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7

Allowing red wines to breathe for a short time allows the wine to oxidize, soften the flavors and release aromas. doing this is a proper wine glass is best. Allowing wine to breathe has the following information on this subject: Allowing a wine to “breathe” is simply a process of exposing it to air for a period of time before serving. Exposing wine to ...


6

Glühwein is part of a larger category of heated and spiced wines called Mulled Wines. They are popular all over Europe and go by more names than I can cite here. The tradition is first recorded in ancient Rome in the 2nd Century. I could just cut and paste the excellent Wikipedia article, but here is a link to save us all the hassle. Mulled Wines


6

"Wine experts advise that white wines be served at 45 to 55 degrees Fahrenheit, light reds at about 60 degrees and more complex reds at "room temperature" or 65 to 70 degrees. [Remember, the phrase "room temperature" predates the days of central heat and air conditioning, so it generally refers to the "cellar" temperature of an earlier era.] Chilling helps ...


6

All wine that you want to age for a long time should be kept at the same temperature. The difference in temperatures come when you want to serve the wine. White should be served at a lower temperature than cellar temperature. Red wine, ideally, should be served at cellar temperature. What is the ideal cellar temperature? That is open to debate, but somewhere ...


6

As a safe bet, dry still red wines should be served between 18-20°C Of course exceptions apply... Opening time prior to service depends on the vintage, older wines (4+ years) need to breathe longer than young wines (0-3 years). Knowing what kind of wine you have would help, denomination and vintage being the most useful information.


6

It depends on how sweet you are looking for. If you are looking for very sweet than dessert wines are the way to go, a Sauternes or Mustacel will be at least 12% if not higher. If all you want is a fruitier wine then many German white wines like Rieslings or Gewürztraminers tend to be on the sweet side, sometimes too sweet for many palates. Slightly less ...


5

Most fortified wines such as port, Madeira, (sweet) sherry, Commandaria are both very sweet and are very high in alcohol. Many are in the range of 20% ABV. I would strongly [pun intended] suggest seeing if she enjoys Port or Madeira. My personal favourite strong, sweet wine is Elysium Black muscat. It is so sweet that I commonly have it as dessert in ...


5

In Brazil, we have some festivities on July, and in this period it's common to drink warm and hot wine, pure, or with some fruits and spices. It's called "quentão" and is usually made with cubes of apple and cinnamon.


5

Yes, it's perfectly fine to leave a bottle of red wine in the fridge if you can't finish it that day. In fact that is the best way to preserve an open bottle if you have no other way. You can extend the life of an opened bottle of red wine by a couple of days by sticking it in the fridge. Room temperature red wine starts to get funky around day 3 while in a ...


5

Saperavi is a Teinturier type grape, which usually means red skins and red flesh. I have grown two of these types of grapes. Dunkelfelder and Agria and they both are used to make deep red wines that are almost undrinkable. They are usually used in very small quantities to boost the color of lighter colored grapes like Pinot Noir. On their own you need to ...


5

Ultimately, it last until you decide you no longer like the taste. What's happening is that the wine is oxidizing, and the flavor and aroma compounds are being destroyed once they're exposed to a significant amount of air. While temperature does make a different, the larger factor here is the amount of surface area to volume, which is quite high in the ...


4

A little primer on alcohol and sugar in wine. The lower the alcohol is usually associated with higher acid levels because the grapes are picked less ripe. Champagne is a good example of this. To offset the biting acids, winemakers usually add sugar to compensate. That's why so many low alcohol wines are sweet. Can you find higher alcohol wines that are ...


3

Within the Catholic Church and traverse many international borders mulled wine is a favourite drink in many a Catholic homes on the Feast of the Apostle St. John (December 27). Of Course mulled wine is a very popular tradition on this day and throughout the Christmas season. St. John the Apostle, is the disciple "whom Jesus loved". It is a custom in the ...


3

In Québec, we drink Caribou. Its "fortified" red wine, served warm. We drink it mostly in winter around the holidays.


3

Sweden - and by extension Scandinavia - has Glögg, which is also a mulled wine, albeit more often spiced with cloves, cinnamon and the like compared to the Glühwein I've tasted. In addition, one may add a shot (Schuss) of brandy to Glühwein, whereas Glögg most often already contains additional alcohol.


3

Why Red Wine Stains Strong pigments in red wine are instant stain-makers for porous surfaces like your teeth. These pigments, called chromogens, give it that deep, intense hue, and leave their mark on your teeth after just a few sips. The nature of enamel plays a big part in this process. "Enamel isn't perfectly smooth," says Benjamin Rudow, D.D.S. "...


3

As above, the exposure to air, or more precisely, oxygen in the air, gives rise to subtle changes in the aromatic composition of the wine due to oxidation. To do this in the bottle i. e. to simply uncork or unscrew the bottle and leave it is virtually pointless. The surface area of the wine exposed, coupled with the poor gas-liquid transfer means any change ...


3

My favourite wine varietal these days is Portguese Vinho Verde which is a super-sweet white wine. Two major brands are Sogrape Gazela Vinho Verde at 9% ABV, sugar content 11g/L or Caves Alianca Vinicola De Sangalhos Vinho Verde which is actually 10% ABV, sugar content 14g/L


3

Please consider the sweet and fortified wines of the Rhone with Muscat de Beaumes de Venise being the kind of wine that might give satisfaction allround. I find that the great house of E. Guigal offers an excellent price/quality/ratio for this wine.


3

As for butter Many white wines undergo a process that causes them to take on buttery flavors (which sometimes come across as buttered popcorn or even butterscotch). That process is called malo-lactic fermentation, and here's the quick take on how it works. Just after the grapes are made into wine, a special type of beneficial bacteria is added to the ...


3

Kindzmarauli is a region in Georgia that is well known for their wines. There is also seems to be some confusion about if it's a style of wine or not. Wikipedia claims that it's a sweetish red wine made from Saperavi grapes and other sources say it's just the appellation and several grapes can be used. Saperavi is a teinturier grape which means it has both ...


3

How long red wines last after it’s filled in the cup? The short answer is: Less than one day. Sources: 7 Basics to Serving Wine and Glassware How & Why You Swirl Wine In Your Glass


3

Well, I had a sip of it out of curiosity, and it tasted great, so I finished off what was left. No ill health effects to report so it would appear it was fine! I will say that the fruit looked slightly worse for wear so I didn't eat any of it, but otherwise the drink was delicious.


3

Grain alcohol (brandy, triple sec, peach schnapps) does not spoil while it's sitting in your liquor cabinet. A bottle of wine, even with the oxidation after it's opened, can be drank for more or less 36 hours after opening (eventually it becomes vinegar). The fruit would take time to decay, much longer than 24 hours. Next time, eat the fruit.


2

Being a former winemaker, Cabernet can made in a variety of styles from cheap Trader Joes Cabernet ready to drink the day you buy it, to Napa Valley cabs that won't soften up for at least a decade. In fact, I've had 20 year old cabs that were still so tannic, I don't think they would ever soften up. From a winemaking perspective, usually I found that wines ...


2

Way variable. On the high end even from year to year the same vineyard and same grape will vary how long to hold. When it is released the vineyard and others will have a recommendation. On the shelf at the liquor store is often ready to drink. High end wine that is going to be put up is often bought out before it even hits the shelves. Some wine that ...


2

There are several categories of organic compounds that are responsible for aromas - esters, ketones, and aldehydes are the most notable. Esters are formed when an alcohol and an acid combine; creating esters is a common laboratory experiment in high-school chemistry - I remember making peppermint and banana. This is the actual compound responsible for ...


2

An excellent practice is also read the wine back label. In some cases there is information about the "serving temprature" and also this maybe can be found on the winnery webpage. Some wineries web site are in their local language as well as English.


2

Please allow me to recommend a nice red classic Italian wine called Chianti. From this Wine and Cheese Pairing Guide we can see that Chianti is paired well to the Pecorino Romano Cheese and nuts. I know that you are using a Columella's Caciofiore cheese that is "considered a sort of "ancestor" of the Roman pecorino cheese, prepared with rennet based on ...


2

Following my personal taste, I would advise these two "meditation" sweet wines: Malvasia delle Lipari passito DOC (Italy, up to 18%), Samos Muscat (Grece, around 15%).


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