Visit the Castle Engarran for the weekend national parks & gardens [ August 30th, 2010 ] Posted in » wine tour

castle-engarranOn the occasion of the weekend National parks and gardens on 5 and 6 June, the Castle of Engarran opened the doors of his 3-acre garden in the French fans. A walk inside the property where the resplendent beauty of his “madness” of the eighteenth century.
This visit was also an opportunity to explore the museum at this grape castle while tasting the delicious wines of the proposed by the castle.

The Engarran: symbol of Montpellier follies.

A folly is a wealthy suburban home craft. In the Engarran castle on a hill covered with vineyards, lies in its park, the Engarran, most feminine, the more baroque and best preserved of Montpellier follies.
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Peter Mayle: “That evening my wife and I ate at all of England”

Peter Mayla we love long and full. He, in particular, is devoted to one of my previous posts, where you can see a list of his books and the history of their basis for Ridley Scott’s movie “Good year”.

And generally Mayle prominently on our shelves - in our “wine library fiction” (and this happens). His books about Provence wine - it is easily and naturally, very funny, sometimes just hilarious lyrics in the style of diary entries. Non somehow too logical story, so you can open anywhere - and are guaranteed to receive a dose of good mood. How, indeed, do all those millions of readers, who sweep the circulation of his books, translated into dozens of languages.
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August 27th, 2010 | Leave a Comment

The tartaric stabilization of wine

Sometimes when you open a bottle of wine you can see the presence of crystals in the bottom of the bottle. What exactly are these crystals and what are the consequences of their presence in the wine?

As you know, the wine is a mixture of water, alcohol and various components. Among these are organic acids. The main acids found in wine are the malic acid and lactic acid (which we discussed earlier) and tartaric acid. Today we’ll look at the latter which is responsible for the formation of crystals in question.
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August 24th, 2010 | Leave a Comment

The aromas of the wine

aromasYou’ve probably heard that “wine is a living product.” This adage applies to the process of transforming grapes into wine. In fact they are microscopic organisms, yeasts, which convert grape juice into wine. But wine is also changing throughout his life, ie from production to the tasting with its color, aroma and taste.

The aromas are probably one of the essential components of wine. Indeed at each tasting, the analysis of the nose is a very important and will form the basis for assessing the quality of the product. So we want to explain how certain flavors appear, disappear or change during the breeding and care of wines.

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August 23rd, 2010 | Leave a Comment

Racking, Collage and filtration of wine …

wine-in-barrelsWhen finishing wine after fermentation step, the new wine is aged in tanks, vats or barrels.
This young wine is not yet complete: there is still a little hard and its color is not completely stable.

Several steps of the still separate bottling. The techniques for drawing, collage and filtration processes are used to update the wines and prepare them for consumption.

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August 22nd, 2010 | Leave a Comment

Wine and stars, the best combination

wine-starThe craze for wine are always available plans, exhibitions, launches, tastings . Endless possibilities to satisfy their taste for good wines. That is why every activity of these meets more and more customers in addition to this beautiful and intriguing world of wine.
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August 12th, 2010 | Leave a Comment

Wine added sulfur

vin-brunSulfur is used in winemaking for its antiseptic and antioxidant. It helps stabilize the wines. At high doses, the sulfur can affect the body and tends to harden the wine. For these reasons, the best winemakers today use only the minimum amount of sulfur to provide some stability to the wine without altering qualities. In the best wines, the levels of sulfur are generally small enough to no longer pose a problem.
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July 26th, 2010 | Leave a Comment

Champagne and its terroirs

vignes-rillyThe literature on wine that usually does very little room for Champagne vineyards: The subject is often obscured by the description of the peculiar development of champagne but above all it must be admitted that the joints often hinder any characterization of the soil . The purpose of the Champagne houses of reaching a constant taste, they use grapes from different areas of the Champagne region to achieve the desired result.
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July 23rd, 2010 | Leave a Comment

Sauvignon Blanc

sauvignonSauvignon vintage wine is one of the main white wine grape varieties and wine Houses Kunej. And it is exactly what wine with his aromatičnostjo also attract gentler sex. Before us is revealed by its aromatic fruity bouquet, which comes alive in us and expressed in full flavor. Wine is an interesting complement to fish and meat specialties with sweet sauce, I love mingles with selected cheeses and desserts.

June 29th, 2010 | 1 Comment

Where Did You Get That Hat?

Gentlemen’s hats seem to have gone out of fashion generally speaking, but that will never be the case at Brown Derby, one of the finest wine retailers in the entire USA, founded in Springfield MO in 1937. This remarkable wine shop was named by its owner, John A. Morris, after a Hollywood restaurant, which in turn was called after the stylish hat that was so popular in the thirties and which Brown Derby continues to use as its logo.
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June 8th, 2010 | Leave a Comment

Best Cellars – great concept has new store

wine-cellarWine guru Joshua Wesson redesigned the retailing of wine . when he opened his first Best Cellars store on the Upper East Side of Manhattan, making things idiot proof, fun and affordable. The excitement has spread with stores in two Boston suburbs, the University Village section of Seattle, Washington D.C., and most recently in The Park Cities area of Dallas.

“The public needn’t be saddled with numerical scores, vineyard names, grape yields and barrel toast levels. The wine jargon can poison the simple pleasure,” contends Wesson. “After all, when you walk into a patisserie in Paris, you don’t have to know the history of France.”
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May 30th, 2010 | Leave a Comment

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