Grape Varieties

Grape varieties wine is usually made from one or more varieties of the European species such as Pinot Noir Chardonnay Cabernet Sauvignon mi amor lo when one of these varieties is used as the predominant great and usually defined by law as a minimum of 75% to 85% the result is a very tall as opposed to a blend wine. 

Blended wines are not considered inferior to veritable wines rather they are different style of wine making some of the world's most highly regarded wines from regions like Bordeaux and the Rhone Valley are blended from different grape varieties wine can also be made from other species of grapes or from hybrids created by genetically crossing two species v. Labrusca of which the Concord grape is a cultivar v. Aestivalis v. Ruprestris v. Rotundifolia and v. Riparian are native North American groups usually grown to eat fresh are for grape juice jam or jelly and only occasionally made into wine. 

Hybridization is different from grafting most of the world's vineyards are planted with European v. Vinifera vines that have been grafted onto North American species rootstock a common practice due to their resistance to phylloxera a root louse that eventually kills the vine.

In the late 19th century most Europe's vineyards excluding some of the driest in the south we're devastated by the infestation leading to widespread find us and eventually replanting. Grafting is done in every wine producing region in the world except Argentina the Canary Islands in Chile the only place is not yet exposed to the insect. 

In the context of wine production terroir is a concept that encompasses the varieties of grapes used elevation and shape of the vineyard type and chemistry of the soil climate and seasonal conditions and the local yeast cultures. The range of possible combinations from these factors can result in great differences among the wines influencing the fermentation finishing an aging process as well.

Source Wikipedia

Uncorking Tisdale 2013 Sweet Red Wine Makers Choice

This week I am uncorking Tisdale 2013 Sweet Red Wine Makers Choice

Winemaker's Notes: With notes of black cherry and raspberry jam our medium-bodied wine has a velvety soft finish.

My Notes: sweet candied berry fragrance, extremely smooth, well balanced, full pallet, very berry. Very sweet. Surprisingly well rounded, and did not taste bitter or acidic like most sweet red wine almost like drinking fruit punch.

Sweet Red's will always have a place in my heart as it was one of the first wines I ever tried and really liked. I always keep at least 2 bottles of this red on hand because its a crowd pleaser, and well i like to get a nip of it every now and then too!

~Cheers

Halloween Candy and Wine

Well Halloween has come and gone and now it's November. It late night and you got a craving for your kids candy stash. Why not class it up a bit and have some wine to go with that bag of temptation? But what wine with what candy? Well here is some helpful hints.

This chart from Vivino

Now lets face it, as adults we need to "inspect" the candy to make sure it's ok for our little goblins to eat right? So it is with that in mind that I am giving you a free pass to eat all the things LOL.

This wine pairing also gives you kind of an idea how to pair with other foods that may have the same salty, creamy, nutty, etc.

And now the we begin the journey to Thanksgiving (well if you are here in The States.) I cant wait to use my new knowledge of wine to make the best most elegant choices for dinner :)


~Cheers

Uncorking Vendange Sweet Moscato

This week I am uncorking Vendange Sweet Moscato

Winemaker's Notes: N/A

My Notes: fruity aroma like spiced pears peach
back of pallet sweet light balanced tastes like peaches, pears, and stone fruit. lingering but silky smooth finish.

The more wine I drink the more I am begining to only like white's, especially Moscato and Gewurztraminer. This wine, although in a box, was really good and just crisp.
I know that there is a stigmatism around 'boxed' wines, but in my humble amateur opinion, I like them.
When I was reading the vintner's website, they said that this wine would be best paired with baked ham, coconut cream pie, and crab cakes. So I would take that to mean pork, nuts, and sea food?

Over all I must say that for a budget boxed, it was really surprisingly good. A definite one to keep on my list of must haves, even if its just for my personal consumption. 

~Cheers

Amazing Wine Facts Part 3

In last weeks article Amazing Wine Fact's Part 2, we learned about how color can tell you where the wine is from, why women get drunk faster than men, and how labels can tell you volumes about a wine.
In this weeks post, we will learn about when wine was discovered, people who have a wine phobia, and why wine doesn't make you fat.

Lets conclude our amazing journey, shall we?


8. Wine is 6,000 years old?


It is believed that wine dates back clear to the Neolithic Period (8500-4000 B.C.E). This discovery was found in Iran, which according to textbooks and scholars, was part of the Cradle of Life. Then a discovery found cultivated vines around 7000-5000 B.C.E. It is also thought that the drink had accidently fermented, when native yeast came into contact with stored grapes.

Winemaking then became more refined in Egypt and spread across the Mediterranean by Greeks. The Europeans and Spanish brought their brews to the new world.


9. Don't be scared its only wine

Yes Oenophobia is a real thing friends. Why people are afraid of wine is beyond me, many speculate that it could be that the red color reminds them of blood.



10. You wont be a fat wineo

Wine unlike beer or some other fermented alcohols will not affect your waistline. In one study it found that women who had only one drink a day actually were on average ten pounds lighter than those who didn't drink. And lets face it ten pounds of body fat is a lot. It is theorized that calories in wine are not absorbed the same way as fats, carbs, and protein. So pick up a glass of wine and put down the pudding.

So there you have it folks, 10 amazing facts about wine. Do you know something that I dont? Shoot me an email or post in the comment section and share.

~Cheers

Uncorking Blufeld Sweet Riesling 2012 Germany

This week's wine is Blufeld Sweet Riesling 2012 Germany.

Wine Maker Notes: blufeld's flavor profile makes it a great partner for many foods, from salads to smoked or salty foods (ham, smoked trout, etc.) or for simple grilled white meats.The sweet-acid balance makes blufeld a perfect partner for spicy cuisines that may challenge drier wines. This is a perfect choice for Chinese or Thai dishes.


My Notes: spiced pear, apples, melon, crisp, light, front of pallet, smooth sharp finish, lingering after taste, prickly but in the best possible way, light body, medium tannin/acidity, musty leather aroma, like books.

Crisp cool and refreshing, I have yet to experience a Riesling like this. Very pleasant smooth and just well balanced. A sweet but not SWEET wine. And for the price one heck of a bargain. I came across this quite by accident as I was in a discount grocery store.

~Cheers

Amazing Wine Fact Part 2

In continuance from last weeks post Amazing Wine Facts Part 1, we learned how wine can improve your sexlife, its health benefits, and which country is the biggest consumer of Reds. In this week's post we will learn how the label on a bottle actually tells you more than you thought, how the color of wine can tell you the region its from, and why women tend to get drunk faster.

So let us continue shall we?

5. A Name so sweet...


In many regions of Europe the location of the grape and the wine produced their has a direct correlation with one another. When you see on the label Bordeaux or or Cabernet Sauvignon, it is typically produced from the Bordeaux region of France.

In wines produced in other countries you almost always have the varietal (or name of the grape). So you would see something like Pinot Grigio from Washington. Below is an example:





6. What your color says about where you're from


Who knew that by looking at the color of a wine that you could tell so much, like its region, the weather, and typically where the vineyard is located.


It is often that darker shades of red and darker shades of whites come from warmer climates, whereas lighter shades come from cooler regions. Which when you think about it, warmer climates would produce stronger bolder flavors as they would mature quicker in the heat. Lighter colors are less strong and not as lush.






7. A woman's BMI is going to determine how quickly she gets drunk.





Lets face it we have all been to the bar and seen these 'white girl wasted' women who are completely smashed after two cocktails or glasses of wine. This is not because they are skinny or fat, its because women have a higher fat content and therefore would exhibit a higher Blood Alcohol Concentration. So even if you were to have a man and a woman of the same height and build, she would still have a higher BMI, and fat doesn't absorb alcohol. Sorry ladies it doesn't matter how much you run on your treadmill's or work out, or eat more carrot's than Bugs Bunny. The liquor gets into your bloodstream faster.

Uncorking Madria Sangria Tradicional Fresh Citrus Wine

This weeks wine is Madria Sangria Tradicional Fresh Citrus Wine.

Wine Makers Notes: Our Madria Sangria Tradicional was inspired by the vibrant spirit of Madrid. Ruby red, infused with orange, lemon and lime, Madria Sangria Tradicional adds a lively citrus zing to any get-together. This traditional sangria recipe has won double gold and gold medals at competitions for its authentic Spanish taste. And it's now also available in convenient mini bottles.

My Notes: Perfume, spicy, musty, high tannin's mild acidity, sharp, strong finish, middle pallet, light body.

This wine was really not for me. It was a very strong citrus flavor as well as just being something that my amateur pallet was not yet use to. I will revisit it, but im to indifferent to be able to give a good or bad recommendation.

~Cheers

Amazing Wine Facts pt 1

We all love wine and the differences in the way its created is almost as endless as the vintners who bottle it. But here are some interesting facts about wine you may not know, and we will be covering in 3 parts.



1. It can Improve your Sex Life?


When we consume alcohol it especially wine it can help boost your libdo. Studies have shown that just 2 glasses can produce stronger pleasure in women than those who haven't drank.








2. China drinks more Red wine than France

In 2013 the Chinese were reported to have drank 155 million 9 liter cases of red wine. France only drank 150 million cases, which was 18% under from the previous year. But because red is a lucky color in China, and because of its health benefits it is really sought after. The biggest consumer is actually the US in California, Florida and New York. 




3. Thank God for Monks!


Monks and other holy orders are of the first to begin making wine. It is because of their attention to detail and their methodical note taking that we have the wine and the technology we have today. 



4. Not every wine is good for you


Well there goes the excuse for having a wine cellar or is it. We know that reds have all kinds of great beneficial stuff in it. But white wine may actually make you more cancer proned. These cancers are typically in the digestive system, so you should really limit how much you drink. Especially if your family is prone to cancer.

Uncorking Crane Lake Sweet Red 2013

This weeks wine is Crane Lake Sweet Red 2013

No wine maker notes were found on the page as Crane Lake Vineyards is a venter.

My Notes: musty pepper blackberry, dark fruit, earthy, medium body medium tannin middle pallet,  floral perfume finish.

I found that this red was not as sweet as some of the other reds that I have had in the recent past. It is more bold like a regular red but not as pungent. I really liked it as it was a (for a lack of better term) lighter red.

 It is an excellent dinner party wine, or book and blanket wine. I try to have at least 2 bottles on hand just for those special occasions.

~Cheers

Toasting the Scales

So while going down the wine isle or visiting your favorite seller, you may have noticed some awards and accolades on the bottles of various wines. But what does it all mean? Is there a difference between Marks, Points, and Stars?

In a simple answer "no not really." You see back in the 1980's a man by the name of Robert Parker developed a rating system of 100 Points. The 100-point system has become industry standard in measuring the quality of wine. This system isn't without its own flaws, but it does rate some of the aspects of wine very well. Some of the things it rates well is production quality, with some leeway.

Many question the merit of the point scale, mostly because it grades in a very elementary way and doesn't use the full spectrum of 0-100 but instead 50-100 with anything ranging below 50 to be considered swil. Most wines on the market can be found in the 85 to 100. Since most wines fall into this category some find the point system to be lacking. But more and more come to use it as a standard of measure.

Here is a  break down of the 100-Point system:

Since being introduced there have been other rating and scale systems that have evolved and some take on a more ridged technical feel, that the scaling system started by Dr Maynard Amerine of UC Davis who developed a 20 point system that was used more in acidemia and graded on color, smell, taste, as well as sugar balance, tannins, and acidity.

Here is a break down of the 20-Point System

Again here we dont see a full 20 point system rather than a 9 pointer. With this scale it leaves some wiggle room for interpretation

Other systems have been developed over the years using symbology as their means of rating such as John Platter in 1980. Platter developed a 5 star system for his book Guide to South African Wine. Another publication named Gambero Rosso, an Italian magazine uses their own methods of glasses, and still others use a simple asterisk ( * ) for top quality wines and two ** for exceptional ones.

Here is an example of Platters Rating

No matter the rating scale, you will find that wine boils down to personal taste. I myself have tasted "high quality" wines that I couldn't get out of my mouth fast enough, and some budgets that have been like sipping the nectar of the gods. 

But that is my humble opinion. 

~Cheers

Uncorking Menage a Trios Midnight Dark Red California 2013

This weeks wine is Menage a Trios Midnight Dark Red California 2013

Wine Makers Notes:  A gorgeous garnet color in the glass, this luxurious red wine blend wraps you up in a velvety embrace. Voluptuous blackberry and plush spiced plum flavors seduce your palate, while hints of mocha and exotic spice linger on your lips like a stolen kiss. Silky and smooth with a long, powerful finish

My Notes: Pepper wet asphalt dark berries heavy body medium acidity medium tannin bold finish

This wine will knock the socks off of you. This is not for the new comer, and will make the most dedicated red lover take a step back. It is powerful, strong, and bold. It is also very dry. A friend of mine bought it for us to drink one night and thought that it would be something fun to try. She is used to drinking blends and sweet red, so this was over powering for her (and im not going to lie was almost to much for me.) It was just heavy and IN YOUR FACE. But as the wine maker says on their site "we’re known for creating wines that are bold and sensual—even a tad risqué."

I wouldn't recommend this to anyone who doesn't love red, with a deep DEEP passion.

~Cheers

Soaking in WINE?

There is a Luxury Spa in New York that claims soaking in Red Red Wine is beneficial to you and your body. Recently NBA Star Amar'e Stoudemire blew up social media when he posted a picture of himself soaking in a tub of red wine.

The antioxidants in the wine are supposed to reduce and eliminate free radicals in the body which can cause damage to the skin, proteins, and even our DNA. However the only real benefit of taking a wine bath is for its antiseptic and astringent properties. The other chemicals and sulfates in wine actually do not penetrate the skin all that well. There is no real added benefit to it. As the video below from C&EN Speaking of Chemistry states:

So really outside of saying that you did something so 'lavish' about the only thing that you should do is either drink or cook with your wine. There are other, much better, products on the market to help keep that youthful sheen to your skin.

~Cheers

Uncorking Chateau Ste Michelle Gewurztraminer Columbia Valley 2013

This weeks wine is Chateau Ste Michelle Gewurztraminer Columbia Valley 2013

Makers notes:  this Gewürztraminer is such a flavorful wine with beautiful, expressive fruit and clove spice. This is a lush style of Gewurztraminer with a lot of floral character, yet it still maintains the grape’s natural crisp acidity.

 My Notes: leather pepper side of tongue quick finish sour apple tart  medium tannin medium body medium acidity sharp

Unlike other Gewurzt's this one was in my opinion lacking over all taste and aroma. it was good and refreshing otherwise. I only tried this wine because a friend recommended it and said "she absolutely loved it".

Never having tasted anything from this vineyard ( and the fact that I like Gewurztraminer) I thought that I would give it a shot.

Its finish was very quick and under 3 seconds for the aftertaste. With the Nose Test I picked up some pepper and earthy leather tones but really wasn't fragrant like some of the others I've had.

Again it was a 'good' wine but not a Gewurztraminer that I would run out and get again, but that is my humble unrefined opinion.

~Cheers

Wine Powered Computer?

As if wine wasn’t amazing enough, Intel has purposed a new computer chipset that could/would be powered by a glass of red wine! Intel has started looking into this future tech in hopes of connecting people in underdeveloped countries.

These low powered processors have become the main focus at the Developer’s Forum in San Francisco.

Dr. Genevieve Bell showcased the new technology by pouring a glass of red wine that was connected by two electrodes to a computer with an e-ink screen. The acid in the wine creates enough power to run the chipset. Though the tech is still decades away from being a truly viable power source for the 3rd world, it could be possible that future space exploration could be powered by this method.

POWER TO THE VINO

~Cheers

Uncorking Arbor Mist Moscato Mango Strawberry

This weeks wine is Arbor Mist Moscato Mango Strawberry.
I have tried over the last week or so to try and get information about this wine and the winemakers notes but at the time of this posting their site has been 'under construction' and so I couldnt get the wine makers notes.

My notes: berries, fruity, floral, sweet smelling, front of pallet light bodied, light tannin, light acidity, well balanced, quick finish, fresh, crisp.

I know most consider this a 'kid' wine but I really liked it. It was very smooth and just good. I remember hearing about this when I was in High School, but this is the first time that I tried it and am really happy with it.

It is one of those fun bar wines, or a good picnic/BBQ wines.  Now when I saw that it was Mango and Strawberry Moscato my mouth started watering instantly as I love all these flavors, the only way that it could have been better is if it were peach, and upon doing a Google search I see they do have a Peach Moscato. So I think that may be in my collection soon.

~Cheers

The benefits of joining a wine club

As I continue to learn more and more about wine, and visit different cellars and vineyards one thing continuously stands out "Wine Club". Everywhere it seems that sells wine, is part of or has their own club. But is it really worth it? Well it really does depend on you as a sipper.

Wine Clubs exist specifically for introducing and showcasing new wines and vintners. When you join a club you can typically expect them to send you a bottle a month, some do it quarterly, and even twice a year. But there are two types of clubs that you can join. One is typically a specific vineyard only producing a few wines, and another is a wine of the month type club, where you get several wines to try.

These types of clubs are great for building your taste and your collection. But other benefits of joining a club is that you are typically assured to get new wines (as in recently released) sent to you. Depending on your membership usually depends on how many bottles you get sent. You also usually receive discounts not available to the public. If its from a local place, then they usually will give you free admission to their tastings, and when they host members only events you are front row seat.

Still not sure about the club thing? Well here is a site created by Jessyca Frederick called Wine Club Reviews. She really suggest that you take time to read the fine print to make sure that the club is a good fit for you and your budget.

Life Imitating Art - Catalina Wine Mixer 2015

It seems if Hollywood has yet again created a new 'thing'. In the 2008 movie Step Brothers, Will Ferrell and John C. Rielly create a end all be all type party on the small island off the coast of California.

On Sep. 13th the Descanso Beach Club in Avalon will become one of the largest helicopter event since 1997. As well as performances from The Dan Band. Based on the almost cult like following of the movie, not to mention some of its more memorable quotes, the mixer is almost sure to be the rocking end of summer party that only could come from California. So grab your 'boats and hoes' and prepare for a great weekend on the island.

For more information go to http://www.visitcatalinaisland.com/event/catalina-wine-mixer

Uncorking Beringer Sparkling Moscato

This weeks wine is Beringer Sparkling Moscato.

Wine makers notes: Beringer Sparkling wines are festive, effervescent wines made by traditional techniques that highlight each varietal's vibrant fruit flavors and spicy nuances.

My notes: pepper, wet asphalt, fruity, citrus, med body, med tannin, sharp finish.

The effervescents of this wine was almost to over powering for me. I have had some sparkling wines that were softer and sweeter and expecting that of this wine was kind of a disappointment as it became more peppery for me.

Honestly rating this wine, I would say that it is really good and would probably be amazing with a good hearty steak or something of the sort. However, that being said. I was not a huge fan of it. But I am not a bubbly type person either, and will typically shake up my soda until it is almost flat.

If you are a sparkling or champagne drinker then you are going to appreciate this.

I normally love Moscato so I was excited to try this. But it just didnt work for me. I have yet to find a sparkling that I like *sigh

~Cheers

ENDANGERED GRAPES?

What am I talking about when I say endangered grapes? Well there are some wine grapes that are endangered of no longer being grown due to the lack being used in making wine. There are almost 1,400 different grapes in the world. But out of all of them only about 20 are used in making wine. Which means that these other unused grapes are not getting planted.

There are 155 Mediterranean varieties planted on a small number of acres. There is still many grapes that could be gone for good. One of the main reason these grapes are on the chopping block is that they produce poor quality wine and some are not drinkable but are really yummy. So how can you help? Well there are wines to look for that are made from Abouriou, Abrustine, Altesse, Charbono, and Erbaluce. Abouriou are grown in California and France. They are low in acid and high in tannin. Abrustine is a Tuscan red grape. But no one is sure how many vines are left. Altesse is found in France and is a golden grape. Charbono is found in California but is on less than 300 acres. Erbaluce has been around for several thousand years and is on about 800 acres. It is versatile but not widely used.

Now for me I love eating grapes as much as I am loving drinking them and would love to find these grapes and try them all. Being an amateur wine drinker I would be sad never to be able to taste some of these grapes and the wines made from them. Hopefully they wont disappear.

Uncorking Liberty Creek Pink Moscato

This weeks wine is Liberty Creek Pink Moscato.

The Liberty Creek Vineyards website didnt have any information about this wine nor its makers notes.

My notes: berries, peach, sweet smell, crisp, light, refreshing bubbly finish, low acidity, low tannin, balanced, light bodied.

I am finding that Moscato and Gervurtizminer are quickly becoming my favorites. The only time I dont like them is when they are sparkling. I dont really care for sparkling wines. 

This Moscato is very fruity and refreshing. I ate some cheesy garlic bread with it and found that for me it was a really amazing pairing. I know its probably not what it is supposed to be eaten with but well me being the rebel I am, I did!

~cheers

Whats in my wine?

Sometimes winemakers dont have to list everything they put into their wines. We know that there are some levels of sulfites and yeasts which are used in helping the fermentation of the wine. But preservatives and fining agents as well as other flavorings can be added too.  So what exactly is inside that bottle of vino?

Sulfur Dioxide which helps kill off bacteria that can ruin the flavor of a wine and is also used to stop the fermentation.

Potassium Sorbate which is used in making cheese and yogurt. It is used to keep fermentation from continuing and kills of microbials.

Tannin Powder is used to enhance the varietals of less tannin enriched grapes. This powder is usually mixed with other natural things like grape skins, seeds and bark.

There is also some concentrated wine grape juice added to boost color and sweetness. So if that wasn't bad enough, did you know that some can have fish bladders. These are used to make the wine less bitter and cloudy. Gelatine and egg whites are added sometimes to make white and rose wines more clear too.

Clay and Plastic or "Polyvinylpolypyrrolidone" is added to absorb astringency and enhances colors. And then sometimes when the yeast in the wine starts to become less active, then vitamins are added to get them working again.

Now this doesn't really detour me from trying budget wines, but it is kind of interesting to know what is in some of those fancy labeled bottles.

~Cheers