All about Wines

2009-02-02T13:53:00.000-08:00

What is reconversion?

This is the process of converting from a conventionally-maintained vineyard to one that is fully organic. Reconversion for vineyards takes three years because the grapevine is a perennial plant, whereas only two years are required for annual crops like wheat or vegetables. Right from the start of reconversion, the vineyard must be cared for 100% organically. Any non-organic treatments are strictly prohibited.

2009-01-25T05:09:00.001-08:00

How to choose a glass


	Marilyn in a glass Glasses must have their curves in all the right places. The bowl must be round to help aerate the wine and let its aroma develop. It must also taper inwards towards the top, to stop its precious essence escaping. Crystal clear Keep glasses plain, simple and colourless you don't want to hide a prized claret, you want to enjoy it in every sense. A slight pattern or fluting can make Champagne more intriguing, but leave it at that. Easily lead The brilliance of a wine is further highlighted by good quality lead crystal. You can tell the quality by the number of facets that are reflected and how thin the glass is. Upholding standards One size can fit all when it comes to wine tasting and smaller glasses are usually favoured. There is one style of glass recognised as the benchmark, the ISO (international Standards Organisation) glass. The stem is about 5cm tall and the bowl 10cm (at its broadest 6.5cm wide).


	One size does not fit all Austrian glassmakers Riedel would agree. They live to reinvent the glass. They maintain that you need a different glass for every grape, style and, even region. Form most definitely follows function, and their glasses are also very pretty. Living it large The larger the glass, the more exposure the wine has to air, thus awakening the hidden aromatic depths and balancing the tannic power and the fruit. The younger (and more closed) the wine, the bigger the bowl that is required. Tongue service First impressions are lasting especially where wine is concerned. Give your wine a head start by putting it in the right receptacle the distinctive curve on the lip of a Riedel Riesling or Pinot Noir glass guides the wine to the tip of the tongue, where fruit and sweetness is picked up, balancing the varieties' naturally crisp acidity.


	Central administration Again from the gospel according to Riedel, Chardonnay and Cabernet Sauvignon glasses should encourage the flow of the wine to the centre of the tongue, to balance the fruit and acidity. Magic flutes Chuck out your Champagne coupes: they make wine lose its fizz and let the aromas wane. The flute a tall bowl, tapered in at the top is the only way to drink fizz. And lead crystal glass not only looks good but encourages bubbles a wide, tapered bowl keeps them small and in several streams, released slowly. Plastic fantastic Principles can be relaxed when the setting calls for it. Let the glass match the occasion: plastic flutes at Henley and Badminton will do nicely. Just get the wine right: persistent aromas and some sweetness help keep the character from fading as the wine warms and aromas are lost from outsized cups.

2009-01-17T09:30:00.000-08:00

Wine styles

Macedonia produces all styles of wine - dry and sweet, still and sparkling, red, white and rosé. Well-known international varieties such as Chardonnay and Cabernet Sauvignon, as well as indigenous grapes like Vranec, are used to produce wines that are always uniquely Macedonian.

When experts are asked to describe the wine style nurtured by Macedonian winemakers from their specific terroir, the most frequent answer received is ‘fruit-forward style'. Macedonian wines are inviting, pleasant and delicate, with a flavour that lingers on the palate. They are a living proof of our winemakers' progress towards balance and a sense of moderation.

Macedonian wines abound in concentrated fruit and aroma. The wonderful climate of warm weather and sunny days, and the excellent harvest conditions, allow us year after year to have ripe and healthy grapes to make our wines from.

2009-01-04T09:55:00.000-08:00

Macedonia in particular has a long tradition of wine production.Grape seeds have been found dating fromNeolithic period (about 4000 BC). Moreover, grape seeds more or less resembling the varieties suitable for wine production have been found in the same region in an area where artificial irrigation was in use. These seeds date from 3000 BC. It is generally believed that the first area of vineyards in Macedonia were cultivated as early as 2800–2200 BC.The rich Macedonian wine tradition began already at the time of Philip II and Alexander the Great of the Macedonian royal family who appreciated good wine. During the Roman Empire this tradition continued, and Macedonia - part of the Eastern Roman Empire until the seventh century - was one of the most important regions for grape cultivation in the Empire. Grape growing continued after the arrival of the Slavs and was freely developed until the fourteenth century. During the period of the Ottoman Empire (1350-1918), winemaking was kept alive in Macedonia's abundant monasteries.

In the Christian religion God is presented as the keeper of a vineyard and the church as his vine. In the rite of the Holy Communion the faithful drink wine in representation of the blood of the Lord. The Orthodox Church has made St. Tryphon guardian saint of vines and vineyard workers, thereby assimilating extremely ancient beliefs concerning vegetation and fertility. This saint had for centuries been extremely well-known and venerated in the vine-growing regions of Macedonia.

2008-11-10T13:08:00.000-08:00

Italian wine-Marchesi di Grésy

The 2001 Langhe Nebbiolo Martinenga does not come in contact with oak. It presents very good value (at Euro 10.5 at the estate): a nose of strawberry and cherry, with a hint of flower; a palate of cherry and fur, balanced.

The 2001 Merlot is a new product. It tastes of the international style as you would guess: very well made, technological; a nose with much burnt oak, lead pencil, fruit; the burnt flavour encumbers the silky mouthfeel.

Barrels at Marchesi di Grésy

1999 Barbaresco Martinenga is very nice (even when I came back to it at the end of the tasting): a nose with mint, rose, plum; the palate is harmonious, with fruit, prune pit, and balance

1997 Barbaresco Camp Gros Martinenga smells of peat and kirsch; the palate is Barbaresco-typical, tannic and yet harmonious

1996 Barbaresco Cayun Martinenga smells of liquorice, fruit brandy, kirsch; the palate is evolved, fine, fresh, with a strange note on the finish; the aftertaste is a bit hard

1986 Barbaresco Cayun Martinenga is splendid - it smells of rose, leather, mushroom, toffee, rhubarb tart; tannins are velvety, the mouthfeel is fine, the alcohol is much less felt than in the younger Barbarescos

2008-10-10T13:03:00.000-07:00

2008-09-27T10:39:00.000-07:00

charming wine bottle holders

2008-09-20T05:58:00.000-07:00

Sulfite Free Wine - Fact or Fiction?

Totally sulfite-free wines would be an accident of nature, however wines that are low in sulfites or free of added sulfites do exist. According to Department of Viticulture and Enology Professor Roger Boulton, Ph.D. (University of California at Davis), fermenting yeasts will produce SO 2 from the naturally occurring inorganic sulfates in all grape juices. The fermenting yeasts present on all grape skins generate naturally occurring sulfites in amounts ranging from 6 to 40 parts per million (ppm) thus, making it is impossible for any wine to be completely free of sulfur dioxide.

Adding Sulfites to Wine Prevents Spoilage and
Preserves Its Natural Flavor!

Freshly pressed grape juice is naturally prone to spoiling. To prevent this, European winemakers pioneered using sulfites in wine-making 200 years ago. Most viticulture experts today concur that some sulfites must be added during the wine-making process to make consistently stable wine. Added sulfites inhibit spoilage, stop oxidation (browning) and safeguard wine's natural flavor. In reality, sulfite free wine would likely be undesirable for consumption.

Legally, conventional wines in the U.S. can contain up to 350ppm of sulfites. However, for Organic winemaking, the USDA has adopted standards that limit the use of sulfites to 100ppm in all finished products. Regular analysis by the local BATF laboratory shows that our French Wine Online red wines average about 40ppm (20 to 60) while white wines and sparkling wines average about 70ppm (50 to 90). Federal law requires wine containing 10ppm or more of total sulfites to state contain sulfites on the label. This does not mean that a lack of this notice implies sulfite-free wine.

Can You Enjoy FWO Wines Without Experiencing Side Effects? - Most Likely!

The FDA has stated that about 0.4% of the population is considered highly allergic to sulfites. According to Dr. Vincent Marinkovich, an allergist and clinical immunologist who has performed extensive research on SO 2, sulfites pose no danger to about 99.75% of the population. The highest risk groups are asthmatics, and only about 5% of them are allergic to sulfites. Many people, however, are considered sulfite-sensitive. Even for moderate wine drinkers, the average level of sulfites found in conventional wines can cause side effects like heartburn, burning sensations, hives and cramps or flushing of the skin. For them, wines produced from organically grown grapes are an especially good choice since they contain minimal amounts of sulfites that will in most cases lie below their threshold level.

2008-08-11T09:37:00.000-07:00

2007 White Burgundy In-Bond

Overview

After a series of ripe to very ripe vintages such as 2002, 2005 and 2006, 2007 sees a return to a classic style of white Burgundy. By ‘classic’ I mean a vintage where flavour ripeness is achieved at relatively low potential alcohol levels, between 12–13% potential alcohol, which produces the most aromatic style of wines, with intense floral and fruity aromas, which have not been burned off by the heat.

Furthermore, on the palate the wines are crisp, with a pleasing tension between freshness and richness. This makes them a pleasure to drink, because they stimulate rather than sate the palate, encouraging another sip. They will also stand up to food better than overripe wines.They display a register of flavours ranging from appley Bourgognes, via honeysuckle-scented St Aubins and Pulignys to the richer and more buttery flavours of Meursault and Pouilly-Fuissé.We recommend them to you.

As ever, these remarks only apply to the conscientious producers, such as those we have selected for this offer. Growers with excessive yields and who harvested too early will have made thin and unappealing wines.

The weather: a superb September

The year started well with one of the hottest Aprils for 20 years producing a flowering that was two to three weeks early, presaging another August harvest. But June, July and August were cool with about twice as much rain as usual. In mid August the grapes were far from ripe, but superb weather from the end of August to the end of September changed everything.

The autumn weather was considerably sunnier and drier than normal, and the north wind blew, evaporating the water in the grapes and preventing disease. In Château de Beauregard’s Le Roue vineyard the potential alcohol levels accelerated from just 7.5% on August 23rd to an ideal 12.8% on September 19th. However, full flavour maturity lagged behind potential alcohol.

How to Store Wine

2008-06-15T06:28:00.000-07:00

How to Store Wine

Integrating modern organic winery techniques with centuries of traditional viticulture experience enables us to produce only the finest of natural tasting wines for your special moments.

Proper wine storage ensures the success of your Mood & Food occasions!

As mentioned in the section on "how to serve wine", you must allow wine the time to rest. If unopened wine is allowed to rest for more than a few weeks it requires proper storage conditions. For successful wine storage, proper attention must be given to: temperature, darkness, vibration and angle of storage.

Temperature - The ideal is a constant, low temperature, around 50°F to 60°F. Wine will endure 80°F as long as the fluctuation relative to the 80°F temperature is kept to a minimum. Wine in storage should also be kept well away from any heat sources. If a cellar is not available, one suggestion is to place your wine in a dark cupboard or closet with good ventilation and a constant internal temperature.

Darkness - Wine spoils (oxidizes) with long exposure to direct sunlight, or daylight balanced artificial light. Although it is tempting to display wine bottles in fancy racks in dining rooms and kitchens, it is better to keep them in the dark - they will be preserved better, and last longer.

Vibration - Constant agitation causes wine to age prematurely. Keep wine away from vibrations of any sort - motors, HVAC ducts, street traffic, elevators, fans, etc....

Angle of storage - Wine must be stored on its side to keep the cork moist and tight against the bottle neck. If a bottle is stored upright, the cork will eventually dry out and shrink, exposing the wine to the dangers of oxidation and vinegaring. Bubbles will escape from Sparkling wines causing them to 'go flat' as well.

Once Wine is Opened - It is best to consume any wine relatively soon once it has been opened. However, should you find yourself with a little left over, two basic rules apply 1) refrigerate the wine to help preserve its taste, and 2) minimize the wine's exposure to oxygen by transferring it to a smaller container and corking it with a vacuum stopper. Adding a neutral gas like nitrogen in the bottle seriously extends the life of the wine. You should find it safe to store White Wines and Red Wines for up to a couple of weeks and Sweet Wines for about 2 to 4 weeks.

How to Taste Wine

2008-05-11T05:24:00.000-07:00

Learning how to taste test wine is as simple as 1 - 2 - 3. The main skill in tasting wine is easy to learn, and anybody can become a good wine taster if they want. Truly "tasting" wine means taking care to study the qualities wine has to offer, which leads to a better appreciation and enjoyment of the wine, and the food you have paired with it.

Three senses unite to make wine tasting a delightful experience: sight, smell and taste. Watch an experienced wine-taster at work and you'll see a relatively casual 3-step process: a glance, a sniff and a sip (#4 could be the Ahhhh! after the sip ritual is completed). This expertise can be easily acquired with a minimum of practice.

Sight or Appearance - Looking can tell you quite a lot about the
wine. Lift your glass up against a white or neutral background in a well lit room to get a general impression of the color. Tilt it away from you until it is almost horizontal to reveal the width and hue of the wine's "rim". Then, with the glass standing on a table, examine the wine from above to see its true clarity, brightness and depth of color.

What you See: The wine should be clear and bright, not hazy. The color should be rich and full. When checking the appearance for degree of color, notice if it is: bright purple (typical of young red wines), ruby and browny-red (typical of aging red wines), or brown and dull (an indication of a wine that is oxidized).

Smell or Nose - The smell of a wine is described in a general sense as its "nose". Smell stimulates the palate as do tastes, and is the most important of our senses for appreciating and enjoying wine. Most of what we "taste" is in fact what we "smell". Just recall how little you were able to taste food or drink when you had a cold or a stuffy nose.

To begin, swirl the glass around gently, holding it by the stem or foot in order to release the "aroma" (forward smells that come from the grape) and "bouquet" (subtle scents that develop as a result of maturing and oak aging). Then sniff the wine, concentrating on the smell, and of what it reminds you.

What you Smell: The nose of a wine will vary in intensity and distinction according to its age, grape variety, origin and quality, but it should always be clean i.e. free of unpleasant odors. There are many words to describe what we smell, however the easiest is to correlate what we smell to that with which we are familiar. For example, you may hear wines described as floral (rose, jasmine, violet), spicy (pepper, licorice), fruity (lemon, cherry, melon) and woody (oak, cedar, vanilla). These correlations will help you express the sensations your nose experiences.

Taste - Tasting is the only way to build real knowledge of wine. Experiencing the taste of bitter, sweet or salt is relative to which part of the tongue is exposed to food or drink. Therefore, take a sip of the wine and instead of swallowing it straight down, work it around your mouth for several seconds (this is called "chewing"). Notice how much more of its flavor you can taste. With the next sip, in addition to chewing it, purse your lips and suck a little air through the wine a few times before swallowing. Notice how you can taste/smell even more of the wine this way because you have deliberately released its aroma and bouquet. "Chewing" and "aerating" for several seconds help to get the most out of any wine you taste. And then there's the "Finish" - the taste that's left in your mouth after the swallowing - the longer the finish, the better the wine.

2008-04-15T14:56:00.000-07:00

How to Serve Wine

Wines produced from organically grown grapes allow us to experience their true quality and taste, just as nature intended. Following some basic serving, tasting and storing techniques will allow our wine selections the best opportunity to enhance those special food and mood events of your life.

Let's make the most of every sip!

.Serving - The decision to open a bottle of wine can, of
course, be spontaneous. That's part of the excitement!
The following basic considerations will help enhance the pleasure of every glass.

.Rest - A bottle of wine that is rushed to the table straight from the delivery box or shopping bag can never be at its best. Wines, especially older ones, suffer from being moved, and regain their balance and character only after a period of rest (a few days), preferably in a cool, dark place.

.Temperature - Even the simplest bottle of wine tastes better at the right temperature. Allow time for bottles to chill - or warm up - before serving. In general, white and sparkling wines should be served chilled to around 48°F to 54°F. Red wines are usually best between 58°F & 65°F. Useful tip: An ice/water bucket is the quickest way to chill wine. Cubes of ice surrounded by water will rapidly chill a bottle in less than 15 minutes, while a refrigerator takes more than an hour to do the job. Today, there are also "sleeves" that can be kept in your freezer, and then slipped over a bottle to do the chilling.

.Let wine "breathe" - Whenever possible we strongly recommend opening the bottle of wine at least one hour before serving. Uncorking a bottle and exposing it to oxygen for a period of time before pouring gives the wine a chance to aerate, enhancing subtle flavors and aromas, and making an enormous difference in the character of the wine. Pouring the wine in a decanter or in a large glass jar and putting it back in the bottle will considerably speed up the process.

Selecting the "right" Stemware - Rule #1 is cleanliness; always use a clean glass! Using one that is dirty or tainted will, without fail, ruin any wine tasting experience. That being said, wine tastes better, more like what it is supposed to taste like, when drunk from the appropriate stemware. This observation, seemingly esoteric, has been proven over and over in carefully-conducted comparative taste tests.

In General: Thick glass will distort the clarity of the wine, and colored glass will alter the look as well. The preference here is to use stemware that is thin and clear, the ideal being thin clear crystal. The bowl should be of a size to allow for a half-full glass to be swished without spilling.
For White wine: Use an all-purpose white wine glass with a tulip-shaped bowl and a tall, thin stem. Small to medium glasses work quite well for the whites.

For Red wine: Most red wines show best in a larger glass with a round or tulip-shaped bowl and tall, thin stem. Medium to large glasses work quite well for the reds.

For Sparkling wines: These are usually served in tulip-shaped stemware. Flutes are ideal for serving Champagnes and Sparkling Wines.

For Dessert wines: The general rule of thumb for dessert wines is to use basically small glasses, some with unique shapes which have a tendency to generate conversation and enhance the moment.

It is really not necessary to spend a lot of money to ensure that you have all the varieties of stemware on hand to meet every possible situation. Typically an all-purpose red wine glass will allow you to enjoy any occasion without compromising the effect.

Matching wine with food

2008-04-06T08:07:00.000-07:00

Matching wine with food

Avoid

The following food damages wine tasting: spice, garlic, vinegar (to be replaced by white wine), raw fruits.

You should also:

Avoid red meat with white wines or sweet wines.

Avoid fish, raw vegetables, and goat cheese, with red wines that dry the palate - but think of trying a cool Gamay or a fruity Pinot.

Avoid desserts, Foie Gras, and very strong cheeses (Munster, blue cheese), with Loire Cabernet, pink wine, or crisp white (such as dry Loire, Champagne, or Vinho Verde).

Food-wine pairing explained

Wine rouses pleasure with various food. Almost any dish can be matched with many types of wines. People have different palates and inclinations: everyone will make their own combinations.

For example you can try cheese with a young white (any cheese with Chardonnay, light cheeses with Sauvignon Blanc).

Some rules can guide your matching experiments though:

A simple course leaves room for the wine to shine.

Old wines are delicate to serve and match. The dish should be discreet.

In theory, a slightly sweetened or bitter course accentuates the dryness (acidity, tannins) of a wine. You should thus avoid hard wines with sweet food.

On the contrary, the more a dish is salty or acidic, the sweeter the wine will taste. This is an opportunity for you to try wines for fresher climates.

What is Vegan Wine?

2008-02-28T16:24:00.000-08:00

Vegan Wine is a Surprising and Delightful Complement to Vegan Food - Satisfying the Strictest of Vegetarian Demands!

During the wine making process both organic and non-organic vintners typically employ the use of clarifying/fining agents derived from animal products - those ranging from egg whites, egg albumin, casein (milk protein) and gelatin (derived from animal bones) to chitin (obtained from lobster and crab shells) and isinglass
(a fish by-product).

Fining is the process which makes cloudy wine clear, and removes "off" tastes and unwanted substances missed during the filtration part of the process. As the fining agents are poured into the wine, they pass from top to bottom, acting as magnets that attract the unwanted particles. Once completing their journey they are removed - theoretically leaving no traces of them behind.

It is the agents used for fining that determine the suitability of wine for Vegans. Fining agents used to process Vegan Wines are typically organic, plant or mineral-based material such as bentonite clay, kaolin, carbon or diatomaceous earth (rock made from pulverized algae).

It is fortunate that there are wines available that have had no contact with animal matter whatsoever. It is unfortunate however that finding them is difficult, as they are not always readily available, or clearly labeled. Then too, once you locate one of these Vegan Wines you'll find that it may not be produced as vegan in a subsequent vintage of that same wine.

What is Biodynamic Wine?

Biodynamic Wine is Truly the Hallmark of Natural Flavor in Wine!

The proof is on your palate! For those who have tasted biodynamic wines, you know what we mean. For those who have yet to taste them, you're in for a treat.

Comparatively speaking, biodynamic is like "ultra" organic, and is actually the oldest system of organic agriculture known, dating back to 1924. Most people are aware of the superior quality, nutritional value and flavor of organic foods. With respect to wine, the theory is that better-tasting wine is the result of better-tasting grapes, which result from healthier vines and healthier soil - seems rather logical.

. Organic vintners shun synthetic chemicals in favor of nurturing soil and plants in an ecologically sound manner. They follow nature's lead in combating plant and soil adversities with natural remedies - No synthetics for us to digest.

. Biodynamic viticulture adheres to the same natural practices as organic viticulture, but places even more emphasis on nourishing the soil while caring for the vines - using natural remedies and stringent vinification processes. The biodynamic grape grower carries organic to the next level by supporting and intensifying nature's processes to heal vineyards damaged by decades of previous pollution.

Biodynamic viticulture is in tune with the totality of forces affecting the growth of the vines and their fruit. Believing that plants respond to all the various forces of nature, biodynamic vintners conduct their farming practices on strict schedules in accordance with the cycles of the moon, planets and stars. They have been able to us that total harmony with nature to optimize the taste that you experience with biodynamic wines.

Gradually, more vintners are moving toward biodynamic viticulture because they know it works, and wine critics are finding more and more that biodynamic wines have cleaner taste, better aroma and a longer finish.

Organic Wine Types

2008-02-14T02:00:00.000-08:00

2000 Châteauneuf-du-Pape, Domaine Pierre André

NV Champagne Carte d’Or Brut, Serge Faust

1999 Chianti Classico Riserva, Casina Di Cornia

Port Finest Reserve Casal dos Jordoes

2003 St.Chinian, Château Bousquette Prestige

NV Cartagène Prestige Dessert Wine, André Bourguet

2004 Bourgogne Chardonnay, Guy Chaumont

Blanquette de Limoux Brut Delmas

2004 Chianti Classico, Casina di Cornia

2004 Syrah, Mas de Janiny

2003 Bordeaux, Château Moulin de Peyronin Capucine

2002 Limoux, Domaine Delmas Chardonnay

2003 St.Chinian, Château Bousquette Tradition

2006 Prosecco Perlage Riva Moretta

2006 Muscadet Sèvre et Maine, Guy Bossard

2003 Coteaux du Languedoc, Château Véronique

2006 Bordeaux, Château Moulin de Peyronin

2006 Côtes-du-Rhône, Domaine des Cèdres

2006 Pinot Grigio Perlage

2006 Cabernet Sauvignon Domaine de Bajac

2002 Merlot Domaine de Bajac

The fundamental idea behind organic anything is health. There is an enormous amount of scientific evidence documenting how pesticides, weed killers, fungicides and other synthetic chemical substances damage the health of our soil. They also affect the health of plants grown in it, which in turn affects the health of the fruit and anything else in the extended chain - including you and I.

If it goes into the soil or onto a plant, it will be absorbed and transferred to whatever follows. What's the likelihood that chemically sprayed grapes grown in chemically altered soil will give us wine whose taste is unaltered?

By using conventional viticulture with pesticides, herbicides and fungicides it throws the natural harmony of a vineyard and winery completely off balance. The soil is stripped of minerals essential to its health, thus necessitating an ever-increasing reliance on artificial inputs to restore what has been lost. The chain never ends.

CATEGORIES OF WINES

2008-02-03T10:19:00.000-08:00

Wine can be made from almost any vegetable matter. However, when referring to grape wine, there are three basic categories; red, white and rosé (pronounced "rose-ay") which is a pinkish wine. More on this later.

Wine contains sugar. The less sugar the "drier" the wine. When you buy wine at a wine store, you will notice that each bin is usually classified with a number "1", "2" or "3". The higher the number, the sweeter the wine.

The alcohol content of wine is between 9% and 12%. This is because the yeast used to make wine reaches its tolerance at about 12% then it stops fermenting. But, you ask, what about brandy, sherry and port? Their alcohol content can be as high as 20%. True.

Spirits are alcohol which is made by means of distillation. Brandy, sherry, and dubonnet are distilled from grape wine. Liqueurs however are generally distilled from fruit wines. Distilled wines are call Apertifs (ah-pair-teefs) and are usually served before a meal with or without an appetizer. No further information is available on this site about distillation except to say that doing it at home is illegal and can kill you if you don't do it exactly right. Beware the evils of methyl alcohol. Condsider yourself warned.

Table wine is served (surprise) at the table with dinner. Usually the wine will be dry in order to complement rather than compete with the food being served. As an only very general rule, white wine is served with white meat and, conversely, red wine is served with red meat. The reason being is that the flavours of most white wines are subtle as are the flavours of most white meats, therefore there is no competition for the taste buds. Red wines generally have a stronger flavour as do most red meats and the taste buds can handle the equality of flavours.

Still not sure which wine to serve? Compromise and delight with a rosé. It is fairly dry, goes with almost everything and generally pleases everyone.

Dessert wines are sweet and usually served with (surprise again) dessert. Mosëlle and sauternes are such wines.

After-dinner wines are (take a guess) served after dinner. They are sweet wines which are either spirits (see above) or fortified wines which means alcohol was added to the wine after fermentation stopped. Port, sherry and brandy fit this category. So do liqueurs.

Wine Accessories

2007-12-18T14:29:00.000-08:00

Rapid Wine Chillers

Get the edge off the Champagne with a rapid wine chiller. There's nothing worse than being unprepared with guests arriving -- you've got the Champagne flutes out but neglected to put the bottle of bubbly in the refrigerator to get it down to that primo sub-50 degree Fahrenheit range of chilliness. And please, stuffing the bottle into the freezer is not the solution—that only encourages exploding corks and frigid temps can affect the Champagne's balance of aromas and flavors. No, the best solution for this scenario is to use rapid wine chillers that cool the wine down to the right temperature in a just a matter of minutes. They are quick, easy, and efficient for the job.

Copco Wine Bottle Stopper

A Copco wine bottle stopper is an often sought after wine gadget. Find out more about this brand of stopper as well as others.

Corkscrews

The Right Tool for the Right Job

Many people, retailers in particular, consider a corkscrew an accessory, something haphazardly cast into the kitchen drawer with the nutcracker, the lobster fork, the ice pick, the odd-shaped cheese spreader, and the double-sided half-moon folding clamp device that one's spouse says is "perfect for making gyo-za." I've never actually seen the gyo-za device in operation, but I trust that my spouse is correct in that assessment.

Kokopelli Wine Bottle Stopper

Kokopelli adorns plates, glassware, silverware and yes, you can even find a Kokopelli wine bottle stopper.

Metal Wine Stopper Supplies

There are many types of metal wine stopper supplies available for storing and preserving a bottle of wine that has been opened. They also make the perfect gift for any wine lover.

Wine Chiller

If you are looking for a better way to chill your wine than a bucket of ice, look no further than the GE appliances wine chiller.

Wine Decanters

Many of us think wine decanters are for looks only, or perhaps somewhere the idea was that decanters were for that old 1960 Mouton Rothschild hanging around the house. Luckily for you, they are not for display only, nor are they reserved for that special bottle of wine — thus only to be used on special occasions. I would say that decanters are probably THE singular thing you can purchase to drastically change the wine you drink. Robert Mondavi recently said in an interview in Wine Spectator magazine that, “I think all red wines should be decanted, regardless of age or wine type.” I probably wouldn’t go that far, but he has a point.

Wine Glass Racks

Space Issues?

If you’re a big fan of wine glasses and having the right stemware for the right wine, you have probably run into the problem of having not enough space for all your “vessels”. If you’re like me, you have Riedel glasses for lots of different types of wines, but those big bulbous Burgundy stems and those extra-tall Syrah stems quickly eat up your space, assuming you had any to fit them to begin with. A wine glass rack may be the answer you’re looking for.

Wine Glasses

Selecting the correct wine glasses or stemware need not become a nightmare. Follow some simple rules and you are well on your way to your own wine glass collection-

Go for light and transparent materials like fine glass and even ordinary glass. The color of the wine plays an important role in the enjoyment of the wine, besides imparting a lot of information on the wine such as its age. It is genearlly recommended to avoid colored and frosted glasses as well as those made from pewter and silver.
See that the stem is of a sufficient size to allow you to hold the glass comfortably. Wine glasses are meant to be held by their stems, mainly because it prevents the transfer of heat from the hand to the glass.
Ensure that the size of the bowl is adequate to allow for a decent measure of wine to be poured in. Ideally, there should be enough space left over to allow for the swirling action that is so important in releasing the aromas of the wine. Glasses that need to be filled to the brim for a decent measure are to be avoided.
The next important consideration is in the shape of the bowl. Wine glasses should ideally taper towards the top and the rim is somewhat smaller than the body portion. This also influences the manner in which the aromas of the wine are released by directing them towards the nose.
There are as many types of wine glasses as there are types of wines. Though there are some basic rules that can be followed.
White wines are typically served in smaller glasses. Red wines are served in glasses with wider bowls, while champagne and sparkling wines are generally served in fluted glasses.

Decorative Wine Glasses

Stickler oenophiles swear that it's criminal to use decorative wine glasses when sipping one's Screaming eagle. Rest assured, there's no actual law against using a glass with a cluster of grapes painted on the side. The wine police are not going to break down your door during dinner to arrest you if your wine glasses are anything but clear.

Colored Wine Glasses

Whether for everyday or occasional use, colored wine glasses can provide a beautiful accent to any table setting.

Stemware Racks

Got questions about stemware racks? Wondering where, oh, where to put the Spiegelau? How to store your stemware? What's the best way to keep the precious crystal stemware safe, out of harm's way, get rid of the water spots from my prized Riedel?, and most importantly show them off to your wine snob guests? All good questions, not brilliant, but astute all the same. As we all know, death and taxes are two things that a person can count on to be certain. There is one more of life's little certainties that most people forget, if not outright neglect. Ever heard the term, shattered glass? Yeah, thought so. And if that happens, stemware, good stemware, can be dear to purchase and double-dear to replace. And let's not forget to mention the shards scattered all over and need to be careful walking barefoot.

Electronic Wine Bottle Chiller

Do you think you have no use for an electronic wine bottle chiller? Read on and you just might change your mind.

2007-12-18T14:03:00.000-08:00

Wine rack plans

Restaurant wine rack
© 2007, by Alpha Vei-Chor Lau,

Wine refrigerators can store dozens of bottles. Vendors usually indicate the number of (standard) bottles that you can store in the cabinet. The wines would thus be lying ones under others, ones behind others, unreachable.

In order for you to easily reach your bottles, you may order a few shelves. Every added shelf reduces the total capacity of the wine cabinet. I am personally confortable with having three rows of bottles per shelf: one row of bottlenecks facing me and two rows of bottle bases.

Also bear in mind that wine bottles come in different forms.

Visiting the Chateau de Monbazillac for a degustation.

The lower stretch of the Dordogne river is rightly celebrated for the wines produced in its fertile valley, but there is so much more to the area that should not be missed. The rivers here are broad, meandering and majestic, and the hinterland is richly forested. Between the vineyards, fields of sunflowers and maize jostle for space.

Man has left his mark on the area from prehistoric times, with notable cave paintings at several grottes along the river valley. Later, the Romans arrived and vestiges of their works are scattered across the region. The region's heyday, however, came in the 12th century when King Henry II of England married Eleanor of Aquitane and gained the Bordeaux region for the English crown.

2007-12-11T15:33:00.000-08:00

Agricolas Cannonau di Sardegna
From the wonderful island of Sardinia

Argiolas Monica di Sardegna
2005 Perdera

Azzolino Nero D'Avola
Direct from Sicily

Banfi Brunello di Montalcino
2000

Banfi Chianti Classico
2005, 75cl

Barbera d'Alba Lo Zoccolato
Sucale 2003

Barolo Cannubi 1.5L 2000 in Box
Rare wine and low price....

Bellamarsilia Morellino di Scansano DOC
Super Tuscan

Brunello di Montalcino Villa al Cortile
2001, great value for money!

Cannonau di Sardegna Nepente
2006, Cantina Oliena

Chianti Classico 1979
S.Leonino, Castellina

Corvo Rosso di Sicilia
The best red wine from Sicily!

Dolcetto di Diano D'Alba
2005, Costa Fiore

Frescobaldi Chianti 1971
Rare wine Nipozzano

Gattavecchi Nobile di Montepulciano DOCG
Premier Wine

Gavarini Langhe DOC
Powerful red from Piemonte

Grotta Rossa Santadi di Sardegna
2004, from Sardinia.

I Portali Aglianico del Vulture DOC
2003 from Basilicata

Karel Monica di Sardegna
Ferruccio Deiana, 2005

Maim Garda Classico DOC Gropello
2000

Monica di Sardegna Elima
2005 Sardinian Red Wine

Montefalco Rosso DOC
Powerful red from Umbria

Oddero Barolo DOCG
Riserva di Castaglione 1999

Piano di Montevergine di Avellino
1997

Portogreco Basilicata IGT
2002 From Basilicata

Ronna Syrah Sicilia IGT
2004 From Sicily

Rosso di Montalcino DOC
One of the best to ever be produced.

Rosso Piceno DOC
Only 47,000 Bottles produced each year

Ruffino Riserva Ducale ORO Chianti Classico
Chianti Classico Riserva 2001 DOCG

Sella & Mosca Cannonau di Sardegna
Riserva 2003

Sella & Mosca Terre Rare 2002
Carignano del Sulcis, 75cl

Speri Amarone della Valpolicella
Produced by world famous Speri

Tanca Farra di Sella & Mosca
2001

Te Deum Salice Salentino DOC
Premium Salice Salento

Vigna San Bartolo Marche IGT
2004 From Le Marche

Vigne Di Marzapane Sicilia IGT
Nero D Avola, Sicily

2007-12-11T15:15:00.000-08:00

STOCKING A CELLAR

he first consideration in acquiring wine is to have a realistic idea of the establishment's potential supply and demand. Bear in mind that customers at any level expect a wine's price to reflect its quality.

Before buying any wine, taste it several times, preferably after acquiring samples in different places. Control not only its class, but also the quality of bottles, labels, capsules, cartons or crates and, above all, the condition of corks.

Prestigious and expensive wines require more care in tasting and more attention to the potential of each vintage. When stocking wines for aging from great vintages, try to buy early and in adequate supply to meet demands for years to come, thus avoiding future price increases. Beware of special discounts for quantities.

Acquiring a large stock of a certain wine may tempt you to push that and neglect other types that make up a well-rounded selection. For wines that need to be drunk within a relatively short time span, order quantities annually but arrange for delivery every three to six months to avoid overloading the cellar.

Follow the advice of wine experts, but don't be unduly influenced by opinions or ratings. Rely on your own palate in searching out unpublicized or rare wines and offering your discoveries to customers. Wine drinkers like to be pleasantly surprised.

It's important to have a cellar or storage space large enough to hold a longterm stock of wine, but only if conditions are right. The room should be constantly cool (50-60°F) and with a source of light ventilation to avoid excess humidity. Nothing odorous should be stored in the room, which should be isolated from traffic vibrations, noise and odors. Lighting should be dim and direct sunlight rigidly avoided.

Even if the area is primarily for storage, it's wise to keep it neat and attractive. Customers like to visit even the most primitive of wine cellars. Shelves should be built of wood, tiles or cement, which resist temperature changes better than metal.

Bottles should be stacked horizontally with their labels facing up and grouped by estate or zone of origin or type. Horizontal stacking is important because it keeps the cork in contact with the wine, thus damp and elastic, and also because when the bottles are massed together the temperatures of their contents tend to remain stable.

If the room is subject to temperature fluctuations, it is best to keep sparkling wines, dry whites and roses close to the floor, where it's cooler. Aged reds and strong dessert wines may be kept higher, since their alcohol helps preserve them.

Wines should be recorded by type and vintage with a note of original cost. In some large cellars, wines are catalogued under a numbered code that is kept in a computer keyed to register any changes in the wine list.

erving wine is a pleasurable occupation but it is no light task. After the grape grower, winemaker, taster, bottler, shipper, importer, wholesaler and retailer, the sommelier represents the final link in the chain between the wine and the consumer. He or she must provide information, offer advice and answer questions which require a thorough knowledge of the subject.

Presenting wine in its most favorable light requires the proper tools. The following is a short list of accessories needed for top-flight restaurant service of wine:

Small wine service tables, on rollers, so that they can be shifted from place to place.

Carafes or pitchers, of fine glass or crystal, for decanting wines that have sediment or that need to aerate, or breathe, before being served.

Buckets, half filled with ice and water, for quick cooling of sparkling wines and certain dry whites and dessert wines - or for maintaining temperatures if they are already chilled.

Insulated containers may also be available for maintaining temperatures of certain wines.

Special pincers that resemble a nutcracker for freeing corks on sparkling wines if they are too stubborn to be removed by hand.

Serving baskets or cradles used for holding bottles of certain aged red wines as close to horizontal as possible, so that they can be poured with a minimum of motion to avoid stirring up sediment.

Candles to provide light behind a bottle being decanted to check that the sediment remains in the shoulder without being poured. Such candles should be made of odorless wax.

Tastevins, the shallow silver saucer that sommeliers often carry on a neck chain, may be used to check the color, odor and flavor of a small amount of wine poured into it before serving. Some wine waiters consider the tastevin more symbolic or showy than practical.

Bottle openers normally used by sommeliers are in the form of a jackknife with a corkscrew and lever at one end, and a blade for cutting the capsule or foil at the other.

The corkscrew should consist of a slender spiral open at the center with a sharp point to penetrate the cork without drilling a hole through it and depositing scraps in the bottle - as a solid, screw-shaped type often does. Also, the lever which is placed against the lip of the bottle should be long enough to permit the cork to be pried out easily in a gradual, uninterrupted motion.

Glasses, in a sense, are the ultimate tools of the sommelier's trade. They should be carefully chosen, first of all for function but also for effect, to fit the setting or the occasion.

To say that a fine wine loses something if served in a tumbler or plastic cup isn't just an example of snobbery. Those vessels lack the form, size and visual and tactile qualities that allow wine to express its sensorial best. On the other hand, a common wine will still taste common, or worse, if served in crystal stemware or a silver chalice.

Glasses vary to extremes in design, reflecting the endless theories and ongoing debates over which is right for each type of wine.

Most table wines can be served in glasses of the familiar chalice or tulip type, slightly closed at the top. Their rounded forms maintain aromas and their stems allow them to be held so that the hand neither impedes vision of the wine nor warms it.

Such glasses may vary dramatically in size and shape as well as in quality. But whether they are made of ordinary glass or the finest crystal, experts tend to prefer perfectly transparent glasses untinted and with a minimum of etching or design. Drinking vessels made of metals, crockery or other materials have been largely dismissed as folkloric.

ometimes a table setting includes the full array of glasses, like for example at a large banquet, where many wines are being served in rapid succession. In such cases, glasses should be arranged from right to left, in the order that the wines are served. But in all other situations, such as when wines are ordered in a normal restaurant, the correct glasses should be placed on the table just before pouring.

Glasses for most types of wines should be only partly filled. For example, some ballon glasses could hold an entire bottle, but the wine poured should merely fill the lower part of the bowl to perhaps a tenth of capacity. A sparkling wine flute or dessert wine glass may be filled halfway, but never to more than three-fifths of capacity.

In many restaurants the sommelier's duties include selecting, storing and cataloguing wines. But perhaps the greatest test of knowledge, skill, experience and tact comes in dealing with the customers.

The sommelier's introduction is the wine list, presented along with the menu, or at a strategic interval, after guests have had a chance to consider the dishes. And it is at this point, in the often brief interaction that follows, that the sommelier's skills should come into play to insure a memorable wine experience to the customer.

An astute waiter can often size up a customer's familiarity with wine by weighting the response to a calculated question. In the best of circumstances, a rapport will be struck that will lead to ready acceptance of the suggested wine or wines to be served. If the choice is difficult, patience may be required, but the solution must bear out the axiom that, in the end, the customer is always right.

With orders in hand, the sommelier should quickly check that all bottles to be served are at proper temperatures or will be by the time they are opened. If any bottles are still in the cellar, sparkling or white wines will need to be cooled slightly and mature reds will need to be gradually warmed a few degrees. Then the serving procedure begins.

First, the bottle should be brought to the table so that the person who ordered can confirm that the label shows the right wine and vintage. Then a serving table should be placed nearby and any cellar dust or mold on the bottle should be removed with a dry towel.

Place the bottle on the serving table with the label facing the guests. With a knife blade or foil cutter, remove the top of the capsule neatly so that it won't come in contact with the wine being poured. Wipe away any mold or residue that was left between the capsule and cork.

At this point insert the corkscrew, set the lever against the lip, and slowly pry the cork upward, making sure that it doesn't begin to break or crumble. If it does, extreme caution will be needed to remove it without getting scraps inside the bottle. The cork should come away easily and cleanly, but don't pull it so forcefully that it makes a loud pop.

Use the moist lower end of the cork to clean away any residue around the top of the bottle and sniff it to make sure there are no obvious off odors. If there is any sign of cork scraps in the bottle, remove them by quickly pouring a tiny amount of wine into a glass.

Remove the cork from the corkscrew and set it aside within view so that the customer can check it on request.

Pour a small amount of the wine into a glass and quickly and decisively sniff and taste it. If there is any sign of a problem, tell the customer that you are getting another bottle and why - but don't seek permission, since that would reveal doubt. If the wine is right, grasp the bottle so that the label is evident and pour a small amount into the glass of the person who ordered - unless he indicates that someone else present should taste it.If a wine is not approved by the costumer, for whatever reason, don't contest the decision but offer to get another bottle of the same wine or, if you are certain that the taster is at fault, suggest another wine.

If approved, after a sniff or a taste, begin serving, following the usual etiquette of ladies first. Serve from the right of each guest, filling glasses to prescribed levels and keeping the label in view. End each pour with a gentle half twist of the bottle to remove any drips from the lip. A clean white napkin should be held in the left hand to avoid any drips on the tablecloth. Conclude the first pouring by filling the taster's glass to the right level.

During the meal, check the level of wine in the glasses frequently and provide refills before any is empty. Before the bottle is empty, ask the person who ordered if he would like another of the same or another wine. If there is a change of wine, place clean and appropriate glasses around and repeat the serving procedure. Remove the preceding glass only with each guest's consent.

Place the proper glasses - flutes for dry sparkling wines, rounded chalices for sweet spumante - around for guests and put a bucket filled with one-third ice and one-third water on the service table. If the wine has been refrigerated, the ice bucket will maintain a temperature of about 45°-50° F. If brought from the cellar, the wine will need about ten minutes in the ice bucket to reach the right temperature.

When ready to serve, dry the bottle with a towel if it has been in the bucket and place it upright on the serving table. Using a corkscrew blade (or the tab inserted on some bottles), remove the upper part of the capsule or foil so that the wire baling over the cork is exposed. Unwind the spiral stay with one hand held firmly over the cork to be sure it doesn't pop out when the baling is removed.

Grasp the bottles in one hand and with the thumb and two fingers of the other twist the cork gently but with a firm grip to avoid a quick release. If it doesn't yield to this pressure, use a pincer to begin removal.

Tilt the bottle and ease the cork out in a spiral motion that must be braked to assure a subdued puff of carbon dioxide rather than an explosion. A towel or napkin held over the cork during removal subdues the sound and can be used to catch any foam that issues.

Hold the bottle at an angle for a few seconds to let the CO2 fumes escape before pouring a small amount into a tasting glass to check aroma, color, clarity and perlage. Serve the wine by holding the bottle with the thumb inserted in the punt (the conical indentation underneath), while grasping the base with the fingers and part of the palm.

Pour a small amount into the glass of the person who ordered. If approved, serve the other guests. Pour slowly to avoid having the foam rise above the rim and let it subside before filling the glass sufficiently to show perlage. Place the wine in the ice bucket with a towel draped across the top to dry the bottle before each serving.

2007-12-11T15:00:00.000-08:00

Wine is usually drunk during meals because it complements the taste of what we eat. It is an essential element of the Mediterranean diet, but to Italians wine has always been more than a mere beverage or nutrient. Good wine satisfies the senses with its color and texture, its aromas and flavors, those unique features sometimes referred to as aesthetic or artistic qualities.

Wine also plays a role in social life, since it is habitually consumed in the company of others. When shared around a table, it relaxes us and creates a sense of well-being while inspiring thought and conversation.

Its appeal to the senses, combined with the way it inspires the human spirit, have elevated it to noble status. Wine has been an element of civilization for ages in Italy and other European countries, one of the most sacred symbols in the Roman Catholic religion, a daily staple for dynasties of kings as well as generations of peasants...

Italians are very proud of their wines heritage, but nobody should feel intimidated by history and tradition. As the following pages will show you, wine understanding and evaluation can be a complex art, but the final judge is always you!

Wine experts tend to define characteristics of color, aroma and taste, and to codify such terminology in what might be described as the "universal language of wine".

Yet wine appreciation remains a subjective field. The chemical components of wine can be analyzed in minute detail, but judgments of quality and character still rely on sensory evaluation. Each person perceives wine in his own way. As you acquire experience, you will no doubt be influenced by expert opinions, but is wise to remember that you are your own best judge of wine.

Evaluating wine involves the senses of sight, smell, taste and touch. Detecting and remembering colors, aromas and flavors is an essential skill in wine tasting. By now some of the terminology has been standardized, but there will always be variations in the way people perceive and describe wine.

The first impression of a wine is its appearance to the eye:

Color

Clarity

Fluidity

Effervescence (for sparkling wines)

It is sometimes said that the eyes are not as important for judging a wine's quality as are the nose or the mouth. But an expert can tell by looking at a wine if it is basically sound - that is, clear, bright and free of sediment - or if it has defects that will be confirmed by smelling and tasting.

Color
After noting the primary color - red, white, or rose - points to be considered are the tone, the intensity and the hues within each color category. This is done by filling up a tulip shaped tasting glass until about a third full and holding it by the stem against a white background - a tablecloth or piece of paper. The glass is then tilted so that the wine extends from the depth of the bowl to a thin rim near the top. This brings the various shadings of color into full evidence.

Clarity
Hold the glass so that you can see through the wine, first against a white background and then against a subdued source of light, such as a window not directly in the sun's rays or a candle or lampshade.

Wines reveal degrees of clarity, ranging from bright to normally limpid to dull or murky. Clarity is mainly an indication of quality if the wine is at its prime, meaning that it has been in bottle for a reasonable time after any wood aging, filtering or stabilization processes.

Commercial wine, whatever its category, should be clear, perfectly transparent and free of deposits or suspended particles. Any sign of cloudiness indicates defects. If it is so murky or dense that you can't see through it, it is definitely not drinkable

Fluidity
To judge a wine's basic texture and viscosity, rotate the glass so that the wine swirls around it. As the liquid settles along the sides, it will leave what are known as "legs" or "tears", arches that will be more numerous and remain longer in a heavy wine than a thin one. The understanding of a wine's weight and texture should then

Effervescence
The effervescence evaluation applies only to bubbly wines, which for this purpose are divided in two main categories: a frizzante wine - sometimes also called vivace or brioso - has light to moderate effervescence (from 1.5 to 2 grams per liter of carbon dioxide), while a spumante (from the Italian spuma or foam) is a fully sparkling wine with 3.5 to 6 atmospheres of pressure.

The main sign of finesse in sparkling wines is the size and intensity of the carbon-dioxide bubbles that rise from the base of the glass. As a rule, a wine made by the classical method of fermentation in bottle will have small, persistent bubbles that, when rising, form what is known as the bead or perlage. Wines made by tank method usually have larger bubbles.

Bubbles in frizzante wines are evident on pouring but often disappear or collect along the sides of the glass. In a good wine with carbon dioxide formed by natural fermentation, they create a pleasant, prickly sensation in the mouth.

Bubbles in spumante have more persistence. In the best quality wines made by the classical bottle fermentation method, bubbles are fine and continue to rise in a steady flow. Good tank-fermented spumante should also have relatively small, persistent bubbles. If the bubbles vanish or if they are large, disjointed or seem to hang in suspension, there is probably something wrong with the wine or the glass it is served in.

Wine tastes are simpler than smells. They are sensed on the tongue, which, through the taste buds, detects four basic flavors:

Sweetness

Acidity

Saltiness

Bitternesss

Sweetness
It is detected mainly at the tip of the tongue by so-called fungiform papillae sensitive to sugars, alcohol and glycerine. The sensation of sweetness is first in the taste sequence, with a time lag of about one second and a persistence of up to 10 seconds.

Acidity
It is detected mainly along the sides of the tongue by foliate papillae sensitive to the different types of acids in wine. The six main types and their taste effects are: tartaric (hardness); malic (sour apples); citric (sharp, lemony); succinic (a salty bitterness that causes salivation); lactic (milky tartness); acetic (acrid, vinegary). The sensation of acidity is second in the taste sequence, with a time lag of about 2 seconds and a persistence of up to 12 seconds.

Saltiness
It is detected mainly at the upper front part of the tongue by foliate papillae sensitive to salts, which in wine derive from mineral or organic acids. The sensation of saltiness has a time lag of about 2 seconds while persistence is of little relevance.

Bitterness
It is detected mainly at the back of the tongue by circumvallate papillae sensitive to certain phenolic substances, tannins and esters. The bitter sensation is the last to be perceived with a time lag of about 3 seconds and a persistence of up to 15 seconds. This lingering effect accounts for the bitter aftertaste described in certain wines.

2007-12-11T14:56:00.000-08:00

VINIFICATION

he conversion of grapes to wine is called vinification and can be achieved in various ways. In general, the first step in the modern vinification process is the separation of the stems from the grapes, which are then crushed or, more often, rotated in cylinders under pressure which breaks their skins and releases the juice. There are three basic types of vinification:

White wines
The juice or free-run must extracted from the pulp is separated from the skins (whether light or dark) before fermentation begins so that they will give the wine little or no color.

Rosé wines
The juice is left on the skins of dark grapes briefly before or during the first part of the fermentation to extract a bit of color.

Red wines
The juice is left on the skins of dark grapes during the fermentation to extract colors, tannins and other substances - a process known as maceration. The liquid is sometimes separated from the pomace (skins, seed and pulp) before fermentation is complete.

After the grapes have been crushed into must, the vinification continues with the following steps:

Alcoholic Fermentation
Grape musts consist of two main components, water and sugar, in solution with yeasts which multiply as they consume the sugars and convert them to alcohol while freeing carbon dioxide.

This complex biochemical phenomenon is characterized by violent bubbling that creates considerable heat. Fermentation was often known as bollitura, or boiling, when it took place in open wooden vats in Italy. Today, it is often conducted in closed stainless-steel or cement tanks at controlled temperatures. Modern white wines are usually fermented cool to retain fresh flavors and the so-called primary aromas from the grapes.

Drawing the wine off the lees
When the alcoholic fermentation has converted the must to wine, it is allowed to settle so that the solid matter - known as the lees - collects at the bottom of the tank. Then the wine is pumped off the lees to other containers to begin the next step.

Malolactic Fermentation
Most red wines, as well as some whites, undergo a gentle secondary fermentation induced by bacteria rather than yeasts. This malolactic fermentation transforms sharp-flavored malic acid into softer lactic acid, a process that lowers total acidity and makes wines seem rounder and fuller in flavor.

Stabilizing and aging
Each type of quality wine requires special treatments to stabilize and mature it before it goes into the bottle. Many white wines and some reds to be sold young are settled and clarified in large containers of cement or fiberglass or, prevalently, in stainless-steel tanks. The process usually takes about six months.

For wines of depth and complexity, whether red or white, the best containers for aging are usually wooden casks or barrels. Italian winemakers increasingly prefer oak barrels of limited size. Wines are clarified naturally by racking, periodic pumping into clean barrels, which leaves behind the solid particles that settle to the bottom.

The aging process stabilizes and harmonizes wines which extract from oak noble tannins that enhance flavor. The wood's permeability permits minuscule amounts of oxygen to enter the wine, favoring development of secondary aromas which are more refined and elaborate than primary aromas. Wood aging may last from four months to a year for white wines in small barrels and up to three years, sometimes more, for reserve wines in casks.

Fining in bottle
Young wines are usually stabilized by refrigeration and filtering and are then bottled and stored for one to three months to balance their components before they go on sale.

Wood-aged wines are often fined using egg whites or protein compounds and sometimes lightly filtered before bottling to remove any suspended particles.

Bottled wines are usually stored horizontally for six months to a year before being sold to acquire harmony and to begin development of the tertiary aromas known as the bouquet. Some wines can improve for a decade or more in bottle, gaining unique depth and complexity in flavor and bouquet.

2007-12-11T14:45:00.000-08:00

A Wine Primer

his section is designed to provide you with a comprehensive guide to understanding Italian wine. How it is made, evaluated, served, and consumed. Print these pages and keep them handy whenever needed!

Roman Origins

2007-12-05T16:09:00.000-08:00

It is said that Julius Caesar brought the vine to England. Nice though that story is, some scholars think it apocryphal - wine was certainly brought to Britain by the Romans, but it is less certain whether the vine was grown here, or if it was, whether it was in sufficent quantity to satisfy the local requirement for wine or just as an ornament to remind Romans of home and wealthy Romano-Britons of the source of their civilisation and prosperity.

is more certain that by the time of the Norman Conquest, vines were grown, and wine made, in a substantial number of monastic institutions in England, especially, southern England. The legacy of street names (such as Vine street or the Vineyards) in London and provincial towns and cities - suggests that vines and vineyards were certainly no great rarities.

At the time of the compilation of the Domesday Survey in the late eleventh century, vineyards were recorded in 46 places in southern England, from East Anglia through to modern-day Somerset. By the time King Henry VIIIth ascended the throne there were 139 sizeable vineyards in England and Wales - 11 of them owned by the Crown, 67 by noble families and 52 by the church.

It is not exactly clear why the number of vineyards declined subsequently. Some have put it down to an adverse change in the weather which made an uncertain enterprise even more problematic. Others have linked it with the dissolution of the monasteries by Henry VIII. Both these factors may have had some part to play but in all probability the decline was gradual (over several centuries) and for more complex reasons.

Eighteenth & nineteenth century experimenters

In the seventeenth, eighteenth and nineteenth century there is evidence of various noblemen experimenting with growing grapes and making wine - such as the Hon. Charles Hamilton who grew vines at Painshill in Surrey (a garden which has in recent years been restored).

In the late nineteenth century, the Marquess of Bute established a vineyard on a commercial scale at Castell Coch in South Wales - this is very well documented. The Marquess died in 1900 but in 1905 there were 63,000 vines at Castell Coch and Swanbridge superintended by the Marquess's 19 year old son who had succeeded him, but no wine making seems to have been carried out after the First World War.

Twentieth century gap

The period from the end of the First World War to shortly after the end of the Second World War may well be the only time in two millennia that vines to make wine on a substantial scale were not grown in England or Wales. Doubtless, during that time, there were some vines being grown on a garden scale by amateur growers, but for more than 25 years there was a total cessation of viticulture and winemaking on a commercial basis.

Post-war pioneers

After the Second World War, two men seem to have been the inspiration for the re-establishment of the English Wine industry. One was Ray Barrington Brock (who died only this year). He was a research chemist and set himself a private research mission to discover which varieties of grape would grow and ripen well in Britain. The other was Edward Hymans, a writer on garden matters who planted a vineyard and researched for a book he was writing on the history and practice of grape-vine cultivation in England.

The work of these two pioneers inspired others: Major General Sir Guy Salisbury-Jones planted a vineyard at Hambledon, north of Portsmouth, in Hampshire. He initially planted 4,000 vines on a 1.5 acre site in 1952 and in 1955 the first English Wine to be made and sold commercially since the First World War went on sale.

Exponential growth

The rest, as they say, is history. An ever-increasing number of pioneers followed these leads and especially during the 1960s, 70s and 80s there was a rapid increase in the number of English vineyards to a figure well over 400 by the late 80s/early 90s. The total area under cultivation rose to more than 2,000 acres.

Look carefully - a superb crop of black Rondo grapes at Sedlescombe Organic Vineyard in East Sussex (1996)

The vast majority of these vineyards were small (5 acres or less, many less than 1 acre), whilst a few much larger vineyards emerged, such as Three Choirs near Newent in Gloucestershire. Denbies at Dorking in Surrey has, so far, marked the apogee of size in English vineyards, with around 250 acres under cultivation. Clearly such vineyards have been very serious commercial developments, but many small English vineyards have been retirement or "second-career" ventures, quite often by individuals or married couples wanting to escape the urban rat-race whilst still pursuing an occupation requiring both manual and intellectual challenges.

History of Wine

2007-12-04T10:48:00.000-08:00

The Ancient History of Wine

The history of wine in many ways coincides with the history of the western world. Historians generally agree that wine was probably discovered accidentally in the Fertile Crescent area, the region between the Nile and Persian Gulf during the time of the world's first civilizations between 4000 and 3000 B.C. As small settlements grew into city-states and trade began to develop on a large scale throughout the Mediterranean, the grape enjoyed transport by peoples such as the Phoenicians, Greeks and Romans until the knowledge of winemaking spread throughout the Mediterranean region and eventually through much of Europe.

Ancient man was most certainly familiar with grapes. The walls of ancient caves have turned up drawings of grape seeds. Historians believe that grapes most likely first fermented by accident with the help of wild yeasts which must have been present when grape skins were held in storage. It is Egypt and Persia, two areas of the Fertile Crescent that most probably witnessed the birth of the fermented spirit. By 3000 B.C., both regions appeared to have simple early winemaking methods down.

Below : Clay wine amphora or pots bake in the sun in Ica, Peru

Egyptians grew grapes in the fertile Nile delta region�probably a white wine made from the what is today called the Muscat grape of Alexandria. They then stomped and fermented the grapes in large vats. It is not surprising that the early Egyptians attributed this drink with the god Osiris and used it during funerary rituals.

In Persia, wine was also thought of as a divine gift. Today, it is thought that some of the finest grape vines today stem from precursor species cultivated by the Persians. However, it is believed that the Phoenicians, masters of seafaring, were the people responsible for the spread of winemaking techniques to such areas as Greece and Italy�especially the region of Tuscany.

While wine was popular in Rome it was forbade by the Islamic Code and consequently the areas under Muslim control�Southern Spain to North Africa to North India�saw a ceasing of winemaking. Winemaking greatly prospered under the Catholic Church who held widespread influence over Christian Europe. Eventually, winemaking capability and practiced extended to far-flung places like England who enjoyed wine varieties of Sherry, Port and Madeira.

Christian monks of France and northern Italy kept records of their winemaking practices and grape cultivation. These records helped various regions match themselves with the best variety grape for their soil. By 1800, France would be recognized as the best of the wine-producing regions of the world.