Wine - spirit of heaven!
Wine's role in our culture needs an inspiring educator...to simplify, demystify, and explain the growing wall of wine information and facts. The next generation of wine consumer needs romance and entertainment...with lots of flavor. And, a fun host to make sense of it all! Do you know who's the greatest wine admirer in the world? Yes! That's me! Hehehehe!! I really love it! A wonderful drink from Heaven! I call it 'blood of heaven'. My favourites are piper heidsieck, Moet & chandon, Laurent perrier, Ballinger, krug, cristal, korbel.
Grapes - Introduction, Food and wine.
Grapes - Introduction
A grape is the fruit that grows on the woody vines of the family Vitaceae. Grapes grow in clusters of 6 to 300, and can be black, blue, golden, green, purple, red, pink, brown, peach or white. They can be eaten raw or used for making jam, grape juice, jelly, wine and grape seed oil. Cultivation of grapevines occurs in vineyards, and is called viticulture. One who studies and practices growing grapes for wine is called a viticulturalist.
Raisins are the dried fruit of the grapevine, and the name actually comes from the French word for "grape". Wild grapevines are often considered a nuisance weed, as they cover other plants with their usually rather aggressive growth.
The leaves of the grape vine itself are considered edible and are used in the production of dolmades. Grape-leaf dolma, more precisely called yaprak dolma or sarma, may include tomatoes and peppers stuffing. However, the stuffing may include meat. Meat dolma are generally served warm, often with sauce; meatless ones are generally served cold and eaten along with yoghurt or yogurt.
The grape appears in many biblical stories and is referred to as the 'fruit of the vine'. It is used in communion to signify Christ's blood and the sacrifice he made for those on earth. Grapes have also come to signify life, immortality, revelry and joy, while the grapevine signifies peace and abundance in religion.
There are thousands of grape varieties in the world that can make wine. It is said that Italy alone has over 2,000 different selections. And while it is true that the juice of ripe grapes can make wine, there are only a relatively small number that make wine that is both interesting and delicious.
In the year 1000 AD, Leif Ericsson the Lucky sailed from Norway across the North Atlantic Ocean and returned with stories about a new country he named "Vinland" because of the abundance of wild grapes found growing there. It is not know exactly where this was, but historians agree that "Vinland" was one of the Eastern maritime provinces of Canada.
Cultivated varieties of grapes have been grown on a large scale in the Old World since the dawn of history. The art of grape growing was said in Greek legend to have been introduced by Dionysus; Bacchus was the god of wine. Throughout history, the grape has been a symbol in art and literature of revelry and joy.
Wine grapes mostly grow between the 30th and the 50th degree of latitude, in both the Northern and Southern hemispheres. Grapes will sometimes grow beyond this range and minor amounts of wine are made in some very unexpected places. The equitorial side of these zones produce wines characterized by warm climate viticulture; the areas near the poles produce cool climate wines. The unique flavor of each wine is the result of multivariate interactions between the geography, climate, cultivar, vineyard management and enology.
Of the many varieties of grapes for the winemaker, only the classification vitis vinifera matters. The genus vitis and the species vinifera are responsible for all the world's great wines. Of course, there are many sub genus that account for all the different kinds of grapes that are used to make wine.
Of the many named varieties of wine grapes on earth, perhaps on about 40 have really recognizable flavor and character. Of these a dozen have moved into international circulation and the dozen can be narrowed again to those that have characteristics so definite that they form the basis of a whole international category of wine.
Grapes may be classified as red, blue and white - which are actually pale green in color. Each kind has its own particular character for wine making and as a table grape. Grapes, like fruit trees, require a stable climate in order to provide a dependable growing environment
A grape is the fruit that grows on the woody vines of the family Vitaceae. Grapes grow in clusters of 6 to 300, and can be black, blue, golden, green, purple, red, pink, brown, peach or white. They can be eaten raw or used for making jam, grape juice, jelly, wine and grape seed oil. Cultivation of grapevines occurs in vineyards, and is called viticulture. One who studies and practices growing grapes for wine is called a viticulturalist.
Raisins are the dried fruit of the grapevine, and the name actually comes from the French word for "grape". Wild grapevines are often considered a nuisance weed, as they cover other plants with their usually rather aggressive growth.
The leaves of the grape vine itself are considered edible and are used in the production of dolmades. Grape-leaf dolma, more precisely called yaprak dolma or sarma, may include tomatoes and peppers stuffing. However, the stuffing may include meat. Meat dolma are generally served warm, often with sauce; meatless ones are generally served cold and eaten along with yoghurt or yogurt.
The grape appears in many biblical stories and is referred to as the 'fruit of the vine'. It is used in communion to signify Christ's blood and the sacrifice he made for those on earth. Grapes have also come to signify life, immortality, revelry and joy, while the grapevine signifies peace and abundance in religion.
There are thousands of grape varieties in the world that can make wine. It is said that Italy alone has over 2,000 different selections. And while it is true that the juice of ripe grapes can make wine, there are only a relatively small number that make wine that is both interesting and delicious.
In the year 1000 AD, Leif Ericsson the Lucky sailed from Norway across the North Atlantic Ocean and returned with stories about a new country he named "Vinland" because of the abundance of wild grapes found growing there. It is not know exactly where this was, but historians agree that "Vinland" was one of the Eastern maritime provinces of Canada.
Cultivated varieties of grapes have been grown on a large scale in the Old World since the dawn of history. The art of grape growing was said in Greek legend to have been introduced by Dionysus; Bacchus was the god of wine. Throughout history, the grape has been a symbol in art and literature of revelry and joy.
Wine grapes mostly grow between the 30th and the 50th degree of latitude, in both the Northern and Southern hemispheres. Grapes will sometimes grow beyond this range and minor amounts of wine are made in some very unexpected places. The equitorial side of these zones produce wines characterized by warm climate viticulture; the areas near the poles produce cool climate wines. The unique flavor of each wine is the result of multivariate interactions between the geography, climate, cultivar, vineyard management and enology.
Of the many varieties of grapes for the winemaker, only the classification vitis vinifera matters. The genus vitis and the species vinifera are responsible for all the world's great wines. Of course, there are many sub genus that account for all the different kinds of grapes that are used to make wine.
Of the many named varieties of wine grapes on earth, perhaps on about 40 have really recognizable flavor and character. Of these a dozen have moved into international circulation and the dozen can be narrowed again to those that have characteristics so definite that they form the basis of a whole international category of wine.
Grapes may be classified as red, blue and white - which are actually pale green in color. Each kind has its own particular character for wine making and as a table grape. Grapes, like fruit trees, require a stable climate in order to provide a dependable growing environment
- Food & Wine
When it comes to matching food and wine the possibilities are, of course, endless but the good news is that there are no right or wrong answers. Sure, some combinations will be better than others, but you'll discover what these are through experimentation with your favorite foods and wines. So, out with the rule book and in with the freedom to improvise and have fun. Remember, too, that it's not just what you're cooking that matters but how you're cooking it. Here are some basic pointers that may help you on your way:
Wine should complement the food rather than dominate it, so one simple thing to keep in mind is "light food: light wine, heavier food: heavier wine". Soups, salads and light dishes will show best when accompanied by light, usually white, wines. More robust foods with fuller flavors can handle bigger, stronger wines. Obvious, we know, but it really is that simple. Now let's take a look at some common foods.
Fish
Many wines can overpower the delicate range of flavors to be found in the fish group, so aim for something light and fresh that will let the flavor of the fish shine through. Here are some safe bets:
Sauvignon Blanc: New Zealand versions are particularly good since they are light, zesty and lemony.
Sancerre & Pouilly Fumé: Also made from Sauvignon Blanc, these French wines are lean, grassy and excellent all-round fish wines.
White Bordeaux: Usually a blend of Sauvignon Blanc and Semillon (which gives it extra richness), this can stand up to richer fish flavors and sauces. It's particularly good with smoked salmon, but works with a wide variety of dishes.
Muscadet-Sur-Lie and Chablis: two French wines that are classic partners for Oysters and Mussels.
Chardonnay: Richer fish dishes call for weightier wines and many California and Australian chardonnays fit the bill nicely. It's best to avoid overly oaky styles, as they can overpower the fish.
Pinot Grigio: A good all-rounder, its neutral character makes it very flexible with fish and other foods.
Riesling: Particularly Australian versions which have lovely lime-juice flavors are a perfect match for fish.
Pinot Noir: Yes, it's okay to drink red wine with fish! Pinot Noir works well with salmon, but try it with grilled fish or anytime you're having fish and just want to drink red.
Meat
Meat's more robust flavors call for hearty wines and there are few things as satisfying as a nice steak and a glass of Cabernet Sauvignon. Here are a few starting points:
Beef & Steak: Cabernet Sauvignon is a classic partner for red meat. Cabernets from California, Australia, Chile, or Bordeaux all work very well. Merlot and Syrah/Shiraz, too, are excellent choices.
Lamb: Bordeaux and Rioja are great choices, here, but try your favorite red and see what you think.
Casseroles and Stews: Hearty, robust reds are usually best and there are lots to choose from. Cêtes-du-Rhône, Syrah/Shiraz and Zinfandel are all good bets.
Pork and Veal: Red and white wine can work equally well with pork. Aim for lighter reds like Pinot Noir, Beaujolais or Chianti, or softer reds like Merlot. Chardonnay is a good choice for a "porky" white.
Poultry: As the flavor strengthens from chicken to pheasant, so, too, should the wine. A wide variety of wines work with poultry, particularly Chardonnay and Pinot Noir. A full-bodied Chardonnay can even handle goose. Strongly flavored poultry and game birds can easily handle red Bordeaux, Cabernets and Merlots.
Other
Pizza: Think red. Italian reds like Chianti, Valpolicella or those made from the Sangiovese grape are particularly good, but so is Zinfandel. Don't over-think your pizza wine; just enjoy it.
Pasta: With creamy and fishy sauces, lean towards whites like Pinot Grigio and crisp Chardonnays like Macon-Villages. With red sauces, meat sauces and lasagna go with a hearty red. Any Italian will do as will Zinfandel or Syrah/Shiraz.
Vegetarian: Such a catch-all category that it really depends on the preparation and spices. If it's an earthy, nutty dish, Pinot Noir could be great. If it's lighter, with more green vegetables, then you might be better off with a white like Chardonnay.
Dessert
For many people, dessert wine takes the place of dessert, but if you choose to serve wine with dessert, here are a few pointers based on the type of dish.
Fruit: Either on its own or in tarts, fruit flatter sweet wines wonderfully. The acid in the fruit is a nice foil to the sweetness of the wine. Try Sauternes, Late Harvest Riesling or Muscat.
Chocolate: Hugely popular in desserts, but tough to match with wine. Many people like Merlot with chocolate and Tawny Port's hazelnut character marries wonderfully.
Heavy Desserts: If the dessert is already sweet and heavy, try a light, refreshing glass of Moscato d'Asti or Champagne as an accompaniment.
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Types of alcohol drinks.
Here, I listed below the types of not only Wine but all the liquors, we are using in this whole world...A
Absinthe is a spirit drink made with aromatics including star anise, fennel seed, and crushed wormwood leaves. It is green in color but turns white when water is added.
Ades are tall warm-weather drinks consisting of sweetened lemon or lime juice and distilled spirits, garnished with fruit. They may include plain or soda water.
Ale is a style of beer made with a top-fermenting yeast. Ales are typically hearty, robust and fruity.
Amaretto is a liqueur with a slightly bitter almond flavor, made from apricot pits.
Amontillado (ah-mon-tee-yah-doh) is a nutty dry sherry produced in Spain.
Anisette (ahn-i-set) is a fragrant liqueur made with anise seeds and having a licorice flavor.
Anjou (ahn-zhew) a white wine from the Loire Valley of France.
Aperitif (ah-pair-ee-teef) is an alcohol beverage that is typically flavored with herbals such as fruits, seeds, flowers or herbs.
Applejack is a sweet apple-flavored brandy.
Aqua vitae or "water of life" is the original name given to distilled spirits, which were first made for medicinal and health purposes. Scientific medical research has now made clear that the moderate use of distilled spirits or any other alcohol beverage is associated with better health and greater longevity than is either abstinence or heavy drinking.
B
Barbados rum is a smoky-flavored rum produced on the island of Barbados.
Barsac (bar-sack) is a dessert wine from the Sauternes region of France.
Beaujolais (bo-jo-lay) is a light, fruity red wine produced in the Beaujolais region of France.
Beaujolais nouveau (bo-jo-lay noo-vo) is a light red wine from the Beaujolais region of France that is released after a few weeks of fermentation.
Beer is a fermented beverage made from barley malt or other cereal grains. From the Latin dibere (to drink). Lager beer is a light, dry beer. Ale is heavier and more bitter than lager. Bock beer, porter and stout are progressively heavier, darker, richer and sweeter.
Belgian lace refers to the white pattern of foam from the head of beer that is left on a glass after the beverage has been consumed.
Binge drinking traditionally and clinically refers to drinking in which the binger is continuously intoxicated for a period of at least two days, during which time the binger drops out of usual life activities such as going to work, meeting family responsibilities, etc. In recent years some activists have used the term to refer to situations in which a man consumes as few as five drinks in a day or in which a woman consumes as few as four drinks in a day. Such a misuse of the term dramatically increases the number of individuals who are categorized as bingers and has been criticized as misleading and deceptive by numerous professional organizations.
Bitters is a type of aperitif or cordial with a bitter taste used primarily to flavor mixed drinks.
Blanc (blahn) is French for white, as in Chenin Blanc, which is a white grape variety.
Bock is a very strong lager beer traditionally brewed to celebrate the approach of spring. Bocks are typically full-bodied, malty and well-hopped.
Bodega is a Spanish wine cellar. Also refers to a seller of alcohol beverages.
Botrytis Cinerea
Bottled-in-bond whiskey is straight whiskey produced under US government supervision for tax purposes.
Bourbon is a beverage that is distilled from a mash of at least 51% corn and aged in new charred oak barrels. It was first produced by Reverend Elijah Craig in Bourbon County, Kentucky.
Brandy is a beverage distilled from wine or fermented fruit mash. The word is from the Dutch brandewijn, meaning burnt (or distilled) wine.
Brown ale is a British-style, top-fermented beer that is lightly hopped and flavored with roasted and caramel malt.
Brut (brute) refers to dry Champagne. It refers to brutally dry.
C
Cabernet Sauvignon (cab-air-nay so-vee-n´yohn) is the most important red grape variety in the world.
Calvados (col-va-dose) is apple brandy distilled from cider in the town of the same name in northern France where it is produced.
Canadian whiskey is blended of straight whiskeys (usually rye corn and barley) distilled only in Canada under government supervision.
Cassis (kah-seece) is a purple liqueur made from currants.
Chablis (shah-blee) is a dry white wine made from Chardonnay grapes in the Chablis region of France. It is also used generically to refer to other wines that resemble the wine produced in Chablis.
Champagne is an effervescent wine made in the Champagne region of France, generally blended from several different years and from as many as 40 different wines.
Châteauneuf-du-Pape (shah-toe-nuff doo pahp) or "new castle of the Pope" is a village in the Rhone valley of France whose red wines are made from Grenache and Syrah grapes.
Chardonnay (shar-doh-nay) is a white grape variety that is widely planted around the world and can produce fine wine.
Charmat or bulk fermented sparkling wines receive a second fermentation in large tanks. Compare with Methode Champenoise.
Chenin Blanc (sheh-nan blahn) is a versatile white grape variety widely grown in California and South Africa.
Cherry brandy is distilled from cherries and is often called by its German name, kirchwasser.
Chianti (k'yahn-tee) is a wine from the Tuscany region of Italy.
Cider refers to unfermented apple juice in the US but to fermented apple juice in the rest of the world. In the US, fermented apple juice is called hard cider.
Claret is a dry red wine from the Bordeaux region of France.
Cobblers are tall drinks consisting of shaved ice, fruit and distilled spirits decorated with berries, fruit or mint.
Coffee brandy is a coffee-flavored brandy distilled from coffee beans.
Congeners (khan-gen-ers) are taste and flavor elements in alcohol beverages.
Cognac (cone-yack) is brandy distilled from wine in the Cognac region of France. Thus, all cognac is brandy but not all brandy is cognac.
Cold duck is a mixture of red and white sparkling wine that has a high sugar content.
Cooler is a beverage made with a base of beer, wine or spirits combined with ingredients such as fruit or cocktail flavors.
Cordial is liqueur made in the US.
Corn whiskey is distilled from a mash of at least 80% corn.
Cream ale is a blend of top- and bottom-fermented beers. It is typically sweet and lightly hopped.
Crèmes are extra sweet liqueurs.
Crème de is a French term for a liqueur of thick consistency.
Crème de banana is a sweet, banana-flavored liqueur.
Crème de cacao (ka-cow-oh) is a sweet, chocolate-flavored liqueur.
Crème de cassis (kah-seece) is a sweet, black currant-flavored liqueur.
Crème de framboise is French for raspberry liqueur.
Crème de kirsch is a sweet, black cherry-flavored liqueur.
Crème de menthe is a sweet, mint-flavored liqueur.
Crème de noya is a sweet almond-flavored liqueur.
Crème de violette is a sweet liqueur flavored with violet oil and vanilla.
Cru refers to the grape production from a French vineyard.
Cups are wine cocktails made with brandy and triple sec mixed with sweet wine, dry sparkling wine or cider.
Curacao is a cordial flavored with sour orange peel.
Cuvee (cue-vay) is a large vat used for fermentation.
D
Daisies are cocktails made of spirits, a cordial and lemon or lime juice. They are usually shaken with cracked ice, served over an ice cube and decorated with fruit.
Demi-sec is moderately sweet to medium sweet sparking wines.
Denatured alcohol is ethyl alcohol that is made undrinkable by the addition of nauseating or poisonous substances.
Digestif is French for liqueur.
Doux (doo) is the French word for sweet. Usually refers to the sweetest category of sparking wines.
Draught beer is keg beer served on tap. Sometimes called draft beer, which is the way it is pronounced.
Dry refers to the absence of sugar or sweetness in a beverage. It also refers to political subdivisions or areas in which the sale of alcohol is prohibited or to individuals who advocate prohibition.
Dublin stout is a very bitter and very dark style of beer.
E
Eggnog is a beverage made with milk, whole eggs, and nutmeg.
Eiswein (ice-vine) is wine made from frozen grapes (German). Same as ice wine.
Enology (or oenology) is the science and art of wine making. Also called viniculture.
Extra dry, when referring to sparking wines, actually means sweet.
F
Finish is the lingering aftertaste that results after an alcohol beverage is swallowed.
Fizzes are mixed drinks of distilled spirits, citrus juices, and sugar shaken with ice. "Fizz" (soda water) or other carbonated beverage is then added.
Flips are made with a distilled spirit, egg and sugar, which is shaken with cracked ice and strained into a glass.
Fortified wine is wine to which alcohol has been added to increase the proof to a higher level than the maximum possible from fermentation.
Frappé (fra-pay) is a liqueur over crushed ice.
G
Generic wine refers to wines that are believed to resemble those traditionally produces in specific regions of Europe, such as Burgundy, Champaigne, Chablis, and Sherry. Generics are generally blends of common grape varieties.
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