WineTime TV

Category: red wine

  • New Times For Old Wines

    Did you ever have a wine bash and before the night was over you realized you had way too many open bottles of wine not nearly empty? Well, if you’re like me you probably attempt to drink as much of it as you can rather than even considering throwing it away. That would be a akin to sacrilege, haha!

    That scenario has happened to me far more than I care to afford. So, it got me to searching around for alternative uses for “old” wine. Here’s what I’ve come up with today––now mind you, I still attempt to drink as much as I can before resulting to any of these suggestions. 🙂

    First, you could make WINE JELLY. Yes you heard me correctly. Just think about it––wttv_Wine_Jellyspreading your favorite wine on a piece of bread or on some fruit. Yummy! It’s not so difficult to make. Essentially, you will need sugar and some pectin. Pectin is a soluble gelatinous polysaccharide that is present in ripe fruits and is extracted for use as the setting agent in your jelly. Check out these links and learn how to make wine jelly;

    http://allrecipes.com/recipe/wine-jelly/
    http://www.instructables.com/id/How-to-make-Wine-Jelly/
    http://www.americastestkitchenfeed.com/do-it-yourself/2012/04/how-to-make-wine-jelly/

    Now the next two alternative uses for wine I find effective due to the biological nature of wine it’s self. Let’s take Red wine for example. Wine contains large amounts of antioxidants, which can be defined as follows; a substance that inhibits oxidation, one used to counteract the deterioration of stored food products. And also a substance such as vitamin C or E that removes potentially damaging oxidizing agents in a living organism.

    wttv_veggiesSo logically you could use your old wine as a VEGETABLE CLEANER. Talk about all natural! Just put some water in a large bowl and pour some wine in it. You don’t need to much, just enough to turn the color. Besides that, You’ll want to have something to drink with those vegetable. 🙂 Then, put your veggies in the water and let them soak a while. After that, eat them. Simple pimple.

    And for my third alternative use for old wine, it sort of goes without saying that since wttv_skinsoftenerwe know that antioxidants are substances such as vitamin C or E that remove potentially damaging oxidizing agents in a living organism, logically we could use our old wine as a SKIN SOFTENER! Yes, it’s true! When applied to the skin, left over wine acts similar to vinegar which helps in smoothing as well as giving your skin a lovely luster.

    I’m sure there are many other great uses for old wine besides pouring them down the drain or drinking yourself into a stupor (my personal fave), however you’ll have to discover those on your own. I wish you the best of luck and wine on!

  • 3 Red Wines For Steak Grilling Times

    Although we’re not having much of a summer here in Northern Germany we’re still able to suggest a few tasty, affordable wines which pair perfectly with the grill season most of you are likely enjoying. And away we go…..!

    [fvplayer src=’http://www.EmpireMediaCompany.com/videos/wttv/wttv_grillseason-red.m4v’ splash=’http://www.EmpireMediaCompany.com/videos/wttv/wttv_grillseason-red.jpg’]

  • The Grape Skin Extract That Might Save Your Life

    Kamary Phillips • Indie Wino

    By Thomas Sinclair & Kamary Phillips

    It’s no secret that grape skin extract contains an incredible anti-oxidant, called Resveratrol. So, it almost goes without saying, because it’s pretty logical, that its highest concentration is found in red wine. Now, with that in mind, there’s no more delectable way to get your daily “anti-oxidant dose” as in drinking a glass of red wine, right?! Well, maybe. Read on.

    Okay, I know some of you are wondering what the hell an anti-oxidant is and what it’s good for. I know because I was just like you before I wrote this, LOL! So, for the record;

    An antioxidant is a molecule capable of inhibiting the oxidation of other molecules.

    And what good is all that, you might ask? Well, inhibiting molecules is essentially a way to influence good health and life longevity. That’s all. 🙂 The 60 MINUTES video below is a great watch, however focuses on a particular company pioneering this field.



    Drinking red wine daily is a good thing. Yeah, sure–in moderation. There are a number of scientific and cultural studies supporting that frequent wine drinking (a glass a day) has positive health benefits. Europeans have known this for decades, with France leading the way statistically, in terms of healthy citizens. Wine drinking is an important part of the French culture and they have far fewer cases of heart disease and diabetes as the United States.

    In our bodies, one of the bad proteins which causes atherosclerosis (heart disease) is called Endothelin-1. Scientific research has proven that consuming red wine stops this protein from developing, or reduces its presence if developed already. One particular study conducted with red wine consumption, saw that in 68% of participants there was a reduction in the development of that naughty Endothelin-1.

    Grape Skins – Great Source Of Anti-Oxidants

    Grape skins are filled to the brim with plant polyphenols and polyphenols are naturally produced by the grape to protect them from disease and this is what they do for us when they are consumed. Everything in moderation is the key, and only one glass a day should be consumed, although some will inevitably drink more. That’s a Wino for ya, ha! But if for some reason you are unable to drink red wine at all (and the point of living would be…?), it is available in supplement form.

    Go ahead and watch the clip to learn far more than I can pass on in this article. At any rate, drink a glass of wine a day. What the hell, you’ve got nothing to lose and quite possibly more than just great taste and a good buzz to gain.

    Wine on.

  • Put A Razor’s Edge In Your Mouth

    Howdy Wino’s!

    I may be finding a way back into Wine-dom and go figure, it may be an Australian wine at that! I’m interested in a Social Media and/or Event Marketing gig. Naw, we’re not talking big money but quite possibly big passion and in the long run, life is short baby! Enjoy it while you can.

    Which leads me to ponder; Has anyone tried Razor’s Edge Wine before? I haven’t found it yet in my local market. I’d love some opinions on the product if anyone has one/some. Don’t be shy!

    I made this clip simply out of inspiration.


  • The Chicken or the Egg?

    Jakki from Temecula

    It was one of those crazy Saturdays in wine country where in the tasting room required me to project my voice so much that I sounded like Betty Davis by day’s end. It was also a day when a few of us winos shared some wine and debated about random stuff. We had actually begun with a few wines from Monterey brought back by a coworker who had made a recent visit and done some swaps. (It’s pretty typical for us to send our wines with anyone heading to a wine region to trade them out so everyone gets a new experience from the deal. For the most part…I am finding that the wine industry is like one big extended happily dysfunctional family.) Anyhew, there was a great Chardonnay done my favorite way-50% aged in oak, 50% in stainless. I am not a big white wine drinker but the complexity of a heartier white grape done this way just turns me on. It had fruit…melon, apple….but it had some serious butter too. And the finish went on so long I couldn’t decide at first if I like it simply because it surprised me.

    There was a weirdly heavy Tempranillo, and a somewhat forgettable Cabernet. Then we sipped a taste of our wineries currently barreled Reserve Tempranillo/Petit Syrah (the barrel is currently tapped to sell some futures on this amazing blend), and that’s when things got interesting. Once again, I personally was blown away by our wine when positioned next to another wine regions “best” wines. The reds we just tried, while fairly good, did nothing to make my taste buds dance the way this humble locally grown number did. So I commented on how sad it is that many local wineries made such crap when this kind of stuff was obviously not only possible, but consistently made by our winemaker, Doug. There are quite a few other craftsmen (wish I could say I knew of a female winemaker out here but I don’t!) making some great elixirs….but there are at least as many helping perpetuate our bad reputation.

    So I comment that it’s a shame that many local places were kind of forced to “water down” their wines to stay in business. You see, it has been my understanding that because of the party crews that started coming to Temecula by the busloads (literally) it was not lucrative to manage a vineyard in the way necessary to make some truly drinkable wines. Good wine ALWAYS starts in the vineyard. You cannot make good wine from less than good grapes. But it’s costlier, and requires a knowledgeable and creative hand with a commitment to caring for the entire process. I know this because I have worked in both kinds of wineries, and the wines are dramatically different. Point is, I thought that the bad wines came about as a reaction to the massive numbers of people within an hour’s drive that saw us as nothing more but a place to go for bachelorette parties.

    So, then my fearless leader who knows more about wine, the history of wine, the history of Temecula, and is a virtual walking wine encyclopedia who hails from England and has been everywhere, says the bad wine actually came first. He says that although there were always a few winemakers that were making good stuff, its mostly been in recent years we are seeing a lot more winemakers who know what they are doing and that the proof is in the pudding, or well, the wine. I usually defer everything to Bob, and my first instinct is to take his word as law. He’s my wine mentor, and one of the neatest people you will ever meet. But I am still not convinced…which came first? Was the crappy wine in our beloved valley the beginning of our history or a reflex to the lack of wine buyers that would make producing good wines feasible, if not extremely lucrative?

    And then someone said what I guess may be obvious to you….who really cares? For me, it’s an important point to ponder because I want to see “us” succeed as a wine region. I want us to not repeat any part of a history that earned us a sketchy rep. I plan on doing more “research” on the subject, and hopefully will find some answers and some good wines along the way. There is great wine out here…and more to be made. So next up, lets talk varietals…we got ‘em.