by Rhino Wino on October 11, 2011
Sometimes the spices of a dish are the real stars, and pairing the wine with the spice in that case would be a tragedy to the enjoyment of the wine and the dish. Paprika for example can be a dominating flavor in a dish like chickpea stew or a traditional Hungarian fish and paprika soup that is red with the spice.
Paprika is a common Hungarian spice and a great addition to any dish that needs warm pepper smokiness without too much spice. Dishes where paprika is the dominant flavor, pairing it with chardonnay is a simple and great choice. An oaked chardonnay compliments the smoky perfection of good paprika.
Trying to fill six bottle wine carriers based on favorite spices can be done. A spice can determine the whole tone of a meal, just as easily as meat can. Think about the tone of the spice and wither it would be best for a wine to compliment or contrast the spice. The snappy, green woodiness of thyme would be a good note to have complimented in a wine, whereas the kick of chilies may want to be mellowed by a more refreshing wine. Use pairing with herbs and spices as an easy way to find the right wine when more common ways don’t quite hit the mark.
by Rhino Wino on October 10, 2011
While normally called Sangria, a wine punch is more than just the Spanish classic drink of fruit and red wine. Breaking this thought can create some tantalizing wine punches that are suitable for occasions all year round. Instead of sticking to the traditional ingredients, add things based more on whim and season to create succulent wine punch that goes with anything. Wines punch really only needs to contain wine, added flavors from fruit and fruit juice, and hard liquor. That leaves the specifics up to personal preference.
Good wine punch has a more complex flavor than the wine originally used in it, and while good wine is essential to a good punch, and using an extraordinary wine is not a guarantee for success. Instead go for seasonal flavors, like in fall use apple and darker fruits like cherry to make a distinction from the summer favorite. Versions of wine punch can even be made with two bottle wine carriers full of white wine; it doesn’t have to be a red wine and fruit concoction. Experimenting with different flavors like cranberry or raspberry juice and fruits like apricot or pineapple that are usually not included in sangria could make for a wine punch more suited to the season of occasion.
by Rhino Wino on October 7, 2011
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.
by Rhino Wino on October 6, 2011
A lot of children are resistant to trying new foods, they seem to know for a fact that just the look or smell of the food means it is going to taste bad. On a lesser scale even an adult can pull this mental trick on themselves, even when they don’t try to, because the mood one is in can affect the way they perceive tastes. While no one, hopefully, goes into a wine tasting or sits down with a glass planning for it to taste bad; but a foul mood can make even a beautiful wine taste unbalanced.
To avoid this mental trick take a few minutes to de-stress before taking out the wine accessories, maybe even consciously try to be put in a more positive mindset. This will make for a more enjoyable wine tasting experience or a more delightful glass of an old favorite. Even a short cool down time at a wine tasting before any wine gets taken out, may improve perceptions overall. As an added benefit, happier guests at a tasting or party will talk more and make for a generally more jovial time.
by Rhino Wino on October 5, 2011
The time of a great wine critic has ended on the first of this month with the passing on of Robert Finigan, who has been a prominent figure among wine critics since the 1970s when he broke into the wine world with honest reviews of both fine European and emerging Californian wines. His opinions were highly valued during his life, especially his tastings of pinot noir and burgundy.
While later in his career he became interested in being a food critic, he was always an influential wine critic that was brutally honest in his expectations of a wine. He was an advocate for the consumers too with his praises of wine in all forms, great and small, and looking for the good in any price range.
Born in 1943 Robert found his calling to wine and the culinary in college at Harvard. Thankfully for the world of wine, he became interested in because of his roommates’ associations to wine. His reviews will be valued for years and years to come and influence selections in wine totes, even if he won’t be around to write more of them. He is survived by his wife and sister, who just like us will miss him greatly.
by Rhino Wino on September 30, 2011
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.
by Rhino Wino on September 29, 2011
When knowledgeable wine drinkers talk about “a good year” they may still be talking about this year despite California’s meager grape harvest. This is because even though yields are at the lowest in years, the weather has been delightfully mild. While a gauntlet of bad luck gave the grapes a hard start, what did survive got a mild growing season that promises low, stable sugar levels. Heat and cold spikes make the plants push sugar into their fruit, a lack of excessive sugars gives winemakers the green light to let the flavors develop.
This season’s wine is going to be a considered a really sought after. Years like this may make it hard to find wine made from thin skinned grapes like Viognier may be in short supply but the wine that is for sale is expected to be quickly taken home in six bottle wine bags. This may be a good year to invest in a bottle to age for a few years. The anticipated quality of this year’s wine will mean a slightly higher price on everything, but a chance too for some extraordinarily deep and developed flavors in the wine.
by Rhino Wino on September 27, 2011
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.
by Rhino Wino on September 23, 2011
Many are surprised to find that Canada has a thriving wine producing region. But indeed it does have a handful of suburb vineyards that are trying very hard to make a name for Canadian wine. Some of the regions known within Canada for their wine are Okanagan Valley, the Niagara Peninsula and Nova Scotia just to name a variety of them.
For those looking to put some Canadian wine in those wine carriers, a trip up North may be the easiest way to really experience the wine of Canada. Maybe Nova Scotia, the coldest wine region in the world, may be a bit of stretch for a wine tour vacation; try the Niagara Peninsula. The Niagara Peninsula grows over three quarters of the grapes in Canada and has a variety of climates often compared to the Loire valley of France. They grow chardonnay, Riesling and Pinot noir in this area as well as the classic ice wine that more people link to Canada than other wines. Not to mention this region is known for its pleasant villages and country inns make it feel more like a normal wine region to vacationers. Giving a new wine region a try makes for not only a unique experience but maybe a sneak peek into some of the best upcoming vineyards.
by Rhino Wino on September 21, 2011
The tastes and smells that linger with the drinker after the sip of wine has left their mouth, either having been spit out or drank, if the most important factor in truly enjoying a good wine. The aftertaste is also called the “finish” and expert wine reviewers pay extra attention to how long a wine’s finish lasts. This is because a quality wine will have a long and complex finish, often which includes tastes not even present in the initial sip.
Wine with a good finish make a great part of wine gifts 
to those just starting to appreciate the subtleties of wine drinking. Paying extra attention to how long a wine leaves its impression on the palette is how to really taste the wine like a professional. They take note of any taste that lingers in the mouth, or any taste that appears only in the aftertaste. All too often people will take a sip of wine and not wait patiently for the aftertaste to finish before taking a bite of food, or another sip of the wine. Not only is this an amateurish move to pull at a wine tasting, but also a way to get cheated out of a lot of the wine enjoying experience. Give thirty seconds between sips minimum to really take in a wine’s true flavors.
