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September 2008 - Wine Stains

Another Great Wine Stains Article

How To Master The Art Of Wine Tasting

Even though many just assume that wine tasting is sipping, swishing, and swallowing - many are amazed to find that it is actually a bit more. Wine tasting is more of an art, an art that is used to distinguish the taste of fine wines. Wine can be a tasty and refreshing drink - if the bottle was stored correctly and aged properly.

Wine tasting begins with the swishing. The reason why wine tasters swish the wine around in their mouths is to get the taste. Both the front and the back areas of the tongue contain taste buds, although neither one has any distinct sensation in taste. Taste buds can detect food and liquid that is bitter, salty or sweet, without a problem. To get the proper taste from wine however, you need to swish it around in your mouth and allow your taste buds and sense of smell to bring out the unique and fine flavors in the wine.

When you have a cold however, the wine can taste very different. When tasting your wine, your sense of smell has a major impact on the taste. What many fail to realize, is that over 75% of our taste is due to our sense of smell. When we have a cold, our sense of smell is affected. Therefore, when eating or tasting wine with a cold, the taste will appear different. Wine tasters all over the world will tell you that tasting wine is more about a sense of smell than the actual taste buds.

The art of wine tasting is indeed an art. Wine tasters do however, follow some general guidelines and rules that judge how great a wine is. These techniques can help you bring the most out of your wine, providing you follow them and know how to bring out the taste.

The first thing to do with wine is to look. With wine, you can tell quite a bit about it by looking at it. You should always start by pouring the wine into a clear glass, then taking a few minutes to look at the color. As far as the color goes, white whines are not white, but actually yellow, green, or brown. Red wines on the other hand are normally a pale red or dark brown color. Red wine gets better with age, while white whines get more stale with age.

Next, is the smell of the wine, which you should do in two steps. You should start with a brief smell to get a general idea of the wine, then take a deep, long smell. This deeper smell should allow you take the flavor of the wine in. The more experienced wine tasters prefer to sit back a bit and think about the smell before they actually taste the wine.

Last but not least, is to taste the wine. To properly taste the wine, you should first take a sip, swish it around in your mouth, and then swallow. Once you swish the wine around in your mouth, you will bring out the rich and bold flavors of the wine. After swallowing, you will be able to distinguish the after taste of the wine, and the overall flavor.

Once you have looked at the wine, smelled it, and finally tasted it, you will be able to evaluate the wine from the standpoint of the taster. This is the easiest way to determine the quality of the wine, and whether or not it has been properly stored and aged. As with all things in life - the more you taste wine - the better you will get at distinguishing the unique flavors.

About the Author

Paul Duxbury writes extensively about Wine. You can read more of his articles at Fine Wines

Wine Stains and More

How To Master The Art Of Wine Tasting

Even though many just assume that wine tasting is sipping, swishing, and swallowing - many are amazed to find that it is actually a bit more. Wine tas...

Click Here to Read More About Wine ...

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Edulis Tempranillo Crianza

The Edulis Crianza, made from 100% Tempranillo (the dominant grape in La Rioja), underwent a 12 month maturation process in French Oak barrels. Tempranillo wines offer wines with a dark cherry-red color and aromas. Bright red fruit of cherries, strawberries and raspberries burst forth on the palate and a warm feel of wood and vanilla linger on the finish. Vivacious, full-bodied and round, this dry red wine should last 5-6 more years so don't be afraid to lay it down in the cellar for a while. Serve this wine at room temperature after it has been open for at least one hour. You may also decant this wine if you wish. Rioja wines are great partners to a variety of dishes which include roasts, pork and the traditional Spanish dish Paella. You can buy this magnificent wine from Spain online! EDTC99 EDTC99

Price: 25.99 USD

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8:09 AM

Monday 09/08/08 - Wine Recipes

A Wine Recipes Artilce for Your Viewing

I Love French Wine and Food - Beaujolais Nouveau

This article treats one of the world?s most successful marketing campaigns ? the French red wine that arrives just in time for Thanksgiving, Beaujolais Nouveau. At one minute past midnight on the third Thursday in November, this wine is released for sale. Talk about market share, in the next 24 hours over one million cases will be sold. During the coming year, consumers all over the world will buy more than 65 million bottles. There will be about 4 million bottles exported to the United States, and 7 million to Japan and to Germany. About seven hundred thousand bottles will be exported to Italy, which makes a similar wine, Vino Novello, reviewed in our article I Love Italian Wine and Food ? Vino Novello (New Wine).

What is exactly is new wine, whether Beaujolais Nouveau, Vino Novello, or some other, similar product? New wine is the first of the harvest, released in early November. The exact date depends on the country. New wines are produced by a special method, carbonic maceration, in which whole grapes ferment in stainless steel tanks, often reaching a temperature of 25 to 30 degrees Centigrade (77 to 86 degrees Fahrenheit). This process lasts for about 5 to 20 days, and may be followed by crushing the grapes, which then undergo traditional fermentation for a few days. The exact procedure varies from one winemaker to another, but the ensuing wine is virtually tannin free. The lack of tannins implies a short shelf life. While you don?t have to drink the wine immediately, most people finish the season by Easter. Actually, in the best vintages Beaujolais Nouveau can last until the following year?s crop. In theory you could drink Beaujolais Nouveau all year long. Take my advice, don?t.

New wines are usually colored bright red or violet. They tend to be fruity, tasting of cherry, strawberry, raspberry, banana, and freshly squeezed grapes, depending on the grape variety used, the production method, and the area in which the grapes are grown. Detractors talk about bubble gum, lollipops, nail polish, and jello. Many feel that new wine tastes of grape juice with alcohol. One thing is certain, if you don?t like a given new wine, don?t store it away to try it again in two years. It won?t improve with time.

Let me present a few tidbits of information before reviewing one of the best Beaujolais Nouveau wines. This wine comes from Beaujolais region of southeastern France and is made from the Gamay grape, which was kicked out of the world-famous, neighboring Burgundy region in 1395. By law, all the grapes in the Beaujolais region must be picked by hand. Champagne is the only other region of France that forbids mechanical harvesting. While Beaujolais Nouveau was first regulated in 1938, it dates back to ancient times when a somewhat similar wine was produced for slaves. History does not record their reaction. Let?s take a look at mine.

Wine Reviewed Georges Duboeuf Beaujolais Villages Nouveau 2006 12.5% about $13

I bought this bottle the day after the release of the 2006 Beaujolais Nouveau (November 16, 2006). It was the most expensive, and presumably the best, of all the new wines available.

Beaujolais Villages Nouveau comes from the Gamay grape variety grown in the Beaujolais region of southwestern France. Gamay grapes contain virtually no tannins, and so many white wine lovers feel at home with them. The wine is considered quite fruity and easy to drink. Unlike some of its inferior competitors, it did not smell of nail polish.

My first pairing of this wine involved chicken in a honey, garlic, and soy sauce. The wine was not very flavorful, but during the course of the meal its flavors increased somewhat. Unfortunately the dominant flavor was bubble gum, but there was a light taste of black fruit.

The next meal involved hamburgers accompanied by potatoes, Moroccan style carrots (spicy, the major spice was cumin), and a spicy tomato and red pepper salsa. The spicy food brought out the wine?s fruitiness. In particular, the wine?s acidity was a good match for the salsa?s acidity.

Then I tried this wine with kube, or kibbe, a Middle-Eastern specialty, balls of ground rice filled with ground meat. They were cooked overnight with potatoes in a somewhat spicy sauce. The wine still smelled of bubble gum after a few days. It didn?t add much to the meal, but did get a bit more expressive as it warmed up. (By the way, it was not overchilled.) It went rather well with fresh pineapple, but didn?t add anything to the other dessert of thin almond and pistachio biscuits.

I didn?t have any French cheeses to accompany the wine, so I had to settle for Italian cheeses. Asiago cheese is nutty-flavored, fairly strong cheese from northeastern Italy. In its presence the wine was moderately fruity. This Beaujolais Nouveau was pleasant but a bit thin in the face of a somewhat overripe Pecorino Toscano from the Tuscany region of Italy.

Final verdict. For many years I have not been a fan of new wines. I taste them every year, and am always willing to change my mind. This overpriced Beaujolais Nouveau gave me no reason to budge an inch. As we said every September (or earlier) when our baseball team was eliminated from the pennant race, wait ?til next year.

Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would rather just drink fine Italian or other wine, accompanied by the right foods. He teaches classes in computers at an Ontario French-language community college. His wine website is

Short Review on Wine Recipes

I Love French Wine and Food - Beaujolais Nouveau

This article treats one of the world?s most successful marketing campaigns ? the French red wine that arrives just in time for Thanksgiving, Beaujolai...

Click Here to Read More About Wine ...

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Blankiet Estate Paradise Hills Vineyard Cabernet Sauvignon

"The 2002 Cabernet Sauvignon is the finest effort yet produced at Blankiet. An inky/blue/purple color is followed by aromas and flavors of graphite, blackberries, cassis, espresso roast, chocolate, and licorice. With thrilling intensity, multiple dimensions, full body, and stunning concentration, it should be cellared for 2-3 more years, and drunk over the following two decades." This dry red wine from California is a perfect gift to buy online. RP - 96 (Subject to Availability) BECS02 BECS02

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