How To Finding Good Tasting Wines

Finding good tasting wines that don't cost a fortune is not easy. I have been tasting and selecting value wine for my gourmet pizza shops, Bene Gourmet Pizza, for nearly 10 years. At first it was difficult, but over time it has gotten easier.
In light of these economic times, it makes more sense to search out value wines, so I'm going to throw you a bone. Here are 10 great wines under $12.
Red Wines
1. Falesco Vitiano Rosso 2007 aE" The Falesco is a young Italian wine from southern Italy that is a blend of Sangiovese, Cabernet, and Merlot. It can be drunk with a wide array of food, especially pizza.
2. Maipe Malbec 2008 aE" The 2008 Malbec is packed with black cherry and raspberry flavors with some good tannin on the back-end. Perfect with steak or dark chocolate.
3. Sierra Catabria Rioja Tinto 2006 aE" The 2007 Tempranillo has a nice balance between fruit and spiciness. Great value!
4. Perrin Cotes du Rhone Villages Rouge 2007 aE" This Rhone blend is made from mostly Syrah, Grenache, and Mourvedre. This full-bodied wine is great with steak and mashed potatoes.
5. Tin Roof Merlot 2005 aE" The Tin Roof is a silky Merlot from California. Get over the bashing of Merlot; this wine is versatile and stunning for the price.
White Wines
6. Los Vascos Sauvignon Blanc 2008 aE" This Chilean Sauvignon Blanc has a nice blend between fruit and minerals. Easy to drink.
7. Freixenet Sparkling Cordon Negro Brut aE" The non-vintage Cava from Spain is great for everyday drinking. It tastes like a $30 bottle of bubbly.
8. Bogle Chardonnay 2008 aE" The Bogle Chardonnay has all of the buttery goodness of $25 California Chardonnay at under $10. Great for parties.
9. Placido Pinot Grigio 2007 aE"This refreshing Pinot Grigio is from the Veneto region of Italy. This balanced white is great with seafood and poultry.

Delicious Ice Wine Of Canada

How much you know about the Ice Wine especially of Canada? Well, you must have been aware of numerous kinds of wines available in the market but if we talk about the Ice Wine then it must be said that it is a type of dessert wine made from frozen grapes in extremely cold climatic conditions. It is a popular statement that people assert about Canadian Ice wine is that it is a rare gift from a magical winter in Canada. But it is worthy to mention here that there are various kinds of Ice wines produced from different grape varieties. Though the most famous producer of ice wines is Germany but in Canada also there are several regions which favor the production of Ice-wine and one of prominent among them is Niagara.
How Ice-Wine is produced?
Because ice-wine can made in the season of winter only, it becomes a challenge to produce it and process is also labor-intensive. But fruit of that labor is very sweet and of rare quality. One needs to undergo following procedure in order to make best ice-wine:
Grapes are cultivated first
Ice making process can be possible only in the area of which climate can allow the grapes ripen on the vine and let them remain there until there is a hard freeze.
Thereafter harvest those frozen grapes.
Then press the frozen grapes and it is the most crucial stage in making it as most of the water containing in grapes remains behind as ice crystals and obtaining a drop or two from frozen grapes is actually very concentrated.
This juice is then fermented for a period of two weeks or few months and is finally bottled.
Typical grapes which are used in the making of ice wine are Riesling, considered to be of highest noble variety and Vidal is the most popular in Ontario and Canada. It is important to note that the coldest the grapes the higher will be the percentage of sugar in its juice, exactly as you could desire.
Why ice wines are so popular?
Ice wine usually has mild alcohol content than regular table wines.
It is of very rare quality and taste is exceptional.
It is very sweet wine made in an exclusive manner and gives the feel like of nectar.
It is manually produced from naturally frozen grapes.
If you really wish to taste pure Canadian ice wine, then Peller Estates Icewine can duly fulfill your desire as it is the famous ice-wine producer in Canada offering Vidal, Riesling, Cabernet Franc, Oak aged and Ice Cuvee Ice wines.

How Many Different Styles, Sizes and Designs Luxury Wine

Luxury wine refrigerators are available in a number of styles, sizes and designs to fit your needs. Whether you are looking for fancy wine coolers that could add up to your room’s furnishing or a plain model with quality features – you can easily avail them. Moreover, there are larger as well as smaller compact luxury wine coolers to meet your needs.

You can choose from built-in cabinets, mounted under a kitchen or bar counter and from freestanding models.

These elegant wine refrigerators can be placed almost anywhere in your house – basement, dining room, in your kitchen or garage. Most of them feature solid or glass panel doors.

Regarding the size, it is always wise to buy a capacious wine refrigerator. As you add to your wine collection, you would require more space for storage.

If you are a beginner, a refrigerator with capacity ranging between 6 to 20 bottles would be ideal. In the medium sized units you would be able to store up to 60 bottles. However, for a larger wine collection you can opt for refrigerators with 110 to 500 bottles storage space.

The price of luxury wine cooler refrigerators can be quite high yet reasonable, given the unique features, high quality of materials and the dependability they offer.While price of larger units is a couple of thousand dolalrs. Price also depends on extra features and customization options.

Serious collectors might want to install a complete walk-in wine cellar within their homes to provide proper storage for their numerous wine bottles and to impress their guests.

The Storage Of Brandy Wine

Maybe you've heard the buzz about "heirloom" tomatoes and want to get in on the action and try growing a few of your own. The Brandywine tomato variety is a great place to start. These plants are slightly different from the ones you might be used to growing, and benefit from just a little more attention. There is a misconception amongst the majority of people that self storage facilities end up making a person spend much more than what he has planned in the beginning. The reason is not due to any mystical nature of self storage facilities or the fact that these facilities charge exorbitant prices; it is, in reality, just the fact that a lot of people do not know how to optimize the self storage unit that they are renting. As people are not sure with the space in their self storage unit, they end up getting another one or shifting to a bigger one. Optimizing the space available to a renter by various methods is the best way to cut costs of renting a Brandywine storage unit. The following are some of those methods.

Once the inventory is ready, the renter needs to make a digital or paper based layout on the basis of the self storage unit's size and start placing items on it. This is called layout planning and is one of the best ways of handling any spatial problem. This technique, by itself, will reduce the actual time and effort that a person spends on placing his items in a self storage after taking it on rent. Also, empty niches, drawers, and any other vacant space should also be stuffed with smaller items such as picture frames, knick-knacks, books, etc. This would, based on the exact quantity, considerably reduce the number of cardboard boxes at a later stage. Finally, the important and more frequently used items should be kept near the entrance of the Brandywine storage unit. This makes these frequently transferred and returned items to be the most accessible and does not require the renter to wade through multiple items to get at them. Also, if the renter is using cardboard boxes, he should look to stack the cardboard boxes on the basis of descending order of size to impart stability to the tower.

The company reported funds from operations (FFO) of $60.3 million or 41 cents per share in the third quarter of 2011 compared with $45.6 million or 32 cents per share in the year-earlier quarter. Funds Fom Operations, a widely used metric to gauge the performance of REITs, is obtained after adding depreciation and amortization and other non-cash expenses to net income. Brandywine Realty is one of the largest, publicly traded integrated real estate companies in the United States. Brandywine owns, develops, manages and has ownership interests in a primarily Class A, suburban and urban office portfolio comprising 311 properties spanning 35.5 million square feet. Once you hit Route 30, the Lincoln Highway, you have to make a choice. Go west, and you head into Pennsylvania Dutch Country, a charming frolic into days gone by. Or, turn east, and hit a few more wineries on the Brandywine Trail. Other fun excursions in the area include West Chester, a lively college town with fun shops and lively restaurants. Just a bit north of the Brandywine Valley is Valley Forge, where Washington and the Continental Army camped over-winter during the American Revolution. With so much to see and do and drive, the Brandywine Valley will definitely be a repeat destination!

What's So Special About Wine ?

Due to various chemical reactions, all wine will eventually go off, this is accelerated by storing it at the wrong temperature, the wrong humidity or worse still, the wrong temperature and the wrong humidity - to delay this you must store your wine correctly. After all, it doesn't matter if you have spent a few pounds on a bottle of wine, or thousands of pounds, you do not want to store it, only to find that when you come to drink it, it has gone off. Storing it correctly will ensure that your wine will last longer. The wine fridge stores the wine at the correct temperature and humidity until you are ready to enjoy it. This is vital if you are storing it for personal consumption at a later date, or if you plan to store it as an investment - the right wine fridge will replicate the temperature and the humidity of a traditional wine cellar. Wine fridges range from counter top fridges that contain a small number of bottles which can be positioned virtually anywhere, fridges intended to be integrated into your kitchen, through to large free standing fridges intended to store many bottles for the serious wine connoisseur or a hotel or restaurant.Wine fridges are specifically designed to help you to store your wine correctly and mimic the conditions of a cool damp cellar.

This can potentially be a confusing topic, so let's discuss the features that you may want to consider when deciding what fridge to buy. What features your wine fridge has will determine how effective it is at storing your wine, as well as how easy it is to live with on a day to day basis. Choose the wrong fridge and you could very soon regret your decision. Choose the right fridge and you could have many happy years of use. Free standing fridges can be easily positioned in any available space or used to proudly display your wine in the middle of your lounge or restaurant. Built in fridges form an integral part of your kitchen, and as such your kitchen would need to be modified or designed accordingly. Finally, the counter top fridge is a simple addition to you existing space and can be added virtually anywhere. To give you a little background on how this wine tradition started, Beaujolais Nouveau was first introduced in France in 1951 following a decree on that year which allows wine makers and producers to sell their wines that were made on the same year. The starting date was originally in December, but the growers in the villages were able to push the start date to November.

However, these are generally just small versions of your domestic fridge - that is they are too cold. They do have the advantage that strong flavoured and smelling foods are not generally stored in them, however they do not generally have racks inside them to ensure that wines can correctly be stored on their side and do not control humidity. The celebration for the new Beaujolais before were just held in the local bistros and wine bars found in Lyon, which later became the center of all Beaujolais parties celebrated around the world. This once little city is located at least 30km south of the villages where the Beaujolais were produced. Today, this is where the midnight festivities for Beaujolais Nouveau starts and then followed by the rest of the world. Today, even with the introduction of newer wines that also came from Italy or France, wine enthusiasts in the U.S and around the world still look forward to hearing "The New Beaujolais has arrived!" which has become the mark of a new wine year. French red wine is well known and loved the world over, and if you are a wine lover then you should certainly consider adding a few bottles to your cellar.

Knowing How to Choose The Right Sweet Wine

When you find something that you like very much, of course you want to keep on exploring that specific taste. That is why so many people try sweet red wine once and then end up looking for an entire list of sweet red wines. The great news is that there are tons of options in this domain, ranging from a semi sweet red wine to dessert wines that really pack a strong and sweet punch. There is a big difference between dry red wine and sweet red wine. The difference is confusing at times. This article provides a definition of the two and more information on those wines in between. There is also confusion around sweet red wine vs dessert wine. Some people think they are the same, but there is a difference between the two. Port, sweetened Sherries and late harvest wines are different types of dessert wines.

During the wine making process, sugar is converted into alcohol. The amount of residual sugar left in the wine during the wine making process is what determines its level of sweetness. Most of dessert wines have higher alcohol content than regular sweet red wine and just a touch of sweetness. The official regulation in the US is that a dessert wine is any wine that is between 14 and 24% alcohol. Most wine stores and websites will have separate areas for desert wines, which are going to be higher in alcohol and also extremely sweet. Typically they also come in smaller bottles and you'll accordingly want to pour smaller glass sizes. Also look for the term late harvest wine, which implies a sweet, desert-like quality, or alternatively the term ice wine.

Of course, you don't have to limit your choices for the top sweet wine to only reds. There are many wonderful sweet whites, such as Riesling. As mentioned, be sure to check out the labels to help narrow down your selection and consider branching out to any of the above choices from the list of sweet red wines given. Tannins which comes from the skin of the grapes are a kind of leftover used in the production of wine. On the other hand, acids of different types are present in the wine and are the most important ingredient for the wine's longevity. Excessive amount of acids can spoil the wine and very little amount of acids can affect the quality of wine. The higher percentage of acidity makes the wine tart and sour whereas the low acidity makes the wine's taste flat. To find a sweet wine you will enjoy the first thing you need to be able to do is distinguish between sweet wines and dry wines. This is relatively easy to do. In simplest terms, a wine that is not loaded with sugar or is not syrupy sweet is considered dry. Now the range of sweet to dry is very broad and encompasses several levels of sweetness but suffice to say if it's not noticeably sweet, it's dry.

To Store White Wine Correctly

White wines are some of my personal favorites.To store and serve white wine correctly, there are some unique characteristics that need to be considered. Important factors to consider are the type, the storage and serving temperatures, Yellow or golden in shade, white wine tasting is a sensual and gratifying sensible expertise. Pair the wine with any kind of white meat and transform your dinner into anything at all astounding. Don't know a thing about white wine? We can repair that. Every last single wine has a individual shade, which depends on the grape set to use and the duration of time the skin's pigmentation is in talk to with the juice (that's why red wines are redder when the skin is fermented with the juice longer). Some Champagnes include select juices from red or black grapes, despite the fact that omitting the skins in the fermentation technique.

Some the most common white wine grapes include Chardonnay, Chenin Blanc, Gewurztraminer, Pinot Gris, Pinot Grigio, Riesling and Sauvignon Blanc. Other popular white wines include Semillon, a favorite dessert wine, and Viognier, primarily grown in France and California. California is the primary state where white wines are made, but other important growing states include New York, Oregon and Washington. Lots of countries from all around the world produce and export wine, while others produce the wine but decide to keep it within their own country. We all know the most popular countries for producing wine, places such as Italy, Spain, France, New Zealand and Australia and other countries which have a warmer climate. Regardless of whether the wine is for sipping while you relaxing in the garden or trying to find the perfect wine to compliment your meal, everyone enjoys a bottle from the wine merchants.

The storage location should be vibration free and provide protection from light and UV rays. Temperatures should be stable and optimally range from between 42 to 58 degrees F. with red wines stored at the upper part of the range and white wines the lower. Ideal storage would be in an environment where relative humidity is at least 70 percent. Finally, do not store wines where their corks can pick up strange odors from a source like a stinky cheese or worse. Most of us in the United States do not have caves handy for this use. Manufacturer's today offer many different styles and sizes of wine coolers and wine refrigerators that can provide a stable temperature, provide for horizontal wine bottle storage, reduce UV rays and run with little or no vibration. Wine coolers are also made that can provide dual temperature zones to store different classes of wine at their respective optimum temperatures.

I Love French Wine

French wines dates back to pre-roman times and the responsible of spreading wine culture and wine making all over France are the Romans. They said French wine are one of the best wines it is also one of the greatest national treasures of France. French wine is produced in various regions all around France, it is estimated that between 50 and 60 million Hectolitres per year or 1 billion bottles are made. France has the second largest vineyard area behind Spain and rivals Italy as the world's largest wine producer. Wine making is a delicate process for example the same grape variety can yield various different results depending on the soil and climate conditions. The French like to eat cheese with wine, maybe you would like to try this if you are staying in one of the many villas in France as it is a unique cultured experience that you may not be use to, If you ask me France has a great variety of wines that comes from different regions. As each of them have their own unique and is specific to them.

When you know what you want to buy them you could search in your local store or online. Finding gift baskets online is fast and easy, but you need to be careful for there is a lot of fake website on the net. First you have to know something about wines before you go shopping for it. Important information that you could use, like their ingredients, which wine has the best quality etc. You also have to know what type of wine the person you want to give it too wants and likes. Do they prefer red wine, white wine? By knowing this information you'll know what wine you need to buy for him or her. Perhaps you've always wanted to be but never really had the time or the knowledge to know where to begin? No matter where you fall on your wine sensibilities, there is an easier way of getting the best French wine or Rhone wine to celebrate most any occasion.

Matching the perfect French wine to ideal food selections, French wine or Rhone wine are classy beverages for most any occasion, but they go specifically well with certain foods. Based on taste and texture, the robust flavor of a crisp French wine comes out even stronger when matched to the appropriate food combination. But if you are a novice, it can be hard to tell, and you don't want to doom the experience before you've even had the chance to know how best to experience it. However, doing so can get quite expensive, and it's not beneficial unless you know what you are getting is a quality selection. Seeking the expertise of quality specialist French wine merchants means that you can often find opportunities to sample new selections with ease and convenience through carefully selected assortments that are made ready for delivery, so you can take advantage from virtually anywhere in the world. If you are serious about your wine hobby, you will want to follow along, see what they have to say, and before you know it, your own tastes will start to benefit.

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.

Australian vineyards such as Ferngrove, facing a wine glut

The high end of China’s wine market may still be the domain of French (particularly Bordeaux and, increasingly, Burgundy) wineries, but as Chinese drinkers become more savvy and gradually less label-focused, New World winemakers and those from lesser-known regions in France and Italy stand to gain. According to the London-based fine wine merchants Bordeaux Index, fine wine prices retreated 7.5 percent in the third quarter of 2011, with Chinese demand for the highest of high-end bottles, particularly Chateau Lafite, showing signs of slowing after a nearly three-year-long tear. Chinese wine buyers were instrumental in the recovery at the top end of the market following the dip seen in the wake of the global economic crisis in 2008, with well-heeled drinkers and investors homing in on Lafite and other First Growths.

But now, due partly to the ubiquity, rampant counterfeiting and unsustainably high prices of Lafite and other high-profile wines, as well as interest in wine for drinking rather than hoarding, demand for mid-range wines looks set to hit new highs in China. Earlier this year, Euromonitor International estimated that wine consumption surged some 75 percent between 2005-2010, and indeed over the past several years dozens, if not hundreds, of international wineries have poured into the country, fighting to position their products in the “sweet spot” above more inexpensive domestic wines and astronomically priced top-tier bottles. Yet, of the countries currently turning to the China market as a key wine export destination, few have been as motivated as Australia.

According to WineBiz, China is currently Australia’s fourth-largest wine export market, with Aussie winemakers shipping some 55 million liters of wine to thirsty Chinese drinkers in 2010, a 36 percent rise over 2009. As the Wall Street Journal adds, Australia already has 20% market share of the Chinese imported wine market, only trailing France at 40%. And China is Australia’s largest market for wines that are sold at more than US$10.

Though China has become an increasingly reliable export market for major Aussie wineries, Australian vineyards — much like the country’s coal and iron mines — are increasingly catching the eyes of cash-rich Chinese investors. As BusinessWeek notes, despite a much-cited “wine glut” in Australia brought on by the swelling number of new wineries in the country, declining sales and increasing competition is translating to tough times for many Australian winemakers. And when these tough times hit, it seems that China is becoming the default emergency lifeline. From BusinessWeek:

    Australian vineyards such as Ferngrove, facing a wine glut, slumping exports and rising competition from countries including Chile and Argentina, are turning to China for salvation. Chinese buyers are proving receptive as they seek to meet surging demand among the nation’s rich, who are developing a taste for grape wine and the expression of wealth it conveys.

    In the Hunter Valley, where grapes were first planted in the 1820s, Chinese investors have bought six wineries in the past three months and three more sales are in the works, said Cain Beckett, director of the region’s biggest winery broker Jurd’s Real Estate. The Chinese influx is helping revive values of the Semillon and Shiraz-growing region’s 126 vineyards, which had slumped as much as 20 percent since May 2008, he said.

    “Some vendors have been on the market for four years, and expansions haven’t happened since the 1980s,” Beckett, 28, said in an interview. “Now, things are looking much more positive with Chinese investors interested and actually able to invest. We’ve even achieved sales above the asking price.”

While much of the motivation driving Chinese investors to get involved with the Australian wine market remains purely pragmatic — distressed wineries in Australia (and even in Bordeaux) need cash, and many Chinese investors want to get in while prices are low — many are betting that growing demand in China for mid-range bottles will really pay off in the long run. As Stephen Strachan, chief executive officer of the Winemakers’ Federation, said, “The Australian wine industry is going through a period of adjustment…Some assets are worth a lot more in the long term than what they’re being traded for and that’s being recognized by a number of Chinese investors.”

While Australian wines may never reach the same status or prestige as their French counterparts, their aggressive pricing, relative fruitiness and accessibility makes them, and will continue to make them, great entry-level imported wines for Chinese drinkers. As Jack Xu, a 35-year-old Shanghai-based shipping broker, put it to BusinessWeek, “Sometimes you can buy a bottle of mid-level Australian wine at 100 yuan. But I couldn’t hope to taste French wine at the same price. And Australian wine is sweeter with a richer flavor compared with wines from other countries.”

Since that first tasting, there have been a few more around the country

From a strictly contemporary viewpoint, you could say that “orange” wines were tailor-made for the wine hipster cognoscenti: Rare, not inexpensive, “difficult,” and demanding. The fascination with these wines in the U.S. can safely be attributed to one man, Levi Dalton, who held the first-ever orange wine dinner in midsummer 2009 at the now-legendary (and now-defunct) Convivio in New York City. You can read Thor Iverson's take on that historic event here. (Iverson can be long-winded, but always in an entertaining and informative way. Stay with him, and learn.)

Since that first tasting, there have been a few more around the country, but not many. The conservative consensus estimate is less than a dozen. So when Les Doss and Kathy Taylor announced an orange wine tasting at Vinsite, some of us were pretty jazzed about it--especially having it here in little ole Asheville.

From an historical viewpoint, “orange” wines have a very practical origin. Saša Radikon, son of Stanko, grandson of Franz Mikulus, explains: “In 1995 we started making white wines with lengthy periods of skin contact. This was a technique that my grandfather used because he wanted to preserve his wine for a whole year. Before my father started selling our wines, my grandfather would make wine for the whole family from our vines, but this was for personal consumption only and it had to last an entire year until the next vintage.” [from an interview with the late Joe Dressner].

Lengthy skin-contact, of course, is what makes red wines red. It seems to make white wines orange, and hence the name. Leaving the wines on the skins (maceration) for weeks and months makes white wines last longer because the skins are a source of tannins, which act as anti-oxidants. There is a catch: While lengthy maceration protects the wine from oxidizing over the long term, the process itself actually increases oxidation during fermentation. Consequently, the wines all have a distinctive oxidative tang that can come across as sherry-like or cider-like. Yet another catch: While the wines are built to last, especially after they've been opened, they typically need hours and hours of exposure to air to become palatable. The wines at the Visite tasting were all opened and double-decanted four hours ahead of time; some of them would probably benefit from two or three times as much exposure to air.

Among the questions expected to be asked by wine buyers is

A lot of different wines are being made in many parts of the world. The red wines and white wines are the most common, there are also wines coming from the “old world” and wines from the “new world”. Different flavors and makeup can be expected from wines coming from numerous vineyards. This article will concisely introduce you to the world of reds since the world of wine is so vast.

Reds is among the main varieties of wine and the rest are white, sparkling and rose. Most people conceive that red wines come from red grapes; the truth is that the red color is produced from the skins when they are left to ferment with the grape juice. The great number of different red wines suggests that the variety of wine flavors is truly great. Quite remarkable to those who are new to drinking wine given that the wine only consists of comparatively simple ingredients.

The type of grape used to make wine is the most significant factor in how the red wine tastes. The type of grape such as “Cabernet Sauvignon” or “Pinot Noir” used for making the wine is often talked about when buying or discussing on wines.

There are several aspects to grapes that will significantly change the taste of the wine. The acidity can differ widely in grape varieties and will alter the taste. Some grapes will have different aromas, such as fruity or floral, this will give those wines the aroma of the grape. Tannin is a word you will hear used a great deal in the red wine world and it greatly changes a wines taste. Thick skins lead to wine with a higher tannin concentration.

Apart from the type of grape used, the location where the wine is grown is also vital to consider. Popular locations for wines used to be the various regions of France which they consider “the old world” but now popular locations are countries like Australia and South Africa which belong to the “new world”. There are varieties of grape that grow better in one type of weather than another and this makes the location of vines making the grapes very vital. Certain combinations can produce exceptional wines like Chenin Blanc grapes in the Loire Valley.

Among the questions expected to be asked by wine buyers is; which is the best wine? There are wine buyers who still think that France makes the best wines since the country is famous when it comes to wine production and surely there’s a good reason for it. It is to some extent right that France does produce many of the world’s greatest wines but the new world is offering them a stiff competition. For examples of new world wines you can buy, check out wadebaleswinesociety.co.za.

For those who are interested to buy high end wines from the old world, you will often need to wait for the wine to age for a certain period of time. But then, if you buy from the new world, you will most likely wait for a shorter period and you’ll be able to drink them much earlier.

Like what was mentioned earlier, the taste of the wine is for the most part affected by the type of grape used so whether it has been grown in the new world or the old world, it is not just the location which matters. Old world & new world pertain on location as it is also about how the wine is produced. Old world wines typically present a lighter and more complex taste while new world wines will have simpler and sharper flavors. Wines coming from old world will have about 12% alcohol content while wines from the new world got a slightly higher alcohol content around 13-14%.

Wine taste can cross one country to another. A great example is Argentina (solidly in the new world) which was colonized by Spanish (old world) influencing them into learning their wine making methods thus Argentina does produce many wines in the old world style. Even seasoned sommeliers or wine tasters have been known to get confused by Argentinian wine! It will surely be an interesting experience to buy wine from Argentina.

As you can hopefully notice that the taste of a wine depends on a great many factors and it would be far too simple to say that one world of wine is better than another. Red wine produced by new world can rival with that of the red wine by the old world but in the end, it’s about your preference.

New world, as its name suggests has been producing wines for a much shorter time as compared to the old world. Each year that passes its red wine gets more and more praise from wine experts. It was even reported that 2 years ago during a blind wine tasting, a red wine from New Zealand received the same high rate as that of the best wines in France.

The winemakers from the new world are becoming an expert as years pass by and they are learning which soil and location is best for different varieties of grapes. Somewhat similar to the experience of wine makers from France when they started growing wine it took time for them to understand that Chenin Blanc grows well in the Loire Valley, the new world makers are going through the same learning process.

His comment seemed aimed at an economy that discourages luxury wine purchases

Dominic Nocerino oozes luxury and style, from his tailored suit and silk ties to the triple-digit prices in the portfolio of wines he has built for Vinifera Imports, the company he founded in 1979. Yet along with the good-natured instant friendship of the salesman, there is a note of exasperation in his voice as he discusses the current state of Italian wine.

“There is an overwhelming amount of industrial wine that comes here,” Nocerino says as he describes what sets his line of exquisite high-end Italian wines apart from the competition. “Cheap, cheaper, cheapest!”

The tasting lineup. Good thing there was food afterwards!

His comment seemed aimed at an economy that discourages luxury wine purchases, a clientele that perhaps is not as willing to spend as it was a few years ago, and maybe even wine writers who concentrate almost exclusively on the lower end of the price range. (Though I’m sometimes accused of having expensive tastes when I recommend – ahem – a $20 wine.)

Nocerino was speaking to a group of 50 thirsty wine lovers who were willing to shell out more than $100 for a tasting and dinner at Brabo by Robert Wiedmaier in Old Town Alexandria late last month. The pre-dinner tasting included 12 wines, four each of Brunello di Montalcino, Barolo, and Amarone – a triumvirate Nocerino dubs “The Three Kings of Italian Wine.” This was followed by a six-course dinner (with more wine) prepared by Wiedmaier and his Brabo crew. I mention this not in a don’t-you-wish-you-were-me sort of way, but to point out that splurging on an evening like this can be a tremendous experience and really a great value for anyone exploring wine.

The Vinifera Imports portfolio includes mouth-watering names such as Rinaldi, Fontodi, Pra and Valdicava. It’s a line of small producers, family owned wineries that have resisted the siren song of corporate buyouts, much as Nocerino has kept his own company small in an industry that has consolidated greatly over the past decade. While some of the wines tasted modern in style, the emphasis is on traditional winemaking methods, often with indigenous yeasts. These winemakers reject the idea that inky and oaky are signs of quality in red wine.

That quality and power was apparent from the beginning of the Brunello flight. Brunello is Tuscany’s top wine, produced from a special clone of sangiovese. (The region has been scandal-prone of late, with charges by Italian authorities that some producers spiked their wines with cabernet sauvignon. You can do that in Tuscany, but not if you want to call your wine Brunello.) The sleek and elegant Donna Olga 2006, a current release, burst from the glass with cherries and earth, and a lovely minerally texture. This was followed by the Valdicava 2004, more expressive and gamey on the nose, with a floral note and massive tannins to promise a long life. The Castello di Romitorio Riserva 2004 showed beautiful fruit in a more modern, polished style.

Barolo, made from nebbiolo grapes in Piemonte, in the mountainous northwest of Italy, tends to be earthier in aroma and flavor than Brunello. Think forest floor, mushrooms and white truffles, the region’s famous luxury gourmet item. The Giuseppe Rinaldi “Brunate le Coste” 1999 still showed bright, fresh red fruit flavors under its layer of shrooms. The Martinetti 1998 “Marasco,” named for the marasco cherry (think maraschino), left me speechless: My notes simply say, “Wow. Earthy.” But that’s “earthy” in a good sense.

The Amarone flight showed more variety in flavors and styles. Amarone, from the Veneto region, is exceptional in that the grapes are dried to raisins before pressing. This can result in sweet flavors, though these are not dessert wines. The Brigaldara 2007 smelled of chocolate and dried cherries, while the Reserva Cru “Case Vecie” 2005 from the same producer reminded me more of chocolate syrup – despite Nocerino’s claim about the style of his wines, this was powerful and thick. And delicious. The Pra 2006 (the first Amarone from this famed producer of Soave), had piney aromas that reminded me of Christmas, while the Monte Faustino 2000 was spicy with cinnamon and clove and what I could only identify as root beer. These were winter flavors, compared to the autumnal notes of Barolo.

Regular prices for the wines we tasted that night would range from $68 to $270 a bottle (the wines were offered at discounts of about 33%). They are clearly wines for collecting and saving for special occasions. But they are also reminders of the heights Italian wine can reach.

Diligently toiling away at creating another classy wine list

It’s that time of year again peeps, Halloween decorations are up and holiday shopping has begun.  I’m here to tell you the best way to shop – while drinking!  It begins with a beautiful venue, about a dozen pages of wines to sample that all can later be ordered at discounted prices.  And, to make sure you know exactly what I’m referring to, I sat my Wine Guru Guy Lelarge down to fill in the details:

“Each year, Valencia Wine Company brings you the world of wine in one day.  This year the event is held on Sunday, November the 6th from 1-5 p.m.,” began Guy.

“Weather will never be an issue as I have my suppliers pouring inside the Oaks Grille Restaurant, at TPC Valencia, and we also have the full patio where my guests are welcome to take their glass, have a seat, and enjoy a classic selection of Chef Daniel Otto’s outstanding hors d’oeuvres.

With a 10 or 12 page list of wines available to try, tasters can move freely from one tasting station to the next, without having to scrounge around for a ticket to get a taste.  If a table looks busy, there are no rules, just go to another and then swing back – I guarantee you’ll be happy with the wine selections at all the tables!

Plan on getting a world wine tour in four great hours, and then, if you like, refer to your list and place an order that day to get a discounted price after your ‘all-you-can-taste’ shopping spree.”

What Past Attendees Said

Jackie Hamby said, “Four hours of unlimited wine tasting. Heaven!”

Darlene Gandara thought it “An awesome event” mentioning the Layer Cake Cabernet Sauvignon as a favorite.

Helen LaPrairie chimed in that, “It was fantastic! Wasn’t the French Champagne at Jerome’s table delish??!! And so many others!”

Rob Trautwein told Guy that, “Monica and I had a wonderful time as usual at the TPC Holiday Wine Tasting! Wanted to thank you again for hosting such a fabulous event . . Cheers as usual!”

Stacey Mayfield contemplated, “Another beautiful Sunday wine tasting in Santa Clarita. Thank you Valencia Wine Co. After a few hours, I feel like I’ve spent a day in Napa.”

Mark White, with his lovely wife Julie, commented, “Get out of your red wine comfort zone” when faced with so many choices.

Mark and Julie White

“I have not enjoyed such an awesome display of wines and foods in all my years,” began fellow wine enthusiast – and staff writer on this website – Rusty Sly.  “I will NEVER MISS this event in the years to come.  The variety of wines from so many nations was fantastic. One Rep was pouring a $200 bottle of Meritage that was to die for. The Bordeaux, Burgundy and Chateau Neuf De Papes were great.  What I found interesting was that the wines were not the common low end wines that we find at most festivals.  These were mid to very high end wines for the people that truly enjoy wines and have a defined palate for such wines.”

And what does Guy himself say about his event?  “I do this every year because it’s a hell of a lot of fun – especially introducing, new, high quality wines to Santa Clarita.”

Wine Teasers

Guy, diligently toiling away at creating another classy wine list, told me that we will be tasting wines from the most popular wine making regions of California, Oregon and WA state, as well as other new world regions.  From France we will be tasting wines from the major wine growing regions in the Rhone Valley, Burgundy, Bordeaux, Champagne and the Loire Valley.  From Italy we will dip into fantastic Barolos, Brunellos and Super Tuscans…

What’s New This Year

And, just for that person reading this, that can’t come, but wants to give a present to someone else: For the first time, Valencia Wine Company is offering holiday gift packages for your family, clients and friends.

Wines are made in different parts of the world in many types and variations

Wines are made in different parts of the world in many types and variations. You can find red wines and white wines including wines from “old world” and wines from the “new world”. Wines from different vineyards got a distinct flavor and composition. The world of wine is vast and through this article you’ll get to know the world of reds.

The red wine is among the main varieties of wine available today, others are white, rose and sparkling. A common misconception we have is that all red wines are made from red grapes; the truth is that the red color is produced from the skins when they are left to ferment with the grape juice. It is clear that the variety of flavors found in wines is great because of the vast number of different red wines available. Many people who are new to wine surely find this remarkable because the ingredients of the wine are minimal.

An essential factor that affects tha taste of the red wine is the type of grape used. The type of grape such as “Cabernet Sauvignon” or “Pinot Noir” used for making the wine is often talked about when buying or discussing on wines.

There are various aspects to grapes that will significantly change the taste of the wine. The acidity can differ widely in grape varieties and will change the taste. Some grapes will have distinctive aromas, such as fruity or floral, this will give those wines the aroma of the grape. Tannin is a term you will hear used a large deal in the red wine world and it greatly changes a wines taste. Thick skins lead to wine with a higher tannin concentration.

Locations where the wine is grown is also vital aside from that of the type of grape used. In the past, it would refer to various regions of France which is considered the “old world”. Now, it can mean the different countries like Australia and South Africa which are part of the “new world”. Area where the vines producing the grape is also vital since some grape varieties grow better in one climate compare to another. Certain combinations can produce exceptional wines like Chenin Blanc grapes in the Loire Valley.

Most people who are about to buy wine will ask this question; which is the best wine? Some wine buyers would think that the country France present the best wine since they are popular in wine production and there’s a good reason to it. France does produce some of greatest wines in the world but then the “new world” offers some stiff competition.

For those who are interested to buy high end wines from the old world, you will often need to wait for the wine to age for a certain period of time. But then, if you buy from the new world, you will most likely wait for a shorter period and you’ll be able to taste them much sooner.

Whether it has been produced in the new world or the old world is significant but again it is not just the location that matters but the one primary factor that affects the taste of the wine is the type of grape used. It is about knowing the way the wine is produced which is same with knowing the location when comparing old world and new world. Old world wines mostly have a lighter and more complex taste while new world wines have simpler, sharper flavors. Moreover, wines coming from the new world mostly tend to have a higher alcohol content about 13-14% compared to the 12% in wines from old world.

The taste of wines can cross borders. The country Argentina which is solidly in the new world does produce many wines in the old world style. The main reason is that when the Spanish (old world) colonised the country they brought their wine making methods with them. Wine experts have been known to be confused by Argentinian wine! Buy wine from Argentina and it will be a wonderful experience.

You must realize that the taste of a wine depends on lots of great factors and it is far too simple to say that one world of wine is better than the other one. Although some people use “new world” somewhat condescendingly, there is little truth in it. Even though, the new world produces red wines which compete well with the old world, what matters most is the predilection of an individual.

The new world has been producing wines for a shorter time compared to the old world. Year by year, the red wine from new world are getting more praises from wine experts and lovers. In a blind wine tasting done 2 years ago, a new wine from New Zealand was given a high score same as the rate given to some of the best wines in France.

New world winemakers are slowly becoming masters with each passing year and they are learning which soils and locations are great for different grapes. Winemaker from France also underwent the same learning process being learned by new world winemakers today. It took them time to discover that Chenin Blanc grows well in the Loire Valley.

This very special wine will be reserved for the main course

Rosen Centre presents its final Vine & Dine wine pairing dinner of the 2011 series, a "Vine & Dine Spooktacular" featuring the culinary wizardry of six creative chefs preparing five gourmet courses, as well as a high-end wine selection that will be announced just a few days before the dinner, long after the event is sold out. In keeping with the spooktacular theme, patrons are invited to dress in costume for the opportunity to win wines, wine-related items or hotel stays.

The wine selections are guaranteed to include some of the most expensive wines in the Rosen Centre cellar. In past years, these wines included selections from acclaimed Napa Valley wineries, including Quintessa. The only confirmed wine is a 2001 Opus One, which sells for $250-350 per bottle. This very special wine will be reserved for the main course. Guests wanting to be the first to hear about the wine selections should follow Rosen Centre on Facebook for wine announcements and other exciting offers.

Throughout the dinner, patrons will be able to "trick or treat" or sample from Rosen Centre's diverse restaurants without leaving the comfort of their seats. Each of the evening's courses will be overseen by Rosen Centre's Executive Chef Michael Rumplik, whose team has earned numerous Gold Platter awards from Meetings & Conventions magazine based on the hotel's outstanding reputation for food and beverage.

The first course will be presented by Chef Tadayoshi "Yoshi" Kohazame of Banshoo Sushi Bar. Known for his passion for seafood, an unwavering commitment to fresh, quality ingredients and a gift for artistic presentation, Chef Yoshi will serve a Banshoo Trio of Hotate Scallop Seaweed Salad, Ika Sansai Squid and Seared Yellow Fin Ahi Tuna with Garlic Ponzu.

Emeterio "Telo" Luna of 98Forty Tapas & Tequila will follow with a Tapas Trio including Mango Gazpacho with a splash of Patron Tequila, Chicken Arepa with Guajilo & Queso Fresco and a Roasted Pork Tamale with Mole and Tomatillo Sauce. Every item Chef Telo creates, from his signature ceviches, salsas and guacamoles to his quesadillas, nachos and tapas, is made from scratch using fresh ingredients, including imported Mexican spices, ground by hand using the carjeta, or stone method, to unlock their true flavors just moments before arriving at the table.

Chef Tony Novoa of Café Gauguin provides the third course of the evening. Chef Tony is known not only for his culinary skills but also for his incredibly creative presentations, including his stunning ice sculptures and elaborate carvings from fruits, vegetables and cheeses. He will present a Trio of Rigatoni stuffed with Jumbo Lump Crab, Sweet Sausage and Carmelized Onion, and Grilled Portobello and Spinach.

The main course will be prepared by none other than the head chef of the Everglades Restaurant, Chef Fred Vlachos, who is known for his prime steaks, wild game and fresh seafood, as well as his inventive use of classic Florida flavors ̶ key lime, mango, sweet plantains, rock shrimp, crab, and even alligator ̶ to create a mouthwatering selection that is unique to the Sunshine State and to Everglades Restaurant. Chef Fred will treat guests to a Beef Tenderloin stuffed with Spinach, Pancetta and Wild Mushrooms, drizzled with Cognac Cream Sauce and served with an Onion and Gruyere Potato Tartlet.

The final treat of the night comes from Pastry Chef Stephan Schmid at Smoooth Java coffee bar, who will provide a Coffee Delight Trio with Starbucks Tiramisu, Cappuccino Cheesecake and Espresso Mousse.

The evening begins at 7 p.m. with a "Pre-Party Party" in Everglades Bar where guests can mingle and unwind with the evening's first selection of wine. The group then adjourns to Everglades Restaurant, offering a comfortable, yet refined setting that evokes the natural beauty and relaxed atmosphere of the Florida Everglades, for a five-course, gourmet dinner highlighted by fresh, seasonal ingredients and wines expertly selected to complement the cuisine. During dinner, guests may engage in casual conversation about wines with an experienced wine maker or knowledgeable sommelier chosen for each event. Guests can also enter to win exciting raffle prizes, such as bottles of wine, wine-related items or hotel stays. An intimate dining experience, each Vine & Dine event is limited to no more than 40 guests, ensuring personal attention for each attendee.

The cost of the "Vine & Dine Spooktacular" is $75 per person, plus tax and gratuity. Diners may make their evenings even more special by spending the night in a deluxe guest room for a special rate of only $89 plus tax. As with all Rosen Centre dining experiences, valet parking is complimentary.

Sherry-Lehmann’s Adams Optimistic About High-End Wine Business, Expanding Into New Territory

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.