Same Wine Different Name – Syrah/Shiraz

Syrah is mainly a dry table wine that originated in the wineries of southeastern France. When the grapes were cultivated in Australia, the wine produced from them was called Shiraqz, which accounts for the two names for the same wine. Shiraz is also the name of the wine produced in South Africa and Canada.

There is also a legend that says this wine was first produced in the city of Shiraz, Iran, which would mean that this is the original name of the grape. At first this wine was called Hermitage in Asutralia but because there is an Hermitage grape and registered wine of the same name in France, the name Shiraz (http://www.wineaccess.com/wine/grape/Syrah/Shiraz/) was adopted.

Syrah or Shiraz wine is a dark red wine that packs a powerful punch in a full-bodied wine. There are different flavors of the wine depending on the soil conditions and climate of the areas in which it is produced and the different cultivation and winemaking procedures used.

The aromas can vary from that of red berries to chocolate, black pepper and even espresso. Blackberry is usually a typical aroma although it is hard to characterize it into one scent and taste. As the wine ages in the bottle, it does take on an earthier aroma, such as leather or truffles. The flavor and aroma also vary depending on whether the wine is aged in heavy or light oak barrels.

The Syrah grape loves heat, which is why it does well in the vineyards of California. However, they have also thrived in cooler climates of the world. These grapes are very vigorous and hardy. They grow in long, large bunches containing at least 130 grapes. They are resistant to rot and to many
of the diseases that plague other types of grapes.

In the Rhone area of France, Syrah wine is an important component of the Grenache based red wines and in the famous Chateauneuf de Pape. The Australian versions of the wine tend to be fruitier even though peppery spices are added in the production process.

There are two different styles of Australian Shiraz. In the wines with a high tannic quality the flavor and aroma of blackberry and raspberry predominate. Some of the cheaper varieties are very bitter tasting and have a hint of Grenache (http://www.wineaccess.com/wine/grape/Grenache). The wine produced in the Hunter Valley of New South Wales is perhaps the best known of the earthy Shiraz wines, while those of the Barossa Valley have more tannin and less fruity tastes.

Syrah wines have a concentrated flavor and high tannic properties. For this reason, they are best consumed after they have been aged for quite some time. Most of these wines are bottled for at least 15 years before they are sold on the market. The wine also has the highest recommended serving temperature at 65°F.

Foods that go well with this wine include red meats that have been richly flavored, grilled meats and vegetables, wild game, meat stews and pizza. It is the perfect wine to choose for a barbeque because of the taste of marinated steak combined with barbeque sauce. In is a great wine to serve in place of a Cabernet Sauvignon (http://www.wineaccess.com/wine/grape/Cabernet%20Sauvignon/).

When you are looking for this wine, you may find it under the Syrah or Shiraz label, but there are also many different varieties. Some of these include:

• Antournerein Noir

• Balsamina

• Marsanne Noir

• Schiras

from: http://www.winearticlesonline.com/

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Aging Wine Without a Cellar

Although 99 percent of all the wine made in the world is meant to be enjoyed while it is young and fresh, the remaining 1 percent includes many of the most noteworthy wines. Accordingly, it's the rare wine lover who doesn't eventually decide that it would be a fine idea to "lay down" a few Bordeaux or Burgundies, Ports or fine dessert wines to improve with age.

But then you learn the "gotcha" of wine cellaring: For the best long-term results, fine wines need to be kept at a constant 55-60F (13-15C). Too cold, and they will barely evolve at all; too warm, and they will age quickly but not well.

So for SERIOUS wine collecting, unless you're lucky enough to have a natural cave or earthen basement that maintains the right temperature year-round, you'll have to invest in a free-standing cellar unit - a fancy refrigerator designed for wine - or have an insulated, climate-controlled room built in. As you might imagine, these are not inexpensive options.

Is there any hope for those of us who enjoy wine and want to try aging a few bottles without having to make a four-figure investment?

Well, sort of. With the understanding that it's a compromise, there is no reason to let the lack of a cellar deter you from setting a few good bottles aside. Here are a few hints that may help maximize your success:

* Start with ageworthy wines: "Big," tannic reds - Bordeaux and good international Cabernet Sauvignons, Rhones and Shirazes, and good Spanish reds like Rioja and Ribera del Duero - as well as fortified dessert wines like Port (both the Portuguese original and the Australian variety) and Madeira hold up well under adverse conditions. Don't try to age whites or delicate reds except perhaps as a limited experiment to see what will happen. Sometimes wine will suprise you.

* Choose your location wisely: Find a cool, quiet corner for your wine collection. Don't use the kitchen or dining room, and choose a spot away from direct sunlight and heat registers.

* Do not disturb: Let your wine bottles rest on their sides, so the cork stays in contact with the wine. And if you've heard the old legend about "turning" your bottles periodically, forget it. Your wine is sleeping, and it doesn't want to have somebody come in and roll it over any more than you would.

* Don't wait too long: While ageworthy wines stored under perfect conditions may last for decades, don't expect that kind of results at room temperature. Just about any cellarable wine should last fine for two or three years, especially in an air-conditioned or naturally cool home environment. But based on my experimence, five years approaches the limit; after that you run an increasing risk that your wine will be "tired" at best ... losing its fruit, browning in color, and taking on the heavy, sherrylike qualities that oxidation imparts.

from: http://www.guamdiner.com

SUMMER WINE

Αν και βρισκόμαστε στα μέσα της άνοιξης, οι θερμοκρασίες μάς έχουν αναγκάσει ήδη να σκεφτόμαστε την, κατά πολλούς, ωραιότερη εποχή του χρόνου· το καλοκαίρι. Οι διακοπές έρχονται, τα σχολεία σε μερικές εβδομάδες κλείνουν και όλοι θέλουν να αλλάξουν ρυθμό και να χαλαρώσουν. Πολλά από τα καλοκαιρινά πάρτι ή τις βραδιές με φίλους ή οι νυχτερινές έξοδοι, θα συνοδευτούν βέβαια από ποτό, για ακόμα καλύτερη διάθεση.
Η πρότασή μας θα ήταν… τι άλλο, ένα ποτήρι κρασί. Οι λόγοι είναι απλοί: 1)Μπορείτε να πιείτε μεγαλύτερη ποσότητα από ένα «σκληρό» ποτό, 2)να επιλέξετε από μια σαφώς μεγαλύτερη γκάμα που καλύπτει όλα τα γούστα και 3)να μη δώσετε τόσα πολλά χρήματα, αν βέβαια κάνετε τις σωστές επιλογές.
Μερικές προτάσεις λοιπόν από τούτη τη στήλη:
-Πρώτα απ’ όλα, θα πρέπει το κρασί να είναι επώνυμο, δηλαδή εμφιαλωμένο.
-Κατά δεύτερο λόγο, πιείτε το στη σωστή θερμοκρασία. Απαιτείστε σαμπανιέρα ή άλλο μέσο διατήρησης της θερμοκρασίας του κρασιού στο επιθυμητό επίπεδο. Θυμίζω ότι για το λευκό η σωστή θερμοκρασία είναι από 8-12° C ενώ για το κόκκινο 16-18° C . Σκεφτείτε ότι το καλοκαίρι, ακόμα και το βράδυ, η θερμοκρασία σπάνια πέφτει κάτω από τους 25 βαθμούς, ενώ το μεσημέρι ξεπερνά και τους 30-35.
-Αν είστε φίλος του κόκκινου, θα πρέπει να υπολογίσετε ότι ένα πολύ πλούσιο αλκοολικό κρασί είναι σαν τη σοκολάτα: Καλύτερη εποχή γι’ αυτά είναι ο χειμώνας, όταν θέλουμε να… ζεσταθούμε.
-Μια εξαιρετική επιλογή είναι τα ροζέ κρασιά, που είναι στο στοιχείο τους μια και συνδυάζουν ωραία αρώματα, υπέροχο χρώμα και μια πιο απαλή γεύση σε σχέση με τα γεμάτα κόκκινα κρασιά.
- Τέλος, το καλοκαίρι είναι μια θαυμάσια εποχή και για αφρώδη κρασιά (όχι μόνο για τη σαμπάνια, αλλά π.χ. και για ένα Moscato d’ Asti). Με τη φρεσκάδα τους μας δίνουν μια ανάλαφρη, αναζωογονητική, πολύ ευχάριστη αίσθηση.
Μην ξεχνάτε το σημαντικότερο: Το μέτρο στην κατανάλωση ποτών είναι το καλύτερο μέσο αποφυγής δυστυχημάτων. Ειδικά αν πρόκειται να χρησιμοποιήσετε αυτοκίνητο, προσέξτε ιδιαίτερα και μην υπερβείτε για κανένα λόγο τα 1-2 ποτήρια.
Καλή απόλαυση!


from: http://www.pastrychef.gr

Wine in the Arts & Letters

Apart from the material culture it contributed to, wine, in its role as agricultural product, merchandise, beverage, food, medicament, and everyday pleasure, was destined to become the driving force behind Greece’s intellectual life as well. Wine in Greece was deified and worshipped: it was turned into myth; legend; lore; history; art; science; and culture, coming to interweave itself into Greece’s intellectual life and, together with arts & letters, form the ideal triptych of wine in the Arts & Letters. Ancient poets such as Homer and Hesiod; writers such as Herodotus and Xenophon; philosophers such as Socrates, Plato, and Aristotle; playwrights of tragedy and comedy, thinkers and intellectuals, doctors and artists, the entire intellectual domain of Greece touted and hailed and cited wine, all the while advocating the concept of measure, known today as the concept of wine in moderation.

Wine in the Arts & Letters was in the core of Greek Classical culture with wine being the decisive influence on the other two. Greek philosophy, world-famous today, took shape and form through the discussions of men of intellect at the ancient Greek symposia. The theater, comedy and tragedy alike, rose out of the Dionysian celebrations. Fields of the Arts & Letters such as literature, poetry, painting, sculpture, ceramics, pottery craftsmanship, and metallurgy drew inspiration from wine, bequeathing on humankind unsurpassed masterpieces.
from: http://www.newwinesofgreece.com

Tannin – What is It?

The term tannin is talked about a lot in wine circles and if you are wondering what it means, think of a strong cup of tea. Another example is if you have ever accidentally bit into a grape seed. That woody taste is tannin.

Sources

Tannins are a family of natural organic compounds that are found in grape skins, seeds, and stems. Additionally, during the aging process oak barrels infuse tannin into the juice. They are an excellent antioxidant and natural preservative; also helping give the wine structure and texture. Tannins provide an important flavor dimension in wine.
Winemakers have a good degree of control, and use that to enhance the final product. They use specific juice extraction techniques to reduce or increase the amount excreted. Specifically, they can very gently squeeze the grapes to extract the juice, whereby not releasing much of the tannin. The opposite is true as well. In the case of red wine, grape skin contact is longer, the crushing of grapes is more violent, and barrel aging is longer...resulting in a stronger tannin dimension in the wine.
In concentrated quantities, it will cause occasional pucker sensation in the mouth and back of the throat. This is sometimes accompanied by a bitter aftertaste, which is referred to as tannic. Visually, tannin forms part of the natural sediment found in the bottom of the bottle.
Red wines with little tannin should be drunk young. However, a red wine that should age and improve for perhaps three or more years requires a lot of tannin. As the wine ages, the tannin softens and becomes less noticeable.

from: http://www.winedefinitions.com

Great Wines for Pizza Night

It used to be that when your ordered your favorite pizza, you double-checked the fridge to make sure that you also had some beer available to accompany the Italian pie. However, times have changed and wine can definitely be your pizza's best new found friend.
Where to start?
Take your "typical" pizza - we'll go with tomato sauce, lots of mozzarella cheese, topped with plenty of pepperoni and a traditional thin crust. Wines that would work well with this order would need lower acid levels, since the tomato sauce will contribute plenty of acid on its own, and should carry fruit very forward to conquer the sugar/acid combination of the tomato. Key wines to consider here would be a medium-bodied Syrah or Shiraz , an Italian Chianti, a medium-bodied Cabernet Sauvignon or a California Zinfandel.
What About the White Pizza? If you opt for the enigmatic white pizza from time to time, totally devoid of the tomato sauce, then your wine options expand even more. A bubbly Champagne , a Pinot Grigio or an earthy Sauvignon Blanc , would all hold up well to the lighter style of the white pizza flavor combinations.
Regardless of your pizza preference, don't spend more on your wine than you would on your pizza! A bargain wine would be the wine of choice for your next pizza night.

from: http://wine.about.com

Keo Commandaria St.John Cyprus Dessert Wine

The story behind this unusual wine dates back to the time of the Crusades. The island of Cyprus was then a favourite resting ground for Crusades returning from battle and later became a centre for the Knights of the Order of St.John. It was the members of this order who discovered a wine that was been produced in the Troodos Mountains. This wine they named Commanderie after their headquarters, finding it to be not only an excellent drink but also to possess therapeutic properties.
TASTING NOTES: Tawny colour with a golden rim. Intense bouquet with aromas of dried fruits, oak and a hint of caramel. Luscious, sweet palate displaying dried fruits and spice, finishing with a plummy aftertaste. A most affordable and pleasant aperitif or desert wine. Serve at room temperature. 14.5% alc./vol.

Wine Myths and Legends

The first wine fallacy that we will explore is the old raspberry that red wine must be served at room temperature. To begin with, most of the wine rules were developed centuries ago; before there was central heating and air conditioning. The rooms, in those days, were cold. Storage areas for food and wine were mostly underground and were also cold; actually about 60° Fahrenheit. Is a picture starting to form? Red wines are best at about 63° to 68° and it is our custom to put them unto the fridge about one half hour before opening. Give it a try; we are sure it will make a big difference in your wine drinking enjoyment.

Another little known fact about red wine is that you should NEVER serve it the same day that you bring it home from the store. Red wines are very complex and the shaking up that they receive while they are being transported is enough to make the wines develop some “off flavors.” This is called “bottle sickness” and it can change a very enjoyable meal into a disaster.
Are you a cork sniffer? Why? Sniffing the cork can tell very little about the quality of the wine that is in the bottle. One sniffs the cork to detect mold. Mold on the cork will indicate mold in the wine or as it is known in the wine industry as a “corked wine.” Another cork fallacy is that squeezing the cork will give an indication on how the wine was stored. Stuff and nonsense. Today corks come from many sources and are all of different consistency so unless you are a cork maven; you will learn nothing from squeezing the cork.
Another wine fallacy that really gets our goat is that white wine should be served cold. White wines should be served cool. 58° to 68° is best temperature to serve them at. If the wine is too cold, you loose the fine and subtle flavors that white wines are famous for. Domestic commercial beer is served Ice cold to hide its off flavors. And if you don’t believe that, let a common commercial beer warm up to room temperature and see what it tastes like; you may have trouble keeping it down.
Let us now switch to a wine fable. The town of Krov in Germany is one of the producers of excellent Riesling wines. As the story goes, two young boys sneaked into the winemakers cellar and helped themselves to a substantial quantity of his wine. The winemaker returned unexpectedly and caught the youngsters at their libation. Incensed, the winemaker bent the boys over his knee, pulled down their pans and gave them a sound paddling. From that day since the Riesling wines of Krov have been labeled Krover Nakedarsch which if very freely translated as “the bare bottom of Krov” with the label illustrating the winemaker performing the act of punishment.
Then there is the tale of the good Bishop Fugger. In the year 1111AD the Bishop was on a pilgrimage from his native Austria to visit the Pope in Rome. Bishop Fugger, being a wine connoisseur, sent a servant ahead of his party to check out the local inns to determine just where the party would spend the night. The servant was instructed to write the Latin word EST for “it is” on the wall wherever the wine was best. In the town of Montefiascone, just north of Rome, the servant was so impressed with the wine that he wrote EST! EST!! EST!!! on the wall in chalk. Now here is where the story gets fuzzy. It is unknown if the good Bishop finished he trip to Rome and returned to Montefiascone or that he never left the town. Either way the Bishop spent the rest of his life in Montefiascone and was buried there. The wine of the town took on the name EST! EST!! EST!!! and every year the local winemakers pour a cask of the wine over the tomb of their favorite Bishop.

from: http://www.articlesonwine.com/

10 Steps to Ordering Wine in a Romantic Restaurant

So what are you going to do if you know she prefers wine, but you know absolutely nothing about it? Tell her, "Why don't we just go for two pints of Guinness?" Wrong! If your dining partner is truly important to you, it is definitely to your advantage to whisper the three magic words: "Let's have wine." And this I can say after 25+ years in the restaurant business: women prefer wine!

Which is not to say that the male always does the wine ordering in restaurants. There are, in fact, many women who love to gaze at wine lists. But the fact is that the custom of men actually doing the ordering is still considered as natural as opening doors, carving turkeys, and leading on the dance floor. You don't have to follow it, but that's the way it's usually done.

Since you have to start somewhere, here are ten easy steps to finding the right wine, and perhaps the key to a heart:

1. Bone up. It doesn't take more than a few minutes to prepare by absorbing the introduction of a wine book. It's called a bookstore, or library (the wine books are always in the food sections). For just $11, for instance, you can find all the information you need in a nifty little paperback called The Wine Avenger by Willie Gluckstern. But if you don't want to leave the comfort of your desk, there's always the net. For a perfectly easy introduction to wine, try out Learn About Wine on The Wine Lovers' Page.

So now that you've done some homework, here's what you do once you've made it to the restaurant, and you've just been seated:

2. First, a waiter will approach to ask if you would like to start with a cocktail or glass of wine. Rule #1: remember that you are there to please your date, not a server. So without breaking the gaze between your eyes, the thing to do is to simply ask, "Would you care to join me with a glass of Champagne?" If she agrees, ask your waiter for either two glasses, or two splits (the miniature airplane sized bottles), of sparkling wine. In the nicest restaurants, they will usually serve you some kind of French Champagne ($10-$20 a glass). In middle range restaurants, it's usually a California sparkler ($6-$10). Don't worry about the quality, since both are usually quite good and make perfect ice breakers -- and you're on your way!

Next, you should be looking at your dinner menus. Perhaps you're worried about remembering what goes with what. Is it white wine with white meat, or red wine with fish? What if she orders pasta, or veal Marsala -- are these white wine or red wine dishes? The answer is -- don't sweat it! Just follow these guidelines:

3. Plan to order a full bottle of wine. Why? Bottles are so much more romantic than glasses! Don't worry about quantity. If you say something like, "Let's not worry about finishing it, since the best wines always come in full bottles," how do you think she'll feel? Do words like dashing and debonair mean anything? But do not, under any circumstance, ask for a doggy bag for any leftover wine; since a cultivated man is aware of the fact that in most states (including Hawaii) it is against the law to leave a restaurant with an open bottle of wine. Bottom line: drink slowly, and only as much as you safely can.

4. Do take a good look at the wine list, whether you know what you're looking at or not. The important thing is to look good doing it -- this is romance, after all, not a driver's test. You might consider practicing beforehand -- furrowing your brows, raising one side or the other or glancing up with a smile as you turn the pages. You should also remember this: no matter where you are, do not order anything less than $25 -- because if she should happen to find out, you're just not going to look good. I suggest a bottle for around $28-$38, which is the most sensible price range for this day and age, even among connoisseurs. Oh, you can bump it up an extra $5 or $10; but anything more than that could very well be perceived as overkill or, worse yet, an indication of shortcomings.

5. Now it's time to order the wine. If you've already forgotten what little you've learnt, don't panic. Just follow this full-proof method: select one of the two most food-flexible wines in the world, one of which is a white, and the other a red. So you ask her, "Would you prefer a white or a red?" If she says white, look for a Riesling (pronounced "REEZ-ling") type wine from Germany; preferably one that says it is of Kabinett or Qualitatswein ("quality wine") level. German Rieslings tend to be a little sweet and extremely light, yet have a crisp, steely quality that allows them go with an amazing variety of dishes. So matter which dish she orders - pasta, salad, meats, and even vegetarian -- somehow a Riesling will complement it.

6. If she says she prefers a red, look for a Pinot Noir ("PEE-no NWAH")from either California or Oregon. Like Rieslings, Pinot Noirs tend to be light yet zesty enough to go with everything from fish to red meats. And like high quality Rieslings, you can find any number of rich and elegant $28-$38 Pinot Noirs in most fine restaurants. Just remember that it's up to her - white wine or red, Riesling or Pinot Noir.

7. Say you are hopeless, and can't navigate through a wine list no matter what. Then it doesn't hurt to ask for help! I believe most women are impressed by that anyhow - like asking for directions on the road. Again, the idea is to look good doing it. Call over your waiter - or in the finest places, the sommelier ("so-mo-YAY"), also known as a wine steward - and ask for a recommendation for a good, medium range German Riesling or American style Pinot Noir. Practice this - letting the names roll off your tongue like a native language, maybe even with a politician's wave of the hand. If you must, invite the sommelier to look over your shoulder and point out his suggestions on the list. Make it look like a conspiracy - like the two of you are cooking up something truly special.

8. Now I need to prepare you for two possible curves; because as in all things, not everything goes as planned. First, if your date happens to say she likes a very DRY white wine - as opposed to a slightly sweet Riesling - then the coolest, most food-versatile dry white you can possibly order is a Pinot Gris (PEE-no GREE) from Oregon or California, also known as Pinot Grigio (GREE-gee-o) when it comes from Italy. Secondly, if you happen to be in an Italian restaurant, the best possible red wine to order is a Chianti Classico (kee-AHN-tee CLASS-see-ko) - which, like Pinot Noir, is amazing with both fish and red meats, only even better in the context of ingredients like olive and truffle oils, balsamic vinegars, garlic, pesto, porcini, etc.

9. The waiter or sommelier will then wish to perform the serving ritual; which is when he shows you the bottle, opens it, and asks you to taste and approve it. There are few ordeals (like circumcision) worse than this, and so the least made of the entire rigmarole the better. So when he brings over the bottle, look him straight in the eye and ask, "Is this the wine we ordered?" This will make him read the label himself and tell you yes or no, and all you need to do is nod knowingly. Then you ask him to do this simple favor: "Please open the bottle and leave it on the table" (or in the ice bucket, if it's a white). Once he has departed, you can go ahead and do the honors for her and for you -- the proper amount to pour, by the way, is no more than half-way at a time -- before raising your glasses with an appropriate, or even rakishly clever, toast.

10. Finally, the finishing touch: how many women don't like chocolate, or sweets in general? Not many at all. So if you really want to make a mark, do not automatically order coffee with your chocolate desserts - but a small glass of Tawny Port from Portugal. Tawny Ports are sweet red wines bolstered with a little extra alcohol and intensity of flavor which make them absolutely divine with chocolate. Some say better than... well, need I say? There is a good reason why food and wine matches are often described in terms as passionate as love. Because in this day and age, it's often as good as it gets!

from: http://www.guamdiner.com

Hard Words, Easy Wine

 
Nothing in the world of wine is much more daunting than the German label.
The language is polysyllabic and agglutinative, and not only that, it uses jaw-breaking words that are hard to read even if they aren't printed in old-fashioned Gothic type.
But it would be a shame to let a few big words keep us from discovering German wine.
Because it almost invariably has an edge of sweetness and its alcoholic content is typically low, German wine can be an attractive change of pace from dry, acidic table wines. Don't expect a wine that tastes like Kool-Aid, though. At its best, German wine balances natural sweetness with tart acidity that keeps the taste from cloying.
Because Germany's Rhine and Mosel valleys are among the world's most northerly wine-producing regions, growers run a constant race against the weather. Long but cool summers allow an extended growing season, with the harvest sometimes coming as late as November. Grapes ripen slowly in this climate, acquiring subtle qualities from the soil.
In a good year, such as 1983 or 1985, fully ripened grapes produce lush, succulent wine with exceptional complexity and finesse.
In poorer vintages, though, the grapes don't ripen well and wine makers must add sugar to the green, acidic juice. It's not a formula for excellent wine.
Most German wines are submitted to a government panel for tasting and laboratory tests to verify their origin and sugar content.
Wines that pass the examination receive the designation "Qualitatswein eines bestimmten Anbaugebietes," often shortened to "Qualitatswein" or "QbA."
The finest, made from grapes so ripe that no additional sugar is needed, receive the designation "Qualitatswein mit Pradikat" or "QmP." These wines are further categorized, in order of increasing sugar content and (usually) price, as "Kabinett," "Spatlese," "Auslese," "Beerenauslese" or "Trockenbeerenauslese."
German wine seems like it ought to be a natural for Americans with its light, sweet flavor and low alcohol content. Don't let the label scare you. Give it a try!

from: http://www.wineloverspage.com

tips for wine newbies

Don't fill your cellar with the wines you like at the moment. The temptation may be strong to buy cases and half-cases, but I guarantee that your tastes will change, and then you'll be left with a cellar full of wines that, no matter how well rated by the critics, you won't feel like drinking.

For this reason, buy experimental bottles in preference to full cases. There are just so many wines out there, of so many different styles, that it makes sense to buy plenty of 'educational' bottles.

Attend as many tastings as you can. Taste and learn. But remember to spit!

Remember to take the opinions and advice of wine 'experts' with a pinch of salt. If any wine 'expert' is worth listening to, they'll be humble enough to acknowledge that they are fallible and that their expertise can by necessity only cover certain areas.

Don't fall into the trap of exclusively seeking out highly-rated or expensive wines. The temptation to do this can be strong, especially if you have plenty of disposable income. Instead, drink widely and build up a context from which to then fully appreciate the more stellar wines. You'll also find it easier to mould your own opinion.

Get good advice on what to try, either from a merchant who you trust, or from a critic whose palate seems to match with yours.

Keep notes on all the wines you try. At first you may not be very sure of what you are writing, but gradually your confidence will grow. It is also interesting to see how your perception of certain wines changes with experience!

Read as much as you can. There are many excellent reference works around.

If you get the chance, visit some wine country. There is nothing like visiting the vineyards where the grapes are grown -- putting wine in its natural context -- to bring a wine to life.

from: http://www.wineanorak.com

The wine in Cyprus

Cyprus is one of the oldest wine producing countries. According to archaeological sources and testimonies, viticulture and wine production date back to 4000-2000 B.C. Dionysus cult was widely spread and this is also evidenced by the mosaics at the “House of Dionysus” in lower Paphos.
Cyprus’ wines were and still are very famous. It is widely known that in antiquity, Aphrodite was worshiped in Paphos and festivities were held with the participation of many visitors who drank the Cyprus’ sweet wine “Kyprion nama” (predecessor of Commandaria wine).
After the Knights Templar’s settlement on the island at the end of the 12th century, a particular type of sweet red wine used also in the Holy Communion (Nama) started to become known as “Commandaria”, because it was produced in the region of the headquarters of the Knights Templar and later on of St John’s Knights or Nights Hospitaller. The name came from a reference to the Grand Commandarie (headquarters) of the Kolossi castle, in the village of Kolossi (1210), 11 km west from Limassol, where the seat of the supreme military administration of Cyprus was situated during the Knights’ era.
Apart from Cyprus, St John’s Knights made Commandaria known in Western European countries as well. It is reported that in 1352 the Master of the Vintner's Company of London, gave a banquet to five west European kings (of England, Scotland, France, Denmark and Cyprus), and served exclusively Commandaria.
St Gregorious mentions that in 1490, John, king of Portugal, chose vines from Cyprus, and had them transplanted in Madera (island – Portugal’s colony in the North Atlantic Ocean), due to the high quality of their wine making grapes.
Various travelers that visited Cyprus reported that its wine was so sweet and thick that it was eaten on bread like honey. In 1735 the Russian monk and traveler Basil Barsky reported that Cyprus produced huge quantities of wine, especially Commandaria, a sweet and flavoured wine, loaded into ships arriving at Cyprus, in order to be sold in Venetia and other western countries.
Until today, Commandaria, as geographical area, is strongly related to this type of wine whose production is permitted only in certain villages of the region of Limassol (Presidential Decree, CPD 214/2005). For the production of Commandaria the two major grape varieties of Cyprus are used, that is Xinisteri and Mavro.
In modern times almost all of the issues concerning the vine/grape/wine products, are regulated by the Vine Products Commission (S.Α.P.), which is a public law legal entity (authorised by the Republic of Cyprus).

from: http://ct-srv2.aegean.gr/krasia/pgs.php?lng=ZW5nbGlzaA===&sbj=6&isle=Y3lwcnVz

Take A Look At Various Types Of Italian Wines

Italy is home to some of the oldest wine-producing regions in the world. There are over 2000 indigenous native grape varietals in the country, which are used to make wines of different tastes and colors. Italian wine falls into two categories- red and white. Take a look at some of the most popular wines in these two categories:

Red Wines
Barolo- This wine is known for its elegance and bouquet of wild mushroom, truffle, roses and tar. It is produced from the grape varietal Nebbiolo. The name of the grape (which means "little fog") refers to the autumn fog that blankets most of Piedmont region of Italy where it is grown.

Barbera- The wine has bright cherry fruit color and a food-friendly acidity. It is produced from a grape varietal of the same name, which is grown in the Piedmont and Southern Lombardy regions of Italy.

Valpolicella- This wine has dark cherry fruit color and a spicy taste. It is made from the grape varietals corvina, rondinella and molinara, which are grown in the Veneto region of Italy.

Salice Salentino- This wine is spicy, toasty, and full of dark red fruits. It is made from the grape varietal Negroamaro, literally meaning black and bitter, which is produced in the Puglia region of Italy.

Sagrantino- This wine is Inky purple in color and contains rustic brooding fruit and heavy tannins. It can easily age for many years. Sagrantino is produced from a grape varietal of the same name, which is a native to the Umbria region of Italy and is planted in an area of only 250 hectares.

White Wines
Trebbiano- This wine is produced from a grape varietal of the same name, which is grown throughout Italy. It has been known to last for more than 15 years.

Moscato d'Asti.: This is a slightly-sparkling, semi-sweet wine. It is produced from the grape varietal Moscato, which is mainly grown in Piedmont region of Italy.

Tocai Friulan- This wine is produced from the grape varietal of the same name, which is grown in the Friuli region of Italy. It is full of peachiness and minerality.

Ribolla Gialla- This is an old-world wine with aroma of pineapple and mustiness. It is produced from a grape varietal of the same name in the Friuli region of Italy.

Fiano- This wine is dewy and herbal in taste, with notes of pinenut and pesto. It is produced from the grape varietal of the same name that is grown on the southwest coast of Italy.

Soave- This wine is produced from the grape varietal Garganega, which is grown in the Veneto wine region of Italy. It is dry and crisp in taste.

It is quite fair to state that numerous Italian wines stand with the international elite brands. The country has become increasingly dedicated to meeting the growing demands for quality wines at reasonable prices.

from: http://www.wineartinfrance.com/

Natural wine: how to pick a winner

The best way to approach the new trend in wine is to think about cheese. Which kind do you prefer? A slab of plasticky, pasteurised, supermarket cheddar, a cheese that you know will taste the same every time you buy it? Or something produced by a farmer on first-name terms with his cows, someone who uses unpasteurised milk and traditional methods to make characterful cheese that tastes slightly different from batch to batch? Or, to put it another way, do you prefer your cheese processed or au naturel?

The natural wine movement would like us to view wine in the same terms. This loosely affiliated, slightly anarchic but growing group of small-scale producers, believes that much of modern wine is too processed for its own good. Too many producers, they argue, are too reliant on a battery of tools and additives to take some of the risk out of winemaking. If nature hasn't given you enough acidity, tannin or sugar in the vineyard, then you can add tartaric acid, powdered tannins or concentrated grape juice to taste. Can't afford an oak barrel? Then chuck oak chips in the vat.
Natural winemakers are committed to the minimum of intervention in winemaking, leading, they hope, to wines with a sense of place. They farm their vineyards organically or biodynamically (although they may not be certified as such), but it's what they don't do that marks them out as "natural". They prefer wild, naturally present yeasts rather than bought-in, cultivated strains. They use very little or no sulphur dioxide. What you taste, in other words, is what you get.
The movement dates back to the 1970s in the Loire and Beaujolais, and it's in these French regions, as well as the Languedoc-Roussillon and parts of Italy, where it is most active. But it is catching on all over the world and I've tasted examples from Spain, Chile, the US, Australia and New Zealand. It is also developing a following among wine lovers, at least in part because of the perceived health benefits (asthmatics react badly to sulphur dioxide), with natural wine bars proliferating in Paris, New York, Tokyo and now London.
Doug Wregg is a director of the wine merchant Les Caves de Pyrene, importing and retailing around 400 "natural" and organic/biodynamic wines, and a major investor in the Terroirs natural wine bar just off Trafalgar Square and its spin-off, Brawn, in Columbia Road, east London. This has made him the UK's de facto natural wine spokesman. "People need to realise that it's about good wine," he says. "Wine that's food-friendly, local and drinkable."
Though I would welcome some formal codification of practice both to protect the genuine practitioners and to ensure punters know what they're letting themselves in for, for the most part I share Wregg's views. After a while, you really do know a natural wine when you taste one, and generally speaking that's a very good thing. Yes, there may be an element of risk: I've had natural wines that have tasted of scrumpy, others have called to mind a gastric incident in a farmyard. It's also true that many of my favourite wines have been made in ways that do not necessarily conform to the loosely defined practices of natural wine. All the same, the best (of which there are many) natural wines really do have a purity, vibrancy and drinkability that is as far from processed as it's possible to get.

from: http://www.guardian.co.uk/lifeandstyle/2011/jan/23/natural-wine-david-williams

Malolactic Fermentation

This describes the malolactic bacteria (leuconostoc oenos) created process by which the harsh malic acid in grapes is converted into softer lactic acid and carbonic gas during grape fermentation. This process is part of the winemaker's arsenal of options to make wine better.

Why

Well, it really is all about creating a better tasting wine. The primary reason for using malolactic fermentation is to reduce malic acidic levels in wine. Reducing excess malic acidity, which has a stronger harsh taste, can soften wine's flavor. This process effectively reduces the wine's overall natural acidity, and therefore removes certain undesirable flavor components.
Here is another way to look at this. Malic was derived from malum, a latin term which describes the tartness of green apples; While lactic, derived from lactis, describes milk. Again, the transformation from a tart acid to a milky acid, directly affecting its overall taste structure.
However, there is also another taste dimension provided. Using just the right amount of malolactic bacteria can add special complexity components of flavor and aroma to the wine. It also produces a chemical called diacetyl, which expresses itself as the buttery aroma and flavor many chardonnay lovers treasure.

Useful for Home Winemaking

Dealing with this process is advisable for only very seasoned and experienced winemakers, even then only with very special care and planning. This bacteria culture is typically only used on high quality wines, of course, made with grapes, and not concentrate. This is a laboratorial focused process and can be purchased in both freeze-dried powder and liquid versions.

from: http://www.winedefinitions.com/

Blended and Varietal Wines

At the basic level, the difference is quite simple. Varietal wines are made from a single grape variety, while blended wines are made using two or more.
The most obvious example is the difference between the two great red wine styles of France. Burgundy red wine is composed of the single variety Pinot noir. Bordeaux red wines are most often blends of up to five varieties, Cabernet sauvignon, Cabernet franc, Merlot, Malbec and Petit verdot. There are a few Bordeaux wines made from a single variety, but they are the exceptions that prove the rule.
So much for theory. The distinction between varietal and blended wines is less clear in practice. Many varietal wines are made from blends of wine grown in several regions. Australia’s iconic Grange is such an example. Each year hundreds of samples from many vineyards are tasted and evaluated before the final blend is decided upon. The result is a blend of regions, rather than varieties.
Many more modest Australian wines with lesser claims to fame are also regional blends. The process of selecting the blend is similar but much more simplified. The clue on the label is often the words “wine of South Eastern Australia”. This is almost as general a statement that you can get about the origins of an Australian wine.
Some wines made from a single variety are blends of several different vintages, but this is quite rare for table wines.
While on the topic of labels, you should be aware that many wines bearing a single varietal name can legally contain up to fifteen percent of other varieties. If the wine is labelled as a blend, then the variety with the largest percentage composition should be named first, for example wine labelled Cabernet Merlot, should contain a greater percentage of Cabernet than of Merlot.
Our second question is “does it matter?” Well, if you find a wine that you enjoy and it is a blend, then you should continue to drink it. Blended wines are not "second class" wines. The finest champagnes are made from several varieties of grapes!
However, if you wish to extend your wine knowledge and thus enhance your wine experience you should try varietal wines whenever possible. There are hundreds of varietal wines available, each with a special subtle difference waiting for you to discover.

from: http://www.chiff.com/

DISCOVERING HOW TO SNIFF A GLASS OF WINE

The process of tasting a wine — of systematically experiencing all the wine's attributes — involves three steps: Looking at it, smelling it, and, finally, tasting it. Before you explore the smelling ritual, know that a) you don't have to apply this procedure to every single wine you drink; b) you won't look foolish doing it, at least in the eyes of other wine lovers; and c) it's a great trick at parties to avoid talking with someone you don't like.

Swirl 'n' sniff

To get the most out of your wine sniffing, you swirl the wine in the glass first. Don't even think about swirling your wine if your glass is more than half full — you'll end up sloshing it everywhere.

Here's a closer look at how to swirl and sniff your wine:

1. Keep your glass on the table and rotate it three or four times so that the wine swirls around inside the glass and mixes with air.

As you swirl, the aromatic compounds in the wine vaporize so that you can smell them. Wine has so many of these compounds that whatever scent you detect probably isn't a figment of your imagination.

2. Quickly bring the glass to your nose, stick your nose right into the airspace of the glass where the aromas are captured, and smell the wine.

Try different techniques of sniffing. Some people like to take short, quick sniffs, while others like to inhale a deep whiff of the wine's smell. Keeping your mouth open a bit while you inhale can help you perceive aromas. (Some people even hold one nostril closed and smell with the other.)

3. Free-associate — think of what the aroma brings to mind.

Is the aroma fruity, woodsy, fresh, cooked, intense, light? Your nose tires quickly, but it recovers quickly, too. Wait just a moment and try again. Listen to your friends' comments and try to find the same things they find in the smell.

The point behind this whole ritual of swirling and sniffing is that what you smell should be pleasurable, maybe even fascinating, and that you should have fun in the process.
Keep these pointers in mind as you sniff around:

• Don't wear a strong scent; it will compete with the smell of the wine.

• Don't knock yourself out smelling a wine when there are strong food aromas around. The tomatoes you smell in the wine could really be the tomato in someone's pasta sauce.

• Become a smeller. When it comes to smelling wine, many people are concerned that they aren't able to detect as many aromas as they think they should. Train your nose by smelling every ingredient when you cook, the foods you eat, the fresh fruits and vegetables at the market, and even the smells of your environment — like leather, wet earth, fresh road tar, grass, your wet dog, shoe polish, everything. Stuff your mental database with smells so that you'll have aroma memories at your disposal when you need to draw on them.

Smelling wine is really just a matter of practice and attention. If you start to pay more attention to smells in your normal activities, you'll get better at smelling wine.


from : http://www.dummies.com/

France's Wine Terrorists

Too much wine, it is known, can cause violent behavior. But few have gone as far as the grape growers of France's Languedoc-Roussillon region, the world's biggest wine-growing area by volume. Hurting from overproduction and cheap imports and punished lately by the rising cost of gas, a small group of local winegrowers has resorted to "wine terrorism" in a violent attempt to shock the French government into helping them.
On July 26, police arrested a vineyard farmer from the region for production and possession of illegal explosives. Apprehended in a hospital where he was being treated for injuries suffered when those explosives unexpectedly detonated, 34-year-old Jérôme Soulère confessed to police that he'd been responsible for the July 2006 bombing of a tax-collection office in a neighboring village. He also admitted, police say, to authoring the failed bombing last year of a site the Tour de France was set to pass the following day.

Those incidents are just two of many in a series of violent and destructive acts by local grape growers over the past three years that has targeted public and private buildings, supermarkets, tanker trucks hauling cheap imported wine, and businesses accused of gouging growers with ever shrinking prices. Claiming responsibility: a clandestine group known as the CRAV, or Regional Committe of Viticulture Action.

CRAV's commando operations began with the 2005 bombing of a state agricultural building. CRAV members, or independent sympathizers, have since repeatedly carried out bombings and other acts of vandalism, including three acts of property destruction in a 10-day span in May. In mid-July, CRAV logos were discovered spray-painted at a Narbonne agriculture collective whose vandalized vats had drained nearly 132,000 gallons of wine to the ground — an estimated loss of around $450,000. Last year, it sent a video to newly elected President Nicolas Sarkozy demanding assistance to the region's grape growers or else "blood will flow."
Quixotic as it may seem to outsiders, the group — and many Languedoc-Roussillon growers who support its aims while condemning the violence used to achieve them — want the French government to protect them from a rapidly globalizing market. Foreign wine from cheaper producers such as Italy, Spain, Australia, the U.S. and South America — where costs can be one-fifth those in France — has saturated the market and driven down demand for locally grown grapes. That has depressed the price Languedoc-Roussillon growers get for their crops up to 50% in recent years.
With revenues plummeting and production costs on the rise, owing in part to escalating gas prices, local farmers are demanding financial aid from Paris. But European Union rules limit how much help the French government can extend; Brussels has repeatedly urged growers to cut costs by letting nearly 500,000 acres of land lie fallow and by swapping plonk production for more expensive, higher-quality wine.
That doesn't impress locals. "Many of these vineyard owners are committed to production and investment plans spanning 20 or 30 years," says a member of the regional wine sector, who asked not to be named due to the "vivid tension" the situation has created. "These aren't operations that can change strategy or cut production overnight."
Jérôme Soulère's lawyer, Jean-Marie Bourland, doesn't justify his client's avowed acts of destruction but sympathizes with his client's predicament. "We're in a country where, alas, our leaders don't pay attention to well-behaved and listen to those who leave them no choice," says Bourland. "Many of these people are agonizing and dying a slow death," he says. "For some, I suppose, posing a bomb is their attempt to pose a question."


from: http://www.time.com

Fresh Thinking

 

Why is it that so often it is said that women are like great wine- they improve with age- quite simply because it is true of both.

A lot of the terminology that is used to describe wines is very feminine, wines are elegant and fresh and have aromas of violet and rose with distinct perfume. Some wines are described as having sparkle. A great night out with girlfriends can add a little sparkle to even the most overcast of days, so here are a few things to ponder that may make you appreciate that there is so more to love about wine that you ever thought before.
France, a country known for fashion, was always going to champion a grape varietal that never goes out of style, and that is exactly what chardonnay is. I know that it seems to have fallen out of favour, but I think it deserves a second look. It originally comes from France and is the principle white wine of Burgundy. In the Champagne area it is 100% of wines labelled blanc de blanc. No wonder it is guaranteed to bring a bit of sparkle to your life. It is a white wine that can age and be cellared but if you drink it now, which is let’s be honest what a girl needs at the end of a long day. You will be invited to savour fruit flavours of  peach, apricot, melon, fig, honey, lemon and limes. If patience is your style and you want to try the barrel fermented chardonnay, you can expect additional flavours of vanilla, toast, lanolin, coconut, caramel, smoky, caramel, cheesy, yeast, bread, Vegemite, buttery and butterscotch- wow no wonder chardonnay is a like a real woman- complex on many levels with something new to discoverif you get to know it better and give it time.
If you are looking for some zest in your wine, then you can not go far wrong by selecting a riesling. Riesling is the only prominent variety not to have originated in France so a complete contrast to chardonnay. Riesling is an aromatic variety and has strong aroma of citrus-lime and is generally light bodied. There is a little riesling in all of us – it is crisp and fresh and somewhat delicate and can be sweet if you want it. Why not try a botyrised riesling which is a great sweet wine enjoyed with dessert and if you are more sour than sweet, team it with some blue vein cheese and honeycomb- the combination of the strong cheese and the sweet is a for me pure heaven.
Gewürtztraminer- now this would be the Gucci Rush of wines with a fragrance that you won’t forget. A member of the aromatic family of wines- think floral fragrances violets, rose, lavender. It is straw to light gold in colour and definitely a wine that you enjoy young and it has a crisp sparkle finish. It is true that this may not be to every girl’s style, and at first the aroma may well be overpowering to some, but for those that fall in love with this varietal, it may well become your signature style!
So next time you think about ordering a glass of wine, think do I feel  exotic and fruity, crisp and tart or voluptuous and full bodied, then go on and delve into the delights of the great personalities of wine and enjoy because after all there is a little wine in all of us.

from: http://lovewine.co.nz

Types of Sweet Wines


The best sweet wines are made in one of two ways. One way is to dehydrate the grapes and reduce their water content and concentrate the sugars. A second way is to boost the alcohol as is done to make fortified wines such as Port and Sherry. The following is background on the these types of wines:

• Botrytis - In the common vernacular this is Noble Rot, a fungus that is a disaster for wine growers trying to make a dry table wine. However, it produces a sigh of relief for those trying to make sweet wines. Essentially, the botrytis cineria is a spore-like fungus that attack healthy grape clusters in the late autumn and grows, feeding on the grape's sugars. Damp nights and warming days helps to dry the grapes and prevents total decomposition. The resulting epitome can be found in those marvelous Sauternes from Bordeaux (Think Chateau d'Yquem), the Tokaji from Hungary, and the Auslese or Beerenauslese from Germany's Rheingau.
• Eiswein - German for Ice Wine these wines are made from frozen grapes. These grapes are picked during a hard frost and frozen. When the frozen orbs are pressed the sugar concentrated juices are separated from the grape's icy water. Because grapes for Eiswein's are picked very late in the season while waiting for winter's chill, the grapes are very ripe and produces captivating sweet white wines with extracted fruit and high acidity that make them excellent with food. Eisweins are also produced in Canada and Austria.
• Late Harvests - Simply, grapes are left on the vines in the late autumn to ripen to their fullest. The grape clusters can be left to dry on the vines, picked and dried indoors or just laid down on the vineyard ground to shrivel in the sun and do their best impression of a raisin. Late Harvest wines are not usually as complex as Noble Rot or Eisweins but they are full of sticky honey, deep fruit flavors, and floral bouquets.
• Fortified Wines - Neutral grape spirits such as brandy are added to the wines during fermentation which arrests the process, kills the sugar consuming yeast, and holds the RS level while giving the wine an alcohol boost upwards to 18-20%. A small glass of a fortified wine goes a long way. Examples of this process are Port from Portugal and Banyuls, Muscat de St. Jean de Minervois, and Maury from France's Languedoc-Roussillon region.
• Types of Grapes
  • Sémillon (Primary grape for Bordeaux Sauternes)
  • Viognier
  • Chardonnay
  • Chenin Blanc (Vouvray and Savennières-Loire Valley)
  • Riesling (Alsace and Rheingau)
  • Gewürtztraminer (Alsace and Rheingau)
  • Muscat/Moscato (Moscato d'Asti, Muscat d'Alsace, Muscat de Beaumes-de-Venise, Muscat Cannelli)
  • Trebbiano (Vin Santo-Tuscany)
  • Furmint (Primary grape for Hungary's Tokaji Aszú)
  • Grenache (Banyuls, Maury)
  • Zinfandel (Late Harvest Zinfandel/California)

from: http://wine.lovetoknow.com