Wine By Nine

Quickly, bring me a beaker of wine, so that I may wet my mind and say something clever. - Aristophanes

For those more interested in finding a delectable drink to savor than being clever, the following might be useful.

Obviously the selection of a specific type, year and brand of wine is a matter of individual taste. But differences aside, there are some broad guidelines on which there is agreement, within the confines of price.

Happily, with the growth of vineyards around the world and wine-related Internet sites, availability is no longer a problem. A person in California or Caracas can order a New Zealand Syrah not carried by a local merchant as easily as anyone in Auckland.

Ignoring questions of pairing with food, are you looking for a full red or a light white? Some find Madeira too heavy, others see a German Riesling as too dry. Most readily available wines are meant to be consumed shortly after purchase, but those with the desire to taste the finest, patience really is a virtue. Cabernet Sauvignon would better suit those willing to age than a Pinot Noir.

A cool climate Chardonnay, such as those from Canada, will interest those who enjoy a young wine with prominent acidity. But it can also be favored by those who want to experience it’s nutty, honeyed character that comes with aging.

Descriptions by class can be helpful. Class 1 wines, often labeled ‘Light Wine’ or ‘Red Table Wine’ will have an alcohol content between 7% and 14% by volume. Class 7, by contrast, will have an alcohol content of not less than 15% by volume. This type has usually been compounded with Brandy and flavored with herbs. Those with greater concentrations are considered ‘fortified’.

Look on the label for a declaration of the amount of sulfites. Sulphur is often added during the winemaking process to guard against growth of unwanted organisms, but some may introduce more than an individuals taste prefers. Sulphur dioxide is also sometimes sprayed on the grape itself to reduce pests and can leach into the skin. Some wine drinkers are unknowingly sensitive to sulfites and can experience an allergic reaction. Concentrations of below 10 parts per million are fine for most.

When testing a wine, cool to the proper temperature — around 52F (11C) for whites, 65F (18C) for reds — and use a thin rimmed glass that is free of dust. You can clean it by rinsing carefully and drying with a lint free cloth.

Pour to no more than about 1/3 of a glass, held by the stem to keep fingerprints away from the rim and to prevent heating the bowl.

Look for a clear color by viewing against a white background. A Pinot Noir will have the lightness of a ruby, Cabernet Sauvignon more violet. Those from grapes grown in a hot summer and dry fall will result in a darker color; those from a cool summer and rainy fall will be lighter.

Even with modern winemaking, storage and shipping technology about five percent of all wines arrive at the table bad to some degree. Here are some tips about how to spot them.

CORKING

It all begins with a cork… Even in this day of high-technology plastics, many bottles are still stoppered with an old-fashioned cork. A product of the bark of selected Mediterranean trees, corks have many highly desirable and hard to duplicate attributes. Lightweight, resistant to disease and airflow, flexible and attractive.

But cork, as a natural product, is subject to attack by microorganisms. Certain species of fungus, present anywhere wine is stored, can infiltrate the cork producing a compound called TCA (1,2,4-trichloroanisole, for those interested).

TCA and other factors produce in wine unattractive odors and tastes, similar to wet cardboard, mushrooms, mold and even unwashed socks. Even if the odor is mild the taste may be somewhat bitter and lack fruitiness.

COOKING

Moving wine from the vineyard to the home or restaurant table involves trips of anywhere from dozens to thousands of miles. Given that it’s surprising that only five percent of wine is partially spoiled due to excessive temperatures.

High temperatures cause liquids like wine to expand slightly, which increases the pressure inside a corked bottle. This pressure can cause the cork to get pushed slightly up. When the wine cools down again, air seepage can occur.

If the temperature becomes high enough, the wine can be literally cooked. If cooking has taken place, the taste will be evident. The fruit flavor will convey more stewed prune than fresh berry. Look for corks that sit above the lip of the bottle, or levels of liquid too far near the base of the neck.

OXIDATION

Improper storage, such as excessive heat or cold and incorrect humidity levels, can cause corks to shrink or crack. Either of these will cause infiltration of unwanted amounts of air into the bottle, causing oxidation. Oxidation is what it sounds like, oxygen, a volatile compound, combining with a wide variety of wine components and altering them.

Some amount of air, in small amounts over a period of years, may be desirable to ensure proper aging. But even well before producing vinegar, it’s possible to spoil a wine from allowing too much air to reach the wine. Wine which has become fruitless and resembles old Madeira (deliberately produced in open air vats) is almost certainly oxidized.

SULPHUR and SEDIMENTS

Sulphur is a common preservative in winemaking which can help stabilize wine. But in excessive concentrations it produces an undesirable aroma and flavor. Its characteristic mothball or burnt matches smell or taste makes it easy to spot.

Some sediment in wine is acceptable and normal. Ports and older wines, even whites, often accumulate material and properly poured or decanted and served are fine. Tartrate crystals too, for example, will naturally form in some wines especially when chilled for shipping and storage. They do no harm, but avoid pouring and tasting them.

REFERMENTATION

In rare cases, it’s possible for dormant yeasts to remain in the wine and some amount of additional fermentation to take place during the years of shipping and storage. Champagne, for example, is deliberately refermented in the bottle. But for non-sparkling wines, this effervescence is undesirable, but easily spotted.

Techniques of manufacture, bottling, shipping, and storage continue to improve and the odds of encountering one of these conditions is rare. If you find a wine that’s distasteful, chances are it simply isn’t for you.

Don’t miss our 1¢ shipping on $99 or more promotion in May. We’re launching it on May 12th until May 16th. This is our most popular offer. Savings are huge especially for wine case buyers and gift basket buyers.

As far back as 450 BC, physicians have recommended wine to combat fever, disinfect wounds and provide nutritional supplements. But Greek science also taught that the stars moved on heavenly spheres, so one has to be careful. Has anything been learned since?

Fortunately, many studies since have provided ample evidence of the truth of Hippocrates early observations. Since the 1970s many studies have concluded that moderate intake of red wine does indeed have salutary health effects, though the exact reasons are still debated.

Red wine consumption helps prevent coronary disease and possibly some forms of cancer due to a class of compounds known as catechins (flavanoids). Like resveratrol, which aids grapes in fighting fungal infections, they act as anti-oxidants and anti-coagulants. Free radicals, i.e. ionized oxygen atoms in the blood, are known to cause cellular damage. Anti-oxidants remove free radicals.

Other studies suggest that red wine can raise HDL cholesterol (the ‘good’ kind) and discourage LDL (the ‘bad’ kind) from forming. Along with cholesterol regulation, most of the pathogens that threaten humans are inhibited or killed by the acids and ethanol in wine. Not surprising, then, that until the mid-18th century wine was safer than water for daily consumption in Western countries.

A recent study in the American Journal of Physiology indicates that resveratrol also inhibits the formation of a protein that reduces the heart’s pumping efficiency during stress.

According to a American Journal of Gastroenterology study in 2003, moderate wine consumption decreases the risk of peptic ulcers, possibly by ridding the body of the bacteria which causes them.

Even diabetes occurrence may be reduced by moderate (one or two drinks per day) alcohol imbibing, says a 14-year Harvard School of Public Health study of 100,000 women. The study concluded they had a 58% lower likelihood of developing that disease. The exceptions are pre-menopausal women with a family history of breast cancer. Those are recommended to consume no alcohol.

Of course, as with anything one consumes, there are risks. Many wines contain sulfites to which a small percentage of the population is sensitive. And wine, though absent fat and cholesterol, does contain sugars and small quantities of sodium — and, of course, alcohol. It doesn’t take much to become too much.

Anyone with digestive tract disorders, liver disease or kidney problems — along with a slew of other ailments — would not be doing themselves any favors by drinking wine.

Then there are the well known effects of excessive intake, such as hangovers and, in the long run, liver damage. And, pairing wine with drugs, even normally beneficial ones such as aspirin or acetaminophen, is a recipe for disaster, clearly.

Unclear now about the pros and cons of wine consumption with regard to health? Good. Don’t rely on one article or source of information — read lots of studies and take it all with a grain of salt. Then you can feel good about taking it with a glass of wine.

For wine to mature in the proper way, you’ll need to have the right humidity, temperature, light condition, and movement.  Whenever you are storing wine for any amount of time, you’ll need to ensure that the wine is in a safe place.  Even though there are a few ways that you can store wine, none are safer or smarter than using a wine rack.

When you choose your wine rack, you should always remember to choose one that will store your wine properly.  There are a several styles to choose from, including those that stack, wall mounts, and side mounts.  You should also pay attention to size as well, as the sizes range from storing a few bottles to storing hundreds.  You’ll also have a lot of varieties and designs to select from, all of which depend on your needs and your space.

Among the best types of wine racks are the horizontal racks.  Contrary to what many may think, vertical racks aren’t a good choice for storing your wine.  Wine that is stored on vertical racks are stored vertically, which means that the cork will dry out and eventually start to shrink, bringing air into the wine and ruining it.  On the other hand, vertical racks can come in handy when storing wine for short periods of time, or wine that is best consumed young.

Tilted racks are another type of rack you should avoid using, as they can dry out the corks or deposit the sediments too close to the cork.  For your wine storing needs, you should always go with a horizontal rack.  Horizontal racks will keep the cork moist, and keep unwanted air from making contact with the wine.  The sediment will fall towards the side of the bottle, preventing spillage when you pop the cork.  Horizontal racks are also very affordable and you can always add more racks to the design with little to no problem.

The materials for wine racks are normally wood or metal.  You can hang them from ceilings, mount them on the wall, or simply place them on the floor.  Metal racks are the strongest, although wood is more flexible.  Wooden racks provide a bit more storage, for the simple fact that you can always add to them.  Wood racks are also visually appealing, durable, and provide plenty of strength.

All in all, a wine rack is a fine investment for anyone who appreciates wine.  There are various sizes to choose from, all of which are very affordable.  The small to medium sizes work best for homes, while the large styles are best for commercial settings.  No matter where you keep your wine - you can count on a wine rack to keep your wine stored for years to come.

Even though many just assume that wine tasting is sipping, swishing, and swallowing - many are amazed to find that it’s actually a bit more.  Wine tasting is more of an art, an art that is used to distinguish the taste of fine wines.  Wine can be a tasty and refreshing drink - if the bottle was stored correctly and aged properly.

Wine tasting begins with the swishing.  The reason why wine tasters swish the wine around in their mouths is to get the taste.  Both the front and the back areas of the tongue contain taste buds, although neither one has any distinct sensation in taste.  Taste buds can detect food and liquid that is bitter, salty or sweet, without a problem.  To get the proper taste from wine however, you need to swish it around in your mouth and allow your taste buds and sense of smell to bring out the unique and fine flavors in the wine.

When you have a cold however, the wine can taste very different.  When tasting your wine, your sense of smell has a major impact on the taste.  What many fail to realize, is that over 75% of our taste is due to our sense of smell.  When we have a cold, our sense of smell is affected.  Therefore, when eating or tasting wine with a cold, the taste will appear different.  Wine tasters all over the world will tell you that tasting wine is more about a sense of smell than the actual taste buds.

The art of wine tasting is indeed an art.  Wine tasters do however, follow some general guidelines and rules that judge how great a wine is.  These techniques can help you bring the most out of your wine, providing you follow them and know how to bring out the taste.

The first thing to do with wine is to look.  With wine, you can tell quite a bit about it by looking at it.  You should always start by pouring the wine into a clear glass, then taking a few minutes to look at the color.  As far as the color goes, white whines aren’t white, but actually yellow, green, or brown.  Red wines on the other hand are normally a pale red or dark brown color.  Red wine gets better with age, while white whines get more stale with age.

Next, is the smell of the wine, which you should do in two steps.  You should start with a brief smell to get a general idea of the wine, then take a deep, long smell.  This deeper smell should allow you take the flavor of the wine in.  The more experienced wine tasters prefer to sit back a bit and think about the smell before they actually taste the wine. 

Last but not least, is to taste the wine.  To properly taste the wine, you should first take a sip, swish it around in your mouth, and then swallow.  Once you swish the wine around in your mouth, you’ll bring out the rich and bold flavors of the wine.  After swallowing, you’ll be able to distinguish the after taste of the wine, and the overall flavor.

Once you have looked at the wine, smelled it, and finally tasted it, you’ll be able to evaluate the wine from a taster’s standpoint.  This is the easiest way to determine the quality of the wine, and whether or not it has been properly stored and aged.  As with all things in life - the more you taste wine - the better you will get at distinguishing the unique flavors.

The wines of Spain, like its people, are diverse, robust, and full of life. The roots of Spanish winemaking go back thousands of years and form a proud tradition of quality. Nowhere is this more evident than in Andalusia, where sherry is the beverage of choice.

A fortified wine (distilled alcohol is added before aging), sherry is actually several wines. Fino, Oloroso, Manzanilla, and — the drink made famous by Edgar Allan Poe — Amontillado, are among the varieties all called sherry.

The Fino and Manzanilla are younger and crisper, more acidic. The Olorosos and Amontillados are longer in the barrel, growing more mellow as they age.

Often drunk as dessert wines, especially by the British for whom sherry became something of a national drink, they go well with many other kinds of foods.

The British have more to thank Spain for than sherry, though. Not only did Henry VIII’s first wife come from the region, so did the well-regarded Carignan.

As you would expect, reds are prominent in this land of ample sunshine and red soil. The Aragonese don’t disappoint, producing many full-bodied wines, full of color and aroma. The Grenache, of course, is considered a regional treasure by vintners in this area.

Castilla, having it’s own literary heritage, produces wine equally deserving of fame. To many, the entire region is considered one enormous vineyard. La Mancha, evoking memories of Don Quixote, is one reason for the reputation. It’s reputed to be the largest wine region in the world, though there are many Frenchmen who would, of course, argue.

Just to show how iconoclastic they truly are, from this powerhouse of winemaking comes a white named Airen. Crisp and delightful, it ensures that no Spanish knight will need to slay doubters.

Reds are well represented, though, by the Tempranillo often blended with French varieties, such as Merlot or Cabernet Sauvignon. Even Syrahs are beginning to be seen here.

North of Madrid are to be found the whites of Rueda. Delicate and light, they’re made from a local variety called Verdejo. Sauvignon Blanc, too, is making an appearance.

But traditions in Spain change slowly and red is still dominant. Robust and heavy, the Ribera has seen a renaissance in the the last few decades. The Tinto Fino, a kind of Tempranillo makes a complex red that ages well.

Mencia has its own tradition of red, based on the Cabernet Franc. Secluded near Castilla y Leon, the wines are intense. Lighter roses are a staple of the region, too, though. A specialty white, made from Godello, is produced here as well.

Catalonia, with coasts on the Mediterranean, has been making wine since the first Greeks arrived here. It continues those ancient traditions with vinos rancios that are only for the most hardy. But, for those who prefer something lighter, Catalonia is happy to provide a white from the Penedes.

It will also cheerfully serve a sparkling wine from Cava. The latter is actually a kind of Spanish champagne, but much more full-bodied than the French version, as befits the area.

But to get the most distinctive feel, the best bet is to try one of the reds of Tarragona. Full-bodied, from Cariñena and Garnacha grown in slate-enriched earth, it forms the pinnacle of wine from Catalonia.

Last, but far from least, Galicia continues to make wines as it has since Roman times — though in recent times the whites have come to the fore. Here Celtic traditions mix with Roman to produce wines that combine with seafood like no others in the world.

The moist climate and lower amount of sunshine produce wines high in acid and delightfully crisp. Most are made from varieties found only here.

Like so much about Spain, the country is filled deep with traditions but reaching into the 21st century to produce wines that can compete with any from around the world.

For virtually any occasion, such as special moments and holidays, wine makes a great gift.  From informal meetings to wedding celebrations and bashes, wine is a gift that is truly hard to beat. There are several different gifts you can get that relate to wine.  No matter who it may be that you are giving the gift to - wine is something that is truly appreciated - a gift from the heart.

Among the several gifts of wine that you can give, is personalized wine.  There are several companies that offer personalized wine and champagne gifts, complete with custom made designs and labels.  For corporate events and parties, a personalized wine gift is an ideal way to showcase your gratitude and give a gift that truly shows how much you care.

If you prefer, there are also ways that you can create your own personalized gift.  First of all, you’ll need to select a wine label from one of the numerous custom wines available.  Next, you will need to personalize your text by adding your own messages and ideas.  Last, you’ll need to select a container or wrapper that is best appropriate for your gift of wine.  You should be as creative as possible, as it will help to make your wine gift to have a bit more impact.

Another great wine related gift that you can give are corkscrews.  Corkscrews make for a truly great gift, allowing you to open wine bottles with the corks intact.  Wine lovers who want to open a bottle of wine every now and then, and keep the cork in great shape will truly appreciate the gift of a corkscrew.  Corkscrews are also used in restaurants as well, as they can easily remove even the toughest of corks. 

Another great gift that relates to wine is the pocket vineyard, which is an electronic device that contains a wine glossary, vintage wine charts, and even suggestions and ideas for pairing wine with food.  The pocket vineyard is a great gift for anyone who likes wine, as it allows them to learn more about wine in general and make better choices overall when it comes to wine.

You can find many other wine gifts to give as well.  If you look on the Internet, you can find all different types of wine gifts that you can give to virtually anyone.  You can also find great gifts in local stores as well, many of which are available at great prices.  If you aren’t sure about what to get someone, you can always ask.  Although there are many different gifts that you can give for a variety of occasions, few gifts have the impact of wine.  If you choose - you can always give the gift of wine - a bottle that is sure to please anyone.