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Good Wine Costs a Bundle – And Other Common Wine Myths, Busted
I’ve recently begun enjoying wine and trying different types. Up until now I played with the idea of getting more ‘into’ wine, but got scared off because I thought I needed deep pockets or a country club membership.
Since I’ve begun my exploration I’ve found that there is a lot of bad information out there about wine, finding the right wine, how to store wine, etc.
Here is a list of the 5 most common wine myths…debunked.
1) Good wine has to cost a lot. Not true. First of all there really isn’t such a thing as a ‘good wine’ at least not a one size fits all. A good wine is one that you enjoy. Period. It doesn’t have to come from France or be expensive or be red or white, it’s whatever you like the taste of.
2) You have to let your wine breathe by taking out the cork. While it is true that allowing more oxygen into your wine, aeration, will help improve the flavor and aroma of some wines just taking the cork out doesn’t do any good. The opening of the wine bottle is too small to allow a lot of air in. If you really want your wine to breathe either pour it into a wide mouth decanter or into a glass about 15 minutes before you plan to drink it.
3) You have to have white wine with fish and red wine with meat. This isn’t wrong but it’s a little narrow. If you prefer white wine and you’re having steak than have white wine. Again it’s really about what you like. This general guideline is just that, a general guideline but at the end of the day you have to enjoy the wine you drink so that should always be your first criteria.
4) You can tell a good wine by sniffing the cork. Not so much. Really the only thing you can tell by sniffing the cork is whether or not the cork is moldy. Other than that the best way to tell if a wine is any good is to smell it and taste it.
5) You can’t store an opened bottle of wine in your refrigerator because it will go bad. If you put the cork back in the bottle most bottles will be just fine for 2 to 3 days in your fridge.
There, I hope that helps. Don’t let the idea of trying new wines intimidate you. Trying a new wine with friends and family with a nice meal is one of the simple pleasures of life. Just don’t get too caught up in all the ‘rituals’ and enjoy your wine drinking experience!
Qualities Of A Good Wine Cellar
A wine cellar is a storage area for wine in barrels or bottles and is normally built underground. It is a necessity in a quality wine cellar to provide a favorable environment to ensure that the wines stored there remain in a fresh state even after many years cellaring. This means that the temperature and humidity of the cellar have to be regulated at levels that will allow the wines to age slowly and develop complexity.
If a cellar is built above the ground, it could better be described as a wine room and if it contains less than 500 bottles and is above ground, it may be identified as a wine closet. The main purpose of building a wine cellar is to protect the wine from environmental factors that will compromise the quality of the wine. Factors such as light, high temperature or low humidity will all affect the wine in an adverse way. Wine is a living thing that must be protected from fluctuating temperatures, heat and lights and also shakes. Thanks to precise safe-keeping, wine not just sustains its freshness but even betters the grade of its bouquet, sophistication and also essence.
Accordingly, a decent wine storage ought not to solely conserve the life of the actual beverage but additionally refine it. The perfect setting inside of a wine storage room will need to change from 13 to eighteen degrees C additionally it is required to be freed from all manner of shaking. In case the temperature conditions shift from season to season, it must change by something like ten degrees C. For years and years, the people from France have preserved their wine bottles in subterranean caverns at these kinds of climate which is a way people today calculate the condition of warmth needed for storing wine. To guarantee that the concluding result includes attributes of any perfectly aged wine, temperatures ought not to be raised above eighteen degrees centigrade mainly because the wine beverage could age too quickly. Vintages that age way too rapidly will most likely taste identical to vinegar rather than keep the polished and pleasing substance of the high-quality wine.
Active or passive refer to the air conditioning located in the wine cellar. A wine cellar possessing an efficient cooling down device necessitates insulating material as well as a steam buffer fitted. A particular wine cooling model will be positioned in the wall structure making sure that the temperatures and dampness will be managed at the suitable ranges. Quite a few above ground cellars need a cooling unit to help maintain a consistent temperature. Geographic regions that happen to be normally cool will often be appropriate for a passively cooled wine cellar. Almost all subterranean cellars are passively chilled and often a well-constructed and well-insulated underground room storage might be passively cooled down. A passive wine cellar will involve no electricity to be successful. They are for that reason less expensive to construct and operate although at some point unreliable in severe weather.
How Can A Good Red Wine “rapid Fermentation”?
During the past New Year, Shanghai wine market has fire up, countless wine festival, dazzling gift wine advertising, promotion as long as Miss demeanor regardless of the temperature … … as if all the wine boom in the show, it all seemed Office in a very drunken state.
Wine will sell this year, seems to have become a foregone conclusion. Business survey from Shanghai, said the news agency, the famous wine marketing company in Shanghai??? Gima Huaxia Great Wall Wine Co., sales have been ahead of schedule in January broke the 400 million yuan mark, more sales last year, more than 1.5 full billion. Quality, integrity management has made Jima and China Great Wall dry red wine in the market earned a good reputation. Other ones are wreathed in smiles, have wine shipped in for their jubilation. However, when the position of the consumer’s detailed examination of this year’s Portuguese wine bullish, or noticed, and that the red and Run mellow mixed continuously in harmony to sour, one of the most problematic is that those who control the market and I am afraid share of the “fast wine” wine of the.
Shanghai consumers with improved quality of life, in high-grade Portuguese red wine into the market this year, Qiao Huo. It is understood that the market-selling series of China Great Wall Wine, the China Great Wall dry red wine cylinder 94, China and the China Great Wall dry red wine wooden box 92 A, red Vineyard sales, accounted for more than 50% of total sales, Although the bottle’s retail price of between 180 to 700 yuan. Busy day on the upscale trend in red, so many traders love despite its own factory plant conditions, competitive forces launched a wooden box, barrel-grade red in order to seize market share. However, the wine is different from other beverage and food, a bottle of wine in addition to the use of good materials, good technology, but also need a good few years of oak aging, and can bottle wine storage. This aging process of maturation, not only takes time, but also carried out at constant temperature and humidity in the cellar, one who just spent every 550 to 1000 U.S. dollars to buy French oak barrels, it is not every brewery was equipped onwards. So a lot of use of various “fast wine” approach, including the individual manufacturers to soak oak chips in wine aging in oak barrels to replace the “middle-grade” red, in the beautiful packaging and a lot of advertising, promotion, induction of operation, as a fool consumers, “aging wine” A lot of consumers do not know on the inside, almost in a state reeling dig a lot of money wasted.
However, the fakes can be a time hiding hiding can not I, the gradual increase in the ability of the consumer tasting today, I believe that these “rapid fermentation” of the wine will not be luck long. As China’s retail market fully open to the world, a large number of high quality and low foreign red in it through the first “acclimatization period” after the Portuguese-made wine with a showdown, then, the first collapse of the bottle burst definitely one of those only have the appearance of “fast brewing” products. Only wine producing high-quality wine in a cluster will be to understand the long-lasting favor.
What Makes New Zealand Red Wine So Good?
There are many factors which make New Zealand red wine so good including the fact that the wine regions are those that are mostly located at free draining valleys. Valleys such as Martinborough, Wairau and Hawke’s Bay, with a few exceptions such as Kawarau Gorge.
The most predominant deposits of alluvial are sandstone also called grey wacke. This material can be found in most parts of New Zealand. This alluvial nature of soil is imperative and wine growers have noticed this which is whey this often mentioned on labels such as Gimblett Gravels. This area was once a river bed teaming with all sorts of marine life which a very stone filled soil. Today the stones act a as a way to lower the fertility of the area as to lower the water table it also is a heat source for the cool wind that blows though the area. This combined with other factors creates what is called a meso climate.
In addition to growing conditions there is also a diversity of the growing methods used to produce New Zealand red wine. There is the one concept of traditional growing where there is a vineyard and grapes are grown in the land surrounding the place where wine is produced usually owned by a family which has it own wine making culture and equipment along with their own storage methods. The other is what is called the European model. This is where AOC village wine making is done at a production facility which is centralized. Also fruit is often grown on contract for wine makes and its nothing new when it comes to New Zealand wine making industry. Both of these wine making cultures have been in existence since the late 1960s.
Many wine makers originally started out as contract growers. Also many of today’s small producers started out using fruit grown on contract for them. Many of the good wine producers often use contract fruit so some how supplement the variety of fruit as well as the wine they market, many use fruits from various geographical regions. So its not uncommon to see a wine producer in Auckland who is marketing a “Marlborough Sauvignon Blanc” or you see a Marlborough wine producer who is marketing a Gisborne Chardonnay.
New Zealand Red wine is made from a bled of a varietals Merlot, Cabernet Franc, etc or even Hawkes Bay. There are also many wines which are made from Syrah now this is either done solely or it’s a blend. Even Mostepulciano, Sangiovese and Tempranillo is used.
New Zealand red wine is considered one of the best in the world. This is owing to the fact that many wine producers are using a variety of methods to produce wine so you get a taste of various manufacturing and growing methods. Contract growing in combination with various fledgling wine production businesses mean that wine is cheaper than other types of wine as well as of a high quality.
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