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Wine Tasting in Manhattan Beach with fellow consultants.
Flight of wines: Mariana Old Vine Zin, Evo Merlot, Talmage Merlot, Milano Sangiovese,Avalon Cellars Pinot Grigio. Yummmmmmm
Great day had by all. We have tuff jobs!!
Wednesday, March 18, 2009
Monday, March 9, 2009
Wednesday, March 4, 2009
How To Read a Wine Bottle Label
Ok, so you are at your local store or wine shop...you zero in on your varietal only to be staring at this sea of wines, and you grab the one that has the prettiest or coolest label. You get home...you're excited..can't wait...mouth is watering.. the anticipation is killing you. You open it....you swirl....you smell.....you sip! Ahh! jeeze this is not what I wanted, you slump in disappointment! Did you know that there are indicators on a label that can tell you some of the characteristics of the varietal? I'm about to tell you some of them. So maybe the next time you get your wine home and it's just what you wanted.
Reading a wine label: Regions differ in what the law requires them to include on labels, but trend worldwide is toward giving more information. ?The most important thing to look for is: what sort of wine is it? Where does it come from? Is the style of wine or grape variety given? Is there an indication of an appellation grading? It’s age, shown by the vintage, is important to determine if it is ready to drink.
Alcohol level is the best indicator on any label as to the wine’s sweetness or dryness. Usually, the wines under 11% tend to be sweeter, while those from 11% to 13.5% tend to be dry. Those above 13.5 % can go either way, since residual sugar is often used to balance the slightly hot taste of alcohol. A tolerance of 1.5% over or under is allowed for wines under 14% . It is impossible to accurately predict final alcohol content in order to print the labels in advance of bottling.
Fining is a technique used for clarification of wine. It removes astringent tannins from reds and excessive bitterness from whites. You will sometimes see this word on the back of a label. When a wine has gone thru this process it will age better and last longer.
Region of the varietal: For example if the label reads Napa, Monterey, Paso Robles. 85% of that varietal must be from that region. So for instance if you have a wine that says California Chardonnay those grapes could have come from any where (Washington,Oregan, Calif.) they get to call it California if they bottled it in California.
Varietal designation: for it to be labeled “Chardonnay” it must contain at least 75% of that varietal. French labels seldom give the grape varieties. New world labels: not all countries have their own appellation system, but some wine labels often provide useful details about the grapes and wine style. Generic names like Chablis can be misused. A “Meritage” is thoroughly an American word derived from merging two words “Merit” and “Heritage”. It is always a blend. For a white it must be a blend of two or more of the following: Sauvignon Blanc, Sauvignon Vert, and Semillon. For reds it must be a blend of two or more of the following: Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot, Gros Verdot, and Carmenere.
Vintage dating: A vintage year may be used on labels of wine produced in the U.S. when 95% comes from grapes harvested and fermented within that calendar year. In Australia and most of the European Union countries, the minimum required is 85%. Only a few specific regions, such as Bordeaux, require a higher standard of 95%. Chilli, So. Africa requires 75%. Canada is the same as U.S. 95%.
The back label: Always read the back label if there is one, since it may contain a fuller description of the wine. A lot of your wine makers are now using their descriptors on the back labels. Such as, Flavors and aromas of, Raspberry, Bing Cherry, Spice etc.
There you have it, I hope this helps in your purchasing process. Should you have further questions feel free to contact me at: dale.finewineonline@yahoo.com
Cheers!
http://www.finewineonline.net/
www.youtube.com/d4rossi
Reading a wine label: Regions differ in what the law requires them to include on labels, but trend worldwide is toward giving more information. ?The most important thing to look for is: what sort of wine is it? Where does it come from? Is the style of wine or grape variety given? Is there an indication of an appellation grading? It’s age, shown by the vintage, is important to determine if it is ready to drink.
Alcohol level is the best indicator on any label as to the wine’s sweetness or dryness. Usually, the wines under 11% tend to be sweeter, while those from 11% to 13.5% tend to be dry. Those above 13.5 % can go either way, since residual sugar is often used to balance the slightly hot taste of alcohol. A tolerance of 1.5% over or under is allowed for wines under 14% . It is impossible to accurately predict final alcohol content in order to print the labels in advance of bottling.
Fining is a technique used for clarification of wine. It removes astringent tannins from reds and excessive bitterness from whites. You will sometimes see this word on the back of a label. When a wine has gone thru this process it will age better and last longer.
Region of the varietal: For example if the label reads Napa, Monterey, Paso Robles. 85% of that varietal must be from that region. So for instance if you have a wine that says California Chardonnay those grapes could have come from any where (Washington,Oregan, Calif.) they get to call it California if they bottled it in California.
Varietal designation: for it to be labeled “Chardonnay” it must contain at least 75% of that varietal. French labels seldom give the grape varieties. New world labels: not all countries have their own appellation system, but some wine labels often provide useful details about the grapes and wine style. Generic names like Chablis can be misused. A “Meritage” is thoroughly an American word derived from merging two words “Merit” and “Heritage”. It is always a blend. For a white it must be a blend of two or more of the following: Sauvignon Blanc, Sauvignon Vert, and Semillon. For reds it must be a blend of two or more of the following: Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot, Gros Verdot, and Carmenere.
Vintage dating: A vintage year may be used on labels of wine produced in the U.S. when 95% comes from grapes harvested and fermented within that calendar year. In Australia and most of the European Union countries, the minimum required is 85%. Only a few specific regions, such as Bordeaux, require a higher standard of 95%. Chilli, So. Africa requires 75%. Canada is the same as U.S. 95%.
The back label: Always read the back label if there is one, since it may contain a fuller description of the wine. A lot of your wine makers are now using their descriptors on the back labels. Such as, Flavors and aromas of, Raspberry, Bing Cherry, Spice etc.
There you have it, I hope this helps in your purchasing process. Should you have further questions feel free to contact me at: dale.finewineonline@yahoo.com
Cheers!
http://www.finewineonline.net/
www.youtube.com/d4rossi
Wednesday, February 18, 2009
Help Save the big Cats!
EVO 2006 Sonoma Valley Merlot
This 2006 EVO Sonoma Valley Merlot has a myriad of aromas and flavors including blackberry, plum and anise with hints of leather and spice. The complex flavors are consistent with the aromas. The wine offers a delightfully smooth mouthfeel with perfectly balanced tannin and acidity followed by a long, fruity finish. Enjoy this wine with stuffed mushrooms, pasta with pesto sauce, round roast or grilled lamb chops.
This 2006 EVO Sonoma Valley Merlot has a myriad of aromas and flavors including blackberry, plum and anise with hints of leather and spice. The complex flavors are consistent with the aromas. The wine offers a delightfully smooth mouthfeel with perfectly balanced tannin and acidity followed by a long, fruity finish. Enjoy this wine with stuffed mushrooms, pasta with pesto sauce, round roast or grilled lamb chops.
African and Asian lions are disappearing – join the fight against extinction. A portion of the proceeds from each bottle of the Sonoma Valley Merlot goes to support the National Geographic Big Cats Initiative. If you would like to learn more about how you can help, please visit http://www.imakenews.com/eletra/gow.cfm?z=wineshopathome%2C339913%2Cb9KF5SQk%2C3000902%2Cbf8Ff9R. Click here to view the Vintner's Notes
EVO 2008 Mendocino Sauvignon Blanc
This 2008 EVO Mendocino Sauvignon Blanc has crisp aromas of apples and pears with hints of citrus. The flavors are a subtle complex mirror of the aromas with a medium weight mouthfeel and food-friendly acidity. The finish is crisp and steely with a pleasant mouth-watering finish. Enjoy this wine with spinach and cheese ravioli, roasted chicken or light pastas with olive oil.
The Snow Leopard is an endangered species with approximately 6,000 left in the wild. A portion of the proceeds from each bottle of the Mendocino Sauvignon Blanc goes to support the National Geographic Big Cats Initiative. If you would like to learn more about how you can help, please visit http://www.imakenews.com/eletra/gow.cfm?z=wineshopathome%2C339913%2Cb9KF5SQk%2C3000902%2Cbf8Ff9R. Click here to view the Vintner's Notes
Friday, January 30, 2009
Now I've seen everything!
Gotta Love it! Don't you think? I thought hooking your wine glass on the side of a plate was good!
Tell me what you think.
Thursday, January 29, 2009
Flavors Of Wine
Many seemingly improbable descriptions of the aroma or taste of wine actually have a scientific basis: Identical chemical compounds are found in certain wines and the items with which they are compared. Do no worry if these associations don't suggest themselves to you: they are meant simply as handles to build your experience and heighten your pleasure in drinking wine.
PEACH AND APRICOT: Suggest New World Chardonnay (as does pineapple), ripe Riesling, or Muscat.
LIME OR LEMON: Flavors are often found in wines made from Semillon and Australian Riesling.
HONEYED FLAVORS: Emerge in mature dessert wines or where grapes were subject to noble rot*.
SOFT RED FRUITS: Such as redcurrants, strawberries, and cherries, can imply the presence of Pinot Noir grapes.
BANANA AND PEAR: Aromas can show that the wine was fermented at a low temperature, which is common for Beaujolais and inexpensive whites.
RASPBERRY: Flavors emerge in inexpensive red Rhones, often from Syrah grapes.
GOOSEBERRIES: Imply Sauvignon Blanc is the grape variety used.
LITCHIS: Are very strongly evoked when nosing (smelling) a Gewurztraminer wine in any style.
GREEN PEPPER: Implies inexpensive young reds from Cabernet Sauvignon or Cabernet Franc.
BLACK PEPPER: Is an aroma often evoked by spicy reds from the Syrah grape.
MINT AND EUCALYPTUS: Are both indicative of Cabernet Sauvignon, usually from Australia, South Africa, or California.
TOAST: Can be a sign of new oak barrels, or bottle aged Chardonnay or Semillon.
BUTTER: Means Chardonnay of all styles: both Old and New world*.
NUTTY OVERTONES: Hazelnut or Walnut, mean the wine is likely to be mature white Burgundy.
VANILLA: Is often associated with wine that has been aged in New Oak.
ROSE PEDALS: Are a more subtle sign of Gewurztraminer than lychees but may be Muscat.
CHOCOLATE: May characterize a fine full-bodied red wine: ripe, mature, and low acidity.
Other common associations are: gas and mature Riesling; coffee and mature Champagne; spices and oak aged red wines; blackcurrants and Cabernet Sauvignon.
*Noble Rot: if conditions in fall are humid enough, grapes left on the vine may be infected by a fungus called Botrytis cinerrea, or noble rot. When shriveled and dehydrated, their sweetness is concentrated.
*Old and New World: New world: Europe. New world: any wine producing country outside of Europe.
Cheers!
Fine Wine On Line
PEACH AND APRICOT: Suggest New World Chardonnay (as does pineapple), ripe Riesling, or Muscat.
LIME OR LEMON: Flavors are often found in wines made from Semillon and Australian Riesling.
HONEYED FLAVORS: Emerge in mature dessert wines or where grapes were subject to noble rot*.
SOFT RED FRUITS: Such as redcurrants, strawberries, and cherries, can imply the presence of Pinot Noir grapes.
BANANA AND PEAR: Aromas can show that the wine was fermented at a low temperature, which is common for Beaujolais and inexpensive whites.
RASPBERRY: Flavors emerge in inexpensive red Rhones, often from Syrah grapes.
GOOSEBERRIES: Imply Sauvignon Blanc is the grape variety used.
LITCHIS: Are very strongly evoked when nosing (smelling) a Gewurztraminer wine in any style.
GREEN PEPPER: Implies inexpensive young reds from Cabernet Sauvignon or Cabernet Franc.
BLACK PEPPER: Is an aroma often evoked by spicy reds from the Syrah grape.
MINT AND EUCALYPTUS: Are both indicative of Cabernet Sauvignon, usually from Australia, South Africa, or California.
TOAST: Can be a sign of new oak barrels, or bottle aged Chardonnay or Semillon.
BUTTER: Means Chardonnay of all styles: both Old and New world*.
NUTTY OVERTONES: Hazelnut or Walnut, mean the wine is likely to be mature white Burgundy.
VANILLA: Is often associated with wine that has been aged in New Oak.
ROSE PEDALS: Are a more subtle sign of Gewurztraminer than lychees but may be Muscat.
CHOCOLATE: May characterize a fine full-bodied red wine: ripe, mature, and low acidity.
Other common associations are: gas and mature Riesling; coffee and mature Champagne; spices and oak aged red wines; blackcurrants and Cabernet Sauvignon.
*Noble Rot: if conditions in fall are humid enough, grapes left on the vine may be infected by a fungus called Botrytis cinerrea, or noble rot. When shriveled and dehydrated, their sweetness is concentrated.
*Old and New World: New world: Europe. New world: any wine producing country outside of Europe.
Cheers!
Fine Wine On Line
Monday, December 22, 2008
Dear Wine Friends,
I just read an article on the dangers of drinking.... Scared the crap out of me. So that's it!
After today, no more reading !
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