If she tells you that she is going to order red meat or pasta, then certainly ask if she likes light or heavy reds. If she tells you heavy reds, then you are safe with a great Cabernet Sauvignon, like a Sonoma, California Beringer Knights Valley Reserve.
There’s nothing worse than serving a very expensive wine in dirty, spotted wine glasses. First of all, it’s so noticeable right off, you know, spots. Then there is the way the wine can foam as you swirl, a sure sign of soap film left in the glass.
Grape varieties include Merlot, Pinot Noir, Viognier, Gewürztraminer, Chardonnay, Pinot Blanc, Vidal, Muscat, Siegfried, Furmint and Auxerrois, from which we produce about 12 small-batch handcrafted wines each year. All of the grapes are hand harvested and hand sorted for the best quality.
Wine glasses come in a variety of shapes and sizes, some with stems and others without. The main reason you would drink wine from a stemmed glass, is to not change the temperature of the wine in the glass, which hopefully is served at proper temperature.
It has always been the mystique of ordering that prestige bottle of wine for dinner, and waiting in anticipation as the Wine Stewart opens the bottle and places the cork in front of you. The reality is screw tops are changing this tradition.
Th Cabernet Sauvignon is a full-bodied red that is most often paired with red meat, steaks to be more specific, and lets face it, a great cabernet is heaven with that slab of Prime Rib. However, it will also pair quite well with any beef, goose, duck, lamb, pheasant, or even a roast chicken
There are basically two kinds of wine in the world, single varietal and blends. One can even argue that many “single varietal” wines are in fact blends, as many are produced using grapes from different locations within the vineyards, and in many cases, grapes from another vineyard in a different region.
Generally what you find in premium California Chardonnay’s is what we all expect, apple, peach, vanilla, and a minerality, which is found in a wine where the Vintner naturally processes its grape without much “dabbling”.
Chardonnay created in stainless steel may not have the complexity, color and flavors produced by those aged in oak, but they do for the most part bring you crisp, clear and refreshing Chardonnay that can be a pleasure to sip with food or without.
One of my personal favorites is Moët & Chandon Dom Perignon, Champagne that I drink on special occasions when I really feel like celebrating with a delicious tasting but rather expensive bottle of Champagne.
There are many factors that play important parts to your wine decisions, from what time of year will the wedding be held, where will it be held, how many people will be attending, what kind of food will be served.
Having a good Pinot Gris, and Chardonnay will satisfy any white wine drinker in the group. For reds, a quality Pinot Noir will pair with almost anything, and is always just a fine wine to sip and socialize with in hand.
In this article we will investigate and open the eye of the “Big Game Hunter and Huntress” out there, assisting you in your choices when pairing wines to game.
A Pinot Noir that someone else, “professional or not” suggests, recommends or gives a number of “points” should only be used as a guide for you when choosing that bottle of wine. This should be true with any wines you are contemplating trying.
You will be amazed at the positive affect on your taste buds and senses by using an aerator and allowing a young cabernet sauvignon or high tannin red breathe for 20 minutes.
For the serious party animal, or shall I say, summertime entertainer in his or her backyard paradise, having your own special sangria recipe is essential and if made correctly, the actual hit of the party.
Winemakers do their best to minimize the undesirable tannins from the seeds by crushing the grapes gently. Pressing the grapes results in “press wine” which is more tannic and may be used to blend with the “first wine” to adjust the flavor and levels of tannins.
Rumor has it that it was introduced to the world in Spain during a Basque festival in 1972 when a group of people felt the wine they were served tasted like …well…crap. In order to make it more drinkable they decided to add some cola and low and behold, a new cocktail is born.
Perhaps one of the main reasons why Argentinian wine doesn’t quite sit at the top table of winemaking countries (alongside the likes of France and Italy) is due to the fact that they’ve only really begun dedicating themselves to the export of their wines since 2002.
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