There are a number of funny things that can happen to a wine, and even though the wine may still be good there are not many who would drink an off wine. Luckily are there fixes to many of these problems that are simple and make the wine drinkable and indeed enjoyable. 

                Wine, young and old alike, can have compounds in it that can give off smells or tastes or sediment that gives it a poor appearance. A lot of the time these conditions can be fixed with decanting. Wine decanters are a true gift for wines; they settle sediments and aerate the wine. Aeration dissipates a lot of the unpleasant compounds that can be smelled in wine.  One fairly common problem that cannot be taken care of with a decanter is a rubbery smell caused by a compound called mercaptans, which are often found in young wines. But this sulfur based smell can still be banished with some copper. A clean penny, dated before the 1980s can be dropped in the decanter for a minute to salvage the wine. Of course while a lot of wine can be saved, if ever a smell or look is too unappealing it is just fine to open a different bottle of wine. 

Fix a Wine is a post from: Rhino Wino

There are foods that everyone associates with the happy moments of childhood.  Macaroni and cheese is the perfect food to any five year old, but could an adult love it as part of a sophisticated meal with friends and wine?  Well of course it can.  Wine can pair with the hot, gooey pasta dish just as easily as it pairs with well, cheese. After all, cheese and wine is the most classic combination.  Take into account though that good wine will make cheap mac-n-cheese taste just that. For best results in transforming this kid favorite meal into a nostalgic adult one, it is best to make the pasta dish homemade. This gives more control over the cheeses and keeps out any preservatives that could give an off taste when paired with wine. 

                Modern cuisine is in love with grown-up versions of these classic kid dishes too. Some restaurants are even serving mac-n-cheese but with things like crumbled bacon and bits of green onion in them for a more complex flavor. Take a clue from the hot chefs of the day and reinvent a nostalgic food but with touches for the more discerning palette. Next pair them with wine decanters of simply bright wine that also has subtle hints of more complex things, it makes for a close and casual feel at dinner parties without seeming too laid back.

Pairing with Childhood Favorites is a post from: Rhino Wino

The French have a word for wine’s ability to carry a sense of where it is from through the taste it has, terrior. This word can refer to qualities that the wine gets from the content of the soil the grapes are grown in as well as the water they were irrigated with.  The closest to terrior in English is the American coined word “somewhereness” and while it is a mouthful it captures the spirit of the French word.  To really taste a wine with some somewhereness look for single vineyard wines instead of wine that has been combined into regional blends or multiple grape blends even. This way the mineral, smooth or other qualities of the wine that were given by its terrain will be clearly evident to all. 

                Try having some friends over to try and see who can best taste the terrain qualities of the wines sitting happily in wine decanters.  This may be a taste bud trial, so to make things easier look for professional reviews of wines from the area and figure out the somewhereness or even see if wine reviewers have provided profiles of various regions.  People can even have favorite vineyards, not just a fondness for a region.

Taste The Origin is a post from: Rhino Wino

This is a little bit different than pairing wine to go with the finished meal because wine tends to change just slightly when it is cooked. For starters the alcohol evaporates and the sulfides dissipate into the air too; also the flavors are concentrated.  A slightly oaked wine may taste lovely when drank with a fish dish, but trying to add that wine to the sauce of the fish may result in the oak flavor ruining the lemony lightness of it.  In general though picking a wine to cook with isn’t a fine art; it just is as simple as picking a wine that tastes good and than giving a try. Sometimes cooking ventures don’t work, but a lot of the time a person’s mouth knows what it wants and will guide the making of the dish. 

                Cooking with wine does have a few little rules, or rather hints that should be followed to make the meal go smoothly.  Only use wine in one dish, making all of the sauces and marinades in a meal from wine can get very monotonous, even if different wines are used.  The wine used in the dish being served does not have to be in the wine decanters on the table, it is okay to drink a different wine than what was cooked with.  But above all it is about flavor and enjoyment, so follow recipes at first than get a feel for cooking with wine; than impress people.

Cooking with Wine is a post from: Rhino Wino

With the economy still slumping many are still watching how and where they spend their money in order to get the most of each and every dollar. This has been increasingly important to the wine selected when dining out in order to enjoy the little things while still not spending too much.

Most restaurants are taking the steps to ensure that their patrons will have the choices that will offer them both quality wines while still having the value they are searching for. From just casual dining establishments to finer five star restaurants the wine list is reflecting a desire by the consumer to enjoy a fine wine with their meal that does not cost too much.

It is not in the size of the wine list but instead what has gone into putting it together that makes it great for diners or not. A list should offer something for everyone and have a balance of variety in not only types of wine but also in prices. This way everyone can enjoy a fine wine at their table in Wine Decanters that represents quality while still being a value.

Wine Value Increasingly Important When Dining Out is a post from: Rhino Wino

Many wine drinkers know the importance of letting a wine breath before enjoying it in order to allow the best flavor to come through. Young wines need the excess carbon dioxide to be removed so the true aroma and taste can shine when consumed. But many falsely believe that just opening the bottle and allowing it to sit will give it plenty of time to breath and aerate.

This is not true though since the neck of the bottle is too long and narrow to allow sufficient air to come into contact with the wine. The proper way to aerate a young wine is with a wine decanter and an aerating funnel. Decanters are the perfect way to get plenty of air to the wine and with a funnel there is more airing when pouring combined with the less likelihood of spilling.

These funnels are usually sold in the wine decanter accessories of most stores and come in a variety of designs. When combined with a crystal decanter wine lovers have the ideal way to enjoy fresh young wines while also having a unique way to serve it to their guests.

Properly Aerating Wine Before Consumption is a post from: Rhino Wino

As much as we like our wine the chances are once in awhile a bottle will not be finished in the evening leaving the problem of how to store it and what to do with it. If you plan on drinking the wine the next evening with your meal than there is no problem. But often the wine will be stored longer and this will make it less the values that make it a great wine to drink. But this does not mean that it cannot be used for something else.

Store that leftover wine in sealed containers such as the original bottle with a wine stopper or in a wine decanters inside the refrigerator. This will slow the aging process and keep oxygen away to keep the wine ready for use in the kitchen. Many cooks make the mistake of keeping their cooking wine on the stove but the heat from the oven will quickly turn the liquid into vinegar.

These leftover wines make much better wines for cooking than the cheap versions labeled for this purpose. Wines labeled as cooking varieties are often too sweet and high in acids and tannins making them have less of a quality flavor for adding to food.

Cooking With Your Leftover Wine is a post from: Rhino Wino

It seems there are many buzz words in wine and how it is produced such as organic and biodynamic that many vineyards are trying to latch onto. Environmentally friendly wines that contain no pesticides are important to buyers and winemakers are trying to cater to this demand. But in many countries in Europe and especially France a movement has gained ground which promotes “natural” wine over the “New World” versions which dominate the market.

There are many who feel that wine is losing its character as sugars are added and cultivated yeasts during the winemaking process now. Many vineyards are returning to their roots and trying to create wines much as they had been centuries ago. Enthusiasts feel that this brings out more of the flavor of the grape itself as opposed to the unnatural flavors which are being added to appease unrefined palates.

While this movement goes hand in hand with the organic and biodynamic varieties it takes the process a step farther by ensuring the wine is made with the least amount of interference from man. Those who have tried these wines and especially the reds feel there is nothing like a natural wine served from the proper wine decanter accessories.

Natural Wine Is The New Rage In France is a post from: Rhino Wino

With St Patrick’s Day just a few short days away many are planning a traditional Irish feast to share with friends and loved ones for the occasion. While Ireland is known for its beer there is no reason why you cannot serve a quality wine with a classic dish such as corned beef and cabbage.

While this classic dish of boiled meat with cabbage can be a challenge to pare wine with it is possible to come up with a perfect taste combination. Chefs need to consider the salty nature of the meat along with the earthy flavor of the cabbage when shopping for their wine. Most wine experts agree the wine will need to be slightly sweet with just a little touch of acidity to pare well with this meal.

While a white wine such as a Pinot Gris should pare well this will leave red wine lovers still shopping for the perfect combination. For those who love red wine a Beaujolais should pare up nicely with the meal. Hosts do need to remember to serve this wine with the proper wine decanter accessories and decanters to ensure the flavor of the wine is optimal for paring with this traditional meal.

Planning Wine For Your St Patrick’s Day is a post from: Rhino Wino

For many wine lovers the thought of their glass of wine coming from a metal barrel almost seems horrific. But many restaurants that serve wine by the glass are trying to figure out how best to keep that wine fresh after the bottle has been opened. Many end up pouring much of their inventory down the drain after customers drink one glass from the bottle with their dinner.

While wine stoppers and even wine decanters are often used to try and salvage the remaining wine until another wants a glass of this type most often the wine will oxidize first. One innovative establishment in Portland is now using metal kegs to serve up their wine by the glass. This specially designed system for wine has a delivery system that ensures that the last glass of wine will taste just like a freshly opened bottle as the first glass did.

These wine kegs will hold up to 125 glasses of wine and not only do they keep the wine fresh but they also cut down on packaging. Since no bottles are used the cost is lowered as well as the materials needed by the vineyard.

Restaurants Serving Wine From Kegs is a post from: Rhino Wino