Wine Online

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By Montefioralle

Less experienced consumers tend to believe that a DOCG ‘Chianti’ wine and a DOCG ‘Chinati Classico’ wine are the same thing.

Nothing more wrong than that!

Chianti Classico is a wine produced in the Chianti area. You may recognize these wines very easily by the ‘black rooster’ logo on the neck of the bottles.

The ‘Chianti Classico Consortium’ applies much stricter rules to its producers in comparison to those applied to the producers of ‘Chianti’. Let us analyze these differences.

Production area: the Chianti Classico wine is produced within the borders of the namesake area only, whereas Chianti producers can implement their production also outside those borders, including some areas of the Tuscan provinces of Florence, Siena, Arezzo, Pisa, Pistoia and Prato.

Grapes: while the Chianti Classico uses black grapes only with a minimum basis of 80% of Sangiovese (the typical grape of the Chianti’s area) the Chianti wine can use also white grapes such as Malvasia and Trebbiano (in addition to the minimum basis of Sangiovese which is 75% in this case).

Quality standard: without going through the details, it is important to know that the rules of the Chianti Classico Consortium are much more rigid and strict on all the aspects which can have an impact on wine’s quality. For example, the ‘resa massima di uva per ettaro di vigneto’ (the maximum amount of grapes for hectare) is 75 quintals for Chianti Classico, while for Chianti the limit gets to 90 quintals.

The first version of the DOCG ‘disciplinare’ (production rules) for Chianti and Chianti Classico dates back to 1984, when Chianti Classico was still considered a sub-category of the omni-comprehensive Chianti DOCG, although with separate regulations that imposed production rules more stringent than those stipulated for the other Chianti wines. Only in 1996 Chianti Classico obtained the definitive consecration of its importance and its precedence: Chianti Classico, in fact, was recognized as an independent appellation, establishing once and for all its diversity and independence of the other Chiantis.

Chianti and Chianti Classico are not the only traditional wine made in Tuscany, and sangiovese is usually the base of most red variants like Vino Nobile di Montepulciano, Morellino di Scansano, Brunello di Montalcino, Rosso di Montalcino, etc.

A black rooster was the emblem of the Lega del Chianti during XVII century. Now 2005 the black rooster is the emblem of the Chianti Classico producers association, all Chianti Classico wines have that symbol on the neck of the bottle indicating that the wine is produced in the Classico area and according to the Chianti Classico Consortium rules.

In summary, specially in the last years, Chianti Classico Consortium’s policy is to safeguard wine’s quality to the detriment of quantity, mainly because of the growing number of high quality wine all over the world. Furthermore, there is another aim which is to safeguard the quality aspects specific to the area making the Gallo Nero products unique. In that matters, on top of the Chianti Classico wine, the Vin Santo and the Olive Oil should also be mentioned.

About the Author: Montefioralle is a small family-run winery near Greve in Chianti, Tuscany, Italy. Montefioralle Chianti Classico

Source: www.isnare.com

Permanent Link: http://www.isnare.com/?aid=209414&ca=Food+and+Drinks

Author: Bill Garlough

Perfect Pairings

January 20, 2008 – as published in the Beacon News and Naperville Sun

By Bill Garlough

Pairing wines with food is fun, entertaining and downright tasty. Many of my 2007 milestones, memories and seasonal celebrations included great food and wine. Here are some of my favorite picks and pairings from last year.

Winter

January is our favorite time to have a party. The holidays are over, everyone is relaxed and there is no better way to spend a snowy night than with good friends. Chinese New Year is a great seasonal theme and everyone likes Asian food. The higher acidity and tropical fruit notes of Rieslings and Gewurztraminers help offset the heat of this spicy cuisine.

Bill’s picks: Chateau Ste. Michelle Eroica Riesling, Washington State, $18; Fitz-Ritter Gewurztraminer, Germany, $17.

The comes February, and romance is in the air as we celebrate Valentine’s Day. Start with an expensive French Champagne and finish with a port, paired with chocolate of course.

Bill’s picks: Ruinart Blanc de Blancs Champagne, France, $60; Rosenblum Desiree Chocolate Port, California, $21.

Spring

Just a hop or two away, Easter is upon us and the traditional Easter ham. We like to serve either a Chardonnay or a Pinot Gris.

Bill’s picks: Trimbach Pinot Gris “Reserve” Alsace, France, $19; Tapestry Chardonnay McLaren Vale, Australia, $14; Elk Cove Pinot Gris, Oregon, $18.

With the weather warming, we often serve Rosés. Lighter colored Rosés pair well with fish, salads and soft cheeses, while darker red Rosés can stand up to spicy barbecue and Asian cuisine.

Bill’s picks: Chateau De Trinquevedel of Tavel, France, $16; Cabernet d’Anjou, Loire Valley, France, $9.

Summer

As picnics and barbecues dominate July, we break out the Zinfandels, Syrahs and Shiraz. Their jammy and slightly sweet fruit is the perfect counter to barbecue’s bold flavors.

Bill’s picks: Rosenblum “North Coast” Zinfandel, Washington, $12; St. Francis “Old Vine” Zinfandel, California, $15; Cycles Gladiator Central Coast Syrah, California, $12; Mr. Riggs “The Gaffer” Shiraz, Australia, $24.

The oppressive heat of August calls for Sangria. While a couple of pre-bottled varieties are available, nothing beats the taste of homemade Sangria. Shiraz is recommended for red Sangria, while Muscat, Riesling and Gewí¼rztraminer are all good bases for white Sangria.

Bill’s picks for pre-bottled Sangria: Real Sangria, Spain, $8; de la Costa Sangria, California, $10.

Fall

Autumn brings Oktoberfest. Riesling’s low alcohol level and high acidity make it an ideal wine to pair with bratwurst, schnitzels and even sauerbraten.

Bill’s picks: Ress Kabinett Riesling, Germany, $13; Dr. Loosen Riesling, Germany, $32; Studert-Prí¼m Riesling, Germany; $20.

With our traditional Thanksgiving dinner, I serve the food friendly Pinot Noir

Bill’s picks: A to Z Pinot Noir, Oregon, $18; Jigsaw Pinot Noir, Oregon, $17; Fiddlehead Pinot Noir “Oldsville” Reserve, Oregon, $42.

Champagne Cocktails are a festive way to usher in the holidays. For a more affordable “champagne” cocktail, use either an Italian Prosecco or Spanish Cava. Just add a little of your favorite fruit juice, sweet liquor or aperitif to the sparkling wine and you have a grand start to your celebration..

Bill’s picks: Zardetto Prosecco, Italy, $12; de Marques Gelida Cava, Spain, $13; Mionetto Prosecco di Valdobbiadene, Italy, $16.

For More from Bill Garlough’s Perfect Pairings visit My Chef.

Article Source: http://www.articlesbase.com/wines-and-spirits-articles/wine-to-fit-all-sorts-of-occasions-from-january-to-december-527994.html

About the Author:

Bill Garlough is a Level 1 Master Sommelier and an owner of My Chef Catering in Naperville, the winner of the U.S. Chamber’s 2007 Small Business of the Year award. Bill can be reached at My Chef or wineparings@mychef.com

Author: Mark Buckingham

Red Wine

The first operation performed on grapes after they are removed from their storage is to de-stem them, which is the process of removing the grape from the shoots to which they are attached.

As soon as all the grapes in the batch are de-stemmed, they are placed into the wine press where they are compressed into a paste which in turn releases the must (the juice of the fruit). The resulting paste (or pomace) and must combination then spend time together in a cask and it is the length of time that the mixture sits with the must in contact with the grape skin and pulp that determines the character of the finished wine.

When the winemaker determines the right amount of time has passed, the juice is drawn off and yeast added to begin the fermentation process with the remaining pomace, in many cases, being returned to the vineyard to be used as a fertilizer.

Once the colour and sugar content are correct the cask valve is opened and the first juice, which is the best quality wine, is then transferred into other containers where the fermentation process is finalized.

‘Pressed wines’, which are full of tannin, are made from the leftover solids. They have a strong colour and are generally mixed with the first juice in many different ways to create wines of different strengths and flavours.

When the fermentation process is complete, the wine is either bottled straight away, or left to age.

White Wine

When making white wine it is important not to damage the grapes, so they are poured into the receiving bins as quickly as possible. Once they are all in the receiving bin, the grapes are then transferred to the press where the must is separated from the skins and other solids.

At this stage the solids are disregarded and the remaining must is slightly refrigerated before being transferred into a stainless steel vat where it is allowed to ferment. Care is taken to maintain the temperature during fermenting which preserves the delicate aromas of the finished wine.

Once the fermentation process is complete, the resultant wine is decanted taking care to avoid the sediment which collects at the bottom of the vat. After decanting, the wine is bottled and ready to be sold, and is best drunk within two years.

Sweet Dessert Wines

Dessert wines are produced in one of two ways. In the first method, Botrytis Cinera, a fungus which grows very quickly, is used. This transforms the fruit and changes the colour and also alters the acid components and sugar levels. The second method is to interrupt the fermentation process by adding alcohol. This method creates a strong, sweet wine where the grape is the major flavour.

Grapes used for sweet wines are of the white Moscatel and Garnacha varieties which, along with the production process, leave the wine with a mushroom type smell as the bottle is opened.

Article Source: http://www.articlesbase.com/wines-and-spirits-articles/a-taste-of-wine-475312.html

About the Author:

Written by Mark Buckingham for Rentaccomspain.com. Rent or buy your perfect Spanish retreat direct from the owner.
Find other articles on Spain http://www.articles2use.com
Find properties to buy in Spain http://www.pixelvillas.com

Author: Alison White

Port wine is amongst the worlds most refined and sought after alcoholic drinks. It has a century-old tradition to legitimise its unique quality. The wine is one of Portugal’s finest products and a major cause for the countries reputation. The inhabitants of northern Portugal’s Douro valley have perfected their techniques for nearly two millennia, as the archaeological discoveries indicate. The exquisite wine was first sold on a large scale in the city of Porto. The reason for which it reached England was its early 18th century war with France. Being deprived of French wines, the islanders saw Portugal as a replacement. English ships often took home quantities of Port wine; their legacy resides in the names of some port shippers with a strong English resonance.

Although the term “Port” refers to wines produced in countries like Australia, USA, South Africa and India as well, the authentic Port has Portuguese roots. In the EU, Porto may be the name only of wines originating from Portugal. The “Instituto dos Vinhos do Douro e Porto” imposes a strict control on the Portugese wine industry.

The production of Port is precisely calculated at each step. The amount of distilled grape spirits (like brandy) is responsible for its higher alcohol percentage. These spirits were first used because wines tended to decay on their journeys to distant lands. Wines with more than 16% alcohol are safer from damaging than those with less. The ones above 18% can be stored in wood casks which allow air inside.

Port wines come in a great variety. To classify them easier, experts have appealed to basic criteria: the presence or lack of “breathing”. Some wines are utterly ceiled while transported, so they are untouched by air. Others are safe for oxygenating, for so they will undergo the oxidative fine aging process. The ones from the latter category change their color faster and are left to healthy mature in wooden barrels. For this they are called “wood ports” sometimes.

The wine of the greatest quality is named “Vintage Part”. Although the finest, it is also amongst the rarest kinds produced. The time necessary for it to reach the perfect quality is long, it is known to require two and a half years in barrels, before left waiting 10-30 years in bottles. Its dark ruby pattern makes it sought after. They are only produced from grapes grown in what is called a vintage year, when the conditions are the best.

The traditional Tawny Port wines are either white or red and spend no time at all in barrels. Others, such as the Tawny Reserve port are left to interact with air for some time there and this results in a golden-brown spectrum. The Tawny categories are set after the age of wines. The Garraferia wines, labelled only by the Niepoort Company are stored first in barrels for seven years, than they lay in demijohns for another 8 years.

The Late Bottled Vintage derives from Vintage Ports that have been left in barrels longer than they should have. They can be consumed without decanting yet some experts believe this diminishes their quality.

The Clustered wine is similar to Vintage Port, though drinkable at a younger age. The Ruby Port is cheap and isolated in stainless steel before consumption. The white port is usually served cold and is made from white grapes.

If the cork has a plastic cap the wine should not be decanted, only the ones with plastic cork must be. In order to decant some wines a corkscrew and a specially adapted funnel is all that’s needed. The time a wine needs to be decanted depends on its age; the older need less time. The decantation process must be slow, with extreme patience.

The Red Port is obtained from special types of local grapes, while the White Porto is strictly controlled by the “Instituto do Vinho do Porto”. The name for vineyard in Portugal is Quinta. It appears that the future weather conditions will offer Vintage Ports more often.

Article Source: http://www.articlesbase.com/business-articles/what-to-know-about-port-wines-71478.html

About the Author:

Author: James Copper

Wines are of many types. Red wine is a type of wine which is extracted from red, dark purple or blue colored grapes. This wine is red in color. Red wine is produced by fermenting grape juice. The red color of the wine is due to the tannins present in the wine which is a chemical compound. Red wine is stronger than white wine. Red wine is the most popular wine compared to other wines and is produced all over the world. There are almost 50 varieties of red wines like Australian Shiraz, Syrah, Chianti, Bordeaux, Sauvignon, etc.

Red wine comes in different flavors some of which are listed here:

Cherry, Plum, Blackberry, Raspberry, Currant, Raisin, Fig, Pepper, Clove, Cinnamon, Coffee, Cocoa, Mocha, Tobacco, Leather, etc.

Types of red wine

The type of Red wine depends on the area in which it is produced and the type of grape used for extracting the wine.

Syrah:

Syrah, also called as ‘Shiraz’, is mostly served with meat, beef or pastas. They are mostly dark colored wines. Syrah is widely cultivated in the regions of France, Australia, and California. One of the main ingredients of ’syrah’ is ‘aroma’ which is very good for health.

Merlot:

Merlot, a red wine, is known for its light color and soft taste. It can be served with any kind of food. It is a very light drink and is not strong at all. ‘Merlot’ is cultivated in countries like Romania, Chile, Washington, Italy and Australia. They are also present in herbal and medicinal form.

Cabernet sauvignon:

Cabernet sauvignon is produced from oak. This red wine is beneficial in preventing cardiovascular problems and also cancer because of its medicinal properties.

Pinot noir:

Pinot noir is rarely found because it is difficult to grow. This red wine plant is cultivated in countries like New Zealand, USA, Oregon and many other valleys.

This red wine is best suited with meat and lamb.

Zinfandel:

Zinfandel is the native wine of California because it is produced only in California. This is very hot and spicy in taste and goes well with meat, pizzas, and pastas.

Sangiovese:

Sangiovese goes well with Italian dishes and is available in valley areas.

Barbera: Barbera is available only in USA.

Wine and Health

Consumption of wine to a limited extent may be beneficial to one’s health. It removes bad cholesterol and increases good cholesterol while reducing blood clotting, which is used to prevent a number of heart diseases and leukemia, because it acts as an antioxidant. They are used to prevent Parkinson’s disease because of presence of ‘resveratrol’ in the wine. Red wine contains higher amount of flavonoids which is very useful. Melatonin present in red wine is used to cure a number of skin diseases. Over consumption of wine may lead to many health problems like:

1) Red wine headache (RWD) - It is a disease caused due to excessive consumption of red wine, which may further lead to nausea.

2) Consumption of red wine is hazardous during pregnancy. It also increases the chances of breast cancer.

3) Brain migraines

4) Diabetes

Hence, moderation is highly recommended for the consumption of red wine.

Article Source: http://www.articlesbase.com/careers-articles/the-many-types-of-red-wine-538826.html

About the Author:
James Copper is a writer for http://www.cecwine.co.uk where you can find out about red wine

Author: Levi Reiss

If you are looking for fine German wine and food, consider the Mittelrhein region of southwestern Germany. You may find a bargain, and I hope that you’ll have fun on this fact-filled wine education tour in which we review a local Riesling Kabinett.

The Mittelrhein is castle country. It starts out just south of the former West German capital of Bonn and then follows the Rhein River for about 60 miles (100 kilometers). The area was named a World Cultural Heritage site in 2002. It contains some of Germany’s steepest vineyards, in effect some of the steepest vineyards in the world. This is a problem; the shortage of farm workers who are willing to break their backs on these slopes is probably the major reason that Mittelrhein vineyard acreage has shrunk almost by half in the last forty years. This region now ranks 11th out of the 13 German wine regions for vineyard area and 12th for total wine production. About three quarters of its wine is Riesling, quite a good sign. In fact, after the Rheingau region, the Mittelrhein has the highest percentage of Riesling in Germany. Less than 2% of Mittelrhein wine is low-quality table wine, almost 60% medium-quality QbA wine, and almost 40% higher-quality QmP wine. The yield per acre is also one of the lowest in Germany, which is also a good sign.

Koblenz, population slightly over one hundred thousand, is a real river town. It is situated on both banks of the Rhine River and on the Moselle River. The rivers’ meeting point is known as the Deutsches Eck (German Corner). Besides these two magnificent rivers there are three mountain ranges and a third river, the Lahn nearby. The name Koblenz means confluence or merging rivers.

Koblenz recently celebrated its two-thousandth anniversary. During the Middle Ages Koblenz took advantage of its strategic location to control both Rhine and Mosel trade. Most of the city is situated on the west bank of the Rhine. On the east bank, facing the city, is Festung Ehrenbreitstein, Europe’s largest fortress after Gibraltar. This fortress sits on a mountain four hundred feet above the river. It’s hardly surprising that the site has been fortified for more than three thousand years. We are happy that Festung Ehrenbreitstein was not destroyed as it passed from one country to another during many wars. It now hosts a youth hostel and a museum.

In the old town make sure to see the Pfaffendorfer Bridge, the Weindorf, a wine village constructed in the 1920s for a giant German wine exhibition, the Rheinanlagen (Rhein Gardens), a 6 mile (10 kilometer) river promenade, and the mid-Ninth Century St. Kastor Kirche (St. Castor Church) which, shortly after its foundation, hosted talks for the Treaty of Verdun that divided Charlemagne’s empire into present-day Germany and France. The Schaengel is a famous statue of a boy who spits water.

Before we review the Mittelrhein wine and imported cheeses that we were lucky enough to purchase at a local wine store and a local Italian food store, here are some suggestions of what to eat with indigenous wines when touring this beautiful region. Start with Hinkelsdreck (Chicken Liver Pate). For your second course enjoy Wildschwein Sauerbraten (Wild Boar Sauerbraten-Marinated Meat). As a dessert indulge yourself with Feigenmus (Fig Puree).

OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.

Wine Reviewed Toni Jost Riesling Kabinett 2004 9.5% alcohol about $20

Let’s start by quoting the marketing materials. From the little-known-in-our-market Mittelrhein region comes this superb Riesling. There is pronounced varietal character here with special emphasis on peach, apricot and floral notes (particularly lilac). It is off-dry with very good fruit notes surrounded by crisp acid tones. Light- to medium-bodied, this long-finishing wine would be an excellent match for Thai spicy noodle dishes, crab legs or scallops in a saffron cream sauce.

My first tasting included a commercial chicken pot pie perked up by a spicy Jalapeno-based salsa. The wine was quite acidic and lemony with some taste of apple as well. The wine was very flavorful; a little bit went a long way. Frankly this Riesling was too good for such a pedestrian meal. Dessert was a slice of top of the line chocolate mousse cake that suffered somewhat by being too sweet. The cake was too sweet for the wine. I had the feeling that the wine and the cake were fighting. In the end the wine emerged as the winner; it was only a little injured.

My next trial involved a home made barbecued chicken marinated in a sweet and sour Thai sauce. The side dish was a specialty of the local supermarket, roasted potatoes cooked in chicken fat, reheated in foil on the barbecue. Yummy. To complete the meal I barbecued Portabello mushrooms and slices of red pepper. The whole meal was a great match for the Reisling. The wine was light (but far from weak), refreshing, and pleasantly acidic. I loved the meat’s grease - I removed most but not all of the skin. And I loved the way the wine cut the meat’s grease. The Riesling’s fruit intensified when matched with the sweet barbecued red pepper. I tasted a lot of apple and lemon.

The final meal consisted of an omelet with tasty local Asiago cheese, green and black Greek olives, and grape tomatoes. The wine had a gossamer quality and an excellent balance of acidity, sugar, and fruit, mostly lemon. That was the wine. It overwhelmed the omelet, which essentially added nothing to the mix in spite of the relatively strong cheese. Not surprisingly the wine did better with the acidic grape tomatoes than with the salty olives. As is my policy, I never blame the wine for an unorthodox food pairing that just doesn’t make it. I finished the meal with a high-quality but oversweet chocolate ice-cream bar. The sugar weakened the wine and made it taste sour. But I waited a few minutes and finished the final sips without any food. And this wine was as good as it had ever been.

I paired this wine with two imported cheeses, a German Edam and a French Camembert. The Edam was soft and buttery. In its presence the Riesling was pleasantly acidic with a lot of fruit. The French Camembert was probably past its prime. At the first sip, the Riesling seemed a bit weaker than in previous tastings, but later on the wine managed to hold its own.

Final verdict. I am really a fan of this wine and plan to buy it again. However, I won’t want to waste its power and delicacy on pairing it with the wrong foods.

Article Source: http://www.articlesbase.com/home-and-family-articles/i-love-german-wine-and-food-a-mittlerhein-reisling-235880.html

About the Author:

Levi Reiss has authored or co-authored ten books on computers and the Internet, but between you and me, he prefers drinking fine German, Italian, or other wine, accompanied by the right foods and the right people. He knows what dieting is, and is glad that for the time being he can eat and drink what he wants, in moderation. He teaches various classes in computers at an Ontario French-language community college. Visit his new wine, diet, health, and nutrition website www.wineinyourdiet.com and his Italian travel website www.travelitalytravel.com .

Author: Lindsay Alston

Merlot is a red wine grape that is used as a blending grape and for varietal wines. Merlot-based wines typically have average body with trace of berry, plum, and currant. Its softness and stoutness, combined with its earlier ripening, makes Merlot a model grape to blend with the sterner, later-ripening Cabernet Sauvignon. This suppleness has helped to make it one of the most popular red wine varietals in the United States and Chile.

The most basic recorded mention of Merlot was in the remarks of a local Bordeaux official who in 1784 labeled wine made from the grape in the Libournais region as one of the area’s best. The name comes from the French provincial patois word Merlot, meaning young blackbird. By the 19th century it was being frequently planted in the Médoc on the Left Bank of the Gironde. It was originally confirmed in Italy around Venice under the synonym Bordò in 1855. The grape was launched into the Swiss, sometime in the 19th century and was recorded in the Swiss canton of Ticino between 1905 and 1910. “Researchers at University of California, Davis believe that the grape is an offspring of Cabernet Franc and is a sibling of Carménère.”

After a sequence of delays that consist of a severe frost in 1956 and several vintages in the 1960s lost to rot, French authorities in Bordeaux banned new plantings of Merlot vines between 1970 and 1975. Until 1993, the Chilean wine industry incorrectly sold a large quantity of wine made from the Carmenere grape as Merlot. In that year, genetic studies exposed that much of what had been grown as Merlot was actually Carmenere. The classification of Chilean Merlot is a catch-all to include wine that is made from a blend of random amounts of Merlot and Carmenere. With Merlot ripening 3 weeks earlier than Carmenere, these wines vary significantly in eminence depending on harvesting.

Merlot grapes are identified by their loose bunches of large berries. The color has less of a blue/black shade than Cabernet Sauvignon grapes and with a thinner skin; the grapes also have less tannins. In addition to a contrast against Cabernet, a Merlot grape tends to have higher sugar content and lower malic acid. Merlot prospers in cold soil, mostly ferrous clay. The vines have a tendency to bud early which gives it some hazard to cold frost and its thin skin increases its vulnerability to rot. It normally ripens up to two weeks earlier than Cabernet Sauvignon. Water stress is important to the vine with it thriving in well drained soil more so than at base of a slope.

Merlot was popular, but then took a dip because of the movie sideways. Throughout the film, Miles addresses dotingly of the red wine varietal Pinot Noir. Following the film’s U.S. release in October 2004, Merlot sales dropped 2% while Pinot Noir sales increased 16% in the Western United States. A related trend transpired in British wine outlets. Sales of Merlot plummeted after the film’s release most likely due to Miles’ disapproving remarks about the varietal in the film.

Article Source: http://www.articlesbase.com/wines-and-spirits-articles/merlots-fast-ride-to-stardom-492600.html

About the Author:

Lindsay Alston is a contributing editor for Classic Wines, specializing in Merlot wines.

Author: Muna wa Wanjiru

You might get confused and wonder how on earth you can go more organic than a wine, right?

The fact of the matter is that even though we aren’t aware of it, grape crops to a very great extent are sprayed with as many different pesticides as needed to keep away the all-encompassing weeds, bugs and other of nature’s little nasties which might destroy precious wine crops.

What all that means to us, is that we’re drinking pesticide inflicted wines. It might not always come through as a pesticide taint in the wines, but nevertheless it is there. And that’s where organic wines steps in.

These vintners have tried different methods to retain their wine crops without resorting to the use of harmful pesticides.

So whereas you won’t see row upon row of beautifully tended and well kept wine vines, at these organic vineyards you will instead find a wonderful disarray of grape vines that have been allowed to grow in harmony with nature and not against it.

Organic vintners use natural bug and weed beating methods like birds and bees and cover crops.

Although this sounds all well and good, unfortunately in the wine business, just as in any other business the bottom line is the king, and money truly does talk.

There might be more than a few of these organic vineyards around today with more yet, set to spring up over the years, or be converted, but that doesn’t mean that you’ll see a mass move towards going organic in most of the vineyards.

Article Source: http://www.articlesbase.com/wines-and-spirits-articles/what-are-organic-wines-302777.html

About the Author:

Muna wa Wanjiru is a web administrator and has been researching and reporting on internet marketing for years. For more information on Organic Wines, visit his site at ORGANIC WINES

By: Mark Hooson

The grape can’t help it – Pinot Grigio is more popular then ever

As summer approaches Pinot Grigio looks set to establish itself as Britain’s favourite grape variety once and for all, having overtaken long-standing favourite Chardonnay in recent months.

Though many wine critics still find it hard to love Pinot Grigio (some still persist in calling it utterly tasteless and a drink for those who don’t like wine!), the majority of wine lovers have been won over by its versatility and downright drinkability!

Part of the appeal is you don’t have to try too hard with this wine – just chill a bottle, crack open and enjoy. The majority of Pinot Grigio wine you find in Britain is made in the traditional Italian style – bone dry with hints of grapefruit and melon. It can be drunk anytime with virtually any fish or white meat.

Although northern Italy is the traditional home of Pinot Grigio, specifically the region north of Venice, it has also been grown in France and Germany for centuries where it goes by the name of Pinot Gris. However, Pinot Gris tends to be made in a more fuller style than its Italian counterpart, often with a touch of sweetness, that is at odds with the British taste for light, dry white wines.

The Italians have not been slow to capitalise on Pinot Grigio’s popularity and prices have virtually doubled since last year. But you don’t have to pay over the odds for good Pinot Grigio. Look out for a trustworthy wine merchant who will knock down the prices of over-ambitious Italian winemakers to a more reasonable amount. And if you don’t mind leaving Italy for your Pinot Grigio fix – there are many excellent versions being made across the globe. Australian examples are characterised by extra fruitiness courtesy of the blazing heat, while New Zealand and Argentina are fast-becoming hotspots for the variety where the cooler conditions give it an irresistibly zesty character.

Laithwaites – Decanter Independent Wine Merchant of the Year 2007 – offers a range of Italian Pinot Grigio as well as interesting varieties from less well-trodden corners of the wine world. A quick browse of their website laithwaites(dot)co(dot)uk reveals a bestselling Pinot Grigio from deepest, darkest Transylvania. Called Campanula, meaning “Bluebell”, it is made in the Italian style without the hefty Italian price-tag.

So if you haven’t joined the Pinot Grigio fan club – you will shortly be finding yourself in the minority. Love it or loathe it (and you’ll be hard-pressed to loath it!) … Pinot Grigio is definitely here to stay.

Mark Hooson is a professional writer for the wine trade. Laithwaites privates real and direct come from the vineyard top-quality wines. More information about Laithwaites visit us - http://www.laithwaites.co.uk Article Source: Free Article Directory - http://www.articleManiac.com Search And Submit Articles

By: Fiona Muller

Almost everyone on the planet has heard of Chardonnay, in fact it is so popular that some people even name their children after it.

Chardonnay is commonly ordered as a type of wine from bars and restaurants but it is in fact the name of the most popular and possibly the most versatile grape in the world.

Almost all white Burgundy from Bourgogne Blanc to Chablis is made from 100% chardonnay grapes. The Chardonnay grape is also the mainstay in many types of champagne and is now even being used in Spain to make Cava.

The Chardonnay grape is so popular because it is easy to grow – that is probably why it is championed by so many grape producers. It can also be crafted into many different types of wines. Perhaps it is also so popular because it has little indigenous character of its own and instead displays the characteristics of the soil and climate where it is grown. Chardonnay has a propensity for acid and glycerine which is responsible for giving it a velvety texture – this is what is important in this type of grape. It is this texture which makes it so versatile when it comes to producing wine. It can be crafted into fresh lemony unoaked wine or aged in barrels to produce wine for a much richer palate. It is often seen as a cheap wine that is not worth trying but remember these grapes are used in top quality Chablis and Champagne, so don’t dismiss this grape and wine out of hand.

Chardonnay now comes in a host of different styles – gone are the days when all the bottles were heavily oaked, there is a chardonnay suitable for every palate and pocket and because of the versatility of the grape from almost every wine producing country in the world.

So which are the types of Chardonnay to look out for? What do they taste like? Here are a couple of generalisations to get you on your way. Of course the best way to find out which one is your favourite is to get your glass out and start tasting your way around a few of the bottles!

France produces a ream of different Chardonnays. For pure unoaked Chardonnay look for a Chablis labelled unoaked. This is great with fish as it is delicate and unobtrusive. For a clean flavoured wine with a subtle fruit aroma look to the Meursault and Montrachet regions

California produces wines that work well with grilled seasoned foods. The Napa valley produces great oaky fruity wines which are ideal for outdoor eating and drinking. For an even fruitier riper flavour try something from the Santa Barbara region, these highly flavoured wines will even taste great with grilled meats.

For a Chardonnay that is intensely flavoured and almost best drunk without food head to Australia and try something from the Hunter Valley. This tropically flavoured wine is great chilled and shared with a friend.

There are so many different types of Chardonnay from so many different countries that you are bound to find something to suit your palate. So what are you waiting for?

Fiona Muller has been writing for over 20 years. She is a qualified journalist and has worked in food and drink writing for the last few years. For more information
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