Wine-grape

Friday, March 30, 2012

A Few Tips Related To Learning How To Make Grape Wine | Fresh ...

Attempting to make your own home brew does not need to be as daunting or time consuming as you think. In case you are also someone that likes D-I-Y projects then why not think about learning how to make grape wine? The steps involved in creating your own grape wines is simple and these include crushing the grapes, fermenting them with alcohol and perhaps also using maltolactic fermentation. Finally, you need to learn about bulk storage and also maturation of the wines in cellars after which you can bottle and package the wines.The first aspect to learning how to make grape wine involves preparing the raw materials which in turn means needing to only use ripe grapes that must not be damaged in any way. Typically, red grapes must be crushed so as to yield sufficient juice that along with the grape skin creates what is referred to as the must.

The second step in learning how to make grape wine requires understand the processing of the raw materials which in turn involves transferring the crushed grapes into vessels that are used for the fermentation stage. This fermentation step will lead to creation of ethanol which helps in extracting pigments from the skin of the grapes and the process requires waiting for twenty-four hours or even three weeks; it depends on what color of your grape wine you need to obtain.

And after some time of returning regularly to the local wine making supplies website you may find yourself surrounded by a cellar of maybe a good few wines in them. In most cases, you must realize that when it concerns understands how to make grape wine that you must use wooden barrels or even concrete tanks in which to do the fermentation.

You may just only run out of bottles for refilling if you get into the swing of it.The last aspect to understands how to make grape wine is giving the wines sufficient time in which to age after which it is safe to serve your homemade grape wine.

There are more and more people in all parts of the world that are becoming interested in learning how to make their own wine. Not so long, this meant having to use trial and error methods because there were no instructions available. All that has changed because now-a-days, anyone can go online to find numerous places that provide useful instructions and tips about how to succeed in creating your own wines.

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china industry analysis report the huge potentiality of Chinese grape ...

china industry analysis report The huge potentiality of Chinese grape wine market has attracted foreign brands, with the proportion of imported grape wines rising from 15.1% in 2009 to 20.6% in 2010. The import origins mainly consist of such famous production areas as France and Australia. Bottled wines are mostly from France and Australia, occupying respectively 46.3% and 16.2% of the total import volume of bottled wines; bulk ones mainly from Chile, Spain, and Australia, with the respective proportion of 32.9%, 27.5%, and 23.8% of the total import volume of barreled wines.

china market entry consulting However, grape wine, as a relatively new alcoholic drink type, China market research is still rather strange to Chinese consumers. Few people could distinguish real wine brands from adulterated wine. As a result, adulterated wine products have a much stronger presence in the Chinese market,China market research which negatively impacts grape wine’s development in China. The media reported that Bordeaux wine consumption volumes in China have already exceeded its total production volume. Standardisation of the grape wine market and a crackdown on counterfeit goods will be necessary for the further development of wines in China.

2012 china company investigation reports I can not over stress the importance of the fact that in Chinese the word for alcohol “jiu” is used to mean all types of beverages, from beer ‘pijiu” to liquor of all sorts (just called “jiu”) to grape wine, called “putao jiu”, literally, “grape alcohol”. This lumping together of all intoxicating beverages gives us great insight into the traditional use for alcohol, intoxication. Even in modern China alcoholic beverages are generally classed by the general population by how much intoxication it delivers for the money. From this point of view table wine is at the bottom rung of the consumer preference list, with brandy being much higher.

submitted by: larran simily on March 29, 2012.

Cornucopia Fruit Wine Kit, Blush Strawberry White Merlot | Wine And ...

Added on Mar 30, 2012 in Wine Kits

Product Information

Safety Information
Contains sulphites and shellfish derivatives

Ingredients
grape juice concentrate, varietal grape juice, liquid invert sugar, tartaric acid, citric acid, tannin,diammonium phosphate,metabisulphite,bentonite, wine yeast,ascorbic acid,potassium sorbate,kieselsol, chitosan. may contain oak.

Directions
Step 1: preparation and fermentation. Step 2: clearing. Step 3: bottling and bottle decoration

Legal Disclaimer
Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product.

Product Description

Making great wines is as easy as 1.2.3. from the grape juice to the finished wine and in just a few steps you can obtain 30 bottles (750ml) of wine from each kit. All ingredients are 100% food grade and GMO free. All our fruit wine kit aromas are completely natural, no artificial flavors added. Juices and concentrates are made only from wine grapes. Paklab Products is one of the most technologically advanced facilities and scheduled among the leaders of the winemaking industry. All finished wines obtained from our kits have the lowest level of sulphites than any other wine made from kits. All grape juice concentrates are sterilized and asceptically packaged.

Cornucopia Fruit Wine Making Kit | Wine And Tavern

Added on Mar 30, 2012 in Wine Kits

Safety Information
Contains sulphites and shellfish derivatives

Directions
Step 1: preparation and fermentation. Step 2: clearing. Step 3: bottling and bottle decoration

Product Description

Making great wines is as easy as 1.2.3. from the grape juice to the finished wine and in just a few steps you can obtain 30 bottles (750ml) of wine from each kit. All ingredients are 100% food grade and GMO free. All our fruit wine kit aromas are completely natural, no artificial flavors added. Juices and concentrates are made only from wine grapes. Paklab Products is one of the most technologically advanced facilities and scheduled among the leaders of the wine making industry. All finished wines obtained from our kits have the lowest level of sulphites than any other wine made from kits. All grape juice concentrates are sterilized and ascetically packaged.

All-Time WAR Leaderboard for Players Who Share a Name with a ...

marc w · March 29, 2012 at 5:00 pm · Filed Under Mariners

Yesterday morning’s losing pitcher, Andrew Carignan, has a mid 90s fastball, and the surname of a lesser-known Rhone varietal that’s often blended with syrah or grenache. This is odd, to say the least, and can be problematic for people like me who tend to see these coincidences as yet another reason to imbibe. It’s not unprecedented, however. There have been several players who share a name with a vinifera grape varietal who’ve made an appearance in professional baseball, but only two have achieved anything approaching fame.

Cotton “Cot” Tierney was an infielder with the Pirates, Braves and Dodgers (Robins, technically) who, despite a few very good years, is remembered today mostly for the website named in his honor, Cot’s Contracts, which collects salary data on MLB players. Cot is also the original name of the Malbec grape, which was developed ages ago in Cahors and Bordeaux, but achieved success as a varietal much later when transplanted in Argentina. Tierney’s career was cut short due to injury, and Cot (the grape) is similarly susceptible to rot, disease and frost.

Joe Charboneau burst on to the scene as a 27 year old rookie with the Indians in 1980. He won the AL Rookie of the year following a 23 HR, .289/.258/.488 season for the Tribe, then quickly faded into obscurity, playing only 70 more MLB games before calling it quits. “Super Joe” was perhaps more famous for his off-field antics, including opening beer bottles with his eye sockets and eating cigarettes. Before his baseball career, he was an enterprising prize fighter, boxing for $25 wherever he could – a habit that led to several arrests and a life-long penchant for bar fights, the latest of which occurred just over two years ago. In an eerie echo of Tierney, the grape varietal known as Charbono or Charbonneau – which arose in France but wasn’t widely cultivated – thrived in Argentina, where, under the name Bonarda, it became the second most widely planted varietal after Cot/Malbec.

Carignan represents the second wave of vinifera baseball talents to hit the major leagues. In addition to the A’s righty, there’s Antonio Bastardo of Philadelphia who shares a name with a Portuguese varietal, and Russ Canzler, whose surname is awfully close to the German white wine varietal, Kanzler. Carignan, the varietal, is often referred to as “full bodied” and “rustic.” What adjectives come to mind when you look at Andrew Carignan, reader? Bastardo is most often used in port, and Antonio Bastardo is a port-sider. Russ Canzler was basically unknown before Dirk Hayhurst called attention to his exploits, and until he won the International League’s MVP in 2011. You’d never heard of Kanzler until this paragraph.

Bastardo’s got the early lead, having put up a solid 0.7 WAR with a gaudy ERA and win total last year. Canzler caught on with the Indians, and is in a fight for the LF job with Shelley Duncan. Carignan and his 95 mph fastball hopes to have better games than today/yesterday’s in Tokyo. Will one of these three challenge Tierney’s all-time WAR lead? Will one of them post a 2+ WAR season like Charboneau? Will they achieve lasting success an ocean away, say, in Japan? It’s too early to tell, but I’ll be watching closely.

The All-Time WAR Leaderboard:
1: Cot Tierney, 7.1
2: Joe Charboneau, 2.3
3: Antonio Bastardo, 1.1
4: Andrew Carignan, 0.0
5: Russ Canzler, 0.0

Notes:
1: I’ve excluded two named after varietals even more obscure than Kanzler – Kevin Flora of the Phillies and the delightfully named Colonel “Bosco” Snover who played 2 games in 1919. Both of them amassed negative WAR, so I don’t feel too bad about it.

2: How about the minor leagues, you ask? Yes, there are a number who never made the majors, including Primitivo Molina and what is quite possibly the most wine-drenched name in baseball, Henry Madera Graciano.

3: What about players named after hop varietals? Well, like wine varietals there are a few who never made the bigs, but the career MLB WAR leaderboard includes just one name: ex-Mariner Sterling Hitchcock. By fWAR, Hitchcock’s racked up 12.2 WAR, which is comfortably more than the total WAR earned by the wine-players. Score one for beer, I guess. By rWAR, Hitchcock drops to 7 WAR, but Tierney’s down to 4 and Charboneau’s only at 1.1.

4: Feel free to add in others that I missed in the comments. If there was a player named Fuggles, I’d love to know about it.

Comments

Grape Sense - Glass Half Full: An Italian, Languedoc, and NZ Wine ...

This wine review update includes a really nice Italian, dynamite Southern France red, and an affordable, dependable New Zealand Sauv Blanc.

Piancornello 2009 Rosso di Montalcino - This Sangiovese based wine from Tuscany's Montalcino region delivers for the price point.

I like Sangiovese and enjoy most Italian wines. So many of the cheaper Chianti wines are harsh, unbalanced, and overly acidic. For Italian novice wine fans, the Rosso Montalcino is essentially the table wine of the great Brunello region.

I found the wine smooth with dark cherry, berry, and earthy characteristics. This is great red wine for pasta. This is also a wine that you can find anywhere from $14.99-$23. Robert Parker gave the Rosso 90 points.

I'd also add for those who have a hard time tracking down particular wines, look for a Rosso di Montalcino. They are affordable and in many ways better than a Chianti at the same price point.

Piancornello 2009 Rosso di Montalcino, $21.99, Recommended.

Paul Mas 2009 Carignan Vieilles Vignes - This is great wine from Southern France. I'm really falling for Languedoc wines and particularly 100 percent Carignan. The grape is a bit of a rascal. It can be fickle for growers and can be quite tanninic and acidic.

The wine has a real terroir-driven taste. You get a mouthful of dirt with this southern French grape. There is really dark fruit like plum and spice like cinnamon. This is dry red wine that provides wine drinkers something really different.

The alcohol is in check with this wine at 13.5 percent. The richness of this wine comes from Carignan vines that are more than 50 years old.

If you want to try something different at an affordale price point, look for some 100 percent Carignan from Southern France.

Paul Mas 2009 Carignan, $14.99, Indy's Cork & Cracker, Highly Recommended

Fire Road 2011 Sauvignon Blanc - This is a really nice Sauv Blanc that consistently delivers for a $12 wine. This is the wine you want for your Salmon or chicken off the grill
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The Sauv Blanc is a little lighter bodied than many and certainly not quite as acidic. There is good acid on the finish but not what many would be looking for in a traditional Sauv Blanc.

Tasting notes I found online talked about flavors of gooseberry, which I can't deny, but I get typical crisp lemon and grapefruit citrus.

This is a great choice for about any seafood.

Fire Road 2011 Sauvignon Blanc, $11.99 at Cork & Cracker, Recommended. Can be found as low as $9.

Send comment or questions to: hewitthoward@gmail.com

Wine-ing and Dining at The Grape Winemaker Dinner | SideDish

Wine-ing and Dining at The Grape Winemaker Dinner

Posted on March 29th, 2012 10:51am by Carol Shih
Filed under Wine & Spirits, Wine Pairing

Mike Richmond and Eric Swindle (left); Bouchaine Estate Chardonnay, Pinot Noir, and Bouche d'Or Late Harvest (right)

Mike Richmond, an Oak Cliff native, speaks romantically about wine. He’s the general manager of Bouchaine Vineyards, a winery tucked into the hills of southern Napa Valley near San Francisco. While the sun set over Greenville Avenue on Tuesday evening, Mike was kind enough to share his love for wine at The Grape, where Brian Luscher’s cuisine and Bouchaine Vineyard’s wines sang harmoniously together for the Winemaker Dinner I was invited to.

Jump for some mouth-watering courses.

Amuse bouche (blue cheese, parmesan shortbread, and grapes)

“Winemaking is a combination of happenstance, luck, and religion,” said Richmond. It’s funny, but the story of how he became the general manager of Bouchaine Vineyards also happened along those same lines. It started when Richmond, in his younger years, took two years off to go on a bicycle tour of the United States. During that time, he picked grapes and soaked in the magic of winemaking. That path has led him to work on a family-owned winery dedicated to Pinot Noir and Chardonnay, and to this day, Richmond is still head-over-heels in love with these elixirs.

“My goal is to make a compelling wine – where it’s like a novel that you just got to read the next page – and a wine that is interesting.”

Littleneck clams & chef's chorizo with green garlic, caramelized lemon, and Italian parsley

Richmond told me that Chef Brian Luscher of The Grape has one of the finest palates he’s ever had the pleasure of working with. Luscher expertly uses wine to bridge the gap between different elements in his dishes; for instance, he paired the Bouchaine Estate Chardonnay (2009) with the littleneck clams and chorizo on Tuesday. The buzzy feel of the Chardonnay worked well with the lemon and parsley in Luscher’s first course, bringing out the a level of acidity that you wouldn’t have tasted with just a plain glass of water.

Crispy duck confit with pepper sausage, TX shiitake, favas, fiddle heads, and German butterball potatoes

According to Richmond, “The richness of duck and Pinot is legend.” It’s too bad that I ignored most of the duck while I savored the crispy fiddle heads and drank deeply from my glass of Bouchaine Pinot Noir (2008). Something about the creamy sauce at the bottom (combined with the favas, shiitake mushrooms, and butterball potatoes) made my patio dining a leisurely experience.

Roasted pear tartlette with sweet onion jam and cave aged blue cheese, toasted hazelnuts, and buttermilk sorbet

I stuck around much longer than I anticipated at this media dinner, even after I finished off the pear tartlette and buttermilk sorbet dessert course. Usually, I am off and running after one of these things, eager to sprint home. But, I tell you, I fell in love with the the Bouchaine Bouche d’Or Late Harvest (2010). It was totally unexpected, too; I’m not as crazy about wine as Hayley and Andrew. Richmond told me that the grapes in this wine were picked late, so they were ripened well enough to create a concentrated amount of sugar. Writing about this wine reminds me: I must email Eric Swindle, the North Texas Sales Manager, so I can get my hands on a bottle of the Bouche d’Or Late Harvest.

If you are hankering to get over to The Grape, they have a Come-As-You-Are Wine Dinner every month. It’s three courses paired with three wines for $48 per person. The brunch there is also worth checking out; they did, after all, win one of our Best Brunches award this year.