Learn How To Easily Find Wines Of $50 Quality For $10 Or Less. Impress Friends With Your Expanded Wine Knowledge. Eliminate Your Dependence On Wine Salespeople. And Take The Hassle Out Of Buying Wine.
Earn $6.17 / Sale! %75 Commission! The Ultimate Resource For Anyone Who Wants To Learn How To Make Outstanding Wines & Spirits From Their Very Own Home!
Hola,¿Papá? Que me quedo a dormir en Casa de un Amigo. Leonardo Simons: Después de escucharme mi psicoanalista me dijo que tal vez la vida no sea para mi. No soy vegetariano porque amo a los animales. Soy vegetariano porque odio a los vegetales!! Con esta Rubia me caso, donde carajo firmo... dale traeme el papelucho!!
I’m trying to find out how the term “racking” originated. The French term for racking is “soutirage“, but in the sources I’ve looked at, I’ve gotten no indication of where or how this term came about. “The Rack”, of course, was a medieval torture device (thus, “racking my brain” translates as a form of torture for one’s brain in retrieving information from it—very applicable to me, I’m afraid), but racking wine isn’t tortuous. If anyone know the answer to this question, please let me know…..
Anyway, here is racking, VISUALIZED. I think this a somewhat opaque term to someone who actually hasn’t done it, so when I was racking some tank-fermented sauvignon blanc the other days from it’s primary lees, I remembered to take my camera along. So the first photo was taken when I had mostly emptied the tank. Two things to take note of here: the tartrates lining mostly the back of the tank, and the color of the wine. Potassium bitartrate can be formed in a liquid of alcohol, water, potassium and tartaric acid, the main acid in grapes, grape juice and wine. It tends to form and fall out of solution in it’s solid, crystalline form usually when the solution is chilled. General winery practice when making white wine is to chill the wine at pretty low temperatures (as low or slightly lower, even, than 32 degrees F) to make the tartrates “drop out” of solution, thus preventing any cloudiness, flakes, or crystalline chunks from forming in the bottle. This tank has four squared sides, and only the back side is refrigerated, so the tartrates formed there mostly as it is the coldest area and also because the texture of the stainless steel encourages crystal formation. These tartrates are actually very hard and I will need to steam this tank quite a bit to “melt” the tartrates and clean the tank. Also, potassium bitartrate is what “cream of tartar” is made from—a tidbit for all of you baking fans out there. Now, regarding the color—it looks pretty brown, but that’s mostly because we are also seeing the color of the lees at the bottom of the tank. The wine is actually a nice, true light yellow—no browning and a very fresh, pretty color.
The next photo shows the primary lees left on the bottom of the tank after I have taken the wine from the top. This stuff is goopy and thick. It looks like silly putty and acts like mud.
The last picture shows the wine that I have blended with the barrel-fermented portion in a second tank. See the difference in color?
That's the combination Sweet WillYum's owner and baker Sue Kershner suggests for a quiet evening. Personally, I think Uncle Eric's Granola Biscotti would go just as well with a mellow wine. What would you pair with Will's Chocolate Chip Cookies? Or Chocolate Peppermint Dr. Patti's? Visit www.SweetWillYums.com today to order your ...
I picked up a nice bottle of good cheap wine: Purple Moon Shiraz from Trader Joe’s. This wine, made in Manteca California, was a pretty typical Shiraz with an atypical price tag. For only $3.99, this turned out to be one of many fantastic selections I made at Trader Joe’s.
I enjoyed this Shiraz with some Trader Joe’s Mild Fresh Salsa… boy! What a match!
It was dark plum in color and lots of fruit, the “dry Shiraz” fans that sampled this wine with me loved it. I enjoyed it at a perfect 54 degrees F, so that may have enhanced my enjoyment of this cheap wine. Now, when I usually write a post I research it on the internet. Aside from some web-spam, this cheap wine didn’t show up at all. Well, I feel this wine deserves some more publicity, so here it is!
Would buy again, without doubt. Stay tuned for my full tribute to Trader Joe’s (and Charles Shaw AKA Two-Buck Chuck)!
Has anyone else tried this? Has anyone been able to get it from places other than Trader Joe’s? Rating: 8/10 Price: $3.99 Place of purchase:Trader Joe’s
Keeping a wine bottle sealed is probably the most important factor when it comes to maintaining a good wine.
A cork is essential, as it keeps oxygen out of the wine bottle. If a bottle of wine is not airtight then it may become oxidized and undrinkable
Traditionally, the only corks worth considering were those actually made of cork. Recently, however, many wine experts have recognized that cork may actually cause more problems than it solves.
Cork, due to its malleable nature may have imperfections; these can result in the seal of the bottle not being as airtight as it could be and the wine being spoilt. In an attempt to avoid this problem, modern cork manufacturers may treat the cork with a chemical called TVA. Unfortunately, this chemical can cause the wine to taste and smell a little damp and musty.
Having said this, cork is able to expand to fully fill the neck of the bottle, which therefore, still makes it the preferred option for special wines that need to be stored, over a long period of time.
Plastic corks are becoming increasing popular, of late. One of the main problems associated with traditional corks is that the wine becomes 'corked'. Plastic corks prevent this occurring. Great! I hear you say. However, there can be minor irritations with plastic corks. A plastic cork can sometimes be difficult to extract from the bottle and virtually impossible to fit back into a half drunk bottle.
Another recent development is the widespread use of screw-top bottles. Until recently, this type of seal was used for only the cheapest of wines. Wine producers across the globe are now recognizing the benefits that screw tops provide. This type of seal ensures that wine is kept fresh; there is no chance of the wine becoming 'corked' and the bottle can be easily resealed. In reality, the only reason that screw tops are not more popular is because of the ingrained snobbery associated with this method of sealing a bottle.
No matter which type of cork you choose, it is important that you are able to recognize whether the wine has been properly sealed or not. A useful test is to see whether the top of the cork is level with the top of the bottle; if it isn't, then that particular bottle of wine is probably best avoided.
If a traditional cork breaks when you are removing it - don't panic! Use a corkscrew to attempt to 'dig out' the remaining cork. If this fails, simply push the remains of the cork down into the bottle. Contrary to popular belief, this will not destroy the wine's flavor. You may have to fish out a few bits of cork, but the taste of the wine should remain unaffected. However, you'd be wise to finish the whole bottle, under these circumstances!
When choosing your wine, base your decision on the wine itself and not the type of cork. Resist the temptation to be a cork snob; a screw top bottle may just give you a pleasant surprise
About the author: Ever since Neil Best first pondered the question, Who made the first wine anyway? he's been recording his findings at Good Glug. Find about your favorite wine regions, wine recipes, and speciality wines along with how it's made and how best to store it for maximum enjoyment
As the summer turns up the heat and the sounds of BBQs, street festivals and music, sweet music waft through the air, the chiming of Mojito glasses can be heard. To celebrate this classic drink, Tidings has commissioned two recipes...
You can feel safer in your bed tonight knowing that the United States government is protecting you from another danger. That new evil is, of course, Brunello di Montalcino that might have a bit of cabernet or merlot adulterating the sangiovese grosso. These are the same consumer protectors that brought you the 75% rule for American varietal wines, which requires that the stated variety make up at least three quarters of the named wine. So while it’s fine for an American producer of pinot noir to blend in 25% syrah or anything else the missteps of a few producers in Brunello will bring down the wrath of the TTB on all producers.
It’s great to know that our government is always on the watch.
Rutherford Ranch 2003 Cabernet Sauvignon $20-ish Wine label said: At Rutherford Ranch we work hard and we work smart to bring you the best values in Napa Valley wine. We strive to create wines with fresh aromas, rich flavors and a smooth balanced finish. Each wine expresses the honest flavor of grapes grown in the Napa Valley. WebWino & [...]
I've just finished going through a clutch of Hollick reds. I always think of them as one of Coonawarra's better producers, though clearly in recent years they've invested more and more in the nearby Wrattonbully region. I tasted through the following wines:
... and I was expecting that the Hollick Coonawarra Cabernet Sauvignon 2004 would come out clearly on top. It didn't. Indeed it wasn't even a Coonawarra wine that I preferred the most.
Reviews are in the Latest Reviews section of this website. The Latest reviews section is available to paid Subscribers only.
I love Moscato over summer, the best are slightly sweet but the acid and spritz can be so refreshing. The generally low alcohol is also a bonus. With this in mind, I sought out 17 Moscato based current release wins from both Australia and Italy to taste and decide what I would be buying to drink over the next couple of months.
All wines were tasted blind over a couple of nights. Prices are approximate.
Wirra Wirra Mrs Wigley Moscato 2007: Peach tinted straw colour. Really good visual fizz/bead. Lovely ripe peach and grape nose. Softly sweet on the palate, but the acid and bubbles come through and cleans the sweetness up in a wave, leaving the desire for another sip inevitable. Excellent. Crown Seal. 5.5% alcohol. 500ml. $20 - 91/100
Cascinetta Vietti Moscato D’Asti 2006: Very fine, persistent bead. Very pale straw coloured. Floral, spice, apricot and musk on the nose. Sparkles on the palate. Absolutely delicious. Cork. 5.5% alcohol. 375ml. $22 - 90/100
Two Hands Brilliant Disguise Moscato 2007: Pale straw colour. Fine, constant bead. Floral, citrus and musky characters shown on the vibrant nose. Very clean, crisp flavours. Good acid, only tastes lightly sweet thanks to the acid and spritz. Cork. 7% alcohol. 500ml. $18 - 89/100
Marenco Scrapona Moscato D’Asti 2005: Very pale colour. Good fizz with quite a bit of mousse at first. Musky, floral, lemon and lots of peach aromas. Light, fresh and clean palate with subtle sweetness. Very enjoyable, but a bit too short to be great. Cork. 5.5% alcohol. 750ml. $33 - 88/100
Castello del Poggio Moscato D’Asti 2005: Mid-straw colour. Great bead, very persistent. Intense nose of musk, pear, peach and honey. Sweetness is present but it is one of many dimensions rather than the only one. Acid cleanses the palate. Needs to be drunk now. Cork. 5.5% alcohol. 750ml. $10 - 88/100
Tempus Two Copper Moscato 2007: Straw coloured. Slow rising, fine bead. Blueberry, tropical fruit and passionfruit. The palate is dry, with only a very slight sweetness coming through. Medium length. Crown Seal. 7% alcohol. 750ml. $20 - 87/100
Innocent Bystander Moscato 2007: Pale pink colour. A bit yeasty at first, but that blew off quickly and showed strawberry, musk and citrus. Fine and persistent bead in the glass. Full flavoured palate, fresh flavour but maybe a little too heavy though. Fun to drink, but a glass was enough. Crown Seal. 5.5% alcohol. 375ml. $11 - 85/100
Kay Brothers Amery Vineyards Moscato 2007: Very pale, a tinge of yellow. Visibly fizzy only briefly on pouring. Nose is pretty closed, some grape and soft citrus notes only. Palate is dry and a little bit tart in comparison to some of the previous wines. I don’t mind the dry aspect and the acid is good, but there isn’t much depth to it. Crown Seal, but with a cork inlay. 7.5% alcohol. 750ml. $17 - 85/100
Tosti Moscato d’Asti NV: Pale colour. Bubbles only stay in the glass briefly. Apples and some floral aromas. Palate is a bit cloying on the front palate, the acid picks up a bit on the middle and the freshness improves as a result. Finishes a bit short. Cork. 4.5% alcohol. 750ml. $20 - 84/100
De Bortoli Emeri Bianco NV: Straw colour. Good stream of bubbles on pouring with some mousse. Lemon and floral aromas. Soft sweetness to the palate, with a touch of bitterness at the back. Diamante Cork. 8% alcohol. 750ml. $12 - 84/100
Stella Bella Pink Muscat 2007: Pink tinged peach colour. Strawberry, cranberry, cherry. Not very much fizz/frizzante. Very sweet on the palate, probably a bit too sweet, without the acid to back it up it ends up a bit cloying and doesn’t taste refreshing. Alright only. Screwcap. 7% alcohol. 375ml. $18 - 84/100
Banrock Station Moscato 2007: Light straw colour. Light fizz dissipates quickly. Nose shows apples and grapes. Simple palate, slightly sweet and with some crisp acid as well. Without fault, but also without any depth. Screwcap. 5.5% alcohol. 750ml. $5.60 - 83/100
Brown Brothers Moscato 2007: Straw coloured. Simple grape and lemon nose. Not much spritz. A tangy element to the clean tasting palate, just a touch of sweetness. Cork. 5.5% alcohol. 750ml. $12 - 83/100
Long Flat Moscato 2007: Bubbles only stay in the glass briefly and are gone. Straw colour. Blueberries, pineapple and lemon on the nose. Quite simple and sweet on the palate and it doesn’t really have the acid to counter. Screwcap. 5.5% alcohol. 750ml. $7 - 82/100
Dan Murphy’s Cleanskin Private Bin Moscato 2007: Coarse, lazy bubbles. Nose is mute and boring. Fair bit of sweetness initially but there is some acid that comes through afterward on the mid palate. Finishes very short. Cork. 6.5% alcohol. 750ml. $7 - 80/100
Grant Burge Moscato 2007: Muted, grapey nose. Palate is thin and dilute, no carry or even much flavour. Insipid. Screwcap. 9% alcohol. 750ml. $12 - 79/100
Warburn Estate Stephendale Winemakers Reserve Moscato 2007: Pale straw colour. Spritz dissipates straight after pouring. Nose is bland, some grape aromas, maybe a bit of peach and not much else. Palate is cloyingly sweet, lacks any vibrancy - misses the point of these wines. Cork. 5% alcohol. 750ml. $10 - 78/100
I'm going to buy this wine...because I just think it's terribly cool that a winery would honor one of the greatest jazz vocalists in the history of the genre. (Have you ever heard Ella sing "mack the knife"?!!?)
However, I'm probably not going to drink this Domaine Carneros Sparkling Wine while listening to any jazz, including Ella. Here's why.
I've long believed that even given the range and the diversity of the Jazz genre, the absolutely most appropriate drink to accompany Jazz is something that attacks the senses, throat, palate and body with a Velvet Bite.
No pure wine I've ever consumed possesses this quality.
By "Velvet Bite" I mean, first, that sensation of a subtle sting that warms just as the sting diminishes when the liquid is poured over your palate. You need to feel the relief of the alcohol sting diminishing just as the alcohol also begins to warm the throat and stomach.
There must be a soft clamping down on the palate that does not linger, but also is not escapable. The sensation alerts the senses in a momentary shock like no wine can do, yet fades away, relinquishing its bite in favor of alertness and warmth.
This state, I think, is best suited for listening to Jazz. Bourbon, Whiskey, Scotch and even cognac and armagnac are the proper drinks to pair with Jazz; best suited to provide a velvet bite.
Further, I believe the full affect of pairing the Velvet Bite with Jazz occurs when a shot of any of the above beverages is taken in advance of sipping on a second round of the same. And, how this shot is performed can affect the pleasure of the pairing even more if done right.
The shot, while it should be taken in all at once, should not be targeted at the throat so that it slips down past the palate with minimal contact. On the other hand, taking time to swish the beverage around the palate will also ruin the experience. Rather, the throat should be half to 3/4s closed when the shot enters the mouth. The partially closed throat will promote a slow movement of the bourbon over the palate, followed in quick order by it slowly sliding down the gullet. The technique delivers the bite, but does not sear the palate. And at the same time, a decent amount of alcohol enters the body and the blood stream in relatively quick fashion.
Yes, I'm suggesting that Jazz is best appreciated with a slight buzz. Not a "drunk". But a warm, comfortable, smirk inducing buzz.
It should be noted that after the initial shot of our preferred beverage, the second round can be sipped, and probably enjoyed even more due to the palate, body and mind having been properly prepared by the initial shot.
Wine is simply too week to stand up to the challenging nature of jazz; the subtle, complex and sometimes jolting nature of jazz rhythms require the body to be properly prepared with an anesthesia that both weakens one's grip on convention, yet provides a bite.
I have always loved the packaging on Xanadu wines. That ambiguous golden dragon that looks like a knarly old vine really appeals to me. This is a blend of 73% Margaret River and 27% Frankland River shiraz. Dragon is a recent addition to the Xanadu range. It sits above the Secession and below the Estate in the portfolio.
Aromas of crushed boysenberry, cherry jam, spice, meat, pepper and toasty vanilla oak. On the palate medium bodied with fresh fruits of the forest, pepper, spice and meaty toasty oak. Dry quite assertive tannins and very fresh acidity. Good flavours but suffers from some hardness.
SEE THE VIDEO ON NEWSCHANNEL 4 WEBSITE!!! URL: http://www.thepittsburghchannel.com/news/16178464/detail.html
Local Wineries Have Lots To Offer POSTED: 4:57 pm EDT May 6, 2008 UPDATED: 6:37 pm EDT May 6, 2008
While Pittsburgh residents have enjoyed warm weather and sunshine, a blast of cold air in California might have put your summer wine selection on ice.
More than 20 nights of frost damaged some of the Napa Valley's world-famous merlot grapes. But finding a good glass won't be a problem in Westmoreland County.
WTAE Channel 4 Action News reporter Jennifer Miele went to some local wineries to find out what their picks are for a merlot replacement.
There is a delicious selection at Stone Villa in Acme, Westmoreland County. Merlot lovers flock to one called Vistonia, which has a blend of red grapes developed by owner Randall Paul.
"We have some of the cabernet grape in there," said Paul. "We also have a little shiraz grape and it's a semi-dry wine, and merlot drinkers seem to like it."
Randall and his wife, Debbie, said Pennsylvania wines should be on your table. Their grapes are just starting to bud, but in California, the nation's best merlot grape growing state, the effect of two-dozen chilly nights could bring the harvest there down substantially.
"We grow about 15 percent of the grapes we use to make wine," said Paul. "The rest of the grapes we use are grown in Pennsylvania throughout the state."
The same thing goes for the Greenhouse Winery in Rillton, Westmoreland County, the Heritage Wine Cellars at the Grove City outlets in Mercer County, the Paterini Winery in Ellsworth, Washington County and La Casa Narcisi in Gibsonia, Allegheny County.
100 points Parker (in his new book): "The 1976 (100 points; last tasted 12/02) is an Yquem on a relatively fast track for this property. It seems to be close to full maturity, and remains a very powerful, thick, viscous Yquem with notes of honeyed tropical fruits, spice box, creme brulee, smoke, and orange marmalade. The wine is viscous, rich, and an amazingly great Yquem. Among the vintages of the last 30 years, this is perhaps the most complex and ready to drink of the great years for Yquem. It should continue to evolve and last for another 50 or more years."
Having smuggled, er, legally transported wine in my checked luggage across country borders many times, BottleWise is a ?D?OH, why didn?t I think of this first!? kinda thing.
My usual modus operandi for carrying wine in my suitcase is to double-bag the wine bottles in the finest grocery store plastic, twist-tie them twice for maximum liquid retention, then roll ?em up in a pair of jeans or sweatpants or heavy sweatshirt for optimum shock absorption. Except for one unfortunate casualty (I saw my suitcase drop off the belt from the plane?s baggage door onto the tarmac, after which the gorilla, er, baggage handler heaved it 10 feet into the cart transport), this method has worked flawlessly over the years.
With BottleWise, they?ve taken my proven method and spruced it up a bit. When opened, the bag houses two separate compartments, each compartment holds one 750ml bottle in an airtight plastic sleeve. When folded and secured, the bag measures approx 16? x 11? x 5?, which is about the equivalent of two bottles rolled up in a pair of XL sweatpants. (BTW ? I?m not an XL. I like my clothes baggy, okay!) According to the manufacturer, ?In case of breakage, the airtight sleeve(s) keeps wine from spilling into your suitcase and ruining your underthings.? (Hmm, pinot-scented panties? never mind.)
We wanted to test BottleWise appropriately, but with our limited travel budget (did I mention that we accept free press trips), we had to improvise. We filled each plastic sleeve with 750ml of water, then threw the bag abound a bit. Then, ?cause we were bored, we ?Myth Busted? its ass and threw it out of a second story window just to see what would happen. Nothing! It held perfectly.*
BottleWise also comes with a shoulder strap should you desire to wear it as a fashion accessory. There are two models: The Duo and the Duo Plus. Colors for the Duo range from black to, er, black. (Hey, it worked for Henry Ford.) If you order the Duo Plus, you get more color choices ? Burgundy and Cork. Cork?s a color? Who knew. Personally, I?m waiting for the screwcap color.
Costs: BottleWise Duo - $49 BottleWise Duo Plus - $59
Going against the better advice of my high school English and sex education teachers, this story starts with the climax. For anyone involved in wine, the three months from the end of August until the end of November are both the most exciting and the most frightening of the year. These three months dictate the final say in whether you happily learn that your wines will be served at the White House or whether you become the largest vinegar producer in your neighborhood. These are months of 60- to 80-hour work weeks (and many times more) that on one hand require complete control of the environment around you and on the other hand require you to give in completely to the whims of nature. These are months where all thoughts of family and friends dim in an ever growing purple haze as your sleep deprived mind attempts to reconcile the hundreds or thousands of details that'll make or break the next year of your life. This is Crush.
More specifically this is my accounting of Crush for David Coffaro Vineyards and Winery. This vineyard/winery is owned and operated by (take a big guess here) David Coffaro and I'm his assistant winemaker (i.e. only employee). This is the inside scoop of what we have to do in order to put a prime bottle of vino on your table. David Coffaro Vineyard and Winery consists of 20 acres of grapes that Dave planted in 1979 and a winery building that he's been operating since 1994. We make wines that are big and red; zinfandel, petite sirah, carignane, an "Estate Cuvee" (a blend of the previous grapes plus cabernet sauvignon) and a "Neighbors Cuvee" (our only non-estate wine whose blend changes from year to year). Like a sandblaster to Tammy Faye Baker's face, I hope to strip away the layers of overglamorized marketing rhetoric and highlight the best advice I ever got about becoming a winemaker -- "Don't do it!"
The excitement of crush takes place on two separate but intertwined stages that seem to spin and twist in independent motion. The first of these stages is the vineyard. The 20 acres of vines we grow is minuscule by industry standards (There are certainly vineyards that are smaller but we are definitely of the side of pretty-darn-tiny). The first job we have in the vineyard is to wait for the grapes to turn from a rather pretty translucent pink color into an intense dark purple/black color. This process is called veraison. Once the color changes we're in the picking ballpark and ready to play the game. The second step is doing a large amount of grape sampling from each block of vines. It's amazing how grapes will vary from one small block to another, even if they're only 10-100 feet away. For about a month before the actual harvest, my job is to pick a representative sampling of all the grapes we grow and monitor them for sugar content. In general we're looking for a level of 24 to 25 percent sugar, which we measure as 24 to 25 degrees Brix.
The Brix reading is only the second stage however. Knowing the sugar level lets you know the technical ripeness of the grapes but not their actual flavors. Somewhere in the early to mid-twenties (sugar level), grapes go through an incredible change of flavors that ultimately add to the complexity of flavors in the finished wine. This change can only be determined by tasting the grapes themselves. So during the final week before harvest Dave and I walk through every block and randomly snack on grapes to make sure they have the flavors we want. If the sugars are perfect but the flavors aren't there then we simply wait until they develop before picking. Once they do, Whamo!, it's time to wake up really damn early and pick some grapes!
Harvesting grapes is a demanding and sticky job. The grapes are about 25 percent sugar and as the workers dump their picking tubs into the half-tons bins, grape juice splashes everywhere. It's well worth the effort, however, because I get to drive a really cool tractor. Once the half-ton bins are full they are driven to the winery and weighed. From there they're taken, by forklift, into the winery and the grapes are put through a machine called a crusher/destemmer. Now, agricultural machine manufacturers are not very creative when it comes to naming their equipment. When I say we dump the grapes into a crusher/destemmer you can be well assured that the machine will probably crush (lightly) the grapes and destem then, doing very little if anything else. We then pump the destemmed/crushed grapes (a.k.a. "must") into a one-ton bin (again, no big guess on how much it holds). The must is then inoculated with yeast and the transformation into wine begins. [As a side note I should mention that this is specifically the process for making red wine. White wine is processed in a similar but distinctly different manner. I'll get into the whites later.]
The addition of yeast is technically a winemaking choice and not a requirement. Native yeasts, which accumulated on the grape skins in the vineyard, will naturally transform the grapes into wine. But most winemakers don't trust these native yeast strains for the same reason you don't let your crazy cousin Leroy baby-sit your kids -- you just don't know what might happen and, even though the results might be fine, it's just not worth taking the chance. Yeast contribute four things to the winemaking process: heat, alcohol carbon dioxide (CO2) and sulfites. The heat and alcohol produced make it possible to adequately extract the flavors and characteristics from the grape skins (almost all of the character and all of the color of red wine comes from the skins being broken down). Alcohol acts as a solvent that extracts organic compounds in the grape skins and the heat aids in and speeds up the chemical reaction involved in fermentation.
The CO2 has a separate and interesting effect on the fermenting grape skins. As the CO2 is released by the yeast cells it catches in the grape skins and causes them to float to the surface of the fermentation bins. This forms a solid layer of covering the top of the bins like ice on a lake. This layer is called the "cap" and can get so thick in larger tanks that a full-grown person can walk across it without falling through. The cap, however, presents a small problem. Since most of red wine's character comes from the skins, having them separate from the juice during fermentation can be bad. This small problem is solved by either "punching down" or "pumping over" your bins or tanks. Punching down involves taking a stick-like device (a 2x4, garden hoe, etc.) and breaking up the cap while at the same time mixing it with the juice. Pumping over involves hooking up a pump to the bottom of the tank and pumping the juice over the top of the cap. These actions insure that the grape skins have enough opportunity to breakdown into the wine.
We monitor the fermenting bins at Coffaro constantly and record the residual sugar levels and temperatures at least once a day. When our measurements show that there's one percent sugar or less left in the wine we prepare the press. We use what's called a bladder Press (For $200, what item is inside this press?). The bladder press is a long cylinder made up of a perforated screen. We pump the fermented juice and skins into the press and rotate it while inflating the internal bladder. This is such an efficient form of pressing that when we remove the grape skins -- the squeeze-dried skins is now called pomace -- they are dry, warm and flaky. They serve no real further purpose and are dumped back into the vineyard as fertilizer.
The pressed wine is pumped from the press into a selection of barrels that we've pre-chosen dependent on the wine varietal and individual character it exhibits. At Coffaro we use six to 10 different cooperages, with barrels ranging from American, French and Hungarian oak. However, this doesn't mean we make "oaky" wine. Barrels serve two general purposes; the first is storage and aging; the second is imparting flavor. Barrels only contribute oak flavors to wine for the first two-to-three years of their life, then, after that, are considered "neutral." As storage containers they can be used for decades with the proper care. So, although all of our wines are barrel aged, we only use 20-25 percent new oak to contribute delicate oak flavors. (This percentage varies from winery to winery. Some use as much as 100 percent new oak, some don't use any depending on the varietals grown and the style of wine preferred by the winemaker.
Once the wine is in the barrel we inoculate it with a malo-lactic starter. All red wines and most whites go through a process called malo-lactic fermentation (ML). ML is a bacterial process that changes the malic acid that's naturally found in wine (it's the same acid that makes green apples taste tart) and changes it into lactic acid (the same acid found in milk). This process makes reds more chemically stable, and for white wines it adds flavor (i.e. that "buttery" flavor in most chardonnays). Now that this is done both the wine and the winemakers get a chance to take a short break and recuperate before it's time to start the whole process over again.
Next time we'll learn why they call cellar workers "rats."
Check out Brendan's "Harvest Diary -- A week in the life of Crush at David Coffaro Winery" at http://www.coffaro.com.
September 14th, 2007 is the Great Canadian Head Shave organized by the Terry Fox Foundation. In order to help raise awareness and much-needed funds for cancer research, Tidings editor-in-chief, Aldo Parise has decided to do his part. He will be...
We have the habit of dropping into our local discount grocery outlet and going through all of the many marked down wines they carry. We buy 6 plus various varietals and brands at a time and put them out at our weekly family gathering for all to try. We have all been very impressed with Santino 'old vine' Zin. I went back and bought all the bottles they had left! Happy to find your site.
The James Beard Foundation Awards are the nation?s preeminent honors for culinary professionals. More than 60 awards are given out each year in the categories of cookbooks, restaurants and chefs, design and graphics, broadcast media, journalism, and achievement. Nominees and award winners are selected by their industry peers, with more than 600 culinary professionals involved in the voting process.
Thank you to all of our fans who have given us such great support over the years.
I will be traveling to europe and am wondering, which wines (or beers..:P) should I try? Im a wine novice and love muscato d'asti, though dont mind trying other types. So I will be going to:
amsterdam berlin vienna prague rome barcelona paris
Well it has been a few weeks since my last entry and although I could tell you all about the Rhône and Burgundy en primeur campaigns, the New Wave Spanish wines I've been trying, or the South African Reds to match the last entry of South African Whites that my father has been religiously clicking on to, only to discover nothing of what his daughter has been up to in the Big Smoke, I won't.
I am very tempted to tell you about having to pay an Australian, let's say friend, in wine for a lost - no, thoroughly thrashed - bet over the Ashes (this was his first return to England since that sorry episode). A fairly painful experience for both wallet and liver BUT let's move on to the future.
Wine Relief is upon us www.rednoseday.com/partners/wine-relief/ and there are several different bottles widely available to buy from which retailers are donating some of the profit to Comic Relief. How easy is it to open a bottle of wine and make a difference?
For my part I have been enthusiastically working my way through the offerings and on March 3rd, this Saturday in fact, I will be a guest panellist on the Virtual Wine online tasting of the 6 best on offer. The team at Virtual Wine have also studiously tasted and deliberated to come up with the finalists which will be tasted by a select (!) panel live from 7.30 pm.
The idea is that you at home can order the taster packs of 6 wines from Virtual Wine (10% still going to Comic Relief) or buy them from the various retailers, and taste the wines at the same time. You can then send belligerent, loving or simply drunken messages to us via email and your concerns will be addressed immediately. What a laugh...
So get some friends round, you must have some, put on some nibbles and sharpen your tongues. Take a look here www.virtualwine.co.uk to download instructions and tasting notes.
These people like wine and have a laugh with it, their contribution to the cork vs screwcap debate was to race bottles down river to see which was fastest, the loser then wrestled the winner to the ground in an unscripted, but thrilling, finale.
MAN, out of Stellenbosch, produces my quick intelligent value weekender vino.I?ve always fallen easily for a wine with an underlying story.You can read all about the guys here, since I won?t pull off the usual wine blogger thing and claim that I?m writing original content that was subsequently re-hashed from producer?s websites.Oh and yes, I publish boring tasting notes which are only meant as a rough guide/tool for people to assess how much they?d probably like the wine?so deal with it and try the wines for yourself.
At any rate, the MAN 2005 Pinotage, sourced from Perdeberg Hills (Coastal), is a very pleasant surprise. I remember being in London last year, trying many of the paltry £4,99 South African wines available in major supermarkets. Small clarification?I?ve had very nice supermarket selections there, though I wasn?t lucky enough to stumble upon wines like these?unexpectedly balanced and satisfying for the price-point ($5.99).If you must buy a wine this inexpensive, you?d always hope for a comparable standard.Unlike some of the other cheaper reds which gratuitously used terms such as ?barrel-aged? on the back-labels, MAN openly discloses their use of oak staves for maturing part of the wine, in addition to fining and filtering.As I mentioned before, you can read the technical sheets on their website.Now, for the sake of consistency, if I can just get my hands on the other wines in their line?wouldn?t it be something if the other varieties were quaffable at $5.99?
Visual/Aromatic Profile:Medium ruby with translucent edges in the glass.The nose is clean, with pronounced intensity of the predominant red fruit (red cherry & plum), soft earth, spice and minerality.
Texture and Finish:Dry, with medium acidity, medium tannin and high body.Bold plum and red cherry sweetness are accompanied by pepper, spice and stony minerality.The spices, minerality and soft earth lead into the interesting medium finish.
Some wines from indigenous varieties, recommended by Angela Lloyd
When wine statistics are trotted out, Italy always arrives somewhere at the top of the global list: third in area under vine (849 000 hectares? in 2004), second in wine produced (5 300 000 000 litres) and per capita consumption (46.50 litres). Another figure that would also leave many other countries in its wake is the number of indigenous grape varieties in this land of the long boot.
Of course, the ubiquitous international quintet of cabernet, merlot, shiraz, chardonnay and sauvignon blanc? are also found in Italian vineyards, but the country's real strength lies in its lesser known varieties, many producing wines of great individuality and distinction.
Such varietal? diversity is as much due to Italy's geography as its history. Wine grapes are grown from 47º North, near the Swiss and Austrian borders and close to the Alps, all the way to 37º South, on the sun scorched island of Sicily, in climates both continental and Mediterranean. Historically, the Greeks, the mysterious Etruscans and of course the Romans themselves have all helped to develop the varietal mix.
The good news is that the Italians have now realised the worth of these grapes, from both quality and marketing points of view and much more is being done to promote the wines made from them.
Fortunately for South Africans, there are several good examples available here. Before recounting a few I tasted recently courtesy of importers Stefano Gabba and his son, Lorenzo, who run Melgab International, a word on the Italian system of naming the origin of its wines.
Tecnorati
I have always loved the packaging on Xanadu wines. That ambiguous golden dragon that looks like a knarly old vine really appeals to me. This is a blend of 73% Margaret River and 27% Frankland River shiraz. Dragon is a recent addition to the Xanadu range. It sits above the Secession and below the Estate in the portfolio. 
