Which Wine Goes With Which Food?

Perhaps the most common question about wine is "Which wine goes with which food?" We're here to help you with that dilemma and make the 'art' of matching wine and food easy!

The contemporary wine connoisseur will match food with wines that are personal favorites without regard to a 'proper' match. The important issue is "Do they taste good together?" If so, they should be consumed together and enjoyed. The current rule is anything goes!


However, the more traditional connoisseur seeks to match wine and food using a long-established formula which, in general, is as follows:

Food & Wine

Beef : Cabernet Sauvignon, Merlot, Pinot Noir, Chianti, Barolo, Brunello
Cheeses Ceddars: Merlot, Cabernet Sauvignon
Cheeses Swiss, Gruyere: Pinot Noir
Cheeses Blue: Sauternes, Sherry
Cheeses amembert, Brie: Chardonnay, Champagne
Cheeses Parmigiano, Romano: Chianti, Barolo, Sangiovese, Sherry, Port
Chicken : Chardonnay, Pinor Blanc, Zinfandel, Merlot
First course : Chardonnay, Champagne
Fis : Chardonnay, Sauvignon Blanc, Pinot Grigio, fruity reds
Lamb : Cabernet Sauvignon, Merlot, Zinfandel, Pinot Noir, Chianti, Barolo
Ostrich : Beaujolais, Zinfandel, Riesling, Chenin Blanc
Pasta : Reds
Pork : Merlot, Zinfandel, Beaujolais, Dolcetto
Turkey : Beaujolais, Zinfandel, Riesling, Gewurztraminer, Chenin Blanc, Pinot Noir
Veal : Cabernet Sauvignon, Pinot Blanc, Barolo, Brunello, Chianti, Syrah
Vegetarian : Any of the above

Matching Wine & Appetizers

If The Appetizer is

Salty & Creamy : Light-to-medium bodied fruity whites or Champagne
Meaty & Creamy : Medium-bodied fruity reds with soft tannins
Sweet & Spicy: Fruity, dry whites
Smoky & Tangy : Light-to-medium bodied reds
Sweet & Pungent : Young, light-bodied fruity rose, whites or reds
Salty & Crunchy : Crisp, dry sparkling wines
Spicy & Creamy : Sharp, young, light-to-medium bodied fruity whites or reds

Drinks After Dinner

Serve brandy, port or liqueur with after-dinner coffee. Port may also be served earlier with the cheese.

Traditional liqueurs include:

Apricot brandy: Sweet brandy flavored with apricots.
Baileys Original Irish Cream: A blend of Irish cream, fine spirits and Irish whiskey.
Benedictine: Named after the French monastery where it originated. A liqueur, brandy-based, flavored with herbs.
Chartreuse: A sweet green or yellow liqueur made by Carthusian monks.
Cointreau: A brand of orange-flavored liqueur.
Crème De Menthe: Mint liqueur
Drambuie: A Scotch-based liqueur.
Grand Marnier: Orange liqueur
Southern Comfort: Based on bourbon whiskey and flavored with orange and peach.

In summary, match what you like since most wines go well with most foods. By the way, if you are unsure in a restaurant and choose to ask your waiter, consider the advice as to the 'type' of wine recommended (Chardonnay, Merlot, Pinor Noir, etc.) but then look again at the wine list for one within your price range. The waiter will often will select a vintage or label that is top of the line in price.

Dessert wines are typically sweet. However, we recommend that the sweet Muscat or Sauternes may be best enjoyed alone after the meal is complete. They are to be sipped in total relaxation after a great meal!

Which Wine Goes With Which Food?

To learn more about wine and wine tasting, go to http://www.youyumyum.com.

Strawberry Wine

Strawberry wine has long been one of the best known and best loved country wines, especially in England. This is hardly surprising the English climate is a lot more suited to the growth of strawberries that the usual grapes that make wine, in recent years though it has found little space on supermarket shelves.

The fact that it is so easy to make does make strawberry wine a popular one to make by the amateur. If you consider wine in its strictest sense then strawberry wine isn't strictly a wine made as it is from fermented strawberries. Strawberries will ferment by themselves if they are left to their own devices, although bacteria present during the fermentation process could lead to a bad tasting wine. For a pleasant tasting wine the strawberry wine must be fermented in an air sealed cat, although these can be brought easily enough from numerous internet sites. The addition of sugar, citric acid, water wine yeast and nutrients is enough to complete the creation of strawberry wine. Many people will also add other fruits like raisins and dates to make amendments to the taste.


Despite being easy to produce, or perhaps because of it, strawberry wine has few fans amongst the wine tasting community. For the amateur it does exactly what you would expect from the strawberry wine, it's alcoholic and tastes of strawberries. You may though struggle to find it unless you make it yourself. If you go looking to buy strawberry wine, then the best place to look is on the internet. There are many European producers who will sell their product to you.

Whilst it is possible to get drunk quite easily if drinking strawberry wine, the wine is actually better utilized as a dessert wine. Going well as it does with strawberries, raspberries and blackberries, or any form of strawberry dessert. Other great usage of strawberry wine is as an opening drink, just like champagne is used at the start of parties and weddings. Many people also serve it at barbecues.

For England strawberry wine is an ideal wine to make for the amateur and the professional. Strawberries are easy to grow in large numbers in the English climate, and to make wine from this fruit is fairly easy and purely requires some patience and a bit of trial and error. The taste can be made pleasant enough so really it deserves a much better reputation than it has.

Strawberry Wine

Robert Grazian is an accomplished niche website developer and author.

To learn more about strawberry wine [http://finewinesite.info/strawberry-wine] visit Fine Wine Site [http://finewinesite.info] for current articles and discussions.

The Truth About Red Wine and Heart Disease

Red Wine, Heart Disease, Hungry Sharks and Knights in Shining Armor

What is so special about wine? What is it that makes it potentially more protective against coronary heart disease, and perhaps other diseases, that other forms of alcohol?


In recent years, scientists have concluded without doubt that many human diseases such as heart disease, cancer and the aging process is caused or stimulated by a ravenous group of chemicals called free radicals, that act like hungry sharks. These highly charged little villains prowl the body and attack healthy cell membranes through a process that is called oxidation. In this scenario, there is however a knight in shining armor that jumps to the rescue and purges these ever hungry little killers. The name of our crusader is antioxidants.

Without getting too technical, the oxidation process in our bodies is crucial for health, without it, for instance, we would not be able to extract energy from our food. But if there are too many free radicals in our bodies this can be harmful.

Our body has its own defenses against free radicals, in the form of enzymes that are able to turn the hungry little sharks into harmless water. However, sometimes our body's natural defense mechanisms can't cope. Other times, external events can cause huge increases of free radicals within our bodies, such as x-rays, cigarette smoke and exposure to toxic substances. At times, this surge of free radicals can swamp our defenses and illnesses such as radiation sickness may take place.

So what does oxidation and free radicals have to do with heart disease?

Low density lipoproteins, commonly know as "bad" LDL, can penetrate and gather against the inner walls of our arteries, under certain conditions, forming fatty streaks and plaque. Taken alone, LDL particles aren't so dangerous it seems, however, when attacked by free radicals they turn into dangerous and somewhat aggressive cells, capable of actually penetrating and harming the smooth inner walls of our arteries. This process is called oxidation. Oxidized LDL is known to be the culprit in stimulating atherosclerosis, heart disease and stroke.

Antioxidants, as the name suggests (anti-oxidants) can help stop the oxidation process, which are the results of free radicals doing their stuff. Most antioxidant research has been carried out on vitamins (A, E, beta carotene) but quite a lot of work has also been done on the healthy benefits of red wine. While most research on red wine has been done in relation to coronary heart disease, it seems that the benefits of wine don't stop there.

Red wine and Coronary Heart Disease

Red wine contains a wide range of flavanoids; these are the chemicals that give the wine its particular taste and character, making one different from another. Many of these flavanoids act like antioxidants. Perhaps the forerunner of wine research was carried out by a certain Serge Renaud, who discovered the French Paradox, which suggested that wine was the decisive factor in protecting the people in southern France from their very high fat diets and ultimately coronary heart disease. Even if these people do eat large quantities of high fat cheese, pâté, and salami they have some of the lowest rates of heart disease in the world.

Another study, statistical rather than practical, by a Professor Grey of the University of Bern in Switzerland focused on the low, medium and high coronary heart disease (CHD) mortality figures of the World Health Organization.

What did he find? Well from among the high mortality areas were Finland and Scotland, the middle areas included Ireland, and the low CHD areas included Spain, Italy and France. He then compared heart attack rates with antioxidant levels in blood samples taken from men living in those areas.

Vitamin E and Heart Disease

What he found was very interesting, the results showed that high antioxidant levels, in particular vitamin E, coincided with low death rates of heart disease. Moreover, his results showed that vitamin E levels were 94% more accurate in predicting CHD rates than were cholesterol levels or blood pressure figures! Apart from diet, the high CHD regions drink very little, if any wine, whereas the low regions traditionally accompany their meals most days with wine.

It certainly seems strange that two much studied cities; Glasgow in Scotland and Toulouse in France show many similarities and yet many differences. The inhabitants of both cities eat tremendous amounts of high fat foods, traditionally take little exercise and drink alcohol. The surprising difference is that while the people of Glasgow have one of the highest rates of CHD in the world, the fortunate people of Toulouse have one of the lowest. Traditionally beer and spirits are the preferred drinks in Glasgow, while the folks in Toulouse drink red wine.

It has also been suggested that drinking in moderation together with meals is beneficial, while binge drinking at bars in the evening is harmful. It seems the southern Europeans don't drink for the alcohol buzz, but just as a pleasant accompaniment to their meals.

At first the large heart institutions such as the American College of Cardiology and the American Heart Association ignored both antioxidants and frowned upon wine. While it is clear that it could be potentially dangerous for a physician to recommend his patients start drinking alcohol, it is also strange that they pretended for so many years to ignore the evidence. Well, now even if they don't promote the taking of vitamin pills; antioxidants and free radicals are now recognized. However, according to the AHA "There is no scientific proof that drinking wine or any other alcoholic beverage can replace conventional measures. No direct comparison trials have been done to determine the specific effect of wine or other alcohol on the risk of developing heart disease or stroke. Just ask yourself who would pay for such studies. Clinical Trials have the purpose of showing one thing to be better than another, or whether a certain substance is beneficial to health. The costs of clinical trials is so high that only the pharmaceutical industry have the financial clout to invest in them - invest is the correct word. What a surprise.

The Truth About Red Wine and Heart Disease

http://www.allabout-heart-disease.com - the site that tells you how it is, about getting your life back and living it to the full! Articles, tips, advice and the latest news on how to take care of your heart. You can get articles like this in your mailbox each month by submitting to our eZine “The Web’s Heart” by clicking here.

All about Brie Cheese

Brie appetizers are not only mouthwatering, but they are so versatile. It's amazing
what you can do with a Brie cheese. How did "real" Brie cheese come about in the
first place? Well, according to cheese experts, producing Brie cheese started in the
French province called, not surprisingly, Brie - a town 60 miles from Paris!

The oldest recorded evidence of its existence was found in the chronicles of
Charlemagne. The Emperor at the time, tasted the cheese in the city of Brie around
the year 774 BC. And here's another interesting tidbit about Brie cheese... Louis
XVI's last and dying wish was supposedly to have a final taste of Brie.


It is sometimes called Brie de Meaux and is considered one of the most popular of
the 400+ cheeses from France. Brie de Meaux's popularity can be attributed to a
competition that took place around 1814. During a Vienna Congress, an argument
broke out regarding which country made the best and finest cheese.

As a result, a Frenchman by the name of Talleyrand, suggested a competition
between the different countries and their national cheeses, as he was convinced that
France would win. And of course, they did! Brie de Meaux was the winner and
became known as the "King of Cheeses" and as you can imagine, instantly became
an overnight success that swept Europe and has retained that distinction ever since.

As a matter of fact, Brie Cheese from France won a gold medal from the Brie
National Contest in both 2000 and 2001.

What makes it so darn good? Brie is made from unpasteurized cow's milk and has
an appealing combination of flavors including hazelnut, fruit and herbs. And it takes
approximately 6.6 gallons of milk to make one round of brie cheese!

The process of making it consists of heating the milk to no more than 37 degrees C
- but only during the renneting stage. Therefore, the cheese is never cooked. After
being put into a mold with a special, perforated shovel called "pelle à Brie", it is
salted with a dry salt. This salting process is used to balance the sweetness that
occurs because of the high quality of milk used.

Maturation takes place in a cool cellar. The cheese develops a white mold around it
and the creamy part turns to a light straw color. The whole process takes at least 4
weeks and sometimes more.

In France, there are only 5 or 6 real Brie de Meaux producers left. Apparently it's an
economically-challenged industry to get into. Brie has a very fragile curd that is
easily broken and requires a special room built only for the use of making Brie and
Triple Crème. It has to maintain just the right temperature or the maturation
process will not work. This, in itself, makes Brie hard to make and evidently requires
quite an investment. Therefore, farmers are not as inclined to invest their time and
money on such a delicate, not always reliable process.

To serve Brie cheese properly, it's best to allow it to come to room temperature.
Some good suggestions of wine to serve with any kind of Brie appetizer is a red
Côte-du-Rhône, a red Bordeaux or Burgundy and it always goes well with a good
quality Champagne.

In the United States, we don't sell "real Brie" because of the pasteurization laws that
have been installed in this country. US FDA regulations say that you can only make
cheese with our pasteurized milk. Our "Brie" is not true Brie, but it's as close as we
can get to make it taste like Brie de Meaux from France. If you were to put true
French Brie next to Brie made in the United States, the difference would be highly
noticeable. You would get hooked on the French Brie and have to make yearly trips
to France to feed your new craving!

In lieu of going to France, try this savory Brie appetizer. You'll be glad you did!

Amaretto Brie Appetizer

There's nothing like serving this yummy Amaretto Brie appetizer. Especially when
you watch everyone diving into it without leaving a trace behind. Your friends and
guests will beg you for this recipe. It's simple to make and the creamy almond flavor
is fantastic with a baguette or gourmet-type crackers.

What you'll need:

- 1/2 cup brown sugar (firmly packed)

- 1/2 cup butter

- 1/8 tsp ground nutmeg

- 1/4 tsp ground cinnamon

- 1 oz. of amaretto liqueur

- 1 round of Brie cheese

- 1/4 cup sliced almonds (chopped walnuts will work also)

- Toast points, sliced apples, baguette or crackers

First, preheat the oven to 350 degrees F. Then melt the butter and add the brown
sugar in a heavy sauce pan. Stir until heated through and consistency is smooth and

Remove the pan from the heat and add cinnamon, nutmeg and the Amaretto. Mix
ingredients well.

Next, place the Brie round (remove Brie from packaging) in an oven-safe dish. Take
the sauce you just created and pour over the Brie. Then, top the sauce with the
sliced almonds.

All you need to do is bake it for 10 or 15 minutes until the cheese is soft. You could
also microwave it if you are in a big hurry. But only put it in the microwave for 30
second intervals until it is soft and warm. If you microwave it for too long you will
end up with Amaretto Brie appetizer soup, and that is not what we want here!

You can serve the melted Brie on a pretty plate surrounded by apple slices, sliced
baguette and crackers. It will fast disappear!

If you are interested in other Brie appetizers and other easy to make appetizer
recipes, please visit Easy Appetizer Recipes found at the URL below where
you'll be pleasantly surprised with the variety of choices.

Important: Feel free to republish this article on your website. However,
you are not allowed to modify any part of its content and all links should be kept

All about Brie Cheese

Sara Gray is an avid lover of appetizers and has created a great website called Easy Appetizer Recipes where you can find delicious ideas for all kinds of appetizers, raclette grilling, tapas small plates, snacks, chips and dip ideas and soup appetizers.

Best Wine Selection For Heart Health

Questions about wine selection for heart health arise because of research relating moderate consumption to a reduced risk of coronary artery disease. When it comes to heart health, wine may be a good choice, but excess consumption can lead to multiple health problems. For this reason, scientists have attempted to identify what you might call "the effective ingredient" in red wine. Is there a way to get the health benefits associated with wine, without the health risks? The answer is "yes".

Scientists believe that the health benefits of wine are related to a substance called "resveratrol". Over the past five years, resveratrol has been the subject of thousands of laboratory studies. It is found in grapes, mulberries, peanuts and other plants.


First identified in 1963 by scientists evaluating the effectiveness of an Asian Folk medicine called ko-jo-kon, resveratrol was later found in grapevines and finally, in 1992, in red wine. Suggestions for the best wine selection for heart health are determined by the known resveratrol content. Reds contain more than whites. In terms of heart health, wine made from Pinot Noir grapes are believed to be the very best, because they have the highest content of resveratrol.

It is interesting to note that grape juice does not contain resveratrol. Researchers are unable to fully explain this, since it is found in fresh grapes. It could have something to do with the fermentation process or the types or parts of the grapes used. The bottom line is that for heart health, wine is more beneficial than grape juice.

The benefit of resveratrol to the plant is known. It acts like an antibiotic, protecting the plant from disease, fungal and viral infections. The benefits to humans are still being studied. There have been positive reports in the Oxford Journal of Medicine and the Federation of American Societies for Experimental Biology. These reports indicate that there may be many benefits.

The main reason that a red wine selection for hearth health is recommended may be due to the anti-inflammatory effects of resveratrol. Researchers have linked chronic inflammation to both heart disease and cancer.

Resveratrol is also an antioxidant, which helps the body remove free radicals and other disease causing products from the blood stream. In laboratory studies, it has been shown to actually prevent cells from mutating into pre-cancerous forms. So, it's not just for heart health, wine consumed in moderation may prevent some forms of cancer.

Multiple studies have linked resveratrol to a reduced risk of coronary artery disease, cardiovascular disease and atherosclerosis. When physicians recommend moderate consumption for heart health, wine selection for heart health or resveratrol supplements, they recommend a four ounce glass of wine per day or a supplement that contains an equal amount of resveratrol.

In most red wines each ounce contains about 160mcg per ounce. While no upper limit for resveratrol consumption has been established, 640mcg is acceptable for daily human consumption. This is the amount found in 4 ounces of red wine.

If you are concerned about wine selection for heart health, there are some good health supplements on the market, which contain resveratrol and other vitamins, herbs and minerals that promote heart health. Wine consumption is only one way to get resveratrol. It is also present in relatively large amounts in peanuts, but it is important to watch your total dietary intake of fat and peanuts are very high in fat. To learn more about how to protect yourself from heart disease, please visit Heart Health Diet Tips.com.

Best Wine Selection For Heart Health

Patsy Hamilton was a health care professional for over twenty years before becoming a freelance writer. Currently she is writing a series of articles about heart health. Read more at http://heart-health-diet-tips.com

5 Great Ways To Lower Blood Pressure Quickly

For people with high blood pressure, medication sometimes is not sufficient to lower it to healthy levels. Consequently, they have to find additional ways help lower their blood pressure. Uncontrolled and prolonged high blood pressure can lead to serious complications; including, kidney failure, heart attack, and stroke. That is why you need to do every little bit you can to bring it under control. Here are some natural ways to lower your blood pressure that are easy to incorporate into your daily routine.

1. A Piece Of Dark Chocolate Will Keep The Doctor Away.


According to recent report in the Hypertension: Journal of the American Heart Association, eating a small piece of dark chocolate everyday contributed to chemical changes in the body that help dilate blood vessels and lower blood pressure. Several research point to the conclusion that the antioxidant-rich compound found in dark chocolate known as flavonoids, have a healthy effect on blood vessels as well as glucose metabolism.

Even better news for chocolate lovers is the fact that dark chocolate contains more flavoniods than any other food; including green tea, red wine, and blueberries. A little dark chocolate is good for you, but a lot of it is not because chocolate is high in calories. Also, to obtain the blood pressure lowering effect of dark chocolate, you need to look for one that has at least 70 percent cocoa content. Dark chocolate is delicious but sometimes, it may be a bit bitter so, you may have to try different brands until you find one that you really like.

2. Potassium: A Magic Mineral.

Potassium is a key nutrient in maintaining the electrolyte balance which regulates heart and muscle contraction. It also plays an important role in maintaining proper fluid exchange. A study conducted at Duke University shows that daily intake of Potassium supplements can significantly reduce high blood pressure. African-Americans showed the biggest drop. Their blood pressure went down almost 20 points, causing the speculation that this sub-group might be particularly sensitive to the blood pressure lowering effects of potassium.

It is recommended that you try to get your potassium from food. Dietary sources of potassium include apple juice, apricots, avocado, bananas, legumes, beets, cantaloupe, carrots, oranges, pears, white and sweet potatoes, raisins, salmon, sardines, watermelon, and winter squash.

3. Water: Nature's Miracle Medicine

When your body is in a state of dehydration, your blood pressure will increase dramatically. In fact chronic dehydration is the cause of chronic high blood pressure. Dr. Bathmanghelidj, the author of You're Not Sick, You're Thirsty, says that when the body is lacking water, it attempts to hold on to the available water supplies by retaining salt. When the body starts to retain water instead of letting it flow normally, blood pressure rises. However, this increased water retention is simply a preventive measure the body uses to protect the vital cells within it from becoming totally dehydrated. Water is one of the most effective ways to lower blood pressure.

Adequate water intake, and a bit of good pure natural salt such as Himalayan Crystal salt, will balance the fluid intake inside and outside the cells. This may sound contradictory to what you havebeen told, but salt is essential for life, we cannot live without it. However, there is a big difference between the common processed salt most people are accustomed to, and pure natural Himalayan salt which contains 85 trace minerals that your body needs. Intake of Himalayan Crystal salt will regulate the water content throughout your body, and promote a healthy PH balance.

Make drinking adequate amounts of water a daily habit. Not only will you be lowering your blood pressure, but a lot of other body functions will improve. You will feel more alert and energetic, less depressed, your skin will glow, and those nagging aches and pain will go away.

4. Breathe Deep For Your Heart

New research indicates slow breathing may lower blood pressure, even if practiced for only a few minutes per day. Take a slow deep breath, expanding the diaphragm, and the abdomen then, exhale even slower making sure you empty all the air from the lungs. The goal is to develop a rhythmic slow, and deep breathing pattern of less than 10 breaths per minute.

At first, you may find it difficult to develop a rhythmic pattern, but as you continue to breath in, and out slowly, you will eventually develop a healthy breathing pattern. Breathing that slowly for a few minutes several times throughout the day is another way to lower blood pressure that many people find very effective.

5. Walking Is Good For You

Many of us live a very sedentary lifestyle. We sit down all day at work and then, we spend our time at home sitting down. Over time, this inactivity can lead to many health complications caused primarily by excess weight. The ongoing day-to-day strain that excess weight puts on the entire cardiovascular system is what causes blood pressure to reach dangerous heights. Exercise plays a key role in lowering high blood pressure; however, many people find it difficult to engage in a regular exercise program because of lack of time. The good news is that you're not required to do prolonged, and strenuous exercise to benefit from it.

A recent study published in the Journal of Epidemiology and Community Health revealed that as little as 30 minutes of walking three times a week, even if it was broken into 10-minute walks throughout the day, was enough to have a significant effect on lowering blood pressure, and weight loss.

The above 5 approaches are proven ways to lower blood pressure. However, consistency is the only way to benefit from them long term. Make them part of your daily lifestyle routine for a healthy heart, and normal blood pressure.

5 Great Ways To Lower Blood Pressure Quickly

Author: Cris Oakley. To learn more about natural ways to lower blood pressure, visit us at: http://lowerbloodpressuretoday.com

Ideal Wine Temperature

The ideal temperature to store wines is between 55ºF and 58ºF (13ºC-15ºC).
However, any temperature between 40º-65ºF (5º-18ºC) will suffice as long as it
remains constant.

The degree and the speed of the temperature change are critical. A gradual change
of a few degrees between summer and winter won't matter. The same change each
day will harm your wines by ageing them too rapidly.


The most important rule when storing wine is to avoid large temperature changes or
fluctuations. You'll notice damage of this nature straight away from the sticky
deposit that often forms around the capsule. Over time the continual expansion and
contraction of the wine will damage the 'integrity' of the cork. It's like having the
cork pulled in and out again every day. When this happens, minute quantities of
wine may be pushed out along the edge of the cork (between the cork and the
bottle neck) allowing air to seep back in. Once the air is in contact with your wine
the irreversible process of oxidation begins and your wine is ruined.

At 55º to 58ºF the wine will age properly, enabling it to fully develop. Higher
temperatures will age wine more rapidly and cooler temperatures will slow down the
ageing process. Irreversible damage will be done if your wine is kept at a
temperature above 82ºF for even a month.

At 55°F wines will age slowly and develop great complexity and you will never have
to worry about them.

Every wine you buy should be placed in your cellar. Even if you are planning on
opening the wine shortly after purchase it will benefit from resting to recover from
the shock of traveling.

Before any bottle makes it into your cellar you need to consider the treatment it
received before you acquired it.

Every wine lover knows that heat damages wine but how many of us take care to
protect our wine at every stage? For example, you buy wine at a shop or winery, but
leave it in your hot car all afternoon. You get it home to your temperature-
controlled cellar, but by then you may have already cooked it. Remember that high
temperatures can result in undesirable chemical reactions that would not normally
take place.

Ideal Wine Temperature

Chris Miley is the author the popular ebook "How To Build A Wine Cellar" and also maintains the Wine Cellar Secrets blog where he reviews wines from his own wine cellar.

How to Choose a Wine that Tastes Good - Some Tips for Selecting a Wine

We'll start this article by asking these two questions: "Why is wine so confusing?" and "Does selecting a wine intimidate you?" If your answer to the second question is yes, then you are not alone!

Most people have been to a liquor store or a restaurant and been absolutely overwhelmed and intimidated by the sheer variety and number of selections offered. The variety of choices among wine varieties, brands, labels, and prices seem almost infinite.


Herein lies the problem: There are just too many choices.

So what is the solution to too many choices?

Well, the answer in a few words is: Discover your own preference for wine taste.

Many people know when they like a wine. But the difficult part is understanding why. What do you like about it, and how do you describe what it is that you like about that wine? Is it light or full bodied? Is it tannic or not? What are tannins anyway? Is it fruity or sweet? Do fruity and sweet mean the same thing? And, if you try and like a Shiraz, does that mean you will like all Shiraz?

All these questions can be answered by tasting wines, and then tasting more wine! Yet tasting is not enough as you must pay attention to what you are tasting. In my opinion, it is a good idea to learn with comparative tastings. Take for example the Chardonnay grape. It is grown in Mornington Peninsula, Victoria and also in Margaret River, Western Australia. Tasted side-by-side, you may first think that both Chardonnay's have little in common, yet they are both made from Chardonnay grapes.

When you taste a wine of the same variety side-by-side, you can easily begin to learn the differences between a full bodied and a light bodied wine; and a low tannin wine and a high tannin wine, etc.

Tips on how to choose a wine that is right for you

Step 1: Decide if you want a white wine or red wine
Decide whether you want a white wine, red wine, sparkling wine, dessert wine or fortified wine. This will narrow down your choices and give you some direction.

Step 2: Decide on your preferences for wine taste
Have a think about your own preferences for the taste of a wine. (Tip: Use your knowledge from your comparative wine tastings to help you.)

As a minimum, decide whether you prefer a dry or sweet wine. (Dry is the term used to describe the absence of sweetness in a wine.)

If you know your preferences for other wine characteristics, then it will also be a good idea to decide on these. If you don't know your preferences then I have included a short description here to help you in your comparative wine tastings.

1. Low Tannins vs High Tannins: Tannins are a vital ingredient in wines, especially red wines. It comes from the stalks, skins and pips of grapes. Tannins in a young wine produce a bitter, puckering taste on the palate.

2. Short Palate vs Long Palate: The "length" of a wine is the amount of time the sensations of taste and aroma persist after swallowing. Usually, the longer the better.

3. Low Acid vs High Acid: Acids of various types are present in wine, and are essential to the wine's longevity and also to your enjoyment. Too little can affect the wine's quality and too much can spoil the wine. A higher acidity makes the wine more tart and sour tasting; whereas a low acidity results in flat tasting wine that is more susceptible to spoilage.

Acidity is that quality that makes your mouth water and your lips pucker, and without it, wines (and anything for that matter!) taste pretty flat and one dimensional. However, when acidity is present in the right quantities, it is the element that makes all of the other flavours in the wine stand out, including the undertones of fruit, spice and herbs. The flavour in wine that you would describe as tangy, sharp, refreshing, bracing, bright, crisp or zingy is the acidity.

4. Light Bodied vs Full Bodied: To get a picture of the differences between a light-bodied wine and a full-bodied wine think about milk as an analogy. Light-bodied is analogous to skim milk and full-bodied wine analogous to full-cream milk, and the variations in the "body" of wne are like varying levels of fat-content in milk.

What makes it even easier, is that a wine's body is directly proportional to its alcohol content. On every wine label you'll notice a percentage of alcohol by volume. Note how it applies to body:

* 7.5% - 10.5% indicates light body

* 10.5% - 12.5% indicates medium body

* 12.5% and over indicates full body

5. No Oak vs Heavy Oak: Wines might be stored in oak barrels, usually to impart extra and more complex flavours. French, American and German oak barrels are widely used in Australia. Oaky describes the aroma or taste quality imparted to a wine by the oak barrels in which it was aged. The terms toasty, vanilla, dill, cedary and smoky indicate the desirable qualities of oak; charred, burnt, green cedar, lumber and plywood describe its unpleasant side.

Step 3: Buy wine that is well looked after, like at the cellar door
It is important to purchase wine from liquor outlets that take proper care of their wine, e.g. buying direct from the winery's cellar door is a good option. Extreme heat or cold, direct sunlight, and dramatic temperature fluctuations are not good for wine. Also, before you buy, make sure the wine is filled up to the neck of the bottle, the cork is not pushing out of the bottle, and there are no signs of leakage.

Step 4: Enjoy exploring the variety and diversity of Australian wine
There are lots of good reasons to explore all of the wines that Australia has to offer in all its diversity. Don't just stick to the well-known varieties like Chardonnay or Shiraz - experiment with other whites like Sauvignon Blanc, Riesling and Gewurztraminer or reds like Zinfandel, and Pinot Noir. Also, try examples of a particular variety from different wine regions to understand how regional conditions affect the wine's character. Expose yourself to every type of wine. The more you taste the more you will understand and the easier wine selection will become.

Step 5: Buy by the case
When you find a wine you really like, consider buying wine by the case (12 bottles). Most wineries will offer you a 10% or 15% wine discount when you purchase a case of wine or more.

Step 6: Only rely on your own taste buds
The ultimate goal of wine buying is to buy wines that taste good to you. Just because a merchant, friend or wine writer says a wine is good doesn't mean you'll like it. Conversely, don't shy away from a wine because someone else says that it is no good. The only judge of good taste in wine is you.

And herein lies one of the biggest benefits of so much choice: you are sure to find wines that are perfect for your own unique taste buds. All you need is just a little knowledge as described above and the willingness to explore. If you are interested in comparative wine tasting, www.boutiquewineries.com.au may be a good place to get started.

And most importantly, be open to the possibilities and then, make note of them and learn from them.

How to Choose a Wine that Tastes Good - Some Tips for Selecting a Wine

Article by Jodie Smith of Boutique Wineries a leading online cellar door offering uniquely different wines from over 120 boutique wineries. It makes finding the hard to get wines of Australia’s small wineries easy.

If you enjoyed this article, please feel free to forward it to others, make it available from your site or post it on forums for others to read. Just make sure that this paragraph and URL are included. For more information, tips and articles on wine, Australian boutique wine reviews and wine ratings, visit The Wine-Tasting Secrets Newsletter at Online Boutique Wine Shopping in Australia.

Irvingia Extract Weight Loss and Side Effects

Irvingia supplement influences at least five key components of fat metabolism. The research details on the impact of Irvingia on weight loss may seem a little technical here. However, they show how unique this herb is in the number of ways that it directs weight loss. This list makes Irvingia unlike any other weight loss supplement. The key effects are as follows.

1) Adiponection is a hormone that is secreted by large fat cells to help support insulin sensitivity and cardiovascular health. Irvingia causes a significant increase in adiponectin levels in overweight people.


2) Glycerol-3-phosphate dehydrogenase is an enzyme that converts glucose into triglycerides that then go into storage in fat cells. The result is to make fat cells fatter. Irvingia inhibits the activity of this enzyme, thereby slowing down the growth of fat cells.

3) C-reactive protein blocks the activity of leptin, the master fat hormone, which leads to leptin resistance. Leptin resistance causes fat gain. Overweight people taking Irvingia extract have lower levels of CRP, thereby restoring normal leptin activity and proper fat metabolism.

4) Amylase is an enzyme that breaks down starch to release glucose. Glucose is then absorbed in the digestive tract and taken up as blood sugar. Irvingia inhibits the action of amylase, thereby reducing the number of calories that can be absorbed from eating starch.

5) PPAR-gamma is a key enzyme that regulates the formation of new fat cells and insulin sensitivity. Irvingia inhibits the formation of new fat cells by it influence on PPAR-gamma.

Irvingia Research

The U.S. National Institutes of Health medical database (PubMed) lists 28 research articles that were published on Irvingia since 1980. They involve a wide range of studies on the role of Irvingia in reducing blood sugar in diabetics, relieving pain relief, preventing malaria, in treating bacterial and fungal infections, and even in making Irvingia wine. This variety of effects comes from more than one species of Irvingia and more than one plant part.

The research relevant to the development of this herb as a weight loss supplement concerns an extract of the seeds of one species, Irvingia gabonensis.

Clinical Research On Irvingia Gabonensis Seed Extract

Recent human studies on supplementation using the seed extract of Irvingia gabonensis show significant positive changes after 10 weeks in the following tests: total cholesterol, LDL cholesterol, blood glucose, C-reactive protein, adiponectin, and leptin. These results were based the twice-daily, 150 mg dose, of a proprietary Irvingia gabonensis seed extract.

In addition to the metabolic measurements above, the Irvingia-treated group in this study also lost an average of 12.8 kg (28 lbs) and 6.3 percent body fat. Furthermore, mean waist size in the treatment group dropped just over 16 cm (more than 6 inches) during the study period.

This and other studies shows a remarkably diverse set of physiological effects from Irvingia. Other studies also show its effects on regulating genes that influence the production of hormones and enzymes that control fat metabolism.

Irvingia Side Effects

The main side effect in research studies, and from individual testimonies by people who take Irvingia, is a decrease in appetite. This probably has to do with how the herb reinvigorates leptin activity. Poor leptin activity is associated with hunger and a greater appetite.

Irvingia is also less effective if people eat too much. In other words, it is not a license to overeat.

This herb also seems to have different effects on people who eat a low carb diet. Since the actions of Irvingia are directed at carbohydrate metabolism as it relates to fat cells, complex carbs seem to be important when using this supplement.

Researchers in Cameroon, where Irvingia is a native food source, noticed that long-term consumption of the seeds of this plant is associated with two main side effects:

1) resistance to diabetes; and,
2) resistance to obesity.

These observations are what attracted the attention of medical researchers in the first place. Seeds of Irvingia have been used by indigenous populations as a soup thickener for centuries. People have not suffered any apparent negative side effects from Irvingia even though they typically eat it almost every day of their lives.

Irvingia Extract Weight Loss and Side Effects

Dr. Dennis Clark is a retired university professor and research scientist, specializing in natural products biochemistry and human health. His scientific analysis of belly fat science is full of pleasant and unpleasant surprises for those who want to lose belly fat. Get his free scientific report (5 Steps to a Slimmer and Healthier You) on the most important ways to get slimmer permanently, at http://bellyfatscience.com/.

How to Preserve an Open Bottle of Wine

Wine is drunk on many occasions formal and informal, and often bottles may remain unfinished at the end of the function. What do you do with these part bottles especially if they are good quality wines? Whatever you do don't throw them out, seal them up so they can be enjoyed again in a day or two.

For many people the idea of preserving an open bottle of wine is not even contemplated, but if you are left with a partly used bottle, for goodness sake save it for another day. If you just replace the cork or other closure without extracting the air you are trapping oxygen over the surface of the wine which will lead to oxidation in a very short time.


Is this all a bit over the top?

Well, certainly not if you are dealing with higher quality, more expensive wines or if you live on your own and are unable to finish a bottle yourself, keep it to be enjoyed for another day. Why waste something that has been crafted and nurtured for so long? As a winemaker I will always look after a bottle of wine especially knowing how much effort went into its production. Top Tips on How to Look After Your Wine.

1. With a vacuum pump and stopper [Vacu-vin]. Insert the stopper into the bottle neck, and with the pump, extract the air with about 5 to 8 pumps or until you feel a slight suction from the stopper. The stopper will now be fully closed creating an air tight seal. This is an excellent simple product and often comes with spare stoppers so you can keep a red and a white on the go at a time.

2. It is not always necessary to store the bottle in the refrigerator (if it is too cold, when opened many flavours will not show through). So store in a cool, dry place such as a wine cellar or room with no heat.

3. Do not allow the wine to get too warm, i.e. stored near to a radiator or other heat source, as this will quickly deteriorate the wine by oxidation. When a wine oxidises it will turn brown and taste awful - then you will definitely have to throw it out.

4. The use of a preservative gas, usually Argon (in cartridge form) helps to retain freshness in the wine. The gas is inert and will create a protective barrier between your wine and the oxygen in the air. This is a great way to preserve open bottles of wine for up to 21 days. This system is the preferred method used by many wine producers which allows them to offer many of their wines for tasting at once without the worry of having to discard bottles before they are empty.

With these tips there is no need to waste any more wine, but most importantly, you will be able to enjoy your wine again as if it were a newly opened bottle. Wine saving devices are not expensive, some just the price of a bottle of wine - so it makes sense to save.

No more oxidised wine and no more unintentional vinegar!

How to Preserve an Open Bottle of Wine

Rob Hemphill has been a professional winemaker for over 20 years, and is now a freelance marketing writer living in the UK. He specializes in wine consultancy and has a wide knowledge in vines, vineyards and wine growing techniques as well. His favourite varietals are Gewurztraminer and Shiraz.

To learn more about wine, please visit Understanding Wine where you will find a wealth of interesting wine information.

Ever made Homemade wine before? Don't know how to, why not visit http://winemakinghome.blogspot.com.

Wine Tasting Party

Hosting a wine tasting party is an elegant and delightful way to spend an evening with a few of your closest friends. It's up to you as far as choosing what wines to serve. There are white wines, red wines and sparkling wines.

Entice your guest's taste buds by going from lighter wines to fuller-bodied wines so as to not overwhelm the palate. Sparkling wines awaken the taste buds and are a great way to start the party off. Stock up on wine glasses with a large bowl shape. Serving red wine in bowl-shaped glasses helps to enhance the aroma and flavor of the wine. White wine is traditionally served in smaller, slightly curved glasses. This helps to hold the chill and emphasize the wine's flavor and aroma. Bread or unsalted crackers served in between each wine helps to cleanse the palate. Fruit and cheese help to bring out the flavor, giving the guests the full experience of each wine. As each wine choice is poured, ask the guests to swirl the wine around on the inside edge of the glass.


As the wine comes into contact with the air it helps release the delicate and full flavors of the wine. Allow the guests to smell the bouquet and aroma of each wine; the smell of the wine adds to the taste. Guests can then sip the wine and swirl it around in their mouths to appreciate the full flavor. Guests have an option to discretely spit the wine out in a receptacle or to swallow.

Provide receptacles around the party so guests have the option. Then, each guest should eat a bit of food and sample the wine again. They may change the opinions that they formed from the initial taste. As a nice twist, ask guests to each bring a bottle of their favorite wine for everyone to sample.

Wine Tasting Party

Mrs. Party... Gail Leino is the internet's leading authority on selecting the best possible party supplies, using proper etiquette and manners while also teaching organizational skills and fun facts. Free Party Games to help complete your event.

The Life Span Of Wine

Any worthy possession, to be preserved, requires a lot of care and ideal conditions. Even the ancient 'mummies' required a lot of pre-preparation and the ideal place to keep them to make it seem as if time stood still for the Pharoahs entombed in them. Unfortunately, the wine that was buried with them did not 'survive' in the same manner. On a more serious note, wine is better drunk young. It can be cellared and preserved for 20 or 30 years, but that is the case with only some good vintages. The bouquet, flavor and color is what makes the wine such a delight to savor.

Very often when someone finds an old and ancient bottle, it feels like a time to rejoice in the discovery of a treasure. At other times someone keeps a bottle of wine because the first time they had that wine was a memorable occasion, and they would like to have it again when another occasion seems just right! But, somehow that right time turns out to be the wrong time for that treasured wine, and that discovery is not the valuable treasure you thought it to be. It will in all probability be undrinkable. If you still want to be adventurous and give it a try, pull the cork very carefully as it most probably has become very fragile and could disintegrate. Don't stir the bottle as it will mix up the sediment. Decant it carefully, pour it and drink up. If there is any life at all left in it, it will probably not last long enough to let the wine 'breathe'. And of course, you will have to be prepared for a small shock where the color is concerned, could be anywhere from dark and muddy to totally uninteresting and repulsive. In case lady luck holds fast in your case, you could get a whiff of some earthy and complex aromas.


It is always best to take a dilemma like this to the experts and get their opinion. Always good to get second opinion as well! There are few wines that age really well. The Shiraz of Australia is one such. It can be had young or old. The young Shiraz, or Syrah as it is called in France, is fruity and when aged in the cellar for 20-30 years will mellow into an almost sweet wine with earthy and velvety notes. Like all aged things, it grows or matures in character.

The really expensive old vintages come from Bordeaux, in France and other regions. To name a few of the best in Bordeaux - Chateau Petrus, Chateau Cheval Blanc and Chateau Lafitte; in Burgundy - Romanée Conti, La Romanée and La Tâche; in Alsace - Riesling and in Australia - Penfolds Grange.

Most wines are best drunk young, within the first 2-3 years. Wines which are stored in poor conditions will mature rapidly causing the onset of oxidation which will spoil the wine. Storing wine in cool conditions away from heat and sunlight will keep them well till it is time to uncork the bottle and raise a toast of long life and good health.

The Life Span Of Wine

Ian Love is the owner of Perth Restaurant group West Valley and also owns Australian Wine retailer - Liquor Merchants. West Valley also specialize in catering for Functions in Perth, Western Australia