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.
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.
The author’s romantic adventure novel, French Heart, set on wineries in Aix-en-Provence, France, and Santa Barbara will be released in 2008. Please sign up today for the book’s announcement list at americaninparisproject@yahoo.com
Your email will not be sold, shared, or used for any other purpose than the one time book announcement.
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.
The author’s romantic adventure novel, French Heart, set on wineries in Aix-en-Provence, France, and Santa Barbara will be released in 2008. Please sign up today for the book’s announcement list at americaninparisproject@yahoo.com
Your email will not be sold, shared, or used for any other purpose than the one time book announcement.
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.
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.
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
o 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?
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
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.
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.
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.
It wouldn’t be a complete cocktail experience without overflowing drinks like margarita, tequila, vodka, wine and champagne. Partygoers desire to savo
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.
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.
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. The weekly newsletter gives you a snapshot of ‘This day in wine history’, more articles like this plus vineyard and winery news.
History of the Shiraz Wine Grape
If you live in Australia you drink Shiraz and if you live in other parts of the world (especial1ly 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.
The Gurdies Winery is one of Australias premium cool climate wineries. The weekly newsletter gives you a snapshot of ‘This day in wine history’, more articles like this plus vineyard and winery news.
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.
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