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Make the transition from summer to autumn wines – Bellingham Herald

Make the transition from summer to autumn wines
Bellingham Herald
And wine drinkers who avoided heavy varietals during the hot summer can now begin thinking about autumn wines. Here are five ways to make the transition

and more »


Pairing Assortment for Kobrand Wines (3 Pound) by igourmet.com
A fine wine is one of life’s greatest pleasures. For the last 60 years, Kobrand has been dedicated to bringing you such pleasures in the highest possible form. Igourmet and Kobrand have worked closely together to select some superb foods that complement a diverse range of fine wines. When paired with its corresponding Kobrand wine, each item in this assortment, allows one to experience first-hand the symbiotic relationship between wine and food. Beemster XO (1/2 lb): A tantalizing aged Gouda.Pair with Craggy Range Merlot from Gimblett Gravels Vineyard: Heady aromas of black fruit, spice, chocolate and coffee. Tarentaise (1/2 lb): An artisan cheese from Vermont with a subtle almond flavor.Pair with Tassinaia: Ripe concentrated black and red raspberry fruit flavors are underscored by sweet, spicy oak, leather notes. Boschetto al Tartufo Bianchetto (1/2 lb): A balanced blend of sheep and cows milk with shavings of white truffle.Pair with Michele Chiarlo Barolo Tortoniano: A distinct bouquet of violets or rose petals, with seductively earthy, slightly musky undertones. Shelburne Farms Aged Cheddar (1/2 lb): Noted for its rich flavor that leaves hints of maple and apple.Pair with Bollini Merlot: Crisp, fresh and silky with subtle earthy, herbal notes. Paté Forestier (1/2 lb): A mélange of chicken liver, pork, white wine and mushrooms.Pair with Maison Louis Jadot Nuits St. Georges: Ripe, robust flavors and nuances of toasted oak in the bouquet. Royal Blue Stilton (1/2 lb) A classic blue!Pair with Delaforce 10 Year Tawny: This tawny port has delicate wood hues, rich mellow fruit and slightly nutty flavors. Please Note that wine is not included. Any item temporarily out of stock will be substituted with a similar item of equal or greater value.

You will find that one of the easiest ways to get to know your way around wine flavors is through grape varieties. Each grape variety has specific characteristics. In some regions, one grape variety is used to make a wine; in others, winemakers blend several varieties in a single wine. To help you identify grape varieties, below is an overview of each of the major red grapes and their characteristics.

You will find that one of the easiest ways to get to know your way around wine flavors is through grape varieties. Each grape variety has specific characteristics. In some regions, one grape variety is used to make a wine; in others, winemakers blend several varieties in a single wine. To help you identify grape varieties, below is an overview of each of the major red grapes and their characteristics.

Cabernet Sauvignon
Cabernet Sauvignon is the big daddy of the red wine world. It is like the Chardonnay, as it is widely planted and distributed. The result of this is that there are so many versions of this grape. Many people think of Cabernet Sauvignon as being a wine that needs to age, but that is only because the best red Bordeaux need age. Most non-premium varieties are ready to go right away.
Under ideal conditions, it produces an aromatic, tannic wine that ages and evolves to be both elegant and powerful. Perfectly balanced Bordeaux is one that has classic notes of black-currants, cedar, cigar boxes, pencils, mint and dark chocolate. Sounds delicious!

Gamay
For the most part, you will find Gamay produced as Beaujolais. It mainly grows on the hills in south Burgundy. The aroma of a young Gamay is described as a wave of cherry and strawberry fruit. On the palate, Gamay wines are bright and crisp. They are moderate in alcohol and have very little tannin. Wines from Gamay grapes are ideal for all kinds of foods.

Merlot
Merlot started out as a Cabernet Sauvignon in Bordeaux and has risen to international popularity. The great wines of Pomerol and St. Emilion in Bordeaux are based on Merlot with Cabernet in the blend. These wines show Merlot at its toughest and most intense. Merlots popularity is because it is softer, fruiter, and earlier maturing than Cabernet Sauvignon and displays some of the same aromas along with mint, and tobacco. In general, drink Merlot young.

Pinot Noir
At its best Pinot Noir is beautiful with a seductive silky texture and at its worst, it is heavy or flat. A good mature Pinot Noir has complex flavors of strawberries, raspberries, cranberries, violets, all-spice, tobacco and hay. Pinot Noir is relatively low in tannin and acidity and needs a cool climate to grow. Too much warmth, Pinot Noir can develop baked together flavors, losing its elegance.

Sangiovese
A taste of Sangiovese and you will immediately conjure images of Italy. The name of the grape may not seem familiar, but it is the principal variety behind Chianti, Italys most famous red wine. It is taken very seriously in Tuscany, and you will find it in California, Australia, and Argentina. It is naturally tannic and is best used in a blend, usually with Cabernet Sauvignon. It requires a hot climate in order to produce its required richness and alcohol content. In cooler climates, it tends to have sharp and bitter tannins.

Syrah
Called Shiraz in Australia and South Africa, Syrah is one of the greats of southeastern France’s Rhone Valley grape. At home in France, it produces wines that are smoky, herby, and austere. Australian Shiraz tends to be richer, softer with a leathery quality and personally one of my favorites. All Syrah/Shiraz need a year or two from the vintage to hit its stride. Top wines will last about ten years.

Zinfandel
It is disputable where this grape originated, but it is indisputably California’s grape today, with almost no winemakers in other places producing it. The best Zinfandel is spicy and heartwarming. Other styles range from off white to high intensity sweet wines. Try a bottle not more than three or four years old, because that’s when the Zinfandel character is strongest.

Contributor: Stuart Glasure [Designer, Fashion Artist, Creator: "Zany Wearables", Wine Enthusiast]
www.ZanyGiftware.com
www.WineDefinitions.com

ABOUT THE AUTHOR

Stuart Glasure [Designer, Fashion Artist, Creator: "Zany Wearables", Wine Enthusiast]
www.ZanyGiftware.com
www.WineDefinitions.com


Cookie Cake Pie with Brownie Chunk Cookie and Vanilla Cake 9″-Topped with Tropical Punch and Grape Butterfly Lollipop Our Cookie Cake Pie is baked in a pie pan, with cookie dough on the bottom and our delicious cake on top, than our fondant icing poured on top. It makes a great surprise for any occasion.

Wine of the Week: Montinore Estate Borealis – Dallas Morning News

Wine of the Week: Montinore Estate Borealis
Dallas Morning News
Thank goodness he has a little time to make wine. Available at Corner Wines, Pogo's Wine & Spirits, Reserve Wines in Irving and Stoney's Fine Wines.


Oven-Dried Figs with Barolo Wine by Ca di J’ami

Dried figs are often paired with wine for a sinfully sweet indulgence. Originally hailing from southern Europe, Asia and Africa, figs were thought to be sacred by the ancients; they were also an early symbol of peace and prosperity. Oven Dried Figs in Barolo Wine by Ca di J’ami are a decadent tasty treat for celebrations or special snacks “fit for the gods”.

Oven Dried Figs in Barolo Wine will compliment cheese courses, pates, or salt cured meats. Serve them as an accompaniment to lamb, duck, or pork dishes. Oven Dried Figs in Barolo Wine can be used as an ingredient in rich sauces served along side poultry, pork or game.

Fresh creme anglais or zabaglione topped with chopped figs in Barolo will end dinner parties in style. Indulge in home made vanilla bean ice cream topped with Oven Dried Figs in Barolo Wine. Eaten right from the jar, these figs can be served at room temperature, chilled or slightly warmed.

Each jar contains 10.58 ounces net weight of Oven Dried Figs in Barolo Wine by Ca di J’ami from Italy.

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