Wine Smarts
By [http://ezinearticles.com/?expert=Jizmack_Baraceros]Jizmack Baraceros
Getting the most out of life is something all people want. This is especially after spending hard-earned money on some of the finer things in life, like a vacation to a faraway destination, or a sample of some of the most exotic cheese in the world. It is no secret that wine is a drink you can enjoy both on its own or paired up with any food to enhance the overall dining experience. The problem most people have is knowing when to choose the right wines when it comes to certain foods. Sure there are the standard rules like white wines for white meats like chicken or fish and red wines for beef and other red meats, but when it comes to specifics, just how clueless can many of us get?
Enter a wine of the month club. It should never be enough that a wine drinker will stick to such crude methods of estimation when it comes to wine pairing. The truest appreciation of wines, whether it be Italian wines, French wines, American or any other, lies in knowing and studying the subtle differences in taste and weights. Think of wines of the month clubs as a sort of wine school at home.
With monthly or quarterly deliveries of bottles of wine to your doorstep, wines of the month clubs aim to expand your knowledge not only of the wine and its various differences in taste, it will also give you valuable and perhaps even first-hand information about the vintage, the wine maker, and the region in which that particular wine is made. While it is true that certain parts of this information can be acquired through various means, there really is no substitute for having that fine Italian Vino in your glass and actually drinking the wonderful nectar for yourself.
Actual wine schooling and getting a degree as a sommelier is a very expensive process only undergone by those who are serious about making wine a career. But if your intention is knowing enough to know the subtle differences in wines and try out exotic blends for yourself at the comfort of your own home, then joining a wine of the month club is more suited for you. It is as much an education about wine as it is sommelier school minus the professional aspect of it all and at almost a fraction of the cost. It is suited mainly for causal wine drinkers interested in gaining information about the art.
Knowing what goes with a good bottle of Vino is just as important as knowing a good Vino in itself. Most wines of the month clubs offer handy suggestions as to what foods will pair best with their selections, allowing you more insight into the delicate art of food and wine pairing. This kind of knowledge is important especially if you are interested in starting your own wine tastings at home or taking a trip into various wine schools and wineries across the country.
Wine of the month clubs are excellent ways to get started in your journey to better understanding the wonderful nectar that is wine. With a wealth of experience and expertise heading each wine club, one is sure to get as much an education about the many aspects of wine, including preparation and blending, as any top wine school. The experience of being able to sample several bottles of the many wines described in the comfort of your own home is also a very good plus. Most wine clubs sent 2-4 bottles a month depending on state delivery laws and quarterly wine clubs send around 4-12 bottles of wine.
For more information about Vino Wines visit, http://vino.com
Article Source: [http://EzineArticles.com/?Wine-Smarts&id=3314988] Wine Smarts
Thursday, December 24, 2009
Tips For Wine
How To Choose A Wine That Tastes Good; Some Tips For Wine
Selection
By Jodie Smith
We'll start this article by asking the questions: "Why is wine
so confusing?" and "Does selecting a wine intimidate you?" If
your answer is yes, then you are not alone!
Most people have been to a liquor store or a restaurant and
been absolutely overwhelmed and intimidated by the sheer variety
and number of selections offered. Herein lies the problem: too
many choices.
So what is the solution?
If you've just begun to learn about boutique wine, even
choosing a bottle may seem intimidating. The variety of choices
among wine varieties, brands, labels, and prices seem almost
infinite. Here are a few tips to point you in the right
direction.
Discover Your Palate
Many people know when they like a wine. The difficult part is
understanding why. What do you like about it, and how do you
communicate your feelings? Is it light or full bodied? Is it
tannic or not? What are tannins anyway? Is it fruity or sweet?
Do fruity and sweet mean the same thing? And, if you try and
like a Shiraz, does that mean you will like all Shiraz?
All these questions can be answered by tasting, and then
tasting more. Yet tasting is not enough as you must pay
attention to what you are tasting. Even better, in my opinion,
is to learn with comparative tastings.
Consider the Chardonnay grape. It is grown in Mornington
Peninsula, Victoria as well as in a region in Margaret River,
Western Australia. Tasted side-by-side, you may think they have
little in common, yet they are both made with the Chardonnay
grape.
When you taste them side-by-side, you easily begin to get the
idea of full body versus light body, and fruity versus mineral.
From such tastings, you may form a preference, or you may like
them both, simply wanting one or the other depending on the
occasion or your mood.
So given the above, here are some tips on how to choose a wine
that is right for you:
Step 1:
Decide whether you want a white wine, red wine, sparkling wine,
dessert wine or fortified wine. This will narrow down your
choices and give you some direction.
Step 2:
Have a think about your wine tasting preferences
As a minimum, decide whether you prefer a dry vs sweet wine.
(Dry is the term used to describe the absence of sweetness in a
wine.)
If you are a little more knowledgeable on your wine preferences
you may like to decide on which of these wine characteristics
you prefer:
1. Low Tannins vs High Tannins: Tannins are a vital ingredient
in wines, especially red wines. It comes from the stalks, skins
and pips of grapes. Tannins in a young wine produce a bitter,
puckering taste on the palate.
2. Short Palate vs Long Palate: The "length" of a wine is the
amount of time the sensations of taste and aroma persist after
swallowing. Usually, the longer the better.
3. Low Acid vs High Acid: Acids of various types are present in
wine, and are essential to the wine's longevity and also to your
enjoyment. Too little can affect the wine's quality and too much
can spoil the wine. A higher acidity makes the wine more tart
and sour tasting; whereas a low acidity results in flat tasting
wine that is more susceptible and spoilage. It is that quality
that makes your mouth water and your lips pucker, and without
it, wines (and anything for that matter!) taste pretty flat and
one dimensional. However, when acidity is present in the right
quantities, it is the element that makes all of the other
flavors in the wine stand out, including the undertones of
fruit, spice and herbs. Note that when people discuss cool years
and warm years in regards to the vintage, one of the most
important elements they are alluding to is the acidity level in
the wine. A cooler year will produce wines with more acidity
whereas a warm year will produce wines with less acidity The
flavor in wine that you would describe as tangy, sharp,
refreshing, bracing, bright, crisp or zingy is the acidity.
4. Light Bodied vs Full Bodied Understanding the differences
between a light-bodied wine and a full-bodied wine is about as
simple as understanding your preferences for milk. Think of
light-bodied as skim milk and full-bodied as cream. In between
you have 2%, and right there you have your body range.
What makes it even easier, is that a wine’s body is directly
proportional to its alcohol content. On every wine label you’ll
notice a percentage of alcohol by volume, just as with any
alcoholic beverage. Note how it applies to body:
7.5% - 10.5% indicates light body
10.5% - 12.5% indicates medium body
12.5% and over indicates full body
no oak vs heavy oak
Wines might be stored in oak containers, usually to impart
extra and more complex flavours. French, American and German oak
barrels are widely used in Australia, but are getting quite
expensive as oak trees become scarcer. Oaky Describes the aroma
or taste quality imparted to a wine by the oak barrels in which
it was aged. Can be either positive or negative. The terms
toasty, vanilla, dill, cedary and smoky indicate the desirable
qualities of oak; charred, burnt, green cedar, lumber and
plywood describe its unpleasant side.
Step 3:
It's important to purchase wine from stores that take proper
care of their inventory. Extreme heat or cold, direct sunlight,
and dramatic temperature fluctuations are enemies of wine. Also,
before you buy, make sure the wine is filled up to the neck of
the bottle, the cork is not pushing out of the bottle, and there
are no signs of leakage.
Step 4:
There's no reason not to explore all of the wines that
Australia has to offer in all its diversity. Don't stick only to
the well-known varieties like Chardonnay or Shiraz -- experiment
with other whites like Sauvignon Blanc, Riesling and
Gewurztraminer or reds like Zinfandel, and Pinot Noir. Also, try
examples of a variety from different wine regions to understand
how regional conditions affect wine character. Expose yourself
to every type of wine.
Step 5:
When you find a wine you really like, consider buying wine by
the case (12 bottles). Most wineries will offer you a 10% or 15%
wine discount when you purchase a case of wine or more.
Step 6:
The ultimate goal of wine buying is to buy wines that taste
good to you. Just because a merchant, friend or writer says a
wine is good doesn't mean you'll like it. Conversely, don't shy
away from a wine because someone else trashes it. The only
arbiter of good taste in wine is you.
And most importantly, be open to possibilities and then, make
note of them.
About the Author: Article by Jodie Smith of
http://www.boutiquewineries.com.au a leading online cellar door
offering uniquely different wines from over 120 boutique
wineries. It makes finding the hard to get wines of Australia’s
small wineries easy.
Source: http://www.isnare.com
Permanent Link:
http://www.isnare.com/?aid=58690&ca=Food+and+Drinks
Selection
By Jodie Smith
We'll start this article by asking the questions: "Why is wine
so confusing?" and "Does selecting a wine intimidate you?" If
your answer is yes, then you are not alone!
Most people have been to a liquor store or a restaurant and
been absolutely overwhelmed and intimidated by the sheer variety
and number of selections offered. Herein lies the problem: too
many choices.
So what is the solution?
If you've just begun to learn about boutique wine, even
choosing a bottle may seem intimidating. The variety of choices
among wine varieties, brands, labels, and prices seem almost
infinite. Here are a few tips to point you in the right
direction.
Discover Your Palate
Many people know when they like a wine. The difficult part is
understanding why. What do you like about it, and how do you
communicate your feelings? Is it light or full bodied? Is it
tannic or not? What are tannins anyway? Is it fruity or sweet?
Do fruity and sweet mean the same thing? And, if you try and
like a Shiraz, does that mean you will like all Shiraz?
All these questions can be answered by tasting, and then
tasting more. Yet tasting is not enough as you must pay
attention to what you are tasting. Even better, in my opinion,
is to learn with comparative tastings.
Consider the Chardonnay grape. It is grown in Mornington
Peninsula, Victoria as well as in a region in Margaret River,
Western Australia. Tasted side-by-side, you may think they have
little in common, yet they are both made with the Chardonnay
grape.
When you taste them side-by-side, you easily begin to get the
idea of full body versus light body, and fruity versus mineral.
From such tastings, you may form a preference, or you may like
them both, simply wanting one or the other depending on the
occasion or your mood.
So given the above, here are some tips on how to choose a wine
that is right for you:
Step 1:
Decide whether you want a white wine, red wine, sparkling wine,
dessert wine or fortified wine. This will narrow down your
choices and give you some direction.
Step 2:
Have a think about your wine tasting preferences
As a minimum, decide whether you prefer a dry vs sweet wine.
(Dry is the term used to describe the absence of sweetness in a
wine.)
If you are a little more knowledgeable on your wine preferences
you may like to decide on which of these wine characteristics
you prefer:
1. Low Tannins vs High Tannins: Tannins are a vital ingredient
in wines, especially red wines. It comes from the stalks, skins
and pips of grapes. Tannins in a young wine produce a bitter,
puckering taste on the palate.
2. Short Palate vs Long Palate: The "length" of a wine is the
amount of time the sensations of taste and aroma persist after
swallowing. Usually, the longer the better.
3. Low Acid vs High Acid: Acids of various types are present in
wine, and are essential to the wine's longevity and also to your
enjoyment. Too little can affect the wine's quality and too much
can spoil the wine. A higher acidity makes the wine more tart
and sour tasting; whereas a low acidity results in flat tasting
wine that is more susceptible and spoilage. It is that quality
that makes your mouth water and your lips pucker, and without
it, wines (and anything for that matter!) taste pretty flat and
one dimensional. However, when acidity is present in the right
quantities, it is the element that makes all of the other
flavors in the wine stand out, including the undertones of
fruit, spice and herbs. Note that when people discuss cool years
and warm years in regards to the vintage, one of the most
important elements they are alluding to is the acidity level in
the wine. A cooler year will produce wines with more acidity
whereas a warm year will produce wines with less acidity The
flavor in wine that you would describe as tangy, sharp,
refreshing, bracing, bright, crisp or zingy is the acidity.
4. Light Bodied vs Full Bodied Understanding the differences
between a light-bodied wine and a full-bodied wine is about as
simple as understanding your preferences for milk. Think of
light-bodied as skim milk and full-bodied as cream. In between
you have 2%, and right there you have your body range.
What makes it even easier, is that a wine’s body is directly
proportional to its alcohol content. On every wine label you’ll
notice a percentage of alcohol by volume, just as with any
alcoholic beverage. Note how it applies to body:
7.5% - 10.5% indicates light body
10.5% - 12.5% indicates medium body
12.5% and over indicates full body
no oak vs heavy oak
Wines might be stored in oak containers, usually to impart
extra and more complex flavours. French, American and German oak
barrels are widely used in Australia, but are getting quite
expensive as oak trees become scarcer. Oaky Describes the aroma
or taste quality imparted to a wine by the oak barrels in which
it was aged. Can be either positive or negative. The terms
toasty, vanilla, dill, cedary and smoky indicate the desirable
qualities of oak; charred, burnt, green cedar, lumber and
plywood describe its unpleasant side.
Step 3:
It's important to purchase wine from stores that take proper
care of their inventory. Extreme heat or cold, direct sunlight,
and dramatic temperature fluctuations are enemies of wine. Also,
before you buy, make sure the wine is filled up to the neck of
the bottle, the cork is not pushing out of the bottle, and there
are no signs of leakage.
Step 4:
There's no reason not to explore all of the wines that
Australia has to offer in all its diversity. Don't stick only to
the well-known varieties like Chardonnay or Shiraz -- experiment
with other whites like Sauvignon Blanc, Riesling and
Gewurztraminer or reds like Zinfandel, and Pinot Noir. Also, try
examples of a variety from different wine regions to understand
how regional conditions affect wine character. Expose yourself
to every type of wine.
Step 5:
When you find a wine you really like, consider buying wine by
the case (12 bottles). Most wineries will offer you a 10% or 15%
wine discount when you purchase a case of wine or more.
Step 6:
The ultimate goal of wine buying is to buy wines that taste
good to you. Just because a merchant, friend or writer says a
wine is good doesn't mean you'll like it. Conversely, don't shy
away from a wine because someone else trashes it. The only
arbiter of good taste in wine is you.
And most importantly, be open to possibilities and then, make
note of them.
About the Author: Article by Jodie Smith of
http://www.boutiquewineries.com.au a leading online cellar door
offering uniquely different wines from over 120 boutique
wineries. It makes finding the hard to get wines of Australia’s
small wineries easy.
Source: http://www.isnare.com
Permanent Link:
http://www.isnare.com/?aid=58690&ca=Food+and+Drinks
Italian Wine And Food
I Love Italian Wine And Food - Aosta Valley Region, Piedmont
Wine
By LeviReiss
If you are looking for fine Italian wine and food, consider the
Aosta Valley region of northern Italy. You may find a bargain,
and I hope that you’ll have fun on this fact-filled wine
education tour.
The Aosta Valley is a tiny corner of of northwestern Italy
bordering on France and Switzerland. This valley is surrounded
by high mountains, including Europe’s highest peak, Mount Blanc.
This was arguably the last region of Italy to be populated,
because it was covered with ice until relatively recently. Over
time it was occupied by Celts, Romans, Ostrogoths, Byzantines,
Lombards, and Franks. It is bilingual, Italian and French. The
Aosta Valley is by far the smallest region of Italy with a
population of only 120 thousand.
Agricultural is not particularly important, with the exception
of cattle raising. There is substantial forestry and some
industry, in particular hydroelectric power. The region is one
of the wealthiest in Italy, with a highly developed tourist
sector.
This region has no single capital. The largest city is Aosta,
with a population of about 35 thousand. It was a Roman garrison
over two thousand years ago, and is the best example of Roman
city planning in Italy. Among the Aosta Valley’s tourist
attractions are the remains of a Roman amphitheater said to hold
20,000 spectators. Other tourist attractions include medieval
fortresses and churches, the Matterhorn, and Mount Blanc.
The Aosta Valley devotes only fifteen hundred acres to
grapevines, and ranks 20th among the 20 Italian regions. Its
total annual wine production is about six hundred thousand
gallons, also giving it a 20th place. About 90% of the wine
production is red or rosé (only a bit of rosé), leaving about
10% for white. The region produces a single DOC wine, that is
divided into 23 categories. DOC stands for Denominazione di
Origine Controllata, which may be translated as Denomination of
Controlled Origin. Almost 23% of this region’s wine carries the
DOC. The Aosta Valley is home to almost three dozen major and
secondary grape varieties, with somewhat more red than white
varieties.
Chardonnay is the most important international white grape
variety in the Aosta Valley. Muscat and Pinot Grigio (Pinot
Gris) are also grown. Local white varieties include Blanc de
Morgeux and Petite Arvine, also grown in Switzerland.
International red grape varieties grown in the Aosta Valley
include Gamay, Grenache, Pinot Nero (Pinot Noir), and Syrah.
Local red varieties include Picotendro (called Nebbiolo in
neighboring Piedmont and arguably Italy’s finest red grape),
Petit Rouge, and Fumin. In the unfortunate absence of any Aosta
Valley wines, I am reviewing a DOCG Nebbiolo-based wine from
neighboring Piedmont. If I am ever in the Aosta Valley, I
promise to drink and review a few local wines.
Before reviewing the Aosta Valley-style wine and Italian cheese
that I was lucky enough to purchase at a local wine store and a
local Italian food store, here are a few suggestions of what to
eat with indigenous wines when touring this beautiful region.
Start with Jambon de Bosses; Uncooked Ham.
As the second course try Carré D’Agnello Gratinato Alle Erbe;
Grilled Loin of Lamb in a Pastry and Herb Crust.
For dessert indulge yourself with Crema alla Panna; Pannacotta
from the Aosta Valley (a sort of crème caramel without eggs.)
OUR WINE REVIEW POLICY While we have communicated with well
over a thousand Italian wine producers and merchants to help
prepare these articles, our policy is clear. All wines that we
taste and review are purchased at the full retail price.
Wine Reviewed
Travaglina Gattinara DOCG 2001 13.5% alcohol about $28
As stated above, little if any wine from the Aosta Valley
region is available in North America. We had to settle for a
Piedmont wine produced only a few miles away from the Aosta
Valley. For some reason I can’t get out of my mind the 1905
George M. Cohan Broadway title tune (Only) Forty-five Minutes
from Broadway, think of the changes it brings. Given that this
is a DOCG wine made with Italy’s best red grape, I really don’t
feel that I made a sacrifice. It is perhaps a fitting way to
treat the last of Italy’s regions.
Let’s start with the marketing materials. “The winery has other
jewels in its crown, as the fabulous base Gattinara 2001 so
eloquently proves in the best version we can remember. A pure,
austere nose expresses the Gattinara territory, with licorice
and crushed roses from the Nebbiolo grape and elegant streaks of
eucalyptus, menthol, and even acacia blossoms. The long
lingering palate is lively and tangy, slightly held back by
assertive tannins.”
Let’s talk a bit about the bottle. As a DOCG red wine, there is
a lavender ribbon at the top of the bottle. The bottle itself
has a unique curve that fits in the palm of the hand. It was
designed by a glassmaker for the 1952 vintage, and proved so
popular that the producer has been using it ever since. The
grapes are grown on steep slopes at 900-1300 feet in iron-rich
soil with traces of Calcium and Magnesium Carbonate. The wine is
aged a year in French oak barriques, 18 months in Slovenian oak
casks, and then for six months in the bottle. It has been called
an affordable Barolo, (one of Italy’s finest red wines that
starts at about twice its price). Wine Spectator Magazine has
listed a previous vintage as one of the year’s 100 best wines.
My first pairing was with a cheeseless meat lasagna. Frankly
the wine was wasted on this meal. It was mouth-filling, long,
and powerful, but yet delicate. I felt that the wine was great
on its own. A few ounces kept my mouth satisfied for a very long
time.
The next pairing was more suitable, grilled rib steak in my
spicy, homemade barbeque sauce that included ketchup, sweet and
sour mustard, fresh garlic, and black pepper. The meal also
included potato patties, and caponata, an Italian-style eggplant
and tomato salad. This marriage was made in heaven. The wine was
mouthfilling and powerful. A little bit went a very long way.
The final meal was with slow-cooked, boneless beef ribs and
potatoes. Once again, the wine was very powerful, tasting of
leather and dark fruit. It is easily the most powerful wine of
the series, and probably one of the most powerful wines that I
have ever tasted. However, I did not find the tannins assertive;
they blended perfectly with the fruit and other flavors.
It might have been best to try this wine with a Piedmont cheese
such as Gran Padano or Gorgonzola, or with an Aosta Valley
cheese such as Fontina. I had none of the above, so I settled
for the ends of my Italian cheeses, coincidentally at more or
less the end of this series. The Gattinara took on a pleasant
acidic character to deal with a Montasio cheese from the Veneto
area that was past its prime. It also went well with a Sicilian
Isola. I liked it the best with an Asiago, also from the Veneto
region. But once again the wine was somewhat wasted on these
cheeses.
Final verdict. I don’t think that this wine should be cellared
for a dozen years, but I would love to find out. If I had the
money, I’d buy a case, drink a bottle a year, and then decide
what to do. Not going to happen. This wonderful wine will have
to go into my once a year category. I’m already looking forward
to savoring and comparing the 2002 vintage with this excellent
2001.
About the Author: Levi Reiss has authored or co-authored ten
books on computers and the Internet, but to be honest, he would
rather just drink fine Italian or other wine, accompanied by the
right foods. He teaches classes in computers at an Ontario
French-language community college. His wine website is
http://www.theworldwidewine.com .
Source: http://www.isnare.com
Permanent Link:
http://www.isnare.com/?aid=114543&ca=Food+and+Drinks
Wine
By LeviReiss
If you are looking for fine Italian wine and food, consider the
Aosta Valley region of northern Italy. You may find a bargain,
and I hope that you’ll have fun on this fact-filled wine
education tour.
The Aosta Valley is a tiny corner of of northwestern Italy
bordering on France and Switzerland. This valley is surrounded
by high mountains, including Europe’s highest peak, Mount Blanc.
This was arguably the last region of Italy to be populated,
because it was covered with ice until relatively recently. Over
time it was occupied by Celts, Romans, Ostrogoths, Byzantines,
Lombards, and Franks. It is bilingual, Italian and French. The
Aosta Valley is by far the smallest region of Italy with a
population of only 120 thousand.
Agricultural is not particularly important, with the exception
of cattle raising. There is substantial forestry and some
industry, in particular hydroelectric power. The region is one
of the wealthiest in Italy, with a highly developed tourist
sector.
This region has no single capital. The largest city is Aosta,
with a population of about 35 thousand. It was a Roman garrison
over two thousand years ago, and is the best example of Roman
city planning in Italy. Among the Aosta Valley’s tourist
attractions are the remains of a Roman amphitheater said to hold
20,000 spectators. Other tourist attractions include medieval
fortresses and churches, the Matterhorn, and Mount Blanc.
The Aosta Valley devotes only fifteen hundred acres to
grapevines, and ranks 20th among the 20 Italian regions. Its
total annual wine production is about six hundred thousand
gallons, also giving it a 20th place. About 90% of the wine
production is red or rosé (only a bit of rosé), leaving about
10% for white. The region produces a single DOC wine, that is
divided into 23 categories. DOC stands for Denominazione di
Origine Controllata, which may be translated as Denomination of
Controlled Origin. Almost 23% of this region’s wine carries the
DOC. The Aosta Valley is home to almost three dozen major and
secondary grape varieties, with somewhat more red than white
varieties.
Chardonnay is the most important international white grape
variety in the Aosta Valley. Muscat and Pinot Grigio (Pinot
Gris) are also grown. Local white varieties include Blanc de
Morgeux and Petite Arvine, also grown in Switzerland.
International red grape varieties grown in the Aosta Valley
include Gamay, Grenache, Pinot Nero (Pinot Noir), and Syrah.
Local red varieties include Picotendro (called Nebbiolo in
neighboring Piedmont and arguably Italy’s finest red grape),
Petit Rouge, and Fumin. In the unfortunate absence of any Aosta
Valley wines, I am reviewing a DOCG Nebbiolo-based wine from
neighboring Piedmont. If I am ever in the Aosta Valley, I
promise to drink and review a few local wines.
Before reviewing the Aosta Valley-style wine and Italian cheese
that I was lucky enough to purchase at a local wine store and a
local Italian food store, here are a few suggestions of what to
eat with indigenous wines when touring this beautiful region.
Start with Jambon de Bosses; Uncooked Ham.
As the second course try Carré D’Agnello Gratinato Alle Erbe;
Grilled Loin of Lamb in a Pastry and Herb Crust.
For dessert indulge yourself with Crema alla Panna; Pannacotta
from the Aosta Valley (a sort of crème caramel without eggs.)
OUR WINE REVIEW POLICY While we have communicated with well
over a thousand Italian wine producers and merchants to help
prepare these articles, our policy is clear. All wines that we
taste and review are purchased at the full retail price.
Wine Reviewed
Travaglina Gattinara DOCG 2001 13.5% alcohol about $28
As stated above, little if any wine from the Aosta Valley
region is available in North America. We had to settle for a
Piedmont wine produced only a few miles away from the Aosta
Valley. For some reason I can’t get out of my mind the 1905
George M. Cohan Broadway title tune (Only) Forty-five Minutes
from Broadway, think of the changes it brings. Given that this
is a DOCG wine made with Italy’s best red grape, I really don’t
feel that I made a sacrifice. It is perhaps a fitting way to
treat the last of Italy’s regions.
Let’s start with the marketing materials. “The winery has other
jewels in its crown, as the fabulous base Gattinara 2001 so
eloquently proves in the best version we can remember. A pure,
austere nose expresses the Gattinara territory, with licorice
and crushed roses from the Nebbiolo grape and elegant streaks of
eucalyptus, menthol, and even acacia blossoms. The long
lingering palate is lively and tangy, slightly held back by
assertive tannins.”
Let’s talk a bit about the bottle. As a DOCG red wine, there is
a lavender ribbon at the top of the bottle. The bottle itself
has a unique curve that fits in the palm of the hand. It was
designed by a glassmaker for the 1952 vintage, and proved so
popular that the producer has been using it ever since. The
grapes are grown on steep slopes at 900-1300 feet in iron-rich
soil with traces of Calcium and Magnesium Carbonate. The wine is
aged a year in French oak barriques, 18 months in Slovenian oak
casks, and then for six months in the bottle. It has been called
an affordable Barolo, (one of Italy’s finest red wines that
starts at about twice its price). Wine Spectator Magazine has
listed a previous vintage as one of the year’s 100 best wines.
My first pairing was with a cheeseless meat lasagna. Frankly
the wine was wasted on this meal. It was mouth-filling, long,
and powerful, but yet delicate. I felt that the wine was great
on its own. A few ounces kept my mouth satisfied for a very long
time.
The next pairing was more suitable, grilled rib steak in my
spicy, homemade barbeque sauce that included ketchup, sweet and
sour mustard, fresh garlic, and black pepper. The meal also
included potato patties, and caponata, an Italian-style eggplant
and tomato salad. This marriage was made in heaven. The wine was
mouthfilling and powerful. A little bit went a very long way.
The final meal was with slow-cooked, boneless beef ribs and
potatoes. Once again, the wine was very powerful, tasting of
leather and dark fruit. It is easily the most powerful wine of
the series, and probably one of the most powerful wines that I
have ever tasted. However, I did not find the tannins assertive;
they blended perfectly with the fruit and other flavors.
It might have been best to try this wine with a Piedmont cheese
such as Gran Padano or Gorgonzola, or with an Aosta Valley
cheese such as Fontina. I had none of the above, so I settled
for the ends of my Italian cheeses, coincidentally at more or
less the end of this series. The Gattinara took on a pleasant
acidic character to deal with a Montasio cheese from the Veneto
area that was past its prime. It also went well with a Sicilian
Isola. I liked it the best with an Asiago, also from the Veneto
region. But once again the wine was somewhat wasted on these
cheeses.
Final verdict. I don’t think that this wine should be cellared
for a dozen years, but I would love to find out. If I had the
money, I’d buy a case, drink a bottle a year, and then decide
what to do. Not going to happen. This wonderful wine will have
to go into my once a year category. I’m already looking forward
to savoring and comparing the 2002 vintage with this excellent
2001.
About the Author: Levi Reiss has authored or co-authored ten
books on computers and the Internet, but to be honest, he would
rather just drink fine Italian or other wine, accompanied by the
right foods. He teaches classes in computers at an Ontario
French-language community college. His wine website is
http://www.theworldwidewine.com .
Source: http://www.isnare.com
Permanent Link:
http://www.isnare.com/?aid=114543&ca=Food+and+Drinks
Wine and Food
Wines - Wine and Food
By [http://ezinearticles.com/?expert=Greg_J_Jones]Greg J Jones
Good food and good wine go hand in hand. The choice of wine is largely going to be down to personal preferences and taste. But there are a few guidelines which may be wise to follow, as some drinks are better suited than others to certain types of food.
White wine is always better with fish but meat will take red, white or rose. Meats with a more pronounced flavor (beef, lamb or game) do justice to the fuller Clarets and Burgundies. Sweet, heavy white wines such as Sauternes, are better served with deserts, especially cakes and pastries.
If you are serving wine with a meal or have cooked with wine and are serving wine as an accompaniment stop and consider which one will do the meal more justice. If you are serving a meal with a particular national character then it is great to serve a wine from that same country. For example, an Italian pasta dish is excellent accompanied by Chianti Classico or Valpolicella. If the meal has been cooked in wine or is being accompanied by a wine-based sauce, serve a wine of the same type.
To enjoy wine to its fullest it is very important to serve wine at the correct temperature. White wine is at its best when slightly chilled. Thirty minutes in the refrigerator before serving will usually give the correct temperature. Red wine is much better served at or just below room temperature. The bottle should be left to stand in a room with a temperature of about 65 degrees Fahrenheit for several hours before serving. An hour before serving uncork the bottle and let it stand so that the air can get to it. If it is a young wine it could even benefit by being opened two to three hours before serving. But be sure not to warm the drink too quickly or over heat it, as this will spoil the flavor. Should you not have time to allow the wine to come to room temperature gradually warm an empty decanter in hot water and then carefully decant the wine into it. Do not stand it on a radiator or hold the wine under a hot tap as this could ruin it.
If a fine old wine is being served and it has formed a large amount of sediment in the bottle, it will be necessary to decant it to prevent the wine becoming cloudy as the bottle is moved around during serving. Pour the wine, carefully, from the sediment into the decanter in one steady movement. Decanting will also help to 'air' the wine. Also should you be serving a cheap (but tasty), brand name, a carafe is a perfectly acceptable way of disguising its origins without giving in to pretensions.
Fashion and custom suggest that certain types of glasses should be used for certain types of wine but a glass that allows you to enjoy not only the flavor, but also the aroma and color, is suitable for any type of wine from Sherry through to Port.
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Article Source: [http://EzineArticles.com/?Wines---Wine-and-Food&id=3215747] Wines - Wine and Food
By [http://ezinearticles.com/?expert=Greg_J_Jones]Greg J Jones
Good food and good wine go hand in hand. The choice of wine is largely going to be down to personal preferences and taste. But there are a few guidelines which may be wise to follow, as some drinks are better suited than others to certain types of food.
White wine is always better with fish but meat will take red, white or rose. Meats with a more pronounced flavor (beef, lamb or game) do justice to the fuller Clarets and Burgundies. Sweet, heavy white wines such as Sauternes, are better served with deserts, especially cakes and pastries.
If you are serving wine with a meal or have cooked with wine and are serving wine as an accompaniment stop and consider which one will do the meal more justice. If you are serving a meal with a particular national character then it is great to serve a wine from that same country. For example, an Italian pasta dish is excellent accompanied by Chianti Classico or Valpolicella. If the meal has been cooked in wine or is being accompanied by a wine-based sauce, serve a wine of the same type.
To enjoy wine to its fullest it is very important to serve wine at the correct temperature. White wine is at its best when slightly chilled. Thirty minutes in the refrigerator before serving will usually give the correct temperature. Red wine is much better served at or just below room temperature. The bottle should be left to stand in a room with a temperature of about 65 degrees Fahrenheit for several hours before serving. An hour before serving uncork the bottle and let it stand so that the air can get to it. If it is a young wine it could even benefit by being opened two to three hours before serving. But be sure not to warm the drink too quickly or over heat it, as this will spoil the flavor. Should you not have time to allow the wine to come to room temperature gradually warm an empty decanter in hot water and then carefully decant the wine into it. Do not stand it on a radiator or hold the wine under a hot tap as this could ruin it.
If a fine old wine is being served and it has formed a large amount of sediment in the bottle, it will be necessary to decant it to prevent the wine becoming cloudy as the bottle is moved around during serving. Pour the wine, carefully, from the sediment into the decanter in one steady movement. Decanting will also help to 'air' the wine. Also should you be serving a cheap (but tasty), brand name, a carafe is a perfectly acceptable way of disguising its origins without giving in to pretensions.
Fashion and custom suggest that certain types of glasses should be used for certain types of wine but a glass that allows you to enjoy not only the flavor, but also the aroma and color, is suitable for any type of wine from Sherry through to Port.
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Article Source: [http://EzineArticles.com/?Wines---Wine-and-Food&id=3215747] Wines - Wine and Food
How to Profit From Wine Making
How to Profit From Wine Making
By [http://ezinearticles.com/?expert=Simon_Dee_Thomas]Simon Dee Thomas
Prior to recorded history, evidences of homemade wine making has already surfaced. Tomb and wall writings of ancient times have been revealed depicting our early ancestors making wine. The reason for this s quite obvious --- making wine is such a simple activity that anybody can do it, anytime, anywhere. As long as one has got the interest and passion to pursue this activity, then making wine is a piece of cake. You will not only benefit from it by having to drink your own concoction but you can also earn money from it. Many people have already profited from making wine. Why not have your turn?
The U.S. market for wine has already achieved so much. 2007 was one of its best years and it has continuously expanded since. Adults have consumed more wine than they can handle in the year 2008 thereby reaching its highest record. This will keep on increasing despite the global economic crisis. If you focus your passion and energy on making wine then you will be able to ride this marketing wine trend and be able to profit from it.
The three standard wines in the market are: Merlot, Carignan and Cabernet Sauvignon. If you don't know this, then this is the proper time to learn it. Winemakers must know these wine standards and be able to incorporate it in their wine making regimen. These three are the wines that continuously sell because of its great taste and perfect flavor. When you know how to make your own wine standards, profiting from making wine is not too far behind.
Making money from homemade wine can be as easy as turning any hobby into a profitable business. It's like photography, scrapbooking, painting, etc. Moreover, there are many people out there who are willing to shell out tons of money for the perfect homemade wine. So why not grab this opportunity? As long as your wine tastes good, your storage quality is good and the price is reasonable, you will be able to capture the market. Just remember these three basic things when putting up your own boutique winery:
* Know your market - these are the venues where you will be selling your homemade wine.
* Know your costs - Be able to project the amount of investment you will be shelling out for the ingredients and equipment.
Project your profits - this will help you see the bottom line of your efforts.
Acquainting yourself with these three key points will make wine making easier to profit from. And before you know it, you already have a fine boutique winery that is up and running and making you money for a long period of time.
Simon Thomas is a homemade winemaker, enthusiast and author. He lives in California and spends his time teaching others how to setup an amazing boutique winery. You can find more information about how to make professional quality wine at your own home, at Simon's popular site: [http://www.homemadewinesecrets.com]http://www.homemadewinesecrets.com.
Article Source: [http://EzineArticles.com/?How-to-Profit-From-Wine-Making&id=3447055] How to Profit From Wine Making
By [http://ezinearticles.com/?expert=Simon_Dee_Thomas]Simon Dee Thomas
Prior to recorded history, evidences of homemade wine making has already surfaced. Tomb and wall writings of ancient times have been revealed depicting our early ancestors making wine. The reason for this s quite obvious --- making wine is such a simple activity that anybody can do it, anytime, anywhere. As long as one has got the interest and passion to pursue this activity, then making wine is a piece of cake. You will not only benefit from it by having to drink your own concoction but you can also earn money from it. Many people have already profited from making wine. Why not have your turn?
The U.S. market for wine has already achieved so much. 2007 was one of its best years and it has continuously expanded since. Adults have consumed more wine than they can handle in the year 2008 thereby reaching its highest record. This will keep on increasing despite the global economic crisis. If you focus your passion and energy on making wine then you will be able to ride this marketing wine trend and be able to profit from it.
The three standard wines in the market are: Merlot, Carignan and Cabernet Sauvignon. If you don't know this, then this is the proper time to learn it. Winemakers must know these wine standards and be able to incorporate it in their wine making regimen. These three are the wines that continuously sell because of its great taste and perfect flavor. When you know how to make your own wine standards, profiting from making wine is not too far behind.
Making money from homemade wine can be as easy as turning any hobby into a profitable business. It's like photography, scrapbooking, painting, etc. Moreover, there are many people out there who are willing to shell out tons of money for the perfect homemade wine. So why not grab this opportunity? As long as your wine tastes good, your storage quality is good and the price is reasonable, you will be able to capture the market. Just remember these three basic things when putting up your own boutique winery:
* Know your market - these are the venues where you will be selling your homemade wine.
* Know your costs - Be able to project the amount of investment you will be shelling out for the ingredients and equipment.
Project your profits - this will help you see the bottom line of your efforts.
Acquainting yourself with these three key points will make wine making easier to profit from. And before you know it, you already have a fine boutique winery that is up and running and making you money for a long period of time.
Simon Thomas is a homemade winemaker, enthusiast and author. He lives in California and spends his time teaching others how to setup an amazing boutique winery. You can find more information about how to make professional quality wine at your own home, at Simon's popular site: [http://www.homemadewinesecrets.com]http://www.homemadewinesecrets.com.
Article Source: [http://EzineArticles.com/?How-to-Profit-From-Wine-Making&id=3447055] How to Profit From Wine Making
Margaux Wine - A Special Kind of Wine
Margaux Wine - A Special Kind of Wine
By [http://ezinearticles.com/?expert=Simon_Dee_Thomas]Simon Dee Thomas
Margaux wine is concocted from way up north, in a place called Margaux (of course) near the regions of (but is a far cry from) its congenial neighbors in Haut-Médoc. Margaux hold their marshlands in high esteem. They only have a handful of these marshlands which are homes to the name sharing premier cru located st the southern part of St. Julien. They have a rare taste as compared to the Bordeaux kind and this most possibly came about due to its distance from its neighboring regions, geographically speaking.
Below are more interesting information about Margaux Wine.
Out of all the kinds of wines in the Margaux region, nothing could top Cabernet Sauvignon. After all, it belongs to the top 3 most popular wines anywhere in the world. There is also another one topping the charts of the Margaux wines and that is Merlot. These kinds of wines produced from exquisite grapes that were harvested from the rich and diverse soil of the Margaux region. This means that their soil is lighter than that in the northern region. Therefore, the wines they produce are very flavorful, aromatic, unique, elegant and seasoned. Because of the superb quality of their wines, they are priced much higher than the other kinds.
In terms of growth, their first growth is Chateau Margaux while their third growth is Chateau Palmer. People love these two but they do come at a high price. For those who couldn't afford these real quality wines, they can try Cru Bourgeois, the less expensive kind.
For those who want to see more of the exquisite Margaux wines, you must travel up north. If you're coming from the wine regions of ancient times, Graves and Sautemes, you will pass through the region of Medoc. There are other villages there but it was Margaux who dominated the place. It's name not only became a brand name in the region, but it also became known as Chateau Margaux as it offered its name to the only Premier Grand Cru Classe estate for the region.
The Brand of Margaux
Chateaux Margaux is a very elegant estate. The view is awe-inspiring and very grand. One can immediately see its wide expanse through the huge gate made of vertical steel bars. To enter such a property is indeed such an honor and pleasure. Once you're inside, you can then visit their wine cellars and barrel-making areas. All visitors are lucky visitors for they offer wine tasting of their exquisite wines.
All these things make Margaux wine the wine it is today --- delicate, expensive, elegant. And it is still Chateau Margaux that is the standard bearer of the Margaux brand. Though very expensive, the buzz and excitement are well represented by the communes. Success has always been on the side of the Margaux brand because through the help of Paul Pontallier who runs the chai, the Mentzelopoulos family was able to provide continuous guidance.
Simon Thomas is a homemade winemaker, enthusiast and author. He lives in California and spends his time teaching others how to setup an amazing boutique winery. You can find more information about how to make professional quality wine at your own home, at Simon's popular site: [http://www.homemadewinesecrets.com]http://www.homemadewinesecrets.com.
Article Source: [http://EzineArticles.com/?Margaux-Wine---A-Special-Kind-of-Wine&id=3436911] Margaux Wine - A Special Kind of Wine
By [http://ezinearticles.com/?expert=Simon_Dee_Thomas]Simon Dee Thomas
Margaux wine is concocted from way up north, in a place called Margaux (of course) near the regions of (but is a far cry from) its congenial neighbors in Haut-Médoc. Margaux hold their marshlands in high esteem. They only have a handful of these marshlands which are homes to the name sharing premier cru located st the southern part of St. Julien. They have a rare taste as compared to the Bordeaux kind and this most possibly came about due to its distance from its neighboring regions, geographically speaking.
Below are more interesting information about Margaux Wine.
Out of all the kinds of wines in the Margaux region, nothing could top Cabernet Sauvignon. After all, it belongs to the top 3 most popular wines anywhere in the world. There is also another one topping the charts of the Margaux wines and that is Merlot. These kinds of wines produced from exquisite grapes that were harvested from the rich and diverse soil of the Margaux region. This means that their soil is lighter than that in the northern region. Therefore, the wines they produce are very flavorful, aromatic, unique, elegant and seasoned. Because of the superb quality of their wines, they are priced much higher than the other kinds.
In terms of growth, their first growth is Chateau Margaux while their third growth is Chateau Palmer. People love these two but they do come at a high price. For those who couldn't afford these real quality wines, they can try Cru Bourgeois, the less expensive kind.
For those who want to see more of the exquisite Margaux wines, you must travel up north. If you're coming from the wine regions of ancient times, Graves and Sautemes, you will pass through the region of Medoc. There are other villages there but it was Margaux who dominated the place. It's name not only became a brand name in the region, but it also became known as Chateau Margaux as it offered its name to the only Premier Grand Cru Classe estate for the region.
The Brand of Margaux
Chateaux Margaux is a very elegant estate. The view is awe-inspiring and very grand. One can immediately see its wide expanse through the huge gate made of vertical steel bars. To enter such a property is indeed such an honor and pleasure. Once you're inside, you can then visit their wine cellars and barrel-making areas. All visitors are lucky visitors for they offer wine tasting of their exquisite wines.
All these things make Margaux wine the wine it is today --- delicate, expensive, elegant. And it is still Chateau Margaux that is the standard bearer of the Margaux brand. Though very expensive, the buzz and excitement are well represented by the communes. Success has always been on the side of the Margaux brand because through the help of Paul Pontallier who runs the chai, the Mentzelopoulos family was able to provide continuous guidance.
Simon Thomas is a homemade winemaker, enthusiast and author. He lives in California and spends his time teaching others how to setup an amazing boutique winery. You can find more information about how to make professional quality wine at your own home, at Simon's popular site: [http://www.homemadewinesecrets.com]http://www.homemadewinesecrets.com.
Article Source: [http://EzineArticles.com/?Margaux-Wine---A-Special-Kind-of-Wine&id=3436911] Margaux Wine - A Special Kind of Wine
Australian White Wine
Australian White Wine
By [http://ezinearticles.com/?expert=Andrew_Roberts]Andrew Roberts
A big part of the Australian wine economy comes via the wine industry thought the production of wine, the employment, exporting, and also through tourism. Australia is the fourth largest wine exporter in the world. They are exported to all countries including other successful producing countries like France, Italy, and Spain. The Australian wine industry exports over 400 million litres a year, while at the same time the country itself consumes around the same amount.
In 1788 the first vine cuttings that where brought into Australian by Governor Philip where unsuccessful, however when other settlers arrived they where able to create successful vineyards for winemaking from these vines. In the 1820s Australian wine was ready for domestic sales and in 1822 the first lots of Australian wine was exported. From this the Australian wine industry began to grow and as other cuttings where brought in from different country the Australian wine industry started to bloom. Another significant part of the success of the wine industry comes from the settlers that came from different parts of Europe; they brought their experience, and well established wine knowledge with them.
Australian white wine is mainly grown in the south of Australia along with most other grapes. This is because other higher areas in Australia are too hot, and the grapes ripen too quickly. As Australia is such a large exporter, it's important to steer clear of mass produced factory wines, and pick wines from smaller estates. This will ensure that you to enjoy a nice Australian white wine.
From looking at an Australian white wine you can tell from its varying colour which region it is from, and what grapes have been used to make it. The colour of an Australian white wine can also determine the tastes. A deeper colour usually means it has a deeper and richer taste.
The main Australian white wines which are made are Chardonnay, Chenin Blanc, Colombard, Gewurztraminer, Marsanne, Muscat, Pinot Grigio, Riesling, Sauvignon Blanc, Semillon, Verdelho, and Vioginer.
Good Wine Online has some great [http://www.goodwineonline.co.uk/acatalog/australia-white-wine.html]Australian White Wine from smaller, long running wine estates for you to try.
Article Source: [http://EzineArticles.com/?Australian-White-Wine&id=3434634] Australian White Wine
By [http://ezinearticles.com/?expert=Andrew_Roberts]Andrew Roberts
A big part of the Australian wine economy comes via the wine industry thought the production of wine, the employment, exporting, and also through tourism. Australia is the fourth largest wine exporter in the world. They are exported to all countries including other successful producing countries like France, Italy, and Spain. The Australian wine industry exports over 400 million litres a year, while at the same time the country itself consumes around the same amount.
In 1788 the first vine cuttings that where brought into Australian by Governor Philip where unsuccessful, however when other settlers arrived they where able to create successful vineyards for winemaking from these vines. In the 1820s Australian wine was ready for domestic sales and in 1822 the first lots of Australian wine was exported. From this the Australian wine industry began to grow and as other cuttings where brought in from different country the Australian wine industry started to bloom. Another significant part of the success of the wine industry comes from the settlers that came from different parts of Europe; they brought their experience, and well established wine knowledge with them.
Australian white wine is mainly grown in the south of Australia along with most other grapes. This is because other higher areas in Australia are too hot, and the grapes ripen too quickly. As Australia is such a large exporter, it's important to steer clear of mass produced factory wines, and pick wines from smaller estates. This will ensure that you to enjoy a nice Australian white wine.
From looking at an Australian white wine you can tell from its varying colour which region it is from, and what grapes have been used to make it. The colour of an Australian white wine can also determine the tastes. A deeper colour usually means it has a deeper and richer taste.
The main Australian white wines which are made are Chardonnay, Chenin Blanc, Colombard, Gewurztraminer, Marsanne, Muscat, Pinot Grigio, Riesling, Sauvignon Blanc, Semillon, Verdelho, and Vioginer.
Good Wine Online has some great [http://www.goodwineonline.co.uk/acatalog/australia-white-wine.html]Australian White Wine from smaller, long running wine estates for you to try.
Article Source: [http://EzineArticles.com/?Australian-White-Wine&id=3434634] Australian White Wine
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