Overview To Sampling Wine
The fundamentals of tasting red wine are reasonably straightforward to find out. As soon as the basics are understood, the nuances and details can be enhanced over a lifetime. Like any kind of various other skill, More »
Red Wine Types
Red wine has a lot of different types, among which, the most popular include Merlot, Syrah, Cabernet Sauvignon and Shiraz. Moreover, More »
South African Dessert Wines
Dessert wines are, by definition, high in alcohol. This alcohol is made from the increased concentration of sugar in these wines and the two combine to define them. The ratio of water to sugar can be changed by actually adding sugar, unfermented grape juice or honey before fermentation or must afterward. Alternatively, wine makers may opt to remove water during production, increasing the concentration of sugar in the volume of wine. Drying the grapes into raisins and then using these to make the wine achieves this sweetened effect too, as does freezing some of the water out of the wine, making what is known as “ice wine”. Adding Botrytis cinerea desiccates the grapes and increases their sugar content, having a similar effect.
Certain grapes, such as the Muscat, are sweeter by their very nature. These and other varieties are made sweeter by being picked only once they are completely ripe and have their highest sugar levels. The more sun these grapes get, the sweeter they become, so wine farmers rely very much on a hot, sunny summer. To improve their grapes’ chances of maximum exposure, the farmer may choose to clip away any leaves casting a shadow on the grapes below them on the vine. This approach renders different versions of each wine every harvest, creating an unreliable (but always natural) product. One of South Africa’s most famous Muscats was the Constantia of old, and this is likely to have been sweetened in this natural way.
When selecting a dessert wine, it is vital that the wine is sweeter than the dish it is accompanying. Chocolate has a bitter base taste and this does not match well with sweet dessert wines. Baked goods with nuts and honey are far more suitably enjoyed with a sugary and flavorsome wine. Sweet, ripe fruits are also fantastically set off by a good dessert wine. When a fortified or dessert wine is well made, though, it can be enjoyed as the perfect end to a hearty meal all on its own. It should be served slightly chilled if it is white, and at room temperature if it is a red wine.
The very sweet dessert wines are not matured for very long, whereas ports are aged for far longer periods. The aging process is largely determined by the size of the oak vats in which the wine is placed. The larger the vat, the longer its contents will take to mature.
While dessert wines may be regarded by some wine connoisseurs as being inferior or subordinate to their more ‘savory’ counterparts, they have earned acclaim over the years. Their rich, sugary body is offset by their syrupy texture and alcoholic warmth, a winning combination by even the most discerning of palate’s standards.
Red Wine Aerators Can Make Your Next Bottle Of Wine Simply Fantastic!
Do you love a great bottle of red wine? Aerators can make your next bottle one that you won’t soon forget. These products are designed to take the place of the decanting process, which can sometimes take hours. Within just a few moments, you’ll have a glass full of your favorite red, with all of the character, bouquet, and aroma it’s meant to have. Decanting brings this out as well, but it can take up to three or more hours, for the aeration process to be complete.
Here’s More Information About the Aeration Process
When you use red wine aerators, depending on the style, you will either place it on top of the glass or decanter, or you will hold it above the glass. The vino flows through, and it is introduced to the air. The oxygen weaves through the liquid, releasing its true taste and character. The best part? It only takes a few moments. As soon as the it cascades down the sides and the curve of the glass, it’s ready to enjoy.
There are a few things you need to know about the different styles of red wine aerators. First, the kind that sits on top of the glass is best. Why? Because it allows for one complete breathing system. In other words, the liquid is poured into the aerator. It flows through, grabbing oxygen, and then flows out through the bottom. Through a series of precise holes, it hits the “sweet spot” of the glass. You’ll immediately notice the difference in the bouquet, especially if it is one of your regular bottles.
The taste is less acidic and has a smoother feel on the tongue. The finish is as smooth as ice and you’ll love it all the way to the last drop. For those who truly enjoy this experience, wine aerators are simply a must!
Where to Find One
The internet is a good place to begin your search. However, you’ll want to make sure you choose wisely. Some that are offered today do not aerate properly, which can give a lower impression for all models of this type of product. There is simply nothing better to enjoy with a great meal than a fantastic glass of wine. The best aerators work with reds and whites, but also with older and newer bottles. Isn’t it time you got the most out of your next bottle?
Kosher South African Wines
A wine begins its koshering once plucked from the vine, as it is sown and cultivated in the same way as other wines. It may be picked by anyone, not necessarily a kosher or Jewish person. The grapes to be used for the wines are then taken to the winery, where they are crushed. This process needs to be performed under a rabbi’s supervision. The rabbi physically tips the grapes into the crusher and sometimes operates the necessary equipment. This is an integral requirement for a kosher wine’s production.
The barrels in which the kosher wines are to be fermented need to be judged worthy for such a use. After the grapes have been crushed under rabbinal supervision, the rest of the process and even the handling of the grapes and juice need to be performed by a Jewish person that observes the Sabbath faithfully. Even thought the rabbi does not necessarily need to be involved in the wine-making process, he does need to oversee the entire progression to the final product. Kosher wines even need to be opened by a kosher waitron. None of the work involved in producing a kosher wine may be done on the Sabbath.
Meshuval wines are kosher wines that have been flash-pasteurized by boiling (or nearly boiling) and cooling them very rapidly. Advanced technology means that there is very little, if any, difference to the taste of these wines kosher wines compared to non-meshuval wines. Pasteurising the wine in this way renders it kosher immediately, regardless of how it is handled thereafter. In South Africa, though, meshuval wines are rare and are more common in North America and Israel. The rabbi would operate the pasteurization equipment.
The wines carry an official seal of approval called the hechsher. The reason that a wine has to be deemed kosher (since it contains none of the forbidden foods of Judaism) is owing to its important role in non-Jewish religions. Using it for these purposes is considered to be idolatry. Therefore, wines need to be kosher to ensure that they are free from any form of idolatry before being consumed by a Jewish person. Of course, kosher wines can not contain anything that is derived from a non-kosher source, such as gelatine or isinglass.
South Africa, along with a few other countries around the world, has recently seen an increased demand for kosher wines. This may be related to the fact that methods for ensuring correctly koshered wines are becoming more widespread.
In South Africa, good quality kosher wines are available from Norman Goodfellows, Kleine Draken and Nwanedi. Some recommended vintages include:
· Eshkol Shiraz 2003 – the Eshkol Winery in Paarl produces excellent kosher wines.
· Welnerberg Cabernet Sauvignon 2005 – From South Africa’s Swartland, this full-bodied red is ideal for red meat dishes.
· Welnerberg Pinotage 2005 – this wine enjoys fruitier flavors and a slightly lighter body.
Learning About Wines
Learning about wine takes practice and patience. What tastes good to you may not fare the same with someone else. Trying different wines at restaurants will give an idea of what white and red wines taste like with certain foods. This article will give tips in pairing wines with foods and what temperature to serve them.
Wine is usually made from grapes, but other fruits or berries can also be used. White wines usually go well with chicken, seafood, pork or turkey. Red wines are usually paired with proteins such as beef, duck, lamb, veal and some types of pasta. These suggestions are not always the norm. As you are learning about wines, your personal preference will play a role in what is pleasing to you.
Learning about wine means tasting different varieties. Trying them with different foods at restaurants is one way to get started. Once you’ve found a wine that pleases your palate, your next stop is the local wine shop. If you can find the type of wine that was served in the restaurant, that’s your best bet. If not, browse the section that closely matches your chosen wine. For example, if you enjoyed a white wine, glance through the white wine section.
Once you’ve chosen your bottle of wine, you’ll need to know the best serving temperature. White wines should be served chilled, around 35 degrees Fahrenheit. Some people may want to let white wines warm up to around 50 degrees before serving. When serving red wines, room temperature is the norm-around 60 degrees. If you want to get technical, there are devices that will show the temperature of your wine. You can find these gadgets online or in fine department stores.
Wine doesn’t have to be expensive to be good for you. When consumed in moderation-one to two glasses per day-wine has many health benefits. Wine can reduce coronary disease, promote healthier blood vessels, and decrease the risks of some types of cancer. Learning about wines can not only be a worthwhile hobby, it can also be beneficial to your health.
Find More Malbec Wine Articles