wine book club

Theoretical Foundations of technology muscat wine

admin — Wed, 10 Mar 2010 12:52:36 +0000

Theoretical Foundations of technology muscat wines.
The main problem that solves the technology of Muscat, is to maximize the aromatics of grape extract and save them at all stages of manufacture and storage of wine. The transition to the wort and wine extractive s should be restricted to ensure lightness and delicacy taste of muscat wine.

A distinctive feature of Muscat grapes is their ability to accumulate a significant number of aromatic substances. Volatile aromatic substances, causing the characteristic aroma of muscat wines, are part of the essential oils.

Technology muscat wines.
Manufacturing Muscat is very critical to the grapes being sent for recycling. Muscat technology involves the use of special vysokoaromatichnyh grapes - Muscat White, Alexandria, Hungarian, pink, purple, red, black, and other Aleatiko. The most common is a white dessert wine, Muscat.
Ratsony production and brand muscat wines.
Brands muscat wines comprise tens of thousands of items. Among the Muscat Crimea Particularly noteworthy White Muscat dessert, White Muscat Red Stone, White Muscat Livadia, South Coast Pink Muscat, Muscat black Masandra.
Brands Muscat, produced in Russia - Muscat Amber (Gelendzhik) and Muscat Praskoveysky possessing excellent, fantastic quality.

How wine affects IQ: an interview with microbiologist Paul Rainey

admin — Wed, 10 Mar 2010 12:44:34 +0000

Paul Rainey

Contact Paul was a little bit easier than to make contact with aliens. The geography of his movements in connection with lectures on the evolutionary genetics covering America and Europe, plus Paul spends much time in his cabin on the island (5 hours by boat from Auckland, New Zealand) away from electricity, roads, and e-mail. “This is a wild place, - he says - there’s nothing there, so they can think.” Why do we approached Paul with a request for an interview? First, we sunk into the soul of the fact that Paul was a wine steward St Cross College, Oxford, which we mentioned in the article on the relationship of wine and higher education. It was interesting to learn first hand what it means to manage the cellar of the educational institution. Secondly, it is curious to find out whether Paul suffered “Oxford tradition in its own internationalist laboratory. How to combine wine and science?

Rainey - a wine steward at Oxford

What is the responsibility of a wine steward at the Oxford college?

- Steward is responsible for everything. He tasted the wine and decide what wine to buy for the college of his cellar. He is responsible for proper storage of wine, controls the sale of wine. Also in his competence - knock into shape wine events such as wine tastings for the students.

Number of wine, drunken students and teachers - predictably?

- Quite. From year to year is fairly constant.

Can a student buy wine directly from the cellar? What will be the price?

- Yes, of course. Most of the wine cellars sold to members of his community college just above the purchase price. And this applies to very mature wines that were stored in the cellar for a long time. Thus student receives access to a magnificent collection of wines, which can be purchased at more than reasonable price.

As far as wine is popular among students (bearing in mind the fashion of a healthy diet and lifestyle, as well as the fact that in college studying not only the Europeans, but also come from countries where wine is not part of the culture)?

- Wine - this is the usual beverage to accompany meals students and teachers. Thus can say that drink it almost every day.

How often arranges wine steward, wine tasting for the students, how much is “ticket”?

- I arranged tasting sessions each semester. At its taste - or thematic, or on the comparison of wines from different regions. Entrance fee - minimum, it should just cover the cost of the wine.

Students and teachers are having dinner together?

- Depends on the college. In my college, St Cross, graduate study and there is no discrimination between lecturers and students, but in other colleges - have. I was a lecturer in Uodhem College, where I happen to know this from experience. It faculty dinner in “their zone”, in the same room, but separate from the students. After the main course, they are moved to the “Dessert room” where they offer fruit, chocolate, nuts and wine selection in addition to those that were drunk at dinner. Basically this port, Sauternes and claret. Bottles are passed in a circle from right to left three times (each poured for myself). In the case of more formal occasions, such meals include a few changes of dishes and wines and imply a more formal robes with optional black tie.

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Ask the Wine Guy - Everything You Always Wanted to Know About Wine, but Didn’t Know Who to Ask

Muscat review

admin — Wed, 10 Mar 2010 09:12:50 +0000

Muscat

Muscat - sweet wine made from specific varieties of muscat grapes and have a unique and unsurpassed, vivid and unique, memorable open flavor with nuances of tea or Kazanluk roses, rose oil, clove, with hints of acacia and citron shades, sometimes with a slight honey and almond shades.

The taste of this wine full sweet, buttery, harmonious, just extractive, but soft and velvety. Black Muscat can acquire the tone of prunes and cocoa, blackthorn and chocolate tones. In the excerpt Muscat develops a complex bouquet with noticeable resinous tones, sustained tones of Tokaj wines, but actually Clary tone weakens. Color of wine under the grapes used varies from gold to dark amber and from pink to red, sometimes almost black.

Origin of Muscat and its history.

Muscat is one of the most ancient wines. History of Muscat has several millennia. Muscat wines have been known since ancient times. Even in the VIII-VI centuries BC the ancient poets Homer and Geosid glorified “medvyano-tasty sweet-scented” wines of the time, made from uvyalennogo allegedly muscat grapes, which was widely circulated.

Sparkling Muscat

admin — Wed, 10 Mar 2010 09:09:18 +0000

Sparkling Muscat

Muscat wines differ bright original, nor incomparable flavor. Muscat Sparkling - the original type of wine, the characteristics of which - and the foaming properties of sparkling, refreshing effect of carbon dioxide, a pleasant sweetness and mild muscat flavor, which is dominated by shades of colors linden, acacia, rose, orange - giving it exclusive nor incomparable superior organic dignity.

Muscat Wine differentiates harmonious, fresh, fairly complete, sweet but not sugary, thin, lightweight , tender. Color straw-yellow color and intense shades of pink to white sparkling Muscat not allowed.

Origin of sparkling Muscat and its history.

The first samples of Muscat sparkling wine were produced in Italy in the region of Piedmont winemaker K. Gancia in the middle of the XIX century way of bottled champagne sweet muscat nedobrodov - natural wine, called «Musckato naturale dolce».

There is historical evidence that the sweet and aromatic muscat wine enjoyed great demand among Europeans already in 1300. Manufacturing technology of these wines was worked out long and slowly, beginning with the early Middle Ages. To do this, there were favorable soil and climatic conditions in the areas of Asti, Cuneo, Alexandria and the desire to get a wine with residual sugar, without adding any preservatives. Technology muscat wines and an attempt to obtain a stable wines with residual sugar gave life to receive wine, known as biological sterilization . It is that the fermenting wort is depleted of nitrogen, necessary for the development of yeast, making repeated and the separation of active yeast from the fermenting wort masses. In consequence, the fermentation is stopped at the required level of sugar content due to the almost complete absence of nutrient nitrogen compounds.

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Muscadet

admin — Wed, 10 Mar 2010 08:58:58 +0000

Muscadet

Grape varieties “Muscadet” collect early, because the fermentation of wine made from it should be fairly slow. Often, compliance technology wine bottled “in the sludge. This method has proven himself and has become traditional in the area of Nantes, but it is not used everywhere, but mainly in the manufacture of only two varieties of wine: Muscadet “and” Gros Plan “.

Grape “Muscadet” is strictly regulated. In order to be able to legally use this name on the label of the wine, the manufacturer must guarantee that the wine was in vats or barrels for more than one winter and was in the supernatant at the time of bottling. Bottling wine is carried out early in order to preserve the freshness of the drink, fruity taste, subtlety and a bouquet of these wines.

In addition to all listed undeniable advantage wines “Muscadet” and “Gros Plan” is their delicate pearly hue, which confirms such a pleasant features of youth drink. After bottling bottles after some time cleansed of sludge (about 20 million bottles per year). “Muscadet” sold as an “example” (an early designation of wine) from the third Thursday of November, after removing the crop.

Wines from Old and New Worlds

admin — Tue, 09 Mar 2010 04:58:25 +0000

Wine production is not confined to Spain, France and Italy as traditionally mentioned, today the wine is produced from Canada to South Africa through the United States, Mexico, Australia, New Zealand, Bulgaria, Romania, Chile and Argentina among others.

Producing countries can mold himself into two major divisions, the old world with European countries and the New World with the United States, Mexico, Chile, Argentina, Australia, New Zealand and South Africa mainly.
The general characteristics that can identify these two great divisions are several including:

1 .- The Old World wines are attached to very strict rules and laws very clear on the production and cultivation of the vine established by law and winemaking, permitted and what is not allowed. These are countries with ancient traditions in the field and their laws are extremely restrictive in this regard.

The new world on the other hand is much more experimental, the rules are not as clear or as sharp and its process is more modern and experimental.

2 .- The Old World wines generally use the same grapes always the same technology and same type of wood. It is said that in the old world’s winemaker is the perfect interpreter of the earth. The wines of the world are experimenting with new strains with mixtures, times and types of cask. The winemaker is an artist, a creative.

3 .- The Old World wines generally have vines up to 100 years old, the vines in the new world are much younger (with the exception of Chile and Argentina)

4 .- The Old World wines typically occur in areas colder than the new world so they have lower levels of alcohol and acidity levels higher than in the new world whose regions tend to be hotter.

5 .- As for the wine aromas and flavors and aromas European mineral and earthy flavors are more subtle, elegant and discreet, insinuate not overflow, gradually seduce. The New World wines by contrast are much more fruit, expressive, exotic, direct and sometimes overflowing in aromas and flavors.

6 .- The influence of marketing and the marketing of New World wines is crucial, the shape of the bottle and labels and stylish are inseparable parts of his personality and the struggle for a position in the market. They are awakening to a new world and new possibilities. By contrast the marketing of wines in the old world is almost zero, are known and are sold by themselves, their position is given by its permanence in time and quality is recognized worldwide.

The new world is to win that place so recognized that the old world has been obtained, and European wines are facing a more aggressive and more competitive. You are not alone in the market and had to wake up to a world much more competitive and aggressive. Techniques are changing and start talking increasingly cutting some modern European wines for example.

We hear more and more like Americans Chilean and Argentinean wines are gaining tastings and competitions in Europe, pushing aside the large traditional European wines.

This is not to say at all that some are better than others the more I think every time we face a wider choice, more varied and more fun that is changing the way the industry saw a few years ago Today the wine is an article accessible to all socioeconomic levels and all palates.

I like to talk about wine as a people, each has a context and personality, you could then say that Old World wines are as mature people: sure of themselves, they know what they want and how. The New World wines are as young, creative, experimental and willing to take on the world and demonstrate its potential.

The origin of wines

admin — Tue, 09 Mar 2010 04:49:59 +0000

It is reported that its origin was from the year 6000ac, biblically we can find the top stories related to Noah and the wine. Since centuries later in ancient Egypt Viticulture was practiced, from where it spread to Greece and Rome, where he believed (or believed) that the wine is the representation of the blood of their gods, these beliefs were soon very well assimilated in Christianity, Islam & in Judaism.

In the seventeenth century it was discovered that wines were better conservation if kept in bottles (instead of a custom barrel that was severe) and were very well covered. In the eighteenth century starts bongori noted for its sparkling white and rose wines, but soon these wines were left to second place thanks to the wine shortly after dark had a higher acceptance for its greater conservation.

With the advance of science has been unable to eradicate all pests that might come into the vineyards, this is a serious crisis in 1863 when a louse seized those crops, destroying thousands of these plants and generating millions of lost .
The wine par excellence is and will be one of the most exquisite drinks and leisure in the world.

champagne, sparkling wine, sparkling wine

admin — Tue, 09 Mar 2010 04:41:13 +0000

There are books that have a special significance. By the author-signed first editions of great classics, for example, as bibliophile equipped, of course. Among the books with the prominent role also includes books that have become established over many years on the textbook market. Lawyers are Brox, Medicus, call earlier semesters Flume, from the medical area, it resounds loudly Harms, Silbernagl and Pschyrembel, physicists insist on Demtroder, Bergmann / Schaefer and Tipler. Among the religious works of the leading best-selling classics include the Talmud, the Koran and the Bible. And so we are dealing here with a book of particular value, do it a kind of Bible: it is the German Bible, the foam winemaking.

The - as yet - current second edition of 1995 (new edition with a focus on education during Winzersekt is scheduled for April 2010) is an oenological and technical preparation of sparkling wines, as they are complete and compact also may not want. It is certainly less a wine-reading book for the wine lover without ambition, but are reasonably reliable knowledge about the chemical, biological, physical and technical aspects of the production of sparkling wine for a profitable essential reading pleasure - and even then will the work is not important in a Schmöker turn, which might be reflected in the grab bag of large chain bookstores. Already vouch for the author’s name, big names of German sparkling wine research and teaching. Gerhard Troost’s is as ancient Geisenheimer quasi ex officio known, Hans-Peter Bach as head of state university teaching and research winery in Trier with its numerous, one might be tempted to say, countless publications, and well secured with Otto Rhine, the long-standing member of the technical committee of the Association of champagne, was a first-class practitioners.

The textbook is addressed specifically to practitioners accordingly in the basements and answered in crystal-clear, all possible versions unverquasten issues that may arise in the context of the foaming wine. Having just been on again seems moderately well-researched report on industrial carbon dioxide added to the sparkling wines in the German TV-publicity has come, it is very calm, to be able to read about the problem of insufficient pressure on German mark sects in plain words already at Troost / Bach / Rhein.

In addition, the book follows a clearly articulated structure. It is divided into six parts, the introduction to the topic still wines, already follows the extensive herstellungsbezogene part, again followed by the theoretical foundations of the formation of carbon dioxide and a portion of the instrument for directing the production. After a presentation of equipment, machinery and apparatus, the book concludes with the sixth part, which unfortunately very scarce, the environment and in particular highlights the production waste water / waste water treatment, production accidents, and more captured. Given the many changes especially in the legal framework is (think of the common market rules and the requirements of the Water Framework Directive) and the fluid momentum of economy would be receiving an in-depth treatment of these issues in the new edition is highly desirable.

The comments on the cuvée education are scarce, but what a textbook should contain specific information on the composition of a particular cuvée? From this perspective, the restriction to the essential technical operations entirely correct, many a young Champagne producers should anyway be more reliant on the information to the cellar technical stability, rather than fictitious or dosages of existing foreign cuvées.

The author of a textbook that is located within a sector, the national and European law only as bursting, always faces the question of whether he has just been sufficiently pointed to the legal basis, or even above it exaggerates. Troost / Bach / Rhine have done their homework. The reference to regulations, directives and laws is done with controlled and unobtrusive, on the contrary, it is often helpful - because often silent on other books about the inaccurate quote or statutory rule under which provokes troublesome research.

The book provides good support in the amount of computation as Dosagezucker and sulfur content, a special emphasis is also in the comments on the fermentation tank, or Großraumgärverfahren; that in the new edition will be the focus when Winzersekt and done so in the bottle fermentation is very welcome. Although the German sparkling wine production is expected to continue to take place mainly through volume tank fermentation, but Winzersekt has enjoyed increasing popularity. And with growing consumer interest in this high-quality product and the demand of the growers is expected to rise after appropriate literature. What does this mean for a few limited copies baptized textbook market, anyone can easily imagine.

Even in the current edition, incidentally takes the discussion of the types of closures for sparkling wine bottles a pleasingly large room, however, is likely to continue to develop new methods and closure of the worsening Korkproblematik in the new edition still some additions to his knowledge.

Conclusion: The work of Troost / Bach / Rhine can be ranked as the Bible of the foaming wine, and probably also the designated shortly Winzersektbereitung be.

Mitchell Beazley Pocket Guides

admin — Tue, 09 Mar 2010 04:22:48 +0000

Wines of Spain by Jan Read

wines of Spain

Wineries, regions and vintages are reviewed in this rather useful pocket guide written by veteran wine journalist Jan Read. He is probably the most experienced contemporary writer on Spanish wines and lives, breathes, tastes – and naturally – consumes them. The guide has been published at an ideal time, as Spain is leaving behind its past image as a country with a reputation for inexpensive and moderately priced wines, which left much to be desired, into a modern European winemaking country.

Aragon to Cataluna and from Galicia to Valencia the guide charts the successes of these rapidly improving regions, as well as providing comprehensive listings of renowned favourites like Navarra and Rioja. He writes in a clear, straightforward style: ‘Penedes is a limestone region southwest of Barcelona best-known for its sparkling wines but the best of its still wines rival those of Rioja’. Many sections on the food, hotels and restaurants of the regions are also very useful. At $14.95 this hardback edition is a most helpful purchase.

The Vintner’s Table Cookbook

admin — Tue, 09 Mar 2010 04:15:16 +0000

Recipes from a Winery Chef

By Mary Evely

Published by Simi Winery
P. O. Box 698, Healdsburg CA 95448
Tel: 707 433 6981 Fax: 707 433 6253

Edited, designed and manufactured in the USA by Favorite Recipes Press
2451 Atrium Way, Nashville TN 37214

In her foreword to ‘The Vintner’s Table Cookbook’, Zelma Lang, Winemaker and President of Simi, pays tribute to the years of dedicated work which Simi Chef Mary Evely has put to good use in this out-of-the-ordinary cookbook. The observation that ‘The serious study of how wines pair best with different foods has, for the most part, been undertaken either haphazardly or intuitively.’ will find a sympathetic chord in the hearts of many wine lovers.

Chef Mary Evely acknowledges in her preface the early influence of James Beard and Julia Child, who inspired her love of food. This, in turn, led her to become curious about wine and the interaction of the two, and eventually to Simi winery, where she created a food and wine program called ‘The Vintner’s Table’. This book shares her findings. It is a cookbook that puts wine equal, if not first, when planning the ingredients of a meal.

Chapters are arranged according to varietal and recipes grouped to suit. Whether you want to serve one wine with a relatively simple meal, or several to accompany a lavish banquet, the pairing is there for you. Some recipes are described as ‘chameleon’, and like that endearing creature they can ‘change color’ and work with more than one varietal with just slight alterations. These include Pizza Niçoise on Puff Pastry and Mary’s Barbecued Spare Ribs, recipes which don’t sound dauntingly complex to those just beginning to embark on the joyous journey of the palate.

Each chapter begins with some useful, general comments on a specific varietal and on why their flavors and/or acid content make them a good match for certain foods. Thus Zinfandel is ‘a lush, fruity red wine’ and its berry flavors mean it ‘can handle a little bit of heat in the spice department.’ Recipe suggestions include Tomato and Black Olive Risotto and Roasted Tomato Soup. A more daring and for me, very enticing, pairing is in the chapter on Cabernet Sauvignon, where Mary Evely suggests tuna steaks, cooked rare, with a Cabernet/Cassis sauce and lavender!

For reference purposes the book is arranged in what could be described as color-coding. The chapter on Sauvignon Blanc is a gentle shade of green, Blush is –naturally – rose colored and Cabernet a delicate mauve. Attractively presented and easy to follow, ‘The Vintner’s Table Cookbook’ is an intriguing and informative addition to the shelves of anyone interested in enjoyable dining.

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