Looking for the Best Fruity Red Wine

red wineFinding a good, fruity red wine can sometimes be quite a challenge because reds run the gamut of very dry to very sweet on the taste scale. As a rule, wines from warmer climates tend to be fruitier and less dry than those that come from vineyards in cold areas. Dry wine is generally considered the more sophisticated choice’ but it is an acquired taste. At the same time, even if a diner prefers fruitier wine, there is a big difference between fruity and soda pop sweet. Furthermore, even when people look for fruity wine, they want something that will work well with food.

Worth a Try for Fruity

In Red Wine Information and Basics, Paul Gregutt of Wine Enthusiast gives a good overview of the fruity undertones one can expect from different red wines. He describes wines made from Gamay, notably Beaujolais, “The grape of Beaujolais, Gamay is often made to be drunk quite young, and shows bright, tangy, fruit-driven flavors of strawberry, raspberry, and sweet cherries. When made by the method known as carbonic maceration, young Gamay has a slight effervescence and a distinct smell of bananas…” [Read more…]

Please like & share:

The Robust Asado and the Full-bodied Wines of Argentina

Argentinian barbecue AsadoOnce you have tasted Argentine barbecue, you will think that the word “barbecue” does not do it justice. Argentine barbecue is distinctive because of the way Argentines prepare and grill the meat, and it is vastly different from the usual skewered chunks or rib sections that sizzle on gas or coal grills.

Barbecue the Gaucho Way

Argentines are very particular about the kind of meat they use for asado. Only the best meat will do, and the country’s excellent meat supply caters to this discriminating taste.

Traditional meat cuts for asado include tenderloin, rack of rib, flank, prime rib steaks, T-bone, sirloin, rump, brisket, and tri-tip. A complete asado menu would also include chinchulin (the initial portion of the small intestine), sweetbreads, kidneys, and udder. There are two important details to remember about asado:  A bull calf is the traditionally preferred offering for this feast, and the meat is not cut into small pieces. Instead, the meat is grilled in large portions to keep the interior juicy. [Read more…]

Please like & share:
© 2009 - Vinfo Pty Ltd. Use of this site constitutes acceptance of our
Privacy Statement and Terms & Conditions and Earnings Disclaimer.