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How To Create A Mini Wine Cellar In A Closet

Admin — Fri, 30 Oct 2009 20:04:11 +0000

When you are passionate about wine you begin collecting it … and when you begin collecting it you need a place to store it.

A closet can easily be turned into a mini wine cellar to store your growing wine collection.

Before you construct your wine cellar consider the position of the closet in relation to the rest of the house.

Avoid converting a closet against an outside wall into a wine cellar. The outside walls of your house or apartment can be subject to wide fluctuations in temperature. Choose an internal closet where your wine can be stored in a more stable atmosphere.

The degree and the speed of the temperature change are critical to successfully storing and aging wine. A gradual change of a few degrees between summer and winter won’t matter. The same change each day will harm your wines by ageing them too rapidly.

The most important rule when storing wine is to avoid large temperature changes or fluctuations. You’ll notice damage of this nature straight away from the sticky deposit that often forms around the capsule. Over time the continual expansion and contraction of the wine will damage the integrity of the cork. It’s like having the cork pulled in and out again every day. When this happens, minute quantities of wine may be pushed out along the edge of the cork (between the cork and the bottle neck) allowing air to seep back in. Once the air is in contact with your wine the irreversible process of oxidation begins and your wine is ruined.

At 55º to 58ºF the wine will age properly, enabling it to fully develop. Higher temperatures will age wine more rapidly and cooler temperatures will slow down the ageing process. Irreversible damage will be done if your wine is kept at a temperature above 82ºF for even a month.

The most difficult part of converting a closet to a wine cellar can be finding other places to store the original contents of the closet! Be ruthless … sell / give away / move all the present contents and start with a blank slate!

Purchase some inexpensive wine racks from a hardware store, online retailer or storage shop and you’ll have a simple but very effective mini wine cellar.

Wine rack designs will vary in bottle density; Price variations are more to do with aesthetics than efficiency.

Individual racking is the most convenient for selecting bottles. If you have racks against only one wall of the closet you may still have floor or shelf space available for wines that you purchase by the case.

By: Christopher Miley

Wine For The Beginner – Red Wine Selection Tips For Beginners

Admin — Fri, 30 Oct 2009 18:11:55 +0000

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.

Cabernet Sauvignon

Considered the “King of Red Wine Grapes”, Cabernet Sauvignon originated in the Bordeaux region of France and established itself in the California wine markets to become one of the world’s most popular red wines. Cabernet Sauvignon is usually matured for 5-10 years to create a mellow-flavored wine. It is often blended with other grapes, most notably Merlot, to create a soft wine with lively fruit tones. Cabernets are medium to full-bodied wines high in tannins which carry rich berry, tobacco and sometimes even green pepper flavors. Cabernet pairs well with lamb, red meats, hearty red pasta dishes, strong cheese and dark chocolate.

Pinot Noir

The Pinot Noir grape is very difficult to grow demanding climates with consistently warm days and cool nights. Nonetheless, it is grown in regions including Oregon, California, New Zealand, Australia, Germany and Italy. Due it’s strict growing requirements, Pinot Noir is produced in lesser quantities than many other popular red wines and tends to be a little pricier. It is a lighter colored and flavored red wine with sweet undertones of berries, tomatoes, cherries, plums and earthy or woody flavors depending upon where it is grown. Pinot Noir is one of the most versatile red wines and pairs nicely with poultry, fish, lamb, pork, ham, spicy seasonings and cream sauces.

Zinfandel

Zinfandel has been a mainstay of the Californian wine market since the mid-1800s. Originally from Italy, this robust grape has found a good home in the Americas. The Zinfandel grape produces two varietals: the red Zinfandel, and the White Zinfandel (also called White Zin) which has become a popular wine for the beginner. The basic Zinfandel is a rich, dark red wine with flavors of sweet berries, plums and black pepper and undertones of oak. White Zinfandel is made by removing the grape skins shortly after the grapes are crushed. The result is a rose to pink colored wine with a lighter flavor. Red Zinfandel pairs nicely with red or white meat, hearty fish, burgers and spicy dishes. White Zinfandel is suited to a large rage of foods including Cajun and Asian flavors, BBQ chicken and heavy seafood dishes.

Merlot

Merlot originates from the Bordeaux region of France and is a soft and lush, medium-bodied wine. Its juicy fruit flavors and low tannin content makes Merlot a popular wine for the beginner. Merlot has a wide range of tones including plums, cherries, blueberries, blackberries and black pepper. Merlot is often blended with other wines such as Cabernet Sauvignon and Cabernet Franc to soften their flavors and gain more structure and definition. Merlot is a versatile red which pairs well with pork, red meats, pastas and salads.

Shiraz

Known as Syrah in France, Shiraz is a bold, spicy wine which has become very popular in Australia where it gained its alternative name. It is a medium to full-bodied wine with firm tannins that give it a fuller body than most younger reds. Shiraz has an impressive range of flavors including black cherry, blackberry, plum, bell pepper, black pepper, licorice and even dark chocolate and smoked meat. Shiraz stands up well to hearty foods including grilled meats and vegetables, wild game, seasoned red meats, beef stew and meaty pizzas.

By: Michael Fenwick

The Right Wine For Your Food

Admin — Fri, 30 Oct 2009 15:42:02 +0000

My wife and I have always had a keen interest in gastronomy and moved towards becoming experts in the field. We both became chefs and dedicated most of our time and life to good eating and drinking. Furthermore, our purpose has always been to create a tool or environment that can make a difference in people’s lives.

In keeping abreast with the news and conducting regular research in the food and wine industry, we observed an interesting common denominator among many food and wine enthusiasts. We discovered that when it comes to wine most people do not have a clear idea of what wine to buy at a market or order at a restaurant, and often times they’re disappointed with their choices.

Obviously, with the number of choices of wine out there, it is not always easy to know what wine to purchase when you go to the market. But our research concluded that the problem or challenge isn’t always the fact that there are too many choices. The problem comes from the ego of the individual. We saw people going up and down the aisles looking here, and looking there and end up either not buying anything or just pick up a bottle with an unsatisfied look on their face. Not one, not two, not three but dozens of people at a time. Many times I couldn’t help myself but walking up to them and suggest a couple of wines. One time I helped 4 customers in a store to buy 37 bottles of wine. They were so relieved that somebody who knew about good wine was there to help them out. It was interesting and even funny, because right after these bottles were bought, the staff was there, very surprised, to quickly fill the empty spaces.

So, to make life a little easier, we decided to create a comprehensive wine guide called “The Right Wine For Your Food,” that informs the public of what wine goes with what food, how it tastes, and even where to buy it. This way the person that is planning to go to the market or a restaurant knows exactly what wine to buy or order with confidence, and feel good about it.

When we make someone feel good, we know we have accomplished our purpose.

By: Mike Samii

Causes of Headaches When Drinking Wine

Admin — Thu, 29 Oct 2009 23:01:23 +0000

We get great pleasure from drinking wine, but why do so many of us often suffer from headaches afterwards? There are several reasons why, and it’s not necessarily just because of over consumption! There is a belief that the over-use of sulphites in the wine is the main cause, and as a winemaker, I agree. There are other causes as well.

Why add sulphites in the first place?

Winemakers have been adding sulphites to wines for a very long time. Sulphur protects the wine from oxidation, and also helps to prevent organisms from growing in the wine. It acts as a sterilant which enables the wine to last longer, this in turn allows it to develop and age helping to produce those complex flavours we love. If sulphites were not added, the wine could turn into vinegar in a very short time.

What’s the problem with sulphites?

Allergies to sulphites are a problem for some wine drinkers, and a few people also suffer serious headaches or even migraines from sulphite traces. White wines usually have more sulphites than red wines.

How can we remedy the sulphite issue?

Very simply. By using clean grapes and good winemaking practices, the need for sulphites will be reduced as there will be less bacteria to combat. The wines should be closely monitored during and after fermentation for off-flavours – the cleaner the wine is, the lower the amount of sulphur required. So, the winemaker is responsible for the hygiene of his wine and the addition of sulphur to that wine. Poorer wines tend to contain higher levels in order to stabilise them.

Which styles of wine usually contain more sulphur?

Sweeter wines often contain more sulphur because the higher sugar level needs to be controlled. If there is insufficient sulphur in the wine, a secondary fermentation could occur which would result in the sugar being turned in to carbon dioxide and alcohol, ruining the character of the wine. In theory, dry wines should have less sulphur in them than sweeter wines.

Can a wine be made without adding sulphites?

Yes it can, but it will have a very short shelf life, i.e. it will have to be drunk very quickly. Drinking a wine so soon after it is made is not ideal as the art of winemaking is to create a wine with character that will develop with age, gaining those complex characters we all look for. The wine will have to be, in effect, sterile!

Red wines are often attributed to causing severe headaches and migraines. This is caused by the higher tannin content as well as the higher alcohol level in the wine. The higher your blood alcohol level, the worse your headache or migraine will be.

How can you reduce or avoid getting headaches after drinking wine?

Do not take aspirin as this will combine with the wine to cause serious damage to the lining of your stomach.

There are a few measures you can take to avoid headaches:

The headache is largely due to dehydration, so drinking plenty of water is important. Matching each glass of wine with a glass of water is sensible but easier said than done!

Drink the wine with food, not on its own. This will slow down the rate at which the alcohol reaches your brain. Food will reduce the alcohol that is presented to your liver and make it easier to break it down.

Drink in moderation, and this certainly applies to wine.

Adhere to the recommended daily allowance (3-4 glasses for men, 1-2 for women), and you are unlikely to get a headache.

Wine is one of the great pleasures of life. Drink sensibly and suffer not! Drink copious quantities of water, and choose the best bottle of wine you can afford – quality is better than quantity!

By: Rob Hemphill

Wine Tasting – The Art of Grading Wine

Admin — Thu, 29 Oct 2009 14:23:45 +0000

A degree in Oenology, the science of winemaking, is not required in order to understand the art of wine tasting. One need not be confused by the terminology used by professional wine tasters such as: clarity, bouquet, earthly, open, crisp or nostalgic. All that is required is to tune your senses and to become familiar with various definitions on well-known words.

Serving Wine

When first starting out, it is a good ideal to allow someone who is more knowledgeable to decide on how to serve the wine. To acquire the skills of wine serving you will need to gain a little more experience and education to start. White wines in general need to be served chilled, while red wines are usually served at room temperature. Serving wine chilled does not mean frozen; but usually starts at 50F and can be adjusted to taste. Room temperature usually refers to a slightly cooler room, approximately 60F.

Red wine (with the exception of a few brands) should be allowed to breathe first before serving. They should sit in an uncorked bottle and exposed to air for approximately 15 minutes or more. In general white wine should be served right away but there are also various brands of white wine that don’t adhere to this rule. There are also wines that require decanting. This is the process of filtering out the sediments before serving. Wines that have aged considerably and ports may require decanting before serving them.

An ordinary wine glass should be used when pouring wine as opposed to a heavy cut glass where visibility can be poor. You want to make sure to fill it approximately half full. Next you want to swirl the wine a bit to generate an additional winey vapour.

The Scent Of A Wine

Examine the color traits of the wine. Is it Hazy? Opaque? Clear? Take a short sniff and waft the wine vapors into the nose rather then directly holding your nose over the opening of the glass. To help you truly experience the wine you may want to close your eyes to allow you to focus on one or two senses at a time such as taste and smell over the sense of sight. There are even experts who misidentify wines during blind taste testing.

Next you want to try to identify the odor. Does the wine have a fruity smell similar to apples, oranges or grapes? Wines such as Merlots or Cabernet Sauvignon evoke the woody smell of pine or cedar needles. Syrah wines have been known to diffuse a floral or ground black pepper scent; while Chardonnay’s that are aged in oak, can remind one of figs or apples. One can argue that the scent of a wine is purely subjective, but there is often a wide agreement amongst amateurs and experts alike, although impressions differ on some degree.

Wine Tasting

The tongue has many different areas that are attuned to various types of tastes. Some areas of the tongue are more attuned to salty or sour tastes, while others attuned to sweet tastes. You want to take a sip of the wine and make sure you run it around the tongue to stimulate the many different kinds of taste buds. Some of the characteristics when tasting various brands of wines may include:

Pinot Noir – from Burgundy may arise a violet taste. Zinfandel – this wine may remind you of berries. Gewurztraminer – evokes peaches. Chenin Blanc – orange blossom taste.

When moving on to tasting another wine you want to make sure to finish or set aside the wine you have just tested, and to come back on another day. Don’t try to many or too much wine at one time. Ideally one brand of wine is preferred per day, but this can be a slow way to learn. You definitely do not want to try any more than three wines in one day. This may hinder your ability to discern differences in different types of wine.

On the next day you may want to try different red wines. Try to concentrate on sensing that oak storage cask. You will find some California reds to have hints and traces of coffee of chocolate. If you favour stronger scents you may want to try a fine Merlot. They carry a tarry quality.

Remember a good fine wine will not hit the nose over the head, so to speak. Above all the key is subtlety when tasting wine.

By: Joseph Wilson