Winesworld Magazine https://magazine.winesworld.net With Wine, Food and Travel Sat, 16 Dec 2017 07:36:08 +0000 en-US hourly 1 https://wordpress.org/?v=4.9.1 Book – All Soldiers Run Away https://magazine.winesworld.net/book-soldiers-run-away/5988/ https://magazine.winesworld.net/book-soldiers-run-away/5988/#respond Sat, 16 Dec 2017 07:36:08 +0000 https://magazine.winesworld.net/?p=5988 Some soldiers are heroic, others naïve, and quite a few desert to escape the mental and physical injury that war theatres create. (According to historians some 50,000 to 180, 000 deserted from both sides during World War II). Andy Owen, himself a soldier of both Iraq and Afghanistan wars, tells […]

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Some soldiers are heroic, others naïve, and quite a few desert to escape the mental and physical injury that war theatres create.

(According to historians some 50,000 to 180, 000 deserted from both sides during World War II).

Andy Owen, himself a soldier of both Iraq and Afghanistan wars, tells in this straightforward style about a British World War II  deserter who fought under extremely trying circumstances in North Africa.

This part biography, part history, part PTSD (post traumatic syndrome deficit), questions about war, and the role of soldiers, army commanders, as well as politicians.

War encapsulates human cruelty and human compassion.

All commanders understand how they affect soldiers who do the “heavy lifting”, how the whole support system behind any war efforts contribute to victory.

The first recorded war history goes back to 2700 B C, but undoubtedly humans attacked one other for much longer than that.

Napoleon knew that victory depends on the importance of proper diet is.

He said:” Ana army marches on its stomach”.

During World War II, some war theatres were well supplied, others lacked every support due to technical problems, geography and climate.

British soldiers could not function adequately in the fierce North African desert climate, like those of Napoleon’s in Russia’s extreme winter colds.

Alamo’s War examines in-depth the emotional subject of desertion that has been ignored, or more correctly, hidden for a long time.

The history of warfare is long, mental, physical and economic damage inflicted by aggressors and defenders are of tremendous importance to human well-being.

Andy Owen’s book contains much about World War II, and his experiences in Iraq and Afghanistan including important questions, along with valuable information about human behaviour.

Highly recommend to all who follow politics, warfare, cadets in military academies, and the public who endures many of the side effects of any war.

Read it, think about the subject matter and discuss with friends, veterans, family and like-minded people, to derive your own conclusions.

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Book – Best Food Writing 2016 https://magazine.winesworld.net/book-best-food-writing-2016/5986/ https://magazine.winesworld.net/book-best-food-writing-2016/5986/#respond Fri, 15 Dec 2017 07:33:26 +0000 https://magazine.winesworld.net/?p=5986 Holly Hughes started the series in 2000, and has continued to date. Each edition seems to get more interesting. The 16th edition has been categorized into – The Way We Eat Now (seven articles), “Down The Hatch” (5), Cooking The Books (6), The Family Table (6), Foodways (6), Dining Around (6), […]

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Holly Hughes started the series in 2000, and has continued to date.

Each edition seems to get more interesting.

The 16th edition has been categorized into – The Way We Eat Now

(seven articles), “Down The Hatch” (5), Cooking The Books (6), The Family Table (6), Foodways (6), Dining Around (6), Someone’s In The Kitchen (6), Life On A Plate (6).

Every year she selects the best from submitted and researched articles.

Each article reads more interesting than the previous one.

To date, I have reviewed six Best Food Writing titles, and every year I look forward to reading the next.

She has a knack to fish out the crème de la crème wiring from a pile of fine literary food and beverage articles.

The 2015 edition consists of a smorgasbord of essays to satiate the reader’s palate, and represents a stellar collection of American food writing.

The cornucopia of writing manifests itself in the selection of categories shown above.

There is absolutely no doubt in my mind that this collection of fabulous writing on fascinating and diverse topics will appeal to all food lovers and all who like good literary food writing.

Buy this book and read it, then shelve it and reread as often as necessary to refresh your memory and enjoy articles once again.

Highly recommended.

 

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Book – Coming to My Senses https://magazine.winesworld.net/book-coming-senses/5984/ https://magazine.winesworld.net/book-coming-senses/5984/#respond Thu, 14 Dec 2017 07:30:43 +0000 https://magazine.winesworld.net/?p=5984 Alice Waters is largely credited with introduction the taste buds of Americans to tasty food. When she opened the now famous restaurant in Berkeley, few were aware of California’s quality produce and how profound it tastes when properly cooked, and artfully presented. She, a natural connoisseur of quality food and […]

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Alice Waters is largely credited with introduction the taste buds of Americans to tasty food.

When she opened the now famous restaurant in Berkeley, few were aware of California’s quality produce and how profound it tastes when properly cooked, and artfully presented.

She, a natural connoisseur of quality food and excellent taste, was one of the first to seek organic food and introduce it to her guests, to rave reviews.

This chronological memoir is heavily larded with narrative about her life, development of her food philosophy and her restaurant, plus French culture, cuisine, gardens and the country itself.

She tells about her culinary evolution, and how she managed to open her restaurant with limited financial resources.

It is abundantly clear how her genuine detailed observation ability contributed largely to her success.

Alice Waters perhaps naturally understands how important details affect success in the restaurant industry.

The narrative flows well and is interspersed with her studies, friendships and travels in France and elsewhere.

Alice Waters changed how the majority of Americans eat today, and now is in the process changing school cafeteria food service and menus.

Her influence on the American gastronomy cannot be overstated.

An excellent read, and illuminating story about the industry in recent past.

Highly recommended to all inspiring restaurateurs, culinary students, and restaurant patrons.

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Book – In Vino Duplicitas https://magazine.winesworld.net/book-vino-duplicitas/5982/ https://magazine.winesworld.net/book-vino-duplicitas/5982/#comments Wed, 13 Dec 2017 07:28:44 +0000 https://magazine.winesworld.net/?p=5982 Fine wine collectors are rarefied, rich, individuals, and obsessed to acquire famous things at any price, without knowing much about the subject. This is how a young, gifted, and unknown Indonesian could enter the world of wine collectors and auctioneers. He was a free-spender with a fine palate, and evil […]

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Fine wine collectors are rarefied, rich, individuals, and obsessed to acquire famous things at any price, without knowing much about the subject.

This is how a young, gifted, and unknown Indonesian could enter the world of wine collectors and auctioneers.

He was a free-spender with a fine palate, and evil mind planning to divert untold amounts o millions into his pockets.

He concocted in his luxury home, wines and filled bottled that previously contained famous wines, or “refreshed” them with fake labels to fool auctioneers and collectors.

It is unbelievable that auctioneers could not detect fake bottles of old Burgundies and Bordeaux.

Peter Hellman has written about Dr. Conti (his nickname) amongst high –powered nouveau riche, who have little or no knowledge about wine, and which is fascinating, based on thorough research and excellent style.

The prose flows beautifully, and following the history of assent and descent of Dr. Conti who is now spending time in an American jail and after serving his sentence he will in all probability deported to Indonesia.

In Vino Duplicitas should be read carefully by every wine lover, wine and art collector, to learn valuable lessons on how criminal minds proceed in their plans.

Caveat emptor (Buyer beware) should be uppermost in the minds of collectors who buy “old” and famous vintage wines, site unseen.

Buying expensive wine involves at least some knowledge about the producer, quality, taste and credibility of the offer. The same is true for art.

Dr. Conti will go down in history as one of the great scammers of the ultra-rich.

Highly recommended.

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Vintages Release December 9 by Professor B https://magazine.winesworld.net/vintages-release-december-9-professor-b/5979/ https://magazine.winesworld.net/vintages-release-december-9-professor-b/5979/#respond Fri, 08 Dec 2017 07:55:54 +0000 https://magazine.winesworld.net/?p=5979 Every year, Vintages management releases a large selection of wines especially selected red and sparkling products. This release contains an unusually large selection of American and Ontario white wines. Out of the 45 listed there are 20 chardonnay-based and chardonnay blends. It is well known that chardonnay wines are very […]

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Vintages Release
Vintages Release December

Every year, Vintages management releases a large selection of wines especially selected red and sparkling products.

This release contains an unusually large selection of American and Ontario white wines. Out of the 45 listed there are 20 chardonnay-based and chardonnay blends.

It is well known that chardonnay wines are very popular, but one would hope that other grape varieties are also featured, if for nothing else but to offer wine lovers at least a few opportunities to try other flavours.

American wines, especially those from California tend to be very high alcohol (14 ABV and above), and relatively low in acidity, making them too heavy and appear to contain too much residual sugar, which is the result of high alcohol.

Ontario whites (mostly chardonnay) in this release lacked depth and fruit, except one that was barrel aged.

Ontario Rieslings fared better, although none was scored 88 or above to be included here.

This release was so overwhelming that it had to be spilt into two sessions.

In December there is no release and this one was conceived to compensate.

I recommend to shop early since experience shows that closer to Christmas and New Year’s stores get too  crowded and inventories of highly rated wines diminish accordingly.

Avoid disappointment.

Spirit

Sortilege Prestige, Maison de Foutailes, Quebec
This seven-year old Canadian whisky and pure maple syrup is a hybrid spirit/liqueur, is sweet but not overly, with a high quality maple syrup superior quality rye whisky. A fine product to enjoy after dinner.
91+/100
$ 50.95

Fortified wine

Quinta da Cavadinha Vintage Port 2004, Warre, Douro Valley, Portugal
Bottled in 2006, this fine vintage port exudes raspberry and liquorice aromas along with underlying minerality.
The mouth feel is silky, and flavour profile layered.
Well balanced, and ready to enjoy on its own, or properly baked pecan pie.
92/100
$ 54.95

Almacenista Fino del Puerto Obregon, Emilio Lustau, Jerez de la Frontera, S|pain
90/100
500 ml., $ 20.95

Dessert wines

Special Reserve Cabernet Franc Icewine, 2015, Dark Horse Valegro, Ontario
Rich and vibrant this exceptional cabernet franc icewine offers strawberry aromas. In the mouth, sweet spice flavours dominate Well balanced and ready to enjoy with vanilla or dark chocolate ice-cream, or on its own instead of dessert.
91+/100
375 ml., $ 44.95

Late Harvest Tokaj, 2015, Royal Tokaji, Hungary
(Royal Tokaji is co-owned by the famous English wien writer Hugh Johnson)
This delightful, gently sweet, dark yellow Tokaji smells of grapefruit peel. The mouth-watering acidity makes wine particularly delicious. Ready to enjoy, but would become more memorable with three to four years of cellaring.
90+/100
500 ml., $ 19.95

Sparkling wines

Brut Rose Champagne, Billecart-Salmon, Champagne, France
88+/100
$ 109.95

Longitude Blanc de Blancs Extra Brut Premiere Cru Champagne, Larmandier-Bernier, Champagne, France
88+/100
$ 75.95

HBH Premiere Cru Champagne 2002, Louis Brochet, Champagne France
88+/100
$ 69.95

R de Ruinart Brut Champagne, Ruinart, Champagne, France
90/100
$ 86.95

Brut Classique, L’Ormarins, South Africa
88+/100
$ 23.95

Cremant de Bourgogne,Laboure-Gontard, Burgundy, France
89/100
$ 20.95

White wines

Barrel Aged Chardonnay, 2016, Peninsula Ridge Winery, Niagara Peninsula, Ontario
88+/100
$ 16.95

Beuroy Premiere Cru Chablis, 2015, Domaine de la Motte, Burgundy, France
88+/100
$ 42.95

Vieilles Vignes Bourgogne Chardonnay, 2015, Maison Roche de Bellene, Burgundy, France
88/100
$ 22.95

Tralcetto Pinot Grigio, 2016, Zaccagnini, Abruzzo, Italy
88/100
$ 19.95

Red wines

Artemis Cabernet Sauvignon, 2014, Stag’s Leap Wine Cellars, Napa Valley, California
Dark, brilliant crimson. Montmorency cherry and Napa plum aromas jump out of the glass. In the mouth this full-bodied richly flavoured wine tastes of spices and dark roasted coffee beans. Well balanced , with dept and considerable “juiciness”.
91+/100
$ 79.95

Barrel Select Pinot Noir, 2014, River’s Edge, Oregon, U S A
Faint red with brownish tinges.
Black cheery and mocha aromas surge out of the glass. Although high in alcohol (14.8ABV), the extract is high enough to mitigate alcoholic flavours. Full bodied, well balanced, with rich and bright flavours. Excellent value. Pair with terrines, or roasted rack of veal, or lamb stew, or planked salmon.
91/100
$ 29.95

Brave Faces (Grenache, Mourvedre, Shiraz), 2015, Two Hands, Barossa Valley, South Australia
Deep dark brilliant red. Expect blueberry and blackberry aromas. In the mouth this full-bodied wine offers anise, liquorice, and black tea favours. The blend in equal proportions of each grape variety appear to be just right. Long aftertaste. Ready to enjoy, but could improve with 10 – 15 years of cellaring.
91/100
$ 24.95

Also recommended

Reserva Malbec, 2015, Terrazas de los Andes, Mendoza, Argentina
89/100
$ 19.95

Intrgia Cabernet Sauvignon, 2014, Vina Montes, Chile
89/100
$ 22.95

Chateau La Fleur Pourret, 2010, St. Emilion Grand Cru, Bordeaux, France
90/100
$ 39.95

Guado Al tasso, 2014, Marchesi Antinori Tuscany, Italy
89+/100
$ 109.95

Le Volte Dell Ornellaia, 2015, Tenuta Dell Ornellaia, Tuscany, Italy
90+ /100

Seleccion Reserva Rioja, 2012, Izadi, Rioja, Spain
89+/100
$ 24.95

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Circle of Canada Fortified Wine Tasting – 2017 https://magazine.winesworld.net/circle-canada-fortified-wine-tasting-2017/5980/ https://magazine.winesworld.net/circle-canada-fortified-wine-tasting-2017/5980/#respond Tue, 05 Dec 2017 11:29:24 +0000 https://magazine.winesworld.net/?p=5980 It has now become a tradition to taste fortified wines before Christmas. Most people enjoy fortified wines especially around Christmas and New Year’s Eve, although all are perfectly suitable to drink throughout the year, given teh right occasion. Dry sherries can be served as aperitifs or with tapas. They are […]

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Vintages Release Recommendations
Circle of Canada Fortified Wine Tasting – 2017

It has now become a tradition to taste fortified wines before Christmas.

Most people enjoy fortified wines especially around Christmas and New Year’s Eve, although all are perfectly suitable to drink throughout the year, given teh right occasion.

Dry sherries can be served as aperitifs or with tapas. They are perfect. Medium sweet sherries can be enjoyed with certain desserts, and those that are super-sweet are fine with pies or tea and pastries.

Ports are now produced as table-, or fortified wines. Traditionally, ports were red, sweet, and could be ruby, colheita, tawny, crusted or vintage. Now several port shippers produce LBV and export.  (The LBV style was invented by Taylor Fladgate, one of the oldest port wine shippers in Oporto).

White ports taste off dry and are very fruity, due to their muscat grape component.

After English merchants invented the fortified style port wines in teh first half of the 18th century, it became so poplar that many other wine producing countries started to imitate the style , but none has been able to repeat the success or taste of those that originate in the Douro Valley in north-eastern Portugal.

In this tasting there were 33 wines and sherries, plus a few vermouths and diverse products.

Tio Pepe, Gonzalez Byass, (Spain)
Dry, deeply flavoured, smooth and powerful, suitable for all types of seafood, deep fried breaded vegetables, shrimps, and tapas.
87/100
$ 15.00

Amontillado Los Arcos, Emilio Lustau (Spain)
Off dry, with pleasant rancio flavours and long satisfying finish. Suitable as aperitif with finger foods, roasted nuts.
90+/100
375 ml., $ 15.55

Palo Cortado Roberto Amilio, Bodegas Altanza (Spain)
Mahogany colour. Intense and complex flavours, surrounded with ripe fruit aromas. A sherry offering rancio and mouth-watering acidity that make it lively in the mouth. Long aftertaste. A complex and well made wine.
Enjoy with tapas, or as aperitif, or between meals as a pick-me up.
89/100
500ml., $ 74.95

Faraon Oloroso, Vinicola Hidalgo Spain
Amber colour. Smooth mouth feel, refined and elegant. Deeply flavoured.
90/100
500ml., $ 21.95

Port wines

LBV 2013, Taylor Fladgate, Portugal
Deep purple ruby colour. Aromatic nose of black fruits, dark cherries, and plums. The palate is round, smooth and well balanced with firm tannins. The finish is wonderfully long with a hint of cocoa.
Pair confidently with strongly flavoured hard chesses, and desserts.
89/100
$ 18.15

10-Year-Old Tawny Port, Taylor Fladgate Portugal
Brilliant amber tawny colour. Apricot flavours evolve in the mouth. Well balanced, full bodied, and powerful.
88/100
$ 35.95

325th Anniversary Tawny, Taylor Fladgate, Portugal
Dark tawny in colour. A rich figgy nose with a mocha background underlined with apricot, nutmeg, and jasmine. All come together to form a harmonious, and dense complex wine. A perfect blend of youth and maturity. Long aftertaste.
Enjoy on its own after fine meal, or with strongly, flavoured cheeses.
90+/100
$ 46.95

20 Year-Old- Tawny, Taylor Fladgate Portugal
Intense amber tawny colour. Jammy and nutty aromas surge out of the glass. Opulent, and voluptuous mouth feel. Complex and refined. Long aftertaste.
Pair with unsalted nuts, walnuts, or at he of a an extended meal.
89/100
$ 64.95

20 Year-Old_Twny, Sandeman Portugal
Aromatically appealing with aromas of ripe berries and spices. A refined and well-balanced tawny with a long finish.
Enjoy on its own, or with hard or semi hard cheeses.
91/100
$64.95

2009 Vintage Port, Fonseca, Portugal
Dark, brilliant ruby colour. Elderberry, and blueberry aromas jump out of the glass. Excellent balance, and depth. Refined and elegant. Superb finish.
91+/100
$ 59.95

Fortified dessert wine

Whimsy, Southbrook Vineyards, Niagara Peninsula, Ontario
Amber colour. Expect intense aromas of roasted hazelnuts, pear jam. Sweet but well balanced, intense, full bodied, deeply flavoured. Long aftertaste.
89/100
$ 29.95

Vermouths

Vermouth di Torino, Cocchi, Italy
The colour reflects the use of cinchona, rhubarb, and caramel.
In the mouth the rich cocoa, and bitter orange flavours evolve underlined with rosemary, and various herbs, sandal wood, and nutmeg. Well rounded. Long aftertaste. Mixes well with Bourbon whiskey.
Although sweet (210 grams of sugar per litre, the product is well balanced.
89/100
$ 27.95

Antica Formula Giuseppe Carpano, Fratelli Branca, Italy
Herbal flavours in the mouth. Sweet, but well balanced. Enjoy between meals or after lunch or dinner to help the digestive process. Refined and complex.
88/100
$ 51.95

Amillo Vermouth Reserva Bodegas Altanza, Jerez de la Frontera, Spain
This fine vermouth is a blend of palomino and Pedro Ximenez grapes, both of which are used to produce sherry.
Expect raisin aromas. In the mouth flavours are intense and complex with hints of wormwood, cinnamon, cardamom, thyme, cloves and nutmegs.
A fine vermouth to enjoy on its own, or as an aperitif.
Serve chilled at 8 C.
89/100
$ 27.95

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Spanish Wines and Labelling https://magazine.winesworld.net/spanish-wines-labelling/5976/ https://magazine.winesworld.net/spanish-wines-labelling/5976/#comments Fri, 24 Nov 2017 09:55:31 +0000 https://magazine.winesworld.net/?p=5976 Spain’s vineyards cover more land than in any other wine producing country, yet this country is ranked fourth in quantity worldwide. This is simply because yields are kept low by design and the arid  climate. Spain doesn’t short change wine drinkers looking for great wines, especially reds, and terrific values. […]

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Spanish Wine

Spain’s vineyards cover more land than in any other wine producing country, yet this country is ranked fourth in quantity worldwide.

This is simply because yields are kept low by design and the arid  climate.

Spain doesn’t short change wine drinkers looking for great wines, especially reds, and terrific values.

The country has now more than 65 different appellations and counting, as every year new additions are made.

Of all Rioja, Ribera del Duero, Toro, Penedes, Priorat, Monsant, Jerez, Bierzo, Rias Baixas, and Navarra are best known, and produce fine red wines at reasonable cost.

Jerez is best known for its Sherries, thanks to English merchants.

Rias Baixas is now starting to make a name for itself with fresh, crisp, white wines.

Winery managers invest a lot of effort and funds into modern equipment and vineyard management in an attempt to improve quality.

Spain’s best red wine grape variety is tempranillo, but now many winemakers are including cabernet sauvignon in their blends, as well as garnacha (aka grenache), monastrell (mourvedre) and other indigenous but less known varieties.

Spain’s labelling laws dictate three aging classifications, in addition to “vino joven” or “sin crianza” and neither of which requires any aging in barrel or bottle.

Crianza labelled wines must be aged for a minimum of two years, of which six months must be in oak.
Crianza whites and roses one year aging, six months in oak.
Reserve reds, three years, of which one year must be in oak.
Reserve whites and roses two years, of which six months must be in oak.
Gran reserva reds must be aged five years, 18 months of which must be in oak.
Gran reserva whites and roses four years, of which six months must be in oak.

It is important to remember that in North America, reserve, vintner’s reserve, winemaker’s selection or family reserve means nothing. These are simply gimmicks, while any of the terms mentioned in Spain is controlled by official agencies.

Spanish red wines age well, especially those of successful vintages, but here again, climatic conditions so far have been reliably stable.

Spanish wines represent good value, as suitable land is still reasonably priced, labour costs less, and wineries must export. Locals drink local- and inexpensive wines, and mostly produce themselves for home use.

Here are some of the better known and reliable wineries –

Bodegas Vega Sicilia, Bodergas Los Astrales, Bodegas Emilio Moro ( All in Ribera del Duero); Marques de Riscal, Bodegas y Vinedos Valderiz, Bodegas Bhilar, Bodegas Obalo, CUNE, Bodegas Faustino, Bodegas Palacios Remondo (all in Rioja); Bodegas Ordonez, Bodegas Gil Luna (Toro); Portal de Monsant (Monsant); Adegas Gran Vinum (Rias Baixas); Bodegas Borsao (Campo de Borja); Clos de L’Obac, Clos Mogador (Priorat); Torres, Freixenet, Perelada (all in Penedes);Bodegas Hidalgo, Williams and Hubert, Bodegas Barbadillo, Emilio Lustau, Delgado Zuleta, Gonzalez Byass (all in Jerez).

 

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Cork Dork https://magazine.winesworld.net/cork-dork/5974/ https://magazine.winesworld.net/cork-dork/5974/#comments Tue, 21 Nov 2017 16:58:36 +0000 https://magazine.winesworld.net/?p=5974 If you love wine and wondered about the mysteries it contains and the airs of wine experts to know something about it, Cork Dork is essential reading. Once you have finished reading this erudite book, you will never think about wine quite the same way again. Reading this book is […]

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If you love wine and wondered about the mysteries it contains and the airs of wine experts to know something about it, Cork Dork is essential reading.

Once you have finished reading this erudite book, you will never think about wine quite the same way again.

Reading this book is like sitting down with a brilliant writer for a friendly conversation after work, then suddenly realizing it is midnight and you are still discussing the intricacies of wine.

Cork Dork is an entertaining, informative read for all drinkers and those who do not drink wine, as well as restaurant patrons.

An excellent writer created it with a deep interest in research that took her to California, Germany and South Korea.

She is so taken up by research that she makes it her business to travel to California to visit a wine laboratory that analyses wine and advises bulk wine producers to match the palates of their target markets.

She travels to Germany to discover how olfaction works, and explains in great detail her findings and those of researchers specializing in an important function of the nose.

She works in restaurants to discover how high-priced New York establishments work and how sommeliers sell wine. It is astounding to learn how enthusiastic some wine waiters are, and how well heeled Americans choose their wines.

Bianca Bosker’s description of Court Of Master Sommelier examinations take place outside of New York, ad points out how little consumers know about this fascinating elixir in rural America.

Her revelations are evidence of how some unscrupulous winemakers “correct” their shortcomings and that of nature.

One of the most revealing chapters is that her work in  famous New York wine bar owned and operated by the son of an Italian restaurant owner in Toronto.

Cork Dork is a must read for all wine lovers, for those who enjoy an occasional glass but want to know more, sommeliers ( somm as Americans use the word), wine writers and people who enjoy good witty, and entertaining writing.

Highly recommended.

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Beaujolais Nouveau Wines and Others https://magazine.winesworld.net/beaujolais-nouveau-wines-others/5973/ https://magazine.winesworld.net/beaujolais-nouveau-wines-others/5973/#comments Tue, 21 Nov 2017 07:26:27 +0000 https://magazine.winesworld.net/?p=5973 Beaujolais nouveau wines were the craze in 1980’s and 1990’s. Every year in November on the second half of the month Beaujolais nouveau were shipped with great fanfare all over the world. (Sopexa then the official French food and beverage promotion agency) used to organize lavish parties where the wines […]

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Beaujolais Nouveau
Beaujolais Nouveau

Beaujolais nouveau wines were the craze in 1980’s and 1990’s.

Every year in November on the second half of the month Beaujolais nouveau were shipped with great fanfare all over the world. (Sopexa then the official French food and beverage promotion agency) used to organize lavish parties where the wines of that year would flow in “rivers”.

Beaujolais nouveau is made quickly subjecting hand-picked grapes to carbonic maceration in an enclosed container using carbon dioxide produced by the crushed grapes beneath layers of fruit that start fermenting.

Subsequently the wine is subjected to an induced malo-lactic fermentation to reduce malic acid to less harsh lactic acid, bottled and released.

Beaujolais nouveau is a relatively light red wine more appropriate for quaffing than sipping and contemplating. It should consumed within two to four months after release as it starts to lose its charm within weeks of release. Now, Beaujolais promotions tend to be sedate affairs and relatively low key.

Inspired by the success Italian, Pays D’Oc , and a few Ontario wineries produce “nouveau” style wines that occasionally taste even better than the original pending on climatic conditions prevailing.

Veneto, Trentino, and Abruzzo in Italy, Pays d’Oc in France , and a few Ontario wineries make nouveau wines.

Due to their geographical location Veneto and Pays d’Oc wines turn out frequently better than those from other regions. One nouveau white wine known, as heurige produced in the outskirts of Vienna is famous in Austria but rarely exported.

They tend to be fragrant, quaffable but relatively high in alcohol. Heurige wines are mostly, if not exclusively, served in Grinzing where traditional Austrian foods (smoked pork fat, cold cuts, cheeses, sauerkraut with pork trotters, sliced pork roast along with other specialties) are served).

The clientele in such establishments patronize them for a fun evening with local zither music, song and dance.

This year Beaujolais nouveau and others at the L C B O are

Gamay Nouveau, George Dubeouf $ 10.95
Recommended

Beaujolais, J. Mommessin $ 13.95

Beaujolais Village Nouveau, J. Drouhin $ 16.95
Recommended

Beaujolais Nouveau Village, G. Dubeouf $ 15.95

Novello, Mezzacorona, Trentino, Italy $ 9.95
Recommended

Valpolicella Novello Del Veneto, Cantina Negrar, Italy $ 10.95
Recommended

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English Viticulture and Wines https://magazine.winesworld.net/english-viticulture-wines/5972/ https://magazine.winesworld.net/english-viticulture-wines/5972/#respond Sun, 19 Nov 2017 14:10:35 +0000 https://magazine.winesworld.net/?p=5972 According to archaeologists, grapes grew in England well before Roman legionnaires set foot in these parts. Celtic tribes were the first to enjoy wine before Romans conquered in England in 43 A D. They planted vineyards, but also imported wine from Veneto, Naples, Cyprus, and Crete. Amphorae were produced in […]

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wine

According to archaeologists, grapes grew in England well before Roman legionnaires set foot in these parts.

Celtic tribes were the first to enjoy wine before Romans conquered in England in 43 A D. They planted vineyards, but also imported wine from Veneto, Naples, Cyprus, and Crete.

Amphorae were produced in England between 70 – 100  A D . From the 13th century onwards, wine was transported in barrels to minimize breakage.

The earliest recorded evidence of wine production in England dates back to 731 A D.

Anglo-Saxons preferred beer, but they needed wine for communion, and monks planted some vineyards.

Kings also owned vineyards.

Yorkshire boasted most of the vineyards up to the 13th century.

In the 14th century the climate changed to cold, wet, and cloudy summers, and wine production was considerably reduced.

Gascony and later Bordeaux became the main wine suppliers to England.

The revival of English viticulture started in 1950`with global warming.

England is located of the 51st the parallel north, and only because of the Gulf Steam and global arming can grow grapes. Winnipeg in Canada lies on 50th parallel north.

The English soil in parts consists of Kimmeridgian soil, which is conducive to viticulture, with an average of 1430 hours of sunshine.

Presently there are close to 2000 hectares of vineyards in Sussex and Kent.

Of the total production 33 per cent is still wine, and the rest sparkling due to the high acidity of the fruit.

450 vineyards supply close to 400 wineries, most of which are small, family operations.

Bacchus, pinto meunier, chardonnay, ortega, reichensteiner and pinot noir are the preferred grape varieties.

Sparkling wien producers use for their blanc de blancs wines mainly chardonnay and pinot meunier. Most English sparkling wine producers use pinot noir, chardonnay adn pinot meunier for their brands.

Of late, English sparkling wines produced using methode champenoise have been awarded prestigious international awards, and Taittinger, an old well-established Champagne producer, bought land in England to plant vineyards.

Vintages play an important role and should be taken into consideration when buying English wines.

The following sparkling wineries are known to produce quality products

Coates and Selly, Castle Brook, Nytimber, Black Dog Hill, Ridgeview, Wyfordvin, Bolnay Wine Estates, Chapel Down, Ancre Hill, Sixteen Lodges, Denbies Wine Estates, Exton Park Vine, Lyme Bay Winery,

Wiston Estate, and Langham.

 

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