Renwood 2000 Old Vine Zinfandel - Wine Review
June 3, 2008
I recently picked up a Renwood 2000 Old Vine Zinfandel and last night I had my way with it, all of it. Gone. I have to say it was pretty good. It definitely has an intense taste of what can be described as a rich dark chocolate along with dark cherry. This wine has nice slick almost velvety feel in the mouth and combined with a lush tinge of an alcoholic aroma makes the wine burst with flavor. After you are content with a couple glasses, the finish of the wine lasts for a good while hints of dark cherry and blackberry linger in your mouth. Definitely one of the better ones I have had in my time and if you are lucky enough to come across a bottle, I recommend you pick it up. Cheers!!
Notes on the Vinters website has about this wine:
I did some searching online and because this was an older bottle, I was not able to find any specific notes for this vintage. However, the Renwood Old Vine Zinfandels are noted for have a bouquet that consists of cranberry, allspice, nutmeg and blackberry. Also, The flavor has been described as a ripe berry fruit followed by a mix of holiday spices while finishing with chalky tannins and vanilla bean from the oak that it is aged in.
Wine Region: Amador County
Type of Wine: Red
Grape Type: Zinfandel
Country Where Produced: U.S. - California
Cost to You: $20
Rating: 4 out of 5
Red Wine Benefits
May 12, 2008
What are some red wine benefits? A few of my friends were talking about how red wine consumption can make you more healthy but I’m skeptical. What do you have to say about it? - Camera in Fremont, CA
Believe it or not red wine benefits do actually exist. I mean how better can it be that something you love and enjoy can actually keep you healthy and living longer? Researchers in Europe suggest that a couple glasses a day of red wine has a protective effect on all-cause mortality. According to studies from France, UK, Finland and Denmark, moderate consumption of wine is more beneficial than beer or your favorite hard liquor.
If you’re a smoker, drinking red wine on consistent basis does help to reduce your susceptibility of damage to your heart and blood vessels, but then again… hmmm we all know that smoking isn’t the best habit to have. So don’t excuse this habit by thinking you’re helping yourself in any way.
Moderate… red wine consumption may also prevent coronary heart disease and this process is related to a higher production of good LDL cholesterol vs bad HDL cholesterol. Strangely enough, consuming this wonderful drink can lead to a reduction in blood clots as well.
Also, if you are not big on the idea of putting back a couple glasses per day and are worried about the calories in a glass of wine, there has been a lot of hoopla about the famed red wine pill. If you are willing to take that leap and buy red wine supplements, I highly suggest that you take the time to do the proper research necessary to know exactly what you are putting into your body. A lot of not so wonderful people will create a fly by night product just to capitalize off of people’s desire to be healthy, so be on guard.
However, there has been some research done on certain red wine supplements suggesting that they do incur a benefit to those who choose to use them. But again, you should always know what you put into your body. There ya go, if you’re a lush like me, you now have a valid reason to increase your daily alcohol intake and enjoy all the ensuing benefits. Cheers!!
Types of Wine Glasses
April 15, 2008
Wine Virgin, how many different types of wine glasses are there and do they really affect the taste like people say? - Phyla in San Jose, CA
Good question, there are about 6 types of wine glasses which are:
1. Champagne flute – A flute will hold six ounces and is roughly eight inches tall.
2. Champagne saucer – Short with a wide, shallow bowl.
3. Stemless wine glass – Basically the bastard child allowing for the choice of either red or white wines.
4. Bordeaux glass – Another bastard wine glass designed for both red and white wines.
5. White wine glass – Slightly taller than red wine glasses with a longer stem and narrower bowl.
6. Red wine glass – Much shorter stems along with wider bowls when compared to white wine glasses.
Keep in mind that there are almost as many different types of wine glasses available as there are wines. Unless you are an avid lush, you should stick with the main types listed above. No point in going crazy and seeking those rare and hard to find ones that will do nothing but suck your cash and leave you wondering if it was really worth the investment.
So does the type of wine glass really make that much of a difference in taste? Yes…. and most likely no. For those of the untrained palate, yes they exist… shhh!! They, you and more than likely I will not notice a difference. Yet for those who are in those rare circles of “taste” - to them and perhaps only them it is sacrilege to drink Pinot Noir in something other than a Pinot Noir glass. Oooo!!! Get the whip.
Look, save the money you would spend on those glasses and go out and buy a good bottle of your choice. Hell, do you think I would choose glass over my reason for existence?? Well do you??
Cooking with Wine
April 3, 2008
Hi Wine Virgin, I’m planning a dinner and I’ll be cooking with wine. Does the type of wine varietal and quality really matter that much or can I choose something off the shelf and go with it? - Marlene in Burbank, CA
Marlene, simply put, when cooking with wine… it will definitely have an impact on the taste, along with your guests willingness to make the leap of faith and eat what you prepare. When selecting a wine to cook with, unless a recipe calls for it, use a dry wine and not a sweet one.
More often than not, white wine goes with fish, chicken and pork dishes. Where cooking with red wine fits nicely with beef. However, don’t be afraid to experiment. Cooking with white wine provides a wide range of opportunities to go after and doesn’t limit you.
When planning to cook with wine, it’s important to know beforehand what items you want to have a heightened flavor. Say for instance, adding a young wine with high acidity to a dish that is a bit on the mellow side to balance it out. Typically, I add a splash of wine to the meal that I know I will drink with the dinner itself. But this isn’t necessary. Also, since you’re cooking the wine, the wine varietal isn’t a big deal.
Select a good wine to cook with but not a wine that you wouldn’t want to drink and don’t use a wine that you would want to enjoy just by itself either. Definitely, do not use one that has been sitting in the fridge for a while and out of wine guilt, you feel like putting it to use.
Hey, I understand with being a lush myself how hard it can be to pour unused wine down the drain but still… don’t use an old oxidized bottle to prepare a meal with. Believe me, you will see that polite but “I really don’t want to eat this” look on their faces as the end up picking it over like a two year old brat.
Coulure
March 24, 2008
Hey could you tell me what grape shatter is please? - Jeanie in Beaumont, TX
Grape shatter which is known as Coulure in French happens when a grape cluster does not fully mature. This is due from either the grapevine’s flowers not getting pollinated or that the berries fell off soon after they formed.
Coulure is triggered by periods of cold, cloudy, rainy weather or very high out-of-season temperatures and the condition is manifested in Spring. Varietals with high proclivity to couloure are Grenache, Malbec, Merlot, and Muscat Ottonel. Other causes of coulure may be vineyard conditions and practices, pruning too early or too severely, excessively fertile soils or overuse of fertilizers, and improper selection of root stocks or clones.
Coulure can also cause irregular bunches of grapes which are less compact than normal. These bunches are more sensitive for diseases. The yield of a vine with coulure will decrease substantially and is what is meant by the term “poor fruit set.”
See, this is why you should always be grateful for that perfect bottle of wine. Think of all the poor, poor souls in the past who literally had their hopes and dreams for lush moments shattered. Drink solemnly in remembrance of their loss. Amen.
Wine Slushies
March 19, 2008
Hey what’s a quick way to make some wine slushies? - Tammy in Victoria, TX
Oooo wine slushies… my favorite, especially with Spring almost here, sitting back with a nice cool glass in my hand letting all the worry in the world float away into a drunken haze. So good, yes.
Tammy, if you want to make slushies, then this recipe for slushies will do you right time and time again. All that you will need for this is a sweet or fruity wine of your choice and from there just mix it with some orange juice concentrate or lemonade. Pour this into a shallow bowl and pop it into the freezer.
After it firms up a bit, take a spoon and swirl it around to it has a slushie nature and serve in a glass with a small dash of unflavored carbonated water and there you go. Wine slushies for you, wine slushies for everyone!!
Refrigerate Red Wine Safe?
March 14, 2008
Can you refrigerate red wine? - Gary in Omaha, NB
Yes you can Gary and it’s even best to refrigerate red wine before you begin drinking it. To really enjoy your bottle, most red wines should be at served close to room temperature 55 to 65ºF which translates to about 30 minutes in the fridge. The caveat is that the red wines that are high in tannins and full bodied reds need warmer temperatures that help to soften these tannins and develop the flavor and aromas.
But again, lighter bodied reds are enjoyed better at slightly lower temperatures. You see, the slightly colder temperature slows the evaporation of alcohol, improving the it overall and making the wine smoother. Don’t over chill red wine as this will make the tannins in the wine taste rough and bitter.
The quickest way to chill red wine is in an ice bath. Now if you aren’t quite up to the task of being a complete lush one night and just can’t finish that opened red wine. It’s perfectly fine to refrigerate red wine after opening for a couple of days and this will give you a bit more time to drink it.
The worst thing a fledgling wino such as yourself could do is waste a bottle of wine. So keep that in mind and do not disappoint the Wine Virgin with such sacrilege!! I just might have to get the whip.
The Wine Negociant
March 5, 2008
My friends and I were wondering what a wine negociant was, could you give us some history about them and what they do? Thank you Wine Virgin! - Melissa in Rome, NY
Great one Melissa. I’ll do my best to answer it for you. Long ago, imagine being an owner of a few small vineyards in France. You are able to grow the grapes but can’t afford to buy all of the products necessary for wine making. This is where the negociant comes in. In many cases, they take the grapes from these vineyards and oversee the production and bottling of the wine.
Negotiants will buy up finished wine from smaller producers and market it themselves or sell it in bulk to others. Also, here’s some wine trivia for you. A negociant-eleveur is someone who actually owns vineyards and controls the growing of the grapes vs a negociant who strictly brokers the wine products needed.
Through bringing many grower’s wines to a winemaker for aging and bottling, a negociant was able to become very efficient on a scale that small growers were not able to. This made it possible for the wine get to market at a lower price and through the negociant’s blending expertise, they were able to produce a conistantly better wine.
Companies in the US that buy grapes and ferment wine in a winery and those companies that purchase and blend bulk wines are often licensed as wholesalers and may own the brand name. They use a winery to perform the blending and bottling services and because of this it is often difficult to tell exactly which company or winery made the wine.
However, there are still many companies out there that are strictly wine negociants who provide their expertise in bringing the best varieties of wine to market which makes the enjoyable task of being a lush all the easier.
Are Sulfites in Wine Dangerous?
February 28, 2008
I’ve heard that sulfites in wine can be potentially dangerous, why would I want to continue drinking wine if this chemical is purposely added in? Anna - Kansas City, KS
Come on, that really can’t be your reason for not tipping back a glass, is it? What is there to do in Kansas City besides drink? I promise that you will not turn into a lush if you have a glass every now and again. So don’t be paranoid, here are the facts on sulfites in wine. Believe it or not all wines contain at least some small amount of sulfites and among other things; they are found on grapes, onions, garlic, and many other common plants and vegetables that make up our diet. No wine can ever be sulfite free, even if they have not been added during the wine fermentation process.
However, wine sulfites are a problem for some drinkers and can lead to serious headaches for those who do have sensitivity to it. For people who do have an allergy, the average level of sulfites in wine can cause heartburns or other side effects. Unpleasant reactions include burning sensations, hives, cramps, and flushing of the skin. For these people, organic wines are an especially good choice since they contain minimal amounts that will in most cases lie below their threshold level.
Makers of wine have been putting additional sulfites in wine for ages. This is because sulfur dioxide (SO2) is used to keep freshly pressed juice from spoiling. The good thing is that modern technology has allowed for the reduction in the amount of sulfur than what was used in the past but some is absolutely necessary to make a stable wine. If you didn’t add sulfites, the wine would turn into vinegar in a matter of months. Not only does sulfur dioxide prevent the growth of bacteria, but it also stops oxidation and helps to preserves the wine’s natural flavor.
Regulations in the United States require that domestic and imported wines carry warning labels if they have sulfites in wine in excess of 10 parts per million. Wines that have less than 10 parts per million are not required to carry the “Contains Sulfites” label but they still contain sulfites in some level.
Truly, sulfites in wine are going to be there regardless, but if you’ve never had an allergic reaction like the ones stated above then you really have nothing to worry about. There are a ton of misconceptions out there about this much slandered drink and this is why I am passionate about delivering the facts to wine virgins so you know exactly what you are pouring down your throat. Now get out to the bar or go pick up a bottle and drink to your health Anna. Cheers!!
Your Recipe for Homemade Wine
February 26, 2008
Hello Wine Virgin, last week I over heard a conversation my co-workers were having about a quick and easy recipe for homemade wine. I was wondering if you had a good answer? - Danielle in Fargo, ND
Isn’t that an interesting question? So basically you were spying on your co-workers and over heard them talking about a subject that brought out the natural lush in you and now you want to know an easy recipe for homemade wine so you can one-up them ehh?
Ok, sure why not? Hey that’s a great quality to have, staying on top of office gossip like that while making sure that you’re always in the know regardless of what you have to do get there.
Now this recipe is really, really simple. Below is everything that you will need to create wine and the exact step by step process to follow.
1.) A gallon of grape juice, red or white grapes are fine.
2.) 1 gallon of water
3.) 3-1/2 Lbs. of cane sugar
4.) 1 packet of wine yeast
5.) A 2.5 gallon food grade plastic bucket
Hey, keep in mind that even bakers yeast will work if you just can’t stand another day without having something unique fermenting in your closet. I would mention that you need to be as careful as you can with making sure that everything you use is sanitized properly… but then again, you did ask about a quick and easy recipe for homemade wine.
Mix the cane sugar with the water and bring it to a boil. Now after the sugar water has cooled down, mix it together with the juice and yeast in a food grade plastic bucket. Cover it with a trash bag, yes dear… a trash bag and make sure that it’s secured with a rubber band. Now, give it a day or two for the wine fermentation process to begin and you will soon notice that the trash bag has become filled with gas.
From here, you will need to siphon, or gently pour your wine mix into another bucket and leave anything that has settled down to the bottom of the bucket behind. Cover the bucket again with a new trash bag and continue siphoning or pouring your wine off into a “clean” bucket every two weeks for a six week wine fermantion process total. By then, most of the solids will have settled and your wine can be bottled. If you can steal a moment from the crazy pace of your Fargo office you will have a chance to enjoy the fruits of your labor.
Remember, this recipe to make your wine will produce about 10 bottles, plenty enough to hand them out to your “friends” at work for their enjoyment, or envy… with more than enough left over to satisfy your cravings for an quick pick-me-up throughout the day. Enjoy!!