The Wine Bottle

Pinot Noir Chardonnay is the term the rest of the world, outside Champagne, use to describe a sparkling wine. In the past the European Union took measures to protect the name of Champagne, the winemaking region in France, the wine community then began referring to Champagne as ‘Pinot Chardonnay’ after the styles of grapes used in its production.

Don’t be fooled, the quality, texture and taste of a Pinot Chardonnay can be just as alluring and exciting as any Champagne. The name is the only thing that has changed, Pinot Chardonnays are still produced using the same techniques as Champagne
Big name distrbutors Moet and Chandon even list a few hidden Pinot Chardonnay gems in the inventory lists.$$$   Some are produced in a fine estate in the prestigious wine growing area of the Yarra Valley of Australia.

New Zealand has also carved a reputation for producing some great ‘Sparklers’ with many originating from the North Island.

There has also been some spectacular successes (and failures) over the years during the experimentation with various grape varities.  Semillon Sauvignon Blanc, Cabernet Sauvignon Shiraz, in fact, most of the red variety grapes combine well.  You don’t see a Sav Blanc Chardonnay around, do you? there is good reason for that.  But the mix of Pinot Noir and Chardonnay with the sparkling fermentation process has been a tremendous success.

The Pinot Chardonnay is also available in 375ml and 200ml size bottles for the convenience factor, you know, picnics, BBQs, restaurants.  The technological advances of late have allowed sparkling varieties to be as versatile as still wines with packaging and delivery.

And as if you weren’t convinced already, Pinot Chardonnays are also much cheaper in price than their champagne brethren, delivering the same quality and enjoyment at a fraction of the price.

Set up a blind tasting of your own one day and see if you and your friends can pick the difference.

Follow the link for more information on Pinot Noir Chardonnay.

Reading wine labels is the topic for this installment of our wine 101 guide…

If you buy wine, knowing how to read a wine label is a useful skill to have. Finding out what (and what not) to look for will help you buy wines that meet your perfectly your preferences. So, lets look at each aspect of a wine label individually.

Firstly, the vintage; most bottles of wines stocked in stores are meant to be drunk immediately so look for ones that were produced in recent years. This particularly applies if youre looking for a fresh, lively, fruity wine at a reasonable price. Whilst some vintages are famous for certain wines, they tend to be quite expensive and, if you do want to buy such a wine, research on the internet or in magazines will be required.

Secondly, the geography; there are lots of famous regions and vineyards around the world (too many to list here) so this can be a bit of a lottery and unless you do prior research. You probably wont know the pros and cons of each wine region, but as a general rule, bottles that list specific vineyards or towns rather than entire countries or regions are better. The reasoning being that lesser wine producers will often try to cash in on the reputation of famous wine producing regions, even though their grapes were grown in agriculturally poor areas of that region.

Thirdly, the alcohol content; it’s recommended that you look for one at around 14% or less. It might seem like a high alcohol content would be a good thing, but if you want to enjoy your wine and not just drink it to get drunk, it’s better to stay in the lower range of alcohol content as ones in the higher range tend to be unbalanced.

Finally, you should look for small details that indicate high quality: the date the grapes were picked, whether the wine was made at the vineyard (estate bottled), and vineyard contact information. Details such as these add to a wines authenticity and indicate that the wine producer cares about and has faith in their product.

Buying wine is the topic of this part of our wine 101 guide…

Most wine is bought in supermarkets, probably because they’re the easiest and most accessible option. It’s probably through a supermarket that many of us purchase our first few bottles of wine and, attracted by low prices, special offers, and familiar labels, we keep going back for more.

However, in terms of the quality and range of wine stocked, the average supermarket doesn’t fare well. The country of origin may be different, the labels may be different, even the prices may be slightly different, but the wines rapidly begin to all taste the same. The reason being that more often than not they’re made to the specifications of the supermarkets, who insist on average, middle of the road, risk free recipes.

A significant step-up from the supermarkets are the merchants, whether they are national or regional chains. Wine purchased from these will result in you getting a lot more pleasure for your money. They will stock some of the same wines that supermarkets do but alongside them will be lesser known, higher quality ones. Their basic wines are still priced competitively with supermarkets; this being made possible by their considerable buying power.

Small independent merchants are also recommended. In this type of outlet you will usually receive excellent and knowledgeable service and advice. It’s normal for the employees to have tasted the wines on sale, and so you can ask their opinion on any that interest you. None of this happens in your local supermarket.

Mail order and the internet are another two wine buying options to consider. They give you access to thousands of wines as opposed to the hundreds you’ll find in a supermarket or wine merchants. Discounted prices are normally available and delivery takes just a day or two. For many, this is a perfect way to buy wine.

Alternatively, you could visit, and buy buy directly from, the wine producers. Taking in the vineyard landscape and meeting the people responsible for the wine will tell you more than any wine label or wine review could. Whether in the Americas, Europe or Australia, it’s common for wine producers to have tasting facilities for visitors. Not only will you be able to taste a multitude if wines, they’ll also be available to you at discounted prices.

Crystal wine glasses can be great for a gift. They are sleek and elegant. Besides it’s also a gift that will be used for many years to come.

Consider giving Crystal wine glasses as a gift for weddings and graduations. They also make good gift for bridal showers.

Lots of Crystal wine glasses come in different styles. With so many variety to choose from, you can find one for that special person. Don’t forget to keep the recipients personal style when you’re choosing a present for them.

You can find Crystal wine glasses in a gift shops. And you’ll find a lot more on the internet. There are lots of style available suitable just about every budget.

Many of them costs from $10 for glass up to $50 for one set. Make sure to do some research first to get the best price for the brand you’re trying to find.

If you’re buying it for a wedding gift, you better prepare ahead of time what you want to have engraved onto the wine glasses.

For instance you might want to put the names of the bride and groom. Or you might want to have the wedding date engraved. No matter what you decide to do the wine glasses are sure to be a hit!

Don’t forget, a Crystal wine glasses should be personal. You better think hard what would make your gift the best.

Do some research on the internet for ideas on Crystal wine glasses. Most people really appreciate presents that come from the heart. An Engraving on acrylic wine glasses will tell your loved one how much you care!

Giving crystal wine glasses as a gift is a fantastic idea. They make a beautiful addition to any collection. They also make great keep sake to hand down to future generations. With proper care they will last for many years!.

Can we compare the modern and newest equipment against home wine making?

Persons with discerning tastes know that home made wines makes the best quality wines in the world, because these have the distinctive taste and flavor that is often found nowhere else. Simultaneously, the local flavors of the grapes remain robust and clear, something that commercial wines (mostly those that are made with modern equipments) fail to capture. If you want to set up your own winery, you can do so with an easy wine making process that you can at home. Here are the steps:

• First. Put the grapes in a large basket or container and soak them in plain water. Take out the pulp by pressing and crushing them by the old tradition on stepping on them or by hand. To make this an easy wine making process, you need to make sure that every tool you use is clean and sanitary. As soon as you have extracted the pulp, you can add in your fermentation-inducing ingredients like sugar or yeast, seal the pot to keep out unwanted elements, and let the mixture to remain undisturbed for 7 to 10 days. The chosen time depends on the quantity of the mashed pulp you have: the more pulp you have, the more days it would need to ferment successfully.

• Second. You must strain the resulting liquid to clear away the seeds, skin and whatnots,  the best fermenting temperature is between. 60°F to 65°F , so try to keep the cleared liquid within this range. A further easy wine making process tip is: once your liquid achieves the desired fermenting temperature, stock the container(s) in areas where it cannot be affected by the changes in the weather conditions. This will liberate you from the trouble of always checking up on the desired temperature range. Observe if the cleared liquid has stopped fermenting by looking at the bubbles and foams. These would have stopped emerging completely.

• Third. A second straining procedure is needed afterwards, this time using a fine cheesecloth. Allow the cleared liquid to ferment once more in sealed pots. Depending on the actual taste you want to reach, you can repeat this step about one or twice every one or two months, you can Allow the mixture to ferment for two months, before straining the liquid again.

• Fourth. Leave the plain liquid in bottles and cork them. Leave the bottles in a standing position for 5 days, first in a place where the room temperature is at a constant 55°F. After that time, tilt the bottles and store at an angle to start off its aging process. It is very important that the liquid leaves in contact with the cork all throughout the duration of the aging process.

The wine should be uninterrupted for at least two months. Try the wine after that period. If you feel that the liquid has “matured” (bouquet is distinct and that you there is no acid aftertaste,) then the wine is ready. Though, allow wine to age for more time, if you find the taste lacking. White wines should not be allowed to “age” for more than one year but red wines grow more distinctive in flavor with a delayed aging period.

Wine tasting is the focus of this part of our wine 101 guide…

When it comes to tasting wine, there are three aspects: smell, taste, and finish. We’ll look at each of those individually.

Swirling your wine in your glass is the first step to smelling it; this process exposes the most amount of the wine to air, which helps release its aromas. To swirl effectively, don’t fill the glass too full – in fact less than half full is recommended. Put the wine glass up to your nose as you’re swirling and think about the aromas that are being released. Young wines will have primary aromas, relating to the grape variety (such smells are often fruit related). As wines age more secondary aromas develop, which may be more earthy or animalistic. Remember that a wines aromas can take on many different forms, and very rarely will it simply smell of grapes.

When you taste wine, it’s important to realize that little of the flavor that can be sensed actually involves the tongue. Your upper airways are filled with the aroma of wine when it is in your mouth, and it is your nasal receptors, not your taste buds, that do most of the ‘tasting’. So, breathe in and out through your nose whilst the wine is in your mouth; paying attention to the way the wine changes as you hold it there. Your first impressions on taking the wine into your mouth may be referred to as the fore-palate, which are followed by the mid-palate and the end-palate. Each of these will be different, so look out for the changes in taste.

The finish describes the sensations derived from swallowing the wine. It will often be different to how the wine came across on the palate. The flavors may linger for a while on the palate after the wine has been swallowed, and this is referred to as the length. The more length a wine has, the more time you have to enjoy it, and it’s probably true to say that such wines are generally of better quality.

Ice wine is a sweet dessert wine with a medium to full body.It has been referred to  as  a Summer time nectar. Those who have been fortunate enough to taste ice wine say that it has tropical overtones and bouquet. It also tends to have a slightly lower alcohol content than other table wines. Ice wine, with its sweetness is balanced by acidic levels that are higher which keep it from being to overwelmingly sweet. These wines are decadent and used for a very unique occasion.

Many people use ice wine  as a dessert, they go so far as to drizzle it over raspberries and pound cake and then add a smidgen of  whipped cream.  I have been told  that  some people  drizzle it over their desired fruit  such as cantalope. Be prepared though,  some people say Ice wine is so sweet that they only have a  small glass of it as an after dinner dessert, it is just too sweet to mix it with chocolate, It depends on how much lasting sugar the wine has. In researching this, I have found the residual sugar content to be anywhere from 3 to 12%. 12% being almost intolerably sweet. Ice wine can be  quite syrupy as the water has frozen in the grapes and the juice hard-pressed from the grapes is very concentrated in both flavor and sugar, It very much depends on the origin of the ice-wine.Ice wine from Germany can be very acidic, Canadian ice wine can be very rich.By law, in some countries, the requirement is a hard freeze for a wine to be named Ice Wine. In Germany -7C (19F) and in Canada that is -8C (17F).

Ice wine is also known to be used in cooking, it is an ingredient used in desserts or even in a recipe for creating French toast.

Vidal Ice wine:-This shimmery golden yellow wine has a compelling aroma of lemon marmalade, caramelized oranges, peaches, pineapple and a touch of honey. The taste of this marvelous Vidal ice wine carries a strong flavor of honey, lemon, star fruit, quince and brown sugar and end with a crisp mouth feel. The supreme quality Vidal Blanc Icewine makes an superb combination with high fat or spicy foods.

 Ice wine is created in small quantities only  and  only the best of quality, so it is understandable that it would be  quite costly. Ice wine can range anywhere from 50 dollars on up to $100 a pop.Getting the real thing in Germany costs roughly $80

The folklore of Ice wine suggests that its primary production in 18th century Germany was accidental. A German vineyard owner away from his vineyard on business at harvest time came home to a frozen vineyard. He harvested and processed the grapes anyway and what was  called Winter Wine back then, became the exclusive  ice wine today.       What a fantastic accident.

Pairing wine and food is the topic for this installment of our wine 101 guide…

The taste of a wine can improve or worsen depending on the food that you drink it with. Although there are only afew combinations which really don’t work, learning the basics about pairing them will bring out the best in both.

When pairing food and wine, you can take one of two approaches: pair a wine with a contrasting food taste, like combining a sweeter wine with spicy foods; or use a complementary combination, in which the food and wines share similar characteristics. Either style of pairing will work well; choosing one way over the other is just depends on the type of food being served and your personal preference. Another good way to pair wines with food is to use regional combinations; usually, foods and wines that are produced in the same area will complement one another because they have been made together locally for years.Problem foods include eggs and egg dominated dishes, acidic foods, such as tomatoes or vinaigrette dressings, and spicy foods. {There are no specific rules or recommendations for these, and it’s really a case of hit and miss.} When it comes to such foods, personal experimentation is the only way to find a good wine match.

Here are some examples of wine and food pairings: beef is best paired with Cabernet Sauvignon, Burgundy, Bordeaux, Zinfandel or Pinot Noir; lamb pairs well with Bordeaux, Cabernet Sauvignon, Pinot Gris, or Medoc; poultry served with a light sauce pairs well with Chardonnay, Chablis or White Burgundy; poultry served with a heavy or spicy sauce goes well Zinfandel, Pinot Noir or Beaujolais; fish is best served with Sauvignon Blanc or White Burgundy.{However, though these are said to be classic pairings, that doesn’t mean that you’ll necessarily like all of them.} Everyone has a different palate and appreciates different tastes and flavors.It’s worth remembering also that many people have their preferred style of wine and stick to that style regardless of the occasion or the food on offer. So, if you’re entertaining a guest who only drinks white wine, it’s not advisable to insist on them drinking a particular red wine just because you think it matches the food well. Make a suggestion to them, but still give them a choice.

Absinthe is a strong anise flavor liquor which is made by distilling alcohol with herbs such as wormwood, aniseed and fennel. It is known it is strong and can get you very drunk, but what percentage of alcohol is Absinthe and what is its proof?

Here are the alcohol by volume levels of popular brands of Absinthe:-

La Fee XS Absinthe Francaise 68% abv (136 proof)
Doubs Mystique Carte D’Or 65% alcohol by volume is 130 proof
La Clandestine Absinthe 53% abv or 106 proof
Jade Edouard 72% abv or 144 proof
Sebor is 55% alcohol by volume or 110 proof
Jade Nonvelle Orleans which is 68% alcohol bt volume is 136 proof
Mari Mayans Collectors 70 is around 70% alcohol by volume or 140 proof
La Fee Parisian 68% alcohol by volume (136 proof)
Lucid Absinthe 62% abv is 124 proof
Jade Verte Suisse 65% abv or 130 proof
Pernod Absinthe 68% abv (136 proof)
Kuber 53 is 53% alcohol by volume (106 proof)
Pere Kermanns is 60% abv or 120 proof
Jade PF 1901 68% alcohol by volume (136 proof)
La Fee XS Absinthe Suisse 53% abv or 106 proof
Roquette 1797 is 75% abv or 150 proof
La Fee Bohemian 70% abv (140 proof)

Let’s now compare Absinthe to several other beverages:-

Whisky such as Johnnie Walker Black Label Scotch 40% alcohol by volume is 80 proof
Absinthe can be 75% alcohol by volume and up to 150 proof
Table Wine which is 9-12% alcohol by volume is 18-24 proof
Beer tends to be 4 or 5% alcohol by volume (8-10 proof)

Now, the alcohol-information.comwebsite shows that 1 shot of Everclear (190 proof) is equivalent to two drinks.8five bottles of beer and about 3 brandies. With this information we can establish that one shot of Absinthe is equivalent to 2.25 beers. So, 22 shots of Absinthe is equivalent to 49.5 bottles of beer!

As you can see, Absinthe is much stronger than types of fermented drinks such as wine and beer and stronger than whisky. Care needs to be used when consuming Absinthe because it is so strong and will intoxicate quickly. We need to take particular care when mixing Absinthe with other alcoholic drinks in cocktails.

When your are making your own Absinthe for drinking, care needs to always be taken. If you buy an Absinthe kit from Green Devil then you are steeping herbs in a neutral alcohol such as vodka or Everclear. Now, Everclear has an abv of 95% and a proof of 190 so it is much stronger than commercial Absinthe. Absubtge essebces are included in the Absinthekit.some have been mixed with a neutral alcohol such as Everclear or vodka. Your finished Absinthe will be the proof or abv of the neutral alcohol you have used.

In Absinthe what is the percentage? For commercial Absinthe look on the bottle label or, if you are ordering online, look at the product details for abv or proof. If you are making your own Absinthe from a kit, you need to look at the bottle of Everclear or vodka that you are using.

The serving temperature of wine is the subject of this part of our wine 101 guide…

The serving temperature of wine is important, so it’s worth learning about. The old adage that red wines at room temperature and white wines chilled is a sensible starting point, but there’s more to it than that.

The majority of refrigerators hold a temperature of more or less 4 degrees, and that is too cold for the majority of white wines. Dry white wines and Champagne of quality are best served at a temperature between 8 degrees and 10 degress (sometimes even a little higher). Many white wines are best served straight from the cellar, but for those homes which don’t have one, an hour or so in the fridge will do the job. Inexpensive white wines, cheaper sparkling wines and sweet white wines are best a little colder, perhaps 4 degrees to 8 degrees, so two and a half hours or so should bring these bottles down to a reasonable temperature.

As with white wines, red wines also need to be chilled. The ‘room temperature’ which many see as the perfect serving temperature for red wines doesn’t apply in the warmth of today’s insulated, centrally heated houses. The optimal serving temperature for many fine red wines is perhaps 13 degrees to 18 degrees, somewhat cooler than modern houses, although this was a common temperature inside in centuries gone by. So, many reds, unless stored somewhere suitably cool, will benefit from half an hour in the refrigerator.

If not done with care, wine can be damaged when it’s temperature is changed. Placing it in a fridge is best, with another option being to place it in a bucket of ice and water. Doing so will bring the wine down to 0 degrees, this is far too cold to appreciate the wine, so you’ll need to remove the bottle before it gets to that stage. The risk of damaging wine is more significant when trying too warm a bottle that is too cool. Warm the wine gently, preferably by looking ahead and bringing the wine from its cool storage area (whether it be a fridge or a cellar) several hours in advance. Some people are tempted to try and quicken the process by placing the wine near radiators or other sources of heat; this will damage the wine.

It’s best to err on the side of caution if you’re unsure about what temperature to serve wine at; opting for too cold rather than too warm. A wine served in this way will soon warm up in the glass, maybe even releasing nice aromas as it does so.