Wine & Cheese »

Wine Serving Temperature By Olive Oil

July 27th, 2008

Red wines should be served at temperatures somewhere between 60 - 65° F. The term “room temperature” is now outdated - it’s based on the chillier room temperatures of days gone by, not the 72°F. average of today’s home.

Dessert Wines may be served cool or chilled.

Sparkling Wines are always served chilled.

Vintage vs Non-Vintage Wines By gabrielle

July 27th, 2008

Vintage Wine - A wine made from grapes harvested in a specific year, which is indicated on the wine label.

Non-Vintage Wine - A wine made from the juice of grapes harvested from several years. There is no year noted on the label of a non-vintage wine.

What is a Varietal Wine? By gabrielle

July 27th, 2008

The name of the dominant grape used in a wine - Chardonnay, Merlot, Pinot Grigio, and Sangiovese. Varietal wines require that at least 75 percent of that grape variety is used.

What is a Fortified Wine? By gabrielle

July 27th, 2008

One to which brandy or other spirit has been added. Fortified wines contain 15 to 24 percent alcohol, as compared to most other wines which contain up to 15 percent alcohol. Such wines include Madeira, port and sherry.

What are Blush Wine? By gabrielle

July 27th, 2008

Blush Wine are generally made with red grapes (some producers mix red and white grapes), but the juice has had a very brief contact with the grape skins. This produces wines that can range in color from shell pink to pale orange to barely red. Blush wines can range from dry to sweet and may be light-to medium-bodied. They should be served chilled, but not icy. The term blush wine has all but replaced the more dated term “rosé.”

What is considered a balanced wine? By gabrielle

July 27th, 2008

A balanced wine is one whose components - sugar, fruit, tannin, acid, alcohol, wood, and so forth - are evident, but do not mask or dominate one another.

Effects of Barrel Aging on Wine By gabrielle

July 27th, 2008

The wine barrel serves three functions. First, it flavors the wine. Second, the barrel is a clarifier of the wine. As the wine resides in the barrel, particles drop to the bottom of the barrel clarifying the wine. The third and most important function of the barrel is as an aging vessel. During this process minute amounts of oxygen pass through the porous wood. The oxygen is the catalyst that allows small tannin molecules, which make the wine bitter and astringent, to form larger chains. The result is a wine that’s perceived much softer on the palate.

Serving Wine 101 By gabrielle

July 27th, 2008

If you’re serving wine with a meal: serve the wine first, then follow with the food.

If you’re serving several wines at a meal remember these guidelines: Serve a young wine before an older one; a white wine before a red one; a light bodied wine before a robust wine; and a dry wine before a sweet one.

To open a bottle of wine, cut through the foil all the way around, about1/4-inch below the lip of the bottle. Remove the foil at the point you cut it. Remove any residue found on the cork or around the lip with a damp cloth. Position the corkscrew in the cork’s center, turn the screw as far as it will go, then gently ease the cork out of the bottle. Wipe the rim of the bottle again, making sure to remove any bits of cork.

If tiny bits of cork break off and fall into the wine, strain the wine through a fine sieve, or through a double thickness of cheesecloth.

Red wines more than 8 years old often have a natural, harmless sediment in the bottle. Hold the bottle up to a strong light to check it. If you see sediment, decant the wine so no one gets the gritty residue.

Avoid drips when pouring wine by giving the bottle a slight twist just as you finish pouring and are returning the bottle to the upright position.

Use wineglasses made of clear glass, with a rim that curves in slightly (the exception being a champagne flute). The clear glass allows you to see the true color of the wine, and the inwardly curving rim makes it possible to swirl the wine in order to release its bouquet.

Wineglasses should be filled only half to two-thirds fill so the wine has room to swirl, thereby releasing more of its aroma.

Wine Storage Tips By gabrielle

July 27th, 2008

The three basic parameters for a wine-storage location are that it be dark, vibration free and at an even temperature. The ideal temperature for wine storage is 55 degrees F. However, it can be kept anywhere from 45 to 70 degrees F., providing the temperature is consistent. The higher the temperature, the faster the wine will age; white wines are more susceptible to heat than are reds.

Storing wine bottles on their sides prevents the corks from drying and shrinking, which would allow air to enter the bottle and negatively affect the wine’s flavor.

Contact with air over a prolonged period can absolutely ruin the flavor of most wines. If you don’t finish a bottle of wine, transfer the contents to a smaller bottle (thereby minimizing airspace) and seal it tightly.

Refrigerate unfinished bottles of red or white wines for up to a week. To bring to drinking temperature, simply microwave a glass for about 10 seconds, or let the bottle stand out for 30 minutes.

Wine Purchase Tips By gabrielle

July 27th, 2008

Avoid bottles that have wine residue near the foil covering the cork. The wine may have been damaged by heat. Make sure that the bottle is filled to within 1 inch of the bottom of the cork. If the level of the wine is below 1 inch some leakage may have occurred. If a wine smells or tastes sour, or musty, it’s possible that the cork is defective. Defective “corked” bottles are not uncommon and any reputable dealer will gladly exchange it.