tag:blogger.com,1999:blog-26653131886391650662018-04-19T06:52:44.272-05:00wineknowhttp://www.blogger.com/profile/16494197158247017749noreply@blogger.comBlogger79125tag:blogger.com,1999:blog-2665313188639165066.post-91219210219650467332017-11-02T11:45:00.000-05:002016-09-22T16:39:24.435-05:00<script>// *************************** Article Input **************************** var inobj = {}; var inobj = { 'tmptyp':"article" ,'subtyp':"" ,'postid':"pidpid" ,'bdytxt':"So, how hard can it be to drink Champagne? All you need do is open the bottle, pour it, and drink it. Well, like most things we do, there’s a right way and a wrong way, and odds are you’re doing it the wrong way with respect to Champagne; starting with opening the bottle.|2|Opening a Champagne bottle is a three-step process. First, grip the neck of the bottle with your thumb on top of the cage, untwist the retaining wires and remove it. Second, holding onto the cork (a towel will improve your grip), twist the bottle (not the cork) to free the cork. Third, use your hand to control the cork as it comes out. Remove the cork slowly with as little of a pop as possible. Not as dramatic as a popping cork, bouncing off the ceiling, but much better for the Champagne as well as any onlookers.|2|Don’t use Champagne flutes. The newest thing in Champagne service is a return to the standard white wine glass. After all, Champagne is just white wine with bubbles. Granted, the flute will make the bubbles last a bit longer, but the white wine glass will allow more of the wine’s aromas to be released, significantly enhancing the taste of the wine. You will also get more wine with each pour.|2|Pouring Champagne is a two-step process. Initially pour only a small amount into the glass and wait for the bubbles to subside. Now pour the rest of the serving. You’ll notice the bubbles are now much better behaved than on that initial pour, preventing the Champagne from overflowing the glass. Fill the glass only one-third full so all of the wine can be drunk before it loses its chill.|2|Be sure and hold the Champagne glass by the stem, never the bowl. Proper temperature (7 to 9 °C - 45 to 48 °F) is very important to Champagne, so you want to protect it from the warmth of your hand. Besides, holding the glass by the bowl makes it difficult to appreciate the bubbles and covers the bowl with fingerprints as well. |2|Drink Champagne with French fries. That’s right; Champagne is not just for formal dinners or to drink with caviar. Likewise, it’s not meant to be restricted to formal occasions and celebrations. Again, Champagne is just white wine with bubbles and it goes really, really well with salty, fatty foods like French fries, fried fish, fried chicken, buttered popcorn and potato chips.|2|So what do you do with your leftover Champagne? Excusing the fact that you shouldn’t have any leftover Champagne, if for some reason you do, fit it with a stopper designed for a Champagne bottle and store it in the coldest part of your refrigerator. I must say however, you will be disappointed when you open the bottle the second time. Even though you will likely hear a pop, don’t think that means the Champagne is still good. I’ve never managed to keep Champagne for even 24 hours and have it maintain its crispness and flavor." ,'imgart':"http://2.bp.blogspot.com/-L_j8bkIZYPc/U-4iXJYniJI/AAAAAAAAKRg/ClYHKJFoeQU/s1600/friedchampagne2.jpg" ,'imgflt':"" ,'imgsiz':"50" ,'imgmax':"" ,'imgdat':"Champagne goes really, really well with salty, fatty foods like French fries, fried fish, fried chicken, buttered popcorn and potato chips" ,'imgmet':"off" ,'imgmrg':"" ,'atrtxt':"" ,'atrurl':"" ,'notes':"" ,'wine1':"" // ,'wine2':"" // ,'wine3':"" // ,'wine4':"" // ,'tablid':"" ,'tabmrgs':"" ,'tabcolr':"" ,'tabbrdr':"" ,'tabback':"" ,'tabflt':"" ,'tabsiz':"" }; // ***************************** INPUT AREA ***************************** ARTICLEOBJ = inobj; outArticle(); // |n| for n newlines where n is 1-9 // |i| for manual placement of image // |g| for magnifying glass symbol // |t| for manual placement of table referenced by tablid // imgsiz is image width as percent of line width (no %) // imgmax is maximum image size in pixels for zoom // imgmrg is image margins top~left~bottom~right in pixels or auto - null yields default // atrtxt is attribution link-text (Image Source: link-text) or lead_in_text~link_text // atrurl is optional attribution URL beginning with http that makes a link of link_text // imgflt is image position, left or right, defaults right // tablid is post id of table to be included // The following override table post parameters // tabmrgs is table margins top~left~bottom~right in pixels or auto // tabcolr is table font color // tabbrdr is table border color // tabback is table background color // tabflt is table float, left or right // tabsiz is table size as a percentage of line width (no %) </script>wineknowhttp://www.blogger.com/profile/16494197158247017749noreply@blogger.comtag:blogger.com,1999:blog-2665313188639165066.post-74704269497810106662017-11-01T16:33:00.000-05:002016-09-22T16:29:29.235-05:00<script>// *************************** Article Input **************************** var inobj = {}; var inobj = { 'tmptyp':"article" ,'bdytxt':"The practice of spicing and heating wine dates back as far as wine itself and probably originated as a way to recycle spoiled wine; heating and spicing hiding the bad taste. The Romans called it Calida. During the Middle Ages it was called Hipocris after Hippocrates, because it was thought to have medicinal properties. Since drinking the water at that time could kill you, there actually were health benefits from drinking hot spiced wine instead of water. The word for the drink was mulled in fourteenth century English. Mulled meant muddled or mixed. No mention of hot, but this was the English hot spiced wine of the time. This was not a poor man’s drink. During most of history, spices like cinnamon and nutmeg were worth their weight in gold. Regardless, there are many incarnations of hot spiced wine drinks.|2|Glühwein (pronounced glue-vine) is popular in German-speaking countries and the Alsace region of France. It is the traditional beverage of the Weihnachtsmärkten, a holiday street market associated with the celebration of Christmas. It is usually prepared from red wine, heated and spiced with cinnamon sticks, vanilla pods, cloves, citrus and sugar. Glühwein can be made unadulterated or 'mit Schuss', which means rum or other spirits has been added.|2|Glögg (pronounced glug) is the term for mulled wine in the Nordic countries. Non-alcoholic glögg can be made using fruit juices instead of wine. The classic ingredients are red wine, sugar or syrup, spices such as cinnamon, cardamom, ginger, cloves, bitter orange, and optionally spirits such as vodka, akvavit or brandy. Glögg is generally served with raisins, blanched almonds and gingerbread, and is a popular hot drink during the Christmas season. All over Scandinavia glögg parties' are held during the month before Christmas.|2|Negus is a uniquely English version of hot spiced wine. Most commonly made with port, the wine is mixed with hot water, spices and sugar. The drink was named after its inventor Colonel Francis Negus, a British courtier during the 18th century.|2|Wassail is a hot spiced drink often associated with Yuletide in England and more recently with Christmas in the United States. From Medieval times Wassail referred to a hot spiced wine for drinking to health on Christmas Eve, New Year's Eve, and Twelfth Night. While modern wassail most closely resembles mulled cider, historically wassail was fundamentally different. Ancient wassail was more likely to be made from beer or mead. Sugar, ale, ginger, nutmeg, and cinnamon would be placed in a bowl, heated, and topped with slices of toast to sop up the beverage. Modern recipes begin with a base of wine, fruit juice or ale. Brandy or sherry is added to create a more potent drink. Winter fruits, such as apples or oranges, are often added. Wassail is a contraction of the Middle English wæs hæil, meaning be healthy. Again a reference to the idea that there were health benefits in the drinking hot spiced wine.|2|I though it appropriate to the season to provide a hot spiced wine recipe. If you haven’t had the pleasure, akvavit (water of life) is a very strong clear Scandinavian distilled spirit flavored with caraway seed. Let’s just say that it’s an acquired taste and you shouldn’t drink it near an open flame. To Your Health!|2|Glögg |2|1 bottle (750 ml) Cabernet Sauvignon or other dry red wine|1|1/2 cup raisins|1|1/2 cup gin, vodka, or akvavit (aquavit) |1|1/3 cup sugar|1|1 orange peel|1|1 8 inch cinnamon stick, broken|1|6 whole cloves|1|2 cardamom pods, opened|1|1/4 cup blanched whole almonds|2|Stir together wine, raisins, gin, vodka, or akvavit and sugar in a large pan. Tie orange peel, cinnamon, cloves and cardamom in a square of cheesecloth or use a tea infuser. Add spice bag to wine mixture. Heat mixture to simmering. Simmer, uncovered for 10 minutes. Do not boil. Remove and discard the spice bag. Stir in almonds just before serving." ,'imgart':"http://3.bp.blogspot.com/-AFQ61itazA0/Trxo0IZGdOI/AAAAAAAABuY/31AR2-WI9l4/s1600/mulledwine.jpg" ,'imgflt':"" ,'imgsiz':"50" ,'imgmax':"" ,'imgdat':"" ,'imgmet':"off" ,'imgmrg':"" ,'atrtxt':"" ,'atrurl':"" ,'notes':"" ,'wine1':"" // ,'wine2':"" // ,'wine3':"" // ,'wine4':"" // ,'tablid':"" ,'tabmrgs':"" ,'tabcolr':"" ,'tabbrdr':"" ,'tabback':"" ,'tabflt':"" ,'tabsiz':"" }; // ***************************** INPUT AREA ***************************** ARTICLEOBJ = inobj; outArticle(); // |n| for n newlines where n is 1-9 // |i| for manual placement of image // |g| for magnifying glass symbol // |t| for manual placement of table referenced by tablid // imgsiz is image width as percent of line width (no %) // imgmax is maximum image size in pixels for zoom // imgmrg is image margins top~left~bottom~right in pixels or auto - null yields default // atrtxt is attribution link-text (Image Source: link-text) or lead_in_text~link_text // atrurl is optional attribution URL beginning with http that makes a link of link_text // imgflt is image position, left or right, defaults right // tablid is post id of table to be included // The following override table post parameters // tabmrgs is table margins top~left~bottom~right in pixels or auto // tabcolr is table font color // tabbrdr is table border color // tabback is table background color // tabflt is table float, left or right // tabsiz is table size as a percentage of line width (no %) </script>wineknowhttp://www.blogger.com/profile/16494197158247017749noreply@blogger.comtag:blogger.com,1999:blog-2665313188639165066.post-25643100237625159032017-10-02T22:56:00.000-05:002017-06-23T17:12:19.208-05:00<script>// *************************** Article Input **************************** var inobj = {}; var inobj = { // **************************** INPUT AREA ****************************** // use |n| for n newlines, |i| for image if not default // use url~width to specify larger or smaller width of images - max width value is 500 'bdytxt':"I’m frequently asked: is this wine drier than that wine; is Merlot drier than Pinot Noir; Cabernet Sauvignon drier than red Zinfandel? Dryness is simply the absence of sugar, or the opposite of sweetness. Neither Merlot, Pinot Noir, Cabernet Sauvignon, nor Red Zinfandel, or any of the classic red varietal wines have much in the way of residual sugar or sweetness. So, unless the wine maker set out to make an unusually sweet Pinot Noir, Merlot, Cabernet or red Zinfandel, the question as to which is dryer doesn’t make a lot of sense. So why am I getting this question, over and over again?|2|Another frequently asked question: is this wine smoother than that wine; is Merlot smoother than red Zinfandel, Pinot Noir smoother than Cabernet? Sounds like a legitimate question, but the term “smooth” doesn’t have any meaning relative to wine. It’s not a recognized term used to describe the taste of wine. So what does it mean to ask about smoothness? It turns out the reason for both questions are tannins.|2|The dryness question comes from mistaking the taste of tannins for dryness. As I mentioned above, dryness is simply the absence of sugar; the opposite of sweetness. Grapes contain natural sugars. During fermentation, yeasts convert this sugar into alcohol. When the fermentation is stopped, the left over or residual sugar is what makes the wine sweet or dry. Most red varietals are produced with little residual sugar, so relatively speaking they are all to some extent “dry”. Dryness doesn’t actually have a taste. Think about tea. If you put sugar in the tea it tastes sweet. If you don’t put sugar in the tea it tastes like, well tea. If wine contains residual sugar it tastes sweet. If wine has no residual sugar, it tastes like wine without sugar. Therefore the definition of dry is the absence of sugar or sweetness.|2|Tannins on the other hand have a very definite taste and feel in the mouth. Tannins are a class of chemicals that occur naturally in grape skins, seeds and stems. Because red wines are fermented in contact with their skins, seeds and stems, red wines contain various amounts of tannins. Unless mitigated in some way, tannins are pretty unpleasant and are the reason many people shy away from red wines. More important than how tannins taste, is how they feel in your mouth. Tannins react with saliva and create an astringent, puckering feeling, often described as the mouth feeling dry. It is this sensation of drying, caused by tannins, that is mistaken for dryness due to the absence of sugar. The question then should be: does Merlot have fewer tannins than Pinot Noir, Cabernet Sauvignon fewer tannins than red Zinfandel? More properly, from a wine terminology perspective, the question should be: is Merlot softer than Pinot Noir, Cabernet Sauvignon softer than red Zinfandel? In wine-speak, a wine with few or no tannins is described as “soft”.|2|Similarly, the question regarding smoothness also concerns tannins. Tannic wines are often described as hard or rough, so it would make sense to describe a less tannic wine as smooth. But in wine-speak we call them soft. So, the question should be: is Merlot softer than red Zinfandel, Pinot Noir softer than Cabernet? In both cases, the question is: which wine is less tannic or softer? The answer is: Pinot Noir is softer than Merlot; Merlot is softer than red Zinfandel; red Zinfandel is softer than Syrah/Shiraz, and Syrah/Shiraz is softer than Cabernet Sauvignon. Cabernet Sauvignon is the most tannic of the common varieties. However, don’t give up on Cabernet Sauvignon.|2|All Cabernet Sauvignons are not equally tannic. I mentioned above that tannins could be mitigated by the wine maker. This can be done in several ways, including taking care when crushing the grapes that the seeds and stems are not crushed and aging the wine before sale. Another method is blending the Cabernet Sauvignon with less tannic varieties such as Merlot, Malbec or Cabernet Franc. When buying a Cabernet Sauvignon check the label, front and back, and see if it has been blended with Merlot or some other softer variety. Remember, the front label can say Cabernet Sauvignon as long as 85% of the wine is Cabernet Sauvignon. That means 15% can be something else, something that could potentially soften the Cabernet Sauvignon. Also look for meritages, clarets, cuvees and other types of Cabernet Sauvignon blends. These should contain even more blending varieties and could be quite soft, relatively speaking." ,'imgart':"" ,'imgdat':"" ,'imgmet':"off" ,'notes':"Here are three relatively “soft” red wines, wines that are relatively low in tannins. Some Malbec wines have more tannins that others. This Graffigna Centenario however is very soft. Merlot has made its reputation from being a soft wine; although some French Merlots have more, this California merlot has few tannins. The Lyeth Meritage is a California Bordeaux-style blend containing Merlot, Cabernet Franc and Petit Verdot to soften the Cabernet Sauvignon." ,'wine1':"495827842695275900" // ,'wine2':"6594505333321476698" // ,'wine3':"8920481694983434561" // ,'wine4':"" // }; // ***************************** INPUT AREA ***************************** ARTICLEOBJ = inobj; outArticle(); </script>wineknowhttp://www.blogger.com/profile/16494197158247017749noreply@blogger.comtag:blogger.com,1999:blog-2665313188639165066.post-55924464393577443722017-10-01T12:28:00.000-05:002017-06-23T17:08:51.419-05:00<script>// *************************** Article Input **************************** var inobj = {}; var inobj = { // **************************** INPUT AREA ****************************** // use |n| for n newlines, |i| for image if not default // use url~width to specify larger or smaller width of images - max=500 'bdytxt':"Shortly after midnight on the third Thursday in November, if you listen very carefully, you may here Parisians proclaiming Le Beaujolais nouveau est arrivé! The Beaujolais nouveau has arrived! The French don’t need an excuse to open a bottle of wine, so when an excuse does presents itself, they respond with enthusiasm. On the third Thursday in November, the French, Francophiles, and wine drinkers in general are eager to taste the newest of the new wines, the Beaujolais nouveau (the new Beaujolais).|2|By French law, Beaujolais nouveau may not be released until the third Thursday of November and it has become something of a race to be the first to serve the new wine. So, at one minute past midnight on the third Thursday of each November, a strange ritual begins as more than a million cases of Beaujolais nouveau begin a journey from villages and towns throughout Beaujolais to Paris for rushed shipment to literally every part of the world. The new wine will be delivered by every conceivable mode of transport; airplanes, helicopters, trucks, bicycles, motorcycles and the occasional ox cart. By the end of the day, more than 70 million bottles will have been distributed and consumed worldwide.|2|Beaujolais nouveau began as a local phenomenon in the villages and towns of Beaujolais, near where the wine was made. Pitchers were filled with the wine directly from the grower's barrels and quickly consumed. This wine was made quickly to drink as soon as possible in celebration of the harvest, while the better Beaujolais was produced in a more leisurely and careful manner. After World War II, the free-flowing Beaujolais nouveau became popular outside the immediate area where it was produced and the French government began to regulate its sale. The third-Thursday date was put in place to connect the release to a weekend to enhance sales and consumption. |2|Early on, Georges Duboeuf and other producers saw the potential for marketing Beaujolais nouveau. It was a way for them to make money from what was otherwise pretty ordinary wine. They came up with the idea of holding a race to Paris carrying the first bottles of the new vintage. By the 1970s, the race had become a national event. By the 1980s the phenomenon had spread across Europe and by the 90s to United States. Everyone wanted to experience the new wine on the same night that people around the world in restaurants, bars and bistros were celebrating its arrival. |2|So what is this miraculous yet ordinary wine? Beaujolais nouveau is a red wine made from Gamay grapes. It is extremely light in color and body, with almost no tannins and flavors of figs, pears and bananas. The wine is very fragile and should be drunk within a few months if not immediately. Some experts say the wine would improve if served a few weeks after production, but this would be contrary to the whole point of Beaujolais nouveau. Beaujolais nouveau should be served at about 55°F.|2|Beaujolais is a principal wine producing region in France, just north of Lyon. Twelve houses claim the Beaujolais AOC, which certifies the geographic origin of their wines. Only wines bearing the Beaujolais AOC designation may be called Beaujolais. The AOC soils (calcium and clay in the North, sandy and granitic in the South) give Beaujolais wines their trademark fruity aromas. Reflecting these different soils, Beaujolais can be light and crisp, strong and structured, even rich, almost mineral like.|2|It’s easy to become part of this annual phenomenon. Just visit your favorite restaurant on the evening of the third Thursday in November or stop by your favorite retail establishment on that afternoon and purchase your own bottle. The supply of the Beaujolais nouveau will be limited, so don’t wait until Friday or Saturday or you may be disappointed and have to wait until next year. And remember, Beaujolais nouveau is just a simple wine. The Beaujolais nouveau phenomenon is about sharing in a world-wide tradition and experience." ,'imgart':"http://3.bp.blogspot.com/-HjopSax944w/UDQMvUkqsOI/AAAAAAAAB_g/9IOiiJPKuZI/s320/beaujoulais1.jpg" ,'imgdat':"" ,'imgmet':"off" ,'notes':"The two examples below are Beaujolais, not Beaujolais nouveau. While these will last a bit longer than the nouveau, they are still made to drink young and will not age. You can likely find either if not both of these wines in most grocery, wine and liquor stores. Give them a try with grilled or baked chicken, fish or ham." ,'wine1':"2477949110097147549" // ,'wine2':"3296107147667790537" // ,'wine3':"" // ,'wine4':"" // }; // ***************************** INPUT AREA ***************************** ARTICLEOBJ = inobj; outArticle(); </script>wineknowhttp://www.blogger.com/profile/16494197158247017749noreply@blogger.comtag:blogger.com,1999:blog-2665313188639165066.post-66932965120132802542017-09-02T10:30:00.000-05:002017-06-23T17:13:37.024-05:00<script>// *************************** Article Input **************************** var inobj = {}; var inobj = { // **************************** INPUT AREA ****************************** // use |n| for n newlines, |i| for image if not default // use url~width to specify larger or smaller width of images - max=500 'bdytxt':"Should wine be allowed to breathe before we drink it? There is a surprising amount of disagreement on this question. Depending on who you ask, allowing wine to breathe is either essential to its full enjoyment or it’s a complete waste of time. And, to complicate the issue further, those that believe breathing is important can’t agree on what’s actually going on in the glass when the wine breathes.|2|Personally I think that allowing young wines to breathe is important (more on older wines later). And, it would seem to me that, anyone who has spent time over a glass of wine at table would have to agree that a wine changes, usually for the better, as it sits in your glass. In wine-speak, we say the wine 'opens up'. Breathing, also known as aerating, is simply the process of mixing air with the wine. This can be done in a number of ways; letting the wine sit in the glass, swirling the wine in the glass, vigorously decanting or by using an aerator. Sitting in the open bottle doesn’t allow enough exposure to the air for the wine to breathe.|2|So, what’s going on that causes the wine to change when it is mixed with air? The Internet is replete with explanations. The one that makes the most sense to me involves some things we learned in high school chemistry. The story begins when the wine is being made. As fermentation takes place, yeast consumes the sugar and dissolved oxygen in the grape juice, converting it to alcohol and releasing carbon dioxide. This and other chemical reactions eventually deplete the oxygen in the wine. Once this occurs, unfinished chemical reactions that depend on oxygen slow to a halt and some chemical constituents of the wine (e.g. sulfur, tannins, and phenols) may become changed (reduced in organic chemistry terms) such that they produce unpleasant tastes and aromas. Now put this mixture in a bottle and seal it up for a few years.|2|When we open the wine and immediately smell and taste it we may encounter these unpleasant aromas and tastes. Now if we aerate the wine in some fashion the chemical constituents of the wine begin to react with the oxygen in the newly available air. Unfinished chemical reactions begin to complete, reduced chemicals oxidize (return to their previous states) and so unpleasant aromas and tastes begin to fade. The speed with which this transformation occurs depends on the efficiency of the method of aeration we’ve chosen.|2|If we simply pour the wine and let it sit in the glass, only a small percentage of the wine comes in contact with the air. If we swirl the wine in the glass, we increase the air/wine contact, but only while we are swirling. If we vigorously decant the wine, we increase the air/wine contact during the decanting process and also leave a large surface area exposed in the decanter. If we use a well designed aerator we can maximize air/wine contact during pouring into the glass or decanter. The more and faster we bring the wine in contact with the air, the faster the wine will change. Which leads us to older wines.|2|Use care when aerating older wines. Corks admit microscopic amounts of air, so older wines have been reacting with tiny amounts of oxygen throughout their lifetime. The older a wine, the more fragile it will be when opened. Old wines are routinely decanted to eliminate sediment, but the aeration that comes with even careful decanting, can often be too much for an old wine. I can speak from experience that old wine can oxidize to the point of being undrinkable or lose their fruitiness and become tasteless in a very few minutes." ,'imgart':"http://3.bp.blogspot.com/-9_J_23Gz6vs/T19jv3Q4InI/AAAAAAAAB1A/3lVsuYEL8LA/s320/carafer-vin-675373.jpg" ,'imgdat':"Vigorous Decanting" ,'imgmet':"off" ,'notes':"Here are three red wines from Chile that you may enjoy. If you haven't tried a Carmenere you are missing an interesting varietal experience. Try some of the aeration techniques on these bottles and see how each changes the wine." ,'wine1':"6108728883959385566" // Santa Rita Cab ,'wine2':"1482095045219694250" // Carmenere ,'wine3':"8547664978250062185" // La Postle Cab ,'wine4':"" // }; // ***************************** INPUT AREA ***************************** ARTICLEOBJ = inobj; outArticle(); </script>wineknowhttp://www.blogger.com/profile/16494197158247017749noreply@blogger.comtag:blogger.com,1999:blog-2665313188639165066.post-26744164726240545452017-09-01T08:49:00.000-05:002017-06-23T17:07:16.965-05:00<script>// *************************** Article Input **************************** var inobj = {}; var inobj = { 'tmptyp':"article" ,'bdytxt':"The label on a wine bottle tells you everything you need to know about the wine, accept of course whether or not you are going to like it. This discussion will deal with the labeling of New World wines, that is primarily non-European wines that are labeled in English. Old world wines labels are at best difficult for English-speaking consumers. Besides the added complexity of their not being in English, Old World labels frequently do not contain the grape varieties from which the wine is made and use terms unique to the countries of origin. New World wine labels, while much more “user-friendly”, can still be confusing. The fictitious label below contain just about every type of information that you will find on a New World wine label. While some of the information is regulated by law, much is unregulated and may or may not appear on the label of your wine.|2|<strong>Brand Name</strong>: The Brand-Name is only that, the name that the winemaker has given to this product. A brand name is not required and most wines do not have one. However blended wines that contain less than 75% of a single variety may not be labeled as a varietal. So for many blended wines a brand name must substitute for a varietal name.|2||i|<strong>Variety</strong>: The variety of grape from which a wine is made. The wine may be a blend of more than one variety, but may still be labeled as a single variety wine if that variety constitutes at least 75% of the wine.|2|<strong>Quality Designation</strong>: There are a variety of terms that may appear here: reserve, select, etc., all meant to convey that there is something special about the wine that increases its quality. This something special could be extra attention from the winemaker during the cultivation or harvesting of the grapes, during the wine making process, etc. Since this terminology is unregulated, it should not be used to compare wines of different winemakers. For example, the reserve wine of winemaker A may not be better than the non-reserve wine of winemaker B. However, the reserve wine of winemaker A should be better than the non-reserve wine of that same winemaker.|2|<strong>Geographic Origin</strong>: Also referred to as Appellation. The geographic region where the wine’s grapes were grown. Since soil and climate determine the character of grapes, knowing where the grapes were grown is important. There may be varying degrees of detail of this type. The label could simply read California, a very broad geographic designation that doesn’t tell you much. The example is very specific, indicating that the wine came from a specific vineyard (Round Top) within a specific district or AVA (Stags Leap) within Napa Valley. So if you are a fan of Stags Leap wines, you would know this wine might interest you.|2|<strong>Vintage</strong>: The year in which the wine grapes were harvested, not the year the wine was made or bottled. By law, if a vintage is shown, 95% of the wine must be made from grapes grown in the harvest year. Wines that do not meet these guidelines are marked NV for Non-Vintage or simply do not show a vintage on the label. With some significant exceptions, you may find 'nearby' vintages very similar. Modern viticulture and production methods have reduced, although not eliminated, dramatic year-to-year variation.|2|<strong>Maker</strong>: The company that produces the wine. Some companies do not grow, harvest or crush their own grapes or for that matter actually make the wine. They pay someone else to do it to their specifications and then put their company’s name on the bottle. So, maker tells you the name of the company, but not much else. Processing: A producer that grew the grapes, fermented the wine, and bottled the wine entirely within the appellation where the grapes were grown can label their wine “estate bottled”. Phrases such as “cellared and bottled by” or “vinted and bottled by” mean that the bottling winery did not ferment or produce the wine, but bottled it.|2|<strong>Filtering</strong>: A process used to clarify wine just prior to bottling. The purpose of filtering is to remove yeast cells and other microorganisms that could spoil the wine, as well as any remaining sediment that would keep it from being crystal clear, which is what most of us expect. Some winemakers believe that filtering removes some of a wine’s flavor and body along the sediment. An unfiltered wine has undergone other processes such as centrifuging, cold stabilization, fining or racking to remove particles from the wine. Unfiltered wines, which are usually labeled “unfiltered”, often leave a small deposit of sediment in the bottle and may be cloudy in the glass.|2|<strong>Sulfites</strong>: Sulfites are often used as preservatives in wines to retard spoilage and oxidation. Some people are allergic to sulfites and have varying unpleasant reactions to them. Sulfites occur naturally in almost all wines, so organic wines are not necessarily sulfite-free. Wines in the US must be labeled as containing sulfites if they contain more than 10 parts per million.|2|<strong>Alcohol Content</strong>: The alcohol in wine is as important as the grape itself. It doesn’t just affect how you feel, it affects the wine’s taste, texture, and structure. In the United States table wine is between 11% and 14% alcohol by volume. The law permits a 1.5% margin of error, so a wine labeled 12.5% can have as little as 11% and as much as 14% alcohol by volume." ,'imgart':"http://2.bp.blogspot.com/_8p6bLlQjJcQ/Sx_FO4DRufI/AAAAAAAAAVc/cOPnQZpj23U/s1600/label+diagram(1).jpg" ,'imgsiz':"49" ,'imgflt':"left" ,'imgmax':"" ,'imgdat':"" ,'imgmet':"off" ,'atrtxt':"" ,'atrurl':"" ,'notes':"" ,'wine1':"" // ,'wine2':"" // ,'wine3':"" // ,'wine4':"" // }; // ***************************** INPUT AREA ***************************** ARTICLEOBJ = inobj; outArticle(); // |n| for n newlines where n is 1 or 2 // imgsiz is image width as percent of line width. // imgmax is maximum image size in pixels for zoom // atrtxt is attribution link-text (Image Source: link-text) or lead-text~link-text // atrurl is attribution link URL beginning with http:// </script>wineknowhttp://www.blogger.com/profile/16494197158247017749noreply@blogger.comtag:blogger.com,1999:blog-2665313188639165066.post-40520376129478377922017-08-02T13:47:00.000-05:002017-06-23T17:05:12.664-05:00<script>// *************************** Article Input **************************** var inobj = {}; var inobj = { 'tmptyp':"article" ,'postid':"pidpid" ,'bdytxt':"Tannins are the reason that many people don’t like red wine. When you drink a young Cabernet Sauvignon, that puckery, astringent feeling that fills your mouth is caused by the tannins in the wine. Notice I didn’t say that you taste the tannins. Tannins are tasteless and odorless; you feel rather than taste them. Tannins contribute (or detract) from what is called the mouth feel of wine. There is a tendency to confuse tannic with dry. Dry means not sweet, as in low sugar content. A dry wine can also be tannic, but all dry wines are not tannic. Tannins react with proteins, such as the ones found in saliva, causing the astringent sensation in your mouth. Tannic red wines, such as Cabernet Sauvignon, are frequently paired with high protein foods, such as red meat, to minimize the wine’s astringency. Some wine drinkers like the mouth feel that moderate amounts of tannins provide, most novice wine drinkers do not. The control of tannins is a key factor in producing quality red wines|2|Tannins occur naturally in the skin, stems and seeds of wine grapes and to a lesser degree in the oak barrels in which wine is aged. The amount of natural tannins found in grapes varies with the variety; Cabernet Sauvignon, Nebbiolo and Syrah being among the most tannic grape varieties. Both red and white wine grapes contain tannins. However since the process of making white wine immediately separates the juice from the grape skin and seeds, very few tannins are transferred to white wine. On the other hand, the process of making red wine requires the juice be left in contact with the grape skin and seeds for a long period of time. This prolonged contact with the grape skin and seeds contributes the red color and much of the complexity that characterizes red wines. It also allows tannins to be transferred to the red wine. |2|As a wine ages, its tannins will be chemically transformed and become softer to the taste. Tannins also act as a preservative, protecting the wine as it ages. So highly tannic wines require aging before they can be fully enjoyed and those same tannins protect the wine from spoilage during the aging process. There are artificial methods of removing tannins during the wine making process as well as artificial methods of increasing them if desired. Most wine makers don’t want to put their tannic wines in a cave for 10 years before they can sell them, so blending has become a standard practice. Blending a tannic Cabernet Sauvignon with Merlot or some other less tannic grape variety can create a wine that, while a blend, has many of the favorable characteristics of Cabernet Sauvignon without the harsh tannins. So blending can produce drinkable young wines and allow the wine maker to sell his product more quickly after production." ,'imgart':"http://3.bp.blogspot.com/-zw6qrhP1o-Y/Uq3k3YcR7PI/AAAAAAAAJ2Q/cpfqBXVpbKc/s1600/puckerup.jpg" ,'imgflt':"" ,'imgsiz':"40" ,'imgmax':"" ,'imgdat':"WHAT IS THAT NASTY TASTE?" ,'imgmet':"off" ,'imgmrg':"" ,'atrtxt':"" ,'atrurl':"" ,'notes':"" ,'wine1':"" // ,'wine2':"" // ,'wine3':"" // ,'wine4':"" // ,'tablid':"" ,'tabmrgs':"" ,'tabcolr':"" ,'tabbrdr':"" ,'tabback':"" ,'tabflt':"" ,'tabsiz':"" }; // ***************************** INPUT AREA ***************************** ARTICLEOBJ = inobj; outArticle(); // |n| for n newlines where n is 1-9 // |i| for manual placement of image // |g| for magnifying glass symbol // |t| for manual placement of table referenced by tablid // imgsiz is image width as percent of line width (no %) // imgmax is maximum image size in pixels for zoom // imgmrg is image margins top~left~bottom~right in pixels or auto - null yields default // atrtxt is attribution link-text (Image Source: link-text) or lead_in_text~link_text // atrurl is optional attribution URL beginning with http that makes a link of link_text // imgflt is image position, left or right, defaults right // tablid is post id of table to be included // The following override table post parameters // tabmrgs is table margins top~left~bottom~right in pixels or auto // tabcolr is table font color // tabbrdr is table border color // tabback is table background color // tabflt is table float, left or right // tabsiz is table size as a percentage of line width (no %) </script>wineknowhttp://www.blogger.com/profile/16494197158247017749noreply@blogger.comtag:blogger.com,1999:blog-2665313188639165066.post-76283132352079406852017-08-01T15:05:00.000-05:002017-06-23T17:02:55.053-05:00<script>// *************************** Article Input **************************** var inobj = {}; var inobj = { // **************************** INPUT AREA ****************************** // use |n| for n newlines, |i| for image if not default // use url~width to specify larger or smaller width of images - max width value is 500 'bdytxt':"In the spring of 2009 I published an article detailing the decline of the cork as the preferred closure for wine. Four years later, I’m happy to report that corks are not only still among us, but are making something of a comeback. Here’s a retrospective look at what prompted my somewhat premature death notice for the cork.|2|In 2009 the wine industry was aggressively seeking alternatives to corks. Cork was being blamed for something called cork taint, and annual losses to the industry were estimated between 8% and 14% of bottles produced. Technically 2,4,6-trichloroanisole, or TCA, cork taint was a particularly insidious problem. Cork taint robbed wine of its fruitiness and created aromas reminiscent of wet cardboard. Obvious in its later stages, early on cork taint is very subtle. Reputations were being damaged when consumers, on drinking a slightly tainted wine, were put off by the taste and simply assumed the brand wasn’t to their liking.|2|While many alternative closures were being developed, most early adopters moved from corks to an improved screw cap called the Stelvin® capsule, an aluminum alloy shell with a polyethylene liner that compressed on tightening to create an airtight seal. The improved screw cap had several things going for it, not the least of which was convenience. Screw caps didn’t require a corkscrew, were easy to remove and reseal, and resealed bottles could be stored on their side without leaking. A potential disadvantage at the time was speculation that wines wouldn’t age in screw-cap sealed bottles. Even if this had proved to be a valid concern, it wasn’t considered much of a disadvantage since most wines either don’t improve in the bottle or are consumed before they can age.|2|So, how is it that cork appears to be rebounding as a wine closure? The answer in a word is esthetics. Despite their convenience, much of the world apparently perceives wines with screw caps as lower in quality than wines with a cork. It seems that wine drinkers, in the old world as well as the new, expect corks in their premium (higher priced) wines. |2|Helping the rebound is a growing perception that cork taint is, for various reasons, on the decline; the incidence of unambiguously corked wines appearing to have declined to between 2% and 8%, depending on which estimates you choose to believe. Additionally, a move toward sustainability has the wine industry taking a second look at cork. Cork is 100% biodegradable and recyclable, and cork tree plantations absorb millions of tons of CO2 annually.|2|I am a believer that a fine bottle of wine just isn’t the same without a cork. So, for me, the cork’s resurgence is a cause for celebration. Let’s pop a cork." ,'imgart':"http://2.bp.blogspot.com/-tmfOd_LukCI/USZP4FsXXuI/AAAAAAAADcU/hYPvABIFNsw/s320/corksall.JPG~480" ,'imgdat':"Cork Stages a Comeback" ,'imgmet':"off" ,'notes':"Pretty sure the wines below all have corks, but that's not really the point. These are three really great values that will probably be more expensive next year. The Hahn GSM and Goldschmidt Cabernet Sauvignon shouldn't be that difficult to find. The Ñandú Malbec may be a bit more difficult since Heritance is a new label and as yet not that widely distributed." ,'wine1':"69918031613490131" // Hahn GSM ,'wine2':"3928961868253290238" // Katherine Goldschmidt Cab ,'wine3':"3107443059180115616" // Ñandú Malbec ,'wine4':"" // }; // ***************************** INPUT AREA ***************************** ARTICLEOBJ = inobj; outArticle(); </script>wineknowhttp://www.blogger.com/profile/16494197158247017749noreply@blogger.comtag:blogger.com,1999:blog-2665313188639165066.post-71677168566675517612017-07-02T16:31:00.000-05:002016-09-22T16:37:27.880-05:00<script>// *************************** Article Input **************************** var inobj = {}; var inobj = { 'tmptyp':"article" ,'bdytxt':"Personally, I buy wine to drink. I have a rack that holds about 300 bottles and almost nothing stays in it for more than a year. Most wines don’t benefit from bottle aging; they don’t get better, just older. So why have a wine rack at all? For me, it’s about being able to buy wine in quantity when I find something I like at a good price or stocking up on something that’s hard to get. But regardless of why you’re storing wine, even if its for just a few weeks, where and how you store it is important.|2|Heat is the number one threat to your wine. Temperatures above 70° F accelerate aging and eventually will cook the wine. The ideal temperature for storing wine is 55° F, plus or minus 5°. This kind of temperature can be difficult to achieve in the average home. So you’re probably thinking, I’ll just keep it in the kitchen refrigerator. That’s an option, but not a very good one. |2|Kitchen refrigerators are too cold (well below 45°) and too dry for storing wine for more than a month or so. In that environment, corks can dry out and allow air to leak into the bottle, again ruining the wine. Ideally, wine should be stored at 70 percent humidity. Fortunately, high humidity is easier to come by than low temperatures. And, while 70 percent is ideal, really anything over 50% is going to be fine. On the other hand, we don’t want the corks to mildew, so avoid extremely damp conditions. |2|The number two enemy of wine is sunlight. The ultraviolet portion of sunlight can cause very rapid deterioration. This is why most wine is bottled in colored glass. Colored glass is helpful in protecting wine from UV light, but it is not perfect protection. Light from Incandescent and fluorescent bulbs won’t damage wine, but can fad labels over time. However Incandescent bulbs, especially halogen bulbs, do generate heat.|2|Now for some blasphemy. It’s OK to store your bottles upright. We’ve been taught to store bottles on their side to keep wine on the cork to help keep it from drying out. If you’re planning on drinking the wine within the next thirty days or so, the cork probably won’t dry out in that short a span of time. Of course, if the bottle has a screw cap, glass or plastic cork some other alternative closure, it can be left upright forever. However, upright bottles are easy to knock over and horizontal storage usually requires less space.|2|Assuming none of us live in the north of France and have a wine cave under our chateau, how can we achieve these ideal storage conditions? In short, we can’t. But we should keep them in mind when selecting a place for our wine, and try to get as close to these conditions as we can. If you have a reasonably dry basement, then your problem is solved. If you live south of the Mason-Dixon Line, not so much. A little used closet a utility room can work as long as it’s not either too hot or too cold. A rack in a dining or guest room is also workable, as long as it’s not in direct sunlight. Kitchen and laundry rooms are out because of excess heat and temperature swings.|2|If you are serious at all about wine, the best solution may be a wine refrigerator. They come in a wide variety of sizes, from 5 to 50 or more bottles, depending on how much space you have and how much you are willing to spend. You can put them just about anywhere there’s an electrical outlet, and your wine will always be at the proper temperature. You can get dual temperature models that maintain one temperature for red wines and another for your whites. There are also super quite models that don’t use traditional compressors for cooling." ,'imgart':"http://1.bp.blogspot.com/-1x90BjUhezc/UbjnbWnhVqI/AAAAAAAAD5k/rLb7E4XWjLk/s1600/IMG_0157.JPG" ,'imgflt':"" ,'imgsiz':"50" ,'imgmax':"" ,'imgdat':"If you are at all serious about wine, the best storage solution may be a wine refrigerator" ,'imgmet':"off" ,'imgmrg':"" ,'atrtxt':"" ,'atrurl':"" ,'notes':"Grenache, called Grenache in the U.S., is a grape that doesn’t get much attention here. To help mitigate our neglect, here are three examples from the Calatayud region of Spain that you can put into your new wine cooler. All from Las Rocas, all under $20.00 and all very drinkable. The Las Rocas Red is a blend of Garnacha, Tempranillo, and Syrah. This is a very soft, easy drinking blend. Equally quaffable, the everyday Las Rocas Garnacha has dark cherry and blackberry aromas and flavors so characteristic of Garnacha. My favorite however is the Las Rocas Garnacha Viñas Viejas or old vine Grenache. The product of 50 year old vines, the Garnacha Viñas Viejas is very elegant, with great mouthfeel, rich berry flavors, round, supple tannins and a lingering finish. All of these wines are excellent and exceptionally drinkable." ,'wine1':"917588862891391091" // Old Vine ,'wine2':"3802536384012925476" // Grenache ,'wine3':"7550331268579061028" // Blend ,'wine4':"" // ,'tablid':"" ,'tabmrgs':"" ,'tabcolr':"" ,'tabbrdr':"" ,'tabback':"" ,'tabflt':"" ,'tabsiz':"" }; // ***************************** INPUT AREA ***************************** ARTICLEOBJ = inobj; outArticle(); // |n| for n newlines where n is 1-9 // |i| for manual placement of image // |g| for magnifying glass symbol // |t| for manual placement of table referenced by tablid // imgsiz is image width as percent of line width (no %) // imgmax is maximum image size in pixels for zoom // imgmrg is image margins top~left~bottom~right in pixels or auto - null yields default // atrtxt is attribution link-text (Image Source: link-text) or lead_in_text~link_text // atrurl is optional attribution URL beginning with http that makes a link of link_text // imgflt is image position, left or right, defaults right // tablid is post id of table to be included // The following override table post parameters // tabmrgs is table margins top~left~bottom~right in pixels or auto // tabcolr is table font color // tabbrdr is table border color // tabback is table background color // tabflt is table float, left or right // tabsiz is table size as a percentage of line width (no %) </script>wineknowhttp://www.blogger.com/profile/16494197158247017749noreply@blogger.comtag:blogger.com,1999:blog-2665313188639165066.post-63287412925051360832017-07-01T18:06:00.000-05:002016-09-22T16:35:05.489-05:00<script>// *************************** Article Input **************************** var inobj = {}; var inobj = { // **************************** INPUT AREA ****************************** // use |n| for n newlines, |i| for image if not default // use url~width to specify larger or smaller width of images - max=500 'bdytxt':"Not a red, not a white, but rosé. With the tannin and fruit characteristics of red and the cool, invigorating acidity of white, rosé is a perfect combination of red and white. It’s a white wine with ripe, red berry flavors. One of the most versatile food wines around, it complements grilled burgers, steaks and ribs as well as spicy rubs, condiments and peppers; all the best of summer fare.|2|Unfortunately, in the United States, rosé wines suffer from being pink. With white Zinfandel being one of the most popular wines in the United States, pink has become synonymous with sweet and cheap. Now there’s nothing wrong with sweet wines, it’s just that’s not what rosé is. Far from it, rosé can be and frequently are bone dry. I’m happy to say that after years of trying, rosé is finally emerging from the pink shadow of white Zinfandel and being embraced by the average American wine drinker.|2|While rosé is made from red-wine varieties, the process, called Saignée, is more like making white wine than red. After the grapes are pressed, the juice and skins are kept together for a few hours (rather than several days for a red wine); just enough time to extract a little color and other red-wine characteristics from the skins. How darkly colored the rosé becomes depends on the grape variety and how long the skins are allowed to soak in the juice. The now pink juice is then pumped into a tank, usually stainless steel, to complete fermentation.|2|Although rosé can be made in any style, they are normally dry and fruity. Styles of rosé wines range from tart and acidic with little or no oak, to the big over extracted strawberry fruit-bombs. Made to drink young, rosé doesn’t need and most part can’t tolerate much age. Treated like white wine, rosé is served very well chilled and pairs well with an enormous variety of foods. It may be the Swiss army knife of wines.|2|Rosé has been a popular in Europe for centuries; most countries having signature styles and varietals for which they are noted. French rosé is typically from the Rhone and the Loire and made from Cinsault, Grenache, Mourvedre or Syrah. Likewise, Spanish rosé is typically made from Garnacha or Tempranillo and Italian from Sangiovese. In the United States we make rosé from a virtual cornucopia of varieties including Zinfandel, Cabernet Sauvignon, Merlot, Pinot Noir, Sangiovese, Petite Sirah and Syrah.|2|Take a chance and try a cold glass of rosé with your next poolside BBQ or impromptu get together. Real men drink pink wine." ,'imgart':"http://1.bp.blogspot.com/-5m1jO8PQSks/T3D1i8y0l9I/AAAAAAAAB2k/SfCFXX9PYIs/images.jpg~500" ,'imgdat':"" ,'imgmet':"off" ,'notes':"At their best when served well chilled, Rosés are the perfect wines for spring and summer. Rosé also tops the charts for food-friendly versatility, being a refreshing accompaniment to a variety of warm weather fare. Great with seafood, red meats, Rosés are great with picnic fare such as ham, chicken and roast beef sandwichs, fruit, potato and egg salads, and course chips and dips, Rosés are also perfect for at a barbecue, taking hamburgers, hot dogs and French fries with ketchup in stride. Here are three Rosés that are representative of the many available. Happy Summer." ,'wine1':"8264710249879100671" // ,'wine2':"1775346409222630397" // ,'wine3':"2906432512845313307" // ,'wine4':"" // }; // ***************************** INPUT AREA ***************************** ARTICLEOBJ = inobj; outArticle(); </script>wineknowhttp://www.blogger.com/profile/16494197158247017749noreply@blogger.comtag:blogger.com,1999:blog-2665313188639165066.post-61575309750992620172017-06-02T11:37:00.000-05:002016-09-22T16:32:25.141-05:00<script>// *************************** Article Input **************************** var inobj = {}; var inobj = { 'tmptyp':"article" ,'bdytxt':"The village of Chablis gives its name to one of the most famous white wines in France. Chablis appellation is located in the northern reaches of Burgundy. Whether Chablis is part of the Burgundy appellation seems to depend on who you ask. Chablis is 100% Chardonnay, called Beaunois in the region, but unlike any other Chardonnay. Chablis is the best example of the influence of terroir I can think of. This is not your big buttery white wine with toast, vanilla and tropical fruits. Complements of the high limestone content of the soil, this Chardonnay has intense minerality and other terroir specific characteristics that differentiate it from what Americans think of as Chardonnay..|2|Chablis wine is brisk and fruity, very dry, with refreshing acidity. Amazingly food friendly, Chablis works with fish, chicken, pork, shellfish, eggs, salad, cheese and oysters, especially with oysters. You will truly appreciate the unique minerality of Chablis with raw oysters. Chablis is also one of the most ubiquitous white wines out there. That is, until recently, everywhere except the United States.|2|When wine drinking in the United States was in its infancy, almost anything white that came out of California was called Chablis. People would ask for a glass of Chablis and not care what they got, as long as it was white The name became synonymous with generic, white wine that wasn’t necessarily very good. As the American palate matured and we leaned to distinguish one white wine from another, the generic use of the Chablis began to fade, but its reputation took years to recover. |2|All the vineyards in Chablis are covered by four appellations. At the top are the 7 Grand Cru vineyards, located on a single hillside near the town of Chablis. Second are the 40 Premier Cru vineyards, third is the generic AOC Chablis appellation, which is the largest. The lowest classification is Petit Chablis, which includes the balance of the outlying vineyards. Sun exposure plays a major role in defining these appellations. The Grand Cru and two of the highly rated Premier Cru vineyards are located on southwest facing slopes, maximizing sun exposure. Remaining Premier Cru vineyards are located on southeast facing slopes, with the rest of the appelations’ vineyards on flat land.|2|For Americans used to California Chardonnays, the charm of Chablis can be elusive. Lacking toast, vanilla, and spice from new American Oak barrels, Chablis relies on the native flavors of the Chardonnay grape. Bright green apple, pear and lemon flavors are unfamiliar to American palates used to flavors of melon, pineapple and banana from Chardonnay grown in the warmer California climate. Chablis gets substantial minerality from the native soils. These dissolved minerals (Burgundy was once at the bottom of a prehistoric sea) give the wine a unique character that is unfamiliar to American Chardonnay drinkers. Typically a pale, yellow-green, Chablis is missing the massive fruit and body we expect from Chardonnay. However, with its delicate, ephemeral flavor, structure, and defining minerality, Chablis is worth a try. " ,'imgart':"http://1.bp.blogspot.com/--GknsO65BPs/Ucci7aym92I/AAAAAAAAD7s/koTpS_RzvrE/s1600/IMG_0174.JPG" ,'imgflt':"" ,'imgsiz':"50" ,'imgmax':"" ,'imgdat':"Grand Cru Vineyards On The Slopes of Chablis" ,'imgmet':"off" ,'imgmrg':"" ,'atrtxt':"" ,'atrurl':"" ,'notes':"I have to admit, until I decided to write this article, I hadn’t gone out of my way to drink Chablis. I’m part of the generation that lived through California’s “everything white is Chablis” phase, and I don’t think I’ve ever recovered. So in my quest to re-experience Chablis for the first time, I discovered a couple of things. Being such a common wine in France, it’s not that common here. You may have trouble finding a shop with a decent selection. Second, it’s worth the trouble. Absolutely nothing goes better with oysters on the half shell. Absolutely nothing." ,'wine1':"597018832206675183" // ,'wine2':"1406732452762783600" // ,'wine3':"" // ,'wine4':"" // ,'tablid':"" ,'tabmrgs':"" ,'tabcolr':"" ,'tabbrdr':"" ,'tabback':"" ,'tabflt':"" ,'tabsiz':"" }; // ***************************** INPUT AREA ***************************** ARTICLEOBJ = inobj; outArticle(); // |n| for n newlines where n is 1-9 // |i| for manual placement of image // |g| for magnifying glass symbol // |t| for manual placement of table referenced by tablid // imgsiz is image width as percent of line width (no %) // imgmax is maximum image size in pixels for zoom // imgmrg is image margins top~left~bottom~right in pixels or auto - null yields default // atrtxt is attribution link-text (Image Source: link-text) or lead_in_text~link_text // atrurl is optional attribution URL beginning with http that makes a link of link_text // imgflt is image position, left or right, defaults right // tablid is post id of table to be included // The following override table post parameters // tabmrgs is table margins top~left~bottom~right in pixels or auto // tabcolr is table font color // tabbrdr is table border color // tabback is table background color // tabflt is table float, left or right // tabsiz is table size as a percentage of line width (no %) </script>wineknowhttp://www.blogger.com/profile/16494197158247017749noreply@blogger.comtag:blogger.com,1999:blog-2665313188639165066.post-81250166485454109312017-06-01T10:42:00.000-05:002016-09-22T16:31:30.830-05:00<script>// *************************** Article Input **************************** var inobj = {}; var inobj = { // **************************** INPUT AREA ****************************** // use |n| for n newlines, |i| for image if not default // use url~width to specify larger or smaller width of images - max=500 'bdytxt':"You say potato, I say patahto. You say appellation I say American Viticultural Area. Whatever you call it, every serious wine producing country has them. It’s a recognition that those things that happen to a grape while it’s growing determine how wine tastes. I was with a winemaker the other evening and he said that what he does as a winemaker contributes only about 10% to the quality of the finished wine. The other 90% is determined by the characteristics of the grapes. It’s all about terroir.|2|Terroir [tehr-WAHR] is French for soil, but the word has come to mean much more in the vocabulary of wine. In wine terminology it refers not only to the type of soil the grapes are grown in (chalky, claylike, gravelly, sandy, etc.) but also to all other viticulture, geographic, climatic and environmental factors that influence the grapes while growing. While there is debate as to the degree of influence the grape’s terroir has on the wine, it is beyond question that grapes from some vineyards produce better wines than those same grape varieties grown in other, sometimes quite nearby, vineyards; all other things being equal.|2|The concept of terroir is the basis for the old world concept of appellation; that is that wines from different regions can be distinctive and unique, independent of wine making technique. This concept of regional uniqueness has grown into the highly regulated European appellation systems that we are familiar with today, including such famous appellations as Champagne, Burgundy and Bordeaux in France, Chianti in Italy and Rioja in Spain.|2|In the United States the terroir concept is reflected in our system of American Viticultural Areas (AVA) such as Stags Leap, Lodi, Paso Robles and Napa Valley. There are about 200 AVAs in the United States, with more than 60 of them in California. AVAs come in all sizes, the Texas Hill Country AVA contains approximately 15,000 square miles, while the Cole Ranch AVA, located in Mendocino California, covers less than a quarter of a square mile. Federal guidelines require that 85% of the grapes in a wine have to come from an AVA in order to use that AVA name on the bottle. California state guidelines are more stringent, requiring 100% of the grapes come from a California AVA before its name can be used on the bottle.|2|Regardless of the actual term used in a particular country, the term appellation is generally accepted shorthand. Pay attention to the appellation when you find a wine you like. The odds are good that you may like wines made from the same grape, but produced by other makers within that same appellation. I’m a fan of Stag’s Leap Cabernet Sauvignon from more than one Stag’s Leap winery." ,'imgart':"http://4.bp.blogspot.com/-s_7pRiVfoF4/T5AxrG-lF7I/AAAAAAAAB3M/k28A3ObSLiY/s320/texasregionsmap.jpg" ,'imgdat':"Texas American Viticultureral Areas" ,'imgmet':"off" ,'notes':"" ,'wine1':"" // ,'wine2':"" // ,'wine3':"" // ,'wine4':"" // }; // ***************************** INPUT AREA ***************************** ARTICLEOBJ = inobj; outArticle(); </script>wineknowhttp://www.blogger.com/profile/16494197158247017749noreply@blogger.comtag:blogger.com,1999:blog-2665313188639165066.post-69787018182735551382017-05-02T11:52:00.000-05:002016-09-22T16:27:52.421-05:00<script>// *************************** Article Input **************************** var inobj = {}; var inobj = { 'tmptyp':"article" ,'bdytxt':"Look up Italian Wine in the dictionary. There is a picture of this squat little bottle of Chianti in a basket-like holder. Ok, maybe that’s an exaggeration, but it is unfortunately how many of us think about Italian wines. Don’t get me wrong, there’s nothing wrong with Chianti. On the contrary, many of my favorite Italian wines are Sangiovese in one incarnation or another. My point is that many Americans equate Italian wine with Chianti, and not very good Chianti at that.|2|Italy is among the world’s largest wine producing countries with more than a million vineyards, more than any other country. Most of the common grape varieties grown in the United States are also grown in Italy, but most Italian wines are produced from grape varieties distinctive to that part of the world. These unfamiliar grape varieties make dealing with Italian wines more challenging for Americans. That’s unfortunate because Italian wines are very food friendly.|2|There are hundreds of varieties of grapes unique to Italy; fortunately only a few we’re going to see on the shelf. The most prevalent of these are the red-wine grapes Sangiovese, Nebbiolo, Montepulciano, Corvina and Barbera, and the white-wine grapesTrebbiano and Pinot Grigio. These grape varieties are responsible for the common red wines Chianti, Barolo, Barbaresco, Montepulciano, Barbera, Valpolicella and Amarone, and the white wines Trebbiano, Soave, and Pinot Grigio. |2|Sangiovese (san-joh-VAY-zeh) is Italy’s most famous red-wine grape variety, but you may not be familiar with the name. Sangiovese is the predominant grape variety in Chianti (Key-AHN-tee). If you like Chianti you may want to try one of the many Sangiovese varietal wines, some produced in California. Sangiovese is also be blended with other varieties to produce non-traditional blends called Super Tuscans. |2|The Nebbiolo (Nay-BYOH-low) grape is used to produce Barolo (Ba-ROE-loe) and Barbaresco (Bar-ba-RES-coe) wines. Wines produced from Nebbiolo are known for their elegance and bouquet of wild mushroom, truffle and roses. Montepulciano (Mon-tuh-pul-CHEE-an-no) is one of the most widely grown grapes in the coastal area of Abruzzo. Montepulciano produces wines that develop silky plum-like fruit, food-friendly acidity, and light tannins. |2|Barbera (Bar-ber-AH) is the most widely grown red grape variety of Piedmont and Southern Lombardy. The wine has bright cherry fruit, a very dark color, and a food-friendly acidity. Corvina (Cor-vee-nah) is the principal grape variety of Valpolicella (Val-pole-e-CHEL-la) and Amarone wines. Valpolicella has dark cherry fruit and spice. Amarone (Ah-ma-ROH-nay), because of different production techniques, are elegant, dark, and full of fruit.|2|Trebbiano (Treb-YAH-no) is the most widely planted white varietal in Italy. Trebbiano wines are typically pale, easy drinking wines. Soave (SWAH-vay) is one of the top selling wines in Italy made from Trebbiano. It is a straw-yellow color, delicate and light, with a hint of almonds and flowers. Pinot Grigio (PEE-no-GREE-jee-oh) is probably the best known white-wine grape of Italy. Pinot Grigio (a.k.a. Pinot Gri) is a crisp white wine, usually delicate and mild although in the right hands it can be full-bodied and complex. |2|Italy produces modern wines, based on an ancient tradition, with flavors and aromas that cannot be experienced in wines from anywhere else. " ,'imgart':"http://3.bp.blogspot.com/-BGv9-WnX4rA/UUdE_2uMLFI/AAAAAAAADkU/2R_JhrRXLUE/s1600/italianwine.png" ,'imgsiz':"50" ,'imgmax':"802" ,'imgdat':"Italian Wine Regions - Click |g|to Enlarge" ,'imgmet':"off" ,'atrtxt':"" ,'atrurl':"" ,'notes':"For a change of pace, here are three sparkling wines from Italy. Moscato d’Asti has gotten incredibly popular in just the last few years. Moscato’s are very sweet, but if they are well chilled they can still be surprisingly refreshing. Brachetto is a red Italian sparkler, which is in itself different. Sweet, but not quite as sweet as the Moscato d’Asti, Brachetto is a great aperitif wine. The Prosecco is neither sweet nor dry, but falls nicely in between those extremes. This is the sparkling wine for people who don’t like Champagne-style wines because they’re too dry and yeasty. Crisp, refreshing and very easy to drink. These are simple wines, so if you can’t find these particular brands, try another." ,'wine1':"2615186211555681397" // dAsti ,'wine2':"602993853220250495" // Brosheta ,'wine3':"5613866998877791135" // Prosecco ,'wine4':"" // }; // ***************************** INPUT AREA ***************************** ARTICLEOBJ = inobj; outArticle(); // |n| for n newlines where n is 1 or 2 // imgsiz is image width as percent of line width. // imgmax is maximum image size in pixels for zoom // atrtxt is attribution link-text (Image Source: link-text) or lead-text~link-text // atrurl is attribution link URL beginning with http:// </script>wineknowhttp://www.blogger.com/profile/16494197158247017749noreply@blogger.comtag:blogger.com,1999:blog-2665313188639165066.post-24741560354916726922017-05-01T14:19:00.000-05:002016-09-22T16:27:01.658-05:00<script>// *************************** Article Input **************************** var inobj = {}; var inobj = { 'tmptyp':"article" ,'bdytxt':"Are you still ordering house wines? Typically house wines will be among the lowest price and the lowest quality wines at the restaurant. So unless you’re craving a mediocre glass of wine, why not check out the wine list instead? Increasingly, restaurants are expanding their by-the-glass selection. Rather than just the typical low quality Chardonnay or Merlot, chances are you’ll find at least one representative of their popular varietals and blends.|2|You also may find premium labels on the by-the-glass list that you can try. While premium labels will cost more, you’re probably getting better value ordering a premium wine. In general, the percentage markup on less expensive wines is greater than the markup on more expensive wines. So while neither is a great value, the premium wine may be a relatively better value than the cheaper glass. Besides, it should taste better.|2|A good by-the-glass wine list is also an opportunity to branch out and give your palate some exercise. On the whole you’re not spending a huge amount for a by-the-glass wine, so try something new. Be brave; try a variety you’ve not had before. If you’re in a Merlot rut, try a Malbec or a Pinot Noir. If you stuck on Chardonnay or Pinot Grigio, try a Torrontes. If you’re not that brave, try your usual variety from another region or country. There are some great wines coming out of Chile and you’ll find many of the most familiar varieties there. Many restaurants will pour you a sample of their by-the-glass wines, but you’ll have to ask. This takes all the risk out of trying something new. |2|Unfortunately, some restaurants like to reserve the good stemware for their by-the-bottle customers. When ordering by-the-glass, insist on good stemware. If you know the restaurant has better stemware than you’re getting, ask for a glass appropriate to the wine you ordered. You’ll enjoy the wine more in good stemware, and even mediocre wine tastes better in the right glass.|2|Another by-the-glass issue, that’s all too common, is by-the-glass wine that’s been open too long. Even if they’re refrigerated, slow movers are going to oxidize. Check your wine carefully for signs of oxidation. Is the color right? If your red wine has a brown tinge or your white wine is dark gold, it may be oxidized. How does it smell? Wine should smell fresh and, for the most part, like fruit. If it smells burnt or like raisins, it may be oxidized. If you suspect the wine has gone bad, send it back and ask for a glass from a newly opened bottle. " ,'imgart':"http://2.bp.blogspot.com/-ZFVVvg5bKS4/UZ0F7DXhv4I/AAAAAAAAD2o/8Lw5e9GQeE0/s320/IMG_0144.JPG" ,'imgflt':"" ,'imgsiz':"50" ,'imgmax':"" ,'imgdat':"If you're lucky, your by-the-glass wine came from a dispenser like this one that keeps wine fresh and at the proper temperature." ,'imgmet':"off" ,'tablid':"" ,'atrtxt':"" ,'atrurl':"" ,'notes':"Every once and awhile magic happens and we find great wine at a great price. In this case lightning struck three times because I’ve got three exceptional wines, all under $20.00. If you’re an Alexander Valley fan, you are in for a treat with Katherine Goldschmidt’s Alexander Valley Cabernet Sauvignon. So too Napa Valley fans are going to love the Rutherford Ranch Cabernet. Both of these wines would be great values at twice the price, but at around $16.00, they are unbelievable. I have to admit that I’ve never really thought much of Pinot Grigio, but Ramspeck’s Pinot Grigio has changed my mind. With great color, body, structure, aroma and taste ( things missing from most Pinot Grigo), the Ramspeck is really exceptional and deserves a try at about $12.00. Enjoy!" ,'wine1':"696132748438800488" // Rutherford Ranch ,'wine2':"3928961868253290238" // Kate Goldschmidt ,'wine3':"4921029835555279372" // Ramspeck Pinot Grigio ,'wine4':"" // }; // ***************************** INPUT AREA ***************************** ARTICLEOBJ = inobj; outArticle(); // |n| for n newlines where n is 1-9 // |i| for manual placement of image // |g| for magnifying glass symbol // |t| for manual placement of table referenced by tablid // tablid is post id of table to be inclued at |t| // imgsiz is image width as percent of line width // imgmax is maximum image size in pixels for zoom // atrtxt is attribution link-text (Image Source: link-text) or lead_in_text~link_text // atrurl is optional attribution URL beginning with http that makes a link of link_text // imgflt is image position, left or right, defaults right </script>wineknowhttp://www.blogger.com/profile/16494197158247017749noreply@blogger.comtag:blogger.com,1999:blog-2665313188639165066.post-10110833751584169822017-04-02T21:32:00.000-05:002016-09-22T16:25:51.049-05:00<script>// *************************** Article Input **************************** var inobj = {}; var inobj = { 'tmptyp':"article" ,'bdytxt':"Tannins are the reason that many people don’t like red wine. When you drink a young Cabernet Sauvignon, that puckery, astringent feeling that fills your mouth is caused by the tannins in the wine. Notice I didn’t say that you taste the tannins. Tannins are tasteless and odorless; you feel rather than taste them. Tannins contribute (or detract) from what is called the mouth feel of wine. There is a tendency to confuse tannic with dry. Dry means not sweet, as in low sugar content. A dry wine can also be tannic, but all dry wines are not tannic.|2|Tannins react with proteins, such as the ones found in saliva, causing the astringent sensation in your mouth. Tannic red wines, such as Cabernet Sauvignon, are frequently paired with high protein foods, such as red meat, to minimize the wine’s astringency. Some wine drinkers like the mouth feel that moderate amounts of tannins provide, most novice wine drinkers do not. The control of tannins is a key factor in producing quality red wines.|2|Tannins occur naturally in the skin, stems and seeds of wine grapes and to a lesser degree in the oak barrels in which wine is aged. The amount of natural tannins found in grapes varies with the variety; Cabernet Sauvignon, Nebbiolo and Syrah being among the most tannic grape varieties. Both red and white wine grapes contain tannins. However since the process of making white wine immediately separates the juice from the grape skin and seeds, very few tannins are transferred to white wine. On the other hand, the process of making red wine requires the juice be left in contact with the grape skin and seeds for a long period of time. This prolonged contact with the grape skin and seeds contributes the red color and much of the complexity that characterizes red wines. It also allows tannins to be transferred to the red wine.|2|As a wine ages, its tannins will be chemically transformed and become softer to the taste. Tannins also act as a preservative, protecting the wine as it ages. So highly tannic wines require aging before they can be fully enjoyed and those same tannins protect the wine from spoilage during the aging process. There are artificial methods of removing tannins during the wine making process as well as artificial methods of increasing them if desired." ,'imgart':"http://2.bp.blogspot.com/-YgRk6-1mztE/UWavsFgeciI/AAAAAAAADs4/VnrYkJpvg3M/s600/tannins.jpg" ,'imgsiz':"50" ,'imgmax':"" ,'imgdat':"Tannins are common in grapes, tea and wood, including oak" ,'imgmet':"off" ,'atrtxt':"" ,'atrurl':"" ,'notes':"" ,'wine1':"" // ,'wine2':"" // ,'wine3':"" // ,'wine4':"" // }; // ***************************** INPUT AREA ***************************** ARTICLEOBJ = inobj; outArticle(); // |n| for n newlines where n is 1 or 2 // imgsiz is image width as percent of line width. // imgmax is maximum image size in pixels for zoom // atrtxt is attribution link-text (Image Source: link-text) or lead-text~link-text // atrurl is attribution link URL beginning with http:// </script>wineknowhttp://www.blogger.com/profile/16494197158247017749noreply@blogger.comtag:blogger.com,1999:blog-2665313188639165066.post-11445711290399891772017-04-01T17:13:00.000-05:002016-09-22T16:22:41.155-05:00<script>// *************************** Article Input **************************** var inobj = {}; var inobj = { 'tmptyp':"article" ,'bdytxt':"Do you recall the movie Sideways that was popular in 2004? For those who didn’t see it, Sideways is the story of two middle-aged friends, Miles and Jack, who set out on a final week of fun before Jack gets married. They drive north from Los Angeles to the wine region around Santa Barbara in Miles’ sporty little convertible. Jack is a less-than-successful actor just looking for a good time, but Miles is all about the wine, fancying himself something of a connoisseur. |2| They visit a number of wineries where Miles says things like ‘the estate chardonnay is quaffable but far from transcendent’ and ‘the cab franc is hollow, flabby and overripe’. Later at dinner with some women they’ve managed to meet, Miles, in full snob mode, says ‘If anyone orders Merlot I'm leaving. I am NOT drinking any #@!% merlot.’ In contrast, Miles frequently waxes poetic about the wonders of Pinot Noir. So now you’re thinking, great movie review, but what does this have to do with anything? |2|It turns out that this simple little movie has had a profound effect on the wine industry. So much so that its impact has become known as the ‘Sideways Effect’. People who had never heard of Pinot Noir began drinking it in abundance and people who thought they were chic drinking Merlot suddenly wanted nothing to do with it. The California Highway Patrol reported a jump in highway incidents in Santa Barbara County, saying the movie led to a virtual stampede to the Santa Barbara wine country, causing a rash of drunk-driving arrests and crashes. The area has 90 tasting rooms.|2|A study showed the ‘Sideways Effect’ has had a negative impact on the consumption of Merlot, while increasing the consumption of Pinot Noir. However, the effect was not proportional; helping Pinot Noir more than it hurt Merlot. In addition, the price of Merlot has fallen while the price of Pinot Noir has increased. The downward price pressure on Merlot is mostly at the lower price points. The upward price effect on Pinot Noir has been across all price-points, mainly because Pinot Noir is difficult to grow, keeping supply low. The effect persists to this day.|2|Pinot Noir is the grape of red French Burgundy’s and Blanc de Noir sparkling wines. In the United States, northern California, New York and Oregon are known for Pinot Noir. Not surprising these areas share the same latitude as the Burgundy region of France. Generally speaking, Pinot Noir from these latitudes is light in color, low in alcohol, low in tannins and high in acidity. In contrast, Pinot Noir from the sunnier central coast counties of California is dark in color, higher in alcohol, low in tannins and low in acidity. In many cases comparing Pinot Noir from these contrasting regions is like comparing wines made from two different grapes. It is of course personal preference, but I prefer central coast Pinot Noirs.|2|However, like Mark Twain, the reports of Merlot’s death are premature. In some respects Merlot deserved Sideways, having become a victim of its own success. Merlot has been so popular that could put practically anything in a bottle labeled Merlot and sell it; and some wine makers did just that. The resulting deterioration in the quality of the product also contributed to the falling prices and sales. The quality of Merlot has improved while the price has remained low, creating good value for Merlot drinkers and a proliferation of new labels." ,'imgart':"http://4.bp.blogspot.com/-WD2qOz2arvc/Ua5lmAsNonI/AAAAAAAAD4M/oDawmLeU2ZA/s800/IMG_0151.JPG" ,'imgflt':"" ,'imgsiz':"50" ,'imgmax':"" ,'imgdat':"Miles and Jack Tasting Pinot Noir" ,'imgmet':"off" ,'imgmrg':"" ,'atrtxt':"" ,'atrurl':"" ,'notes':"" ,'wine1':"" // ,'wine2':"" // ,'wine3':"" // ,'wine4':"" // ,'tablid':"" ,'tabmrgs':"" ,'tabcolr':"" ,'tabbrdr':"" ,'tabback':"" ,'tabflt':"" ,'tabsiz':"" }; // ***************************** INPUT AREA ***************************** ARTICLEOBJ = inobj; outArticle(); // |n| for n newlines where n is 1-9 // |i| for manual placement of image // |g| for magnifying glass symbol // |t| for manual placement of table referenced by tablid // imgsiz is image width as percent of line width (no %) // imgmax is maximum image size in pixels for zoom // imgmrg is image margins top~left~bottom~right in pixels or auto - null yields default // atrtxt is attribution link-text (Image Source: link-text) or lead_in_text~link_text // atrurl is optional attribution URL beginning with http that makes a link of link_text // imgflt is image position, left or right, defaults right // tablid is post id of table to be included // The following override table post parameters // tabmrgs is table margins top~left~bottom~right in pixels or auto // tabcolr is table font color // tabbrdr is table border color // tabback is table background color // tabflt is table float, left or right // tabsiz is table size as a percentage of line width (no %) </script>wineknowhttp://www.blogger.com/profile/16494197158247017749noreply@blogger.comtag:blogger.com,1999:blog-2665313188639165066.post-38124802663708242682017-03-02T14:51:00.000-06:002016-09-22T16:20:49.414-05:00<script>// *************************** Article Input **************************** var inobj = {}; var inobj = { // **************************** INPUT AREA ****************************** // use |n| for n newlines, |i| for image if not default // use imgsiz to set image width as xx percent of line width. 'tmptyp':"article" ,'bdytxt':"Spanish wine is good and it is still relatively inexpensive. If you stop reading now, you’ve learned at least 80% of what you need to know about the wines of Spain. Spain is classified as an Old World wine producer, but contrary to this stodgy-sounding designation, Spain has a very modern wine industry and has been aggressively competing in the United States and other parts of the world. That’s good news, because aggressive competition means low prices and good values as Spain trys to gain market share. |2|Spain has nearly 3 million acres of vineyards, more acreage than any other country, and is the third largest wine producer behind Italy and France. This is in spite of the poor soils and correspondingly low yields found in many Spanish wine regions. Spain cultivates more than 600 varieties of grapes, but twenty varieties account for eighty percent of production, and only a handful, including Tempranillo, Albariño and Garnacha are exported in any quantity. |2|The most important and best known wine producing region in Spain is the Rioja. In terms of stature, the Rioja is Spain’s Napa Valley. Located in the north central area of the country, the Rioja is roughly equidistant between the Atlantic and the Mediterranean. Mountain ranges provide protection from harsh Atlantic weather and the Ebro river provides both moisture and microclimates. The region is subdivided into the cooler Rioja Alta and Rioja Alavesa and the warmer Rioja Baja.|2|Rioja is the principal source of Spain’s highly acclaimed Tempranillo wines. Garnacha, Mazuelo and Graciano, often blended with Tempranillo, are also grown here. Rioja wine classifications are very straight forward, indicating how long wines have been aged before they are released. The Crianza designation indicates a fresh, fruit-forward youthful red wine that has aged in oak for at least a year and in the bottle for another. The Reserva designation requires at least one year in the barrel and an additional two years in either barrel or bottle. Gran Reserva wines represent the best of the Rioja reds, being barrel aged for two years and bottle aged for at least three. Gran Reserva wines are generally made only in exceptional vintage years, so are considered very special. |2|The Penedes wine region is located near Barcelona on the Mediterranean coastline. The area is framed by the coastal hills of the Serra del Garraf and the higher inland mountains which skirt the Catalan Central Depression. Long considered one of Spain’s best wine-producing regions after the Rioja, it is also one of the most ancient viticultural areas in Europe. Although red wines are produced here, Penedes is best known for Macabeo, Xarel-lo and Parellada, the three traditional grape varieties found in cava, Spain’s food friendly and inexpensive sparkling wine. Freixenet and Cordoníu are the two large producers of cava.|2|The Jerez wine region incorporates the three towns of Jerez, Puerto de Santa Maria and Sanlucar de Barrameda. This is Spain’s Sherry-wine producing region, and these three towns form what is known as the Sherry Triangle. The region’s soil is chalky limestone and provides just the right conditions for the Palomino and Pedro Ximenez grapes that are used in making some of the world’s finest Sherries. Southern Spain’s Andalusia region, just south of Seville, is the home of many of the better known Sherry producers including: Osborne, Emilio Lustau, Gonzalez Byass, Hidalgo." ,'imgart':"http://4.bp.blogspot.com/-5j2hJrla6lw/UT4zAJmMUxI/AAAAAAAADhU/S4k86SS5fLo/s1600/Spain-wine-regions.png" ,'imgsiz':"65" ,'imgmax':"1143" ,'imgdat':"Spanish Wine Regions - |g|Click To Enlarge" ,'imgmet':"off" ,'atrtxt':"winefolly.com" ,'atrurl':"http://winefolly.com" ,'notes':"Here are three great examples of what Spain has to offer in the way of reasonably priced, great tasting wines. The Borsao is a Grenache, rich, soft, easy to drink red wine and remarkable at well under $10.00. The Juan Gil is a Monastrell, the Spanish term for Mourvèdre; a rich and medium bodied red. If you haven’t tried a Mourvèdre, you should run, not walk, to your nearest store and buy this one. The Marqués de Riscal is a Tempranillo, a more well known Spanish variety. A dry, medium bodied red that is often referred to as Span’s Cabernet Sauviginon." ,'wine1':"3841840446646649911" // Grenache Borsao ,'wine2':"4815787078884045016" // Juan Gil ,'wine3':"1554552006251847413" // Marqués de Riscal ,'wine4':"" // }; // ***************************** INPUT AREA ***************************** ARTICLEOBJ = inobj; outArticle(); // |n| for n newlines where n is 1 or 2 // imgsiz is image width as percent of line width. // imgmax is maximum image size in pixels for zoom // atrtxt is attribution link text // atrurl is attribution link URL </script>wineknowhttp://www.blogger.com/profile/16494197158247017749noreply@blogger.comtag:blogger.com,1999:blog-2665313188639165066.post-75578824136422062942017-03-01T12:12:00.000-06:002016-09-22T16:18:49.285-05:00<script>// *************************** Article Input **************************** var inobj = {}; var inobj = { // **************************** INPUT AREA ****************************** // use |n| for n newlines, |i| for image if not default // use url~width to specify larger or smaller width of images - max width value is 500 'bdytxt':"Although there are no regulations governing the shape of wine bottles in the United States, there is a great deal of history behind their shape. The standard capacity of a wine bottle, 750 ml, was established by the United States relatively recently in the late 1970s and has become the de facto international standard. Manipulating the size of the dimple in the bottom of the bottle, known as the punt, is useful in adapting various bottle shapes to the 750 ml standard. Each year well over one billion wine bottles are produced worldwide; most shaped, literally, by tradition.|2|The most common bottle shape is known as the Bordeaux. The bottle is tall, with straight sides and high shoulders that help catch sediments when pouring. By tradition, green glass is used for red wine and clear glass for white. While this bottle represents the classic reds and dry or sweet whites of Bordeaux, it is the favored shape for bottles in almost all wine producing countries. |2|The Burgundy bottle, with its slope-shoulders is indicative of the full-bodied red wines of Burgundy and Italy. The full-flavored whites of Chablis, Chardonnay and New World Pinot Noir are also found in bottles of this general shape. The Burgundy may have been the first standardized wine bottle shape, because its gentle sloping form was relatively easy for glassblowers to master. |2|The traditional Cotes de Rhone bottle is similar, but slimmer than the Burgundy, with more angular sloping shoulders. Some New World Shiraz bottles have this shape as well. |2|Known as a Hoch, Rhine, Mozel and Alsatian bottles are tall, slender and fine in form. The Mozel and Alsatian bottles are made with green glass, the Rhine bottle with brown. This shape is used for wines such as Riesling, Gewürztraminer, Pinot Gris, Rhine and Mozel. |2|The familiar sparkling wine bottle is heavy bottomed, thick-lipped and dark green . The only bottle whose form is entirely dictated by function, it is designed to withstand the upwards of 90 psi pressure exerted by sparkling wines.|2|Fortified wines such as Port, Madeira, and Sherry are usually found in sturdy bottles that sometimes have a bulge in the neck to catch sediments. This bottle style may be either tall or short and is usually opaque." ,'imgart':"http://1.bp.blogspot.com/-YNxztZuVxZw/UQqyGJ7E9fI/AAAAAAAADE8/uf3o7-7QxW4/s400/bottles.jpg" ,'imgdat':"" ,'imgmet':"off" ,'notes':"" ,'wine1':"" // ,'wine2':"" // ,'wine3':"" // ,'wine4':"" // }; // ***************************** INPUT AREA ***************************** ARTICLEOBJ = inobj; outArticle(); </script>wineknowhttp://www.blogger.com/profile/16494197158247017749noreply@blogger.comtag:blogger.com,1999:blog-2665313188639165066.post-31515772854179451772017-02-02T12:49:00.000-06:002016-09-22T16:17:13.280-05:00<script>// *************************** Article Input **************************** var inobj = {}; var inobj = { // **************************** INPUT AREA ****************************** // use |n| for n newlines, |i| for image if not default // use url~width to specify larger or smaller width of images - max width value is 500 'bdytxt':"Do you like Oaked wines? That is wines that have been exposed to Oak, as in the tree, during the aging process. If you have no idea what I’m talking about, you’re not alone. While Oak plays a significant role in how wine tastes, most people could not tell you what that role is or whether it matters to them. That said, there does appear to be something of an Oak revolt going on, with more and more people looking for unoaked white wines. But, that’s a topic for later. |2|The first association of Oak with wine was accidental. Oak barrels were initially used for storing wine because, at the time, Oak barrels were a commonly used, relatively inexpensive all-purpose container. Part of the manufacturing process for Oak barrels was heating the staves over a fire so they could be bent to shape. The resulting charring of the Oak and the natural properties of the wood contribute significant flavor components to the wine stored in them. Oak barrels also breath, exposing the wine to very small amounts of air that contribute to a wines structure.|2|Why is any of this important? For red wines, Oak adds spice, enhances structure and creates vanilla notes in the wine. For white wines, Oak contributes a nutty and buttery character as well as spice and vanilla notes. Oak aged white wines are also generally more complex and have more texture than wines aged in stainless steel tanks. The benefits of Oak come at a price; the cost of barrels being a significant contributor to what we pay for a bottle of wine. Whether the Oak comes from America or France makes a significant difference in the results . Wide-grained American oak imparts more obvious vanilla and spice notes. French oak has a more subtle effect. Wine makers have to decide which kind of Oak best suits their wine. They also have to consider how that decision will effect the final price of the wine.|2|French Oak barrels are significantly more expensive than American, and consequently are used less frequently. Another cost factor is age. New barrels are more potent in their effect than old. Each time a barrel is used, its effect on the wine diminishes. In general barrels can only be used twice, before they have to be replaced or reconditioned. Because new barrels are expensive they are usually reserved for premium, read that as expensive, wines. But less expensive wines need the benefits of Oak as well. So winemakers have come up with some less expensive alternatives to barrels. One technique, I call the teabag method, uses Oak chips in teabag-like nets. Another technique employs used barrel staves, sometimes suspended in the tank and sometimes bolted to the inside wall of the tank. Results from these techniques are generally not as consistent nor as good as those achieved by barrels. If the term Oaked appears on the label without mention of barrels, chances are good that one of these alternative Oaking techniques has been used. |2|A more recently developed technique, called micro-oxygenation, attempts to simulate not only the flavor enhancing characteristics of Oak barrels, but also the low-level oxygenation that occurs in a barrel because barrels breathe. The micro-oxygenation device is places inside the tank where it regulates the release of tiny amounts of oxygen. Proponents of the technique claim it enhances structure, stabilizes color, and removes unwanted vegetal notes from red wines. Used with oak chips or other similar techniques, micro-oxygenation emulates the process of barrel aging at significantly less cost than the real thing. But that’s the catch, it’s not the real thing. " ,'imgart':"http://3.bp.blogspot.com/-eiHT_Tzo7Ds/UWITPBwuBfI/AAAAAAAADpI/h9SFk5m2AC8/s320/winecave.jpg" ,'imgsiz':"60" ,'imgmax':"" ,'imgdat':"Wine Aging in Oak Barrels in a Wine Cave" ,'imgmet':"off" ,'notes':"" ,'wine1':"" // ,'wine2':"" // ,'wine3':"" // ,'wine4':"" // }; // ***************************** INPUT AREA ***************************** ARTICLEOBJ = inobj; outArticle(); </script>wineknowhttp://www.blogger.com/profile/16494197158247017749noreply@blogger.comtag:blogger.com,1999:blog-2665313188639165066.post-41751032995143890542017-02-01T16:13:00.000-06:002016-09-22T16:14:22.600-05:00<script>// *************************** Article Input **************************** var inobj = {}; var inobj = { // **************************** INPUT AREA ****************************** // use |n| for n newlines, |i| for image if not default // use url~width to specify larger or smaller width of images - max width value is 500 'bdytxt':"I had another one of those Zinfandel experiences the other day. I’m carrying on a conversation with someone about Zinfandel and suddenly they stop me mid-sentence and say, “you mean Zinfandel is a red wine? I guess I shouldn’t be surprised; soft and sweet, white Zinfandel accounts for more than 10% (by volume) of all wine sold in the United States. Zinfandel is a red-wine grape that can produce big, complex red wines that are among the best red wines in the world. It’s those big, red Zins we’re going to talk about. |2|Many look at Zinfandel [ZIHN-fuhn-dehl] as California’s native wine grape, since at one time it was thought to be indigenous. However, DNA has revealed that the Zinfandel grape is a descendant of the Primitivo grape, which has its roots in eastern Europe, and probably found its way to the United States via Italy. While Zinfandel is genetically identical to Primitivo, in the United States these are considered two, distinct varieties and wines made from them must be labeled accordingly.|2|Zinfandel is thought to have been introduced to California during the Gold Rush, in the 1850s. It has thrived so well in the climate and soil that today, Zinfandel is the number two wine-grape variety grown in California. Zinfandel can produce hearty, robust red wines with rich berry and pepper flavors, and tannins, alcohol and complexity enough to rival Cabernet Sauvignon.|2|You will see the term “old vine” on a lot of Zinfandel labels. Older Zinfandel vines can produce better wines than younger vines. You don’t have to have old vines to produce good Zinfandel, but apparently its considerably easier to produce good Zinfandel from old vines than from younger ones. The good news is that there are plenty of old Zinfandel vines in California. Many Zinfandel vines were maintained through the era of Prohibition and, having survived the phylloxera blight in California, Zinfandel now accounts for most of the old-vine stock in the state.|2|One of the characteristics of Zinfandel is that it is capable of producing wines with higher than average alcohol content, some higher than 15% (typical table wine is less than 13%). A principal point of contention among Zin makers and drinkers is whether or not higher alcohol is a good thing. On the one hand there are those who feel that great wines must have balance and that high alcohol upsets that balance. Then there are those who feel that high alcohol is natural to Zinfandel and that artificially reducing the alcohol content produces wine that does not represent the true nature of the grape. Personally, I agree with the latter, but some people find the higher alcohol off-putting.|2|One of the great things about Zinfandel is the wide variety of foods, including casual foods, than it can be enjoyed with. Zinfandel works with grilled, roasted or braised sausage, beef, lamb, pork and game. It also works with hearty tomato sauces, including BBQ sauces, and the chilies in Mexican and Thai cuisines. Zinfandel also goes well with burgers and pizza. And, lets not forget to try Zinfandel with dark chocolate. |2|If you are a red wine drinker and haven’t experienced red Zinfandel, you need to give it a try. Many today may think of Zinfandel as a white/pink wine, but it was a red wine first and remains so for many." ,'imgart':"https://2.bp.blogspot.com/-FNf2SBvI9z8/V-RJWPVTcPI/AAAAAAAAKu4/RDvwpKwNIDoSMkpGsIRldzUifTmS-ERewCLcB/s1600/burger.jpg" ,'imgdat':"Zinfandel goes great with burgers, pizza and southwestern cuisine" ,'imgmet':"off" ,'notes':"" ,'wine1':"" // ,'wine2':"" // ,'wine3':"" // ,'wine4':"" // }; // ***************************** INPUT AREA ***************************** ARTICLEOBJ = inobj; outArticle(); </script>wineknowhttp://www.blogger.com/profile/16494197158247017749noreply@blogger.comtag:blogger.com,1999:blog-2665313188639165066.post-46569982313924261212017-01-02T11:00:00.000-06:002016-09-22T16:04:01.030-05:00<script>// *************************** Article Input **************************** var inobj = {}; var inobj = { // **************************** INPUT AREA ****************************** // use |n| for n newlines, |i| for image if not default // use url~width to specify larger or smaller width of images - max width value is 500 'bdytxt':"If you don’t understand exactly what acidity, tannins and dryness are, how they taste and how they affect whether or not you’ll like a particular wine, you’re not alone. Have you ever described a wine as smooth? Can you describe exactly what you meant by smooth? How about sipping wine; that is wine you sit around the fire and drink with your friends. Do some wines seem to be better sipping wines than others? Are you pretty sure you don’t like dry wines? Well let’s see.|2|So, what is dry? Dryness is simply the absence of sugar; the opposite of sweet. Ordinary tea, iced or hot, is a pretty good analogy. If you don’t add sugar to your tea, then you like your tea dry. Grapes contain natural sugars, and during fermentation, yeasts consume these sugars and secrete alcohol. If the fermentation continues until all of the sugar is consumed, the resulting wine is dry. If the fermentation is stopped before all of the sugar is consumed, the wine is said to contain residual sugar and is sweet. While dryness is absolute, wines are made with varying degrees of sweetness; from just barely sweet to cloyingly so. |2|Until recently red wines were made with little to no residual sugar; relatively speaking they were all dry. But the public wanted sweet red wines, so red wines are now made with varying amounts of residual sugar. Since all the sugar was not converted to alcohol, these wines are typically lower in alcohol than their dry counterparts. White wines have always been made in sweet and dry styles.|2|Like sugars, acids occur naturally in both red and white wine-grapes. Tartaric, malic and citric acids add structure to wine as well as acting as preservatives. Acid levels tend to decrease as grapes approach maturity. Therefore grapes from warm climates where maturation occurs more quickly, tend to have less acidity than grapes from cool climates. In white wines, it is acidity that makes wines crisp and refreshing. Acidity also contributes to a wine’s food friendliness (a reason we put lemon in our tea). French wines are regarded as more food friendly than California wines from the same varieties. Why? France has a cooler climate than California, therefore produces wines with higher acidity than those from California.|2|How does acidity taste? Well for the most part it doesn’t. We actually feel acidity rather than taste it. I mentioned earlier that acidity is responsible for making white wines crisp and refreshing. Neither crisp nor refreshing is something we taste. Both are sensations that we feel in the mouth. More obvious is the ‘mouth watering” sensation we feel on either side of the back of our tongue when we taste something acidic. When wine is put through something called malolactic fermentation, malic acid is converted into lactic acid. Lactic acid creates a round, buttery feeling in the mouth. Many white and most red wines are go through malolactic fermentation.|2|Tannins also occur naturally in grapes; found mostly in the skins, seeds and stems. Because red wines are fermented in contact with their skins (and sometimes their seeds and stems), red wines contain far more tannins than white wines. Tannins influence color, flavor and structure as well as acting as a preservative. Wines with significant amounts of tannin can be aged for long periods. Tannins preserve wine as it ages while enhancing body and flavor. Cabernet Sauvignon, Syrah and Zinfandel grapes contain significant amounts of tannins; Merlot and Malbec grapes relatively less, and granache, pinot noir and gamay still less. |2|Like acids, we tend to feel tannins more than taste them. Tannins react with saliva and create an astringent, puckering sensation in the mouth. While not identical to tannins in wine, tea also contains tannins, but only if you drink your tea pretty strong will you notice them. When young and strong, tannins are very unpleasant. In the old world crude grape crushing methods created red wines high in tannins. Pretty much undrinkable, these wines had to be aged for several years. Old world wine makers learned to blend low-tannin wines like Merlot and Malbec with high-tannin wines like Cabernet to create a wine that could be consumed without long periods of aging.|2|So, did any of this help with the questions at the top? I think we can safely say that smooth wines are wines low in tannins, known in wine-speak as soft wines. On the other hand, the unpleasant astringency of high tannins wines, known as hard wines, is often confused with dryness. While no one has difficulty with sweet, dry being the opposite of sweet seems a difficult concept. Then there are the sipping wines, a.k.a. wines that drink well without food. That of course translates into wines with low acidity. The acidity that makes some wines food friendly, tends to make those same wines less pleasant without food." ,'imgart':"http://3.bp.blogspot.com/-uCfu3vKqUG0/UJlAQMgTx2I/AAAAAAAACQI/MnRAnFssUyg/s400/cupoftea1.jpg" ,'imgdat':"Tannins, Acidity and Sugar" ,'imgmet':"off" ,'notes':"Here are three very good wines, all well under $20.00 The Katherine Goldschmidt is a classic Alexander Valley Cabernet Sauvignon. Lots of fruit, relatively low acidity, fine tannins; really easy to drink without food. What some would call a sipping wine. The Locations E1 is primarily Grenache and Syrah with lesser amounts of Bordeaux varietals blended in. This is a French wine and as you would expect has less sugar and more acidity that our Alexander Valley Cabenert. This wine drinks well alone, but really likes food. The Hahn GSM is a California Grenache, Syrah and Mourvedre blend but, done in a more European style, it also performs best with food. You’ll like all three." ,'wine1':"3928961868253290238" // Goldschmidt Cab ,'wine2':"752567252495622028" // Locations F1 ,'wine3':"69918031613490131" // Hahn GSM ,'wine4':"" // }; // ***************************** INPUT AREA ***************************** ARTICLEOBJ = inobj; outArticle(); </script>wineknowhttp://www.blogger.com/profile/16494197158247017749noreply@blogger.comtag:blogger.com,1999:blog-2665313188639165066.post-20710174196490504912017-01-01T15:43:00.000-06:002016-09-22T15:59:59.092-05:00<script>// *************************** Article Input **************************** var inobj = {}; var inobj = { // **************************** INPUT AREA ****************************** // use |n| for n newlines, |i| for image if not default // use url~width to specify larger or smaller width of images - max=500 'bdytxt':"These six grape varieties have played supporting roles for most of their careers, mostly as little noticed blending grapes included only to “touch up” more note worthy wines like Champagne and Bordeaux. But as these grapes have found their way into the Americas, north and south, they have been reinvented as varietal (single variety) wines. One of the best things about these new varietals is that they are new; something different from the usual Merlot and Cabernet Sauvignon.|2|<b>Grenache</b> [grah-nosh], like many of these lesser known red varietals, has traditionally been a blending grape. Grenache has achieved some notoriety as a key player in the Rhone and Australian G-S-M (Grenache, Syrah, Mourvèdre) blends. On its own, Grenache is capable of producing powerful wines with low acidity, medium alcohol and overall deep red berry flavors. Grenache also produces dry and elegant rosé wines. Grenache is quick to oxidize and does not age well, so it should be drunk young, within 4 or 5 years. Grenache pairs well with hearty, flavorful meals like steak, burgers and other grilled meats. |2|<b>Pinot Meunier</b> [pea-no-mun-yay] is one of the many mutations of Pinot Noir. It is best known as one of the three main varieties used in the production of Champagne, the other two being Pinot Noir and Chardonnay. Pinot Meunier is one of the most widely planted grapes in France but, because its primary role is that of a blending grape, it has been relatively unknown to most wine drinkers. Only recently has Pinot Meunier been produced as a varietal wine. Pinot Meunier wines are medium bodied with bright fruit and floral aromas, red and black berry flavors, and modest tannins. These wines are exceptionally versatile with food, pairing well with olives, hard cheeses, burgers, grilled meats, grilled vegetables and polenta.|2|<b>Pinotage</b> [pea-no-taj] is South Africa's signature red-wine grape variety; a cross between Pinot Noir and Cinsaut. Pinotage is a hardy, rustic grape with gamey and smoky notes mixed with wild berry flavors. The styles of this wine can vary, depending on the winemaker's choices. Almost always a deep, dark red, it can be an easy-drinking wine with upfront wild berry flavors or it can lean towards smoky, musty undertones with firmer tannins. Both styles are quite good, particularly when paired with some tasty barbeque. |2|<b>Cabernet Franc</b> [cab-burr-nay] is principally known as the third grape, behind Cabernet Sauvignon and Merlot, in Bordeaux wines. The origins of Cabernet Franc are a cloudy, but it probably originated in Eastern Europe, finding its way to France via Italy and finally to the new world. Cabernet Sauvignon is the result of cross breeding Cabernet Franc and Sauvignon Blanc. On its own, Cabernet Franc produces silky, velvety wines with good acidity and notes of black berries, prune, plum, cherry, clove, pepper and leather. Cabernet Franc is food friendly, pairing well with tomato sauces, ham, pork, veal and poultry as well as red meats and game.|2|<b>Carménère</b> [Car-men-yair] was originally planted in France and was the sixth grape in the red Bordeaux blend. When disease devastated France’s vineyards in the 19th century, Carménère was not replanted and became a forgotten grape variety. In the early 1990s Carménère was discovered growing in Chile, mixed in with Merlot in the vineyards. It apparently had been imported with the Merlot vines in the 1860s and had been growing in Chile all along. Not until DNA testing was it rediscovered. Carmenere varietal wines are deep, dark and rich, with flavors of black plums, licorice and mocha. A little like Merlot on steroids. Carmenere is for rich, multi-flavored dishes such as boeuf bourguinon, coq au vin, hardy stews, etc. Also try it with bittersweet chocolate.|2|<b>Mourvèdre</b> [mow-vad-ray] is a native of Spain that was brought to France during the Middle Ages and found its way to Australia in the 1880s. Like Grenache, Mourvèdre is traditionally a blending grape and a principal component of Rhone and Australian GSM blends. The grape is capable of producing strong, dark, inky, full-bodied, silky wines with flavors of blackberry, dark plum, chocolate, espresso, dark olive, truffle and licorice. Mourvèdre is a great food wine pairing with roasted and grilled beef, lamb and game." ,'imgart':"http://4.bp.blogspot.com/-TYz4FGdAeDI/UAiE-NVvO0I/AAAAAAAAB7c/bN1pICq2F1I/s1600/Photo+Jul+19,+12+48+58+PM.jpg" ,'imgdat':"" ,'imgmet':"off" ,'notes':"Here are two reds and a white; examples of the Mourvedre, Pinot Meunier and Gruener Veltliner. If you are a red wine drinker at all, you will enjoy the Mourvedre and Pinot Meunier. It is dark, opulent and silky smooth. The Pinot Meunier is reminiscent of Pinot Noir, but more dark, intense and round. The Veltliner is a very refreshing white with just the slightest hint of sweetness. These wines can be challenging to find, but your perseverance will be rewarded." ,'wine1':"8855270980225819544" // Cline Mourvedre ,'wine2':"1645292018155102869" // Chandon Pinot Meunier ,'wine3':"4927752090926170706" // Gruener Veltliner ,'wine4':"" // }; // ***************************** INPUT AREA ***************************** ARTICLEOBJ = inobj; outArticle(); </script>wineknowhttp://www.blogger.com/profile/16494197158247017749noreply@blogger.comtag:blogger.com,1999:blog-2665313188639165066.post-3754351163211304742016-12-02T21:44:00.000-06:002016-09-22T15:50:25.529-05:00<script>// *************************** Article Input **************************** var inobj = {}; var inobj = { // **************************** INPUT AREA ****************************** // use |n| for n newlines, |i| for image if not default // use url~width to specify larger or smaller width of images - max=500 'bdytxt':"Fortified wines are typically richer, sweeter, heavier and higher in alcohol than ordinary wines because a distilled grape spirit, similar to brandy, has been added to them. The spirit alcohol kills the yeast, stopping the wine’s fermentation before all the natural sugar can be converted to alcohol. The result is a sweet, high alcohol wine like Sherry, Madeira, Marsala, Vermouth and Port. One reason for fortifying wines was to prevent spoilage on long sea voyages. |2|Arguably the most popular and well known of these wines is Port, a hardy sweet wine, often thought of as a dessert wine. Port style wines are produced in several countries, but only wines from the Douro region of Portugal are labeled as Porto; pretenders being labeled simply as Port. The wine gets its name from the seaport city of Porto, the port from which much of it was originally exported. There are two primary categories of Port, vintage and non-vintage (or wood) Ports.|2|Vintage Ports are wines which are kept in wood barrels only very briefly and are then aged in the bottle. Vintage Ports must be bottled two years after the harvest. The words Vintage Porto must appear together on the label, in large print and on the same line. This designation distinguishes a vintage Port from those non-vintage Ports which also show a vintage date on their label. Vintage Ports are medium-to-full bodied, with an elegance and richness not found in non-vintage Port. As a rule vintage Ports need to be at least 10-15 years old before they are considered ready-to-drink.|2|Most Vintage Ports are blended. As with any blended wine, the goal of blending is to create a whole that is better than the sum of its parts. The character of Ports will vary from producer to producer; each Port house having a unique style that remains consistent throughout the entire range of product -- from Ruby through Tawny to their Vintage Port. Port houses only declare a vintage product in the best years. Only about 2% of Ports are vintage Ports.|2|Non-vintage Ports are those that do not meet the requirements of a vintage Port. Non-vintage Ports include wines such as Ruby, Tawny and White Ports. Ruby Ports are generally the youngest Ports. The designation comes from the bright ruby-garnet color of these wines. Fruity with noticeable sweetness, these are sometimes served as an aperitif or with fruity-sweet deserts. Bottle aging does not improve Ruby Ports and they are considered ready-to-drink once bottled. While not improving in the bottle, Rubies will last reasonably well after opening. |2|Tawny Ports are older, lighter and drier than Rubies. Again the designation comes from their amber color. Tawnies are usually produced by combining various older Port wines. There are two primary kinds of Tawnies, those with no statement of age and older Tawnies with a specific statement of age. The only age statements legally permitted are: 10-, 20-, 30- and 40-Year Old Port. Older Tawnies are drier, paler in color and exhibit a more elegant bouquet and subtle flavor than their younger brethren. They are also more expensive. Tawny Ports, like Rubies, do not improve in the bottle, but will last once open. Tawny Ports are typically served after dinner, either alone or with delicate, flavorful desserts. |2|As you might expect, White ports are made from white-wine rather than red-wine grapes. White ports come in two varieties, dry and sweet, and should be served cool or cold. White Ports are not very popular in the United States and you may have trouble finding one at a restaurant. If you do find one, the odds are the bar tender won’t know to serve it to you chilled. As with other non-vintage Ports, white Ports don’t improve with age, but will last after opening." ,'imgart':"http://4.bp.blogspot.com/-s7-_fdXt8TI/UDg_sDAKW1I/AAAAAAAACDA/qge4EgsGnEA/portimage.jpg" ,'imgdat':"" ,'imgmet':"off" ,'notes':"Here are three ports that represent three degrees of aging. The Fonseca ruby is aged very little and not in wood. The Sandeman tawny is aged about four years in oak, while the Taylor tawny is aged ten years. The wood aging gives the tawny’s their amber color and more complex taste profile. These are fairly inexpensive Ports, but very enjoyable none the less." ,'wine1':"6978843613883444449" // Fonseca Bin 27 ,'wine2':"3027862191320403601" // Taylor 10 Year Old Tawny ,'wine3':"7497750798541891363" // Sandeman Tawny ,'wine4':"" // }; // ***************************** INPUT AREA ***************************** ARTICLEOBJ = inobj; outArticle(); </script>wineknowhttp://www.blogger.com/profile/16494197158247017749noreply@blogger.comtag:blogger.com,1999:blog-2665313188639165066.post-8740784206003191922016-12-01T15:14:00.000-06:002016-12-08T17:51:35.914-06:00<script>// *************************** Article Input **************************** var inobj = {}; var inobj = { // **************************** INPUT AREA ****************************** // use |n| for n newlines, |i| for image if not default // use url~width to specify larger or smaller width of images - max=500 'bdytxt':"A juicy red wine, gloriously pure, rich and very elegant; a powerhouse of lush black fruit, silky cocoa, black spice and cream, wrapped around blackberry, cherry and ripe plum. Layered and complex with a nose to linger over, a finish that never ends. This is Malbec as described by one winemaker. How did this largely unknown, blending grape from France find its way to Argentina where it has emerged as one of the fastest growing varietal-wine categories? For hundreds of years a minor blending component of red Bordeaux wines, Malbec is now the largest export of the fifth largest producer of wines in the world, Argentina.|2|I recently sat down with Julia Zuccardi, namesake and granddaughter of the founder of Bodega Familia Zuccardi Santa Julia. Over a glass of her family’s Santa Julia Cabernet Sauvignon Reserva, we talked about her family-owned winery in Mendoza and the wine industry in Argentina. Like much of the new world, Argentina owes its first vineyards to the Catholic church. As early as 1556, Spanish missionaries crossed the Andes from Chile, bringing with them vines for the production of communion wine. However, it wasn’t until 1880 that a French botanist planted the first French grape varieties, including Malbec, in the area. Other premium grape varieties were also introduced over the next few decades by immigrant European winemakers.|2|So why is Malbec so successful in Argentina but not elsewhere? Malbec is very susceptible to rot and mildew and therefore is difficult to grow in even modestly damp conditions. Growing regions with any reasonable amount of rainfall while the vines are bearing fruit has difficulty with Malbec, including Bordeaux where only the smallest amounts of Malbec are produced. The major grape growing areas of Argentina, Mendoza, San Juan and La Rioja, are located in the foothills of the Andes where there is little to no rainfall at all. In this semi-arid, desert-like climate of western Argentina rot and mildew are not a concern and Malbec, properly irrigated, grows in abundance.|2|As in many wine-producing countries, the development of Argentina's wine industry was driven by domestic demand. Spanish and Italian immigrants brought with them a culture of wine consumption that would see a bottle of wine on the table at nearly every meal. This demand encouraged the rapid development of high-yield vineyards aimed at bulk production to satisfy every-day drinking demands. At its highest, annual domestic wine consumption in Argentina was 90 liters per person, compared to the United States and Australia at around 10 and 20 liters respectively.|2|Following the example of Chile, the Argentine wine industry began to aggressively focus on exports in the 1990’s, shifting to the production of high quality fine wines for the international market. The transition required substantial foreign investment, largely from Europe and the United States. So-called flying winemakers from California, Australia and France brought modern viticultural and winemaking techniques. Today, Argentina exports Malbec, Cabernet Sauvignon, Syrah, Chardonnay and Chenin Blanc as well as other European varieties and several local varieties such as Bonarda and Torrontes. These wines are notable for their high quality, new-world style and low price. Clearly as with other wine producing countries that have established themselves in the international market, the price of Argentine wines will surely increase with time." ,'postid':"pidpid" ,'imgart':"http://3.bp.blogspot.com/-ZDLMuiBHX90/TqCAvJlfJLI/AAAAAAAABss/y-eG91VhVJw/s320/Argentina%252520Map.jpg" ,'imgdat':"Primary Wine Producing Areas of Argentina" ,'imgmet':"on" ,'notes':"Recently I visted UP Restaurant where I was the guest of Julia Zuccardi, granddaughter of the founder of Bodega Familia Zuccardi Santa Julia. Up is located on the third floor of its location at Westheimer and Drexel. Glass on three sides, the upscale dining room offers unique views of the Galleria and the Greenway. We sampled several Santa Julia wines over lunch prepared by an Argentine chef flown to the U.S. for the occasion. I found their reserve Cabernet Sauvignon, reserve Malbec and Torrontes to be really excellent considering their modest prices, typifying the quality and value coming from Argentina today. These three wines represent only a small part of the Santa Julia portfolio, so try others as you encounter them." ,'title':"Wines of Santa Julia" ,'wine1':"1069919163330160423" // Santa Julia Cab Resera ,'wine2':"1513792893406739152" // Santa Julia Torrontes ,'wine3':"1303439482882707532" // Santa Julia Malbec Reserva }; // ***************************** INPUT AREA ***************************** ARTICLEOBJ = inobj; outArticle(); </script>wineknowhttp://www.blogger.com/profile/16494197158247017749noreply@blogger.comtag:blogger.com,1999:blog-2665313188639165066.post-16356959766122385712016-11-04T16:15:00.000-05:002016-07-25T09:19:53.766-05:00<script>// *************************** Article Input **************************** var inobj = {}; var inobj = { // **************************** INPUT AREA ****************************** // use |n| for n newlines, |i| for image if not default // use url~width to specify larger or smaller width of images - max=500 'bdytxt':"Asked when she drank Champagne, Lily Bollinger, 'grand Dame' of Champagne replied: 'I only drink champagne when I'm happy, and when I'm sad. Sometimes I drink it when I'm alone. When I have company, I consider it obligatory. I trifle with it if I am not hungry and drink it when I am. Otherwise I never touch it - unless I'm thirsty.' |2|Lily Bollinger was right of course; we traditionally turn to sparkling wines for celebrations of the human spirit, both somber and joyous. The celebration of family and friends always draw us to flutes of sparkling wine during the holiday season. The festive pop of the cork, the twinkling bubbles and the clink of the glasses turn get-togethers into occasions.|2|While Champagne is arguably the most famous sparkling wine, it accounts for only a fraction of the sparkling wines available. Sparkling wine is produced all over the world. Every country has its own traditions as to how the wine is made, what grapes are used and what it is called. While all of these wines have bubbles in common, many are extraordinarily different from one another. Here’s an overview of some of the more popular sparklers from some of the larger wine producing countries.|2|France may be the home of Champagne, but all that sparkles is not Champagne. Champagne is a protected designation for wines from France’s Champagne district, made with some combination of Chardonnay, Pinot Noir and Pinot Meunier grapes, and produced using a process called Méthode Champenoise. With the exception of some grandfathered labels in the United States and Great Britain, wines not meeting these requirements may not be called Champagne. While new world producers also use the Méthode Champenoise to produce similar wines from Chardonnay, Pinot Noir and Pinot Meunier, these wines, accept as noted above, are simply labeled as Sparkling Wine.|2|Sparkling wine labels have some key words you should know. Sparklers made entirely from Chardonnay grapes (or other white varieties) are designated as Blanc de Blanc (“white from white”). Wines made entirely from Pinot Noir (or other red varieties) are Blanc de Noir (“white from black”). Rosé sparklers have a bit of still red wine blended in to give them a rosy hue and slightly different flavor. A sparkling wine labeled Brut is the wine maker’s driest wine; Extra Dry being a bit less dry than Brut. |2|While old world producers often use the common Champagne grape varieties, they also have sparkling wines made from traditional, local varieties. Sekt is sparkling wine made with Riesling, Pinot Noir, Pinot Blanc and Pinot Grigio grapes in Germany; Welschriesling and Gruner Vetliner grapes in Austria. Sparkling wine production came to Germany in the early party of 19th Century through a former employee of the famous French Champagne house Veuve Clicquot.|2|Sparkling wine from Italy is called Asti or Spumante. One of the most popular, from the Piedmont region, is made with the sweet Moscato grape. Although very sweet, these sparkling wines can be surprisingly refreshing when served very cold. A newer entry from Italy is an off-dry sparkling wine made from Prosecco. Light and refreshing with just a hint of sweetness, these wines are a great stand-in for traditional sparklers. If champagne-style wines are too yeasty or dry for your taste, try a Prosecco.|2|The Spanish wine region of Catalonia produces Cava. Traditionally made from the native Spanish grapes, today Cava is made from a variety of grapes including Chardonnay and Pinot Noir. Cava made from Chardonnay and Pinot Noir in the champagne-style is much like Champagne, while Cava made from the traditional grapes varieties has a different character.|2|Serve sparkling wine well chilled in a glass called a flute. This tall, slender glass will hold the carbonation and enhance the bubbles. Never use wide mouthed, saucer shaped glasses. Pouring sparkling wine is a two-step process. The first pour should be only an inch or so. Let the foam dissipate and then fill the glass the rest of the way. If you try to fill the glass with one pour it will almost always overflow (or be only half full). Don't refill the glass until it’s nearly empty; there will be less warm wine in the glass to take the chill off the cold wine in the bottle." ,'imgart':"http://2.bp.blogspot.com/-zloVoz0TjEw/UUHspsji6bI/AAAAAAAADic/Jn-uNmb_-34/s1600/champagne.png" ,'imgsiz':"55" ,'imgmax':"900" ,'imgdat':"Champagne - Click |g|to Enlarge" ,'imgmet':"off" ,'atrtxt':"RIA" ,'atrurl':"http://www.ria.ru" ,'notes':"There are a variety of inexpensive sparkling wines available for your holiday celebrations. Below are three examples, all quite good, for between about $7.00 and $20.00. The Prosecco is an excellent example of the off-dry Italian sparkling wine, having gotten 90+ points from Wine Spectator a couple of years ago. The Cristalino is a very popular. Cava made from Chardonnay and traditional Spanish grape varieties. The Mumm is an American rosé sparkler, made mostly from Pinot Noir. It’s one of my favorites. " ,'wine1':"5613866998877791135" // La Marca Prosecco ,'wine2':"6179173472430288983" // Crystalino Cava ,'wine3':"3540428685396734415" // Mumm Rose ,'wine4':"" // }; // ***************************** INPUT AREA ***************************** ARTICLEOBJ = inobj; outArticle(); </script>wineknowhttp://www.blogger.com/profile/16494197158247017749noreply@blogger.com