Archive for category Wine Spirits Articles
6 Benefits to Making Your Own Wine
Ever thought what benefits you can reap by making your own homemade wine
Making wine is an art that is thousands of years old and the process has been handed down by generations. In this modern age we can make our own wine with the right tution.
We will explain how this can be done very easily with house hold items that you have in your own kitchen
A Restauranteurs 30 Interesting Wine Facts
As owner of a winery and also a restaurant, I often get asked a lot of questions about wine and also about the wine industry in general. So here are some great wine facts for you to savour.
1. There are 20 million acres are planted to grapes worldwide.
Serving With Wine Glasses: What’s Behind Glass Number 1
Alcohol, as a rule, is generally easy to serve. For beer, you simply hand someone a can or a bottle and, if need be, a bottle opener. For hard alcohol, you simply pour the spirits into a mixer, add in a straw, or perhaps a mini umbrella, and send them on their way. For shooters, you place the alcohol in a shot glass, and, depending on what the person is drinking, give them something to deflate the alcohol’s flavor: a lime, a lemon, a stomach pump.
While wine is a type of alcohol, it refutes this “easy to serve” concept. It’s not horribly difficult to serve, but when compared to other forms of alcohol, its proper service requires a little more know how, a know-how that is facilitated by an understanding of the different types of wine glasses.
Choosing Wine to Match Food
Creating the perfect mix between wine and food can be a challenge if you are not entirely sure what you are doing. With such an array of wine and food available there are always many options to consider. When planning a dinner, choose combinations that are popular with a wide range of people. You should always ensure that the wine does not overpower the dish, and you also need to avoid flavor transferring. This occurs when a flavor is passed from the wine to a meal, as it can result in an unpleasant taste.
White Wine:
When creating a wine and food combination, Chardonnay is best complimented with Veal, Salmon, grilled cheese and white sauce. You should avoid spicy foods with this drink. Gewurztraminer is ideal when matched with Pork, Chinese foods and Swiss cheese but must be avoided with light foods. Pinot Grigio is not an ideal option for Tomatoes and spicy food as this combination may create a rather unpleasant taste. Riesling is a very dry wine and perfect when teamed with Veal, Shrimp, cream sauces and Turkey. Sweet food should be avoided with Riesling and Sancerre however.