When it's all over. . .

. . . a dessert wine may be in order to accompany the final course. Lest there be confusion when considering wines of a "less dry" nature, please consider. . .

Merriam Webster.com says. . .
"Definition of APERITIF
: an alcoholic drink taken before a meal as an appetizer
See aperitif defined for English-language learners »
Examples of APERITIF

1. They served us champagne as an aperitif.

Origin of APERITIF
French apéritif aperient, aperitif, from Middle French aperitif, adjective, aperient, from Medieval Latin aperitivus, irregular from Latin aperire
First Known Use: 1894"

AND. . .

"des·sert
noun \di-ˈzərt\
Definition of DESSERT
1
: a usually sweet course or dish (as of pastry or ice cream) usually served at the end of a meal
2
British : a fresh fruit served after a sweet course"

DO NOT CONFUSE THE TWO!!!




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Never stop wining. . .

. . . not only because of the flavors, but. . .

(from http://www.beekmanwine.com/prevtopab.htm)
A new study by original “French Paradox” researcher Serge Renaud offers more evidence that moderate wine consumption is associated with a significant reduction in all-cause mortality, cardiovascular disease and cancer among men. The findings (Epidemiology, March, 1998) were based on a large cohort study [JM - cohort studies are epidemiological studies that use individuals having a statistical element in common, such as race, gender, age, etc., as opposed to a random selection of individuals. As such, the results cannot always be projected to the population as a whole.] of middle aged men in eastern France. Daily, moderate drinkers who consumed mostly wine were compared to non-drinkers and heavy drinkers.

Renaud and colleagues from the University of Bordeaux found that moderate wine consumption (2-3 glasses a day) was associated with a 30% reduction in the death rate from all causes; a 35% percent reduction in death rates from cardiovascular disease; and an 18-24% reduction in death rates from cancer. “The results of the present study,” the researchers write, “appear to confirm the speculation that the so-called French Paradox is due, at least in part, to the regular consumption of wine. [JM - The French Paradox, of 60 minutes fame, is the observation that, although the French and Americans have similar high fat diets, the French have a much lower incidence of cardiovascular disease. Speculation was that this is due to the protective effects of wine consumption, since the French drink much more wine than we do. Of course, there are many other possible explanations.]




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If you're not careful. . .

. . . Who knows what can happen???

Wine Tasting. (from http://wine.about.com/od/winebasic1/ht/winetasting.htm)
Here's How:

1. Look: Check out the Color and Clarity.

Pour a glass of wine into a suitable wine glass. Then take a good look at the wine. Tilt the glass away from you and check out the color of the wine from the rim edges to the middle of the glass (it's helpful to have a white background - either paper, napkin or a white tablecloth).

What color is it? Look beyond red, white or blush. If it's a red wine is the color maroon, purple, ruby, garnet, red, brick or even brownish? If it's a white wine is it clear, pale yellow, straw-like, light green, golden, amber or brown in appearance?

2. Still Looking. Move on to the wine's opacity. Is the wine watery or dark, translucent or opaque, dull or brilliant, cloudy or clear? Can you see sediment? Tilt your glass a bit, give it a little swirl - look again, is there sediment, bits of cork or any other floaters? An older red wine will often have more orange tinges on the edges of color than younger red wines. Older white wines are darker, than younger white wines when comparing the same varietal at different ages.

3. Smell:

Our sense of smell is critical in properly analyzing a glass of wine. To get a good impression of your wine's aroma, swirl your glass for a solid 10-12 seconds (this helps vaporize some of the wine's alcohol and release more of its natural aromas) and then take a quick whiff to gain a first impression.

4. Still Smelling. Now stick your nose down into the glass and take a deep inhale through your nose. What are your second impressions? Do you smell oak, berry, flowers, vanilla or citrus? A wine's aroma is an excellent indicator of its quality and unique characteristics. Swirl the wine and let the aromas mix and mingle, and sniff again.

5. Taste:

Finally, take a taste. Start with a small sip and let it roll around your mouth. There are three stages of taste: the Attack phase, the Evolution phase and the Finish.

6. The Attack Phase, is the initial impression that the wine makes on your palate. The Attack is comprised of four pieces of the wine puzzle: alcohol content, tannin levels, acidity and residual sugar. These four puzzle pieces display initial sensations on the palate. Ideally these components will be well-balanced one piece will not be more prominent than the others. These four pieces do not display a specific flavor per se, they meld together to offer impressions in intensity and complexity, soft or firm, light or heavy, crisp or creamy, sweet or dry, but not necessarily true flavors like fruit or spice.

7. The Evolution Phase is next, also called the mid-palate or middle range phase, this is the wine’s actual taste on the palate. In this phase you are looking to discern the flavor profile of the wine. If it’s a red wine you may start noting fruit – berry, plum, prune or fig; perhaps some spice – pepper, clove, cinnamon, or maybe a woody flavor like oak, cedar, or a detectable smokiness. If you are in the Evolution Phase of a white wine you may taste apple, pear, tropical or citrus fruits, or the taste may be more floral in nature or consist of honey, butter, herbs or a bit of earthiness.

8. The Finish is appropriately labeled as the final phase. The wine's finish is how long the flavor impression lasts after it is swallowed. This is where the wine culminates, where the aftertaste comes into play. Did it last several seconds? Was it light-bodied (like the weight of water), medium-bodied (similar in weight to milk) or full-bodied (like the consistency of cream)? Can you taste the remnant of the wine on the back of your mouth and throat? Do you want another sip or was the wine too bitter at the end? What was your last flavor impression – fruit, butter, oak? Does the taste persist or is it short-lived?

9. After you have taken the time to taste your wine, you might record some of your impressions. Did you like the wine overall? Was it sweet, sour or bitter? How was the wine's acidity? Was it well balanced? Does it taste better with cheese, bread or a heavy meal? Will you buy it again? If so, jot the wine's name, producer and vintage year down for future reference.
http://www.videodetective.com/movies/trailers/sideways-scene-are-you-chewing-gum-trailer/882957





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Varietals are NOT. . .

. . . the songs played by your local MIX radio station!!

from Wikipedia. . .
""Varietal" describes wines made primarily from a single named grape variety, and which typically displays the name of that variety on the wine label.[1][2] Examples of grape varieties commonly used in varietal wines are Cabernet Sauvignon, Chardonnay and Merlot. Wines that display the name of two or more varieties on their label, such as a Chardonnay-Viognier, are blends and not varietal wines. The term is frequently misused in place of vine variety; the term variety refers to the vine or grape while varietal refers to the wine produced by a variety.

Similarly, the term varietal can be used to describe cider made from a single variety of apple, tea made from a single variety and preparation, or to describe particular subspecies of coffee.

As vintners and consumers have become aware of the characteristics of individual varieties of wine grapes, wines have also come to be identified by varietal names.

The term's concept was nurtured in the US by Maynard Amerine at the University of California, Davis after Prohibition seeking to encourage growers to choose optimal vine varieties, and later promoted by Frank Schoonmaker in the 1950s and 1960s, ultimately becoming widespread during the California wine boom of the 1970s.[2] Varietal wines are commonly associated with New World wines in general, but there is also a long-standing tradition of varietal labelling in Germany and other German-influenced wine regions including Austria, Alsace, and the Czech Republic. . . "




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More on competition. . .

. . . I don't know why.

Even wineries/vineyards engage in the practice of competition. Oh, I understand why. But still I find competition to be a process that only promotes dirty politics, ill will, the desire to circumvent the customary and the accepted. In short; much ado about nothing. Well, almost nothing. I do see the marketing value in the venture but I still am uncomfortable with it.

from the Los Angeles International Wine and Spirits Competition website. . .
"Seven decades of tradition began shortly after the end of prohibition, when the annual L.A. County Fair began awarding medals to the finest wines in California. The competition achieved world-class status, attracting wines from North and South America and finally in 2002, opening the doors to wine entries from around the world. Today, the event includes spirits and extra virgin olive oils. The judging panel has grown to nearly 100 judges from all parts of the globe."

The competition also is the foundation for an extensive wine education program that’s available to 1.4 million visitors to the L.A. County Fair. Public wine tasting began in 1968; in 1998 a wine education center opened, complete with consumer-driven classes, tastings and a display of the award-winning wines. The Los Angeles International Wine & Spirits Competition is committed to educating the public about wine, featuring industry experts with extensive knowledge about wine growing and selection, wine tasting and wine and food pairings. . . "

In an earlier post I bellyached about competition and how I was never good at anything nor would I ever be and that even in my musical endeavors I find the entire concept of competing simply nauseating. Well, maybe it's the politician in me (he's very, very tiny mind you) or just the fact that these 'kudos' must occasionally be pursued in order to flaunt them in the marketing of one's 'wares' as it were, but I did submit an entry in a songwriting contest recently AND, also threw my artistic 'hat' into the ring in an awards competition held in the Washington DC area annually. I never get my hopes too unrealistically high about winning these things as I did when I first began to market my music, but one always harbors that secret wish that, who knows, maybe this time I really will win.




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Did you know. . .

From Wikipedia. . .
". . . Archaeological evidence suggests that the earliest known production of wine, made by fermenting grapes, took place as early as 8,000 years ago in Georgia[5] and 6,100 years ago in Armenia. These locations are all within the natural area of the European grapevine Vitis vinifera.
Pressing wine after the harvest; Tacuinum Sanitatis, 14th century

Through an extensive gene-mapping project in 2006, Dr. McGovern and his colleagues analyzed the heritage of more than 110 modern grape cultivars, and narrowed their origin to a region in Georgia, where also wine residues were discovered on the inner surfaces of 8,000-year-old ceramic storage jars in Shulavari, Georgia. Other notable areas of wine production have been discovered in Greece and date back to 4500 BC.[16][18][19][20] The same sites also contain the world's earliest evidence of crushed grapes.[18] On January 11, 2011 in one of Armenia's Vayots Dzor province cave was found a wine making press dating to approximately 6,000 years ago.Literary references to wine are abundant in Homer (9th century BC, but possibly composed even earlier), Alkman (7th century BC), and others. In Ancient Egypt, six of 36 wine amphoras were found in the tomb of King Tutankhamun bearing the name "Kha'y", a royal chief vintner. Five of these amphoras were designated as from the King's personal estate with the sixth listed as from the estate of the royal house of Aten.[22] Traces of wine have also been found in central Asian Xinjiang, dating from the second and first millennia BC.

The first known mentioning of grape-based wines in India was in the late 4th century BC writings of Chanakya who was the chief minister of Emperor Chandragupta Maurya. In his writings, Chanakya condemns the use of alcohol while chronicling the emperor and his court's frequent indulgence of a style of grape wine known as Madhu.

A 2003 report by archaeologists indicates a possibility that grapes were mixed with rice to produce mixed fermented beverages in China in the early years of the seventh millennium BC. Pottery jars from the Neolithic site of Jiahu, Henan contained traces of tartaric acid and other organic compounds commonly found in wine. However, other fruits indigenous to the region, such as hawthorn, cannot be ruled out. If these beverages, which seem to be the precursors of rice wine, included grapes rather than other fruits, these grapes were of any of the several dozen indigenous wild species of grape in China, rather than from Vitis vinifera, which were introduced into China some 6000 years later.

One of the lasting legacies of the ancient Roman Empire was the viticulture foundation the Romans laid in the lands that today are world renowned wine regions. Areas with Roman garrison towns, like Bordeaux, Trier, and Colchester, the Romans planted vineyards to supply local needs and limit the cost of long distance trading. In medieval Europe, the Roman Catholic Church staunchly supported wine, since they required it for the Mass. Monks in France made wine for years, aging it in caves. An old English recipe that survived in various forms until the 19th century calls for refining white wine from bastard—bad or tainted bastardo wine. . . "




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I'm praying for rain. . .

. . . NAHH!!!! Not really. If you're anywhere near the northeastern part of the U.S. you well know that rain is the LAST thing for which anyone here, in their right mind, would pray. But the tune "Little Old Wine Drinker Me" by Hank Mills begins with that line, and its a great country tune covered by Merle Haggard, Dean Martin and Robert Mitchum, among others.

And they are NOT praying for rain in the Finger Lakes area of upstate New York because it will permeate the grapes late in the season and could adversely affect this year's vintage. And I mention this only because rr&wt (rest, relaxation and wine-tasting) is on the schedule for yours truly.

from Wikipedia. . .
"Wine is an alcoholic beverage, made of fermented fruit juice, usually from grapes.[1] The natural chemical balance of grapes lets them ferment without the addition of sugars, acids, enzymes, or other nutrients.[2] Grape wine is produced by fermenting crushed grapes using various types of yeast. Yeast consumes the sugars in the grapes and converts them into alcohol. Different varieties of grapes and strains of yeasts produce different types of wine.

Wines made from other fruits, such as apples and berries, are normally named after the fruit from which they are produced (for example, apple wine or elderberry wine) and are generically called fruit wine or country wine (not to be confused with the French term vin de pays). Others, such as barley wine and rice wine (i.e., sake), are made from starch-based materials and resemble beer and spirit more than wine, while ginger wine is fortified with brandy. In these cases, the term "wine" refers to the higher alcohol content rather than the production process.[3] The commercial use of the English word "wine" (and its equivalent in other languages) is protected by law in many jurisdictions.[4]

Wine has a rich history dating back thousands of years, with the earliest known production occurring around 8,000 years ago on the territory of modern-day Georgia.[5][6] It first appeared in the Balkans at about 4500 BC and was very common in ancient Greece, Thrace and Rome. Wine has also played an important role in religion throughout history. The Greek god Dionysus and the Roman equivalent Bacchus represented wine, and the drink is also used in Christian Eucharist ceremonies and the Jewish Kiddush. . . "




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