Archive for January, 2010

Jan
29



Going to a wine tasting can be a very fun and enjoyable experience. However, many people do not attend for fear of not knowing exactly how to act or what to do. There no great mystery to wine tastings, just a few things you should remember.

As far as etiquette, usually the ladies are served before the gentlemen. Some wine tastings offer you bottled water. Use this to rinse out your mouth between tastings so your palate is clean for the next wine. There is often unsalted and unflavored crackers and bread to help palate cleansing as well. You should always handle the wine glass by the stem. This helps avoid heating the wine with the warmth of your hands, thus altering the taste. Avoid wearing strong perfumes and colognes to a wine tasting. That may take away from not only your smell, but also that of the other guests. Also, avoid smoking, gum, and mints before and during a wine tasting to be able to enjoy the full flavor of the wine.

You can tell a lot about a wine just by looking at its color. When you attend a wine tasting, the glasses should always be clear so you can get a good look at the wine. The tables may also be covered with white tablecloths to help you see the wine’s color clearly. Do not let the wine name full you. For example, white wines are not white in color. They may range from yellow to green to brown. Red wines range in color from pale red to a deep brownish red and often become lighter with age. Sometimes the color of a wine may indicate age or flavor. You may be able to tell the age of a red wine by doing a rim test. Tilt the glass slightly towards the rim of the wine glass and look at the wine. If the color of the red wine is more of a purple, it is usually a younger wine. If the color of the red wine is brown, it is an older wine.

Another thing you may have seen people do before they taste wine is swirl it slightly in the glass. This is to help open up the wine’s flavor. Remember that the wine may have been in a bottle anywhere from six months to many, many years. When someone swirls a wine, it helps release the flavors. Just like when you’re cooking at home and stir the food to help blend the flavors.

The color of the wine is just one aspect you will want to look at when you attend a wine tasting. You will also want to smell the wine. After swirling, this is the next step in the tasting process. You have probably seen people smell wine before and wondered why they did it. Smell plays a very important part in what we taste. Researchers have determined that perhaps as much as 75% of what we taste is actually based on what we smell first. You can smell your wine one of two ways: taking a small whiff to get an idea of how the wine smells, then a deeper whiff or take one deep whiff. After smelling the wine, take a minute to think about the smell. You do not want to immediately taste it after smelling but give yourself time to explore exactly what you smelled.

Finally, you will need to know is how to taste the wine properly. Your tongue has taste buds in both the front and back. These taste buds can detect bitter, salty, sweet, and sour flavors, but some are more sensitive than others are. There are three steps in tasting a wine: the first impression, the taste, and the aftertaste. The first impression happens when you take your first drink and the wine actually hits your taste buds. It should awaken your sense to the wine. After taking the first drink, you should swish the wine around your mouth for a few seconds to let all your taste buds discover the full flavor of the wine. Think about what the wine tastes like. Is it light or heavy? Is the smooth or harsh? The aftertaste is the sensation that remains in your mouth after swallowing the wine. How long did it last and was it pleasant?

Before attending a wine tasting, it may help you feel more confident to read about the different types of wines. This will give you a better idea of what to look for as far as flavor and taste. Next time you are invited to a wine tasting; do not be afraid to go. You may be missing a great experience!



Jason Connors asked:




Jan
29

A wine travel video about Lebanon. The videos series explores Lebanon’s wine history and visits Lebanon’s top wine producers: Ksara, Massaya, Chateau Kefraya, and Chateau Masur….



thewinetrip asked:




Jan
29



Sardinia is an island to the southwest of Rome. Visit this lovely island for a different view of Italy. You’ll see sights like nowhere else on earth, for example the prehistoric stone structures known as Nuraghi. As everywhere in Italy, local and regional food and wine specialties abound. And if your pockets are full, you can even hobnob with the jet set.

If you like lamb, you’ll love Agnello con finocchietti (Baby Lamb Stew) whose star ingredient is fennel, wild fennel if you can get it. Pair this meal with Aglianico del Vulture DOC from Basilicata. A related dish is Agnellino al Forno (Roasted Milk-Fed Lamb) which is especially popular at Easter. Fine wine pairings include Barolo DOCG from Piedmont and Brunello di Montalcino DOCG from Tuscany.

Spezzatinu de Sirboni (Wild Boar Stew) is sometimes made with Pecorino Cheese and Juniper Berries. Enjoy this great dish with the local Cannonau di Sardegna DOC or the Aglianico del Vulture DOC. I know which of these two wines I prefer and as much as I like going local, in my opinion the Aglianico is in a different league from the Cannonau.

Porcheddu (Roast Suckling Pig) is a Sardinian specialty made with myrtle, rosemary, and ideally wild Sardinian herbs. The classic wine pairing for this delicious festive dish is Cannonau di Sardegna DOC but I’d be tempted to try a Tuscany Chianti Classico DOCG or Vino Nobile di Montepulciano DOCG, recommended for the central Italian suckling pig dish known as Porchetta.

You’ll enjoy Quaglie Arrosto (Roasted Quail) prepared with a dry white wine such as a local Vernaccia di Oristano DOC. Suggested wine pairings include the Tuscan Barolo DOCG and Italian Pinot Nero.



Levi Reiss asked:




Jan
29



Although not as common as food allergies, people affected by wine allergies have as severe reactions as with any allergy. Sometimes people are even unaware that they may have these allergies, chalking up symptoms to “something they ate” or even being “hung over”. The symptoms can be hives, severe headaches after just a small consumption of wine, itchy eyes, skin rashes and this can even trigger an asthma attack.

What Causes It

Even though, the first thought when someone has this allergy, could it be the alcohol? There are many more ingredients that are the probable culprit in this type of allergic reaction. The production of wine is somewhat complicated, using a method to produce the wine; and then, one to preserve it. In both processes there are many additives used to complete the entire wine making process. A common element found naturally in wine is sulphur dioxide. This compound is found on growing plants, including grapes. It is additionally added by winemakers because it helps to prevent organisms from growing in the wine. In addition, it keeps the wine from turning to vinegar by slowing yeast growth. There are limits to how much sulphur dioxide can be added to wine. For many, this ingredient may be the cause of their condition. Sweeter wines contain more sulphur dioxide; these are more likely to be white wines.

Red wines contain a larger variety of ingredients, and people allergic to wine may have more reactions when drinking red wine. Histamines can be found in red wine, and this could be a trigger for some with wine allergies. The reaction seen from histamines is usually like a hay fever attack, with sneezing and itchy eyes.

To discover exactly which component is causing the allergic reaction, a patient can through a skin-prick test. If there is no skin reaction to any of the ingredients, than the patient has a wine intolerance, not wine allergies. With diagnoses of intolerance, further steps can be taken to learn how to eliminate that ingredient from your diet.

Organic wines are becoming more popular, enabling people with wine allergies to still enjoy a favorite beverage. There are several organic vineyards that can be located through internet searches. These vineyards are kept to strict standards to maintain the integrity of the organic label.

Learning what ingredients causes and possible ways to avoid the ingredients can enable people to enjoy a glass of wine.



Roger Mitchell asked:




Jan
29



Food pairings with wine can make some people panic. Most assume that real connoisseurs know some inside secrets that they don’t, and are afraid of looking foolish when offering a certain bottle with a certain main course. In reality, there are only a few important tips to remember when pairing wine with food.

Red With Red, White With Everything Else

This is one of the most basic “rules” of food pairings. Red wine goes with red meat, and white wine goes with everything else. Of course it’s not completely that simple, but this is one of the most basic guidelines you can keep in mind.

The reason for this is because red meat is considered to be a very heavy meal, and white wines are typically lighter and rather crisp, and may be somewhat overwhelmed by the main course. Pairing a light wine with such a robust dish is going to make you lose the flavor of the wine and do nothing to enhance the taste of the dish.

Additionally, if you were to have a hearty red wine with a light dish of pasta or fish, you would no doubt notice how your food is overpowered and you lose much of its flavor. And if your pasta dish has a heavy red sauce, this would no doubt just clash with a heavy red wine. By pairing this with a taste that’s lighter and crisper, you can better enjoy the flavor and texture of both.

Desserts and Your Options

Many enjoy a good wine with a dessert and can be at a loss as to what to do now. There really are no hard and fast rules, except that you need to keep in mind the texture and sweetness of the dessert just as you would the flavor and body of your main course. Some desserts have much less sugar than others, and when you have a very sugary dessert with a very dry wine, the contrast in flavors may detract from both. Many recommend a sweeter wine such as a Reisling for dessert, and suggest you avoid a dryer Chardonnay.

Rules Are Meant to Be Broken

Remember that these so-called rules are really just guidelines and of course you need to make your own decisions according to your own tastes. Some people don’t care for dry white wines no matter what the food, while others find reds to be too heavy and spicy. If you truly want to find a good food pairing, don’t hesitate to experiment with a few different combinations, and make your choices based on what you enjoy the most and what seems to make your food the most enjoyable.



David Cowley asked:




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