Category: wine

Posts having anything to do with Wine.

Sexy Zinfandel – Should I Drink It Or Screw It

Kamary, Indie Wino

I don’t do this that often

(or maybe this is the first time, can’t remember) but I just can’t resist quoting this wine review I received in Facebook. You’ll find a link below to the original posting and by all means, take a peek because there’s more.

Nonetheless, I got such a kick out of this wine description. I know it’s an exceptional review from the author and not his/her normal schtick but man… after reading it I wasn’t sure if I should open the bottle or ‘use’ it in some wicked way, LOL!

No matter your reaction, Wine Time TV is not affiliated with the wine nor winery in question so indulge at your own risk. I’ve posted this as pure entertaining fodder for wine fodder-lovers and whether you have the slightest idea what the wine tastes like after this impressive description is of little interest. Got 40 bucks to burn, go for it!

And I quote;

Overall character is that of a sex loaded scarlet; endowed, jaunty and erotically scented with every part smelling and tasting provocative, flamboyant and blooming. Its gorgeous, vaunting style is burning, mantling and amorous with a extravagant softness that is grandiose, exotic and pursed lipped.

There is a edginess, sophistication and dominating air that questions whether your palette has the true aptitude to handle the complete clutch of this much worldliness. The body is chasmal, bounteous and a little weighty. In the tasting profile you will never find the true heart of this scandalous wine so just enjoy your x-rated time together. Be aware you will be left lauding and lost when you awake.

The principle flavors change dramatically throughout the decanting process and are generally very floral including red roses, lavender, geranium, dried hibiscus flowers, cranberry raisins, currant jelly, mango with skins, red plums, cobbler, red cherry pie, marmalade red apple skins, strawberry balsamic, raspberry iced tea, fig jelly, orange flower water, cinnamon, nutmeg, coriander, paprika, star anise, graham cracker, sweet baking spice, at times cassis, blackberry bramble and whole black peppercorn.

I don’t know about you but right after I figure out what the hell “chasmal” means, I’m off for a cigarette.
Phew!

Thanks for reading.

READ MORE about this sexy Zinfandel via SONOMA SOMMELIER :: AZZARO ZINFANDEL 2006.
Wine Scores – Do They Matter

Sommelier Jodi Fritch

Do wine scores matter?

This seems to be a favorite topic among bloggers and wine consumers, so let me throw ‘what I believe’ into the ring. You have to love the internet!

What if I like a wine that has been rated poorly?

What if my friends find out?

OMG! Seriously! Relax – this is supposed to be fun. This is wine. Swirl it, smell it, taste it, and decide one very important thing . . . do you like it.

However, let’s talk about the way wines are evaluated and perceived, and how you can apply some of this to your own wine tasting experience. The only way to learn this is lots of practice. I know, terrible news.

Professional wine tasting is based on two things, objective and subjective evaluation of the liquid in your glass. An objective evaluation of wine will provide the taster with information regarding the more concrete qualities of wine (acidity, sweetness, and tannin). These qualities are roughly measurable and experienced in the same way by most people. These qualities are measurable when we remember that on a scale of low to high – medium is the norm.

Subjective evaluation of wine will provide information regarding the wine’s smell and taste. These qualities are interpreted by an individual’s memory. They are perceived differently by an individual based on their past experiences.

While it is important to note that professional wine critics taste hundreds of wines every year, it is also important
Do Wine Scores Matter
to note that this is done so in a very sterile environment and independent of food and the company of good friends, which in tampawinewoman’s opinion, always enhance the wine drinking experience.

The end game is all about how you interpret the wine, whether you are comfortable with the wine’s value (the enjoyment of the wine versus the price paid for the glass or bottle), and ultimately whether you love or hate the wine.

The thing that wine critics have over us “regular” people, is that they taste more wine then we could imagine (and I can imagine a lot). Therefore, they are comfortable with the process of evaluating wine. Learning to taste wine like a professional is a skill, something that with practice you can learn. Lots of thoroughly enjoyable practice!
So Cheap I Felt Like I Was Stealing

Kamary, Indie Wino
I consider myself an ‘everyman wine drinker’. That is to say, I’m far from qualified to speak on the impeccable vintages out there being indulged upon by the upwardly mobile, particularly as I can’t afford the exorbitant prices. No, instead, I pride myself on finding impeccable bargains.

The dictionary defines BARGAIN as follows;

a thing bought or offered for sale more cheaply than is usual or expected : the secondhand table was a real bargain | [as adj. ] household and electrical goods at bargain prices.

I define bargain as;

A great tasting wine at a cheap price.

A Wonder Inexpensive Wine

The last few months I’ve had the pleasure of living in Europe. It’s been a pleasure for a variety of reasons but one
of the things I’ll miss most (I’m off to Cali in Feb.) and I’ve said it before, will be the great many wines they have here. Great wines at everyman prices.

If you’ve been with us here at Wine Time TV.net since the beginning, then you already know that I on occasion like to share the wealth of my worldly wine exploits. Or simply put, I like to brag about scoring killer wines at awesome prices.

Today I was blessed with another bottle of 2007 Toscana Rosso. A soft and fruity Italian wine with a tinge of tang to it. Sparkling rich in color and a friendly nose, this wine has a certain neutrality to it that I imagine it could easily appeal to those who don’t really dig red wine and those who do, will appreciate it’s taste and respect it’s origins.

Oh, and did I mention it costs a mere €1.99 a bottle? Wine on.

Thanks for reading.
A Year in the Life

Sommelier Jodi Fritch

One of the things that I love about wine is that there is always so much to learn.

This passion for learning (some may say obsession) contributes to the rather extensive wine library that I keep at home.

As I was putting some notes together for a presentation I am giving, I came across one of my favorite wine quotes.

“every single bottle represents a year in the life of somewhere.” (Matt Skinner)

In addition to being an insightful statement about terroir (more about terroir another time), this statement echoes some of my feelings about tasting and appreciating wine.

1. Be respectful of the juice

2. Give credit to the effort that goes into producing every bottle.

and, most importantly …

3. Slow down

Take the time to get to know your wine. Smell the wine. Really get in there, and not just once. Great wine will
Terroir
change dramatically the longer it is in your glass. Put away the gadgetry (specifically the Vinturi and other similar aerators) and let the wine do it’s thing on its own timeline. Enjoy this experience. It’s a new year, start it out just a bit slower and appreciate all the aromas in your glass of wine.
Decanting Is Like A Breath Of Fresh Air

Kamary, Indie Wino
This year for Christmas I got a pretty cool hourglass wine decanter. And though I am no daily drinker of red wine, I can certainly taste the difference a little breath of fresh air makes. Usually I would just set an open bottle of red wine on the counter for a little while before finally drinking it. However, after having used a wine decanter, I’m hooked. Just when I thought swirling and sniffing were cool enough, now there’s something else I can do before finally drinking the damn goodness! I have decided that I will never go back to the old ways again and if there’s no decanter around, I’m having a beer.

Here’s a breakdown of what heck a decanter is and does; A vessel, often made out of glass or lead crystal which is
My Hourglass Decanter
used to separate sediment from another vessel of liquid, for example a bottle of red wine. In this separation process, the sediment is left in a small amount of liquid in the original vessel, and the clear/clean liquid remains in the decanter.

Decanting red wine, however, serves another important purpose besides the whole sediment separation bit and that is to oxygenate the wine. All the Winos I know call it Aeration so I’m rolling with that. Whereas every body outside of the Wine Blogosphere would likely call the process of adding oxygen to a liquid, Oxygenation. Whatever. I trust you’ll make the right choice.

Why do this in the first place, you ask? Well, pretend you did. Why are you so difficult? Since Wine has been sealed in a vacuumed bottle for years, its body and shape are compressed to some extent. Oxygenating wine opens it up by expanding it with air. That breath of fresh air takes the edge off and enhances the aromas and bouquet. Or not. Some Wine experts will disagree with Aeration completely but they’re not cool anyway, so let’s not even talk about them. 🙂 We’re the boss of us and we say Aeration rocks!

Okay, back to business. Decanting an old bottle of wine is quite simple if you keep in mind two steps. Firstly, it is important to stand the bottle of wine up for several hours to allow the sediment to settle to the bottom of the bottle. Why so long?! Because the big chunks of sediment will settle to the bottle quite quickly, however the finer sediment will take much longer silly.

Wine Sediment
Here’s how; In a well lit room slowly begin to pour the wine into your awesome decanter. If your decanter’s not awesome, drink beer. Once you have roughly one third left in the bottle have a look at the neck of the bottle for the sediment. Continue but once you begin to see sediment in the neck of the bottle, stop pouring. The wine in your decanter should now be sediment free. If it isn’t it’s because you’re not very good at it. Practice makes perfect and it’s fun! Practice!

Some people say that it is not necessary to decant your everyday bottle of red wine. While this might be true, other people say there’s certainly no harm in it. I think those two groups should meet and duke it out sometime. I’m the kind of Wino that wants clarity. I need answers! LOL! Anyway, with your Average-Joe-Wine, there might not be as much sediment in the bottle to separate or any at all, but the aeration will still likely enhance the flavor and aromas favorably and besides all that, you need the practice going from bottle to Decanter. The easiest wine to decant will be your young bottles of wine sine the goal is to have as much of the wine come in contact with oxygen as possible. Just pour it in so it splashes a lot in the Decanter. Make sure you’ve got that new white Silk shirt on you got for Christmas! Finally, let the decanter sit for a moment to rest before serving. All that splashing about is tiring. 🙂

Enjoy!

Thanks for reading.