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!!
Mulled Wine Recipe
March 17, 2008
Whats a good mulled wine recipe? I saw your post you had done a while back about making wine at home and you got me thinking and by the way is mulled wine the same as glogg?Thank you much!!! - Kass in Richmond, VA
Absolutely, here is a perfect mulled wine recipe that will put a smile on your face and give you something interesting for your tongue to enjoy. For this mulled wine recipe you will need a lot of sugar. The reason being is that it helps to soften the tang of flavor wine gets when it’s heated. White sugar, brown sugar, any sugar is good sugar along with honey for a sweetener. Use about a cup or so per 750ml bottle of wine and move up or down depending on taste.
To make mulled wine, you have your choice of nutmeg, clove and cinnamon which are the most common ingredients but you can also use ginger, allspice, peppercorns, vanilla beans, star anise, cardamom and juniper. Begin with an 8th of a teaspoon of each spice you will be using per bottle and again per your taste use more or less. If you have access to whole or fresh spices it will taste even better.
Don’t use a terribly fine wine for this endeavor but a good Zinfandel or Shiraz will do because these are fruity and will make a great base to start with. Heat the wine slowly… slowly here, don’t get to excited to taste something new and interesting and be careful to keep it from boiling. If it does boil it won’t be as flavorful. Pay careful attention to it and just barely let it simmer for about 20 minutes so the the spices can become incorporated into the wine. Let it cool and when you’re ready, strain and serve.
The history of this strange brew goes back to medieval times and this concoction was known by the names of Ypocras or Hipocris, which was derived from the physician Hippocrates. Since this wine was heated, it was a bit more sanitary than normal drinking water at that time and through the long winters it was assumed that this contributed to a persons overall health.
As for glogg it’s basically just mulled wine however, these crazy Swedes like to put raisins and almonds in it and glogg has even a lot more sugar along with a higher alcohol content. Interesting huh? Hey, you have to keep toasty up there in the winter… and the more alcohol the better.
As you will discover when you make mulled wine, these are very broad guidelines to follow. Feel free to experiment, sometimes that’s the best thing to do. You now not only have a recipe for homemade wine but also have a recipe for mulled wine that can turn an ordinary bottle into something that is definitely easy to drink. Maybe even too easy, so don’t get hammered, but then again you might see some leprechauns. Happy St. Patty’ Day!
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.
Ullage
March 13, 2008
I was wanting to know if the ullage of a wine can be used to indicate quality? - Gwen in Waterville, ME
When you are looking at a bottle and deciding if it is something that you are wanting to invest in. The ullage of a bottle will tell you about the condition of the contents. As a rule the larger the ullage, the more space for oxygen within the bottle which can hasten the aging process. This term refers to the unfilled air space at the top of a bottle of wine, which in this case is essential to allow for the expansion of the wine as the temperature changes.
During the wine fermentation process, the wine breathes through the cork and this adds complexity to the aromas and flavor of the wine. But if the fill levels are lower than what is normally expected for the wine’s age, it can lead to the decrease in the value of the bottle. Now, for a wine up to 20 years of age, it’s ullage level should be in the neck. As for wines 20 to 40 years old, anything below top shoulder should be viewed in caution.
Here is a quick reference guide when you are checking out a bottle of your favorite wine.
Mid neck: A mid neck fill tells if a wine that has been kept well.
Base neck: A lot of bottles are filled to the base neck level. For older wines this level indicates exceptional storage conditions.
Top shoulder: A wine which is over 10 years old with a top shoulder fill should be considered acceptable. Older wines will only have a top shoulder fill if they have been stored well.
Mid shoulder: A mid shoulder fill is not unusual for wines over 50 years old, but it may suggest that the wine has not been stored in the best of conditions.
Low shoulder: A low shoulder fill level suggests that the wine has been held in poor storage conditions and is usually not considered to be drinkable.
Below shoulder: This is not seen very often and can indicate that the ullage has dropped below the shoulder into the main section of the bottle with a very high chance that the wine is not drinkable.
Gwen, you are now armed with the right knowledge to judge whether or not you should pick up that curious bottle of wine and take it home with you. Cheers!!
Unfiltered Wine
March 12, 2008
Does unfiltered wine have a better taste than wines that have been fined? - Lee in Missoula, MT
Instead of producing unfiltered wines, these days many large scale labels will run their wines through a very fine filter to remove the sediment and particles that could give it a foggy appearance. Still there are a lot of small wineries that believe this process may strip the wine of it’s character and unique flavors.
Because of this they rely on other processes such as cold stabilization or racking to remove these particles. Keep in mind that unfiltered wines or wines that have been left unfined may have a small amount of sediment in the bottle.
The appearance might not be as clear but these wines are certainly as good as and most likely even better than what the large wineries produce. When looking at the bottle, don’t worry if you were to notice a small amount of sediment at the bottom. This is not something that can make you sick but it’s not too fun drinking it either.
Wines are sometimes labeled unfined to point out the fact that they should be more flavorful. Who doesn’t enjoy a good tasty mouthful of something rare and special every now again?
Wine Aroma Wheel
March 12, 2008
Will you please tell me what a wine aroma wheel is and possibly where I can get one? Thank you! - Fiona in Tuscon, AZ
The wine scientists at the University of California at Davis many years ago developed this tool as an aid to wine virgins and experts as well. They then organized and categorized these smells and left out all that was not perfectly clear. From there they ended up with a list of 12 major categories of wine smells, subdivided into 29 subcategories and in 94 specific terms. This makes it much easier to arrive at a standardized format for classifying this information.
The wheel is an incredibly useful tool to learn about wines and enhance one’s ability to describe the complexity of wine flavor. The wide variety of wine that this world has to offer allows for thousands of scents in an almost infinite combination. It’s called an aroma wheel because it is a circular table, with relatively similar smells placed close together around its circumference. The wine aroma wheel is made of three tiers. This provides very general terms located in the center which then proceeds to the most specific terms in the outer tier.
These terms are not the only ones that can be used to describe wines but are those that you will most often find. Whether you are a beginner or a wine connoisseur, the use of the wheel during wine tasting will facilitate the description of the flavors you perceive. More importantly, you will be able to recognize and remember specific details about wines and will develop confidence in your ability by practicing with the aroma wheel if a wine really worth your time and expense.
Fiona, look online for to order a proper wine aroma wheel or you might be able to find one that you can download to check it out and get an idea of the various aromas and flavors. Cheers!!
Wine Crystals
March 11, 2008
Last night I opened up a bottle of white wine and noticed what looked like wine crystals down at the bottom of the bottle. Are these harmless and what causes them to form? - Ada in Norwich, CT
You really shouldn’t worry about wine crystals and actually crystals in wine can denote the level of quality. I’ll explain. These are more common in red wine where they take on the color of the wine and are regarded as part of the sediment. In white wine they remain clear and some people worry that they may be glass.
Sediments occur in bottled wine and the wine crystals you saw are a type of sediment. The wine crystals are potassium tartrate and this is found naturally in wine. It will precipitate and form these crystals under certain conditions especially at prolonged storage under cold temperatures. The processing required to guarantee that these crystals will never form is generally considered to diminish the quality of wine.
When you buy some bottles, they may already have crystals that have formed. Others may develop crystals while being stored in cold weather or simply refrigerated for a few days. Wine crystals come in various shapes and sizes. Sometimes they resemble tiny grape nuts or small pieces of ruby glass and will completely dissolve in warm or hot water. But again these wine crystals are completely harmless.
Don’t have a fit the next time you see these crystals and do not try to shake the bottle up in the hopes that it will dissolve them. Gently pour the wine into a glass and have a care free moment of bliss knowing that the crystals will harm you not.
Wine Longevity
March 7, 2008
Hi, what different types of wine have good wine longevity? - Miriam in Farmington, NM
With all the talk about different types of wine that are specifically made for aging, most of the world’s wines are meant for immediate use. The rare ones that are crafted for this type of wine longevity require specialized storage at a constant 55F. This is way too cold for constant air conditioning and yet too warm for a refrigerator.
Can you imagine the electric bill after 25 + years? We have to recognize that wines of more than 100 years old, or even 50 in the vast majority of cases, are still going to be anything other than a fascinating piece of curiosity and that these are bought by people to be part of their collection.
However, an affordable wine which does have great wine longevity is Madeira. This strong wine was purposely made to survive while even improving during long ocean voyages to markets around the world. Madeira ranges from dry to very sweet and it will last for quite a long time, even under poor storage conditions.
Believe it or not, Madeira remains very affordable for an age worthy wine. They usually start from $20 to $50 for a recently produced bottle sold here in the states.
Here are a few types that offer the best wine longevity: Bordeaux, Burgundy and Rhones from France, along with Cabernet Sauvignon, Merlot, Pinot Noir and Syrah. Italian reds, dessert wines like Port, Sauternes and Rieslings.
So go buy a few bottles and put them away for that occasion when something from your past can greet you in the pleasure of good company.
Truth About Wine Tannins
March 6, 2008
Are wine tannins responsible for the puckard sensation you get from drinking really strong red wine? - Neve in St. George, UT
Wine tannins are a natural chemical that can be found in the stems and leaves of some fruits and yes, in particular some red wine grapes. Having a lot of tannins in wine can make it pretty difficult to drink. For this reason, some wines are typically held in a wine cellar until they mature unless you enjoy robbing the cradle of course.
During the aging process, the tannins break down and as a result of this process the flavor evolves from harsh to mellow and complex. This does not happen with all wines however. If a wine is merely tannic without a taste of fruit in its youth, it isn’t likely to become a thing of beauty with age. Balance is the key.
Modern wine makers do their best to minimize as much as possible the inclusion of tannins from the seeds by carefully crushing the grapes when extracting the juice. Pressing the grapes further results in press wine which is more tannic and is usually kept separately.
Also, it is possible that tannins in wine can occur from maturing it in oak or other types of wood casks that have a high tannin content. Yet tannins are not completely bad due to the protective function they yield by keeping oxidation from happening as a wine ages.
Since it’s obvious that you have a keen desire to “rob the cradle,” as winos such as myself say of drinking a young wine before its ready, this is the one case in which decanting wine and allowing it to aerate may help in softening the rough edges. Cheers!!
A Dry Wine or a Sweet Wine?
March 6, 2008
How do you tell if you have a sweet wine or a dry wine by looking at the label? - June in Grand Junction, CO
Actually, except for dessert wines, almost all table wines are “dry” which simply means un-sweet. Some dry wines can have a more fruity taste than others and this may be considered as a slight sweetness. The list of either a dry wine or a sweet wine can be found below.
Note that there are many exceptions to what is listed so be advised that this isn’t an exact rule of thumb. However, this offers a broad summary of popular wine grapes and types and will give you a general idea of what’s in the bottle.
Sweet - Dessert wines, Port, Sauternes, Cream Sherry. Lightly Sweet - German whites, Riesling, Chenin Blanc, White Zinfandel. Dry Whites - Sauvignon Blanc, Chardonnay and many Italian whites. Dry Reds - Cabernet Sauvignon, Pinot Noir, Syrah, Merlot, Zinfandel, Beaujolais.
As a former virgin myself, my best advice to you June is to get out there and try as many different things as possible because you never know what you might end up liking. Cheers!!