Category Archives: Wine

Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol, carbon dioxide, and heat. Different varieties of grapes and strains of yeasts produce different styles of wine.

Celebrate With Resinated Wine-Bring About The Good Times

Celebrate With Resinated Wine

Bring About The Good Times

Before the widespread use of barrels in storing wine, amphorae were used and sealed with Aleppo pine resin. Resinated wines thereby started deriving part of their flavor from exposure to tree resins. These wines therefore were also known as pine wine in Europe.

Quite a few wines infused with the resin of Aleppo pine trees. Its flavor has often been equated to turpentine by people who like the taste. Modern retsina wines are mostly made with poor, and thin wines. The addition of resin normally camouflages the aridity of the base wine with a sharp, invigorating sourness.

Retsina – The Best Greek Resinated Wine

Retsina, normally is a Greek rosé or white resinated wine. This wine type has been made for the past 2,000 years at least. The unique flavor is said to have originated from the practice of sealing amphorae wine vessels with Aleppo pine resin in ancient times.

Retsina is one of the best-known traditional Greek wines. However, the reputation of this wine has not always been positive. It had long overshadowed that of other acclaimed Greek wine labels.

Time To Wine Down

There are numerous written accounts regarding the production and consumption of Retsina in archaeological findings. It was known as ‘Retinitis Oenos’ in antiquity. Nevertheless, Retsina has been steadily produced for thousands of years now.

Here are some of the main reasons why pine resin was used during the vinification process:

Resin-producing pine forests in Central Greece were close to vineyards.
Pine resin was normally used to seal the mouth of ancient ceramic vessels utilized for coating, storage, and transportation of wine.
This resin also prevents the wine from coming into contact with the air
The resin was also added as a wine preservative
Retsina wine barrels were also made of pinewood in later years.
When used as an additive, pine resin also improved the composition of inferior base wines.
Pine resin provides a particular aroma to Retsina. This is why vinification practice is still in use today.

Retsina wines are produced by adding the natural resin extracted from pinus halepensis (Aleppo Pine) during the fermentation process. The resin is then typically removed after it leaves its aroma in the wine. Savatiano, Degre, and Rhoditis are the main grape varieties commonly used in the production of Retsina.

Premium quality Retsina wines carry the balsamic aroma of pine. However, they do not inhibit the grape aromas while leaving a refreshing aftertaste similar to that of a carbonated refreshment. Nonetheless, Retsina is the ideal companion for the flavorful traditional Greek cuisine.

Resinated wines produced in Greece alone can carry the traditional designation of ‘Retsina’. The areas best known for production and permitted to carry this designation on the label are all located in the following regions of Central Greece:

Attica (Mesogia)
Evia
Viotia

Retsina Is The Best-Kept Greek Secret

Exploring Retsina is an exploration of ancient and modern Greece. This wine has changed with time and has been shaped by history within a Greek tradition. This style of wine has been consumed with gusto for over two thousand years.

Read this post until the end to learn and dig deep into Retsina wine.

Resinated Wine is Making a Surprising Comeback

Adding flavorings and ingredients into wine at one time was not considered to be as appropriate as it is today. Additives and flavorings were essential to wine because they acted as preservatives and extended the drinkability of a wine. In Greece, they make a wine that is infused with sap from an Aleppo pine tree. This wine is called Retsina. It emerged from an ancient winemaking tradition that can be traced back to the 2nd century BC.

A Salty-Sweet Wine of Ancient Greece

We typically do not like to think of wine as a salty drink. Although there are wines with delicate saline-like flavors. However, they are not exactly salty. Nevertheless, salt was added as a preservative to Resinated Wine in ancient times as it was extremely perishable.

Retsina – The Wine of The Gods

Greek mythology depicts that Dionysus’s lover, Ampelo died after a goring by a wild bull. A grapevine then is said to have sprung up from where his body lay. Dionysus squeezed the grapes of that vine in sorrow which produced a juice that caused drunkenness to the one who drank it. Love, sorrow, and wine were associated henceforth.

Dionysus visited a region of Greece known as Attica at another juncture in Greek mythology. Even in modern Greece, Attica is known as the Attic peninsula. This region is home to the Greek capital of Athens.

Dionysus was met with great hospitality by the noble King Ikarios when he visited Attica. Upon noticing the fertility of the region, Dionysus gave Ikarios the gift of grapevines as a gesture of generosity. And from which he could eventually make wine. Ikarios briskly went to work with this gift and made wine.

The legend continues that Ikarios then made up his mind to share this gift. He is said to have shared some wine with passing shepherds. The shepherds did not understand how this wine could make them drunk and that the effect would eventually pass. So they misinterpreted this gift to be poisonous. They decided to retaliate and killed the Ikarios. Heartbreak, generosity, and tragedy thereby came to encompass the mythological birth of wine.

This gift of wine by Dionysus to Ikarios

in Attica is now inextricably linked to Retsina. And Attica is considered to be the birthplace of Retsina. Vineyards still surround Athens city and Savatiano grapes can often be found along the streets.

A Brief History of Retsina Wine

Greeks and Romans were making wine and drinking it heartily centuries before there were appellations, oak barrels, and nice corks.
However, their wines weren’t typically barrel-aged, nuanced, or delightful as we now know.
Their wines were rough and stored in clay jars called amphorae. It was often loaded with additives and preservatives; salt being especially common.
Amphorae vessels would then often be sealed in a peculiar way with pine resin being the sealant of choice.
This was done to encounter the effect of oxygen. As oxygen is pernicious when it comes to making wine. Its effects take hold the drinkability of a wine plummets over time.

Retsina wine arose because of these factors. Greeks would fill clay amphorae with wine and subsequently seal it with pine resin. It was to keep out the oxygen. The aroma of the resin would then soak itself into the wine to create what we now call Retsina wine.

The introduction of oak barrels and other wine storage techniques came into effect across the land. Nevertheless, pine resin was so popular that Greek winemakers continued to include it in the wine despite the need to do so.

Some people attribute the popularity and the staying power of Retsina to other reasons. One is that the Romans were tearing across the land and blindly spreading their empire. Eventually, they dominated the Greeks and consumed all of their wine.

The Greeks retaliated to protect their wine. So they added pine resin so the invaders would not be able to withstand the taste. However, this anecdote does not have much historical evidence. But the underlying notion of outsiders not enjoying Retsina holds.

Resinated wine was initially not well received in many other parts of the world. It remains very much Greek to this day. It is so ideally Greek that the European Union classifies Retsina as a protected designation of origin and appellation for Greece.

Making of Retsina Wine

Retsina was historically infused with large amounts of pine resin right from sealing the amphorae. This was necessary to stave off the flavor-sucking oxidative assault from the air outside. Subsequently, Retsina would also be saturated with salt as yet another line of defense against the oxidation onslaught.

However, this is no more in practice.

Modern Retsina is predominantly made from Savatiano grapes. It happens to be the most planted white grape variety in Greece. Assyrtiko or Rhoditis grape varieties are sometimes added to the mix as well as other varietals found in the region. Nevertheless, Retsina wine is distinctly Greek irrespective of the grape type.

The overall approach in producing the Retsina is mostly the same and almost similar to other winemaking processes.
The process differs just a bit during fermentation when pieces of Aleppo pine resin are added to the mixture. This imparts a distinct resin aroma and flavor to the wine.
This resin remains in the mix until the wine is filtered. This stage is known as racking. The wine is fed from one barrel to another using a gravity pump during this step.
This process immensely clarifies Retsina and prepares it for the final stage of bottling.
Retsina wine now is a far milder form than its resin-rich ancient counterpart. Moreover, the ancestor was also saline-heavy.

Modern Retsina

High salt-content wines nowadays are considered taboo and pose a serious health risk. Adding salt to wine is therefore forbidden. Modern Retsina wines from Greece are much more delicate in flavor than they were in historic times.

Resinated wines nowadays are typically fermented with fresh pine resin. And which is normally removed at the end of the winemaking process. Make it a point to taste some Retsina wines during your trip to Greece. It will show you the great potential they hold. Look out for Kechris, Ktima Eyoinos, and Papagiannakos, including one aged 7 years.

Best Retsina Wines

Making a statement on the best wine does not work. Individual choices are so varied that subjectivity rules the day. Nevertheless, some recommendations can be made for very good and affordable versions of this noble Greek wine.

Kechris: Fondly known as ‘Tear of the Pine’, this Retsina wine is a highly rated, award-winning affordable wine. Kechris is made from Assyrtiko grapes and the pine resin does not dominate this drink. You can expect a fruity and mineral body of wine with aromas of citrus atop butter, ginger, rosemary, thyme, and vanilla.
Tetramythos Retsina: This is yet another very good, and affordable Greek resinated wine. Tetramythos Retsina is made from organically grown Roditis grapes. This winery located in Northern Peloponnese only uses resin from pine trees adjacent to the vineyard. They even ferment the wine in traditional ceramic urns. This Retsina boasts flavors of lemon blossoms and white peach along with hints of pine.
Retsina Papagiannakos: This is a top selection from the house of Retsina itself. Retsina Papagiannakos is an excellent resinated wine made from Savatiano grapes. These are mostly grown in fifty-year-old north-facing Attica vineyards. This wine comes along with aromas of lemon and pine infused in traditional style. It is a befitting example of what Retsina is all about.

The Taste of Retsina

Aromas of linseed oil and lime peel lead to flavors of apples and roses. Retsina summarizes a perfume that ends on a pine-and-lime, saline finish. However, wines made with Assyrtiko grapes tend to be more angular in their style, but they age longer. Retsina wines made with Savatiano grapes have a more acceptable taste. They have ripe apple and peach flavors, alongside an oily texture on the palate as well.

Retsina wines can be produced with several white grapes found around Greece. Some of the best examples of Retsina are made with Assyrtiko grapes as their base. It is what you can find in the Kechris “The Tear of the Pine” wines. These wines are structured to age over 7 years. Moreover, aged Retsina wines became more lush, round, and seemingly sweeter.

Ktima Eyoinos is yet another popular choice by Spata. It is made with Roditis and Savatiano grape varieties. Savatiano happens to be the most planted white grape variety in Greece. It is delightful that you can still find bush vines growing in and around Athens.

What Does Retsina Wine Taste Like?

Retsina is an old-world charming wine. It has a flavor profile that varies from one brand to another.

Retsina wine is mild. The taste of which is neither too sweet nor too bitter.
Retsina typically has a whiff of pine. Along with notes of lemon with a mild touch of salinity.
Retsina normally is made from Savatiano grapes. It typically features apple and peach flavors. Other grape varieties will however impart their distinct fruitiness to the wine.

Retsina typically can be on a spectrum of pine resin strength from very mild to strong. So, don’t be surprised if you think you are drinking a pine cone. Then there are versions of Retsina wines that have been likened to turpentine.

Have faith if you end up trying the ‘Pine Cone’ version. Move on and get to taste other brands, they are not all like that.

Resinated wines generally have an acquired taste. It is generally best to be apprehensive of that before diving in. Give Retsina it’s fair due if you find it to be too strong.

Drinking Retsina wine is part of the Greek drinking culture. Cherish the cultural differences as it is worth taking the time to appreciate and find some beauty in them.

Resinated Wine Benefits & Side Effects

Resinated wine, like other wines, is an alcoholic beverage that is created from grapes. The sugars in grape juice during the process are converted into alcohol during fermentation.

It is clearly understood now that the alcohol content present in wine blocks various nerve pathways in the brain. Moreover, wine also contains antioxidants. This might, however, benefit the heart and our blood circulation as well.

People around the world for ages have used wine to prevent heart disease and stroke. Wine is also found to be useful for anxiety, cancer, diabetes, memory, thinking skills, and many other purposes. However, there is no scientific proof to support this. Nevertheless, don’t confuse wine with beer, or other alcoholic drinks. They are not the same.

Uses & Effectiveness

Resinated wine is possibly effective for –

Heart Disease: Consuming moderate amounts of resinated wine reduces the risk of developing heart disease. However, ‘moderate amount’ is not clearly defined.
Cognitive Function: It is found that daily consumption of wine seems to improve memory and thinking skills in older males. But moderation remains the key.
Diabetes: Light to moderate amounts of consumption of wine are linked to reducing the risk of developing type 2 diabetes. It is also linked to reducing the risk of heart disease in people who already have diabetes. However, it is not yet clear that wine helps in managing type 2 diabetes.
Digestive Tract Infections: These conditions can lead to ulcers like Helicobacter pylori or H. pylori. Consuming moderate amounts of wine can reduce the risk of H. pylori infection.
Osteopenia: Drinking moderate amounts of wine might improve bone mass in postmenopausal adults.

Overall, consuming moderate amounts of wine in general seems to reduce the risk of death from any cause in people who are middle-aged and older. Wine, as such, may be useful for several other conditions, but there isn’t enough reliable information to approve that.

Side Effects

Resinated wine is likely safe for adults in moderation and when consumed orally. It would amount to about two 5-ounce glasses per day. However, drinking any more than this may be unsafe; And larger amounts may cause blackouts, drowsiness, trouble walking, vomiting, and other serious problems.

Other serious long-term health problems caused by consuming large amounts of wine include dependence, liver problems, and certain types of cancer. Moreover, there isn’t enough reliable information available to prove that wine is safe or what the side effects might be when applied to the skin.

Precautions & Warning

Consuming wine is likely unsafe during pregnancy as it can cause several birth defects and other serious problems to the unborn infant. Moreover, alcohol is linked to a significant risk of miscarriage and fetal alcohol syndrome, including behavioral and developmental disorders after birth.

So, do not consume wine if you are pregnant or breastfeeding as alcohol can pass through breast milk to cause abnormal development. Moreover, it can also disturb the sleep pattern of the infant or reduce milk production.

Other conditions that consumption of wine may trigger include asthma, high blood pressure, GERD (Gastro Esophageal Reflux Disease), gout, insomnia, pancreatitis, and stomach ulcers. Excessive consumption of alcohol may also worsen porphyria, liver disease, and mental health.

Stop consuming wine before scheduled surgery and avoid combining it with aspirin as it interacts to damage the stomach and cause ulcers. Other medicines with which wine interacts include Cisapride, Cyclosporine, Disulfiram, Erythromycin, and Felodipine.

NSAIDs and other anti-inflammatory drugs like Flibanserin, Phenytoin, and Warfarin also interact with wine. Stay away from wine if you are taking any antibiotics as most of them also interact with alcohol in wine.

It is advised that you consult a doctor whether it is safe for you to consume wine if you are taking any prescribed medications.

Moreover, remember that dosing is the key when you want to avail the benefits of wine. One drink is normally 120 ml. of wine or 12 oz of beer. However, these benefits are typically associated with light to moderate consumption.

FAQs

Is resinated wine safe for human consumption?

It would be wiser not to ever eat or drink anything from a surface that was covered with resin or alcoholic inks. Unless those products are marked as safe to be consumed or used for food. Including cups, cutting boards, platters, or trays coated with inks or resins.

Why is Greek wine so good?

Greek wines tend to be made from grape varieties that are barely planted elsewhere. For white wines Moschofilero, with its floral bloom and piney freshness, or Malagousia with stone-fruited fleshiness are available. Agiorgitiko with supple berry fruitiness and herbs and tang of Xinomavro is there for red wines.

Why is Retsina so affordable?

Retsina is a cheap wine. Simply because it is often oxidized and then flavored with resin to cover its inferior quality. Retsina, therefore, became synonymous with low-priced wines of poor quality in the Greek region.

Is resin harmful to health?

Most epoxy resin chemicals and their vapors can irritate your eyes, nose, and throat. Especially the resinated curing agents and solvents are worse. Some people are likely to develop headaches as a result of this irritation. These liquids can sting or severely damage the eye when they are splashed into the eye.

What food should be paired with Retsina?

Retsina wine is known to have herbal aromas. This helps it to pair very well with lamb, pork, and roast chicken.

Lemon, mint, and rosemary also pair very well with Retsina. Overall, you can go with strong flavors to match the flavor of the wine. Spicy and savory dishes also work very well. Especially those salty dishes with garlic or pickled components.

You should try pairing Retsina wine with Dolmades to go full Greek. Grape leaves stuffed with herbal rice mixture, boiled and made into small rolls will do if you are unfamiliar with Greek cuisine. They are extremely delicious but just a bit addictive at the same time.

Then consider putting together a traditional Greek Meh-Zeh platter. ‘Meze’ literally translates to ‘a taste.’ And this is just what this essential Greek platter is about. It is composed of small plates of hot and cold savory dishes like cheeses, olives, Pita bread, tomatoes, and even dolmades.

Such variations are seemingly endless. You may even find meatballs or octopus in some Meze varieties. Retsina also pairs well in some slightly unconventional ways. Like a mixer in cocktails, or as a cooking wine. Retsina Tonic and Retsina Mojito are both excellent drinks. They are worth trying. Retsina pairs very well as a cooking wine. It can be used to marinate beets, fish, and potatoes because of the herbal aromas of the wine.

Let The Good Times Roll On

Resinated wine can be viewed as a tricky pony. If you look at it through the lens of the normal modern wine experience. It is not a normal wine though.

However, Retsina is a modern manifestation of the ancient process. It is now meant to be enjoyed like most other wines without having to experience the terroir of where it came from. you drink to taste and maybe appreciate a degree of the culture that created it.

Retsina is meant to pull you strongly and unabashedly into an experience that shocks you. It brings you face-to-face with something that is very Greek and foreign. Ultimately, this could be a delightful experience.

Wine With Good Company

The way you drink Retsina can matter quite a bit. It is generally recommended to have it very cold and from a wide-open glass which helps to temper the aroma of pine. The odor will be trapped in a more acute glass and subdue the other elements of the wine.

Another argument is also made that Retsina should be consumed along with other elements of Greek culture. Including consuming this Greek wine in Greece itself while soaking in the beauty of the Mediterranean. Along with Greek foods, Greek music, and Greek language.

All these should be paired with Retsina consumption as per Greek customs. Maybe listen to Dimotiko and enjoy some dolmades while you have a glass or three of Resinated wine. Retsina, after all, is a cultural experience.

Live, Love Rose Wine Wine, Dine and Shine

Live, Love Rose Wine

Wine, Dine and Shine

Customarily, Rose Wines are either sweet or dry. Overall, most often they tend to err on the dry side. However, old-world rose wines are typically bone dry. Nonetheless, new-world rose wines are sweeter along with a more pronounced fruit flavor.

The fruit flavor and sweetness in the New World Rose Wines are mostly because of variations in climate. Moreover, the employed production methods are also different.

Rose Wines typically incorporate some of the colors from the grape skins. But this is not enough to qualify it as red wine. Nevertheless, rose wine is the oldest known type of wine. It is the most unvarnished skin contact method to make wine.

Despite that, rosé is not a specific type of grape variety. It is simply a genre of wine. Like reds and white wines. Nonetheless, it is produced like other red wines, although the time rosé wines ferment with grape skins is cut shorter. It is the reduced skin contact that eventually gives rosé wine its signature, ‘pink color’.

Read Between The Wines

The first question that comes to mind is; is rosé wine a drink for women? Many folks normally associate it with the female gender because of its color. Apart from that, the truth is that rosé wine is not necessarily more delicate than red or white wine. This myth is essentially untrue because there is no one palate common to all. Taste is invariably similar to women and all men.

The Making Of Rosé Wine

Indeed rosé wine is rapidly becoming the go-to booze for several wine lovers. Thanks to the spike in popularity, quite a few winemakers nowadays are choosing to produce pink wines alongside the usual reds. The conventional process of making pink-tinged wine has elements of both red and white wine production methods. They adopt the same fermentation processes as red wine. But these wines are fermented at the temperature of white. You may also find some winemakers choosing to simply blend red and white wine to create pink. Nevertheless, this approach is forbidden in most of the countries in the European Union.

Here is a breakdown of the conventional winemaking techniques for rosé wine. And most of these start in the vineyard itself.

Picking Black Grapes: Except for rosé champagne, almost all rosé wines are made from black grapes. However, rosé champagne uses chardonnay in its blend. The first step in the production of rosé wine is to harvest black grapes from the vineyard that you intend to utilize in the making of a pink-tinged wine. Most rosé winemakers are found to grow a variety they intend to make red wine with. But they allocate a small amount of the crop as well dedicated to producing a pale pink wine from the same harvest.
Initial Crushing: The grapes used in the process of making rosé wine are abashed into juice. This is done either by a machine or the old-fashioned method of using both feet and hands. There are quite a few small wineries that still prefer to crush the fruit barefoot in vats. This procedure is sometimes referred to as ‘foot trodding’ or ‘grape stomping’.
The Fermentation Process: This is the most exciting part of the making of rosé wine. This is where grapes turn into alcohol. The juice of black grapes is placed into a stainless-steel fermentation tank. After which, yeast is added to convert the fruit sugar into alcohol and carbon dioxide; just like it is done during the production of red wine. The skins however are left on during the fermentation process to ensure that colors, flavors, and tannins are rendered and imparted from the grape skins to the rose wine.

However, unlike red wine, it is essential to ferment rosé wine at a much lower temperature alike white wines. Red wine on the other hand can be fermented for weeks at normal temperatures. It is therefore necessary to ferment only for 12 to 36 hours to create a rosé wine so that the grape skin contact is kept minimal. The only time you will need to ferment without grape skins is when you are adopting the Saignee approach for the production of rosé wine. This is when the crushed grapes are made to sit in a vat for 1 to 2 days before being filtered. This ensures that the grape skins are not present because the juice is transferred into the fermentation tank. This establishes that the colors and tannins are transferred to the blend just before fermentation. And not during the fermentation process.

Pressing & Removing Skin: The wine now needs to be pressed to remove any trace of grape skins from the final blend after a short fermentation process. This is essential unless you are using the Saignee technique where skins are filtered out before fermentation. You will see at this stage that the resulting wine is pale pink in color. This is because the grape skins have been in contact with the wine only for a very short amount of time.
Bottling: Most rose wines are bottled right away. This is to make sure that the delicate fruity flavors are effectively captured. And most pink wines are best when consumed young. The only exception to this rule is the vintage rosé champagne where bottle aging usually benefits the wine. Rosé wine on the other hand will have fining agents added to it. This is to get rid of any haziness in the appearance of the wine. And which will subsequently be ready for immediate consumption.
Indulgence: Most rose or pink-tinged wines are best served chilled. This is due to its gentle character and elegant aromas. It is therefore recommended that you cool your rose wine in the refrigerator before opening it. This will accentuate the refreshing fruity flavors of the drink.

Some Myths And Truths About Rosé Wine

There is an increasing acceptance and consumption of rosé wine. But there still are numerous illusions and superstitions that confuse its image. Down here, we try to help clarify many of these myths so that you can appreciate the excellent values that exist behind consuming rosé wine.

a) Rosé Wine is a Blend of Red and White Wine

This is one of the most widespread false information about rosé wine. It is factually incorrect. The truth is that rosé wine is not a blend of red wine and white wine.

It is possible that rosé wine can be made from a mixture of red and white grape varieties but it is not really a mix of red and white wines as such. In any case, rosé wine is not about color, but this facet is generated due to a brief contact with the skin of the grapes. This aspect not only tints the wine but also provides the tannins that also come along.

Contact with grape skins can last for up to a week in the making of red wine. But in the case of rosé wines, it lasts only for about 24 hours. Subsequently, the ‘bleeding’ process is carried out to extract the must. This really explains why its color is pink and not reddish.

b) Rosé Wine is Only Enjoyed During the Summer Season

This is yet another myth or false information like the one that says that red wine only goes well with meat. Or the one that says that white wine is meant to be consumed with fish. There is no fixed singular rule or a single possible combination for any type of wine.

But it is true that rosé wine is usually consumed chilled as it can be light and refreshing in this condition. And, therefore, a good choice for summer. However, this by no means says that it can only be enjoyed during the summer season. In short, there is no fixed time or a moment when you can enjoy or relish a wine. You are always free to choose the moment and the ways to consume wine.

c) Rosé Wine is Only for Women

This false information comes from sexist stereotypes. They maintain that rose wine is a ‘women’s thing’. And even assign tastes or preferences according to gender. This idea basically originates since rosé wine is supposedly more delicate than other types of wines. Therefore, it is a preferred choice for women. There also are other types of people who, because of its color, associate rosé wine with the female gender.

The truth from experience is that rosé wine is not necessarily more delicate than red or white wines. This is false information because there is no one palate common to all. Including women and all men. There are no separate wines for men and women. Regardless of gender, there are as many tastes and palates as there are people.

d) Rosé Wines Have Little Alcohol Content

Another false belief about rosé wine is that it contains little alcohol. This is not true at all. There are rosé wines that can reach up to 14 percent ABV (Alcohol By Volume).

e) Rosé Wines are Always Sweet

This is another myth that is just as untrue as the previous one, that rosé wines have low alcohol content, and other wines have high alcohol content. However, we can definitely say that there are sweet rosé wines and other drier ones as well where acidity predominates. It all depends on the winemaker as to what they want to achieve. But it is true that there are rosé wines for all types of tastes and palates.

f) The Intensity of the Color of Rosé Wine is an Indicator of Quality

This is far from the truth. The intensity of the color of a rosé wine is determined by the maceration time. Or by the type of grape used in the making. Moreover, this is not at all an indicator of the quality of wine. Some of the most highly rated rosé wines available in the market are salmon-colored.

g) Rosé Wine Does Not Go Well with Food

People usually associate rosé wine as an option for cocktails. Or aperitifs rather than to accompany a meal. Nevertheless, the truth is that rosé wine is very versatile. It can pair very well with cold meats, rice dishes with fish, rice dishes with meat, salads, smoked meats, and white fish, among other options.

h) Rosé Wines are of Inferior Quality to Red or White Wines

It is a prejudiced opinion that rosé wine is a sort of ‘third option’. And mainly because of its lower quality and complexity when compared to red or white wines. This is however not true.

You can find several rosé wines around the world that have the quality seal of 90+ Parker Points and 80+ Peñín Points.

The key to the quality of wine lies in the variety and quality of the grapes and the soil. Eventually, it results from the complexity of the winemaking process as well. And its passage through the cellar among many other things. The type of wine however matters the least.

i) Rosé Wine Consumption is Low

The world consumption of rosé wine has in fact soared over seventeen years according to the Observatoire Mondial du Rosé. And it was also found to be growing at 40 percent between 2002 – 2018. In fact, global consumption reached a record level of 25.6 million hectolitres in 2018. And rose wine production recorded 26.4 million hectolitres in the same year.

The figures also show that the global flow of rosé wines reached €2.2 billion in terms of countries in 2018. At the same time, It reflects that premium rosé wines mainly come from France and Spain maintained a strong entry-level position.

Straw Wine: Poetry In A Bottle One Sip At A Time

Straw Wine: Poetry In A Bottle

One Sip At A Time

Straw wine is otherwise known as Raisin Wine. It is made from grapes that have been dried off the vines to concentrate the juice. Selected bunches of ripe grapes after a careful hand harvest are laid out on mats in full sun under the classic technique in the making of Straw Wine.

From aperitifs to desserts, there are many foods that you can eat with straw wine. It is tastefully served with foie gras and fruit purées like apricots, figs or grapes or exquisitely served with poultry dishes like duck, pigeon, or quail containing fruit. Straw wine is splendid with blue-veined cheese and Roquefort and establishes a perfect finale with chocolate and dried fruit desserts.

The main difference between straw wine and ice wine is the amount of sugars retained in the grapes. It is achieved differently in both varieties. Straw wine requires some extra help, while ice wine thanks the weather to gain its’ sweetness. Moreover, ice wine is typically made from botrytis-affected late-harvest grapes.

Straw wine on the other hand is made from normal hand-harvested grapes that are subsequently dried on straw mats. Since grapes are no longer on vines, the natural sugar concentrates as the fruit dries. Meanwhile, the grapes also retain the acidity and wines are able to maintain balance as they develop flavor.

Nevertheless, several types of wines are made this way but not all of them are sweet. Nor are they known as straw wine. Here is a breakdown of some of the types of straw-dried wines as you learn what to expect from a true straw wine.

Toast the Host With the Most

White wine grapes are placed on straw mats for about 60 to 90 days to make straw wine. In what is now known as Austria, ancient Greek farmers as per record had coined the term ‘Strohwein’ for Straw Wine. This practice perhaps gained popularity due to the resulting high levels of sugar. It also made the wine easier to preserve. Moreover, drinkers from those eras also seem to have enjoyed the flavor.

As opposed to the late-harvest ice wine where you leave the grapes to develop on the vine, straw wine is made from grapes that are dried off of the vine, South African winemakers believe that this halts the ripening process as the grapes are cut off the vine. And you are no longer losing the acidity as the grapes become sweeter. In the process, you are concentrating both, sugar and acidity.

The straw wine process also prevents rot as it allows air to travel around the grapes. The fruit is also cleaner as it is placed in a field or barn under the sun. This is how the grapes are traditionally dried. However, forgetting that straw helps ventilation, many wineries nowadays are found to be using straw-lined plastic or wooden racks that are easier to sanitize. Eventually, the fruit starts to mold first as the moisture gets trapped at the bottom.

Nowadays, straw wine is made in Austria, France, Greece, Italy, New Zealand, and the United States.

Grapes Used in Straw Wine

Wineries around the globe enjoy the flexibility of choosing the grape type in the making of straw wine. They usually begin with Sauvignon Blanc as it already has a cordial acidity profile. Moreover, this aspect is quite essential when you are producing any dessert wine as you need to have friendly brightness to balance with the sweetness of the wine. It is therefore a good start that the white variety Sauvignon Blanc has good acidity.

Nevertheless, some South African wineries choose to begin with Chenin Blanc. This grape variety has a thicker skin and which tends to match the environment down there. Chenin Blanc also effectively maintains the highest natural acidity levels.

Austrian winemakers however choose to go with Muscat or Zweigelt, while the French usually go with Chardonnay, Poulsard, or Savagnin. These grape varieties are abundantly grown in Jura, Marsanne in the Northern Rhône. Riesling is the favorite in Alsace.

Flavors of Straw Wine

It is important to consider the sun while making straw wine. It has a warmer flavor and may be slightly caramelized, unlike the glacial qualities of ice wine. Straw wine is more likely to resemble orange marmalade rather than fresh oranges. Moreover, straw wines should not have dried fruit flavors. This aspect is usually associated with grapes that are left on the vine for an extended period of time.

There are some lovely wines as well when you think of late-harvest Riesling. However, you can always detect a raisin flavor in them. On the other side, you get the vibrant concentration of the fruit minus the dried prune or raisin quality with straw wine.

Straw wines are notably sweet. Especially the ones made at Mullineux & Leeu. They can range between 280 to 700 grams per liter of residual sugar. Nevertheless, they contain plenty of acidity to balance the flavor.

The Making and Discovery of Straw Wine

Beyond its authentic name and golden color, there are several arguments for straw wine to be among the most prestigious wines in France. Straw wine has been a bit lucky from the start. Bunch by bunch, from the initial stage, the winemaker selects the most appealing grapes that go into the making.

A high concentration of sugar, alcohol, and tertiary aromas like candied fruit, caramel, and honey are required to make a good quality of wine. Passerillage is a very special technique winemakers have identified.

This approach consists of dehydrating the grapes. As a result, the winemaker exposes the grapes to the sun on a bed of straw outdoors in a dry place.

The fruit dehydrates and achieves a tan after spending a few afternoons in the sun. Even people would cry out for some water to get going after dehydration in such conditions.

Traditionally, the passerillage process takes place on beds of straw. Hence the name where the grapes are left open under the sun for a minimum of six weeks. This process can also last up to 5 months.

Nowadays, the passerillage process is commonly carried out on wooden, wicker, plastic racks, or metal trellis. They are protected from the humid atmosphere as well.

The wine ferments for about three years after pressing. With a minimum of 18 months at least in wooden barrels. Nevertheless, it is well worth the straw wine we obtain at the end.

With the OSS 117 reference – “Larmina, the game is worth the candle!” The resulting wine with unique aromas attracts curiosity and covetousness from people all over the world.

The pomp straw wines create is because they are excellent for laying down. The alcohol and high sugar content they maintain is ideal for storage. It allows them to last for 50 years at least in the bottle.

Don’t you think that ‘A bottle of Straw Wine’ can be a wonderful birthday gift,’ that you can open on your 50th birthday?

Controlled Production of Straw Wine

The size of the grapefruit shrinks at breakneck speed when it is deprived of its water. The aromas and sweetness it takes up eventually float all around straw wine. It takes up space for the greatest pleasure of our palates.

Imagine 100 kg of grapes yielding only 18-25 liters of must! You never count when you love. However, you don’t get fooled with straw wine as the appellation is controlled.

Only three AOPs, (protected designations of origin), or AOCs, (controlled designations of origin) in the Jura have the right to hear the traditional and prestigious mention of straw wine (Arbois, Etoile, and Côtes du Jura). The AOC Hermitage in the Rhône Valley also has the privilege to offer straw wine.

The yield for designation is set at 20 hl per hectare. But no limit to devotion and know-how is imposed. This inherently allows the winemaker to transmit his affection through this divine beverage.

The grape varieties that are utilized in the making of straw wine are also controlled. Only a blend of Chardonnay, Poulsard, Savagnin, and Trousseau among the flagship varieties of Jura are authorized. You will have to other wines like Côtes du Jura in case you would like to taste good Pinot noir from this region. Moreover, the Marsanne and Roussanne grape varieties are also authorized by Rhône Valley for the production of straw wine.

The container also holds the particularity of straw wine. The legendary half-bottles of Jura only contain 37.5 cl of straw wine. And thank the golden color of the beverage, that you would feel like you were holding a gold ingot in your palm.

Tasting Straw Wine

Talking of the golden rules about food and wine pairings, including favorite recipes and tasting tips, straw wine is a sweet and syrupy beverage that goes perfectly well with cheese, chocolate, foie gras, and fruity desserts. Moreover, there is an exhaustive list of the best accompaniments for starters, main courses, and desserts that enhance the pleasures of consuming straw wine. We suggest you follow a good cookbook to relish a gourmet dessert or Pavlova with pears and dried flowers that pair extremely well with a good straw wine.

Vin de Paille is Your Valentine

Vin de Paille is no longer a wine made from straw. But Vin de Paille in the past was a wine made from grapes that were laid out on straw racks and subsequently left to dry under the sun.

Vin de Paille is also known as l’Or du Jura. This surprising product is made in accordance with a unique technique. Madyasara takes you to the heart of the Jura vineyards to rediscover all the secrets that go into the making of this exceptional wine.

What is so extraordinary about Vin de Paille?

Vin de Paille is the kind of straw wine that results from ancestral understanding and meticulous planning. It requires a unique viticulture method along with a dedicated aging process. This involves that the grape-pickers selectively pick the finest bunches during harvest time. The berries are then dried using a technique known as ‘Passerillage’ in viticulture.

The Passerillage technique effectively allows the grapes to lose water content and concentrate sugars. These grapes during the process are exposed to the sun for at least 6 weeks. They may be laid out on a bed of straw or hung up to keep up with the tradition. Bunches of grapes sometimes are also naturally left on the vine. However, the vines are stripped of leaves to facilitate sun exposure on the fruit. This goes on until the grapes are ideally dehydrated.

The grapes are considered perfectly concentrated only when they turn golden brown. They are then pressed and the juice is left to ferment. It is only the aging process that the liquid remains to undergo now. The outcome of these efforts is the prominently recognized Vin de Paille straw wine.

The liquid is then stored in barrels for 3 years. The vigners have to be extremely patient during the process. It simply takes time before they can unveil this peerless sweet wine.

Thanks to its limited production in 3 appellations and a singular aromatic profile characterized by candied fruit, dried fruit, ripe fruit, and stewed fruit; Vin de Paille is an unprecedented wine that undergoes a unique maturing process in France.

Vin de Paille is an Exceptional Produce

Vin de Paille is considered to be the ‘Gold of the Jura’. It is rather a rare product which only the Arbois, Côtes du Jura, and L’Etoile appellations have the right to produce and mention “Vin de Paille” on the bottles.

This wine can only be made from bunches of Chardonnay, Poulsard, Savagnin, or Trousseau grape varieties. Vin de Paille winemakers are then free to add their unique touch. Each blend is exclusive as such and varies according to the choice of dosage.

Making Vin de Paille is a long and painstaking process in the vineyard and during the maturation procedure as well. Moreover, the majority of these actions are carried out by hand.

Production of Vin de Paille requires a great deal of attention. It is a fantastic wine that goes great on the palate. You would love to appreciate the unique aromas of candied fruit since the bottle contains only 37.5 cl of wine.

What does Vin de Paille taste like?

Vin de Paille owes the beautiful golden-amber color of wine to its unique production and aging process. Quite often its color is confused with yellow wine.

Vin de Paille on the nose reveals intense notes of candied fruit and ripe, or stewed fruits like figs, pear, and quince. You can also detect aromas of dried fruit like walnuts alongside floral notes of hawthorn. Quite a few other wines are also found to reveal notes of sweet oriental spices like cinnamon, curry, or nutmeg. This palette of aromas generally continues on the palate. It is mostly full-bodied round, and well-structured.

Vin de Paille is noteworthy for its highly expressive aromatic lineation. You can find notes of baked apples, dates, figs, and even prunes sometimes. Along with aromas of caramel, honey, and roasted dried fruit.

The Vin de Paille structure is very buttery but always crafted with great competence. In fact, this alcoholic wine has an appealing creamy finish. Moreover, the aromatic intensity of this straw wine makes a lasting impression.

Food and Wine Pairing with Vin de Paille

Vin de Paille is a complex straw wine that can accompany your journey from aperitif to dessert. It goes wonderfully well with cheeses, foie gras from its native region, and even blue cheeses as well. It can also be paired with a recipe for poultry with fruit as the main course. Or simply serve Vin de Paille with chocolate, citrus desserts, or dried fruits.

Recipes with Vin de Paille

Relish the flavors of the Jura from glass to plate. Take these few ideas for recipes that you can savor along with your Vin de Paille.

Capon With Vin de Paille

It is a wonderful idea to open a bottle of Vin de Paille for the festive season or to serve a capon for your guests. Nevertheless, the two can go hand in hand.

Here is how you can make your capon with Vin de Paille. Start cutting up your capon the day before you plan the event. And remember to tie the carcass and fins together.

Brown the pre-cut pieces along with a little salted butter in a cast-iron casserole dish until the capon’s skin begins to tighten. And make sure that you are able to smell and relish the delicious aromas emanating from the kitchen.

The most important thing in the cooking process is to allow the fat to melt. And then add four finely chopped shallots when the pieces have browned. Then leave it to melt, and season.

It is now time for the big meeting. Pour in the bottle of Vin de Paille and cover. Then cook over a low heat for about an hour. Leave the capon to cool down when it is cooked and preserve the dish over the night.

You will find that much of the fat has risen by the next day. You can then remove it and reserve it in a sauté pan.

A few chestnuts to accompany your capon is a delicious idea. You can also sauté them in the reserved fat.

You can then remove the pieces of capon and discard the carcass when done. After which you can reduce the sauce and crush a few chestnuts to bind the sauce. Remember to season the outcome.

Subsequently, return the capon pieces to the pan and reheat them over low fire. Start rinsing the morels at the same time and add them to a saucepan with a little cream and sauce. Maintain the heat throughout.

Now comes the time to taste what you have eagerly been waiting for. Be generous with the pieces of capon. A few chestnuts and a good topping with morel sauce can be a worthy treat.

Onion Soup and Old Comté Cheese with Vin de Paille

The famous onion soup recipe with Vin de Paille is perfect for warming up by the fire.

You start by peeling and slicing a yellow onion, a red onion, and a few spring onions as well. Then you dunk them into a sauté pan along with a little butter and sauté until it turns into a golden color.

Add a bottle of straw wine and reduce the flame when done. Then add about 2 bottles of water and onion soup. Cook the mix for 30 minutes at least.

Toast a slice of bread in the meantime and place a slice of Comté cheese to crown.

Place the onions in a bowl at the end and top it with an egg yolk. Pour the mix into the stock and enjoy.

What is the difference between Vin de Paille and Vin Jaune?

Both are white wines and often cause confusion. Vin Jaune is not Vin de Paille as the latter takes much less time to vinify. Vin Jaune must be aged for at least 6 years and 3 months in oak barrels to qualify. Moreover, unlike Vin de Paille, Vin Jaune is required to be made from Savagnin grapes variety only.

What is a Vin de Paille press?

According to the traditional Jura vineyard viticulture, the Pressée du Vin de Paille is a wine festival. This is held in honor of the golden nectar from the season. It takes place in the village of Arlay every year during the Saint-Vincent celebrations. This according to legend is the historic birthplace in the middle ages of Vin de Paille.

Which Is The Best Straw Wine?

Confused as to which bottle of straw wine to choose? Madyasara will help you make the right choice. However, we can only advise you to choose a wine profile that suits your tastes.

You may go for a Vin de Paille with a higher dosage of Savagnin in the blend in case you prefer the oxidative side. But if you prefer fresh wines, choose the one with good acidity. This will counterbalance the sweetness of the nectar.

In any case, be assured that winemakers in Jura put their entire heart and soul into producing some of the very best cuvées. Consider Domaine de Sainte Marie. Straw wine here is the source of all attention. The grapes here are pressed only after 4 to 6 months of drying on racks. The outcome results in an amber-colored wine. This straw wine is smooth and sweet, along with an excellent aromatic expression. Moreover, there are aromas of dried apricots and currants as well.

The entire Jura region is well-known for its rich and exceptional wines. You can also choose to go with other Jura cuvées. They are just as delicious.

De Trafford Straw Wine

This is the first of its kind of straw wine in South Africa. It is inspired by the great Vin de Paille of the Rhone Valley. Vin de Paille was first produced in 1997 in Jura.

De Trafford exclusively uses Chenin Blanc. The grapes are picked at optimum ripeness and laid out to dry up on racks under the shade of the oak trees located below the winery.

The drying process usually takes about 3 weeks. The sugars concentrate during this time along with flavor and acidity that provide the requisite balance. However, pressing and extracting the liquid from the shriveled berries is back-breaking. This work is carried out in a traditional basket press.

The making of De Trafford straw wine is usually followed by a year-long fermentation process due to the concentrated nature of the liquid. The produce is normally bottled after about 2 years in barrels. This results in an intensely sweet yet uncloying wine.

Benefits & Side Effects Of Consuming Red Wine

Benefits & Side Effects Of

Consuming Red Wine

Remember that there is a fine line between moderate and excessive drinking of alcohol. This can make all the difference. Excessive consumption of red wine can also be detrimental to health. On the flip side, too little of it will not provide you the desired benefits that are normally enjoyed by the moderate consumers of red wine.

10 Red Wine Benefits & Side Effects

Red wines vary in taste and color. They are typically prepared by crushing and fermenting whole and dark-colored grapes. Then there are many varieties of red wines. The most common of these are Cabernet Sauvignon, Merlot, Pinot Noir, and Shiraz.

You need to know almost everything before consuming a red wine. Including what are the negative and positive effects it can have on your health. Here are the top 10 health benefits of consuming red wine.

Rich in Antioxidants: Red wines are normally enriched with powerful antioxidants. Moreover, darker grape varieties are higher in antioxidants like epicatechin, catechin, proanthocyanidins, and resveratrol. Proanthocyanidins and resveratrol are mainly responsible for keeping the body healthy.

Lowers Bad Cholesterol: Red wines are well known to lower the bad cholesterol in our body system. According to studies, the high-fiber Tempranillo red grape variety is the best. They are commonly used to make certain varieties of red wines like Rioja that are found to lower levels of bad cholesterol.

Keeps Heart Healthy: Red wines not only regulates cholesterol levels but also keep our heart healthy. A certain type of antioxidant called polyphenols is present in red wines that prevent unwanted clotting by flexing the blood vessels. However, one should remember that heavy consumption of red wine can also damage the heart.

Regulates Blood Sugar: Resveratrol is a natural compound found in grape skin. It is able to control blood sugar levels in diabetic persons. Research indicates that people who took 250 mg of resveratrol supplements every day for three months had lower glucose levels in their blood compared to others who did not. This specific antioxidant is also able to control cholesterol levels and systolic blood pressure.

Reduces the Risk of Cancer: Regular and moderate consumption of red wine can do wonders. It can adequately reduce the formation of certain types of cancers; including basal cell carcinoma, colon cancer, ovarian cancer, and prostate carcinoma. Scientists utilized a dose of resveratrol on human cancerous cells to ascertain. They found that it effectively obstructs a key action of a cancer-aiding protein.

Helps Treat Common Cold: The antioxidants present in red wines can also be useful in treating common cold; Since these antioxidants protect cells against the harmful effects of free radicals. They have a strong role to play in the prevention of cancerous formation, colds, and other types of diseases.

Keeps Sharp Memory: A sharp memory is essential to living, especially within the modern ambit of our lifestyle. Resveratrol present in red wine according to research inhibits the formation of beta-amyloid protein. It is a key ingredient in the formation of plaque in the brains of people suffering from Alzheimer’s.

Keeps Body Slim: It is gladdening to know that resveratrol also helps in keeping a check on body weight. The piceatannol chemical compound converted from resveratrol effectively reduces fat cells in our body. Moreover, according to research piceatannol fastens the insulin receptors of fat cells. Which in turn blocks the pathways required for immature fat cells to multiply.

Reduces the Risk of Depression: A study carried out by researchers on middle-aged to elderly people showed that regular daily consumption of moderate amounts of red wine keeps away depression. It was found that individuals who drink red wine are less likely to be depressed in comparison to people who do not.

Positive Effects on the Digestive System: The anti-bacterial nature of red wines enables our body to effectively treat stomach irritation and other digestive disorders as well. Regular red wine consumption has also proven to reduce the risk of infection from Helicobacter pylori. This especially is a bacterium that is usually found in the human stomach.

Side Effects of Red Wine

Red wine is likely safe for most adults when consumed orally and used in moderation. This amounts to about two 5-ounce glasses per day. However, drinking more than this is probably unsafe. Consuming larger amounts of red wine regularly can cause blackouts, drowsiness, trouble walking, and vomiting alongside other serious problems.

Moreover, excessive consumption of alcohol, including red wine can have a number of negative effects on the body. It can cause liver cirrhosis, weight gain, and various other health-related issues. This can also seriously pose a threat to your life.

This in no way means that you cannot indulge in drinking your favorite red wine once in a while. But remember that it should not exceed more than 1 to 1.5 glasses a day for women, and 1 to 2 glasses every day for men. Moreover, it is also advisable to skip wine for 1 or 2 days every now and then so that there are sufficient gaps in between. However, it should be your overall drinking limit and not for red wine alone.

FAQs

How long should you allow red wine to breathe?

Red wines should breathe for a minimum of 30 minutes if you want to get the most out of your wine and savor its distinctive character. However, bolder red wines should be poured out for up to an hour prior to serving.

What temperature is ideal for red wine to be served at?

The ideal temperature for red wines to be served is part of your individual experience. Moreover, it depends on the choice of red wine you are having. Light and crisp red wines should most likely be chilled and served between 12 to 13 degrees Celsius. While medium-bodied reds should be served at around 14 to 16 degrees Celsius. Fuller-bodied red wines should be consumed in warmer temperatures at around 16 to 18 degrees Celsius if you wish to experience the rounded flavors.

How long do red wines keep once the bottle is opened?

Red wines usually last from three to five days after they are opened. Once again this depends on the type of red wine. Tannins found in grape skins and stalks transferred into wine will usually be responsible for giving color to wine. And they aid in delaying the oxygenation process. Your wine will last longer depending upon the redness of the wine.

What types of red wine glasses are available?

You can come across red wine glasses of different shapes, sizes, and styles when you go shopping for kitchenware. However, they usually incorporate the same features. Including a circular base and slender stem. Nevertheless, the shape and width of the wine glass will impact the way in which your red wine will release certain flavors and aromas.

Which type of red wine is best?

This aspect is totally subjective. A great place to start can be to look for award-winning red wines. Another nice place to begin could be to identify the region where your favorite red wine comes from. Subsequently, you can look for that same grape variety from a different region. If you love a fruity Syrah from sunny California, then it is likely that you will also cherish a juicy Aussie Shiraz as well.

Types, Styles & Varieties Of Red Wine

You are not alone in loving a good wine. Glasses and racks all around the world get filled with red wine every year. There are well over 50 different types of red wines out there to explore and enjoy. These range from rich, powerful palates, to lighter and more fruity styles. Here is a short list of the 15 most popular types of red wines from all around the world.

When it comes to red wine there is no one size that fits all. There are so many aspects you need to consider, including taste, occasion, and price while choosing a red wine. It is, therefore, important to understand wine labels which can quickly help you to figure out the one you are likely to enjoy.

Take The Grape Escape

Certain red grape varieties are notorious for having bold flavors and high tannins. It is even more exaggerated if they are coming from a warm climatic region. Moreover, a wine from a particular French appellation may have certain nuances that are atypical of that particular region.

Light-colored red wines generally tend to be younger wines. They are normally defined as light-bodied or medium-bodied. Deep ruby and garnet red wines are usually medium or full-bodied. This post is meant to help you guide you through to red wines to find out more about them.

Red wines are typically classified as either dry or sweet. They are categorized through the level of sugar that remains following the process of fermentation. It is normally classed as a dry wine when residual sugar is low at the end. Whereas higher sugar levels in wines ensure they remain sweeter to taste.

15 Red Wine Types & Styles

The most popular types of red wines are usually made from grape varieties like Cabernet Sauvignon, Grenache, Malbec, Merlot, Pinot Noir, Sangiovese, Shiraz, and Zinfandel. Many red wines like the favorite ones we have listed here are referred to by the grape variety from which they are produced. There are other popular types of red wines as well that are named after the region where they have been produced, rather than their grape variety. Most prominent in this category is Rioja.

Barbera

This grape variety originates from Italy. It is a fruit-driven red grape that has seen a surge in demand over recent times. Barbera typically produces full-bodied wines with high acidity and low tannins.

Over 80 percent of the global cultivation of Barbera grapes happens in Italy. This country by far is the largest producer. Other countries are also catching up fast with the success of this grape story and upping production. Winemakers in Slovenia, just across the border, are taking advantage of similar climatic conditions and producing some great examples of their own. Argentina and California far away are growing smaller amounts of Barbera as well.

Flavors & Food Pairings

Tuck into a bottle of Barbera to find a fruit-led flavor profile. It comes along with prominent notes of blackberry, dark cherry, and strawberry. However, this red wine is not often aged and is instead enjoyed young. This is why oak-aging flavors are usually limited in this wine type. Nevertheless, this red pairs very well with Italian food. It is normally a good way to go and this wine is no exception. Just think about a meaty bolognese or a classic meaty feast pizza.

Cabernet Sauvignon

This is one of the most popular types of red vines in the world. Cabernet Sauvignon is known for its bold and powerful reds. This wine is full-bodied and relatively low in acidity alongside being rich in fruit flavors. This grape variety is a very meaty vino. It also has high tannins which when combined with thick skin have a great potential for aging.

Originating from the Bordeaux region of France, Cabernet Sauvignon is generally blended with other varieties of grapes. These include Merlot to create Bordeaux blends. Thanks to its versatility, this grape has gone on to be cultivated in many other wine regions across the world. It is nowadays also found in Australia, Chile, South Africa, and Spain.

Flavors & Food Pairings

Tasting notes of Cabernet Sauvignon wines can vary across the world. Some notes will be consistent regardless of the region where they were grown. You can expect the wine to display intense, dark fruit flavors like blackcurrant and cherry, alongside notes of chocolate, eucalyptus, and tobacco in oaked varieties. Mainly because of these deep, rich flavors, it is important to pair Cabernet Sauvignon wines with foods that do not overpower your meal. A great match for this red wine would be a burger or a juicy steak. This wine is also excellent with strong cheese cuisine or indulgent dark chocolate desserts.

Carménère

This grape variety is a less common variety. However, it is certainly worth being on any wine buff’s radar. It produces some outstanding wines and is a predecessor to some of the better-known red grape varieties like Cabernet Franc and Merlot. Carménère is known as a difficult grape to cultivate. It produces medium-bodied, fruity wines along with high acidity and noticeable tannins imparting a smooth mouthfeel. However, this style can slightly vary depending on the region where they are grown.

Carménère is most commonly found in Chile. It loves the hot climate here and is the signature grape variety of this country. Chile is the world’s largest producer of Carménère grapes. Other countries that have joined the race include the eastern regions of Italy, along with Argentina, New Zealand, and the USA which produce lesser amounts.

Flavors & Food Pairings

The wines produced by Carménère are full of red and black fruity notes that come along with a distinct smokiness when conditions are right. Herbal notes in the wine also come through on the nose along with a touch of dark chocolate on the palate. The well-rounded nature of this wine denotes that it is versatile when it comes to pairing with smoky barbecued foods and spicy Mexican meals. Or strong cheeseboard dishes which make a great match.

Gamay (Beaujolais)

This grape variety is capable of producing very elegant wines. Gamay is most commonly found in blends named after the French appellation of Beaujolais. These wines are light in both, color and body. They are usually low in tannins, low in ABV, and have a high level of acidity. Taking advantage of the freshness in grapes, Gamay is best enjoyed young. However, this extremely rare red wine can also be served chilled.

Gamay is best suited to the granite-based soils of the Beaujolais region. Its origins lay well within the French border earlier. But now winemakers in Switzerland are also producing some great single varieties of Gamay wines that are light and fresh. Other cooler climatic regions in Canada and New Zealand are also getting into action.

Flavors & Food Pairings

Gamay wines are well known for their bright fruit flavors of blackcurrant and raspberry. They come along with red cherry aromas on the nose. This wine also has many floral notes as well including violet tones commonly found followed by earthy undertones. When it comes to pairing with foods, Gamay is a great all-rounder. It is particularly pleasant to crack open a bottle of Gamay on Christmas Day. It pairs very well with the mild turkey flavor along with peppery potatoes and cranberry sauce.

Grenache (Garnacha)

This one is definitely an unsung hero of the wine world. Garnacha grape variety is used in both stunning blends and stand-alone wines. Grenache wines typically are medium-bodied, light in color, and high in alcohol.

Grenache or Garnacha is mostly grown in Old World wine regions. Understandably France, where it originates is the front-runner. Spain nowadays is also a big producer. Moreover, New World regions like Australia and the USA are also beginning to take it on as the main players.

Flavors & Food Pairings

Grenache wines typically have fruity notes of cherry, raspberry, and strawberry along with cinnamon on the palate. However, flavors can vary depending on the region where the grapes come from. Nevertheless, notes of orange peel and red grapefruit are pretty common along with slightly spicy notes. Grenache wines pair very well with flavorsome dishes packed with herbs and a little spice. Mexican meals would be a great match. A mild curry is also perfect for a lower-alcohol Grenache wine. Just make sure that you serve it slightly chilled. It will help in easing the heat of the food.

Malbec

Think of big, juicy wines when you think of Malbec. They are ideal for big, juicy steaks. This full-bodied red wine comes with high tannins and high ABV. They are deep, rich reds that have a wonderful depth of flavor and are great for aging as well.

Originating in France, Malbec is still prevalent in the world-famous Bordeaux region. Nowadays it also seems to be thriving in the sun-soaked vineyards of Argentina. Other New World regions starting to turn out some truly impressive Malbec offerings include Australia and New Zealand.

Flavors & Food Pairings

Malbec wines are packed full of dark fruit flavors like blackberry and plum. They are powerful and rich along with notes of pepper and tobacco that linger throughout towards a long finish. Sweeter notes of vanilla may also come through on the palate in the New World styles. Nevertheless, this red is a perfect match for any rich meaty meal. The high tannins of this wine will easily overpower food. So, pair it with a bold and flavorsome dish that can handle it. Including steaks or spicy dishes is a good idea. Lighter and medium-bodied varieties of this wine can also be paired with tuna steaks.

Merlot

This is an easygoing red. It is known for being both, an extraordinary wine on its own and a great wine to create blends. Merlot typically produces a well-rounded, medium-bodied wine with low acidity and relatively high ABV. Cooler climatic varieties of Merlot have slightly higher tannins. Whereas the ones from warmer climates are full of fruitiness alongside lower tannins.

Merlot also originates from Bordeaux. However, it has now become widely grown across the globe. In both, the New World and the Old World regions. Nevertheless, France still remains the go-to place for this variety. Moreover, there are some really great Merlots coming from Australia and Chile as well.

Flavors & Food Pairings

Merlots are similar to Cabernet Sauvignon. They can vary in taste across the world. Packed with fruity flavors of blackberries, light red fruits, and plums, this red wine comes with notes of chocolate and fruit cake. Notes of spices and vanilla also come through with aging along with a velvety smooth texture. Pairing this red wine with food is a pretty simple proposition as Merlot is a good all-rounder. However rich dishes tend to work better with this red. Try duck and lamb or perhaps a roasted dinner.

Nebbiolo

This is another bold red that may not be at the top when it comes to favorite reds. It is merely due to the fact that it is relatively unknown to most of the world. The Nebbiolo grape variety originates from Northern Italy. It produces some powerful, full-bodied wines with high tannins. However, these wines remain relatively pale in color.

Nebbiolo grapes are most commonly grown in the Piedmont region of Northern Italy. They are extensively used to produce Barolo wines. These grape vines can be extremely fussy when it comes to climatic cultivating conditions. Nebbiolos are happiest on a hillside in the sun with clay or silt-based soils. They are rarely grown outside of this region for this particular reason. When it comes to the rest of the world, this grape variety has been taken on by very few winemakers. There are a handful of producers in Australia and California as this challenging variety only thrives in very specific geographical locations.

Flavors & Food Pairings

Nebbiolo wines on the nose are a bouquet of red fruit aromas with floral undertones of rose. With grippy tannins and flavors of leather on the palate, they tend to cling to your mouth. Followed by powerful notes of cherry and coffee, this red is not for the wimpy. Nevertheless, this vino pairs very well with food. You can think of rich, oily foods when it comes to that. Rustic Italian cuisines like bold pasta with rich sauces, drizzled in olive oil are a good choice. Then there is something a little more oriental like the Asian or Chinese fares that pair perfectly with this red wine.

Nero d’Avola

This is yet another grape variety that is widely unknown. Nero d’Avola is a classic grape type that is predominantly cultivated in Sicily. It produces deep wines alongside a strong body with high tannins at a medium level of acidity. These wines were commonly used as blenders in the past to add body and color to mainland wines. However, nowadays they produce some great wines of their own.

Nero d’Avola vines thrive in the eastern part of Sicily. It loves the elevation where cooler temperatures help them to reduce the alcohol levels. It is no surprise as such that this unknown grape variety hasn’t been taken up by many new world winemakers. Nevertheless, there are a few vineyards across the world trialing this vine variety in Australia and the USA. Maybe it will be able to make a mark in the days to come.

Flavors & Food Pairings

Nero d’Avola reds are bursting with deep rich flavors of black cherry, liquorice, and tobacco. This full-bodied red wine is usually aged and exploding with bold flavors. However, some of these are kept fresh and young with less intense notes and lighter flavors of red fruits and plums. This wine pairs very well with food. Just think of standard red wine pairings of barbecued meats and rich beef stews with Nero d’Avola.

Pinotage

This is a man-made grape variety that was first created in South Africa, Pinotage is a combination of Cinsault and Pinot Noir. And what an incredible mix! Pinotage produces rich, full-bodied wines with light to medium tannins. With low acidity and intense flavors. This red is a lovely, easy-drinking wine.

This grapevine still remains almost exclusive to South Africa. It is the second most planted grape variety in the country. Fortunately, Pinotage nowSys can also be found growing in very small quantities inside Australia.

Flavors & Food Pairings

Pinotage wine is packed with dark fruit flavors. It shows some hints of red berries. Older Pinotage vines produce rich and spicy vinos with savory flavors. This red wine results in a complex palate of leather and liqorice. It is full of character and leaves a long finish. You can ideally pair this wine with rich meaty dishes that can withstand the full-bodied nature. Also think of steak venison, or even a hearty stew if you like.

Pinot Noir

This vino is notoriously difficult to grow. However. the results can be exceptional if you are willing to put in some hard work. Pinot Noir wines are light-colored, medium-bodied wines that have low tannins, Yet they are full of juicy fruit flavors. This red wine is also commonly used in making sparkling wines including Champagne.

Pinot Noir is known for being cultivated in the Burgundy region of France. Moreover, New World countries have also taken this on including Australia, New Zealand, and the USA. The warmer climatic conditions of these countries generally tend to produce full-bodied versions of this wine.

Flavors & Food Pairings

You can expect smooth red fruit flavors like raspberry and strawberry with earthier tones to finish when sipping this wine in a glass. The New World varieties, however, provide less earthy notes alongside more sweet fruit flavors. Pinot Noir wines pair very well with food, and they are versatile too. Try juicy pan-fried duck or any other game birds. Grilled salmon is really a good choice with a lighter variety and lower tannin wines if you want to go for fish.

Sangiovese

This is yet another grapevine that is difficult to grow and work with, It has gained a bad reputation over the past. But things are beginning to change now and Sangiovese is gaining acceptance. This wine style however varies depending upon where the grapes have grown. Normally, this red produces medium-bodied wines with high tannins that are very high in acidity. It is better when consumed young, although some wines are best aged for around 4 to 7 years of time.

With over 150,000 acres under plantation, Sangiovese grapes are best known for being grown in Italy. This fussy grape is pretty hard to come by outside of Italy. Only some very small amounts are being produced on the coasts of California and Washington in the United States.

Flavors & Food Pairings

Sangiovese wines are packed with earthy flavors. You can expect to find cherry and fig on the nose, along with cranberry and plum on the palate. Hints of leather and spicy tones are added to the wine with light oak. It provides a more savory nuance. This unique red pairs well with food. You can think of herby chicken or tomatoey Italian pasta. They will help balance the savory notes in the red wine.

Shiraz (Syrah)

This is another popular black grape variety cultivated across the world. It is known as Syrah in Old World countries and Shiraz in the New World. Shiraz wines are known to have full body, high tannins, and medium acidity. Due to its thick, deep colored grape skins these wines display a deep purple hue. Moreover, despite being the same grape variety the wine style varies between the Old World and the New World. Syrah is more earthy in the Old World regions, while Shiraz is fruit-driven in the New World.

Originally Syrah is from France. It is still considered the king of the Northern Rhône. This area is internationally recognized as producing some of the best and most expensive Syrah grapes. With hot climate areas like the McLaren Vale, Australia is the biggest producer of this grape variety in the New World. It is well known for producing top-quality, fruit-driven Shiraz.

Flavors & Food Pairings

Syrah wines in the Old World are known for their herbaceous notes with hints of black pepper and spice. Aging however adds leathery tones to the drink. On the other hand, New World Shiraz is lighter and filled with blackberry notes alongside sweet licorice and tones of vanilla. The richness of this wine makes it a great match to go along with foods like burgers, ribs, and BBQ chicken wings. Hard cheeses also pair well with good acidity in the wine.

Tempranillo

This thick-skinned red grape is the fourth most widely cultivated variety in the world. Tempranillo is the most-grown grape type in Spain where it originates. It produces medium to full-bodied red wines that are ruby in color when young. Subsequently, they turn more garnet due to aging. High tannins in the wine reasonably complement levels of acidity and high ABV. This variety is most commonly used as the base for producing the world-famous Rioja blends.

These grapevines thrive in the scorching heat of luscious wine regions in Spain. But they love the cooler nights outside of Spain. Tempranillo can also be found in Portugal as well as in hot South American regions like Argentina and Chile. A perfect climate also exists for this popular grape variety in the southern regions of Australia.

Flavors & Food Pairings

Tempranillo wines are complex and generally consist of deep layers of flavor. You can particularly find bold notes of cherry, raspberry, and strawberry in younger varieties. Moreover, aging usually adds notes of leather and tobacco as well. The finish however is normally long and smooth. It creates a deliciously drinkable wine. Younger varieties of this red work well with slightly more delicate dishes like mushroom-based dishes. The aged varieties of this classic red wine have an intense flavor. They pair extremely well with barbecued meat or steak.

Zinfandel (Primitivo)

Most commonly found across ponds, this is a grape variety full of history. It produces some sensational wines. Zinfandel is a full-bodied, rich, and reasonably powerful red with a high alcohol content alongside medium tannins and a bang of acidity.

Zinfandel is most often found soaking up the Californian sun. It is a slightly sweeter grape variety that thrives in the warm climate. Despite originating from Croatia, there are other places in the world as well where it can be found. Zinfandel gained the name Primitivo in Italy during the 18th century. These grapevines are also found in areas of Southern Australia.

Flavors & Food Pairings

Expect dark fruit flavors of blackberry, and blackcurrant alongside a touch of raspberry while indulging in a glass of Zinfandel wine. These red wines produced in warmer regions will display notes of black pepper and smoke as well. Thanks to the richness and sweetness of these wines, they are a great match for meaty meals that are big on flavor or come with a little spice.

A World On Rioja Wines

Made from Tempranillo grapes, Rioja is mainly known for its red wines. This region is well-known for having wines that age for a long time. Rioja wines are mostly blended with smaller amounts of wines made of Garnache, Graciano, and Mazuelo grape varieties. Nevertheless, these wines are rich and crowd-pleasing reds. They are also enjoyable when young although capable of aging as well.

Riojas wines are split into four classification levels namely Crianza, Genérico, Gran Reserva, and Reserva. However, all Rioja wines are dry wines and can conveniently converted into a fruity and easy-drinking style.

Flavors & Food Pairings

Rioja wines generally are medium to full-bodied with pleasing sweetness and balanced tannins. With low acidity and medium to high oakiness, they display rich flavors of dark berries and herbs. They go great with roasted leg of lamb, shellfish paella, and wild mushroom risotto. Made for special occasions, Rioja wines are also excellent with chestnut soup, duck confit, roasted squab, sautéed mushrooms, and winter or fall stews.

Wine & Dine

It is not always pleasing to consume wine by the glass alone. Red wine can also be used as an ingredient in your food. Or go for a red wine sauce with your dinner and still derive equal pleasure. Red wines also have a host of associated health benefits like in the treatment of headaches, reducing calories by killing the appetite, and more.

No matter where you are from, if you are a wine lover you can always use it for a pleasant time by consuming it in the right amounts. It is delightful to know that wine enthusiasts around the world can mend their ways and live a disease-free life by drinking a glass or two of red, red wine.

Different Types of Port Wine

There are many types of Port Wine made from over 52 varieties of grapes. Some of the most popular port grapes that go into the making of port wine include Touriga Nacional, Tinta Rorizaka Tempranillo, Touriga Franca, Tinta Barroca and Tinta Cão. Each port grape variety, they say, adds a unique flavour to the blend.

Along with the likes of Sherry and Madeira, port wine is a delectable dessert wine. Moreover, it has far more to offer than just being a digestif; after a heavy and sumptuous meal.

Different Types of Port Wine

And how do these port wines differ in taste? Which Port wines should you be stocking?

Go on to find all about Port wine, it’s vibrant history, the grape varieties, and how and where Port wine is made? Discover the best Port wines to buy in 2022. And the easiest way to buy Ports wines. like a Nevertheless Dom Perignon is the most sought-after Port wine.

What is Port Wine?

Port wine is a sweet, fortified wine exclusively produced in Portugal’s Douro Valley. Port wine is usually enjoyed as a dessert wine because of its richness. However, some types of Port wine can be served as an aperitif as well, almost like a Beaujolais Nouveau!

History of Port Wine

The word “Port” was added in the 17th century after the seaport city of Porto. Porto City is located at the mouth of the Douro River. The wine used to be transported down the river from Douro Valley in boats called ‘Barcos Rabelos’ for trading in the city of Porto.

Port wine eventually became popular in England when the war with France reduced supplies of French wine. However, it is the Methuen Treaty of 1703 that strengthened the Port wine trade.

The Port wine trade in that era was dominated by powerful shipping families. It is why Port producers are still called “shippers.” Most of these shippers were British, and which you can amply see it reflected in the names of the many popular Port wines.

Famous Port Wine Producing Regions

Authentic Port wine is unique to Portugal. However, Port-style wine is now made in many other parts of the world as well.

Authentic Port Wine comes from grapes cultivated in Portugal’s Douro Valley. Douro became an official appellation in the year 1756. It is the third oldest protected wine region in the world after Chianti in Italy, and Tokaj in Hungary.

Douro as such has three official Port wine production zones:

Cima Corgo
Baixo Corgo
Douro Superior

Port Grapes grown in Baixo Corgo are mainly used for Ruby and Tawny Port wines. Grapes grown in Cima Corgo are of higher quality and used for making Vintage, Reserve, Aged Tawny, and Vintage Port wines. But the Douro Superior is the least cultivated grapes of the three zones.

Other Regions Making Port Style Wines

Only Portuguese wine can be labelled ‘Port’ or ‘Porto,’ according to the European Union’s Protected Designation of Origin (PDO) guidelines.

Nevertheless, Port-style wines are also produced in other countries like Australia, Argentina, Canada, India, Spain, South Africa, and the U.S.A.

However, a winemaker of Port-style wine cannot be labeled as “Port,” unless it was made before 2006. However, the wine can be named as Port style wine.

Port Wine Grape Varieties

There are over 50 sanctioned varieties for Port wines made from a unique blend of indigenous Portuguese grapes. However, the most cultivated of these red wine grapes are listed here:

Touriga Nacional:
Tinta Roriz (Tempranillo):
Tinta Barroca:
Tinta Cão:
Touriga Franca:

White Port Wine, however, uses the following varieties:

Rabigato
Esgana-Cão
Donzelinho Branco

The Making of Port Wine

To extract the juice harvested grapes are sometimes pressed by foot. Subsequently, the juice is fermented for several days until alcohol levels reach around seven percent.

A clean, young wine neutral grape spirit is then added to the resulting base wine. It fortifies, stops fermentation, and further boosts the alcohol content to release the residual sugar that is present in the wine. While the fortified spirit is called brandy, it is nothing like the commercial brandy you get in the market.

This fortified wine is then stored in barrels or oak casks. It is then aged for around 18 months following which they are blended with other batches to create the final Port wine. This wine is then bottled or is aged for a longer period in casks.

Styles of Port Wine

Port wine comes in various styles regulated by the Institute of Douro and Port Wines (IVDP).

Ruby Port Wine: It is the most produced and least pricey Port wine type. Ruby Port wine is usually aged in steel or concrete tanks. This is to prevent oxidative aging. And to preserve the fruitiness and bright red colour of wine. The Ruby Port wine is then refined, and cold filtered before bottling. Ruby does not generally improve with the aging process.
Reserve Ruby Port Wine: It is a premium Ruby Port wine. And is typically aged for about 4-6 years in wood. Reserve Ruby Port Wine must be approved by the Câmara de Provadores, the IVDP’s tasting panel to be termed ‘Reserve’.
Tawny Port Wine: It is a very sweet, barrel-aged Port wine that is made from red grapes. Tawny Port wine has ‘nutty’ flavours gained from exposure to oxygen while it stays in the barrel. It is golden-brown in colour. Tawny Port wine is labelled without an age. This category is a blend of Port wine that has been barrel-aged for three years at least. Reserve Tawny Port wine on the other han is aged about seven years. Older Port wines will have its age stated on the label, like 10, 20, 30 or 40 years respectively.
Colheita Port Wine: It is a single-vintage tawny port wine. It is barrel-aged aged for seven years at least. Unlike Tawny Port wines with an age category, Colheita Port wine has the vintage year labelled on the bottle. But don’t get confused between Colheita Port and Vintage Port. Vintage Port spends about 18 months in a barrel after harvesting. It then continues to mature in a bottle. Colheita Port wine can spend years in a barrel before bottling.
White Port Wine: It is made from white wine grapes and comes in various styles. From dry to sweet, White Port wine is produced from a single grape harvest. It aged in huge tanks to obtain the colour of a straw. Reserve White Port wine requires seven years of aging at least to gain a nutty flavour.
Rosé Port Wine: It is a new style of Port wine that was first released in 2008 by the Croft Port house. Rosé Port Wine is made like a rosé wine. With limited exposure to grape skins that give it a colour of the rose.
Vintage Port Wine: This wine is produced from grapes of a ‘declared’ single vintage year. It is sourced from different Quintas. Vintage Port Wine is then aged in barrels or stainless steel for up to two and a half years at least before bottling. Vintage is then aged for another 10-40 years in the bottle while it continues to gain complexity as grape solids slowly decompose in wine.
Single Quinta Vintage Port Wine: This Port wine is made the same way as Vintage Port wine. But it is produced from a single vineyard. Single Quinta Vintage Port wine comes in years that Vintage is not declared.
LBV or Late Bottled Vintage Port Wine: LBV Port wine spends four to six years at least in a barrel before bottling. Whereas Vintage Port wine is bottled after two years of time. LBV Port during this period matures and settles down, unlike Vintage Port wine that is ready to drink when bottled. LBV Port wine, does not need to be decanted and comes at a lower price.
Crusted Port Wine: This Port wine is sometimes also called Vintage Character Port wine. It is a blend of wines that’s spent a minimum of four years of aging in a barrel. Crusted Port wine is bottled unfiltered and cellared for at least three years before being let out in the market. It can often take a decade or more for the ‘crust’ to form in the bottle. This indicates that the wine will keep on improving with age.
Garrafeira Port Wine: This Port wine is rare and unusual. It is vintage-dated Garrafeira and as per the IVDP standards, it is required to spend about 3-6 years of aging in wood. It has to then spend another eight years in glass. Demijohns that are large, narrow-necked bottles before bottling. As of now only the Niepoort family produces this style of Port wine. Many describe Garrafeira Port wine as tasting like bacon due to oils that may form across the glass. It usually happens during the second phase of maturation.

Vintage Port Wines

‘Vintage’ has a very distinct meaning for Port wines. Let’s explore here what that means in the context of Port Wines.

While most Port wines are bottled and released as non-vintage wine without any year on its label, Vintage Port wine is made only in the best years. It may be only a few per decade in contrast to the ‘second wines’ of Bordeaux producers. These are released as year-labelled top wine almost every year alongside wines of lesser quality in some years.

Whenever a Port house considers its wine to be good enough for vintage, they send samples to the IVDP for approval. Only then the house declares the vintage, and the year appears on the bottle.

‍Port wine is a sweet wine. It is full-bodied and usually lacking in acidity. Port wines can have aromas of dried fruit, plum and spice with flavours of blackberry, caramel, and chocolate sauce. However, this depends on the style of port.

Here are the flavour profiles for different types of port wines:

Ruby Port: It is red Port wine and tastes of berries, spice and chocolate.
Tawny Port: These wines offer more caramel and nut flavours with dried fruit.
White Port: These wines have bright flavours like apple, citrus peel, and toasted nuts.
Vintage Port: Excellent wines that have a wide array of flavours, including almond, butterscotch, graphite, and green peppercorn.

Stocking Port Wine

Only Vintage Port wines and not LBV are designed for aging in the bottle. They can typically be aged for up to 30 or 40 years. Few of the most prized Vintage Port wines are over a century old. However, most of the Port wines with a plastic-top cork cap are bottled for immediate drinking. Only Vintage Port wines are meant for aging and will have a regular, long cork.

Best Port Wines to Buy in 2022

Some of the finest Port wines tend to be Vintage Port wine. But there are other great choices too that are great.

Niepoort Garrafeira Port Wine: This wine house was established by Dutch immigrants in 1842. It is a family-owned maker of table and Port wines in the Douro Valley. They are well known for their Vintage, Colheita and tawny Port wines. The Garrafeira Port offers a fine, complex, yet balanced notes of spices, plums, red fruits, chocolate, and cigar box. It goes soft on the palate, is elegant, with silky tannins. The wine blends wonderfully to an acidity, alongside giving freshness and a long, pleasant finish. Niepoort Garrafeira Port Average Price – $600+
Taylor Fladgate 40-Year-Old Tawny Port Wine: This wine house is a renowned Port producer noted for its wide range of ports from Vintage to Tawny Ports of varying ages. But mostly well-known for creating the LBV Port wine style. The wine is produced at the famed Quinta de Vargellas estate. It offers a structure, depth and complexity that is unique when compared to other Vintage Port wines in the region. This wine with notes of dried apricot is an aromatic, sweet, aged tawny. It is balanced and round. And finishes with acidity and tension. Taylor Fladgate 40-Year-Old Tawny Port Wine Average Price – $200+
Quinta do Noval 40-Year-Old Tawny Port Wine: Quinta do Noval was established in 1715. It is one of the few Port houses to be located within Douro Valley. Named after its most famed vineyard, the Quinta do Noval, this winehouse is best known for its Nacional Vintage Ports. The Quinta do Noval 40-Year-Old Tawny Port wine aged tawny is full-bodied. It is rich and sweet, alongside offering a complex nutty bouquet reminiscent of mint and almonds. Quinta do Noval 40-Year-Old Tawny Port Wine Average Price – $160+
Real Companhia Velha Royal Oporto Quinta das Carvalhas Vintage Port 1970: Founded in 1756, Real Companhia Velha is the oldest wine company in Portugal. Quinta das Carvalhas in Pinhão has existed since 1759 and has some wines that are over 100 years old. This 1970 Vintage Port wine is firm and fruity. It is a very full-bodied Port wine with great flavour and texture, and rich with good fruit. Real Companhia Velha Royal Oporto Quinta das Carvalhas Vintage Port’s Average Price – $150+

Van Zellers VZ 40 Years Old Tawny Port Wine: Van Zellers has been trading Port wine since the early 18th century. However, it was officially established as a Port Wine shipper in 1780. Their produce was sold to other wine merchants in the mid-19th century, Eventually, the company was reacquired by the Van Zeller family in the 1930s. Aged Tawny displays a softened, mellow texture with a complex nose of dry fruits, such as nuts hazelnuts, and almonds, blended with the aroma of white chocolate, and tobacco. Van Zellers VZ 40-Years-Old Tawny Port Average Price – $100+

Exploring the Delicate Flavors and Benefits of Organic White Wine

Organic white wine has become increasingly popular in recent years, as consumers become more aware of the benefits of organic farming practices and seek out healthier and eco-friendly options. Made from organically grown grapes, organic white wine is free from synthetic chemicals and pesticides, making it a safer and more sustainable choice for both the environment and our health. In this post, we’ll explore the unique flavors and benefits of organic white wine, and why it’s worth trying.

Organic white wine is produced using grapes grown without the use of synthetic chemicals and pesticides, which can have harmful effects on the environment, wildlife, and human health.

Instead, organic farmers use natural fertilizers, such as compost and animal manure, and practice sustainable farming techniques to maintain soil health and protect biodiversity. Organic farming also helps to reduce greenhouse gas emissions, conserve water, and promote healthier ecosystems.

The taste of organic white wine varies depending on the grape variety and region where it’s produced. Organic white wines tend to have a crisp, clean taste, with fruity and floral notes. They are often less acidic than conventionally produced wines, which can be attributed to the fact that organic grapes are grown in healthier soil and are not exposed to synthetic chemicals that can alter the taste of the wine.

Some of the most popular grape varieties used to produce organic white wine include Chardonnay, Sauvignon Blanc, Pinot Grigio, and Riesling.

One of the biggest benefits of organic white wine is that it’s healthier for both the environment and our bodies. By choosing organic wine, we are supporting sustainable farming practices that protect soil health, biodiversity, and water resources.

We are also reducing our exposure to synthetic chemicals and pesticides, which have been linked to a range of health problems, including cancer, reproductive issues, and neurological disorders.

In addition to its eco-friendliness and health benefits, organic white wine is also a delicious and versatile beverage that can be enjoyed on its own or paired with a variety of foods. Its crisp, clean taste makes it a great match for light seafood dishes, salads, and vegetarian cuisine. It’s also a perfect choice for outdoor gatherings, picnics, and summer parties.

When it comes to choosing organic white wine, there are several factors to consider. Look for wines that are certified organic by reputable organizations, such as the USDA, EU Organic, or Demeter. These certifications ensure that the wine has been produced according to strict standards and has met rigorous criteria for environmental sustainability and health.

You can also look for wines that are produced using biodynamic farming practices, which take organic farming to the next level by incorporating holistic principles, such as lunar cycles, into the growing process.

In conclusion, organic white wine is a delicious and sustainable choice that offers a range of benefits for both our health and the environment. Its delicate flavors, crisp taste, and versatility make it a perfect addition to any meal or occasion.

By choosing organic wine, we are not only supporting sustainable farming practices, but also enjoying a healthier and more eco-friendly beverage. So, go ahead and raise a glass of organic white wine to your health and the planet!

Organic vs. Conventional: Which Red Wine is Better for the Environment?

When it comes to sustainability, organic red wine has several advantages over conventionally-grown wine. By avoiding synthetic pesticides and fertilizers, organic farming practices protect soil health and prevent chemical runoff that can harm nearby water sources.

Additionally, organic farms often use renewable energy sources and prioritize biodiversity by preserving natural habitats for wildlife.

In contrast, conventional wine production can be incredibly resource-intensive and environmentally damaging. Chemical pesticides and fertilizers can pollute soil and water, and contribute to climate change through the production and transportation of these synthetic inputs.

Furthermore, large-scale wineries often rely on monoculture farming practices that can harm local ecosystems and reduce biodiversity.

If you’re concerned about the environmental impact of your wine consumption, choosing organic red wine is one way to make a positive change.

Look for labels that indicate the wine is certified organic, biodynamic, or produced using sustainable farming practices. By supporting sustainable wine production, you can help protect the planet for future generations.

What is Organic Red Wine and Why Should You Try It?

Organic red wine is made from grapes that have been grown without the use of synthetic pesticides or fertilizers. Instead, organic farmers use natural methods such as composting, cover crops, and beneficial insects to nourish the soil and protect the vines. This results in healthier grapes and a more sustainable ecosystem.

One of the main reasons to try organic red wine is that it’s better for your health. By avoiding harmful chemicals, organic wine is less likely to cause allergic reactions or contribute to chronic diseases. Plus, it often contains higher levels of antioxidants and other beneficial compounds.

Another benefit of organic red wine is that it’s often of higher quality than conventionally-grown wine. Without the use of chemicals, the grapes can develop more complex flavors and aromas.

Additionally, organic wine producers often use traditional winemaking techniques that can result in a more authentic and artisanal product.

If you’re interested in trying organic red wine, look for labels that indicate the wine is certified organic by a reputable organization. Some popular certifications include USDA Organic, Ecocert, and Demeter. You can also ask your local wine shop or restaurant for recommendations.

Top 4 Cooking Sherry Wines Available Online

When wine is fortified with brandy, it is known as Sherry. It can be made dry or very sweet, with various flavors and notes, from nuts and figs to melon or citrus seasoning.

Sherry originated in the Spanish city of Jerez de la Frontera. Authentic sherries acquire their complex flavor from ageing in a series of partially-filled casks. It allows the wine to make contact with the air. The process is meant to intensify the flavor.

The Solera Process

When winemakers add younger wines and rotate the barrels’ contents from newer to older, it is known as the Solera process. This eventually also determines when the sherry gets bottled. Adding brandy gives the sherry a spicy taste and the higher alcohol content is the final step in the process.

Older and more oxidized sherries include Amontillado and Palo Cortado. They also use more brandy, which gives them an earthy and tawny taste alongside increasing the amount of alcohol they contain.

Cooking Sherry

Sherry, as such, makes a great drink in its own right. Cooking sherry is a versatile ingredient often added to dishes to enhance flavors and add a touch of nuttiness or sweetness. Just like regular sherry, cooking sherry is a grape wine fortified with brandy.

The only difference between sherry and cooking sherry is that the latter has salt, potassium metabisulfite, and potassium sorbate. It is added to sherry for preserving the taste and extending the shelf life.

Characteristics of Cooking Sherry

Cooking Sherry has a sweet aroma and golden color. It tastes close to a dry drinking sherry with a nutty flavor. While most regular wines have closer to 12% alcohol content, cooking sherry brings the alcohol content to 17%. With a total fat content of zero and a total carbohydrate count of only 4 grams, cooking sherry is an ideal and light addition to a meal.

Drinking Sherry & Cooking Sherry

Cooking sherry has long been a popular ingredient in food. The alcohol within sherry evaporates when heated and leaves the flavor to seep into foods like sauces and stews. But cooking sherry only lasts a few days after the bottle is opened. Cooking sherry is therefore preserved with salt to make it last a little longer. Cooking sherry can add a sweeter taste to a dish, but the high sodium content discourages many from using it.

Drinking Sherry: It was once considered the world’s best wine. And Sherry was William Shakespeare’s drink of choice at one time. Regular drinking sherry is aged, fortified, and supplemented with brandy (white wine). Sherry is primarily produced in Jerez de la Frontera, a city in southwestern Spain. Jerez de la Frontera has been a winemaking region for over 2,000 years. Sherry here is made from a variety of white grapes called Palomino grapes. They make sherry dry, like fino. Pedro Ximenez and Muscat grapes make sweet wines. Another rare variety of sherry is Palo Cortado. It is an accidental strain of sherry that loses oxidation during the fermentation process.
Cooking Sherry: This type of sherry is strictly meant to be added to food. It is made with sherry wine and is of lower quality. Cooking sherry has salt and preservatives added to make it last several months after the bottle is uncorked. The sodium content of 180 mg per serving due to the addition of preservatives makes it unsuitable for drinking.

Best Cooking Sherries Available Online

Here is a handy Buyer’s Guide that will tell us about some of the best sherries available online.

Columela Cooking Sherry: It is a premium standard, authentic sherry produced in Jerez, Spain, and has been steadily aged for 30 years in American Oak casks. Columela Sherry Vinegar undergoes a long, slow ageing process that allows the sherry to yield a deep color and a nutty and richly aromatic flavor. We can ideally use it to enhance stews, soups, sauces, casseroles, and dressings. Though it is a little expensive, little will go a very long way with this sherry.
Napa Valley Sherry Vinegar: This cooking sherry vinegar is produced from Spanish Palomino grapes imparts an authentic taste. Aged to perfection in a series of white oak casks, the Napa Valley Sherry Vinegar is sharp and bright with a subtle hint of sweet fruit. It is perfect when added to pan sauces, as a salad dressing, or drizzled over a piece of flaky fish. It prides itself on quality while using ingredients from the world’s finest orchards and comes in an elegant wine bottle.
Holland House Cooking Wine: It is excellent for trying new flavors and recipes if you’re new to cooking wines. Holland House is a famous pack of four cooking wines. It includes red, white, sherry, and marsala wines. Holland House cooking sherry has a light golden color and a sweet aroma. It offers hints of nuts and caramel and is excellent for adding depth to a variety of dishes. Holland House pairs perfectly with deserts to balance out the sweetness. And is great sauteed with brussels sprouts or succulent mushrooms.
Reese Sherry Cooking Wine: This cooking wine is one of the highest-rated cooking sherries online. It is an excellent ingredient for adding a subtle sweetness to a range of dishes. Reese cooking sherry has a smooth texture and is not too overbearing, from stews to casseroles to roast meats. It is a good option if you are looking for versatile sherry that can be used in various dishes. Reese cooking sherry is made in the United States. It is a light, well-balanced sherry well preserved with salt, malic acid, potassium sorbate, and sodium metabisulfite. These preservatives ensure that it has a long shelf-life. And so, it’s great even if you’ll only be using it occasionally.

It is up to you to decide whether you want a mild cooking sherry, a nutty one, or a rich and complex sherry vinegar. Cooking sherries can range from a light golden hue to a dark whiskey color. This typically depends on the ageing process. The darker will be the color depending upon how long the sherry has aged.

Retsina – The Best Greek Resinated Wine

Time To Wine Down

Retsina Is The Best-Kept Greek Secret

Resinated Wine is Making a Surprising Comeback

A Salty-Sweet Wine of Ancient Greece

Retsina – The Wine of The Gods

A Brief History of Retsina Wine

Making of Retsina Wine

Modern Retsina

Best Retsina Wines

The Taste of Retsina

What Does Retsina Wine Taste Like?

Resinated Wine Benefits & Side Effects

Uses & Effectiveness

Side Effects

Precautions & Warning

FAQs

Let The Good Times Roll On

Wine With Good Company

Read Between The Wines

The Making Of Rosé Wine

Some Myths And Truths About Rosé Wine

Toast the Host With the Most

Grapes Used in Straw Wine

Flavors of Straw Wine

The Making and Discovery of Straw Wine

Controlled Production of Straw Wine

Tasting Straw Wine

Vin de Paille is Your Valentine

What is so extraordinary about Vin de Paille?

Vin de Paille is an Exceptional Produce

What does Vin de Paille taste like?

Food and Wine Pairing with Vin de Paille

Recipes with Vin de Paille

What is the difference between Vin de Paille and Vin Jaune?

What is a Vin de Paille press?

Which Is The Best Straw Wine?

De Trafford Straw Wine

10 Red Wine Benefits & Side Effects

Side Effects of Red Wine

FAQs

How long should you allow red wine to breathe?

What temperature is ideal for red wine to be served at?

How long do red wines keep once the bottle is opened?

What types of red wine glasses are available?

Which type of red wine is best?

Take The Grape Escape

15 Red Wine Types & Styles

Barbera

Flavors & Food Pairings

Cabernet Sauvignon

Flavors & Food Pairings

Carménère

Flavors & Food Pairings

Gamay (Beaujolais)

Flavors & Food Pairings

Grenache (Garnacha)

Flavors & Food Pairings

Malbec

Flavors & Food Pairings

Merlot

Flavors & Food Pairings

Nebbiolo

Flavors & Food Pairings

Nero d’Avola

Flavors & Food Pairings

Pinotage

Flavors & Food Pairings

Pinot Noir

Flavors & Food Pairings

Sangiovese

Flavors & Food Pairings

Shiraz (Syrah)

Flavors & Food Pairings

Tempranillo

Flavors & Food Pairings

Zinfandel (Primitivo)

Flavors & Food Pairings

A World On Rioja Wines

Flavors & Food Pairings