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April - Wine Lover

A Featured Wine Lover Article

Wine Storage Tips



Once the clear wine has been bottled and you intend to keep it for more than three months, it is important to realize that corks dry out. When this happens, the shrinkage could cause the sealing-wax to crack, causing tiny air holes to appear and wild yeast & bacteria could attack the wine.


All bottles fitted with ordinary corks or cork-lined screw caps should always be stored on their sides. This allows for the wine to keep the cork moist (which prevents shrinkage). Rubber-banded screw-stopper bottles may be stored upright.


Knowing that wine should be stored throughout the year at a certain, constant temperature, many people go to much trouble and dream up all sorts of ingenious devices to achieve that end. Authorities are divided in their opinions as to the ideal temperature in which wines should be stored. This is most likely due to the fact that wines (like human beings) like what suits them best. Perhaps there is an ideal temperature for certain types of wine, but what suits the Eskimo does not suit the Australian aborigine, and this will likely never change.


In any case, the aborigine and the Eskimo get changes in temperature and no harm comes to them. In fact, they seem to thrive on it. So why not let us think of our wines as being something like ourselves in that they are quite at home in the temperatures that we give them?


Rapid changes are best avoided. Of course, (as with human beings), if we can store our wines on a stone floor, all the better! If this is not possible, a cupboard on the north side of a building will do provided a chimney does not run through it.


A friend of mine stores three hundred bottles of some really magnificent wines in an attic which becomes very hot in the summer and nearly freezes in the winter. However, no harm ever comes to any of his wines. So, store your wines anywhere you can and don't worry.


When serving home-made wines, remember that they are best when served at room temperature. Champagnes should be served cellar-cool or iced.

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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12:44 AM

Friday - Wine Writer

Today's Wine Writer Article

Red Wines - No Back Seat To White



In the last article we went over the most popular white wines. In this article we're going to try to give equal time to some of the more popular red wines, even though red wines in general are not as popular as white wines. That doesn't mean there aren't some good red wines out there. In this article we'll hit on a few of them.


One of the most popular red wines is Sharp Hill Vineyard Red Seraph. This wine is made from a blend of St. Croix grapes. It is a very smooth wine and goes very well with beef, lamb and pasta dishes. It goes for about $12 a bottle.


Another popular red wine, also from Connecticut, is Cabernet Franc which is made exclusively from Cabernet Franc grapes. This wine is best served with all red meat dishes as well as chocolate desserts. It sells for about $17.50 a bottle.


Another popular red wine, and one of the less expensive red wines, is Pedroncelli 2000 Dry Creek Valley. It has sort of a blackberry flavor, goes very well with red meat and sells for a very cheap $14 a bottle. They say this is a great wine for Valentine's Day.


Of course we would be remiss if we didn't mention the ever popular Chianti which comes from the Tuscany region in Northern Italy. Because the quality of this wine has risen dramatically in recent years so has the price, selling for over $20 a bottle. This is a great wine to have with white meats such as pork or chicken.


Then you have the wines bottle in the Niagara Peninsula. One of the more popular of these is Big Bosc. This is a Bordeaux-style blend with the aroma of lack cherries, plums, and vanilla. This wine goes best with stews and leg of lamb and sells for about $19 a bottle.


Another popular wine from this region is Henry Pelham Gamay. It is suggested this wine be served slightly chilled. It contains aromas of soft cherry, raspberry, pepper spice and plum. The wine is great with stuffed tomatoes and prime rib and sells for about $14 a bottle.


A great British Columbian wine from the Okanagan Valley is the Mission Hill Cabernet. It has a fine aroma of ripe blackberry, cassis mingled with cedar, mocha and smoke. It is great with stuffed red peppers and sells for about $21 a bottle.


Then from California we have Knights Valleys Beringer Cabernet Sauvignon. This wine has a ruby color and aromas of cocoa, black currant, black cherry and cedar. It is great with a variety of roasts and sells for a hefty $45 a bottle. Yes, this is one very fine wine.


Finally we have a terrific wine from France, the people who just about invented great wine. Just don't tell the Italians that. The wine has a name a mile long. For those who want to tackle trying to pronounce it, the name is Chapoutier Chateauneuf Du-Pape La Bernardine. Try wrapping your tongue around that for a while. As for the wine itself, it has aromas of leather, pepper and liquorice and a black cherry flavor. It goes great with rib eye steak and has a nice price tag of about $40. A really fine wine.


The list goes on and on. There are more great red wines than people realize. So white wine, move over. Red is in the building.

About the Author


Michael Russell

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