Viva Vino: All About Wines~

[LytSlpr]

well if for red wines more expensive mas lami, French or Italian i go for French. price ani depende sa year.
red wines are for meat,drink during dinner, if u have fish go for chilled white or table wine....
the price naa man tag 350 lami na mostly Australian. between Australian and American red go for Aussie...
but for sure best wine go for French...labi na on a date.... tenderloin steak and red wine ..... mama mia !!!
bon appetite !!! :mrgreen:

i prefer australian, argentinian and chilean wines. french wine is too "fine" for me coz i like my wines a little raunchy. i also don't like spanish wines because it has this too "woody" taste.

[tolstoi]

MARIA CLARA SANGRIA

mao ni gi recommend sa doctor sa ako lola..healthy for the heart daw :mrgreen:

[Bahalina-boy]

Novelino :mrgreen: :mrgreen: :mrgreen:

[majer]

i recommend Novelino or Carlo Rossi lami and affordable its less than P200

[NastyTM]

Carlo Rossi

[businessminded]

I got this from different websites and collect them coz me as an hotelier i need this for resfreshment also for all HRM students and other interested parties should know the basics and histories and other info about wine.You will get lots of info here so start reading now



The Winemaking Process

The process of turning grapes into wine is called vinification. Usually, the first step in the modern vinification process is the separation of the stems from the grapes. The next step is to crush the grapes to release the juice. If a white wine is being produced, the juice is separated from the skins at this point. If a red wine is being made, the juice is left with the skins to extract colors, tannins, and other substances.

After the grapes have been crushed into must, the vinification process continues with alcoholic fermentation. Yeast is added to the must, which consumes the sugars in the grape juice, and converts them to alcohol. Fermentation usually takes place in temperature controlled, stainless steel tanks. When the fermentation has converted the must to wine, the sediments are allowed to settle to the bottom of the tank. The wine is then pumped off to other containers for the next step in the process.

Most red wines, and some whites, undergo a second fermentation induced by bacteria rather than yeasts. This fermentation changes the malic acid into softer lactic acid, which lowers total acidity and makes wines seem rounder and fuller in flavor.

Many white wines and some reds to be sold young are settled and clarified in large containers for about six months. For more depth and complexity, some wines are aged in wooden casks or barrels. Wines are clarified naturally by racking. Sediments are allowed to settle to the bottom of the container, and the wine is periodically pumped into clean barrels.

At this point, wines are usually stabilized by refrigeration and filtering and are then bottled and stored for one to three months to balance their components. Wines aged in wooden barrels are often fined using egg whites or protein compounds and sometimes lightly filtered before bottling to remove any suspended particles.
Bottled wines are usually stored horizontally for up to a year before being sold to acquire harmony and to begin development of the tertiary aromas known as the bouquet. Some wines improve for a 10 years or more in the bottle, gaining a unique complexity in flavor and bouquet.

How To Taste Wines

Here's How:

1. Look Pour a glass of wine into a suitable wine glass. Then take a good look at the wine. What color is it? Look beyond red, white or blush. If it's a red wine is the color maroon, purple, ruby, garnet, red or even brownish. If it's a white wine is it clear, straw-like, golden, light green, pale yellow or brown in appearance?

2. Still Looking. Move on to the wine's opacity. Is the wine clear, cloudy, transparent or opaque? Tilt your glass a bit, give it a little swirl - look again, you are looking at color, clarity, brilliance (sounds like you're finding the perfect diamond!) - is there sediment, bits of cork or any other floating bits? An older red wine will be more translucent than younger red wines.

3. Smell Our sense of smell is critical in properly analyzing a glass of wine. To get a good impression of your wine's aroma, gently swirl your glass (this will enhance the wine's natural aromas) and then take a quick whiff to gain a first impression.

4. Still Smelling. Now stick your nose down into the glass and take a deep inhale through your nose. What are your second impressions? Do you smell oak, berry, flowers, vanilla or citrus? A wine's aroma is an excellent indicator of its quality and unique characteristics. Gently swirl the wine and let the aromas mix and mingle, and sniff again.

5. Taste Finally, take a taste. Start with a small sip and let it roll around your tongue. There are three stages of taste:

6. Taste - After gathering your initial impression of the wine, allow a small breath of air in through your lips and allow the wine to mingle with the air (called swirling). This will allow you to taste flavors more fully (even if you look or sound a bit funny). What do you taste? Reds will often have berry, woody and bell pepper tastes. White wines will often have apple, floral or citrus flavors associtated with them.

7. Initial Taste - This is your first impression of the wine's components and flavors.

8. Finish - The wine's finish is how long the flavor lasts after it is swallowed. Did it last several seconds? Was it light-bodied (like water) or full-bodied (like the consistency of milk)?

9. After you have taken the time to taste your wine, you might record some of your impressions. Did you like the wine overall? Does it taste better with cheese, bread or a heavy meal? Will you buy it again? If so, jot the wine's name, producer and year down for future reference.

Wine & Food Pairing Tips

There are no hard and fast rules about wine and food pairing. Red wine can be paired with fish, and white wine can be paired with beef. Whatever combination you like is a good combination.

Although there are no rules for pairing wine and food, there are some basic guidelines which can help to choose a good wine/food pairing. Generally, the wine should be complimentary to the food.

An acidic wine, such as a dry German Riesling, will pair well with sour, acidic foods. The sourness of the wine, will be negated by the sourness of the food, leading to a pleasant match. Acidic wines also match well with salty foods.

Sweet wine will go well with sweet foods. Again, the sweetness of the wine, and the sweetness of the food will cancel each other out. However, if you are having a sweet wine with a sweet dessert, the wine should be at least a little bit sweeter than the dessert, so that the wine will retain its sweetness.

Bitter wines, with a high level of tannins, will make bitter foods taste less bitter. Tannic wines are also calmed by protein, so they would match well with rare beef.

The best advice when pairing wine with food, is to experiment, and discover for yourself which food and wine combinations you like the best.


Types Of Wine

Red Wines

First things first, red wine is well…red, but why? It's color can be derived from a vast assortment of grape varietals ranging from grapes that are reddish, deep purple, and even a beautiful blue on the color scale. These grapes give rise to a wine that is color classified with such descriptors as garnet, almost black, dark red, light red, ruby red, opaque purple, deep violet, maroon and the list goes on. It is the grapeskins that are responsible for the red wine’s distinct color spectrum. The skins are in contact with the grape’s juice during the fermentation process, allowing the dispersion of both color and tannins. The individual wine’s particular red hue depends on the grape type used in the process and the length of time the skin’s pigmentation is in contact with juice.

Types of Red Wine:
• Barbera
• Cabernet Sauvignon
• Chianti
• Merlot
• Nebbiolo
• Petite Sirah
• Pinot Noir
• Sangiovese
• Syrah/Shiraz
• Tempranillo
• Zinfandel

Common Red Wine Flavor Descriptions

Cherry, Plum, Strawberry, blackberry,Raspberry,Currant,Gooseberry,Boysenberr y,Raisin,Fig,Pepper (white/black),Clove,Cinnamon,Coffee,Cocoa,Mocha,Tobacco,L icorice,Toast,Smoke,Violet

White Wine

First things first, why is “white” wine, not white at all, but yellow, golden or straw-like in color? It’s color can be derived from an assortment of grape varietals. White wines are made from the grape juice and grape skin of green, gold or yellowish colored grapes or from just the juice (not the skin) of select red grapes (as in some Champagnes).

Types of White Wine
• Chablis
• Chardonnay
• Chenin Blanc
• Gewurztraminer
• Muscat
• Pinot Blanc
• Pinot Gris
• Riesling
• Savignon/Fume Blanc
• Semillon
• Viognier

Common White Wine Flavor Descriptions


Citrus, Apple, Pear, Grapefruit, Lemon, Lime, Pineapple, Melon, Butter, Honey, Floral, Herb, Earthy .


I hope the following info about wine help you a lot...now you know what wine you will order
More to come

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[fairy]

hey pips just wondrin' unsa nga wine inyo plano imnon this christmas?

[ajol]

fighter wine

[LaBelleza]

Riccadonna (or Riccadonna Ruby)
Maybe some sort of Rosé wine?

[Bahalina-boy]

fighter wine

Fighter wine pang palagsik