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.

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
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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.