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BEST RED WINE
Vote for your favorite red wine here!Promote Your Business Here!
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Pierce_This_2
Wine lover here. How to measure a belly button ring Posted September 25, 2007 |
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KimGiancaterino
Thanks for including the Livermore Valley wineries in your fabulous group! Posted September 13, 2007 |
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Gatsby
This is a fantastic lens! Posted August 31, 2007 |
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DogWhisperWoman
I am just learning about wines. A job well done! Posted August 30, 2007 |
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Darby
I have a few wine related sites and lenses including http://www.squidoo.com/albarino2zinfandel/ where you can contribute a classic wine/food pairing idea and get a link back to your lens/blog/website Posted June 04, 2007 |
How To Taste Wines
Learning how to taste wines is a straightforward adventure that will deepen your appreciation for both wines and winemakers. Look, smell and taste - starting with your basic senses and expanding from there you will learn how to taste wines like the pros in no time!
Difficulty: Easy
Time Required: 15 minutes
1. Look
Pour a glass of wine into a suitable wine glass. Then take a good look at the wine. What color is it? Look beyond red, white or blush. If it's a red wine is the color maroon, purple, ruby, garnet, red or even brownish. If it's a white wine is it clear, straw-like, golden, light green, pale yellow or brown in appearance?
2. Still Looking.
Move on to the wine's opacity. Is the wine clear, cloudy, transparent or opaque? Tilt your glass a bit, give it a little swirl - look again, you are looking at color, clarity, brilliance (sounds like you're finding the perfect diamond!) - is there sediment, bits of cork or any other floating bits? An older red wine will be more translucent than younger red wines.
3. Smell
Our sense of smell is critical in properly analyzing a glass of wine. To get a good impression of your wine's aroma, gently swirl your glass (this will enhance the wine's natural aromas) and then take a quick whiff to gain a first impression.
4. Still Smelling.
Now stick your nose down into the glass and take a deep inhale through your nose. What are your second impressions? Do you smell oak, berry, flowers, vanilla or citrus? A wine's aroma is an excellent indicator of its quality and unique characteristics.
5. Taste
Finally, take a taste. Start with a small sip and let it roll around your tongue. There are three stages of taste:
6. Taste
After gathering your initial impression of the wine, allow a small breath of air in through your lips and allow the wine to mingle with the air (called swirling). This will allow you to taste flavors more fully (even if you look or sound a bit funny). What do you taste? Reds will often have berry, woody and bell pepper tastes. White wines will often have apple, floral or citrus flavors associated with them.
7. Initial Taste
This is your first impression of the wine's components and flavors.
8. Finish
The wine's finish is how long the flavor lasts after it is swallowed. Did it last several seconds? Was it light-bodied (like water) or full-bodied (like the consistency of milk)?
9. Impressions
After you have taken the time to taste your wine, you might record some of your impressions. Did you like the wine overall? Does it taste better with cheese, bread or a heavy meal? Will you buy it again? If so, jot the wine's name, producer and year down for future reference.
Wine Ratings
You can start your own wine making right in your o more...1 point
Wild About Wine
Sicilian Grape Takes Town By Storm by Holly Howell
March 27, 2007) - Have you heard? There's a hot new red grape in town.The name of the grape is Nero d'Avola. It may not be as easy to remember as Chardonnay or Merlot, but this grape is well worth searching out. Its nickname says it all. "The Syrah of Sicily."
Nero d'Avola wines are often described as having rich, dark fruit aromas (blackberry, black cherry, blueberry, plum, etc.), and a smoky, tarry quality. That is why it is often compared with the Syrah grape, which makes the gamey wines of the Northern Rhone in France, and also the spicy Shiraz wines of Australia.
Being a huge fan of Syrah, it is no wonder I've fallen for the Nero. So I am on a mission to discover as many as I can.
Here are a few that you can easily find on the market.
Colosi Rosso Nero d'Avola. Just one look at the color of this wine in your glass is enough to make your mouth water. Dark, rich and ruby, it is almost like candy on the palate. Not sweet, but fresh ripe blackberry and strawberry flavors that finish quite dry with nice silky tannins. It is colossal, for a mere $9 a bottle.
Dievole Pinocchio Nero d'Avola. Jiminy Crickets, this is good stuff. I must admit, I do love the label, too. Chock full of cherry and wild spice, this wine is a whale of a bargain at $8 a bottle. I wonder if the guy who makes it is named Geppetto?
Corvo Rosso. This one is a definite keeper. Literally. My tongue was red for three days. Rich and smoky, with those lovely black fruits that rise to the top. The predominant grape is Nero with a few other Sicilian reds thrown in the mix. Another great bargain at $9 a pop.
Morgante Nero d'Avola. How can you not like a wine that is marketed as soft, sensual and seductive? Morgante is one of the original producers of Nero, and this wine does not disappoint. Think chocolate, sweet cherry and flowers. This wine served as a nice date for me one night. And a cheap one at $13.
Ceuso Scurati. This nonfiltered red just screams flavor. It can almost be called "chewable" due its dense texture and meaty, smoked flavor. Big and brawny and absolutely worth its price of $16.
Planeta La Segreta Rosso. Flavors of fresh berries, red currant and raspberry are the result of combining Nero, Syrah and Merlot. A gorgeous blend and one of the best on the planet for $16.
Oh, and did I mention? Nero is a hero at the dinner table. I would happily recommend it with ham or lamb, or any Easter feast you're planning to whip up. Buon Appetito!
Group Discussion
What is your favorite red wine and why?|
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Darby
Today it's Vermentino, but tomorrow it will be something else. Like ryanonpaz I explore wine with an open mind; in fact I'm addicted to vinodiversity (google it!) Posted June 04, 2007 |
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Graceonline
I love Pinot Noir for the same reasons, and only recently discovered Syrah which I am exploring as opportunities arise. Of course, there's always the wholesome goodness of a simple Cabernet. So many wines, so little time. Posted May 31, 2007 |
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ryanopaz
My favorite wine is the one not tasted. With so many wines in the world, I rather explore everyday a new wine then stick with one I already know. Posted April 16, 2007 |
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Susan1
My favorite red, although I enjoy them all, is Pinot Noir! The most appealing quality of Pinot Noir is it's velvety texture that gently caresses the palate. I generally enjoy a Pinot with roastbeef. It is always good with mushroom dishes. You should go easy with the spices, they tend to mask. Posted April 14, 2007 |
Is It Bad Taste To Bring Your Own Wine To A Restaurant?
My husband and I recently went to dinner with another couple. I had purchased a wine on line that I wanted my friend to try. I called the restaurant and asked if they had a corkage policy. They did. They charged $10 per bottle. Of course this is a great deal because we usually spend $50 - $60 on a bottle at a restaurant. The wine I brought cost me $30, but it was much better than what we most often get at the restaurant.
When I told my sister about our experience at the restaurant, including the fact that we had brought our own wine, she said that she thought it was bad taste to bring wine. She used to work in a restaurant, and felt that the restaurant owner spends much time in selecting wines for their list that compliment their food, and that choosing to bring another wine is an insult to the owner/manager. She also pointed out that restaurants depend on the revenue they get from their wine sales to remain profitable.
I disagree with her. The restaurant made $10 on the wine, with no investment. Yes, they usually make $30 or more on the $50 bottle we purchase, but maybe that is part of the problem. Most wine lists are pretty pedestrian, offering the same assortment of wines that are popular in the retail stores, or offering wines that they can buy for a great price, and markup three to four times over their cost. Additionally, if they did not want us to bring a bottle with us, they could simply have a policy against doing so.
The best way to try a new wine is when it is served with an excellent meal. I go to a restaurant for the food, and of course choose a wine from the list that matches that meal. If I can enhance my dining experience by bringing a new wine with me, why shouldn't I? I'm not talking about going to the local retailer and buying a bottle of Kendall Jackson Chardonnay to try. I'm talking about bringing wines that I haven't had before, and that most likely are not available in the local market.
One provisio however. When determining the tip for the waitstaff, assume that you had purchased a bottle of wine from the list, and then tip accordingly. Your wait person shouldn't be penalized because you chose to bring in your own wine.
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Calling all wine tasters! This group showcases the wineries of Livermore Valley in northern California. Do your part in supporting the wine industry by visiting these wineries (tough work, but someone has to do it!) Then, share your experiences by wr...
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Meet the Groupmaster
My, name is Susan, I have a e-commerce business called winesource.com. Winesource was launched in September 2005 with the goal of allowing small wineries to expand beyond their local markets, and in the hopes that people all over the country would be able to discover these amazing wines.
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Created February, 2007
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This group is for all wine lovers out there new to wine and those who have wine knowledge! Join and lets talk wine!!!
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