2:37 AM

2009 - White Wine

A White Wine Artilce for Your Viewing

Red Wines - No Back Seat To White

In the last article we went over the most popular white wines. In this article we're going to try to give equal time to some of the more popular red wines, even though red wines in general are not as popular as white wines. That doesn't mean there aren't some good red wines out there. In this article we'll hit on a few of them.

One of the most popular red wines is Sharp Hill Vineyard Red Seraph. This wine is made from a blend of St. Croix grapes. It is a very smooth wine and goes very well with beef, lamb and pasta dishes. It goes for about $12 a bottle.

Another popular red wine, also from Connecticut, is Cabernet Franc which is made exclusively from Cabernet Franc grapes. This wine is best served with all red meat dishes as well as chocolate desserts. It sells for about $17.50 a bottle.

Another popular red wine, and one of the less expensive red wines, is Pedroncelli 2000 Dry Creek Valley. It has sort of a blackberry flavor, goes very well with red meat and sells for a very cheap $14 a bottle. They say this is a great wine for Valentine's Day.

Of course we would be remiss if we didn't mention the ever popular Chianti which comes from the Tuscany region in Northern Italy. Because the quality of this wine has risen dramatically in recent years so has the price, selling for over $20 a bottle. This is a great wine to have with white meats such as pork or chicken.

Then you have the wines bottle in the Niagara Peninsula. One of the more popular of these is Big Bosc. This is a Bordeaux-style blend with the aroma of lack cherries, plums, and vanilla. This wine goes best with stews and leg of lamb and sells for about $19 a bottle.

Another popular wine from this region is Henry Pelham Gamay. It is suggested this wine be served slightly chilled. It contains aromas of soft cherry, raspberry, pepper spice and plum. The wine is great with stuffed tomatoes and prime rib and sells for about $14 a bottle.

A great British Columbian wine from the Okanagan Valley is the Mission Hill Cabernet. It has a fine aroma of ripe blackberry, cassis mingled with cedar, mocha and smoke. It is great with stuffed red peppers and sells for about $21 a bottle.

Then from California we have Knights Valleys Beringer Cabernet Sauvignon. This wine has a ruby color and aromas of cocoa, black currant, black cherry and cedar. It is great with a variety of roasts and sells for a hefty $45 a bottle. Yes, this is one very fine wine.

Finally we have a terrific wine from France, the people who just about invented great wine. Just don't tell the Italians that. The wine has a name a mile long. For those who want to tackle trying to pronounce it, the name is Chapoutier Chateauneuf Du-Pape La Bernardine. Try wrapping your tongue around that for a while. As for the wine itself, it has aromas of leather, pepper and liquorice and a black cherry flavor. It goes great with rib eye steak and has a nice price tag of about $40. A really fine wine.

The list goes on and on. There are more great red wines than people realize. So white wine, move over. Red is in the building.

About the Author

Michael Russell

Your Independent guide to Wine

A synopsis on White Wine.

Red Wines - No Back Seat To White

In the last article we went over the most popular white wines. In this article we're going to try to give equal time to some of the more popular red w...

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Posted by Bill Johnson | 4 comments

11:25 AM

Life is full of questions; so this article was written with the intention of solving the question on Bronco Wine . Sure do hope that your questions have been answered.

Today's Bronco Wine Article

Wine History - When the cork met the bottle

The role of the Church in the production and marketing of wine declined with the Reformation, particularly in northern Europe, but this did not convulse the wine world half as much as the discovery of the usefulness of corks about a century later. For the first time since the Roman empire, wine could now be stored and aged in bottles. Throughout the Middle Ages wine had been kept in casks which had presented a dual handicap: first, too long kept in wood could rob a wine of all its fruit; second, once the cask was opened the wine inevitably deteriorated unless drunk within a few days. The bottle, with its smaller capacity, solved the former problem by providing a neutral, non-porous material which allowed wine to age in a different subtler way and removed the latter problem by providing sealed containers of a manageable size for a single session's drinking.

However, the cork and bottle revolution was not an instant success; bottles were then so bulbous they would only stand upright which meant the corks eventually dried out and as a consequence let in air. But, by the mid 18th century, longer, flat-sided bottles were designed which would lie down, their corks kept moist by contact with the wine. As a result wine making now took on a new dimension. It became worthwhile for a winemaker to try and excel, wines from particular plots of land could be compared for their qualities, and the most exciting could be classified and separated from the more mundane plot wines. As a result today's great names of Bordeaux, Burgundy and the Rhine first began to be noticed.

In the early 19th century, Europe seemed one massive vineyard. In Italy 80% of people were earning their living from wine and in France there were vast plantings rolling southwards from Paris. Also the vine had moved abroad thanks to explorers, colonists and missionaries. It went to Latin America with the Spaniards, South Africa with French Huguenots, and to Australia with the British. Could anything stop this tide of wine expansion?

Well, yes and it came in the form of an aphid called phylloxera, that fed on and destroyed vine roots. It came from America in the 1860's, and by the early 20th century, had destroyed all Europe's vineyards and most of the rest of the world's as well. The solution was to graft the vulnerable European vine, vitis vinifera, onto the phylloxera-resistant American rootstock, vitis riparia, naturally a very expensive effort. The most immediate effect in Europe was that only the best sites were replanted and the total area under vines shrank drastically as a result. Elsewhere the havoc wrought was comparable and vineyard acreage is only now expanding to old original sites destroyed over a century ago.

The 20th century brought further change as science and technology revolutionised viticulture and wine making. But despite the chemical formulae and computerised wineries, the grape retains its magic and allure that attracts wine enthusiasts from all over the world.

About the Author

James Pendleton is a lover of the better things in life. For more information on wine visit Wine Capital

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Selzer Osterberg Bacchus Spaetlese

What a perfect combination of great things to happen to be able to craft this wonderful German Bacchus Spaetlese. We have the Bacchus grape, named after the god of wine. We have the Windisch Estate wine from the prestigious Selzer Osterberg vineyard (the greatest vintage in a 100 years). This is a wine fit for the gods. What more can one say, except to taste the wine and you are in heaven. We have a very limited number of cases on hand so don't miss out on this sweet white wine. A great Holiday gift. GWSSW703 GWSSW703

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