Wine Writer Information Blog

8:10 PM

April 2008 - Vintage Wine

A Featured Vintage Wine Article

Wine Tasting for the Average Joe



Going to a wine tasting can be a very fun and enjoyable experience. 
However, many people do not attend for fear of not knowing exactly how to act or
what to do. There no great mystery to wine tastings, just a few things you
should remember. 


As far as etiquette, usually the ladies are served before the
gentlemen.  Some wine tastings offer you bottled water.  Use this to
rinse out your mouth between tastings so your palate is clean for the next
wine.  There is often unsalted and unflavored crackers and bread to help
palate cleansing as well.  You should always handle the wine glass by the
stem.  This helps avoid heating the wine with the warmth of your hands,
thus altering the taste.  Avoid wearing strong perfumes and colognes to a
wine tasting.  That may take away from not only your smell, but also that
of the other guests.  Also, avoid smoking, gum, and mints before and during
a wine tasting to be able to enjoy the full flavor of the wine.


You can tell a lot about a wine just by looking at its color.  When you
attend a wine tasting, the glasses should always be clear so you can get a good
look at the wine.  The tables may also be covered with white tablecloths to
help you see the wine's color clearly.  Do not let the wine name full
you.  For example, white wines are not white in color.  They may range
from yellow to green to brown.  Red wines range in color from pale red to a
deep brownish red and often become lighter with age.  Sometimes the color
of a wine may indicate age or flavor.  You may be able to tell the age of a
red wine by doing a rim test.  Tilt the glass slightly towards the rim of
the wine glass and look at the wine.  If the color of the red wine is more
of a purple, it is usually a younger wine.  If the color of the red wine is
brown, it is an older wine. 


Another thing you may have seen people do before they taste wine is swirl it
slightly in the glass.  This is to help open up the wine's flavor. 
Remember that the wine may have been in a bottle anywhere from six months to
many, many years.  When someone swirls a wine, it helps release the
flavors.  Just like when you're cooking at home and stir the food to help
blend the flavors.


The color of the wine is just one aspect you will want to look at when you
attend a wine tasting.  You will also want to smell the wine.  After
swirling, this is the next step in the tasting process.  You have probably
seen people smell wine before and wondered why they did it.  Smell plays a
very important part in what we taste.  Researchers have determined that
perhaps as much as 75% of what we taste is actually based on what we smell
first.  You can smell your wine one of two ways:  taking a small whiff
to get an idea of how the wine smells, then a deeper whiff or take one deep
whiff.  After smelling the wine, take a minute to think about the
smell.   You do not want to immediately taste it after smelling but
give yourself time to explore exactly what you smelled.


Finally, you will need to know is how to taste the wine properly.  Your
tongue has taste buds in both the front and back.  These taste buds can
detect bitter, salty, sweet, and sour flavors, but some are more sensitive than
others are.  There are three steps in tasting a wine:  the first
impression, the taste, and the aftertaste.  The first impression happens
when you take your first drink and the wine actually hits your taste buds. 
It should awaken your sense to the wine.  After taking the first drink, you
should swish the wine around your mouth for a few seconds to let all your taste
buds discover the full flavor of the wine.  Think about what the wine
tastes like.  Is it light or heavy?  Is the smooth or harsh?  The
aftertaste is the sensation that remains in your mouth after swallowing the
wine.  How long did it last and was it pleasant?


Before attending a wine tasting, it may help you feel more confident to read
about the different types of wines.  This will give you a better idea of
what to look for as far as flavor and taste.  Next time you are invited to
a wine tasting; do not be afraid to go.   You may be missing a great
experience! 


About the Author


Jason Connors is a successful writer and wine connoisseur providing valuable tips and advice on wine cellar design, wine making, and wine basics. http://www.about-wine.net

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7:48 PM

April 2008 - Nancy Wine

The Best Articles on Nancy Wine

Wine Fermentation



What is wine fermentation?


In short, it is the complex action whereby the living organism of yeast breaks the sugar down into carbon dioxide and alcohol. The action of the yeast on the sugar continues until the volume of alcohol has reached somewhere between 12.5% to 14%.


At this stage, the yeast organism is destroyed by the alcohol it has produced and fermentation ceases. This is what is known as a natural wine. Most commercial products come under this category until they have been fortified. This period of fermenting in the tub can be a dangerous time. Because of this, the fermentation process should be completed as soon as possible (even at the risk of losing a little of the wine's bouquet).


Next, we must then keep the brew warm. Our goal here is to bring about ideal conditions in which the living organism and yeast cells can multiply more rapidly. Warmth helps to ensure this. The faster they multiply, the more rapidly they convert the sugar into alcohol and therefore, the sooner the yeast destroys itself.


Do not be tempted to keep a brew hot during fermentation. During warm weather, any odd spot will do for a fermenting brew. Also, a warm spot in the kitchen or in an airing cupboard is as good as any during the winter.


After 14 day of fermentation in a warm place, the wine can be bottled or put into stone jars. This is the time to add the isinglass.


Adding the Isinglass:


Isinglass is not needed to clarify flower or fruit wines made with the recipes given at www.e-homewinemaking.com. These wines will clarify themselves quite readily within a few weeks of fermentation. Nor is isinglass an absolute need for clearing root wines. However, I have found that root wines and wines made from a mixture of roots and fruits, do clear more readily with the help of isinglass. For this reason, some recipes will instruct you to "proceed with isinglass and bottling".


When put into wine, isinglass forms an insoluble cloud which surrounds the minute solids in the wine and gradually forces them to the bottom of the bottle.


Besides assisting the clearing process, isinglass helps to solidify the lees, thereby rendering them less easy to disturb while moving the bottles or when wine is poured from a bottle containing lees.


There are many methods of using isinglass, but the one I use myself without fail results is as follows:


Take one quart of the wine and warm it very slowly in a saucepan. Next, crumble 1/8 of an ounce of isinglass over the surface of this wine and then stir with a fork until everything is dissolved. Then pour it into the rest of the wine in a circular motion.


Many people advise dissolving the isinglass in a small amount of water. As we've seen, ordinary tap-water quite often contains wild yeast; the very act, then, of using water might well ruin all of our efforts to keep wild yeast out of the wine.


When purchased from a chemist in 1/2 ounce or 1 ounce quantities, the amount required is easy to calculate, and this is usually plenty for one gallon of wine.


When the isinglass has been added, put the wine into sterilized bottles or jars and cover as already directed. The wine must then be returned to a warm place, and kept there until all fermentation has ceased.


If the wine were put in a cold place the yeast might go dormant and the wine would not be able to ferment. If it were later moved into a warm room, or the weather happened to turn very warm, the yeast would become active and start fermenting again. In a warm place, fermentation will not fail.


If you happen to notice that the top half-inch of wine has become crystal-clear, seal the bottles at once! This is a clear indication that fermentation has stopped. Unfortunately, we rarely get this invaluable guide.


When all fermentation has stopped and when no more small bubbles are rising to the top, the yeast is dead. Fermentation cannot begin again unless wild yeast or bacteria get into the wine and start that souring ferment that I've previously mentioned. Perfect air-tight sealing at the earliest possible stage of production is critical.


Push the cork down hard and seal with sealing-wax. If screw-top bottles are available, use these if you prefer. Personally, I never use any other kind when I can find them. Remember that the yeast is dead, so fermentation cannot begin again and explode the bottles or blow the corks unless wild yeast or bacteria reach the wine. Screw-top bottles are, then, the obvious choice.

About the Author


James Wilson owns & operates www.e-homewinemaking.com, a site providing wine-making tips, tricks and techniques. If you're interested in making your own wine, visit www.e-homewinemaking.com today and sign up for the FREE wine-making mini-course!

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6:27 AM

2008 - Wine Rack

A Featured Wine Rack Article

Why The Jews?Martin Winer




This question has been asked throughout the ages without any definitive answer. Thus, it behooves us to first take a look at some previous attempts and understand where they fail. Previous attempts take a look at any number of possible causes individually; one at a time. There are six primary commonly proffered causes which are: economic, 'the chosen people', scapegoating, deicide, being outsiders, and racial inferiority. Authors will typically try and focus on one cause at a time and find some time in history when it was absent and anti-Semitism persisted and thus disprove it as a cause. The flaw in any such analysis is the result of perceiving anti-Semitism as a single-cause effect.

Like so many things in the world, anti-Semitism is a multi-causal effect. That is, you can't remove any one cause and remove the effect of anti-Semitism. Human height is determined similarly, as a multi-causal (polygenic) trait. There are many genes (units of inheritance) that determine human height, all of which interact with one another. Thus simply turning off one gene for human height has complicated effects on the overall resulting height of any given person. This multi-causal type analysis must be applied to anti-Semitism in order to yield any meaningful results.

Anti-Semitism should be conceived as a tree of causes and effects. At the root of that tree is a societal need for an underdog. What started the tree growing was one of the proffered causes: 'the Chosen People'. I'm reminded of the story my father tells from his youth. He went around the neighbourhood proudly announcing that he was Superman. One of the older boys decided to challenge his claim and threw him straight over a fence saying: "If you're Superman, let's see you fly!" My father landed face first in the dirt laying his claim to rest.

Like the older boy was to my father, the Roman Empire was the challenger to the Jewish empire's claims of being the chosen people of God. The Roman Empire conquered many peoples throughout its existence, but none with the 'pomp and circumstance' embodied in the 'Judea Capta' coin, coined to celebrate the victory of the Roman Empire over the 'Chosen People'.
(http://www.bible-history.com/sketches/ancient/judea-capta-medal.html)

The defeat of the Jews at the hands of the Romans set off a host of effects which themselves, historically, also became causes of anti-Semitism. As a dispersed people we were outsiders in the many countries of the Diaspora. Persecution of outsiders and using such people as scapegoats is a side effect of the predatory instinct. The 'proud' lion of the animal kingdom doesn't attack the leader of the pack wildebeest but instead attacks the weakest of the herd. Likewise in human relations, we tend to pick on the people with the least chances of mounting an effective reprisal. Thus we see that the chosen people quickly became the people of choice when it came to choosing a scapegoat.

Recall in grade school, that there was always that one kid that the rest of the kids chose to pick on. Once the group had decided that s/he was the 'one', there was very little that the bullied kid could do about it. So too is the story of the disenfranchised Jews. This brings us to the next proffered cause of anti-Semitism that is deicide, that is, killing Jesus. Tom Harpur in his book, "The Pagan Christ" discusses the advent of Christian dogma. The authors of the gospels were left with a choice as to whom to pin the blame for the death of Jesus on. Given that they were living in a Roman dominated world, and were wary of further ruffling the feathers of the Roman eagle, they chose to pin the blame on the Jews who were incapable of offering a defense. This incipient pattern of scapegoating the Jews for any number of problems would be repeated time and again throughout history.

Jealousy of Jewish successes and wealth is another commonly offered explanation of anti-Semitism. As a scattered and shattered people, our choices of employment were few in the Diaspora. Throughout the middle ages, excluded from the feudal and manorial systems, they were relegated to be artisans, traders and moneylenders. In a forced separation of the Jews and the secular world, the Jews developed high intellectualism in the study of the Holy Torah, the sole survivor of our former glory. This penchant for developing intellectualism in isolation is, at once, our strongest and weakest characteristic. Nonetheless, the Jews developed economically valued skills by virtue of our intellectualism and our forced experiences as moneylenders. This accounts for our disproportionate contributions and participation in lucrative economic realms.

Finally, we deal with the anti-Semitic accusations that the Jews are of a 'lesser' race. This is best exemplified by Hitler's use of Hegel's precepts of euthanasia. Hegel mutated Darwin's work to allow for the application of 'natural selection' to human populations. This pseudo-scientific theory allowed the Jews to be viewed as 'less fit' than other races, and the horrors of the Second World War that followed. To any rational being, any such race based attacks fail immediately, since the Jews are a people encompassing many races. However, the purpose of anti-Semitism is to allow for a scapegoat people. In order to do that, humans must circumvent their natural empathy for fellow humans, by reducing them in status. Thus it is necessary to see the Jews as a lesser race in order to make way for blaming them for any conceivable need. Thus when it comes to categorizing a people, it is necessity, rather than logic, that is the mother of invention.

Another cause for anti-Semitism, not commonly discussed, is historical disadvantage. As far as labels go, they tend to stick. If "all the world is a stage" as the Bard suggests, then the Jews are typecast as the underdog. This suggests that were we able to remove all the multi-causal causes of anti-Semitism, anti-Semitism would persist due to a deep-seated societal need for underdogs, with Jews as the long favoured choice. It will always be possible to find reasons to hate the underdog as long as the need for the underdog exists.

Thus, the only solution to anti-Semitism is to eliminate the societal need for an underdog. How does one eliminate the need for an underdog? I leave you to the privacy of your own thoughts where the answer resides.

This question has been asked throughout the ages without any definitive answer. Thus, it behooves us to first take a look at some previous attempts and understand where they fail. Previous attempts take a look at any number of possible causes individually; one at a time. There are six primary commonly proffered causes which are: economic, 'the chosen people', scapegoating, deicide, being outsiders, and racial inferiority. Authors will typically try and focus on one cause at a time and find some time in history when it was absent and anti-Semitism persisted and thus disprove it as a cause. The flaw in any such analysis is the result of perceiving anti-Semitism as a single-cause effect.

Like so many things in the world, anti-Semitism is a multi-causal effect. That is, you can't remove any one cause and remove the effect of anti-Semitism. Human height is determined similarly, as a multi-causal (polygenic) trait. There are many genes (units of inheritance) that determine human height, all of which interact with one another. Thus simply turning off one gene for human height has complicated effects on the overall resulting height of any given person. This multi-causal type analysis must be applied to anti-Semitism in order to yield any meaningful results.

Anti-Semitism should be conceived as a tree of causes and effects. At the root of that tree is a societal need for an underdog. What started the tree growing was one of the proffered causes: 'the Chosen People'. I'm reminded of the story my father tells from his youth. He went around the neighbourhood proudly announcing that he was Superman. One of the older boys decided to challenge his claim and threw him straight over a fence saying: "If you're Superman, let's see you fly!" My father landed face first in the dirt laying his claim to rest.

Like the older boy was to my father, the Roman Empire was the challenger to the Jewish empire's claims of being the chosen people of God. The Roman Empire conquered many peoples throughout its existence, but none with the 'pomp and circumstance' embodied in the 'Judea Capta' coin, coined to celebrate the victory of the Roman Empire over the 'Chosen People'.
(http://www.bible-history.com/sketches/ancient/judea-capta-medal.html)

The defeat of the Jews at the hands of the Romans set off a host of effects which themselves, historically, also became causes of anti-Semitism. As a dispersed people we were outsiders in the many countries of the Diaspora. Persecution of outsiders and using such people as scapegoats is a side effect of the predatory instinct. The 'proud' lion of the animal kingdom doesn't attack the leader of the pack wildebeest but instead attacks the weakest of the herd. Likewise in human relations, we tend to pick on the people with the least chances of mounting an effective reprisal. Thus we see that the chosen people quickly became the people of choice when it came to choosing a scapegoat.

Recall in grade school, that there was always that one kid that the rest of the kids chose to pick on. Once the group had decided that s/he was the 'one', there was very little that the bullied kid could do about it. So too is the story of the disenfranchised Jews. This brings us to the next proffered cause of anti-Semitism that is deicide, that is, killing Jesus. Tom Harpur in his book, "The Pagan Christ" discusses the advent of Christian dogma. The authors of the gospels were left with a choice as to whom to pin the blame for the death of Jesus on. Given that they were living in a Roman dominated world, and were wary of further ruffling the feathers of the Roman eagle, they chose to pin the blame on the Jews who were incapable of offering a defense. This incipient pattern of scapegoating the Jews for any number of problems would be repeated time and again throughout history.

Jealousy of Jewish successes and wealth is another commonly offered explanation of anti-Semitism. As a scattered and shattered people, our choices of employment were few in the Diaspora. Throughout the middle ages, excluded from the feudal and manorial systems, they were relegated to be artisans, traders and moneylenders. In a forced separation of the Jews and the secular world, the Jews developed high intellectualism in the study of the Holy Torah, the sole survivor of our former glory. This penchant for developing intellectualism in isolation is, at once, our strongest and weakest characteristic. Nonetheless, the Jews developed economically valued skills by virtue of our intellectualism and our forced experiences as moneylenders. This accounts for our disproportionate contributions and participation in lucrative economic realms.

Finally, we deal with the anti-Semitic accusations that the Jews are of a 'lesser' race. This is best exemplified by Hitler's use of Hegel's precepts of euthanasia. Hegel mutated Darwin's work to allow for the application of 'natural selection' to human populations. This pseudo-scientific theory allowed the Jews to be viewed as 'less fit' than other races, and the horrors of the Second World War that followed. To any rational being, any such race based attacks fail immediately, since the Jews are a people encompassing many races. However, the purpose of anti-Semitism is to allow for a scapegoat people. In order to do that, humans must circumvent their natural empathy for fellow humans, by reducing them in status. Thus it is necessary to see the Jews as a lesser race in order to make way for blaming them for any conceivable need. Thus when it comes to categorizing a people, it is necessity, rather than logic, that is the mother of invention.

Another cause for anti-Semitism, not commonly discussed, is historical disadvantage. As far as labels go, they tend to stick. If "all the world is a stage" as the Bard suggests, then the Jews are typecast as the underdog. This suggests that were we able to remove all the multi-causal causes of anti-Semitism, anti-Semitism would persist due to a deep-seated societal need for underdogs, with Jews as the long favoured choice. It will always be possible to find reasons to hate the underdog as long as the need for the underdog exists.

Thus, the only solution to anti-Semitism is to eliminate the societal need for an underdog. How does one eliminate the need for an underdog? I leave you to the privacy of your own thoughts where the answer resides.

ABOUT THE AUTHOR


Martin Winer is a Jewish author interested in social issues.
By day, he's a Computer Scientist, developing http://www.rankyouragent.com/



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8 hours to pack a suitcase? That’s just nuts! No, it&

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Posted by Larry Jackson | 2 comments