The Songs of Wine

When it comes to wine, we use a variety of our senses. Our sense of taste and our sense of smell helps us perceive flavors and aromas, our sense of sight helps us look for legs, helping us to identify body, and our sense of touch, well, that just helps us to make sure we grab a glass of wine, and not a can of beer. In fact, there is only one sense we don’t really use: our sense of hearing.
Now, I’ve done it myself: I’ve had a few too many glasses of wine, put the glass up to my ear, and sworn up and down that I could hear the ocean. Except for those rare, okay frequent, instances, hearing, when it comes to wine, is a bit left out. That is, however, until it “auditions” for inclusion in the form of song.
The following is our list of some of the best wine songs to ever grape, er grace, us with their presence.
Alcohol (Brad Paisley): So, this song might not be just about wine. With lyrics that talk about all kinds of alcohol, the spotlight isn’t on a bottle of Shiraz doing a rather long, but oddly touching, interpretive dance. Still, any song that gives a shout out to Bordeaux, France is a must listen for the wine lover. Not too bad, Brad.
The Wino and I know (Jimmy Buffett): One of the best singers to listen to at any kind of party, Jimmy Buffett delivers a song that acknowledges the wine drinker in all of us. There is, however, one problem: the line “the wino and I,” for many of us, is redundant.
Red Red Wine (UB40): A song that has made many of us feel so fine, “Red Red Wine” is just a fun fun time. We might not know what the heck “Monkey pack him rizla pon the sweet dep line” means, but who cares: let’s just focus on memorizing the rest of the song’s rap section.
Bottle of Wine (Tom Paxton): An oldie, but a goodie, “Bottle of Wine” pays homage to the fruit of the vine. But, when Tom sings the “When you gonna let me get sober?” line, we can’t help but think he’s joking. Seriously Paxton, pour another drink.
Strawberry Wine (Deana Carter): Even though we are pretty sure the “Strawberry Wine” in this song is likely Boone’s Farm, it’s still a good tune. It talks about first loves, summer nights, and remembering when 30 was old. As someone who turns 30 in a few months, allow me to state that 30 is the new 20, oh wait, the new 21.
Little Ole Wine Drinker Me (Dean Martin): We can only expect a great song from the man who was once quoted as saying, “You haven’t drunk too much wine if you can still lie on the floor without holding on.” Very true Dean, very true.
Champagne Supernova (Oasis): I know that I may be one of the few people who actually love Oasis (call me Liam!), but this is a great song. Hopefully we will all someday find ourselves in a “Champagne Supernova,” or at least like a Champagne brunch.
Blood Red Wine (Rolling Stones): Wine’s greatest chance of ever truly rocking out, this song allows us to picture a Merlot with a Mohawk, a Pinot with a pierced nose, and a Traminer with a tattoo.
Two More Bottles of Wine (Martina McBride): A tune that teaches us that our lovers can move out and, as long as there is wine, everything will be okay, “Two More Bottles of Wine” would have been just a little bit better if it had replaced the word “bottles” with the word “cases.”
Wine, Women an’ Song (White Snake): As a female, I might not identify with this song as much as the male gender. After all, it talks zealously about landing a good woman. But, who cares: I can turn lesbian for one article and chalk it up to experimentation.

Italian Wine

Italian wine is one of the most famous wines, owing to Italy’s fame as the world’s oldest wine producing regions and the exceptional quality of wine produced here. Italy has more than 1 million vineyards under cultivation and is the world’s largest wine producer. Drinking wine is customary and most people have a glass of wine after their meals or in-between meals.
Italian wine is classified into two types – The EU Category and the Table Wine category.
Italian table wine can be in the form of ‘Vino da Tavolsor’ or ‘Indicazione Geografica Tipica (IGT)’. Vino da Tavolsor label indicates that the wine is from Italy, but it is not of very high quality. The Indicazione Geografica Tipica (IGT) label indicates that the wine is from a specific region in Italy and though it is not made according to the traditional wine making process, the wine is of a superior quality.
The wine belonging to the EU category can be either ‘Denominazione di Origine’ Controllata (DOC) or ‘Denominazione di Origine Controllata e Garantita’ (DOCG). While both classes of wine under the EU category wine are from specific regions of Italy and use only certain types of grapes in the wine making process, the DOCG class has to go through a blind taste test.
Italy has about 20 wine making regions and some of them are Lombardy, Sicily, Sardinia, Piedmont (Piemonte), Liguria and Tuscany. Each region’s wine is specific to the grapes grown in that region and its cuisine. Italian wines include the Red Wines variety and the White Wine variety. Some important Italian Red Wine varieties are Sangiovese, Barbera, Dolcetto, Sagrantino and Malvasia Nera. Well-known Italian White Wine varieties are Trebbiano, Pinot Grigio, and Moscato Malvasia Bianca Garganega.
When serving Italian wine, food served during the occasion must blend with the wine served and it is always best to go with food specific to the region from where the wine come from to highlight the taste and quality of the Italian wine.
Ricardo De Sousa is a Southern European Winery Expert writing about wine.

Wine Shelf Is Not A New Concept To The World

Traditional wine racks or shelf’s permit the wine devotee to have a proficient looking wine rack in their own home. A traditional wine rack is most often a wall mounted or stackable wine rack unit. It can hold from 10 to 100s of bottles depending upon your individual need and with space in mind; they are also customizable.
Traditional Wine racks for the home allow the individual wine lover to convert any space in their home into an instant rack in a matter of moments. Wine bottles need to have proper storage space to ensure that the wine maintains optimal flavor and wine racks provide this storage. Anyone with an interest in wine should know that the proper and more convenient way to store wine bottles is on their sides. By using a wine rack, bottles either are individually or grouped together on their sides in cubicles.
This arrangement is necessary for several reasons. First, by storing the bottle on its side, the sediments that settle out of the wine over time are more evenly distributed and help the wine keep most of the desired original flavor. In addition, the label and corks are better preserved.
Traditional Wine Racks Means Wooden Racks:
Traditional wine racks are generally made up of wood. A wooden wine rack is nice because it looks great and is generally pretty easy to put together. Not many people have too much trouble with the average wooden wine rack. A wooden wine rack also tends to be quite light while still being able to hold an enormous amount of weight.
There is also suppleness to a wooden wine rack and that is in its paint ability. You can paint this type of wine rack to match just about any home décor. It is even easy to build your own wooden wine rack if you like to build things for the home and this type of wine rack is very durable and can last you for years to come. There is another perk to a wooden wine rack and that is the fact that if you were to knock your wine bottle a little hard on the wine rack for some reason accidentally it is less likely to shatter on a wine rack

Wine Food Pairing - Weinbau in Gumpoldskirchen

What kind of Wine Food Pairing is this, you ask? Terrific wines made right on the premises and an opportunity to scout out a heurigen that only locals seem to know about. This shining gem is located in the small village of Gumpoldskirchen, Austria. Our friend, Herbert, gave us quick instructions on how to find this wine house and then, with the help of several villagers, we finally found it by looking for the lighted pine boughs over the door. This is the traditional sign that a heurigen is open for business.
Weinbau Otmar Schnitzer is open for 9 days, 6 times a year and it is the time when this wine farmer is able to sell his wines to the public.
We arrived to find our friends Herbert and Maria already enjoying a glass of Rotgipfler…….a “sweeter” white wine….a bit too sweet for my tastes, but delicious all the same! My husband and I looked at the wine menu, consulted Otmar and decided on Rot Cuvee, a medium heavy, dry red wine…YUM! Relaxation and conversation with friends are what these wine houses are all about…once you are there, you may stay the whole evening….unlike in the United States where “flipping” tables is a financial must. It is interesting to watch all the locals, young and old, come in, sit at the wooden tables and just enjoy each other’s company while swapping stories!
As the evening progresses we all decided that a bit of food might be nice. The food is reportedly the best here, but we decided on something a little lighter…a cheese and fruit plate……and along with this, a change of wines to a Gstaubter. This is a fresh young wine, one step beyond “sturm” and that has not yet been filtered. It is sometimes referred to as a “dusty” wine because of its cloudy appearance. Totally delicious with the cheese plate!
Otmar and his crew presented us with a tasty selection of cheeses ranging from dry Swiss to a “stinky” gorgonzola along with rich brie and slices of provolone …. sliced apples, olives (watch out for the pits!) and a sprinkling of walnuts right off the tree in the garden….WOW!!!!! All of this paired along with a basket of fresh breads that the Europeans are so famous for! Can it get any better?
Just as the evening was about to end (I thought!) the “house” brought over a glass of Spatrot Rotgipfler to tempt us further! This crisp, dry white wine reminded me a lot of my favorite Pinot Grigio….YUMMY! Of course we had to linger a bit longer!
Oh well, I always say that wine food pairing is an adventure…. just be sure that you are up for the challenge! CHEERS!
If you would like more information on Weinbau Otmar Schnitzer just visit my blog for their website address.

The Differences between White and Red Wine

Most people have tried various red wines and white wines and they still have no idea what differentiates both. If you have no clue, then this article will give you the factors to look for; apart from the color which is obvious. Red and white wines can either be dry or sweet or anywhere in between.
The red wine is more robust, more complex than white wines. White wines are generally lighter without the complexity of reds. Though the grapes used do matter, but the main difference is in the fermentation process. Red wines are mostly made from red and black grapes, and white wines from green grapes. Sometimes red, black and black grapes are combined.
During the fermentation process for white wine, the stems, seeds and grape skin are gently removed from the grape juice after it has been squeezed from the pressing machine. On the other hand, during fermentation process for red wines the grape stems,seeds and grape skins are left in the squeezed juice. By leaving the stems,seeds and grape skins in the juice it produces tannins and pigments and are the ingredients that is also responsible for the complexity of red wines.
Tannins are compounds that are present in grapes and other plants. When you partake in drinking a very strong cup of tea, the bitter, sharp taste is caused by these tannins. These tannins act to prevent oxidation of the wine during the aging process. This prevention is very important in red wines, since they’re usually aged and matured for much longer period of time than white. Because it is aged longer the tannins provide another layer of flavor, therefore increasing the complexity of the wine and also making it more robust. The bite of the tannins will diminish and be mellow as the wine ages.
Both red and white wine can make an excellent addition to your delicious meal, depending on what brand and flavor you chose. The rules for picking the type of wine to match your meal is not edged in stone, but the differences in wine do provide some guidelines. I will pick red wines to go with my strong flavored meals, because it is more complex and robust in taste.
White wines on the other hand I will pick for my less flavored meals. Some people prefer red for meat dishes and white for fish and chicken dishes. The most important factor in choosing a wine for a meal is your own taste. Do you like it dry, light, sweet or slightly in between? Regardless of what wine you chose for your meal, just sit down and relax and pour yourself a glass as you slowly enjoy your meal.

How To Make Your First Batch Of Mead Honey Wine

Mead is easy to make and you can do a one-gallon batch in an hour or two. After you are done all you have to do is let the yeast do the rest of the work of transforming honey and water into wine.
What you will need to make your mead is a 1-gallon glass jug, three pounds of unprocessed honey, 1 package of yeast (I recommend Lalvin D-47), 1 gallon of spring water, an airlock, a solid rubber stopper, a rubber stopper with a hole in it for the airlock, some nutrient for the mead, some energizer for the yeast, and a mixing bowl. All of these materials can be ordered from any quality online wine making supply shop and will cost you around fifty dollars including the honey.
Fill your glass jug about half full of water then add the three pounds of honey and mix it up vigorously so the mixture is homogenous in color. Put two cups of spring water in your mixing bowl and add two-fifths of a tablespoon of energizer and two-fifths of a tablespoon of nutrient in it, stir it well then add it to your honey water mix. Shake the bottle well so it is mixed in well
Now you need to activate your yeast by warming up two cups of spring water to between 104 and 109 degrees fahrenheit then pour one fifth of your package of yeast in it. Do not stir it yet. Just let it sit in the water for fifteen minutes then give it a gentle stir and add it to your mixture of honey and water.
Now add more water to your jug so it is full to the top. This will bring it to one gallon of liquid. Note that you will have spring water left over because the honey has taken up space in your jug. The goal is to end up with one gallon of liquid.
Put a solid rubber stopper on your jug and shake it vigorously for five full minutes. This is an important step because it aerates the honey, water, and yeast mix. The yeast needs plenty of oxygen in the mix so it will grow correctly.
Finally you should fill your airlock half full of water, put it in the rubber stopper, then put it on top of your gallon jug of mead. Then place the bottle in a cool and dark place for two to three months and it will be ready to drink.
Check on your mead on the following two days. You should see some vigorous bubbling coming out of the airlock. This means that the yeast is working well and it is transforming the honey and water into a beautiful batch of Mead.

Francis Ford Coppola - Golden Age Wine God?

The truly great are fighters for life, touched with fire, and not smothered by mundane things, said Stephen Spender in his famous poem, “I Think Continually Of Those Who Were Truly Great.” Francis Ford Coppola embodies that ideal by his spiritual imperative to make life as bright as a sun, more passionate, pulsing with and connected to the universal, and exciting.
Coppola’s achievements are widely known and chronicled, but when I read that he considers business an art that comes from the things of your soul, I realized to satisfy my curiosity about his immense drive and astonishingly diverse achievements, I needed to go back and re-read a bit of 377 B.C. vintage, Plato.
Plato believed in eternal, human, inborn spiritual blueprints, or forms, which echoed the pantheon of the gods whose energies could be harnessed by mortals. Jungian philosophy is based on Plato’s forms. Jung said he stood in awe of the depths and heights of the soul beyond this world and space, and its immeasurable richness stored and organized into images gathered from millions of years of living. “These images are not pale shadows. But powerful…conditions of the soul…we can only misunderstand. But never rob of their power by denying them.”
Viewing Mr. Coppola through the prism of Plato’s classic forms, Jungian archetypes, and Stephen Spender’s Truly Great, I see a powerful condition of the soul that looks to my eyes like the flip-sides of Apollo, god of reason, harmony, order, prophecy; and Dionysus, god of wine and fertile agriculture, intoxication, sensual pleasures, theatre, and festivity.
When Coppola expresses a desire to build a beautiful city for people to live engaged in creativity, education, ritual, festivity, and athletic perfection, he is describing a Golden Age. Plato created this recipe of Golden Ages: societies organized around the needs of the human soul. Plato’s simple idea founded the Golden Age of Greece, the Italian Renaissance, and France’s 18th century Enlightenment on which America was based.
This simple Golden Age recipe liberates the spirit that is then set free to produce epic creations. Coppola says his secret is enthusiasm, which means ‘in spirit,’ like Dionysus who’s unquenchable spirit sets us free.
Coppola has acted like a funnel, and also an amplifier of those immense archetypal spiritual riches. As cosmos means one united, harmonious whole, Dionysus stands for complexity, and also for the writer who can solve earthly dilemmas. As a writer, director, and entrepreneur, Coppola takes the creative chaos, passion, and theatricality provides a theme and funnels it into a reasoned, harmonious whole, be it his wines, his film, his resorts, or his life.
And as he has funneled undifferentiated creativity into powerful patterns of being, he has also amplified his heart-based rearing by Italian-American show-business parents into his mega-successful wineries. In 1975, he bought the historic Inglenook/Niebaum Estate where he produces opulent red wines under the Niebaum-Coppola and Coppola labels, and in 2006, bought the Château Souverain in Sonoma Valley, renamed it Francis Ford Coppola Winery, and relocated most of his operations there, other than the Rubicon vintages.
He’s said he wants to a capture the spirit of a warm, happy Italian family, like the one of his childhood Brooklyn home that revolved around festive family meals served with rich, fruity homemade wines.
With the skills of a philosopher, a poet, and even a psychiatrist, Coppola weaves eternal forms and complex human desires into epic stories of passion and greatness. Like a god of wine he’s intermingled the romance of wines, their distinct spirit of place, with their ancient heritage and their aliveness even as we drink-in those elixirs of the gods. Coppola’s theme, like all the Truly Greats, is life. His wineries are organized around the things of the soul, containing the spirit and the blueprint for another Golden Age.
© 2007-Suzanne de Cornelia. This may be reprinted on websites as long as the entire article, including email link and resource box are included, and unchanged.

Travel Around The Globe Of Wine

If there ever was a single location that would be considered pure paradise for wine tours, it would be the state of California. Perhaps that statement is somewhat disingenuous. Bear in mind, California is a gigantic state and is made up of many counties and locations where one could take part in a wine tour.
This does present a problem although the problem could easily be circumvented by merely taking part in more than one wine tour! If you have a limited amount of time to go on the wine tours, then there are two specific areas in California where you could pinpoint your visit. These areas are, of course, Napa Valley and Sonoma Valley.
Both Napa Valley and Sonoma Valley have a thriving wine culture that attracts a significant number of tourists every year. The wine tours that are available are expansive, inexpensive and, best of all, fun. If you make only one wine tour in your lifetime go to California it will be an experience you will never forget
Choose Among The Best:
Of course, if you wish to spend time taking part in a wine tour, you need to settle on where you wish to go. This can be a thrilling decision to make as the sheer vastness of the choices is incredibly expansive. There is simply no limit to the many regions and the volume of destinations and places where you could visit to take part in a wine tour. The possibilities are endless. Well, ‘no limit’ is not an entirely accurate decision. It would help that the wine tours you embark upon are destinations to places that actually have a winery! As a matter of fact, you will discover that it is not at all difficult to locate a winery. The difficulty will involve centering on which specific wine tour to take as making a choice in the matter may prove incredibly difficult.

Top 5 Wines For Thanksgiving

Thanksgiving is right around the corner, and it is time to consider what will be served. For some, the traditional turkey dinner is a family tradition. For others, goose or duck are a nice variation. Still others prefer beef or a nice, spiral cut ham. Regardless of your preference for your main dish, it is important to select a suitable wine to enhance the flavors. This article will offer some suggestions for types of wines to be considered.
Let us start with a traditional Thanksgiving turkey dinner. Assuming you are going to roast your turkey, a light delicate wine is in order. Generally, you will find more white wines in this category. Good choices might include a white Savennieres from France, or a pinot grigio from Italy. Oregon produces a wonderful pinot gris as well. You may want to select a nice sauvignon blanc to balance the herbal flavor of your stuffing.
Should your main dish be a duck or goose, which are more fatty, a wine that is acidic would do quite nicely. Recently, South Africa has produced a wonderful pinotage. For the more traditional approach, go with a sangiovese or a white burgundy from France. These wines strike a wonderful balance with the fattier flesh!
Some people prepare poultry dishes with spicy sauces. To complement spicy dishes, the Alsace region of France produces a delightful slightly dry pinot blanc as well as red Burgundies. From the U.S., pinot noir is a great choice!
Should your main course be beef, say, a hearty standing rib roast, try a “in your face” smoky wine. A Barolo or a Barbaresco are good choices. Many people will also serve a bold, California cabernet with a luscious cut of prime rib! The ‘”rule of thumb”is that one should select a less complex wine to go with a complex sauce. Assuming, of course, you are serving your beef with a sauce. A nice grenache or a Spanish Rioja are terrific with beef as well!
These wine suggestions are to be taken with a “grain of salt.”Ultimately, one should always choose wines that they like. Your taste buds are always the winner!!
Michael Hutchins is a noted author and speaker on subjects related to entertaining at home. A self proclaimed “party animal”, Michael is noted for his wit and creativity.

Tips and Techniques on how to Make Wine at Home

Equipment To start making your own wine you need wine making equipment. You can either buy a kit which has the basic needs of all you will need, a demijohn, funnel, fermentation lock etc.. This is a good starter pack and you can find it in any wine making or home brewing specialist stores, sometimes even some department stores have them.
Receipe book The next item you need is a step by step amateur wine making book, you want one that has easy to follow recipes, and use of kitchen appliances if possible. For example put a stool upside down, and when draining your liquor, use the four legs to support your linen towel and let it drain through a funnel into your demijohn.
Now to how to make wine, always make sure all your equipment is thoroughly clean. This is very important as any dirt can contaminate the wine.
Ingredients You can start by using fresh fruit. It is always advisable to buy fruit which is in season, this reduces the cost, and also makes a good wine. Or you can buy grape concentrate. By using grape concentrate to make wine at home, you can choose dry or sweet, light or full bodied, white rose or red this should give you a density of between 3-5%. It is easy with this method and ending in good results. You must follow the instructions and with all wine do not rush it. Concentrated grape juice wines are usually ready to drink within two months.
But if you want to really get into how to make wine at home use fruit, it is much more satisfying and I think a better result and should give you a higher density.
Method Now to make from fruit, every fruit is different but it will tell you in the recipe how much fruit you require. Basically you need a clean bucket, X amount of fruit and 5 litres of hot water. Pour the hot water over the fruit. X amount of sugar depending on how sweet or dry you require the wine to be. Stir all together, and cover the top with a linen cloth, when luke warm add the wine making yeast. Stirring occasionally for the next 24 hours. Different yeast makes different tasting wine, there is a port yeast, sherry type, tokay yeast that makes a rice wine taste out of this world.
Now the turned up stool. Sieve the contents of the bucket through a gauze or even a pair of ladies stockings, into the demijohn, this lets the liquor run through and leaves the sediment behind. The remains of the fruit you throw away, the liquor in the glass vessel you add a pectin enzyme capsule, this helps assist fermentation, clear the wine and improves the colour. Your then put the fermentation lock with fluid in on top of the demijohn and leave in a warm place.
You will notice bubbles coming out of the fermentation lock, this is basically the yeast eating the sugar to turn into alcohol and so releasing gasses.
The sediment settles to the bottom of the demijohn, and the wine starts to clear at the top. If the fruit is fleshy, and the liquid still murky after about a month, you may need to re-rack your wine. This means, get a tube and drain off the clear liquor leaving the sediment behind. Put this into the demijohn again and put the fermentation lock back.
on At all times keep the wine in a warm place.
Final Result When clear it is ready to drink.
Tips If the wine is taking a long time to clear, add some clean egg shells to the demijohn, this is a natural protein, does not add any taste to the wine, but clears it and gives it an added kick.
That is the basics of how to make wine, either with a ready made concentrate or fresh fruit picked from your garden. Whichever you choose it is a worth while hobby.

Give The Spice Of Ecstasy on Wine Tasting

Wine tours, you can spend a whole holiday touring the wineries and vineyards or take a day, lunch or afternoon tour. There are many options for you to choose but you can be assured you will have a very enjoyable time and it will be a great learning experience. If you are fortunate enough to live near a wine producing area, then the day tours will probably suit you. If not, why now plan a holiday to one of the wine areas, you will learn a lot, meet new people and generally have a great time.
Your local travel agent will be able to help you with what is available and you may be surprised at how many areas that no one would have thought to grow wine grapes years ago that are now producing some wonderful wines. There are companies who specialize in wine tours, why not investigate your local area, there can be pockets of boutique wineries and a day or afternoon tour will get you to several vineyards to sample their wines. Often times these smaller vineyards will have some very lovely wines to add to your cellar, wines that are never seen in the stores or even restaurants.
Have Fun While Moving on to the Places Of Wine Tasting:
The beauty of going to these smaller cellar doors is often times the winemaker is there to meet and greet you and is only too happy to share some (of course, not all) of his winemaking tips. If you are into winemaking then this is a fantastic opportunity.
One of the best aspects of a wine tour is you are driven; you can sample the wines and not have to worry about driving your car. With the wine tours, you will have a guide who knows the area well, knows about each winery; will have your lunch, afternoon tea or dinner organized. You can be collected from your accommodation and returned at the end of the day. The wine tour doesn’t just include your lunch or dinner but it will be wonderful gourmet food and of course, the correct wines to go with this great tasting food. This way, not only do you get to taste wonderful wines but you will learn what wine to serve with what food and what course.
Take into Service An Expert:
The wine producing country is always picturesque. The vineyards are beautifully landscaped, normally in keeping with the buildings. The eating areas can be anything from high class restaurants to great rustic courtyards or country charm verandahs overlooking the surrounding countryside with the grape vines extending as far you can see.
On most wine tours you will be able to wander through the vines and see first hand the growing of the grapes, a walk through the wine storage areas, see the huge wine casks with the wine at various stages of production. You will see the difference between a traditional and a modern winery. The modern winery is all clinical and spotless whereas the traditional is oak barrels of all sizes, earth floors and a wonderful aroma. You can compare the difference in the wines that come from each style of production. Smaller wineries will have the more traditional set up but a larger winery will more often that not, have the modern system because of the production necessary to supply the amount of wine needed.

Portuguese Wine The Best In The World

Portuguese wine is part of the country’s ancient tradition introduced to the region by ancient civilizations such as the Phoenicians, Carthaginians, Greeks, and mostly the Romans. These wines are known worldwide for their high quality and in last few years has been considered by specialists among the best in the world, as is reflected in its success in international competitions.
It is famous for its taste and quality world wide and Portugal boasts of some of the best vineyards accumulating wine and is one of the most prominent, and underrated wine producers of the world.
By some it’s considered Portugal’s best-kept secret. The most famous Portuguese wine is surely Porto, yet there are a lot of other wine-producing regions in Portugal. Although Portuguese wine is as old as any other European region’s, it is just recently rising to new heights in quality and more contemporary style.
As Portuguese cuisine has re-established itself in restaurants so has it’s Wines.
Wine is named according to the names of the regions they are produced in Portugal. Wines from villages of Durnstein and Loiben are superb, and Spitz and Joching are very good but tend to be more delicate due to the cooler nights of the region. The of Vinho Verde region, in the Northwest produces some of the world’s finest, unique and highest value-added wines.
Portugal has about 500 native breeds, producing a very wide variety of different wines with distinctive personality. The country is considered a traditional wine grower with 8% of its continental land dedicated to vineyards and is home to one of the greatest international wine success stories of modern times. In the late 1980s, Mateus accounted for over 40% of the country’s total table wine exports and was especially popular in Europe. The quality and great variety of wines in Portugal are due to noble castas, microclimates, soils and proper technology. The most popular variety in Portugal and abroad are the white wines, but there are also red and more rarely rosé wines.
It’s believed that wine exports started during the Roman Empire.
With the quality and uniqueness of its wines, the country is a sizable and growing player in wine production, being in the top 10, with 4% of the world market. During the Roman rule over Portugal, the vineyard culture greatly developed, as the region supplied Rome with its wines.

All About Vintage Wine

Vintage, when it comes to wine, has a unique definition: it isn’t merely an old, classic bottle or one wearing a Guns and Roses hat and Van Halen (pre Sammy Hagar) shirt. In wine, vintage is defined as being made from a particular harvest or a specific crop. A 1989 vintage Riesling, for example, is made up of grapes from - you guessed it - 1989.
Still, not every single grape used for the wine may be from the year denoted. Like a fruit with a fake ID, some grapes from other years may sneak in. How many, however, depends on the country.
In the wine regions of Chile and South America, at least three fourths of the wine must be from the vintage year in order to bear that year on the label. In Australia, New Zealand, Europe and the United States the rule sits at 85 percent. But, the United States has an exception for wine that is from an American Viticultural Area, such as Napa Valley, the Hamptons, and the Ohio River Valley. For wine from AVA designated regions, 95 percent of the grapes must be from the same year in order to be considered vintage.
On the opposite end of the vintage spectrum are the bottles full of grapes from at least two or more years. Wines that can never be sued for ageism, nonvintages are produced by winemakers who blend a variety of grapes, and create a style that is somewhat constant with each production.
While being deemed “vintage” can go somewhat to the wine’s head, as they are found being (Cabernet) Franc about their greatness, there is some dispute as to its importance. One of the sources of dispute come from the wine’s country, or rather climate, of origin.
Wines produced in colder climate, such as Canada, Washington, and Vermont, often place a higher value on vintage wines. This is because certain years may produce certain climates. A particularly warm year in Washington, for instance, will produce a different tasting wine that a particularly chilly year. When the weather dictates both the wine’s taste, and its quality, vintage come off the bench to plays a necessary role.
Conversely, in wine producing regions where the climate does not vary, a vintage bottle might not have a grape up on its nonvintage competition. Year after year, many of the wines may taste similar. Still, this isn’t always the (wine) case.
Some wine producers, in both cold and warm climates, label wines “vintage” only when they come from a superior and excellent crop. In these instances, the definition of vintage is more fittingly “the best of the best.” This route serves to preserve the reputation of the word itself; because the term “vintage” is often thought to be synonymous with being special, wine producers don’t want to put the label on just any ol’ bottle. If that happened, we might find boxes of wine selling themselves as such.
Vintage wines are sometimes wines meant to be drunk quickly, such as any vintage of Beaujolais nouveau, which is intended to be drank within a few months of purchase (this is typically rather easy for wine lovers to achieve). But, they are more commonly wines that are meant to age. In highly tannic varieties, wines that adhere to their age gracefully reputation, vintage becomes essential: the older the wine, the better it’ll taste.
When it comes down to it, vintage isn’t a clear cut thing: sometimes it’s important, and sometimes it’s not. It really depends on what type of wine the individual wine lover is seeking. Some people prefer vintage wines, some prefer nonvintage wines, and some people, such as myself, simply prefer them all.

The History of Shiraz Wine

Shiraz, known as syrah in France, Chile, Argentina and most parts of the United States, is a type of grape. This grape, used to make wine, has a deep purple color. Shiraz is a unique wine, and has one of the highest serving temperatures of them all, 65 degrees Fahrenheit.
The name Shiraz is taken from the city of Shiraz, Iran, where it is said that the process of wine making originated 7,000 years ago. According to some historic accounts, Guy De’Sterimberg brought Shiraz to southern France after visiting Iran during the crusades. Eventually, he became a hermit and created a vineyard on a hill near his home in the Rhone River Valley. This wine became known as the Hermitage.
Many times, Shiraz is blended with other grape varieties, like Merlot, Grenache, and Cabernet Sauvignon. Lately, some Austrailian producers have begun adding nerly 4 percent Viognier to their wine, which adds apricot tones to the scent and flavor of the wine. Because it’s such a small percentage, the producer doesn’t have to declare on the label that the wine is a blend.
Under American wine laws, either Shiraz or Syrah may appear on the bottle’s label, though few American wineries choose to follow the New World style and label them Syrah. While increasing amounts of the grape are being grown in Washington state, California still has the stronghold in America. Introduced in 1985 to the state of Washington by the Woodinville, Washington Columbia Winery, the area is also blending Shiraz with Grenache, Viognier and Cinsault.
In very warm regions, the shiraz grape usually isn’t strong enough to stand on its own in a bottle. In more mountainous areas, however, wineries tend to produce more varietal based wines. This is why many of these wines that come out of Napa Valley, CA tend to be blends.

Oakville Wine Country

To the wine connoisseur, Oakville is synonymous with the magnificence and the majesty of California Cabernet Sauvignon. But for those of us who do not spend our waking hours tasting wine and researching viticulture philosophies, Oakville is just another region in the Napa Valley. To the untrained eye, Oakville is a sleepy town on Highway 29, but it has become California’s epicenter for Cabernet production.
H. W. Crabb first broke ground in Oakville in the middle of the nineteenth century. His To Kalon Vineyard marked the launching point of a storied winemaking history in Oakville, involving battles with Phylloxera and Prohibition; and its ultimate rise to excellence.
Phylloxera (pronounced: Phil – ox – erra) is an aphid like insect that lives its parasitic lifecycle on the rootstocks of grape vines. This menace brought many vineyards to their knees, resulting in the largest wholesale devastation of vineyards in California’s history. Crabb did not succumb to the perilous aphid; instead, he pioneered the implementation of Phylloxera resistant rootstocks. This saved To Kalon Vineyard, and laid the foundations for all Napa Valley Vineyards that followed.
These Oakville Vineyards, whose rise to prominence began in the 1950’s, utilized perfect Cabernet growing conditions to revolutionize California Wine. Warm, sunny days are the primary aspect of the Oakville microclimate that lends itself to Cabernet production. To the south of Oakville are the Yountville Mounts, which block much of the fog that creeps through the valley from the San Pablo Bay. This allows the Cabernet grapes to bask in the sun’s glory, giving rise to fruit forward, complex and balanced Cabs.
Some of the best Cabs in the world come from this historic region. And the crème de la crème of Oakville is Robert Mondavi’s Opus One. Anyone who has tasted this opulent Bordeaux blend can attest to its brilliance.
Even though Oakville enjoys an ideal climate, the soil of this region lays the foundation for premium quality Bordeaux blends and varietals. The home to the best vineyards and wineries in Oakville is affectionately known as the Oakville Bench. This name originated from the landscape of the area; located above the valley floor, but at the base of the Mayacamas Mountains. Ever since the Sonoma Volcanics blanketed Napa County with ash millions of years ago, nutrient rich sediment has been washing down from the mountains, covering the Oakville Bench. This, along with the sandy, rocky soil which naturally exists in Oakville allows for elaborate, penetrating root systems and healthy vines. These vines in turn produce grapes with unmatched flavor and intensity.
It then is then in the vintner’s hands to turn these quality building blocks into opulent world class wines. Because of their world wide recognition, Oakville wineries can attract some of the best winemakers in the world. This distinguished list includes Heidi Barrett; one of the best, if not the best female vintner in the world. Her expertise is used by Paradigm Winery to produce wines that have gained a reputation for excellence among connoisseurs.
The definition of a Paradigm is an example that serves as a pattern or model. This exemplifies the wines that Barrett and Paradigm produce. Their Estate Bottled Cabernet Sauvignon embodies the true glory of Oakville. If you get your hands on a bottle from this up and coming winery, make room in your cellar.
Some of the best wine collections in the world boast a Cabernet Sauvignon from Screaming Eagle. Located in the hills above the Oakville Bench, Screaming Eagle is the epitome of a cult winery. In fact, their 1997 Cab scored a perfect 100 from Robert Parker of Wine Enthusiast. Many wineries lay claim to perfection, but Screaming Eagle walks the walk. If you want to enjoy a wine from Screaming Eagle, get ready to empty the kid’s college fund. I have never seen any of their Cabs sold for less than one thousand dollars, and some fetch a price upwards of five thousand dollars per bottle; ouch.
Unfortunately, no one can taste Screaming Eagle wines without purchasing them. They do not have a tasting room that is open to the pubic. But many other Oakville Wineries do have tasting tours, and you could spend your entire trip to the Napa Valley in Oakville alone.
There are numerous small wineries in Oakville that have earned distinction. One of these wineries is Dolce, whose slogan is “Liquid Gold from Napa Valley.” Their flagship wine ranked 20th in Wine Enthusiast’s “Top 100 wines of 2003”. Visiting their beautiful winery is a pleasure that everyone should enjoy.
The true essence of Oakville Wine is found in the hearts of the winemakers. The land produces the fruit, but the vintners turn this into the wine that embodies the soul of the Napa Valley. Oakville began as paint in a bottle, and has emerged as a true masterpiece of Napa Valley viticulture. Oakville is truly a gem of the Napa Valley and should be a destination for anyone who enjoys wine.

History Of Wine Corks And Bottles

As a feature of our modern world wine is securely linked to tradition and the surest indication of that is in your hands every time you purchase or serve it; the bottle and the cork. For most of its history wine was very different from the beverage we enjoy today largely because of the struggle to keep it from spoiling. To purchase wine, individuals went to a merchant with containers of their own to have a portion drawn from ceramic amphorae or large oak barrels. It was not until the 1700’s, with the mass production of glass bottles and the reintroduction of cork as a stopper that wine could be reliably protected from the ravages of oxygen.
Early glass bottles were short and fat with conical necks. By the 1720’s bottles were taller and more cylindrical and could be stored on their side. But, it was illegal to sell wine by the bottle in Britain until the 1860’s. Corks were branded with identification by European wine producers and the tradition of presenting the cork at the table, as is done today in restaurants, was one way of establishing the origin of the contents.
Mass produced, molded bottles became the norm by the mid 1800’s and three basic shapes, the Burgundy, the Bordeaux and the German Riesling, were established. Even today these bottle shapes connect with our perceptions of what kind of wine is inside. Well made Chardonnay and Pinot Noir, for example is put into a Burgundy shaped bottle while Cabernet-based reds and ambitious wines of other black grapes are sold in Bordeaux bottles. Heavier glass is employed for Champagne bottles to withstand the internal pressure of the bubbles.
The glass bottle and the nearly air tight seal of cork revolutionized wine. For the first time flavors could be protected for many years and the idea that wine could mature for a decade or more and reveal previously unrealized character greatly enhanced, no doubt, its aristocratic appeal. The modern status of wine and the flavor profiles that we esteem today would not be possible without bottles and corks.
It is amazingly quaint that a product with the status of wine is shipped and served in heavy, fragile bottles that have seen little change for two-hundred and fifty years. But change is on the wind, with the growing concern over corks and the appearance of synthetic cork and twist caps. Today, very high quality wine is sold with a screw cap closure as some wine makers fear their labors will be spoiled by a faulty cork. Still, every time you pull a cork you take part in one of the few remaining traditions that links us directly to the life of three centuries ago.
Warren Gregory can be reached at gregory.warren@yahoo.com
Have a wine related question or live in or near the Twin Cities in Minnesota? Plan a wine event. Warren is a certified sommelier and writes professionally and leads classes in wine tasting and knowledge. Visit warrengonwine.typepad.com for more fun information on wine and Warren’s adventures in wine and food.

The Miracle of Lebanese Wines

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?