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To Chill or Not to Chill the Wine

wineIf you have ever wondered just how cold wine should be when you serve it at your table, here is some good news for you. In Your Guide to Chilling Wine, Wine Enthusiast has provided its readers with the ultimate cheat sheet for making sure your bottles are at exactly the right temperature.

Advice from an Expert

Wine Enthusiast extensively quotes Fred Dexheimer, one of only 140 Master Sommeliers in North America. Dexheimer is a respected wine taster, commentator, and panelist for The New York Times, Wine Enthusiast, Food and Wine, Wine and Spirits, Beverage Media, Sommelier Journal, and Wine Spectator. His critiques and articles have been featured in many publications, including Time, Cosmopolitan, Newsweek, Men’s Vogue, and People. [Read more…]

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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…]

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