Wine Searcher

  • Italian Elba DOC

    ELBA DOC WINE

    Wine Pyramid ItalyThis is the final Tuscan denomination and certainly not the worst. Excellent white, rosé, and red wines are made on the island of Elba off the coast of Tuscany. It is surprising to discover here such authentic Italian wines still made with native grapes. The island is perhaps best known as the place to which Napoleon was first exiled. The French and the Tuscans introduced grape vines to the island and these provide an exciting array of different types and tastes. The fresh, light, and elegant Elba Bianco uses 80-100% Trebbiano Toscano (known here as Procanico). Drinking temperature for this Italian wine is 46.4- 50.0°F (8-10°C). The fuller-bodied and more intense Ansonica white made from not less than 85% Ansonica grapes is much more interesting and authentic in style though.

  • Italy Orvieto DOC Wine

    Italy Umbria Orvieto Label wineORVIETO DOC WINE

    The fame of this Italian wine goes back to Etruscan times. Orvieto was originally famous solely as a sweet white wine and the dry version is of quite recent origins. If you look hard you may still find a superb old-fashioned sweet (abbocato/amabile/dolce) Orvieto. The dry wines dominate though, especially for export. To make Orvieto wine the grapes used are Trebbiano (known locally as Procanico), Verdello, Canaiolo Bianco (Drupeggio), and Malvasia.

  • La Mancha Spanish wine

    La Mancha wine and region

    La Mancha white Spanish wineIn terms of area this is by far the largest DO of Spain at 194,864 hectares. In this immense area of La Mancha, where once the legendary Don Quixote tilted at windmills, the wine-growers fought against what they regarded as arbitrary rules laid down by the European Community. Even today not every-body in La Mancha accepts that there is a vast lake of surplus wine in Europe. Fortunately more and more bodegas are addressing themselves to the demands of the market and improving the bad name associated with La Mancha wine. These bodegas have substantially replaced their equipment and directed themselves towards making quality Spanish wines. Thanks to the effort of these innovative houses the name of La Mancha has increasingly been linked to quality wines, that can be

  • Macedonia/Serbia/Bosnia Wines

    Macedonia Wine

    Macedonian WinesThe landscape of the independent state of Macedonia is dominated by mountains, valleys, and wonderful lakes in the south of the country. The climate has influences from the Mediterranean, Central European (continental), and the mountains. The present state of the wine industry in Macedonia is still relatively unknown.

    Many of the sweeter Macedonian wines disappear into the German market to satisfy that country’s demand for ‘liebliche’ wine. Only a few dry red wines are worth the effort to discover at present but this will probably change soon.

  • Make Wine

    About making wine and wines

    Grapes and wineWine is the product of fermenting the juice of crushed grapes using yeast and natural grape sugar to produce alcohol. When the required level of alcohol or sweetness has been achieved, the process is stopped and the wine is put into barrels or tanks for storage or bottling.

    That is all there is to it, but from your own tasting you will know that some wines can be magnificent and others quite foul. The skill in wine-making is knowing how to make the best possible wine from the grapes. The work of producing good wines starts in the vineyard. The soil and climate can influence the style of the variety planted, but many other factors come into play.

  • Make Wine

    How to make wine

    How to make wineA horizontal press is normally used for white wines. The grapes are put into the cylindrical container until it is full, and it then revolves. As it rotates, chains inside the container break up the grapes and the juice runs off either to fermenting vats or barrels. A second type of horizontal press contains a central bag which is gradually inflated once the grapes have been loaded. The expanding bag pushes the grapes against the side of the container and the juice is pressed out The amount of juice extracted is carefully controlled by the winemaker. The first pressing is generally considered to make the best wine, but wineries can go on to second and third pressings.

  • Making wine

    Many of the world's vest producers believe that great wine is first created in the vineyard. 

    Indeed, it is difficult to argue with the suggestion that using top-quality ingredients helps when transforming grapes into red wine or good wine. White wine can be made from both white and black grapes. Crushing breaks the skins, after which de-staking takes place. Gentle pressing is favoured and skins are removed. Fermentation traditionally happends in oak barrels, although today, when minimal change is required, most white wines will ferment in stainless steel vats, Maturation in oak barrels can add another dimension and flavour profile to a good wine.

    Red wine must be made from black grapes. This time the juice is fermented on the skins for better colour extraction. The juice, which runs freely after fermentation, is of the highest quality. The remaining pomace, or skins, are further crushed to release any more juice, which is generally used in blending for the best red wine.

    READ MORE...

  • Merlot Grapes

     A member of the Bordeaux family, Merlot, in constrast to Cabernet Sauvignon, is soft, fruity, fleshy, and less tannic. It's the principal grape variety in the wines of St Emilion and Pomerol, and is often blended with Cabernet Franc. These Bordeaux wines are much more accessible when young, but they invariably age quickly, creating a supple, smooth, and velvety texture. Merlot is the most planted grape variety in Boredeaux.

     Its characteristics tend to lean towards plum, blachberry, fruitcake, and currantly tones, In cooler climates, such as northern Italy, grass notes are evident, Due to its softness and moderate tannins, Merlot, which has a natural affinity with oak, is often blended with Cabernet Sauvignon.

    merlot grape A grape which thrives on clay and limestone-based soils, it is all the range in California and Chile, where rich, even chocolaty Merlots are mede. The dense Merlots of California can be extremely good and again can provide perfect blending material for Cabernet, as seen in the Mondavi-Rothschild icon wine, Opus One. The relatively cool climate of New Zealand enables Merlot, in good vintages, to obtain excellent balance between fruit and acidity. In contrast, Australia's warmer vineyards are not necessarily ideal, as acidity cand sometimes be found wanting, making 'cooler' Coonawarra and Western Australia more favourable locations.

     Bordeaux (Sr Emilion and Pomerol), Australia, Chile, Southern France, New Zealand, South Africa, California, and Washington State.

     

    Cabernet Sauvignon Grapes

    cabernet sauvignon Grapeswhite-grapes

    One of the word's most popular black grapes, Cabernet Sauvignon's deep colour, blackcurrant aroma and flavour is the backbone of many is the backbone of many full-bodid red wines.

     

    Pinot Noir Grapes

    pinot noir Grapes white-grapes 

    A difficult 'customer' described by one well-known winemaker as a 'moving target of a grape variety', on top form Pinot Noir can make the most complex and hedonistic of red wines.   Pinot Noir has fewer colouring pigments than other dark-skinned varieties, so it can appear to be lighter or more aged, when compared to wines such and almost inky on occasions.

    Syrah Grapes

    Syrah Grapeswhite-grapes

    The Hill of Hermitage and vineyards steeply overlooking the Rhône provide the home of Syrah and one of the most famous place names associated with this great grape variety. Hermitage, Cornas and Côte Rôtie are full-bodied red wines, while Crozes Hermitage and St Jopeph are generally a touch lighter. Syrah is a hardy grape, growing well in poor soil, such as the

    Other Red Grapes

    other red Grapeswhite-grapes

    An extremely versatile variety of grapes, Chenin Blanc is capable of making dry and crisp white wines that are great as an aperitif, through to medium, unctuous and sweet styles. Due to the keeen and vibrant acidity often found in Chenin Blanc grape, they make brilliant food wines and can stay in good shape for many years after the vitange.

    {jcomments on}

  • Moldavian Wines

    Moldavian WineMoldova is a relatively small state wedged in between the big neighbours of the Ukraine and Romania. In terms of culture and language, Moldova forms an entity with Romania. Moldova's wine-making goes back to the times of the ancient Romans.  In the times of the Cezars, Moldova's wine industry flourished greatly. When phylloxera decimated the vineyards of Western Europe, certain French growers set up in Moldova in order to survive the crisis. These brought French varieties of grapevine with them.

    Moldova's climate is ideal for growing grapes and making wine from them: it is cold in winter and hot in summer, which is particularly beneficial for white wine. Despite this it is difficult to find any good wines in Moldova.

  • More Swiss wines

    PAIEN SWISS WINE

    Paien Swiss WineThe Swiss wines made from Paien or Heida, as it is also known (meaning heaths), are quite unusual. Grapes grow on this very ancient native variety at altitudes of more than 1,000 metres (3,280 feet). In the Jura and Savoie in Prance it is known as Savagnin, Traminer in Alsace and certain German vineyards, and Tramini in Italy. This Swiss wine is fresh and quite dry with recognisable fresh nose of green apples. Drinking temperature is 8- 10C (46.4-50°F).

     

    RÈZE SWISS WINE

    The rare Rèze grape is still used piecemeal in Anniviers to make wine. This Yin des Glaciers ('glacier' wine) is remarkably tart and green if drunk young. Allow it to age though and it develops a quite unusual but exciting nose. Drinking temperature for Rèze Swiss wine is 6- 9°C (42 .8-48.2°F) .

  • More Wines from Sicily

    MOSCATO DI NOTO DOC ITALIAN WINE

    Moscato Di NotoThis Italian wine was highly regarded by the ancient Romans who called it Pollio. It is made near Siracusa. The Moscato Naturale (minimum 11.5% alcohol) smells intensely of freshly-picked Muscat grapes and this is reflected in the taste. Drink this Italian wine at 8-10°C (46.4-50°F). The Moscato Spumante (minimum 13% alcohol) is a full and sultry sparkling wine of stuporific aromatic strength. Such a wine does not fail to evoke the emotions. Drink this Italian wine at 8-10°C (46.4-50°F).

  • Ostschweiz Wines

    Ostschweiz winesThe greatest risk for Swiss wine growers in Ostschweiz is prolonged winter frost or deadly night frosts in spring during blossoming. Over the centuries the creative Swiss have come up with all manner of ways of protecting their vines against the cold. In addition to the widely used spraying and heating methods, the local growers have developed their own method. The vines are covered with straw or even with what resembles an eiderdown. The soil in Ostschweiz varies from west to east. In the western part, close to the Jura mountains, chalk is more prevalent; in the centre it is mainly calciferous sandstone, while in the east glacial scree and shale dominate. Because autumns are quite cold in Ostschweiz, only early ripening varieties of grapes thrive.

  • Other red grapes

    GAMAY GRAPES

     Gamay is the Beaujolais grape, know for its light, soft, and easy-drinking qualities, Light in tannin and full of cherry and strawberry flavour, it peaks in the Beaujolais Crus, such as Morgon and Fleurie. In the Loire, where it is used to make red and rose wines, Gamay accounts for about fifteen percent of all French plantings.

    Gamay is usually fermented thrigh a process called maceration, where fermentation takes place below a protective layer of carbon dioxide.  Gamay is grown almost wxcusively in France, principaly in Burgundy and the Loire Valley.

     

    CABERNT FRANC GRAPES

     Within the trio of Bordeaux varieties, alongside Cabernet Sauvignon and Merlot, Cabernet Franc is often responsible for lending an aromatic quality and positive acidity to a blend. Known for its raspberry-like aroms, it is, after Pinot Noir, the best grape of the Loire, and is used to make wines such as Chinon. Back in Bordeaux, you will find Cabernet Franc's level of importance elevated in St Emilion, no more so than in the fabulous Château Cheval Blanc. As with Cabernet Sauvignon, Cabernet Franc grows best in warmer climates but hot climates will have a negative effect on the flavour. The grape is sufficiently robust for the fermentation temperature not to be critical.

     Apart from Bordeaux and the Loire, Cabernet Franc is grown in Italy, the USAm Australia, and eastern Europe.

     

    GRANACHE/GARNACHA GRAPES

    The strawberry-scented and peppery tones, which often dominate a Côtes du Rhône or Châteauneuf-du-Pape, are the well-known characteristics of Grenace. At best, Grenache can reval concentration and great power from old, low-yielding vines. The Grenache thirives in the exceptionally not climates of Spain and the south France. It blends well with Shiraz and is used with Tempranillo for Riojas. In Spain, where it is known as Garnacha, it is renowned for provideing the colour and flavour in the fruity Rosados.

     As well as being plantes in Spain and France the Graneche is also found in Australia and USA.

     

    MALBEC GRAPES

     The hallmark characteristics of Malbec wines are deep colour and flavours full of black fruit. The grape originates from southwest France, in the Appellation of Cahors, where the wines were once known as 'Black Wines'. Expect to find Malbec in blends too, such as in Côtes de Bourg, Bordeaux, In recent years Malbec grapes hane thrived in irrigated, sandy soils in the warm climate of Argentina. Good crops combinated with advaces in winemaking techniques have produced some excellent, full-flavoured wines.

     Malbec is grown in France, Italy, Spain, South America, and the USA.

     

    NEBBIOLO GRAPES

    The two greatest names and expressions of the magical Nebbiolo grape, Barolo and Barberesco, grow in the hills of Piedmont, Italy. Often requiring age, these are rich and savouy wines, with aromas of tar and roses. Nebbiolo is fernented in temperature-controlled stainless steel vessels. Generally, it reqyires a long ageing period in wood in order to soften but trends are towards shorter periodsm in maceration and more bottle ageing.

     Apart from Piedmont, Nebbiolo is grown in California, South America, and the USA.

     

    PINOTAGE GRAPES

     Pinotage, the earthy, spicy, deeply coloured grape of South Africa, has aromas of plum skin and a generous, well-structured palate. The grape is actually a hybrid of the Pinot Noir and Cinsault grapes and was created by a professor at Stellenboch University in the 1920s.

     Although most associated with South Africam attempts have been made to grow the grape in New Zealand, Chile, and Australia.

     

    SANGIOVESE GRAPES

     Sangiovese, the great Italian grape, makes the concentrated red wines of Tuscany. It is the main consitituent of Chiantis, the best of which are rich, plummy, cherry-scented wines, highish in acidity, and with tannins which soften towards cedary elegance with age. The lighter wines, such as the Sangiovese de Romagna, are ideal for everyday drinking, They are best drunk while young and fresh.

     Apart from Italy, the Sangiovese has also impressed in California, Australia and Argentina.

     

    TEMPRANILLO GRAPES

     Spain's best red grape, Tempranillo is the backborn of Rioja and the wines of Ribera del Duero. Wines range in flavour from strawberry and vanilla lightness to full-bodied cherry-dominated depth, Tempranillo is also used in the production of port.

     The Tempranillo varietu is also grown in Portugal, where it is called Tinta Roriz, and Argentina.

     

    ZINFANDEL GRAPES

     Rarely senn outside of California, Zinfandel can vary enormously in style, from the bland, slightly pink 'White Zins'. to old vine, oak-aged, richy fruity, elegant wines, which finish with an note of tangy acidity.

    Part of the explanation for the variety of Zinfandel wines lies in the fact that the very latest technology is used in production. This technology ensures that the grapes rises to the challenge of adaptability.

    Grown in California, predominantly.

     

    Cabernet Sauvignon Grapes

    cabernet sauvignon Grapeswhite-grapes

    One of the word's most popular black grapes, Cabernet Sauvignon's deep colour, blackcurrant aroma and flavour is the backbone of many is the backbone of many full-bodid red wines.

    Merlot Grapes

    Merlot Grapes white-grapes 

     A member of the Bordeaux family, Merlot, in constrast to Cabernet Sauvignon, is soft, fruity, fleshy, and less tannic. It's the principal grape variety in the wines of St Emilion and Pomerol, and is often blended with Cabernet Franc.

    Pinot Noir Grapes

    pinot noir Grapes white-grapes 

    A difficult 'customer' described by one well-known winemaker as a 'moving target of a grape variety', on top form Pinot Noir can make the most complex and hedonistic of red wines.   Pinot Noir has fewer colouring pigments than other dark-skinned varieties, so it can appear to be lighter or more aged, when compared to wines such and almost inky on occasions.

    Syrah Grapes

    Syrah Grapeswhite-grapes

    The Hill of Hermitage and vineyards steeply overlooking the Rhône provide the home of Syrah and one of the most famous place names associated with this great grape variety. Hermitage, Cornas and Côte Rôtie are full-bodied red wines, while Crozes Hermitage and St Jopeph are generally a touch lighter. Syrah is a hardy grape, growing well in poor soil, such as the...

    {jcomments on}

  • Other white grapes

    GEWÜRZTRAMINER GRAPES

    Gewurztraminer White grapes This distinctive grape variety is known by its friends simply as Gewürtz but sometimes also as Traminer. It provides interese aromas, reminiscent of lychee, rose petals and spice.

    Gewürtraminer often smells sweet, but may produce an element fi suprise, by tasting dry. It tends to grow best in cooler climates where there  is a decent levet of acidity in the soil. Alsace Gewürztraminers are the most successful, with wines from other territories tending to be bland in comparison.

     Gewürztramineris found in Alsace, Germany, Northern Italy, Eastern Europe, and the USA.

     

    MUSCADET - MELON DE BOURGOGNE GRAPES

    Muscat grapesThis grape makes the seafood simple par excellence. Offering hints of apple and gooseberry, the wine becomes dry, savoury and tangy, particlarly when aged in contact with the lees - the yeast deposit left after fermantation. Attempts to age Muscadet in oak are not guaranteed to meet with success as the grape's structure and body tend to preclude assimilation with the wood.

     The Muscadet grape thrives in the Loire Valley.

     

    MUSCAT GRAPES

     All members of the large Muscat family share a floral, grapey, and aromatic charanter. Depending on when it's picked, Muscat is capable of making dry to sweet wines, from the very lightest to the biggest 'stickies', such as the Liqueur Muscats of Australia. The tast of sweet Muscats is redolent of raisins and  oranges. These wines may be fortified with grape brandy during the fermentation process in order to preserve sweetness. The Muscat is often blended with other varieties of grape in order to increase complexity and flavour. It is used in the well-known Italian wine Asti Spumante.

     Muscat is grown throughout Europe anda also in Australia.

     

    TREBBIANO - UGNI BLANC GRAPES

    Trebbiano Pinot Noir Grapes  The most widely planted white grape in Italy, the soil and warm climate help to create wines with highsh acidity. Indeed, because of its high acidity it is sometimes belnded with red wines. Trebbianos tend to be medium bedied and with zesty fruit character, Trebbiano is usually fermented is stainless steel vats and may be matured in oak in orded to add some complexity to the flavour.

    Italy and France, where the grape is used in the blend for Vin de Pays des Côtes de Gascogne. It also makes excellent distilling material for both Cognac and Armagnac.

     

    VIOGNIER GRAPES

     Very aromatic, Viognier's hallmark notes are of apricot, peach, and honey. Lush and flesh, the dry wines produced by the Viognier grape are so aromatic that they can seem sweet on the palate. Viognier is a difficult grape to grow successfully. Indeed, modern winemaking techniques are being developed to encourage a consistency in the taste. In France it tends to do best on the small hillsides outside Lyons.

     Viognier takes centr stage in Condrieu (Northern Rhône) and is also doing well in Southern France, Chile, Australia, and California.

     

    MARSANNE GRAPES

    From the Rhône Valley, France's Marsanne makes full-bodied, fat and weighty wines, with flavours of peach and toast, and can even taste nutty when mature. Marsanne may be blended with Roussanne.

     

    Pinot Blanc GrapesPINOT BLANC - Pinot Bianco GRAPES

     Pinot Blanc invariably makes dry, apple-scented and flavoured white wines, with a touch of honey and a whiff of spice in Alsace. Very adaptable with food, Pinot Blanc is also star material for sparkling wine.

     Pinot Blanc is another grape to originate in the Alsace region of France and also in North America.

     

     

    Chardonnay Grapes

    Chardonnay Grapeswhite-grapes

    Today world's most popular white grape, Chadonnay express its varietal character in many forms: from the racy, steely, and nervy wines of Chablis, to the fuller-bodied, buttery rich wine made in the Napa Vally, California. 

    Sauvignon Blanc Grapes

    Sauvignon Blanc Grapeswhite-grapes 

    This is an aromatic grape, which ripens early and is mostly grown in cool-climate vineyards.   Its range extends from featherweight tangy, dry white wines like Sauvignon de Touraine, to the ripe, almost tropical-like fruitiness obtained in California, where the less common addition of oak is often adopted and labelled 'Fume Blanc'. Sauvignon Blanc thrives on chalk or gravel soil.

    Riesling Grapes

    Riesling Grapeswhite-grapes 

    The Riesling grape is seen by many as the most versatile variety of white grape in the world. It is without doubt a class act with a number of strengths, not least its ability to outperform Chardonnay in the longevity stakes.

    Semillon Grapes

    Semillon Grapeswhite-grapes

    Arguably one fo the most underrated verieties of grapes, Sémillon, Bordeaux's most widely planted white grape, makes delicious dry and sweet wines. With an almost honeyed texture, Sémillon is often partnered by Sauvignon Blanc to lift the acidity, although Australian winemakers also blend Sémillon Trebbiano.

    Chenin Blanc Grapes

    Chenin Blanc Grapeswhite-grapes

    An extremely versatile variety of grapes, Chenin Blanc is capable of making dry and crisp white wines that are great as an aperitif, through to medium, unctuous and sweet styles. Due to the keeen and vibrant acidity often found in Chenin Blanc grape, they make brilliant food wines and can stay in good shape for many years after the vitange.

    {jcomments on}

  • Other wine Greek region

    Epanomi Greek wine

    Epatiako Greek WineThe Gerovassiliou make very proper and modernstyle topikos oinos or country wines from French and Greek grape varieties in Epanomi to the west of Chalkidiki.Their white Fume (Chardonnay and Assyrtiko) is full-bodied, rounded, and very pleasant. The red Ktima Gerovassiliou (Grenache Rouge and Petite Syrah) is exciting and fulsome in flavour and is also rounded and warm. The tannin in the wine means it can be kept for at least five years. Other good wines, though less impressive are those of Lazaridi (Drama).

    The house of Tsantali makes several quite pleasing white and red topikos oinos or country wines in curious 'belly' bottles known as Makedonikos Topikos Oinos. Tsantali also produce a reasonable Athos Topikos Oinos and a subtle Agioritikos made from Assirtiko and Sauvignon Blanc. Finally, the Cava-style wines made by Tsantali and Boutaris are exceptionally good.

     

    Zitsa region wine

    Zitsa's vineyards are found to the north of Ipeiros, against the Albanian border at a height of about 1,968 feet (600 metres). Delicious still and sparkling wines are made here from Debina grapes. These wines are characterised by their elegance, freshness, and exuberant fruitiness. The sparkling Zitsa is available as semi-sparkling or imiafrodis krasi and fully-sparkling or afrodis krasi versions. Drinking temperature for this Greek wine is 46.4-50°F (8-10°C) .

     

    Metsovo Greek wine

    Gerovassiliou Chardonnay Epanomi Greek wineA Greek politician named Averoff dreamed of making the best wine of Greece. Although he never achieved this himself, his company has scaled unprecedented heights and may well make its founder's dreams come true. The vineyards are on south-easterly facing slopes of the Pindos mountains.

    Pine red wines have been produced here for centuries but unfortunately the ancient vines were entirely destroyed by phylloxera. The original vines were replaced by Cabernet Sauvignon. Excellent Katogi Averoff red wine is made from these grapes, which are related to the Greek Agiorgitiko. This great wine can certainly be kept for ten years because of the tannin it contains. This ruby red wine is characterised by its intense aromatic power and fulsome taste that is velvet smooth (after maturing).

    Katogi Averoff is now regarded as one of Greece's best wines and it is very expensive. Drinking temperature for this Greek wine is 62.6-64.4°F (17- 18°C) .

     

    Thessalia Greek wine

    Thessalia is situated to the south of Macedonia and it borders Ipeiros to the west, the Aegaen to the east, and Central Greece to the south. The area is dominated by the imposing Mount Olympus (9,570 feet /2,917 metres) and it is bisected by the Pineios river. Thessalia is clearly an agricultural region. The best vineyards are sited on slopes or close to the sea. The vines planted on flat countryside are for grapes sold to be eaten or for poor wines.

     

    Rapsani Greek wine

    Rapsani's vineyards are planted on the slopes of Mount Olympus at heights of 984-1,640 feet (300-500 metres). The climate here is fairly moist and above all cold in the winter. Yet the siting of the vineyards guarantees full sunshine and excellent red wines. The basic grapes used for Rapsani are Xinomavro, Krassato, and Stavroto, which combines to produce a fresh, rich, and elegant red wine. Drinking temperature for this Greek wine is 57.2-60.8°F (14-16°C).

     

    Nea Anchialos Greek wine

    The vineyards of Nea Anchialos are sited close to the sea near Volos. The Rhoditis vines grow at a height of 328-656 feet (100- 200 metres) and their grapes make a fresh and elegant white wine. Drinking temperature for this Greek wine is 46.4-50°F (8-10°C).{jcomments on}

  • Pinot Noir Grapes

    A difficult 'customer' described by one well-known winemaker as a 'moving target of a grape variety', on top form Pinot Noir can make the most complex and hedonistic of red wines.

    pinot noir  Pinot Noir has fewer colouring pigments than other dark-skinned varieties, so it can appear to be lighter or more aged, when compared to wines such and almost inky on occasions. There are exceptions to the rule, such as the wines from the likes of Romanée Conti in Burgundy's Côte D'Or.

     Pinot Noir is a prime example of the importance of terroir, the term used to describe the growing conditions of the grape such as the soil, drainage, microclimate, and exposure to the sun. Pinot Noir is an excellent wine when the grapes have been grown in Burgungy but an altogether more challenging prospect when grown elsewhere.

     Carneros and the Central Coast of California, Oregonn the Yarra Valleym and cooler spots in Australia, are consistently producing 'typical' and different expressions of Pinot Noir. New Zealand, via Martinborough, Marlborough, Central Otago and South Africam via Walker Bay, are also now producing decent Pinot Noir. The Pinot Noir nose is often reminiscent of paspberry, strawberry, and redcurrant when young, taking on subtle, earthy, leafy, prune-like aromas with age. It is also one the classic Champagne varieties.

    Burgundy,  Alsace, Champagne and Sancerre in France, Germany, Italy, New Zealand, South Africa, Switzerland, and California, Oregon ans Washington State in the United States.

     

    Cabernet Sauvignon Grapes

    cabernet sauvignon Grapeswhite-grapes

    One of the word's most popular black grapes, Cabernet Sauvignon's deep colour, blackcurrant aroma and flavour is the backbone of many is the backbone of many full-bodid red wines.

    Merlot Grapes

    Merlot Grapes white-grapes 

     A member of the Bordeaux family, Merlot, in constrast to Cabernet Sauvignon, is soft, fruity, fleshy, and less tannic. It's the principal grape variety in the wines of St Emilion and Pomerol, and is often blended with Cabernet Franc.

    Syrah Grapes

    Syrah Grapeswhite-grapes

    The Hill of Hermitage and vineyards steeply overlooking the Rhône provide the home of Syrah and one of the most famous place names associated with this great grape variety. Hermitage, Cornas and Côte Rôtie are full-bodied red wines, while Crozes Hermitage and St Jopeph are generally a touch lighter. Syrah is a hardy grape, growing well in poor soil, such as the

    Other Red Grapes

    other red Grapeswhite-grapes

    An extremely versatile variety of grapes, Chenin Blanc is capable of making dry and crisp white wines that are great as an aperitif, through to medium, unctuous and sweet styles. Due to the keeen and vibrant acidity often found in Chenin Blanc grape, they make brilliant food wines and can stay in good shape for many years after the vitange.

    {jcomments on}

  • Port Fortified Wine

    Port fortified wine is made in various styles in the Douro Vallery, a rugged, yet beautiful and stunning location in northern Portugal. The area was first dermacated in 1756. A rich, fortified wine, port is made by stopping the fermentation before it is complete, in order to arrest or keep some residual sugar in the wine. In most cases, maturation takes place in Villa Nova de Gaia, close to the coolness of the mouth of the River Douro and opposite the city of Oporto.

    Port Fortified Wine The steep slopes alongside the River Douro and its tributaries are terraced to accommodate the vines. Labour therefore is still pretty intensive and most of the picking is done by hand. Over forty different grape varieties are grown here, but only five have been identified as ideal for the production of port: Touriga Nacional, Touriga Francesa, Tinta Barroca, Tinta Roriz, and Tini Cão. Once the ripe grapes are picked, fermentation will follow in stainless steel tanks, although some ‘quintas’ (vineyards) still tread grapes in ‘lagares’, open-top granite tanks. Ordinary port will often have a long maturation in casks, known as pipes, or in arge wooden vats, whille vintage port will develop for most of its life in bottle.

     

    Styles of Port Fortified wine

    Althoug port is seen as an after-dinner drink or a classic accompaniment to cheese, particuarly Stilton, its breadth of styles means that it cane be suitable with a range of food. A sweet tawny port for instance, works beautifully with a rich pâté.

    WHITE PORT FORTIFIED WINE: made from white grapes. Dry or sweet.

    RUBY FORTIFIED WINE: youthful, spicy, fruity, and with a deep ruby colour.

    VINTAGE CHARACTER FORTIFIED WINE: deeply coloured, full-bodied port around four years of age (blended).

    TAWNY FORTIFIED WINE: aged in wood , tawny coloured, smoth, and with flavours of dried fruits. A blend of grapes from several harvests, an indication of age (10, 20, 30 of 40 years old) will be shown on the label og the best ports.

    COLHEITA FORTIFIED WINE: a single harvest Tawny. At least seven years old, having rich, smooth, comlex ‘Tawny’ characteristics.

    LATE BOTTLED VINTAGE FORTIFIED WINE: port from a good year (not necessarily a ‘declared’ vintage). Matured in wood for five or six years. Accessible, more complex than ruby or vintage character.

    SINGLE QUITA FORTIFIED WINE: single harvest, from an individual vineyard. Maturing in bttle to reveal black fruits and spie on the palate. Throws sediment (crust), so needs decanting.VINTAGE FORTIFIED WINE: single exceptional harvest, which may be declared. Aged for two to three years in wood, then slowly in bottle, for up to three decades. complex, blackberry-like flavours, spicy and powerful in youth. needs decanting.

     

    ► Fortified Wine  ► Sherry Fortified Wine ► Port Fortified Wine   ► Madeira Fortified Wine {jcomments on}

  • Red Grapes

    red grape Red or 'black' grapes produce different levels of colour and body, the colour coming from the grape skin. Creating a light-bodied red wine depends on the amount of structure obtained from extract and tannins that the wine takes on.

      These 'flavourings' provide depth and longevity. Medium-bodied wines will have taste that may be a direct result of the grape variety or varieties used in the blend, the climatic conditions or even, in some cases, the vintange.
     Thick-skinned grape varieties, such as Cabernet Sauvignon, are capable of making full-bodied, dense, and long-lived wines. Winemaking also plays a part, as colour and extract can be controlled as part of the process to make wines that are well balanced and harmonious.

     Light-bodied red wines include Beaujolais Primeur, medium-bodied red wines include Chinon and Barossa Vally Shiraz is among the most popular of the full-bodied red wines.

     

    Cabernet Sauvignon Grapes

    cabernet sauvignon Grapeswhite-grapes

    One of the word's most popular black grapes, Cabernet Sauvignon's deep colour, blackcurrant aroma and flavour is the backbone of many is the backbone of many full-bodid red wines.

    Merlot Grapes

    Merlot Grapes white-grapes 

     A member of the Bordeaux family, Merlot, in constrast to Cabernet Sauvignon, is soft, fruity, fleshy, and less tannic. It's the principal grape variety in the wines of St Emilion and Pomerol, and is often blended with Cabernet Franc.

    Pinot Noir Grapes

    pinot noir Grapes white-grapes 

    A difficult 'customer' described by one well-known winemaker as a 'moving target of a grape variety', on top form Pinot Noir can make the most complex and hedonistic of red wines.   Pinot Noir has fewer colouring pigments than other dark-skinned varieties, so it can appear to be lighter or more aged, when compared to wines such and almost inky on occasions.

    Syrah Grapes

    Syrah Grapeswhite-grapes

    The Hill of Hermitage and vineyards steeply overlooking the Rhône provide the home of Syrah and one of the most famous place names associated with this great grape variety. Hermitage, Cornas and Côte Rôtie are full-bodied red wines, while Crozes Hermitage and St Jopeph are generally a touch lighter. Syrah is a hardy grape, growing well in poor soil, such as the

    Other Red Grapes

    other red Grapeswhite-grapes

    An extremely versatile variety of grapes, Chenin Blanc is capable of making dry and crisp white wines that are great as an aperitif, through to medium, unctuous and sweet styles. Due to the keeen and vibrant acidity often found in Chenin Blanc grape, they make brilliant food wines and can stay in good shape for many years after the vitange.

    {jcomments on}

  • Rías Baixas and Rigeiro Spanish Wine

    Rias Baixas Spanish wineRías Baixas

    This is certainly the best known but not the only quality DO of Galicia. The white Spanish wine of the Albariño grape is deservedly famous. Galicia has an attractive coastline with large inlets or estuaries here and there known as rías baixas or 'low rivers'. These are slightly reminiscent of the Scandinavian fjords. The rest of the country consists of green valleys in which the coolest and moistest vineyards of Spain are to be found.

    There are three different soil types in Rías Baixas: bedrock of granite covered with alluvium, alluvial deposits, or a bedrock of granite with a covering of sand. The average height at which the vineyards are situated is about 1,476 feet (450 metres) . This Spanish wine is mainly white and made from 90% Albariño grapes. These Albariño grapes are said to be a twin of the Riesling. These are said to have been brought to Santiago de Compostella as gifts by German monks. Some wine is also made with Treixadura and/or Loureira Blanca, and also an extremely rare red produced from Brancellao and Cañio.

  • Right side