Beer Making

Beer Making

Beer has been around since long before official record began. Around the globe beer is brewed in many forms, but at the end of the day the end result is always the same, so when you next in the bar having a beer reading the paper just think of how that beer you are enjoying is actually made.

So How Is Beer Made?
To put it in simple terms beer is a fermented combination of water, barley, yeast and hops. The different types of beer that are sold in pubs and bars are 80% determined by the strain of yeast used during fermentation, the other main percentage is determined by the water that is used.
So let's take a beer apart and examine the different properties that make up a "pint".

Water
The chief ingredient in beer is of course water, in the old days the purity of the water is what mainly affected the outcome when brewing beer. Beer production in this time was specific to a particular this would have been mainly due to water quality. This is no longer the case with the purification technology that we have available today.

Malt Barley
Malt barley is essential to beer brewing as the barley contains the highest amount of fermentable sugar. A lot of breweries today have moved to wards powdered or instant barley malt as it ferments far faster and therefore the beer brews quicker. The barley malt powder also contains extra minerals that help the yeast to grow.

Yeast
Yeast is crucial to beer production and without it there would be no beer. Yeast is a single celled organism which consumes all the sugar from the barley during fermentation. After the yeast has consumed all the sugar it then expels two familiar chemicals you know as carbon dioxide and alcohol.
There are several different variations of yeast used to make beer, but the 2 most common yeast strains used are lager and ale. Now if beer was brewed using only water, yeast and barley it would be almost too sweet to stomach, this is where hops come in to the mix.

Hops
Hops are the flowers that grow on a climbing vine plant; these vines can be found in various different regions through out the world. Hops are used to make beer because of the bitterness of the flower, adding bitterness to beer helps to balance out the sweetness as well as acting as a natural preservative. When more hops are added to the beer mix it then has a very bitter taste, this brew is a favorite in England and has been given the appropriate name "bitter".
For those of you who want to start brewing your own beer at home, there are plenty of resources available in the form of home brewing kits. Home brewing kits are great but as with everything reading the instructions are essential. This is required if the beer is achieve top quality. The only point I should stress to you is when home brewing, USE FRESH WATER!

Many have often sought information on how to make beer and the basic home brewing equipment can be bought for as little as $100
In order to start making your own beer the following items are needed:
A Brew Pot Primary Fermenter Airlock and Stopper Bottling Bucket Bottles Bottle Brush Bottle Capper Thermometer

To make beer is quite easy even from your home kitchen. A list of the equipment and their uses is as shown below.

Brew Pot
A brew pot is usually made from stainless steel; some of the newer brew pots are made from enamel coated metal and can hold up to 15 litres. For brew pots you need to steer clear of aluminum or chipped enamel coated as these 2 pots will make the beer taste strange, the brew pot is used to cook the beer ingredients and therefore start the fermentation process.

The Primary Fermenter
The primary fermenter is where all the action starts; this is where that amazing stuff that makes you so charming all begins. The primary fermenter has to hold at least 26 litres and must have an air tight seal; the airlock and rubber stopper. Make sure when you are buying one it is made of food-grade plastic, this will ensure nothing gets in or escapes.

Airlock and Stopper
The airlock is a handy gadget that allows for C02 to escape this is a must or it would blow up; at the same time it doesn't let in any fresh air. The airlock fits into a rubber stopper and this stopper then fits into the top of your primary fermenter. The stoppers are numbered according to size, so make sure you use the correct stopper for the correct hole

Plastic Hose
This hose must be over 5 feet in length and made from food grade plastic, there must also be no holes or clogs and must be kept clean at all times, this hose is used to shift the beer from one system to another.

Bottling Bucket
This is a large food grade plastic bucket with a tap for drawing water at the bottom, this bucket needs to equal in size to your primary fermenter so your beer can be transferred over for bottling.

Bottles
After the fermentation stage, you then siphon the beer in bottles for the secondary fermentation and storage. The best types of bottles to use are solid glass with smooth tops that use bottle caps and not the twist-off caps. You can use plastic bottles with screw on lids but with these bottles the beer does not ferment as well and does not look anywhere near as good as the glass bottles. A quick point to remember, when making beer use dark bottles (brown or green) this is essential as bright light damages the beer.

Bottle Brush
This is a thin, curvy brush which is used to clean bottles; because of the shape of the brush it does a superb job at cleaning the bottles. The bottle brush is specially designed for cleaning the bottles before and after brewing and it is a must for keeping up your bottle kit.

Bottle Capper
If you buy glass bottles for the fermented beer, you will need some sort of bottle capper and of course bottle caps, you can buy them from any brewing supplies store. The best type of bottle opener is one that is fixable to the fridge of counter top and can easily handled and operated.

Thermometer
This is a thermometer which can be attached to the side of your fermenter; it is just a thin strip of plastic which is self adhesive these temperature strips can be found in any store or shop.

Household Items
In addition to the above specialized equipment, you will need the following household items:

Small bowl Saucepan
Rubber Spatula
Oven Mitts/Pot Handlers:
Big Mixing Spoon
So there you have the ingredients and the method to make your own beer, all you need now is to get yourself a beer making kit and you're on the way to beer heaven.

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Author: mario oreilly

I Love French Wine and Food A Midi Syrah

I Love French Wine and Food - A Midi Syrah

If you are craving for fine French wine and food, you should really consider the Languedoc-Roussillon region of south central France. You may even find a bargain, and I am sure that you'll enjoy yourself on our fact-filled wine education tour in which we review a local red Syrah.

Among the eleven wine-growing regions of France, Languedoc-Roussillon ranks fourth in total vineyard acreage. This area, which includes the Midi, (the home of the wine reviewed below) was traditionally known for producing ton after ton of mediocre table wine called vin ordinaire. But times change and in spite of global warming Languedoc-Roussillon has started to produce fine wine. Many give visiting Australian winemakers a lot of credit for this marked improvement.

Languedoc-Roussillon is home to about three dozen grape varieties ranging from the widely known such as Cabernet Sauvignon, Merlot, and Syrah to the quite obscure such as Aspiran Noir, Aspiran Gris, and Lladoner Pelot. If I ever get my hands on one of those rare grape varieties, I promise to review the wine. But until then I won't hold my breath.

The wine reviewed below comes from the Carcassonne area. But a previous article (I Love French Wine and Food - A Midi Viognier) already reviewed this beautiful old city. So I thought why not examine the relatively nearby city of Toulouse, which strictly speaking is not part of Languedoc-Roussillon but is the capital of the neighboring Midi-Pyrenees region. Will that stop you from visiting it?

Toulouse, France's fifth largest city and the fastest growing metropolis in Europe, was once the capital of the Languedoc province of France before the French Revolution abolished provinces. It is the capital of the French aerospace industry. The University of Toulouse is the second largest University in France. In many ways this lovely city seems more Spanish than French.

They call Toulouse a pink city because of its redbrick buildings. Among the many sights to see are the Capitole/Hotel de Ville (Capitol/Town Hall) , decorated with many beautiful paintings. The nearly eight-hundred-year old Eglise des Jacobins (Jacobin Church) displays many art masterpieces. It is the site of several music concerts in the summer. The city boasts several beautiful mansions called Hotels.

The Musee des Augustins (Augustinian Museum) was once a convent. Make sure to see its collection of Romanesque sculpture and religious paintings. The Mus�e du Vieux Toulouse (Museum of Old Toulouse) lives up to its name. Fanciers of archaeology won't be disappointed with Musee St-Raymond (Saint-Raymond's Museum). It should be no surprise to find a multitude of historic churches. Toulouse's best-known landmark is St-Sernin, the largest Romanesque church in the world. The list goes on and on. You may get an idea of the time scale in the older areas of town when you realize that the Pont Neuf (New Bridge) was built in 1632.

Before reviewing the Languedoc-Roussillon wine and imported cheeses that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring beautiful Toulouse. Start with Garbure (Cabbage Soup with Poultry). For your second course savor Cassoulet Toulousain (Bean and Pork Stew). And as dessert indulge yourself with Violette de Toulouse (Violet Flower Crystallized in Sugar).

OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.

Wine Reviewed Domaine de Salices Syrah 2004 12.5% about $13.50

Let's start by quoting the marketing materials. Grown on the vineyards around the gorgeous medieval town of Carcassonne, this Syrah is rich, ripe and very fruity. Aged for 11 months in oak barrels, the wine shows superb balance between the oak and fruit. Enjoy this delicious quaffer with grilled steaks, hamburgers, pasta with meat sauce or gourmet sausages.

My first meal consisted of slow cooked meat balls in a tomato sauce with potatoes. The wine was spicy, powerful, and mouth filling. It was tannic, but in a pleasant sense.

The next meal was whole wheat pasta with spicy meat sauce. The Syrah was both powerful and round. I tasted pepper and black fruit.

The final meal involved store bought cold barbecued spare ribs with potato salad and roasted red pepper in garlic and oil. (I can't help it; that's the kind of food I savor, even more so with wines like this one.) The meat's congealed fat and thick tomato sauce made it very tasty. The wine cut the fat very well. It was very round and full, brimming with black cherries. The roasted red pepper brought out a tobacco taste in the wine.

My first cheese pairing was with a French Camembert. This cheese really seemed to dilute the Syrah. While it was still good, it wasn't as good as when it stood alone. The next cheese was a nutty tasting Swiss Gruyere. It seemed to flatten the wine, reducing its flavor peaks. The final cheese was a soft German Edam. The final combination was the best of them all. The wine was almost as good with the buttery Edam as it was on its own. Final verdict. I like this wine and expect to buy it again. But I won't bother much with cheese pairing.

Author: Levi Reiss

Over the years Levi Reiss has authored or co-authored ten computer and Internet books, and yet he prefers fine Italian, German, or other wine, accompanied by the right foods and good company. He loves teaching a variety of computer classes at an Ontario French-language community college. His global wine website is www.theworldwidewine.com and his Italian travel website is www.travelitalytravel.com .

Health benefits of Champagne

Health benefits of Champagne

Champagne a festive wine was actually the first wine which was made 2,000 years ago, was named after a small town in France. Wines from the champagne region were known from the middle-ages. During those periods wines were either red or white. The first commercial sparkling wine was produced in the Limoux area of Languedoc in the year 1535. Sparkling wines usually come from areas where grapes don't have enough sun to ripe according to other wine standards.

We have all heard about the medical benefits of red and white wine. But recent findings have revealed that champagne has got medical benefits too. When raising a glass of Champagne and toasting ‘Cheers’, the attitude is generally a way of praising one’s health and well being in a figurative way. According to the JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY published in April 2007 revealed that moderate consumption of Champagne as a source behind brain protection. This sparkling wine according to the recent joint study of University of Reading and University of Cagliari may help protect the brain against injuries incurred during a stroke and other ailments, such as Alzheimer’s and Parkinson’s diseases. So now when we raise a glass of Champagne and shout ‘Cheers’, we can really mean it.

The reason for the Champagne’s ability to cope with the brain according to the researchers lies in the high presence of polyphenols packed within every bottle. Red wine was declared as the healthiest types of wines to drink, because of the highest concentration of polyphenols. Polyphenols are known antioxidants, which are believed to help avoid cell death due to oxidative stress. Previous research found Champagne to contain high amounts of other types of phenolic compounds, such as tyrosol and caffeic acid.

Scientists carried out tests in order to find out if the polyphenols found in Champagne are similarly beneficial to those in red wines. Measurable levels of polyphenols were extracted from Chardonnay and Pinot noir/ Pinot Meunier and several samples of cortical neuron were prepared cells from mice. After separating mice cells into two groups "one that would be let alone and one that would be penetrated with Champagne extracts"the scientists simulated a stroke on the cells and saw the reaction.

The scientists monitored how the brain cells reacted to the presence of the peroxynitrite, which is a reactive compound found in the brain during inflammatory conditions. It was found that the pretreatment with Champagne wine extracts resulted in significant protection against neurotoxicity.

The scientists trust that the Champagne extracts protected neuron cells in numerous ways, noting that in the sample with the highest concentration of sparkling wine, brain-cell function was completely restored over time. They also believed that caffeic acid and tyrosol may help to normalize the cells’ response to injury with their anti-inflammatory attributes.

The compounds also act as cellular-level mops, essentially cleaning up and removing hazardous chemicals from the body. The researchers also wrote that there was evidence that dietary polyphenols can cross the "blood-brain barrier,"which would suggest that the above molecular behavior has the potential to act in the same way, within the human central nervous system, if consumed.

It is too early to tell if consuming Champagne will have benefits for a long time, because the amount of polyphenols in Champagne varies greatly from "variety, vintage and a wide range of environmental factors" .But scientists are hoping to be able to shed more light on the potential beneficial effects of Champagne on human health and life span, with a specific interest on its influence over aging.

But, as more and more research is performed, Champagne has a chance to turn over a new leaf in medical science in the future. This life preserve task may be one, Champagne takes on a new, but it’s one we hope goes to its and our heads, for the sustainability of humanity.

With the associates of the health community raising its rank, Champagne is our new champion. So, as it puts a cork in brain injury, we intend you have a toast to the Dom Perignons, the Veuve Clicquots, and the Louis Roederers of the world. Fill your glass with the sparkling wine and ease your mind, "Cheers".

Devi is a SEO copywriter for http://winecountrytourshuttle.com/. She has written various articles like Sonoma Valley Tours, Sonoma Wine Country Tours, Wine Country Tours and more. For more information visit our site http://winecountrytourshuttle.com/. Contact her through mail at dev.nisha@gmail.com.

Author: devi nisha

How To Make Labels For Your Homemade Wine

How To Make Labels For Your Homemade Wine

If you are making your own homemade wines, it only makes perfect sense to make your own homemade labels. Making your own labels is the only way for you to know the homemade wines contents, age and characteristics. Having clear and concise homemade labels will make it easier when you are looking for a specific wine for it's flavor or characteristic without trying to remember the character of each batch. Making your own homemade wine labels is easy and is something you can do in a couple hours.

You will need to know both types of contents, the fruit you started with and the yeast. You need to write on the homemade label the history of the wine, the vintage year, and the type it is, the alcohol % and maybe a little about the flavor of your homemade wine. By doing a little research in the recipe book, you will know the approximate alcohol percentage. For instance as I write this I am sipping on a Nov. 2005, black grape, alcohol at about 13%, semi-dry finish, I call it my Cabernet, Yummy!

To make the homemade labels for your homemade wine you will need to have a computer, printer, plain paper or label stock, software that has graphics and scissors or paper shear. If you don't have Microsoft Office, there is a free program at http://www.openoffice.org that will do the task of creating your homemade wine labels just fine. It is up to you how fancy you want your labels to be. They can be plain and just have the immediate information on them or you can get artistic and add some design onto your wine bottles.

I recommend going to your favorite wine store for ideas. Check out the labels on the other small vineyards bottles. You will find many labels that look like they made them on a computer! You may even find a few winery labels of less quality than you will be creating.

Start with a graphic for the homemade wine label that will "brand" you. When in the store I am sure you found many types of animals like zebras, elephants, kangaroos, as well as logos like tipped over wine glasses and such. Try to think of a simple graphic that will convey your attitude or character. While reading labels, pay attention to what they have written on them, your homemade wine labels will want to say similar things.

Your homemade wine bottles will look stunning on the wine rack when you have these beautiful homemade labels on them. When your friends come over, offer up a unique looking bottle of your finest work. They probably will not know it is homemade wine until you tell them. I am not kidding, some of the labels you will see at the store are a joke. You can easily come up with a homemade wine label that will impress the wisest of critiques.

These homemade wine labels will look great on any bottle of homemade wine that you give to someone as a present or bring to a dinner party. I always enjoy that, bring a two dollar cost bottle of homemade wine to an elegant dinner party and wait for the compliments from the enthusiasts!. Not only will you be giving them a great gift with the homemade wine that you have created, you will compliment the gesture with your own branded label. This will be an idea that they will love and that you will be proud to give them.

You do not have to make the homemade labels look perfect. All you have to do is have some imagination and the right equipment. You can make all of your homemade wine bottles look like they were bought at a fine wine store. With the combination of one or two graphics and some well placed text, your homemade wine bottle labels will give your homemade wine the perfect finish.

Chef Brian has put together a great resource for the home wine and beer maker. Everything you will need to know in order to make wines and beers with hundreds of recipes to keep you busy with your new home brew hobby. Go To ==> Make Homemade Wine <== Today!

Author: Brian Ankner

Wine Accessories

Wine Accessories

Usually, when discussing about wine with friends or family, what comes to mind would be things like, "What kind of wine is it?" or "What's it's taste?" or similar questions like that. The point is, during such wine discussions, the focus would be on the wine itself most of the time. However, besides the characteristics of the wine, wine accessories are just as important.

Wine accessories include wine buckets, wine glasses, wine racks, corkscrews and many many more. Let's cover some of them in slightly more detail.

Wine Bucket
This is one of the best wine accessories because with a wine bucket, not only can you keep your wine chilled, it also looks great and you can present your wine in style!
Furthermore, wine buckets are very useful for parties or gatherings because it is very convenient as you and your guests wouldn't have to constantly "visit" the fridge for chilled wine.

Wine Glass
Wine glasses are very important as well. Different wine glasses should be used for different occasions as well as different types of wine. For example, a tall slender flute glass would be suitable for champagne but not red wine. Hence, you should take some time to choose wine glasses that are suit your needs.

Wine Rack
There is a huge variety of wine racks in the market ranging from the traditional designs to the creative to designer racks, etc. Besides allowing you to show off your collection of wine, some wine rack designs can even be looked upon as an art piece decorating your home! Various sizes are also available. Therefore, you can choose the wine rack according to the size and space allowance of your home.

Corkscrew
An absolutely essential wine accesory would be the corkscrew. Obviously because you need it to open your bottle of wine. There are various designs available and depending on your own personal taste and style, you can simply get one that is attractive to you! Also, do ensure that it is easy to handle and use.
There are actually many shops out there selling wine accessories and so, during your free or leisure time, perhaps you could go take a look at these wonderful wine accessories to add to your collection.

Author: Jacie

Jacie is the owner of BestWinePro.com, a blog which shares information about wineand wine-related stuff such as, types of wine, wine racks, food wine pairings, wine tasting, wine gifts, etc.

http://www.BestWinePro.com

I Love German Wine and Food A Rheinhessen Liebfraumilch

I Love German Wine and Food - A Rheinhessen Liebfraumilch

If you are looking for fine German wine and food, consider the Rheinhessen region of southwestern Germany. You may find a bargain, and I hope that you'll have fun on this fact-filled wine education tour in which we review a local white Liebfraumilch.

Rheinhessen is a relatively small area, sometimes called the land of the thousand hills, nestled between the Rhine and the Nahe Rivers. When Charlemagne was ruling the roost Rheinhessen wines were already well known. Of all thirteen German wine regions Rheinhessen has the largest area planted in wine grapes and the highest wine production. In fact it is responsible for more than one quarter of the German wine acreage and wine production.

Rheinhessen also produces the highest percentage of generally low quality table wine, almost 12%. Over 60% of Rheinhessen wine is middle quality QbA wine, and slightly more than 25% is higher quality QmP wine. While about 87% of its wine is white, the percentage of red wine is increasing. The most widely grown varieties are the German hybrid Mueller-Thurgau and Silvaner. The usually higher quality Riesling represents only about 10% of the total production. Dornfelder is the most widely planted red grape variety.

Worms is one of the oldest cities in Germany. The original settlement most likely dates back about six thousand years. The Celts founded the city so long ago that Worms, along with Cologne and Trier, claims to be the oldest city in Germany. It was an important site for the classic poem The Nibelungenlied (The Songs of the Nibelungs) which Richard Wagner transformed into a classic opera.

Opera lovers and history buffs will want to see the Nibelungen Museum, fittingly enough located in two medieval towers with an excellent view of the old city. Make sure to see the partially Gothic Wormser Dom St. Peter (Cathedral of St. Peter). This building was severely damaged by fire during a war near the end of the Seventeenth Century.

Other Worms sites of interest include the Dreifaltigkeitskirche (Church of the Holy Trinity), the Lutherdenkmal (Luther Monument) and the Kunsthaus Heylshof (Heylshof Art Gallery). The Judenfriedhof Heiliger Sand (Holy Sand Jewish Cemetery) is the oldest Jewish cemetery in Europe. Some of the tombstones are almost one thousand years old. Worms also has a Jewish Museum and a synagogue.

The northern outskirts of Worms include the twin-towered Gothic Liebfrauenkirche (Church of Our Lady) famous not as a church but because of its vineyards, the original site of Liebfraumilch. For decades, countless Americans and Britons thought of Liebfraumilch as the quintessential German white wine. Many of them were introduced to wine via this sweet, low-alcohol wine mostly produced in Rheinhessen and Pfalz. This wine is made for export; Germans almost never drink it. However, the city of Worms with a population of about 85 thousand souls, is a center of the German wine business.

Before reviewing the Rheinhessen wine and imported cheeses that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region. Start with Spunderkaes (Cheese whipped with Cream and Onions). For your second course enjoy Spannferkel (Spit roasted baby Pig). As a dessert indulge yourself with Geeister Kaffee (Coffee Ice Cream and Chocolate Pralines in a cup of Coffee).

OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.

Wine Reviewed Bihn Liebfraumilch 2005 9.7% alcohol about $7.50

Let's start by quoting the marketing materials. Tasting Note Pale straw yellow colour; floral, green apple aromas and flavours with a touch of spice; off-dry and light bodied Serving Suggestion Brunches and buffet fare; quiche; salmon mousse.

My initial pairing was with a salad that included tomatoes, feta cheese, California olives, and baby spinach. The wine was lightly fruity (appley) and pleasant but weak and short.

Then I tried this wine with cold barbequed chicken accompanied by a cucumber and onion salad and a potato salad. Once again the wine was light and fruity but this time of middle length. It cut the fat nicely.

The final meal consisted of a broccoli and olive quiche topped with Parmesan cheese (baked with the quiche, not added afterwards). The wine was light, refreshing, and slightly sweet. This sweetness did not clash with the quiche's saltiness. I finished the glass with an el Cheapo chocolate ice cream sandwich. The wine became slightly honeyed.

The initial cheese pairing was with a French goat cheese that I would have taken for a Camembert. The wine was fruity and a bit sweet. I then tried the Liebfraumilch with a Swiss Gruyere. The wine became rounder and somewhat more acidic. OK.

Final verdict. This Liebfraumilch never really added anything to the food; it simply provided a not at all bad tasting liquid to wash the food down. If that's all you want, this wine is a bargain. Fine wine is wasted on some everyday food. And I cannot afford fine wine all the time. Sometimes this Liebfraumilch will more or less fill the bill. I'll be buying it again. But I'll be careful when and where I serve it.

Levi Reiss has authored or co-authored ten computer and Internet books, but prefers drinking fine wine with the right foods. He teaches computer classes at an Ontario French-language college. His wine websites are www.theworldwidewine.com and www.theitalianwineconnection.com .

By Levi Reiss

I Love German Wine and Food A Rheinhessen Dornfelder

I Love German Wine and Food - A Rheinhessen Dornfelder

If you are in the mood for fine German wine and food, why not consider the Rheinhessen region of southwestern Germany. You may even find a bargain, and I do believe that you'll have fun on this fact-filled wine education tour in which we review a local red Dornfelder.

Rheinhessen is a relatively small area, sometimes called the land of the thousand hills, nestled between the Rhine and the Nahe Rivers. It already was known for its wines in the days of Charlemagne. To some extent it is famous or infamous for Liebfraumilch, to be reviewed in another article in this series. It is the German region with both the largest area planted in wine grapes and the highest wine production. Rheinhessen is responsible for more than one quarter of the German wine acreage and wine production.

It is also produces the highest percentage of generally low quality table wine, coming in at almost 12%. More than 60% of Rheinhessen wine is middle quality QbA wine, and a bit more than 25% is higher quality QmP wine. About seven of eight bottles contain white wine, but the percentage of red wine is increasing. The most widely grown varieties are the German hybrid Mueller-Thurgau and Silvaner. The usually higher quality Riesling represents about 10% of the total production. Dornfelder is the most widely planted red grape variety. The marketing materials, quoted below, present one viewpoint of this German-bred grape.

Mainz has a population of about eighty thousand. It is one of the centers of the German wine trade. It is the capital of Rheinland-Pfalz, the only German state government that has a wine minister. The city is built on the site of a two thousand year-old Roman citadel. Here two thousand years is nothing; a local museum contains three hundred thousand year-old artifacts. In season the Marktplatz (Market) and H�fchen (Little Courtyard) buzz with farmers selling their wares on Tuesday, Friday, and Saturday. Check the exact dates for the annual Sektfest (Sparkling Wine Festival) held in late May or early June and then Johannisnacht, another wine festival several weeks later.

Other sites to see include the Dom (Cathedral of St. Martin and St. Stephan) which broke ground shortly prior to the turn of the first millennium. Because of seven fires most of the Cathedral is newer, dating from the Eleventh to the Thirteenth Centuries. The cloisters contain a museum of religious artifacts.

Right near by is the Gutenberg Museum. Other local museums are devoted to the Middle Ages, Roman warships, art, plants, animals, and fossils. If all this touring makes you thirsty for more than knowledge visit the Kupferberg Sektkellerei (sparkling wine cellars), the deepest on earth. There are several concert halls, theaters, night clubs, and wine bars. Not far from the city are the Mainz Sand Dunes, a tiny area home to plants and animals rarely seen in Western Europe.

Before reviewing the Rheinhessen wine and imported cheeses that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region. Start with Zweibelkuchen (Onion Pie). For your second course enjoy Haxen und Bratkartoffeln (Pork Hocks and Home Fries). As a dessert indulge yourself with Frankfurter Kranz (Buttercream Cake).

OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.

Wine Reviewed Rappenhof Dornfelder Trocken 2004 13.0% alcohol about $15.50

Let's start by quoting the marketing materials. Dornfelder is a cross, bred in 1956 by August Herold. In its genealogy, the grape claims every important red vine grown in Germany. Fortunately, it has inherited most of the positive attributes and very few of the negative. The wines are deeply coloured, velvety in texture with hints of floral. Slightly off-dry, this example gives good aroma replays on the palate. Serve with Wiener schnitzel. Now for the review. (By the way, I found its color more of a dark rose.)

My first pairing was with a barbecued, marinated rib steak with potato patties, potato wedges, and a commercially prepared eggplant and tomato side dish. The wine was very short with moderate fruit when imbibed with the meat and potatoes. It almost seemed to disappear in the presence of the fairly powerful eggplant dish.

The next tasting involved a cheeseless broccoli, mushroom, and zucchini quiche with mashed potatoes. The Dornfelder tasted sour and I sensed some sort of strange fruit in the background. I finished the glass with beer nuts. The wine was fairly flat but its sourness disappeared.

The final meal consisted of meatballs in a tomato sauce with rice and green beans. The wine was somewhat rounder than before but was still ever so short. I thought I was drinking an alcoholic fruit juice.

The initial cheese pairing was with a French goat cheese that really resembled a Camembert. While the wine was a bit flat it did taste lightly of black cherries. Then I went to a Swiss Gruyere. The Dornfelder became somewhat more robust but the fruit was less distinctive. I finished the bottle with a local, fairly sharp Asiago cheese that I prefer to its presumably more authentic Italian cousin. Finally a decent pairing; the wine was pleasant.

Final verdict. I didn't plan to be reviewing two Dornfelders in such short order. But we don't get many of them in our neck of the woods so I figured why not give it a try. I am definitely not planning on a third round before the cows come home. I fail to see why such a grape should cost more than many better grapes from German and other countries. Of course, if I had liked the wine...

Levi Reiss is the author or co-author of ten Internet and computer books. In his spare time he enjoys drinking fine Italian or other wine, especially when paired with the right foods and good company. He teaches various and sundry computer classes at a French-language community college in Ontario, Canada. His global wine website is www.theworldwidewine.com and his Italian food website is www.fooditalyfood.com .

Author: Levi Reiss

The Champagne Wine Region Of France

The Champagne Wine Region Of France

The Champagne region of France is the world's most famous wine growing region, or at least the region which produces the world's most famous wine.

Lying some one hundred miles to the north-east of Paris, the Champagne region's 75,000 acres of vineyards are in fact divided into three main wine growing areas; the Côte des Blancs, the Vallée de la Marne and Montagne de Reims.

The largest of these three areas, the Vallée de la Marne, is a predominantly chalky area with a thin layer of topsoil which provides perfect drainage for the vines and also an excellent base which reflects the heat of the sun to help ripen the grapes. The finest vineyards in this region are also situated on ground which is high enough to escape the frost of the winter months and low enough to be sheltered from the searing heat of the summer.

The Montagne de Reims, which lies on a forested plateau south of Reims, is also an excellent area for growing vines with a deep layer of crustaceous chalk under a thin layer of topsoil which provides perfect conditions for growing grapes. This area boasts several Grand and Premier Cru wines.

The Cote des Blancs lies on a ridge to the south of Epernay where the chalk subsoil is excellent for producing Chardonnay of the highest quality.

Mention should also be made here to the newest of the Champagne region's wine growing areas, the Côte de Sézanne, which has only been producing wine since the 1960s but which is proving a considerable addition to the region and yielding a very high quality Chardonnay.

Finally, attention must be drawn to one of the northernmost areas, that of Montagne, which enjoys an almost unique micro-climate and producing some of the best Champagne in the world.

One very important thing to remember about Champagne is that it is not a wine in itself, but a blend of several different wines. Accordingly, the great wine houses of Champagne hold many millions of gallons of wine from various different vineyards throughout the Champagne region which are then blended to produce the finished product.

It is thus the blender's art which produces the truly great Champagnes and the manner in which blending is carried out remains a closely guarded secret known only to those working in the great Champagne chateaux.

GreatWineTastings.com provides an introduction to the wines of the world and, if you are not sure whether to buy a French red wine or a Californian white wine, then you will find this is the perfect guide to wine for dummy wine drinkers.

Author: Donald Saunders

I Love French Wine and Food An Alsace Pinot Blanc

I Love French Wine and Food - An Alsace Pinot Blanc

If you are looking for fine French wine and food, consider the Alsace region of northeastern France. You may find a bargain, and I hope that you'll have fun on this fact-filled wine education tour in which we review a local white Pinot Blanc wine.
Alsace ranks tenth out of the eleven French winemaking regions in terms of vineyard area. Don't be fooled by the numbers; Alsace is a major producer of quality French wine. Its wine growing area is only about 60 miles (100 kilometers) long, and at the most a mere 2.5 miles (4 kilometers) wide nestled between the Vosges Mountains to the east and the Rhine River and Germany to the west.

But this relatively tiny area is known for distinctive wines. Alsatian wine bottles are quite distinctive; tall and slim and their labels feature the grape variety, in contrast to most French wine labels. Chaptalization (adding sugar to the fermenting grape mixture) is allowed for many wine categories.

About 95% of Alsace wine is white. The major white grape varieties are Gewurztraminer, Muscat, Pinot Gris, and Riesling. Secondary white grape varieties include Pinot Blanc, reviewed below, Sylvaner, and Muscat. The major red grape variety is Pinot Noir, reviewed in a companion article in this series.

Colmar is an Alsatian town pretty well in the middle of the Alsatian wine villages. Go there if you don't like rain; given its proximity to the Vosges Mountains, Colmar is the driest town in all of France. This city of about sixty-five thousand was founded in the Ninth Century. despite Colmar's major destruction in both World Wars, there is a lot to see in its old town (Vieille Ville). Some say that it's more interesting than Strasbourg. You really should visit both and decide for yourself. Among Colmar's sights are the St-Martin church constructed from the Thirteenth to the Sixteenth Centuries, the Ancienne Douane (Old Customs House), and the Maison aux Arcades (Arcades House).

Since 1626 Ribeauville has been the home to Trimbach wines. In spite of its size, under five thousand, it has a bit of everything: ancient town walls, Gothic churches, storybook medieval houses, ,a town hall peppered with antiques, and a spring. The ruins of three castles are in the vicinity. And the first Sunday in September, Ribeauville hosts a major Minstrel Show.

Before reviewing the Alsatian wine and imported cheeses that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region. Start with Foie Gras (Goose or Duck Liver). For your second course savor Baeckeoffe (Meat and Potato Casserole). And as dessert indulge yourself with Gateau Chasseur (Almond Cake with Raspberries and Meringue).

OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.

Wine Reviewed Trimbach Pinot Blanc 2004 12.5% alcohol about $13.50
Let's start by quoting the marketing materials. Tasting Note Straw colour; apple, pear fruit aromas with light biscuit and citrus tones; medium- to full-bodied with ripe peachy flavours and a clean, zesty finish. Serving Suggestion Smoked salmon, shellfish or asparagus in hollandaise sauce. Alsatian Pinot Gris is becoming increasingly fashionable, and this example illustrates why.

Honeyed fruit aromas, such as peach and pear, plus a texture of smoke and mineral seduce in this just off-dry white that's, round, soft and quite rich. The producer recommends this as a good substitute for red wine with meat dishes such as cold cuts, roast beef or game. They also suggest pairing it with smoked chicken, fish or lobster. And now for the review.

My first meal consisted of a commercially prepared chicken breast with the skin on (increased flavor but increased calories), potato salad, and a spicy tomato, red pepper and garlic salad. The wine was refreshingly acidic and somewhat fruity. I finished with fresh pineapple. I liked this combination; the fruit flavors in the pineapple complemented those in the wine and actually seemed to intensify each other.

I then paired the Pinot Blanc with a reheated home-cooked chicken leg in a tomato-based sauce with beets and more of the above potato salad. The wine scored as in the first round, but was more assertively fruity including the taste of pears. I am not used to a Pinot Blanc wine being so present, and I like this change.

My last meal consisted of a cheeseless broccoli, mushroom, and zucchini quiche and mashed potatoes. While the wine was powerful and quite fruity, it did come up short.

The first cheese pairing involved a French goat's milk cheese that I would have taken for a Camembert. At the first sips the cheese sort of cut off the wine. Later the results were somewhat better; the wine was fruity and moderately acidic. Then I went for a Swiss Gruyere with a lightly sharp, nutty flavor. This combination was even better; the Pinot Blanc came out nice and fruity.

I usually don't go with a non-imported cheese when tasting wines. However, I am making an exception for a Canadian Asiago cheese that our local supermarket almost never carries. I think that this is the best cheese I have tasted in quite a while; in my opinion it clearly surpasses its Italian Asiago cousin.

When I like a cheese that good, I really want to try it with wine. The result wasn't disappointing; this excellent cheese really intensified the wine's fruit and acidity.
Final verdict. There is no doubt in my mind, this wine is a winner. And the price is reasonable to boot.

Over the years Levi Reiss has written ten Internet and computer books, sometimes with a co-author. Between you and me, he would rather drink fine French, Italian, or other wine, accompanied by the right foods and the right people. He teaches various and sundry computer classes at an Ontario French-language community college. His central wine website is www.theworldwidewine.com and his Italian wine website is www.theitalianwineconnection.com.

Author: Levi Reiss

I Love French Wine and Food A Midi Viognier

I Love French Wine and Food - A Midi Viognier

If you are looking for fine French wine and food, consider the Languedoc-Roussillon region of south central France. You may find a bargain, and I hope that you'll have fun on this fact-filled wine education tour in which we review a local white Viognier.

Among the eleven wine-growing regions of France Languedoc-Roussillon ranks largest in actual area and is number four in wine grape acreage. This area, which includes the Midi, was once known for producing huge quantities of questionable quality wine called vin ordinaire. Now, however, in part due to the influence of Australian winemakers, the region is producing more and more fine wine. Like Alsace and unlike most other regions of France, many Languedoc-Roussillon wines, including the one reviewed below, indicate their grape variety on the label.

Don't think of this region as being uniform. For example, Languedoc is mostly flat, but Roussillon tends to be hilly. Furthermore, several select areas with their own unique combination of microclimate and soil (terroir) make their own AOC (Appellation d'Origine Controle) wines, which are usually more expensive. Sooner or later we'll be looking at some of these wines in our series. There are almost 50 AOC wine appellations in Languedoc-Roussillon; covering the entire range, red, white, rosé, sparkling, and sweet. This diversity is not surprising when you consider that the region grows over 30 grape varieties.

The Viognier grape was on the edge of extinction about forty years ago. At that time it was restricted to France with a grand total of about 35 acres. Times have changed and this grape is now grown in California, Italy, Australia, Chile, and Canada, with more countries on the way. The classic Viognier wines come from the Northern Rhone Valley of eastern France, but we probably won't be reviewing them because of their limited availability and high cost.

Of course the Languedoc-Roussillon region has many places to visit. Here we focus on the city of Carcassonne, population 45 thousand. Talk about location. This city lies on a hilltop on the route leading from the Atlantic Ocean to the Mediterranean Sea. And it's not far from the Spanish border. Small wonder that it dates back well over two thousand years. The Romans fortified it about 100 BC. Carcassonne has the longest standing city walls in all of Europe. Its name comes from Dame Carcas, who fed the last of the city's wheat to a pig in clear view of the French Emperor Charlemagne. He mistakenly believed that the besieged city was in no danger of starvation, and called off the siege.

The Aude River divides the fortified upper town, La Cité, from the newer lower town, La Basse Ville. The upper town is basically closed to private cars. Upper town sites worth seeing include the Bascilica of Sainte Nazaire, Museum of Chivalry, Arms and Archery, the Fortress, and the Museum of the Middle Ages, focusing on military history. The lower town has a fine arts museum and, in season (April to mid-November), an Australian Animal Preserve with kangaroos and emus.

Before reviewing the Languedoc-Roussillon wine and imported cheeses that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region. Start with Huitres de Bouzigues (Oysters from Bouzigues). For your second course savor Bourride (Fish with Aïoli, a local mayonnaise). And as dessert indulge yourself with Creme Colane (Dessert Cream with Lemon, Vanilla, and Dill Seed).

OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.
Wine Reviewed Domaine des Salices Viognier 2005 13% about $12

Let's start by quoting the marketing materials. Over the past decade, Viognier has shown remarkable success in the vineyards of Languedoc-Roussillon (a.k.a., Midi). Once confined to vineyards in northern Rhône, today Viognier is thriving not just in the Midi, but throughout other warm climate regions around the world. Enjoy this fruity, low acid, aromatic wonder with lightly spiced seafood dishes, turkey breast or grilled salmon.
My first meal consisted of baked chicken leg with the skin on in a medley of spices (garlic, onion, cumin, and uncharacteristically tame Moroccan Harissa), rice, and green beans.

I identified apples, pears, and a floral taste in the wine. I liked the acidity and the way that it cut the tasty grease of the chicken skin. The wine was a good accompaniment to fresh pineapple. I tried an off-the-wall combination by finishing my glass with jalapeno roasted almonds. The wine went dead. I don't blame the Viognier for this mismatch.

The next meal was an omelet with brown mushrooms, red onions, and American cheese (a mistake). The Viognier was moderately acidic and just a bit sweet with the taste of light fruits. Frankly, I preferred sipping the wine to this combination. There is a well-known rule when pairing a wine to dessert: make sure that the wine is sweeter than the dessert. I broke the rule with a homemade cheesecake that simply denatured the wine. On the other hand, the wine held up better with a homemade chocolate cake that wasn't as sweet.

My final meal was vegetarian. It included a somewhat spicy broccoli and mushroom (but no cheese) quiche. The wine was very refreshing and almost ethereal. The other dish was a sweet potato, olive, and rustic potato concoction held together by crushed crackers. The wine was somewhat less exciting than before but still fine. As often with vegetarian meals, I was still hungry. Always on the lookout for an unconventional pairing, I tried dried, lightly sweetened cranberries. They killed the wine. Why stop there? Candy-coated peanuts went better. They turned up the wine's acidity but the combination was good enough to go back for seconds.

The first cheese was a goat's milk cheese, a Palet de Chevre from the Poitou Charentes region of central-western France. This cheese looked and tasted more like a Camembert than like a goat's milk cheese. But the wine was quite fruity and pleasant with it. The second cheese was a nutty tasting Gruyere from Switzerland. Once again the wine was fruity and a bit acidic. Just before the wine and cheese tasting I went to the local supermarket. On the cheese shelf was a local Asiago, a sharp cheese originally from northern Italy. Usually I don't taste local cheeses with these wines, but because I actually preferred this local Asiago to the imported version, I thought that I'd make an exception. The combination was quite good; the wine came out fruity and lightly acidic. Slices of fresh tomato perked it up even more.

Final verdict. I liked this wine and intend to buy it again, even more so at its relatively low price. I'll let you in on a secret; this is the first Viognier wine that I liked to any extent. I plan to taste other Viognier wines in this series. I don't promise that I'll try the top-of-the-line offerings from the northern Rhone Valley; they are quite pricey.

Over the years Levi Reiss has written ten Internet and computer books, sometimes with a co-author. Between you and me, he would rather drink fine French or other wine, accompanied by the right foods. He teaches computer classes at an Ontario French-language community college. Visit his Italian wine website www.theitalianwineconnection.com and his Italian food website www.fooditalyfood.com

Author: Levi Reiss

I Love German Wine and Food A Mosel Dornfelder

I Love German Wine and Food - A Mosel Dornfelder

If you are feeling in the mood for fine German wine and food, you should really consider the Mosel region of central western Germany on the border of Luxembourg. Who knows, you may even find a bargain, and I am sure that you'll enjoy yourself on this fact-filled wine education tour in which we review a local red Dornfelder.

The Mosel Valley is considered one of the most beautiful river valleys in the world. This region, formerly known as Mosel-Saar-Ruwer in honor of its three rivers, is famous for its Riesling. Some of the greatest Rieslings in Germany and in fact in the entire world come from Mosel.

Experts can often identify Mosel Rieslings because of the slate in the local soil, which may impart a taste of flint. The slopes are among the steepest in the wine-producing world, sometimes attaining 70 degrees. The soil is so precious that every spring local workers lug pails of soil up these slopes, reversing the effect of the rains that wash the soil down every winter.

Mosel is fifth among the thirteen German wine regions for both vineyard acreage and total wine production. Slightly more than three quarters of the wine produced here is QbA and somewhat less than one quarter is higher quality QmP wine. Only one percent is table wine. More than half of Mosel wine is Riesling. The German hybrid Mueller-Thurgau represents about 20% of the wine production.

In third place is the historic variety Elbing that dates back to Roman times and is the major grape variety in the neighboring country of Luxembourg. Only about 2% of Mosel wine is red, so perhaps we were lucky to find a Dornfelder, reviewed below. Dornfelder is a German variety which is also grown in the United States and, believe it or not, in Burma. Created in 1955, It is a cross between two crosses,. One of Dornfelder's four "grandparents" is Pinot Noir.

Basically the Mosel Valley runs from Koblenz not far from Germany's former capital Bonn to the city of Trier that sits very close to the border. These two cities are linked by the Mosel Weinstrasse (Mosel Wine Road) which is about 140 miles (224 kilometers) long on the eastern side of the river and somewhat less on the western side. Of course, you could take the autobahn to get between Koblenz and Trier at breakneck speed. If you do, you'll miss the interesting little towns and vineyards along the way.
The Trier Valley was first settled about 2400 years ago.

The city of Trier itself was founded in 16 BC. Within three hundred years it was destroyed and rebuilt as a Roma secunda (second Rome). A unique aspect of this wine-exporting city is its underground cellars said to have a storage capacity of almost 8 million gallons. Among the sights to see are in Trier the Porta Nigra (Black Gate) dating back to Roman times, the Dom which is the oldest Christian church north of the Alps, the Rheinisches Landesmuseum (Rhenish State Museum) with the largest collection of Ancient Roman artifacts in Germany, an Amphitheater that holds real gladiator games, minus the lions, every summer, other Roman ruins, and the house in which Karl Marx was born.

Before reviewing the Mosel wine and imported cheeses that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region. Start with Foie Gras in Ahorn Jus (Foie Gras with Maple Flavored Juices). For your second course enjoy Mosel Trout. As a dessert indulge yourself with Feigenmus (Fig Puree).
OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.

Wine Reviewed Wehlener Nonnerberg Dornfelder Trocken 2005 13.0% alcohol about $15.50
Let's start by quoting the marketing materials. Delightful Dornfelder. Ripe and fruity, this deep-coloured Dornfelder really benefited from the heat of the 2003 vintage. This dry, medium-bodied, well-balanced red is food friendly matching a variety of dishes including pork roast or baked chicken.
My first pairing was with a grilled rib steak that had been marinated, perhaps for too long. The meat was accompanied by potatoes roasted in chicken fat and by spicy Moroccan carrots. Let's not mince words; this wine was lousy. It seemed like an alcoholic grape juice that was pleasantly acidic.

The next meal included spicy meat balls, rice, and once again Moroccan carrots. While the wine was a bit rounder, it still wasn't good. For some reason I thought of Concord grape wine, although the Dornfelder wasn't all that sweet.
The final meal was beef stew accompanied by roasted potatoes and rice. This wine was now somewhat better but it continued to taste grapey. And it was still basically unacceptable.

The initial cheese pairing was with a goat's milk cheese from the Poitou Charentes region of central-western France. I would not have guessed goat's milk; this cheese looked and tasted like a somewhat runny Camembert. The cheese tamed the wine's grapiness. The Swiss Gruyere was even more forceful. Every single tasting was "better" than the previous one. And yet the final tasting still didn't reach the good level.

Final verdict. Even at half its price I would not buy this wine again. Dornfelder is grown in several other areas of Germany. But I don't see why I should open my wallet to give this grape another chance; there are too many fine German and other wines out there.

Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would rather just drink fine Italian or other wine, accompanied by the right foods. He teaches classes in computers at an Ontario French-language community college. His major wine website is www.theworldwidewine.com and his major Italian travel website is www.travelitalytravel.com .

Author: Levi Reiss

I Love French Wine And Food A Bordeaux Merlot

I Love French Wine And Food - A Bordeaux Merlot

If you are looking for fine French wine and food, consider the world-famous Bordeaux region of southwestern France. You may find a bargain, and I hope that you'll have fun on this fact-filled wine education tour in which we review a red Merlot from an internationally renowned producer.

Among France's eleven wine-growing regions Bordeaux ranks first in acreage with about 50% more land devoted to vineyards than the second-place Rhone Valley. But it's more than just a question of acreage and volume. Bordeaux is widely considered as one of the top wine producing regions of the entire earth and has been for centuries. The wine reviewed below comes from the Pomerol area on the right bank of the Garonne River, which divides Bordeaux in two.

Bordeaux produces over seventy million cases of wine per year, about 85% red, 12 white, and the rest rose. That works out to more than two million cases of rose wine per year. I don't remember ever tasting a Bordeaux rose. I promise to deal with this problem later in the series. There are more than twenty two thousand vineyards in Bordeaux covering about 280 thousand acres, which works out to somewhat less than 13 acres per vineyard.

Approximately one half of the vineyards produce wine, and in total about 6000 properties produce and sell their own wine, while the rest sell their wine through cooperatives. Bordeaux boasts about 60 different wine appellations ranging from fair-to-middling to world class with plenty in between.

Some Bordeaux wine classifications date back to 1855. Changes have been few and far between. The most notable change occurred 1973 when Chateau Mouton Rothschild was promoted from Second Cru (second growth) to Premier Cru (First Growth). Those in the know say that his Chateau Lafitte definitely deserves this honor. We'll review some fairly top-notch Bordeaux wines sooner or later, but the wine reviewed below is very affordable. Interestingly enough, its noble cousin, Chateau Petrus, crafted by the same producer with the same grape in the same area holds no prestigious classification. However, Chateau Petrus is definitely world class and comes with a price to match, if the wine merchant will even look at your money.

It may surprise you but Merlot is the most important Bordeaux red grape. Cabernet Sauvignon comes in a distant second. We'll talk about the remaining important Bordeaux red grape varieties elsewhere in this series. The major white grapes are Semillon and Sauvignon Blanc. Pomerol is a small, rural region of Bordeaux that produces only red wine. Its major grape varieties are Cabernet Franc, Cabernet Sauvignon, and Merlot.

Pomerol's main tourist attractions are the wine chateaux. Perhaps surprisingly the world famous Chateau Petrus is not all that special to look at. The most attractive Chateaux are Chateau Nenin and Vieux Chateau Certan but even they are far from spectacular. As the famous phrase goes, you can't judge a book by its cover. Of course the Bordeaux region is brimming with sights to see which will be described in the appropriate articles.

Before reviewing the Bordeaux wine and imported cheeses that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region. Start with Gravette Huitres (Oysters from the Arcachon Bay). For your second course savor Lamproie au Pomerol (Eels cooked in Red Wine and Chocolate). And as dessert indulge yourself with Cannelles de Bordeaux ("Portable Creme Brulee).

OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.

Wine Reviewed Moueix Merlot 2003 12.3% about $13.00

Let's start by quoting the marketing materials. No one knows Merlot better than Christian Moueix, owner of the world famous Chateau Petrus. Year after year, his wines define Merlot. Soft and round with aromas of raspberry, cedar and blueberry, this wine delivers ripe fruit, great balance and a medium long finish. It's magic with veal medallions and sauteed mushrooms, or baked pasta.

My first pairing was with turkey meatballs, potatoes, and sauteed vegetables in a moderately spicy tomato sauce. This wine was round and full-bodied. It was quite long with pleasant acidity but overpowered the meat. The Merlot's taste improved after I ate some potatoes. When I finished the glass after the meal, the wine was quite rich and I started tasting blackberries.

My next meal consisted of slow-cooked beef stew and potatoes with a somewhat spicy sauce and two rather spicy side salads. The wine was full-bodied and agreeably acidic, tasting of plums and black cherries. Once again I enjoyed finishing the glass after the meal. The spices were intensified. I can only imagine what its famous cousin, Chateau Petrus, would taste like but at forty times the cost (or more), I can only imagine.

The final meal included hamburgers, rice, cauliflower and red peppers in a tomato sauce, once again with Harissa, a Moroccan hot pepper spice that was fairly weak. The Merlot tasted of dark fruits and tobacco with a bit of black pepper. The only downside was that the wine was not long.

As always, the cheese tastings came last. I started with a Palet de Chevre, which is a goat's milk cheese from the Poitou Charentes region of central-western France. Honestly, if I didn't know that it was a goat's milk cheese I never would have guessed. It simply looked and tasted like a slightly runny Camembert. The combination was almost OK, but deadened the wine's flavor somewhat. The other cheese was a Swiss Gruyere. The wine bounced back in the Gruyere's presence, but frankly was too good for the cheese.

Final verdict. No doubt about it; I want this wine again. And if and when I am able to afford its noble cousin, Chateau Petrus, I think I will continue to buy this wine.

Levi Reiss has authored or co-authored ten books on computers and the Internet. Between you and me, he would rather just drink fine French or other wine, accompanied by the right foods and the right people. He teaches classes in computers at an Ontario French-language community college. His major wine website is www.theworldwidewine.com and his major travel website is www.travelitalytravel.com

Author: Levi Reiss

Wine Tasting Understanding The Wines Of Germany

Wine Tasting - Understanding The Wines Of Germany

When you think of the wines of France the names of the various wine growing regions such as Bordeaux and Burgundy immediately spring to mind and yet surprisingly few people could name even one of wine growing regions of Germany. However, most people will have enjoyed one or more of Germany's world-class wines, especially if they are lovers of white wine.

There are five main wine regions in Germany:

Baden
Baden is the most southerly wine growing area of Germany and lies close to the Black Forest and extends south from Heidelberg down to Lake Constance. It is not the largest of Germany's wine growing areas, but it is perhaps its most famous.
The soil in this region is quite varied, ranging from a mixture of gravel and limestone to clay and volcanic stone, and the area supports the Pinot Gris, Gewürztraminer and Riesling grapes as well as the perhaps not so well known Gutedel and Müller-Thurgau.

Mittelrhein
Mittelrhein is a quite small wine producing area running south from Bonn along the banks of the Rhine for a distance of about 100 kilometers.
This area, which boasts a largely clay-like slate soil, supports predominantly Riesling, Müller-Thurgau and Kerner grapes which have a delightful acidity and produce a number of sparkling wines which are simply the best in the world.
This region is also famous for the wines produced around Bacharach, a village named after the Greek god of wine Bacchus, which has been producing wines of the finest quality since the Middle Ages.

Rheingau
Rheingau is one of the oldest of Germany's wine regions and is situated between Lorch and Hochheim on the Main River.
The wines of this region, which once graced the table of Queen Victoria, have been developed and perfected over hundreds of years by the inhabitants of the region's many monasteries and cloisters and today the oenological institutes of the region are rightly recognized as some of the finest in the world.

Rheinhessen
Rheinhessen, is the second largest wine growing region in Germany and lies between the Rhine to its north and east and the Nahe to its west.
The region supports a variety of different soils and micro-climates and has several wine producing communities such as Bingen, Mainz and others. The area is especially well known for its distinguished Portugieser red and the ancient Silvaner.

Pfalz
Pfalz is Germany's largest wine growing area and is bounded by France to its east and south and by Rheinhessen to its north. The region boast some of world's finest chalk, marl, and clay soils which support a number of grape varieties including Kerner, Morio-Muskat, Müller-Thurgau, Silvaner and relatively new red from the Dornfelder which produces a wonderfully complex and full-bodied wine.
Winemaking within the Pfalz region has been developed to a very fine art and the area rightfully stands at the pinnacle of winemaking.

GreatWineTastings.com provides an introduction to the wines of the world and, if you are not sure whether to buy a German white wine or a South African red wine, then you will find this is the perfect guide to wine for dummy wine drinkers.

Author: Donald Saunders

The Burgundy Wine Region Of France

The Burgundy Wine Region Of France

The Burgundy wine region is located in central east France and is an area of some 31,500 square kilometers running some 360 kilometers north/south from Dijon down to Rhoône and endures cold continental winters and warm summers.
Many of the vineyards of the area were originally established by the monasteries but, following the French revolution, most of these were demolished and the vineyards broken up into smaller plots. This fragmentation has survived to the present day.

Today Burgundy produces some 180 million bottles of wine each year including some 99 appellations. Indeed, six hundred vineyards from this region currently hold the 'Premier Cru' appellation, signifying a particularly fine quality wine, and some thirty three hold the prized 'Grand Cru' appellation including Montrachet, Chambertin and Clos Vougeot, setting them apart as some of the world's finest vineyards.

The wines of the Burgundy region are well known and range from full-bodied reds such as Pommard and Corton through medium wines like Beaune to world class white wines such as the wonderfully dry Chablis or Chassagne Montrachet.

Burgundy reds which are fermented from the pinot noir grape pair superlatively with Boeuf Bourguignon or pheasant, while Chablis and other white wines from the region are truly delightful with everything from shrimp to goat's cheese.

Many people will know the name of Chablis, which the wine takes from the famous village of the same name, and the Chardonnay grapes here grow in a limestone and fossil rich soil producing a dry white wine with refreshing acidity.

Many people will also know the name of the world famous Beaujolais which is fermented from the Gamay grape grown in granite limestone to produce a wine with a fruity flavor that is the perfect accompaniment to lamb or grilled chicken.
But perhaps the true treasure of the region is the red Pommard which has been in decline for some years but is finally making a comeback.

Red Pommard is produced on 780 acres from Pinot Noir grapes grown on limestone and red clay are there are currently some 1.8 million bottles of this tannic, robust flavored wine with the aroma of black cherry and blackcurrant produced every year. This wonderful wine ages well at anywhere from 5 to 15 years and is excellent when served with venison or roast red meat.

World food and wine was once considered the preserve of the few but today it is rightly open to us all to enjoy. GreatWineTastings.com will guide you through every type of wine you can imagine and even suggest the perfect accompanying wine country basket.

Author: Donald Saunders

I Love German Wine and Food A Pfalz Gewurztraminer

I Love German Wine and Food - A Pfalz Gewurztraminer

If you are in the mood for fine German wine and food, why not consider the Pfalz region of southwestern Germany. Who knows, you may find a bargain, and I really think that you'll have fun on this fact-filled wine education tour in which we review a local Gewuerztraminer.
The climate in the Pfalz region is so mild that some of its farmers actually raise lemons and figs. It has been called the Tuscany of Germany.

While Pfalz is far from Tuscany, it is only a stone's throw from the French wine-producing region of Alsace, which also produces Gewurztraminer wines. Sooner or later we will review one (or maybe more) Alsacian Gewurztraminers for our series I Love French Wine and Food. Did you notice the difference in spelling between the German and the French grape?

The Pfalz is a narrow region about 80 kilometers long, close to the river Rhine. The Church owned the best vineyards until Napoleon redistributed them. There are about 25,000 vineyards whose average size is less than a hectare (about 2.5 acres). With such small vineyards, most owners are forced to take on additional work to make ends meet. While Pfalz was once the number one German wine producing region, it now ranks number two in both total wine production and vineyard acreage behind its northern neighbor, Rheinhessen.
Approximately four out of five local wine bottles are white. The two top grape varieties grown here are Mueller Thurgau, a German developed hybrid, and the often noble Riesling. Local red grape varieties include Portugieser and to a lesser extent Pinot Noir, better known by its German name, Spaetburgunder. About 10% of Pfalz wine is classified as basic table wine, over 70% as middle quality QbA wine, and the remainder higher quality QmP wine.

The German Wine Road crosses the Pfalz region. Virtually anywhere you go on this road you can find something worth seeing, worth tasting, and I daresay worth eating. Be sure to visit the city of Speyer. While its present population is about fifty thousand, Speyer was a major center in the Holy Roman Empire and the site of numerous Imperial Diets, huge parliamentary assemblies. From 1030 to 1061 a series of emperors built the Kaiserdom (The Imperial Cathedral), which was expertly restored more than fifty years ago. Just across from the cathedral you will find the Palatinate Historical Museum. Other museums to visit include the Technology Museum, Sea Life in the old harbor, and the Wine Museum that features a 1600 year-old glass wine amphora, perhaps the oldest wine "bottle" in the world.
Before reviewing the Pfalz wine and imported cheeses that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region. Start with Keschlebreih (Chestnut Soup). For your second course enjoy Kalbsnieren (Veal Kidneys). As a dessert indulge yourself with Kerscheblotzer (Cherry Cake).

OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.

Wine Reviewed Darting Gewuerztraminer Kabinett 2005 10.8% alcohol about $14
Let's start by quoting the marketing materials. With such a German name, it's surprising that Gewuerztraminer is still a minority in the vineyards of the country. Kurt Darting has created some of the Pfalz's finest examples. The wine has classic lychee, grapefruit and spice tones. A perfect partner for intense, flavourful dishes such as chicken vindaloo.
My first pairing was with turkey meatballs, potatoes, and sautéed vegetables in a moderately spicy tomato based sauce. The wine was round, light, a bit sweet, and not very acidic. While the vegetables' sweetness intensified the wine's sweetness, happily the wine never became cloying. I tasted apples in the background. I tried the Gewuerztraminer with chocolate covered candied orange peels. The wine was round but a bit disappointing. As always, I don't blame the wine for failing a stab in the dark type pairing.

My next trial was canned tuna doused in Harissa, a Moroccan spice, cold roasted potatoes, and a cold vegetable medley. The wine was sweet and tasted of honey without being at all cloying. I did taste the lychee that I was supposed to taste. The wine had pleasant acidity. You might consider canned tuna and honey-tasting wine to be a marriage made in Purgatory but I rather liked the combination. I think it would have been even better if the Harissa lived up to its promise as a fiery spice. For dessert I had homemade biscotti slathered with high-quality apricot preserves. The Gewuerztraminer became pleasantly acidic to match the dessert's sweetness.
The final meal included whole-wheat pasta with a commercial spaghetti sauce to which I added sautéed brown mushrooms and red onions. I sprinkled lots of ground Parmesan cheese on the mixture. The wine was really sweet, considerably than before. Its sweetness was a good match for the tomato sauce's sweetness. Steamed asparagus with a generous sprinkling of onion powder and a fair measure of cayenne pepper formed the delicious side dish. This combination rendered the wine more complex than previously. It balanced the spices well. The wine was weak with a fruit juice based candy.

And now come the cheeses. The first pairing involved a goat's milk cheese called Palet de Chevre from the Poitou Charentes region of central-western France. It was a goat's milk cheese unlike any that I have ever tasted. Frankly it looked and tasted like a somewhat runny Camembert. The wine was definitely honeyed with this cheese. I did not find the combination particularly enticing. Not being able to find a German cheese other than another Limberger, no thank you, I bought a Gruyere, a Swiss cheese without the holes. The pairing was virtually the same. Honey. Once again, no thank you.
Final verdict. Nothing special. This wine was sufficiently disappointing that I won't be buying it again. I like the idea of a German white wine other than a Riesling, but not this particular offering.

Levi Reiss has authored or co-authored ten computer and Internet books, but between you and me, he prefers drinking fine German or other wine, accompanied by the right foods and the right people. He teaches classes in computers at an Ontario French-language community college. His major wine website is www.theworldwidewine.com and his major travel website is www.travelitalytravel.com

Author: Levi Reiss