Normally there is only two options when picking a wine, white or red. But an ancient technique used to make a white wine for the red wine lover’s palate is making a comeback. While technically a white, orange wine is becoming more and more popular as the common person’s taste for wine becomes more developed.

                Finding orange wine can be a real challenge though, if found it is a good idea to fill those six bottle wine carriers.  Orange wine is a great choice for parties or those that like both white and red wine because of having tannin structure similar to a red but with flavors more like a white. This bridging of the two typical wine varieties is achieved by leaving in the skins of the grapes just a little longer than typical and by oxidizing the wine a little for good measure.  Normally oxidizing wine is thought of as a bad thing, but when done in a controlled environment it can make a white wine with a tannic character and beautiful coppery color. Don’t expect to find a bottle of orange wine for cheap, but also expect the wine to live up to its price as making orange wine is a very painstaking process that is not undertaken by winemakers lightly.

Orange Wine is a post from: Rhino Wino

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. 

Smoked Fish Pairing, Tricky is a post from: Rhino Wino

Fruit is common at wine tastings and on cheese boards, but they are usually the only bits of sweet on a sea of savory, even when served with sweeter wines.  But just like there are sweet wines, there are sweet cheeses, but sweeter cheeses usually are not found at the normal parties’ cheese boards. This is a tragedy that seriously needs some help, because sweet wines are probably tired of being relegated automatically to being paired with cakes and other desserts. Wine naturally so it makes sense that sweet wine should be paired with similarly complicated and fruity cheese.  The complex flavors of wine are meant for equally complex flavors, so if it is too far out of the comfort zone for some to leave brie and the like off the menu, try just a simple dessert with cheese; like pears and stilton.

                This little thought about variety of pairing is a real treat to get into. More satisfying than the average piece of cake or doughnut, and with the added benefits of calcium in the cheese and antioxidants in the wine, these sweet pairings are one of the smarter ways to satisfy a dessert craving. Getting the hang of picking out the right cheeses can take some time, but there are a plethora of resources there to help.

Sweet Cheeses Paired with Wine is a post from: Rhino Wino

Frozen wine may seem like a tragedy but it is really a fast and easy way to keep wine fresh in a pinch. A partial bottle of wine can simply be stopped or recorked and put in the freezer and saved for another time.  Interestingly enough freezing wine does not damage its delicate tastes or smell. Time would harm a wine more than freezing.  The only possible chance of damaging a wine in the freezer comes from long term freezing or the bottle getting popped open or cracking from the expanding water. Even wine that may have been altered by long term freezing can still be cooked with, if drinking it doesn’t seem appealing anymore.

                Fill three bottle wine totes with care still though. Freezing cannot replace a good wine cellar for aging wine. In fact open bottles are the only ones that can be frozen. Due to water expanding as it freezes an unopened bottle could easily crack or shatter in the freezer.  Of course it is still a great way to save a partial bottle. For best results, let the wine thaw slowly over a day or so, otherwise some dissipation may occur.

On Freezing Wine is a post from: Rhino Wino

                Mulling is the method of adding spices to a drink by heating it slightly and infusing it with other flavors. While cider, mead and many other beverages than wine can be mulled, they all bring to mind warmth and comfort. Mulled wine is very popular in colder climates because of this warming characteristic. But mulled wine isn’t just one drink; there are as many varieties of mulled wine as there are varieties of wine. 

                In fact picking the right spices to go into mulled wine takes some thought. Different wines will make distinctive mulled wines if made with spices that suit the wine.  For example a strong red benefits from the perk of citrus, in particular orange. But each wine will have unique tastes that could benefit from the addition of unconventional spices like rosemary or anise or even sugar. Two bottle wine totes seem to be more filled with more warmth already than the refreshing roses of the summer. But even more warmth and holiday feeling can be found in a good mulled wine. But always remember that it is better to steep the spices in the wine for a long time than heat the wine too much.

The Pleasure Of Homemade Mulled Wine is a post from: Rhino Wino

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. 

To Mix or Not, On Combining Wines is a post from: Rhino Wino

Going on a vacation to a wine region is not only a great lesson in what goes into making wine, but a great way to taste new wines. Of course though a whole vacation based on that would mean that a good deal of the beauty and entertainment in the wine region would just get passed over. Incorporating other activities into a wine tour is easy because many wine regions also have rich histories or pristine natural beauty to lure visitors away from the grape plants. 

                The Loire Valley of France has a great history of being one of the biggest wine producing regions of France, but most of its tourists are more interested in the castles that are scattered along the Loire river and surrounding valley. Finding a nearby castle when on a vacation to Loire’s winemakers could even inspire the wine enthusiast. Some of the wine cellars in the castles are the stuff of stories. And even if making a wine cellar is not an option, maybe wine accessories as reminders of the style and natural beauty that is the Loire valley. Adding other activities makes for a more well-rounded vacation full of memories of all kinds. 

Wine Vacations and Extras is a post from: Rhino Wino

There is something about cold weather that makes well cooked pork tenderloin even more enjoyable.  But getting a pork loin to its tender and still juicy perfection can seem like more work than a simple weeknight meal is usually worth.  Really though, a succulent pork loin can be just as easy as any other imaginable meal. All that is needed is some crisp white wine, a pork loin, seasonings of choice and a couple of varieties of vegetables. 

                Start by browning the pork in a pan with the seasonings, just enough to keep the juices sealed in when it is cooking. In an oven pan add a little bit of oil and a cup and a half of the white wine. Thinly slice some onions if desired and add them to the pan with the pork. Cover all this foil and put in the oven on a low setting. Every now and then check the pork and pour some of the juice at the bottom the pan on it, adding the vegetables during the last 15-20 minutes of cooking. The wine helps make for a succulent and tender cut every time.  Serve the meal with the remaining white wine showcased with wine accessories; it is after all, the star this meal.

Pork Loin in White Wine is a post from: Rhino Wino

Entertaining guests can be hard for those that do not cook often, knowing the way around a kitchen can be faked though by following a simple plan.  Keeping things simple make even a novice at entertaining seem more cool and collected when the guests arrive. Honestly, seeming to have things under control is one of the keys to being a successful host. 

                Keep things simple and remember to remain calm with guests around to give off the air of a great host and the perfect party. Wither for a full meal or as part of a more snack buffet or tapas style get together, take advantage of roasting for easy and delicious sides. Roasted potato wedges are a classic, but just as easy as roasted pumpkin or sweet potato fries. Coat the desired vegetable in oil, salt and pepper and leave to roast; it’s as simple as that. Given all the extra time now available it will be easier to handle accidents or other mishaps, like realizing all the wine left in the three bottle wine bags is red and everyone wants more of the white. Holiday season is just around the corner so this is a great time to get the hang of having the best dinner parties possible. 

Intro To Entertaining is a post from: Rhino Wino

The blazing heat that is ever present in the middle of summer is slowly loosening its grip to make way for calm and sweet autumn. It makes sense that tastes for wine will change according to the seasons a bit, similar to the way watermelon is great in the summer but as the heat fades something more like apples sound good. Look for wines with flavors more like apple, spice, and earthiness to make fall seem all the closer. Or hang on to summer for a little longer with fruitier wines, just let them be a little deeper of a flavor to still hit the spot; think of something like a red with earthy dark berry flavors or a buttery and lemon accented white.

                Easing in the coming fall makes the change feel even more welcomed and exciting; even more so if the change in wine selection accompanies a shift in food. Finally again allowing nut crusted cheeses to go on the cheese boards makes the scorching days of summer fade into the past. Since it is easy to get tired of the ever present heat, welcoming autumn seems like an almost necessary celebration to some; so go with it and enjoy.

The Late Summer Flavors is a post from: Rhino Wino