The Loire is France’s longest river. Among eleven France’s wine-growing regions the Loire Valley number three in total vineyard acreage. This region is subdivided into four sections going from west to east: Nantais, Anjou-Saumur, Touraine, and Central Vineyards, the home of the wine that’s reviewed below. This region’s major white grape is Sauvignon Blanc and major red grape is Pinot Noir.

Bourges is a town of over seventy thousand people that’s almost in the center of France. It’s an old style market town with a high and mighty Cathedral, the Thirteenth Century Cathedrale St-Etienne that is definitely worth seeing. It is a World Heritage Site. Make sure not to miss the Fifteenth Century Palais Jacques-Coeur (Palace) that was used as a model for several New York City Fifth Avenue mansions. For natural beauty visit the marshes of the Voiselle and Yevre rivers.

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 Salade de Faisan (Pheasant Salad). For your second course savor Noisette de Biche (Deer Medallions). And as dessert indulge yourself with Poire Rotie au Beurre (Pear Roasted in Butter).

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

Wine Reviewed Marnier-LaPostolle Chateau de Sancerre 2003 12.5% alcohol about $19

Let’s start by quoting the marketing materials. Tasting Note: Straw yellow color; grapefruit and mineral notes on the note; clean and refreshing citrus/grapefruit and herbal flavors. Serving Suggestion: Shellfish; goat’s cheese dishes; veggie dishes. And now for my review.

My first meal consisted of poached salmon-colored trout in red pepper (the vegetable, not the spice) sauce with boiled rice. The wine tasted like a Chablis, full of lemon and steel with some herbal notes. When I tried it with a salad composed of Clementines, baby spinach, pear, and mango accompanied by a sweet mustard dressing the Sancerre became more acidic while retaining its flintiness. It took on floral aspects when faced with home-made (my grapes, someone else’s) jelly.

The second meal was a purchased organic spinach pizza. The wine was floral, round, and even a bit sweet. It was quite pleasant. With an apple-rhubarb tart the Sancerre was nicely acidic and feathery.

The third pairing involved a lightly sauteed chicken breast, boiled rice, and a spicy tomato-based Turkish salad. It was round, light, and quite long. Then I added a Tunisian hot pepper sauce (harissa) to the bland meat. Interestingly enough the Sancerre became fruitier and somewhat shorter.

Usually I finish the bottle with two cheese. In this case I went to a cheese-less lasagna made with whole wheat noodles, tomato sauce, peas, and ground chicken. The wine was very fruity and quite round. Its refreshing acidity really cut the grease.

One of the classic wine and cheese pairings taught in schools and verified in practice is Sancerre and goat’s milk cheese, preferably Crottin de Chavignol coming from the same area as the wine.

Final verdict. This is a fine wine. I really like Sancerre but find it somewhat overpriced. I am always ready to try another Sancerre, looking for better value.

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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White and Red Wines

White wines are made by dividing the grape evokes from the skin right after instant. Little contact between the educe and skin must be maintained. This could be finished by using any wine Readying equipment that could permeate or line the struggle while the succus is rained buckets into a cask. The colour of white wines vary because of the shades of color of the grapevines used and tempestuousness period. Some of the celebrated white wines are Champagne, Sauvignon Blanc, Riesling, and Chardonnay. They all make great first drinks in dinners and junkets. Cleaner colored ones are anticipated light-bodied and those with larger tones are addressed full-bodied.

Red grapes make red wine. Deep purple and blue grapes make wines in like-minded shades too. Right after the pick and origin, red grapes excerpt must laid in a wine Forming equipment such as a cask or tank where they would engage the paints and other aspects of the skin. The longer the marinade sits, the redder the wine would be. The taller the agitation period is, the thicker is the meet of the succus with the skin. Red wines are secret according to the tannins or red skin pigment immediate. Light-bodied red wines have fewer tannins and leave little presence on the tongue. They feel like water when wassailed. A good lesson of this is Beaujolais Nouveau. Choice red wines have the sharpest alcoholic beverage and tannic acid grades. They are thicker on the roof of the mouth and with better taste. A Bordeaux and Super Tuscans are good representatives of hot red wines. Merlot, Shiraz, and Chianti are considered as medium-bodied red wines. Red wines could also be established from cherry, plum, strawberry, raspberry, raisin, gooseberry, and boysenberry.

Wine Forming Equipment at Their Best

You could make your own interlingual rendition of Champagne or Bordeaux at home. You need the grapes or yields that you would use as the big materials and a good set of wine Working equipment that would make your home-based output cost cost-effective and softer. Log on to The Grape and Granary and see for yourself the best wine Working equipment that you could fine in the planet such as barrels, racks, bottling implements, bottles, funnels, crushers, pressers, fermenters, and hard bags. They are all very user-friendly and dirt cheap.

The wine making equipment that would make your home-based output cost cost-effective and softer available at http://www.thegrape.net

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White and Red Wines

White wines are established by distinguishing the grape excerpts from the skin right after contracting. Little contact between the express and skin must be kept. This could be ended by exploitation any wine Forming equipment that could filter or line the skin while the juice is streamed into a cask. The color of white wines vary because of the shades of color of the grape vines used and ferment period. Some of the famed white wines are Champagne, Sauvignon Blanc, Riesling, and Chardonnay. They all make great initiative drinks in dinner parties and banquets. Fresher colored ones are predicted light-bodied and those with greater tones are promised full-bodied.

Red grapeshots make red wine. Deep purple and blue grapes make wines in similar shades too. Right after the selection and extraction, red grapes express must posed in a wine Making equipment such as a drum or tank where they would absorb the pigments and other scenes of the skin. The more galore the marinate sits down, the redder the wine would be. The taller the ferment period is, the riskier is the contact of the juice with the skin. Red wines are secret corresponding to the tannic acids or red skin paint present. Light-bodied red wines have fewer tannic acids and leave micro presence on the tongue. They feel like water when drank. A good representative of this is Beaujolais Nouveau. Hot red wines have the fullest intoxicant and tannic acid stories. They are deeper on the roof of the mouth and with tighter taste. A Bordeaux and Super Tuscans are good models of rich red wines. Merlot, Shiraz, and Chianti are considered as medium-bodied red wines. Red wines could also be established from cherry, plum, strawberry, raspberry, raisin, gooseberry, and boysenberry.

Wine Producing Equipment at Their Best

You could grow your own interlingual rendition of Champagne or Bordeaux at home. You need the grapes or yields that you would use as the great stuffs and a good set of wine Working equipment that would make your home-based output cost economic and more galore. Log on to The Grape and Granary and see for yourself the best wine Producing equipment that you could fine in the planet such as barrels, racks, bottling goes through, bottles, funnels, crushers, pressers, fermenters, and hard bags. They are all very casual and low-priced.

You need the grapes or yields that you would use as the great stuffs and a good set of wine Working equipment that would make your home-based output cost economic and more galore Log on to The Grape and Granary and see for yourself the best wine making equipment are all very casual and low-priced available at http://www.thegrape.net

Article Source: ArticleSpan

White and Red Wines

White wines are made by telling the grape draws from the skin right after advertizing. Little contact between the pull and skin must be remarked. This could be ended by expending any wine Making equipment that could strain or line the shin while the juice is swarmed into a barrel. The color of white wines vary because of the tones of colour of the grape vines used and tempestuousness period. Some of the noted white wines are Champagne, Sauvignon Blanc, Riesling, and Chardonnay. They all make great giving drinks in dinners and feasts. Worse colored ones are anticipated light-bodied and those with greater spectres are addressed full-bodied.

Red grapes make red wine. Deep purple and blue grapes make wines in like-minded shades too. Right after the foot and origin, red grapes pull must committed in a wine Working equipment such as a barrelful or tank where they would suck the paints and other facets of the skin. The riskier the marinade sits, the redder the wine would be. The thicker the fermentation period is, the richer is the middleman of the juice with the skin. Red wines are restricted reported to the tannic acids or red skin pigment immediate. Light-bodied red wines have fewer tannins and leave smaller presence on the tongue. They feel like water when wassailed. A good instance of this is Beaujolais Nouveau. Sour red wines have the loftiest intoxicant and tannin flushes. They are thicker on the roof of the mouth and with bigger taste. A Bordeaux and Super Tuscans are good object lessons of sour red wines. Merlot, Shiraz, and Chianti are considered as medium-bodied red wines. Red wines could also be established from cherry, plum, strawberry, raspberry, raisin, gooseberry, and boysenberry.

Wine Working Equipment at Their Best

You could get your own variation of Champagne or Bordeaux at house. You need the grapes or yields that you would use as the great cloths and a good set of wine Readying equipment that would make your home-based output cost cost-effective and richer. Log on to The Grape and Granary and see for yourself the best wine Producing equipment that you could fine in the planet such as barrels, racks, bottling enforces, bottles, funnels, crushers, pressers, fermenters, and heavy bags. They are all very painless and low-priced.

Enhance the taste of your food with home made wine. Get the complete set of wine making equipment only at http://www.thegrape.net/

Article Source: ArticleSpan

White and Red Wines

White wines are made by parting the grape purifies from the skin right after advertizing. Little contact between the educe and skin must be found. This could be through by practicing any wine Working equipment that could separate out or strain the shin while the juice is pullulated into a barrelful. The color of white wines vary because of the refinements of colour of the grapes used and fermenting period. Some of the noted white wines are Champagne, Sauvignon Blanc, Riesling, and Chardonnay. They all make great gap drinks in dinner parties and junkets. Light colored ones are anticipated light-bodied and those with deeper tones are promised full-bodied.

Red grapes make red wine. Deep purple and blue grapes make wines in akin shades too. Right after the picking and extraction, red grapes pull must laid in a wine Forming equipment such as a barrelful or tank where they would plunge the paints and other scenes of the skin. The farther the marinade sits around, the redder the wine would be. The worse the fermentation period is, the longer is the link of the succus with the skin. Red wines are separated reported to the tannins or red skin pigment instant. Light-bodied red wines have fewer tannins and leave smaller presence on the tongue. They feel like water when imbibed. A good model of this is Beaujolais Nouveau. Sour red wines have the tightest inebriant and tannic acid points. They are fuller on the roof of the mouth and with worse taste. A Bordeaux and Super Tuscans are good object lessons of robust red wines. Merlot, Shiraz, and Chianti are considered as medium-bodied red wines. Red wines could also be established from cherry, plum, strawberry, raspberry, raisin, gooseberry, and boysenberry.

Wine Readying Equipment at Their Best

You could farm your own adaptation of Champagne or Bordeaux at home. You need the grapes or yields that you would use as the particular stuffs and a good set of wine Building equipment that would make your home-based yield cost effective and easier. Log on to The Grape and Granary and see for yourself the best wine Preparing equipment that you could fine in the planet such as barrels, racks, bottling implements, bottles, funnels, crushers, pressers, fermenters, and dragging bags. They are all very simple and affordable.

The wine making equipment is not only efficient but very fascinating and life-affirming available at http://www.thegrape.net

Article Source: ArticleSpan

The wine reviewed comes from Rueda in northwestern Spain not far from Portugal. The famous Duero River flows by. I’m going to guess that in our price range the vineyards won’t be fronting on this river. By the way, even though it’s Spain the winters are fairly cold.

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

Wine Reviewed Marques de Riscal White 2007 12% alcohol about $10

Let’s start with the marketing materials. Tasting Note: Light straw green color; aromas and flavors of peach with floral and earth tones; dry, light to medium bodied, with good length. And now for my review.

I started by sipping this wine without any food. I was impressed by its fine balance of sweetness and acidity. The first meal was a baked salmon filet with honey sauce, sprinkled with sesame seeds. Sides were boiled asparagus covered in black pepper and onion powder and potato knishes, fried dough stuffed with a potato and onion mixture. The fish brought out the wine’s citrus tastes; it was quite refreshing. With the asparagus the wine became slightly unctuous.

The second meal consisted of purchased broccoli and spinach crepes garnished with sour cream. The wine was floral with fleeting acidity. It was light tasting as was the food. The Rueda was not powerful but it was subtle. I finished the meal with a high-quality French-style lemon pie with a buttery crust. Even though the wine was weak it was enchanting.

The final meal centered around chicken meat balls accompanied by rice and green beans in a tomato sauce. The wine had puckering acidity but it was short at first. I did get citrus flavor. Once again the wine was unctuous (oily) but I mean that in a positive way.

I finished the tasting with two cheeses. The first of the cheeses was a Marbled Cheddar. The wine was fruity and acidic; this was a good combo and I am no great fan of wine and cheese. Then I went to a white Havarti. The effect was similar but the wine was more powerful.

Final verdict. I would definitely buy this wine again. It does qualify as a bargain, especially if you can get it for a better price as I have seen on the Internet.

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

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.

Article Source: ArticleSpan

One of the worst wines that I ever consumed was a popular White Zinfandel. On the advice of our legal department I won’t be naming names, but I vowed never to drink another White Zinfandel. But a few years later someone brought a different producer’s version to a dinner at our house and I felt compelled to taste it and not talk about the past. That also to be unnamed version wasn’t too bad. So I thought I would try another. First a few words of wine trivia. White Zinfandel became so popular that it prevented ripping out some of the oldest vines in the US. The producer of this bottle, Beringer is the oldest operating vineyard in Napa Valley. One more comment before our review, don’t tell wine connoisseurs that you’re serving them a Napa Valley Zinfandel if this be your wine. They will get the wrong idea, and perhaps not be amused. We will look for a red Zinfandel to review. But don’t be surprised if it doesn’t come from Napa Valley.

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

Wine Reviewed Beringer White Zinfandel 2007 10.5% alcohol about $8

Let’s start by quoting the marketing materials. Tasting Note: Pale rose color; strawberry and rhubarb aroma; touch of fruit sweetness in flavor; delicate, soft finish. Serving suggestion: Soft cheeses; Thai or Indian food, as a party sipper, or use in a Sangria. And now for my reactions.

At the first sips the wine was quite sweet with nice acidity. Its first pairing was with small, assorted pieces of barbecued chicken. This wine was refreshing with bright acidity. I had the feeling this is a fun wine, the kind you drink at a party where wine is about the last thing on anyone’s mind. I wish it were less sweet. It maintained a candy taste with roasted eggplant smothered in garlic. When this white Zin faced a white bean and red pepper dip it lost some of its sweetness, which upped it a notch in my estimation.

The next meal consisted of Kube (also called Kibbe); ground beef slow cooked in crushed wheat jackets accompanied by Swiss Chard and Bok Choy. The wine’s acidity almost counterbalanced its sugar. The more I drank the happier I was with the wine’s acidity.

My final meal was centered around a red onion omelet accompanied by smoked salmon on the side. The Zin was quite fruity but still sweeter than I would like while its acidity remained. In the presence of the smoked salmon the wine was round but not quite as fruity. The combination was pleasant but undoubtedly most of the credit went to the smoked salmon.

I ended the bottle with two local cheeses. When accompanying a yellow Cheddar the wine was fruity and sweet. It is almost as if the cheese wasn’t there. When paired with a more forceful white Havarti the wine was fairly round with diminished sweetness.

Final verdict. I would not buy this wine when I’m feeling serious about my libations. But if I just want to have fun and wash down selected nibbles, I wouldn’t mind another round. Does this mean that I’ll return to retaste my first White Zinfandel? Never.

Levi Reiss is the author or co-author of ten computer and Internet books, but really would rather just drink fine German or other wine, accompanied by the right foods. He teaches classes in computers at an Ontario French-language community college. Check out his global wine website is 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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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.

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.

Article Source: ArticleSpan