nouveaux wines
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Nouveaux wines are French wines permitted by French regulators to be sold in the same year that they are harvested. The most widely exported nouveau wine is Beaujolais nouveau which is released on the third Thursday of November, often only a few weeks after the grapes were harvested.

Aging of wine
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The aging of wine is the process, which can potentially improve wine quality, distinguishes wine from most other consumable goods. While wine is perishable and capable of deteriorating, complex chemical reactions involving a wine's sugars, acids and phenolic compounds can alter the aroma, color, mouthfeel and taste of the wine in a way that may be more pleasing to the taster. The quality of a wine to age is determinated by many factors including grape variety, vintage, viticultural practices, wine region and winemaking style. The condition that the wine is kept in after bottling can also influence how well a wine ages and may require significant time and financial investment.

Rothschilds And Wine
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Very famous wine labels produced by the richest Jews in history, Rothschilds, dictate prices for wine at a Christie’s International auction. One bottle of wine was sold for $17,000 recently there.

The cheapest Port
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Ruby port is the cheapest and most widely sold type of port. After fermentation, it is stored in tanks made of concrete or stainless steel to prevent oxidative aging and preserve its rich claret color. The wine is usually blended to match the style of the brand to which it is to be sold. This wine should be fined and cold filtered before bottling and does not generally improve with age.

Garrafeira
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Garrafeira is an unusual and rare intermediate vintage dated style of port made from the grapes of a single harvest that combines the oxidative maturation of years in wood with further reductive maturation in large glass demijohns. By the rules, it is required that wines spend some time in wood, more commonly between 3 and 6 years, followed by at least a further 8 years in glass, before bottling. In practice the times spent in glass are much longer.

The style is most closely associated with the company Niepoort, although others companies exist too. Their dark green demijohns, affectionately known as bon-bons, hold approximately 11 litres each. Some connoisseurs describe Garrafeira as tasting like bacon, although many people will neither notice nor understand such a description; the reason being that, during the second phase of maturation, certain oils may precipitate, causing a film to form across the surface of the glass that can be tasted by those who are accustomed to the difference between Garrafeira and other forms of port.

California Wine Facts
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Wine is California's most valuable finished agricultural product. More than 60000 labels of wine are registered in California.

Port wine
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Port wine is a Portuguese fortified wine came exclusively from  the Douro Valley in the some provinces of Portugal. It is typically a sweet, red wine, often served as a dessert wine, and comes in dry, semi-dry, and white varieties. Fortified wines in the style of port are also produced outside Portugal, most commonly in Australia, South Africa, Canada, India, Argentina, and the United States. Under European Union Protected Designation of Origin guidelines, only the product from Portugal may be labelled as port or Porto.

In the United States, wines labelled "port" may come from anywhere in the world, while the names "Dão", "Oporto", "Porto", and "Vinho do Porto" have been recognized as foreign, non-generic names for wines originating in Portugal.
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Vermouth
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Vermouth  is a fortified wine flavored with various dry ingredients. The modern versions of the beverage were first prepared in 1747 in Italy by two brothers, Giovanni Giacomo and Carlo Stefano and in the early 19th century in France. Vermouth was advised as a medicinal libation until the later 19th century when it became an important ingredient in many of the first classic cocktails, such as the martini.

Grape wine is used as the basis for vermouth. Every manufacturer adds additional alcohol and a proprietary mixture of dry ingredients, consisting of aromatic herbs, roots, and barks, to the base wine, which is then bottled and sold. Two main types of vermouth, sweet and dry, are produced, and it comes in various colors, but primarily pale or red. In addition to being consumed as a drink or cocktail ingredient, vermouth is sometimes used as a substitute for white wine in cooking. Italian and French companies produce most of the vermouth consumed throughout the world.


Dry Red Wine Types
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Bordeaux, Burgundy and the Rhone Valley gave to world the most famous dried red wines. Italians also created many well-known dry red wines in Piedmont and Tuscany areas.

Apéritif
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An apéritif is usually served before a meal to stimulate the appetite. Usual choices for an apéritif are vermouth, champagne, fino, amontillado and any still, dry, light white wine.

"Apéritif" may also use for a snack that precedes a meal. This includes an amuse-bouche, such as crackers, cheese, pâté or olives.

"Apéritif" is a French word derived from the Latin verb aperire, which means “to open.”

The apéritif was introduced in 1836, when a French chemist created his eponymous wine-based drink as a means of delivering malaria-fighting quinine. The medicine was a bitter brew, so he developed a formula of herbs and spices to mask quinine's sharp flavor, and it worked so well that the recipe has remained well-guarded ever since.
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