Category Archives: Wine

Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol, carbon dioxide, and heat. Different varieties of grapes and strains of yeasts produce different styles of wine.

Go With a Glass of Bubbly Champagne

Bubbly Champagne is the most well-known sparkling wine. Champagne has an alcohol concentration of about 10% to 12%. At the same time, some wines are “fortified” with distilled alcohol. Marsala, Port, Madeira, Sherry, and Vermouth, are other good fortified wines. They usually contain about 20% ABV.

What is champagne?

Champagne is a sparkling wine. But not all sparkling wines are Champagne. A wine only coming from the Champagne region in northern France is Champagne. Champagne or U.S. sparkling wine is typically made from a blend of three grapes: chardonnay, pinot meunier and pinot noir.

Types of Champagne

When you want to make an event special, you don’t look for a nice and reliable glass of red. You toast it with Champagne. Just because you can clink glasses of red with a large group of friends, it does not mean we have to ditch the bubbly Champagne.

Most people don’t have much experience with Champagne since it is mainly enjoyed on special occasions. This guide to types of Champagne is meant to help you find the right kind of Champagne for all events. Get going and pick the perfect base for your celebrations.

Types of Champagne According to Sweetness Designations

Extra brut: bone dry.
Brut: very dry.
Brut nature: extra bone dry.
Dry: somewhat dry.
Extra dry: but less dry than brut.
Demi-sec: sweet, typically a sparkling dessert wine.
Doux: very sweet, also typically a dessert wine.

Does Champagne have alcohol?

Yes, deceptively. Champagne is relatively low in alcohol content and seems like an innocent drink. However, just like any other wine, Champagne contains alcohol.

What does champagne taste like?

Quality Champagne boasts a velvety mouthfeel. It comes with peach, almond, citrus, cherry, cream and toast. You know you’re drinking a quality Champagne when acidulous bubbles burst across your palate. Apart from an exquisite taste, Champagne also displays a subtle aroma.

Which Champagne is best of all?

There are as many good occasions as there are reasons to celebrate with Champagne. Birthdays, anniversaries, holidays, Fridays are great times to pop a bottle of champagne. In fact, any time is a good time to sip a little bubbly. Tipplers typically feel overwhelmed at the plethora of options available. Whether you’re looking for the ideal bottle to serve at brunch or the right cuvée for gifting, take the guesswork out of choosing. Here are a few of our very favorite bottles that are sure to please your palate.

The Best Champagne For All Types of Celebrations

Moet & Chandon Imperial.
Bollinger Brut Special Cuvee.
Pol Roger Brut Champagne.
Veuve Clicquot Brut Yellow Label.
Ruinart Blanc de Blancs.
Billecart-Salmon Brut Reserve.
Taittinger Brut Champagne.
Dom Pérignon Plenitude Vintage 2003.

What’s the difference between sparkling wine & champagne?

Sparkling wines, as opposed to still wines, are saturated with carbon dioxide gas molecules. It makes them fizzy or bubbly. Sparkling wines are made worldwide using a variety of grapes and production methods. Though Champagne also is a sparkling wine, not all sparkling wines are Champagne.

Why is champagne called champagne?

This wine is named after the region where it is grown, fermented, and bottled. Nestled in the country’s north-eastern corner, Champagne is near Paris in France. According to European Law, wines bottled within 100 miles of this region only have labels legally allowed bearing the name “Champagne.”

What is the appeal of champagne?

The appeal of Champagne is that you can drink it as an aperitif. It can accompany your meal on a regular weekday as well. Or whenever you are in the mood for Champagne. It is always Champagne time! A large part of the appeal of Champagne is due to the bubbles spilling over when the bottle is uncorked.

Why is Champagne so expensive?

The harsh climate of Champagne in France causes the winemaking process to be challenging. These conditions contribute to an expensive price tag on the final product. The average annual temperature of the region is only 52 degrees. The climate is nowhere near as lush and tropical as California or Provence.

Is Champagne made in India?

Moet Hennessy’s biggest champagne house has recently launched its first “made in India” sparkling wine. It seeks to capture a young, urban and increasingly sophisticated market.

Want to Buy One?

Side Effects of Drinking Wine Every Night – 2

Drinking wine every night can lead to long-term consequences, including high blood pressure. Consistent binge drinking can be a risk factor for unhealthy high blood pressure, but a few drinks once in a while only mean a temporary increase in blood pressure.

Too much wine can be destructive to your health. While raising your blood pressure and your risk of developing several kinds of cancer, too little may hold you back from some of the benefits that moderate drinkers enjoy.

Side Effects of Drinking Wine Everyday

Side effects of drinking wine every day include flushing, confusion, or rapid changes in mood in some people. But it is unsafe to drink more than two 5-ounce glasses of wine per day. More significant amounts of wine can cause vomiting, diarrhoea, seizures, blackouts, trouble in walking, and other serious problems.

Wanting to feel more relaxed in social situations or relieving stress are common reasons people drink. It can also be a warning sign of alcohol addiction. However, if you feel unable to control the urge, you may be having a problem with alcohol.

About ‘White Wine’

White wine can be a part of a healthy diet in moderation. But no more than one glass daily for women and no more than two glasses daily for men.

How much wine is too much for a day?

An excellent maximum amount of wine for women would be a 5 oz glass of wine, and for men, two 5 oz glasses of wine suggest experts. Moreover, no more than a few times a week. They strongly advise women against having more than three drinks of wine per day. And four glasses of wine per day for men.

Studies also revealed that drinking moderate red wine increases blood flow to erogenous zones in women. And this could also possibly increase lubrication. It was also found that women who drank red wine had a higher sex drive than those who drank other types of alcohol.

Drawbacks of Drinking Wine

Wine is not without its set of drawbacks. You may be surprised to find your midsection growing anyway, although you thought you could avoid a giant gut by avoiding beer. It turns out that “Wine Belly” is a phenomenon, and too much wine can eventually lead to extra fat around the belly, just like it does with beer.

First Signs of Liver Damage

Symptoms of alcoholic liver disease primarily include tenderness and abdominal pain. Other symptoms include a dry mouth with increased thirst, fatigue, yellowing of the skin, loss of appetite, and nausea. While your feet or hands may look red, the skin may appear abnormally dark or light.

Itching is also commonly associated with liver disease. This condition tends to be worse in the evening or during the night. Some people may itch in one area, such as a limb, the palms of their hands, or the soles of their feet. At the same time, others may experience itching all over their body.

Flushing Out Your Liver

Water is the best flushing agent, so drink plenty of water.
Exercise regularly. It helps burn extra calories that reduce your risk of diabetes and other conditions like excessive weight, high blood pressure, and high blood fat.
Lemon water by itself is not a detox. It simply aids the body in the process of flushing out the toxins. And thereby restoring the liver.
You will also need fiber to flush out the system thoroughly. Since lemons are only high in Vitamin C and not high in fiber, you will have to look for other sources.

Checking Your Liver at Home

However, home tests require a blood sample obtained from a finger prick. Screening for liver and other organ health at home may look at different markers. Companies also offer a lipid or cholesterol test to monitor liver and heart health.

The Appearance of Poop with Liver Problems

A problematic liver doesn’t make bile normally. Your poop will look pale like the color of clay, even if the flow from the liver is blocked. It often happens due to jaundice or yellowing of the skin. It is that extra bilirubin that is making your skin look yellow. Liver problems can also make your pee unusually dark.

Vitamins & Minerals Needed for a Healthy Liver

Vitamin A and Iron. According to studies, these deficiencies are among the most common nutritional deficiencies worldwide.
Vitamin E.
Vitamin D.
And Vitamin B12.

Abstaining from Alcohol for Liver to Recover

Expert guidelines suggest avoiding drinking alcohol for at least 30 days to help your liver restore its normal function. It is also imperative that you follow moderate drinking guidelines after that. Continuing to abstain from using alcohol is even more helpful.

Foods & Fruits that are Good for Liver

It is wise to limit and maintain a balance while consuming these foods and fruits during liver recovery. The fructose in fruits can also cause abnormal amounts of fat to accumulate in the blood when consumed in large quantities.

Consider the following:

Bananas
Apples
Grapes
Citrus Fruits
Coffee
Turmeric

Turmeric improves liver function. This could be good news for people taking strong drugs for diabetes or other health conditions. Its antioxidant effect is so powerful that it may stop your liver from being damaged by toxins.

However, people with gallbladder problems, bleeding disorders, diabetes, gastroesophageal reflux disease (GERD), infertility, iron deficiency, liver disease, hormone-sensitive conditions and arrhythmia should abstain from consuming turmeric. Moreover, pregnant women and those undergoing surgery should not use turmeric.

How to Stop Drinking Alcohol?

You may need professional help if you find that you cannot stop drinking alcohol every night, despite your attempts. There are numerous types of support available, including outpatient therapy, day sessions in a treatment facility or a residential treatment program. Nevertheless, the proper support for you will depend on your situation. Remember, there is no shame in taking a helping hand from time to time when required.

Best White Wine for Cooking

As a pantry staple for many cooks, white wine is versatile. You can use it in risotto for a good touch of acidity or add it to a pot of shellfish just before you put the lid on for steaming.

When it comes to cooking, what you need is a white wine with high acidity. This is known in the wine parlance as ‘Crisp’. Pinot Grigio, Pinot Gris, Pinot Blanc, Sauvignon Blanc, Semillon, and other dry sparkling wines are good with food. These are dry white wines that aren’t sweet.

Chardonnays, that are fuller white wines with strong oaky flavors do not work well for cooking. They do not lend as much punch as crisper wines since they are lower in acidity.

Splashing White Wine

White wine is usually added at the start of cooking since it contains alcohol. This gives alcohol a chance to burn off. Splashing a dash of wine at the end of cooking will result in an unpleasant raw taste of wine.

Storing Wine for Cooking

The unopened bottles of white wine should be stored in a cool and dark place. The wine will begin to oxidize once it is opened and this will adversely affect flavor. Therefore, recork the wine bottle that is opened and refrigerate them for slowing down the oxidation process. Also ensure that you use the opened bottles within a few days.

Getting Past the Grocery Stores

Cooking with white wine brings balance. It adds fruit and acidity to several favorite recipes. Get past the grocery store and introduce moderately priced white wine into the equation. Exponentially expand your cooking style. Here are some great wines that are wonderful for cooking.

The Five Best White Wines that are Great for Cooking

The rich and oaky white wines become bitter during the cooking process and the sweeter wines are found to caramelize during deglazing or add an unwanted sweetness to certain types of dishes. With cooking, wines become an integrated part of the whole dish. The most versatile white wine to cook is dry and crisp.

Crisp White Wine – This is your go-to category. Choose a crispy white wine having moderate alcohol content, like Sauvignon Blanc, Pinot Grigio or Unoaked Chardonnay. Pinot Grigio is the most neutral of the three and the most versatile. With racy acidity, Sauvignon Blanc is particularly delicious in seafood dishes. However, Chardonnay of the three contributes the most richness.

Highly alcoholic wines without the necessary acidity take longer to reduce and lose on the bright, tenderizing effects we are after.

Dry Sherry – You should always keep a bottle of Dry Sherry in kitchen at all times. How about finishing a pot of chicken or cauliflower soup with a dash of Dry Sherry! This can brighten the soup and add a layer of dimension. It is great for deglazing. Sherry will bring depth to a cream sauce that is brilliant alongside appetizers like oysters.

The Taylor Wine Company Dry Sherry, New York is a great pick for Sherry to cook with.

Dry Marsala – Branch out and try incorporating this complex, dry wine in braised preparations. It is delicious in a classic chicken or veal Marsala. Marsala wine in the decadent Italian dessert Zabaglione is a favorite to use.

The Cantine Florio Fine Marsala Dry, Sicily, Italy is a great pick for Marsala to cook with.

Sparkling Wine – Sparkling wine perfectly suits for a sorbet or Champagne vinaigrette. It is also a great substitute for dry, white wine in Beurre Blanc. You can see the bubbles dissipate when cooked. It provides a great opportunity to use up leftover bubbly after a party.

The Poema Cava, Brut, Penedes, Spain is a great pick for Sparkling Wine to cook with.

Dry Madeira – The Madeira is a Portuguese fortified wine from the islands of Madeira and is produced in four distinct styles. “Sercial”, is a dry style that is most suitable and doubles up as a refreshing aperitif. Madeira can be used in sauce and a savory addition to gravy. It can also be used as a substitute for Sherry in almost any recipe.

Cossart Gordon & Co. 5 Year OldSercial Madeira, Protugal is an ideal pick for Madeira to cook with.

Avoid Wines Labeled Cooking Wines

Even though it seems counterintuitive, avoid purchasing white wines labelled as ‘Cooking Wines’. Cooking Wines often contain salt and other additives. Instead, choose unoaked, dry, and medium-bodied white wines that work best for cooking.

Alcohol-Free Options for Cooking

If you do not want to use alcohol, there are alcohol-free options available for cooking. Verjus is a good option that almost mimics white wine. It is the pressed juice of unripe grapes. Another great choice that you already have on hand is the good old chicken or vegetable stock, enhanced with a dash of lemon or vinegar.

The Greek Resinated Wine You Should be Trying

The Greek Resinated WineYou Should be Trying

Pine juice offers a different touch to taste. Resin as such stands for the natural fresh pine juice originating from the trunk of local pine tree species growing in the Attica region. Resinated Wines are white dry gourmet wines.

The Greek tradition describes Resinated Wine as a popular wine with full strong mouth taste. This barrel wine of rich amber color is available in most Athens tavernas.Resinated Wines are nice when fresh but excellent as they mature.

Retsina On Your Table

Also known as Retsina, Resinated Wines have strong friends and bad enemies as well. The dry character of this white wine does not keep you inert. Most of the sabbatiano fruit flavor is retained when this wine is sparkling fresh. The dryness is more pronounced in the mouth when this wine is mature.

The best serving conditions for this drink is when chilled at 5 – 7 degrees centigrade. Eating and drinking would be a long endless process when Retsina is accompanied by the Mediterranean style of food.

Growing in Popularity

Resinated Wine is growing in popularity the world over. However, it is not likely to enter the mainstream shortly. Retsina wine from Greece comes in a variety of styles. The white Assyrtiko grape has been turning sommeliers’ heads for quite some time now.

This particular type of Greek wine is partially made from the trendy Assyrtiko grape. With historical roots going back to at least 2000 years, this Resinated Wine is no flash in the pan.

Peculiar Style of Retsina Wine

The reason these wines from Greece take on a distinctive resinous taste is that they use tree resin, mostly from the pine tree, in the winemaking process. Some people find this very attractive. The Greek Retsina is considered to be the world’s best known Resinated Wine.

Like Champagne or Pomerol, the term ‘Retsina’ is protected due to the geographic origin of the wine according to the European Union. This legal designation means that Resinated Winemakers from other countries and regions will not be able to label their wine as Retsina. Only wines coming from the country of Greece are true Retsina.

Making of Resinated Wine

Greeks used to make Retsina wine just in the same way of making any other wine. The main difference however was in the aging and maturation process. While most wines nowadays are aged in stainless steel or oak barrels, the Greeks for Retsina utilize amphorae or old clay containers.

They would seal the wine inside the container by using pine resin to protect it from oxidation in the making of Retsina. Retsina should, therefore, be desisted from associating with other white wines as they have strong color and pronounced flavors.

History of Retsina Wine

Possessing a classical ubiquitous style of wine, Retsina is thousands of years old. Every taverna in Greece would afford to stock Retsina. This wine is found on the wine lists of even the most sophisticated upper-class restaurants as well. Retsina has given the highest degree of recognition of all Greek wines. Retsina was originally called ‘Savatiano’.

About 40 years ago when this wine name developed into a brand was it named Retsina. This happened at a time when major wineries in Greek and Western European markets were flooded with cheap Resinated Wine.

Retsina During the 1990s –

The eating habits of young Greeks significantly changed during the 1990s. Tourists to the country as well increasingly demanded standardized food dishes. Grape varieties like Sauvignon Blanc were in greater demand than typical domestic wines.

However, acceptance and change in demand practically provoked the agony of the traditional quality of wine production in the region. Some wine producers during the 1980s consciously brought change at the helm of some estates. They returned to the old insight that tradition means handing on the flame and not looking after the ashes.

Greek Retsina Now –

The wine scene in Greece today is very active indeed. Be it traditional or international style, wine producers successfully compete at all levels. The new Retsina is a rediscovered treasure of indigenous varieties. Individualistic expression and special aesthetics make up for newer categories.

Retsina is still a part of everyday life in Greece. Tourists visiting Greece have also taken it as a part of the holiday spirit.Retsina now is considered almost an obligation that a tourist is expected to fulfill. Downing a glass or two of Resinated Wine is relished by the visitors. Tourists from German-speaking countries of Europe very well know the name Retsina and have tasted it at least once.

Add Resin to White Wine

General lack of knowledge of this Greek wine among consumers and restaurant owners had kept the prospects bleak. Retsina now appears to be predominating the taste impression of wine drinkers. Retsina or Resinated Wine is unusual with a taste somewhere between pine-scented vinegar and flat apple juice with a turpentine flavor. Retsina producers are now standing up more vociferously for their passion and which eventually is showing positive results.

Resinated Wine can surely be drunk casually and provides a great deal of pleasure. Retsina now is a blockbuster that you can get excited about!

Why the Flute & Champagne Became Fast Friends

Quite often, the Champagne flute is not the best choice for your bubbly drink. The truth is that white wine glass or something similar can enhance your fine Champagne experience much better.

Champagne Down Generations

Imbibers though for generations thought that the Champagne flute radiated elegance. Wielding a bubbles-filled flute was conferred with a dose. A dosage of class. It is not that the flute has eventually lost its appeal. The flute is still widely used and seen as both, sensible and sexy.

However, now winemakers, sommeliers, and regular sparkling wine lovers are increasingly being enlightened to a notion that was once considered taboo. The idea that flute, after all, is not the best vessel for appreciating fine Champagne is gaining ground.

Fast Friendship Between Flute & Champagne

Let us take a moment here to think about why a flute and Champagne in the first place became such fast friends. Is it the narrow design of the flute that was first called to serve as a method of wrangling an unwieldy sentiment? It is well known that Champagne was normally served with, or as, dessert.

And if it was served filled in a glass at dinnertime, the sediment would have collected at the bottom of the glass by the time the drinker was ready to partake.

Modern Day Drinkers Think Otherwise

The flute however has stood the test of time for more than 200 years that disgorgement or the removal of lees from a bottle of Champagne is convenient. But then, the modern-day drinkers think otherwise. For them, it is like we are suffocating our sparkling wine and hindering full enjoyment of Champagnes’ finest expressions.

Champagne After All is Wine as Such

Treat it likewise! Is it not that consuming Champagne from a wider glass instead of in a thin flute allows the drinker to experience more of the aromatic spectrum, though it is easy to regard this sparkling drink as a category by itself? It would be wiser here to remember that it is a type of wine as such.

It is the tendency of Champagne drinkers to ignore the fact that it is indeed a type of wine that is largely responsible for keeping the flute in vogue. Despite this, the glass is fast gaining industry-wide recognition. Champagne in glass allows drinkers to breathe in the flavor along with all of its layers.

Blind Faith When It Comes to Champagne

Nevertheless, a peek into many of the Champagne’s finest houses reveals that the flute dissenter is a must. Modern-day glassware companies now say that they are inspired to take up the fight and design a new glass for Champagne. Many have started and became motivated to take a stand.

They are bent on changing the way people drink Champagne. Eventually, the result is that glasses with wider, yet still constrained lip are coming into the picture. It flares the partway down the bowl before constricting into a bottom that is still slim.

The Ideal Alternate to the Champagne Flute

Yes, it is the Blida! Blida is a type of small, but stemless glass that is used by locals within the Champagne region. They can be painted or come in mismatched styles. They also easily pack into a bag for the beach or the park. Named after a city in Algeria, they are widespread here for drinking tea.

Other Preferences for Consuming Champagne

Some others prefer to drink Champagne from a white wine glass. These glasses have a lip that is slightly smaller in radius than the base of the glass. Carbon dioxide can become too pronounced if the glass is having too much of a bowl.

This is why several glassware companies are now making Champagne glasses incorporating characteristics of both the bowl shape and the thin flute. These are a perfect balance for the sparkling wine.

The Flute is not Dead Yet

Don’t kill the flute! Although some people have taken a hard line that Champagne should never be served in a flute, there are others who are quite flexible. Flutes as such send a festive signal. There are occasions that call for a flute. Flutes are ideal when Champagne is consumed instantly. The narrow flute in such instances helps the still-common coupe glass lose bubbles even more rapidly.

However, this may not be true when Champagne is served in a soiree setting where glasses of bubbles are poured and are left sitting for a time before being passed around. Use them in settings where you are concerned that the wine may lose much carbonation while you would like to retain its satisfying effervescence for a longer period of time.

Matter of the Type of Champagne

Then there is the type of Champagne or sparkling wine that you are serving matters. Try opting for a white wine glass for blanc de blanc Champagnes. Another for a rose Champagne unless it is a vintage release. The thumb rule is that allow the aromatics of the wine to fully express itself.

This will work best and you can count on the results. Remember, not every sparkling wine can stand up to the test of increased scrutiny. Stick to the traditional flute for prosecco, cava, and crémant.

Wine Brandy – Cognac in France

Cognac basically is a variety of brandy made in France. Named after Cognac town located within the wine growing French regions of Charente & Charente-Maritime, this variety of brandy must be essentially made from the Ugni Blanc variety of grapes which is locally known as Saint-Emilion.

For any brandy to be named Cognac, the production methods are required to meet certain legal requirements which are regulated by a body called Appellation d’origine controlee. Cognac must be distilled twice using copper pot stills. It must be aged for at least two years of time within French oak barrels coming from Limousin or Troncais.

Maturing Cognac is quite similar to the processes adopted for whisky & other wines when aged in barrels. Most Cognacs sold in the market are aged for a considerable longer period of time than the basic legal requirement of two years.

Cognac Producing Regional Map

The Cognac producing region of France should not be confused with the Champagne producing northeastern region. Although Champagne, the sparkling wine & Cognac share a common etymology & are derivations of the French chalky soil, these basically stand distinctly apart. The authorized region for production of Cognac is divided into six zones.

These are the Fins Bois, Bon Bois, Bois Ordinaire, Borderies, Grande Champagne & Petite Champagne. All these six zones fall within the department of Charente & few areas of Deux-Sèvres & Dordogne. However, a blend of Grande & Petite known as Fine Champagne also comes from this region composed in equal proportions.

Process of Cognac Production

Produced by doubly distilling white wines from any of the designated wine growing regions of France, the wines used in Cognac is generally very dry acidic & thin. Generally characterized as “undrinkable”, this wine is classified as excellent for distillation & aging. In order to be considered true Cru, the wines composing Cognac must be strictly 90% Ugni Blanc (Trebbiano), Folle Blanche & Colombard.

The remaining 10% of the grapes in making Cognac can be Juracon Blanc, Folignan, Meslier St-François (Ramé), Sélect, Montils or Sémillon. Cognacs that do not carry labels as Cru are freer in the selection of allowed variety of grapes.

These can be 90% Juracon Blanc, Colombard, Folle Blanche, Meslier St-François (Ramé) Montils, Ugni Blanc or Sémillon & 10% Sélect or Folignan. After all, Cognac is a type of brandy which after distillation & during aging is also known as eau de vie.

Cognac Aging Process

After the process of distillation is complete Cognac must essentially be aged in Limousin oak casks for a minimum of two years before it can be sold in the markets. Distilled Cognac is typically put in casks around 70% alcohol by volume strength. While interacting with the air inside casks & the oak barrels 3% of Cognac & water eventually get lost through evaporation every year.

Since alcohol dissipates much faster than water, concentration of alcohol in Cognac drops to about 40% over time during the aging process. Oak barrels normally stop contributing to the flavor of Cognac after fout to five decades, any further aging periods of time does not benefit anyway. Lastly, aged Cognac is transferred & stored in Bonbonnes (Glass Carboys) for further blending.

Blending Cognac

The age of Cognac is based on the youngest component of the spirit which has been used in the blend. Mostly, in the case of large commercial producers the blend is normally composed of spirits of varying ages coming from different local areas. Blending of various eau-de-vie is quite important in the making of Cognac. Master tasters are employed for the complexity of blending in obtaining the right flavor.

Moreover, most large companies maintain a consistent brand style & quality quite similar to the processes adapted in blending whiskies & non-vintage champagne. Cognac obtained from eau-de-vie of a single distillery or vineyards do not have to face any such blending challenges.

Wine Brandy After-Dinner Drink

Made from a wine base significantly differing from regular table wines, Brandy normally contains 35 to 60 percent alcohol by volume. Typically consumed after dinner, this spirit features smaller amounts of sulfur than regular wines. Largely obtained from wines made of early grapes achieving high acid concentration & low sugar levels, Brandies are most often aged in wooden casks.

Some of the Brandies are also colored with caramel imitating the effects of aging, while quite a few are produced using aging & coloring combinations. A variety of Brandies are found across the winemaking world. Some of the most popular global varieties of wine include Cognac & Armagnac coming from Southwestern France.

Brandy Production & Consumption

Apart from a few major producers, production of Brandy & consumption tend to display a regional character. Significantly varying in methods of production, Wine Brandy comes largely from an extensive variety of grape cultivars. Special selections of cultivars are strictly used for the making of high-quality Brandy Wines.

This allows producers maintain & provide a distinct aroma & character to the brands. However, cheaper qualities of Brandies are made from whichever wine is available in the markets.

Wine Brandy Distillation Process

Brandy is mostly distilled from a wine base in two phases. The first stage removes a large part of solids & water from the base. Called as ‘low wine’, this is basically a concentration of wine which is about 28 to 30 percent alcohol by volume. This ‘low wine’ is subsequently distilled into Brandy in the second stage.

The second stage comprises of three phases known as the “heads”, the “heart” & the “tails” Leaving the pot still, “head” as the first portion displays alcohol concentration of about 83%, however with an unpleasant odor. The third & the last portion “tail” is weak & is generally discarded with the “head” only to be mixed with another batch of the low wine so as to enter the distillation process once again.

It is the middle “heart” portion which is rich in aromas & flavors constituting as Brandy which is preserved for maturation.

Brandy Wine Aging Process

Fresh Brandy Wine is now put inside oak barrels to mature after distillation. Normally, natural golden or brown colored Brandies are aged in a single barrel oak cask. However, most Brandies coming from Spain use the Solera system for aging. In the Solera system the spirit changes barrel every year depending upon the style, class & legal requirements of the product.

Finally, matured Brandy is mixed with distilled water to maintain concentration of alcohol before bottling. Some Brandies also add sugar & caramel color to simulate appearance of barrel aging.

Culinary Uses of Brandy Wine

Brandy is often used to create an intense flavor in the making of some soups like the ‘onion soup’. It is commonly used as a deglazing liquid in the making of pan sauces for steak & other varieties of meat. Used as a common flavoring agent for making traditional English Christmas foods like Christmas Pudding, Brandy Butter & Christmas Cakes.

Brandy is also commonly used in drinks like mulled wine largely drunk during the festive season. Used to flambé dishes like Cherries Jubilee & Crêpe Suzette while serving, Brandy is delightedly poured over Christmas Puddings & set alight. Even if the flames are thought to consume most of the alcohol, the pudding is definitely left with a distinctive taste.

Warning – Watch the Bad Mixers Rantidine (Zantac), an acid-reducing drug common as a heartburn medication, taken in combination with most alcoholic beverages even with light to moderate drinking cause blood alcohol levels to rise dangerously high. While interfering with the processes breaking down alcohol, the raised alcohol levels can impair driving amongst social drinkers.

People taking Rantidine need to be warned of possibly developing unexpected functional impairment even when consuming amounts of alcohol previously considered as safe.

Wine is Better in Cocktail Form

There is nothing better than a glass of wine at the fag-end of a long day. Though wine as such is great, it is even better when served in cocktail form. So why settle for less.

Great for Calorie-Conscious Tipplers

As long as humans have learned to coax alcohol from grapes and edible flora, wine cocktails in some form or the other have fallen in and out of fashion over time. Wine cocktails today endure great ways to mix up your beverages.

Just in case you are more of a cocktail drinker, adding sparkle to your wine drinking can effectively add a whole new layer of complexity to the beverage. Cocktails can also use wine rather than stronger spirits for the calorie-conscious tipplers.

Cocktails from Your Favorite Wine

Oenophiles on the other hand will be able to discover newer ways to appreciate the best of their favorite wines by combining these with spirits and other ingredients. This will complement the flavor profiles and other characteristics of the drink. Add a little spritz to a cocktail with sparkling wine. Fortified wines also add depth of flavor along with a touch of sweetness to your cherished drink.

However, it is not recommended to make cocktails with wines that you do not enjoy drinking on its own. Although, wine cocktails present a great way of making use of simple yet inexpensive good quality of wine that is uninteresting to be consumed on its own.

Wine Cocktails Out There

Right from old standbys to esoteric delights, there are wine cocktails out there for all types of tipplers to enjoy. Here are five of the most favorite cocktails for you to get started. These recommended wine styles are capable of making each recipe stand out.

Kir Royale – This is the most classic of Champagne cocktails. Kir Royale is fun, fruity, and festive. This variation on the Kir is a cocktail that was originally designed by members of the French resistance during World War II. It is made by combining dry white Burgundian wine known as aligoté with crème de cassis. Kir Royale swaps in Champagne for white wine. As a budget-friendly option, you could try cava, the Spanish sparkling wine made using a similar method like Champagne.

Sherry Cobbler – In all of its diverse styles, Sherry can elevate and effectively add complexity to a wide array of wine cocktails. From the early 1800s, Sherry Cobbler is a straightforward classic American cocktail. It perfectly showcases the nutty flavors of Sherry while seeing that the fortified wine elegantly combines with simple syrup and muddled orange. Remember to use a dry style of Sherry like amontillado or fino. This cocktail requires you to add a splash of simple syrup for all the sweetness you’d like to have.

Kalimotxo – Red wines can also be used for making wine cocktails. It is not just the white and sparkling wines that get to have all the fun. Kalimotxo is a Spanish invention that was popularized during the 1970s. This 50-50 mix of red wine with Coca-Cola is a refreshing summer sipper that works best with wines like the youthful Joven-style Rioja tipping its hat to the Spanish origins of the drink.

Watermelon White Wine Spritzer – This Spritz comes in numerous forms. Each one is more refreshing than the other. The amaro-based Aperol Spritz has taken the wine cocktail world by storm. Almost anything can be made into a spritz by adding a splash of bubbly water. You’d love this ultra-refreshing watermelon rendition during the warmer months. The drink combines pureed watermelon with white wine and club soda. Watermelon White Wine Spritzer works perfectly along with a dry, crisp, unoaked white wine like pinot grigio.

French 75 – A combination of Champagne, gin, lemon juice, and simple syrup, this is a bubbly tippler. Coming straight out of the history books it dates back to the prohibition era. This is an American creation despite the name it applies. It is the only classic cocktail that was invented in the U.S. during those times. Historians disagree whether the French 75 was created with cognac or gin, but both versions are delicious and worth trying. However, you shouldn’t blow your Champagne budget here with Burgundy, Alsace, or Loire Valley instead try a French crémant. Switch to other sparkling wines from the regions in place of Champagne that offers quality along with more bang.

Wine Cocktails are Having a Day For good reasons, wine cocktails are having a day once again. They are light and refreshing and can be served as a smart drink for two or more. They are also perfect to be made in batches and are both low-lift and festive for entertaining a crowd. There are wine cocktail recipes for every occasion, every season and every holiday that you can imagine.

Some of the favorite recipes given above may want you to have them again and again. So go and grab a bottle of your favorite wine and get mixing.

Sherry Special White Wine

Regarded by many wine specialists as a neglected wine treasure, Sherry is traditionally drunk from a Copita which is a special tulip-shaped glass. Sherry is a fortified wine made from white grapes specially grown in Andalusia in Spain, is produced in a variety of styles. Enjoying protected origin status, all wine labeled as “Sherry” must essentially come from the Sherry Triangle located in the Cadiz province of Spain.

This region follows a predictable climate with about 70 days of rainfall alongside 300 days of sunshine every year. Together with dry & hot summers winds from ocean bring moisture to vineyards so as to enable clays in soil retain water below surface.

Unique Albariza Soil

There are three varieties of soil found in the grape growing Sherry Triangle region. Albariza, almost white is a light soil which is one of the best for growing Palomino grapes. A blend of chalk, limestone, clay & sand, Albariza is able to preserve moisture even during hot summers.

Barros consisting of chalk & high clay compost is the other dark brown soil utilized in grape cultivation. Arenas, is a yellow soil comprising of chalk along with a comparatively high sand content.

Of these Albariza is most suitable for Palomino grape cultivation which by law must constitute 40 percent of grapes used in Sherry production.

Variety of Grapes

Sherry production in Spain is accredited to be having over 100 varieties of grapes in the past. However, only three varieties of white grapes are now used in the making of Sherry.

Palomino is the dominant variety of white grape used in the production of dry Sherries. The wine coming of Palomino is very bland with neutral characteristics, which makes it an ideal choice for Sherry winemaking style. Almost 90 percent of Sherry wines come from Palomino grapes.
Pedro Ximénez is the other variety of grapes which is normally used to produce sweet wines. After harvesting these grapes are normally sun-dried for two days so as to concentrate the sugars.
Moscatel is another variety of grapes which is less common but used for production of sweet wines.
Other countries in other parts of the world often use several other varieties of grapes in the production of Sherry-style of wines.

Process of Fermentation

Harvested early in September, Palomino grapes are lightly pressed to extract Must. Primera Yema or extract of the first pressing produce Fino & Manzanilla. The Must from second pressing known as Segunda Yema is utilized in the production of Oloroso.

Subsequent pressings are generally used for distillation & production of lesser wines & vinegar. Fermented in stainless steel vats, this Must generates a dry white wine with 11-12 percent content of alcohol.

Fortification

Soon after fermentation the wine is sampled & stored in casks with distinct markers according potential of wine. Sherry is then distilled & fortified using La Mancha. It is mixed in a two-stage procedure with mature Sherry first in a 50/50 blend & then further with younger Sherry in selective proportions to ensure that strong alcohol does not shock & spoil the younger Sherry.

Aged in the Solera for 3 years at least, it is ensured that each bottle of Sherry also contains some much older wine.

Sherry the Product

Once bottled, Sherry does not age with time. Though fit for immediate consumption Sherry can also be stored for years without any loss in taste or flavor. Stored upright in a cool, dark place some Sherries will continue to develop in bottle for some years. Other fragile types should be consumed just as other unfortified wines.

Some Sherries are sold in half bottles where the remaining wine is thrown away if not drunk on the same day. While, some blended cream Sherries can last weeks or months after opening as the sugar content serves as preservative.

Aperitifs are Perfect Starters

Like wine, Aperitif is usually served before a meal. Aperitif typically stimulates appetite and can be served alone or with bread, antipasti or cheese. Moreover, many Aperitifs are wine based beverages; however others are liqueurs like vermouth. Aperitifs are delicious pre-dinner drinks. Some of the most common Aperitifs include sherry, champagne, prosecco, cava, ouzo, Campari, lillet and pernod.

Aperitifs arose from European culinary traditions. Light and refreshing beverages were meant for stimulating senses so as to provide an enticing peak ahead of meals. Italy, France & Spain offer traditional versions of Aperitifs which have now found their way to United States and other parts of the world.

White Recommendations

Still and dry white wines are some of the best and most popular Aperitifs. These white wine Aperitifs are served lightly chilled along with light appetizers, olives, crackers and cheese. Some of the most popular Aperitifs are enumerated below.

Sauvignon Blanc – Naked un-oaked Sauvignon Blanc is a refreshing Aperitif featuring notes of lime, tangerine, jasmine and fruity flavors like pineapple and grapefruit.
White Bordeaux – Clos du Roy Bordeaux Blanc is a dry white wine which is easy to drink. This White Bordeaux is soft white and is dry and having floral and fruity notes.
Chablis – A sweet white wine which can be served chilled. Chablis has a clean finish and high citrus notes.
Rieslings – Crisp and a bit dry with hints of fruit, Kendall Jackson’s Riesling Vintner’s Reserve 2010 features notes of honeysuckle along with peach and apricot flavors. Rieslings are highly aromatic and never overpowering.

Aperitifs are Perfect Starters

Rose Aperitif Recommendations

Rose wines also make for some great Aperitifs. Ranging in colors from light pink to deep salmon, Rose Aperitifs are simple yet contain refreshing flavor. Rose Aperitifs are perfect start for any meal and have slightly fruity notes. Rose Aperitifs pair exceptionally well with barbeque, pizza, grilled foods and fresh fruits. Here are some Rose Aperitifs to check out.

Sutter Home Pink Moscato – With a hint of vanilla along with honeydew, passion fruit and fresh berries, Sutter Home Pink Moscato is worth the name it carries.
Menage a Trois Rose – A smooth wine featuring flavors of flowers, lychee nuts, strawberries and raspberries, Menage a Trois Rose is a great appetizer.

Aperitif for that Perfect Start

Aperitifs are great for stimulating appetite before large meals. They provide a perfect start at parties and can also be enjoyed outdoors on a warm & sunny day or by fire on a cool night. Aperitifs are beverages which are light and refreshing and are extremely delightful to sip while waiting for a meal.