Varietal:Merlot
Appellation:California, Mendocino, Yorkville Highlands
Style:Red
Price:$19
WOW Rating:89

There are aromas of delicate earth, then flavors of subtle plum. This charming red pulls you in closer, rather than hitting you over the head with typical California bigness. “We are one of the twelve original vineyards to be certified organic, since 1986,” says founder Edward Wallo. For more information, or to arrange a visit to this winery (located about 100 miles north of San Francisco), go to www.yorkville-cellars.com. The vineyard is located in southern Mendocino County between Anderson Valley to the west and Alexander Valley to the east.
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You all know the principle of fermentation. To summarize, it is a phenomenon in which yeasts convert sugar into alcohol. This transformation is known since ancient times and is the most important process in wine making. Today this phenomenon known uses as diverse as baking, brewing, wine making or manufacture of biofuel.

But in the wine another fermentation takes place sometimes. This is much less known, because the more discreet (which has notably led to an understanding of the phenomenon later). This is the malolactic fermentation.
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I just received the text of the resolution of the AEWR about wine CMO reform wines.

Resolution

“Meeting in plenary session in Porec / Istria / Croatia, politicians and professionals of the Assembly of European Wine Regions (AEWR – 70 regions of 17 countries), having exchanged their experiences on the implementation of the reform of the CMO-wine and in accordance with decisions taken at Evora in 2009 and earlier, have unanimously adopted the following resolution:

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Popular often buy wine in good vintage, a good brand and try them when we do not like. How can we judge a wine without being specialists?
The wines are usually heard by three factors:

1. On the palate (what it knows.)

2. Because of its popularity or because they are fashionable. For example, in the 70′s century, California in the 80′s, Ribera del Duero in 90′s or New World wines today).
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PROPER SERVING of wine is important for the enjoyment of the wine. It would be most tragic if an excellent bottle of aged wine is served at the wrong temperature or with the wrong glasses. Following some of the simple rules stated below can help you impress your friends especially when you have a wine buff among them who can settle for nothing less than a perfect glass of wine. Also, what type of wine service you might expect at a good restaurant. A review of the common wine openers available.

A. THE RIGHT TEMPERATURE

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TASTING or the appreciation of wine is probably the main reason why people drink wine. It is also probably the toughest thing to do. The rule used to be simple – either you like it or you don’t. Now, there are more complex formats of appreciating wine. Here, I have developed my own framework for evaluating wine which I hope you may find useful. There are three basic elements -color, nose and taste. Included here are also some general words for describing wines. You may then rate the wine based on the three elements.

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Cavatast and crowning the new Queen of Cava

This long weekend was held in Sant Sadurni d’Anoia Cava fair or Cavatast in its 13th edition has surpassed all records.

The, in my humble opinion, few stands, showed all of their products but very few serve them all, the vast majority chose, in my opinion to serve the cheapest or the best known, with long teeth leaving more than one .
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One of the lines in my “You know you’re a wine nut if …” is “You are endlessly amused by the fact that people confuse Semillon and St.Emilion.” When I wrote that (a year or two before I was actually certifiably a wine nut) I thought that it would have to be a common mistake. After all, the names look a little similar. Since I wrote that, I’ve made a few further discoveries.
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As my wine collection started to grow, I began to be concerned about the quality of my storage facilities, by which I mean the closet in my office. You see, I read somewhere that if you allow a nice Cabernet to spend any time at all over, say, 20 degrees Celsius, you might end up with a not-so-nice Cabernet. This concerned me quite a bit, since I tend to like my house a little over 20 degrees most of the time. In fact, what I read was that you should really store wine between about 10 and 15 degrees, which, unless you happen to have an actual cellar, means you have to buy one of those wine refrigeration units. Not real cheap.
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Each time I open a bottle of wine, I try to save three things – the cork, the capsule, and the label. While most folks know what the cork and the label are, most people seem to not know what the capsule is – it’s that little doohickey that gets put onto the bottle over top of the cork. These are usually plastic or some type of metal foil, and often have the logo of the winery on them.
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