Archive for category Wine Musings

The Wine In The Aluminum Bottle

Posted by Food And Wine in Wine Musings on October 16th, 2009

The winemaking philosophy for Think Wines is to make a well balanced wine that allows regional and varietal expression, without excessive winemaker intervention while leading the evolution in sustainability for the environmentally conscious. Think Red, Pink , and White have subtle and harmonious flavors and is sourced from one of Europe’s top emerging wine destinations for remarkable quality and value. Leading the innovation to enjoy wine with less environmental impact is Think Wines, the wine in the aluminum bottle. At restaurant “Pri Kose” you can find a great assortment of wines – red and white, Bulgarian and foreign. Spanish-Portuguese Restaurant PRI KOSE in Varna works for your elegant style.

Why an Aluminum Bottle?
Aluminum is much lighter than glass, thus reducing the carbon footprint created during transportation. Almost double the amount can be shipped as compared to wine packaged in glass. The lighter weight also makes it easier to handle and takes up less space to store.

Aluminum chills 5 times faster than glass, reducing the energy needed to chill white and rosi wines. The packaging is 100% recyclable and aluminum is the most-recycled container type, almost double the percentage as compared to glass.
Think Wines bottle is shatter proof and more durable, making it ideal for outdoor venues especially where glass bottles are prohibited or not convenient such as beach bars, pool bars, concerts, sports arenas, airplanes, trains, and clubs.

The Design -
Think Wines is also leading the innovation evolution for packaging design. The 2009 edition of Women and Wines of the World International Competitionâ„¢ Femmes et Vins du Monde Concours International in Monte Carlo, Monaco, awarded Think Pink a gold medal for design and silver medal for the wine.

The simple form, refined lettering and fresh colors create a contemporary and powerful look. The use of two different labels, two different faces and two different fonts on the bottles creates an irreverent look and a classic look at the same time all the while facing forward. The design also incorporates the concept of what type of wine is in the bottle and when under UV lights, the labels glow; excellent for creative parties and nightclubs.

The Source -
The innovation does not stop at the packaging; the wine is sourced from the best vineyards in the Alentejo region of Portugal, an emerging region in Europe known for producing quality wines at a remarkable value. The region produces rich, concentrated wines with sundrenched, extraverted, ripe fruit flavors.
Alentejo is located in the south-eastern area of the country where the climate finally escapes the influence of the Atlantic Ocean. The climate is contental with very little rainfall thus keeping the yields amazingly low. The gentle undulating hills are composed of mainly granite and schist, ideal for vineyards.

The Grapes -
The grapes used to make Think Wines are some of Portugal”s unique varieties that allow for individualism and interesting wine but deliver flavor and quality. Grape varieties such as Araginez, Catelio, Trincadeira, Antio Vaz, Roupeiro and Rabo de Ovelha are used in the production of Think Wines.

The Red Grapes -
Araginez also known as Tempranillo, Tinta Roriz, and Cencibel ahs been grown for centuries in Alentejo. It produces full-bodied and highly aromatic wines with aromas of plum and berries. Araginez is the primary grape used for the Rioja wines of Spain and one of the principal grapes used in the fortified wines of Vinho do Porto or Port wine from Portugal.

Catelio is the most widely-grown red grape variety in Portugal. Wines produced from Catelio are powerful and intense with aromas and flavors of cranberry and currants suitable for lengthy cellaring. The grape is also known as Periquita, Joio de Santarim and Castelio Francis.
Trincadeira is one of the most important and traditional grape varieties of Alentejo. It has excellent acidity, soft tannins and abundant aromas of plum and blackberry, yielding elegant and well balanced wines. It is also known as Tinta Amarela, Espadeiro, Mortigua, and Crato Preto.

The White Grapes -
Antio Vaz is predominately grown in Alentejo. It is an early-pick variety that produces wines with tropical and mango fruit aromas while maintaining its natural acidity for elegant and refreshing wines.

Roupeiro (Siria) is best known for producing wines with excellent acidity and honeyed notes of lime and tropical fruits, such as pineapple and mango.

Rabo de Ovelha also known as Rabigato and Boal/Bual, which is one of varieties used in the production of Madeira is an early ripening grape that has good acidity with notes of peach, pear, apricot and apple.
It is through the use of innovative packaging and a quality fruit source that Think Wines leads the evolution in sustainability for the environmentally conscious wine consumer where every glass matters.

The Aluminum Bottle -
The aluminum bottle is coated with a USDA approved coating for food, beer and beverage products which helps to protect the aluminum from the wine and the wine from the aluminum.

Currently the coating is used for products ranging from canned fruits, vegetables and soups, vacuum closures for jarred foods, to canned colas, caps for bottled water, fruit juices and sodas, as well as crown caps for beer.

Check out vital recommendations about the topic of quick and easy recipes – make sure to study the publication. The times have come when concise info is really only one click of your mouse, use this opportunity.

Related Blogs

Related Blogs

  • Related Blogs on aluminum bottle

Related Blogs

  • Related Blogs on aluminum bottle

Related Blogs

  • Related Blogs on aluminum bottle

Related Blogs

  • Related Blogs on aluminum bottle

Related Blogs

  • Related Blogs on aluminum bottle

Related Blogs

  • Related Blogs on aluminum bottle

Related Blogs

  • Related Blogs on aluminum bottle

Related Blogs

  • Related Blogs on aluminum bottle

Related Blogs

Related Blogs

  • Related Blogs on aluminum bottle

Related Blogs

Related Blogs

  • Related Blogs on aluminum bottle

Related Blogs

  • Related Blogs on aluminum bottle

Related Blogs

  • Related Blogs on aluminum bottle
Tags: aluminum bottle, sports arenas, wines of the world, restaurant, winemaking philosophy
  • Share/Save/Bookmark

, , , ,

No Comments

Adore Wine? The Truth About Cabernet Sauvignon – Merlot – And Chianti

Posted by Food And Wine in Wine Musings on October 11th, 2009

Cabernet Sauvignon is a very popular wine. In fact, it has become so popular it’s often called the “king of wines”.

This particular red wine is in fact renowned as the top vintage, and you can find it served in a number of fine London Ontario restaurant, London Ontario catering and many other restaurants across North America and around the World.

But did you know that it this wine is originally from Bordeaux? And that this grape has planted a strong root in California’s estates?

The ACIDS and TANNINS contained in the Cabernet Sauvignon wine support the foundation for its formation and long life, most appropriately aged 5 to 10 years. Cabernet-Sauvignon grapes prefer warmer climates and are found in places such as Chile, Australia, and Eastern Europe.

Enjoy Cabernet Sauvignon with red meats, full with flavor and much heartier, red strong-flavored cheese, and surprisingly, chocolates (the dark ones are especially recommended).

Generally, the fruity tasting flavours have been called names such as cherry, black cherry, black currant, and raspberry. In the event that this wine grape was mixed with a different one, the probable choices would be a Merlot, Cabernet Franc or Petit Verdot vintage.

Now let’s move on to another very well known wine: Merlot.

Pop Quiz: do you know Merlot’s real name? It’s Merlot Noir! It is named after the main grape in Saint-Emilion and Pomerol areas, and the various main (other than or except Cabernet-Sauvignon) of Bordeaux. This grape is widely grown in Eastern Europe with sizable plantings in Bulgaria, Hungary, and Romania.

Merlot is primarily throughout the world but has developed a tarnished reputation from overproduction in areas like northeastern Italy. Since its original planting in California, as a blending wine, it has become more trendy and stands on its own.

Merlot’s flavour has a nice range from plums, cherries, blueberries and blackberries mixed with hints of black pepper. Merlot seems to be easier to pair, but works best with red meats, port, poultry, salads and pasta the best.

Let’s clear up some of the misconceptions that surround Chianti.

To most people when they think of Chianti, they think of a relatively flavourless wine that comes in a straw basket. Well that was the case a couple decades ago. The DOC (the Governing group that controls Italy’s wine production) changed it all around. So now when you see the emblem containing a little rooster on the neck of the bottle you should be getting an nice quality wine.

Brief History Plug:

Chianti has be recognized as a wine region since the 1700’s. It wasn’t really recognized officially until the mid 19th century when Baron Ricasoli the Prime minister of Italy made the blended recipe of 70% Sangiovese, 15% Canaiolo, 15% Malvasia(white skinned). This recipe lasted until the 1970’s when producers started to minimize the white skinned grapes. Finally in the 90’s the DOC decided that it may be called a Chianti as long as it is produced with 80% Sangiovese and within one of the seven sub-zones of Chianti region.

Here are the 7 sub-zones:

Chianti region is divided into seven regions that span from Florence to Siena. Chianti Rufina, Chianti Montalbano, Chianti colli Senesi, Chianti colline Pisane, Chianti colli Fiorentini, Chianti colli Aretini, and finally the most popular Chianti classico.

Many of these wines may age from three to nine months with the exception of Classico which must age for 10 months. All of these wines may also be labeled Riserva if the have be aged for 38 months in oak.

Let’s do a quick overview of Chianti. All of the Chianti wines are at least 80% Sangiovese and are light aromatic wines that pair well with tomatoes, medium flavoured cheeses, simple roasted dishes like beef or pork.

Whenever you see Riserva on the bottle give it an hour to open up. They will cost a little more but ninety-nine percent of the time will be fantastic, and well worth the extra. A couple of my personal favourites include Chianti Rufina, Montalbano, aswell as Classico.

Get vital things to know about quick and easy recipes – please go through the site. The times have come when proper information is really within one click, use this opportunity.

Related Blogs

Related Blogs

  • Related Blogs on black currant

Related Blogs

  • Related Blogs on black currant

Related Blogs

  • Related Blogs on black currant

Related Blogs

  • Related Blogs on black currant

Related Blogs

  • Related Blogs on black currant

Related Blogs

  • Related Blogs on black currant

Related Blogs

  • Related Blogs on black currant

Related Blogs

Related Blogs

  • Related Blogs on black currant

Related Blogs

Related Blogs

  • Related Blogs on black currant

Related Blogs

  • Related Blogs on black currant
Tags: cabernet sauvignon grapes, cabernet sauvignon wine, cabernet franc, black currant, london ontario restaurant
  • Share/Save/Bookmark

, , , ,

No Comments

The Skill Of Wine Making – The Basic Guide

Posted by Food And Wine in Wine Musings on October 8th, 2009

The Art of Wine Making – A Simple Guide

What is Wine?

“Wine is the alcoholic beverage produced from the fermentation of freshly gathered grapes”

Viticulture & Viniculture
The making of wine falls into two categories -
1)The growing of the grapes – VITICULTURE
2)Turning those grapes into wine – VINIFICATION

1.VITICULTURE
The main factors affecting wine production are:

Location – Vines flourish in poor soil, and wines of prominence are only grown in the temperate zones of the world i.e.. 30°- 50° North and South, The more northerly and southerly parts of this area e.g.. Germany and New Zealand produce more acid wines than the other regions, which due to the warmer climate allows the grapes to ripen more fully (more of the natural grape acids are converted into grape sugars)
Climate – Sunshine – too little will produce unripe grapes with a light acid wine of low alcohol content, poor in colour in the case of red wines. The ideal is 1300 to 1350 hours per year.
Rainfall – too much will produce wines as above. The ideal is 27”-28” per year.
Soil – The best wines are often those that come from stressed vines, those which have to fight for their existence. If the soil is poor the vine will send its roots deep down into the subsoil to find water and nutrients, thereby accessing trace elements and minerals, improving the quality of the fruit. On rich soils the roots tend to grow laterally, finding fewer minerals rising to the tendency for the vine to over crop, diluting the quality of the grape. Vineyards are often planted on soil that would not support other crops. Rich soil gives quantity not necessarily quality. The finest grapes are normally produced in quartz, calcareous or even slate soils. For example: Chalk Champagne; Gravel – Bordeaux; Clay – Burgundy; Slate – Mosel; Rock – Port; Volcanic – Madeira
Grape – The variety is normally determined by the soil. Different mineral contents of the soil will produce different flavours even in the same grape variety. Some examples of grape varieties are:
Sauvignon Blanc, Pinot Noir, Chardonnay, Pinot Grigio, Riesling, Shiraz

2. VINIFICATION
Literally-the making of the wine

Methods vary area to area, therefore making a variety of wines which are distinctly different.

THE PROCESS
1. Pick the grapes (Harvesting) Late August/September for Upper Hemisphere. Late February/March for Lower Hemisphere
2. The Pressing. Used to be done by foot but now large machinery usually involved to press the juice (must) from the grapes.
3. Fermentation. Takes place in barrels or stainless steel tanks.
Sugar + Yeast = Alcohol & Carbon Dioxide
Fermentation ceases when:
-Sugars have been consumed
-An alcoholic strength of 15-16% by volume has been reached-yeast cannot live
-Temperature is outside the range of 40°-90°F (4½° – 32°C)
4. Fining
Clears wine of any suspended particles and stabilises the wine.
Agents used are Gelatine, Egg White or Bentonite (Fullers Earth) which coagulate the particles causing them to settle at the bottom of the cask.
5. Racking
After fining, the wine is carefully run off from the sediment (lees) into clean sterile casks.
6. Bottling and Labeling. Usually done at the winery for fine wines
7. Drinking. This we leave to you!

Just remember what Louis Pasteur said:
”If you drink – you die
If you don’t drink – you die anyway
So drink!”

Enjoy…….

The Vinisus Team

Get practical tips about quick and easy recipes – make sure to read this web site. The time has come when concise information is truly only one click of your mouse, use this possibility.

Related Blogs

Related Blogs

  • Related Blogs on mosel
  • Related Blogs on poor soil

Related Blogs

  • Related Blogs on grapes into wine
  • Related Blogs on mosel
  • Related Blogs on poor soil

Related Blogs

  • Related Blogs on grapes into wine
  • Related Blogs on mosel
  • Related Blogs on poor soil

Related Blogs

  • Related Blogs on grapes into wine
  • Related Blogs on mosel
  • Related Blogs on poor soil

Related Blogs

  • Related Blogs on grapes into wine
  • Related Blogs on mosel
  • Related Blogs on poor soil
Tags: poor soil, wine wine, grapes into wine, mosel, rich soils
  • Share/Save/Bookmark

, , , ,

No Comments

New World Sauvignon Blanc; A Hot Topic!

Posted by Food And Wine in Wine Musings on October 4th, 2009

As an importer and distributor of fine wines in the UK, I have been fortunate enough to have spent many a summers evening deliberating over various wines from various countries and felt compelled to tell you all, after one such evening, when I spent time in the company of a myriad of South American wines and, I am happy to say, I was not at all disappointed!
Sure, you’ve got the famous brands that adorn our supermarket shelves in the UK, but very rarely, some of the chosen few get the opportunity to try some offerings that are truly exceptional and stand out from the crowd, by themselves, on their own merits.
One such opportunity arose, when I discovered the wines of Vina Echeverria, a small, family owned and run wine estate in Molina, Curico Valley, the wine centre of Chile. Roberto,Roberto I, Gloria, Viviana and Paulina Echeverria all work on the estate in different roles and are always on hand to talk about their commitment to quality and excellence that, they say, is “attainable only from a truly family enterprise!”
The Pleasure begins with a great introduction from their wines with the Vina Echeverria Sauvignon Blanc. Pre-Philloxera root stock (original French Sauvignon!) Bright yellow with green hues, a stunning aroma, very vibrant and strong notes of pineapple, grapefruit and fresh herbs. These fruits are abundant on the palate, lots of very strong flavours and a long, lingering finish. Suffice to say we were taken aback by its sheer weight of flavour!
This Chilean treat Sauvignon Blanc was not a one off, as other just as favourable wines were to follow, including the Unwooded Chardonnay 2008; a contender more than sufficient to be played against any Australian offering, the Merlot 2008; a superb garnet colour oozing with strawberries and blackberries with notes of black pepper and dried fruit, the Cabernet Sauvignon 2007; all you would expect from such a Bordeaux Classic and eventually culminating in the Carmenere, a newly unearthed gem, lost many years ago in France, but now finding new fans in the wine world as one of the best robust and fruity wines out there! Red and violet in colour with intense aromas of raspberries and cherry confiture and ripe red bell peppers and hints of black pepper. This really is a stunning wine and one not to be missed. On the palate it is smooth and velvety with an abundance of dark fruit and a finish that lingers of raspberries. I recommend if you only try one new wine this year, it is a Carmenere! For those who have already discovered it, if you buy wine online try this one from Molina!
It only leaves me to thank the Echeverria family and I eagerly await the new harvest due very soon.
Thanks guys!

David Kelly

Get useful tips in the sphere of use shared hosting – please go through the page. The times have come when proper info is truly within your reach, use this opportunity.

Related Blogs

  • Related Blogs on supermarket shelves

Related Blogs

  • Related Blogs on american wines
  • Zym
  • Related Blogs on supermarket shelves

Related Blogs

  • Related Blogs on american wines
  • Related Blogs on supermarket shelves

Related Blogs

  • Related Blogs on american wines
  • Related Blogs on supermarket shelves

Related Blogs

  • Related Blogs on american wines
  • Related Blogs on supermarket shelves

Related Blogs

  • Related Blogs on american wines

Related Blogs

  • Related Blogs on american wines
  • Related Blogs on supermarket shelves

Related Blogs

  • Related Blogs on american wines
  • Related Blogs on supermarket shelves
Tags: supermarket shelves, wine centre, fine-wines, sauvignon, american wines
  • Share/Save/Bookmark

, , , ,

No Comments

Wines From Georgia Now Available In The UK

Posted by Food And Wine in Wine Musings on October 2nd, 2009

Turton Wines is looking to supply artisan wines from small vineyards to the public both locally and nationally. Please take a look at wine georgian wine online The supermarkets have done a great job of introducing some good wines to the nation and making wine drinking as popular as it is today.

However supermarkets have to have huge quantities to fill their shelves nationwide and on some levels this is reducing the range of wines available to consumers. Our concept is to let people have a choice of some real small production wines which will never find themselves on off licence or supermarket shelves. These wines are produced with real skill and dedication in contrast to the bulk production wines people have become used to. With this in mind Turton Wines chooses its wines with great care. We decided to stock a range of Georgian wines as they are so different and earthy. About forty varieties of grape are grown in Georgia, with rkatsiteli and saperavi being of central importance.

The former is high in acidity, producing white wines of fine character. The latter produces full-bodied red wines which can age for up to fifty years; it is also used extensively for blending with other varieties. Mtsvane – ‘mtsvane’ is the Georgian word for ‘green’ – is another important variety, often blended with rkatsiteli to which it adds a fruity, aromatic balance. Traditional Georgian winemaking methods vary with the region. In Kakheti, in the East, fermentation of the grape juice takes place together with the pulp, grape-skins and pips. Satrepezo is made using this method. The pulp is put in clay jars or Kvevri, buried in the ground so that the temperature is kept constant. Other regions employ the European method, in which fermentation of pure grape-juice must takes place without the pulp. In Tbilisi’s State Museum there is an 18th century BC silver funeral mug, elaborately embossed: on it you see a procession of deer, and a procession of men disguised as foxes, each bearing a cup, all testifying to the wine fertility-cults which flourished in Georgia in antiquity.

Indeed, Georgians are now thought by archaeologists to have been the first people in the world to discover how wild grape juice turned into wine when it was left buried throughout the winter in a shallow pit: carbon-dating of grape-pips and examination of residues on pottery shows evidence of winemaking as long ago as 7000-5000 BC – a tradition which has continued unbroken ever since. Farmers still store wine in giant cone-shaped clay jars, buried in earth and topped with a wooden lid, as they did thousands of years ago. Some linguists believe our word ‘wine’ itself comes from the Georgian word ‘gvino’.

Georgia is much in the news these days, but sadly not for its impressive wine heritage. Georgia is widely credited as one of the first places to produce wine. Jancis Robinson in her The Oxford Companion to Winedescribes it as “one of the world’s great and historic centres of both wild and cultivated vines”.

The grape varietals used include some little known types such as Mtsvane,Ojaleshi and Tsitska, although there is some more familiar Pinot Noir, Cabernet Sauvignon and Chardonnay.

wine spends in oak.”
Maybe we should all show a little support for the people of Georgia by drinking their wines – a modest gesture I know

buy wine online

Grab practical info about the topic of quick and easy recipes – study the publication. The time has come when proper info is truly only one click away, use this possibility.

Related Blogs

Related Blogs

  • Related Blogs on artisan wines
  • Related Blogs on georgian wines

Related Blogs

  • Related Blogs on artisan wines
  • Related Blogs on georgian wines

Related Blogs

  • Related Blogs on artisan wines
  • Clubs
  • Related Blogs on georgian wines

Related Blogs

  • Related Blogs on artisan wines
  • Related Blogs on georgian wines
Tags: winemaking methods, wine online georgia, artisan wines, production wines, georgian wines
  • Share/Save/Bookmark

, , , ,

No Comments

Famous California Chardonnay

Posted by Food And Wine in Wine Musings on September 19th, 2009

Thank you for your interest in California Chardonnay, a white wine. At Uncorked Ventures we provide wine clubs and wine export services to Central and South and provide educational information as a public service.

Tasting Notes:

People generally describe Chardonnay as a crisp clean white wine. You’ll find small fig, citrus, tropical fruit or apple flavors in most bottles. More recently Chardonnay has started to be aged in oak barrels which gives the resulting wine a much deeper oak flavor which can be the strongest of all the flavors in the wine. One common thread with Chardonnay from all over the world, the balance of sugar and acid is outstanding and makes it an entirely drinkable wine for wine lovers and novices alike.

What Grape is It?

Genetic studies show that the grape is actually a cross between the Pinot Noir and Gouais Blanc grapes. California Chardonnay is typically grown in cool valleys because the fruit ripens so quickly that producers need to slow the process down in order to keep the alcohol content to a reasonable level.

History of the wine in California:

Although first planted in the 1800’s the grape was nearly forgotten during prohibition when farmers and wine makers were forced to take Chardonnay fields out and replace them with grapes with thicker skins so transport and concealment would be easier. A few patches in more rugged terrain survived, especially in the Santa Cruz mountains and the grape started a full scale comeback in the 1970’s. It is now the stable of the California white wine industry and the most popular white wine in the world.

Important Notes:

Chardonnay is generally thought of as one of the easiest wines to create. In fact many observers of the wine industry feel that any average winemaker can create an outstanding Chardonnay given the growing conditions within California’s cool valleys.

Pricing Structure:

Chardonnay under $8 or so per bottle will have some significant issues.

$8-$20 Typically good balance and complexity, but lacking in oak flavoring.

$20-$40 Great Chardonnays in this price range

$40+ Unless your palate and nose for wine is exceptional, you most likely will not be able to tell the difference between a $20 bottle scored at 92 points and a $80 bottle scored at 94 points by the major wine critics in the world.

To Sum It Up:

We don’t plan to offer Chardonnay through all of our Uncorked Ventures wine clubs. Frankly you can find many good bottles of Chardonnay at lower price points that are readily available. However when we come across an outstanding bottle that makes sense for our Wine Exploration Club we’ll certainly include it.

Vintage Guide

2007 92 D/H
2006 88 D
2005 94 D/H
2004 91 D
2003 90 D
2002 95 D
2001 96 D
2000 88 D
1999 89 D
1998 85 D
1997 93 D
1996 90 D
1995 91 D
1994 94 D
1993 90 D
1992 92 D
1991 94 D
1990 90 D

RATING:
95-100 Spectacular. Most producers made very good wines at all levels

90-94 Excellent. The best wines should be great. Consistency throughout the vintage.

85-89 Very Good. The best producers made top wines. Inconsistent through the lower levels.

80-86 Good. Many producers made good wines with some inconsistency at the bottom.

75-79 Middling. Choose your producers carefully. Only the best may have made a top wine.

70-74 Below Average. Tough vintage to make good wines.
Under 70 A Poor vintage. Spend your money very carefully.

STATUS:
D=Drink
D/H=Drink or Hold
H=Hold

I hope this has helped you make an informed decision when buying a bottle of Chardonnay. Just remember, vintage is important with wine. If you’d like more information on our wine clubs and other services please visit our wine of month club home page.

Read important hints about quick and easy recipes – welcome to your own tips store.

Related Blogs

Related Blogs

  • Related Blogs on california chardonnay
  • Related Blogs on history of the wine

Related Blogs

  • Related Blogs on california chardonnay
  • Related Blogs on history of the wine

Related Blogs

  • Related Blogs on california chardonnay

Related Blogs

Related Blogs

  • Related Blogs on california chardonnay
  • Related Blogs on history of the wine

Related Blogs

  • Related Blogs on california chardonnay
  • Related Blogs on history of the wine

Related Blogs

  • Related Blogs on california chardonnay
  • Related Blogs on history of the wine

Related Blogs

  • Related Blogs on california chardonnay
  • Related Blogs on history of the wine
Tags: history of the wine, california chardonnay, wine export, santa cruz mountains, wine of month club
  • Share/Save/Bookmark

, , , ,

No Comments

Wala Wala Wine Little Known Facts

Posted by Food And Wine in Wine Musings on September 19th, 2009

One of the truly surprising things we’ve come across at wine is the constant competition between California wineries and their neighbors to the north. It seems to us that wineries in Oregon and Washington State are constantly trying to compare themselves to California, to us that’s just silly and counterproductive. There is plenty of world class wine being produced across the north west and frankly plenty of table wine being produced in California. As a reminder AVA is American Viticulture Area…..simply put the areas where the grapes are either grown or bottled depending on the state.

Ask most wino’s about Washington wine and they’ll tell you to buy only from the Wala Wala AVA, in our experience this isn’t necessarily the case.

For those that have never been to Wala Wala, you’ll find a different feel than what you do in Napa. I’ve heard it described as either farmer friendly, or Napa 50+ years ago. Don’t think that it is a backwards little town though, although a four hour drive from either Portland or Seattle, there is not only plenty to do but Wala Wala boasts some of the best restaurants in the United States.

That being said there is plenty of internal discussion about the Wala Wala AVA. At Uncorked Ventures we’ve had some email correspondence with Doug McCrea from McCrea Cellars, who having made wine in Washington State for 22 years knows the landscape as well as anyone. He has said:

“It should be interesting that the “wine blogggers gathering” in 2010 is in Walla Walla as you were certainly astute at considering the distance of travel there. I do hope that it’s not any time between December and April as the weather can make it very difficult for travel depending on the conditions (unless one flies).

There’s a great deal of misconception about the Walla Walla wine region. I could tell you in depth of how and why it developed into what is “perceived” in today’s media as something like the “epicenter” of Washington wine. Nothing could be further from the truth! However, it’s quite a long and fairly complicated story.

The bottom line is that greater than 80% of the grapes that go into the wines of the Walla Walla wineries are not from the AVA. Also, had it not been for the fact that the AVA was extended into Oregon, it would amount to a few hundred acres.

In comparison, the Yakima Valley Appellation alone is 12,000 acres, while the Walla Walla AVA represents 10% of that sum. In a nutshell, a study I did about three or four years ago regarding Syrah revealed that (at that time) of the 60+ wines produced from the grape (and by Federal requirements must say on the bottle where the wine was actually bottled, not from where the grapes originated), five of the wines were exclusively from the Walla Walla AVA!

Essentially, I applaud their marketing acumen, but the truth is that it’s becoming far overblown as to their prominence in our State. The fact that there are roughly 100+ wineries congregated in the AVA, and that the town did a great job of “transformation” in the past ten years, does not constitute anything other than that!

There are over 600 wineries in Washington, and virtually 80% to 90% of the State’s actual wine production is not made at Walla Walla AVA wineries. The Yakima Valley AVA wineries constitute roughly 55 to 60, and granted, a great majority of them are pretty damn mediocre and have been so for quite a long time.

However, I would take a look at what’s developing in Woodenville with the 40+ wineries located there, as many represent some of our State’s finest products. Now, several of them are wineries east of the Cascades, establishing a “tasting room winery” to capitalize on the Puget Sound market. Essentially, none of them use grapes from the Puget Sound appellation, as it’s simply a maritime climate.

I trust that you find this information “informative” as I continue to see this skewed perceptions proliferate with the media from outside of Washington. To further exaggerate the problem, we have wine writers who constantly contribute to this misconception. Were they to actually, objectively taste and score wines, that is, without literally looking at the bottle while doing so, we might possibly have a more accurate and fair picture of our State’s wine industry.

Please let me know if I may be of help to you in any regard as you progress with Uncorked Adventures. Hopefully, it’s through bloggers such as yourself that we may ultimately unravel the truth. It will most certainly not come from the standard publications distributed throughout the country.”

At Uncorked Ventures we hope you have enjoyed this short introduction into the fascinating world of Washington wine. If you’d like to learn more about wine in general and possibly sign up for one of our wine clubs please visit us today! wine clubs

Get free experiences for quick and easy recipes – welcome to your own knowledge base.

Related Blogs

  • Related Blogs on wine

Related Blogs

  • Related Blogs on california wineries
  • Related Blogs on wine

Related Blogs

  • Related Blogs on california wineries
  • Related Blogs on wine

Related Blogs

  • Related Blogs on wine

Related Blogs

  • Related Blogs on wine

Related Blogs

  • Related Blogs on california wineries
  • Related Blogs on wine

Related Blogs

  • Related Blogs on california wineries
  • Related Blogs on wine

Related Blogs

  • Related Blogs on california wineries
  • Related Blogs on wine
Tags: mccrea cellars, wineries in oregon, wala wala, california wineries, wine
  • Share/Save/Bookmark

, , , ,

No Comments

Which Glass To Serve Your Beverage In?

Posted by Food And Wine in Wine Musings on August 15th, 2009

Not many people fully understand why you can buy so many different shaped glasses in the shops these days. To the uninitiated the variety may seem a little unnecessary, surely they can’t change the flavor of the liquid they hold can they? Well you might be interested to learn that they definitely can, and here is an explanation why.

Whisky Glasses. The reason that whisky is most often drunk from a wide tumbler is an interesting one. Whisky is often served in small amounts as it is frequently enjoyed straight, rather than being added to a mixer. What this means is that if it were served in a tall thin glass with ice, the ice would have to be stacked up and only a small amount would be in contact with the whisky. As ice is necessary to chill the whisky and release its deeper flavors, it’s best to serve the drink in a wide shallow glass where the ice can move around and have more contact area with the liquid, thus chilling the whisky more.

Champagne Glasses.This type of wine is served in long thin glasses and again there is a good reason for it. The sparkling nature of champagne means that it gives off a gas when the bubbles reach the surface and burst. The sinuses are strongly effected by the gas and so the rim of the glass is kept narrow so that non of it enters the nose during the drinking process.

Red and White Glassware. You will find that red wine glasses tend to have a large, deep-bowled body. The wine can really be thrashed about in this shape of glass and this mixing effect not only enhances certain flavours but releases many more aromas into the glass.Additionally, more air-born aromas can be inhaled as the drinker’s nose is able to fit into the glass’ bowl. White wine glasses are generally smaller and thinner. This prevents too much of its perfumes from escaping the glass and also means that the subtle notes stay concentrated in the glass.

Related Blogs

  • Related Blogs on Taste

Related Blogs

  • Related Blogs on champagne glasses
  • Related Blogs on Taste

Related Blogs

  • Related Blogs on champagne glasses
  • Related Blogs on Taste

Related Blogs

  • Related Blogs on champagne glasses
  • Related Blogs on Taste

Related Blogs

  • Related Blogs on champagne glasses
  • Related Blogs on Taste

Related Blogs

  • Related Blogs on champagne glasses
  • Related Blogs on Taste

Related Blogs

  • Related Blogs on Taste

Related Blogs

  • Related Blogs on Taste
Tags: wine-glasses, champagne glasses, Taste, shape, whisky tumblers
  • Share/Save/Bookmark

, , , ,

No Comments

Gifts For Wine Lovers

Posted by Food And Wine in Wine Musings on August 14th, 2009

If you don’t know one yourself, you have a friend who knows one…someone who simply loves wine. There is nothing wrong with this of course as it is a very interesting hobby to have, but it does pose a bit of a problem when you are trying to buy them a gift. You want to get them something they will like (which is naturally going to be an item wine gifts related), but they have every wine book, gadget and bottle under the sun. So what can you get them?

Sparkling wine key. They may have bottle openers, cork crews and champagne cutters, but chances are they will not have a wine key. They are amazing little gadgets that can get a bottle of sparkling wine open quicker than you can say “who’s driving”.They also stop you injuring yourself and stops the wine from spewing out all over the place.

Cheese Gifts. You’ll find that most wine lovers also enjoy a nice bit of cheese with their tipple. eIt makes a change from buying them strictly wine-related items and there are a whole rang of cheese gifts out there. Aside from actually buying some nice cheeses, you can purchase dinnerware such as cheese boards, plates, knives and even cutting wire. If you are buying cheese it’s best to do a little research first and find out which cheeses go with the type of wines they like. Once you’ve got the right ones you can even give them the book you used to swat up with as well.

Vouchers. If you are still at a complete loss as to what to buy you friend then you can always go with the trusty gift voucher. You can get them from almost all high-street and many internet wine shops and, it means that the receiver doesn’t have to buy something right away, but can instead wait until they actually want something.

Related Blogs

Related Blogs

  • Related Blogs on accessories
  • Related Blogs on wine

Related Blogs

  • Related Blogs on accessories
  • Related Blogs on wine

Related Blogs

  • Related Blogs on wine

Related Blogs

  • Related Blogs on accessories
  • Related Blogs on wine

Related Blogs

  • Related Blogs on accessories

Related Blogs

  • Related Blogs on accessories

Related Blogs

  • Related Blogs on accessories
  • Related Blogs on wine
Tags: gifts, presents, accessories, wine, shop
  • Share/Save/Bookmark

, , , ,

No Comments

Wine Storage Tips: The Right Temperature For It

Posted by Food And Wine in Wine Musings on July 31st, 2009

Although position is important when storing wine, temperature is the most important storing factor overall. Even though you may not have the ideal conditions for storage, you should always have the optimal level of temperature. The temperature when storing your wine is very important, as it affects the overall quality, flavor, and longevity of the wine. Most wines need to be stored for long periods of time, which is why the temperature is so very important. Take note of all these wine storage tips.

The temperature for storing wine should always be between 50 and 65 degrees F. When stored in this range, the wine will develop quite nicely. In the days before refrigeration, wine was stored in underground cellars and caves. When refrigeration came along, it quickly became the easiest and most preferred way to store wine, as it allowed you to maintain the same desired temperature. If you’ve rented out a unit at a facility like this self storage Toronto center, this may be a good place to store some wine bottles if you intend on keeping them unopened for a few years. Most facilities like this are climate controlled, too, which is an advantage

In this day and age, science plays a major role with wine making. Science has proved over the years that aging is actually a chain of chemical reactions that occur over time. Depending on the temperature, the chemical reactions can either be good or bad. Chemical reactions all have unique energy factors that need to be met for each individual reaction to happen. If the temperature is not right, the chemical reactions in the wine will not occur.

If wine is stored in direct sunlight or in a hot area, the increase in temperature can result in a chemical reaction that can damage both the flavor and the quality of the wine. Wine that has been damaged from heat will normally turn brown due to the oxidation. When this happens, the flavor and quality of the wine will not be any good. Wine that is damaged from heat loses all of its flavor and color, making it virtually impossible to drink – or sell.

Colder temperatures on the other hand may slow the aging process, although it can also prevent the wine from getting the chemical reactions it needs as well. Lower temperatures may not affect the quality or taste of the wine, although it is not recommended. All bottles of wine, until they have been opened, should be stored in a location with a temperature above 50 degrees F. This way, the wine will be in the proper temperature for storage and able to get the chemical reactions it needs.

So, keep in mind these wine storage tips: you should keep any open bottles in your refrigerator, as the average temperature is normally 41 degrees F. You should not keep bottles that you have not opened in the fridge, as the temperature is much too cold. If you follow the above tips when storing your wine, you will will find the taste to be spectacular. Storing wine will always raise the value and add to the taste – providing you store it the right way.

Read helpful hints in the topic of quick and easy recipes – this is your individual knowledge pack.

Related Blogs

Related Blogs

  • Related Blogs on long periods of time

Related Blogs

  • Related Blogs on long periods of time

Related Blogs

  • Related Blogs on long periods of time

Related Blogs

  • Related Blogs on long periods of time

Related Blogs

  • Related Blogs on long periods of time

Related Blogs

  • Related Blogs on long periods of time

Related Blogs

  • Related Blogs on long periods of time

Related Blogs

  • Related Blogs on long periods of time

Related Blogs

Related Blogs

  • Related Blogs on long periods of time

Related Blogs

  • Related Blogs on long periods of time

Related Blogs

  • Related Blogs on long periods of time

Related Blogs

  • Related Blogs on long periods of time

Related Blogs

  • Related Blogs on long periods of time

Related Blogs

  • Related Blogs on long periods of time

Related Blogs

  • Related Blogs on long periods of time

Related Blogs

  • Related Blogs on long periods of time

Related Blogs

Related Blogs

  • Related Blogs on long periods of time

Related Blogs

Related Blogs

  • Related Blogs on long periods of time

Related Blogs

  • Related Blogs on long periods of time

Related Blogs

  • Related Blogs on long periods of time

Related Blogs

  • Related Blogs on long periods of time

Related Blogs

  • Related Blogs on long periods of time

Related Blogs

  • Related Blogs on long periods of time

Related Blogs

Related Blogs

  • Related Blogs on long periods of time

Related Blogs

  • Related Blogs on long periods of time

Related Blogs

  • Related Blogs on long periods of time

Related Blogs

  • Related Blogs on long periods of time

Related Blogs

  • Related Blogs on long periods of time

Related Blogs

Related Blogs

  • Related Blogs on long periods of time

Related Blogs

  • Related Blogs on long periods of time

Related Blogs

  • Related Blogs on long periods of time

Related Blogs

Related Blogs

  • Related Blogs on long periods of time

Related Blogs

  • Related Blogs on long periods of time

Related Blogs

  • Related Blogs on long periods of time

Related Blogs

  • Related Blogs on long periods of time

Related Blogs

Related Blogs

  • Related Blogs on long periods of time

Related Blogs

  • Related Blogs on long periods of time

Related Blogs

  • Related Blogs on long periods of time

Related Blogs

Related Blogs

  • Related Blogs on long periods of time

Related Blogs

  • Related Blogs on long periods of time

Related Blogs

  • Related Blogs on long periods of time

Related Blogs

Related Blogs

Tags: wine temperature, storing-wine, wine storage tips, long periods of time, wine wine
  • Share/Save/Bookmark

, , , ,

No Comments

Powered by WordPress Lab