Here, you will find wine tips, musings, and ideas from various websites and from me...your humble host.
May We Always Have Old Wines, Old Friends and
Young Cares
Chardonnay is probably today's most popular wine grape with good reason as it produces some of the greatest dry white wines in the world. (such as White Burgundies as well as being one of the main grapes used in Champagnes)
If you were to ask many wine drinkers who enjoy Chardonnay to describe the "taste of Chardonnay" what they would end up describing would actually be the characteristics of oak on the wine rather then the characteristics of the grape itself. Common terms used to describe Chardonnay's include terms like toasty, smoky, spicy, vanilla and butterscotch but when you taste those it is oak you are experiencing.
I also like a smoky sharp cheddar with Chardonnay. The idea here is to get many different cheeses and varieties of Chardonnay...a few good friends...and make an evening of it. Keep track of what you like, and don't like, and at your next dinner party you'll have some great appetizer ideas all ready to go!
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What Makes Red Wine Red?
The winemaking process for red wines is based on fermenting the juice in contact with the skins to extract the color, sweet tannins and many other compounds. White wines are first pressed to extract the juice, which is immediately separated from the skins. That’s a big difference.
The depth of color in a red wine is influenced by the thickness of the skin (varies by varietal), the length of hang time on the vine, as well as the length of time the grapes and juice are left soaking before fermentation (cold soak) and after fermentation (extended maceration). Under traditional winemaking practices, thin skinned grapes, such as pinot noir, will show a pale hue, while thicker skinned grapes such as cabernet sauvignon will exhibit a deeper color. 
Now that we know what makes a red wine red, what should we do next? How about pouring a glass of your favorite and enjoy.
One of my favorite reds is Cabernet Sauvignon and there are so many great varieties under $10.00 it's staggering. Cabernets pair GREAT with a wide selection of cheeses too. Here are a few tasty choices:
Abbaye de Belloc
Ardrahan
Bra Tenero
Chalosse
Cheddar (sharp)
Comte
Danish Blue
Gouda (aged)
Llangloffan
Le Moulis
Ouray
Reblochon
San Andreas
Tome de Couserans
Vino Verbage
You Can't Go by Price Alone
It’s not often you think a six dollar bottle of wine is going to do anything for you but I’m never shy to give it try. Worst case is I use it for a London broil marinated if I don’t like it. Well this Tempranillo-Shiraz never made it to a marinated! It was quite the surprise given its price point!
The Facts about Chardonnay
Chardonnay is probably today's most popular wine grape with good reason as it produces some of the greatest dry white wines in the world. (such as White Burgundies as well as being one of the main grapes used in Champagnes)
Chardonnay vines are at home in almost every wine producing nation on the planet, for two key reasons.
1. It is a very adaptable grape and can deal with a great deal of climatic variance.
2. The simple fact that the name Chardonnay on a wine label is practically a guaranteed sales generator.
If you were to ask many wine drinkers who enjoy Chardonnay to describe the "taste of Chardonnay" what they would end up describing would actually be the characteristics of oak on the wine rather then the characteristics of the grape itself. Common terms used to describe Chardonnay's include terms like toasty, smoky, spicy, vanilla and butterscotch but when you taste those it is oak you are experiencing. Why is Chardonnay so often "oaked" as it has been termed? There are three key answers to that question.
1. The flavor profile of Chardonnay is very compatible with oak
2. The most famous of all Chardonnay based wines (white Burgundy) are aged in oak.
3. The simple fact that many wine drinkers really enjoy the flavors contributed by oak.
When Chardonnay is not oaked (such are in Chablis, Wines from Northeastern Italy and in some California Wines marketed as "unoaked") the flavors and aromas that come through include fruit such as apple, tropical fruits especially pineapple in warmer climates. Chardonnay also can display subtle earthy aromas like minerals and mushrooms. Chardonnay wine is generally medium to high in acidity and is usually full bodied compared to other white wines.
Why not have a few friends over for a little Chardonnay and Cheese get together? There are many good and inexpensive Chardonnays out there under $10.00 per bottle. Get 3 or 4 different Chardonays then head to your favorite deli and look for the following cheeses as they pair very well.
Affidelice
Alpine Shepard
Bel Paese
Bucheron
Brie (esp. Burgundy)
Cambazola
Cantal
Cashel Blue
Why not have a few friends over for a little Chardonnay and Cheese get together? There are many good and inexpensive Chardonnays out there under $10.00 per bottle. Get 3 or 4 different Chardonays then head to your favorite deli and look for the following cheeses as they pair very well.
Alpine Shepard
Bel Paese
Bucheron
Brie (esp. Burgundy)
Cambazola
Cantal
Cashel Blue
I also like a smoky sharp cheddar with Chardonnay. The idea here is to get many different cheeses and varieties of Chardonnay...a few good friends...and make an evening of it. Keep track of what you like, and don't like, and at your next dinner party you'll have some great appetizer ideas all ready to go!
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What Makes Red Wine Red?
The Wine Exchange
The answer is in the skins and a winemaking process that differs markedly from whites. Many think black (red wine) grapes have red juice, but that’s not true, with the exception of alicante bouche and a couple of others. Virtually all black grapes have clear juice as do their white cousins.
What if the winemaker handled black grapes in the same manner as whites? What would result? This is done all the time for Champagne and many sparkling wines. Two of the major grapes for Champagne are pinot noir and pinot munier — both black grapes. Here, the juice is pressed off and separated from the skins very early in the process (as with whites) and little, if any, color is extracted. Blanc de Noir translates to a white wine made from black grapes. And when the juice of black grapes is left for a short time in contact with the skins, a traditional rosé will be produced.
The skin of black grapes contains many complex elements that not only result in the color of the wine, but also add tannin (that puckering feeling in your mouth) and many antioxidants. Anthrocyanins are a complex group of molecules responsible for color and share antioxidant properties with as many as 200 polyphenols known to exist in red wine and resulting in its many reported health benefits. As wine ages, the color will lighten as these molecules combine and precipitate out to form sediment.
Now that we know what makes a red wine red, what should we do next? How about pouring a glass of your favorite and enjoy.
One of my favorite reds is Cabernet Sauvignon and there are so many great varieties under $10.00 it's staggering. Cabernets pair GREAT with a wide selection of cheeses too. Here are a few tasty choices:
Abbaye de Belloc
Ardrahan
Bra Tenero
Chalosse
Cheddar (sharp)
Comte
Danish Blue
Gouda (aged)
Llangloffan
Le Moulis
Ouray
Reblochon
San Andreas
Tome de Couserans
Don't be afraid to experiment with all sorts of different combos...That's what makes a wine and cheese get together so much fun! Get out the cheese board, pop some corks, relax and ENJOY!!!
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Vino Verbage
Fr: ConsumerReports
Wine terms can be so weird that they encourage parody. “An angular yet modest little wine, with a pomegranate nose,” you might opine, lifting your eyes as you swirl a glass. But some terms—even “cat pee”—actually mean something, so it can be useful to make friends with the lingo.
Acidic
Tartaric acid is a natural component in wines, lending some tartness. Especially tart, acidic wines are often called crisp.
Astringent
Mouth-drying or puckering. Astringency usually comes from tannin, a substance in grapes' skins, stems, and seeds that make red wine and in the oak barrels that store wine. Their level also determines a wine's color. Over time, tannins become “softer”—less astringent.
Balanced
No single flavor dominates. A complex wine has lots of intermingled aromas and flavors.
Body
The “weight” of wine on the palate. It contributes to mouthfeel, which also covers any attributes, such as granular texture or dissolved solids, that make wine seem viscous.
Bouquet
Describes odors acquired through fermentation and aging, while nose covers everything you smell in a wine.
Cat pee
This term—like wet dog, leather, soy sauce, tobacco, and Juicy Fruit gum—is a legitimate, and often desirable, description. Compare it to an off-note that adds complexity to a piece of music.
Dry
A perceived absence of sweetness.
Off-dry
Means a wine is neither dry nor sweet.
Estate-bottled
The winery either grew the grapes itself or controlled the vineyard's product. Our experts say that this overused term is mostly marketing hype.
Palate
The properties you perceive once the wine is in your mouth. The lingering of flavors on your palate after you've swallowed is the finish.
Reserve
In some countries—Italy and Spain, for instance—the wine has received extra aging at the winery. In the U.S., it may mean the same—or nothing. There's no standard.
Structure
The degree to which the wine's components—alcohol, acids, tannin, and sugars—complement one another. Good structure can help wine age well.
Stylish
Marketing gobbledygook.
Varietal
A wine named for the principal variety of grape—cabernet sauvignon, for example—used to make it.
You Can't Go by Price Alone
Penascal Estate, Tempranillo-Shiraz $6
From Simple Wine Talk
Spain (Castilla y Leon)
I must apologize for not having postings over the past few weeks. Life, work, travel and such has got in the way. Non-the-less, I’m back!
It’s not often you think a six dollar bottle of wine is going to do anything for you but I’m never shy to give it try. Worst case is I use it for a London broil marinated if I don’t like it. Well this Tempranillo-Shiraz never made it to a marinated! It was quite the surprise given its price point!With aromas of cedar, leather and black pepper spice, I had an idea this wine wasn’t going to be boring. Flavors of blackberry, plum and a hint of strawberries gave this a nice fruit forward taste. On the finish I’d say it had medium tannins with a trace of black pepper. The blend is 85% Tempranillo, 15% Shiraz. It’s definitely an easy drinking wine to go with Italian or Spanish foods. I found this wine at Sam’s club.
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Inexpensive and Nice White Wine
Kemblefield Sauvignon Blanc 2010 – $10While Australia is known for its reds, especially Shiraz, it’s the white wine Sauvignon Blanc that has put New Zealand on the wine map. New Zealand Sauvignon Blancs are known for their characteristic tastes of grapefruit, gooseberry, and musk. While many of them go overboard, ending up too acidic or smelling like cat pee (yes, that’s the technical term), Kemblefield manages to capture the essence of New Zealand while keeping everything in balance, with hints of grapefruit, gooseberry, and just the slightest hint of musk, and even a little lime thrown in for good measure. Fairly light bodied, this makes a good summertime quaffing wine, but it has enough complexity and flavor that it is also ideal for parties. It also pairs well with fish dishes.
– Dave Carper, CSW
Many people just open and bottle, pour and start to drink a wine. You might be amazed what a decanter can do for that wine's taste and body. Well...here...take a look...
Bolla ValpolicellaBolla Valpolicella, imported from Italy, is a special vino to me. The Bolla website, www.bolla.com, boasts, "Authentic, Italian wines that express the true Italian passion for life". I agree. Bolla celebrated its 125th anniversary in 2008. This wine pairs well with beef, grilled meats, or pasta. It has a brilliant red hue and a fresh, clean aroma. The flavors are of berries, almonds, raisins, and spicy black cherries. It is a medium-bodied wine. It can be purchased in most grocery stores for under $10.00 for a 750 mL bottle.
Robert Mondavi Woodbridge Cabernet Sauvignon (pronounced "so-vee-nyon")
Robert Mondavi was also raised in a traditional Italian family and founded his company in 1979. The Woodbridge Winery is in Woodbridge, California. This cabernet is a full-bodied wine. It is a rich, dark color. The fruits are complimented by a cocoa and spice character. This wine pairs well with steak. It is sold in most stores for under $10.00 for a 750 mL bottle.
Beringer California Cabernet Sauvignon
Beringer has vineyards up and down the Napa Valley in Sonoma County. This cabernet has a vanilla and blackberry aroma and a deep ruby color. It is a medium-bodied wine with layers of ripe fruit flavors. This wine pairs well with a variety of meals or just on its own. If you order this wine in a restaurant, you might expect to pay approximately $22.00-$30.00 for a 750 mL bottle. It can be purchased in a store for about half of that price.
Clos du Bois California MerlotClos du Bois has wineries in France and in Sonoma Valley, California. The California fruits come from the Alexander and Dry Creek Valleys. Clos means closed; du means of or off; Bois means wood or forest. In the case of this wine, Clos du Bois refers to the landscape of the winery. This wine has a deep ruby red color. It has a bold aroma, a velvety mouth feel and a rich finish. The flavors enjoyed are that of black cherry, ripe plums, and red currant, accompanied by hints of spice and vanilla. This wine generally runs from $10.00-$15.00 per 750 mL bottle.
McKenna 2007 Cabernet Sauvignon
I recently joined a wine club, Wine Shop at Home, and this is one of my favorites so far. The representative, Judy Voigt, tells me that red wines should actually be chilled and then taken out one hour before enjoying. This 2007 McKenna Sonoma County Cabernet Sauvignon has aromas of plum, cassis and figs with hints of cherry and oak. This is a medium weight wine with integrated tannin and balanced acidity. Enjoy this wine with sirloin burgers, a BLT or mushroom ragout. It can be purchased for under $20.00. This is an opportunity to enjoy unique, handcrafted artisan wines at a good price.
Caberent Sauvignon
MEAT: Roast Beef, Ribeye, Pork, Venison
CHEESE: Gorgonzola or Cheddar
FISH: Tuna
SAUCE: Browm or tomato sauces
DESSERT: Expresso Gelato or chocolate
Chardonnay
MEAT: Roast Chicken, Roast Beef, Roast Lamb
CHEESE: Asiago Cheese or Swiss
FISH: Grilled Halibut or Shrimp
SAUCE: Cream sauces or pesto
DESSERT: Vanilla pudding
Merlot
MEAT: Grilled Steak, grilled Lamb, Roasted Chicken
CHEESE: Parmesan or Romano
FISH: Grilled swordfish or grilled tuna
SAUCE: Bolognese
DESSERT: Chocolate Fondue
Pinot Noir
MEAT: Chicken, Lamo, Turkey, Roast Beef or Filet Mignon
CHEESE: Brie or Goat Cheese
FISH: Grilled Tuna or Orange Roughy
SAUCE: Tomato sauces
DESSERT: Creme Brule
Riesling
MEAT: Duck/Foie Gras, Smoked Turkey or Smoked Sausage
CHEESE: Asiago or Gouda
FISH: Trout or Sea Bass
SAUCE: Barbeque Sauses or Chutney
DESSERT: Apple Pie
Sauvignon Blanc
MEAT: Chicken or Turkey
CHEESE: Feta or Goat Cheese
FISH: Scallops or Oysters
SAUCE: Light Citrus sauces
DESSERT: Sorbet
Just allowing your wine a breath of air will enhance ITS flavour and YOUR enjoyment of it.
Now THAT'S some great advice!
5 Nice and Inexpensive Reds
Bolla ValpolicellaBolla Valpolicella, imported from Italy, is a special vino to me. The Bolla website, www.bolla.com, boasts, "Authentic, Italian wines that express the true Italian passion for life". I agree. Bolla celebrated its 125th anniversary in 2008. This wine pairs well with beef, grilled meats, or pasta. It has a brilliant red hue and a fresh, clean aroma. The flavors are of berries, almonds, raisins, and spicy black cherries. It is a medium-bodied wine. It can be purchased in most grocery stores for under $10.00 for a 750 mL bottle.Robert Mondavi Woodbridge Cabernet Sauvignon (pronounced "so-vee-nyon")
Robert Mondavi was also raised in a traditional Italian family and founded his company in 1979. The Woodbridge Winery is in Woodbridge, California. This cabernet is a full-bodied wine. It is a rich, dark color. The fruits are complimented by a cocoa and spice character. This wine pairs well with steak. It is sold in most stores for under $10.00 for a 750 mL bottle.
Beringer California Cabernet Sauvignon
Beringer has vineyards up and down the Napa Valley in Sonoma County. This cabernet has a vanilla and blackberry aroma and a deep ruby color. It is a medium-bodied wine with layers of ripe fruit flavors. This wine pairs well with a variety of meals or just on its own. If you order this wine in a restaurant, you might expect to pay approximately $22.00-$30.00 for a 750 mL bottle. It can be purchased in a store for about half of that price.
McKenna 2007 Cabernet Sauvignon
I recently joined a wine club, Wine Shop at Home, and this is one of my favorites so far. The representative, Judy Voigt, tells me that red wines should actually be chilled and then taken out one hour before enjoying. This 2007 McKenna Sonoma County Cabernet Sauvignon has aromas of plum, cassis and figs with hints of cherry and oak. This is a medium weight wine with integrated tannin and balanced acidity. Enjoy this wine with sirloin burgers, a BLT or mushroom ragout. It can be purchased for under $20.00. This is an opportunity to enjoy unique, handcrafted artisan wines at a good price.
Basic Guide to Pairing Wines with Food
Courtesy of MATCHmyWINE
MEAT: Roast Beef, Ribeye, Pork, Venison
CHEESE: Gorgonzola or Cheddar
FISH: Tuna
SAUCE: Browm or tomato sauces
DESSERT: Expresso Gelato or chocolate
Chardonnay
MEAT: Roast Chicken, Roast Beef, Roast Lamb
CHEESE: Asiago Cheese or Swiss
FISH: Grilled Halibut or Shrimp
SAUCE: Cream sauces or pesto
DESSERT: Vanilla pudding
Merlot
MEAT: Grilled Steak, grilled Lamb, Roasted Chicken
CHEESE: Parmesan or Romano
FISH: Grilled swordfish or grilled tuna
SAUCE: Bolognese
DESSERT: Chocolate Fondue
Pinot Noir
MEAT: Chicken, Lamo, Turkey, Roast Beef or Filet Mignon
CHEESE: Brie or Goat Cheese
FISH: Grilled Tuna or Orange Roughy
SAUCE: Tomato sauces
DESSERT: Creme Brule
Riesling
MEAT: Duck/Foie Gras, Smoked Turkey or Smoked Sausage
CHEESE: Asiago or Gouda
FISH: Trout or Sea Bass
SAUCE: Barbeque Sauses or Chutney
DESSERT: Apple Pie
Sauvignon Blanc
MEAT: Chicken or Turkey
CHEESE: Feta or Goat Cheese
FISH: Scallops or Oysters
SAUCE: Light Citrus sauces
DESSERT: Sorbet
Shiraz / Syrah
MEAT: Roasted Rosemary Chicken, Roast Lamb, or spicy suasage
CHEESE: Sharp Cheddar
FISH: Salmon
SAUCE: Cream sauces with Mushrooms or sweet barbeque sauce
DESSERT: Rhubarb Pie
MEAT: Roasted Rosemary Chicken, Roast Lamb, or spicy suasage
CHEESE: Sharp Cheddar
FISH: Salmon
SAUCE: Cream sauces with Mushrooms or sweet barbeque sauce
DESSERT: Rhubarb Pie
Zinfandel
MEAT: Duck, Beef, Pork
CHEESE: Aged Cheese or Camembert
FISH: Blackened Fish
SAUCE: Spicy sauces or salsas
DESSERT: Gingerbread or carrot cake
MEAT: Duck, Beef, Pork
CHEESE: Aged Cheese or Camembert
FISH: Blackened Fish
SAUCE: Spicy sauces or salsas
DESSERT: Gingerbread or carrot cake
