Posted on 30 December 2008
phatbuddhaslim asked:
How much and of which variety of red wine will best promote the beneficial properties (resveratrol) of red wine?
I believe one glass of wine = 5 ounces.
And are any of these characteristics diminished in a cheaper wine?
Posted on 03 June 2008
Wine's color is the direct result of the grape skins in contact with the grape's juice during the fermentation process, creating red wine's distinct color spectrum. A particular red hue depends on which of approximately 50 key red grape varietals are used and the length of time the skin's pigmentation is in contact with juice.
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Posted on 31 May 2008
Zinfandel, Shiraz, Merlot, oh my. Understanding the complexities and variety of red wine can be daunting, especially when it comes to choosing the correct wine for a dinner. Here are some wine selection tips for five of the most popular red wines for the beginner.
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Posted on 28 May 2008
Definition: Italy's most commonly planted red grape varietal, boasting over a dozen distinct clones, is a thin-skinned grape that tends to linger longer on the vine, takes its time to mature. Central Italy, specifically the region of Tuscany, is the agricultural heartland of the Sangiovese grape.
Italian Chianti and Chianti Classico wines are prime examples of popular wines produced predominantly from Sangiovese. Typically Sangiovese grapes make medium to full-bodied wines with tannin structure ranging from medium-soft to firm. Dominate flavors associated with Sangiovese derived wines include: cherry, plum, strawberry, cinnamon and vanilla. There is often a herbaceous quality associated with Sangiovese wines. As for acidity levels, Sangiovese leans towards medium to high acidity content. The finish can range from elegant to bitter.
Food Pairings: Well-matched for the flavors of chicken, red meat, fish, lamb, pork, pastas, stews or well-aged cheeses.
Posted on 28 May 2008
Definition: Pinot Noir may be the toughest grape to grow, but the effort is well worth the investment. It is a fickle grape that demands optimum growing conditions, demanding warm days consistently supported by cool evenings. Pinot Noir is a lighter colored and flavored red wine.
Pinot Noir’s forerunner and modest inspiration hails from red Burgundy, one of France’s most prized wines. Today, Pinot Noir is planted in regions around the world including: Oregon, California, New Zealand, Australia, Germany and Italy.
Due to the stringent growing requirements for Pinot Noir, it is produced in much smaller quantities than other popular red wines. Traditionally, you will also pay a little more for Pinot Noir, as the “supply and demand” theories kick in. However, for an excellent value you may consider Castle Rock Carneros Pinot Noir 2003 at just $10 a pop, you will be hard pressed to find a better price for a truly delightful Pinot Noir.
Flavor Profile: It’s flavors are reminiscent of sweet red berries, plums, tomatoes, cherries and at times a notable earthy or wood-like flavor, depending on specific growing conditions.
Food Pairing: Pinot Noir is well-suited to pair with poultry, beef, fish, ham, lamb and pork. It will play well with creamy sauces, spicy seasonings and may just be one of the world's most versatile food wines.
Posted on 28 May 2008
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Definition: Often referred to as the “King of Red Wine Grapes,” originally from Bordeaux, with a substantial foothold in California’s wine races, has the privilege of being the world’s most sought after red wine. Cabernet Sauvignon grapes tend to favor warmer climates and are often an ideal wine for aging, with 5-10 years being optimal for the maturation process to peak. Because Cabs take a bit longer to reach maturation, allowing their flavors to mellow, they are ideal candidates for blending with other grapes, primarily Merlot. This blending softens the Cabernet, adding appealing fruit tones, without sacrificing its innate character.
Flavor Profile: Cabs range from medium-bodied to full-bodied and are characterized by their high tannin content which serve to provide structure and intrigue while supporting a rich, ripe berry, tobacco and sometimes green pepper flavor.
Food Pairings: red meats, flavorful and heartier (red) pastas, lamb, strong-flavored cheese, and chocolates (especially dark).
Posted on 25 May 2008
Definition: You say "Shiraz," I say "Syrah" - it's the same grape none-the-less. In France it is known and grown as Syrah, and responsible for some of the Northern Rhone's big, bold red wines. However, in Australia and South Africa it goes by "Shiraz".
Shiraz is touted as Australia's spicy, big-hitting red wine. The Barossa and Hunter Valleys along with McLaren Vale are Australia's dominating Shiraz growing regions. As for the grape, it is a deep-purple color and produces medium to full-bodied wines.
Flavor Profile: Shiraz wines display firm tannins (although they are typically ripe and smooth, not abrasive like younger reds can be), a fuller body, and the rich round flavors of black cherry, blackberry, plum, bell pepper, black pepper, clove, licorice, dark chocolate and smoked meat. Food Pairings
Shiraz is great for grilled meats or veggies, wild game, richly flavored red meats, beef stew and meat lover's pizza.
Posted on 25 May 2008
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Definition: The classic Merlot grape originated from the Bordeaux region of France. It produces a soft, medium-bodied red wine with juicy fruit flavors.
Flavor Profile: A range of fresh flavors such as plums, cherries, blueberries and blackberries mixed with blackpepper tones, typically dominate this smooth red wine. The tannin levels are fairly low and the fruit flavors are typically very forward - making this a prime wine candidate for consumers just "getting into" red wines. Merlot is often used to blend with other varietals, such as Cabernet Sauvignon and Cabernet Franc. By blending Merlot with these wines, a symbiotic relationship can exist. The Cabs are softened, mellowed a bit and the Merlot is better structured and defined.
Food Pairing: Fairly versatle when it comes to food pairing options. Poultry, red meat, pork, pastas, salads - Merlot can handle them all well.
