by Tatya H.p.
Many wine drinkers dream of finding an exciting discovery from far-off lands at a great price … unfortunately the reality is usually wildly different.
Today a few large wineries produce the majority of bottles you find on the high street and names like Hardys and Blossom Hill dominate the supermarket shelves. Many wine merchants and supermarkets are simply looking to secure the best price possible on easy-drinking, bulk wines from a large manufacturer. So if you want something a little different it’s not much use scanning the shelves in your corner shop or local supermarket – all you’re likely to find is mass-produced wine made for simple glugging!
However there is hope … the advent of the Internet and growing interest in wine (especially in the UK) has made it far easier (and cheaper!) for the average wine consumer to order interesting wines.
A quick search for wine online reveals a number of wine merchants offering a vast range of bottles with handy information about each one. According to online monitor Hitwise, websites operated by Laithwaites receive more online hits than those of any other wine merchant. Browse laithwaites and you will find wines from established winemaking countries such as France and Spain as well as far-flung destinations. There’s Pinot Grigio from Hungary and Romania, Brazilian fizz, dessert wines from Greece, Chilean Sauvignon plus that most difficult of grapes – Pinot Noir – from Patagonia. You can even try an English fizz should the mood take you closer to home.
It seems Laithwaites are thriving on variety and Leading wine magazine Decanter voted them their Wine Merchant of the Year in 2007. Wine lovers must hope that other wine merchants follow suit and offer more character-driven wines from distant shores …
So if you are feeling stuck in a wine rut – why not try searching for something a littlebit different? There is a world of better wines out there to enjoy and they’re just a click away … For more information about the World of Wine, feel free to visit our site.
Thursday, December 31, 2009
A taste of wine
by Tatya H.P.
Red Wine
The first operation performed on grapes after they are removed from their storage is to de-stem them, which is the process of removing the grape from the shoots to which they are attached.
As soon as all the grapes in the batch are de-stemmed, they are placed into the wine press where they are compressed into a paste which in turn releases the must (the juice of the fruit). The resulting paste (or pomace) and must combination then spend time together in a cask and it is the length of time that the mixture sits with the must in contact with the grape skin and pulp that determines the character of the finished wine.
When the winemaker determines the right amount of time has passed, the juice is drawn off and yeast added to begin the fermentation process with the remaining pomace, in many cases, being returned to the vineyard to be used as a fertilizer.
Once the colour and sugar content are correct the cask valve is opened and the first juice, which is the best quality wine, is then transferred into other containers where the fermentation process is finalized.
‘Pressed wines’, which are full of tannin, are made from the leftover solids. They have a strong colour and are generally mixed with the first juice in many different ways to create wines of different strengths and flavours.
When the fermentation process is complete, the wine is either bottled straight away, or left to age.
White Wine
When making white wine it is important not to damage the grapes, so they are poured into the receiving bins as quickly as possible. Once they are all in the receiving bin, the grapes are then transferred to the press where the must is separated from the skins and other solids.
At this stage the solids are disregarded and the remaining must is slightly refrigerated before being transferred into a stainless steel vat where it is allowed to ferment. Care is taken to maintain the temperature during fermenting which preserves the delicate aromas of the finished wine.
Once the fermentation process is complete, the resultant wine is decanted taking care to avoid the sediment which collects at the bottom of the vat. After decanting, the wine is bottled and ready to be sold, and is best drunk within two years.
Sweet Dessert Wines
Dessert wines are produced in one of two ways. In the first method, Botrytis Cinera, a fungus which grows very quickly, is used. This transforms the fruit and changes the colour and also alters the acid components and sugar levels. The second method is to interrupt the fermentation process by adding alcohol. This method creates a strong, sweet wine where the grape is the major flavour.
Grapes used for sweet wines are of the white Moscatel and Garnacha varieties which, along with the production process, leave the wine with a mushroom type smell as the bottle is opened.
Red Wine
The first operation performed on grapes after they are removed from their storage is to de-stem them, which is the process of removing the grape from the shoots to which they are attached.
As soon as all the grapes in the batch are de-stemmed, they are placed into the wine press where they are compressed into a paste which in turn releases the must (the juice of the fruit). The resulting paste (or pomace) and must combination then spend time together in a cask and it is the length of time that the mixture sits with the must in contact with the grape skin and pulp that determines the character of the finished wine.
When the winemaker determines the right amount of time has passed, the juice is drawn off and yeast added to begin the fermentation process with the remaining pomace, in many cases, being returned to the vineyard to be used as a fertilizer.
Once the colour and sugar content are correct the cask valve is opened and the first juice, which is the best quality wine, is then transferred into other containers where the fermentation process is finalized.
‘Pressed wines’, which are full of tannin, are made from the leftover solids. They have a strong colour and are generally mixed with the first juice in many different ways to create wines of different strengths and flavours.
When the fermentation process is complete, the wine is either bottled straight away, or left to age.
White Wine
When making white wine it is important not to damage the grapes, so they are poured into the receiving bins as quickly as possible. Once they are all in the receiving bin, the grapes are then transferred to the press where the must is separated from the skins and other solids.
At this stage the solids are disregarded and the remaining must is slightly refrigerated before being transferred into a stainless steel vat where it is allowed to ferment. Care is taken to maintain the temperature during fermenting which preserves the delicate aromas of the finished wine.
Once the fermentation process is complete, the resultant wine is decanted taking care to avoid the sediment which collects at the bottom of the vat. After decanting, the wine is bottled and ready to be sold, and is best drunk within two years.
Sweet Dessert Wines
Dessert wines are produced in one of two ways. In the first method, Botrytis Cinera, a fungus which grows very quickly, is used. This transforms the fruit and changes the colour and also alters the acid components and sugar levels. The second method is to interrupt the fermentation process by adding alcohol. This method creates a strong, sweet wine where the grape is the major flavour.
Grapes used for sweet wines are of the white Moscatel and Garnacha varieties which, along with the production process, leave the wine with a mushroom type smell as the bottle is opened.
A Guide To Storing & Enjoying Wine
by Tatya H.P.
No matter what you tipple is; white, red, pink or sparkling, storing your wine correctly is essential. Simply putting your favourite bottle above the fridge and forgetting about it for a year could drastically alter the taste, then, when you come to enjoy it at that special occasion, it might not be as favourable as you hoped.
Despite wines being a perishable commodity, properly caring for and storing your wine can actually improve its’ aroma, flavour, texture and complexity over time.
Step 1: How long are you storing your wine for?
The first decision to make is how long you are planning to store your wine for. Generally short term storage means 3 to 6 months and should be your cheaper, less cherished wines, where as long term can mean decades and should be reserved for your quality, precious wines.
Step 2: Correct storage conditions
Whether it’s short or long term storage the same rules apply, firstly and most crucially the bottles should be laid horizontally instead of upright, this ensures the cork remains moist, to stop it drying out.
It is essential to keep the wines in a vibration free environment so they can not move about, therefore on top of electrical appliances or a place subject to external forces (i.e. from a subway) should be avoided.
Wine can be greatly affected by its surrounding temperature; the ideal temperature is roughly 55 degrees Fahrenheit (12°C). Bottles should be kept out of drafts and any temperature change should be very gradual.
Additionally light can negatively impact on a wine, which is why some wine bottles are made of coloured glass. Wine must be kept out of direct sun light, since too much light can react with proteins in wine, forming a haze and bad aromas to pollute its’ flavour.
For long term storage, the correct atmospheric conditions are required. Humidity has to be very high, approximately 70% or more, in order to stop the cork drying out and to reduce the chance of wine evaporating. Also when storing long term, consider the wines surroundings, ensure there are no other foods or liquids that could be absorbed into the wine itself. Substances with strong aromas for example fuel or vinegar must be kept elsewhere!
Step 3: Enjoy…
When the time comes to pop the cork and savour all your hard work, drink responsibly but do try to finish bottles within a few days of opening, since as soon as the wine is exposed to air it starts mixing with oxygen. This is known as oxidation, which also alters the essence of the wine.
Correct wine storage is fundamental for any serious wine lover, enthusiast or even hobbyist. The most effective storage is in a wine cellar, since numerous bottles can be kept conveniently out of sight yet in the perfect conditions.
Cheers!
No matter what you tipple is; white, red, pink or sparkling, storing your wine correctly is essential. Simply putting your favourite bottle above the fridge and forgetting about it for a year could drastically alter the taste, then, when you come to enjoy it at that special occasion, it might not be as favourable as you hoped.
Despite wines being a perishable commodity, properly caring for and storing your wine can actually improve its’ aroma, flavour, texture and complexity over time.
Step 1: How long are you storing your wine for?
The first decision to make is how long you are planning to store your wine for. Generally short term storage means 3 to 6 months and should be your cheaper, less cherished wines, where as long term can mean decades and should be reserved for your quality, precious wines.
Step 2: Correct storage conditions
Whether it’s short or long term storage the same rules apply, firstly and most crucially the bottles should be laid horizontally instead of upright, this ensures the cork remains moist, to stop it drying out.
It is essential to keep the wines in a vibration free environment so they can not move about, therefore on top of electrical appliances or a place subject to external forces (i.e. from a subway) should be avoided.
Wine can be greatly affected by its surrounding temperature; the ideal temperature is roughly 55 degrees Fahrenheit (12°C). Bottles should be kept out of drafts and any temperature change should be very gradual.
Additionally light can negatively impact on a wine, which is why some wine bottles are made of coloured glass. Wine must be kept out of direct sun light, since too much light can react with proteins in wine, forming a haze and bad aromas to pollute its’ flavour.
For long term storage, the correct atmospheric conditions are required. Humidity has to be very high, approximately 70% or more, in order to stop the cork drying out and to reduce the chance of wine evaporating. Also when storing long term, consider the wines surroundings, ensure there are no other foods or liquids that could be absorbed into the wine itself. Substances with strong aromas for example fuel or vinegar must be kept elsewhere!
Step 3: Enjoy…
When the time comes to pop the cork and savour all your hard work, drink responsibly but do try to finish bottles within a few days of opening, since as soon as the wine is exposed to air it starts mixing with oxygen. This is known as oxidation, which also alters the essence of the wine.
Correct wine storage is fundamental for any serious wine lover, enthusiast or even hobbyist. The most effective storage is in a wine cellar, since numerous bottles can be kept conveniently out of sight yet in the perfect conditions.
Cheers!
A Beginners' Guide To Enjoying Red Wine
by Tatya H.P.
The world of red wines is a heady, rich and wonderful world filled with everything from the nuanced subtlety of a gentle South African Merlot to the peppery richness of Sangre de Toro, “Blood of the Bull” from Spain. In general, many of the “rules” of wine drinking have been cast aside in today’s world, making it more accessible to every person, and with the increased demand supply has soared, allowing for inexpensive and very delicious wine available to all.
Still, there are many who feel that the world of wine loving is not as yet open to them. With so many wines to choose among, where do you begin? How do you properly enjoy a red or white and with what meals would they be best?
Let’s look at some very basic tips to maximizing your exploration of red wines.
Don’t spend a ton of money on a bottle of wine. Leave that for later, once you’ve begun to explore beyond the brands and varietals that you like. There are so many wonderful and delicious wines that are available for somewhere between $5 and $8 a bottle, that you really should not need to drop $20 or $30 for a bottle of wine...at least not yet.
Don’t buy local, yet. Often, your local wine store is stocked with bottles from the local vineyard (if there is one). These can be wonderful, or they can be vinegar. It really can be something of a crap shoot. So, unless you live in the Napa valley, or some other area that is renown for its wine-making efforts, stick with something that is nationally or internationally distributed.
Stick with a varietal, for now. In other words, pick a wine that is primarily made from one type of grape, i.e. a Shiraz, Syrah, Cabernet Sauvignon, Merlot, etc. Try to avoid blended reds to begin with, though they can be quite delicious. By learning the flavors of the varietal grapes, you’ll better understand what it is about the blend that you like. Avoid flavored wines or coolers that you can get at your local convenience store. These are little more than non-bubbly soda pop with alcohol in them and can lead to a nasty headache as they are hastily made from the least pure ingredients.
Start with a nice Merlot from South Africa, Australia, New Zealand or Chile. These vineyards are usually able to balance cost with quality quite nicely. The reason I recommend Merlot is that of all the red varietals, it is the gentlest, and complements a broad menu of meals.
Reds like to breathe. Open the bottle and let it sit for ten minutes or so. This allows oxygen to get at the wine and mature it quickly. For that matter, pouring the wine into the glasses and allowing it to sit for ten to twenty minutes accelerates this process. You’ll find the flavor is much enhanced by this approach.
Reds at Room Temperature and Whites Chilled. A simple rule that does not always apply but is a good guide, nonetheless. Chilling a red removes many of the subtleties of flavor for which you buy the wine in the first place and slows the wine’s ability to mature with exposure to oxygen. Keep them room temperature.
I mentioned earlier that many of the “rules” of wine loving have been discarded, or at least loosened, such as ‘red wine with red meat or pasta and white wine with fish or poultry.’ While these are not bad guidelines, they really are not carved in stone and nowadays waiters and even the seasoned gourmand will not turn up his/her nose at a guest who asks for a red with fish or enjoys a nice, tart Chardonnay with a burger.
Merlot with what? While a Merlot can be a perfect complement for a spaghetti dinner (particularly if you have a nice buttery garlic bread), it can easily sit beside a pork chop or fried chicken dinner. A Merlot is a lovely, non-pretentious start to your journey and should open the door nicely to a journey of wine loving.
OK, Now What? Try a few different brands of Merlot from competing vineyards. Note the differences in style and substance. I’d recommend sticking to those south of the equator to begin with. Once you feel like you’ve tasted a number of Merlots and are acquainted with the differences, then move on to a Cabernet Sauvignon and begin your journey anew. I’d hold off on Shiraz, Syrah, Petite Syrah or Beaujolais until you have a basic appreciation of Merlots and Cabernets, but once you do, then dive in to the heavy, heady, peppery joy of the stronger reds. Once you feel like you really understand and can note the differences of the red varietals, start exploring the blends or the truly excellent California varietals. Good luck and enjoy!
The world of red wines is a heady, rich and wonderful world filled with everything from the nuanced subtlety of a gentle South African Merlot to the peppery richness of Sangre de Toro, “Blood of the Bull” from Spain. In general, many of the “rules” of wine drinking have been cast aside in today’s world, making it more accessible to every person, and with the increased demand supply has soared, allowing for inexpensive and very delicious wine available to all.
Still, there are many who feel that the world of wine loving is not as yet open to them. With so many wines to choose among, where do you begin? How do you properly enjoy a red or white and with what meals would they be best?
Let’s look at some very basic tips to maximizing your exploration of red wines.
Don’t spend a ton of money on a bottle of wine. Leave that for later, once you’ve begun to explore beyond the brands and varietals that you like. There are so many wonderful and delicious wines that are available for somewhere between $5 and $8 a bottle, that you really should not need to drop $20 or $30 for a bottle of wine...at least not yet.
Don’t buy local, yet. Often, your local wine store is stocked with bottles from the local vineyard (if there is one). These can be wonderful, or they can be vinegar. It really can be something of a crap shoot. So, unless you live in the Napa valley, or some other area that is renown for its wine-making efforts, stick with something that is nationally or internationally distributed.
Stick with a varietal, for now. In other words, pick a wine that is primarily made from one type of grape, i.e. a Shiraz, Syrah, Cabernet Sauvignon, Merlot, etc. Try to avoid blended reds to begin with, though they can be quite delicious. By learning the flavors of the varietal grapes, you’ll better understand what it is about the blend that you like. Avoid flavored wines or coolers that you can get at your local convenience store. These are little more than non-bubbly soda pop with alcohol in them and can lead to a nasty headache as they are hastily made from the least pure ingredients.
Start with a nice Merlot from South Africa, Australia, New Zealand or Chile. These vineyards are usually able to balance cost with quality quite nicely. The reason I recommend Merlot is that of all the red varietals, it is the gentlest, and complements a broad menu of meals.
Reds like to breathe. Open the bottle and let it sit for ten minutes or so. This allows oxygen to get at the wine and mature it quickly. For that matter, pouring the wine into the glasses and allowing it to sit for ten to twenty minutes accelerates this process. You’ll find the flavor is much enhanced by this approach.
Reds at Room Temperature and Whites Chilled. A simple rule that does not always apply but is a good guide, nonetheless. Chilling a red removes many of the subtleties of flavor for which you buy the wine in the first place and slows the wine’s ability to mature with exposure to oxygen. Keep them room temperature.
I mentioned earlier that many of the “rules” of wine loving have been discarded, or at least loosened, such as ‘red wine with red meat or pasta and white wine with fish or poultry.’ While these are not bad guidelines, they really are not carved in stone and nowadays waiters and even the seasoned gourmand will not turn up his/her nose at a guest who asks for a red with fish or enjoys a nice, tart Chardonnay with a burger.
Merlot with what? While a Merlot can be a perfect complement for a spaghetti dinner (particularly if you have a nice buttery garlic bread), it can easily sit beside a pork chop or fried chicken dinner. A Merlot is a lovely, non-pretentious start to your journey and should open the door nicely to a journey of wine loving.
OK, Now What? Try a few different brands of Merlot from competing vineyards. Note the differences in style and substance. I’d recommend sticking to those south of the equator to begin with. Once you feel like you’ve tasted a number of Merlots and are acquainted with the differences, then move on to a Cabernet Sauvignon and begin your journey anew. I’d hold off on Shiraz, Syrah, Petite Syrah or Beaujolais until you have a basic appreciation of Merlots and Cabernets, but once you do, then dive in to the heavy, heady, peppery joy of the stronger reds. Once you feel like you really understand and can note the differences of the red varietals, start exploring the blends or the truly excellent California varietals. Good luck and enjoy!
7 Tips To Get Rid Of A Wine Hangover
by Tatya H.P.
How about teaming up your favorite meal with the best of wine this weekend? It sounds a great idea but don’t you think you may overindulge? Well, you may not mind this but what about the hangover you have to face, the other morning. How about spending you entire Sunday afternoon sitting inside the bathroom, with one hand on your forehead and the other on your stomach? Scary isn’t it?
Hey, hold on! I am not trying to scare the life out of you. I am just showing you the real picture of a hangover that you may require to face the following day after you have overindulged in your favorite wine.
This sounds really bad but don’t worry, there are many tips you can follow in order to get rid of a wine hangover. All you need to do is to follow the instructions given below:
a) Water, water and water:
Water is the key to get over the wine hangover. Drink plenty of water. Alcohol has a tendency to dehydrate your body. This is the main reason that most people end up having a lot of liquids in the form of plain water, lemon water, coffee and black tea without having pee for a single time. If you want to stay away from the temptation of overindulging in wine, the best way is to have a glass of water for each glass of wine you desire to have. Wine is a great source of water, but the presence of water tends to produce adverse effects on the body. Hence, it is necessary to keep hydrating your body with water.
b) Binge in:
Sounds great! Believe me, it really works. Eat your favorite meal or some snacks an hour before a drink. This will save you from getting involved into overindulge and the hangover. The meal or snack should include bread or pasta.
c) No prescription drugs:
So you want to save money! It’s a good idea but you should not save money via mixing your glass of wine with prescription drugs for more effects. This will only damage your body. Drink less if you really want to save money.
d) Milk:
Drink a glass of milk prior to consuming wine. This will provide a protection coat to your stomach and helps you absorb the alcohol in the wine.
e) No salt:
Salt will prove dangerous as it tends to maximize the process of dehydration. You should stay away from salt when having margarita...
f) An aspirin:
An aspirin will help you to remove headache. Avoid taking ibuprofen or paracetamol. These medicines usually have adverse effects on the body especially after the consumption of wine.
g) Avoid dark drinks:
The major hangover you experience may be due to combining red wine with whiskey. You should mix whiskey with soda or water. Avoid mixing it with cola and tonic.
Hangover is due to over indulgence in wine. Try to stay away from it. Follow the instructions mentioned above you would feel better after a wine party with your friends.
How about teaming up your favorite meal with the best of wine this weekend? It sounds a great idea but don’t you think you may overindulge? Well, you may not mind this but what about the hangover you have to face, the other morning. How about spending you entire Sunday afternoon sitting inside the bathroom, with one hand on your forehead and the other on your stomach? Scary isn’t it?
Hey, hold on! I am not trying to scare the life out of you. I am just showing you the real picture of a hangover that you may require to face the following day after you have overindulged in your favorite wine.
This sounds really bad but don’t worry, there are many tips you can follow in order to get rid of a wine hangover. All you need to do is to follow the instructions given below:
a) Water, water and water:
Water is the key to get over the wine hangover. Drink plenty of water. Alcohol has a tendency to dehydrate your body. This is the main reason that most people end up having a lot of liquids in the form of plain water, lemon water, coffee and black tea without having pee for a single time. If you want to stay away from the temptation of overindulging in wine, the best way is to have a glass of water for each glass of wine you desire to have. Wine is a great source of water, but the presence of water tends to produce adverse effects on the body. Hence, it is necessary to keep hydrating your body with water.
b) Binge in:
Sounds great! Believe me, it really works. Eat your favorite meal or some snacks an hour before a drink. This will save you from getting involved into overindulge and the hangover. The meal or snack should include bread or pasta.
c) No prescription drugs:
So you want to save money! It’s a good idea but you should not save money via mixing your glass of wine with prescription drugs for more effects. This will only damage your body. Drink less if you really want to save money.
d) Milk:
Drink a glass of milk prior to consuming wine. This will provide a protection coat to your stomach and helps you absorb the alcohol in the wine.
e) No salt:
Salt will prove dangerous as it tends to maximize the process of dehydration. You should stay away from salt when having margarita...
f) An aspirin:
An aspirin will help you to remove headache. Avoid taking ibuprofen or paracetamol. These medicines usually have adverse effects on the body especially after the consumption of wine.
g) Avoid dark drinks:
The major hangover you experience may be due to combining red wine with whiskey. You should mix whiskey with soda or water. Avoid mixing it with cola and tonic.
Hangover is due to over indulgence in wine. Try to stay away from it. Follow the instructions mentioned above you would feel better after a wine party with your friends.
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