YA Questions about indian wines
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YA Questions 'wines'
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view original question added on 2008-03-11 08:53:14 in Beer, Wine & Spirits by shadd_crazy
4 answer(s) , 0 comment(s)
added by D_guy at 2008-03-11 18:00:08
Cheese & Wine tasting in Paris an excellent city break
Close to the Opera Garnier, famous department stores, such as Galeries Lafayette..........
but if u really want to enjoy wines then the best way is to Austria...
hi
view original question added on 2008-05-21 23:59:25 in Beer, Wine & Spirits by kannan h
1 answer(s) , 0 comment(s)
added by Pontac at 2008-05-23 00:24:49
According to their website, http://www.donnafugata.it, they do not have an agent in the Irish Republic. Their agent in the UK is Vinum - www.vinum.co.uk
Maybe you could contact Vinum and see if they have a retailer in the north?
view original question added on 2008-02-28 03:56:30 in Beer, Wine & Spirits by ackloo
4 answer(s) , 0 comment(s)
added by CaptAnil at 2008-02-28 13:00:25
* Reveilo Chenin Blanc 2005: A light aroma - floral, grassy, citrus notes predominate. Good balance, with crisp acidity and a persistent after taste. Rs 505.
* Reveilo Chardonnay 2005: A strong wine with peach and citrus aromas - also some green apple. Would do well as an aperitif. Rs 645.
* Reveilo Syrah 2005: Nice violet-purple red. Classic varietal nose: spice, pepper, berries - almost smoky. A smooth-tasting wine - nicely balanced, very drinkable. Rs 545.
* Reveilo Cabernet Sauvignon 2005: Deep, dark red. Aromas of leather, spice, dark fruit - with the 14.5 per cent strength, this is a real "fruit bomb"! Nice! Rs 745.
view original question added on 2008-05-08 04:38:05 in Beer, Wine & Spirits by anshuman a
9 answer(s) , 0 comment(s)
added by oikos at 2008-05-08 16:28:59
You can serve any red wine chilled if you like it that way. You might send all the oenophiles running from the room, screaming, though. Generally, beaujolais is served chilled; it's an oddball red in other ways, such as being traditional as an accompanyment to salmon.
Among the Wines, which one is best, French, Spanish or Portuguese ? With or without sparkle fizz ? Which one Red or White ? I am stuck Please urgently help me out.
view original question added on 2007-12-22 08:35:23 in Beer, Wine & Spirits by raseema
3 answer(s) , 0 comment(s)
added by jajadajade at 2007-12-30 17:33:53
None... Wine is nasty.
When a bottle of red wine is opened is it necessary that it should be consumed fully. Can we keep a portion of it for the next day for consumption. Does wine like beer become stale?
view original question added on 2007-09-13 01:11:24 in Beer, Wine & Spirits by VARADA
14 answer(s) , 0 comment(s)
added by Nihl_of_Brae at 2007-09-13 12:40:55
Red wines deterioriate faster than whites. If you recork and put it in the refrigerator, you will still have a drinkable red the next day, but probably not the day after. Be sure to let it come to room temperature before you drink it. You can hold a white in the fridge, recorked, for up to a week.
I'm having a dinner party and had planned to make chicken marsala, which uses wine. Now I find that one of the guests is a recovered alcoholic. I know that the alcohol evaporates in the cooking process, but I'm still concerned. Will it be "safe" to serve him this dish, or should I change my recipe?
view original question added on 2007-11-10 06:31:15 in Beer, Wine & Spirits by justwondering
18 answer(s) , 0 comment(s)
added by raysny at 2007-11-10 18:51:35
Ask him, it doesn't matter what we all think.
Many people have some strange notions about the use of alcohol that they've usually picked up in the rooms of AA. Some make no sense, but it's a matter of having your guest feel comfortable. Logically, the alcohol burns off and shouldn't make a difference, but if you don't mention it and he finds out later, he may be upset and/or cause him to believe he has cravings.
One AA member wrote in his blog about having craving so severe that he almost had to be hospitalized set off by a minute amount of vanilla extract in a cheesecake. There is no rational explanation for this, but the man believes it.
I think wine, right?
view original question added on 2008-02-20 11:46:55 in Beer, Wine & Spirits by deafcity
18 answer(s) , 0 comment(s)
added by carolscreation at 2008-02-20 20:52:06
Right. Red wine is VERY good for your heart, in moderation of course. They are now saying grape juice also gives you the same benifits. So...drink up...and here's to your health!
I purcahsed a red wine bottle with 2 inches deep cork at the mouth.
view original question added on 2007-12-23 23:41:12 in Beer, Wine & Spirits by nutty
6 answer(s) , 0 comment(s)
added by The Travelling Gourmet at 2007-12-24 08:44:15
Simply use a good corkscrew, of which there are many brands like WMF, Screwpull, etc. There are many designs too like the butterfly, standard, waiter's friend, Korkenzieher, etc. You can also buy screwcap sealed wine, mainly Australian whites that do not need long aging. They are a cinch to open but much less fun....less stylish too....I still prefer good reds in cork that allows micro-oxygenation and bottle aging.
It is NOT OK to store wine outside the fridge in a plastic PET bottle. Temperature and humidity are wrong and so is the material of the bottle. Do not store it, drink it up or cook with it. Enjoy! {:-)
In Tamilnadu shop keepers and the Tamilnadu people are suffering due to wine shops.
view original question added on 2008-01-15 00:45:23 in Beer, Wine & Spirits by ENCYCLOPEDIA / MAN WITH IDEAS
8 answer(s) , 0 comment(s)
added by sailen m at 2008-01-15 10:32:24
It is a stupid idea ! Well fare of the people should be the prority of Tamil Nadu Government and the Government machinery has no business to play with the health of people of Tamil Nadu. Entire population of Tamil Nadu should jointly fight it out against such move of the Government.
explain the chilling and serving of these beverage
view original question added on 2008-05-06 09:18:26 in Beer, Wine & Spirits by tecia
2 answer(s) , 0 comment(s)
added by mark at 2008-05-06 18:25:56
White - chilled to 40f
Red cellar temp (55-60f)
Rose chilled to 45-50f
Port - Cellar temp 55-60
Beer - Lager - chilled to 40f
Beer - Ale chilled to 45
Beer Stout chilled to 50
I am not a wine drinker but my neighbor is. I have never had wine and for me, I don't know what kinds to even drink. Champagne for that matter either. I like fruity drinks like sweettarts and in beer I like Mikes. I am just not sure what kind of wine to buy. Can someone please help? I would appreciate it. Thank you in advance
view original question added on 2008-02-26 08:26:58 in Beer, Wine & Spirits by elstons_wifey
17 answer(s) , 0 comment(s)
added by malligirl99 at 2008-02-26 17:45:46
it depends on the occasion and what type of person your neighbor is the best wine can cost over 200 but if you dont wish to go that high there is a wine "thing" called arbor mist ive never had it but ive heard its good
my favorite is red wine always in a bottle and refrigerate as long as you can before drinking then drink the whole bottle because once opened you dont want to put it back in the refrigerator it will spoil
also i perferably drink (when i have the money) the more expensive drinks ive paid as much as 1000 dollars for a bottle of wine it just depends on your taste
good luck
I am told that customs allow only two bottles of wine per person from abroad to Bangalore. Is there any way, one can get like 6 or more bottles, without paying duty or bottles being seized?
Also, apart from two bottles wine, can we get two bottles liquor too?
view original question added on 2007-11-28 05:32:33 in Beer, Wine & Spirits by matrix_ashwin
3 answer(s) , 0 comment(s)
added by xtremely xtra at 2007-11-28 14:40:08
its not two bottles of wine, the rule is - 2 Ltrs of Alchohol.
only way to bring in without paying duty or bottles being seized is bring one extra for Custom Officer.
Pls help me with a nice recipie for a plum cake n a wine cake this christmas, guys!
view original question added on 2007-11-21 21:46:58 in Cooking & Recipes by smita k
3 answer(s) , 0 comment(s)
added by radiks_cutiepie at 2007-11-22 07:48:59
Rich Plum Cake
Ingredients
Eggs 3 nos
Dark brown sugar- 3/4 cup
Vanilla essence - 2 thpns.
Veg. oil - 1/2 a cup
Dried fruits and fruit peels 1 1/2 cup
Grape juice - 1 cup
Nutmeg powder - 2 teaspoons
Cinnamon powder - 2'
Caramel - made out of 1 cup sugar
Self raising flour - 1 cup.
Method:
Soak the dried fruits and fruit peels in grape juice for 2 to 3 days.
Then strain and keep aside, mix a little flour in it, so that the fruits dont sink to the bottom of the cake. keep aside.
Then in a bowl beat the eggs, add sugar and keep beating it till it get in volume, add the vanilla essence and oil, and then followed with the nutmeg and cinnamon powder, beat it for another 10 mins.
Then add in the caramel after it cools.
Stir with a wooden spoon.
Fold in the flour and the dried fruits, mix evenly (do not use the beater now , as the cake will become dense).
So only use the spoon and fold in careully and there should not be any lumpy flour in the batter.
In the meantime grease your cake tin or line it with butter paper and pre heat the oven for 10 mins first.
Bake this cake for 60 mins or till done, with the temp. setting at 170 %.
When done, it should get nice and brown. Let it cook
Optional
You can spread any jam on the top and put almond icing to give it that delicious taste. To prepare almond icing you can get it ready made in any superstore or you should powder almonds according to the quantity you will require and then with a little water and icing sugar let it cook in a heavy bottom pan till it get like a ball. Then you roll out and spread this on the cake. Cut into pieces and consume the next day for a better flavour. Hope u will enjoy this.
If it is made up of other than grapes?
view original question added on 2007-12-04 07:16:25 in Beer, Wine & Spirits by Eureka
5 answer(s) , 0 comment(s)
added by David H at 2007-12-04 18:50:28
I am a former chef and had a glass of both red and white at my local Indian buffet restaurant here in Canada, I know the owners and was very pleasantly surprised with its flavour and quality.
I live in Toronot ON Canada, and even other Canadian wine is not well known outside this country, but most of the Indian restaurants here in Toronto carry both the red and white for the customers.
I was involved with the French trade unions wine society here in Toronto, and if marketed right it will most likey catch on, not to the level of the French and German wine industrys but it will have its place in the Indian restauants, if they make it known there is a choice and the quality is made clear. I was very impressed.
I want to prepare some Red WIne at home... I heard many of them make wine at home itself... Even I want to try it out.
view original question added on 2007-12-30 09:30:56 in Cooking & Recipes by chiku
3 answer(s) , 0 comment(s)
added by Rapa at 2007-12-30 20:32:05
Making Red Wine
Harvesting Your Red Wine Grapes - The first step in making red wine
The first step in making red wine is to have the grapes perfectly ready to be picked. They need to be harvested not only at the proper time in their life cycle, but also at the right time of day to ensure the acids and sugars are all at the right balance for the wine.
Sufficient sugar required for making red wine...
Red wine grapes should contain enough sugar to be considered ripe and be able to attain the alcohol content you are aiming for. They must also have the right balance of acids. This means "hang-time" on the vine until the grapes have met the proper quality factors. A sugar content of 24 Brix at harvest will give you about 12% alcohol.
De-stemming and Crushing Step to Making Red Wine
De-stemming and Crushing - This step in making red wine removes the stems from the grape bunches, and crushes the grapes (but does not press them) so that the juices are exposed to the yeast for fermenting. This will also expose the skins so they can impart color to the wine while in the primary fermentation.
manual step in making red wine...
This step in making red wine can be done manually by squeezing the grape bunches over a grate with holes to allow the grapes and juice to go through while leaving the stems behind. I've used old Coke crates, perforated plates, and other means to accomplish this. (Depending on the type of wine, the stems could be left in for a more tannic flavor or removed). This mix of wine is called must and is put into a fermentation vat.
You can always "stomp" the grapes and remove the stems afterwards - the old fashioned way. There are crusher/destemmer machines that can be purchased if you have a lot of grapes to crush. If you are going to adjust the acidity, this is the time to do this.
Primary Fermentation Step to making Red Wine
Primary Fermentation - The must is held in a vat that can be made of food grade plastic, glass, or stainless steel for fermentation. In whichever container, the sugars inside the grapes are turned into alcohol by yeasts. The yeast used should be specific for red wine. This fermentation process typically takes from 3-4 weeks.
Temperature is very important in making red wine...
How long the must (juice and grape solids) is allowed to sit, picking up flavor, color and tannin is up to the wine maker. Too long and the wine is bitter, to short and it is thin. Temperature is very important during this stage - it also affects flavour and color.
The Step of Punching Down the Skins when making Red Wine
Punching Down the Skins - Skin and other solids float to the top as fermentation proceeds. The carbon dioxide gas given off by the fermentation process pushes them to the surface of the developing wine.
What is "cap" in the red wine making process?
The rising skins are called the "cap" and need to be pushed back down to stay in contact with the must. This should be done a couple of times a day. As you punch down the cap, you will notice that the wine is taking on more color from the contact with the skins.
The end of Primary Fermentation Step for making Red Wine
End of Primary Fermentation(?) - The winemaker must decide if the must has fermented long enough. This will take a few days to a week. Much of this decision depends on how much color you want in your red wine. Generally, the wine has not completely fermented at this time. There still should be some residual sugar that will need to go through further fermentation.
The Next Step in Making Red Wine...
Remove Free Run and Press - At the end of the primary fermentation, the must is put into the wine press. The best quality wine is made just from the juice portion of the must. Many wine makers allow this to run off and save it for the best red wines. The rest of the drier must (now called pomace) is pressed.
Pressing squeezes the remaining juice out of the pomace. If you do it too hard, or too many times, you get low quality wine. You can save the pressings separately from the free-run or it can be combined. This pressed wine will take longer to become clear and ready for bottling.
The Secondary Fermentation Step of making Red Wine
Secondary Fermentation - The juice, now wine, needs to settle after this ordeal and continue to ferment out all the residual sugars. During this time, the wine should be stored in glass carboys fitted with fermentation locks.
Fermentation locks keep oxygen out of the wine while allowing the carbon dioxide from fermentation to escape. Without them, oxidation will occur and the wine will spoil into vinegar or something worse. In the lack of oxygen, the wine undergoes subtle changes that affect the flavors of the resulting wine.
The Malo-Lactic Fermentation Step in making Red Wine
Malo-Lactic Fermentation - Many red wines need a non-alcoholic fermentation to remove excess acidity. This secondary fermentation will turn the tart malic acid (of green apples) into the softer lactic acid (of milk). A special malo-lactic bacteria is added which allows malolactic fermentation to occur. This is done during the secondary fermentation. Wines are held at about 72F during, or at least at the end, of the secondary fermentation to favor this activity. The yeast that has settled to the bottom during the secondary fermentation also favors this process.
Racking and Clarification step of making Red Wine
Racking and Clarification - Moving the wine from one container to a new container by siphoning allows you to leave solids and anything that might cloud the wine, behind. This clears the wine and prepares it for bottling. Fermentation locks must be employed with each racking to keep the wine from spoiling. Wine is racked at least once but more may be needed to assist clarification.
Cold Stabilization step of making Red Wine
Cold Stabilization - During one of the aging stages between rackings and bottling, the wine can be placed in the cold of refridgeration to be stabilized. This cold period will make the cream of tarter settle out of the wine and reduce the acidity further. The wine is then racked off the cream of tartar during the next racking. I suggest you do this early in the racking and aging process of making red wine.
Aging when making Red Wine
Aging - The wine is stored for anywhere from 9 months to 2 1/2 years to give it the correct amount of flavor. Oak barrels can be used for aging but they are very expensive. Nowdays, when making red wine at home, oak chips are used. The amount of time you age your wine with oak depends on the flavors that you wish. At the end of the aging period, you will be ready to bottle.
Fining or Filtering when making Red Wine
Fining or filtering - At the end of the aging period it helps to remove anything that may be making the wine cloudy. This can be accomplished with various fining agents (like sparkalloid), with filtering, or both. This makes the wine crystal clear for bottling and will prevent any sediments from forming during bottle aging.
You have finished making your Red Wine! Bottling it...
Bottling - This is done carefully so that the wine does not come in contact with air. Finer wines may be stored for several years in bottles before they are drunk. But I suggest that a minimum of 6 months to a year lapse before drinking.
Hope this info was useful to u...
i iwsh u good luck....!!!!!
Enjoyyyyy
Kindly do guide me as yet I have not got the satisfactory reply. Thanking you in anticipation.
view original question added on 2008-02-12 04:43:03 in Beer, Wine & Spirits by mls a
9 answer(s) , 0 comment(s)
added by *Vj ..... !!!! at 2008-02-14 07:04:35
*I believe it is good for heart but regular use might make u get addicted to it !!!
So limit yr drinking to the weekend or so only.~~~~
A glass of abt 200ml. shd suffice for one time drink ...... but do eat something along with it !!!
So best taken during dinner ..... sip by sip !!!
view original question added on 2008-05-08 05:22:31 in Beer, Wine & Spirits by nikky
15 answer(s) , 0 comment(s)
added by SSJ at 2008-05-08 14:42:46
Hi Nikky,
Its because, beer is bottled under a positive gas pressure, just like a soda bottle. Its cap is sealed, so that the gas pressure does not escape till just before drinking beer. It is only possible in cans or glass bottles.
Whereas wine/hard liquor is not under any pressure, so need not be stored in cans.
"Do not drink and drive"
Cheers
SSJ
view original question added on 2007-11-07 23:14:37 in Beer, Wine & Spirits by unnikrishnan m
5 answer(s) , 0 comment(s)
added by vandamme's girl at 2007-11-08 08:24:12
?
What is 17 course and 11 course menu?
Which wines or drinks should be given in these courses?
I am puzzled help me out.
view original question added on 2008-03-05 01:00:34 in Entertaining by akashsingh.thakur
7 answer(s) , 0 comment(s)
added by April P at 2008-03-05 17:46:10
I think that you can make as many courses as you want basically. There is a link below about a 13 course meal.
I think generally any thing more than 7 courses is really something (maybe something like overkill).
First should be Appetizer or Antipasti
next first course-generally soup or rice/pasta dish
Entre-meat or fish
Side dish-vegetable
Salad-to refresh the palate
Fruit
Dessert
This menu will change depending which country you are in. This is more typical of Italian cuisine. In the US the salad would come toward the beginning of the meal rather then the end. The drinks should compliment the food. White whine is generally served w/ fish or poltry, red w/ meat. Dry champagne might be served w/ a cheese try where as a sweet one might be served w/ dessert or fruit. Coffee or cappacino are generally offered w/ dessert. So much depends on the food you are serving and time of day.
Generally water and some other beverage soda/ice tea should be available through the meal.
Best wishes.
People with such experience must come forward to share it for the benefit of others (starters).
view original question added on 2008-02-12 21:46:47 in Beer, Wine & Spirits by ajaydu27
2 answer(s) , 0 comment(s)
added by Sachin 10dulkar at 2008-02-13 07:01:03
Red wine is actually good for health when taken in the right amount. And drinking 60 ml/ day daily will prevent heart attacks.
I said i will give up drinking for 4 months, nobody believed, but its only a week left how do i celebrate now?
I got two days to celebrate i am going to be really pissed in those days. But any suggestions? no wine, no beer
I am excited, long time, thinking of spilling more than drinking. Might as well go with beer cheaper. Try getting a keg,
Or how about I go to a club with alcohol included in the entry fee and give a run for their money.
view original question added on 2008-01-06 22:43:35 in Beer, Wine & Spirits by Devil's Nephew
7 answer(s) , 0 comment(s)
added by Sudden at 2008-01-07 11:13:01
Hiii looks like you are counting the number of days that you have gone without a drink ....... frankly i think you would restart again shortly. Persons who have left drinking on their own accord dont go about counting and celebrating the same !!! Well its my opinion and if you are able to continue in the same state for a life time then great !!!!! All the best
A sweet wine.
view original question added on 2007-12-11 07:25:23 in Beer, Wine & Spirits by Eureka
4 answer(s) , 0 comment(s)
added by ââ¢Â¥Martini Shakeââ¢Â¥ at 2007-12-11 19:20:10
let's do it! cheers!
People seem to relish wine when they see the bottle which includes the brand, type year etc. Shops charge fortunes for wines that taste like two buck chuck. Is this all a sham? Reisling, Zinfandel, blah blah all high sounding affairs until you hide the bottle. The other day I poured some 5 buck drugstore wine out of an expensive bottle from the recycler and became the talk of the town. Go figure.
view original question added on 2007-02-12 19:22:21 in Beer, Wine & Spirits by Kaliyug Ka Plato
7 answer(s) , 1 comment(s)
added by Philip K at 2007-02-13 04:31:04
A true wine connisuir can tell by the taste or aroma based. However the average person does not know one from another and it is the label. I use to manage a place and would put the cheap crap in the expensive looking bottles and everyone was happy.
Which are the best branded wines available in Mumbai ? quote the apporx. cost also.
( among the white wines & Red wines )
view original question added on 2006-09-08 15:44:40 in Beer, Wine & Spirits by STAN
3 answer(s) , 0 comment(s)
added by prashant v at 2006-09-11 11:41:09
Ivy, Chantilli, Riviera are the best branded wines in India.all the mentioned are available as red and white wines with the price to be approximately Rs.438 for Chantilli, Rs.336 for Riviera and Rs.530 for Ivy.
view original question added on 2007-12-10 21:29:51 in Beer, Wine & Spirits by Aditya
29 answer(s) , 0 comment(s)
added by AFOUR at 2007-12-11 06:46:24
I like wine,it is good for the heart,lungs,gums and anti-aging,the sweet wine is tasty too.
i know some one who does and there are otheries in my family who drink wine sometimes and they are older than me.
view original question added on 2008-03-30 10:20:31 in Beer, Wine & Spirits by muggette1965
13 answer(s) , 0 comment(s)
added by Robin . at 2008-03-30 19:27:05
Drinking in moderation is fine. Drinking to excess is wrong. This was a topic of discussion in my bible class a few weeks back.
I cannot tolerate late and heavy drinking, no messy junk food, like to do the midnight stint and 20 minutes later, dive into my bed and hey ho, goodmorning 2008. Its difficult but tell me the best drink to celebrate, perhaps a red wine with a fizz ?
view original question added on 2007-12-22 07:40:09 in Etiquette by raseema
12 answer(s) , 0 comment(s)
added by @bhishek Dh@r at 2007-12-22 19:32:36
try to have some get together with friends down at home itself its the way me and all my friends use to do every new year we have a party one by one at our home and enjoy a lot too. after midnight we just use to return back to our homes.
view original question added on 2007-09-09 15:25:08 in Beer, Wine & Spirits by Miss
1 answer(s) , 0 comment(s)
added by Fish Fry at 2007-09-10 00:41:00
For wine grapes about 7 lbs for one gallon.
view original question added on 2008-02-07 02:07:33 in Maintenance & Repairs by manikandan n
1 answer(s) , 0 comment(s)
added by just wonderin at 2008-02-07 13:39:58
http://www.greenchronicle.com/recipes/gooseberry_wine.htm
hey guys could u help me find a good red wine & tell what it might cost.
view original question added on 2007-03-11 22:37:14 in Beer, Wine & Spirits by Amit
8 answer(s) , 0 comment(s)
added by brainless at 2007-03-12 13:46:34
just try Mandala Valley, its a lovely wine which is being produced somewhere just outside Bangalore. it would cost u less than 500/- u could try to buy it at any of the wine outlets like Spencer's, Bangalore central or any other shops. am sure u will like it.
Namaskar,
Quand les droits douaniers indiens permettront l'importation des vins français ?
kind of you for answering
view original question added on 2007-06-21 12:04:30 in Beer, Wine & Spirits by tinnou83
3 answer(s) , 0 comment(s)
added by arun d at 2007-06-24 04:25:52
Namaskar,
Les vins français sont présents sur le marché indien, dans les hôtels cinq étoiles....mais pour l'instant on ne les trouvent pas dans le marché...
Moi aussi j'attends avec impatience le jour quand on pourrait les trouvés dans les supermarchés.
view original question added on 2006-09-20 09:49:25 in Beer, Wine & Spirits by GldnROSE
9 answer(s) , 0 comment(s)
added by visitor1957 at 2006-09-20 22:41:58
Dry wine is the opposite of sweet wine. For Americans raised on coca cola, dry wine is not particularly favored. For cultures where wine is consumed often, dry is the only wine used with meals. Sweet wine is used only as desserts wine. Dessert wines range from Muffato wines from Italy to Eisweins from Germany. The manufacturing process for sweet wines is different, as it is for different sweet wines such as those mentioned. For example, Eisewine is made from grapes left on the vine to freeze, then grapes are picked. This raises the sugar content of the grape, the must, the wine.
view original question added on 2007-07-04 00:40:35 in Spam & Bulk Mail by deepti j
1 answer(s) , 0 comment(s)
added by arup s at 2007-07-07 20:59:11
Yes.You can check it in the list of fake lottries:
http://www.consumerfraudreporting.org/lotteryscamnames.php
view original question added on 2007-01-13 05:32:50 in Beer, Wine & Spirits by G_Matai
14 answer(s) , 0 comment(s)
added by shrmili_harjai at 2007-01-16 08:06:22
A chilled red wine is too acidic. It would deliver an excessive amount of tannins. Tannin is an astringent component of wine. Therefore a chilled red wine does not taste good.
Serving white wine at room temperature is not such a big deal. If the white wine is served at room temperature, it will not be able to deliver all its aromas, however the wine would still taste good.
We tend to drink white wine which are too cold. Actually the best white wines should be served at around 58ðF (14ðC).
SH
view original question added on 2007-02-22 05:07:45 in Beer, Wine & Spirits by nancy d
4 answer(s) , 0 comment(s)
added by lushbabe4u at 2007-02-22 15:35:22
I'd rather have wines. (- -,)
view original question added on 2007-02-13 01:40:31 in Beer, Wine & Spirits by zenth t
8 answer(s) , 0 comment(s)
added by lou b at 2007-02-13 10:44:27
No. There's lot of sparkling wines. It is only champagne if it's made from grapes grown in the Champagne region of France. (Champagne is a place-name)
view original question added on 2006-11-19 04:11:52 in Other - Dining Out by swati
1 answer(s) , 0 comment(s)
added by Odie P at 2006-11-19 13:27:48
red wine is fermented without filtering the skin of the grapes.
White wine is made by removing the skins of grapes before fermenting them, just after the juice is pressed out.
view original question added on 2006-11-19 04:12:37 in Other - Dining Out by swati
4 answer(s) , 0 comment(s)
added by troll_house_kookies at 2006-11-19 18:30:07
Sugar content in wines can be a cause of headaches. Sulfates, allergies etc. White wines usually have a higher sugar content then reds.
view original question added on 2006-04-29 04:12:03 in Cooking & Recipes by vipinsjo
3 answer(s) , 0 comment(s)
added by StopfordianJud at 2006-04-29 13:25:25
I started with a book! I'm sorry it's a UK site, but you may find at least some thoughts, the terms used, and and idea about the equipment needed on the site below. I suggest a web search for your locality may give better detail though... but this may be a start...
Happy wine-making!
view original question added on 2007-02-07 12:23:59 in Beer, Wine & Spirits by raktima r
7 answer(s) , 0 comment(s)
added by Ernie R at 2007-02-07 21:29:21
Not necessarily. I've had some rather pleasant tasting wines with screw caps. What matters most is keeping the air out and screw caps seem to be as effective as most anything.
view original question added on 2007-02-07 12:25:33 in Beer, Wine & Spirits by raktima r
1 answer(s) , 0 comment(s)
added by singh s at 2007-02-07 21:45:26
Decanting old wines, just prior to serving, helps to ensure that the clarity and brilliance are not obscured by any deposit that may have developed over time. It's best to pour slowly and avoid decanting the last ounce. Decant young wines as much as several hours before they are served to give the wine a chance to breath, simulating a stage of development that might normally be acquired after years of aging. It's best to pour quickly, even up-ending the bottle ââ¬â the idea is to expose the wine to air. No matter what wine you are decanting, be mindful that wine kept in the decanter for a longer time than necessary to develop its optimum bouquet detracts from the wine. Ask a wine expert how long the bottle you bought should be decanted before you serve it. You can stop the decanting process by closing the decanter with a decanter stopper.
food &beverage service
view original question added on 2006-12-11 06:50:11 in Other - Food & Drink by arshad tahir
2 answer(s) , 0 comment(s)
added by thegirlwholovedbrains at 2006-12-11 15:53:11
Don't know about latest, but Little Penguin wines are taking over the YellowTail popularity... and with good cause. They are inexpensive and quite tasty!
I believe they're the next wave of fascination for wine drinkers :)
Oh, wait... another nice "latest" that's gaining popularity are the Argentinian Malbecs! Make sure you have one of those on hand. Trader Joe's has a couple of really good ones for about a bottle... they're gaining popularity among 20 and 30something wine drinkers!
view original question added on 2007-05-12 23:24:42 in Beer, Wine & Spirits by herman s
9 answer(s) , 0 comment(s)
added by sandeep k at 2007-05-14 07:43:04
"Good wine", said Shakespeare, "is a good familiar creature if it be well used". It has been used for at least 4,500 years. Egyptian records dating from 2500 BC refer to the use of grapes for wine making. The first wines seem to have originated in the Middle East. There are frequent references to wine in the Old Testament. Wine was also used by early Minoan, Greek, and Etruscan civilizations. Centuries later the role of wine for sacramental use in Christian churches helped maintain the industry after the fall of the Roman Empire.
The Romans had carried wine making into much of Western Europe, especially the Moselle and Rhine valley sections of France and Germany and the Danube River valley of Austria. Following the voyages of Columbus and other explorers, grape cultivation was transported from the Old World to Mexico, South America, South Africa, Australia, and California. Today wine is produced on all the inhabited continents.
Wine is the fermented juice of grapes. Only one species of grape, Vitis vinifera, is used for nearly all the wine made in the world. From this species as many as 4,000 varieties of grape have been developed. These varieties differ from each other, though sometimes only slightly, in size, color, shape of the berry, juice composition, ripening time, and resistance to disease. Of the 4,000 or more varieties, only about a dozen are commonly used for wine making around the world. The chief varieties are: Riesling, Chardonnay, Cabernet Sauvignon, Pinot Noir, Gewurztraminer, Sauvignon Blanc, and Muscat.
The high sugar content of most V. vinifera varieties, when ripe, is the main reason for their use in wine production. From the grapes natural sugar content is produced, after fermentation, a wine with an alcohol content of 10 percent or slightly higher. Wines with less alcohol are unstable and subject to bacterial spoilage. For wines with a higher alcohol content, extra alcohol is added at some stage of production.
Grape varieties of V. vinifera have a great range of composition. Skin pigment colors vary from greenish yellow to russet, pink, red, reddish violet, or blue-black. The color of red wines comes from the skin, not the juice. The juice is normally colorless, though some varieties have a pink to red color. Juice flavors vary from bland to strong.
Other grape species used for wine include V. labrusca and V. rotundifolia. Neither of these normally contain sufficient sugar at maturity to make wine with an alcohol content of 10 percent. Sugar must be added to produce a stable wine from these grapes. They may also have more acidity, which gives the wines a "foxy" flavor. (See also Grape.)
Wines are also made from fruits other than grapes. Fermented apple cider is considered a wine. Perry is produced from pears. There are also cherry wines, plum wines, and wines made from various berries. Many fruit wines are home-fermented products, but some are manufactured commercially as well. Fruit wines contain about 12 percent alcohol. When they are fortified with brandy, the alcohol content is increased to about 20 percent.
Wine Classifications
The primary categories of wine are table wines, fortified wines, and sparkling wines. This classification depends on the techniques of production, called vinification. WineMaking is called Enology (or oenology), from the Greek words for wine and study. The term vintage signifies a single season's wine production, usually referring to the specific location in which a particular wine is produced.
Table wines
Also called still or natural wines, table wines are made from juice that is pressed from the grape. The juice is allowed to ferment naturally, sometimes with the addition of controlled amounts of sugar and yeast. Table wines come in three basic colors: white (often yellow to golden), red, or rose (a pale pink). They range in taste from sweet to very dry, without being bitter. Alcohol content varies from 7 to 15 percent. Table wines account for the bulk of the world's wine production.
Fortified wines
These wines receive an extra dosage of alcohol, usually a grape brandy, at some point in their production. The alcohol content of fortified wines is higher than that of table wines, ranging from 14 to 23 percent. Colors may be white, amber, bright red, or dark red.
Sherry is the best known and most popular of the fortified wines. Its name comes from the city of Jerez de la Frontera in Spain. Sherry's unique qualities come from the soil and grapes of Jerez as well as from a distinctive vinification process. The flavor of sherry ranges from very sweet to very dry, with several intermediate varieties.
Other fortified wines include Madeira, from the Portuguese island of that name; Marsala, from Sicily; Malaga, from the south of Spain; Port, from Portugal; and certain aromatic wines. Vermouth, for example, is an aromatic wine to which herbs have been added. Aperitifs, wines taken before meals, are among the aromatic's. They are made by adding quinine and other ingredients to heavy, sweet wines. They are marketed under brand names, such as Dubonnet in France and Campari in Italy. After-dinner drinks are called digestifs. They may be wines such as sherry, but they are more likely to be brandies or liqueurs.
Sparkling wines
The best-known sparkling wine is champagne, named from the region of France where it was first made in the 18th century by a Benedictine monk named Dom Pierre Perignon. Asti Spumante is an Italian sparkling wine. Sparkling wines are usually white, but may be red or rose, and have an alcohol content similar to table wines. An excess of carbon dioxide is what gives them their effervescence, or bubbly quality. Carbon dioxide is produced in the fermentation of all wines. Sparkling wines, however, go through a double fermentation, the second of which takes place in the bottle. Sugar and yeast are added in the second fermentation to produce carbon dioxide gas, which builds up the pressure inside the bottle; then the yeast is removed. Champagnes are blends of wine from different grapes. Each producer has his own secret recipe for a distinctive blend.
Wine coolers
and other flavored wines. There are a number of flavored wine beverages, some of which are mixed by the consumer and others of which are manufactured. Glogg, a hot punch of Swedish origin, is normally made at home from red wine, spices, almonds, and raisins. May wine, by contrast, is a manufactured product of German origin. It is a punch made with Rhine wine or another light dry wine, and it is flavored with an herb and garnished with strawberries or other fruit. Sangria, a mixture of Spanish origin, is made by adding water, sugar, and citrus fruit to red or white wine. Mulled wine is made by adding sugar, water, and spices such as cloves or cinnamon to red wine.
The wine cooler is a novelty that was invented in California in the early 1970s. It is a blend of white wine and citrus fruit juices and is lightly carbonated. Alcohol content is low, about 6 percent. By the mid-1980s the wine cooler beverages, led by the original "California Cooler," became the fastest-growing segment of the wine industry in the United States.
Italy. Each of Italy's 20 regions is a wine-producing area. The most familiar wine is probably Chianti, a red, moderately dry table wine from Tuscany sold in straw-covered flasks. Italy produces good wines, but they do not compare to the great wines of France and Germany. Among Italy's better products are the reds Barolo and Valpolicella and the dry white Soave.
Quality control was instituted in 1963, but it regulates only a small quantity of total production. The best wines by government standards are called Garantita, or guaranteed. Because so many of the vintners choose not to go along with the established regulations, some of the very good wines are classed only as vino da tavola, or table wine. This category includes some of the best new experimental wines.
Other European wines
Spain's best red and white wines are from the Rioja district in the north. Good reds and whites from the central regions are Valdepenas and Alicante. Besides port, Portugal produces some very acceptable white and red wines. Most famous is Mateus Rose. The Valais wines of Switzerland and the Tokay wines of Hungary are well known. Greek wines can be of good quality, but the popular retsina often tastes peculiar to outsiders because of the added resin.
Austria produces white wines of high quality, the best of which come from Burgenland. Quality standards, adopted in 1972, are similar to those of Germany. The woods north of Vienna have become a tourist attraction noted for the heurigen, or new wine taverns.
The United States
Nine tenths of North American wines come from California, though wines of good quality are produced in New York, Ohio, the Pacific Northwest, and other areas. The wines of Ohio and New York are distinctive in that vines of the V. vinifera types were not grown there until the 1960s, though these are the oldest wine making areas of the United States.
Since the 1970s the California wine industry has grown rapidly, partly through the efforts of the viticultural research program established at the Davis branch of the University of California. This program made vast improvements in the wine making process, from vine growth through fermentation and bottling.
The wine regions of California include 12 counties, the most famous of which is Napa. These regions produce more wine varieties than any other region.
WineMaking
The diversity and quality of wine results not only from the kinds of grapes grown but from distinctive qualities of soil, topography, and climate. Changes in weather patterns from one year to the next also have an influence on the quality of a vintage. In addition, each vintner or community of wine makers may have techniques that no one else knows or uses.
All wines are made in a similar way, with variations depending on the type to be produced. The steps are: harvesting, crushing, juice separation, treatment of the mass of crushed grapes and juice (called the must), fermentation, post fermentation treatment, clarification, aging, and bottling.
Wine is ultimately derived from the carbon dioxide in the air, which penetrates the leaves of the vine and is converted into starches. During absorption into the grape the starches are turned into the sugars fructose and glucose. During the fermentation process the sugars are converted into ethyl alcohol and carbon dioxide. The longer the grapes are left on the vine, the higher their sugar content will be.
At the winery the grapes are crushed and stemmed. Adding sulfur dioxide or rapidly heating the must suppresses the growth of wild yeasts and other organisms that grow naturally in the vineyard. Depending on the kind of wine, the juice may be separated from the skins in order to avoid getting skin pigmentation in the wine. In red-wine production the skins, seeds, and juice are all fermented together.
To aid fermentation, yeast (usually Saccharomyces) is added to convert the sugars to alcohol. Other yeast strains are used at different stages of fermentation. Fermentation takes place in large vats, from which air is excluded to prevent oxidation and discourage the growth of vinegar-forming bacteria.
Fermentation takes from ten to 30 days. During the process, temperature control is necessary to promote yeast growth and to extract the flavors and colors from the skins (if skins are fermented). A severe change in temperature can kill the yeast. The best temperature for yeast growth is about 77o F (25o C). In a vat of fermenting red wine, skins and pulp may float to the top, forming a cap. This cap can cause heat to build up in the wine and inhibit color and flavor extraction, problems that can be avoided by submerging the cap twice daily during fermentation. In large vats the fermenting must is drawn off at the bottom and pumped back in over the cap.
After fermentation, the wine is racked (drawn off) to separate it from the lees--the sediment of largely dead yeast cells. Some wines deposit their sediment quickly, but other wines remain cloudy for long periods. The suspended particles must be removed by clarification in any one of several processes.
Wine is usually aged in wooden containers made of oak or redwood. The process allows oxygen to enter and water and alcohol to escape. Acidity decreases, additional clarification takes place, and the components of the wine form compounds that enhance flavor and aroma. The wood from the containers also contributes flavor. The wood-aging process may last many months or several years, depending on the wine and the quality desired.
Before bottling, wine may require blending, filtration, and the addition of an antiseptic agent to prevent microbe development. Some wines are aged in bottles before being sold. Red wines especially may profit from two to twenty years of bottle aging.
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