Musica Rock po
Duration : 0:5:25
UB 40-RED RED WINE
Posted by admin | Under wine Saturday Oct 4, 2008Wine Gum Experiment
Posted by admin | Under wine Saturday Sep 20, 2008
I think if you live in a country with Wine Gums then this will interest you greatly.
I think if you live in a country without Wine Gums you will laugh at my passion for a simple gummy treat.
Either way, thanks for watching 
Set the juice loose:
http://uk.youtube.com/watch?v=Ho7gIb91Jc0
Duration : 0:4:6
Wine Glass Music
Posted by admin | Under wine Saturday Sep 13, 2008
Amazing wine glass music by Jamey Turner.
Jameyturner.com
Duration : 0:1:59
Selecting a Fine Wine to Suit Your Tastes
Posted by admin | Under wine Saturday Sep 6, 2008Selecting a fine wine is easier than you think. There are plenty of resources that will guide you towards good wines. Awards and accolades aside, the key factor is selecting a fine wine that is within your actual preferences. No matter however highly acclaimed a wine is, if it doesn’t fit your distinct tastes you won’t understand what everyone else is raving about.
It’s acceptable not to like something that is considered a fine wine. It doesn’t mean you can’t be appreciative of high quality wines, it just means you have differing tastes from those who thought it was a great wine.
Price
Wines are becoming more affordable by the day. It is no longer something that only the wealthy can afford. A lot of the ‘snob’ appeal has been taken out of wine and wine drinking. All the same fine wine still registers a higher cost than ordinary wines you can simply purchase off the rack at any wine shop.
A fine wine that has won prizes will be particularly high-priced There are, however, ways to get avoid paying a premium for a fine wine. There are clubs you can join that will advise you access wines at a lower amount than what you would normally pay. Going to smaller vineyards will also help you stumble across a fine wine at a reasonable charge
Tastes
The best approach to tell if you will like a fine wine is to start by drinking less highly superior wines. This will allow you to ascertain what types of wines you like. If the fine wine has the characteristics and flavors that you are accustomed to and derive pleasure from accordingly you will probably find that you like it.
For example if you like unwooded Chardonnays, the attributes of a wooded Chardonnay will be very different and you will not be pleased with it. If you prefer sweet wines consequently something like a dry Riesling will not be up to your tastes.
Pairings and Vintage
Some wines need to be paired very carefully for you to fully enjoy the ambiance and complexity of the wine. When it comes to a fine wine it is important that you pair it with the right food. The wrong type of meats or spices can alter to a great degree how a wine tastes. There are also some wines that will have a better flavor following a year or two of cellaring. Be wary of cellaring if you don’t have the adequate facilities to do this. Otherwise your precious bottle of wine will taste like vinegar because of a year of storage.
Kat Deluna Wine up
Posted by admin | Under wine Saturday Sep 6, 2008
Kat Deluna Wine upIt Is Not a Difficult Task Pairing Your Food and Wine
Posted by admin | Under wine Thursday Sep 4, 2008For years wine experts and loyal enthusiasts have always had certain rules when it came to pairing food and wine together to create the greatest flavor complement to each other. However, in recent years, the rules have become more lax as wine has enjoyed an insurgence of popularity with a more global audience.
Food and wine pairing for the most part is not a science but rather a study of complementary contrasts. For a wide variety of foods, there is no definite right or wrong wine answer, but rather a matter of preference of one type over another. However, with that said, there are certain food and wine pairings that simply clash due to the chemicals found in each.
Principles to Eat and Drink By
If you concentrate on the wine first, you should really focus on the structure and body rather than how it tastes. For instance, choosing a medium-bodied Chardonnay with a subtle oak undertone will go with a wide range of foods whereas a heavier Chardonnay with a rich, buttery texture would not.
In pairing your food and wine, you do not want to match a delicate, light dish with a heavy, full-bodied wine. Learn to love the acid content in wines as it can be a great match with rich sauces, cheeses, fried foods and fish. Another great food and wine pairing is the matching of a tart vinaigrette or sauce with a tart tasting wine.
When eating a dish that is high in fat, pairing a more astringent wine high in tannins is a great match as the biting taste of the wine cuts through the heaviness of the fatty food. One of the most important rules in a food and wine pairing is not upstaging either the food or the wine. For instance, if you have an amazing wine vintage that you are anxious to show off, do not pair it with a food dish that is elaborate. Instead, an uncomplicated entrée is the perfect showcase for a fabulous wine.
Unspoken Formulas
The general consensus for pairing food and wine is that if you have a red meat being served, you complement it with a red wine. For fish, seafood light chicken dishes and even some pork entrees, the wine should be white or even a Riesling or zinfandel. The basic rule of thumb is that if you have a heavy entrée, you do not serve a heavy-bodied wine as that will overwhelm the stomach and tastebuds.
Basically, with pairing food and wine, you do not want a battle of flavors and textures between the two, as that detracts from the entire dining experience. Select a simple wine for elaborate culinary recipes and a more complex wine for simpler menus.
Wine for a chicken and swiss cheese dish?
Posted by admin | Under wine Saturday Aug 30, 2008I'm not a fan of drinking wine, but I enjoy the flavor it adds to dishes when it is used in the cooking process. I'm planning on making a chicken dish with swiss cheese for dinner tonight and would like to substitute a dry white wine for the water my recipe calls for. Problem is, I have no idea what to look for. I know the general rule is not to cook with a wine you wouldn't drink. Whats a girl to do if she doesn't drink wine in the first place?
Pick up a nice cheap sauvignon blanc. It's crisp and light. Unlike chardonnay which is too oaky and buttery for me now. Not unless you want your chicken dish to taste like you dipped it in a vat of butter! Hee. Other good light choices are pinot gris or pinot grigio.
