a mere fifteen hundred acres to grapevines ranking it dead last among Italy’s 20 regions. It produces about six hundred thousand gallons of wine a year, putting it at the bottom of the list. Some 90% of this limited wine production is red or rosé (only a bit of rosé). The region produces a single DOC wine, subdivided into 23 categories. DOC stands for Denominazione di Origine Controllata, which may be translated as Denomination of Controlled Origin. Almost 23% of this region’s wine carries the DOC. The Aosta Valley is home to almost three dozen major and secondary grape varieties, with somewhat more red than white varieties.
Before reviewing the Aosta Valley wine that I was lucky enough to purchase at a local wine store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region. Start with Pazzarella; Small Pizza with Porcini Mushrooms, Mozzarella Cheese, and Porcini Mushrooms. As the second course try Fonduta; Fondue with Melted Cheese, Eggs, and Grated Truffles. For dessert indulge yourself with Pere Martin al Vino Rosso; Pears cooked in Spiced Wine with Whipped Cream.
OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.
Wine Reviewed
Les Crêtes Torrette 2006 12.0% alcohol about $22
Let’s start with the marketing materials. “Petit Rouge is Valle d’Aosta’s claim-to-fame grape. It produces darkly colored and very perfumed red wines. Many think of roses and peonies when they smell this pretty red wine. It is a naturally low-yielding variety that produces very small berries. This is a virtue, because the small berry size produces wines that can be very aromatic and flavorful with a good core of acids and tannins for balance. Enjoy it with braised beef dishes or a wild mushroom risotto.”
And then there was one. Over the past two and a half years I have tasted wines from eighteen of the twenty regions of Italy. All that was left was the Aosta Valley and Liguria, the Italian Riviera, neither of which export much wine to North America. As soon as I saw that my local wine store imported an Aosta Valley wine I jumped at the opportunity. Perhaps my expectations were too high.
On the first sipping I found the wine nice and long with tannins in the background. It was round as well. The first pairing was with a slow cooked beef stew accompanied by potatoes and carrots. The wine was mouth filling and tart. I got the feeling that the grapes were slightly unripe. It actually improved when consumed with a relatively mild tomato-based salsa. On the other hand a Turkish hot pepper sauce, Harissa, did not improve the wine.
The next meal included a commercial barbequed chicken leg with the paprika dusted skin, barbequed chicken wings in a sweet and sour sauce, potatoes roasted in chicken fat, and more of the salsa. The wine tasted of black cherries. It had palate-cleansing acidity with no tannins at all (like a Beaujolais). The potatoes melted in my mouth but made the wine sour. And the wings were more powerful than the wine. The salsa cleansed the palate and muted the wine.
The final meal was an omelet with smoked salmon. The wine was fruity displaying pleasant acidity but was short.
The first cheese was a cream cheese that took away the wine’s fruit. In the presence of a marbled Cheddar cheese the wine was sweet and fruity.
Final verdict. The Aosta Valley is an expensive part of Italy. This wine was overpriced. I’ve been doing a column on $10 wines and the best of the lot compete with this one. Perhaps I was overly excited about this wine because of its location. Actually the wines from this part of Italy don’t have a special reputation. I won’t rush to taste another one, not at this price. Next stop, Liguria
Best Terroir
The Greeks realized it, the Romans realized it and the French and modern Europeans have codified it into law. The place a wine’s grapes are grown has an impact on the aroma and flavor of the wine.
In one sense this is obvious because a wine grape is really nothing more than an agricultural product. It grows on a vine in the ground and is subject to the conditions of the soil and the prevailing weather during its ripening. It makes sense that the grape vine has certain minimum requirements for its healthy growth so it won’t flourish where it’s too cold or too hot, where there is too much or not enough rain, or where the ground is just plain inhospitable. But, aside from the fact that the grape grows and ripens, what impact does the place of its growth have upon its aroma and flavor as a finished wine?
If wine were not so intriguing a beverage this question would not be asked at all. And if wine were not such a valuable commodity the answer would not be important to anyone.
The fact is that wine has always been valued based largely upon where it comes from. Greek and Roman writing differentiated between the merely good and the great wines of their day by noting where the vineyard was located. Before them the vineyards that supplied wine to the courts of the Mesopotamian monarchs were located in the far off mountains and required expensive shipping to be enjoyed in the palace. From earliest times, wine had prestige and added value because it was rare and expensive compared to malt beverages brewed from grain. The grape type was relatively unimportant for many centuries although it was recognized that the grapes of a particular vine species, which came to called the vtis vinifera, was most dependable.
Through the span of Mediterranean and European history place continued to be the most important factor in determining a wine’s value. The great white wines of Germany (Reisling), the great red and white wines of Burgundy (Pinot Noir and Chardonnay), the red wines of Bordeaux (Cabernet Sauvignon and Merlot) etc. where all known by their regional identities.
Grape types have come and gone but the regions remain great. At one time there was very little white Sancerre, it was known more for its red wines made from Pinot Noir, and Cabernet Sauvignon is a relative baby, being the offspring of Cabernet Franc and Sauvignon Blanc within the last three hundred years. Even wine styles have fluctuated over time. The red wines of Italy’s Peidmont region were significantly sweeter a hundred years ago. So to, the white wines of the Loire Valley were prized by the Medieval French kings for their honeyed sweetness although today’s tastes require far more dry white wine.
There is no place in the world of wine that makes a larger fuss over the impact of the vineyard site than Burgundy in France. Here, very intricate maps have been drawn demarcating individual vineyards, some very small, all close to one another along the hillsides of the Cote d’Nuits and the Cote d’Ore. Some vineyards are called “Village” vineyards because they are in the environs of particular villages like Fixin, Gevrey or Puligney. Others are rated higher and called “Premier Cru” or “Grand Cru”. They are also associated with certain villages but have a proper name of their own like Les Charmes or Batard-Montrachet. It was a confederation of Medieval monks who started this practice. They made wines from all the vineyards but noted subtle and consistent differences depending upon the vineyard location. Curiously, and to this day, the more expensive wine comes from vineyards located at mid slope. Vineyards on the flat land or too high up on the slope produced good but not great results. Looking at maps of Burgundy today you can pick out two vineyards that are side by side and yet, the wine from one is village-level and relatively cheap, while the wine from the other is a Grand Cru and demands astronomical prices.
The modern acceptance of this idea dates back only about eighty years to a time when French wine was in crisis following World War One. Vine diseases of different kinds, the infestation of the Phyloxera louse and the devastation of war brought the European wine industry to its knees. The French, to combat the sale of generic bulk wines as fine wines from an historical vineyard, created their appellation laws. AOC (Appellation d’Origine Controlee) dictated what kind of grapes were legal for each growing zone as well as the vineyard techniques and the winery practices that had to be used. Thus, in order to be labeled as a “Chateauneuf-du-Pape” the grapes had to be grown in that place only and follow distinct rules of ripening, fermentation and blending in order to qualify.
The French AOC system seemed to be a success so other countries followed suit in the decades between the world wars. Today There are AOC in France, DOC in Italy (Denominazione di Origine Controllata) and AVA in America (American Viticultural Area). These are all systems of legally recognized geographical grape growing zones. With the creation of these lawful zones the idea of terroir was reborn. The French phrase, gout de terroir literally means, “taste of the earth” and had been used in earlier times to refer to poorly made, rustic local wine that tasted “earthy”. It was a derogatory word for a fruitless, bland or even bitter and distastefully smelly wine. It tasted like the earth, yes, like a mouth full of dirt. It was only after the creation of the AOC system, and the idea that specificity of place really mattered, that the derogatory term became a term of respect.
I believe that the place a wine comes from does make a difference and I believe there is a distinction worth recognizing between the wines of Europe and the wines of the New World. But I think the mystical yet commonplace use of the word “terroir” is mostly about marketing. Everyone likes to claim that their wine expresses the terroir of its location but, frankly the idea of terroir is too big to add cache to specific wines.
Terroir is the combined influence of vineyard aspect (how a vineyard faces the sun, its exposure or shelter from wind and weather and its physical location on a hillside or in a valley), its soil (rocky, sandy, rich and fertile etc.), the specific weather conditions during the growing season (rain, heat, damaging frost or hail) and the myriad decisions made by experienced vineyard managers and wine makers. These are conditions that all wines share to a degree, merely by the fact that they are wines. It is undeniable that different wines taste distinctly different. Heck, it undeniable that the same wine tasted twice, or from two different bottles, can exhibit distinct differences. It’s clear that some wines, from some places are consistently extraordinary while others are average. It can certainly be argued that wines from very similar locations have a regional resemblance, and that different wines made by the same wine maker share a certain family resemblance. But is this because of some mystical thing called terroir?
I do not believe that the location of a wine’s production is any guarantee of quality, though some AOC or AVA (whichever) do seem very consistent. European appellations have many more rules and that means more similarity between wines of a certain place, so it’s more possible to have an idea of what a wine might taste like before you open a bottle from Europe. But wine making, even where strict guidelines are in place still breeds variation and, outside of Europe there are few guidelines. When you taste a wine from a place you know about I think you can conclude that some aspects of flavor and taste are the direct result of prevailing weather, geography or geology. I also think that, without that foreknowledge it’s pretty rare to able to correctly describe anything about the vineyard or the vine.
Wine lovers love to sniff and swirl, discuss and speculate and the finest, rarest wines in the world, or one that has been diligently aged offer subtle, sumptuous pleasures. And wine is unique in it’s depth and personality, its complexity and expressiveness … at least the good stuff is. But wine is also a commodity. The modern marketplace demands rationalization and explanation, especially when higher prices are being asked. The idea of terroir may shine with more clarity from certain wines but it is just that, an idea. Hatched by French regulators and taken up by wine makers and writers the world over, terroir has become something everyone wants to claim, like their grapes are “picked at the peak of ripeness”.
Enjoy your wine. Be interested in its interesting aspects but take the terminology with a grain of salt.
The Art Of Wine Tasting
Even though many just assume that wine tasting is sipping, swishing, and swallowing - many are amazed to find that it’s actually a bit more. Wine tasting is more of an art, an art that is used to distinguish the taste of fine wines. Wine can be a tasty and refreshing drink - if the bottle was stored correctly and aged properly.
Wine tasting begins with the swishing. The reason why wine tasters swish the wine around in their mouths is to get the taste. Both the front and the back areas of the tongue contain taste buds, although neither one has any distinct sensation in taste. Taste buds can detect food and liquid that is bitter, salty or sweet, without a problem. To get the proper taste from wine however, you need to swish it around in your mouth and allow your taste buds and sense of smell to bring out the unique and fine flavors in the wine.
When you have a cold however, the wine can taste very different. When tasting your wine, your sense of smell has a major impact on the taste. What many fail to realize, is that over 75% of our taste is due to our sense of smell. When we have a cold, our sense of smell is affected. Therefore, when eating or tasting wine with a cold, the taste will appear different. Wine tasters all over the world will tell you that tasting wine is more about a sense of smell than the actual taste buds.
The art of wine tasting is indeed an art. Wine tasters do however, follow some general guidelines and rules that judge how great a wine is. These techniques can help you bring the most out of your wine, providing you follow them and know how to bring out the taste.
The first thing to do with wine is to look. With wine, you can tell quite a bit about it by looking at it. You should always start by pouring the wine into a clear glass, then taking a few minutes to look at the color. As far as the color goes, white whines aren’t white, but actually yellow, green, or brown. Red wines on the other hand are normally a pale red or dark brown color. Red wine gets better with age, while white whines get more stale with age.
Next, is the smell of the wine, which you should do in two steps. You should start with a brief smell to get a general idea of the wine, then take a deep, long smell. This deeper smell should allow you take the flavor of the wine in. The more experienced wine tasters prefer to sit back a bit and think about the smell before they actually taste the wine.
Last but not least, is to taste the wine. To properly taste the wine, you should first take a sip, swish it around in your mouth, and then swallow. Once you swish the wine around in your mouth, you’ll bring out the rich and bold flavors of the wine. After swallowing, you’ll be able to distinguish the after taste of the wine, and the overall flavor.
Once you have looked at the wine, smelled it, and finally tasted it, you’ll be able to evaluate the wine from a taster’s standpoint. This is the easiest way to determine the quality of the wine, and whether or not it has been properly stored and aged. As with all things in life - the more you taste wine - the better you will get at distinguishing the unique flavors.
The Beauty Of Sparkling Wine
Sparkling wine is well known for it’s tiny bubbles that race to the surface. Sparkling wine is one of the most exotic yet refreshing types of wine, providing memories and happiness once the cork is released into the air. For many years, this exotic wine has proven to be among the most popular types of wine for celebrations and special achievements.
By looking at sparkling wine, you’ll find it to be a complete mystery. When tasting the wine, friends and lovers choose to discuss the refreshing, nutty aroma. Even though this type of wine is very popular, it can be hard to describe. Although the taste and aroma can be right there, lingering in the air - it’s still something that is nearly impossible to find the words for.
When you first open a bottle of sparkling wine, the carbon dioxide aroma that instantly fills the air is an experience that you have to smell to believe. A true feast for all of your senses, sparkling wine can instantly put you at ease. Drinking this wine is a feast for your taste buds, bringing several different flavors to rest on your tongue at the same time.
Even though the nature of sparkling wine is really unknown, society as a whole as really accepted it. Although many don’t realize it, the crisp and delicate taste of this wine isn’t what made it what it is today. Similar to the shine and splendor of the finest diamonds, sparkling wine emits a truly elegant aura and romance that makes it easy to distinguish from other types of wine.
Sparkling wine was first discovered in France by Dom Perignon, who was a monk in the Champagne region. He actually stumbled upon this fine wine while performing his duties as a cellar master in the Benedictine Abbey. Dom would hide his discovery for many years, as the public didn’t really respond in the way that he had been hoping.
Although Dom Perignon’s sparkling wine wasn’t popular at first, it would grow and become more popular over the years. Once people in France and people around the world caught wind this amazing sparkling wine, they simply had to experience it for themselves. At this point, it didn’t take long for Dom Perignon to become a legend and one of the most important wine makers throughout the rich and cherished history of France.
The formula and techniques that Dom used to produce his sparkling wine eventually become known as the traditional way of making Champagne. The process is still used throughout the world today, producing some of the best sparkling wines. Even though sparkling wine is made in various locations, many agree that the best place is the Champagne region of France - which is where sparkling wine first began and was first introduced to the world.
These days, sparkling wine is an essential part of life, for celebrations and events. With most celebrations, sparkling wine is simply a must have. There are many manufacturers of the wine these days, although most prefer to have the original and still the best - Dom Perignon. No matter where the future of wine goes, sparkling wine will never die. It will always be the wine that sparks celebrations, and the wine that makes events come to life. From it’s truly unique and breathtaking taste to it’s amazing look and splendid aroma - sparkling wine has the appeal and the flavor to keep people celebrating and living life for years and years to come.
The Flavors Of Wine
Although the four main flavors - sweet, salty, sour, and bitter are all your tongue is really capable of tasting, the long lasting impression that wine leaves in your mouth is far more complex. When you drink or taste wine, your taste buds and your sense of smell are involved, adding to the way you interpret wine overall. The flavors, aromas, and sensations that wine is comprised of provide the interaction that you taste when you sample wine.
Sweetness is something that wines are well known for. With most types of wine, grapes are responsible for the sweet taste. Grapes contain a lot of sugar, which breaks the yeast down into alcohol. The grapes and yeast that were used to produce the wine will leave behind various sugars, which your tongue will be able to quickly detect. Once your tongue detects these various sugars, the stimulation of sweetness from the wine will be ever so present in your mouth.
Alcohol is also present in wine, although your tongue doesn’t really know how to decipher the taste of alcohol. Even though the tongue doesn’t really taste alcohol, the alcohol is present in the mouth. The alcohol found in wine will dilate blood vessels and therefore intensify all of the other flavors found in the wine. After you have samples a few types of wine, the alcohol level can easily have an effect on your taste buds, making it hard to distinguish other drinks that you may have.
Another flavor is acidity, which will effect the sugars. With the proper balance of acidity, the overall flavor of wine can be very overwhelming. Once you taste wine that contains it, the flavor of the acidity will be well known to your tongue. Although acidity is great with wine, too much of it will leave a very sharp taste. With the right levels, acidity will bring the flavors of the grape and fruits alive in your mouth - providing you with the perfect taste.
Yet another effect of flavor are tannins, which are the proteins found in the skins of grapes and other fruits. If a wine has the right amount of tannins, it will give your tongue a great feel, and bring in the sensations of the other flavors. Once a wine starts to age, the tannins will begin to breakdown in the bottle, giving you a softer feel to the taste. Tannins are essential for the taste of wine - providing the wine has been properly aged.
The last flavor associated with wine is oak. Although oak isn’t put into the wine during the manufacturing process, it is actually transferred during the aging process, as most wines will spend quite a bit of time in oak barrels. Depending on how long the wine is left in the oak barrel or cask, the ability to extract the flavor will vary. Most often times, wine will be aged just enough to where the oak taste is visibly there - and adds the perfect sentiment to the taste.
Although there are other flavors involved with the taste of wine, they aren’t as present as those listed above. The above flavors are the most present in wine, and also the flavors that you need to get more familiar with. Before you try to taste wine or distinguish flavors, you should always learn as much you can about the components responsible for the flavors. This way - you will know more about what you are tasting and you’ll truly be able to appreciate wine.
Storing And Caring For Wine
Over the years, wine consumption has become more and more popular. With more and more money going into wine both as an investment and for later consumption, the history of the wine will always be in question. With this in mind, many people often wonder how they can properly store their wine and take care of it at the same time.
How you store your wine is extremely important. If you store it right it can lead to euphoria, while if you store it wrong it can lead to depression. When you tear into a bottle of wine that has properly been stored, it can be glorious indeed, while tearing into bottle of poorly stored wine can be quite the letdown. Often times, drinking a bottle of wine that was poorly stored is much like drinking vinegar.
To properly store wine, you’ll need to meet several factors, such as humidity, temperature, lighting, the cleanliness of your storage area, the angle of the bottle while it is stored, and the vibration of the bottle on the rack. The temperature is the most important, as you should keep it around 50 degrees at all times. This way, the lower temperature can help to age the wine. If there are any fluctuations in the temperature, you should make sure that it happens slowly. As long as the temperature doesn’t go to high and it fluctuates slowly, your wine should be ok.
The proper level of humidity for storing wine should be around 70%, although it is perfectly accepted to keep it 10% above or below the 70% level. If you have too high of a humidity temperature, the labels can easily rot or mold, which can affect the wine’s value. On the other hand, if the humidity gets too low, around 50%, the cork could shrink and bring air into the wine, which would ruin it in little to no time at all.
The angle that wine is stored is important as well. If the wine stays in contact with the cork during storage, the cork won’t dry out. If the wine doesn’t stay in contact with the cork, the cork could dry out and allow air into the wine. You should also strive to keep the wine out of the light, as light can ruin any type of wine. Light causes the wine to age prematurely, making it in your best interest to store wine in a dark location.
To prevent damage to the wine from sediment, you should also store wine in a location that is free of vibration. If you store wine in places that are free from vibration, it will give the sediment in the bottle ample time to settle. Vibrations are never a good thing for wine, as the sediment becomes unsettled and can ruin the wine or shake it to the point where it tastes horrible.
The Process Of Manufacturing Wine
Wine, which is a drink we all know and love, is produced from fruits such as grapes and berries by drying and then fermenting them. Once the fruits ferment, the sugar within the fruit will turn into alcohol. The wine will display a different color, taste, and aroma depending on the type of fruit that it was made from.
Wine is divided into three main categories - fortified, sparkling, and table. Wine is known as fortified when a bit of brandy is added into it to enrich the alcohol. Wine is deemed as sparkling when it has the right level of C02. Table wine, the third category, is wine in it’s natural form - which is different from any other type of wine.
Normally, grapes are the preferred ingredients for making wine. They contain an equal amount of acid and sugar, which can’t be found in any other type of fruit. When drying the grapes, a high amount of heat is needed. To use grapes with wine though, you need to know the exact harvest season. If you don’t pick the grapes during the right time, your wine will suffer due to the level of increases in sugar and a lack of acidic extent.
During the beginning stages of wine making, the grapes or other fruit is crushed by a large cylindrical container that will deflate the juicy parts of the fruit into large bags that are attached to the machine. Next, the juicy part of the fruit is fermented through the use of heat. During this part of the process, present yeast will help to convert the sugar into alcohol. Once the sugars start to break down into alcohol, the wine will get a buttery flavor.
Next, is the settling. Settling involves the yeast cells or any other type of material flowing near the top of the wine. Once it is at the top, it is then filtered with all sediments being gathered on the filter. Aging is next, which is where the wine is tightly packed away in special contains that won’t allow any contact with air for months - sometimes even years. Once the wine has been aged, it is transferred into smaller bottlers then shipped out and sold.
When the wine is bottled, it is done in a way that makes it easy to distinguish the several types of wine. Colored bottles are preferred, as they will greatly reduce the risk of oxidation, damage, and several other possible risks. The bottles are also labeled according to their manufacturer and brand as well, which makes it easy for you to select the wine you are interested in.
Once you have bought a bottle fo wine, you should always make sure you store it in the right place. The most appropriate places to store wine is the basement, underground cellars, or anywhere else that is damp and cool. No matter where you store your wine at, you should always make sure that temperature stays around 55 degrees F.
Never store the wine in an area where the temperature fluctuates, as it can harm the wine. A humidity level of around 60% is also important, in order to keep the cork moist. If the temperature is too low, it can also harm the wine. When you buy your wine, you should always make sure that you store it in the right location. Wine that is properly stored and taken care of can be truly amazing once you drink it - making it more than worth the time and effort.
The Right Temperature For Storing Wine
Although position is important when storing wine, temperature is the most important storing factor overall. Even though you may not have the ideal conditions for storage, you should always have the optimal level of temperature. The temperature when storing your wine is very important, as it affects the overall quality, flavor, and longevity of the wine. Most wines need to be stored for long periods of time, which is why the temperature is so very important.
The temperature for storing wine should always be between 50 and 65 degrees F. When stored in this range, the wine will develop quite nicely. In the days before refrigeration, wine was stored in underground cellars and caves. When refrigeration came along, it quickly became the easiest and most preferred way to store wine, as it allowed you to maintain the same desired temperature.
In this day and age, science plays a major role with wine making. Science has proved over the years that aging is actually a chain of chemical reactions that occur over time. Depending on the temperature, the chemical reactions can either be good or bad. Chemical reactions all have unique energy factors that need to be met for each individual reaction to happen. If the temperature isn’t right, the chemical reactions in the wine won’t occur.
If wine is stored in direct sunlight or in a hot area, the increase in temperature can result in a chemical reaction that can damage both the flavor and the quality of the wine. Wine that has been damaged from heat will normally turn brown due to the oxidation. When this happens, the flavor and quality of the wine won’t be any good. Wine that is damaged from heat loses all of it’s flavor and color, making it virtually impossible to drink - or sell.
Colder temperatures on the other hand may slow the aging process, although it can also prevent the wine from getting the chemical reactions it needs as well. Lower temperatures may not affect the quality or taste of the wine, although it isn’t recommended. All bottles of wine, until they have been opened, should be stored in a location with a temperature above 50 degrees F. This way, the wine will be in the proper temperature for storage and able to get the chemical reactions it needs.
You should keep any open bottles in your refrigerator, as the average temperature is normally 41 degrees F. You shouldn’t keep bottles that you haven’t opened in the fridge, as the temperature is much too cold. If you follow the above tips when storing your wine, you’ll find the taste to be spectacular. Storing wine will always raise the value and add to the taste - providing you store it the right way.
Hungary For Wine
Despite what many may think, the area known as Hungary holds more wine tradition than any other country in Europe. Most of this very tradition is just now surfacing in the light, with people finally starting to catch wind about everything Hungarian wine has to offer. Even though many wine drinkers aren’t familiar with Hungary - there are many who are.
Hungary is home to over 20 wine regions, fully of forests, vineyards, and orchards. With several different varieties of grapes to offer, the vineyards found in Hungary have flourished since the great Roman Times. The weather in Hungary is seasonal to say the least, with cold winters and extremely hot summers. This weather allows the soil in the country to be diverse, which allows wine makers to create a variety of quality wines.
Despite the communist control in the past, there are several different wines found in Hungary. Although the vineyards here produce a lot of excellent wines, Tokay Aszu is by far the favorite here and the wine that locals always love raising their glass to. Tokay Aszu is a popular wine with meals or dessert, in Hungary and also happens to be one of the most popular dessert wines in the entire world.
Tokay Aszu was discovered in the mid 17th century in Hungary, quickly becoming a favorite for many European aristocrats. Even though it was great to the taste, many believed that certain types of the wine had mystical healing powers. Although this was strictly a rumor, it actually helped the wine become more popular than ever. Over the years, Tokay Aszu was one indeed the most popular wine in Hungary, spreading to other areas of the world as well.
Egri Bikaver, also referred to as Bulls Blood is another popular wine found in Hungary. This is another popular wine for locals, and can be found throughout the world as well. Getting it’s name from it’s color, Bulls Blood is truly a feast for anyone who likes wine. The wine is dark red in color, yet sweet to the taste. The wine was first developed back in the 16th century, and remains popular even to this day.
If you ever visit Hungary, there are many places you can visit to get some great wine. You should also make a point to visit Tokay, located in the northeast. You can take a train from Budapest and arrive here in a few hours. There are several different wine flavors and varieties here, sure to please just about anyone. The wineries found throughout the Tokay area are normally open for tours and tasters from May to the end of October. If you visit during these months, you can tour the underground cellars, sample the superb wine, and learn more than you ever thought possible about the manufacturing of Hungarian wines.
All in the all, the wine found in Hungary is great to have in your collection or just have around the house for special occasions. You can get it by the bottle, the glass, or by the case. All types of Hungarian wine has been perfected over the years, making it something that you really can’t go wrong with. If you like to drink wine, as most of us do, you really can’t go wrong with any type of Hungarian wine. Hungarian wine gives wine lovers plenty to study, plenty to order, and plenty to drink. The wine is very tasty and refreshing - and it helps to keep the nation of Hungary thirsty for more.
An Introduction To Chardonnay
Chardonnay grape is the most popular type of white wine, found all over the world. The flavor, taste, and aroma of it will though, depending on where it was made and what processing methods were used. Chardonnay has a variety of different styles and flavors, and remains a major type of grape. As a result of it’s popularity, this fine wine spread throughout Europe and other locations of the world such as Australia and California.
As more and more wine makers discovered Chardonnay, the fine wine began to grow quite well in South Africa and other areas as well. With it being a non aroma type wine, oak seems to work very well with it. The richest and most complex are American and French Chardonnay, which are also among the most preferred white wines. Even though it does suffer from fatigue, the flavor and richness of this wine will keep it loved by many for years to come.
Chardonnay originated from the Burgundy and Champagne area of France. Although white Burgundy is a popular wine that is prepared with Aligote, a lesser known grape, the fact remains that white Burgundy can’t be made without the use of Chardonnay grape. What this goes to show, is that Chardonnay grapes have more than a few uses.
In appearance, Chardonnay grapes are green in color with thin skins. The grape is a result of the Pinot and Croatian Blanc grape, which are extinct to this day. Chardonnay on the other hand is still popular, fermented and aged using oak barrels that help to bring out the vanilla flavor the wine is well known for. It can also be aged and fermented using bottles, although it won’t age quite as much as red wine.
Almost all Chardonnay wines are considered to be chilled, making them work extremely well with dishes that contain butter and cheeses. The wines also have less acid content as well, which makes them work well with seafood as well. There are a lot of food that you can pair Chardonnay with, which is what makes it so popular. A lot of fine restaurants serve it as well, especially Italian and seafood restaurants.
The Chardonnay grape can also be used in making Champagne and other types of sparkling wines. Although Chardonnay wine is the most popular use, there are several other uses for the grape that lead to some truly fine wines. Oak is often times used with the wine as well, which provides it with some great flavors as it ages. Although it can be a bit on the expensive side, it still remains one of the most preferred types of wine. You can find it at any wine or alcohol store - making it a great addition to your wine or drink collection.
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