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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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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Whether or not you like this wine, Umbria and the town of Orvieto are well worth visiting. This site is absolutely spectacular, sitting on an enormous plateau of volcanic rock. They didn’t need the typical high walls to defend the town from invaders. If you go, make sure to take the underground tour and enjoy the local cuisine. You can try the local wines or order Tuscan wines such as Vino Nobile de Montepulciano which comes from an area just over the regional border. I just tasted such a wine, but you won’t find it among my $10 wine reviews.

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

Wine Reviewed Ruffino Orvieto Classico DOC 2007 12 % alcohol about $9.50

Let’s start with the marketing materials. Tasting Note: Pale straw color; citrus and apple fruit aromas and flavors; light-bodied, clean and crisp a hint of almond in the finish. Serving Suggestion: Serve chilled as an aperitif or with deep fried calamari. And now for my review.

At the first sip the wine was mild tasting with soft acidity. It lingered. The first pairing was with a Middle Eastern specialty, Kube or Kibbe, ground beef in crushed Bulghar wheat jackets served with a peppery sauce containing crushed tomatoes. The wine was appley and somewhat sweet with pleasing acidity. So far there’s not a lot to say about this wine.

The second pairing included a barbecued chicken breast in a caramelized sauce, potato salad, and a Moroccan-style tomato, garlic, and pimento salsa that wasn’t very spicy. The sweetness of the Orvieto blended well with the sweetness of the chicken. With the other dishes the wine lost its sweetness and stopped just short of feathery. It picked up more strength with the acidic salsa.

The final meal included a mushroom omelet, an overly mayonnaised grilled artichoke dip, and Japanese rice crackers. The wine started out light. It was not particularly flavorful. It got better developing some notes of apple. Even though the artichoke dip was mild tasting it cut across the wine. For dessert I enjoyed a high-quality French style lemon pie with a buttery crust. The pie was delicious but totally flattened the Orvieto.

In the presence of the first cheese, a Mozzarella , the wine picked up some intensity was did not have much flavor. With a yellow Cheddar I tasted pale apples, but only in the background.

Final verdict. I really don’t think that I would buy this wine again, it was simply too forgettable. On the other hand, some of the pairings were OK. See if you can get it at a better price. Or better yet, see if you can get a better wine.

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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If you like anchovies and you like fritters you may go for Crispeddi (Anchovy and Dill Fritters) that also contain peperoncino, Italian hot peppers. Recommended wines include Verdicchio dei Castelli di Jesi DOC from The Marches, a wine often paired with fish and seafood and Vermentino di Sardegna DOC from the island of Sardinia northwest of Sicily.

Sicily was once part of the Arab world. You can see the Arab influence in many dishes such as Couscous con Pesce (Fish Stew Couscous). Sicilians tend to make couscous with fish such as grouper or red snapper. In contrast North Africans usually prefer vegetables, mutton, or a lamb sausage known as merguez. Once again a good suggestion is Vermentino di Sardegna DOC but so is Fiano di Avellino DOCG from the Campania region of southern Italy. I am a real fan of Fiano but don’t think of suing me if you are unhappy with it.

Involtini di Pesce Spada (Swordfish Rolls) are fairly tricky to prepare but are delicious. It goes very well with salmoriglio sauce, an Italian sauce that you won’t find in many local supermarkets. Once you worked hard on the fish and the sauce, you’ll want to be pleased with the wine. Two of the choices are Greco di Tufo DOCG or its close neighbor, Fiano di Avellino DOCG.

Some say that Pasta con le Sarde (Pasta With Sardines) is Sicily’s signature dish. I’m not all that partial to sardines and even less so to raisins but lots of Sicilians eat it up. If you want to do it right, use Bucatini and cook it al dente. This is really a Sicilian dish and so let’s not be surprised that the appropriate wines are probably not available here. Your best bet is probably the Verdicchio di Matelica DOC. If you can’t get this wine try your luck with its cousin Verdicchio dei Castelli di Jesi DOC that most people put lower in the wine pecking (sipping?) order.

For dessert you may want to try Cannoli con Ricotta (Ricotta-stuffed Rolls) that are available in many Italian pastry shops. Otherwise making them is tricky but they can be delicious. It’s also tricky to find an appropriate dessert wine to accompany them. The best choice is probably Moscato Passito di Pantelleria DOC from the tiny island of Pantelleria south of Sicily. In 1971 this became the third wine to be accorded the once prestigious DOC classification. You might also try your luck with the once great and now trying to claw its way back Marsala. Take my advice; don’t even think about a Marsala cooking wine, not even for cooking.

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

White wines make fine beverages for more casual meals. This is because of their quality of being more revitalizing and less heavy in one’s mouth than most red wines. Traditionally, white wines are paired with light dishes like cheeses and fish and consumed at temperatures of around 45 to 50 degrees F, which is relatively chilly. Because white wines are relatively light, they achieve fuller potential from being drunk in thinner glasses.

White wines also come from plenty of different regions across the globe, each of which has created its own original blends of wines. Chardonnay is one of the most popular types of wine grapes, cultivated plentifully in most wine-making regions. Chardonnay white wines are fairly rich and sport medium to high levels of acidity. Chenin Blanc, which hails from the Loire Valley of France, can also be discovered in many areas of California. Chenin Blanc white wines have higher than average acidity, and are generally flavored with hints of fruit. Gerwurztraminer may be hard to pronounce, but turns into a delightful wine from frostier climates. The name literally means "spicy", which is an apt adjective to explain this wine’s sharp acidity and potent taste. Pinot Grigio is Italy’s most renowned white wine, also harvested in France, and called Pinot Gris when grown in the United States. Riesling is a fantastic wine from Germany that has developed an undeservedly bad reputation because of the spreading of lackluster wines being presented as Rieslings.

White wine may be daunting at the beginning, but hopefully this knowledge will clear up some of the confusion and lead to your enjoyment of various whites.

For more articles, tips, help and advice about buying White wines in the UK, please visit… http://www.winebuyersuk.com/category/white-wine/

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

Wine Reviewed Montalto Nero d’Avola Cabernet Sauvignon, 2007 14% alcohol about $8

Let’s start with the marketing materials. Tasting Note: Deep red violet color; dark fruit and spice aromas and flavors; dry, medium to full bodied, long, smooth finish. Serving Suggestion: Roast lamb or beef, meat pastas, and grilled meats. And now for my review.

At the initial tasting the wine was thin but long with moderate acidity and a touch of oak. The initial meal involved homemade shepherd’s pie. There was dark fruit. The red blend washed the food down pleasantly. It was robust. Simple food, simple wine. Not that there’s anything wrong with it. I added some Turkish Harissa, a hot pepper sauce and the wine followed, picking up some spiciness.

The second meal included meat balls and recooked steak, slow cooked with potatoes. The Nero d’Avola/Cabernet Sauvignon was now powerful; it definitely packed a punch. I could taste the oak. The length was good.

The final meal was a middle-eastern specialty, kube, also called kibbe, ground meat in jackets made from ground bulgar, in a spicy tomato sauce. It was strange, at the first sip the wine was thin, almost watered. But as I drank more the power built. I noticed some oak and tasted dark fruit with moderate acidity.

I finished the tasting with two cheeses. The first cheese was a provolone. The wine was balanced with good tannins and moderate acidity. But it was short. A marbled cheddar cheese flattened the wine somewhat. After the cheese the fruit came back.

Final verdict. If you feel like washing down simple meals with a simple wine this is an option. But I prefer to keep looking.

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.

Article Source: ArticleSpan

Red wine comes in different flavors some of which are listed here:
Cherry, Plum, Blackberry, Raspberry, Currant, Raisin, Fig, Pepper, Clove, Cinnamon, Coffee, Cocoa, Mocha, Tobacco, Leather, etc.

Types of red wine
The type of Red wine depends on the area in which it is produced and the type of grape used for extracting the wine.

Syrah:
Syrah, also called as Shiraz, is mostly served with meat, beef or pastas. They are mostly dark colored wines. Syrah is widely cultivated in the regions of France, Australia, and California. One of the main ingredients of syrah is aroma which is very good for health.

Merlot:
Merlot, a red wine, is known for its light color and soft taste. It can be served with any kind of food. It is a very light drink and is not strong at all. Merlot is cultivated in countries like Romania, Chile, Washington, Italy and Australia. They are also present in herbal and medicinal form.

Cabernet sauvignon:
Cabernet sauvignon is produced from oak. This red wine is beneficial in preventing cardiovascular problems and also cancer because of its medicinal properties.

Pinot noir:
Pinot noir is rarely found because it is difficult to grow. This red wine plant is cultivated in countries like New Zealand, USA, Oregon and many other valleys.
This red wine is best suited with meat and lamb.

Zinfandel:
Zinfandel is the native wine of California because it is produced only in California. This is very hot and spicy in taste and goes well with meat, pizzas, and pastas.

Sangiovese:
Sangiovese goes well with Italian dishes and is available in valley areas.

Barbera:
Barbera is available only in USA.

Wine and Health
Consumption of wine to a limited extent may be beneficial to ones health. It removes bad cholesterol and increases good cholesterol while reducing blood clotting, which is used to prevent a number of heart diseases and leukemia, because it acts as an antioxidant. They are used to prevent Parkinsons disease because of presence of resveratrol in the wine. Red wine contains higher amount of flavonoids which is very useful. Melatonin present in red wine is used to cure a number of skin diseases. Over consumption of wine may lead to many health problems like:
1) Red wine headache (RWD) – It is a disease caused due to excessive consumption of red wine, which may further lead to nausea.
2) Consumption of red wine is hazardous during pregnancy. It also increases the chances of breast cancer.
3) Brain migraines
4) Diabetes
Hence, moderation is highly recommended for the consumption of red wine.

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

Article Source: ArticleSpan