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Learning The Basics Behind Food Wine For Better Cooking

If you are one of the thousands of people who don’t know a lot about wine, then this article is for you. Here, you will learn a little something about food wine and what wines should be pared with what foods. It is impossible to learn everything at once, but this will steer you in the right direction. You no longer have to belong to the uninformed masses.

The old rule that white is best with white meats and that red is best with red meats still stands today. Although things are a little more complicated now, it is still a good beginning rule. Another rule to follow in most cases for food wine is that each taste should be counteractive.

What this means is that each taste of food or wine should completely mask the taste of the other. Food wines are supposed to enhance the food’s taste by acting as a palate cleanser, making each bite of food taste as good as the first. And of course, it is vice versa for the wine flavor.

If you can taste the flavor of the wine or food over the other item, then you probably are working with a bad match. It is harder to match food and wine now because so many different flavors of food get worked into a single dish. The best rule for these cases is that the body of it should match the food. Heavier foods get heavier wines and vice versa.

The main determination for food wine combinations is the balance of sweetness, acidity and bitterness of both the food and wine. It is pretty easy to figure out what should go with what foods by considering the wine and food characteristics.

If a sweet food is being served, pair it with a sweeter wine. For bitter foods, a more bitter wine is in order. The best way to determine the acidity of a food is to determine if it would go better with more acid added.

For example, adding lemon to a fish means that a more acidic wine should be consumed. Some common white wines that are acidic are: Rieslings, most sparkling wines and white Bordeauxs. Acidic red wines include: Gamays, Pinot Noirs and Sangioveses. Sweet white wines include: White Zinfandels, other forms of Rieslings and Chenin Blancs. Sweet red wines can include: Port and Lambrusco. There are not many bitter white wines, but there are some bitter red wines. These can include, red Zinfandels, Merlots and Cabernet Sauvignons.

Now you know the basics about food wine and how to pair wines with different foods. There is still a lot more information out there, so if you want to learn more, then you should pursue those options. Joining a wine club is a good option, as well as just doing independent research. This will help you to become quite knowledgeable about wines.

Visit Mike Selvon portal for more information on food wine, and leave a comment at our wine tours blog. Don’t forget to claim your FREE gift.

Do You Know Much About The Australian Wine?

Early Australian wine production dates back to the 1791, when grapes were imported from Europe and wine was shipped back to the United Kingdom. Slowly but surely, Australian vineyards in New South Wales, Tasmania, Western Australia, Victoria and South Australia sprouted up.

The industry was furthered by the Land Selection Act, which freed up land that had been locked for gold rush mine development and the removal of trade barriers when the federation was established in 1901. The industry experienced ups and downs during the world wars, due to space constraints, overproduction and changing British government rules, but by the 1950s, the industry was thriving, with South Australia leading the way. Australians have grown to love and appreciate wine even more over the years as their wineries gain international recognition.

You will likely never forget the first time you try an Australian Riesling: as the white wine explodes with hints of apricot, peat and a particularly sweet-and-sour green grape flavor. Compared to German Rieslings, the Aussie variety is drier, with less sweetness and more aroma. Chardonnay is a relatively new variety in Australia, but you can find smooth or crisp varieties, depending on which vineyard you buy from. The Australians sometimes pair Chardonnay with Semillon white wine.

Semillon itself is a drier white that goes well with fish. Unlike Semillon, which is produced in humid regions of Australia, the Pinot Grigios come from the cooler climate regions and are a crisper, more tart wine, as opposed to aromatic and subtle.

Red wines, like Shiraz, are very popular and include ripe fruit, tannins and spices that complement beef, lamb and pork entrees. Pinot Noirs are smooth reds with a long finish that is delicious with ham, duck and cheese. Drier in nature, Cabernet Sauvignon has a bold taste and deep flavor, and is often popular as a “Bordeaux Blend,” mixed with Merlot.

With so many different Australian climates, the wine-producing regions run far and wide. Just North of Adelaide, which is in the southeast region of Australia, you’ll find Barossa Valley, an area known for its hot and dry climate and for producing Shiraz and Cabernets. North of the Barossa Valley, you’ll find the hotter and drier wines of the Clare Valley, which produces the strongly flavored Riesling, Shiraz and Cabernet.

The most southerly vineyard in the South Australian appellation is Coonawarra, which produces excellent Cabernet Sauvignon, with its limestone subsoils and low heat. In eastern Australia, near Sydney, the Hunter Valley is known for tasty Shiraz, but also its Rosemount Reserve Chardonnay and Pinot Noir.

South of Adelaide, the McLaren Vale produces full-bodied Sauvignon Blanc, Shiraz and Cabernet. In case you haven’t figured it out, Adelaide is a good starting point if you want to add an Australian wine experience to your next vacation!

One of the best times to experience Australian wine is to come during one of the Australian festivals. Every month, the Victorian Wine Regions feature a Showcase Series at Fed Square in Melbourne, which features wine from a particular region. You can chat with winemakers and experts from the selected region and try different wineries all in one convenient location.

If you come during January, then there’s a Tasmanian Fruit Wine Festival. Melbourne’s Food and Wine Festival is in March and the Barossa Vintage Festival in April can’t be beat! Brisbane has a nice Fine Wine Festival in July and the Hunter Valley has a “Jazz in the Vines” series in October. Lastly, the Margaret River Wine Region has a festival in November.

A free gift awaits you at our portal site, where you can enrich your knowledge further about the australian wine. Your comment is much appreciated at our Australia travel blog.

What Is The Best Way To Serve Dessert Wines?

Food and wine have been paired for centuries, most likely because people believe some combinations just taste better when they are together than when served alone. Traditional rules of pairing are not often followed for modern meals, partially because people have found they prefer to rely on their individual tastes to decide which combinations taste the best.

Dessert wines, however, are almost always served with fruit or bakery sweets, although they are sometimes enjoyed alone after the meal. True appreciation of that type of wine, though, begins with knowing what sets them apart from other types.

Although many vintners will disagree, the creation of a fine vintage does not necessarily begin in the vineyard. Granted, there are a few varieties that are known for being especially sweet, but many of them require additional flavorings to stave off blandness. The sweetness of grapes can even be enhanced by harvesting them later or by exposing them to more sunlight, both of which can be difficult to control.

As a result, many dessert wines are not a result of the grape growing process, but of the amount of sugar added before or after fermentation. In Germany, for example, sugar is increased by adding grape juice after fermentation, which has the side effect of lowering the alcohol content. Other techniques for increasing sweetness include using grapes that have a specific type of mold on them, freezing out some of the water, or drying the grapes before fermentation.

Wines and spirits are classified according to the variety of grapes included, alcohol content, color and flavor, and the classifications vary. In the UK, for example, dessert wines are any sweet wine that is consumed with a meal, while the United States applies that name to any wine that has more than 14% alcohol.

Although the definition may vary by country and vineyard, everyone agrees that they are the sweetest of all wines. Typically, they are not fortified and they have a higher sugar and alcohol content than other types of wines.

There are those who will argue that wines should be selected according to the meal being served, while others feel the selection should be based entirely on what tastes good. Regardless of which side is taken, there is a universal agreement that sweetness is a taste reserved for dessert, whether served with actual food or enjoyed alone. Of course, the best way to decide which dessert wines to serve, and whether to serve it with an actual dessert, is to taste several and figure out what suits your palate.

Visit Mike Selvon portal for more information on dessert wines, and leave a comment at our wine tours blog. Don’t forget to claim your FREE gift.

Information About Wine Cellar Racks

A wine cellar rack allows any wine enthusiast to achieve a professional wine cellar in the comfort of their own home. Normally, wine racks are wall mounted, although they can be stacked as well. They range in size, and can hold anywhere from 10 - 300 bottles of wine. Depending on your needs and how many bottles you have to store, you’ll want to choose accordingly.

One of the best things about wine cellar racks is the fact that are customizable. You can fit them to your liking, or what looks best in your cellar. Wine racks will allow you to convert practically any space of your home or your cellar into a storage area for your wine in little to no time at all. All you have to do is set the racks up - then store your wines.

All wine bottles, no know matter what brand, needs to have the proper storage in order to maintain their original flavor. Those who know wines, know that the easiest and best way to store wine in bottles is put the bottles on their sides. When using a wine cellar rack, you’ll have the choice of individually storing the bottles, or grouping them together. Cellar racks are the ideal way to store wine bottles, especially if you have a large amount.

Wine racks and the way they store wines are essential for many reasons. With the wines being stored on it’s side, the sediments that will eventually settle over time are evenly distributed throughout the wines, which helps keep more of the original flavor. Along with helping to preserve the original flavor of the wine, the corks and labels are also preserved.

Unlike other forms of wine storage, wine cellar racks will work in any home, and they are very affordable as well. They come with detailed instructions, they are easy to assemble, and include everything you need to begin using your new rack immediately. You can also find a variety of sizes, colors, styles, and materials. Contrary to what you may think, wine cellar racks don’t take up a lot of space in your home. If you use them on their sides, they will take up even less space than if you were to stand them upright.

These days, wine cellar racks aren’t just for commercial use. Even though they are geared more towards large consumers, individual wine enthusiasts have a lot to gain with a wine cellar rack. You can find these racks at your local department store, or online. They don’t cost a lot of money either, yet they will give you the storage you need. No matter how much space you have to spare in your home - wine cellar racks will give you everything you need to store and preserve your wines.

Tristan Andrews writes informative articles about wine. Discover and explore the world of wines. Find out how to better enjoy wine at http://www.greatwinesmadesimple.com/

The Beauty Of Sparkling Wine

Sparkling wines are well known for their tiny bubbles that race to the surface. Sparkling wine is one of the most exotic yet refreshing types of wine, providing memories and happiness once the cork is released into the air. For many years, this exotic wine has proven to be among the most popular types of wine for celebrations and special achievements.

By looking at sparkling wines, you’ll find them to be a complete mystery. When tasting the wine, friends and lovers choose to discuss the refreshing, nutty aroma. Even though these type of wines are very popular, it can be hard to describe. Although the taste and aroma can be right there, lingering in the air - it’s still something that is nearly impossible to find the words for.

When you first open a bottle of sparkling wine, the carbon dioxide aroma that instantly fills the air is an experience that you have to smell to believe. A true feast for all of your senses, sparkling wine can instantly put you at ease. Drinking these wines is a feast for your taste buds, bringing several different flavors to rest on your tongue at the same time.

Even though the nature of sparkling wines are really unknown, society as a whole as really accepted it. Although many don’t realize it, the crisp and delicate taste of this wine isn’t what made it what it is today. Similar to the shine and splendor of the finest diamonds, sparkling wines emits a truly elegant aura and romance that makes it easy to distinguish from other types of wine.

Sparkling wines were first discovered in France by Dom Perignon, who was a monk in the Champagne region. He actually stumbled upon this fine wine while performing his duties as a cellar master in the Benedictine Abbey. Dom would hide his discovery for many years, as the public didn’t really respond in the way that he had been hoping.

Although Dom Perignon’s sparkling wines weren’t popular at first, it would grow and become more popular over the years. Once people in France and people around the world caught wind this amazing sparkling wine, they simply had to experience it for themselves. At this point, it didn’t take long for Dom Perignon to become a legend and one of the most important wine makers throughout the rich and cherished history of France.

The formula and techniques that Dom used to produce his sparkling wine eventually become known as the traditional way of making Champagne. The process is still used throughout the world today, producing some of the best sparkling wines. Even though sparkling wines are made in various locations, many agree that the best place is the Champagne region of France - which is where sparkling wine first began and was first introduced to the world.

These days, sparkling wines are an essential part of life, for celebrations and events. With most celebrations, sparkling wine is simply a must have. There are many manufacturers of the wine these days, although most prefer to have the original and still the best - Dom Perignon. No matter where the future of wine goes, sparkling wine will never die. It will always be the wine that sparks celebrations, and the wine that makes events come to life. From it’s truly unique and breathtaking taste to it’s amazing look and splendid aroma - sparkling wines have the appeal and the flavor to keep people celebrating and living life for years and years to come.

Tristan Andrews writes informative articles about wine. Discover and explore the world of wines. Find out how to better enjoy wine at http://www.greatwinesmadesimple.com/

Guide to Spanish Wine

Spain has long been recognized for its fortified wines, particularly sherry, or Jerez as it’s known locally, but in recent years both production and quality of its table wines has improved remarkably.

The third largest producer of wine in the world after France and Italy, Spain is now making inroads on to the international market for table wine due to improved marketing and better quality production of its reds and whites.

However, it’s the fortified wine sherry which is produced in the region around Jerez de la Frontera, which has been the country’s main export for hundreds of years, with most of the sales being to the United Kingdom.

Wine-making in Spain dates back to the Roman Empire and was also influenced by an early Greek settlement.

There are four red grape varieties with the most famous and noble being the Tempranillo, followed by Garnacha (also called Grenache), Graciano and Mazuelo.. Crianza wines have been aged for two years, Reservas for three years and Gran Reservas (also known as Reservas Especial) are aged for at least five years.
The harvest is influenced by the warm, hot, dry climate, which means the yield for Spanish grapes is usually quite low. Harvest takes place from August-October.

There are many wine regions in Spain with the first being Rioja, which extends for about 120km along both sides of the Ebro River and is bounded by mountains on either side.

Navarra has transformed itself from producing generally oxidized roses to full-bodied reds in a very short time. Garnacha, once the workhorse rose grape has been replaced by the Tempranilo grape to produce a better table wine.

Catalona’s premiere wine region of Penedes, located less than an hour south of Barcelona, produces a range of still wines ranging from delicate whites to heavy reds, as well as the flagship Cava.

Some of the more remote, or smaller regions include Priorat, Rias Baixas, and Ribera-del-Duero.

The wine region of Somontano is located on a high plateau in the ski region of Huesca, at the foot of the Pyrenees Mountains. The name Somontano literally means Under the Mountain

But it is the region of Toro, a relatively little known area located in Zamora province, that has Spanish wine writers excited. Many believe this is Spain’s most promising wine region.

Spanish wines fall into two main categories:
DOCa Denominacin de Origen Calificada is the highest quality category for Spanish wine and the wines must be bottled in the region. Only Rioja and recently also the Priorat wine region received DOCa status.

DO Denominacin de Origen , the second category is much like the French AOC that includes the most renowned classical Spanish wines. The wines have to meet the specifications of the Consejo Regulador (Supervision of the individual wine regions), who then determines whether a wine-maker is entitled to use the DO label for his wine.

Table wines are classified as VdlT Vino de la Tierra, which are wines from areas with no DO status as yet, but with an identifiable regional character, VC Vino Comarcal, is the label given to areas that do not have great claims on quality, while VdM Vino de Mesa is wine produced from grapes from unclassified areas or blended from different classified areas.

http://www.bluemontana.co.uk/ offer quality Spanish Wine from all over Spain.

All You Need To Know About Whiskey

In meaning, whiskey translates to ‘water of life’. Whiskey originated from Scotland during the early 1400’s, and is very popular around the world today. Even today, whiskey tastes much like it did when it first began. Manufacturers of whiskey are strong on heritage, and therefore do all they can to capture the flavor that whiskey has always been known for.

For any occasion, whiskey is truly great. Whiskey is commonly used during weddings and ceremonies, and both the bride and groom will drink it to signify a relationship that will stand the test of time. The drink isn’t only served with weddings, as it is also popular in bars and restaurants as well. Those wishing to signify friendship can also serve whisky as a gesture of wanting to be friends.

Whiskey also makes a great gift for friends, employees, and even executives. Around the office, whiskey is very popular. When someone has had a tough day at work, few things bring out the best like whiskey. It can help someone relax, and make them feel at ease. Drink enough of it however - and you will feel as if you are king of the world!

Although it has many uses, one of the best is ice cubes. If you combine whiskey with ice cubes, the combination is truly inspiring. People often refer to it as whiskey on the rocks, as it is very commonly served in bars and restaurants. Whiskey on the rocks is also refreshing, as the ice cubes help to take some of the ‘bite’ away from the otherwise strong and potent drink.

There are several variations of whiskey as well. Scottish whiskey, Jack Daniels, and Wild Turkey are among the most popular. Scottish whiskey is very popular in different parts of the world, while Jack Daniels is the preferred brand of whiskey in the United States. Jack is served at many bars and restaurants, and provides a great mixed drink if you pair it with Coke.

If you’re looking to buy some whiskey for your home, you’ll never have to worry about having trouble finding it. ABC stores are the best source, although if you live in a state such as California you can find it at your local grocery or department store. Whiskey is one of the best selling forms of hard liquor, with thousands of people around the world drinking it quite frequently.

Easy to find and easy to use, whiskey is easily one of the best types of alcohol that you can buy. You can use it at parties or socials, or just keep it for yourself. Whiskey is also great the body, if you drink a shot of it a day. With various ways to be used and a bold crisp flavor - whiskey is something that you can never go wrong with.

Tristan Andrews writes informative articles about wine. Discover and explore the world of wines. Find out how to better enjoy wine at http://www.greatwinesmadesimple.com/

A Look At Ice Wine

Although there are several types of wines that you buy, one of the most unheard of is ice wine. Ice wines are a very rare form of wine, a wine that is produced under certain types of weather conditions. Ice wine is mainly produced in the Pacific Northwest region, where the weather conditions are right for the wine.

As ironic as it is, ice wines are produced in very small quantities. With the wine requiring only the fines of quality and a lack of availability, the product is extremely rare indeed. Truth be told, there are only a lucky few who are actually able to purchase the wine. Ice wine, due to the scarce amount, can be extremely expensive and out of the price range for a majority of us.

Much like the beauty of owning a diamond, ice wine is something that many of us hope and dream to experience at some point in our lives. Although the materials are rare, the weather conditions are even more crucial to producing this wine. Once the right weather conditions arrive, the wine maker prepares to produce this extremely rare and priceless wine.

The basic requirements needed to produce ice wines are fully ripened grapes and a temperature of around 5 degrees C. The temperature needs to stay that way for several days, so that the wine maker can complete the process of making the wine. Grapes that are frozen during these extremely cold temperatures are hand plucked at night by the wine maker and his assistants.

To produce a bottle of ice wine, full vine grapes may be required. Once the grapes have been collected, they are gently pressed, in order to collect the running juice only. The temperature creates the frozen water crystals, which are fermented along with sugars and the particles that are found in the free running juices. Through this process, the wonderful and rare ice wine is created.

If you have been looking to try ice wines, finding it may be very difficult. As you probably already know, most alcohol and wine stores don’t sell this rare wine. Finding it online is very hard to do as well, unless you catch it at the right time. Even then, if you are able to find it, it can easily cost you hundreds of thousands of dollars for a single bottle.

The best way to experience ice wines is to find the right wine maker in the Pacific Northwest region. Even though bottles go extremely fast once they have been made, you may be able to catch a wine maker with some on hand. Be prepared to spend a hefty amount though. Although it can cost a lot and be extremely hard to find - the taste of ice wine makes it well worth the effort.

Tristan Andrews writes informative articles about wine. Discover and explore the world of wines. Find out how to better enjoy wine at http://www.greatwinesmadesimple.com/

An Introduction To Bartending

Setting up your own bar is actually quite easy to do. There are however, a few things that good bartenders need to know to run a bar efficiently. In order for a bar to succeed, you’ll need to have the basic wines, liquors, and spirits - along with the right equipment. Although these things are essential, bartenders also need the proper technique for mixing drinks and cocktails as well.

With bartending, the location of the bar is very important. The bar should be placed in an area that is easy to reach and provides plenty of space behind it. There should be plenty of room for glasses and drinks, along with a chair or two as well. The bartender has to learn the area behind the bar, and know everything about it. Bartenders need to know their area well - and how to perform their mixing duties when business heats up.

Another job bartenders have is knowing their drinks. Bartenders are responsible for serving and mixing drinks, which is a wide variety to say the least. It can be nearly impossible to know every possible drink mixture, why is why most bartenders use mixing lists hidden under the bar to help them know what goes in each drink.

Bartenders don’t have a lot of time to mix drinks, which makes it nearly impossible to read each and every label. To help with this dilemma, you can always arrange your alcohol and drinks a certain way, to ensure that you know where everything is. This way, when business picks up and you find yourself short on time - you’ll know where everything is.

To become a successful bartender, or mixologist, it takes years of practice. There are several styles of bartending as well, including the well known and very impressive flair style. Flair bartending involves very impressive techniques and tricks, which will leave customers truly amazed. Flair is the hardest style of bartending to perfect, taking years and years of practice. Flair bartenders all around the world will tell you that flair brings the most crowds - although it can also cost a lot of money in broken bottles along the way!

Each and every bar should also have the basic spirits, such as Tequila, Vodka, Rum, and Gin. There should be also be fruit juices on hand as well, such as lemon juice, orange juice, and even pineapple juice. Almost all mixed drinks require juice, such as screwdrivers - which require both Vodka and orange juice. Mixed drinks are very popular, making it essential for the bartender to be a good mixologist - and have the right materials on hand at all times.

A lot of drinks that bartenders mix will require special gadgets such as shakers, measuring cups, rinsing bowls, and straws. Shakers are the most commonly used gadget, as they are essential for mixing alcohol. Bartenders will also need to keep cloth on hand as well, to quickly clean up spills and wipe down the mixing area from time to time.

As a career, bartending can provide you with a lot of money. If you go to college and learn the techniques required for bartending, you can make more money than you ever thought possible. The job is high paying, a lot of fun, and a great way to meet new people. There are a lot of colleges and universities that offer bartending, or you can study online. No matter which way you go - bartending will be a lot of fun and will take you far in life as an exciting career.

Tristan Andrews writes informative articles about wine. Discover and explore the world of wines. Find out how to better enjoy wine at http://www.greatwinesmadesimple.com/

The Many Types of Beer to Choose From

So what do the pharaohs of ancient Egypt and modern-day fanatical football fans have in common? Why, they all love to drink beer of course!

Beer is the oldest recorded alcoholic beverage in history, with origins dating back to ancient times, even as far back as ancient Egypt. Beer has been the drink of choice of many people, for a very long time.

So what exactly is beer and how is it made? Beer is basically an alcoholic beverage made from fermented starches. It main ingredients consist of water, malted barley (or other starch sources like wheat, cassava, etc.), hops, and yeast. They are then fermented through a process called brewing. After brewing the beer is ready to be consumed, though further processes like aging and carbonation can be practiced to improve the taste and quality.

Throughout the years, many different types of beer have been created around the world. These types of beers can vary in things like flavor, color and aroma. Various different cultures have invented their own distinct take on this famous beverage.

Beer is generally classified into two types or styles based on the yeast used for fermentation. These two types are ales, which uses top-fermenting yeast, and lagers which are brewed with bottom-fermenting yeast. These yeast give the beer their own unique characteristics, which can affect how the beer looks and tastes.

Ales along with using top-fermenting yeast, are fermented at a warmer temperature than lagers. They’re fermented at about 15 to 23

What You Should Know About Wines

First things first, wine is a kind of beverage - specifically the alcoholic kind - that is produced via fermenting grapes or other types of fruits such as elderberry, plum or blackcurrant.

Wines that are not made from grapes are called country or fruit wine, and those that are made largely from materials such as starch come out as rice wine, barley wine or sake.

Take note that beverages that come from other materials that are fermentable, such as honey, are not really wines.

Basically, wines are produced from one variety (or probably more) of the species Vitis vinifera from Europe. A varietal is produced when one of the varities like Chardonnay, Pinot Noir, Merlot are used predominantly (between 75-85% minimum).

Believe it or not, wines that are blended are not inferior to varietals. A lot of winemakers all over the world use multiple varieties of grapes in order to produce different wines. The following are different types of wine and varieties you may encounter in your wine-tasting adventure.

Cabernet Sauvignon

This is a variety that is considered as most famous among the producers of red wine. The best one comes from France in Bordeaux. However, there are already areas in the US that produce wines that are just as great-tasting in their complexity and richness and they are usually in California specifically in Napa Valley.

Chardonnay

This has been considered as the white dry wine that is most purchased all over the world. Chardonnay is actually grown in many parts of the world. This type of wine is aged inside barrels of oak resulting in an aroma and flavor that is strong and rich. This type of wine has a character that tastes fruity and has buttery and vanilla components.

Chenin Blanc

This type of wine has been considered as common and cheap. The grapes used for this wine are grown widely in the United States, specifically California. This wine is also fruity and blends well with the more popular Chardonnay thus adding to its acidity and fruity quality.

Grenache

This is considered as the grape plant variety that is most planted. Grenache actually tastes sweet but does not have much character unless if it is vinnified well. This variety is usually grown in areas where there is drought and heat that is quite extreme.

Merlot

This type of wine is ranked along the same lines as Cabernet Sauvignon, but it has more lush. Merlot’s flavor is actually full-bodied with various flavors available such as plum, cherry, chocolate.

Pinot Blanc

This type produces a dry, soft and fruity white wine the taste of which is compared with Chardonnay. Pinot Blanc actually has tasteful hints of spice and apple and has a high acidity. Unfortunately, Pinot Blanc does not age very well and is less complicated that Chardonnay.

Pinot Gris

The grape used for this wine is brown in color and is quite successful in a place called Oregon. This wine is white and is crisp and dry with a rich spicy flavor.

Pinot Noir

This grape is considered as one of the premier ones in France, specifically in the region of Burgundy. This grape, though a bit difficult to grow, when grown well actually tastes complex and rich. It tastes more like raspberries, cherries, mint.

Riesling

Considered as a great wine among the other wines in the world, Reisling need to grow in one of the cool climates such as Germany. Its acidity is quite high and is very fruity and floral in taste. This wine ages well.

Semillon

This type of wine comes from white grapes that contains acidity that is quite low and has a roundness that is peachy. This wine partners well with Sauvignon Blanc. This is an inexpensive wine.

White Zinfandel

This wine is light blush pink in color and is usually made in the United States, specifically in California. The grapes called Zinfandel are red in color and is separated quickly from the skins when they are crushed and fermented. This results in a wine that is light pink in color. Zinfandel white grapes are made in a style that is sweet in order to balance it with the grape’s acidity.

All in all, wines will always be available for those who value its exquisite taste, flavor, aroma and the process it goes through just to make it exquisite for the palate.

Lee Dobbins, an avid wine drinker, writes for http://wine.leisure-webzone.com where you can learn more about wine and how to use it properly.

Beer Basics, Quirks And The Birth Of A New Hobby

Many people from all walks of life enjoy a cold beer at the end of a workday. Beer is considered to be one of the best thirst quenchers and a great way to unwind after a stressful day at work. We’ll begin this short article by reviewing the different types of beer, than I’ll share some of what I call quirks from different countries regarding beer and finally close with a hobby that has begun as a result of beer.

Types of Beer
Lager beer get’s bottom fermented. It is light bodied, and appears pale to yellow golden in color. It is refreshing, well carbonated and has a slight bitter taste, depending on the brewer.

Dry beer has no residual sugar and has a weak taste with more alcohol content than mainstream beer. It was first marketed in Japan and its popularity in the US is due to heavy marketing efforts.

Bock beer, introduced by the Germans used to be a specialty.

Ale, which is top fermented beer is a style invented by the English brewers.

Lager beers properly brewed need at least a month to age, so considering the consumption levels breweries are required to have a very large storage capacity.

Steam beer is an exclusively brewed blend to San Francisco, California. This uses a hybrid technique where both lager and ale brewing technology are used.

Bottled beer is pretty much all pasteurized. This may impair taste, but it prolongs the shelf life.

A Couple Brewing Quirks From Around The Globe

From Europe:
Most of the European breweries stick to the purity laws of Bavaria from 1516, which insist on using yeast, malted barley, hops and water. A later addition was wheat.

From North America:
To appeal to some market segments and to bring down the cost, the most well known North American beers have many additives.

From Belgium:
Belgians are popular for their fruit flavored (raspberry, cherry, strawberry, peach) ales. These are quite refreshing and appealing, both in aroma and texture.
Draught beers that are imported are micro filtered and not great in taste. Therefore, the low volume bars and restaurants would do better to stick to serving locally bottled beer. However, draught beer that is locally brewed is not pasteurized and its shelf life is limited.

From Switzerland and Norway:
In Switzerland and Norway, there are no regulations. They can use corn syrup, rice flour etc to give beer its different flavors and textures.

Beer Tappers and Beer Can Openers
When it comes to storing and serving beer, beer tappers are more useful than the beer pitcher, because the beer is kept cold and can be dispensed whenever required.

The Rise Of A New Hobby
In closing, beer can collecting as a hobby began shortly after the first beer cans, from the Krueger Brewing Company, appeared in stores in January 1935. This was a packaging revolution in the beer industry. Beer can collecting officially started as a hobby in St Louis in 1970 when Beer Can Collectors of America (BCCA), now the Beer Collectibles Club of America was formed. This has now triggered off the collection of another item, the beer can opener!

The above information about beer bottle or can and beer tappers submitted to us by Thomas MacIntosh from: http://www.beer-can-collecting.info

How To Safely Survive Your Next Holiday Party

You should be concerned about your personal safety at your holiday parties. I am going to discuss this topic in a frank matter[not sugar coated]. In doing so, I am making some general assumptions about the behavior of many holiday party goers in today’s society.

It is common nowadays to attend more than one holiday party in the months of November and December. With that said, whatever type of party you attend; remember that drugs and alcohol DO NOT mix. Their use can have an effect on your ability to make decisions. It is important that you manage how much consume.

1. Always get your own drink. If possible, watch it as it is poured.

2. Never leave your drink unattended.

3. Don’t share, drink or taste anyone else’s drink.

4. Dispose of your beverage if you think it tastes odd. If this is the case, be sure not to leave it around for someone else to drink.

5. You may not realize that anything was added to your drink. Drugs used to spike drinks can be colorless and tasteless.

6. Be aware of the behavior of your friends. Is the way they are behaving out of character? Do they seem too - out of it - for the quantity or type of beverage they had to drink?

7. Watch out for your friends. It is the responsible thing to do. Are they drinking or taking too much. Are they making safe decisions? Are they OK?

8. If it appears your friend needs to sober up or straighten out, be sure to check to see if they are OK. Are they alone? Who is with them? Are they safe from harm?

9. Encourage people who appear drunk to drink water or to eat something. If you can, keep an eye on them.

10. Ask yourself, do you really trust those you are going home with? Are you sure that they won’t make you do anything you do not want to do? Will they take NO for an answer?

11. If you are going home with someone different, let someone else know. Introduce this person or persons to your friends.

If You Are The One Throwing The Party

1. Know who you have invited to the party. Plan ahead what you will do if there are any gatecrashers.

2. Provide food and non-alcoholic drinks such as water, soft drinks or juice, as alternate beverages

3. Keep a look out for your guests. Make sure they are safely having a good time.

4. Offer to organize taxis for your guests. Also, make note of which taxi company you called.

5. Create a safe atmosphere. If you know that, someone is harassing or intimidating someone else, do something about it. For example, you can let that person know you are watching; ask the person to stop; ask the person to leave; find the victimized person a safe place; do not be afraid to call the police.

Stay safe yourself and ask for help if you need it.

Bill Wallmuller is the founder of Merokee Enterprises. Two of the author’s concerns are personal safety and crime prevention. You can learn more by visiting the Website: http://www.personal-defense-technology.com

Join the Club: Wine Clubs

One of the best ways to get access to great, and sometimes less accessible, wines is to join a wine club. These clubs are free to join and can result in you enjoying a greater variety of wines. Whether retailer operated, or direct through the winery, wine clubs will enhance your wine drinking pleasure.

The first consideration for most consumers is price. Just know that there are a range of wine clubs to meet most consumer tastes and budgets. Being in a wine club does not necessitate spending big money. As an example K&L Wine Merchants in San Francisco has a wine club that will ship you 2 bottles of wine per month for $17.95. For that price you have the advantage of knowledgeable experts picking out wines that they feel represent excellent value.

At the other end of the range is Vintners Collective in Napa. Their wine club, the Collectors Club, ships 8 bottles of wine 5 times per year for $290 per shipment. This wine club specializes in smaller production wineries (generally under 1200 cases per year) with whom they have excellent relationships. The result is wine from vintners that you will likely not see on the shelf of your local wine retailer.

Another consideration is whether to go with a winery direct club vs. a retailer. Ideally, budgets permitting, we recommend both clubs that are owned and operated by the winery and clubs that are run by retailers. We like the idea of getting a preferred spot on one of our favorite wineries distribution lists in addition to the variety that the retail club offers. As an example, take a look at Justin Vineyards and Winery. This Central Coast maker of excellent red and white wine has a few different wine clubs. They offer a choice of red only or white only or mixed cases and will give you access to wines that disappear quite quickly. As an example we recently received a shipment containing one of our favorites, Justin Justification. This wine was sold out even prior to the wine shipment. So in this case only wine club members had an opportunity to receive this great wine which was available only in limited supply.

In the case of a retailer wine club, we like the idea of knowledgeable experts selecting great wines that have excellent value. Most times these are wines that would never appear on our radar no matter how much we read to keep up. Retail wine clubs often have connections with wineries that provide exceptional values. As in example K&L Wines recently offered a 1997 Cabernet Sauvignon from a well respected Napa producer for under $35. This same wine at the winery was $100. We like the idea of being able to buy an outstanding vintage, 1997, from an outstanding vintner at a most fair price. The case outlined here would not be possible outside of the wine club.

Before committing to a wine club make sure you understand the frequency of the shipments and the length of the membership. Some clubs welcome your membership on an annual basis and will ship four times per year. Other clubs will accommodate monthly membership, frequently with a minimum number of months. Choose the club that best fits both your budget and your consumption. If you have limited storage space and your frequency of delivery is too high from too many clubs, well you may have a great problem!

Additional perks of wine clubs often include: free shipping (depending on the state), discounts on retail purchases and/or future wine purchases, first access to newly released wine, admission to special events reserved for wine club patrons, complementary wine tasting, and discounts at local hotels, inns or restaurants.

Wine clubs present beginners and collectors access to great wines, selected by professionals, at a host of price points that will only enhance your wine experience.

R. Adam Shore writes about California Wines from a consumer point of view. A collector of California Cabernet and a resident of the Golden State he has assembled hand selected articles about wine. They are cellared at California Wine Articles

A Lesson in the Culinary Arts: Selecting the Perfect Wine for the Meal

Often, a novice wine drinker will pair the same wine; a long-standing favorite or a less expensive variety, with every single meal he or she eats. However, as any expert in the culinary arts knows, wine must be carefully chosen to go with the meal, snack, or dessert the person is eating. A well-chosen wine should complement the food it is served with.

The general rule of thumb, which many people, even the novice wine drinkers know, is that red wine goes with red meat and white wine with white meat. This means that meals where the central focus is a steak, lamb chops, or another rich red meat should be served with red wine. Likewise, meals where the main course includes white meat, such as poultry or fish, or a meat substitute are best with a white wine. However, this is a very simplistic rule for choosing an appropriate wine; those who are better versed in the culinary arts have a slightly more complicated set of rules for choosing the perfect wine for a meal.

Essentially, the intensity of flavoring in your meal is best complemented by a wine with an equally intense taste. In other words, meals that are heavier and richer, such as steaks, lamb chops, and other red meats, go best with the full-bodied flavors of most red wines. Meals that are lighter go best with the lighter tastes in most white wines. Once you understand this rule, you will understand why, for a true connoisseur of wine and the culinary arts, a red wine can be paired with a heavily spiced poultry dish, and a white wine may be used to complement a red meat dish with a mild taste.

Another way of determining the perfect wine judges by the taste of the wine, rather than its color. Wine contains two very different types of tastes: the acidity level of the wine, and the sweetness level of the wine. In general, a wine should be chosen to match these levels in the wine with those in the food. This guideline makes it possible to choose wine for meals, snacks, and even desserts that do not include meat. For instance, fruit and cheese are two types of food that are often paired with wine. Fruit, which contains high levels of both sugar and acid, is often paired with a sweet wine that has a high acidity level. Likewise, cheese best brings out the taste of a wine with low levels of sugar and acid. Food that is heavily spiced, on the other hand, may be best with a wine that has a low sweetness rating but a higher acidity level. Dessert is best served with a dessert wine; a wine that is very sweet but has a low acidity level.

Naturally, there are always exceptions to the rules, even in the culinary arts. For instance, pizza and fast food can be difficult to select a wine for, especially when trying to use the above rules. Many experts in the culinary arts suggest that rather than trying to match the acidity level of your wine to low acidity levels present in fast food and pizza, you select a wine with higher acidity levels. A more highly acidic wine complements pizza and fast food not by its similarities to the food, but by balancing the tastes present in the food. However, the sweetness levels should still be matched. A wine that is not sweet enough will taste bitter when paired with a sugary food, such as hush puppies or Hawaiian pizza, and a wine that is too sweet will seem shocking and syrupy if it is served with a salty or sour food, such as French fries.

An understanding of the culinary arts is an important part of planning a meal. Everything from the various different foods you service down to the wine available with each meal needs to be carefully chosen, so that all of the flavors complement one another. A badly chosen food or wine will clash with all of the other tastes present in the meal, disrupting or even ruining the experience. Any good host or hostess will pay close attention to the teachings of the culinary arts when choosing a wine to accompany his or her meal.

Andy West is a freelance writer for The Culinary Institute of Virginia College. Culinard offers two outstanding culinary arts programs. For more information please visit http://www.culinard.com .

Make your Own Beer, Right on Your Stove

Homemade beer is the best beer in the world, by far. Have you ever tasted anybody’s homebrew? If you have, you probably thought it was darn good. Let me tell you that when it is your own, it is even better. In fact, it is incomparable to anything else on the planet.

I am a beer lover and long-time homebrewer. There is no other hobby that is as satisfying as this one. I have entered many, many homebrewing competitions and have won lots of blue ribbons for my beers, including at my local County Fair (which is a huge one). In fact I had so many ribbons that I finally threw them all away and stopped entering competitions. Now I just brew what I like and drink it while browsing the internet or watching television with my wife. Yep, life is good for homebrewers.

Listen, anyone can make beer on their stove - and I mean really, really good beer. You don’t have to take it to the level that I did. If you enjoy beer one-tenth as much as I do, then I highly recommend that you at least make one batch in your lifetime, just so you can say you did it. Having brewed a batch a beer changes a person, for the better, and forever. You will then be one of my brethren.

You are going to need some simple pieces of equipment: A large pot to brew in, a big food-grade plastic bucket with a lid to ferment in, a small plastic “airlock” and rubber stopper that goes into a hole in the bucket lid, bottles and caps, and a basic bottlecap crimping tool. It also helps to have something to stir with; a big wooden spoon will do nicely.

There are only four ingredients in beer: water, malt, hops, and yeast. Malt refers to malted barley - for your first batch you will simply use packaged “malt extract.” Hops are best purchased in pellet form; they look like rabbit food. A package of dry brewers yeast costs about one dollar. Water can come from any source, but at least two gallons of it needs to be sanitized. Those 2.5 gallon water vessels from the market work nicely.

Homebrew is typically made in 5 gallon batches. This will fill two cases worth of bottles. Take my advice and go for the large, 22 oz. Bottles, as this is less bottling work. You will need 6 total gallons of starting water with about 2.5 gallons chilled in a sealed container. The plastic bucket should be a 6 gallon size. Over half a gallon of water will evaporate while you are brewing.

Here is what you do:

1. Boil 3.5 gallons of water with 6 pounds of malt extract for one hour, adding an ounce of hops at the beginning of the boil, some more hops after 45 minutes, and some more hops when you turn off the heat. Cool the pot in the sink by running water around it. Sanitize your bucket fermenter with a shot of bleach mixed into it full of water. Let that sit for a few minutes with the airlock and rubber stopper then pour out over the inside part of the bucket lid and rinse everything that the bleach solution touched with
hot water.

2. Put the chilled 2.5 gallons of water in the bucket first, then pour the brew from the pot on top of it. Do not stir. Add the yeast and seal the lid tight on the bucket and put the airlock in the stopper and the stopper in the lid-hole. Put water in the air lock. After a day or two the airlock will start bubbling.

3. After a couple weeks its time to bottle the beer. Boil 3/4 cup of sugar with 2 cups of water and add it to your bucket of beer. You can sanitize a measuring cup with hot water, or just put it through the dishwasher with heated drying on. Scoop out the beer with the measuring cup and fill the bottles leaving 1″ of space in them. Crimp the caps on and store the bottles in a cool dark area for two weeks. Clean everything.

4. After two weeks put some bottles in the fridge and enjoy.

Most of brewing is cleaning and sanitation. Everything that comes into contact with your unfermented beer, and even on bottling day after it has fermented, must be sanitized. A small shotglass of household bleach mixed with 5-6 gallons of water makes an effective sanitizing solution, given 5-10 minutes of contact time.

Don’t forget to tell me when the beer is ready to drink. If I live in a nearby state, I just may come over and taste it with you.

Andrew Kasch is a beer lover and long-time award-winning homebrewer. Many of his recipes can be found on his website http://www.makeyourownbeer.info

Taste Your Way to an Affordable, Well-Stocked Wine Cellar

Does the phrase “wine collector” conjure up an image of a millionaire living in a large home with a temperature-controlled room dedicated to holding fine wines?

It shouldn’t. If you buy wine, you are a wine collector.

First off, you don’t have to have a special room dedicated to storing your wine. As long as you keep your stash in a quiet, dark, coolish place where bottles can lay on their sides, you have a wine cellar. It could be under the bed, on the closet floor, in a refrigerated cooler, or in a basement room.

Secondly, you don’t have to be rich to stock your “cellar” with fine wines; you just have to be smart. The operative concept is taste the wines and decide for your self. Doing your own tasting “homework” is an essential part of accumulating a wine cellar that you will enjoy.

Be aware that higher price does not necessarily mean the wine is better or that you will like it more than a less expensive wine. I live by the motto, “if you can’t taste the difference, don’t pay the difference.”

In general, you will stock your cellar with three categories of wine. First are the table wines you drink within the first 12 to 24 months, before they lose their youthful fruitiness. These are your favorite everyday wines for under $15 a bottle. A whopping 90% of the wines produced in the world fall into this category!

Next are the mid-priced wines that can be drunk now, but will benefit from time in bottle. These are special occasion wines costing $15 to $25 a bottle. Keep them for about five years and they will have slightly more varied aromas and flavors. These reflect 9% of all the wines in the world.

And the last 1% of your stock is reserved for rare wines. It’s not for everyone, but collecting some special vintage year bottles — the age worthy ones that only get better with age — can be a fine investment.

Here are six strategies to use so you don’t have to empty your wallet in order to fill up your cellar with your favorite wines.

1. Experiment with less familiar grape varieties for bargains. Take the road less traveled and try wines you have never heard of. For example, the low-priced premier red of Portugal, called Bairrada, or South Africa’s Pinotage might be unfamiliar, but they often deliver as good a quality and taste as the more expensive wines of California or Australia.

2. Find understudies for your favorite wines and you can save 20% to 30%. For example, when you need a stand in for Chardonnay, try Spain’s top white, Albarino, or let Malbec from Argentina go on stage, and give Cabernet the night off.

3. Buy the “next door neighbor.” Seek out wines from up-and-coming areas adjacent to famous vineyards and save a bundle. These well-made wines are easy on the wallet and offer real value. So start tasting Merlot-based blends - not from pricey St Emilion and Pomerol - but from their neighboring areas.

4. Sniff out the “wanna-bees.” Megastar Tom Cruise went from being paid $75,000 as a wanna-be to getting $75 million for his three “Mission Impossibles.” Your mission, if you accept it, is to find those budding megastar wines before they become famous and unaffordable. For example, a bottle of Elyse Cabernet, sold for just $14.50 in 2000, and is now at $56 and climbing.

5. Ask specifically for “second labels” of famous red wines from Bordeaux and Cabernet and Bordeaux-like blends from California. These are premium wines made from grapes that just weren’t quite good enough to go into the top brand, but they are dead ringers for their more privileged cousins — only they’re about one-third the price.

6. Buy famous wines in poor vintages. World-class wine producers have to ruthlessly cull out poor grapes in off vintages to make excellent wines. Still yet, off vintages are priced lower than wines from an ideal growing season. Their loss is your gain.

Remember, you can be a wine collector and not have to pay a lot for the pleasure. Follow the 6 strategies provided and they will give you affordable drinking now, and in the years ahead.

The author, Dr Proactive Randy Gilbert, host at Inside Success Radio, interviewed Christine Ansbacher, a leading authority on wine tasting, toasting, buying, storing, and enjoying wine. Get her free audio on Instant Wine Savvy at http://InstantWineSavvy.com

Discover The Alentejo Planice Dourada in Portugal

The landscape is strong, endless and impressive.

The plain defines the territory, a wavy plain that changes its colours each season: in Winter green is dominating, in Springtime a blanket of flowers of different shades transforms the region into a festival of colour, in Summer we are struck by the sense of dryness and heat conveyed by the golden that conquers everything; finally, in Autumn the fields are ploughed and sown, and the colour brown rules in countless shades of land. And everything starts over again!

The landscape is the first sensation we have on arriving to the region, we should find out what is beyond this first impression.

Landscape is life..
..it is the wild nature that has shared this territory with mankind for thousands of years.

There are several habitats included in the Natura 2000 Network, such as the Special Protection Area (SPA) of Moura/Barrancos and Mourao home of birds of prey, black storks and cranes; the SPA of Castro Verde, that has the only zonal plan of the country and is a sanctuary for the steppe birds; or yet the SPA of Guadiana which includes the Natural Park of the Guadiana Valley, where the famous waterfalll of Pulo do Lobo is located.

It is the reflex of history!

In this area we have evidence of human presence since remote times: archaeological sites, castles, churches, old mines, museums where pastime artifacts are on exhibition, or simply small hamlets and villages with their traditional buildings show the various cultural influence this region underwent throughout time.

It is the people who live here, with their knowledge and experience, with their traditions and culture. The religious and popular feasts are scattered throughout the whole region: all the villages are embellished to celebrate their patron saints, especially in summer.

The fairs and markets, former occasions for meetings and trade, are today modernized to be a show of the local products and activities; the Cante (traditional polyphonic singing) is also a pretext for meetings and festivals in all the places with tradition in this art.

It is the scents and smells that are wisely transformed into flavours!

The gastronomy is one of the region’s best visiting cards. The cheeses are of goat and sheep’s milk, and the most famous is the one from Serpa; the smoked hams and sausages, especially from Barrancos, are prepared from black pig. The local wheat bread together with herbs as coriander, pennyroyal or mint is the base for several delicious dishes such as the “migas”, “acordas” and “ensopados”. Some of the choice dishes are “gaspacho”, “ensopado de borrego” (Lamb stew), “carne do alguidar”, “sopa da panela”, “sopa de Beldroegas”, “sopa de cacao” and “acorda de bacalhau”; but there are also the stewed broad beans, peas with eggs, chick peas stew or game dishes.

Sweetmeats are also a must and they reach their peak with the old convent recipes such as “pao de rala” or “trouxas de ovos”, but popular cakes like the “popias”, “nogados” or “pasteis de grao” are also a temptation.

The wines from Vidigueira, Moura and Pias have tradition but outside these areas new vineyards are growing and new wines are being created.

And because we’re talking about landscape and food, we cannot forget the olive oil one of the best known regional products, particularly the one from Moura.

However, not everything is landscape and there is a lot to do in this Region: open air activities like hunting, fishing, birdwatching, cycling, horse riding, canoing, paragliding, karting, and also cultural activities from the annual calendar of events such as the Planicie Mediterranica, Encontros de Comunidades Mineiras (Meeting of Mining Communities), the cartoon exhibition, the Islamic Festival or the International Documentary Film Seminar Doc’s Kingdom.

For all these reasons, the Planicie Dourada is a region to discover!

Alentejo Home is the Real Estate specialist in the Alentejo region of Portugal between Lisbon and the Algarve. Find out how we can make your dream come true at >Alentejo Home Real Estate

The New Wine Diet: How Adding Wine to Your Meal Could Also Add Years to Your Life

You like to look and feel great — and you love your glass of red wine at dinner — but conventional diet gurus say you can’t have both.

How can you rationalize keeping the wine when you want be healthy?

If you think that you have a tough decision to make, then think again, because most diet plans don’t take into account all of the latest facts.

More and more studies are showing that although there are about 120 calories in a six-ounce glass of red wine, you should not stop having wine at dinner, because there are too many significant long-term health benefits and they outweigh the mere calorie intake.

In fact, wine might even be considered the new health drink.

For example, heart disease is the number one killer in the US and clinical studies have proven that, in moderation, men can lower the risk of heart disease by 50% by drinking two glasses of red wine a day. And women can reduce their risk by almost 30%, by drinking one glass of red wine a day.

Another top killer is cancer. Because red wine contains antioxidants, which scavenge destructive free-radicals that cause cellular damage, drinking wine in moderation will help prevent certain types of cancer such as prostate, colon and skin cancer.

Wine also helps our body to excrete excess sodium, so red wine acts like a diuretic, which lowers our blood pressure.

And in recent years, research studies have trumpeted a growing list of health problems that red wine can help fight such as arthritis, cataracts and kidney dysfunction. And, a new study in mice holds out hope for Alzheimer’s disease and dementia.

If this list doesn’t convince you that red wine should remain on your table at dinner and be long term part of your life, then check this out — wine helps reduce stress and digestive problems.

So, if you are a busy person and live life in high gear (as so many of us often do), then its recommended you enjoy at least one glass of wine with your meal, because wine relaxes us (including our digestive muscles). And we all know that digestive problems and high stress levels are the cause of innumerable health problems.

Now that you’re convinced that keeping wine at dinner is a good idea, you probably want to know; “Are all wines equally ‘healthy’?”

And the answer is NO. Red wines in general contain more antioxidants than white wine (and all other alcoholic drinks as a matter of fact).

And, even among red wines there are those that will do you more good. Specifically, red wines that improve with age, which means French Bordeaux, premium Cabernet Sauvignon and Pinot Noir as well as Merlot and Malbec.

It’s been shown that red grapes grown in higher altitude and cooler climates (like Chile, Argentina, some parts of California, Oregon, and in New York’s Finger Lakes) have more antioxidants than grapes grown in warmer climes on valley floors.

There are two reasons for this. First, the production of antioxidants are stimulated by ultraviolet light, which are more intense at higher altitudes. Secondly, in cooler climates, grapes ripen more slowly and therefore tend to be harvested later, which allows for a greater concentration of antioxidants (and better flavors too).

In summary, the decision is easy. Keep the wine and get rid of some other calorie source, because it couldn’t possible come close to the health benefits of a glass of a good red wine.

So enjoy your wine at dinner and let’s toast “To Good Wine and Healthy Pleasure!!!”

Dr Proactive Randy Gilbert, host at Inside Success Radio, interviewed Christine Ansbacher, a leading authority on wine tasting, toasting, buying, storing, and enjoying wine. Get her free audio on Instant Wine Savvy at http://InstantWineSavvy.com

Learn How To Make Wines So Incredibly Flavorsome No One Will Resist A Second Glass

The pursuit of a good glass of wine goes back to the time of the Romans. Some people take it upon themselves to take this pursuit into their own hands. Following is a list of times you will need and steps to take to make your own perfect glass of wine.

Most items can be purchased at your local winemaking supply shop and some of the equipment can be rented to keep your investment to a minimum.

Before you can begin the fermentation process, you will need to have granulated sugar, which is called sucrose or corn sugar, also known as dextrose. Also, wine yeast, siphon hose, fermentation locks and a hydrometer, as well as acid testing kits, mixing bucket made from plastic and glass jugs or barrels, when letting the wine ferment, and sulfate crystals. But, of course, we are missing something, the grapes! You will need viniferous red grapes, a grape crusher and a grape press.

The first step is to crush the grapes into the primary fomenter until it is only 2/3 full. Then remove about eighty percent of the stems and add the sulfate crystals to the fomenter. Dissolve about .1 gram of crystals per liter to one cup of warm water, then stir into the fomenter with a wooden or plastic spoon. Now the grapes are called a must. Let the must rest for about 2 hours.

After it has rested, check the sugar content, called Brix, of the juice. You want it to be around 22 or 24 degrees, this depends on the varietals. Next, check that the acid is between 5.5 to 6.5g per liter. The temperature is very important and must be adjusted if necessary. You want the temperature to be between 70 and 75 degrees.

You can dissolve one gram of yeast pellets in a cup of warm water for every 3.8 liters of must, after the other items are in proper range. The yeast needs to sit for about 10 minutes before it can be added to the fomenter. After you have added the yeast, cover with cheesecloth.

Fermentation

If, after twenty four hours, there are bubbles and gurgling noises, be happy. This means that fermentation has been taking place. You will want to stir the mix twice a day to keep the top layer that consists of seeds and skins, called a must. Be sure to check the Brix every day. You want to see about a two degree drop.

When the Brix is at zero or when the cap stops pushing up, it is time to press the wine into jugs of about a gallon in size. Be sure to attach a fermentation lock. Save the cap, for after initial racking.

Rack the wine several times until sediment drops out.

Now, depending on the varietals, let the wine age for an appropriate time.

For more details, you can visit your local wine making shop or you can look online.

Learn How To Make Wines So Incredibly Flavorsome & Delightful That No One Could Resist A Second Glass Right From The Comfort Of Your Own Home! -

FREE For A Limited Time -
http://www.makingwine.net

Wines In A Gift Basket

Gift giving is one of the essentials of the holiday seasons. This act shows thoughtfulness, love and a warm heart from the giver. It also provides a feeling of value and friendship to the receiver. Giving gifts bring us closer to each other during the holidays. Since holiday seasons are nearing, surely a lot of you are looking for that ideal gift for your loved ones. But where do you find the perfect gift?

The solution to your dilemma is probably presenting the other person with a gift basket. Baskets come in all shapes and sizes and you can easily decorate them with trimmings appropriate for the person you are giving them to. You can choose one single article to put in your basket or fill it up with more goodies the recipient will surely love. Just remember not to go over your budget! You can decorate them yourself for a more personalized touch. Personalizing gives the message that you have thought of the recipient enough to take time to add your own touch on the gift.

An ideal gift for men is a wine basket. Wines signify prosperity and success in life. Giving wine is a perfect way of wishing the best to that important man in your life. But before giving wine, you have to have a background on the different kinds of alcoholic beverage found in the market today. One way of keeping yourself abreast is by checking out some information from the Internet. Once you have acquired some background on the types of wine, you now have to focus on the person you are giving it to. Does he prefer white or red wine? Would he like some vintage wine? Why not try asking his friends or family on what he prefers? If you have sufficiently answered these questions then you can now move on to filling up your wine basket.

If you cannot decide on one type of wine you can always look for a variety pack which features many types of wines in smaller bottles so the person receiving the gift can sample new flavors and they just might find a new favorite.

Make someone happy today and give them the gift of wine and who knows maybe you will even get to enjoy the wine with them.

Greg Lucas is a small business owner and an on-line marketing expert who owns and operates a large network of informative and educational websites. for more information please visit:
wine gift basket

A Redneck’s Guide to Wine Appreciation

First, allow me a moment to elucidate my qualifications: My grandpa was a bootlegger in the backwoods of Tennessee during prohibition. That’s God’s honest truth, and that bit of family history proves without question that I have both redneck DNA and an intimate knowledge of alcoholic beverages. Gramps’ legacy lives on.

Both of those bits of trivia are worthy of much greater discussion, but today I need to stick to the point. So, let’s take a look at our subject du jour, the Big Vino, the juice of the gods, that is to say, wine.

The first big thing to understand, Bubba (or Bubbette–we rednecks have advanced with the times), is that wine ain’t 7-UP. Now, I know that many of you are used to mixing wine and 7-UP, but the point of this little article is to provide an opportunity for personal growth. Keep reading, or maybe have your kid read it out loud.

Now what I mean by saying that wine ain’t 7-UP is simply this: If you bought a can of 7-UP down at Elmer’s Market and then drove to your uncle Willie’s Gas & Groc and bought another can, you’d expect both cans to taste the same, assuming Uncle Willie’s half-brother had not done something really disturbing again. Most of us consider the fact that one can tastes just like every other to be a Good Thang.

Not so, with wine. Rather than mixing together chemicals and water in a top-secret combination to yield identical tasting drinks, wine makers have to rely on Mother Nature. And we all know that Mother Nature can be a… bit fickle. In addition to the wine maker’s skill, the grape, the soil, the storage, and even the weather during the growing year all have a tremendous effect on the taste of a given vintage.

This explains Uncle Willie’s homebrew, of course: Combine a winemaker with no skill, incredibly disgusting grapes thrown out by the Piggly Wiggly store, the fungus-inducing weather of the Deep South, soil worthy of an EPA Superfund site, and long-term storage in plastic buckets, and you get a vintage that works better as concrete cleaner.

The Yin to that Yang is a skilled vintner who has studied his craft for years, grapes cultivated on the warm southern-facing slopes of the Columbia River Basin or Cascade Mountains, 300 days of sunshine per year with cool, crisp nights during harvest, nutrient-rich volcanic soil, and long-term oak or stainless steel barrel storage, and you have the magnificent wines of Washington State. They don’t all taste the same, of course, due to different local soils, weather conditions, and different wine makers. But I assure you, Bubba/Bubbette, that is a really Good Thang.

Part of the fun of being a wineaux, i.e. a redneck who likes good wines, is the search for the elusive “great vintage”. Since no two vintages taste the same, it is incumbent upon us to taste lots and lots of wines from different vintages. That’s a Good Thang, too, as you might imagine. Now, you’ll find some hoity toities who will try to tell you what’s good and what ain’t, but here’s the real truth: A good wine is a wine you like. Period, end of story. Anybody tells you different, tell ‘em to put a cork in it.

At first, I didn’t drink for taste. Like most of my redneck kin, I drank because I was, uh… thirsty. But if you slow down and actually start thinking about the taste a bit, I guarantee you’ll find some wines that tickle your fancy.

Having found some great vintages (and write them down when you find them, or buy a case or two), the next Good Thang about wine is that it was made for food. Yep, fer shure. Unlike Uncle Willie’s homebrew, you’ll not only be able to keep your food down when you have a good wine, you’ll find that some wines actually make the food taste better. And I don’t mean after the second or third bottle. I really mean that you can be stone cold sober, take a sip of wine, shovel in bit of food, and both the wine and the food will taste better together than either does alone.

In case those instructions are not clear, please understand that I mean that you should swallow the wine first, and then take a bite of food. As tempting as it might be to try to mix it all up together, wine ain’t a milkshake, neither. Save that trick for Nestle’s Quick chocolate mix. For those who don’t know, you take a spoonful of chocolate mix in your mouth, pour in some milk, and swish it around. Rednecks from southern states may also add several chunks of banana.

But I digress. Back to wine.

A second fun thing about being a wineaux is finding “wine and food pairings” that you like. There are some general guidelines, but once again, what tastes good to you is really the definition of what is good. Here are a couple things that I’ve found to be true for my tastes:

1. Wine shouldn’t be stronger tasting than the food you’re serving. Hoity toities may scream in anguish, but the first great wine and food pairing that suited me was a California Zinfandel served with hamburgers drowned in a potent barbecue sauce. Zinfandels are often “peppery” in taste and therefore complement a strong barbecue sauce quite well.

Conversely, milder main dishes may call for a lighter wine. I found that some light cheeses go great with Sauvignon Blanc, which is a light and sometimes slightly fruity white wine.

2. Sometimes seemingly odd combinations work out quite well, too. I like blue cheese on crackers with a fairly sweet dessert wine like Roza Riesling. I have no idea why that works for me. Maybe my taste buds are dead from too many pork rinds.

Regardless, wine tasting is an adventure, and a kick in the pants, too. A few years ago I hired a limousine to take me, my wife, and some friends on a wine tasting tour of the Wenatchee Valley in central Washington. Not only was it great fun, but I discovered several fantastic family-operated wineries along the way. We still visit these wineries several times a year for concerts, special dinners, and of course, wine club pick-ups!

By the way, a wine club pick-up is not a new way for you single redneck men to meet women–ya still gotta save that for the family reunion.

When he’s not writing articles for his fellow rednecks at Redneck-Wineaux.com (http://Redneck-Wineaux.com), Ross Lambert is sampling fine wines and playing guitar. He is also one of several software engineers at Confluent-Data, Inc., creators of LoveWashingtonWine.com (http://LoveWashingtonWine.com

How Southern Califonia Wines Compete With Fine Wines All Over The World

Wine is a beverage that is produced throughout the world. Each region may claim to be the best, but the wines produced in California can compete with all of them. California is responsible for 90 percent of the country’s wine making. They have mainly been produced in the Northern regions but the relatively new comers from the Southern region have taken hold.

The southern region of California produces nearly 500 million gallons and ships them all over the world. The coastal town of Santa Barbara has an environment that grapes thrive in. It contains 21000 acres of vineyards and brings in $100 million to the region. Although contained in one region of the state, it has several different climates. The Pala Mesa Mountain region has weather that allows sunny days and cool evenings that the grapes grow well in. Conversely, the Cape Horn region enjoys hot weather, with the mercury often passing 100 degrees.

Thanks to this constant warmth in temperature, wine growing is not limited by adverse weather conditions. The wineries are able to operate throughout the year on a specific schedule. The spring is used to plant the new crop, while the summer is used to tend it. In the fall, the grapes are harvested and in the winter the fields are weeded and made ready for the spring. There are a variety of grapes grown in this region, including Syrah, Pino Blanc, Chardonnay and other French varieties.

The Temecula wine country is located south of Los Angeles. It contains 3000 acres of vineyards and is famous for wine tasting day trips. It sits approximately 1400 feet above sea level and enjoys a warm, dry climate. 14 of the wineries that are located there have won awards for the quality and taste of their wine. The wines of this region are affordable which lends to their popularity. They are not only known for their European grapes, but are also famous for producing delicious varietals from the Mediterranean. These include Violgnier and Pinot Gris. Despite the fact that they are relatively new wineries, that have made a name for themselves that is respected by many wine lovers.

Shadow Mountain wineries are located 4400 feet above sea level. Their specialty is the ever popular Cabernet Sauvignon.

Southern California produces just about every kind of wine, enough to please all of the wine lovers the region attracts. Many people come to the region not just for the beautiful scenery or the warm weather, but to take part in wine tasting from the many vineyards there. They enjoy a friendly rivalry with the Napa Valley and Sonoma vineyards that are located in Northern California, and have proven themselves to be equal in both taste and quality.

Gregg Hall is an author living in Navarre Florida. Find more about this as well as wine gift baskets at http://www.winebasketdelivery.com

Why You Should Consider Quality Custom Wine Gift Baskets For Your Gift Giving

When you are looking for a great gift to give to a business associate or client, a wine basket may be the answer. Wine has been becoming more popular in recent years. Once an extravagant item only the wealthy could enjoy, wine has steadily became more affordable. Wines available today are flavorful and inexpensive. A new gift idea sprouting from the renewed interest in wine are wine gift baskets.

Wine gift baskets can be given for a variety of occasions. Business associates are finding the wine gift baskets make wonderful gifts for bosses, employees and coworkers.

For welcoming new clients or showing appreciation to current ones, business owners see the value of a great gift. Wine gift baskets make nice thank you gifts for receptionists, showing your appreciation with wine is neither taboo nor unusual.

New neighbors may enjoy being welcomed into the neighborhood with a wine basket. Friends and families alike will enjoy the simplicity of such a great gift.

There are many places to purchase wine gift baskets. Online there are many stores that will deliver them right to the door of you intended recipient. Some of the sites offer more choices than others. At many you can set a price and they will assemble a wine gift basket to fit your budget. Others will allow you to pick and choose the wines you wish to put in the basket.

If you would like, you can assemble your own basket at a fraction of the price charged by retailers. It is really quite simple. To assemble your wine gift basket you need to first determine the recipient of the gift and their tastes and style. Find a basket you find suitable that will hold a few bottles of wine leaving a bit of extra room.

Next pick out two or three bottles of wine and add to the basket. You can also add some cheese or chocolates, or anything you feel may go with the wine. Finally add a ribbon or flowers to the handle and don’t forget the card. Now watch the smile your gift puts on the face of the recipient when you deliver the wine gift basket.

There are many occasions to give a gift of a wine basket. They are simple yet elegant and a great way to show you care. Look online or in specialty stores for the perfect wine gift basket to give, or make one yourself. There are a variety of great online stores that you can shop from. Do your research before hand so you can be an informed consumer while shopping for your specialty wine gift basket.

Gregg Hall is an author living in Navarre Florida. Find more about this as well as Delicious Gourmet Gifts at http://www.deliciousgourmetgifts.com

California Wines and Tips For Winery Tours

If you are planning a trip to California, then you might want to consider scheduling some time for a trip to visit some of the many California wineries. With the gorgeous weather and lush scenery this can be a wonderful way to experience some of the finer US wines.

California wine is well known all over the planet and with over 200 days of sunshine each year this state boasts an ideal climate for growing wine of all kinds. In California, you will find 6 predominate varieties of wine. The Sauvignon Blanc is a white wine with a melony or herbal taste and is a good pairing with seafood. The Chardonnay can have a buttery taste and goes well with chicken as well as seafood. Of the red wines, you will find Pinot Noir which has a fruity taste, the Zinfandel which can be fruity, herbal or spicy, the Merlot which can have a fruity and floral flavor and the Cabernet Sauvignon.

Along with the varieties above, you can find many other types of wine to peak your taste buds and California winery tours offer not only an inside look as to how the wines are made but also wine tasting as well as yearly festivals and events based around processing and harvesting. If you time your visit to California right, you can make the most of your winery tours.

If you are thinking about adding some California wine tours to your schedule, here are some things to consider:

1. Plan your visit. As with anything else, planning ahead will help to insure a successful tour. The first thing you should do is decide which areas of California wine country you want to visit. Most places are near each other, so you can map out a visit where you can see a couple of wineries in one day. You can start by looking at websites which give information on wineries including tours and special events. Also, try the winery organizations and trade bureaus.

2. Make sure you make reservations. You may find that the wineries require an appointment if you want to try some wine tasting so it is a good idea to call ahead of time. Also, if you are traveling to California, be sure that you have your travel and hotel plans already booked before you start to look into winery tours. When scheduling tours, it is best to limit yourself to no more than 3 vineyards per day. You want to allow yourself enough time to see everything and traveling between wineries can take some time as well. If there are special events, you want to be sure to allow enough time for those too.

3. Know what you want to see. It will be in your best interest to know exactly where you want to go and what you want to see before you start on your trip. That way you won’t waste time arguing over which direction to go in. If you can get a driver that knows the area, all the better.

Some wineries in California are small while others are quite large. In some you may see the farmers picking grapes by hand while others use machines for harvesting. Either way, you are sure to have a fun filled day with your family and maybe even learn a little about the California wine business to boot!

Lee Dobbins writes for http://www.online-gourmet-foods.com where you can learn more about gourmet food and drinks such as red wine.

How To Choose WIne Gift Baskets For The Wine Enthusiasts On Your Gift List

On any birthday, holiday, anniversary, or other special event, a gift basket will please even the fussiest recipient. Many of us have a passion for foods, wines, and all things chocolate! With that in mind, wouldn’t a wine and food gift basket be perfect for your gift giving needs?

Creating a wine basket over the Internet is not only time saving for you, but it is an excellent way to really personalize the basket. There are many unique spins that can be taken on a gift basket.

Some may feel that a gift chosen online is impersonal. This is not necessarily true. Prices and selections are vastly improved when shopping online, so it is far easier to find a gem of a product that may not be available in your area. Having a wider selection is actually better, as it virtually guarantees that your gift will be one of a kind.

Start by choosing a basket that will suit the taste of the gift recipient. If your friend or family member has a Mediterranean style kitchen, choose a basket in rich earth tones of brownish-red and aqua blues. For country kitchens, opt for a wicker basket. Modern kitchens with stainless steel appliances will look even better with a teak basket. The possibilities are endless.

The contents of the gift basket are also full of possibilities. If the wine connoisseur, you can choose one style of wine, say a Shiraz, and then select a number of Shiraz’s from different vineyards. This is an appropriate gift for the wine lover who enjoys picking out the different tones and bouquets found in any variety of wine.

A beginning enthusiast will appreciate a basket with a few varieties of wines so that he or she can start narrowing down his or her favorite styles. You can add some wine glasses, wine charms, and a bottle stopper, as these are items a beginner may not already have on hand.

If you have a local vineyard, they often can put together a unique basket for you. Typical vineyards offer wines with personalized labels, locally produced jellies, handmade chocolate truffles, local cheeses, and even some area breads and crackers. A gift basket from local products can be a real kick for someone from out of town.

Wine is excellent with cheese and crackers. You can look into adding gourmet cheese products, some unique crackers, and other goodies. A great tip is to purchase things you know the gift recipient often refuses to purchase because he or she feels they are too extravagant. The items that a person most desires are always the ones he or she cannot afford.

No matter what a person’s tastes may be, they will be thrilled with a wine and food basket. It’s a thought that truly comes from the heart.

Gregg Hall is an author living in Navarre Beach, Florida. Find more about this as well as wine gift baskets at http://www.bottledlovemessage.com

Why Beer May Be Good For You

For quite some time now we’ve known that drinking red wine can have certain health benefits and having a glass with supper every so often isn’t such a bad thing. But what If you’re the type of person that prefers a cold glass of beer with your dinner? Lucky for you recent studies suggest that beer may be good for you to!

Just like wine, beer may have certain health benefits when consumed in moderation. Of course they both contain alcohol and there is plenty of evidence to suggest that moderate alcohol consumption can be beneficial to your health. iIn fact, it has been associated with higher HDL cholesterol which is a good type of cholesterol you want to have more of in your body. moderate alcohol consumers also have less fibrinogen which can cause clotting that can lead to thrombosis and stroke.

In some recent studies including one at the Institute of Epidemiology at the University of Muenster,it has been suggested that moderate beer drinking can help reduce coronary disease. This is because alcohol tends to lower your Income levels which then reduces the risk of hardening of the arteries (atherosclerosis).

the benefits of drinking beer accent beyond the benefits that you get from alcohol. In a study by the Dutch TNO Nutrition and Food Research Institute it was noted that people who drank beer gained 30% more vitamin B in their system but those drinking red wine had only 15%.

At Tufts University study on beer consumption suggests that beer can help preserve bone mineral density. And Harvard University published a study In the New England Journal of Medicine citing that moderate consumption of beer helped preserve mental abilities in older women.

The European Journal of clinical nutrition reported In 2001 that beer drinking had good effects on folate levels which are thought to help fight cardiovascular disease.

But beer drinking is not without its downside. Women who are pregnant or nursing should not drink alcohol as this can be harmful to the fetus or newborn. Beer has about 150 to 450 calories per glass depending on which kind you drink so drinking a lot of may cause weight gain. Then again, these studies prove health benefits with moderate consumption so drinking a light beer every now and then probably won’t add pounds to your size.

If you are beer drinker anyone experience of these health benefits it’s probably best to limit yourself to one or two classes per day. Just like wine, there are many interesting varieties that you can try out and you’re sure to find something that will please your palate as well as improve your health.

Lee Dobbins writes for http://www.online-gourmet-foods.com where you can learn more about great food and drink.

Regional Styles in California Wine

For many years, the California wines have been closely linked with deep flavors, high alcohol content, more than just a hint of oak and forward fruit. Both, the white and red wines, tend to be slightly sweet in comparison to their European predecessors. However, this never really did bother or affect the California wine trade at all. They have come a long way from a beverage past, largely dominated by wine coolers, coffee and soda pop. Most Californians had not even tasted European wines till recently and were quite happy with their simple, off-dry wines. The California wines are a natural produce of geographical location of the region. On the other hand, the Italian wines are the product of extensive cultivation, both by the public and by the winemakers.

In the world of fine wines and wine connoisseurs, European wines are definitely a class apart. However, these days, California wines have evolved and progressed a lot. There are two major wine producing regions in California, the Central Valley region and the San Francisco Bay coastal region. Some of the best quality grapes are grown in Santa Clara, San Benito Valley, Sonoma and Livermore, with Napa Valley not far behind. Famous for its sweet wines, the San Joaquin Valley is where most of the Californian wines are produced. Affordable and well fermented, the wine traders are consistently introducing newer and finer blends of table wines, at reasonable rates. The reason behind California being so capable of producing excellent quality and high volume wines is the varying climate, throughout the state.

During the 19th century, Gold Rush period, many of the settlers planted grapes together with their other food crops. Once the European settlers made California home, they took the help of the settlers to graft the grapevines. Thus emerged a stronger growth and bond between them, profiting the trade. With the onset of prohibition, winemaking for a profit ceased, with the exception of those who made sacramental wines only. One of the main advantages of being in the California winemaking industry is the accessibility of modern technology that aids the growth of fine grapes. Reverse osmosis and spinning cone columns have taken the place of straining the grape juice through cheesecloth, to get rid of all the impurities.

Many aficionados have been arguing about modern technology causing the ruin of the terroir of traditional wines. Terroir in French means taste of the earth and it basically means that when anyone sips wine for the first time, they should be able to taste and be come a part of the local culture and history of the wine that is blended into a single flavor. Experts claim that technology drains the distinctiveness out of wine and replaces it with a near sterile flavor, resulting in little or no memories of the experience at all.

Technology has certainly created a market for inexpensive, flavored wines. European wines are uncommon, since they focus on a few wine varieties and not on mass production. However, the wines produced are of superior quality and are expensive. The wine industry is indeed flourishing.

Limo Wine Tours Napa California are being offered by Luxury Limousines. Tour the best wineries in the Napa Valley, Amador, El Dorado, Lodi, or Sonoma County from Sacramento’s newest limousine fleet. See our award winning site at: http://www.luxxlimo.com.

Tilenus Wins Prestigous Wine Award

Tilenus Wine Wins Awards while France and Italy have seen declines in their vineyard land the past six years, Spain is on the increase.
A fine example is Bodegas Estefania, which produces some of the most sought-after wine. They are located in Bierzo, Spain, which is in the northwest part of the country, east of Rias-Baizas and north of Portugal. Previously known as Spain’s “lost” wine region, the zone has been planted to vines for centuries but has been ignored by quality producers until recently.
Their spectacular vine holdings have been in the family for many years. These holdings include 36 hectares of vineyards planted on pure schist. Most of the vines are planted on extremely steep slopes at very high elevations. These conditions are ideal for the Mencia grape.
The average vines are at least 50 years old with many as old as 100. The harvest is carried out completely by hand at the bodega in small crates before passing through a triage at the winery. It is important to reach optimal maturity to avoid the vegetal and green notes that are often found in the zone. So, the wines go through an extended maceration before being age in both tank and oak barrels for several months, depending on the cuvee.

Bodegas Estefania’s award-winning wines are made with Mencia grapes, which thrives, in the cooler climates in the region. The Mencia grape carries a firm mineral and acid backbone with very delicate notes of violet and wild berries giving it freshness and complexity.
Though a relatively newcomer to the wine scene the Bodegas Estefanis and their wines are winning countless awards and winning support in the wine industries.

The Tilenus Crianza, which is 100% Mencia with vines over 60 years old, received 90 points awarded by “The Wine Advocate: Robert Parker”. Parker says: “Made from 100% Mencia the 2000 Crianza was aged 12 months in French oak. Its dense black/ruby color is accompanied by a sweet perfume of minerals, flowers, blackberries and cherries. Elegant, remarkably well-delineated and medium-bodied, is measured but extremely stylish..” This wine has a 25-day maceration, fermented in tank and barrel. Spending 14-16 months in 1-3 year old French oak barrels.
This wine is also known as extremely well balanced with terrific viscosity in the mouth.

The Tilenus Roble Semi-Crianza, which is 100% Mencia with vines over forty years old. It has a 20-day maceration period and is fermented in tank. Then it ages 7 months in French oak (one year). This wine has great forward fruit profile with a backbone of fresh acidity.

The Tilenus Pagos de Posada is also 100% Mencia with vines over 80 to 100 years old. The fermentation is done in tank and some barrel. Then it ages 18 months in 70% new French oak and 30% older barrels. This wine has been described as having the backbone and structure of a top Syrah from high altitude with the texture of a spectacular Cotes de Nuits.
Bodegas Estenfania are establishing themselves as a serious winery, not just in Spain but also throughout the world as scene by its October 2004 selection as one of the best 20 new wineries in the world by the Food & Wine Magazine.

Wine or to be more precise, fine wines are hard to find amongst the masses of modern day supermarkets but I have found you a great wine. Buy your wine online at bluemontana.co.uk James Johnson.

How To Make Delicious, Natural Mouthwatering Liqueurs

Liqueurs are alcoholic beverages usually 30% of alcohol by volume. They are sweet in nature with a variety of flavours.
Ethanol is an alcohol being used for consumption. It has excellent extracting capabilities from organic compounds such as fruits and herbs, which is what we are after.
The color, flavor and aroma will come from the type of fruit used . To make things interesting and certainly more robust, combination of two or more fruits will produce some interesting liqueurs to say the least. If we incorporate some of your favorite cooking extracts to this equation the possibilities are endless.

All of the liqueurs, whether natural or extract, have several main ingredients; the alcohol, sugar and some type of flavour.

Cherry Liqueur: this is the all time favourite, so we will use it as the main example.

Take 1 kg (approx. 2 lb.) of whole sour cherries, remove the stems, and wash them (fresh, pitted cherries are excellent as well). Organic cherries would be the best choice, however if none are available, make sure that you thoroughly wash the fruit.
The majority of orchards use pesticides during the growing season. Pesticides, being organic compounds, will end up in the liqueur unless you get rid of them.

Place the fruit in a sealable container, 1 gal. jar will suffice, and pour 1 kg (approx. 2 lb.) of white granulated sugar over the cherries.
Pour Vodka, 40% by vol., so that fruit is approx.