Tonight's #wine is Columbia River Landing #Riesling #winestagram #wines #winelover #winesofinstagram #winetime #wine30 #amateurwinedrinkers #amateurwinesnob http://ift.tt/1MwMxGR

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To Aerate or Decanter that is the question!

So is there really a difference between Aerating and Decanting a wine? Well the short of it is IT DEPENDS.
With using an aerator or a decanter you are seeking to expose and expand the surface of the wine to mix with air in order to help draw out its flavors and the nuances of tastes.

By forcing air into the wine with an aerator you are causing it to take on a more complex flavor. The same is done with a decanter, however with an aerator you are more or less stirring it delicately, which help to soften the tannins.

The only difference is time. If you are in a fast paced setting you would want to use an aerator. If you have time and want more elegance, a decanter. Aerators are more appropriate for casual meals, where time is of the essence, A decanter is quite often used with a funnel that aerates wine as it is pouring into the decanter, but storing it this way allows for it to rest and develop.

Wines can stay hours in a decanter without spoiling, it just depends on how much air is needed. So presenting a wine while decanted will be more luxurious and classy than straight from the bottle.

The age of a wine must also be taken into consideration. With wines that are 10+ years you do not want to aerate the sediment at the bottom, you simply want to remove it. Also the older the wine the less time you want it exposed to air as it will begin to fade and turn. The wine should be decanted off its sediment before serving.

So remember if you have time, decant, especially if it is an old wine. Just make sure to remove the sediment. If you are in a more hurried environment, aerate. But never aerate an old wine. The older the wine the less air you want on it and in it.

~Cheers

Tonight's #wine is amour de Paris peach sparkling wine #winetime #winestagram #wines #winelover #winesofinstagram #amateurwinesnob #amateurwinedrinkers http://ift.tt/1MwMxGR #wine30

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Tonight's #wine is #sangrea a nice way to end the day #winelover #winesofinstagram #amateurwinesnob #amateurwinedrinkers #wines #winetime #winestagram #winesnob #wine30 http://ift.tt/1MwMxGR

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Uncorking Oak Leaf Shiraz

 This weeks wine is a Shiraz by Oak Leaf Vineyards.

Winemakers Notes: "This full-bodied, smooth Sairaz has ripe blackberry aromas, black pepper notes and a bold, long finish"

My Notes: "wet socks, musty, bitter sweet, sour, heavy full body, prickly, tart, earthy, wet asphalt, strong perfumed front, acidity finish.

This wine to me was very tart and bitter. It puckered my mouth and was full bodied and almost heavy. Not to horrible for a $3.98 wine. But was good with my lagusana. 

~Cheers

Tonight's #wine is Oak Leaf #shiraz #wine30 #wines #winelover #winesofinstagram #winetime #winestagram #amateurwinedrinkers #amateurwinesnob http://ift.tt/1MwMxGR

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Tonight's #wine is #whitezifandel

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Glass Class

When drinking wine, the glass you drink it from can make all the difference in the world...or so I'm told. As an amateur wine drinker I didnt know there was so many different types of glasses and the "proper" usage for the wine you are drinking. So I welcome you to Glass Class :)

Lets start by looking at the different shapes and styles of glasses and which wine is best paired with the style of glass. But before we can we need to know the terms for the parts of a wine glass.

Ok now that we have that out of the way we can begin.

Standard Red:

Bigger, bolder reds require bigger bowls in order to really aerate and allow for the full bodied flavor to be experienced like Syrah or Malbec, especially if they are younger wines.

You would want to use a more narrow bowl if you wanted to experience the sweet, rich, notes.

With this style of glass you are wanting to experience the wine in the middle of the tongue and on the sides.

Chardonnay:

Broader and more shallow than a standard red wine glass, this glass allows for more oxidization. Typically white wines are served best a little oxidized and take on a complexity and allow for the aromas to be more presented. These aromas are usually brought about by oak aging, and can have a fruity vanilla, smoke taste.

Lighter white wines that are crisper, you want less oxidation so glasses with narrower bowls would be ideal.

With this style you want to experience the wine on the tip of the tongue, rather than the middle or sides.

Burgundy:

For this type of wine you want a wide bowl but narrow mouth. This allows the nuance of aromas to become concentrated and adds depth of flavor to more delicate wines. This type of glass not only works well for Red Burgundies, but other full body wines as well.

With this style of glass you are really wanting to experience the wine on the tip of the tongue.



Sparkling:

Typically this style of glass is known as a Champagne Flute. They are tall, thin glasses. They have really long stems that are meant to keep the heat from ones hands from warming the Wine or the Champagne. The tall bowls are meant to help make the bubbles travel further helping to enhance the wine and the look.

With this style of glass you will experience the wine on the tip of the tongue.

Cabernet Sauvignon:

This is more considered an all purpose glass. It allows the blending of flavor and smell. It allows oxidation as well as the ability to swirl. Think of it as the "swiss army knife" of glasses.

With this type of glass you experience the wine more on the back of the tongue or in the finish.

White:

White wine glasses are smaller than red. They are more slender and compact. Since white wines are typically young and are to be drank within a short time after bottling, they do not need a larger bowl. These slender glasses allow for the aromas and nuances to blend well and provide the drinker with a fresher experience.

This type of glass you experience the wine in the middle and sides of the tongue. 

Large Bordeaux:

A Bordeaux is a taller more slender glass with a narrow bowl. These types of glasses offer more real estate for wines of all ages to show their full potential.

This type of glass you experience the wine in the back of the mouth.

Pinot:

Like a Burgundy, this glass provides a large space for the flavors of a Pinot Noir to be expressed. The narrowing at the top allows for the flavors to be focused toward the front of the mouth. This is the style of glass you want for fruity reds or dry wines.

This type of glass you experience the wine in the front of the mouth. It allows the bouquet of aromas and nuances of flavors to be more appreciated.


So that pretty much wraps up glass class. Who knew that there were so many different types of glasses and their pairing with wines. But even on the road of learning you find out so many new things. I currently at the time of writing this only have a Standard Red, A Pinot, and a Burgundy glass. It looks like there are more to be added to my ever growing, yet humble collection.

~Cheers

Tonight's #wine is Oak Leaf #sauvignonblanc #winelover #winesofinstagram #amateurwinesnob #amateurwinedrinkers #wines #winetime #winestagram #winesnob #wine30 http://ift.tt/1MwMxGR

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This is the only way to camp #redmoscato #barefootwine

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Nice afternoon glass of Amour de Paris peach sparkling wine #wine #winetime #winestagram #wines #winelover #winesofinstagram #amateurwinesnob #amateurwinedrinkers http://ift.tt/1MwMxGR

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Uncorking Crane Lake Gewurztraminer 2013

This weeks wine is Crane Lake Gewurztraminer Vintage 2013.

WINEMAKER NOTES: “This floral wine has notes of rose, peach, and apricot, with a smooth, lingering finish.” Larry Rocha, Winemaker

AWARD & ACCOLADES: 
2013 Orange County Fair Wine Competition – Silver Medal Beverage Dynamics, April 2013, Growth Brands Beverage Dynamics, 
April 2011, Growth Brand Award, Established Growth Brand  

My notes: Apple, apricot, pineapple, fruity, fresh, fresh rain, floral, side of tongue, clean finish, mild acidity, medium tannin,  refreshingly light bodied, slightly bitter but in a candied way.

Review: Very sweet and floral at first. Nice clean, light mouth feel. Not to sticky. Nice and refreshing. This wine caught me off guard, but I was pleased with how delicate and rounded it was. I have had some whites that are just very bold and grab you. This was like drinking nectar. Mild bite from the alcohol, a little bitter but in the best possible way. This is a definite keep on hand wine.

~Cheers

Would you like some Cheese with that Wine?

So lets face it, at one point or another you are going to want to impress your guests by putting out a wine and cheese platter. But if you are anything like me and don't know Jack about Swiss or wine you may be in some trouble.
Well being a newbie to the whole vino-verse I am here to offer some helpful insights to what I have learned.

Consider the Age and Intensity:

Cheese come in many forms and flavors. Younger cheeses are more watery and milky, and have a creamy texture to them. Whereas cheese that are older tend to take on tastes and become more savory and rich. Also depending on the cheese will depend on what flavor you can expect. Like a Brie, its outside rind will become hard but the innards will stay creamy and spreadable and take on an earthy tastes from the cave it was housed in. Other cheeses like Gruyère as it ages will take on a nutty flavor. Blue Cheese will take on a more pungent taste from the mold in it.

Wine is like this too. The younger the wine the more floral and fruity the taste. Where as a wine that is a bit older and has spent more time in the barrel or bottle will take on more mature nuances like oak, earthy, tones along with their primary flavors. So younger cheese would be better paired with a younger fruitier, juicer, sparkling wine, and dry reds. Older cheeses would best be paired with more robust wines that have some age and body to them.

But cheese age isnt the only thing to keep in mind. You also want to look at the saltiness, texture, and pungency also affect the wines taste.

Tannin:

Because the tannin in a wine will adhere to an older cheeses fat and protein, you would want to pair an older cheese with a nice red wine that is very tannic. But if you pair a bold red with a young cheese you will be left with a chalky aftertaste which would be quite off putting.

Sweet and Salty:

Salty loves sweets. So when serving a salty cheese like a blue cheese or an aged gouda or feta, serve a nice sweet wine like a Moscato or Riesling. The salt in the cheese will make the wine seem even sweeter.

Cheese Loves Company:

When plating cheeses always make sure to include fresh and dried fruits along with nuts. The young juicy fruits would pair nicely with Bire. Where dried fruit would be good with Stilton. Buttery and bitter nuts with Cheddar. So when in doubt pair the wine with the cheese, and garnish accordingly.

Here is a great cheat sheet I found on Pinterest (click the image to make it larger.)

There are other tricks to pairing but with the above in mind you should be able to wing any social engagement. And if your hosting chances are you will have some time to sit down and do a little research. I actually printed the above image so that I could have it for later use, because lets face it, we all need a little help sometimes right?

~Cheers

Tonight's #wine is #moscato #moscatowine #2013 #winesnob #amateurwinedrinkers #winestagram #wine30 #winelover #winesofinstagram #amateurwinesnob #wines http://ift.tt/1MwMxGR

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Tonight's #wine is Oak Leaf #sauvignon #blanc #winetime #winestagram #wines #winelover #winesofinstagram #amateurwinesnob #amateurwinedrinkers http://ift.tt/1MwMxGR

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Tonight's #wine is Charles Shaw 2013 #whitezifandel #wines #winetime #winestagram #winesnob #wine30 #winelover #winesofinstagram #amateurwinesnob #amateurwinedrinkers http://ift.tt/1MwMxGR

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A sure sign of summer Bonjour ladybug ~Cheers http://ift.tt/1MwMxGR

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Uncorking Crane Lake Petite Sirah 2013

This weeks wine is a Petite Sirah Vintage 2013 from Crane Lake.

AWARD & ACCOLADES:
2013 BTI / World Wine Championships – Bronze Medal
Beverage Dynamics, April 2013, Growth Brands
Beverage Dynamics, April 2011, Growth Brand Award, Established Growth Brand

WINEMAKER NOTES: “This wine is ruby-purple colored; notes of blackberry, plums and spice predominate the nose and flavors. The tannins give a soft, full mouth feel.” Larry Rocha, Winemaker

Review: In my humble opinion for what its worth. I found this wine to be dense and full bodied, mildly sour, a soft yet spicy Tinnin, with a dark fruit/rose finish. The acidity to me was that of a mild grapefruit tartness. A lot of bite in the front with a citrus, floral note at the end. Nice and sweet but tangy in the best possible way.


 For a Red, I found it nice and bold. A very excellent choice. Cant wait to uncork another bottle!

~Cheers

Tonight's #wine is #Gewurztraminer #cranelake #wines #winelover #winesofinstagram #winetime #winestagram #amateurwinedrinkers #amateurwinesnob http://ift.tt/1MwMxGR

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The Art of Coming Uncorked

"More innovation has gone into corkscrew design in the last three centuries than any other tool. People are still searching for the perfect corkscrew." Said Raj Kanodia, a mechanical engineer from India who started Palo Alto-based Corkscrew.com.

As I continue my journey learning about wine and its rich history, and the nuances of flavor, preparation, and serving. I am constantly astounded by how complex it is. Before beginning on this voyage, I had always seen numerous styles of corkscrew on the market, and always thought of them as just 'bar tender gadgets' with no particular meaning other than opening a bottle.
Well after coming across several articles online about the vast verity of them, and their uses, and how there really is a difference between a Waiter's Corkscrew, and a Winged Corkscrew. I also had some sticker shock when looking and seeing the price gap between $1.00 and $200 for a corkscrew. So I was naturally curious as to see why these prices existed for a tool that opened bottles of wine and champagne. 

Waiters Style 

This style of corkscrew is most common in the food industry. It features a foil knife, a bottle opener, and the corkscrew. This type of corkscrew is more manual and can take some getting use to. As you need to manually place the Worm (the technical term for the screw) in the right location of the cork, and sometimes assert up to a Herculean 100lbs of force in order to remove the cork. Which if done improperly could cause the cork itself to crumble or break, causing one to have to push the remaining into the wine itself. Doing so can not only ruin the wine, but if you did manage to fish out all the bits, in many cases leaves a sour off putting taste in the wine.



Wing Style

These are the styles typically found within the home. This type positions the worm over the center of the cork, and rest firmly on the neck of the bottle.  As you turn the lever the worm drills into the cork, causing the arms or 'wings' to lift up. After having the worm in deep enough, one pushes down on the wings and the cork pops right off (well sometimes you have to pull just a bit.) It is recommended that when buying this type you stick with the more traditional worm. Sometimes the worm will look more like a drill bit and will only hollow out the inside of the cork and not actually open it.



Torque Style

Another style where users turn a handle to screw in the cork uses a torque mechanism to twist the cork up and out of the bottle. This style take most if not all the effort out of opening a bottle. It is also recommended for opening old bottles of wine with sediment, as there is no shaking or stirring to kick it up and disturb the purity of the wine.







Lever Style

With lever styles, openers grip handles that fit around the bottle's top like pliers. With a second hand, they push a lever down, forcing the worm into the cork, and then pull it back up, pulling the cork out. This is considered the easiest way to open a bottle. 








Corkpop Style

Less common but a good style for persons who have troubles with their hands. The Corkpop style uses either Co2 (carbon dioxide) gas or air to pressurize the bottle just enough to force the cork out. In earlier models of this style of corkscrew, they had a manual hand pump which forced air into the bottle. Nowadays you will find that most have the carbon dioxide cartridge. Some experts say that the gas can actually improve the flavor of the wine itself.





Ah-So Style

As you can see the Ah-So has two prongs. One is typically longer than the other and is inserted into the neck on either side of the cork. This style requires some patients and a bit of a song and dance to get it out, as you have to twist, pull, and wiggle it down and then pull it up to yank out the cork. At Chateau Ste. Michelle, tour guides will sometimes demonstrate use of the Ah-So and tell a tale about how it got its name: When someone finally figures out how simple the procedure really is, they say, "Ah, so that's how it works." Probably easier to just break the bottle than use this style.



The Vacu Vin Wine Master

The Vacu Vin Wine Master style is the most industrious of all of the corkscrews, and looks like something straight out of a Sci Fi movie. Fitting over a bottle, the opener pulls one set of levers down to push in the worm, which sends the second set of levers up. Pulling those down brings out the cork and pushing the first set again drops it.

It does a good job, but novelty is the selling point.

So out of all of these different machines, which do I have?

My simple and beloved Wing "man" pictured here with a cork from Crane Lake Gewurztraminer 2013 still in it. It is simplistic, sturdy, and metal. It does the job, and is easy for me to use. Though I may look into getting a Waiter, just so I don't have to fish for a knife.

~Cheers

Tonight's #wine is #shiraz by Oak Leaf #winetime #winestagram #wines #winelover #winesofinstagram #amateurwinesnob #amateurwinedrinkers http://ift.tt/1MwMxGR

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Friday Night Dinner Guests

I'm having some family over for dinner and I have a few bottles of wine on hand and thankfully I have the wine needed for the dish Im serving.

I am having pork tenderloin, with mashed potatoes, and lima beans. I am serving up a Sirah.

Now being a newbie I had to quickly hop on Google and look for pairings, but that is besides the point.

I did find this great info graphic though over on Winefolly.com

Which I have to say did help me out tremendously. I have also bookmarked it and printed it for future reference! 

Now I just hope that my cooking is as good as the wine (but hey if it isn't, at least the win will be good right?)

~Cheers

Diabetes and Wine Consumption

Diabetes is one of those diseases that just saps the fun out of life. However, new studies show that a glass or red wine is beneficial to diabetics. Israeli researchers have found that the drink helps to create good cholesterol which has been found to help contain the disease.

But because wine is a fermented alcohol that typically contains a lot of sugar, one must be diligent in watching glucose levels. If you are a Hyperglycemic you especially need to watch your levels, but if you are Hypoglycemic you "should" be fine (I am not giving medical advice I am not a doctor or a medical professional in any means, please consult your doctor before making any medical decisions). Being a type 1.5 Diabetic who is a Hyperglycemic and a candidate for DKA (Diabetic Ketoacidosis) I have to watch my sugar levels whenever I do consume any alcohol.
But I have been finding that I do enjoy my glass (or two) of wine a night. It has become my nightly ritual of pouring myself a glass of wine around 7:30pm and sitting on my porch and watching the sun go down. Which I find has helped me reduce my stress and helps me just take my mind off of things and puts me in a good state of relaxation where it is easier for me to go to sleep. I suffer from insomnia so its a good thing to have a nice glass of wine that works as both a good cholesterol creator, and helping to put me to sleep.

~Cheers

Uncorking Crane Lake Moscato vintage 2013 California

This weeks selection is Crane Lake Moscato vintage 2013. This wine won 86 points for Best Buy in 2011. The taste is very sweet and fruity. It has a strong fruity floral front, with a bitter sweet finish. To my nose it has a sweet fermented cherry aroma to it.
I was very please with the taste, and would pair it with a good bold cheese like Munster or a good Sharp. Ive been having Mozzarella (I know its not really a bold cheese just what I had on hand) and really enjoying it with that.

Notes: perfumed, fruity, angular, silky, clean, delicate, finesse. Low ranged Tannin on sides of tongue, prickly in middle of tongue. Floral and juicy on finish. This wine is frisky and fruity. 
As I said I am not a wine expert by any means of the imagination. But this is the best way that I could describe this wine. It is for all accounts a budget wine. But it is very delicate and sweet. I have enjoyed it and can not wait to try another bottle from this vineyard.

~Cheers

Hello and Welcome

So my name is Michael, and I am an accidental wine lover. I have never liked or even loved wine until just a few months ago. Sure I've tried my fair share of them here and there but I never really grasped how much variety and flavor they had until just recently. So this little blog is all about my new found love and growing obsession with wine.
Now I must admit if you are looking at this blog to find the latest and greatest, well im sorry, your probably not going to find it here. I am just a very simple person with a very modest budget. But if you are wanting to join me in my humble quest to become a bonafide wine snob then buckle up and lets have fun discovering together.

~Cheers