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silverlion
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Posted on Sat, Jun 22, 2013 19:59

~~ Dear Friends ~~

 

As a  Globally  Experienced  Wine-Maker, I will do my best to answer any and all Questions you may have regarding this topic, with pleasure.  This blog is intended to be inter-active and I welcome your input so we may all learn from it with courteous discussion.

 

Many First Dates  are " cemented " with a great Dinner & Fine Wine .....a good starting point.  Then the next episode.... What Wine shall we have for Brunch Dear ?....

 

Eventually it may shift to... Varietals...Alcohol Percentages...Regions...Vintages...Aromas... Volatile Acidity....  Info on Labels....Sulphites....Tannins.... Health Issues.... Marketing Hype....White Merlot.... California Champagne .... Fermentations .... Filtration ..... Corks  vs  Screw Tops .... Wine Glasses.... Tears  vs  Legs ...and the list goes on.... 

 

To Your Health....Cheers,

 

~~ S L ~~

 



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Jenkneee
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Posted on Mon, Jul 22, 2013 19:26

Quoting BeWell:

Dear Silverlion--the official Millionaire Match wine expert,

Although I am not a wine connoisseur...... at least not anymore, I thought this wine chiller tip I got from a friend (see below) was kind of a fun and unusual idea.

 

What do you think about it? Would it ruin the wine? Or would it add some fun to it? I'm thinking about serving wine this way to future guests............ BeWell



I think it's a great idea to use frozen grapes.

 

If I make a beverage in a punch bowl (like sangria), I take my bundt cake ring and freeze some of the beverage along with several pieces of fruit in it and once frozen, i place it in the punch bowl. Keeps it cold,it's pretty to look at and eventually you have fruit to eat.

I also use liquid filled (turned frozen) plastic decorative ice cubes, place them in your drinks or use them to keep buffet food like shrimp,etc.,cold.



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silverlion
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Posted on Mon, Jul 22, 2013 04:37

Quoting BeWell:

Dear Silverlion--the official Millionaire Match wine expert,

Although I am not a wine connoisseur...... at least not anymore, I thought this wine chiller tip I got from a friend (see below) was kind of a fun and unusual idea.

 

What do you think about it? Would it ruin the wine? Or would it add some fun to it? I'm thinking about serving wine this way to future guests............ BeWell



~~ BeWell ~~

 

What a Terrific,  Creative and Practical idea.  Thanks for sharing this.... love it !.

 

My suggestion would be to freeze the grapes in small bunches, keeping the little stems ( pedicels ) attached to the berries.  This will prevent any interference to The Wine Quality as the berries eventually thaw out. 

 

To add some fun, you may use other colorful frozen berries. Just make sure they are intact and clean,  so as not to  " bleed " into the wine.

 

Hmm !... too kind to call me an " expert ".... fact is, great members like You, help keep me on my toes and are much appreciated.

 

Hugs,

 

~~ S L ~~



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BeWell
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Posted on Sun, Jul 21, 2013 15:31

Dear Silverlion--the official Millionaire Match wine expert,

Although I am not a wine connoisseur...... at least not anymore, I thought this wine chiller tip I got from a friend (see below) was kind of a fun and unusual idea.

 

What do you think about it? Would it ruin the wine? Or would it add some fun to it? I'm thinking about serving wine this way to future guests............ BeWell


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BeWell and wishing you only the best ! ..................;-D

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silverlion
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Posted on Thu, Jul 04, 2013 07:56

Quoting emmanuelst:

Hi SL

St. Agnes... a vin de paille and a Vidal Icewine  Glen Sutton. Quebec Oh Canada. We do have more than snow.

bonjour cherie



~~ emmanuelst ~~

 

So nice to see you again after a long  while.  Thanks fot the suggestions on Ice-Wines.

 

Canada has certainly captured lots of attention with them and is the worlds largest producer of Ice-Wine, after Germanys Eiswein, ....thanks to the cool climate.

 

Vidal is a widely planted grape there but the Canadian Ice-Wines made from Viognier  are very note-worthy from warmer vintages.

 

Best Regards,

 

~~ S L ~~

 



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emmanuelst
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Posted on Thu, Jul 04, 2013 05:56

Apple wines and iced Apple... look to Quebec, Canada for these...



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emmanuelst
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Posted on Thu, Jul 04, 2013 05:44

Hi SL

St. Agnes... a vin de paille and a Vidal Icewine  Glen Sutton. Quebec Oh Canada. We do have more than snow.

bonjour cherie



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Diana3316
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Posted on Mon, Jul 01, 2013 22:45

Awww…thanks SL.  You are very kind….and I appreciate that you didn’t say I look like Barbara Streisand.  Lololol…..*wink* 



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silverlion
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Posted on Mon, Jul 01, 2013 13:45

Quoting Mtnsunny:

My knowledge on wine is very limited....but the one thing I do know, is that Moscato is a wonderful dessert wine.   A sweet wine is a sweet wine, like a Sweet Riesling, but a dessert wine...is different,  light bodied, almost a perfume like fragrance (aromatic), and a little on the sparkling side.  What's your thoughts on dessert wines SL?  Who makes some of the best Moscatos?

 

 

Mtnsunny :)


~~ Mtnsunny ~~  &  Lulu  ~~

 

 

My recollection of  " Moscato " ..... is that firstly it's the Italian word for  "Muscat "  grapes of which there are at least four principal varieties in several hues making for wines of various colors, from white to red and a few in-between. The main character of Muscats,  is the aromatic....    " musk " like perfume.

 

 

In Italy these Muscats are known as....Moscato Bianco,  Giallo,  Rosa Trentini, and Alexandria.  To add to the confusion, bottles are usually labelled according to Region instead of the specific grape variety. For example, Moscato di Asti is made from the historic white  " Bianco " version typical of the Piedmont Region, whereas Moscato Giallo and Rosa Trentini from Alto Adige, are Golden and Pink respectively.

 

 

A Drier, crisper style of Moscato is produced in the Trentino Region. The majority of Moscatos are low in alcohol, at least lightly sweet, pair well with fruit and fruit based desserts. Due to their intense perfume, often regarded as Dessert Wines, but are not the best examples of such.

 

 

True Dessert Wines are made from grapes that attract Botrytis or " Noble Rot "....which increases the levels of Tartaric Acid and Grape Sugars. This stimulates the production of Glycerol that gives the wine its Viscosity and impact the aromas and flavors in the finished wines.

 

 

Best examples are from Sauternes, south of Bordeaux and unmatched by any other global wine region in the production of  " Unfortified " Sweet Dessert Wines.  Varietals in Sauternes are strictly Sémillon, Sauvignon Blanc and Muscadelle with blending allowed.

 

 

Many other so called Dessert Wines often contain grape consentrates which is allowed in California where chaptalisation is illegal ?.....go figure...!.

 

 

Stay Sweet,

 

 

~~ S L ~~



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RealtorLulu
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Posted on Mon, Jul 01, 2013 05:59

No other fruits than grapes is an eye opener. I could've sworn there were several other fruits in that wine. 

 

I appreciate that you're taking the time to educate us in this topic. I had figured that pressing the grapes may have been for the purpose of extracting just the juice in order to get a finer wine and crushing was to get stronger flavors as in the dryer wines. Thanks SL!

 

Mtnsunny, I've never been a fan of Moscato but if SL gives us a recommendation I will try it. It is nice to have a nice dessert wine after a good meal.

 

All the best, -Lulu-



Lulu in Dallas

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silverlion
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Posted on Sun, Jun 30, 2013 20:20

Quoting RealtorLulu:

Wow! That's a lot of information on a subject we all seem to love. Thanks SL for sharing your knowledge. I have always wondered about the various types of wine and how the grapes and other ingredients were chosen. Like Hope, I was a white wine drinker but have come to prefer Cabernet, Merlot, Syrah and Pino.

 

 

 

One thing I thought was that Riesling was always sweet. I thought of it as a dessert wine. I will have to check out the dry Riesling.

 

 

 

Question: I heard someone talking about crushing and pressing the grapes. What's the difference?

 

 

 

While I was living in California, I had a chance to taste some wine from several wineries and was a member of one of them.  I was once invited to a private wine tasting 7 course dinner in Palm Springs. One of the courses was served with a wine that after a few seconds I could recognize various fruit flavors. It was quite an adventure. I didn't realize that how many other fruits were used. 

 

 

 

Great info, thanks

 

 



~~ Realtor Lulu ~~

 

Answer to your question as to the difference between Crushing and Pressing is as follows...

 

1)  Crushing : Basic wine-making operation of breaking open the grape berries so that the juice is readily available to the yeast for fermentation. Modern equipment are called  " crusher de-stemmers " , removing all the stems only without crushing the seeds that can impart bitter tannins.

 

2 )  Pressing  :  Wine-making operation whereby pressure is applied to grapes or grape pomace in order to squeeze the liquid out of the solids. There are various types of equipment developed over the years to accomplish this.

 

In Red Wine production, pressing of the pomace is done after fermentation when sufficient color and tannins are extracted from the skins.  White grapes are normally pressed prior to fermentation as they are made with much less skin contact.

 

As for your wine tasting adventure, the fruit component in table wines come from the various grape varietals. Other fruits are not used to create this, unless a bottle is specifically labelled such as  " plum wine, peach wine " ...etc.

 

For quality grapes, remember it's all about.....location, location, location...just as in real estate !.

 

~~ S L ~~

 



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silverlion
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Posted on Sun, Jun 30, 2013 19:04

Quoting Diana3316:

Thank you SL for the different grapes.  I really did not know there were so many varieties.  Do white wines have resveratrol?  I like the whites, mostly because they do not cause the head congestion I often experience with the reds and they don't stain my teeth.  However sometimes they can seem a bit sour to me.

 

Last night I enjoyed a bottle of Pouilly-Fuisse.  I think it was a Chardonnay, yet it was quite devine....very smooth.  I believe it was bottled by Louis Jadot.  Can you tell me anything more about it?  Who is Louis Jadot?



~~ Dear Lady Di ~~

 

Oooh ! Sweetie...You are looking better than ever, It's the best photo to date.  Perhaps the work of all that Resveratrol. 

 

Speaking of which and to answer your question regarding its content in White Wines....Yes it is found in all grape products including raisins and juice. Keep in mind that Resveratrol is a phenolic compound of grape skins, so eating fresh grapes could be just as benificial.  Variety and regions impact the concentration levels.  For example Pinot Noir has higher levels than Cabernet Sauvignon and wines from cooler regions such as Burgandy and New York have even higher levels than those from hot dry regions such as California and Australia.

 

Pouilly-Fuissé  is made exclusively from Chardonnay Grapes as restricted by the A O C  in the Màcconias district of Burgandy. Normally bottled after a year of barrel maturation they are capable of ageing well there-after. 

 

Louis Jadot Family from Belgium has a long history having purchased their first vineyards in 1826 and founded the winery in 1859.  I believe their success and fame is due to the region in Southern Burgandy where the grapes are grown in  " sun traps ".

 

The Sour taste in some white wines are generally from damaged grapes caused by bird pecks, high humidity and over irrigation that causes the berries to split and oxidize. Could also be from faulty screw top closures.

 

Keep on Smiling....

 

~~ S L ~~



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Mtnsunny
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Posted on Sun, Jun 30, 2013 13:48

Quoting RealtorLulu:

Wow! That's a lot of information on a subject we all seem to love. Thanks SL for sharing your knowledge. I have always wondered about the various types of wine and how the grapes and other ingredients were chosen. Like Hope, I was a white wine drinker but have come to prefer Cabernet, Merlot, Syrah and Pino.

 

 

 

One thing I thought was that Riesling was always sweet. I thought of it as a dessert wine. I will have to check out the dry Riesling.

 

 

 

Question: I heard someone talking about crushing and pressing the grapes. What's the difference?

 

 

 

While I was living in California, I had a chance to taste some wine from several wineries and was a member of one of them.  I was once invited to a private wine tasting 7 course dinner in Palm Springs. One of the courses was served with a wine that after a few seconds I could recognize various fruit flavors. It was quite an adventure. I didn't realize that how many other fruits were used. 

 

 

 

Great info, thanks

 

 


My knowledge on wine is very limited....but the one thing I do know, is that Moscato is a wonderful dessert wine.   A sweet wine is a sweet wine, like a Sweet Riesling, but a dessert wine...is different,  light bodied, almost a perfume like fragrance (aromatic), and a little on the sparkling side.  What's your thoughts on dessert wines SL?  Who makes some of the best Moscatos?

 

 

Mtnsunny :)



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RealtorLulu
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Posted on Sun, Jun 30, 2013 09:04

Wow! That's a lot of information on a subject we all seem to love. Thanks SL for sharing your knowledge. I have always wondered about the various types of wine and how the grapes and other ingredients were chosen. Like Hope, I was a white wine drinker but have come to prefer Cabernet, Merlot, Syrah and Pino.

 

 

 

One thing I thought was that Riesling was always sweet. I thought of it as a dessert wine. I will have to check out the dry Riesling.

 

 

 

Question: I heard someone talking about crushing and pressing the grapes. What's the difference?

 

 

 

While I was living in California, I had a chance to taste some wine from several wineries and was a member of one of them.  I was once invited to a private wine tasting 7 course dinner in Palm Springs. One of the courses was served with a wine that after a few seconds I could recognize various fruit flavors. It was quite an adventure. I didn't realize that how many other fruits were used. 

 

 

 

Great info, thanks

 

 


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Lulu in Dallas

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Diana3316
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Posted on Sat, Jun 29, 2013 21:36

Thank you SL for the different grapes.  I really did not know there were so many varieties.  Do white wines have resveratrol?  I like the whites, mostly because they do not cause the head congestion I often experience with the reds and they don't stain my teeth.  However sometimes they can seem a bit sour to me.

 

Last night I enjoyed a bottle of Pouilly-Fuisse.  I think it was a Chardonnay, yet it was quite devine....very smooth.  I believe it was bottled by Louis Jadot.  Can you tell me anything more about it?  Who is Louis Jadot?


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silverlion
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Posted on Sat, Jun 29, 2013 05:37

Quoting AURORADORADA:

 

Monsieur SL,

I would apprecciate if you explain what does it means exacly the metaphor "wine legs" "wine tears".

Merci,

Auroradorada

 


~~ Auroradorada ~~

 

 

Thanks for the nice picture along with your question.  You have telepathic powers, since the explanation regarding Legs vs Tears was written at the time that you were pondering about it. Kindly see a few posts below this response.

 

 

I hope it is sufficient to clear the mystique for you ?. Feel free with any others that come to mind.

 

 

~~ S L ~~

 

 



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MissMonteCarlo
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Posted on Sat, Jun 29, 2013 04:20

Quoting silverlion:

~~ Hi Sarah ~~

 

Personally I believe the true and finest  Rosé Wines are produced in the Provence Region. Fortunately for you Majestic Wines in Livingston, I recall it being on Almondvale Blvd.  is doing an in store tasting from 28 th june to 4 th July, on Rosé Wines from Provence. 

 

Your best bet is to head on down and taste what they have to offer and it's free.  I'm confident you may find some that excite your palette within budget.

 

I suggest You also get some Sparkling Rosé from Spain while there. Sparklig Wines from Spain are the Best Deals on the Global Market and of fine quality.

 

Take Care and Keep us posted on your findings.

 

~~ S L ~~



Thank you S.L. I shall have to check this out.

 

Sarah :-)



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AURORADORADA
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Posted on Fri, Jun 28, 2013 14:44

 

Monsieur SL,

I would apprecciate if you explain what does it means exacly the metaphor "wine legs" "wine tears".

Merci,

Auroradorada

 



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silverlion
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Posted on Fri, Jun 28, 2013 06:10

~~ To All Members ~~

 

Tears  vs  Legs ! .....in a wine glass

 

I had a member ask me privately, what exactly this meant ?...

 

Both these words are used to describe the same behaviour of the surface wine layer seen on the inside of a partially filled glass.  It was thought that this is a reaction between ahcohol and glycerol, a by product in wines that create viscosity.

 

Wine is mainly a solution of alcohol and water with grape flavor components. When the film of wine climbs up on the glass surface, the alcohol evaporates faster than the water creating Tears or Legs and the subsequent droplets.

 

Neither Pure Water Nor Pure Alcohol does this. Tears require air to form and ceases if the glass is covered.  It is more visible in wines with higher alcohol levels.

 

The word " Legs " is more popular in the Western World while  " Tears "  is largely a European choice..... Hmm !.

 

~~ S L ~~



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Mtnsunny
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Posted on Thu, Jun 27, 2013 21:18

Quoting silverlion:

~~ MtnSunny ~~

 

 

Aaah ! Yes my Dear... I am quite familiar with the Wine History of Canada and could write a book on it.  Small one though. 

 

 

For Starters the whole  " Ice Wine "  thing... where the Canadian V.Q.A. set the minimum Residual Sugar levels at  a whopping 35° Brix. much higher than those for Germany's " Eiswein " .   Back in 1991,  A Canadian Icewine which was technically  illegal in Europe had won a Gold Medal at Vinexpo in Bordeaux ?.... much to the surprise of many.

 

 

Similkameen region, on the other hand is focused on the Alsace varietals and doing fine. Personally, I think it has potential to produce some terrific Sparkling Wines in the " Brut "  category....  would love to give it a shot, ... someday perhaps... who knows.

 

 

Now where is that Amazing Hat Picture of yours ?.... love it.

 

 

~~ S L ~~

 

 

 

 



Thank you SL for your thoughts on Canadian Wine.  Not only could they produce some wonderful Sparkling wines...but the country is breath taking.  I have a good friend that runs Sevenstones winery in that valley.

 

As far as the hat...  :)  that photo was taken at a wine tasting in Verrado, AZ.  Another interesting, out of the ordinary place to produce wines.  Tucson, AZ.

 

Salute...Mtnsunny  :)



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