Archive for the ‘Wine Matters’ Category

I never knew that was possible…

Friday, May 11th, 2012

I just read about a lady who makes ice cubes out of leftover wine. I never knew that was possible…..
…. to have leftover wine, I mean!

Cork Dorks… did u know?

Monday, October 11th, 2010

The “Whistler Tree” near Aguas de Moura, Portugal—named for its resident songbirds—
is the world’s largest and oldest cork tree. Planted in 1783, it’s said to
produce the world’s finest wine corks and is cultivated every nine years, each
harvest yielding enough bark to cap 100,000 bottles

Wine… red, white, …or GREEN?

Monday, May 17th, 2010

Organic Vs. Biodynamic Wine
By Solvie Karlstrom Published: January 27, 2010
Selecting the right year, grape varietal and wine region used to be options enough for picking the perfect wine. But as more and more eco-friendly wines are finding reknown among wine enthusiasts and more and more green claims are gracing bottle labels, wine drinkers who prefer a greener varietal can now add eco-certifications to their list of preferred characteristics. Like the difference between an Australian Shiraz and a Californian Syrah, eco-certifications for wine have subtle, yet meaningful, differences. Before picking out the perfect pairing for your next candle-lit meal, read on to find out which label, USDA certified-organic or Demeter USA certified-biodynamic, indicates the better bottle.
USDA Organic
With 23,430,900 pounds of synthetic pesticides applied to wine grape crops in California alone in 2007, it’s no wonder that growing numbers of wine drinkers now prefer a more natural grape juice. And an organic label on the bottle is a good indicator that the grapes are greener. USDA certified organic ingredients come from farms and vineyards that have refrained from using herbicides, pesticides, fertilizers or genetically modified seeds for at least three years. But since USDA organic standards allow the consumer product to come in varying shades of green, it can be difficult for the consumer to know just how natural the wine is. Here’s a breakdown of the different claims you'll find on bottle labels:

•“100% Organic”: The wine is made from 100% certified organic ingredients, processed without synthetic agents and contains no added sulfites; naturally occuring sulfite levels in these wines are between 10 and 20 ppm. The label will bear the USDA organic seal, with the phrase “100% Organic”.
•“Organic”: The wine is made with 95% certified organic ingredients, and contains no added sulfites. Winemakers must prove that certified organic ingredients aren’t available for the remaining 5% of ingredients. The label will bear the USDA organic seal.
•“Made with Organic Grapes” or “Made with Organic Ingredients”: The wine is made with 70% certified organic ingredients, and sulfites can be added up to 100 parts per million. The label cannot bear the USDA organic seal.

Remember THE EVENT this weekend!

Monday, April 12th, 2010

If you do not already have your tickets for The Event, go to

The number ONE charity event for spring – “THE EVENT” April 18, 2010 – taste food from Tucson’s best restaurants, sample libations from wineries and enjoy live music under the stars! Help the Boys and Girls Clubs of Tucson. Hope to see you there!

When Too Much is Too Much

Monday, March 22nd, 2010

I was reading an article on the Wine Enthusiast/Wine Mag website and I thought you would enjoy it, too. Here is just a preview…

When Too Much is Too Much
Published on Dec 29, 2009
By Monica Larner WINE ENTHUSIAST website

“From a $100 cup of coffee to a $25,000 ice cream sundae, when is expensive taste just bad taste?
Afew months back, I wrote a news brief about a luxury coffee bean that is making rare, but steadily more frequent, appearances on restaurant menus in espresso-addicted Italy. For $30 a single shot, or up to $100 for a more generous “Americano” mug-sized portion, you too can savor the dubious delights of Kopi Luwak, an Indonesian coffee made from beans that have passed through the digestive track of an indigenous weasel called the Asian Palm Civet, which pre-selects the tastiest, most mature beans before defecating them whole. Stomach enzymes reportedly make the coffee taste much better—to the tune of $1,000 per kilo.
Who would pay that much for a cup of coffee from the back end of a rat?
I did, actually. Following the umpteenth chance encounter with Kopi Luwak on my various culinary travels, curiosity got the best of me. I ceremoniously shelled out the big bucks for a shot of espresso. The coffee was indeed good but I definitely don’t feel the need to revisit any other weasel-based beverages, especially at those prices.
As the stock market makes cautious gains since Wall Street lows on March 9, 2009, I’ve noticed more absurdly expensive foods along the Kopi Luwak lines.” ….. more on their website…


A glass for every varietal: Is it really necessary?

Tuesday, August 4th, 2009

Very interesting article that we would like to share with you:

By: Aimee Youngs

You may have noticed that there seems to be a wine glass for every grape varietal on the market. There’s a glass specially designed for Riesling, another for Sauvignon Blanc, a glass for Burgundy, Pinot Noir, Cabernet, and even Port.

At first impression, this just seems like a way for glassware companies to make extra cash. It appears as a marketing attempt to convince us that we need a separate glass for every which wine we drink. While a sales tactic might be partially behind this, there are enough good reasons backing these designs to keep a few different types in the cabinet.

The shape of wine glasses are created with the properties of the wine in mind. For example, a Riesling glass has a tall shape, is narrow, and tapered at the top (otherwise known as tulip-shaped). This shape allows the wine to properly display its intended aromas, hence leading to the intended taste (note: it’s really your sense of smell that is responsible for those thousands of flavors you think you are tasting). This glass can also be used for other young white wines such as Albariño and Sauvignon Blanc.

If instead you used a round bowl-shaped Burgundy glass, those aromas and flavors would fall flat. However, with Pinot Noir, the bowl creates a space for the Pinot Noir bouquet to develop. And Pinot Noir generally has an awesome bouquet, so why would you want to kill that with a glass that won’t do it any justice?

A piece essential to every glassware cabinet is the Champagne flute. The major difference between Champagne and wine is the bubbles. Have you ever tried to drink Champagne out of a plastic cup or even a regular wine glass? You might have noticed that your Champagne fell flat pretty fast. Champagne glasses need a tall narrow shape to keep the bubbles flowing. Look for flutes, and avoid those old-fashioned saucer-shaped Champagne glasses.

The reason I do not mention how the shape of the glass enables wine to enter the mouth on the tongue area that best picks up its flavors, as other sources explain, is because this has been proven untrue. Yes, the tongue picks up five different flavors: sweet, salty, sour, bitter, and umami. However, these taste sensors are spread all over your tongue, and are not stationed in separate locations, as the old-fashioned tongue map once had us believe.

Despite the lack of importance the tongue has in wine tasting, the effect that aromas have on your ability to taste is far more significant than any tongue map mumbo jumbo. The consensus by most wine tasters is that a wine tastes better served in its specially designed glass. While I don’t recommend purchasing a set of glassware for each varietal, it wouldn’t hurt to have a set for the varietal you drink most.

About The Author

Aimee N. Youngs has a sommelier certificate from the US Sommelier Association. She is also studying to pass the Certified Specialist of Wine exam.

Custom Wine Rooms

Thursday, June 11th, 2009

Temco Air Wine Room #1

Thursday, June 11th, 2009
Would you like drink wine in your wine room?

Would you like to drink wine while sitting IN your wine room?