Wine Blog

Wine online – Pairing Assortment for Kobrand Wines (3 Pound) by igourmet.com

Wineguy — Thu, 02 Sep 2010 08:00:08 +0000

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.

Understanding Wine Grapes

Wineguy — Wed, 01 Sep 2010 18:00:35 +0000

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.

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

Wineguy — Wed, 01 Sep 2010 08:00:08 +0000

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.

Cookie Cake Pie with Brownie Chunk Cookie and Hazelnut Cake 9″-Topped with Grape and Cherry Butterfly Gummie

Wineguy — Tue, 31 Aug 2010 14:00:21 +0000

Cookie Cake Pie with Brownie Chunk Cookie and Hazelnut Cake 9″-Topped with Grape and Cherry Butterfly Gummie
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 – Olives With Chardonnay Wine

Wineguy — Tue, 31 Aug 2010 08:00:07 +0000

Olives With Chardonnay Wine
Our pearl onion stuffed olives are impossible to resist! An extra large olive is stuffed with a sweet, crunchy pearl onion and placed by hand in our famous marinade. Tasting these delicacies is a memorable experience! California is one of the worlds most prolific olive growing regions with over 30,000 acres planted in the San Joaquin & Northern Sacramento Valleys. It is from this fertile land that the large gems found in every jar of Small Pleasures Gourmet Stuffed and Spiced Olives are carefully nurtured. We select only the finest fruit and meticulously inspect every olive for color, texture & size before it’s stuffed or spiced by hand and aged in our carefully crafted marinades. (The result is a line of premium quality olive delicacies with complex & unique taste profiles that are unlike anything that youll ever find in any grocery store!) When the fabulous fruit inside the jar is packed in beautiful Italian square jars, complete with matching bonnet, the entire package is complete. Small Pleasures Gourmet Stuffed and Spiced Olives make a perfect specialty food gift that many of your customers will find to be irresistible!

Rate a Wine – Nero D’Avola Wine Jelly by San Matteo

Wineguy — Mon, 30 Aug 2010 10:00:10 +0000

Nero D’Avola Wine Jelly by San Matteo
To describe the location of the San Matteo farm is immediately to want to go and live there: it’s set amidst a splendid and extensive citrus grove, that looks out over the sea at the enchanting gulf of Taormina on the one side, and up to Mount Etna on the other. Add to that the naturally mild climate, the highly fertile volcanic soil, the skill and passion of Carlo Limone, the use of organic agriculture, and you begin to understand why the products of this company are so good.

Take this Red Onion Preserve, for example: on opening the jar you are greeted by the delightful sweet onions perfume. Well, this seems to be a preserve for real experts, but in fact it is simply a gourmet preserve, one of those you are tempted to match with anything savory you’ll find in your kitchen, fresh and aged cheeses, meats and hams, to bring the colors and the flavors of Sicily at home.

All that remains is to emphasise that production is artisanal, the product free of preservatives and that, instead of using caster sugar, wheat-syrup is employed to allow reduction in total sugar content.

Carlo Limone has just recently added two oustanding wine jellies to his preserve selection: made with white Inzolia grapes and red Avola grapes, the jellies utilize two ancient and ultra typical Sicilian grape varieties to which cane sugar is added as the only other ingredient. The result is a creamy gelatin infused with wine flavor (minus the alchool content) that elegantly marries the taste of young cheeses and roasted meats. Mix a few teaspoons of wine jelly with fresh ricotta for a delicious and original spread.

Are My Grapes Ready to Harvest?

Wineguy — Mon, 30 Aug 2010 08:01:48 +0000

This is the time of the year that I keep hearing the question “When do I harvest my grapes?” Or sometimes the question is phrased “Are my grapes ripe yet?” And then there’s the “Are they ready yet?”

Yes, it’s that time of the year when grapes are turning color and homeowners are thinking about when their grapes will be harvested. But many homeowners think that when the color turns, the grapes are ready to eat. They pick a few colored berries and pop them in their mouths only to find that there is very little flavor and a puckering feeling hits their pallets.

Just because the color has turned on your grapes, it doesn’t mean they’re ripe. Generally speaking, grapes need one to three weeks after turning color to be considered ripe for harvest. But this time frame is dependent upon many factors including the variety, what the grapes are to be used for, and environmental conditions like the weather.

The grape variety has a lot to do with how quickly the grapes will ripen. Varieties are classified as early, mid-season, and late depending on how many days it takes for the grapes to go from full bloom of the flowers to harvest ripeness (Usually compared to the Concord variety). It should be obvious that early varieties will ripen fast and be picked much earlier than late varieties. If you grow a variety that is considered late in an area with a short growing season of less than 170 days, the grapes will never get totally ripe.

What you are going to use the grapes for goes hand-in-hand with the variety. Each variety has been bred for specific uses. Some are table grapes. These are used for eating. There are jam and juice grapes. And then there are wine grapes. Each are harvested by sugar content and acidity.

Table grapes don’t need as much sugar as wine grapes to be considered ripe. They usually reach between 16 and 18 percent sugar before they are ready to harvest. For the homeowner with grapes in the backyard or garden this is hard to measure. But since you are going to eat them, you only need to taste the grapes to determine if they are ready. The flavor components are as important as the sugar level of the grapes. When they get to the point where you think they taste good, then pick them.

Be sure to taste more than one berry to determine this though. Not all grape berries are ripe at the same time. Berries in different parts of the cluster ripen at slightly different times. Clusters don’t all ripen at the same time either. Clusters in the sunshine ripen quicker than those that are shaded. Clusters towards the base of the shoot ripen earlier than those towards the tip of the shoot.

Wine grapes need more sugar to produce a higher alcohol content when fermented. Grape growers like wine grapes to reach 20 – 24 percent sugar ideally. Here again, this is variety dependent. Acidity is also important when considering the ripeness of wine grapes. Too high acidity will make the wine taste acidic and bitter and too low will make the wine flat.

If you are growing grapes to make wine, you might want to invest in an instrument called a refractometer to measure the sugar content of your grapes. This tool makes it easy to find out how much sugar is in one or more berries. The juice of the berries is squeezed onto the refractometer plate, the plate is closed, and then by holding the instrument towards the light you can look into the eyepiece and see what the sugar reading is.

A less expensive means is to use a hygrometer. You need at least 50 berries to determine the sugar content by this method though. Hygrometers are more accurate than a refractometer and that’s the trade-off. The hygrometer is floated in the grape juice obtained by squeezing the berries and the sugar content is read off the scale in the neck of the hygrometer.

Acidity can be measured by the titration method. But this is more in the realm of the chemist than the hobby grape grower. Because the pH of the juice is related to the acidity, it is more convenient for the small grower to use a portable “pH pen”. A pH of between 3.00 and 3.55 generally indicates that the acidity of the grapes is in the for making wine. This also will depend on the variety.

The seeds of the grape berry are also an indication of ripeness. If the seeds are green or light tan, the grapes are usually not ripe. Ripe grapes have brown, mature seeds. Along with this, the ease with which the berries can be pulled off the cluster also can indicate degrees of ripeness. Ripe grape berries can be pulled from the cluster with little resistance.

Birds, raccoons, squirrels, and other wildlife that like to eat grapes can also be an indicator that your grapes are ripening and ready for harvest. These pests will harvest and eat your grapes as soon as they are ripe. Of course, you don’t want to allow them to eat your grapes before you have a chance to harvest them. Bird netting and fences are needed to keep these pests at bay and allow only you to have the pleasure of your grape crop.

There are many fine books on growing grapes. If you want more information on how to grow grapes in your backyard or garden you can find my selection of suggested books at: http://www.ristcanyonvineyards.com/grape_growing_books.html

About the author:
More information on growing grapes (especially under marginal conditions where grapes are not usually found growing), can be found at Jim’s website. Just visit: http://www.ristcanyonvineyards.com

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Cookie Cake Pie with Brownie Chunk Cookie and Vanilla Cake 9″-Topped with Tropical Punch and Grape Butterfly Gummie 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.

Purchase Wine – Modena Balsamic Vinegar Wine Jelly

Wineguy — Sun, 29 Aug 2010 10:00:18 +0000

Canadian ranchers giving red wine to cattle – Albany Times Union (blog)
Angus cattle in British Columbia’s Okanagan wine and cattle region are being fed red wine with their grain. Chefs in this Canadian Pacific Coast province said it makes for a unique beef taste, but Canadian food

Beaujolais Foursome Rescues Red From `Vin de Merde’ Scandal: Edin McCoy – Bloomberg
Jean-Paul Brun samples the 2009 Beaujolais from a tank. Brun, owner and winemaker at the 40-acre family estate Domaine des Terres Dorees, produces light-bodied, juicy wines brimming with red fruit using

Modena Balsamic Vinegar Wine Jelly
An award-winning line, Livio Pesle’s artisan condiments have been taking the gourmet world by storm since their inception into the market. Using Italian wine as a base for his inspiration, Pesle then adds fine Balsamic Vinegar of Modena to the mix. This dark gelatin condiment is made from wines from the region of Friuli, cultivated in his own vineyards. Finely balanced sweet and sour flavors makes this delicious when served alongside a nicely aged Parmigiano Reggiano. Artfully packaged, it also makes a lovely gift. Imported from Italy.

Ingredients: balsamic vinegar of Modena, grapemust, dealcolized red wine, cane sugar, apple pectin, E150a. Refrigerate after opening.

Store Wine – Mille Lacs Gourmet Foods Wine Bottle Tray Gift Set

Wineguy — Sat, 28 Aug 2010 14:00:22 +0000

Cleveland-area wine and beer tasting event – Plain Dealer

Salon

Cleveland-area wine and beer tasting event
Plain Dealer
The Fine Wine & Tobacco, 26179 Detroit Road, Westlake, presents seven wines from Napa Valley from 7 to 9 pm Saturday. Cost: $20 (includes appetizers). …
Local food happeningsDaytona Beach News-Journal
Make a wine pro jealous: Have a tasting at homeSalon

all 8 news articles »

Mille Lacs Gourmet Foods Wine Bottle Tray Gift Set

Three Stumbling Blocks to Growing Grapes in the Backyard

Wineguy — Sat, 28 Aug 2010 04:00:10 +0000

Are you one of those home gardeners that don’t know the three
stumbling blocks to successfully growing grapes in your backyard?
Don’t worry, you’re not alone.

I have grown grapes successfully under the worst of conditions
since 1975 and I can tell you that most of the problems gardeners
encounter are because they don’t understand the nature of the
beast that they are growing. So let’s look at the problems that I
see when people, like you, have me come and analyze what problems
they are having growing the backyard grapevine.

The first problem I see is that gardeners want to grow some
grapes but they are unaware of the variety they are growing and
its growth habit. This leads to many problems from the get go.
Each variety has to be treated as an individual. The most common
varieties in local nurseries are either Concord types or the
European vinifera grape. It all depends on whether you live East
or West of the Rockies. In the East, Concord types are common.
In the West, especially along the Pacific Coast, you will find
the vinifera varieties. Each distinct type have differing growth
habits and this influences what you will have to do to maintain
them.

Concord types have a more drooping habit of growth. Vinifera
types are more upward in their growth habit. What does this
mean? It means that each type has to be trained differently
because they grow differently. Because the Concord types droop,
they must be trained high and allowed to droop downward during
the growing season. The vinifera types must be trained low and
allowed to grow upward. This takes advantage of the natural
growth habit and maximizes the sunlight into the leaves to get
the best ripening conditions and yield of grapes.

Each variety varies in how vigorous the growth is. This trait
determines the distance between vines when planted. Low vigor
vines must be planted closer while high vigor vines need more
space. You don’t want high vigor vines planted close as they
will run into each other and be hard to maintain over the years.
Conversely, low vigor vines planted farther apart will leave gaps
of space that will never be filled and you will lose yield
because of this.

Gardeners must also be aware of the ripening habits of the
variety. Some varieties ripen early and are grown in areas where
the growing season is short. Others need much more time to
mature. These are late varieties and will need up to 170 days or
more to ripen. Then there are those that are inbetween. You
have to select the varieties that are adapted to your growing
conditions. Your local nurseryman should be able to help you out
there.

One last thing when considering varieties is whether you want to
eat them or make wine. Table grapes are to be eaten and wine
grapes obviously are to make wine from. The two types are
distinct and you can’t make wine from most table grapes as they
don’t get high enough in sugar content and the acids are too low
to balance the wine. While wine grapes are small berried and
seedy, not suited for eating.

The second big problem I see is that the vines are a tangled
mess. Vines need maximum exposure to the sun to be able to ripen
the grapes. When they are allowed to grow out of control, the
vine leaves begin to shade the vine and this allows for disease
and insects to set in (some varieties will need spraying
throughout the growing season for disease and insect control),
and for less than optimal conditions for ripening the fruit
properly. Vines must be pruned properly each year for maximum
fruitfulness and health.

Pruning means removing 75-90% of the previous year’s growth. This
seems drastic but it maintains the health and vigor of the vine.
It also means the maximum production of fruit and the best
ripening conditions. You can’t ignore pruning the vine each
spring. It is a must! There are various styles of pruning.
These are dependent on the variety and its growth habit. Some
varieties are pruned long and some require short “spur” pruning.

Long pruned vines are not fruitful in the bottom, (basal buds).
The maximum fruitfulness on these vines comes from the middle
buds on the canes from last year’s growth. Varieties that bear
fruit from the bottom, basal buds are spur pruned. Pruning is an
art in itself and comes out of a knowledge of how the vine grows.
But if not done, the vine will be shaded, get diseased, and
overbear, thus weakening the vine. Not pruning will lead to
lowered yields and improper ripening. It can also lead to the
death of the vine over time. This is especially true in areas
with winters. Pruning will instill more winter hardiness because
of healthy growing conditions.

Harvesting too early is the last major problem I see from
backyard gardeners. People seem to think that as soon as the
grapes begin to color that they are ripe. This can be far from
the truth. Coloring, known as verasion, occurs weeks before the
grapes are actually ripe. Grapes need to attain a good sugar
content and acid balance before they can be harvested. Many
people harvest their grapes before they have reached this point
and are disappointed in the taste or the wine made from these
grapes.

Here again, varieties differ in when they are ripe. It is best
to use simple qualitative analysis to determine ripeness. The
easiest way is to purchase a refractometer to determine the sugar
content of the berries. Table grapes can be harvested between 16
and 18% sugar. Wine grapes usually need a sugar content of
around 22-24% sugar or more to be harvested and obtain the right
alcohol content of the wine.

Growing grapes in the backyard or garden can be a rewarding
experience if done correctly. If grown haphazardly, the vines
can become overgrown, tangled messes and never ripen properly.
Often leading to death of the vine or disappointment at least.
You should read as many reference books on the subject as you can
before starting out to plant your backyard vineyard. The more
you know about the grapes you are planting the better.

A good list of reference books on growing grapes can be found at:

http://www.ristcanyonvineyards.com/books.html

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Cookie Cake Pie with Brownie Chunk Cookie and Vanilla Cake 9″-Topped with Grape and Orange 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.