While it may not seem like a big deal to the average person with only a half class of one bottle left and a want for a glass of wine. Pouring the remainder of that bottle in with a little of the new bottle though can actually be seen as an insult to winemakers and even devout wine drinkers. This is not to say that it is a bad habit, just be aware that not everyone will want to drink mixed wine and that the mixing may not always turn out good. A wine is already a delicate balance of so many compounds that mixing it with another wine is really a roll of the dice. If two flavors or compounds clash with each other or if the two wines have high levels of one flavor, the result will take on a very unpleasant unbalance. There is a place for wine cocktails, a good mix can be perfect for parties, but make sure to let guests know that it is not all of the same wine. It would be a disappointment to a guest to ask what the wine was and have to look through three bottle wine carriers.
This growing season has been hard for grape growers, who are hoping for as much heat as possible before summer fades into the past. The late spring and poor weather in many growing regions means that many Northern western locations are still trying to ripen grapes on the vine, but dropping temperatures are forcing them to think about the worst possible outcome. There is little that can be done by workers at vineyards except trim back the leaves; this exposes the grapes to more sunlight. This trouble ripening the grapes though doesn’t mean that the 2011 offerings are going to be a flop; it is more likely to mean slightly less sweet whites from the North and little else. Ripening the grapes properly, after all, develops the sugars more. But the thing about vintners is that something magical could still happen with the less than supreme grapes to make wine fans eager to put them in three bottle wine carriers. Proper manipulation to the grapes could still create a wonderful vintage. So while wine makers are worried at the moment there is always a chance in the wine industry for unusual things to happen. Worse years have produced still wonderful wine.
While wine is made only from grapes there are a variety of complex tastes in even the most simple and young wine. Ever wonder where this cornucopia of smells and tastes comes from? These flavors and subtle smells are not additions to the wine separate from the grapes but rather are part of the grapes’ physiological makeup that are muted or enhanced by the terrain they were grown in or the fermentation process. In fact there are hundreds of esters, which are the compounds that are modified and released during fermentation depending on the process used and the type of yeast. These aromatic compounds are also found in things like vanilla, cinnamon, and other herbs, fruits and flowers with distinctive smells. These esters can be easily discerned a lot of the time, like the peppery compound that zinfandel a distinctive wine and rose wines such a fruity and juicy experience. Grapes are truly amazing for having these compounds in them and so easily manipulated by the simple act of fermentation that three bottle wine carriers hardly seem enough. To sample the sheer variety of wine out there in the world it could easily require a lifetime of sampling; or of reading reviews but that is not nearly as tasty.
Some types of wine are just clearly intended for a specific season, and with spring completely here now it makes sense to find a wine to show tribute to the season. Spring is all about filling three bottle wine carriers with wine that mimics the light and sweet flavors of the season. A great match for the bright green and bloming flowers of spring is sauvignon blanc. The dry, crispness of sauvingnon blanc with its charecteristic grassy, herbaceous notes couldn't be more like spring. In fact the citrus flavors common in the wine are great for light spring meals. New Zealand is a major producor of sauvingnon blanc and its variety is particularly ggreat for spring and spring like pairings because it tends to have an undertone of tropical fruit flavor. But California makes great sauvignon too, while sometimes called fume blanc on te label it still is what a fan of sauvignon would look for. The only differance in the California version is that a little bit of oak flavor may be introduced. Plenty of other spring wines are out there, it is just as easy to get something too sweet or deep flavored that will not suit the season. Shop carefully and enjoy.
For the average consumer in a wine shop looking for some excellent wines to bring home in their Three Bottle Wine Carriers the selection can be overwhelming. Many just end up buying a red or even white if that is what they prefer with a fancy label that catches their eye. While sometimes this will end up giving them a wine they will enjoy the odds are slim though the more particular their palate is. So for the wine buyer who wants to be truly happy with their purchase, learning to read the information on the label can help them see beyond the pretty pictures to find ones they will love. Key things to take note of are the wine importer, year, country of origin, alcohol content, and of course grape variety.
Wine enthusiasts should pay attention to the wines they find which appeal to their palate and look for other offerings from the same importer, similar alcohol content, and so on. It also helps to read up on wine and know what years were exceptionally good in which countries to know which are considered excellent vintages to sip and enjoy.