True champagne is produced in the Champagne region of France by using the Methode Champenoise and is produced from a high quality grape. In many circles in the United States, the term "champagne" has become a general term to include any sparkling wine. These are frequently made from inferior grapes through bulk processing and are often sweetened to mask their inferior quality. They are not true Champagnes.

Sparkling wines are made from both white and red grape varieties. The quality of the fruit is critical to the outcome of the finished product. In the Champagne region of France, Chardonnay, Pinot Noir or Pinot Meunier are used. But in other internationally recognized sparkling regions, like Asti, other varieties such as Muscat Blanco may be used. The grapes are harvested earlier than those picked for still (table) wine.

There are several reasons for this early harvesting. One reason is to obtain a lower alcohol level in the cuvee (wine made from the initial fermentation, also called "base" wine). During the fermenting process the sugar is converted to alcohol, therefore the lower the sugar content of the grapes, the lower the alcohol content of the finished product. The reason for the lower alcohol content in the base wine is that the wine will go through another fermentation process that will increase the alcohol level. Another reason for harvesting grapes while at a lower sugar level is to produce a higher total acidity and lower pH rating. This adds longevity and crispness to the wine.

Now lets take a look at the three different methods vintners may use to make sparkling wines. Methode Champenoise is a more labor-intensive and expensive method than the other two methods of producing sparkling wine. After harvesting the fruit, the juice is pressed and put into containers for the first fermentation. These containers are either stainless steel vats or oak barrels. When the first fermentation is complete, various lots of wine are blended together to produce an assemblage (the final blend of varieties for the finished wine).

Then a mixture of yeast and sugar, called a triage, is added to the base wine. The wine is bottled with a small plastic cup that fits in the neck of the bottle and collects any sediment. This small plastic cup is called a "bidule" The second fermentation takes place in the bottle and due to the sugar and yeast being added, alcohol and carbon dioxide are produced. Due to carbon dioxide formation and pressures up to 90 pounds per square inch, bottles for Champagne and sparkling wine must be thicker than regular wine bottles. During the second fermentation, temperature plays an important role. Cooler temperatures produce finer bubbles. Once the second fermentation is complete, dead yeast cells begin to break down and form a sediment in the wine.

This process is called autolysis. The winemaker decides how long to allow for the autolysis process and this in turn has an impact on the final taste of the wine. The sediment must then be removed without losing the carbon dioxide and sparkle. The first step in doing this is riddling or remuage. In years past, this was done by inserting the neck of the wine bottle into a rack, called a pupitres, that would hold it at a 45 degree angle so the dead yeast cells would settle into the neck where the bidule was attached. Then every few days, a trained person, called a remuer, would give each of the bottles a quick shake and increase the angle of the bottles until they were eventually positioned completely downward, thereby collecting all the sediment in the neck. Today, the riddling process is automated.

Next the sediment is removed by disgorgement. This is where the bottle is placed neck down in an icy brine to freeze the sediment into a solid plug. The cap is then removed and the pressure inside the bottle causes the frozen sediment to be expelled. Then a "dosage" is added. This dosage is a small amount of wine mixed with sugar and sometime brandy and it determines the sweetness or dryness of the sparkling wine. The bottle is then corked and secured with a wire hood.

The Transfer Method of making sparkling wine is similar to the Methode Champenoise except that instead of riddling to remove the sediment, the wine is transferred to a pressurized tank where the sediment is filtered. It is then bottled, corked and secured with a wire hood in preparation for sale to the public.

The Charmat Bulk Process is the quickest and least expensive method of making sparkling wine. With this process, instead of the wine going through the second fermentation in the bottle, the base wine is placed in a temperature-controlled, pressurized tank to which sugar and yeast is added. The secondary fermentation takes place in this tank without the release of any carbon dioxide. This tank acts like a very large bottle. Once the fermenting is complete, the wine is filtered under counter pressure and bottled using a counter-pressure filler. Because the wine has not spent the same amount of time in contact with the carbon dioxide, the bubbles tend to be larger and dissipate more quickly.

I have had the best experience at 4 Seasons Wine. They love wine and their goal is to share their passion for extraordinary selections by providing remarkably affordable prices. I prefer 4seasonswine over many other online services which I have personally spent my own money with.

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Sparkling rose wine is especially very famous as it is one of the few wines that taste really good with the sparkle rather than without it. As is obvious, rose wines are red wines. These wines taste real good and have an aroma. After carbon dioxide is added during bottling, sparkling rose wine is ready and once opened, the contents will fizz out. Generally, carbon dioxide is filled up to a pressure of 2 to 3 atmospheres in these bottles and one must be careful not to subject the bottle of vigorous vibrations, or the contents can splash out. Champagne is a sparkling wine and is used as a celebration drink; it is always "shaken well before use" so that the contents fizz out and mark the celebration mood.

Sparkling rose wine is produced in a number of places including France, Italy and the U.S. The sales of sparkling rose wine are high as compared to other luxury products and this product is a "hit" in the online sales market. Sparkling rose is available as sparkling or semi-sparkling wine, the difference between the two being the level of carbon dioxide in the bottle. Sparkling rose wine has a carbon dioxide pressure of over 2.5 atmospheres in the bottled condition whereas semi-sparkling rose wine has a carbon dioxide pressure of 1 to 2.5 atmospheres.

Sparkling rose wine is one of the stars of the rose wine family. Rose wines are known for their mild colour which can be anything between pale orange to a deep shade of pink. Apart from the colour, there is no connection of rose wines with the flower ‘rose’ that we all know. Rose wines have all the health benefits of red wines. Sparkling rose wine is thus not only good to taste for enjoyment but also healthy. As is always said about wines, moderation is the key to taking complete advantage of all the health benefits they have to offer, sparkling rose wine should also be consumed in moderate quantities, not exceeding 2-3 glasses a day. Regular, moderate consumption has good health benefits and hence, is highly recommended for everyone.

James Copper is a writer for http://www.cecwine.co.uk where you can find out about wine gifts

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Beside the fact that Champagne is only made in France, there are other strict guidelines to how Champagne is made.

Unlike most wines, champagne goes through a secondary fermentation process which is done in the bottle. That’s what causes natural carbon dioxide gas to get caught inside. This trapped co2 is what causes the bubbles.

Sparkling wines do not go through a secondary fermentation process. Sparkling wine is made from regular wine with co2 injections. This is done the same way as when they make coke or any other type of soda.

But does sparkling wine taste the same as champagne? The answer to this is that they may taste close, but the real difference can be told with a taste test. Champagne is bubblier and a bit lighter and sparkling wines will always carry a taste from the region they are from. Most people tend to prefer the real champagne.

The best way to chill champagne is not in the freezer, but rather in the refrigerator for not more than a couple of days. Better yet, 30 minutes before you are ready to drink the champagne, put it in a champagne cooler that is filled with equal parts ice and water and chill.

When you are ready to open the bottle, make sure that it is always pointed away from yourself and anyone else. To be on the safe side, keep your thumb on top of the cork and with your other hand separate the wire from the bottle. Hold the cork and top part of the bottle firmly in your hand while holding the bottom of the bottle with your other hand. Slowly turn the bottom of the bottle. You do not want the cork to pop, but in case it does and champagne comes pouring out of the bottle do not turn the bottle upright, but rather at an angle which will stop the flow of champagne.

So how do you know what to look for when choosing your champagne? Assess the bubbles. How many are there, how big are they and how fine are the beads? A young champagne will have lots of bubbles where as an older champagne will have less bubbles. Vintage champagne is any champagne that has a date on the label. It means all the grapes were picked in that same year. Non vintage champagne is a mix of various years and a mix of different kinds of grapes.

Labels can tell you more than whether the champagne is a vintage or not. You can also tell how dry the champagne is. For example, "Brut" is the driest of champagnes with almost no residual sugars. Extra Brut, Brut, Extra Dry and Dry are the four different levels of dryness you can get. It can be misleading because by the time you get to "Dry" you are actually drinking champagne which is more on the sweet side.

What type of glass should you use to drink champagne from? It all depends on how many bubbles you want your champagne to have. Narrower glasses or flutes keep the bubbles in the best. If you were to pour champagne from a flute to a martini glass, you would see almost of all the bubbles disappear. But this does not mean your champagne has gone flat. Pour it back into the flute and the bubbles will come back.

Evelyn Whitaker writes articles for German Toasting Glasses http://www.german-toasting-glasses.com which specializes in custom engraved wedding gifts from Germany.

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Sorting out what is in a Name

Technically speaking, champagne is always sparkling wine, but sparkling wine isn’t always champagne. The reason for this is that the only wine that can be labeled as champagne is that which is made in France’s Champagne region.

True champagne from France is considered the most famous type of sparkling wine. However, sparkling wine from regions around the world are selling quickly, too. Many have a taste that is quite comparable with champagne and are frequently sold at lower prices, which makes them more desirable to many people.

Making Sparkling Wine or Champagne

Sparkling wine and Champagne are made the same way. The only difference is where the grapes come from, with those being used in Champagne coming only from vineyards in France.

To make sparkling wine or champagne the process starts out the same way as any other type of wine. The grapes are harvested and the juice is collected. It is then blended, as needed and the wine sits to ferment.

At this point making sparkling wine or champagne starts to differ from other wines. The wine goes into bottles and a mixture is added of sugar and yeast. This helps to produce the bubbles. The wine is then fermented for a second time.

The bottle is capped to trap the carbon dioxide in the bottle. The carbon dioxide is what makes the bubbles. This is the traditional process of making champagne that comes from French champagne makers.

Once the yeast eats up all the sugar, the second fermentation process is finished. A residue is left behind in the bottle. It then goes on to age.

After aging, the bottled wine is shaken as it sits on the racks. This process helps the residue go to the neck of the bottle. The process is called riddling. It is usually done by a machine.

From here the bottles are frozen, the cap removed and the residue pops out. This process is called disgorgement. The bottles are then filled with a dosage that adds sweetness to the wine. The bottle is corked, labeled, and boxed for shipping.

Most sparkling wine and champagne is made in this manner. Cheaper sparkling wines may not go through fermentation in bottles but rather in a large tub and then get bottled afterwards.

As you can see, when you want to choose between sparkling wine and champagne there is not real difference. Many people prefer sparkling wine just due to the fact that it is often more readily available and less expensive. Those with distinguished tastes, though, may find champagne has a more refined flavor and prefer it. For the average wine drinker, though, either variety will work for whatever special occasion they are celebrating.

Derek Rogers is a freelance writer who writes for a number of UK businesses. For wine merchants & importers he recommends Alexander Hadleigh, a leading supplier of some of the worlds Finest Champagnes.

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Among France’s eleven wine-growing regions the Loire Valley ranks number three when it comes to the acreage devoted to vineyards. The Loire is France’s longest river running for 620 miles (one thousand kilometers) across the center of the country. In many ways the Loire Valley can be considered as a series of regions. Here they are running from west to east: Nantais whose primary grape is the white Muscadet, Anjou-Saumur whose primary grapes are the white Chenin Blanc and the red Cabernet Franc, Touraine whose primary white grapes are Chenin Blanc and Sauvignon Blanc and whose primary red grape is Cabernet Franc, and Central Vineyards whose primary white grape is Sauvignon Blanc and whose primary red grape is Pinot Noir. We will review at least one wine from each of these four areas.

Saumur is a city of about thirty-five thousand inhabitants where the Loire and the Thouet Rivers meet in the Anjou and Saumur zone of the Loire Valley, east of the Nantes and west of Tours. It is a bourgeois city proud of its historic center and Fourteenth Century Church of St-Pierre and the city square of the same name. And of course there is a Loire Valley turreted Castle, the Château de Saumur well worth the visit even though the Musee des Arts Decoratifs (Decorative Arts Museum) and the Musee du Cheval (Equestrian Museum) may be closed to the public.

Saumur’s Riding School, the Cadre Noir de Saumur (literally the Black Cadre) was founded well over one hundred fifty years ago. Its instructors, whether military or civilian, wear beautiful black and gold uniforms in public performances that attract up to forty thousand spectators. If you are at all interested in equestrian performances make sure to catch their class act. And stop by the Maison du Vin (House of Wine) for more information on this great wine-growing region.

Before reviewing the Loire wine and imported cheeses that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region. Start with Rillions (Big chunks of Pork cooked in Pork Fat). For your second course savor Becasse fouree au Foie Gras (Woodcock stuffed with Foie Gras). And as dessert indulge yourself with Tarte Tatin (Upside down Apple Tart).

OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.

Wine Reviewed Domaine de Saint-Just Saumur Blanc 2005 AC 12.5% alcohol about $13

Let’s start by quoting the marketing materials. We see very little white Saumur in our market, so this is a rare treat indeed. Made with 100% Chenin Blanc, it shows the aromatic virtues of the grape coupled with racy acidity. The result is a wine that may be enjoyed in its youth with seafood dishes such as grilled prawns, but will definitely age gracefully for 3-5 years.

My first meal was fried chicken-breast scaloppini, with rice and Turkish salad. This wine was very refreshing and pleasantly acidic. It was palate-cleansing with a lot of lime. It was quite present when pairing with a strong Turkish salad.

The next meal consisted of slow-cooked chicken legs with a mix of Eastern spices, brown rice, and green beans. The Saumur Blanc was quite forward with plenty of fruit and acidity. It was very pleasant.

The final pairing involved whole-wheat spaghetti and hamburgers but no tomato sauce. The wine was refreshingly acidic with a lot of lime. It was very long. While the wine was somewhat flattened by a fruit-juice candy, it displayed delicate fruit and acidity when paired with a good-quality cheesecake.

The first cheese pairing was with a mild Italian Pecorino Friulano cheese. This was no success; the wine became a bit thin and lost a lot of its fruit. Then I tried a nutty Dutch Edam cheese. The wine was moderately fruity and I would say that combination was OK but not great.

Final verdict. I liked this wine and would buy it again. I feel that it was quite good for the price. And there’s not all that much more to say about it.

Levi Reiss has authored or co-authored ten books on computers and the Internet, but he prefers drinking fine Italian or other wine, accompanied by the right foods and people. He knows about dieting but now eats and drinks what he wants, in moderation. He teaches classes in computers at an Ontario French-language community college. Visit his Italian travel website http://www.travelitalytravel.com which focuses on local wine and food.

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The Viognier grape has quite an unusual history. About forty years ago it was limited to some 35 acres (14 hectares) in the Rhone Valley of southeastern France. These few acres included the grapes that were transformed into Condrieu, considered the best white in the Rhone Valley. Now Viognier has become an up and coming white variety found in many countries including the United States, especially California, and in Australia. If you are tired of Chardonnays and Sauvignon Blancs (or even if you aren’t) you may want to try a Viognier such as this one. And next time you are in the mood for a Chilean red look for Colchagua Valley on the label. We will do so ourselves but won’t be surprised if we can’t find any in the $10 and less category.

OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price. Wine Reviewed Cono Sur Viognier 2008 13.7% alcohol about $8

Let’s start with the marketing materials. Tasting Note: Pale gold color; tropical fruit aromas with melon, peach and orange blossom notes; dry, medium bodied, with great acidity and flavors of grapefruit, peach, green apple and pineapple; good length on the finish. Serving Suggestion: Serve with stir-fry or wok-sautéed white meats, vegetables and creamy poultry dishes. And now for my review.

I started by sipping this wine alone. I got the characteristic honeysuckle. It was long and slightly sweet with pleasant acidity. The first meal included a purchased barbecued chicken leg with the paprika-dusted skin on. The sides were a slightly sweet noodle pudding and a white bean and grilled red pepper combo. With the chicken the flavor went from honeysuckle to honey. This Viognier was persistent with a note of lemon peel. I tasted lemon and orange when it was paired with the noodle pudding. But the bean and red pepper combo stole some of the wine’s fruit. Talking about fruit, I finished the glass with some orange fruit juice candy. At first I thought the pairing wasn’t very good, but I changed my mind. The wine displayed bright acidity and was almost feathery.

The second meal involved a middle-eastern dish called Kube (or Kibbe), ground beef in crushed wheat jacket slow cooked in a peppery tomato sauce. Once again I tasted honeysuckle (the dominant flavor of most Viogniers), citrus, and honey notes. I liked its sweetness. With seconds the acidity became softer.

The final meal was an omelet with sides of grilled eggplant and a grilled artichoke dip. When facing the omelet the Viognier was slightly sweet with lingering acidity. I can’t say that the wine and omelet really meshed, but an omelet isn’t much to mesh with. The artichoke dip intensified the acidity and the eggplant intensified the fruit.

Now for the cheeses. With a Brick cheese the wine became weaker. The Havarti was a better match. Even though this cheese was stronger tasting than the Brick, the wine remained fruity – go figure.

Final verdict. If you are in the market for a different white wine at a low, low price this is a good one. Because I am not very partial to Viogniers I probably won’t be buying this one again in the near future. And at $40 or much more, it may be a long time before I review a Condrieu in my French fine wine column.

Levi Reiss has authored or co-authored ten computer and Internet books, but frankly prefers drinking fine German or other wine, accompanied by the right foods and the right people. He teaches computer classes at an Ontario French-language community college. Check out his wine website http://www.theworldwidewine.com with a weekly column reviewing $10 wines and new sections writing about (theory) and tasting (practice) organic and kosher wines.

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Among France’s eleven wine-growing regions the Loire Valley ranks third in total acreage devoted to vineyards. Given that France’s longest river the Loire runs for 620 miles (one thousand kilometers) across the country, in many ways it could be thought of as a series of regions. Here they are running from west to east: Nantais whose primary grape is the white Muscadet, Anjou-Saumur whose primary grapes are the white Chenin Blanc and the red Cabernet Franc, Touraine whose primary white grapes are Chenin Blanc and Sauvignon Blanc and whose primary red grape is Cabernet Franc, and Central Vineyards whose primary white grape is Sauvignon Blanc and whose primary red grape is Pinot Noir. We will try to review at least one wine from each of these four areas.

Chambord is home to the largest of the Loire castles, built as a hunting lodge for Francois I early in the Sixteenth Century. Some think that Leonardo da Vinci was responsible for the original design. The statistics of this French Renaissance hunting lodge are stupendous. There are 440 rooms but only 365 chimneys. How would you feel to be assigned to a room without a chimney? The wall surrounding the property is 20 miles (32 kilometers) long enclosing a thirteen thousand acre (fifty two square kilometer) forest. The story has it that the Emperor wanted to divert the Loire River to create a moat but wiser heads prevailed and he had to be satisfied with diverting the Cosson River. When he came to visit it took twelve thousand horses to bring his stuff; they had to bring in all the furniture and all the food except for game. Someone counted up how much time he actually spent there over the years and the grand total is about seven weeks. When the French Revolution came the castle floors were sold for timber and the castle doors were burnt to keep people warm during the sales. The castle now belongs to the government.

Before reviewing the Loire wine and imported cheeses that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region. Start with Rillettes (Coarse Pork Pate). For your second course savor Lapin au Vouvray (Rabbit with Onions, Shallots, and Vouvray Wine). And as dessert indulge yourself with Tarte aux Pommes a la Confiture de Chinon (Apple Pie with Chinon Wine Jam).

OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.

Wine Reviewed Cheverny Blanc V. V. (Terra Vitis) 2005 12.5% alcohol about $15

I don’t know why but the usual marketing materials were unavailable. So I accessed the producer’s web site that offered following blurb – translated from the French by Google. Cheverny Blanc Old women Vines resulting from the marriage of Sauvignon and Chardonnay is manually collected with maximum maturity in order to release from the very constant flavours and a powerful gustatory length; to be useful between 7 and 8 degrees accompanied by fish out of sauce, scallop, snails as. Whaaat?

Didn’t anybody tell Google that V. V. (Vieilles Vignes) stands for old vines and not Old women Vines? Here is my rapid translation: Cheverny Blanc Old Vines (wine) comes from Sauvignon (Blanc) and Chardonnay (grapes) that were manually harvested at their full maturity to bring out their powerful aromas and long, powerful flavors. Serve between 7 and 8 degrees C (44 to 46 degrees F) with fish in sauce, scallops, or snails. Frankly, I would rather review wines than translate documents. And that’s what I am doing next.

My first meal was whole-wheat spaghetti with a homemade tuna, red onion, garlic, and Greek Olive sauce that had a commercial tomato spaghetti sauce as its base. I doused on a lot of grated Parmesan cheese. The wine was light, refreshingly acidic, and somewhat sweet. It was lemony with a taste of honey. When I finished the glass after finishing the meal I had the feeling that the wine’s quality went up.

The next meal consisted of a commercially prepared barbecued chicken breast, rice, and an eggplant side. The Cheverny started off between weak and light but later picked up some strength. Interestingly enough it was quite present when paired with the tomato-based grilled eggplant.

The final pairing involved an omelet with local Provolone cheese and Greek Olives. The wine was somewhat assertive but short. As I had a little left I paired it with a high-quality chocolate-coated ice cream bar. The wine was nice and sweet and a good match, at least at first.

The first cheese pairing was with a mild Italian Pecorino Friulano cheese. They made a good couple; the wine showed a lot fruit and pleasant acidity and was rather long. The second cheese pairing was with a more forceful Dutch Edam cheese. The results were fairly similar but the wine was definitely flatter.

Final verdict. This wine is best with rather bland food and as such is overpriced. At a much lower price point it would be worth buying again. I really expect more at this price.

Levi Reiss has authored or co-authored ten books on computers and the Internet, but he prefers drinking fine Italian or other wine, accompanied by the right foods and people. He knows about dieting but now eats and drinks what he wants, in moderation. He teaches classes in computers at an Ontario French-language community college. His new wine, diet, health, and nutrition website http://www.wineinyourdiet.com links to his other sites.

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This wine grape probably originated centuries ago in Damatia. Roman history says it was brought to history in 281 A.D. by the Empower Probus. Many people believe that it is named after the city of Vienne which was a military outpost for the Romans. It also sounds like the Roman phrase that means “the road to Hell.”

This might allude to the intoxicating effects of drinking the wine or it might be a reference to the fact that this grape is quite hard to grow. In fact due to a lack of attendance to the vineyards during World War II the Voignier grape vine almost became extinct, along with other grapes, such as Tocai (http://www.wineaccess.com/wine/grape/Tocai/).

This grape is now grown only exclusively in the Northern Rhone area which grows mostly red wine grapes. There is a low production every year of only 1900 liters of wine. This is because it is vulnerable to powdery yields. The timing of the picking of the grape must be very precise. When picked too late in the season the grape can produce a thick oily wine without any pleasurable aroma. It is a very fussy grape that prefers the Mediterranean climate.

Another factor that affects the quality of the wine is the age of the grape plant. The vines don’t produce great wine until they are least fifteen years old. In the Rhone area of France vines exist that are over seventy years old. Ideally this grape will produce a wine that is thirteen percent alcohol. The best wine will have a deep yellow color. It prefers warm environments and long growing season.

Even though it does not take to every climate it has migrated successfully to California and Virginal in the United States. Virginia’s Monticello wine growing region is perfect for growing this type of grape. The grape is also grown in South Africa, New Zealand, and Japan.

In France, Viognier is grown as a single grape variety on the west bank of the Rhône River. This particular grape is also frequently blended with other varietal wines such as Roussanne (http://www.wineaccess.com/wine/grape/Roussanne/), Grenache, Rolle and Marsanne. To make Beaujolais the wine can contain up to twenty percent of Viognier instead of five percent. One reason that Viogniers are added to wine blends is because it helps stabilize the red pigments in the wines so that the wine stays red.

Plantings of these vines have really grown in North America since the eighties. The California coast produces over two thousand acres of this grape. It can also be found in Colorado, New York, Washington and Virgina as well as the Niagara region and British Columbia province in Canada. It is also grown as a varietal grape in Chilean Argentina.

This grape is big in Australia and added to many Shiraz blends. Famous areas that grow the Viognier (http://www.wineaccess.com/wine/grape/Viognier/) plantings include Murray River, Rutherglen, Nagambie Lakes, Cangerrie and Tenter.

The Viognier is prized because it is a floral wine. It must be consumed young as it does not age well. It becomes flat and scentless if aged. Don’t drink Viognier single varieties that are more than three years old. This wine is predominately very dry although dessert wines are also sometimes created by it.

This is quite an oily wine if it is made from the juice of the skins so some producers of this wine make sure the skins are removed. To increase its alkalinity it is sometimes stirred using a process called batonnage. This strongly perfumed wine pairs well with spicy cuisines like Thai and Chinese. It also matches well with sushi and strong French cheeses.

Dessert wines are created from Viognier grapes that are picked in October or early November. The grape is fragile so the grapes are shaken off the vine to avoid bruising while harvesting. Many wine experts say that this wine peaks at one year of age.

Sarah Martin is a freelance marketing writer based out of San Diego, CA. She specializes in international cuisines and fine wine varietals, such as Tocai and Viognier. For more great varietals, please visit http://www.wineaccess.com/.

Article Source: ArticleSpan

OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.

Wine Reviewed Terre a Verre les Roches Picpoul de Pinet, 2005 13% alcohol about $10

Let’s start with the marketing materials. Picpoul de Pinet is a grape variety that is a perfect example of the Mediterranean climate in a bottle. Expect hints of citrus, curry, spice, garrigue, and floral in a racy/fresh frame. It is an excellent palate refresher or would match a grilled prawn dish. And now for my review.

I started by sipping this wine alone. It was acidic and refreshing with a note of honeysuckle. I tasted it with barbecued chicken thighs, French fries spiced with rosemary and garlic, accompanied by green beans cooked with crushed tomatoes. The wine was clearly acidic. It tasted of honeysuckle and citrus with sweet notes. Bizarre, it was sometimes short and sometimes long but always palate cleansing and sometimes metallic.

The second meal involved baked chicken breast in a potato puree, accompanied by green beans in a tomato sauce. I apologize for the double chicken tasting. I did try this wine with shepherd’s pie but because of some dental work the tasting was painful and not at all informative. Anyway, with the chicken breast the wine was lightly sweet with even a taste of honey and refreshing acidity. The Picpoul was moderately long and mouth-filling, quite a pleasant match.

The next meal consisted of an omelet with a commercial artichoke dip and Japanese rice crackers. I felt lip-puckering acidity. The citrus shadow of the wine lasted a long time. The wine was definitely muted by the acidic dip. Interestingly enough, it came out the best with the rice crackers. Later during the meal the wine softened. It became sweet once more in the presence of Wasabi peas.

I finished the tasting with two cheeses. The first cheese was a Provolone. The wine tasted fairly fruity and had good length and acidity. This was better than an average wine and cheese pairing. The marbled Cheddar succeeded in muting the wine, in particular its acidity. This pairing was not nearly as good as the preceding one.

Final verdict. Mixed feelings. There are lots of good $10 wines out there. I don’t see the point of returning to this one. But maybe I’m too harsh. For $10 what can you usually expect from an expensive wine producer such as France?

Over the years Levi Reiss has authored or co-authored ten computer and Internet books, but really prefers drinking fine German wine, along with friends and the right foods. He teaches sundry computer classes at an Ontario French-language community college. Visit his global wine website http://www.theworldwidewine.com with a weekly column reviewing $10 wines and new sections writing about (theory) and tasting (practice) organic and kosher wines.

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The Rhone Valley ranks second in acreage among France’s eleven wine-growing regions. It’s really a question of two separate areas with very different wines. The narrow northern Rhone Valley produces only a small fraction of the Rhone wines. Its major red grape is Syrah, and its major white variety is Viognier. Traditionally wines in the southern Rhone Valley are blended. For example, both the red and the white Chateauneuf-du-Pape AOC wine may include over a dozen different grape varieties. The white Chateauneuf-du-Pape reviewed below includes four varieties, White Grenache, Rousssane, Bourbuolenc, and Clairette. With the exception of Roussane, these are not considered particularly high-quality grapes. Many of the other permitted varieties are also pedestrian grapes. But Chateauneuf-du-Pape is certainly considered a fine wine. You will never see it on a $10 wine list. Only once in a while you will see it on a $15 wine list.

The village of Chateauneuf-du-Pape is home to about two thousand people and some very well-known French wines. During the Fourteenth Century seven French Popes made their home in nearby Avignon and they got their table wine from the town named new castle of the pope. You may want to visit the Musee des Outils de Vignerons Pere Anselme (The Father Anselm Museum of Winemakers Tools) or the ruins of the Chateau. The nearby city of Orange is home to a great Roman theatre and even an Arc de Triomphe, much less visited than its Parisian namesake.

Before reviewing the Chateauneuf-du-Pape wine here are a few suggestions of what to eat with indigenous wines when touring this beautiful region. Start with Soupe de Lentilles Provençale (Provencale Lentil Soup). For your second course savor Pates aux Coquillages (Seafood Pasta). And as dessert indulge yourself with Fougassette (Sweet Bread with Orange Flower Water).

OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.

Wine Reviewed Chateauneuf-du-Pape La Fiole Blanc 13% about $22.50

Let’s start by quoting the marketing materials. Tasting Note: Pale gold; aromas of mineral and grapefruit, crisp and dry with a mineral flavor. Serving Suggestion: Serve with fish or seafood.

In the first sips I tasted honey and minerals. The wine was mildly sweet. The first pairing was with a Middle-Eastern dish called kube (or kibbe) consisting of ground beef in jackets made of crushed wheat, slow-cooked in a peppery tomato sauce. The wine tasted of grapefruit. It was nicely long and fairly powerful.

My next meal centered around a barbecued chicken breast in a caramelized sauce accompanied by potato salad and a Moroccan style tomato salsa with garlic that wasn’t very spicy. The wine was sweet like many a Riesling. It went well with the chicken’s sweetness. The acidity was light but increased as the meal went on. The Chateauneuf-du-Pape’s predominant flavor was grapefruit. In the presence of a sweet but acidic, high-quality French style lemon pie the wine was round but weak.

The final meal was broiled salmon filet in a soy and honey sauce with brown rice and zucchini cooked in tomatoes. The wine’s soft acidity was a great compliment to the softness of the fish. Once again grapefruit came out with the rice and zucchini combo. The wine’s acidity went well with the acidity of the tomatoes.

The first cheese was a Mozzarella. The wine was round, forceful, and frankly wasted. With a yellow Cheddar the wine was fairly tasteless. It just didn’t stand up to this fairly weak cheese.

Final verdict. I would buy this wine again but carefully watch what I pair it with. Never again would it be wasted with a pedestrian cheese. My idea of a great wine evening might be starting with this white Chateauneuf-du-Pape to accompany a salmon fillet followed by a red Chateauneuf-du-Pape with a leg of lamb or roast duck. And live a bit like those French Popes almost seven hundred years ago.

Levi Reiss has authored or co-authored ten books on computers and the Internet, but would rather just drink fine German or other wine, accompanied by the right foods. He teaches various computer classes at an Ontario French-language community college. Check out his global wine website http://www.theworldwidewine.com with a weekly column reviewing $10 wines and new sections writing about (theory) and tasting (practice) organic and kosher wines.

Article Source: ArticleSpan