by Andrew John Chalk
June 12th, 2014: In a major rules announcement the Texas Department of Agriculture (TDA) today proposed that future use of the GO TEXAN mark on wine packaging will require that 75% of the grapes used to make the wine be from Texas. This replaces the existing rule under which 0-% of the grapes must be from Texas and makes GO TEXAN labeling consistent with Federal appellation labeling.This change is a huge win for three groups, and a huge loss for one. It is a huge win, first of all, for Texas wine consumers who can now be sure that a wine with the familiar “GO TEXAN” mark on the label, from the 2014 vintage forward, is at least 75% Texas grapes. To see if a wine is 100% Texas grapes the consumer will still have to consult the back label and read the winery’s description of the wine....
by Olga Magalhães Cardoso
The Symington family has launched a wine from 1882 to celebrate the arrival in Portugal of the family’s pioneer. The name couldn’t have been more exemplar. Ne Oublie – meaning unforgettable or do not forget! Ne Oublie is more than an extraordinary wine; it is a family jewel, a historical and cultural relic.These expressions in French originated many centuries ago. We have Honi soit qui mal y pense as an example, a French phrase meaning Shame on him who thinks this evil, much used in educated circles. It is also the motto of the Order of the Garter, the British Order of Chivalry, created by King Edward III, in the days of the Crusades.Legend has it that in 1347, during a ball, the Salisbury Countess, mistress of Edward III, dropped her blue garter. The king promptly placed it back, un...
by Jerry Greenfield
ByThe Wine WhispererAs many have heard me say, enjoying wine means liking it. Appreciating wine means knowing why you like it. Unfortunately, many beginning wine lovers get put off by hearing people say things like, “Oh, yes…there’s some nice gooseberry notes on the nose, and the herbaceousness spreads across the midpalate as the smoky quince flavors kick in on the finish.”Huh?Actually, being able to detect and deconstruct the layers and flavors in a fine wine is a skill that anyone can learn…and it’s a skill that will contribute immeasurably to your enjoyment of not only wines, but everything you eat, as well. People who can taste a dish in a restaurant and then go home and make it have this skill…the ability to pick apart an overall impression of flavor into its componen...
by Quini Team
Written by: KL TurnerNatural cork has enjoyed a long romance with the wine bottle. Over the past 250 years, corks have sealed many a high profile vintage in anticipation of opening night. The pop, the pour, and the pleasure all combine to deliver a great wine experience. Why is cork so beloved? And does anything else even come close to performing this essential wine task?Cork’s CharmCut from the bark of the Quercus suber oak tree, each natural cork is comprised of millions of flexible, air-filled cells. Each cork has a different makeup of cell sizes, shapes, and flexibility. On a microscale, that means every cork allows a unique amount of oxygen into the mix, giving each bottle of the same wine subtle variations in taste and style, increasing its complexity.Wines sealed with natural cork...
by Quini Team
Written by: Sean Weiderick If you have ever wanted to host a wine party, but you were not sure where to start, then here are some ideas to get you started:What you will need:– Enough wine glasses for all your guests. Everyone should have the same type of glass as it can affect people’s perception of wine. Proper stemware is ideal.– Some way for people to record their impressions of the wine(s).– Refreshments are always welcome but, take care, it’s better not to serve anything too spicy or anything that might affect your ability to taste; avoid citrus, eggs (sulphur ruins your palate for all wines except sparkling wine) or anything too overpowering. Cheese, bread and crackers are good choices.– Water. It’s good to stay hydrated when you’re drinking wine.– Wine, of course. ...
by Andrew John Chalk
I was interested when the Israel Wine Producers Association (IWPA) came to town recently to publicize new developments in Israeli wine. Although, Israeli wine has been around retail stores here since the 1980s, it has been characterized by products targeted at the niche market of observant jews seeking a kosher product. If you wanted good wine, you looked elsewhere.Things are different this time around. Israeli produces are pitching their wines based on the quality of their product. Essentially saying that they are able to compete successfully in the U.S. market (their number one export market) against wines from anywhere in a given price category. The reasons for this change of focus are several fold. First, Israel has seen a boom in the number of wineries in the country (there were 70 in...
by Elena Cawley
Q: How long does a bottle of wine last after it has been opened?A: Generally, the sweeter the wine and the higher the alcohol content, the longer it will last. Most dry wines are good for about 3-4 days. Sweet wines, however, can last 2-3 weeks. A port-style wine, which is higher in alcohol content, can taste great even months after it has been opened. I never have to worry about wine going bad. Wine usually lasts only about 30 minutes in my house. Q: What is the perfect temperature for serving wine?A: White wines and all sweet wines are usually served chilled. The best temperature for these wines is 50-55 degrees. Red wines show off their best characteristics served at 60-70 degrees. Whatever the temperature of your wine, remember that the atmosphere is what’s important and it should a...
by Ron Kapon
As defined by the Brewers Association a craft brewery produces less than 6 million barrels of beer a year (there are 31 gallons in a barrel). It is a distinctively flavored beer that is brewed and distributed regionally. If any alcoholic beverage industry member (who is not a craft brewer) owns or controls 25% or more of the brewery, then it cannot be called a craft brewery. To be a craft brewer, one must have “a majority of its total beverage alcohol volume in beers whose flavor derives from traditional innovative brewing ingredients and their fermentation.” Flavored malt beverages are not considered beers. Craft brewers may use other adjuncts like fruit, spices, rye, or oatmeal to enhance the flavor & mouth feel of their beers.Source- http://www.brewersassociation.org/statistics/craf...
by Quini Team
Man has been making wine in sync with nature for centuries. Many a prehistoric party started with grapes planted and harvested by the moon. Animals roamed the vineyards, mixing up the soil with their hooves and claws, adding a variety of elements to the process. It is only in more recent history that winemakers replaced natural fertilizers and pesticides with industrial chemicals in the name of progress.Biodynamic wines have gained a strong following, but does this affectionately called “viticultural voodoo” actually make a difference where it counts? Since the same exact grape cannot be grown both conventionally and biodynamically, empirical tasting evidence remains elusive. Still, the biodynamic fan base seems to be trending upward as sippers seek simplicity and authenticity.Cover Cr...
by Quini Team
Every day is a good day for vino. But the turn of the year sure gets wine and food festivals going. From Dine Out Vancouver and the California Wine Fair, to the world renowned Vancouver International Wine Festival and EAT!, another major event held in Vancouver, wine tasting enthusiasts everywhere are in for a treat this spring. But extravaganzas of magnitude can be overwhelming with hundreds or even thousands of wines poured, and at times tens of thousands of people attending.How do you navigate the maze of stunning wines, excited wine representatives and droves of winos moving from table to table?Everyone will seem to be trying to squeeze in as many wine tastings as they can. But when you look closely, you’ll notice some people doing things differently. They’re the ones who may have ...
