To Make Grape Wine

In the 1960's, when Algeria gained its independence, it became an affordable source of ripe grapes from where France takes its opportunity and gets its huge supply.
Carignan is the type of varietal that takes a while to become ripe. Long season is a must for this type. This means, that it is not susceptible to spring frost and it can produce high yields. On the other hand, it can be sensitive to powdery and downy mildew. As you probably know, there are many different varieties of wine; many more than there are types of grape varieties. This is due to the fact that the same variety of grape grown in one country, will taste differently then that same variety grown in another country.

Some regions are well known for their wine because they tend to have ideal growing conditions for grapes that allow them to ripen at just the right time and avoid problems that can affect taste. However, everyone has different tastes, so what determines high quality? Quality of wine and grapes is usually decided by the growing conditions. Since growing conditions vary widely, so does the taste of wine. High quality wine has an enjoyable taste, good body and is pleasing is all aspects. People expect certain wines to taste a certain way and when they do not it is unpleasant. This is why wine making is so exact and why it is taken seriously. Growing conditions and regional wines are important to the industry. So remember, the next time you taste your favorite bottle of wine, that more went into it making it taste the way it does than you may have once thought.

Malbec grapes resemble the typical graphic representations of grapes, from its fruits and its cluster-shape, down to its leaves. In France, it is cultivated in the Southwest. However, the grape is also grown in other countries globally. A popular sub-variety of Malbec grapes are those found in Argentina which are used for making varietal Malbec wines. In addition to its extreme popularity as an ingredient in combination with other grapes, Merlot wine is also widely enjoyed as a varietal wine. This probably accounts for the fact that among the most commonly produced species of the fruit, Merlot is in third rank. Therefore, when learning how to make grape wine, choosing those you will use for winemaking is a very critical part of the whole Carignan winemaking process. The riper the grapes are, the more flavorful, richer and more complex your wine will be.

Popular Grape Wine

Red wines are rich wines that come from a variety of red grapes that grow all over the world. Depending upon the terrain of the earth that yields the grapes, the flavors of the grapes will produce wines that might vary wildly in flavor, but are all very tasty just the same. The wine grape varieties that produce the wines that we love are grown in the U.S., Australia, France, Italy, Spain, Chile, and in other smaller regions.This grape is native to northern Italy. It's used for Chianti. These grapes make for smooth wines that go well with a variety of foods, such as pasta and rich Tuscan fare. These wine grapes are often blended with Cabernet Sauvignon to build upon its flavor.Merlot goes really well with rich meats, and although it's great all year long, it goes especially well with heavy winter meals. These grapes are a bit more fragile than other wine grape varieties, and they can develop problems with mold easier than some other wine grape varieties.

You'll need a hydrometer to test the sugar levels of your grape mix, or must. Too much sugar and you get a syrupy wine with alcohol levels of the chart! Too little and your wine will be about as potent as baby′s milk.The incorrect equipment: Now you don't need to spend a lot on equipment, but there are a few things that you need to get right. A good air lock for example, is essential. So is a hydrometer and a good press. Start with the correct tools and you're far more likely to get a great tasting wine.This kind of drink is organic because it is mostly made from all sorts of grapes. It can be red, white, sparkling and even wormy. It depends on the dish. It depends on the mood. It depends on the occasion. Gray Kunz, a wine enthusiast, believes that this drink is a delightful ingredient with an alchemistic power to lift up the tasting experience of a dish.

There are many more grape varieties that produce the wine that we enjoy. Although the label might state the name of the primary grape variety that was used to produce the wine, many wine makers will mix in several grape varieties to come up with the final wine product that will be sold on the market.The grape has emerged as the champion wine making fruit over the years because it contains the highest sugar of most other fruits and yields about 11 percent alcohol. The tartaric acid and tannins found exclusively in grapes is responsible for its unique tastes.The varieties discussed below have proven over the years to make the best wine and are the most popular. Any new research in developing new vines looks at tweaking these varieties to be more disease resistant, more productive, and to grow in colder climates.

The history of wine

Archaeological evidence suggests that the earliest known production of wine, made by fermenting grapes, took place as early as 8,000 years ago in Georgia,7000 years ago in Iran,and 6,100 years ago in Armenia.
An extensive gene-mapping project in 2006, Dr. McGovern and his colleagues analyzed the heritage of more than 110 modern grape cultivars, and narrowed their origin to a region in Georgia, where also wine residues were discovered on the inner surfaces of 8,000-year-old ceramic storage jars in Shulavari, Georgia. Other notable areas of wine production have been discovered in Greece and date back to 4500 BC.The same sites also contain the world's earliest evidence of crushed grapes. Another early source of chemical evidence of wine in antiquity comes from Hajji Firuz Tepe in the Zagros Mountains of present-day Iran (7000 years old). On January 11, 2011 in one of Armenia's Vayots Dzor province cave was found a wine making press dating to approximately 6,000 years ago. Literary references to wine are abundant in Homer (9th century BC, but possibly composed even earlier), Alkman (7th century BC), and others. In Ancient Egypt, six of 36 wine amphoras were found in the tomb of King Tutankhamun bearing the name "Kha'y", a royal chief vintner. Five of these amphoras were designated as from the King's personal estate with the sixth listed as from the estate of the royal house of Aten.Traces of wine have also been found in central Asian Xinjiang, dating from the second and first millennia BC.The first known mentioning of grape-based wines in India was in the late 4th century BC writings of Chanakya who was the chief minister of Emperor Chandragupta Maurya. In his writings, Chanakya condemns the use of alcohol while chronicling the emperor and his court's frequent indulgence of a style of grape wine known as Madhu.A 2003 report by archaeologists indicates a possibility that grapes were mixed with rice to produce mixed fermented beverages in China in the early years of the seventh millennium BC. Pottery jars from the Neolithic site of Jiahu, Henan contained traces of tartaric acid and other organic compounds commonly found in wine. However, other fruits indigenous to the region, such as hawthorn, cannot be ruled out. If these beverages, which seem to be the precursors of rice wine, included grapes rather than other fruits, these grapes were of any of the several dozen indigenous wild species of grape in China, rather than from Vitis vinifera, which were introduced into China some 6000 years later.
One of the lasting legacies of the ancient Roman Empire was the viticulture foundation the Romans laid in the lands that today are world renowned wine regions. Areas with Roman garrison towns, like Bordeaux, Trier, and Colchester, the Romans planted vineyards to supply local needs and limit the cost of long distance trading.In medieval Europe, the Roman Catholic Church staunchly supported wine, since they required it for the Mass. Monks in France made wine for years, aging it in caves. An old English recipe that survived in various forms until the 19th century calls for refining white wine from bastard—bad or tainted bastardo wine.

High End Wine Club

This month, we present a perennial High End Wine Club favorite - 2007 Justin Isosceles Proprietary Red Wine, a classic blend of Cabernet Sauvignon, Cabernet Franc, and Merlot. 2007 was a great year for California Cabernet, and this wine is stellar. Isoceles has always aspired to be considered among the elite meritage wines in America, to be considered the equal of Napa's best, and this year they succeeded. A great success, and not to be missed!

We've been drinking their 2007 Paso Robles Cabernet Sauvignon for a little under a year now, and that tasty wine is a great example of how this wine might evolve through a few years of additional bottle aging.

The bold and ripe fruit flavors are 100% California, featuring superb richness, structure, depth and a sensuous texture that has us begging for more! Starting with elegant layers of blackberry, cherry, cassis and hints of cinnamon and nutmeg with delightful tones of vanilla extract and lightly toasted oak on the sultry finish.

This is a truly voluptuous wine with a velvet smooth texture combined with plush tannins that are prominent now and bode well for a remarkable experience over the next 7-10 years, probably peaking around 2014...or pair this delicious new creation with a juicy steak tonight (after decanting for at least an hour!).

Carolyne Wine-glasses

 

High end wine glass handmade and handcut of cased lead crystal. Great gift idea.

A wine glass has three parts: a bowl, the upper part where the wine is filled, a stem, to be held at, and a foot to place it on the table. 
There are many types of wine glasses in different sizes, ranging from sherry glasses to big goblets for heavy Burgundy red wines offering a generous volume
The following are the most popular wine glass shapes:
Flat - like champagne saucers (Handle them with care as the champagne may be spilled out easily.)
Round and narrow bottomed (The classic shape)
Closed at the top of the bowl (To concentrate the aroma (or bouquet) of the wine to be sensed by the nose)
The Römer goblet, is a typical German glass, having a thick wall and faceted stem. 
Wine glasses should not be filled by more than 50%. Instead of serving wine in a wine glass, one should rather use a stylish jug or wine decanter. The bouquet of the wine can only develop in a glass which offers enough airspace above the liquid. 
The wine glass is leaned in the hand and budged with small circular movements in order to bring the wine in the bowl into movement. The drink should cover the inside walls of the glass. As the fine liquid evaporates from the walls it allows the human nose to experience the bouquet. A glass that is filled to a high level will not offer enough odor to be recognized by the nose. It is recommended to leave enough room in the glass to be able to tilt it at a forty-five degree angle to analyze the color of the wine.
Also the mouth of the glass will influence the taste experience of wine. It should be thin and perfectly polished. The rim of the wine glass should make it possible for the wine to flow quickly and spread evenly on the right parts of the tongue in the mouth. A small sip of wine should be enough to experience the different dimensions of the taste
If the wine glasses are stored in a cupboard for longer time periods it is advisable to wash the glasses first with cold water to remove the marks of the resulting for the evaporation of the wooden cupboard. After that it is recommended to rinse the glasses with wine. 
Wine glasses should by no means stored in muffy rooms where smoking is allowed. If a wine enthusiast is served wine in a unclean wine glass smelling of tobacco or washing detergent the tasting experience will be disappointing.

The Wine Rack Store

Christmas is a fabulous time to give the gift of Ice Wine. For one thing, if you live in the north, you’re already in the mood. If you live well below the snow-line, the very idea of frozen grapes is novel.

Hosts and hostesses often serve cakes and pies, which ice wine was made for. With this beverage on your wine rack, pairing drinks and desserts is no problem.
Vendors have found many fun ways to sell the stuff, whether in bottles or other forms. For example, ice wine jam would make a unique topping on toast or pancakes. Chocolates have also been filled with this beverage. That sounds like a match made in Heaven.
Many wine and beer stores sell bottles in pretty presentation boxes. They might even gift-wrap them for you. Products are available in various sizes, too, so if a full bottle is out of your price range, opt for a miniature which contains enough to make someone you love (or just like a lot) feel warm on a cold night.

There are a number of Gamay varieties but drinkers may know it best as the famous French Beaujolais.
Wine Lovers Page indicates that Gamay is similar to Pinot Noir, but has the advantage of earlier fruit, meaning it is ideal for places like Niagara and areas of BC too. While the grape becomes Beaujolais across the Atlantic, it is called ‘Gamay Noir’ when Sandhill makes it. Taste Magazine credits their $20 bottle with a ruby red color, notes of ‘sweet smoke, cedar, black cherry, Damson’ and more. The sommeliers at Taste also pair it with a dish consisting of Haricots Vert, Dijon Vinaigrette, and Toasted Hazelnuts. Reif Estate Winery of Niagara makes a beautiful, deep-pink Gamay Rose.

At Cellar Notes, the writer points out that this is not a drink meant to sit on your wine rack for many months. Drink it young. The tannins are soft, acidity is high, and so is the fruitiness. A Crus Beaujolais, says the writer, might last as many as ten years in your cellar, but probably no more than that.

BC Liquor Stores are getting ready for Christmas while our friends in the U.S. are still preparing for Thanksgiving.
Many items on a holiday menu could grace either the December or the November table, such as turkey and cranberry sauce; mulled wine and trifle. Many consumers, however, eschew traditional treats for modern ideas suitable to servea at parties snacks or as family meals.
On November 17th from 6-8:00, the 39th and Cambie Street location will host ‘Cooking for the Holidays’ with chefs Lawren Monetat and Celine Turner. Learn to pair appetizers with particular cocktails that will bring a splash of color to your festive table.
On the 19th, find out which Township 7 wines offer the best complement to a festive feast from 4-7:00 pm.
November 25th is just 4 weeks and 2 days away from Christmas. Bring new life to party platters after Stephen Wong shows you how. This popular chef and author will pair healthy Asian appetizers with items from the Wolf Blass wine rack.
If you like snow, it has already started to fall at higher elevations in BC (i.e. our house). BC is the place to be!

Kens Wine Guide’s 2011 Pinot Noir Recommendations

　　
This year I have tried many Pinot Noirs. One consistent theme you will find is the best Pinots are not inexpensive. I am sure that fact does not surprise many Pinot lovers. However, there is a little good news from this list. At least the high prices of these recommendations are not as crazy as the best Burgundies or cult Cabernets that I recommend in the fall. Lovers of the Pinot Noir grape will have to spend between $30 and $70 to drink the best Pinots that I covered. But compare that to the top Cabs and it will seem inexpensive. For those looking for real bargains, I will also highlight some Pinots that are Very Good and cost less than $20. But none of these options crossed over into the 90 point range. 　　
So let’s start with my favorite Pinot that scored Excellent and received 95 points. The 2008 Donum “West Slope” Pinot Noir from Carneros is fantastic! That is the good news. The bad news is that it costs $80 and only 170 cases were made, so finding a bottle will likely be a challenge. It was medium-bodied, very well-balanced, and smooth as silk. I loved its delicious mild red-raspberry flavors with notes of red currant with hints of red beet and cola. It finishes dry and its fine tannins fade away nicely. It was a great Pinot and one that is worth the search. 　　
Our next Pinot is from J Vineyards. It was my favorite from their portfolio this year and perhaps since I have been covering their wines. The 2008 “Nicole’s Vineyard” Pinot Noir for $50 is Excellent. I scored it 94 points. There were also 720 cases made so it should be easier to find than the Donum. This offering is full-bodied, extremely smooth and elegant. It displays delicious mild black cherry flavors with hints of black-raspberry and just a kiss of licorice. I loved its very refined finish. It would be perfect with filet mignon. 　　
The 2009 Siduri “Russian River Valley” Pinot Noir for $30 is the best deal amongst the highly rated Pinots. It scored 93 points and is even more plentiful with 1,350 cases made. It won our blind tasting of mid-tier priced Pinot Noirs. The panel described this Pinot as medium-bodied and lip smacking with very tasty black-raspberry flavors. They also detected hints of cherry, oak, pepper, and spice. They concluded that its well managed moderate tannins are food-friendly and would allow it to pair well with grilled salmon or roasted pheasant with sage. 　　This next wine was my favorite from the 2009 vintage releases from Dutton Goldfield. Their 2009 “Devil’s Gulch Vineyard” Pinot Noir from the not-so-famous AVA of Marin County will make a lasting impression on you. I awarded this Pinot 93 points. It is balanced, savory, and fruit-forward. I really enjoyed its complex blend of very tasty black cherry and cola flavors with additional notes of black-raspberry, oak, and milk chocolate mixed in as well. It’s a very flavorful and special Pinot that would pair well with cherry amaretto chicken.

The next two 93-pointers come from Merry Edwards. You will find most of Merry’s Pinots in this report and consistently near the top of the list. The Coopersmith offering seems to consistently top my list of Merry’s wines each year and the 2008 is no exception. This Pinot costs $57 and is worth every penny. It opens with an attractive boysenberry bouquet with hints of musty oak and blueberry. I really liked its very tasty mild black-raspberry flavors with some gently integrated smoky oak. Its mild fine tannins make it food-friendly and a perfect companion for pork tenderloin. Merry’s other 93-pointer is the 2008 “Klopp Ranch” Pinot for $57. This offering is full-bodied, very well balanced and smooth. It displays delicious black currant flavors with notes of black-raspberry, black licorice, and a touch of oak towards the end. Its well managed tannins are pleasantly prolonged and make it a very good fit to pair with filet mignon. 　　
The 92-pointers are all pretty pricey. But the first one I am going to cover is a steal for $38. The 2009 Benovia “Sonoma Coast” Pinot Noir is a very impressive offering. It opens with an attractive strawberry and black raspberry bouquet. On the palate, it is very well balanced and smooth. I really liked its very tasty black cherry flavors with notes of beautifully integrated oak and black-raspberry. Its fine tannins make this a rather elegant Pinot to consider for many meals and occasions. 　　The next group of Pinots was my favorites from Oregon. We will start with the 2009 Elk Cove “Five Mountain” Pinot Noir for $48. It originates from the Willamette Valley. It is medium-bodied, smooth, and quite savory. Its flavor profile is a very tasty black-raspberry with hints of oak, black-cherry, and black pepper. It paired perfectly with my fresh sweet potato ravioli smothered in a brown butter sage sauce.

The next 3 Pinots are all 92-pointers from Cristom. They all cost $50 and come from Eola-Amity Hills in Oregon. We will start with the 2007 “Louise Vineyard” Pinot Noir. It was clearly one of the top Pinots that I have covered from the 2007 Oregon vintage. It was medium to full-bodied and smooth. I was impressed by its delicious black-raspberry flavors with notes of very pleasant and nicely integrated oak. This yummy Pinot would be a perfect match with a seasoned pork tenderloin. Next up is the 2008 “Eileen Vineyard” Pinot Noir. This Pinot is a little different in that it is medium-bodied, very well balanced, and a little more fruit-forward. Its flavor profile is a tasty mild black currant with hints of gentle black-raspberry, smoky oak and some minerals. Its very refined tannins allow it to finish smooth and leave an elegant impression. It would be good match for filet mignon. The final Cristom offering is the 2008 “Jessie Vineyard” Pinot Noir. It is medium-bodied, slightly acidic, and juicy. I really enjoyed its very tasty plum and mild black-raspberry flavors blended with a hint of blueberry and gentle oak. It would be very nice with a thick cut of prime rib. These three Cristoms are all quite different and really show what a difference terroir and vintage can make. 　　The next 92-pointer is from J Vineyards. Their varietal program is taking off and you should definitely check out their Pinots and Chards. I would start with the sensuous 2008 “Barrel 16″ Pinot Noir for $50. There were only 300 cases made so I would start looking soon. This offering is rather refined and displays tasty and gentle black cherry flavors with a hint of black-raspberry. This Pinot is delicate, feminine, and elegant. You could easily drink a bottle with a companion and enjoy a memorable romantic evening.

Tom Eddy tells a great story about this vineyard. You should ask him next time you see him. Better than the story is the wine that is produced from this wonderful vineyard. The 2009 “Manchester Ridge Vineyard” Pinot Noir from Mendocino County is a fantastic Pinot. It opens with an attractive mild raspberry bouquet that leads to a very well balanced and elegant palate presence. Its flavor profile is a delicious gentle black cherry with a hint of black-raspberry and cola. This terrific Pinot Noir is very food-friendly and would be a perfect companion with grilled salmon. 　　
Our final 92-pointer is from Alysian. Alysian is Gary Farrell’s new project. His 2008 “Rochioli Vineyard River Block” Pinot Noir for $65 is medium-bodied, well-balanced, juicy, and suave. It displays a blend of tasty mild red-raspberry and strawberry flavors with hints of cinnamon, plum and oak. Like the two above, it is refined and elegant. It would pair perfectly with Colorado rack of lamb. 　　
At the 91-point level we have five Pinots to tell you about. The first two are bargains in terms of price to quality. We will start with the 2009 Paul Hobbs “CrossBarn” for $35. This Pinot is from the Sonoma Coast. It is full-bodied, balanced, and fruit-forward. It shows off its tasty red-raspberry jam flavors right away. It also has notes of black cherry and cranberry mixed in. It finishes with fine tannins are elegant and allow it to be very food-friendly. We would recommend good value Pinot with sliced pork tenderloin with a wild mushroom risotto. 　　Our next deal is from Merry Edwards. Her 2008 “Sonoma Coast” Pinot Noir for $36 is a lot of wine for the money. The other good news is she made 4,450 cases of it, so you should be able to find it. It is medium-bodied and savory with tasty oak infused tart black plum flavors with notes of chocolate and black cherry mixed in. Our panel suggested pairing this gem with a veal chop.

Our next Pinot comes from the Willamette Valley in Oregon. The 2009 Elk Cove “Mount Richmon” Pinot Noir is a perfect match for grilled salmon. It is elegant in style, medium-bodied, and shows mild fruit forward flavors. I really enjoyed is very tasty mild red currant flavors with notes of black-raspberry and a hint of oak. This Pinot finishes gently because of its fine tannins. Enjoy it with the salmon. It costs $48 per bottle. 　　
The next 91-pointPinot is my second favorite Pinot offering from Dutton Goldfield. Their 2009 “McDougall Vineyard” Pinot Noir from the Sonoma Coast opens with fragrant black currant bouquet with notes of black-raspberry and beets. Yes, beets. It is slightly acidic, rather juicy and fruit forward. It displays tasty mild raspberry flavors with hints of oak and strawberry. It would go well with veal scallopini.

Sherry-Lehmann’s Adams Optimistic About High-End Wine Business

　　Sherry-Lehmann Wine & Spirits, the 77-year-old retailing powerhouse in New York City, has enjoyed steady growth in the wake of the recession and continued success of its Bordeaux business after Diageo pulled out in 2010. Led by CEO Chris Adams, who was also named chairman in November 2010, the Manhattan institution totaled $44.5 million last year, and Adams says sales were up 13% in the first half of 2011. Shanken News Daily recently spoke with Adams to discuss current retail trends and Sherry-Lehmann’s outlook for the future.

　　SND: What changes have you seen in sales this year?
Adams: There has been a perceptible trade-up happening for us. In 2008 and 2009, we saw customers trading down: buying sparkling wines instead of Champagne, buying petite chateau Bordeaux instead of cru classé. And the 2009 Bordeaux futures campaign in the summer of ’10 sort of marked a point at which the customers felt like they could spend more money. And then that was brought home even more so in the fall of 2010 and into the holidays when we saw great Champagne sales. So there’s reason to be optimistic. For a long time it was cautious optimism, but we’re feeling much better this year than we have for the last few.
SND: How do you feel about Bordeaux’s 2010 vintage?
Adams: I’m concerned with 2010 on two fronts. One is that there is higher international demand than there’s ever been. And then we’ve lost quite a bit on currency. Having said that, we’re seeing that there’s less wine being made available to the market, so that increases the demand for what is available. At many points it becomes for the consumer a chance at access. Price becomes not completely secondary but it’s two functions: 1) Can I even get the wine? And 2) If I am getting it, where is that price relative to the market? And our position is that we’ve been doing Bordeaux futures since the 1959 vintage so we have a track record of being able to offer these wines. We feel that America should still be an attractive market and that Sherry-Lehmann should be the place that customers go to get these wines.
SND: What other trends are you seeing in lower-tier wines or in general?
Adams: We’re seeing strength in New Zealand Sauvignon Blancs. Argentine Malbec for us is still a growth category. Our private label there is Miguel Mendoza Malbec made by Enrique Foster. And we’re still seeing a lot of people following these wines at the $15-to-$20 price point, especially in the warmer weather. We’ve had great success in the past year with the 2009 Beaujolais. There are some benchmark wines made there, and as soon as I bring a container in, I find myself ordering another a few weeks later. So it’s nice to see the focus on affordable fresh wines still there.
SND: What regions do you sell the most of?
Adams: Most of our sales are from France—Bordeaux, Burgundy, Champagne. Obviously, we follow the Rhône, Loire and Alsace as well. And then after that we sell a lot of wines from California. Even in the down economy, we were able to position our offerings from California to meet the right price points. And then of course Italy, Spain, Germany, Chile, plus South Africa is coming back a little bit.
SND: Spirits account for roughly 5% of your sales. Where are you seeing growth in that category?

　　Adams: We’re seeing a trade-up there as well. People are spending a little bit more on their vodkas and whiskies. When we moved into our current location (in 2007), spirits became a growth category for us but it’s leveled off. There’s still a little bit of growth, but it’s not astronomical like it was when we first moved here.
SND: How do you feel about wine being sold in grocery stores?
Adams: We don’t believe that it’s the right thing. And for me it’s a matter of, you can’t just suddenly change the rules and tell people that all the business models they’ve built for decades or years are no longer applicable. It just doesn’t seem that any proposal I’ve seen for wine in grocery stores deals effectively with the people who have existing businesses. Is it impossible? I’m not going to say that, but they haven’t shown anything (that seems fair).
SND: What are your plans for the future? Are you still considering opening new stores?
Adams: Now that the economy is getting brighter, there are a few things I’ve been thinking about. I can’t disclose too much, but yes, we’re interested in positioning this store outside of New York state the way it should be positioned. I’m taking it quite seriously. I hope that we can do something in the next 12 to 18 months. I’m optimistic that it can be fulfilled.