Once Upon A Vine there was a Big Bad Red Blend. Cool moon, cool forrest, cool wolf.
Gluttony, sloth, lust, envy, greed, wrath, and vanity. This makes up the Seven Deadly Zins from Lodi.
While enjoying this Califorian Meritage red, think about this. Is the barbed wire there to keep the bad things out or the bad things in.
There is a legend surrounding this one. Perhaps you've heard it through the grapevine. Remember this, the devil could be lurking in the cellar.
Look out, it's the Ph-Ph-Phantom. Whenever there is a Phantom, I think of Scooby-Doo. This Phantom is worth checking out. It's Zin blend by Bogle. As always, they would have gotten away with it too, if it wasn't for those meddling kids. Scooby Snacks for eveyone.
You know it's getting creepy when the black cat shows up. This is a Black Cat shaped bottle Riesling by Moselland.
Nothing beats Mimosas on Sunday. It only makes sense that the Blood Orange Mimosa takes center stage today.
Here's to the Troublemakers and as the bottle reads, "You know who you are. intensely rich, velvety smooth, sneaky good." This one is from Paso Robles, CA.
What a sweet couple. Blanco & Rojo Dulce. These sweet white and red table wines are right in theme with the season. No bones about it.
Today's label is Thorny Rose. While not specifically Halloween, we did get a darker, more uncomfortable feeling with this one. It could just be the time of year or the pre-frame of looking for wine labels that could be scary, but it made our list.
Spellbound comes up next with a moon on the label that conjures up thoughts of witches around a cauldren dance in our heads.
Now that fall is in full swing, it's time to look forward to that scary fun day and night at the end of the month. I'm referring of coarse, to Oct 31st, also know as Halloween. I've notice more and more wine labels that have a scary Halloween theme. To celebrate, we will feature halloween wine labels every day in October. We will kick it off with Pinot Evil, a Pinot Noir from France. By the way, these labels are in no particular order.
Not all wines benefit from aging, but those that do make people the world over attempt to age wine. But what is it that makes a wine worthy, or even able, to age. Well only a handful of vintages can actually age well. The point of aging wine is to transform it into something better, a new thing entirely. But sometimes the new thing is not as good as the original. How can you tell if that will be the case? Most modern wine stands up rather well to time, but they don’t really change all that much. Reds will get smoother as their tannins vanish and whites will slowly oxidize into nothing. But finding an original and completely new wine will defiantly provide a more distinctive aged flavor. Also a vintage with a strong core flavor and aroma will age better than others. This is because that core flavor will not fade as much as those hints of flavor or subtle smells in the bouquet once it has aged. So if you can find a wine that fits these specifications than you should stash it away and wait for the splendid caterpillar to turn into a beautiful butterfly. Once that happens all you need is a corkscrew to enjoy it.
Sometimes chardonnay is just the first white wine that comes to mind but it is the most popular white wine in America for many reasons. Firstly it can take on a number of flavors; there is no real set taste or bouquet. Secondly it can be drunk immediately after being made or aged 5 to 10 years. This versatile wine is clearly an American favorite because it is unexpected and surprising just like the American spirit. This white wine goes great with almost anything because of its flexibility. Drier ones go great with lighter savory dishes or heavy savory dishes that need a refreshing light point. The sweeter chardonnay pairs fairly well with sweet things because of the ripe fruity flavor. It is possible to host a tasting party of just chardonnay and not even bore the red wine fans that came. In bacchus white wine glasses can swirl chardonnay that can taste anywhere from semi-sweet to completely dry. It can also be heady or light and contain flavors like apples, citrus fruit like lemon and orange, melon and oak. The oak typically develops later when a chardonnay is aged but can be present in new vintages too.
Triple shot white flight, it's always in season.
Very nice Rosso that did not break the bank.
This is a quick test post. With image
Easter is not too far away and even for families that are not religious, Easter Sunday is a big holiday. The traditional way to celebrate Easter is with having a big family gathering for brunch. Not just a simple brunch but something that requires planning, some are surely starting on the planning of it now. Of course this is a holiday so it makes sense to have wine with the grand meal, but this can also pose a bit of a challenge. Brunch can consist of so many different food items, all with a different taste and wine compliment. A lot of breakfast foods like scrambled eggs with smoked salmon, fruit salad and waffles pair well with light but crisp wine. Lunch foods on the other hand can need more flavor to stand up to cheeses, or red meat.
For those wanting to not go for the champagne because it would seem too formal of out of place, just try a red and white; this is a holiday after all. Two bottle wine carriers along with a good plan are all that is needed to pull off Easter brunch without a hitch. Maybe it will be so easy that egg coloring will get more time this year.
Strong flavors can be hard to deal with sometimes, smoked fish being an example of a harder flavor to pair with wine. In fact for most pairing advice smoked fish seems like a paradox. Fish is full of delicate flavors that are typically paired with a white wine, but smoking foods almost always adds deeper notes to the fish as well as heightening the fish’s natural flavors in a way that could possibly make it too strong for some white wines to be enjoyed thoroughly in a pairing. The chance of just a random wine from the six bottle wine totes suiting smoked fish is slim, as smoked fish is known for not working with wine well for a reason. Thanks to the great variety of smoked fish available though, there is a possibility for a match.
The classic smoked salmon matches rather easily with a mildly dry red with light herb flavors and maybe even citrus notes. This combination works so well because fresh wines clean the mouth between bits of fish, but salmon can stand up fairly well to a red. More white meat fish like trout that have been smoked pair better with smoky, oaked whites like chardonnay.