Category: Pinot Noir Wine

Summer Visit To Wineries in Santa Barbara

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Summer is the best time to go to Santa Barbara to enjoy its downtown beaches and coastal climate. Going on a wine tour in Santa Barbara is interesting and popular over the years. You can taste some of Santa Barbara’s specialty wines like Chardonnays and Pinot Noir as well as the complicated yet beautiful process of grape growing.

 

In the months of June to September, Santa Barbara is packed with exciting events and festivities. Some wineries host fun-filled activities like photo contests, symposiums, movie nights, and chocolate tasting throughout summer. But the main attraction is the Santa Barbara Summer Solstice Parade. It is the most popular and largest event every year. It is a grand event filled with outrageous floats, street fairs, concerts, and theater performances that you can check out while in Santa Barbara.

 

The weather in Santa Barbara is very ideal for tourists and wine enthusiasts alike. It is hot in most areas of the wine country but regions closer to the Pacific are cooler which makes wine tours a more pleasurable experience. During daytime, the climate is warm and sunny while at nighttime, the wind is cool and crisp. At noon, you can set up a picnic in one of the picture perfect spots in the wineries and at night you can enjoy a stroll at the beach.

 

During summer, the vegetation in wine regions is lush providing a greener and more relaxing atmosphere. You will also get to witness the grapes in their most crucial stage in their growth cycle. Growing grapes is very delicate and too much heat or too much cold can upset the entire process. But if all goes well, vineyard owners will celebrate a great harvest in the months of September and October. This is one of the busiest times of the year and crowds can be expected. But you can always set up an appointment with the wineries ahead of time to avoid the busiest days.

 

Going on a wine tour in Santa Barbara during summer can be a fun and educational way to spend your vacation. Whether you go there for a day or for a whole weekend, you will have exciting and worthwhile memories that you will truly cherish.

 

Tasting Time: A Basic Collection Of Primary Wine Collectors Recommended – Wine Time, Wine – Food

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Tasting time : Primary Wine Recommended basic collections of collectors
HC food industry network Many people have collections of grape Wine Desire, in fact, 70% -90% of the wine are used to in a timely manner drank. There is also the reason why some people in the wine storage, simply because they bought faster than the number consumed. Most white wines need to drink as quickly as possible, such as Pinot Gris and Sauvignon Blanc. And Red wine Zinfandel and Merlot in because of low tannin and can not be placed on too long.

, Of course, be able to enjoy a taste of the wine after the change after cellaring is a very pleasant thing. Even in a short time, if the cache of appropriate characteristics of the wine or the wonderful changes will occur. If it is high-quality wines, such as Bordeaux and the Italian quality wine, was placed in 5-10 years, its taste will be very elegant.

For those who really want to start collection of wine friends, recommendations from 30 U.S. dollars / bottle wine started around the middle. This wine is easy to buy, you can buy a few bottles, drank a bottle open and was feeling down; and then 3-4 years later, in an open same wine, taste the flavor of the time . For the primary collectors of wine, the following wine collection activities may make you more interesting.

California sparkling wine Like RoedererEstateBrut up this collection of sparkling wine will be very interesting. French Speaking Paojiu no caches of significance, and the British recognized as a blistering reception with age become more refined. For the United States, high-quality sparkling wine, the short-term cellaring seems to cause them to become calm, tastes have become more abundant.

France, Macon Village, Burgundy white wine
France Burgundy Macon Village, white wine has always been simple, but will over time become rich. Laboure-Roi and LouisJadot are the two worthwhile collection of brands. And expensive white wines of Burgundy often takes longer to mature.

Cheap U.S. products Chardonnay Cheap Chardonnay U.S. production is often not enough because the acidity can be long-term cellaring, it makes them more of the oily. But if you really like, you can try Rombauer, or Phelps, if the budget for the rich, then, try mid-range of Mondavi and Beringer.

Mid-range of U.S. production Cabernet Sauvignon
Cheap Cabernet Sauvignon is often not much else, and will not progress over time. However, in the end there are brands such as Gallos’s BarrelliCreekVineyard some cellaring potential.

German Riesling 2001 years of German Riesling has a good fruity and very refreshing. Caches for some time, will become a rich and mature.

Of fine Italian Jian Ti Most people think, Chianti is a simple wine, suited to face with Italy. But the quality of Chianti, such as $ 20 – $ 25 / bottle of Chianti the classic taste of a very complex wine indeed. If you can put a number of years, it will become more elegant and more level. Good brand is the Antinori, Cennatoio and RuffinoRiservaDucale.

2000 median price of Bordeaux wine Year
This is a good year. For Bordeaux wine, you just picked the year, and then put some time, it will become from a Maotouxiaohuo a dapper gentleman. For the low-end Bordeaux wine, the one individual also has the potential to aged. If you picked the words, in a few years, it becomes as expensive wine taste like a rich. Long Valley

French red wine This reception is very strong, a bit rough wine, so time will it become soft and delicate. Good brand is the Saint-Joseph, Gigondas, Vacqueyras and Crozes-Hermitage.

Su Teen’s rum
This is a very classic collections, it will become clear in the bottle in the darker look even better. This wine aging effect soon, you will feel like a place for many years. After a vintage wine, the aroma becomes more dense and more concentrated flavor.

Why You Need a Red Wine Aerator

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Oxidization or aeration is the process of mixing oxygen into a freshly opened bottle of wine. This process ensures that flavours and essential oils meld together, mellowing and rounding out any harsh or tart elements in younger wines. Traditionally, this was done by decanting a bottle into a wide bottomed vessel and leaving it to air for several hours. Thankfully, a new gadget has come on the market that decreases the time needed to mellow your glass or bottle of wine, in minutes, not hours – this is a wine aerator.

Vineyards and restaurants have adopted the gadgets wholeheartedly – they’re often pulled out at wine tastings, where many bottles need to be served at once. Aerators run around the $ 30 mark, with polycarbonate and glass options, in a variety of designs and styles. Aerators work in several ways, some with single chambers that “bubble” the air into the wine, others separate the liquid into streams, increasing air contact as the wine pours through and along the sides of the glass or carafe. The main culprit in the tart or strong flavors in your favorite red are tannins.

Tannins are “flavinoids” in wine that have that bitter, mouth drying sensation. Tannins come from grape skins, stems and seeds, which is why red wines have more tannin than whites – the skins give the wine its dark colour. Tannins are also added by contact with oak or other woods in the wine barrels themselves, though to a much lesser degree. Since tannins have antioxidant properties, they play a key role in the ageing process of wines. As red wines mature, the tannins accumulate together and settle to the bottom of the bottles in a light film of sediment. (This is why you should always watch that last glass of red…the sediment can be very bitter)

Maceration time has a huge impact on the amount of tannin in your wine, and different varieties are known for their heavy tannic properties when young. Wines made from Shiraz and Cabernet Sauvignon are known to have stronger tannins, like Bordeaux, Barolo and Port. Italian wines and French wines from Burgundy have less tannin, as do Pino Noirs, Roijas and Beaujolais. Regardless of your preference, most young reds will benefit from a swirl through your favourite aerator – whether it’s a bubbler or a streamer. An added bonus to aeration – you can keep that bottle longer, enjoying a single glass at a time instead of decanting an entire bottle.

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The Value of Kosher Wine Aeration

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As a true wine lover, I do not just love to drink it. I love the process of winemaking, I love the decisions a vintner makes to perfectly blend or age a superior wine. I also love the rating system discussions since there is so much room for subjectivity. One genre of wine that often gets ignored is that of kosher winemaking. It is a process of steps that are essential for Judaism, and I have recently learned the value of Kosher wine aeration. Prior to utilizing my Wine areator on the Palwin No. 10 that was purchased, I familiarized myself with the steps of the kosher winemaking.

Like the majority of kosher products, it must receive a seal of approval to receive the label “kosher.” While the winemaking process rarely uses any of the forbidden foods in the typical fermenting and bottling process, there is an element that makes this product different from all others. Kosher wine is actually cooked or boiled, as this is considered to make it unfit for pouring to or for an idol. This follows the laws of Judaism and will keep the kosher status if it is subsequently touched by a an idolater(someone who worships to an idol.)

I have found this process very interesting as kosher wine has a very different taste and bouquet than regular wine. This cooking process also gives the need for aeration in order to bring out the most flavor, and maximize the value of your purchase.

When sniffed my very first pour of kosher wine, I noticed the smell was not quite as vibrant as the Pinots and Cabernets I typically drink. The flavor itself seemed stale, and I knew immediately the wine should be exposed to as much oxygen as possible. Utilizing a decanter seemed in order to make sure there was consistency and a breakup of accrued sediment, but I did not have one available.

The process of exposing the wine to oxygen, also know as letting a wine breathe, is greatly increased when using a decanter or wine aerator as the surface area of the wine is maximized. Since my trusty Wine aerator was on hand, it was used for two separate pours into separate wine glasses.

To make sure I was increasing the surface area of the kosher wine as much as possible I utilized the largest wine glasses available. The shape and volume of the glass allowed for efficient swirling, and increased the oxygen appropriately following the wine aeration.

The bouquet of each glass of wine changed dramatically. Each glass of wine smelled fantastic, and the aroma smelled much more of fruit, as it should. The most dramatic change was in the flavor of the wine, as it went from stale to beautifully aromatic. This was only after a minute of breathing following aeration.

While I may have other wines I would prefer to drink over kosher wine, the aeration with the Wine Weaver proved valuable and certainly brought out the most out of my bottle of kosher wine. If your drink kosher wine at family functions, make sure you bring your wine aerator because everyone will thank you.

Choose A Wine For Your Meal And Order It Online

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If you want to throw a dinner party for family and friends what food and wine would you serve? Many of us get confuse with which wine to pair with which food? It is really not that difficult, but at times even experts make mistakes with doing so. The key to knowing what food to club with what wine is, heavier meals and sauces require bigger wine to match their weight and lighter meals and sauces will require lighter and more subtle wines. Here are a few suggestions;

What appetizer to match with what wine?

If The Appetizer is

* Spicy & Creamy : Sharp, young, light-to-medium bodied fruity whites or reds

* Salty & Creamy : Light-to-medium bodied fruity whites or Champagne

* Smoky & Tangy : Light-to-medium bodied reds

* Salty & Crunchy : Crisp, dry sparkling wines

* Sweet & Spicy: Fruity, dry whites

* Meaty & Creamy : Medium-bodied fruity reds with soft tannins

* Sweet & Pungent : Young, light-bodied fruity rose, whites or red

What food to match with what wine?

* With Vegetarian you can have any wine mentioned below

* With Beef you can have Cabernet Sauvignon, Merlot, Pinot Noir or Chianti

* With Cheeses you can have Merlot, Cabernet Sauvignon

* With Chicken you can have Chardonnay, Zinfandel, Merlot

* With Fish you can have Chardonnay, Sauvignon Blanc, fruity reds

* With Lamb you can have Cabernet Sauvignon, Merlot, Zinfandel, Pinot Noir, Chianti, Barolo

* With Pasta you can have Reds

* With Pork you can have Merlot, Zinfandel, Beaujolais

* With Turkey you can have Beaujolais, Zinfandel, Riesling, Gewurztraminer, Pinot Noir

* With Veal you can have Cabernet Sauvignon, Pinot Blanc, Barolo, Chianti, Syrah

What wine to serve after dinner?

After you have had your meal you can end by having or serving a port or a chocolate dessert wine.

Now that you have a whole list of food items and wine that can be paired together, you can successfully throw your dinner party and can even order wine online now to make it easier. Just in case you are worried about getting the right type of wine you need, all you have to do now is click your mouse and order wine online. To begin with you can always visit www.holidaywinecellar.com where you can order wine online (San Francisco). Holidaywinecellar.com accepts payment through American Express, MasterCard, Visa, and Discover.

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