Tag: Wine

How to Conduct a Wine Tasting

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Wine tasting is a fine art that has been perfected over time. While professional wine tastings are conducted by wine merchants and buyers, it is easy to have your own informal wine tasting at home with friends. Here are some tips to properly taste wine.

First, pick 3 to 6 wines. If you aren’t very familiar with wine yet and are just looking to explore some wines, pick some that you have been eying at the store, anything from red to white. If you want to conduct a more sophisticated wine tasting, limit your wine selection to one type of wine, such as Merlot or Chardonnay, or even to one vineyard. If you want each taste to be a surprise, put the bottles in brown bags so that you and your friends can’t see what wines have been chosen.

For each wine, pour a small amount of wine (2 ounces or less) into stemmed glasses. Smell the wine first to get an impression of the aroma. Taste the wine, then spit it out discreetly, or if you prefer to make your wine tasting more lively, feel free to consume the wine!

Between each sampling, have some small snack foods available to cleanse your palate. Bread with cheese and mild fresh fruit usually work well. Don’t get anything too strong that will interfere with the taste of the wine. Have water available and rinse the wine glasses by swirling some water inside and dumping it out. Continue with each wine until you and your friends have had a chance to taste them all. To make it more interesting, you could set up a contest to see who can correctly guess the type of wine for each bottle.

Wine tasting is a great way to try several wines and learn about the large diversity of wines available. While wine tasting can be as sophisticated and formal as you desire, it can also be as fun and unique an experience as you and your friends want. Think of your own fun personal touches to add to your wine tasting, such as a theme, blindfolded tasting, making special snacks, and more.

For more information on foods to pair with your wine and recipes to try, please visit the informative, interactive food website CD Kitchen here.

Wolfgang Puck’s Succulent Short Ribs Paired With a Noble Red Wine

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Wolfgang Puck has media magic, but he was never a flash in the pan. He came from humble Austrian beginnings, trained at the top-tier 5-Star French restaurants, then transplanted to California where he eventually opened his star-studded eateries Spago, Chinois, and Postrio, which led to his building an empire while also helping to raise over $ 25 Million for charities.

The man is solid as his Austrian national roots, driven by centuries of inborn love of beauty, excellence, and indulgence. This may be the secret heart of his stupendous success and even his trademark motto “Live Love Eat”.

For even as the three nations that Wolfgang has called home struggle with the rest of the world for a new ground, the comforting warmth and deliciousness of this recipe, and the meditative quality of its preparation, feels and tastes as rich and sustaining as the solid roots of his history and the soaring heights of his career. Follows is a wine suggestion to make a magnificent match.

Ingredients:

1 bottle full-bodied red wine, such as Côtes du Rhône
2 medium carrots, coarsely chopped
1 large leek, white and tender green, coarsely chopped
5 garlic cloves, coarsely chopped
4 parsley sprigs
2 thyme sprigs
1 bay leaf
8 beef short ribs (about 5 1/2 pounds), trimmed of excess fat
Salt and freshly ground pepper
1/2 cup all-purpose flour, for dredging
1/4 cup vegetable oil
1 quart rich veal stock, or one 6 1/2 – ounce container demiglace diluted in 3 cups of water (see Note)
2 tablespoons grainy mustard

Instructions:

In a large saucepan, bring the wine to a boil over moderately high heat. Remove from the heat and add the carrots, leek, garlic, parsley and thyme sprigs and bay leaf. Let the marinade cool. Spread the short ribs in a large shallow baking dish in a single layer. Pour the marinade over the ribs, cover and refrigerate overnight.

Preheat the oven to 300°. Remove the short ribs from the marinade. Strain the marinade, reserving the liquid and vegetables separately. Discard the herb sprigs and bay leaf.

Season the ribs with salt and pepper and dredge them in the flour. In a large skillet, heat 2 tablespoons of the oil until almost smoking. Add half of the ribs and cook over moderately high heat until well browned, about 4 minutes per side. Transfer the ribs to a large roasting pan. Brown the remaining ribs in the remaining 2 tablespoons of oil and add them to the roasting pan in a single layer.

Pour off all but 1 tablespoon of fat from the skillet. Add the reserved vegetables and cook over high heat until beginning to brown, about 4 minutes. Spoon the vegetables over the ribs. Add the marinade to the skillet and bring to a boil. Pour the marinade over the ribs and add the veal stock. Cover with foil and bake for about 3 hours, or until the meat is very tender and almost falling off the bone. Transfer the ribs to a large baking dish. Leave the oven on.

Strain the cooking juices into a large saucepan and skim the fat from the surface. Boil over high heat until reduced to 2 cups, about 15 minutes. Whisk in the mustard and season with salt and pepper.

Pour the sauce over the ribs. Return the ribs to the oven and bake for 30 minutes. Let cool slightly before serving.

The short ribs can be prepared through Step 5 and refrigerated for up to 2 days. Let return to room temperature before baking.

———————

From the Tamayo Family Vineyard is their 92-point proprietary red, CANA. Inspired by the first century miracle at CANA, this New World red can be prized by discerning palates all over the world. Winner of the Gold Medal at the World Wine Championships 2009, and the Silver Medal at the San Francisco Chronicle Wine Competition 2009.

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Make Your Own Wine at Home

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Your Supplies

The easy way to make your own wine would be to simply buy a kit to make your own wine. The prices are pretty steep but putting together your own supplies and totally doing it on your own can be a lot of fun. You will need: A few five gallon buckets to make and store the wine (some should have air locks for the fermentation process); a winepress (optional); a hydrometer to take readings of sugar and alcohol; a destemmer; a siphoning hose and some bottles, corks and a corker. Sterilize everything before you begin to make your wine.

Grapes (of course!)

I normally make roughly 5-6 gallons per batch when I make wine at home. This should give you about 24 bottles of wine. You are going to need quite a lot of grapes. You will need about 45 pounds of grapes. If you want, winemaking supply stores also sell bottled grape juice just for making wine at home.

Juice Those Grapes

You can obviously skip the step of making grape juice if you’ve bought the bottled juice. If not get that winepress working if you have one or start squishing grapes! Please note that red wine grapes must be fermented with the skins for several days before juicing.

Prep Your Juice

So you have you juice, now take out your hydrometer and take a reading of your sugar content. Check to see if the alcohol scale reads between 9% and 13%. If you are below that level add some sugar until your hydrometer gives you the green light to continue.

Ferment

Pour the juice into an open container about halfway. Next add yeast nutrient, pectic enzyme and potassium bisulfite. Wait a day and then gently sprinkle yeast (one package every 5 gallons) into your container. Let the fermentation process begin! Bubbling will occur in about 12 hours. Make sure you stir daily and have your containers lightly covered with a clean cloth.

And Again

You are almost there after five or six days. Move your fermenting juice into a clean bucket with an air lock. The sediment from the first bucket should stay there! Be carefull. Take another hydrometer reading to let you know if you are done fermenting. Almost there. Your wine will start to separate from the sediment at this point and needs to be taken out. This can take quite a while; several weeks to maybe even months.

Bottle Your Batch

After your liquid has cleared prepare for bottling. I usually strain my wine before bottling to remove any left over sediment. This is not necessary but a good habit to have I feel. Siphon the wine into your bottles, cork them and store them in a nice cool, dry place until you want to drink. Age it as you see fit. Enjoy!!

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Sulfites in Homemade Wine

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Sulfites are a source of much discussion in wine making. Let’s start our discussion by finding out exactly what sulfites are and why they’re important to winemakers.

Sulfites occur naturally on all sorts of foods, including grapes, garlic, onions and lots of other plants. This is nature’s way of preventing the growth of microbes.

In wine making, sulfites are used by wineries as a preservative and sterilization agent. They also use sulfites during the initial grape crush to kill off the native yeasts that occur on all wine grapes. When the wild yeasts have been eliminated the winemaker can introduce his own yeast to better control the fermentation and also the end product.

Are sulfites dangerous? The answer is yes, they can be. A person who is sensitive to sulfites can have asthmatic reactions and also headaches that range from mild to severe and even life threatening. If you’ve ever had a bad headache from one glass of wine, you may be allergic to sulfites.

There are laws that regulate the use of sulfites, and manufacturers are required to label all products that exceed 10 parts per million. Wine containing less than 10 PPM sulfites don’t have to be labeled. In fact, the use of sulfites has been banned for use in fresh fruits and vegetables by the FDA.

You can find wines produced by some wineries that contain no sulfites, although some folks will argue that grapes naturally contain sulfites and so therefore can never be sulfite free. However, the levels of sulfite can be so low as to be undetectable, and the winemaker will add no sulfites at any time during the process. Wine purists are able to appreciate the bouquet and fruit flavors of a wine without sulfites.

So, should you use sulfites in your homemade wine? My answer is yes, as recommended by the kit or recipe that you’re following. But it’s really a personal decision, and there’s lots of room for argument and experimentation.

I believe sulfites make up for less than sanitary conditions that are present during homemade wine making, and can extend the shelf life of your wines. I would, however, encourage experimentation on your part if you think you’d like to try making wines without adding sulfites.

Just ensure your cleaning and sanitizing are impeccable and give it a try!

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Yeast in Homemade Wine Making

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Yeast kicks off the fermentation process in wine making. After adding it to your must, it begins to consume the sugar, producing equal amounts of ethanol and carbon dioxide.

There are wild yeasts everywhere around us, including on the skins of grapes if you’re making wine from fresh fruits. Generally, winemakers discourage these yeasts from fermenting by adding sulfites to kill them off before they can get started. This is done so the winemaker has more control over the fermentation and can produce a consistent wine from batch to batch.

There are basically two types of wine available to home winemakers; liquid and dry.
Most homemade winemakers prefer to use dry yeast. It’s easier to store and to work with.
A subject of debate among homemade winemakers is whether or not to re-hydrate the dry yeast you’re working with. I’ve found that re-hydrating is really not necessary and in fact can lead to problems if the process is not done exactly right.

Two things that can adversely affect the performance of your yeast are the temperature and also the oxygen level. In order to achieve a proper, vigorous fermentation the temperature needs to be maintained between 70 -75 degrees. There are exceptions and variations to this. Some white wines are fermented at lower temperatures to enhance certain flavors, but special yeast is used to do this.

Oxygen is needed during primary fermentation because the yeast are multiplying rapidly during this stage and without air this multiplying can be severely restricted. During primary fermentation the use of an airlock is discouraged so the wine can get all the oxygen it needs. Primary fermentation lasts approximately 7 days and 70 percent of the fermentation is complete at this point.

During secondary fermentation the wine is usually placed in another vessel with an airlock attached. The airlock is to allow carbon dioxide to escape while preventing bacteria and other micro-organisms. The reduced exposure to air also gets the yeast to stop multiplying and put its energy into making alcohol.

Yeast is a crucial part of homemade wine making. The more you learn about yeast and the fermentation process, the more you’ll be rewarded wine batch after batch of consistent, delicious homemade wine.

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