In the news recently was the high-profile contentious issue of wine producers being able to mix together red and white wine, and call the end product rosé. The traditional method of producing rosé wine involved taking the red grape skins out of the juice mixture early on in the process so that only a little of the colour ends up in the final product. However, just mixing small quantities of red wine into white is the method that has seen a massive rise in popularity recently…a result of the recession forcing cheaper production methods to be adopted.

Countries such as France, widely considered the finest wine producing country in the world, were not best pleased with this “mutilation” of rosé wine and did not agree for it to be sold in their country, or even be given as wine gifts. However, some countries, including those surrounding Australia have allowed the wine to be produced, and it is certainly paving dividends for their wine producers. A spokesman from the New Zealand alcohol authority defended his country’s move by stating that people are free to consume whichever wine they wish. The companies that produce this blended form of rosé wine do not use any trickery to try and sell it as the traditionally made variety, and there are clear differences in the pricing. The spokesman argued that if people can make milk chocolate in a thousand different ways, why can the same not be done for rosé?

Many of the Australasian countries have even embraced the full blending together of other wines as well.  In Fiji for example you can buy Sauvignon Blanc mixed with Chardonnay and Merlot blended with Cabernet Sauvignon. Fiji seem to have similar opinions to the wine makers in New Zealand and have said that they are able to blend their wine just as well as a whisky maker might blend two single malts to make a great blended drink. They state that companies all over the world, and in particular Scotland, produce some very fine blended whiskies that not only often taste superior to single malts, but that are also able to sell at more modest prices. Next they will be telling us which tableware we must use when consuming the wine, stated one official.

The natives of Fiji have really taken a liking to this new blended wine, with around 150,000 bottles sold last year alone. This might not sound like the largest figure in the world, but when you consider that the population of the country is little over 800,000, you soon realise how popular it actually is. There are plans to start exporting this fully blended wine very soon and given the fact they are able to undercut many ‘single malt’ wine produces, they are almost certain to do well.

Yeast is the magical ingredient that turns grape juice into wine. Interestingly enough, there is actually wild yeast spores in the air and all that is really needed to make wine is an open container of grape juice and time. The result however, would probably not be the most palatable of beverages.

There are numerous strains of yeasts and the types used to make wine have been cultured just for this purpose. The strain of the yeast has an impact upon the wine’s eventual flavor.  Well anyway, yeast is a living organism that feeds off of sugars in the grape juice in a process called fermentation.  It is the fermentation that causes the sugars in the grape juice to turn into alcohol.

Once all of the fermentable sugars have been consumed, the yeast will fall to the bottom of the container. The wine is removed from the container, leaving the yeast, and is trasferred to another container to mature while waiting to be bottled.

How does wine get its color?

You probably know that there are green grapes and black grapes and different grapes are used to make different wines.  The color of the wine, however, does not directly reflect the color of the grape.  In fact, grape juice is largely clear no matter the color of the original grape.  The color of wine is determined by whether (and for how long) the skin is allowed to remain in the juice during the fermentation process.

What gives each wine its taste?

Even though there are very few ingredients, there are many things which influence the taste of wine. First of all, there are many varieties of grapes. Each grape variety will produce different flavors, aromas, and even textures.  In addition, the soil and climate where the grapes are grown drastically affect these variables.  Not only that, but the wine maker can control various things by the technique, temperature and yeast used during fermentation. Other variables such as fermenting or storing in oak barrels will also affect the taste.

Never fear, with all of these factors considered even the most avid wine drinker would ever be able to experience all of the different varieties of wine on the market today. Let the treasure hunting begin!

Tannin is a substance in wine that causes a firm, mouth-drying feeling in your mouth. It is extracted from the skins, seeds and stems of the grapes so red wines will contain more tannin than whites.  White wines will get a degree of tannin when oak barrels are used for fermentation or aging. Eat just the skins of grapes or drink strongly brewed, unsweetened tea for a good idea of what tannin feels like in your mouth.

Clearly, this has been a quick overview of wine, but hopefully it has filled some of the voids in your understanding of this historic drink.

Cold Duck originated in Germany, where it can be traced to the common practice in Bavaria of mixing cold, sparkling Burgundy with bottles of previously opened Champagne. This mixture was knows as kalte ende (cold end). This custom kept the opened bottles of champagne from being wasted, and it also provided people with a tasty beverage at the same time. Over time, the name became transliteraeed to kalte ente, which translates to cold duck. In 1937, the owner of the Pontchartrain Wine Cellars in Detroit, Harold Borgman, invented his own beverage based on this Bavarian custom.

Cold duck experienced a sizable surge of popularity in the early 1970s, being a very popular wine for parties and gatherings. With it’s soft concord grape base, Cold Duck is mixed with a combination of sweet red and white wines. The original American Cold Duck combined one part of a California red wine with two parts of a New York sparkling wine. This exact recipe varies today. One of the best known brands of Cold Duck is Andr? from the E&J Gallo Winery, which uses Concord grapes for their recipe. In 1971, only four short years after Andr?Cold Duck was introduced to the public, the E&J Gallo Winery was selling two million cases of the wine every year. Like many white wines and sparkling wines, and unlike most red wines, Cold duck is best served chilled. It goes great with party hors d'ouvres, like cheese and crackers or olives in a pastry crust.

The author is a roofer and he works for a website which colllects information about lawyer Auckland and immigration.

The Beginnings of Wine Tasting

Tasting the quality of the wine is a very old tradition.  back in the olden times, folks who are adept at testing the quality of the wine are called on to sample the wine before it is served to the king or the emperor.  The job of the wine taster is really extremely important.  Some kings and rulers are known to put to put to death the wine taster if the king does not like the wine served on his table.  Since wine tasting is thought of as a very important job in the older times, a formal system of the making a sensory analysis of the quality and taste of the wine evolved in the 14th century.  In this time, a methodology of ascertaining the quality of the wine was first established. 

Since the 14th century, the art of making sensory of evaluation of the standard of the wine have developed.  {However ,} the foundations of discerning the quality of the wine still remain.  In our modern times, wine tasters still accept the four well established points of tasting wines namely the appearance of the wine, the smell or the perfume of the wine when put in the glass, the flavor of the wine when you drink it and the after flavour of the wine.  The results of these stages or points of sensory analysis are mixed to come up with a more complex analysis of the flavour of the wine.

There are many traditional Thanksgiving wines. A Sauvignon Blanc is crisp and earthy – a perfect pairing with a herb-encrusted turkey or herb-based stuffing dish. The warm, natural tastes of this wine will be an ideal complement. You might try the Beringer Vineyards, Napa Valley, 2004 – these zingy, fruity wines have a great earthy taste. Or, incorporate the grass notes of the $15 Ferrari-Carano from Sonoma County, for a rosemary-based dish. Riesling is another option, good with spicy dishes. A recommendation here is the $18 Pikes Clare Valley Riesling.

The problem is that one wine for spicy side dishes and one for the main dish isn’t really desirable. This isn’t a traditional three-course meal, usually, but a family-style extravaganza. For red wines, which are typically heartier and more suited to these wintry months, Pinot Noir is both simple and tasty enough to go with practically anything. Simple, homey, and sure to please – the perfect family Thanksgiving combination. For the more adventurous, the Beaujolais Nouveau might be a good choice. This fruity wine goes wonderfully with turkey – and best of all, it’s perfectly seasonal; it’s always released on the third Thursday in November! For your dessert – if it’s pumpkin pie – bring out a cream sherry; they’re sweet enough to stand up to the spicy confidence of the pie.

For Christmas dinner, a different wine might be a creative way of making a traditional Christmas meal seem more special. Try a Zinfandel, for example, with a succulent Christmas ham, or a Shiraz with turkey. Ideally, stick to red wines, though; this is winter, after all.  With lighter meals – cold meats or hams – try the Chianti Classico 2001 Borgo Salcetino, an Italian wine that can be had for under $15. Its tannin taste complements the ham well. For a fat bird like goose or duck, the velvety Chassagne-Montmrachet Rouge, Blain-Gagnard, is a rich Burgundy that will underscore the meat’s richness. For a beef or lamb dish, try a Bordeaux (such as the 1998 Les Pagodes de Cos, St-Estephe, just over $20, an elegant, decadent bottle). And, a nice bottle of port might be the perfect finish!

One more consideration about wine and holiday feasts – you may well receive a bottle or two of wine from your dinner guests. You shouldn’t feel obligated to serve it at all, unless it really is a special wine that goes well, and that you want to share. Otherwise, save it for another time – it’s a gift for you, after all. And, don’t forget to store it properly, in a wine refrigerator or wine chiller, so that you can enjoy it when you are finally ready to drink it, for another special occasion. Even a wine cooler that will hold just 12 bottles will do, but you’ll likely find that you’ll fill that up very quickly, so take expansion into consideration. (You can check out a nice wine cooler buyer’s guide at WineCoolerreviews.com.) In the meantime, enjoy your holiday meal with your family, along with a choice selection of wine.

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So what does White wine actually do to teeth?

It should be pointed out that the erosion of teeth by wine is the result of extensive wine use that would also lead to damaged liver and all sorts of other problems. The typical wine drinker who sips a glass of wine at dinner or with their evening meal should not be ‘scared off’ by the tooth decay headlines, remember 100 year old women in Italy swear that wine was the secret of their longevity.

White wine stains teeth:

I think that anyone who has drank a few glasses of Red would agree that, yes, it does. But have you ever thought how? “Red wine, unlike white, contains a highly-pigmented substance known as chromogen,” explained Dr. “The acids in wine create rough spots and grooves that enable chemicals in other beverages that cause staining, such as coffee and tea, to penetrate deeper into the tooth” says Dr Wolff or the University College of Dentistry New York.

Notice that Dr Wolff said wine and not simply White wine, all wine has the ability to cause dental erosion, only Red wine has the added ability to show this on your teeth.

Tooth erosion isnt a loosing battle?

1) Alkaline mouthwashes are highly recommended

2) Proper brushing of your teeth with a soft tooth brush is encouraged.

3) Food and drink go together very well, acid in your food and acid in the wine can both be combatted at once with your mouths natural mineralisation.

4) Don’t brush your teeth for at least 30 mins after food, this helps minerals to heal the tooths structure.

5) Cheese can also help as it contains calcium in a high concentration

I hope this is helped a little towards taking away the fear factor of White wine.

Anyone fancy a drink now

The Indian wine industry is desperately trying to emulate the success of the sub-continents beer (Cobra) and food (Curry). However India’s oldest winery only dates back to 1982 so the industry is still really in the early phases. India as a nation are trying to increase their revenue stream as much as possible by broadening their own horizons. Exporting Indian wine as well as Indian beer and food will be a great move for India as a nation as this will un-doubtedly help their relation and profit prospects.

White wine and red wine go well with any meal and normally you would go for a wine that has been brewed and made in France or Italy for example, but Indian wine could change all of that. Sales have grown by 30% to 35% in India every year since 2002 and although only 2% of the population drinks wine, that still accounts for a staggering twenty million people. Last year alone the Indian wine market accounted for 1.2 million cases of wine being sold, representing a doubling of domestic consumption in only just five years. Compared to global players in the wine industry – America last year produced 270 million cases – India remains a viticultural minnow but now producers believe they have spotted an extremely receptive export the globe and an avenue to make plenty of money.

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Back in 2006, Jean-Manuel Spriet, the then chief executive of Pernod Ricard UK, sent shockwaves through the wine trade by admitting that many of the “half price” wine deals in supermarkets were actually a rip-off.

The fact that a leading player in the wine business had admitted that consumers were being conned caused many a raised eyebrow.

half price deals are not in fact deals at all according to Spiret. Put simply, a bottle reduced from £7.99 to £3.wines are more likely to be worth £3.99.99 in the first place.

they mark up wines at selected regional outlets for a short period to cover them legally then mark it down. wine customers will believe they are getting a bargain price. Confused? the general idea is.

the wine industry is believe the main wine drinker is obsessed with the £3.99 price tag.the cheap price to customers affects the ways the suppliers are producing their wines.

Spiret thinks consumers know they are getting misled and they get use to it. this leads to the wine trade not havng any money.

Spiret’s gives us an inside view of the true tricks in which wine is sold by the big retailers. More worryingly it gives us an insight into what the big retailers really view their customers to be, namely lazy and ignorant.

the wine industry is not the only industry where these marketing practices happen.

two thirds of the wine sales are taken up by the supermarkets.

If the regular wine drinker believes that he is getting £7.99 of value from a £3.99 bottle then it follows that it will be much harder for the independent wine retailer to sell something whose real value is (and always was) £7.99.

There is, of course, no end in sight to this type of price fraud – the subjectivity of a wine’s value leaves this particular sector open to all sorts of underhand practices.

However, if the political mood continues to be against discount selling for alcohol, it will be interesting to see how the big retailers find a real price for wines they have knowingly mis-sold for the last 10 years.

Once you have all the equipment and a recipe book, you can begin your venture to making wine the best you have ever tasted. Home wine making allows you to try different flavor juices or fruits. You will find there are many different types of wines that you can make with a home wine making venture.

In cases of grape wine, this is made from pure grape juice. But for other fruit wines, additional water is needed to dilute the juice prior to the winemaking procedure. This is mainly because of the intense flavor. Secondly, some of the fruits may be high in their acidic property, which in turn makes the wine too sharp in taste if used full strength. Examples include gooseberry and blueberry juices.

Home wine making possibilities are endless when you think about it. You can use any type of fruit that would make a good wine. If you wan to experiment with just about anything, you can do this as well. You do not have to stick with what other people do, you can make your own blend.

You make have heard of people who like a specific fruit mixed with another fruit, well this might just make a great wine as well. If you like a can of fruit cocktail, you might try making a fruit cocktail wine. There are some people that mix fruits and the wine is to die for. It has a taste you cannot find with any other wine around. Home wine making opens up new avenues for wine enthusiasts. If you like wine, you will love experimenting with new tastes.

Proper amount of acidity is a crucial factor for wine preparation. No instructions for wine making seem to be complete without the discussion of acidity and its significance in wine preparation. Acidity is important mainly because of two reasons. It is essential to improve the character and balance of the wine produced in general and to enhance the fermentation process. Acidity largely varies between different fruits. There are essentially two ways to test acidity in a fruit juice. One is with pH testing strips and the other one is doing a titration. The former is not a very accurate way to measure acidity level; however, the later is useful to offer a better result.