Drinking Wines

The future of the Australian wine industry will be shaped by a group of innovative grapegrowers and winemakers who are busily experimenting with new varieties in new regions.

The phenomenal success of the industry in producing quality wine at competitive prices does not need recounting here. But this success has led some critics to brand Australian wine as boring. Nothing could be further from the truth.

A pioneering spirit has been sweeping the industry and this has resulted in a much wider range of winegrape varieties being used.

There are over a hundred winegrape varieties grown in Australia. In a recent book Varietal Wines, leading Australian wine writer James Halliday uses a classification of varieties into classic, second tier and Lesser varietals for both red and white. He identifies four classic whites (chardonnay, semillon, riesling and sauvignon blanc) and five classic reds (cabernet sauvignon, pinot noir, merlot, shiraz and grenache).

The Australian wine industry is heavily dependent on these classic varieties. They are all French by the way; although there is merit in the argument that grenache can be regarded as a Spanish variety.

A supporting role is played by a cast thirteen white varieties and seventeen red varieties, second tier varietals in Halliday?s language.

For the rest there are about seventy varieties that are used by ten or less producers. Let?s call them the under-tens. They look like the also rans.

But this is the exciting part of the industry. These varieties are being used by people are the pioneers who are intent on leading the industry into new territory.

Some of the under-tens are survivors of an earlier age. Chasselas for example is now much less common than it was previously. Others have been introduced into Australia more recently from diverse European sources. Australians will soon be able to sample wine from such exotic varieties as Graciano (Spain), petit manseng France, lagrein (Italy) and Saperavi (Russia).

Yet another group of under-tens are of Australian origin. The Australian research body CSIRO has bred a few varieties to suit particular Australian viticultural niches. Cienna and tyrian are two such varieties

Two varieties, malian and shalistin have also emerged from a vignerons identifying and breeding from sports (mutations) of existing varieties.

Purists recoil in horror at this kaleidoscope of varietal diversity. But a closer analysis reveals that this diversity is a sign of a healthy dynamic industry. It is quite possible that the next success story in Australian wine will emerge from this group of under-tens.

If this seems a bit far-fetched, then look at what has happened to Viognier. In the late sixties the variety was virtually extinct, with just a few hectares in the Northern Rhone Valley. It is now seemingly ubiquitous, with plantings in other regions of France, California as well as in Australia. There are more a hundred winemakers using it Australia.

In November each year the diversity lovers have their day in the sun, both literally and figuratively. While Melbourne is preoccupied with horseracing the Australian Alternative Wine Varieties Show is held in Mildura, on the banks of the Murray River.

Growers and winemakers from throughout Australia and New Zealand will be showing of their products, sharing knowledge and experience as they plan to stretch the boundaries of Australian wine even further.

The end result will be an ever-widening choice for discerning winelovers.

About The Author

Darby Higgs is the founder of Vinodiversity an information resource about wines made from alternative grape varieites in Australia.

darby@vinodiversity.com

Tempranillo is the premium red wine grape variety from the Rioja region in Spain. It is now challenging Sangiovese as the up and coming star of the red varietal wine scene in Australia.

New plantings throughout Australian wine regions over the past five years are just coming into bearing. In fact on a percentage basis Tempranillo is growing in popularity more rapidly than any other variety.

What makes this variety so exciting? Well, it makes wines which have good colour and good fruit flavours along with low acid and low tannins. This adds up to an easy drinking style. The wine also goes well with American oak.

In the vineyard the variety has a short growing season which makes it suitable for cooler areas.

In Spain the variety is the backbone of the wines of the Rioja and the Ribera del Duero regions in Northern and Central Spain. In these regions it is often blended with Graciano or Cabernet sauvignon playing a minor role. It is a component of Ribera del Duero’s famous Vega Sicilia, the Spanish equivalent to Grange.

In Portugal the variety is used as a minor component in port, and some red table wines. Elsewhere in the world the major plantings are in Argentine and California. In the latter region it is called Valdepenas and is regarded as a unsuitable for making fine wine.

Tempranillo has taken off in Australia only in the past few years. Brown Brothers have been a pioneer of the variety, but there are now over 50 producers in about half of Autralia?s sixty wine regions. Although McLaren Vale has the highest number of producers variety is widely planted throughout the mainland Australian wine regions. The highest rated Tempranillo in James Halliday’s Wine Companion 2005 is from Manton’s Creek Vineyard in the Mornington Peninsula. Casella Wines, the makers of the hugely successful [yellowtail range are also interested in the variety. They received a silver medal for a 2003 Tempranillo at the Australian Alternative Varieties Wine Show 2004.

The obvious food match is to go with Spanish style dishes. A lighter bodied Tempranillo would go well with tapas, those delightful little snacks that originally were designed for accompanying sherry. A little plate of olives, some prawns and a few slices of Chorizo sausage may just what is needed.

The Spanish also love jamon, dry cured ham. Many bars in Spain have dozens of hams hanging up and there is always a ham in a special rack ready to be thinly carved for a snack to accompany a glass of wine. Sheep farming is a major industry in the in the Rioja and the Ribera del Duero regions. Hence grilled and especially roast lamb are local specialties, as well as the ideal accompaniment to Tempranillo. Sheep milk cheeses, roast stuffed peppers and vegetable casseroles would also be enhanced by a glass or two of these fine wines.

What then can we expect in future from Tempranillo in Australia? It is an interesting fact is that the variety is being tried in many wine regions. Virtually all of the plantings in Australia are new and the vineyard managers and winemakers are just starting to climb the learning curve. Some enthusiasts say Tempranillo is the next big thing in Australian red wines; others think that the Italian variety Sangiovese will triumph. The next few years will tell, in the meantime there will be some interesting wines to try.

About The Author

Darby Higgs is manager and editor of Vinodiversity a web based guide to Australian wine made with less common wine varieties.

http://www.vinodiversity.com

Alcoholism can be given a lot of definitions and all of them stress the fact that there is a terrible disease that involves addiction to spirits. Apart from the physical dependence on alcohol, there are other psychological, genetic and social factors that may play a role in the development of alcoholism. Many social, economic and public health problems are determined by this very serious disease.

When alcoholism is concerned, symptoms include craving for alcohol, incapacity to have control over the use of alcohol, a greater tolerance to its effects, and withdrawal symptoms during the periods of abstinence. One should as well know that many alcoholics deny having a problem. In many cases intervention is necessary in order to persuade them to start treatment. Treatment in cases of alcoholism usually includes detoxification, counseling and psychotherapy, as well as treatment of associated medical problems, and different programmes for recovery and support.

Alcoholism involves physical and psychological addiction to the alcohol, and it often gets to a chronic, progressive form. There are situations in which it can become fatal, when alcohol consumption begins to interfere with your health, your social life or your occupational functioning. Alcoholics often continue to consume alcohol in huge quantities despite the multiple negative consequences of the disease. Nowadays, alcoholism is the most serious form of alcohol abuse. Alcoholism can be also defined in terms like having a problem with drinking. If one has a problem with drinking, that can result in health or social problems (drunk driving, for instance), but that doesn?t make one yet dependent on alcohol and it doesn?t mean one has fully lost control over using spirits - as in the case of alcoholism.

Dominic is the writer of this article. This article may be reproduced on websites subject to credit being given to the author, and a link to his website. If you would like more information go to http://www.alcoholismrelief.com

The Jacobs Creek Brand of wines have taken the world by storm. And so they should. They are excellent Australian wines which are consistently good. They have clearly won the battle for everyday wines at their particular price range.

But they are a made from classical French grape varieties, Chardonnay, Riesling, Shiraz and Cabernet Sauvignon. As such they represent the successes of Australian winemaking in the 1980s and 1990s.

What will be the wines of the new century? As the wine boom of the 1990s in Australia unfolded, a quiet revolution was taking place. The area planted to grapes expanded rapidly to underpin massive increases in production and exports of Australian wine. But a large number of vignerons and winemakers were also planting alternative grape varieties.

The profile of the Australian wine scene has changed as dramatically as the scale of production. During 2003 a new winery was opened in Australia every day. About half of these new enterprises were growing or using varieties other than the classics mentioned above.

As well as the less common French varieties, growers and winemakers have been pioneering with Italian varieties such as Sangiovese, Barbera, Nebbiolo and Arneis. We have also the Spanish stalwart Tempranillo being increasingly favoured. Even the Russian red grape variety Saperavi is being used. There are probably one hundred wine grape varieties now being produced for commercial wine production. These new varieties are being planted in traditional areas as well as in new wine regions.

Australia, like other new world wine producers is less inhibited to the strong ties of tradition that permeate the European wine industry. Since the start of the 1990s a strong predisposition for experimentation has permeated the wine industry. Australian wine consumers are now adopting this ethic.

It is safe to say that Chardonnay and Shiraz will continue to dominate wine production in Australia for many years to come. But consumers will have a much wider choice, and they are willing to be just a little adventurous. You can follow the rapidly evolving Australian wine scene at http://www.vinodiversity.com

About The Author

Darby Higgs is a wine writer and founder of Vinodiversity, a wine information site dealing with wines made from unusual grape varieties in Australia. http://www.vinodiversity.com.

darby@vinodiversity.com

Good news! A recent study suggested that resveratrol, a red wine compound, may extend our life.

The study was conducted on fries and worms to see if resveratrol can extend life in these creatures. Previous studies suggested that yeast life can be extended with resveratrol.

It was found that worms and fires fed resveratrol live 30% longer than those that were not fed resveratrol.

Fries and humans share many biological processes. Therefore, there is a chance this red wine compound may also extend life in humans.

Previous studies have found that resveratrol is protective against heart diseases largely due to the antioxidative properties of this compound.

However, the current finding, life-extension with resveratrol, may not be due to its antioxidative properties. Rather, resveratrol may act just like calorie-restriction that activates proteins called sirtuins similar to sir2. Sir2 is an important protein that is present in many animals and participate in the aging regulations.

More good news with resveratrol! Resveratrol does not have any negative impact on the fertility while calorie-restriction may cause infertility. Actually, resveratrol boosts the fertility of fries.

The researchers plan to continue their work on mice. If they can duplicate the same results in mice, resveratrol can be a wonder chemical that can help us extend our life to certain degree.

This study was done by David Sinclair of Harvard Medical School in Boston and colleagues at the University of Connecticut and Brown University in Rhode Island. The study was published in the July 13 issue of journal Nature.

About The Author

John Roberts is a freelance writer for foodconsumer.com

Wine can be a complicated topic. Some people have no idea about wine. Knowing the different types of wine will help you to make a more educated choice the next time you are out buying a bottle.

Wines from the United States are named first for the type of grape used in them and then for the place they were made. European wines are named by the place they were made and then by the type of grape. This simple explanation will help you to immediately define a domestic wine from an imported wine.

The different types of wines are based upon what is used to make them and sometimes by the process in which they are made. The following list explains each type of wine.

Red wine - These wines are made form dark skinned grapes.

White wine - This wine is made from light skinned grapes or from dark skinned grapes whose skins have been removed prior to processing.

Rose wine- This is made from leaving the skins on dark grapes just so the wine is tinted and then removing them.

Sparkling wine or champagne- This is made as a regular wine and then goes through a second fermentation process.

Dessert wines - These are made the same as the others, but have a higher sugar content.

Fruit wines - These wines are made from fruit other than grapes.

Agricultural wine - This type of wine is made from agricultural products other than fruit or grains.

Kosher wine - Made for those of the Jewish religions, these wines follow a rabbinical production process.

Organic wines - This type is made from grapes that are grown organically.

Nonalcoholic wines - These wines start as a traditional wine and then go through additional processing to remove almost all of the alcohol.

When choosing a wine you really should go from your personal preference. Taste the wine and consider its flavor and the flavor of the food you are pairing it with. You do not want the wine to overpower the food. The idea is that the wine complements the food. If you are unsure be aware that most people agree that champagne goes with anything.

Knowing a little background on wine ca help you to make a n\\more informed decision when you go to buy. You should have an idea of the general type of wine you want before you go. Once you get to the store, taste and think. You should have no problem choosing your own wine.

A beginners guide to choosing wine was written by Craig Dawber, Find out all you need to know about food and drink, wine and spirits on this web-site http://www.winewebsite.info

Sbiten, the traditional beverage for wintertime in Russia, is a drink with a long, colorful history. Research shows that sbiten has been around since the fourteenth century. Traditionally, Sbiten was served from oft-heated copper samovars by the sbitenshchik, who served it up until the beginning of the twentieth century on Russian street corners.

I have always loved all things Russian. For the past twenty years, I have collected stamps from Russia and outlying territories, and have an extensive collection in 2 large Scott’s Standard books. One of my favorite composers and pianist is Kostia, whose haunting music of his Russian homeland is a beautiful listening experience. If I am particularly stressed out, it is Kostia I turn to. His albums include Suite St. Petersburg and 10 Pebbles, among others.

Sbiten is made in different ways, both non-alcoholic and alcoholic. It is the perfect antidote for long cold winters, something Russia is famous for. Here in Michigan, it is a real treat for us old folks that hate winter.

The word Sbiten comes the from the verb sbit–to beat or to pound. The herbs and spices are ground in a mortar, and then mixed with honey or molasses. It is allowed to ferment for a short period, and then mixed with water to make a slightly alcoholic drink. Replacing the water with a good Cabernet Sauvignon makes for a more lively drink, one to be appreciated by all. It is also fortified with brandy or vodka for a more potent libation.

The basic recipe for Sbiten:

3 1/2 cups water
2 cups honey
3 cinnamon sticks
2-3 cardamom pods, seeds removed, toasted and crushed
1/3 Tsp ground ginger 1 TBS whole cloves
2 dried chili peppers (optional)
2 TBS raspberry or apricot jam

Combine all ingredients in a medium saucepan and bring to a slow boil over medium heat. Whisk continuously to insure honey is well mixed. Remove from heat and allow to come to room temperature. Strain liquid through cheesecloth into an airtight container for storage and refrigerate until ready to bottle.

I buy 750 ml Cobalt Blue EZ Cap bottle from the local brewmeister to bottle anything like Sbiten to present as a gift during the holiday season. Add some fancy ribbon, a foil cap to the bottle, and a gift card. For about $8 USD you have a wonderful gift to present to friends or co-workers. A case of the Cobalt Blue bottles runs about $15.00.

Alden Smith is an award winning author who is the webmaster of http://www.allthebestrecipes.com. Visit his website for a free 660 page cookbook of Secret Famous Recipes. Free articles, recipes, and cooking tips are available on his site.

What is wine?

Wine has been made for centuries from just a two simple ingredients: yeast and grape juice. Actually, just about any fruit juice can be used, but by far the majority of all wine is made from the juice of the grape.

How is wine made?

Yeast is the magical ingredient that turns grape juice into wine. Interestingly enough, there is actually wild yeast spores in the air and all that is really needed to make wine is an open container of grape juice and time. The result however, would probably not be the most palatable of beverages.

There are numerous strains of yeasts and the types used to make wine have been cultured just for this purpose. Well anyway, yeast is a living organism that feeds off of sugars in the grape juice in a process called fermentation.

During fermentation, yeast spores will reproduce exponentially until all of the fermentable sugars have been consumed. During this fermentation process, the sugars are converted into alcohol and carbon dioxide.

The yeast will also impart a taste to the finished wine depending on various factors such as the strain of yeast used, the temperature during fermentation and other factors.

Once all of the fermentable sugars have been consumed, the yeast will fall to the bottom of the container. The wine is removed from the container, leaving the yeast, and is trasferred to another container to mature while waiting to be bottled.

Of course, this whole process has been extremely simplified for a general understanding.

How does wine get its color?

You probably know that there are green grapes and black grapes and different grapes are used to make different wines.

What you might not know is that almost all grape juice (even from the black grapes) is basically colorless to golden in color.

The way a wine gets its color is by letting the skins soak in the juice during fermentation. You can actually make white wine from black grapes by not letting the skins stay in contact with the juice. Champagne is one of the most famous examples.

If the skins are left in the wine for only a short amount of time, a rose (or blush) will be made. If they are left for an extended amount of time, a dark red wine will be the result.

What gives each wine its taste?

Even though there are very few ingredients, there are many things which influence the taste of wine. First of all, there are many varieties of grapes. Each grape variety will produce different flavors, aromas, and even textures.

In addition, the soil and climate where the grapes are grown drastically affect these variables.

Not only that, but the wine maker can control various things by the technique, temperature and yeast used during fermentation. Other variables such as fermenting or storing in oak barrels will also affect the taste.

Never fear, with all of these factors considered even the most avid wine drinker would ever be able to experience all of the different varieties of wine on the market today. Let the treasure hunting begin!

What is tannin?

Tannin is a substance in wine that causes a firm, mouth-drying feeling in your mouth. It is extracted from the skins, seeds and stems of the grapes so red wines will contain more tannin than whites.

White wines will get a degree of tannin when oak barrels are used for fermentation or aging. Eat just the skins of grapes or drink strongly brewed, unsweetened tea for a good idea of what tannin feels like in your mouth.

What are sulfites?

By law, almost all wine made in the United States will have ?Contains Sulfites? on the label. This is because about very small percentage of asthma sufferers can be extremely sensitive to sulfites.

Sulfites or sulfur dioxide is a compound occurring naturally during the fermentation process. Sometimes, though a wine maker will add a little more because of its antibacterial and preservative qualities. White wines have more sulfites than red wines because they need more protection.

About The Author

Jason Ditto

Author of the www.2BASNOB.com website about the enjoyment of coffee, tea, wine and beer.

During the holiday season, most of us are in a frantic search for presents for loved ones and friends. Next time, instead of the usual hassle of selecting a gift which will suit him or her, try sending a wine gift basket instead. Wine gift basketsare a perfect present for both men and women and suit every occasion e.g. Birthdays, Weddings etc. The information below will help you select an appropriate wine gift for that special occasion.

Who will be receiving the wine gift basket?

Men will prefer a bottle of wine, which they can open and drink immediately or store in their own wine cabinet (The smile when he or she unwraps the present to discover a 1990 Bordeaux is priceless) whereas women are usually more delighted with a wine accessory e.g. Corkscrew, Crystal Wine glasses or a decanter. Below are the four basic questions you need to ask yourself before you shop for a wine gift.

What is the occasion?

Different wine gift baskets are suitable for various occasions. Wine gift baskets are a favorite for parties. The numerous items within will allow everyone to enjoy the gift and enjoy the wine with delicious tidbits as well. Wine merchants also have wine gift baskets for special occasions such as Valentine’s Day, Christmas etc.

What is your budget?

Most nifty wine gift baskets can be had for $25-$50 although fine wines will be more expensive. Wine gifts often include cheese and chocolates (a favorite with children). Just remember it is the thought that counts!

What is their knowledge of Wine?

If the wine gift is for a beginning wine enthusiast, then a well-written book on enjoying wine will be an excellent gift whereas an expert wine enthusiast might enjoy having a stopper for the half empty bottle of wine. Try to find a wine gadget that he does not already own, most people will be touched by the thoughtfulness of your gift. The wine gadget will also remind him/her of your friendship each time he enjoys a bottle of fine wine.

About The Author

Peter is an wine enthusiast who has created his own website which offers information on Wine Cabinets and fine wine.

url@fine-wine-guide.com