My Online Winery, Wine Clubs, Wine Classes, Buying Wine

Jan 12
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Go Green and Save Green

San Francisco, CA (Vocus) April 20, 2009

Dilemma: You want to honor the earth with an Earth Day bash but you can't splurge on fancy eco-stuff. Solution: You can go green and save green at the same time by hosting a 'blind' wine tasting to celebrate. But an earth friendly 'blind tasting' is more than just powering down the lights and opening a couple of bottles of wine, it's about thinking inside the box with the hottest trend in the wine industry, 3L Premium Wine Casks.

The innovative 3‐liter cask format requires far less energy to produce and transport, which results in 55% lower carbon emissions and 85% less landfill waste than traditional glass packages. One 3‐liter cask equals four bottles of wine (often at the price of three bottles) allowing you to save money while doing your part to reduce waste. Plus, new cask technology keeps air out and flavor in for at least six weeks once the package is open. No more pouring spoiled wine down the drain. But, are the wines really premium quality? The answer is a resounding yes.

“Stun your friends with a 'blind wine tasting' of premium wines now available in the cask package,” suggests Adam Richardson, Global Winemaker for Underdog Wine Merchants, an importer of several international wines now available in 3Ls. “In most cases, even wine educators find the same wine in premium casks and bottles equal in quality. In fact, I had the opportunity to lead a comparative blind tasting of 3L casks and cork finished premium wines by a panel of experts at the Society of Wine Educators' Conference in 2006 and the 3L premium cask format held its own against the exact same wine in 750ml glass bottles. For this tasting, I served the same Killer Juice Chardonnay and Cabernet Sauvignon in both 3L premium cask and 750ml packages, and the experts actually indicated a preference for the cask over the bottle by a margin of 2 to 1. As a winemaker, I'm very excited by the outcome of these types of blind tastings, which definitively reveal the high quality of the cask wines,” states Richardson.

Here are 5 tips to save money while protecting the Earth for future generations when hosting your Earth Day “Blind” Wine Tasting:

1. Send paperless invitations. Visit http://www.BetterWinesBetterWorld.com to download an invitation.

2. Recycle and repurpose with flea market and yard sale finds. Vintage stemware, serving decanters and textiles can dress up your table at a very low cost.

3. Purchase at least four 3L Premium Wine Casks for your tasting. 3L cask brands that are in national distribution and receiving good critical attention these days: Fish Eye (California), Pinot Evil (France), Herding Cats (South Africa), J.P. Chenet (France), Boho Vineyards (Central Coast), Angel Juice (California), Killer Juice (California), Casarsa (Italy) and Corbett Canyon (California). Remember, the leftover wine will stay fresh at least six weeks, so don't worry about it going bad.

4. Head to your nearest farmer's market or produce stand for what's fresh and in season to nibble on during the tasting.

5. Recycle your grocery bags or newspapers to wrap the casks until you reveal the wines at the end of the tasting.

For more tips on how to hold a “blind” wine tasting visit http://www.BetterWinesBetterWorld.com.

Underdog Wine Merchants is a division of The Wine Group, LLC, a privately‐held San Francisco based company that produces such well‐known brands as Franzia, Concannon, Almaden, Big House, Glen Ellen, Inglenook, Corbett Canyon, Foxhorn, Fish Eye and Mogen David. Founded in 1981 by a management buyout of the wine assets of The Coca Cola Bottling Company of New York, The Wine Group is now the world's third largest wine producer by volume and the world's most cost and carbon efficient vintner.

Media Contact: Patricia Schneider at (415) 717-7595

How To Make Wine From A Kit

Wine is surely one thing that has really a bit of history attached to it. As wine became more of a life style accoutrement, wine tasting kit has come for the fore. What exactly is actually exciting about wine tasting kit is the fact that it is possible to give vent to all that inspires you. There are lots of tutorials and videos present on the web that may show you the way to make wine in many different tantalizing strategies. 1 fantastic internet site which you should really look at in this regard is ehow. Apart from becoming an excellent DIY internet site, it also is an excellent resource on the subject of figuring out the way to make wine. Obviously, none of these techniques are the actual way of generating authentic wine.

In relation to wine, there is certainly each an aesthetic and functional story that demands to become told. You see wine was something that was adored during each the Greek and Roman era but as drink to warm the soul. Throughout the years wine has evolved into something that’s more aesthetic and sensual. With so substantially of focus on life style and individual wants, the wine tasting kit have created a grand entry, whereby men and women can now take pleasure in tasting the best type of wine whenever they want.

Also, it is advisable to remember that in terms of wine tasting kit, there are a variety of selections that you simply have. The very best recommendation would be for you to check out the several brands that offer you you fantastic wine tasting kit at a premium cost. The truth in the matter is that such brands are fantastic in terms of finding an excellent end result. As you may be aware, there are plenty of selections available in terms of wine tasting kit. However the most effective factor you are able to do would be to scour the several unbiased evaluations that happen to be present on-line.

Along with all that has been said thus far, it would unquestionably make sense to see what form of wine tasting kit you are able to acquire on-line. With so many seasonal promotions becoming supplied, you know for a reality that you can certainly save really a little of money inside the method too. All in all, understand that when choosing wine tasting kit you ensure you get hold of 1 immediately after testing the same product via a tester. This way you know for sure that you are finding what you happen to be paying for.

Last but not least, when acquiring wine tasting kit make sure which you aren’t becoming billed for anything additional than for the item you will be purchasing. The only additional expense which you may perhaps have to spend for would be for transportation needs, which is one thing that would differ from internet site to internet site.

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Stay, Play, Wine, and Dine in Temecula Valley Southern California Wine Country During California Restaurant Month

Temecula, CA (PRWEB) December 29, 2011

The following itinerary features Old Town Temecula, Temecula Valley So Cal Wine Country, Pechanga Resort & Casino, and Promenade Temecula dining.

1-SUNDAY
Taste premium-vintage Baily wines; lunch at Carols at Baily Winery. Next, experience Old Town Temeculas artisan-food shops like Temecula Olive Oil Company, Old Town Spice Merchants, Old Town Sweet Shop.

Dinner on Old Town Bailys 3-course specials ($15++, $20++, $30++); the butternut-squash soup, legendary.

2-MONDAY
Awaken early for an incredible, hot air balloon flight. Visit wineries with one of many wine transportation companies. Lunch at Falkner Winerys The Pinnacle: panoramic views, salad, winemakers jumbo shrimp pasta, just $15++.

Come evening, Thornton Winerys Caf Champagne: country French elegance, contemporary cuisine.

3-TUESDAY
Three, Golf Digest 4-star-rated, 9-hole courses comprise Temecula Creek Inns 27-holes. Play 18 by morning; 9 in the afternoon. Between, lunch at Killarneys; shepherds pie (just $5++); dessert: Irish cream bread pudding.

Make dinner memorable at Temet Grill. Tantalizing dinner offerings ($15++, $20++, $30++) include seared scallops, spicy crab linguine, sirloin.

4-WEDNESDAY
Discover historic Old Town Temecula: They Passed This Way monument; Temecula Valley Museum; Civic Centers Luisueo-inspired, basket-shaped fountain. Lunch at The Bank; specials ($5++, $10++, and $15++) include house-margarita and your-choice Mexican entre.

The afternoon is adventurous, Old Town shopping: art, antiques, collectibles, crafts, dcor, fashions.

Dinner is Pechanga Resort & Casinos Seafood Grotto freshest seafood. After, thrill to casino gaming.

5-THURSDAY
Ranked by GOLF Magazine as one Californias best courses, the Arthur Hills-designed Journey at Pechanga is well-worth the splurge. Afterward, lunch on authentic Asian noodle dishes ($5++, $10++, $15++) at Pechangas Bamboo.

Afternoon is more Pechanga gaming excitement then dinner at nearby Fish Monger Caf. The evenings entertainment is live-jazz at Old Town Temeculas The MERC.

6-FRIDAY
Dedicate the day to discovering De Portola Wine Trails boutique wineries. Lunch ($5++, $10++, $15++) at The Restaurant at Leoness.

Dinner on Italian fare at Pechangas Paisanos then enjoy great laughs at Pechangas Comedy Club.

7-SATURDAY
Shop for fresh seasonal fruit, citrus, avocados, artisan foods at the festive, Old Town Temecula, California-Certified Farmers Market.

Then head to Mount Palomar Winerys Shortys Bistro; offerings ($5++, $10++, $15++) include stone-oven pizza. Afternoon at wineries with live music, an arts-and-crafts fair.

Dinner is Its All Good Bar & Grill ($10++, $15++, $20++): specials like fajita bites. Then – opry-style, country music at Old Towns The MERC.

8-SUNDAY
Roundtrip the Class-1 walking trails: Uptown to Downtown, Old Town Temecula. Lunch at Front Street Bar & Grill; the menu ($5++, $10++, $15+) includes flat-bread pizza, salad-and-pasta.

Afternoon in Old Towns friendly, wine-tasting rooms like Lorimar, Tesoro, Villa di Calabro. Mid-afternoon, catch live classical-music at The MERC. Dinner at Old Towns popular Sweet Lumpys BBQ .

9-MONDAY
Tricky and beautiful, Red Hawk Golf Club is a must-play challenge. Lunch at Callaway Winerys Meritage; grilled jumbo-shrimp kebob, taste of paired wine.

Catch a winery tour; learn about handcrafting Callaway wines. After, taste wines only available at the winery.

The evenings dining is inspired cuisine at Scarcellas Italian Grill.

10-TUESDAY
Make it a day at Promenade Temecula. Explore specialty-shops like Apple, Express, Coldwater Creek, Walking Company, Williams-Sonoma, Pottery Barn, Papyrus, Barnes and Noble.

Lunch is Tilted Kilt ($5++, $10++, $15++): flatbread pizza, huge burgers. Dinner is cozy with Lazy Dog Cafs eclectic menu.

Then catch a top movie or IMAX 3D at Edwards Temecula Stadium 15.

11-WEDNESDAY
Old Town Temeculas Living Yoga Center welcomes walk-ins. Experience flexibility, balance, peace.

Lunch at Wilson Creek Winerys Creekside Grille; any two sandwiches (Gerrys Reuben, exceptional) and kabocha-pumpkin dip, just $25++.

Afternoon highlight is a Wine Country Trails by Horseback ride through the vineyards.

Come evening, Pechangas ale-house-inspired Kelseys: exceptional food, microbrews.

12-THURSDAY
Play the Robert Trent Jones-designed, Golf Club at Rancho California: hilly terrain, wide fairways. Then lunch at Sizzler touted as best Sizzler in the world.

Head to the Santa Rosa Plateau Ecological Reserve; explore miles of hiking trails, rare oak woodlands.

Last night in Temecula Valley Southern California Wine Country: return to a favorite establishment to savor again.

***Information is believed to be accurate but may be subject to change.

VisitTemecula.org is the official website of the Temecula Valley Convention & Visitors Bureau. The 501(c)6 non-profit stimulates tourism and economic activity, and is the regions official resource for visitors.

What exactly Is Vinegar?

Vinegar, hitherto now not so much mentioned phrase is now an essential part of culinary. Clinically it’s known as acetic acid or ethnic acid a by-product of ethanol fermentation. it is acidic in style and has flexible uses As in keeping with dictionary which means it is sour wine.

Vinegar educationVinegar is created from organic techniques wright here in yeast converts sugar to alcohol beneath certain stipulations and later a gaggle of micro organism acerbate changes alcohol to acid. And from this fermentation of acid offers upward thrust to vinegar. Care has to be taken for right kind tradition of micro organism with important timing and controlled fermentation may be important Vinegar can also be ready domestically and it can be made with so many issues around particularly grains, culmination barley and so forth Vinegar popping out of grains is called white Vinegar, if it comes from grapes it is called wine vinegar and when it comes from barley it’s called malt vinegar. Vinegar is frequently ready with coconut water, sugar canes, bananas, pineapple and potatoes and so forth

history of Vinegar:Vinegar utilization can also be dated back to 3000 BC. It used to be a nasty liquid to drink. Vinegar lines were discovered to be found in Egypt as back as in 3000. In China it was once prepared in 2000BC. it is within the yr 1864 that Louis Pasteur established that Vinegar can also be prepared via fermentation.

manufacturingVinegar is principally made from supplys containing carbohydrates and sugar. First Ethanol is produced thru fermentation then it is oxidized to turn out to be acetic acid. Synthetically ethanol may also be derived from supplys like petroleum and herbal gases. Commercially Vinegar is produced by way of methods particularly quick method and gradual method. In fast way mother of Vinegar in the type of micro organisml culture is added to the source subject material ahead of the usage of air to allow oxygenation to get speedy fermentation. on this means Vinegar can be produced from 20 to 72 days. In slow way, fermentation is gradual which lasts weeks to months.

kinds of Vinegar:there are a number of vinegars of which a few sorts are necessary Some crucial types are discussed right here under

Cider vinegar:that is prepared from apple or cider. it is in style vinegar as it is thought of as effective to shed weight As it is a herbal product it has well being benefits and is largely used in good looks tips

Fruit vinegar:this sort of vinegar comes out of fruits with flavors of the fruit without the wish to add further flavor Europe is famous for production of fruit vinegars.

Malt vinegar:it is created from barley starch into maltose and ale is extracted to permited to growing older to turn out to be vinegar.

Sherry vinegar:as the identify suggests it’s fermented from sherry wines and it’s ideally used for additional flavors in certain foods

Wine vinegar:this sort of vinegars is permitted to age in picket material for a 12 months or two for higher quality they arrive from wines and as such they style less acidic.

Rice vinegar:This vinegar is made from rice which is popular in Asian nationsextra info about several types of vinegar and uses of vinegar can be found in vinegar Info.com

What exactly Is Vinegar? – Check Out vinegar and apple cider vinegar

The time honored of mouth blown glassware

The European country of Romania is famous for creating incredible pieces of mouth blown glass wares. You’ll find old time workmen who have passed down time honored skill of mouth blowing fine crystal glassware for many years. Among the key elements required to form fine crystal glassware is a significant source of premium quality fine grain sand which is the case in Eastern European states particularly the country of Romania.

Romania has a lengthy family history of high spec glass making artisans. The gifts of those artisans are handed down for many generations. It’s been a tradition that these talents are only passed on to members of their family following a severe program of training for several years. Ultimately when this young man reaches a talent level of a skilled artisan, only then can he have the ability to acquire the desirable position of a master glass blower.

Glassware produced in Romania is equivalent to the very best quality mouth blown glass wares of all European nations. Romanian glassware is truly a remarkable product which should fit a large number of life styles. Romania typically create a product which carries purity and shine that’s outstanding.

How is this process of mouth blowing glass achieved?

Glass blowing is the craft of creating an object from molten glass by careful placement of the ideal quantity of molten glass on the end of a blow rod and blowing masterfully thru the tube to make the desired shape, whether or not it’s a drinking wine glass, work of fine art, classic vase or even more.

Depending on the look of the glass, 2 of three workmen might have to come together on a single piece quickly before the glass cools. Each work of art will then be blown to the right thickness and into the right shape by mouth. Once the shape and thickness of the piece has been achieved, the glass is allowed to cool.

The contemporary Romanian glassware isn’t just placed in studios to be on view, they also make excellent gifts, particularly wedding gifts, as well as a hint of finesse for your dinner parties and those big occasions.

The author of this manuscript, Bruce Lewis is the founder of FineGlassware4Less.com and has an in depth knowledge and experience in the area of fine crystal glassware. He as always looking out for techniques to further his understanding in this field and enjoys passing on this knowledge to others. If you are in the marketplace for some quality crystal wine glasses be certain to visit his internet site. You’ll find a gigantic collection of fine glassware at great costs as well as a large collection of information in this field.

Boost Your Sales With Commercial Wine Racks

If you own a wine retail store, you will want to make sure that your store looks good. A store that attracts customers definitely has more sales than one that does not. Commercial wine racks are one of the things that can make your store look good but these should not only look attractive, they should also be practical.

The best commercial wine racks are not only beautiful but also have maximum storage capacity. If there is a sufficient amount of storage space, customers are given the opportunity to choose from a good number of displays. This is especially helpful for those customers who take their time deciding on which wine to purchase. With a good amount of storage space, you can display your best-selling labels so that customers like these can easily select what they want.

Wooden commercial wine racks are not only durable but also elegant. In fact, they are better in display settings compared to metal commercial wine racks. There are many wooden rack styles to choose from too. An example is the wooden rack islands which are configured with two sides. Each side has 3 displays and there is a storage space underneath. This style of wine racking allows customers to grab the display bottle or search the storage beneath it for another bottle of the same wine.

Commercial wine racks that have a wider storage capacity such as the display islands are such an advantage for any store. If one customer buys the display bottle, other customers can still get another bottle of the same wine immediately by simply looking beneath. Curved or round wood racks may work for a small display but its small storage capacity makes it less functional if you need racks for a wide wine display.

The diamond bin wooden rack is another good option for commercial wine racks. With these racks, you can fill the whole diamond space with one kind of wine. The disadvantage is that customers are sometimes afraid to touch the bottles because of the configuration.

Wine Cellar Specialists design commercial custom wine cellars racks Chicago Illinois that are both durable and beautiful. Find out more about designs of commercial wine rack Chicago by dropping by http://www.WineCellarSpec.com/.

Celebrity Guest Chefs Announced for the 2012 St. Croix Food & Wine Experience, Sponsorship Packages for April 2012 Event Available at http://www.StCroixFoodandWine.com

(PRWEB) December 12, 2011

The 12th annual St. Croix Food & Wine Experience (April 17 – 22, 2012) is proud to announce the participation of an award-winning group of celebrity chefs including Sue Zemanick, Merlin Verrier, Roberto Trevino, Ana Sortun, Orlando Santos, Evelyn Paul, Howie Kleinberg, Eric Greenspan and Govind Armstrong. This sun-soaked celebration brings together local chefs, celebrity chefs, distinguished winemakers and wineries, for five days of culinary bliss in paradise. Events include wine dinners, a fun-filled competition between celebrity and island chefs, cooking classes for kids, an oceanfront food and wine tasting event, wine seminars and more. A complete list of events is available at http://www.stcroixfoodandwine.com/events.

Ticket prices range from $50 per person for a single event to $5,000 for an all-access VIP sponsor pass for two guests. To purchase tickets to the St. Croix Food & Wine Experience, or for information on events, guest chefs and sponsorship opportunities, visit http://www.StCroixFoodandWine.com or call 340-773-9898. Tickets to A Taste of St. Croix, held on Thursday night, go one sale in March. All other tickets are available for purchase in advance. Funds raised from the events support the St. Croix Foundation and other non-profit and educational organizations.

The 2012 Celebrity Guest Chefs include:

Govind Armstrong (Los Angeles) Govind Armstrong made his mark with his Table 8 and 8oz Burger Bar restaurants in Los Angeles and Miami. He has appeared on The Oprah Winfrey Show, Iron Chef America, The Today Show, Top Chef, Top Chef Masters and in Bon Appetit, Gourmet, O Magazine, and Peoples 50 Most Beautiful People issue. He authored Small Bites, Big Nights: Seductive Little Plates for Intimate Occasions and Lavish Parties, is a consultant chef to Air New Zealand, on Macys culinary council, and a guest chef for cruise lines. He is expanding 8oz Burger nationwide and developing Post & Beam in Los Angeles.

Eric Greenspan (Los Angeles) Eric Greenspan is the chef and owner of The Foundry and The Roof in Los Angeles, California. Greenspan, co-host of A&Es Fix This Kitchen, has been featured on several television shows such as Best Thing I Ever Ate, The Travelers Guide to Life, was a contestant on Food Networks reality culinary competition series The Next Iron Chef and triumphed against Bobby Flay on Iron Chef America. Eric has also served as a guest judge or consultant on Bar Rescue, Hells Kitchen, Extreme Chef and Jamie Olivers Food Revolution. Eric graduated with a Diplomme de Cuisine Superior in 1998 from Le Cordon Bleu Ecole de Cuisine in Paris. He has worked with David Bouley, Rocco Despirito, and Alain Ducasse, and Ferran Adria.

Howie Kleinberg (Miami) Known for his star turn on Bravos Miami season of Top Chef, Howie Kleinberg is the owner and chef of Bulldog Barbecue and Bulldog Burger in Miami. Kleinbergs culinary education started at Johnson & Wales University and he has worked with award-winning chefs such as Mark Militello at Marks South Beach, Tim Andriola at Timo, E. Michael Reidt at Wish and Michael Bloise at Tantra, and as part of the The Ritz-Carlton Key Biscaynes opening team. Kleinberg has participated in the annual Food Network South Beach Wine & Food Festival since 2007.

Evelyn Paul (Atlanta) Born on St. Lucia, Evelyn Paul relocated to the USA to attend the Peter Kump Culinary Arts School. While in NYC, she worked at cutting-edge restaurants including Match, Indochine and Thom. She returned to the Caribbean as the full-time private chef in the US Virgin Islands. She has trained with notable chefs including Douglas Rodriguez, Gary Robbins and Jonathan Eisman. She has appeared on CBS Atlanta, Fox TV Atlanta and in the Atlanta Journal Constitution, Jezebel, Daily Candy, The Atlantan and more.

Orlando Santos (Pittsburgh) – Born on St. Croix and a graduate of the St. Croix Educational Complex, Orlando trained in the classical and contemporary art of pastries and artisanal chocolates at Johnson & Wales. He is on the upcoming season of Top Chef Just Desserts and was on Food Network Challenge: Sugar Destinations. He is on the USVI team that will compete in the Culinary Olympics in Germany in 2012. He is the owner and Pastry Chef of Orlandos Chocolate Treasures in Pittsburgh, PA, where he lives.

Ana Sortun (Boston) James Beard winner and owner of Oleana in Cambridge, Massachusetts, Ana Sortun has been called one of the countrys best creative fusion practitioners. Sortuns cookbook, SPICE; Flavors of the Eastern Mediterranean, was nominated for Best Cookbook by the James Beard Foundation and is a best seller according to the Boston Globe and LA Times. Ana competed on Top Chef Masters and has participated in the St. Croix Food & Wine Experience in 2011 and 2012.

Roberto Trevio (Puerto Rico) Roberto Trevio has been featured in Cond Nast Traveler, The New York Times, Bon Apptit and top culinary TV shows. He battled Mario Batali on Food Networks Iron Chef America, has prepared a dinner at the James Beard House and is the chef/owner of the fabulous Budatai restaurant, El Barril, Bar Gitano, and, newly opened in 2011, Casa Lola, all located in Puerto Rico. He has participated in the St. Croix Food & Wine Experience in the past as can be seenhere.

Merlin Verrier (Chicago) Haling Santa Cruz, CA, Merlin Verrier’s earliest memories are of the incredible foodstuffs California is known for. His love of food led him to enroll in the prestigious Western Culinary Institute in Portland, OR. Upon graduation, Merlin traveled to Chicago to work for celebrated chef Graham Elliot and quickly moved up the ranks, earning the title of executive chef and director of operations for the company. Merlin now oversees the gourmet sandwich shop Grahamwich, assists with culinary operations at Lollapalooza, and is working on the opening of Elliots new bistro concept. His thirst for adventure has taken Merlin from Japan to South America drawing inspiration from every place he has visited.

Sue Zemanick (New Orleans) Sue Zemanicks accolades started at a young age. She graduated from the Culinary Institute of America (CIA) in 2001. After working in Oceana in New York, Zemanick moved to New Orleans, Louisiana in 2003. She began working at the citys famed Commanders Palace before moving to Gautreaus in 2004, where she was named executive chef in 2005. In 2008 she was selected as a Food & Wine Top 10 Best New Chefs, and named Chef of the Year by New Orleans Magazine and one of 5 Chefs to Watch by Louisiana Cookin Magazine. She was a Finalist for James Beards Rising Star Chef Award in 2009, 2010 and 2011. Zemanick competed on Season 3 (2011) of Bravo TVs Top Chef Masters.

About the St. Croix Food & Wine Experience
The St. Croix Food & Wine Experience showcases the diverse cuisine and wine available on St. Croix, US Virgin Islands. The multi-day event includes gourmet dinners, wine seminars, wine auctions, and the annual culinary competition, A Taste of St. Croix. The culinary event series is the major fundraiser of the year for the St. Croix Foundation. The fundraiser also supports direct efforts to increase St. Croix tourism, culinary education and scholarship support. The event was started in 2001 by restaurant owners Katherine Pugliese of Eat@CaneBay, and Kelly Odom of Tutto Bene, and is recognized as the pre-eminent food and wine event in the Caribbean. For more information visit http://www.stcroixfoodandwine.com.

About The St. Croix Foundation
Proceeds from The St. Croix Food & Wine Experience are donated to The St. Croix Foundation, a non-profit organization focused on community revitalization, economic development, youth programs, education and additional needs in the community. For more information visit http://www.stxfoundation.org.

Straightforward steps to tasting wine the right way

Tasting wine might be the most enjoyable side of owning a bottle but entirely appreciating all the flavours that a wine might contain takes a little ability and a specific quantity of data.

It starts not by tasting but by looking. Lean the glass away from you and inspect the colour of the wine from the edge to the middle of the glass. The color alone will give you a clue to what you may expect and even the climate in which the grapes were grown. Chardonnay grown in warm climates has a darker, orangey tone in comparison to the light pink of hue of the same grapes grown in a cool climate. Older wines also tend to be darker than young ones.

Next, smell the wine, and do it in two stages. The first should come after you have swirled the glass for a good 10 seconds or so , allowing some of the alcohol to vaporize and releasing more of the wine’s natural scents. That first sniff should ideally provide a quick first impression of the wine’s aromas but dig deeper and continue smelling. Attempt to identify any woody or fruity smells. The nose is much more delicate than the tongue though both organs play a crucial role in taste. Make sure your nostrils get a chance to enjoy the wine as much as your mouth will.

When you've loved the wine’s aroma, you can move on to the real deal. The tasting itself can be split into three stages. First comes the “attack phase,” the 1st impression the wine makes on the palate. That impression is a mix of alcohol content, tannin levels, acidity and residual sugar that together make up the wine’s flavour. They should be balanced so that no one element stands out more than any other and in mix they should produce something unique and blissful.

The “evolution phase” is the wine’s tangible taste. This is the time when all of those characteristic flavours — the berries and plums, figs and cloves in a red, or the citrus, apple or herbs in a white — begin to make their presence felt in the mouth.

Finally, the “finish” is the last section of the wine’s journey through the taste sensations. It outlines how long the wine leaves an impression in the back of the throat. Light-bodied wines have a water-like consistency; medium-bodied wines could have the weight of milk; and full-bodied wines can feel as heavy as cream. A good wine though should leave a nice taste on the tongue — and a need to taste it again.

This content was offered by Interesting Wines and describesHow to Taste Wine

Crystal Wine Glasses For the Ultimate Tasting Experience

Do you have the right wine glasses for the dinnerparty you are hosting?
While most people know there is a difference, they are not sure what type ofwine glasses should be used for a red or white wine. The temperature of the wine may be your concern, but just as crucial, is the shape of the glass, whichcan influence the taste. Whetherthe glass directs the wineto the tip of the tongue, back of the mouth and/or sides of the mouth,you willappreciate the ultimate tasting experience when it comes to the wine you serve.

Main Types of Crystal Wine Glasses
Most wine enthusiasts know there are four glasses that are used more than others. Crystal wine glasses are the type recommended the most, because heavier makes of glass will most definitely change the taste of the wine. There are glasses for red wine; they are wide and tall so the niceties of the wine are savored. At least a couple of this type is recommended to have in your wine glass collection. This type is a Bordeaux glass. They are typically used for Merlots and Cabernets.

The second type is a white wine glass. They are smaller than others so the wine stays at the cool temperature it was served. The opening of this glass needs to be just a bit larger than glass itself. Another type for white wine is taller than the typical white wine glass. Straight and thinner this type is used for white wines that are aged a little more. Finally, everyone should have a Burgundy glass. They are larger still than the Bordeaux glass and allow the maximum enjoyment of this type of wine.

This is not to say you should not have a variety of crystal wine glasses that you use for different occasions. The champagne glass is a thin and tall glass. They are called champagne flutes and they are shaped like this for another reason besides the taste. They allow the bubbles to form in the glass of champagne.

When choosing the type of wine glasses you will use for a dinner, first consider the type of wine you will serve. This, of course, means the main wine. There are dessert wines that will be served later. Most are sweet and should be served in smaller, wider glasses.

The Riedel Collection
The first person to notice the aspects of wine were different according to what type of glass in which they were served was Professor Claus J. Riedel. If you are a wine lover, you have heard of the Riedel collection of crystal wine glasses. This collection is considered the best the world over when it comes to possessing the right glasses for serving wine.

Wine tantalizes the mouth, nose and eyes. The glass helps this to occur in the most pleasant way if you use the correct one. After working with wine tasters, Professor Riedel developed his own collection to bring out the characteristics of wine.

The Basics of Wine Glasses
A wine glass is made the way it is for a reason. The base is used to make sure the glass stays upright. The stem is for holding the glass to keep from warming the wine with your hands. The body of the glass is designed to show the clarity, allow the senses to be awakened and hold the wine until you are ready to drink.

There are general-purpose crystal wine glasses that may be used if you choose this type. They are clear and hold approximately ten ounces of wine. They should have just a little smaller rim than the body of the glass to help contain the aroma. This type of glass is great for a red wine, but one thing to remember is never serve a white wine in a red wine glass. This is a giant faux pas.

Although you probably never thought of it in that manner, unless you are a wine lover, the glass plays a big role in sending the wine to the parts of the mouth that will allow you to enjoy it to the fullest. Do not wait until the last minute to find out that you do not have the correct wine glasses for the wine you are serving for dinner. Buy a few different types to ensure you will be serving wine in the glass in which it is meant to be served.

End-of-Harvest "Double-Fun Wine Tastings" At Roudon-Smith & Mica Cellars November 19, 2011

Watsonville, CA (PRWEB) November 11, 2011

Roudon-Smith Winery and Mica Cellars have announced concurrent grand opening celebrations at their side-by-side wine tasting rooms in a conveniently located new location in Watsonville, California, near the Watsonville Airport, just off of State Highway 1. The double celebrations that also observe the end of harvest, will be held on Saturday, November 19th, 2011, from 11am to 5pm. On that day, Roudon-Smith will also participate in the Fall Santa Cruz Mountains Passport event.

Roudon-Smith Brings Award-Winning Winemaking Heritage

With its roots firmly planted as a Santa Cruz Mountains winery for nearly forty years, Roudon-Smith brings its fine wines to a new, conveniently located tasting room in Watsonville where it shares the same roof with up-and-coming Mica Cellars. While putting finishing touches on the new tasting room in preparation for the upcoming end-of-harvest Double-Fun Wine Tastings, owner Al Drewke commented, Were thrilled to be here in our new location, where well continue to make great, affordable and food-friendly wine and have easy access for tasting every Saturday.

At the event, Roudon-Smith will be welcoming the public, Roudon-Smith Wine Club members and Santa Cruz Mountains Passport holders, where Drewke will be pouring his current wine releases, complemented with light appetizers and an occasional barrel tasting of an upcoming release. All current Roudon-Smith wine releases will also be available for purchase at per-bottle prices ranging from $15 to $30. In addition, as part of the celebration, the winerys fabled Claret will be available by the case for $144/case and $100/case for wine club members. The Roudon-Smith 2006 Cabernet Sauvignon will be availabel for $86/half case and $75/half-case for wine club members.

Mica Cellars Known for Unique Artisan Wines

Mica Raas, owner at Mica Cellars, is a young winemaker that believes that winemaking is far more an art than a science, and that true perfection in winemaking can only be obtained by what he calls, careful management of microbial chaos. With origins in the wine trade as a cellar rat, he recently returned to the Santa Cruz Mountains area after, working my way up the ladder making vineyard designate Zinfandel in Sonomas Russian River Valley . . . and then Napa and Lodi, to create his own quickly sought-after wines under his new Mica Cellars label.

At the upcoming end-of-harvest Double-Fun Wine Tastings, Raas will pour his current release wines in his own tasting room, adjacent to Roudon-Smiths, along with light appetizers. Barrel tastings will also be available on selected future releases. All current Mica Cellars wine releases will be available for purchase at prices ranging from $15 to $30 per-bottle.

End-of-Harvest Double-Fun Wine Tastings Celebrations Information

Saturday, November 19, 2011, 11am-5pm
Minutes from Santa Cruz, Monterey, Morgan Hill and Gilroy, near the Watsonville Airport, at 18 Hangar Way, Watsonville, CA 95076
A $5 fee for wine tasting at each winery, refundable with any wine purchase
Santa Cruz Mountains Passport holders welcomed by Roudon-Smith at no charge, one per member. Passports also available for $40 each
Roudon-Smith Wine Club members welcomed at no charge, one per member
Roudon-Smith Winery website at: http://www.roudonsmith.com
Mica Cellars website at: http://www.micacellars.com

About Roudon-Smith Winery

One of the original wineries in the Santa Cruz Mountains Wine Appellation, Roudon-Smith Winery has nurtured a distinguished heritage of viticultural excellence and consistency since 1972, complemented by a contemporary passion and dedication to create quality, affordable wine. Encouraging the fruit from each selected vineyard to flourish in the winemaking process without manipulation to retain its true character, Roudon-Smiths winemaker, Brandon Armitage, subtly employs the use of oak just enough to enhance the personality of each vineyards harvest, ultimately transforming the fruit into fine, well balanced wine. Roudon-Smiths critically acclaimed wines are a perfect choice for entertaining and complement a broad selection of cuisines.

The Roudon-Smith tasting room is located at 18 Hangar Way, Watsonville, CA 95076, near the Watsonville Airport, just off of State Highway 1 and is open every Saturday from noon to 5pm. For information about Roudon-Smith Winery; membership in the Roudon-Smith Wine Club; wine events and retail locations and restaurants where Roudon-Smith wines can be purchased; or to purchase wine directly from the winery, please visit: http://www.roudonsmith.com or call: 831-438-1244.

About Mica Cellars
Winemaker Mica Raas, a Santa Cruz Mountains native, possesses an intimate knowledge of the micro terroir, soil, and climate that the Monterey Bay region offers, garnering his fruit exclusively from very small, family operated vineyards. He takes an holistic approach to making his well balanced and hand crafted artisanal wines, and focuses on the crafting of vineyard designates and field blends. Raas is committed to ensuring that all of the parts of each of his wines are in balance, yet he allows them to also all be expressed, each exhibiting a sense of place and varietal character. Through these meticulous efforts, Mica Cellars is able to showcase a collection of truly expressive and exceptional wines.

The Mica Cellars tasting room is located at 18 Hangar Way, Watsonville, CA 95076, near the Watsonville Airport, just off of State Highway 1 and is open every Saturday from noon to 5pm. For information about Mica Cellars; wine events and retail locations and restaurants where Mica Cellars wines can be purchased; or to purchase wine directly from the winery, please visit: http://www.micacellars.com or call: 831-227-4916.

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