This article came about by trial and error, research, and the experiences of local and international sailors who enjoy a glass or two of wine after a day at sea. . Firstly, it is important to note that wine is very much an organic product which may change with time, temperature, light and movement. Finding […]
Rosé is being rediscovered as a fun, versatile wine that complements today’s lifestyles. How Rosé is made Red grapes are crushed and the skins remain in contact with the juice for two to three days. The grapes are then pressed, and the skins are discarded. The longer the skins are left in contact with the
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Easter is a sign that spring has finally arrived and also is a time for family celebration. Traditional Easter menus center around either a roasted ham or lamb, begging the question, “Which wine goes best with either the roasted ham or lamb?” For roasted ham, the best “tried and true” companion wines are Riesling or
When pairing wines with chocolate for Valentine’s Day match lighter, more elegant flavored chocolate with lighter-bodied wines; likewise, the stronger the chocolate, the more full-bodied wine. White Chocolate White chocolate tends to be mellow and buttery in flavor, making it ideal for Champagne, Sparkling Wine, Orange Muscat or Sherry. Milk Chocolate The classic milk chocolate
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Event Wine Panel Tasting with: Liz Palmer, Paul Singer (Wine Baron) of Wine and Leisure and Hilde Singer Date/Time June 13, 2009 – 2:00 PM – 4:40 pm Venue Aboard Déjà vu (PCYC) The Food Various cheeses, crackers, baguette and nuts – they were posed against the wines listed above. Quote of the Day “These
We are in the depths of summer – the sweltering heat and heavy air does something to our palates. During these months we tend to crave a colder, lighter, more refreshing high-acid white or rosé than the full-bodied red. I set out below an ideal wine-serving temperature chart, along with some suggestions and tips on
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Wine and Cheese are a classic combination – both are products of fermentation. Both may be consumed fresh and young, or in their more abstruse forms when they have aged and matured. Here are basic pairing guidelines that have been proven favorable: 1. Pair wine and cheese of the same region together, i.e., Chianti with
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