Unoaked Chardonnay

Posted on April 27, 2010 by AdminSidney

Hot on the heels of a recent article comparing different types of chardonnays comes this review of a Naked Grape offering. I have enjoyed their wine before, since oak is not my thing. Sometimes a bit of woodiness blends well with the existing flavors, but mainly I prefer no wood. Chardonnay has often suffered, in my opinion, from too much oaky aftertaste. This is why I am glad for the Naked Grape Chardonnay which has opened my eyes to what chardonnay lovers have been talking about.
The bright color of this wine provides the first positive: very sunny and warm. I opened the bottle and was met with nuts, vanilla and melon. These scents were so beautifully intertwined as to form almost one smell deserving of its own name. On the tongue I tasted spicy citrus and some vegetable. My final decision on this is grapefruit and radish with a hint of lemon, though I had a hard time recognizing the flavors. Along with the beautiful aroma, this was no bad thing. I found this to be a lovely wine, full of character. The flavors could have incorporated a bit more of the melon or some additional component such as another citrus fruit, but for less than $10 I am very happy with this wine.
As far as recommendations for your wine cellars go, seeing my husband sip half a glass of this liquid quite happily goes a long way. He prefers the crisp, clean flavor of a North American lager. Not that this wine compares with an Okanagan Springs or a Kokanee, just so you can get a picture of the clean and drinkable quality of this affordable wine.

Proposed Legislation HR 5034

Posted on April 26, 2010 by Trish P.

It seems there is a bit of a to do in the world of wine this week. As I perused the web for items to put in my wine rack I came across a posting by the Wine Institute regarding the proposed bill HR 5034.

The bill is sponsored by the National Beer Wholesaler’s Association and makes changes to wine and beer commerce laws that have been around for a long time. Apparently, the proposed law is protectionist, inhibits competition and place the distribution of wine and other alcohols in the hands of the federal government instead of the indi 3736826424_93400fa085_m vidual states.

Some of the details are a little complicated and would probably require me to do a lot more reading but it seems that the legislation would affect the 21^st amendment that puts the distribution and selling of wine (and other alcohol) in the state’s hands and thus exposes smaller producers to competitive markets. It would make legal battles against wholesale large producers very difficult.

I started Googling the legislation and discovered every wine making association has an opinion on it and none of them seem to be in favor. It seems the new law favors big business and would inhibit the progress of small wineries across the country. This could have a major effect on our individual wine racks. I want as much diversity in my wine choices as possible.

It seems there are nearly 7,000 small wineries that would be adversely affected by the proposed bill. It would make distribution of small wine labels very difficult. It seems big business wine is trying to create a monopoly which seems very 1930s and very unfair. There are a number of petitions circulating on the wine websites and a lot more information than I’m giving you here.

Maybe its time to call my local representatives and start making my voice heard.

Empty Wine Bottles

Posted on April 26, 2010 by Trish P.

124559019_a8af59dc38_m After learning how my friend filled her wine rack with painted bottles full of home made wine I began to really ponder the number of crafts and uses of empty wine bottles. I stumbled across a huge array of wine bottle chandelier designs and was blown away not only by the range but by the artistic talent involved.

The images online went from classic round ringed chandeliers of green glass bottles to ultra modern rectangular creations of jagged multicolored glass that hurts your eyes. It’s like discovering a whole new world of lighting options. I peruse these images and think where would you find the time? How would you get started? And how much of one type of wine would you have to drink to create a uniform look?

It seems the world of wine bottle chandeliers is pretty varied. Some light fixtures use a basic form such as a metal ring or iron box frame and arrange the wine bottles within or on that metal form. Others are freeform or consist merely of a wired bulb and the actual bottle glued or otherwise secured into place.

Another form of wine bottle lighting fixtures is glass shades and fixtures made out of crushed or melted down wine bottles. This is more environmental conservation in nature and not definitely wine bottle art lighting but it is pretty. These usually retain their natural colors of brown, white and green.

And it’s not just the private crafter who is saving their wine bottles to make lampshades. The big manufacturers are buying up the empty wine bottles and repurposing for the consumer market. From what I can see, either way it’s done, whether domestic or consumer, it’s a matter of a basic light kit and some bottles. Yet the effects are magnificent.

Hmm what about a wine rack hanging from the ceiling with wine bottle bulbs hanging from the slots? Sounds a little chunky; think I’ll have to brainstorm a bit more before I come up with my perfect wine bottle light fixture.

It certainly seems like a fun project.

Wine Rack Store Explores “Terroir”

Posted on April 26, 2010 by Trish P.

2527928229_f7f0a7c906_m As I peruse the wine world of the web trying to understand the best way to stock my wine rack, understand different varietals and make good choices I keep coming across the term “terroir.” After a while it seemed something that required further investigation.

I was stunned by the results of an Internet search as there were so many different definitions floating around out there. Terroir is the French term for the earth or the soil, the dirt in which grapes are grown. It is also apparently a French word once used to describe the taste of coffee and tea; the origin of a drink, its sense of place, the whole essence of a wine.

Well.

That’s quite a lot encased within a single word. What I’m getting out of all of that is terroir is the physical and emotional reaction to a wine and described in terms of place, origin and taste.

Right?

The explanation of the terroir of a wine would include where it was grown, how it was grown, the weather conditions in the region, the type of soil, the amount of sunlight the vines were exposed to per day, how the hillside slopes, how the environment has affected the wine and so on.

It’s important to remember that the term terroir doesn’t only apply to wine but all things grown or produced from the soil for consumption. So it wouldn’t be out of the question for someone to talk about the terroir of a certain kind of food.

Although the term terroir seems a tad exotic to us it’s actually how the French wine standards professionals classify and judge every single wine.

Assessing the terroir of the members of my wine rack is something I need to constantly work on.

Removing Wine Labels with Ease

Posted on April 26, 2010 by Trish P.

3369113851_17758331c5_m A lot of people take the contents of their wine rack very seriously; as they should. You don’t want to keep trying the same wine over and over that you don’t like so you make notes. Because everything can start to look similar if you prefer one type of wine such as a Merlot you want to keep the labels. Many wine connoisseurs’ like to store their tasting notes alongside their labels in their wine cellar.

Well, we don’t all have that option but we can keep our wine labels.

When it comes to peeling the label off the actual bottle I have experienced very limited success. So of course I searched the Internet seeking tips and tricks to remove wine bottle labels. I’m sure many of you would save your labels if it was easier so here are a few possible ways to get that paper off the glass and into your tasting book.

Fill the empty wine bottle with hot water and let it stand in a bucket of hot water that contains a little ammonia. This helps to deteriorate the glue from the back of the label without actual touching it. After soaking when the label seems a little slippery or loose, peel from one side to the next and gently take the label off. Now your wine bottle is nice and clean for the recycling bin.

Place clear adhesive tape (the kind you use to gift wrap presents) across the label totally covering the surface. Use a flat heavy object such as the handle of a butter knife and push the tape into the fibers of the label’s surface. Push heavily across the entire surface of the label. The idea is to get the label to stick to the tape rather than the bottle. Peel off the tape, the label should come too, and trim the excess tape from the edges of the label. Apparently you can purchase wine label tape especially for this purpose.

Steaming a label off a bottle is another option some wine fans prefer. This would involve placing the bottle next to a bed of hot steam such as a running hot water faucet or a hot shower and allowing the moisture to loosen the label. This method seems like it would require a lot of patience and take some time.

Melting the glue from the label using a hairdryer is another suggestion I found online. This may speed up the disassembly time but could result in burning or a label too hot and crispy to touch. I guess it depends on what you plan to do with the label after removal that will determine the best method for you.

Ultimately, it comes down to the fact that many a bottle will grace your wine rack and wine label collecting provides a visual reference to the varieties and vintages you have already tried. It seems prudent to find a method for removing the label that allows you to record your choices quickly and easily.

I’m off to try the simplest method to me which is the hot water bath. I mean for the wine bottle not me.

Well…

What the Heck is Vintage Claret?

Posted on April 26, 2010 by Trish P.

I was watching an old British TV drama on the Internet the other day. The story was set in a hotel in Edwardian 3016633974_33ab4b14ee_m London. One character complained about the use of vintage claret for cooking. I knew it had to be a wine but what kind and can I get some for my wine rack?

The term claret is a very English term for French wine from the Bordeaux region. To qualify as claret the wine must be red and French but not a specific variety such as Merlot. It can be a Cabernet or a Pinot as long as it’s from Bordeaux. The name “claret wine” is a protected term in Europe, sort of a permanent addition to the language without a legal definition attached.

So it seems there are different types of claret. Left Bank Clarets include the Medoc, Graves or Pessac-Leogan. These are areas above and below the actual town of Bordeaux. Right bank claret are from Pomerol and St. Emilion. The “banks” belong to the main river in the region called the Dordogne.

I then discovered there are nine different regions in Bordeaux. I didn’t realize the varieties and geographical area of wine growing were quite so broken up but I guess it makes sense to be able to really pinpoint growing conditions. Nearly 90 percent of the wine grown in Bordeaux is red so calling it claret is quite a descriptive short hand.

Although I seem to favor French red wine in my own wine rack, I have a heck of a lot left to learn about it. Think I need to work on understanding the subtle complexities of the Bordeaux region and determine which area’s grape varietals I prefer. Becoming an expert on the wine you like to drink rather than the whole world of wine makes sense to me.

There’s only so much time in the day after all.

I know, I know, there’s always time for wine.

Mother’s Day Special

Posted on April 26, 2010 by AdminSidney

Have you ever wondered if your mother gets sick of the prosaic bouquet of flowers which die before Father’s Day, the potted plant or bath salts? I don’t have anyone to shop for at this time of year, I just drop heavy hints. My children purchase hardy plants I can put into the flower bed under our living room window and I love them. I just wonder about mums who have been doing this gig a little longer than I have.
Having flowers delivered was once a really popular option. Imagine: you just phone up the florist or walk in the door and they show you a picture of what your mother will get delivered straight into her caring hands.
Today, on-line and delivery choices range from organic vegetables to gift baskets. Now what could you arrange to have delivered to your mother which might accompany a basket of other goodies she will happily consume and perhaps share with you? What about wine? Better yet, take some time to explore which wines go with cheese or chocolate, or have coffee notes top go with a bag of organic free trade coffee. Choose one for mom to store in her wine cellar and one for her to drink soon. Include a beautiful mug (if your mother is like me and breaks a dish each week, this might be practical). An aromatic red with cocoa notes plus some dark chocolate show a lot of thought too. They say ‘look, I’m thinking of your health. Dark chocolate and red wine are good for you.’
Order your basket today, or make one up yourself. Have fun using the full range of your imagination to create a unique gift for mom.

Sound Italian with a Verdicchio

Posted on April 26, 2010 by Candice L.

verdicchio

I love that wine continues to surprise me with its variety, not to mention the wonderful exotic names. Verdicchio. Say it with me. Verdicchio. Makes me want a plate of pasta with basil and sun-dried tomatoes. In fact, I discovered that Verdicchio pairs well with a variety of halibut dishes which might themselves pair nicely with the aforementioned pasta, or a dish of aromatic rice.

Verdicchio mainly grows in central Italy, a yellowish-green grape producing similarly-colored wine. A delicate aroma gives way to strong flavors and a slightly bitter after taste.

Look for names such as Sartarelli, Garofoli or Falesco. Reviews of different Verdicchios have led me to decide that there is no typical bottle. Aromas and tasting notes varied from mineral and salt to tangerine; peach to cotton. Nuts featured among the notes as well as weeds. Some weeds are quite tasty (dandelion for example) so I’m not put off by that. Judging by what I have read, this is not a wine to keep long on your wine rack or in the cellar. Drink and enjoy tonight.

Comparing Chardonnays

Posted on April 26, 2010 by Candice L.

Chardonnay variety

A food pairing recommendation which leads to a Chardonnay will often qualify, indicating ‘Californian’ or ‘American’ versus ‘French’ Chardonnay or some other country. To my mind, the most popular Chardonnays around here derive from California and Australia, a perspective which originates from many sessions spent flipping through the pages of TASTE Magazine.
The Wine Spectator notes that makers of French Chardonnay may adhere quite closely to traditional methods including oak barrels and certain expected flavors, hampering their ability to diversify. California, on the other hand, benefits from various micro-climates to produce a wide array of flavors and aromas. These range from vanilla and nut to honey, melon and cocont. You may discover mango, grapefruit or other citrus, while a buttery quality may emerge from your Californian selection.
Australian Chardonnay also displays a range of tasting notes and smells, depending on which part of the country the grapes were grown in. Warmer parts will produce tropical Chardonnays. Cooler areas, such as Tasmania, may yield more subtle flavor dominated by citrus. Other notes include ripe fruits such as melon, grapefruit and peach.
Another trend you may see emerge is towards un-oaked Chardonnays. ‘Naked’ varieties take the sometimes overpowering woodiness out of the process using stainless steel barrels to allow fruit to come forward.
All of this fails to note the range of Chardonnays being produced worldwide. Take a look on the wine racks at your local liquor store for Chardonnays from South Africa, New Zealand, Canada and more.

Dreams of Tamar Valley Wines

Posted on April 26, 2010 by AdminSidney

British Columbia has a lot of wine to offer, don’t get me wrong. I love BC wines, especially their Riesling and Ortega. I’m just smitten with Australia, especially Tasmania. For somewhere so small, this southern and detached state offers so much to the tourist. Not only could my family and I go somewhere warm during our winter (their summer) and still celebrate Christmas for example, but we could also take a boat tour of the Tamar River and Cataract Gorge. We might swing through the treetops on a Hollybank Adventure, or travel to Seahorse World just a short drive north of Launceston. All of this, and I still haven’t mentioned the Tamar Valley Wine Route featuring the wares of more than twenty wineries.

Imagine sampling Merlot Cabernet at Leaning Church in the early afternoon, having a picnic under the sun, then purchasing a Pinot Noir for my wine cellar at Goaty Hill an hour later. The names of these wineries alone make me giddy with joy. Riesling and Sauvignon Blanc fill many a winery shelf here, where cool climate vines thrive.

So, is the journey to Australia worthwhile for someone who does not travel well (me) just to find good wine? No, of course not. We have plenty of high quality wine right here. I might go to do the other stuff though, and for the warmth. I may even start planning for the autumn right now.