Tag Archives: Wine
Wine Investment In Egypt
Wine investment can be divided into two guidelines: the domestication of grapevines and the trade of wine. The history of wine dates back to the Early Bronze Ages. Investing in wine derives from the time of Greece and Rome. It is still not known, the place from where the original grape vine was delivered. It was discovered that man has been drinking for over 5,000 years. There is a lot of archeological evidence that proves that wine was used as a tribute to the pagan gods and was considered a beverage of the gods. It is the oldest known agricultural product, which has passed through the whole development of civilization.
The first evidence of wine investing dates back seventy centuries ago, to the time of an unknown Egyptian Pharaoh. In the bare tomb was placed several statuettes which represented slaves who served their dead Royal Master. One of the servants on the figure stumbled upon a wine jar. It is thought that the birth of the human civilization came along with the wine. The Egyptian shaman attributed wine in honor of their gods and especially of their noble god Osiris, the son of Heaven and Earth.
The Egyptians domesticated white and red sweet grapes. The best vineyards were situated along the river valley of the Nile. The papyri which were historical manuscripts tell us about the celebrated wine of Anthylla, sought near the Lake Mare Otis. Cleopatra herself used to drink this kind of wine when she was with Antony. No one knows whether Cleopatra or the perfect taste of her wine bewitched him. The Egyptian court was well known for the great amounts of wine that were consumed. Investing in wine became a necessity to satisfy their needs. Later on wines were imported from Ethiopia, Syria and Palestine.
The plants were cultivated like creepers up the trees. This method is still used in some parts of Italy. The great problem was with the irrigation. It was done by hand. The other problem was the pruning. In these times it wasn’t well known. The vineyards were pruned by goats, tied to the vines. Those days the wine was made in a simple way. The gathered grape was trodden by feet. After that the marc was pressed in sacks. The wine was stored in earthenware amphorae, which were large vases, for fermentation. Then the beverage was filtered. Each amphora was painted with resin in order to make it smooth.
The ordinary Egyptians didn’t have the opportunity to drink wine. The beverage intended for the public was a kind of mix of palm wine and beer. Only the Pharaoh, the shaman and the soldiers had the honor of drinking the beverage of the gods. Through all these centuries the wine was the best of all beverages. Investing in wine in Egypt proves that it was highly appreciated, even by the Pharaoh. There are a lot of founded paintings that represent scenes about the wine showing a part of the Pharaoh’s daily life. Wine investment has continued through all these years as an undying thirst for not only the gods but for all mankind.
I Love Italian Regional Cuisine – Pairing Campania Cuisine With Red Wine
Campania is the shin of the Italian boot. Its capital is Naples and if you don’t want to “See Naples and Die” you can always visit upscale Sorrento and Pompeii, frozen in time with the eruption of Mount Vesuvius some two thousand years ago. Campania claims to be the home of pasta and pizza. We do some pasta below.
I’m a real fan of Parmigiana di Melanzane (Eggplant Parmigiana) and Campania has some great recipes. In spite of the dish’s name, tradition calls for more Mozzarella than Parmesan cheese. Suggested wine pairings include the local Aglianico del Taburno DOC, Monica di Sardegna DOC from Sardinia, and Rosso Barletta DOC from Apulia. If you can’t get any of these I would suggest trying a Chianti DOCG or Chianti Classico DOCG from Tuscany.
Another eggplant dish is Pasta ‘Ncasciata (Baked Rigatoni with Eggplant) which also includes some veal, chicken livers, and Mozzarella cheese. The full list of ingredients is fairly long as is the preparation. Purists use grated Pecorino cheese instead of grated Parmesan cheese. Wine pairings include Latium’s first DOCG Cesane del Piglio, Chianti DOCG or Chianti Classico DOCG, and Rosso di Montepulciano DOC also from Tuscany.
Braciole di Maile alla Napoletana (Pork Loin with Garlic) is one of those recipes that requires string or toothpicks to roll up the meat and the fixings. I would be tempted to forget the raisins but I’d keep the pine nuts, garlic, and capers. What about the wines? Suggestions include the local Pollino DOC, the Rosso Canosa DOC from Apulia, also known by the ancient Latin name Canusium, and the local Savuto DOC. The latter is probably the easiest one to find.
Time for some beef, such as round steak. Carne alla Pizzaiola (Beef Pizzaiola) includes fresh tomatoes, oregano, olive oil, garlic, and chopped parsley. Some people including me would add chopped olives and anchovies. Recommended wine pairings include Cerasuolo di Vittoria DOCG from Sicily, Rosso Piceno DOC from The Marches, and Sangiovese di Romagna DOC from Emila-Romagna.
I Love Italian Regional Cuisine – Pairing Basilicata Cuisine With Red Wine
Basilicata is the instep of the Italian boot. This hilly and mountainous region is located in the southwest corner of Italy. Like so many other parts of Italy this region has known a series of conquerors, each of whom has left a cultural and culinary trace. The region is known for caves that have been occupied for thousands of years and have now become trendy tourist attractions, complete with upscale restaurants.
Start your meal with some delicious vegetables. One great dish is Piatto di Erbe alla Lucana (Dish of Herbs Lucana Style) consisting of eggplants, onions, yellow peppers, tomatoes, garlic, olive oil, and a few other ingredients. Start by salting the eggplants to remove their bitter juices. Fry and then simmer the veggies and their accompaniments. This isn’t a quick dish, but you’ll enjoy it whether you are a vegetarian or not. The suggested wine pairing is an Italian Syrah.
Lamb is really popular in Basilicata. Make sure to try Cutturiddi o Agnello in Casseruola (Cutturiddi or Lamb Casserole) which is made from a combination of lamb breast and shoulder with pearl onions, chili peppers, ripe tomatoes, and a few other ingredients. The classic wine pairing is the local Aglianico del Vulture DOC named for the extinct Mount Vulture volcano that gives the wine its special taste.
Maybe you like your lamb baked. Try Agnello e Funghi al Forno (Baked Lamb with mushrooms), ideally made with cardoncelli mushrooms that tend to grow under thistle bushes. The other ingredients include chili peppers and olive oil. Suggested wine pairings include Italian Cabernet Sauvignon, Syrah, and Pinot Nero. I have a sneaking suspicion that Aglianico del Vulture would also work very well.
Nobody will blame us for yet another popular but different local lamb specialty, this time based on leg of lamb. Agnello Venosino (Lamb Venosino style). Other ingredients include asparagus, onions, grated Pecorino cheese, eggs, and olive oil. This delicious dish calls for an Italian Cabernet Sauvignon, or those Piedmont prizes, Barbaresco DOCG and Barolo DOCG.
Let’s not forget chicken. One local dish is Pollo alla Potentina (Chicken Potenza Style), chicken braised in white wine with onions, tomatoes, sweet peppers, and some other ingredients. Recommended wine pairings include an Italian Pinot Nero and a Barbera from Piedmont.
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Biodynamic Wine Regions
Biodynamics may be described as being the science of the earth’s life forces. At just once, the planet was designed to heal and sustain itself. But, humans and also the pollution that accompanies them have managed to break this earth to such an extent that it’s no longer in a position to renew itself at a rate faster than that at that it’s being destroyed. Biodynamism acknowledges the basic agricultural principles in nature and makes an attempt to figure together with these principles rather than against them. By promoting them during this means, the biodynamic farmer seeks to permit the earth to regain a number of its unique ability to heal and restore itself. By its very nature, biodynamism continues to develop and evolve, rather than being a set formula.
One in every of the strategies that set biodynamic agriculture apart is that of operating according to a calendar that respects the earth and its many intricate systems and unspoken laws. This calendar takes cognizance of the magnetic fields of the world, yet as the way the sun, moon, stars and planets interact with ours.
The preparations for this sort of agriculture, whether or not for cultivating grapes for wines or alternative crops, are usually rather unsophisticated and even rudimentary. Herbs and minerals are infused into the soil in keeping with the farmer’s experience and knowledge and primarily based on what the soil would, under ideal circumstances, receive and generate. Packing these herbs et al into the horn of a dead cow, which is then buried within the soil for slow infusion, is a common practice on biodynamic farms, each in South Africa and around the world.
Most of the original supporters and developers of biodynamic farming are from the generation born within the 1960’s and 1970’s. They were the generation that lived through the movement towards environmental sustainability, recycling, etc… Such is the good thing about their efforts towards biodynamism that even the skeptics are reconsidering their stance on this different agricultural method. Wine farmers all over the globe are included during this movement. As a key player within the wine market, South Africa displays a firm determination to explore and implement such effective initiatives. However, despite even the foremost wholehearted support, many of these biodynamic supporters will confess to not understanding the total intricacies of the process or why it has proven to be so successful. What they do apprehend is that their love, respect and commitment to the land is yielding tasty, healthy grapes, ideal for wonderful wines.
New York Wine Country
The Yankees (not my personal team to root for) are in the 2010 baseball post season again. They are representing a city of nearly 8.5 million people, about 27,900 humans per square mile. Contrast New York City’s population with that of Los Angles (nearing 4.0 million) or Chicago (nearing 3.0 million). Ironically, New York State’s population is ranked only third most among U.S. states. Still the state would seem to be nothing but a “sea of people”. New York State actually consists of a lot of rolling countryside dissected by many river valleys with elevations ranging from sea-level to Mt. Marcy at 5,344 feet. This countryside, I came to find out, has several areas where vineyards and wineries flourish.
New York State has six areas that currently define its wine country. The areas are 1) Lake Erie-Chautauqua, 2) Niagara Escarpment, 3) Finger Lakes, 4) Hudson River Valley-Catskills, 5) New York City and 6) Long Island-North Folk-Hamptons. Another area that previously has not been considered a part of the state’s wine country is Central New York-Lake Ontario, an area experiencing recent wine industry growth. The three most important areas Lake Erie-Chautauqua, Finger Lakes and Long Island-North Fork-Hamptons have over 95 percent of the vineyard acres, over 75 percent of the bonded wineries and over 95 percent of the tons of grapes produced in the entire state. In an article by Debra J. Goon, she discusses New York’s grape and wine industry as contributing $ 3.76 billion to the state’s economy. New York ranks third behind California and Washington in grape production by volume.
The grape growing seasons in the state range from about 180 days in the northern areas (Finger Lakes and Upper Hudson River Valley) to 230 days near the Long Island area. Annual precipitation across the state averages 30 to 50 inches per year. Wines produced include Sparkling Wines, Seyval, Riesling, Pinot Noir, Ice Wines, Chardonnay, Cabernet Franc, Cabernet Sauvignon, Gewurztraminer, and Merlot. Many American hybrid grapes such as Catawba, Delaware, Elvira, Ives and Isabella are also grown. Important French hybrid grapes grown, noted to make great wines, are Cayuga, Vidal and Vignoles. Concord grapes are grown primarily for use in juices.
The state has several notable wine trails that would make excellent tour destinations. Trails can be found near the cities of Fredonia, Niagara, Penn Yan, Fayette, Watkins Glen, Marlboro, Clinton Corners, Williamson, Alexandria Bay and Riverhead. Visiting a winery could easily be coupled with visiting other state attractions like Niagara Falls, Sterling Renaissance Festival, Erie Canal, Everson Museum, Allegany State Park, Catskill Park or even the Long Island Beaches. Often a side-trip taking you away from your primary destination focus is a welcome relief; at least it has been that way for me. I bet you might even find a wine that you can add to your list of favorites.
Take the time to check out New York’s wine industry. As I always say, buy the wine you like, store wine properly in a wine refrigerator, serve it at the proper temperature and enjoy it immensely.
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