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    La Palma WinesLa Palma wine and region

    Granted DO status since 1994, there are three sub- areas of Hoyo de Mazo (south-eastern hills of Santa Cruz de La Palma through to Mazo), Fuencaliente- Las Manchas (south-western hills of Tazacorte to Fuencaliente), and the northern area of Tijarafe to Puntallana.

    The vineyards are sited on black volcanic soil at heights of between 328 and 3,280 feet(200 and almost 1,000 metres). Because of the strong winds, the vines are each planted individually inside a shelter of a stone wall in a slight depression in the ground. The climate is sub-tropical but with strong maritime influences (La Palma is the most westerly island of the Canaries).

    The Malvasia from the grape of the same name is available as seco, semi-dulce, or dulce.

  • This area is actually part of the Côteaux d'Aix-enProvence, but gained its own AC in 1995. The landscape here is dominated by the rugged and picturesque Alpilles hills that are interspersed with vineyards and olive groves. The area gained its own AC because of its local microclimate and enforcement of stricter production criteria. Only the red and rose wines from a designated 300 hectares surrounding the town of Les Baux-de-Provence are permitted to bear this appellation.



    The colour is the first thing that strikes one. It is a superb salmon-pink, while the nose is reminiscent of redcurrant, strawberry, and other red fruit for thise French wine. The taste is fresh, fruity (grapefruit and cherry), and very pleasant. This is a rose that can charm most people. Drink it chilled at 10-12°C (50-53.6°F).



    The colour of this French wine is a fairly dark ruby red. The nose is complex and strong with hints of wood, vanilla, liquorice, plum jam, caramel, coffee, humus, and occasionally of cherry brandy. The taste is fairly coarse in the first five years because of the strong youthful tannin but after some years in the bottle the taste becomes more rounded, fuller, and more powerful. Drink this French wine at 16- 18°C (60.8-64.4°F) .

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  •    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.

     Maturation can be controlled on oak barrels. The filtration of red wine may be minimal, if at all. Most fruity wines made to be consumed young will have little further maturation or development in the bottle. Some of the world's great classics however, can evolve slowly, to reach a plateau of maturity and amazing levels of complexity.


    Using oak

    Oak wine Oak barrels are used by a winemaker to impart complementary flavours and aromas to a wine. Barrels are toasted at various levels from light to medium to heavy, and will be selected to suit o particular grape variety or style of wine. Barrels are a convenient container in which to store a wine, as the subtle exchanges with oxygen, moisture ans alcohol help the wine to evolpe from the youthul 'green' to more complex and mature flavours.

     Many different types of oak are used in the winemaking process, with white oak being the most common. French, Hungarian, and North American oak are the best-known species used, with each one having slightly different attribures. Just as vines and grapes are distinctly individual when groun under differnet conditions or areas, so are oak trees.


       Very few wineries have their own cooperage, preferring to rely more often on purchasing barrels that have been carefully milled, cured, and toasted. It is an expresive business to be made by the barrel supplier.

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  • Moravian Czech Wine region

    Moravian Czech Wine CellarThe Mikulov wine area is one of the largest that extends from Novomlynske Nädrze to the border with Austria.

    The best-known towns are Valtice, Mikulov, and Lednice. This is an area of mainly white Czech wines that are fulsome in taste with pleasing acidity and striking character. A number of Czech wines are produced here with quality predicates, mainly made from Ryzlink Vlayky, Veltlinske Zelene, Muykät Moravsky, Ryzlink Rynsky, Chardonnay, and Aurelius. There is also a plant improvement station at Perna where frost and disease resistant grape varieties are developed.

  • Moravian Czech Wine

    Czech Wine BottlesThe finest Moravian vineyard of Yobes is on the Austrian border. The ideal climate here ripens the Rulandskeyede, Ryzlink Rynsky, and Ryzlink Vlasky fully. The Czech wines from the Yobes vineyard are characterised by their fullness and pronounced bouquet. The Sauvignon Blanc from Znojmo is pale yellow-green and has a wonderful nose that in lesser years is reminiscent of nettles and in good years of ripe peaches. The Irsai Oliver from Yatov has a bewitching Muscat bouquet and fulsome and harmonious taste. The Neuburské is a dry Czech wine that is green-yellow with a gentle nose and fulsome taste with mild bitterness. In good years this Czech wine is capable of maturing well and develops into a fine rounded wine after five years. The Ryzlink Vlasky is a mildly aromatic dry Czech wine with higher acidity, green- yellow colour, and spicy aroma. It is drunk when young.


    The ordinary wine of this noble Bordeaux grape here is fresh and intensely aromatic (citrus fruits including grapefruit with occasional hint of vanilla).

    This dry wine is balanced, rich, full-bodied and strongly alcoholic (13- 14%). Its alcoholic strength makes it Sparkling wines Chile produces a number of sparkling wines varying from moderate to excellent.

    Choose one of the better ones such as Vifia Miguel Torres Brut Nature which has a fresh spring-like aroma of meadow flowers combined with luxuriant white tropical fruits and a fresh but delicate taste of Chardonnay with the full, rich, and rounded taste of Pinot Noir. Drinking temperature is 42.8-46.4°F (6-8°C).



    This noble Bordeaux grape also produces classic, elegant, and complex wines in Chile. The ordinary Cabernet Sauvignon is fresh and fruity but it is worth while buying the better wines such as Reserva and Gran Reserva. These offer much richer bouquets and greater complexity for very little extra.

    The colour is dark ruby red with the occasional tinge of brown. The aroma is reminiscent of plum, blackcurrant, strawberry, mint, and pepper with undertones of vanilla, chocolate, nuts, cedarwood, tobacco, and toast.When young this wine is very tannic but the tannin is more muted after two to three years. Drinking

    temperature is 60.8-62.6°F (16- 17°C) .



    This is another classic Bordeaux grape that thrives here. The wine is dark ruby, cherry, or granite red with some purple tinges here and there. Plum, blackcurrant, blueberry, black cherry, morello cherry, and strawberries can be detected in the bouquet with undertones of pepper, mint, green herbs, wood, and vanilla.

    The tannin is mainly mellow and the taste full and rounded. These Chilean Merlots readily charm and are suited for drinking with lighter meat dishes. Drinking temperature is 57.2-60.8°F (14- 16°C).



    This fairly rare wine is certainly worth trying to find. The colour is a fairly pale ruby red with purple tinges.

     The bouquet is fresh and fruity (including rose hip) and the taste is generous, approachable, and specially pleasing. Hints of herbs and spices can be detected in the prolonged aftertaste. Drinking temperature is 57.2-60.8°F (14- 16°C).

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    Without doubt the best-known Burgundy in the world. The name resonates just like the wine's taste - of a thunderclap on a hot autumn evening.

     The colour is an exciting red and the bouq uet (black cherry, herbs, leather) and taste are both strong. This is a full, fatty wine that is both powerful and harmonious. A more classic traditional Burgundy is not to be found.


    This   red French wine   is strangely   better   known with painters, sculptors, and writers than gastronomes. Perhaps this is because of its almost artistic, tender, and feminine qualities. Volnay is certainly not a macho wine. It has a very pure and clear red colour and the nose suggests violets and blackcurrant or sloes when young, which later develop into a complex bouquet with an assortment of fruits, flowers, herbs, and toadstools. It is a rounded, velvety wine that above all is sensual.

    The better wines originate from the Premier Cru climats. This French wine merits serving with fine food.



    It is impossible to explain why Monthelie has not yet been truly discovered. Exceptionally pleasant white and red French wine is made here which is certainly not inferior to neighbouring Volnay. It is a wine then for the astute who want quality at a lower price. The red wines are better than the whites which are classic Burgundian Chardonnay with lots of butter (sometimes too much) and wood in the nose with a mild but full taste. The best Monthelie whites also contain hints of toast, white flowers, and honey with the occasional suggestion of Virginian tobacco.

    The red Monthelie French wine is a seductive clear, and cheerful red colour. Its nose is fruity when young (blackberry, bilberry, blackcurrant) with occasional floral notes   (violets). When more mature this changes to the classic fungal aromas while the fruitiness reminds of home-made jam. It is a rich, lithe, generous, and friendly French wine which is at its best after several years maturing in the bottle.



    The same hill has two very different sides to it. Red  French wine is made from one side and white wine from the other. White Auxey-Duresses is pale yellow, very aromatic (fruity and minerals) with the occasional suggestion of exotic fruit such as mango.

     The taste is warm, open, and generous. Red Auxey-Duresses steels the show. Do not drink it too young when it is still rather rough. The colour often tends towards granite red and the aromas evoke ripe fruit. It is a warm, full wine with a considerable structure.

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    Vini di Romagna DOCG/DOC

    Mont Albano Italian WineThis is another generic Italian wine denomination that produces several very special wines: three white wines and two reds. The area is in the extreme south of Emilia-Romagna and extends from south of Bologna by way of Forli to the famous seaside resort of Rimini.



    This is the only DOCG wine of Emilia-Romagna. This Italian wine is made from the Albana grape and may be made in the provinces of Bologna, Forli, or even Ravenna (a small enclave within Bosco Eliceo). In its DOCG form these wines are available as dry (secco), slightly sweet (amabile), sweet (dolce), and liquorous (passito) variants.


    Rosso Conero DOC WineIn terms of the quality for its price, this is probably the best value red wine from Italy. This is not a great wine but it is extremely delicious and quite inexpensive. It is produced just inland from the coast between Ancona and Macerata. Montepulciano grapes which may be supplemented with Sangiovese ensure a clear ruby red wine with pleasant fruity bouquet of blackberry and blackcurrant with a full, rounded, and fleshy taste that is dry. Drink this Italian wine at 14-16°C (57.2-60.8°F) or 16-17°C (60.8-62.6°F) for a Riserva.


    Giro Cagliari WineThis robust red from Giro grapes is made in a variety of styles. The dry Secco contains at least 14% alcohol while the sweet Dolce Naturale is not less than 14.5%. Both are sultry and extremely aromatic with the nose of freshly-picked grapes, and are fulsome, velvet smooth, and warm in taste. Drink at 16°C (60.8°F) for a Secco Italian wine and 10-12°C (50-53.6°F) for a Dolce Naturale Italian wine.

    There is also a much fuller Liquoroso version of both in Secco or Dolce Naturale (with not less than 17.5% alcohol). Drink at 16-18°C (60.8-64.4°F) for a Secco Italian wine and 10-12°C (50-53.6°F) for the Dolce Italian wine.

  • SloveniaN Wine

    Slovenian wine toursThe north of the country is mountainous while inland is either flat or gently undulating. The farthest south-east has a beautiful stretch of coastline. The climate is central European and continental with mountain influences in the north and Mediterranean one in the south. The summers are generally quite hot and the winters cold, though not normally extremely so.

    Slovenian Wine areas

    The small country of Slovenia has no fewer than fourteen different wine areas. These are grouped together in our website into three main areas.

  •  The vineyards of Soave, like those of Bardolino and Valpolicella, are situated between the eastern shore of Lake Garda and the city of Verona.

    The vines of the Gargane grape, which form the lion's share of this famous white wine (minimum 85%), can be seen growing around the medieval town of Soave.The Gargane is permitted to be supplemented with grapes such as Pinot Bianco, Chardonnay, Trebbiano di Soave, or Trebbiano di Toscana.

    Although the European market is often flooded with many lesser Soave-type wines, a true Soave is truly delicious. The colour is usually fairly pale, ranging from green to pale yellow, the nose is not unduly striking, but the taste is dry, mellow, and pleasing, with a touch of bitter almond. The ordinary Soave is generally light in body. Soave Classico originates from the historical centre of the area, while the Superiore is somewhat higher in alcohol and must be rested for at least five months before sale. The best Soave is undoubtedly the superb Soave Classico Superiore. Drinking temperature 46.4-50°F (8-10°C) for the ordinary Soave and 50- 53.6°F (10-12°C) for the better Soave Classico Superiore.


    Just as with other Recioto wines such as the Reciota della Valpolicella (see Valpolicella), the grapes are selected and partially dried. The result is a fullbodied and very aromatic white wine that has a golden colour. The taste is fulsome and fruity, ranging from slightly to very sweet. Do not forget if attracted by the seductive excellence of this wine that it contains 14% alcohol. Drinkat 50- 53.6°F (10-12°C).


    Pale and fragrant sparkling versions are made of both wines that are not so full-bodied but fresh and pleasing. These wines generally have a characteristic bitter almond note in their taste.

     Both dry (extra brut) and medium dry (brut) versions are available of Soave Spumante but only a sweet and highly alcoholic (at least 14%) version of the Recioto di Soave Spumante is available. Drink at 46.4-50°F (8-10°C).

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       Why do we taste wine and what are the advantages of being able to taste successfully?

      Arguably, the most important factor here is to recognise when a wine is in good condition or when a bottle is faulty. This becomes particularly relevant when you are faced with the sort of markups applied in some restaurants. When a sample from an approved bottle id offered to taste wine, you are cheching the conditions of the wine that you hane ordered, not tasting the wine to decide wherher you like it.

    The trees steps

      There are three simple steps to follow when tasting wine: look, smell, and taste. Firstly, you should look at the wine when it's poured, Is it clear and bright? Is it looking in good shape? An excess of brown colour in a white wine may indicate that it has gone off. It's possible to guess the age of a red wine by observing it's rim colour. Tilt the glass slightly and look at the edge of the wine. If you see a purple tint it is probably a young wine while an orange tint is an indication of maturity.

     Swirling the wine a around the glass will relase the aromas and you should take either a large sniff or a small sniff, followed by a large sniff. Does the wine smell clean and fresh and can you identify fruit-related aromas? If not, and you detect musty, wet cardboard-like aromas, you hane probably found a fault. Young wines should always be fruity and appealing on the nose. You should take time to sniff the wine and not rush into tasting wine.

    Tasting wine

    Tasting wine allows you to confirm the condition and characteristics associated with the wine. You should consider the initial taste, the actual taste, and the aftertaste. Have the confidence to reject a bottle which you feel may be tainted and make sure that you assess each bottle ordered individually. Some wine styles, for exemple aromatic whites such as Sauvignon Blanc, are insense and lively an both the nose and palate. Expect to be able to identify lots of fruit and primary aromas. Wines that have matured or developed in the bottle may have a bouquet and flavours such as those associated with dried fruits (prunes, figs, etc), along with savoury nuances. Lurking among all this comolexity there should still be hints of fruit. Some wines over a decade old (for exemple, German Riesling) will suprise you with their amazing vitality and youthful tones.

     Lots of fuss can be generated when the virtues of a vintage are sidcussed and in some cases this is justified. As a generalisation,  if a wine is made from grapes growing in a cool or marginal climate, then vintages can matter. In warmer climates, where there is better consistency in weather patterns, the changes affecting quality are far less significant.

      If you follow the guidelines, concentrate and relax when tasting wine, and forget the fear factor, there is no reason why you cannot become a confident taster wine.

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  • In addition to the previously mentioned generic wines, Alto Adige also produces wines from strictly defined areas or 'crus'. The quality of these wines is often higher than the ordinary Alto Adige. All the wines named have their own DOC denomination.


    This wine area near Bolzano makes red wine at least 90% Schiava grapes, supplemented as needed with Pinot Nero or Lagrein. The colour is ruby red, with intensity and shade depending on vinification and proportion of grapes. Both nose and taste are mellow and fruity. A delicious but unpretentious wine. Drink at 53.6- 57.2°F (12- 14°C).

     *** the best italian WINE ***


    This wine is made in the hills that jut out above the small town of Merano. The red is chiefly made with Schiava grapes is ruby colour, mellow and fruity scented and juicy and pleasant in taste. This is an unpretentious wine that is suitable for all occasions. Drinking temperature is 53.6- 57.2°F (12- 14°C).



    The vineyards of this wonderful wine can be found in the hills around Bolzano. The vines are the Schiava grape, although these may be supplemented with no more than 10% Pinot Nero and/or Lagrein, which contribute their own character. The colour is ruby to intense granite red, the nose subtle and seductive with a hint of wild violets and the taste is mellow and smooth, rounded, juicy, with light bitter almond aftertaste. This gorgeous wine keeps well. Drinking temperature is 57.2- 60.8°F (14- 16°C).

     *** the best italian WINE ***


    The Terlano vineyards run parallel to the Adige river in the province of Bolzano. This white wine is made with Pinot Bianco (WeiEburgunder), Chardonnay, Riesling Halico (Welsch Riesling), Riesling Renano (Rheinriesling), Sylvaner (Silvaner), Riesling x Sylvaner (Mliller-Thurgau), or Sauvignon Blanc.

    These grapes can be used to make single grape wines comprising no less than 90% of them, or ordinary bianco with different proportions, which must be indicated. All of these wines are green-yellow when young, becoming more yellow with age. They have fresh acidity and are very aromatic in both nose and taste. Drink at (46.4-50°F (8- 10°C) except the Chardonnay varietals which are better at 50- 53.6°F (10- 12°C).

    There are also dry (extra brut) or less dry (brut) Spumante versions that are fresh, fruity, aromatic, and elegant. These make an excellent aperitif. Drink at (42.8-46.4°F (6- 8°C). Those wines that originate from the heart of the Terlano area are permitted to add Classico to their name.



    The vineyards of this denominated wine are sited relatively high, some of them above 2,000 feet (600 metres), which demands additional input from the growers. The area is situated close to Bolzano in the Isarco valley. Mainly white wines are produced here using grapes such as Pinot Grigio (Rulander), Sylvaner (Silvaner), Veltliner, Riesling x Sylvaner (Miiller-Thurgau), Kerner, and Traminer Aromatico (Gewürztraminer), and a small amount of red wine from Schiava, Lausner, and Leitacher grapes. The white wine has a green tinge and is fresh, subtle, fruity, and juicy.

    Pinot Grigio and Traminer Aromatico generally make wines with a bigger taste than the other wines.

    Drinking temperature is 46.4-50°F (8-10°C) for Sylvaner, Veltliner, and Kerner and 50-53.6°F (10-12°C) for the others. The Klausner Leitacher is ruby red in colour, has a mild nose with freshly acidic and fulsome flavour. Drink it with red meat at 53.6-57.2°F (12-14°C).

     *** the best italian WINE ***


    This is a very traditional wine area that mainly produces whites using Chardonnay, Kerner, Riesling x Sylvaner (Miiller-Thurgau), Pinot Bianco (WeiEburgunder), Pinot Grigio (Rulander), Riesling, and Traminer Aromatico (Gewürztraminer). A small amount of red is made from Schiava (Vernatsch) and Pinot Nero (Blauburgunder). The whites have a green tinge, fresh nose and taste, and are fruity and aromatic. Drink at 46.4-50°F (8-10°C) for Pinot Bianco and Kerner, 50-53.6°F (10-12°C) for Chardonnay, Pinot Grigio, Traminer Aromatico, and Miiller-Thurgau. The Schiava reds are ruby coloured, taste and smell delicious and fruity, and are suitable for serving throughout a meal. Drinking temperature is 53.6- 57.2°F (12- 14°C).

    Pinot Nero reds are also ruby hued with a trace of orange and their characteristic nose has both vegetal and animal notes. The taste is filled with flavour but is mellow and well-balanced. There is a discernible bitterness in the aftertaste. Drink at 53.6-57.2°F (12-14°C).



    This is another well-known quality wine from the Alto Adige. As indicated in the name, the vineyards are close to Lake Caldaro. Superb reds are produced here using various types of Schiava grape, sometimes supplemented with Pinot Nero or Lagrein.

    *** the best italian WINE ***

     The colour varies between bright ruby and dark red while bouquet and taste are mellow, fruity, and elegant. A hint of bitter almond can be detected in the aftertaste.There are also Classico, and Classico Superiore from the heart of the area. The superior wine has 1 % more alcohol than the ordinary Caldaro and Caldaro Classico. Drink at 53.6- 57.2°F (12-14°C).

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  • The Beaujolais 'satellites'

    Although they do not officially fall under the Beaujolais classification, the following three wine regions produce wines that closely resemble Beaujolais in both character and taste. All three of the red wines are made With the Gamay grape.

    burgundy WINE *** french WINE


    This ancient vineyard is a victim of the expansion of Lyon. It is a friendly, light, but generous wine with pronounced f ruity nose. Drink this French wine chilled to about 53.6°F (12°C). Chardonnay   and Aligote whites are also produced here.


    This is a very clear, ruby red coloured wine that is strong on fruit and has a light, pleasing taste. Chill this French wine to about 53.6°F (12°C).

    burgundy WINE *** french WINE



    These are light, friendly wines that are very fruity. The rose is ideal to serve with informal lunches and picnics. The red wine is ideal for warm summer evenings, for instance with a cold buffet. Serve borth French wines at about 53.6°F (12°C).{jcomments on}

  •    Each of these thirteen great wines has a character of its own. Often the French wine is legendary one that offers the drinker the chance to become acquainted with the region, the soil, the variety of grape, and to meet the wine-maker in person.

    The climate is a mild continental one on the steep, rough slopes around Tain-L'Hermitage with granite beneath the soil. In the southern part of the Rhone the soil is chalky, overlain with sediments in places and the climate is warmer and drier in proximity with the Mediterranean.



    Côte Rotie is solely red French wine and comes from two very steep granite hills, the Côte Blonde and the Côte Brune. According to legend the domain of the estate owner Maugiron was divided in the MiddleAges between his two daughters: one was blonde, the other brunette. This is said to be how the hills got their names. Côte Rotie is dark red and has a bouquet in which raspberry, herbs, and a suggestion of violets can be discerned. When older, the upper notes are of vanilla, and apricot or peach stones.

    These French wine is fairly full-bodied with plenty of tannin but well-rounded with a tremendous experience of taste and prolonged aftertaste. Open the bottle in advance of drinking.



    This white French wine originates from steep granite slopes which cannot be cultivated other than by hand. The grape used is Viognier and the wine is a pale golden colour and possesses a powerful nose of wild flowers, irises, violets, and apricot. These French wine has considerable strength and is well-rounded. Since 1990 the rare Condrieu Vendanges Tardives Cuvee les Eguets has reappeared, made with sympathy by Yves Cuilleron.



    This minuscule vineyard of only 3.3 hectares and 10,000 bottles per year is one of the smallest appellations and also one of the best white wines of France. The wine will have to be tried locally. The colour is a clear yellow and tends towards straw colouring when older. The bouquet is somewhat closed and only develops after a time. Once again apricot and white peach are discovered in the upper notes. The taste is a full one, fatty, very rich and complex.

    Remember to open the bottle a few hours before drinking.



    This fine, harmonious and elegant dark red wine, with a subtle perfume of black currant and raspberry, later develops suggestions of leather and liquorice. Drink slightly chilled at approx. 59°F (15°C) . The white wine is a sunny yellow with a green tinge and its nose suggests wild flowers, acacia blossom, and honey. This is a fresh wine with great depths. Drink chilled at approx. 53.6°F (12°C).



    In terms of volume, this is the largest of the northern Crus. Although not of the same quality as its cousin, Crozes-Hermitage does come close to Hermitage in terms of its characteristic bouquet and taste. The white wine is a clear yellow with very floral nose and full, fatty taste. Drink chilled at approx. 53.6°F (12°C).

     The red French wine is dark red and very intense. The bouquet recalls red fruit, leather, and herbs. The taste is elegant despite the discreet presence of tannin. Drink slightly chilled at approx. 59 °F (15°C).

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    Local experts say that an Easter must pass before these Wines are at their best. 'Les Crus du Beaujolais doivent faire leurs Paques.'

    The wine is rarely to be found in shops earlier than this in any case. The French wines of the ten Crus only fully develop after being allowed to rest for a few months.


    Two of the ten Crus of Beaujolais are located on the slopes of the 1,200 feet high Mont Brouilly, on granite and slate soils. The 300 hectare of vineyards of Cotes de Brouilly are found on the sunny side of the extinct volcano. The wine is purple to mauve with a very refined and elegant bouquet of fresh grapes and irises. Leave a Cotes de Brouilly wine to rest for a time before opening. Drink it at approx. 55.4°F (13°C).

    burgundy WINE *** french WINE


    The vineyards are somewhat more extensive here, covering approx. 1,200 hectares. The soil is mainly granite and sand . The wine is ruby red in colour and has a fruity nose in which red fruits such as plum, and occasionally peach are clearly discernible. The better Brouilly wines also have a hint of mineral in them. This is a full, darker wine with a firm taste. Drink it at about 53.6°F (12°C).



    The 520 hectares of this vineyard were only recognised as Cru du Beaujolais in 1988. The ground is gently undul­ ating and relatively high (average 1,148 feet /350 metres). A fairly supple wine is made here which is both elegant and seductive. The colour is pure cherry red and the nose reminds of red fruit The colour is a pure ruby red with wonderful reflections and the taste is both velvet smooth and fleshy.

    Good Fleurie from the best vintages can be kept for ten years or more. Drink Fleurie at about 55.4°F (13°C).

    burgundy WINE *** french WINE


    This Cru derives its name from the recently and perfectly restored windmill in Romaneche-Thorins. The soil of the 650 hectares of vineyards comprises pink granite and manganese. This imparts a darker, more highly concentrated ruby red colo ur to the wine in which purple and dark red al'e also present when young.

    The nose is mainly reminiscent of flowers such as roses with a hint of raspberry. The taste is powerful and reasonably full of tannin. This firm texture enables Moulin-a-Vent to be kept for some time (up to 15 years). When mature this wine resembles Burgundy. Allow this French wine to rest for a couple of years before serving at about 57.2°F (14°C).



    This French wine is almost unknown outside the area but this is not at all just. A very elegant wine is made with ref ined bouquet of peony and roses with occasional hint of wood and herbs on 260 hectares of granite soil. The taste is soft, generous, and friendly. Serve this wine at about 14°C (57.2°F). This wine too can be kept for quite a few years.

    burgundy WINE *** french WINE


    This is the most northerly Cru of Beaujolais, border­ ing on the Miiconnais. Deeply ruby red coloured wine is produced from 580 hectares of stony soil with layers of clay and sediments. The French wine has a powerful full taste and the bouquet is dominated by frwty (wild strawberry, redcurrant,   and   raspberry) scents with floral undertones (peony and roses).

    Good Julienas can be kept for a few years. Drink this French wine at about 55.4°F (13°C).



    This is the last of these northerly Crus. The vine-yards   extend   for   280 hectares and border the chalky Miiconnais (Char­ donnay) and granite hills of Beau jolais   (Gamay).

    burgundy WINE *** french WINE

     The soil is a mixture of clay, boulders,   granite, and sandstone. These French wine possesses   a wonderful ruby red colour and very aromatic nose of peony, raspberry, redcurrant, apricot, and also some­times a suggestion of kirsch. The taste is seductive, velvet soft, and full, with hints of herbs. Serve this wine at about 55.4°F (13°C).

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  • The wines

    Chile produces a great deal of Cabernet Sauvignon (about 47 percent of the total production) followed by Sauvignon Blanc, Chardonnay, and Merlot. Small amounts of Riesling, Pinot Noir,

    Chenin Blanc, Semillon, and Gewilrtztraminer are also produced. Chardonnay was originally not so widely planted but has seen explosive growth, with a seventeen fold increase between 1985 and 1996.



    This classic Bordeaux grape is also known as Fumé Blanc here. Chilean Sauvignon Blanc varies in intensity and quality from area to area and also from maker to maker. The colour of ordinary Sauvignon Blanc is mainly pale yellow tinged with green. The bouquet is very seductive with fresh aromas of tropical fruit and freshly mowed grass. Some wines have a hint of citrus fruits, gooseberry (Santa Carolina), or flowers (Santa Digna, Torres). The taste is always fresh without being firm as can be the case in Bordeaux. Drinking temperature is 46.4-50°F (8- 10°C).



    This wine is cask aged in wood and possesses a characteristic bouquet of wood and vanilla without losing its fruitiness. Drinking temperature is 50°F (10°C).



    This is a rare wine from Concha y Toro that has heady aromas of white fruits (such as peach and apricot), melon and honey. It is a luxuriant and sweet yet fresh white wine with a broad taste and long aftertaste. Drinking temperature is 46.4-50°F (8- 10°C).



    The taste of Chilean Chardonnay is largely a matter of the wood in which it has been stored and the duration of its storage. The humidity of its place of origin also plays a role. Chardonnay here is generally pale straw yellow with a green tinge. Most wines have a fresh and fruity bouquet with aromas of apple, citrus fruits such as grapefruit, and pineapple and passion fruit. Those Chardonnays made from riper grapes exude heady aromas more distinctly of honey, butter, mango, cinnamon, apricot, peach, and occasional note of tropical flowers. Those cask aged in good quality wood also acquire a fresh bouquet of oak, hazelnut, toast, and vanilla. These wines are distinguished as in Spain by the additions of the names Reserva and Gran Reserva.

     All Chardonnays are fresh and mild, creamy, dry but not harsh, rounded, and full in taste. The taste (and price) varies from simplicity to good, broad, complex, and superb. Drinking temperature is 50-53.6°F (10- 12°C) for young wines and 53.6-57.2°F (12- 14°C) for Reserva and Gran Reserva.

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    Trebbiano di Romagna DOC

    Cagnina di Romagna ItalyThis Italian wine also derives its name from the Trebbiano grape which is the majority grape used in its making. The wine is produced in the area around Bologna, Ravenna, and Forli.

    The colour of these Italian wines is pale golden to a slightly more intense gold and the nose is fresh and pleasing. The taste is dry and harmonious. There are still, Frizzante, and Spumante versions of these wines. Drinking temperature for this Italian wines is 46.4- 50.0°F (8-10°C).


    Types of sherry

    Osborne Sherry SpainIt may be possible to find a sherry at the very best Spanish wine merchants that originates from one defined year. These superb quality sherries are usually very expensive and represent such a small percentage of the whole that they are not dealt with here separately. In this book we observe the Spanish grading system.



    This is a straw yellow Spanish wine that is always dry and fresh with the characteristic bouquet and taste of almond and walnut, wood and flor; alcohol 15.5%. It makes a first class aperitif to drink at 50°F (10°C).

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