Tag: Wines
South African Dessert Wines
Posted onDessert wines are, by definition, high in alcohol. This alcohol is made from the increased concentration of sugar in these wines and the two combine to define them. The ratio of water to sugar can be changed by actually adding sugar, unfermented grape juice or honey before fermentation or must afterward. Alternatively, wine makers may opt to remove water during production, increasing the concentration of sugar in the volume of wine. Drying the grapes into raisins and then using these to make the wine achieves this sweetened effect too, as does freezing some of the water out of the wine, making what is known as “ice wine”. Adding Botrytis cinerea desiccates the grapes and increases their sugar content, having a similar effect.
Certain grapes, such as the Muscat, are sweeter by their very nature. These and other varieties are made sweeter by being picked only once they are completely ripe and have their highest sugar levels. The more sun these grapes get, the sweeter they become, so wine farmers rely very much on a hot, sunny summer. To improve their grapes’ chances of maximum exposure, the farmer may choose to clip away any leaves casting a shadow on the grapes below them on the vine. This approach renders different versions of each wine every harvest, creating an unreliable (but always natural) product. One of South Africa’s most famous Muscats was the Constantia of old, and this is likely to have been sweetened in this natural way.
When selecting a dessert wine, it is vital that the wine is sweeter than the dish it is accompanying. Chocolate has a bitter base taste and this does not match well with sweet dessert wines. Baked goods with nuts and honey are far more suitably enjoyed with a sugary and flavorsome wine. Sweet, ripe fruits are also fantastically set off by a good dessert wine. When a fortified or dessert wine is well made, though, it can be enjoyed as the perfect end to a hearty meal all on its own. It should be served slightly chilled if it is white, and at room temperature if it is a red wine.
The very sweet dessert wines are not matured for very long, whereas ports are aged for far longer periods. The aging process is largely determined by the size of the oak vats in which the wine is placed. The larger the vat, the longer its contents will take to mature.
While dessert wines may be regarded by some wine connoisseurs as being inferior or subordinate to their more ‘savory’ counterparts, they have earned acclaim over the years. Their rich, sugary body is offset by their syrupy texture and alcoholic warmth, a winning combination by even the most discerning of palate’s standards.
Kosher South African Wines
Posted onA wine begins its koshering once plucked from the vine, as it is sown and cultivated in the same way as other wines. It may be picked by anyone, not necessarily a kosher or Jewish person. The grapes to be used for the wines are then taken to the winery, where they are crushed. This process needs to be performed under a rabbi’s supervision. The rabbi physically tips the grapes into the crusher and sometimes operates the necessary equipment. This is an integral requirement for a kosher wine’s production.
The barrels in which the kosher wines are to be fermented need to be judged worthy for such a use. After the grapes have been crushed under rabbinal supervision, the rest of the process and even the handling of the grapes and juice need to be performed by a Jewish person that observes the Sabbath faithfully. Even thought the rabbi does not necessarily need to be involved in the wine-making process, he does need to oversee the entire progression to the final product. Kosher wines even need to be opened by a kosher waitron. None of the work involved in producing a kosher wine may be done on the Sabbath.
Meshuval wines are kosher wines that have been flash-pasteurized by boiling (or nearly boiling) and cooling them very rapidly. Advanced technology means that there is very little, if any, difference to the taste of these wines kosher wines compared to non-meshuval wines. Pasteurising the wine in this way renders it kosher immediately, regardless of how it is handled thereafter. In South Africa, though, meshuval wines are rare and are more common in North America and Israel. The rabbi would operate the pasteurization equipment.
The wines carry an official seal of approval called the hechsher. The reason that a wine has to be deemed kosher (since it contains none of the forbidden foods of Judaism) is owing to its important role in non-Jewish religions. Using it for these purposes is considered to be idolatry. Therefore, wines need to be kosher to ensure that they are free from any form of idolatry before being consumed by a Jewish person. Of course, kosher wines can not contain anything that is derived from a non-kosher source, such as gelatine or isinglass.
South Africa, along with a few other countries around the world, has recently seen an increased demand for kosher wines. This may be related to the fact that methods for ensuring correctly koshered wines are becoming more widespread.
In South Africa, good quality kosher wines are available from Norman Goodfellows, Kleine Draken and Nwanedi. Some recommended vintages include:
· Eshkol Shiraz 2003 – the Eshkol Winery in Paarl produces excellent kosher wines.
· Welnerberg Cabernet Sauvignon 2005 – From South Africa’s Swartland, this full-bodied red is ideal for red meat dishes.
· Welnerberg Pinotage 2005 – this wine enjoys fruitier flavors and a slightly lighter body.
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A Wine Lover’s Weekly Review of $10 Wines – A Red Sicilian Blend
Posted onPlease let me apologize. Usually I place these weekly reviews on my website Sunday night or Monday night. This one went up on Tuesday; last night was President Obama’s first prime time news conference. I’m not going to talk about the press conference here, except to repeat that this wine column is our attempt to deal with the present economic problems. We feel that in these very difficult times it’s important to keep your chin up, and to find a way to enjoy life without spending too much money. What can be better than the right $ 10 bottle of wine? We help you find the right ones.
Italy produces many fine wines. We have reviewed about two dozen fine Italian wines, coming from eighteen and soon nineteen of the twenty regions of Italy. Sicily is the number one Italian wine region both in terms of acreage devoted to the wine grape, a whopping third of a million acres, and total production, over two hundred million gallons. In fact, if Sicily were an independent country it would rank seventh in the world for wine production. Now quantity doesn’t necessarily mean quality. The wine reviewed is a blend of the indigenous Nero d’Avola and the international Cabernet Sauvignon, both red grapes. Nero d’Avola wines usually aren’t very expensive but I was quickly able to locate a $ 80 bottle on the web. Cabernet Sauvignon produces some very expensive wines such as the California Opus One costing hundreds of dollars, depending on the vintage. Enough of that; let’s see if this bottle is a good choice for dealing with these hard times.
OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.
Wine Reviewed
Montalto Nero d’Avola Cabernet Sauvignon, 2007 14% alcohol about $ 8
Let’s start with the marketing materials. Tasting Note: Deep red violet color; dark fruit and spice aromas and flavors; dry, medium to full bodied, long, smooth finish. Serving Suggestion: Roast lamb or beef, meat pastas, and grilled meats. And now for my review.
At first tasting the wine was thin but long with moderate acidity and a touch of oak. The initial meal involved homemade shepherd’s pie. There was dark fruit. The red blend washed the food down pleasantly. It was robust. Simple food, simple wine. Not that there’s anything wrong with it. I added some Turkish Harissa, a hot pepper sauce and the wine followed, picking up some spiciness.
The second meal was a combination of meat balls and recooked steak, slow cooked with potatoes. The Nero d’Avola/Cabernet Sauvignon was now powerful; it definitely packed a punch. I could taste the oak. The length was good.
The final meal was a middle-eastern specialty, kube, also called kibbe, ground meat in jackets made from ground bulgar, in a spicy tomato sauce. It was strange, at the first sip the wine was thin, almost watered. But as I drank more the power built. There was some oak and dark fruit with moderate acidity.
I finished the tasting with two cheeses. The first cheese was a provolone. The wine was balanced with good tannins and moderate acidity. But it was short. A marbled cheddar cheese flattened the wine somewhat. After the cheese the fruit came back.
Final verdict. If you feel like washing down simple meals with a simple wine this is an option. But I think I will keep looking.
Learning About Wines
Posted onLearning about wine takes practice and patience. What tastes good to you may not fare the same with someone else. Trying different wines at restaurants will give an idea of what white and red wines taste like with certain foods. This article will give tips in pairing wines with foods and what temperature to serve them.
Wine is usually made from grapes, but other fruits or berries can also be used. White wines usually go well with chicken, seafood, pork or turkey. Red wines are usually paired with proteins such as beef, duck, lamb, veal and some types of pasta. These suggestions are not always the norm. As you are learning about wines, your personal preference will play a role in what is pleasing to you.
Learning about wine means tasting different varieties. Trying them with different foods at restaurants is one way to get started. Once you’ve found a wine that pleases your palate, your next stop is the local wine shop. If you can find the type of wine that was served in the restaurant, that’s your best bet. If not, browse the section that closely matches your chosen wine. For example, if you enjoyed a white wine, glance through the white wine section.
Once you’ve chosen your bottle of wine, you’ll need to know the best serving temperature. White wines should be served chilled, around 35 degrees Fahrenheit. Some people may want to let white wines warm up to around 50 degrees before serving. When serving red wines, room temperature is the norm-around 60 degrees. If you want to get technical, there are devices that will show the temperature of your wine. You can find these gadgets online or in fine department stores.
Wine doesn’t have to be expensive to be good for you. When consumed in moderation-one to two glasses per day-wine has many health benefits. Wine can reduce coronary disease, promote healthier blood vessels, and decrease the risks of some types of cancer. Learning about wines can not only be a worthwhile hobby, it can also be beneficial to your health.
Fall 2010 Wine Tasting Guide To The Best Of Bc – Wines 12 To 22
Posted onWelcome to part two of the 2010 wine tasting guide to the Best of BC wines. This article will discuss the remaining 11 wines on the list.
12) NKMip Qwam Qwmt Syrah 2007
This full bodied Syrah was aged in French and American oak barrels for 18 months, resulting in a flavour of red berry and plum, along with hints of cedar box and cracked pepper that ends with a smooth vanilla finish.
Price – $ 34.99
13) Osoyoos Larose Grand Vin 2007
Osoyoos Larose’s blend of Merlot, Cabernet Franc, Cabernet Sauvignon, Malbec and Petit Verdot was aged in 60% new French oak and 40% one-year-old barrels. There is a strong tannin flavour with just a hint of oak. The Grand Vin 2007 will cellar well until 2015.
Price – $ 45.00
14) Painted Rock Red Icon 2007
Painted Rock’s Red Icon is a blend of 33% Cabernet Franc, 20% Petite Verdot, 16% Cabernet Sauvignon, 16% Merlot and 15 % Malbec that was aged 18 months in new French oak barrels. One can detect ripe fruit, flecked with dried herbs and a meaty leathery note. This red can be cellared until 2013.
Price – $ 54.94
15) Painted Rock Merlot 2007
Painted Rock’s red varietal consists of 97% Merlot and 3% Malbec that was aged 18 months in new French oak, resulting in a red with hints of honey, chocolate and a distinct, yet not overbearing, barrel note.
Price – $ 39.92
17) Poplar Grove Syrah 2007
Poplar Grove’s full-bodied Syrah has noticeable hints of ripe cherry, raspberry with leather and black pepper notes.
Price – $ 29.90
18) Quails Gate Old Vine Foch 2008
Made from vines planted 45 years ago and aged in American oak barrels for 18 months, Quails Gate’s Old Vine Foch has noticeable hints of cinnamon spice, candied cherry, bitter chocolate and tobacco. This wine will cellar well until 2015.
Price – $ 24.99
19) Sandhill Small Lots Barbera 2007
Sandhill Small Lots Barbera is comprised of 91%, Barbera and 9% Sangiovese, resulting in a red with hints of black fruits and plums dusted with spice. Only 270 cases of this were produced, so get them while you can.
Price – $ 30.00
20) Sandhill Small Lots Cabernet Syrah 2007
This 50% Cabernet Sauvignon and 50% Syrah was aged in American oak for 20 months. With hints of black fruits, chocolate, spice, black pepper, cedar, black licorice and cherry cordials, this red will go fast, as there were only 420 cases produced.
Price – $ 30.00
21) Sandhill Small Lots Sangiovese 2007
Another limited edition from Sandhill, with only 430 cases being produced, is their blend of 94% Sangiovese and 6% Barbera that was aged in one year old French oak for 20 months, resulting in a red that has hints of cedar, cherry, spice and leather.
Price – $ 30.00
22) Twisted Tree 6 Vines 2008
Twisted Tree is a newcomer into the BC wine community. Their blend of 30% Malbec, 25% Merlot, 15% Petit Verdot, 15% Cabernet Sauvignon, 10% Carmnre and 5% Cabernet Franc has hints of cassis and liquorice. This is yet another wine that you will have to pick-up as soon as possible as there were only 916 cases produced.
Look for part one of the Wine Tasting Guide to the Best of BC article for more tasting information on wines 1 through 11.
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