I Own Wine |

http://www.WineCountryWorld.com – Free guide to World of Wine – Discover the wealth of information in labels, How to collect and How to store your wine -food and wine – Wine experts

Duration : 57 sec

Read the rest of this entry »

Technorati Tags: Wine

I am just now discovering that I love wine and have so far only tried sweet dessert wines. I want to drink wine with meals, so what Wines are good with pasta or say chicken?

My first rule of wine, only drink wine that you and your guests like, period.

Dont let a food or wine snob bully you in to drinking something you dont like because "it will overwhelm the seafood" or some other such nonsense. I drink red wine with chicken all the time, because that is what I like, not once has that chicken ever been able to tell the difference.

That said, normal pairing with pasta and meat sauces would be chianti, merlot, cabernet, shiraz. All pretty full bodied dry to semi dry red wines. These wines are best at room temp or cellar temps.

Here is a thought, if you are new to wine and have a taste for the sweeter wines, yet you need a red wine, try lambrusco. Hey, it’s italian ! Lambrusco is quite sweet, the only red wine you should serve cold.

If you want a white wine, not so sweet as a desert wine, a german spatlese would be a good choice or perhaps gewurvitzraminer (spelling ?)

If you want to drink the only true american wine, go buy a bottle of concord wine. Concord is the most prolific american dark grape. The wine tastes like concord grape juice pretty much. I am a dry wine guy, but I love a glass of concord from time to time.

Wine is a wonderful thing, keep trying new wines, you will find if you are like most people that your taste will shift to the drier wines over time. You will come to like that tanin feel, (pucker) and appreciate the subtle characteristics of the wine when not masked by so much sweetness. And, hey, if you dont, who cares, keep drinking what you like.

If you want a red that still has some sweet to it, in the desert catagory, pick up a bottle of Port some time. You dont need to spend a lot. Port is quite a bit stronger than wine, it is wine that has been fortified with more sugar during fermentation to boost the alchohol. After that is done, the wine is stabilized with preservatives and more grape juice is added. What you end up with is, a bit of kick, like a mild brandy, but with a sweet wine finish.

Look for inexpensive wine tastings in your area. It’s a great way to explore.

enjoy,
John

I am having company and am new at this wine thing, so I was hoping you could help me. I am serving an herby lasagna roll-up recipe that has lots of fresh veggies, no meat and ricotta/mozzarella along with pasta inside of it. It has a somewhat strong herb (basil, oregano, etc…) cream & mozzarella cheese sauce. What wine would you recommend? White or red, and any particular suggestions that you think will go well with it? Any ideas for the meal as far as appetizers are fine too, but I really need to know about the wine mostly.
I want to clarify that it’s not a marinara sauce at all, it’s a cream sauce. It does have fresh tomatoes as one of the ingredients, but it’s not your typical lasagna. It’s not "tomatoey" at all!

I would get a bottle of each color. I would suggest a Chardonnay for white and a Cabernet Sauvignon for the red. I have found that red Wine drinkers, will drink red wine whether they are eating fish or red meat and vice versa. What I mean is, a lot of people prefer the taste of the wine rather than match it to a food. I really dont think it matters what the food is. If you get a bottle of each color, you will be making everyone happy. The people who want to match the wine with their food can do so, and people who want to drink red or white wine because that is what they prefer will also be happy. Good Luck.

P.S. That lasagna roll up sounds YUMMY!!

Plus,what is the ideal percentage of alcohol in a wine for the wine to tastes great?And which is better,white Wine or red wine?Thanks for answering.

If you’d never tasted an alcoholic beverage and had your first taste of practically anything alcoholic you might think it was poison! But it seems the more education and experience a person receives the more he has to base an opinion.
Sweet wines seem to appeal to beginning drinkers; they’re easier going down.
Red or white? I started drinking Annie Greensprings Blush Rose years ago but found it too sweet with food – and boring. Then California Chardonnays, but Sav Blanc went down easier. Then Beaujalais Village, Merlots and Cabs, but my fave now are Zinfandels, rich,jammy and complex. Also up to 17% alc! If a Cab had 17% it probably wouldn’t ‘taste right’! I have very little taste for Sparkling wines and it’s hard for me to rate them but I have great opinions of Zins.
Ideal alc is when the wine tastes ‘balanced’.
Get actual experience; other’s opinions are only their opinions – not yours. Go to wine tastings. Read a book about how to taste wines. Take a wine course at a Jr College, if you’re old enough; your question although a good one is a young one.
When you find a varietal you like purchase five different brands of that wine. Talk about what you like/don’t like with your friends.
Some folks like Häagen-Dazs and some Baskin-Robbins, eh?

Plus,what is the ideal percentage of alcohol in a wine for the wine to tastes great?And which is better,white wine or red wine?Thanks for answering.

An old wine buff once told me that the best wine is quite simply the wine you like best. There are no rules for which wine to drink with what although of course common sense does suggest that a sweet dessert wine does not go well with fish, but it is at the discretion of the consumer at the end of the day.

I would say that wines between 12-max18% proof are good with meals, more than 18% they become too strong and overpowering, more like ports and sherries and not so great with food. Port and stilton are a good combination however. Anything less than 12% does not have much body and becomes watery.

Another thing to take into consideration is the vintage. Different years may be good and bad, always worth checking up. Some Wines do not mature well either, for example South African reds are not worth keeping more than about 2-3 years, whereas French reds can keep for decades…

I prefer red wines, a chianti Collina Lucchese San Giorgio is a good one for example and also Aglianico. I don’t like Italian primitivo as it is too strong and has a bad aftertaste in my opinion. I am not keen on Italian white wines, either sickly sweet or like acid. A good German white on the other hand is another question. I also like South African wines although they tend to give me asthma for some reason, a pity, I think it is the sulphur dioxide used as a preservative in some wines from hotter climes.

At the end of the day "de gustibus non disputandum est",. don’t be fooled by wine snobs either, a £10 bottle can be as good as £500 bottle and both can be corked of course.

I have several italian recipes that call for wine. I am a recovering addict/alcoholic and would prefer not to use wine.Any suggestions?

I substitute all the time, my rule of thumb is red wine=beef broth, and white Wine=chicken broth. Now if the recipe has fish or seafood, then by all means use a fish stock. Just measure on a 1:1 ratio, like if it calls for one cup of wine, use one cup of broth! Hope this has helped, I’ve never been disappointed if I’ve had to sub out this way in a recipe. Good Luck!

I’ve been reading about the anti-aging benefits of having a glass of red wine everyday but haven’t found any suggestions as to what type of red Wine is best to drink. I’ve read that wines high in tannins and wines made from muscadine grapes are better, but does anyone know which type of wines have high tannic value or use muscadine grapes? Funny how so many health articles talk about "red wine" without specifying the type.

Cabernet

But, the alcohol counter acts anti aging, because it causes faster aging.

That’s why they say drink in moderation.

All aging is, is the rusting of the cells which in turn, make copies of yourself that are flawed.

If you want to keep your cells from rusting you eat a variety of raw fruits and vegetables every day and you include phytochemical supplements.

Stay away from foods that make you age quickly, like refined sugars, MSG, processed foods, artificial sweeteners, etc.

Alcohol converts to sugars very easily.

Eat whole foods, raw foods, and supplement with anti aging supplements and exercise to keep your lean muscle and bone, because lack of exercise also causes faster aging.

I just drink red wine on a Friday or Saturday but not evey day and I look 15 years younger than my age because of my eating habits.

My girlfriends and I are going to have a girls night in and probably watch movies, and I want to buy some wine to bring over. One of my favorite Wines in Lambrossco..I dont like the really acidty taste one. Is there a really good wine that wont cost an arm and a leg when eating like snack food?

Beringer or Sutter Home White Zinfandel….

I am turning 21 this November, and while this means I don’t have a long history with or knowledge of wine consumption and storage, I have greatly enjoyed the few glasses I’ve had with family friends and relatives over the past few years. Because I am not a huge partier, I’d like to commemorate my turning 21 by purchasing a bottle of wine (preferably red) on that day, then save it for a few years to finally open on another birthday. I have no specific plan, I just like the idea of buying a bottle of wine on my 21st and drinking it on some future birthday, as soon as the next year or as late as 50.
Being only 20 I obviously don’t have the grandest budget for this, but I was hoping someone would have a few bottles or vintages I should look into–or just a particular type of wine that is always likely to improve with moderate aging.
Thanks so much!

First you must find a type of red wine you enjoy drinking. There are so many varietials out there. What kinds of foods do you enjoy?

For Steak, you may want a merlot or cabernet
For Lamb, you may want a cebernet or zinfandel
For BBQ, you may want a zinfandel
For grilled chicken and/or pork perhaps a pinot

There’s no right or wrong choice, wine is about preference.

There are a couple great wines out in the market place which are under $40 and have had great reviews and are good to drink now or celler for while. 2003 Whitehall Lane Cabernet has had several great reviews. But there are also sooo many others. Hartford Court also has some wonderful Zinfandels and Pinot’s.

Wine tasting a big thing now… you may want to check out a site called localwineevents.com to see if there is a wine tasting event in your area to gather the information you need to make an informed selection.

Want to learn about red wine tasting and aroma? Get tips on zinfandel red Wine in this free wine tasting video.

Expert: Jane Nickles
Bio: Jane Nickles is the author of “Wine Speak 101″, and wine writer for “The Texas Wine and Food Gourmet”, and “Eat and Drink Magazine”.
Filmmaker: MAKE | MEDIA

Duration : 0:2:51

Read the rest of this entry »

Technorati Tags: benefits, Cabernet, merlot, red, Sauvignon, sommelier, tasting, types, Wine, wines