May, 2011
This Week In Wine – 5/7/11
Warning: This wine may contain fish bladders Wine lovers could be in for a bizarre shopping experience when a controversial federal law comes into effect in summer 2012. Get ready for label warnings declaring that your favorite beverage contains fish, eggs or milk. As part of new Health Canada food and beverage regulations designed to protect allergy sufferers and people with severe food intolerances, alcohol producers will be required to list an array…
Read More
Top 8 Wineries Doing Facebook Right!
It was surprisingly difficult to write this article. This title originally was “Top 10 Wineries Doing Facebook Right!” but I just couldn’t find 10 wineries. A much easier post would have been “Top 200 Wineries Doing Facebook Wrong!” I could name-names, but that wouldn’t be very fair now would it? The thing that makes all of this worse is that the really big ones, supposedly the ones with the big marketing budgets are generally the…
Read More
Pretentious Things to Say at a Wine Tasting, Should You Want to…
If you are a regular reader of this site, you probably already know that I don’t take myself too seriously. There is a fine-line though. I like to have fun with wine, but there is occasionally a little more serious side to it. The following is my list of Pretentious Things to Say at a Wine Tasting. This list isn’t hypothetical, these are ACTUAL comments I have heard at wine tastings (apart from the one…
Read More
Gewurz by Alexander Valley Vineyards – Gewurztraminer from Mendocino County
Grape 100% Gewurztraminer Facts Before we get started let’s get the pronunciation on the grape out of the way: ‘ga-VERTZ-trah-MEE-ner’ It’s a tough one! Alexander Valley Vineyards decided a few years ago that the Gewurz was one of those wines perfectly suited to bottle under a screw cap. This due to the fact that the wine should ideally be consumed within a few years of its vintage date.
Read More
What Are Tannins?
Tannins; the same natural chemical found in tree bark, wood, tea, and used in the tanning process on animal hides therefore turning them into leather, is the same as what’s in your glass of Cabernet. Tannic acid reacts with proteins in your mouth giving you that astringent-type feeling, that almost puckery-type sensation. If you’ve ever watch someone tasting a heavily tannic wine, such as Napa Cabernet or Italian Barolo, note that their facial expressions would…
Read More
Sorry it took so long…
- 1
- 2