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

Biodynamics is the practice of gardening by directing earth energies and a growing trend in today’s finest vineyards. The practice was devised a century ago by Austrian philosopher Rudolf Steiner and is becoming the next big fad in viticulture.

Although the methods seem far from scientific, one can’t deny the results - biodynamic procedures are used in France’s most prestigious vineyards including Domaine Leflaive in Burgundy whose wines sells for around $1000 US a bottle.

Biodynamics, however wasn’t always for wine. Rudolf Steiner had developed the system for his own gardening pursuits. The most popular treatment seems to be a concoction called preparation 500.

In this practice, cow horns are hollowed and filled with cow manure. They are then buried, on the fall equinox, in places around the property where astral energy lines cross. On the spring equinox, they are dug up and the contents diluted in rainwater.

This mixture is then stirred, by hand, in alternate directions for an hour to dynamize it. Using only about a handful for every acre, the mixture is then watered down and sprayed on plants and the ground. Preparation 500 is believed to transfer the life giving force of the earth to the plants.

A little less romantic, and a little more sadistic is a recipe for biodynamic pesticide. You must first capture some offending insects and char them in a wood stove. Then, grind the charred remains in a mortar and pestle and sprinkle the ashes around the garden.

All of this must be done when the moon is in Scorpio. I hate to see any creature killed, but if it does work, I suppose it’s better than spraying the earth full of chemicals and killing them all anyway. What’s the life of a few to save the lives of many, maybe?

I have no personal experience with biodynamics and have no idea whether or not I should believe the claims. Mind you, the fall equinox is coming and my garden could always use a little help - anyone have a cow horn I could borrow?

Ivy Mills has been researching chemical sensitivity and natural alternatives for over five years and has brought her knowledge to the marketplace in her company, Valhalla Essences. Her personal experiences have fed a passion to help others with the same problem. Ivy welcomes others to share their stories and experiences on her blog, Peaceful Power.

Although California is most popularly known for its good wine, Virginia also has a fantastic wine country. Virginia is filled with vineyards populating the scenic countryside. A state of mountains and valleys, Virginia has the perfect climate for grape and wine production.

Virginian vineyards have won numerous awards worldwide for their delicious wines, including a Best of Show award in one California competition.

Wine production in Virginia began in 1609 when the Jamestown settlers produced their first vat of wine from native grapes. Two years later, wine specialists arrived from Britain to help the new colonists establish thriving wineries.

With them, the specialists brought years of frustration. Because they brought vines from Europe, they met with successive failures. However, around 1769, a French winemaker, Estave, came to a revolutionary conclusion: the problem with the vineyards wasn’t the country, but the grapes.

European grapes could not survive in the Virginian climate. Thus, a few years later, he began producing native grapes, forming the basis for the wineries that exist today.

Since Estave’s time, the number of wineries in Virginia has increased greatly. There are now over 60 wineries throughout Virginia, the most famous area being the Shenandoah Valley.

However, there are actually six different grape-growing regions: Monticello (Central Virginia), Northern Neck - George Washington’s Birth Place (Eastern Virginia), Rocky Knob (Southwest Virginia), Eastern Shore (Northern Virginia), North Fork of Roanoke (Western Virginia) ), and Shenandoah Valley (Western Virginia).

Many wineries are actually small family-run vineyards that cater to the public. Often vineyards have an on-site bed and breakfast as well as tours and tastings. Virginia is a beautiful state to visit for a leisurely wine-tasting tour.

Most of the major wine varieties are produced somewhere in Virginia, including Chardonnay, Pinot Griggio, Cabernet Sauvignon, and Merlot. The diversity of the wines and the wineries adds to an already interesting and exciting tour.

The beautiful countryside that accompanies the vineyards is worth a visit during any trip, whether you are visiting Virginia specifically for wine tasting or for another holiday.

Despite the general assumption that the best wine produced in North America is from California, do not be fooled. Virginia has its own vibrant culture, beautiful colors, and fabulous wine in abundance. So, when you’re planning your next vacation or weekend getaway consider visiting Virginia and its wineries!

Andrew Lincoln-Croft writes on topics related to wine and travel. His articles are published at Folk Wine and A Travel To .

Merlot is a variety of grape which is known as a close cousin of Cabernet Sauvignon. It is used to make red wines, which are very famous in the wine lovers? fraternity. It has low tannins and produces fast matured and soft textured wines. It is often mingled with Cabernet Sauvignon to soften the taste. Wines made from Cabernet Sauvignon are generally very soft, smooth for throat and rich in taste.

On the contrary, wines made from Merlot are very dry but thin in texture and not very soothing to absorb. Unlike Cabernet Sauvignon, Merlot needs cooler places to be matured. As Merlot is very easily affected by fungus and mold diseases, it is very difficult to grow. Merlot grape achieved its first success in the Saint Emilion and Pomerol areas of Bordeaux. The example of Merlot derived wine is Chateau Petrus.

Merlot grape generally has ripe berry element. Merlot wines are generally contained in Bordeaux bottle which is high shouldered. Merlots can be aged for long but generally are ready to absorb in 4 to 8 years.

Usually Merlot should be served little below of room temperature. This is due to the reason that if the temperature reaches 74 degrees Fahrenheit, then the alcohol gets an unpleasant sharp taste and becomes very much pungent. To avoid this problem, Merlot can be stored in refrigerator for 20 to 25 minutes.

In the last decade of 20th century Merlot achieved its fame, this happened due to the Merlot-based Pomerols and Saint Emilions in Bordeaux.

Merlot needs cool, damp, clay soil to be grown. It rips earlier than Cabernet Sauvignon grape. Basically Merlot was regarded as a blending grape, but now it has found its place in the upfront of the wine world. It is massively cultivated in East Europe and California. It has also immensely breeds in Chile, where it is the second most popular grape. But it seems that Merlot is mostly honoured in California.

It has flavour like bell pepper and blackcurrant and also can be found in chocolate and spicy flavours.

As Merlot has soft texture, which helps it to have a titillating plumy, fruity flavour and very delicate smoothness, it gets more acceptability than Cabernet Sauvignon. Merlot is less discrete and little bit flowery in aroma and flavour. Unlike Cabernet Sauvignon, it is not much acidic. So it is more tasteful.

Abhijit Dey for http://www.buy-california-wine-online.com Read more about Wines http://www.buy-california-wine-online.com/bytype05eb.html Copyright 2006 http://www.buy-california-wine-online.com

Although France is not the world’s biggest producer of wine, it produces the most amount of wine by value. Many connoisseurs consider French wines to be superior to all other wines in the world. There are ten wine-making regions that produce French wines — Alsace, Bordeaux, Burgundy, Champagne, Languedoc-Roussillon, the Loire Valley, Provence, Corsica, the South West, and the Cotes du Rhone.

Grapes grown in France, and at any vineyard in fact, are grown under a very specific set of conditions that contribute to its taste. This is called terroir (a French word that is difficult to translate into English), and French wines are famous for their terroir. Some conditions that contribute to taste include grape variety, climate of the area, slope, soil chemistry below the vine, and/or the length of the post-harvesting process to finish the wine. French wines collectively have over 100 different terroirs, which is a huge variety of different conditions where grapes are grown. In turn, this produces numerous different wines, so almost no one bottle of French wine is the same as another.

There are 19 grape varieties which can produce everything from cabernet sauvignon, merlot, and pinot noir (red wines) to chardonnay, chenin blanc, and pinot gris (white wines). French wines and their labels can be difficult to understand if you don’t know French. French wines are labeled by the region they come from. Most other wines are labeled by variety, like cabernet sauvignon or chardonnay. So knowing which wine to choose takes a little bit of advance knowledge on which regions produce the kind of wine you’re looking for. For example, the Pomerol and St. Emilion regions of France only produce merlots. In Burgundy, merlot and cabernet sauvignon grapes are grown.

Buying wine online can have many advantages, as well as disadvantages for the consumer and seller buying wine online For the true wine connoisseur, buying wine online can be a good way of finding obscure or hard-to-find wines. Many web sites out there allow the mystified shopper to organize wine types according to what they’re looking for or what they prefer. Plus, they usually include wine reviews that can guide the novice to some pretty good wine experiences. However, buying wine online also has some drawbacks.

If while buying wine online, you order a single bottle, shipping costs can get very expensive. This is because the wine plus bottle are typically very heavy. If buying wine online, it is most practical to buy in bulk. This will save you money on shipping costs, since it will cost less per bottle to ship. Some distributors will also give a hefty discount when buying in bulk. Bottles of wine are also extremely vulnerable to major temperature changes during shipping.

Taste can be affected by temperature, humidity, light, and vibration, all of which could impact the shipment during transit. Having your wine shipped during the spring or fall months will most likely minimize temperature changes during shipping. During summer or winter, hot or cold temperatures could ruin your shipment. Quicker shipping options could also minimize temperature changes.

A little less than half of the states in the US also prohibit direct shipment of alcoholic beverages to anyone who lives in that state. Translation — buying wine online doesn’t mean you’ll be able to receive it. Those states that do allow shipment to you from buying wine online have many restrictions that can affect your planned shipment. You should do your homework before ordering that special bottle of chardonnay to be delivered to your doorstep.

Find wine, bar and alcohol accessories online at WineandBarAccessories.net: whether you’re hosting a dinner party or a wine tasting event, there are a variety of wine and bar accessories any good host should have on hand. From wine racks to cabinets and glasses and corkscrews, a variety of items exist for the wine lovers and hard liquor drinkers in your life. For more on wine information visit Killerwines.com

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.