White Zinfandel wine is a blush wine made in California from early-picked Zinfandel grapes. The red grapes are quickly separated from their skins during crushing and fermentation so that the resulting White Zinfandel wine is very light pink; thus White Zinfandel wines have far less color, alcohol and flavors than normally fermented Zinfandels.

White Zinfandel is a great starter wine because it is light and refreshing and sweet. The flavors are delicious and the price is always right. New wine drinkers would do well to experiment with White Zinfandel.

White Zinfandel wines have gained acclaim with many local and non-local wine enthusiasts. The light strawberry and cherry aromas and flavors are coupled with just enough acid to balance the modest residual sugar in this wine. The soft pink color catches the eye and the fruity bouquet begs the first sip. White Zinfandel wine is best served chilled with a nice picnic or try putting it in the freezer and serving it a little slushy. There?s nothing more refreshing on a warm summer day.

White Zinfandel Wine Tip:

Within White Zinfandel wine, a light creaminess is evident, with a refreshing crisp finish. Delicious enjoyed well-chilled as an aperitif, White Zinfandel wine is perfect partner to all types of foods, particularly those which have slight heat or spiciness such as Asian or Latin cuisine.

Wine Ratings – Wine ratings, wine and winery related information for the enjoyment of fine wines.

If health came in a bottle, it would create mayhem at the local market. As people threw elbows and ran over one another with rabid shopping carts, bottles of health would fly off the shelves, secured in the clenched grip of hissing customers. People would push, shove, and use props – such as a crying child or a seeing-eye dog – to get their hands on this product. A bottle of health would be a best seller.

While it might not be a bottle of health, per say, a bottle of wine is the next best thing.

Those of us who are wine drinkers all know that red wine benefits the heart and white wine benefits the lungs. But, what we might not know is that the health benefits don?t stop there?not even close. The health benefits of wine transcend the human body, refusing to develop a monogamous relationship with any one part.

The following is a list of the unobvious ways wine is helping you or has the potential to help you in the future. They all exist in an underground world of unsung wine benefits, where grapes anxiously wait for their day in the sun.

Extreme Weight Problems: While the term beer belly may have given alcohol a bad rap when it comes to weight, wine is actually proven to help the severely overweight. In order for this to be true, dry wine, wine that does not contain sugar, needs to be ingested: four or five ounces are taken at dinnertime or bedtime. In one study, the average weight loss of those who ingested this wine was twice that of those who didn’t. Along these lines, because wine helps with anxiety and ridding the body of tension, it has also helped those who suffer, on the other end of the weight spectrum, from anorexia.

Old Age: Old age is not a disease, but an affliction to our health nonetheless. Still, it’s an affliction those of us in youth hope to someday procure. While growing old can bring about all kinds of problems, wine can aid in their relief. For starters, wine decreases the dependency on certain medications, particularly medications that relax and sedate people. Wine has also proven to increase appetites, self-esteem and social lives of those in old age.

Intelligence: On an average basis, people who moderately consume wine are of higher education levels than those who don’t drink alcohol or drink far too much. This isn’t to say that you should, Merlot in hand, roll your eyes at the idiocy of someone drinking a beer, but it’s reassuring to know wine drinkers are in good, and smart, company.

Bone Strength: Bone strength may be of little concern to those who are young, but it’s extremely important in advanced age: a skeletal build with low density will have a bone to pick with its owner when Osteoporosis sets in. Men and women who are moderate wine drinkers, however, generally have bones that are denser than non-drinkers: the greater the density, the less likely the fractures.

Cancer: Red wine, filled with antioxidants, is proven to be a liquid nemesis of cancer, preventing it before it can fester. Packed with strong compounds, wine is laden with protective affects. In fact, the CDC found that women who averaged 12 glasses of wine per week were rewarded with an 83 percent decrease in endometrial cancer rates.

Kidney cancer, along these lines, seems to have found an enemy in alcohol. According to a study conducted in Sweden by Dr. Alicja Wolk of the Karolinska Institute, women who drank moderate amounts of alcohol had a 38 percent lower kidney cancer risk than those who didn’t. For women 55 and older, the risk of kidney cancer was cut to 66 percent.

Diabetes: Type 2 diabetes, non-insulin diabetes that usually develops with age, is less likely to attack those who are moderate drinkers. Because the majority of people who get type 2 diabetes are women, a study was recently performed by Dr. Michael L. Bots at the University Medical Center Utrecht. During this study it was revealed that women who consumed 5 to 30 grams of alcohol per week were not as likely to develop type 2 diabetes as those who abstained completely.

While it is often lauded for the way it benefits the heart and the lungs, wine, the over achiever of alcohol, doesn’t just stop there. From your mind to your ankle bone, wine provides a glassful of benefits. And, what’s more, these are the only ones known so far. As the wine revolution gains even more ground, and more studies are performed, the benefits of wine may continue to be increasingly known, pouring good health on all who consume it.

Jennifer Jordan is the senior editor at http://www.savoreachglass.com. With a vast knowledge of wine etiquette, she writes articles on everything from how to hold a glass of wine to how to hold your hair back after too many glasses. Ultimately, she writes her articles with the intention that readers will remember wine is fun and each glass of anything fun should always be savored.

I must admit, that for many of us, walking into a store to buy a bottle of wine can be a little like visiting a foreign country and not knowing the language. If you?re buying wine for yourself that?s probably not a big deal, although it might be nice to be somewhat knowledgeable so that you?re more likely to buy something you will enjoy. However, if you are buying a bottle of wine as a gift, then being able to interpret information on the label becomes a bit more important. But, first things, first.

Your first consideration should probably be where you will be shopping. If you live in a state where alcohol sales are controlled or restricted, your options may be limited. I happen to live in Pennsylvania where consumers are only permitted to purchase packaged wine and alcohol from state-operated Wine and Spirits Stores or a privately owned Pennsylvania Winery. You may, of course, travel out of state to purchase a limited amount of alcoholic beverages, but these purchases are subject to an 18% state tax. (However, I can?t say that I know anyone who has traveled out of state to buy wine and actually fessed-up, claimed their booty, and paid that outrageous tax.) To find the best selection of wine in a state where alcohol sales are controlled, check on the internet for information and locations of any retail outlets. For example, PA has premium wine stores and you can get a listing of their locations by checking out the PA Liquor Control Board web site.

If you live in a state with more liberal alcoholic beverage laws, you probably have more options available for buying wine: Large retail chains like Wal-Mart and Target, large drug store chains, supermarkets, independently owned liquor stores, specialty wine shops and wine warehouses. You can buy excellent wines at all these venues, but the independently owned stores have the potential to vary in the quality and quantity of their inventory. One of the best avenues for selection and price is a wine warehouse and if you?re really lucky, you live in a state where you can order wines online from a wine distributor.

Not all wine shops are created equal so there are some issues you should be concerned with when choosing where to purchase wine. One consideration is how the wine is stored. Exposure to excessive heat, wide temperature fluctuations, and bright spotlights may cause deterioration, so take note of any wine that may be stored next to radiators or heating vents. You should also observe the general aesthetics of the store. Are things well-organized, and neat or is the merchandise dusty and in disarray? A sign of a quality wine shop is when a store carries more than one vintage of a particular wine. This would indicate the shop owner is interested in the depth of their offerings as well as the breadth.

Every retail store has organization and a wine store is no exception. Even though all those bottles may look deceptively similar, a closer look will probably reveal some system of how the wine is displayed. They may be broken out in such wide categories as the type of wine i.e. red, white, or sparkling. They may also be categorized by region: Napa Valley, Sonoma, Loire, Finger Lakes, Italian, South African, etc. or by varietals: Chardonnay, Riesling, Cabernet Franc, Merlot, Zinfandel, Chenin Blanc, etc. Getting an idea of the layout of the store will at least help you find a particular section you may be interested in.

Now on to the label?

There are laws that mandate what information must be included on a wine label. These laws vary from country to country and are based on where the wine is marketed rather than where it is produced. Much to the dismay of the producer, this may mean that one wine will have several different labels. After the label is designed it must be approved by various governmental agencies.

Most wines bottles will have two labels affixed to it. In addition to these labels providing the legally mandated information, they are intended to help market the product. The front label is designed to attract the consumer?s attention by the use of marketing tactics such as logos, interesting graphics, color and lettering. The back label will often try to entice your senses. A Pinot Noir that I have in my inventory but have not yet tried states ??Rich in texture with a lingering finish and versatile enough to compliment just about any cuisine.? It caught my attention! These optional endorsements are not governed by law.

Labeling requirements for the United States are established by the Treasury Bureau of Alcohol, Tobacco, and Firearms. These requirements include:

Identifying brand name or brand identification- This may be the owner?s name, trademark name, winery name, growing area, appellation or grape variety. The brand name must not be misleading as to the quality, origin, age, or grape varietal. In the U.S., a wine cannot be labeled a particular varietal unless it contains at least 75% of that varietal. For example a wine may not be called zinfandel if it only contains 74% zinfandel grapes.

Class of wine, type or designation- The wine is labeled with the class number or with a description similar to those described here:
Class 1 – May be labeled Light Wine, Light White Wine, Table Wine, Sweet Table Wine Red Table Wine, or something similar. A Class 1 wine must have an alcohol content between 7% and 14% by volume.
Class 2 – May be labeled Sparkling Wine or something similar. A Class 2 wine has been made sparkling by a natural method only.
Class 3 – May be labeled Carbonated Wine or something similar. Class 3 wine has carbon dioxide injected into it.
Class 4 – May be labeled Citrus Wine or something similar. A Class 4 is wine that was produced primarily with citrus fruit.
Class 5 – May be labeled Fruit Wine or something similar. A Class 5 wine was produced primarily from fruits other than grapes or citrus.
Class 6 – Wine that has been made from agricultural products such as vegetables.
Class 7 – May be labeled Aperitif Wine or something similar. A Class 7 wine has an alcohol content of not less than 15% by volume; the grape wine has been compounded with added brandy, alcohol, and flavored with herbs and natural aromatic flavoring.
Class 8 – May be labeled Imitation Wine or something similar. A Class 8 wine contains man-made materials.
Class 9 – May be labeled Retsina Wine or something similar. A Class 9 wine is a grape table wine that has been fermented or flavored with resin.

Alcohol content by volume- The alcohol content must be listed on the label only if it contains more than 14% by volume. Wines that contain more than 14% alcohol are taxed at a rate four times higher than those containing less alcohol. These are considered ?fortified wines? even if the high alcohol volume is attained by natural fermentation. For wines with an alcohol content of 14% or greater, a 1% variation is allowed. Wines that have less than 14% alcohol by volume are permitted a 1.5% variation. Wines containing less than 14% alcohol must state it on the label or be labeled by the appropriate class or description such as ?light table wine?.
Net volume of contents- In 1977, the U.S. government mandated that metric measurements be used as the wine industry standard. The most common bottle volume is 750ml. If the volume does not appear on the label look for it molded into the glass bottle.
Name and address of the bottler, producer and country of origin- This information is required on all American wines and the words ?bottled by? must immediately precede the name and address of the bottler. The term ?produced and bottled by? may be used if the bottler also made no less than 75% of the wine by fermenting the must (juice) and clarifying the wine. ?Made and bottled by? may be used if the named winery fermented and clarified at least 10% of the wine or if the winery changed the class of the wine by fortifying it, adding carbonization or making it a sparkling wine by adding a secondary fermentation process. When the words ?cellared?, ?vinted? or ?prepared? are used it means that the named winery cellared, clarified or barrel aged the wine at that location. ?Blended and bottled? indicates that the named winery mixed the wine with other wine of the same type and class at that location. The country of origin indicates where the wine was produced and not necessarily where the grapes were grown.

Chocolate is probably not the first thing you think of when it comes to wine pairings but chances are that some other people may have been thinking about it as long as a couple thousand years ago.

Wine, chocolate, and bread may be among the oldest prepared foods on the planet. Chocolate is the youngster of the bunch at only 2,000 years of age and it shows its youthful vigor by its every increasing popularity.

The scientific name of the cocoa tree is Theobroma, ?food of the gods.? Nutritional researchers are showing some reverent respect for the cocoa bean. Ounce for ounce, chocolate is higher in antioxidants than fruits, vegetables, tea or wine. A 1.5 ounce piece of dark chocolate has as much antioxidants as 5 ounces of red wine according to researchers at Cornell University. So, if you actually needed a reason to experiment with wine and chocolate pairings there it is.

Wine tasting has been elevated to an art form. The appellation may be well deserved. Grape wine is known to trigger more taste sensors than any other single food or beverage. Wine glasses are specially designed to enhance the flavors provided by different varietals and fermentations.

It is said that wine tasting is 85% smell and 15% taste. Chocolate tasting is the opposite, about 85% taste and 15% smell. These relative characteristics establish a definite preferred procedure for tasting your wine/chocolate pairings.

Break the chocolate into small pieces. Rub the raw edges of two chocolate pieces together close to your nose and place them on your tongue. Do not chew the chocolate. Let it melt in your mouth. When the chocolate has nearly disappeared follow it with the wine.

Chocolate lovers generally prefer the darkest chocolate. As with wine varietals chocolate beans have a pecking order. The very best chocolate is made only from Criollo beans grown in Ecuador, Venezuela and Madagascar.

Ecuador chocolate pairs best with mild red wine with hints of fruitiness.

Venezuelan chocolate also prefers mild red wines. The wine will slightly increase the saltiness of the chocolate.

Madagascar chocolate is stronger in taste than South American chocolate and needs more body in the wine to prevent the chocolate from dominating the flavor pairing. The big reds pair well with Madagascar chocolate. Port wine works best.

Chocolate is grown in other places as well but these geographical locations are considered chocolate?s best terroir. Try other pairings. The fundamental rule of wine/chocolate pairings is that the wine must be sweeter than the chocolate. Both wine and chocolate are manufactured with a wide range of residual sugar so there is plenty of opportunity mix and match.

If you want to skip the whodunit and go straight to the last chapter try the darkest Madagascar semi-sweet chocolate you can find paired with the best Vintage Duoro Port wine you can afford. This pairing adds a new dimension to the food of the gods.

(c) 2006 by Peter Sabrage a South Florida gray-beard who enjoys the heck out of tasting, reading, and writing about tropical food and wine. Peter contributes to Home-Winemaker, a content rich wine resource site with an online winemaking manual, updated daily on the home-winemaker’s Blog.

Don’t just sip it, eat it!

Want to enhance and improve the taste of your favorite dish? Think that adding wine to your recipe will make it more scrumptious and mouth watering? Well then, you’re absolutely right!

Wines are widely used in the cooking world because they intensify taste and zest. They are also capable of releasing flavors from food that are not possible by regular means of cooking.

The main question you must have now is this: What type of wine goes with what type of food?

You have red wines, white wine, sparkly champagne, sherry etc. You have grape vine types like merlot, Sauvignon Blanc, zinfandel, syrah, and Riesling. With the wide variety of them available, picking a wine is pretty tricky. The secret here is to know what combinations are used by professionals.

1. Red Wine

There used to be a rule in cooking that ?red wine goes with red meat, white wine with white meat?. Although it’s not really true anymore, most chefs still go with that.

- For red meat, young and full bodied red wines are recommended. Try going for Zinfandel Red or Merlot.
– For red sauces, robust, full bodied wines are best. Make pasta, pizza or other tomato-sauce based dishes with it.
– Using root veggies with beef stock? You might want to look for an earth red, full bodied wine. The color it imparts to the meat makes it all the more wonderful.

2. White Wine

Cream based sauces, butter and herbs. Yum. White wine is usually used with white meat and best for light colored dishes.

- If you fancy a zesty dish, add some sparkling champagne.
– For chicken, pork or veal, try cooking with white wine. Spice up your grilled chicken by mixing dry, white wine with butter as the sauce.
– Crisp, dry white wines are ideal for seafood soup and shellfish dishes. Bouillabaisse, anyone?
– Leftover sweet white wine in your fridge? Why make delicious, delectable desserts? Whip up some Bavarian cream.

3. Fortified wine

Fortified wines are what they are: fortified. Additional neutral alcohol is added to them. Then they are aged for a long time. Examples are sherry, port and vermouth.

- Sherry is great for poultry meat and vegetables soups.
– For sweet, fruity dishes or desserts, splash some port or vermouth. Your dry vermouth can also be a good substitute for white wine.

4. Cooking wine

Cooking wines are relatively less pricey wines that use salt as a preservative. They can be found in supermarkets and groceries. Most professional chefs disdain the use of cooking wines because the salt content is hard to work with. You may need to adjust your recipe to work with the saltiness.

5. Exotic wines

Cooking is an experiment. If you’re feeling bold and daring, you could try cooking with exotic wines. Asian wines are popular choices for an all together different meal. There is the sake, bekseju and seol joong mae.

- Sake is a rice based wine from Japan. Although it’s mainly a beverage, it is popular as an additive to many Japanese dishes.

- Beksuju is a Korean wine made from raw rice and herbs. It can be used in vegetable dishes to increase the ‘herbal’ feel. Seol Joong Mae, a fruit wine made from plum, can be used for desserts and fruity dishes.

I hope that clears up some of your confusion. With that said, here are some few reminders for the novice cook:

- Cook only with wine that you would drink. There is no sense in cooking something that you wouldn’t want to taste.

- There are a lot of good, quality yet inexpensive wines out there. Don’t get too carried away and buy something that’s way off your budget.

- Don’t cook using aluminum or cast iron cookware. Alcohol is reactive with these materials and could cause harm to your dish.

- After adding your wine, try to wait for 5-10 minutes before tasting it. Wine needs to simmer for a while before it can impart flavor to your food.

- Got some left over wine? Put them in your ice cube tray and freeze them. This makes them good for future use.

Get your favorite recipe, pick a wine and start cooking!

Lee Dobbins, an avid wine drinker, writes for http://wine.leisure-webzone.com where you can learn more about wine and when to use it properly.

It is a cold winter night outside while inside a group of family and good friends is clustered around a crackling fire, thinking how wonderful the party foods look, tucked here and there throughout the living room. The genial host grandly sets down a huge bowl of Christmas cheer on the table near the fire. What is this? Eggnog! The crowd good-naturedly surges forward as one to the punch bowl, eagerly clamoring for a cup of alcohol-enhanced ambrosia. Such a fantastic tasting experience! If it is eggnog, then we are celebrating the holiday party-filled days between Thanksgiving and New Year?s Day. Happy times for all are coming.

Reaching back in history to about 1775, eggnog enjoyed popularity on both sides of the Atlantic Ocean, from England to America. The word ?no? in eggnog is thought to have come from an object known as a ?noggin,? a small mug made of carved wood. This wooden mug was used to serve drinks to the tavern patrons seated at tables; tankards were used to serve drinks at fireside. (Was this elementary fire protection, assuming the tankards were constructed of metal or some other fire-resistant material?) The eggnog drink itself is descended from a hot British drink known as ?posset? which contained eggs, milk, and ale or wine. (Sugar was added some time down the timeline.) Eggnog is used as a toast to ensure everyone?s good health in the year to come. It had many silly-sounding (but memorable) names including egg-flip, egg-hot, and of course eggnog.

Eggnog, in the 18th century, was considered a beverage for the well-off. Milk was quite expensive and therefore economically out-of-bounds for most people. When eggnog made its way over to America, it became easily accessible to all classes because of the large numbers of milk cows there. To give the drink a little ?oomph,? rum was often mixed into the eggnog. Rum was relatively inexpensive compared to other alcoholic drinks and easy to obtain, making it the perfect additive.

American Colonial history dictates that there were at least a few special occasions involving eggnog and high society. In Baltimore, Maryland, etiquette demanded the practice of young men calling upon all their friends on New Year?s Day. At each visitation made, the men were offered a cup of eggnog. Not wanting to offend anyone by refusing the proffered cup of cheer, the gents became, in a word, ?sloshed? and could barely get back to their own homes.

It was also accepted as doctrine that President George Washington, the Father of America, was an extreme fan of eggnog. He concocted his own version of eggnog which included sherry, rum, and rye whiskey. Only the bravest of his friends were willing to try it.

When thinking about eggnog on a cold winter night, we should always remember the joys of wassail and hot mulled wine, as well as their companion, hot hard cider.

Rather than originally being a drink, wassail first embraced caroling. Some centuries ago, groups of carolers brought cups with them, and while they performed at the doors of the rich, a servant would fill their cups with hot spiced ale, frequently topping off the drink with a floating roasted apple slice.

Hot mulled wine has been popular for centuries. ?Mulled? means heated and spiced, making this drink perfect for those cold winter nights. In medieval times, these drinks were named after Hippocrates, the father of medicine, public opinion being that hot wine must be healthier than drinking the polluted water which was available to the masses.

By 1500, cookbooks included various methods of mulling wine. In addition to French wine, honey, cinnamon, cardamon, and galingale (a pungent, aromatic plant related to ginger) were added to the warming mixture. In Victorian England, ?Negus,? a version of mulled wine, was served to children at their birthday parties. Mulled wine has been a party drink for hundreds of years.

Some mulled wines are similar to today?s sangrias, sometimes using white wine in place of red. All sorts of things are added in, including oranges, cloves, twelve spice, and more. Do not forget a couple of sticks of cinnamon.

Last, but certainly not the least, is cider. Its use was known of in England before the time of Christ. The apples used to make the cider were rumored to have come from sacred trees.

There was no such thing as alcohol-free cider in years past. Everyone, including pious clergymen and small children, drank cider as matter of course. The cider was not sweet, as there was no refrigeration available. Modern refrigeration has made sweet (nonalcoholic) cider extremely popular. Alcoholic cider is now known as ?hard? cider.

Be sure to buy pasteurized cider for your holiday parties as E. coli can lurk hidden in unpasteurized cider.

To your good health! Cheers! L?chaim! Skoal! Bottoms up! Have a happy, healthy, and prosperous New Year.

Terry Kaufman is Chief Editorial Writer for Niftykitchen.com, Niftyhomebar.com, and Niftygarden.com.

?2006 Terry Kaufman.

Rioja is Spain?s version of the Italian Chianti. It is the best-known and best-loved type of Spanish red wine, the one red wine type from Spain that has found a home for itself on wine lists and retail shelves everywhere in the world.

Rioja wine comes from the Rioja wine region of Northeastern Spain. Three subzones exist there and the climate and soil profile of each zone influences the quality and character of its grapes. Most Rioja wines are blends of grapes or wines from more than one subzone, although some bodegas (Spanish wineries) make their wine from only one area. The name of that area is rarely identified on the label of the wine.

Rioja is a blended wine not only in geography but also in its grape content. The grape most often associated with Rioja is Tempranillo which forms the base of most of the finest Rioja reds. The Tempranillo is also usually blended eith Grenache and up to two other locally grown grapes like Mazeulo or Graciano. Some Riojas are even made of almost entirely Grenache grapes.

Depending on which grapes the winery decides on and where the grapes came from, the style of red Rioja varies. Those wines with a high percentage of Grenache are usually higher in alcohol, less tannic and less fruity than those with less Grenache.

Rioja wines also vary considerably in the style according to how long they age at the winery in oak bottles and in bottles before they are released. Although you usually can?t know the exact grape and subzone(s) by studying the label of red Rioja, you can usually figure out the age-style of the wine.

The producers of red Rioja aren?t in agreement about how to make Riojas and this disagreement offers an array of tastes from just one region. At one extreme the wines are deeply colored and show concentrated fruit flavor and on the other side are wines that have lost their adolescent fruitiness in favor of complex, silky dimensions.

Red Rioja wine in its most classic manifestation is a medium-bodied, soft and mellow type of wine with only moderate levels of tannin. This wine has wonderful vanilla aroma and flavor that comes from the barrels in which the wine ages and, depending on how mature the wine is, it can have aged aromas and flavors of dried red fruits.

John Gibb is the owner of Wine guides For more information on wine check out www.Wines-Guidance.Info

The Wild Goose Winery, established by the Kruger Family, sits on 10 acres of rolling hills just South of Okanagan Falls. First planted in 1983, the Wild Goose vineyards were not used for the Krugers? own wines until 1990. Since then, the winery has gained significant attention for its well-crafted Germanic. It has expanded its acreage to 15 acres with the addition of Mystic River Vineyard on the South Okanagan River.

Wild Goose?s tasting room and wine shop is very simple, conveying its history as an original farmgate winery. There is obvious passion put into the wines by the hard-working Kruger family, whose three generations run the tasting room, make the wine, and manage the vineyards. The wine shop is bright and spacious, and staff are very knowledgeable. There is a licensed picnic/patio area out front where visitors can enjoy their own lunches and wine. Children are welcome, and can sample fruit juices at the tasting bar.

Wine

Germanic wines are the primary focus of Wild Goose Vineyards, and suitably so considering the Kruger family?s heritage. Wines are sourced from the estate, as well as other vineyards in the South Okanagan. The Autumn Gold blend, a white, is the most popular wine among consumers.

Currently, Wild Goose Vineyards offers:

Riesling
Riesling (Stony Slope Vineyard)
Riesling (God?s Mountain Vineyard)
Gewurztraminer
Gewurztraminer (Mystic River Vineyard)
Pinot Blanc
Autumn Gold (White Blend)
Pinot Gris
Blush (Select years)
Merlot
Pinot Noir
Black Brant (Marechal Foch dessert wine)
TBA Riesling (Total Botrytis Affected ? dessert wine)

Last Word

If you are looking to taste some great white wines, among others, stop in at Wild Goose. We recommend that you visit earlier, as the wines may well sell out before the season?s end- and the Krugers might be able to go on a bit of a vacation

Published my Tim Martiniuk & Carolyn Coles, founders of the Okanagan Wine Guide. http://www.okanaganwineguide.com/wildgoose.html

Joining a wine club is a great idea if you love wine and if you are always looking for a new wine to test out. You will get to try all kinds of wines as part of a wine club and the price is always much better than other people would have to pay for these same wines. The best part of being in a wine club is that you will have something to look forward to each month as you wait for the new shipment to arrive at your door.

Being in a wine club is something that you and your partner can enjoy together. You will both get to be excited for the new arrivals and in a way it is like Christmas each month. A wine club is a great way to spend some quality time together again. When you get your wine club shipment you can take some time to enjoy the gifts together in a way that you may not have done for years.

In fact the gift of a wine club membership is a wonderful idea. If you have some friends who love wine and are always looking for some more ways to spend some time together then consider getting them a free membership to a wine club. This is the perfect way for you to show them how much they mean to you.

There are thousands of different wine clubs and finding the right one for you should not be a challenge. Almost every wine club that you look into is going to be fabulous. The only difference will be the wines that you get. There is a wine club for those who want only white wine, and a wine club for those who only like red and yet another for those who like to drink a little of both. No matter who you are or what your tastes in wine are you will be able to find a wonderful wine club.

You can even find a wine club that will send you not only wine each month, but some of the most delicious delicacies in the world. You can find a wine club that will send chocolates and cheese and special crackers that will compliment your wine club selections to perfection. Take some time and look into each wine club to see what they have to offer that makes them special. Then choose the wine club that is right for you.

What was started as an online store, has turned into a growing collection of internet resources on subjects ranging from Network Marketing, Investing, Health, Travel and even Wine. Visit http://www.mjesales.com for more information or http://www.mjesales.com/wine for more wine articles. This article may be reproduced only in its entirety.

Strawberry wine is one of those delicious treats that can be used in so many different ways. Strawberry wine is not simply any old wine, it is like the nectar of the gods. You can drink strawberry wine on its own or you can use it in a smoothie, or you can even use strawberry wine the next time you make a party punch. The uses for strawberry wine are endless and they only add to the universal appeal of it.

The vast majority of people love the taste and the smell of fresh strawberries right? There is nothing that smells so much like summer than strawberries and that is just what strawberry wine smells like, fresh strawberries. Everyone can enjoy a wonderfully chilled glass of strawberry wine on a hot afternoon, or a cold one for that matter.

Strawberry wine is not made with grapes like many other wines, it is made only from strawberries. In most cases you will find that strawberry wine is made from whole strawberries. This gives the wine a more full bodies flavor that is not too sweet and that has tons of flavor.

My favorite strawberry wine recipe is for a strawberry wine ice. This is one of the simplest recipes that was ever created and one of the most delicious.

All you have to do to make the strawberry wine ice is pour a bottle of strawberry wine into a big saucepan along with a cup or so of sugar, just how much sugar is dependent upon how sweet you like your things to be. You will then heat the strawberry wine mixture until the sugar has melted completely. Then freeze this mixture. Leave it in the freezer until it is frozen straight through.

When it comes time to serve this frozen strawberry wine drink all you have to do is take it out of the freezer and pop it into the blender. Blend until smooth and pour into drink glasses and serve. If you are having a party you can add a little sprig of mint to each glass as a garnish. This is a great way to show off your culinary skills without straining yourself at all.

This strawberry wine drink is a great crowd pleaser but you can make it for yourself if you would like to just make a smaller portion of it to freeze. Any time of year this strawberry wine ice will add some fun and flavor to your day.

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