A Wine Lover’s Weekly Guide To $10 Wines – A Kosher Cabernet Sauvignon From Chile

Posted on November 23, 2017

Chile can be an excellent country for Cabernet Sauvignon. This one comes from the Central Valley viticultural region, which is Chile’s oldest and most traditional wine producing area. That region is divided into four areas, including the Maule Valley, which is not particularly distinguished, perhaps not surprising given this wine’s modest price tag. In a way it is less expensive than at first glance because it’s kosher, and kosher wine production and distribution inevitably involves additional costs. By now you probably know that kosher wines are not always super sweet. This wine is dry. The bottle’s back label states that it was produced by Vina Carta Vieja, a seventh-generation family winery whose first vineyards were planted in 1825. But a trip to their bilingual website did not turn up any indication whatsoever of this wine. Please excuse me for not calling them (I don’t speak Spanish) to confirm or deny its parentage.

OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price. Wine Reviewed

Don Alfonso Cabernet Sauvignon (V) 2009 12.5% alcohol about $ 10 Let’s start by quoting the marketing materials. Description : A complex Cabernet filled with aromas of blackberry, cherry and black olive. Dry, ripely fruity with subtle oak notes, no tannins to speak of, but nicely balanced, nonetheless. Medium long, lush and smooth finish. Grilled steak is called for. And now for my review.

At the first sips of this wine I got oak and dark fruit but the wine faded rather quickly. Its first pairing was with slow cooked beef ribs with potatoes in a savory sauce. This Cab was chewy and mouth filling. It was hearty and tasted of black licorice. I also enjoyed a salad composed of carrots, palm hearts, chickpeas, Lebanese cucumbers, red peppers, and canned corn. This fine salad softened and lengthened the wine.

The next meal was a boxed eggplant parmiagana which I slathered with grated parmesan cheese. Here the Cabernet Sauvignon showed light acidity and lots of oak. There were barely perceptible round tannins and some black cherry, tobacco, and chocolate. The wine was refreshing but not powerful.

My final meal was beef stew with chickpeas. The wine was woody with dark black cherries. It presented a good balance between the tannins and acidity.

Prior to the traditional two cheeses I enjoyed some schmaltz herring in oil instead of the more common vinegar preparation. The Cab tasted of black cherries and was slightly sweet with some oak. When paired with a local Provolone, the wine was slightly harsh presenting light acidity and black cherries. With a tastier Swiss, the wine was round but not very forceful.

Final verdict. This is definitely a wine worth buying again. Not all its pairings were fine, but many of them were and the price was right, even more so if you are looking for kosher wine. Many people will appreciate the relative lack of tannins, which is rather unusual for a Cabernet Sauvignon.

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Wine Making Grapes

Posted on November 22, 2017

Wines are typically made from 100% grape juice. There are many varieties of wine making grapes and several components come into play that dictate the final wine produced.

The Grape

The type of grape from which the wine is made will greatly reflect in the finished product. The vine-ripened grapes contain natural sugars which are converted into alcohol. If you are growing your own grapes for wine making, it is important to make sure that the grapes are not just ripe, but mature, before picking, and then to store them in cool, dry conditions.

The grape skins contain most of the flavor and all of the color. The larger the grape, the less skin proportionately, but the more juice there is. This is fine for a light wine, but smaller grapes with proportionately more skin, will produce a much richer color and a more concentrated flavor.

The varieties of grapes you choose for making your wine will depend on the kind of wine you want to make, or the type of grapes you can obtain if you don’t grow your own. There are a few “noble” grapes which are most popular. For red wine, the favorite red wine making grapes are Cabernet Sauvignon, Merlot, Pinot Noir, Syrah and Barbera. The most popular of white wine grapes are Chardonnay, Riesling, Sauvignon Blanc and Gewurztraminer. White wine grapes are younger and contain more acidity which delivers the tarter taste in most white wines.

The Climate

Where the grapes are grown will also have an impact on the resulting wines taste. These are the two main factors: Warm and sunny weather will produce a ripe, sweet flavorful grape. Cloudy and cool weather will give you a less ripened young, tart grape.

The Soil

A well drained soil is best in growing a strong grape vine. This forces the roots to dig deeper for moisture. The acidity in the soil will also shape the taste of the grape. Vineyards are usually planted in a sloping area to provide drainage and insulation from the weather. In cooler climates, the vines are planted closer together and trained low to conserve the heat of the day. .In warmer climates the opposite is true. The vines are planted further apart and trained high to give shade and disperse the heat. They are also spaced further apart to allow for better drainage.

Red Wines

Red Wines are normally classified by the type or variety of grape used in their making.

If only one variety of grape is used, the wine is labeled varietal and named after the grape type with a capital inserted. Quite often, more than one type of grape variety is used in a wine and the names of these would be included on the label.

Different varieties of grape bring their individual taste to a wine, and the art of the winemaker is to blend these different tastes to produce a pleasing result.

Cabernet Sauvignon

This is widely accepted as one of the world’s best varieties that can produce long-lived wines of great subtlety. Cabernet Sauvignon is often aged in oak barrels before being bottled. This reduces the acerbic qualities of the wine and imparts flavors from the wood to bring about a meld of tastes and complexity in the final wine.
Cabernet Sauvignon is rich in tannins. The grape produces a deep, full-bodied wine that delivers the taste of blackberry, black cherry, bell pepper, hints of wood, tobacco and leather.
Cabernet Sauvignon is grown primarily in France, Australia, California, South Africa, Hungary and Chile.

Sangiovese or Chianti

From Italys Tuscany region, this grape is famous for its full dry character and robust spiciness. Delivers the flavor of cherries, blackberries and plums. This wine has very distinctive flavors.

Merlot

Merlots offer the same full-bodied flavor as Cabernet but delivers a softer balance of fruity and spicy flavors with a smooth, supple texture. It is less tannic than Cabernet Suavignon and typically does not require such long aging.

Pinot Noir

Pinot Noir is recognized as one of the noblest varieties of red grape and the main ingredient of fine Burgundy wines, renowned for their delicate and complex flavors. The variety is not always easy to grow. The taste of Pinot Noir has been described as being of raspberries, strawberries, cherries, or plums, with hints of leather and damp earth. Pinot Noir offers a paler color and earthy aromas. This light perfumed red is not always immediately appreciated by newcomers to wine drinking.

Syrah (Shiraz)

Full. dark, tannic wine that has a strong, bold fruit flavors of black and red berries and leaves a spicy softness that leaves a distinctive taste in your mouth.

Zinfandel

This variety of grape seems to be grown almost exclusively in California. It is used to make red wines and also used to make rose or blush wines. This grape variety produces a light or richer red, with berry flavors and a peppery hint.

Barbera

The Barbera grape is another classic red wine producing variety from Italy. It is similar to Merlot is many respects and is a light wine suitable for everyday drinking. It has a juicy, black cherry or plum flavor.

These varieties of red wine grapes are those we most frequently come across, and which make up the bulk of most of the red wine drunk today. Individually, or blended, they produce red wines ranging from light, easy-drinking styles to be consumed when young, to more robust complex wines which only give of their best after years in barrel or bottle allowing their flavors to develop.

White wines

Like red wines, white wine can be classified by their grape variety. If only one type of grape is used then the wine is called a varietal, and the name is mentioned on the label. Sometimes more than one grape is used and the individual varieties are mentioned on the label. White wines can be either dry or sweet. These are the most popular white wines. There are many white grape varieties, but here are the names you will recognize quickly.

Chardonnay

The chardonnay grape originated in the Burgundy region of France, where it is still grown, producing a variety of different tasting white wines. The chardonnay grape is used to make still and sparkling wines, the most notable being champagne. The flavor and color of a chardonnay wine can vary depending on whether or not it has had contact with wood, usually oak. A well balanced grape that offers tropical, citrus aromas and flavors, with a hint of melon and vanilla. Fermenting in oak barrels adds a buttery texture and taste, plus a darker color. The fruity quality of the grape shines through and lingers to a long, crisp finish.

Riesling

The Riesling grape is the classic German variety of the Rhine and Mostel regions. These are aromatic, light wines often with balanced acidity. These can range from sweet to very dry. Grapes from the Alsace and Eastern part of the United States are somewhat drier. Rieslings deliver the flavor of green apple, peach, tangerine and honeysuckle, drinkable with or without a meal. The taste can vary depending on where the grape was grown and the method of production.

Gewurztraminer

True to its German translation: spicy. Deep color and aromatic – this wine delivers a crisp, lush refreshing taste that is a pleasure to drink on its own. It is slightly dry but with a flavor that encompasses elements of peaches and other fruits, plus the hint of spice.

Sauvignon Blanc

Sauvignon Blanc is of the French origin and grown mainly in the region of Bordeaux, where it is often blended with Semillon to produce a crisp, grassy white wine. This wine making grape is usually young and fresh, producing a wine with high acidity and herbal aromas. Sharp, green flavors can include grapefruit, lemon peel, pear and green herbs. Sometimes there are overtones of melon, mango and even black current.

Semillon

Semillon is grown in the Bordeaux region of France, and also in Chile, Argentina, Australia and California. The typical taste is fig-like and berry-like, and in some regions overripe Semillon grapes are often blended with Sauvignon Blanc to produce a more even, acceptable taste. This creates a sweet, syrupy, full-bodied wine that is yellow in color and has an intense flavor

Cuisinart Wine Cellar

Posted on November 22, 2017

How do you measure the quality of a wine? Obviously it’s taste and flavor of the liqueur. Taste and flavor can be increased outstandingly by storing and aging liquor in a fresh and ideal storing place. Maintaining ideal maturity with aging that makes the taste and flavor superior, is not that easy. It needs special attention and care to do so. Wine lovers know it and they use different cooling cabinets to maintain right temperature and humidity to their preserved wine collection.

Cuisinart CWC-600 Private Reserve 6-Bottle Stainless-Steel Counter top Wine Cellar is such an wine storage device. Specially to those who want to keep their wine storage small, very private and special.

Measuring 21.5 x 11 x 16 inches and weighing 28.5 pounds when shipping, Cuisinart Wine Cellar like any other wine coolers, comes with temperature control panel. Glass covered front door of stain less steel body of Cuisinart Wine Cellar is shielded from entering Ultra Violate rays from natural light, which prevents forming mold to the storing wines by natural light.

Unlike refrigerators which use compressor, Cuisinart Wine Cellar uses thermoelectric cooling system, which is propositionally continuous. What that means is that its cooling fan will be off and on automatically depending outside and inside temperature. This system always electronically moving heat from the inside of the unit to a heat sink on the outside. The amount of heat moved depends on the interior temperature, the exterior temperature, and a voltage setting (you set the voltage when you select the temperature on the control panel). Unlike refrigeration this system consumes much less power.

It could be little bit noisy when the cooling fan is on but if you want to trade it for much lower electricity bill, then Cuisinart Wine Cellar will be your right choice. You can also deal with that occasional fan noise by placing the unit to already noisy area like kitchen or any remote part of your house.

How to Decant Wine

Posted on November 22, 2017

Decanting wine is the process of pouring the wine from its original bottle into another container. That could be any carafe, a fancy crystal decanter, or even a mason jar if you’re down-home country. But what is the purpose of this?

Far back in history, decanting wine was a method of pouring only the clear wine out, leaving the naturally-occurring sediment behind in the bottle. This was an issue because wine was sold unfiltered. You might still encounter the occasional unfiltered bottle, for instance in the case of full-body reds that are aged more than ten years, or in vintage ports that have some sediment as a natural side effect.

The second purpose, which remains relevant today, is to let the wine breathe. Now, too much oxygen is bad for wine; there’s a reason so much care is taken with sealing the bottle. But a little air exposure helps to soften and mellow the flavor. This is especially the case with high-tannin wines and heavy wines. Decanting doesn’t do as much for delicate reds like Pinot Noir, or zesty whites like Riesling or Sauvignon Blanc, but it does benefit fuller bodied reds and whites, especially those with oaky tones.

In short, you should consider decanting for: Cabernet Sauvignons, Zinfandels, Barolos, Bordeauxs, Chardonnays, and Shiraz. It serves much the same function as swirling the wine around in a glass does; it opens up the wine and allows it to attain its peak potential taste and nose.

Start about half an hour before you will be enjoying the wine. open the bottle and pour it into your chosen vessel. You don’t have to pour it a certain way or anything, this is just regular pouring. Stop every few ounces and take a test: pour just a swallow into a glass and taste it. You should be able to tell the difference between the first sip and the last, by which time you’ve poured all of the bottle.

Another factor at play here is the alcohol; alcohol has weight. Weighing more than other liquids, more alcohol tends to sink to the bottom. This isn’t to say that the wine separates, but simply that the majority of alcohol in wine will tend to settle more in the bottom. Decanting also ensures that the whole wine is even throughout. Very much the same physics are at play here as in layered cocktail drinks, which work because different liquors have different densities.

If you’re pouring off a bottle with sediment, the process is a little trickier. First, you should have always stored the bottle on its side, which prevents the cork from drying out and oxidizing the wine. A full day before you intend to open the wine, stand the bottle on its end to allow the sediment to go to the bottom. Now as you pour into the decanter, go slowly and deliberately – do not stop, or you’ll mix the sediment into the rest of the wine. Keep pouring until you see sediment come up the side of the bottle’s neck, then throw the rest away.

Some wines are a matter of taste. So decanting the wine is the kind of thing you only do if you’re really into wine. Any bottle you buy off the shelf at the store is both too filtered to have sediment and too young to be worth the bother of breathing it, so you probably don’t want to bother. But if you’re the kind to buy wines up to six months in advance of opening them, you’re definitely in decanter territory there!

Resveratrol Red Wine Review

Posted on November 14, 2017

Resveratrol has been gaining popularity for quite some time now. People clamor for its age-defying effects. Scientists even say that it works in the same way as a caloric restriction diet does. Other than being a great platform for weight loss and fat removal, it is a very effective way to extending lifespan and lessens the chances of age-related diseases. The main difference between the two is the presence of hunger pangs. While people who undergo diet often feel hungry, people who take in Resveratrol feel like they are full all the time. People also like how they can drink red wine mainly to get the benefits of this nutrient. Resveratrol red wine is probably the most available source of this nutrient. Just go to any liquor store and you will be able to access all the Resveratrol that you want.
Resveratrol is a nutritional compound that may be found in a variety of plants and other natural source. It is said to be most abundant in food peanuts and grapes. The most common source of this nutrient is the Resveratrol Red wine. Resveratrol is produced in the skin of the grapes used in making the wine. That’s why white wine does not have any Resveratrol component. The skin is removed when wine makers make white wine; thus, the Resveratrol is taken out too. Red wine is also highly recommended for patients with heart problems, because it is proven to have different cleansing benefits.
Different theories have been developed to gauge how much of this nutrient may be found in Resveratrol red wine. Other studies have been done to measure the effects of Resveratrol, in general. Countless tests have shown that ingesting the nutrient from natural sources, such as wine, does indeed have age-defying benefits. It slows the aging of the cells themselves; thus, being more effective. The responses are found to be produced after the molecules are subjected to stress. Through this, it may be reasoned that Resveratrol combats stress-related diseases as well.
Scientists have been looking into how Resveratrol red wine may be used to control the growing obesity rate in the US. Red wine is rumored to be the main reason why the French stay slim despite their love for food. Why not look into it and find out if it’s true? Positive findings have the power to alter the platform for weight loss. Studies are currently under way, with the whole of the health and fitness field holding their breath.

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