There are a number of points towards refining your taste for wine and enhancing your judgment as to what makes a good wine. One is that wine is made from fermented grape juice. You also should know the grape varieties wines are made from and the process of wine making itself.

There are many different kinds of wines, and the more commonly known ones – red, white, rose and champagne – are only a few of many. Wines are usually classified according to the grape varieties used to make them. One variety that is often used for red wine is the Barbera. This variety is grown mainly in Piedmont, Italy, but is quite adaptable to other regions, and is also grown on a limited scale in the United States. Barbera grapes have a high natural acidity and produce wines with a full-bodied fruity taste.

A Few Different Wine Varieties

There are many varieties of wine. Wine enthusiasts know about one variety that is widely grown in many parts of the world: Cabernet Sauvignon. This grape variety, grown primarily in Medoc, France, has found its way to California, Australia and other wine-making countries. Wine enthusiasts would consider Cabernet Sauvignon wines to be among the best red wines in the world. These wines have a distinct aromatic flavor, and have hints of the taste of berries, olives, coffee, mint and herbs all blended together. Among the white varieties, the Chardonnay is easily the most popular, producing some of the world’s finest white wines. The varieties and types are overwhelming at times, but you don’t take long to become familiar with all the wine values.

A basic understanding of the wine-making process is important to a wine enthusiast, especially if he is interested in going into wine production himself if only for personal consumption. Wine making is really quite simple and is an age-old technology. It is not necessary to have sophisticated equipment to make wines.

First you have to know what type of grapes to use, where they are grown, the right age for picking, and things like acidity and sugar levels. If you are after a particular aromatic flavor, there are grapes that will produce that kind of flavor and you should be able to tell which ones. After the picking of the grapes, comes the pressing to extract the juices, and then the fermentation process.

The fermentation process is quite delicate. It involves adding yeast to the juice in order to stimulate the fermentation process. Basically, fermentation is the conversion of the sugar in the juice into alcohol. The success of your grape juice turning into good wine, is the kind of yeast used and the absence of any contaminants getting into the mixture during the entire process.

There is so much more to knowing the difference between a Chardonnay and a Cabernet Sauvignon, but the knowledge to the types of wine available is just the beginning for a wine enthusiast.

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Varieties of Wines and Becoming Familiar With Wine Values

Wine has been made for many centuries from just a couple simple ingredients: yeast and grape juice. Actually, just about any fruit juice can be used, but by far the majority of all wine is made from the juice of the grape.
We tend to think of wine as a special treat, a gracious gift (as in a wine basket), a beverage of celebration or a drink to serve with a special meal.  For much of history, though, it was a drink of necessity due to the often poor standards of the available water.

Since there are yeast spores in the air, wine could be made without effort simply by allowing grape juice to stay in an open container for an extended period of time.  You probably wouldn’t find that so enjoyable, though.

There are numerous strains of yeasts and the types used to make wine have been cultured just for this purpose. The strain of the yeast has an impact upon the wine’s eventual flavor.  Well anyway, yeast is a living organism that feeds off of sugars in the grape juice in a process called fermentation.  It is the fermentation that causes the sugars in the grape juice to turn into alcohol.

The wine is removed from the original container and placed into another container in order to mature before bottling.  The yeast stays in the original container.

How does wine get its color?

You probably know that there are green grapes and black grapes and different grapes are used to make different wines.  The color of the wine, however, does not directly reflect the color of the grape.  In fact, grape juice is largely clear no matter the color of the original grape.  The color of wine is determined by whether (and for how long) the skin is allowed to remain in the juice during the fermentation process.

Many factors contribute to the eventual flavor of any wine.  They include the strain of yeast, the type of grape, the soil conditions, the weather during the growing season, the technique and temperature during fermentation and even the nature of the oak barrels in which the wine matures.

Never fear, with all of these factors considered even the most avid wine drinker would ever be able to experience all of the different varieties of wine on the market today. Let the treasure hunting begin!

Tannin is a substance in wine that causes a firm, mouth-drying feeling in your mouth. It is extracted from the skins, seeds and stems of the grapes so red wines will contain more tannin than whites.  White wines will get a degree of tannin when oak barrels are used for fermentation or aging. Eat just the skins of grapes or drink strongly brewed, unsweetened tea for a good idea of what tannin feels like in your mouth.

Clearly, this has been a quick overview of wine, but hopefully it has filled some of the voids in your understanding of this historic drink.

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A Bit About Wine

Australia has been blessed with some of the top wine making climates in the world and this is reflected in their well respected wine products. However, Fiji and New Zealand have also come onto the scene in recent years and has increased their market share largely as a result of their flexible wine producing policies.

Very recently there was a great deal of contention over the allowing of wine produces to make rosé wine, simply by mixing together the white and red varieties. The traditional method of producing rosé wine involved taking the red grape skins out of the juice mixture early on in the process so that only a little of the colour ends up in the final product. However, spurred on by the squeeze of the global recession on wine produces, a number of countries passed a law saying that producers could now sell blended wine (white will a dash of red) under the label of rosé.

Countries such as France, widely considered the finest wine producing country in the world, were not best pleased with this “mutilation” of rosé wine and did not agree for it to be sold in their country, or even be given as wine gifts. However, some countries, including those surrounding Australia have allowed the wine to be produced, and it is certainly paving dividends for their wine producers. A spokesman from the New Zealand alcohol authority defended his country’s move by stating that people are free to consume whichever wine they wish. They never market their blended rosé as wine made in the traditional way and the difference in pricing makes it quite obvious this is a different product entirely. The spokesman argued that if people can make milk chocolate in a thousand different ways, why can the same not be done for rosé?

The blending together of some of the most popular wine varieties is another practice that is really taking off in Australasian countries.  In Fiji for example you can buy Sauvignon Blanc mixed with Chardonnay and Merlot blended with Cabernet Sauvignon. With the same unconcerned attitude as the New Zealand authorities, Fiji claim that wine is just as suitable for blending as Whisky. They state that companies all over the world, and in particular Scotland, produce some very fine blended whiskies that not only often taste superior to single malts, but that are also able to sell at more modest prices. Next they will be telling us which tableware we must use when consuming the wine, stated one official.

The natives of Fiji have really taken a liking to this new blended wine, with around 150,000 bottles sold last year alone. When compared to the wine consumption of some of the top bottles in the world, this figure is relatively low, but considering that the population of Fiji is not much more than 750,000, you can see just how successful this wine really is. The blended wine is already drunk in many of the surrounding countries, but there are hopes to extend the export to every country and the Fiji producers are confident it will catch on.

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Freedom Wine Production In Australia and Surrounding Countries

Experts believe that wine tasting is a skill and not some exact science.  You see, when someone taste wine, their personal decisions will affect how he or she perceives the flavor of the wine.  According to studies, wine tasting involves the senses so the opinion of the person that tasted the wine is rather subjective.  Since the views of the members of a wine tasting circle may differ, the ratings that a wine gets in one country may different to the ratings that it may get in another country.  Does this mean that wine tasting is an unreliable form of wine rating?  Well, not particularly, the difference in the opinion of the wine tasters do present some type of bewilderment at times but since many people are called upon to judge the wine, the opinion of the majority wins in the end.  If most of the wine tasters in a certain wine tasting circle claimed the wine is a 8 in the 10 point scale, then that particular wine will be rated as an eight. 

The Beginnings of Wine Tasting

Tasting the standard of the wine is a particularly old tradition.  Way back in the olden times, people who are adept at testing the quality of the wine are called on to sample the wine before it is served to the king or the emperor.  The job of the wine taster is really extremely critical.  Some kings and rulers are known to put to put to death the wine taster if the king does not like the wine served on his table.  Since wine tasting is thought of as a very crucial job in the older times, a formal system of the making a sensory evaluation of the quality and flavor of the wine evolved in the 14th century.  In this time, a method of ascertaining the quality of the wine was first established. 

Since the 14th century, the art of making sensory of analysis of the quality of the wine have developed.  {However ,} the basic principles of discerning the quality of the wine still remain.  In our modern times, wine tasters still abide by the 4 well established points of tasting wines namely the appearance of the wine, the smell or the fragrance of the wine when put in the glass, the flavor of the wine when you drink it and the after flavor of the wine.  The results of these stages or points of sensory analysis are mixed to come up with a more complex analysis of the flavour of the wine.

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Understanding The Art Of Wine Tasting

Choosing the right wine to with with a holiday feast can be challenging. A bold, celebratory wine seems a good initial pick – but it risks clashing with, or possibly even overshadowing, any of the delicious food cooked for the occasion. But too light or fruity, and the traditional holiday meats could make the wine seem bland in comparison. And, or course, holidays bring together family and friends from all over, and the wine needs to appeal to this diverse group of people. Here, therefore, are some ideas to get you started, along with some specific recommendations, so that the holiday bottle becomes a gift to share, not another source of stress.

Traditional Thanksgiving wines are many. A Sauvignon Blanc is crisp and earthy – a perfect pairing with a herb-encrusted turkey or herb-based stuffing dish. The warm, natural tastes of this particular wine could be an ideal complement. You might want to try the Beringer Vineyards, Napa Valley, 2004 – these zingy, fruity wines have a great earthy taste. Or, incorporate the grass notes of the $15 Ferrari-Carano from Sonoma County, for a rosemary-based dish. Riesling is another option, good with spicy dishes. A recommendation here is the $18 Pikes Clare Valley Riesling.

The problem is that one wine for spicy sides and one for the main dish isn’t really desirable. This isn’t a traditional three-course meal, usually, but a family-style extravaganza. For red wines, which are typically heartier and more suited to these wintry months, Pinot Noir is both simple and tasty enough to go with practically anything. Simple, homey, and certain to please, it’s the perfect combination for a family Thanksgiving. For the more adventurous, the Beaujolais Nouveau might be a good choice. This fruity wine goes wonderfully with turkey – and best of all, it’s perfectly seasonal; it’s always released on the third Thursday in November! For your dessert – if it’s pumpkin pie – bring out a cream sherry; they’re sweet enough to stand up to the spicy confidence of the pie.

For Christmas dinner, a different wine might be an interesting way of making a traditional Christmas meal seem more special. A nice Zinfandel might be really tasty with the Christmas ham, or a Syrah with the turkey. Ideally, stick to red wines, though; this is winter, after all.  With lighter meals – cold meats or hams – try the Chianti Classico 2001 Borgo Salcetino, an Italian wine that can be had for under $15. Its tannin taste complements the ham well. For a fat bird like duck or goose, the velvet Chassagne-Montmrachet Rouge, Blain-Gagnard, is a rich Burgundy that will bring out the meat’s richness. For a beef or lamb dish, try a Bordeaux (such as the 1998 Les Pagodes de Cos, St-Estephe, just over $20, an elegant, decadent bottle). And, a nice bottle of port might be the perfect finish!

One more consideration about wine and holiday feasts – you may well receive a bottle or two of wine from your dinner guests. You shouldn’t feel obligated to serve it at all, unless it really is a special wine that goes well, and that you want to share. Or, just keep it for yourself, to enjoy at another time – it is a gift, after all. And, don’t forget to store it correctly, in a wine fridge or wine chiller, so that you can enjoy it when you finally do uncork it, for that special occasion. Even a 12 bottle wine refrigerator will do, but you’ll likely find that you’ll fill that up very quickly, so take expansion into consideration. (You can find a nice wine cooler buyer’s guide at WineCoolerreviews.com.) In the meantime, enjoy your holiday meal with your family, along with an excellent selection of wine.

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Wines for the Holiday Season

Normal 0 false false false MicrosoftInternetExplorer4 “Pale plonk packs an acidic punch!” says the BBC, Well, it does and it doesn’t. It also depends on the types of wine grapes as to how acidic the wine is and how long the wine is held in the mouth, as to how much damage is done. For example, wine tasters and merchants that can sample around 50 wines a day, holding the wine in their mouth for around 60 seconds are more likely to suffer from erosion than the typical wine drinker. Loads of noise on twitter for the story on http://twitter.com/winewarecouk and http://twitter.com/thirstforwine.

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So what does White wine actually do to teeth?

It should be pointed out that the erosion of teeth by wine is the result of extensive wine use that would also lead to damaged liver and all sorts of other problems. The typical wine drinker who sips a glass of wine at dinner or with their evening meal should not be ‘scared off’ by the tooth decay headlines, remember 100 year old women in Italy swear that wine was the secret of their longevity.

White wine stains teeth:

I think that anyone who has drank a few glasses of Red would agree that, yes, it does. Have you stopped to think at any time about this? “Red wine, unlike white, contains a highly-pigmented substance known as chromogen,” explained Dr. Wolff of the New York University College of Dentistry, they goes on to explain that “The acids in wine create rough spots and grooves that enable chemicals in other beverages that cause staining, such as coffee and tea, to penetrate deeper into the tooth”.

Dr Wolff pointed out that all wine has the abilty to damage the tooths surface, red wine merely lets us know where that damage is.

How can you stop this erosion?

1) Alkaline mouthwashes are highly recommended

2) Proper brushing of your teeth with a soft tooth brush is encouraged.

3) Food is a fantastic accompaniment with wine as this helps the teeth repairt themselves from acid damage.

4) To aide remineralisation of your teeth, please wait for 20 mins after food before cleaning your teeth.

5) Cheese can also help as it contains calcium in a high concentration

I hope this is helped a little towards taking away the fear factor of White wine.

Think I need a drink after all that …

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Wine decays teeth

To complement a good dinner you need exquisite wine to go with it. When having a smart slap up meal the waiter would ask you what you would like to drink to which you would answer, “A bottle of your finest Nashik region sauvignon blanc wine or an original Maharastran Shiraz”. Like any good meal there are some essentials that you need, for example, glassware, an ice bucket to keep the wine cold (if it’s white) and ideally someone to pour it for you. Whilst all of these are most often associated with fine French or Italian cuisine, India are now making a move for the market.

Indian wine is desperately trying to emulate the immense success of the sub-continents beer (Cobra Beer) and food (Curry). However India’s oldest winery only dates back to early 1982 so the industry is still really in the starting phases. India as a nation are trying to increase their revenue stream and commerical routes as much as possible by broadening their own horizons. Exporting wine as well as beer and food will be a great move for Indian commerce as a nation as this will un-doubtedly help their relation and profit prospects.

White wine and red wine go well with any meal and normally you would go for a wine that has been brewed and made in France or Italy for example, but Indian wine could change all of that. Sales have grown by 30% to 35% in India every year since 2002 and although only 2% of the population drinks wine, that still accounts for a staggering twenty million people. Last year alone the Indian market accounted for 1.2 million cases of wine being sold, representing a doubling of domestic consumption in just five years. Compared to global players in the wine industry – America last year produced 270 million cases – India remains a viticultural minnow but now producers believe they have spotted a receptive export for the globe and a massive avenue to make plenty of money.

For high qaulity crystal vases, wine glasses and whisky glasses, visit FC

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You’ve Eaten Indian Food, Why Not Drink The Wine

At Classic Wine Direct we’re pretty upfront about what we do – we can’t compete with supermarkets on price so we offer wines from off the beaten track instead. We believe that these wines are more interesting and quite simply, tastier. people who drink wine don’t really know the true value of wine.

Back in 2006, Jean-Manuel Spriet, the then chief executive of Pernod Ricard UK, sent shockwaves through the wine trade by admitting that many of the “half price” wine deals in supermarkets were actually a rip-off.

having an important person within the wine trade admitting to being conned raised an eyebrow.

half price deals are not in fact deals at all according to Spiret. simply, a bottle reduced from £7.99 to £3.wines are often only worth £3.99.99 in the first place.

retails brands use the policy of marking up and then mark down. The customer will then beleive he is getting a quality wine for a bargain price. Confused? That’s the general idea.

the wine industry is believe the main wine drinker is obsessed with the £3.99 price tag.the cheap price to customers affects the ways the suppliers are producing their wines.

consumers really know what is going on but they just carry on doing it. At the end of the day, it just leads to the impoverishment of the wine trade”.

Spiret’s insight provides us with a depressingly cynical view of the way wine is both sold by the big retailers and supplied by the big wine brands. More worryingly it gives us an insight into what the big retailers really view their customers to be, namely lazy and ignorant.

spiret was making us aware of the tricks of marketing wine.

Given that supermarkets represent two thirds of wine sales in the UK, these practices also have a direct effect on the public perception of the value of wine.

if the normal drinker believes that they are getting a £7.00 bottle.wine values range from £3.99.99 bottle then it follows that it will be much harder for the independent wine retailer to sell something whose real value is (and always was) £7.99.

this type of marketing leaves it open to all sorts of underhand practices.

However, if the political mood continues to be against discount selling for alcohol, it will be interesting to see how the big retailers find a real price for wines they have knowingly mis-sold for the last 10 years.

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How do you know the real price of wine?

Since homemade fruit wine making is an interesting hobby, many of us look for good wine making instructions to make this hobby more successful, easy and fun. Truly, whenever we think about wine making, we cannot resist thinking about grapes. But the fact is you can use other fruits as well.  Using an instruction guide such as the ultimate fruit winemaker’s guide will help you with your winemaking ambitions.

Harvesting or picking is always the first step in making wine, as you need to have gathered the materials for your wine before you can begin making it. A combination of science and old-fashioned tasting go into the harvesting process, and harvesting can either be done mechanically or hand, whichever you prefer.

You might want a citrus wine favor. If so, you can use oranges, apples, grapefruit or gooseberry. If you want something a little less citrus flavored, you might try bananas, cherry, pear, peach, strawberry or grapes. There are people who use dandelions and rhubarb as well as watermelon and ginger root to make wine.

The next step in the wine making process involves fermentation. This is really where the magic is in the process and if left to its own devices, the must or juice will begin to ferment naturally within about eight hours, with the aid of wild yeasts in the air.  In clean wineries and vineyards however the fermentation process is quite different. Once fermentation begins, regardless of the chosen path, it will normally continue on until all of the sugar has been converted to alcohol and a dry wine is produced.

Once this fermentation process is completed the clarification process begins. Filtering and fining are also usually done at this stage, filtering which can be done with everything from a course filter that catches only large solids to a sterile filter pad that wipes wine of all life. Fining on the other hand, occurs when substances are added to a wine to clarify them. Finally in the wine making process is the stage of aging and bottling. You can either bottle the wine immediately, or further aging can be done in bottle, stainless steel or ceramic tanks.

You can really personalize this process and make it your own as long as you include the basics, and you will have a lot of fun and produce some fantastic wine that you can share with your family and friends. Wine making is a time honored tradition, one that has become incredibly popular in the world of today. If you have not tried making your own wine before then it is definitely something that you should try out sometime in the near future.

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Learning About the Wine Making Process

Friday lunchtime is nearly upon us. This week seems to have been very long and busy.

The hours are counting down to the weekend and that means a few bottles of my favourite wine will be drunk.

Usually it’s a few bottles on Friday and Saturday nights and then just one bottle on Sunday. Unfortunately on a Monday morning I have to be up bright and early ready for another busy week at work.

Unfortunately I am still a bit of an amateur when it comes to choosing the right wines. Occasionally I have been known to serve a white instead of a red.

For Friday’s dinner I was contemplating serving up a nice piece of steak. To accompany this I think I should be choosing a nice Cabernet Sauvignon. However my predicament is I am an absolute lover of any sort of Shiraz, so perhaps I should get a couple of bottles of this.

This Saturday my family are coming round to my house for a party. Normally when my family come round, they don’t bring their own wine, so that means I always have to get extra supplies in. Probably I will decide to buy a case of Cava as this really is my absolute favourite wine. My dilemma will be should I get Rosado Cava or Reserve Cava, or perhaps, as it’s a big event, I should just get a case of each.

On Sunday night there will be just be the two of us and I think after our weekend of heavy drinking we will just enjoy a nice cup of tea.

I can’t believe it but that is another weekend done and dusted. Soon it will be Monday morning and the alarm will be buzzing nice and early, heralding the start of another busy week at work.  Oh roll on Friday.

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Is My Wine Choice Correct?