I've heard that wine is an acquired taste. I don't like it, but I love the idea of having a glass of wine with my husband at night after we put the kids to bed. Plus it would be nice to go to a restaurant and always be able to order the drink you like. What is a good wine to get started if you want to acquire a taste for wine?|||I would start with a sweet white wine, like a Riesling or Gewurztraminer. Like beer, I would say that wine is an acquired taste, and starting sweet makes for an easier transition. But, wine is not all that expensive. Go out and buy 3-4 bottles of inexpensive wine that has been rated well (or ask the outlet for recommendations), and see what you like best. You'll never know without trying a number of different wines, and that will get you one step closer to acquiring that taste. I've had good luck asking similar questions on WineMcGee - they have a section dedicated to wine questions and answers like this.|||I enjoy drinking red wine. It has a mellow taste not to bitter. plus you grain health benefits too. red wine is loaded the antioxidant's and heart healthy if you drink in moderation.|||Merlot. that's a good starting wine. Not too dry, hint of sweetness. my first glass was Merlot. some of your white wines are sweeter than the reds.|||Merlot and white zinfandel are both fairly easy to drink and sweet wines to get started on.|||It depends on the taste buds you have.. I suggest going to a winery or other wine tasting place and try out a variety.
Also wine tastes different depending on what you have with it. I like a white wine with fruit and crackers and red wine with chocolate. But everyone' s taste buds are different.|||some basics notes.
you need your tongue get used to tannins (start with unsweetened dark teas)
aerate the wine first
especially if it's an older wine
start with white, try riesling with chinese food, a decent bottle is only round $10, or simple creamy chard probably around $18
heavy meats would more or like require deeper red wine cabs, bordeauxs, zins,
pinots with pastas or heavier sea food dishes
and if you really want to hone your tastebuds, stick with pinot, since it's probably more complex|||My two articles have excellent suggestions to learn more about wine:
http://www.associatedcontent.com/article鈥?/a>
Another article on wine will be appearing on this website within a few days that has the basic tips you will need.
Tuesday, September 27, 2011
What wine should i pair with Chicken Marsala?
I am hosting a dinner party and i am making a chicken marsala and i wanted to pair a nice wine with the meal. The only problem is that i would be pairing a wine with a wine, which could get tricky and result in a pariing that doesn't mesh well. Any suggestions?|||My gut tells me that a dry red would be nice with chicken marsala. I would steer towards a merlot or Italian red blend (Cabernet-merlot or the like). If you have a favorite red wine, it should be fine. Suggestions I have are:
Coppola Rosso Classico
http://www.boxwines.org/articles/coppola鈥?/a>
or
Big House Red
http://www.damngoodwine.com/vino_cadelso鈥?/a>
Both are available at just about every grocery store and wine store.
I am looking up other answers for you in case I'm wrong....
I found that some people choose white wine, but because of the marsala sauce, I wouldn't go that direction.
One menu I found online paired with chianti or a dry/little fruity white:
Chicken Marsala
Braised Chicken Breast with Marsala Wine, Mushrooms, Scallions and Fresh Herbs Suggested Wine Pairing: Vignarco Orvieto Classico or Maritema Chianti|||The whole red wine goes only with red meat and white wine only goes with white meat or fish, just isn't true anymore. I love wine, and I've been in the restaurant bar industry for over 13 years. I watch wine shows and I've gone to many wine tastings. Although I am not an expert, here is my suggestion: Buy whatever wine you want, but being that marsala is made with butter, wine and mushrooms, depending on how you make it, all of those ingredients are rich and earthy. You want a wine that will hold up to the flavor. You can serve the wine that you made the sauce from, or you could get another one! Although, if you're using Marsala wine, I dont suggest serving that, and don't worry, the flavor is not going to be "wine" that they taste in the food. First off, you don't want the food and the wine to clash in your mouth. Meaning, you eat the food and then sip the wine and the wine comes off tangy or not flavorful. Whenit comes to butter made dishes or mushroom made dishes, I would go with a Kendall Jackson, Chardonnay or a BV Coast Pinot Noir. Pinot Noir is a smooth wine and very good for beginners and pairs nicely with many dishes. The Kendall Jackson Chardonnay is aged in oak barrels and is rich. If you aren't an experienced wine drinker, I always tell my guests to take 2 sips befre you judge the wine.. The first sip always wakes up your taste buds. Your mouth will taste everything and sometimes that's why people make that "eww" face on the first sip! Take another sipe, swish it around your mouth and swallow. Then try to appreciate the different tastes on your tongue. Just keep drinkin' wine girl! It's good for the heart and soul! If the dishis light, lik a light, flaky fish, try a light and crisp wine like Santa Margharita Pinot Grigio! It's excellent. Wine's also don't have to be expensive to be good. I drink the fairly inexpensive stuff at home whenI'm by myself, I drink a nice bottle when I'm sharing with friends. Try something new everytime! You'll learn! I made a strange discovery, Sake actually compliments montery jack cheese! Who would've guessed? Hope I helped! Sorry for the long message! Have fun!|||Use a dry chardonnay. Marsala is a 'sweet wine' that is sometimes also served to drink, but it's not used much in the U.S. for that because it's too sweet. A dry chardonnay is 'light' enough that you would still be able to discern all of the 'tastes' in your chicken marsala. Serve the marsala with rice (white or brown) and have some good vegetables ... I'd have sauteed fresh zucchini with it, or some mixed broccoli and cauliflower.|||Even though everybody else suggests red, I say a white. A Chardonnay Semmilon would be lovely, or generally anything medium-dry. White is always perfect with chicken, whatever sauce you've got with it! But, in all honesty, it's better to have both for choice!|||I would suggest a nice red that you are familiar with.|||You get the wonderful flavor of the marsala in the main course and its sauce, but it really doesn't interfere with enjoying a glass of wine with the meal. I personally prefer a chardonnay with chicken, but my brother prefers merlot. I think any wine that you enjoy would be a good pairing!
Enjoy your dinner party. Have reds, whites and blushes available if you're going to have 8 or more people and they can choose whichever one they prefer (for their first glass!).
Coppola Rosso Classico
http://www.boxwines.org/articles/coppola鈥?/a>
or
Big House Red
http://www.damngoodwine.com/vino_cadelso鈥?/a>
Both are available at just about every grocery store and wine store.
I am looking up other answers for you in case I'm wrong....
I found that some people choose white wine, but because of the marsala sauce, I wouldn't go that direction.
One menu I found online paired with chianti or a dry/little fruity white:
Chicken Marsala
Braised Chicken Breast with Marsala Wine, Mushrooms, Scallions and Fresh Herbs Suggested Wine Pairing: Vignarco Orvieto Classico or Maritema Chianti|||The whole red wine goes only with red meat and white wine only goes with white meat or fish, just isn't true anymore. I love wine, and I've been in the restaurant bar industry for over 13 years. I watch wine shows and I've gone to many wine tastings. Although I am not an expert, here is my suggestion: Buy whatever wine you want, but being that marsala is made with butter, wine and mushrooms, depending on how you make it, all of those ingredients are rich and earthy. You want a wine that will hold up to the flavor. You can serve the wine that you made the sauce from, or you could get another one! Although, if you're using Marsala wine, I dont suggest serving that, and don't worry, the flavor is not going to be "wine" that they taste in the food. First off, you don't want the food and the wine to clash in your mouth. Meaning, you eat the food and then sip the wine and the wine comes off tangy or not flavorful. Whenit comes to butter made dishes or mushroom made dishes, I would go with a Kendall Jackson, Chardonnay or a BV Coast Pinot Noir. Pinot Noir is a smooth wine and very good for beginners and pairs nicely with many dishes. The Kendall Jackson Chardonnay is aged in oak barrels and is rich. If you aren't an experienced wine drinker, I always tell my guests to take 2 sips befre you judge the wine.. The first sip always wakes up your taste buds. Your mouth will taste everything and sometimes that's why people make that "eww" face on the first sip! Take another sipe, swish it around your mouth and swallow. Then try to appreciate the different tastes on your tongue. Just keep drinkin' wine girl! It's good for the heart and soul! If the dishis light, lik a light, flaky fish, try a light and crisp wine like Santa Margharita Pinot Grigio! It's excellent. Wine's also don't have to be expensive to be good. I drink the fairly inexpensive stuff at home whenI'm by myself, I drink a nice bottle when I'm sharing with friends. Try something new everytime! You'll learn! I made a strange discovery, Sake actually compliments montery jack cheese! Who would've guessed? Hope I helped! Sorry for the long message! Have fun!|||Use a dry chardonnay. Marsala is a 'sweet wine' that is sometimes also served to drink, but it's not used much in the U.S. for that because it's too sweet. A dry chardonnay is 'light' enough that you would still be able to discern all of the 'tastes' in your chicken marsala. Serve the marsala with rice (white or brown) and have some good vegetables ... I'd have sauteed fresh zucchini with it, or some mixed broccoli and cauliflower.|||Even though everybody else suggests red, I say a white. A Chardonnay Semmilon would be lovely, or generally anything medium-dry. White is always perfect with chicken, whatever sauce you've got with it! But, in all honesty, it's better to have both for choice!|||I would suggest a nice red that you are familiar with.|||You get the wonderful flavor of the marsala in the main course and its sauce, but it really doesn't interfere with enjoying a glass of wine with the meal. I personally prefer a chardonnay with chicken, but my brother prefers merlot. I think any wine that you enjoy would be a good pairing!
Enjoy your dinner party. Have reds, whites and blushes available if you're going to have 8 or more people and they can choose whichever one they prefer (for their first glass!).
What is the best wine to serve with my dinner?
What is the best wine to serve with this dinner?
I am making shrimp primavera pasta (ingredients: garlic, asparagus, lemon zest, Romano cheese and parsley) and a salad (ingredients: Bibb lettuce, sesame seeds, shallots, red wine vinegar, radishes and cucumber).
A white wine, probably...but I've heard that it's difficult to match wine with dishes that include asparagus because of the taste. And I'm really not much of a wine connoisseur...please help!|||My first choice would be a fruity, crisp Sauvignon Blanc. However, a dry Riesling could also work.
I recently had a very crisp Chardonnay that would work. Get a clean tasting one (not oaked).
.
|||The worst white wine with asparagus is Chardonnay, which not only tastes vegetal, but also exaggeratedly oaky. Serve it with Sauvignon Blanc or Pinot Grigio.|||don't serve wine serve vodka it gets u drunk faster.|||A Pinot Grigio will go well with your meal, it will be a clean, crisp break from the heavy sauce and will not be overpowered by the asparagus. Plus it will bring out the natural sweetness in the pasta and shrimp.|||I completely agree with Caroline's suggestions for a Sauvignon Blanc or Pinot Grigio (though I'm not big on Pinot Grigio in general), but would absolutely NOT eliminate Chardonnay - I see it considered a classic pairing for asparagus. It is definitely not a vegetal varietal. In fact, Sauvignon Bland is much more "green" often described as grassy, vegetal and herbaceous.|||RED WINE WOULD DO|||The only wines that go with asparagus are Alsatian: Riesling, Pinot Blanc, etc.
However, seeing as asparagus is only a minor part of the dish (and the cheese will be the main protein), go with a Pinot Grigio, Arneis or Vernacchia with it and enjoy!
Hope this helps.|||Not many white wines can stand up to a pasta primavera or a vinegar-y salad without being overwhelmed. Why not break with tradition and try an Italian red, like Barbera, Chianti, or Barbasco.
I am making shrimp primavera pasta (ingredients: garlic, asparagus, lemon zest, Romano cheese and parsley) and a salad (ingredients: Bibb lettuce, sesame seeds, shallots, red wine vinegar, radishes and cucumber).
A white wine, probably...but I've heard that it's difficult to match wine with dishes that include asparagus because of the taste. And I'm really not much of a wine connoisseur...please help!|||My first choice would be a fruity, crisp Sauvignon Blanc. However, a dry Riesling could also work.
I recently had a very crisp Chardonnay that would work. Get a clean tasting one (not oaked).
.
|||The worst white wine with asparagus is Chardonnay, which not only tastes vegetal, but also exaggeratedly oaky. Serve it with Sauvignon Blanc or Pinot Grigio.|||don't serve wine serve vodka it gets u drunk faster.|||A Pinot Grigio will go well with your meal, it will be a clean, crisp break from the heavy sauce and will not be overpowered by the asparagus. Plus it will bring out the natural sweetness in the pasta and shrimp.|||I completely agree with Caroline's suggestions for a Sauvignon Blanc or Pinot Grigio (though I'm not big on Pinot Grigio in general), but would absolutely NOT eliminate Chardonnay - I see it considered a classic pairing for asparagus. It is definitely not a vegetal varietal. In fact, Sauvignon Bland is much more "green" often described as grassy, vegetal and herbaceous.|||RED WINE WOULD DO|||The only wines that go with asparagus are Alsatian: Riesling, Pinot Blanc, etc.
However, seeing as asparagus is only a minor part of the dish (and the cheese will be the main protein), go with a Pinot Grigio, Arneis or Vernacchia with it and enjoy!
Hope this helps.|||Not many white wines can stand up to a pasta primavera or a vinegar-y salad without being overwhelmed. Why not break with tradition and try an Italian red, like Barbera, Chianti, or Barbasco.
How to clean a wine stain from a crystal wine glass?
My husband drinks a glass of red wine from the same crystal wine glass every night. The bottom of wine glass is stained with red wine color right now. I tried detergent,vinegar,salt, but nothing works so far. I need help.|||Soak it in a mixture of clorox and water. Soak it at least a couple hours to overnight. If you rub the glass afterwards and the stain is still there, soak it longer. If the stain is gone, wash the glass with dishwashing liquid before you use it.|||try cascade in sink.|||Trying getting some 0000 steel wool from Home Depot. And then test a little of it (to make sure it doesn't scratch, which it shouldn't) on a part of the crystal. It would help that you use some water to defray scratching entirely.|||Don't mean to be argumentative, but are you sure the glass is crystal? If so, then what you have is an etched bottom of the glass. Glass is non porous so any staining is actually etching caused by acid (wine has plenty).
If etched, the only way to solve is to have it professionally polished.|||A little hot water, a little gentle dish soap, white vinegar, and uncooked rice. Mix together, swirl for 2-3 minutes, dump and then clean with soap %26amp; water. It works every time in my crystal glasses.
http://www.bestwineglass.com/pages/wine_鈥?/a> (the decanter tip)
If etched, the only way to solve is to have it professionally polished.|||A little hot water, a little gentle dish soap, white vinegar, and uncooked rice. Mix together, swirl for 2-3 minutes, dump and then clean with soap %26amp; water. It works every time in my crystal glasses.
http://www.bestwineglass.com/pages/wine_鈥?/a> (the decanter tip)
When did they start putting kittens in wine?
What is 'vegan' wine?
I thought wine was just grapes....a guy on 'come dine with me' drank vegan wine. I don't get it.|||LMAO when i saw this question i was like wtf kittens in wine??
http://en.wikipedia.org/wiki/Vegan_wine|||What? Vegans do not like meat and things derived from animals, like dairy, leather There is absolutely no animal products used in the production of wine, or have they started using milk instead of water? mmmm cheesy wine. that is the stupidest thing I have ever heard! (more of an excuse to act like a pretentious t**t is you ask me) Laugh in the knowledge that 'vegan' wine probably costs a small fortune lol|||Wine is often "cleared" with chitosan, which comes from shellfish. The only thing I can think of is that vegans object to that and use a different clearing agent. But bear in mind that most vegans are a little eccentric, this sort of thing goes with the territory. Harmless folk though.|||well I used to drink a red wine called Gato ***** (black cat) and a white wine, Gato Blanco (white cat) but kitty wine, never heard of it, lol
ps, I guess yahoo thought I was using a dirty word , but Gato ***** is spanish (look it up yahoo) for black|||hi tinypony,,am confused by this question..kittens?? or wine?yours,mary.c.|||Fermentation. Vegans cannot drink beer either|||i think it may be that the grapes werent grown with fertilizer that uses animal waste??|||maybe the grapes weren't squashed by feet, in case they get some skin in it ?|||I don`t think it`s kittens, someones idea of a sick joke|||ppl have been making food with wine for hundreds, if not, thousands, of years.|||MMmmm,,,,,,did you say KITTEN IN WINE????
YUMMO!!!!!|||I am confused by your question - what has it got to do with kittens? love your avatar by the way!
~x~
I thought wine was just grapes....a guy on 'come dine with me' drank vegan wine. I don't get it.|||LMAO when i saw this question i was like wtf kittens in wine??
http://en.wikipedia.org/wiki/Vegan_wine|||What? Vegans do not like meat and things derived from animals, like dairy, leather There is absolutely no animal products used in the production of wine, or have they started using milk instead of water? mmmm cheesy wine. that is the stupidest thing I have ever heard! (more of an excuse to act like a pretentious t**t is you ask me) Laugh in the knowledge that 'vegan' wine probably costs a small fortune lol|||Wine is often "cleared" with chitosan, which comes from shellfish. The only thing I can think of is that vegans object to that and use a different clearing agent. But bear in mind that most vegans are a little eccentric, this sort of thing goes with the territory. Harmless folk though.|||well I used to drink a red wine called Gato ***** (black cat) and a white wine, Gato Blanco (white cat) but kitty wine, never heard of it, lol
ps, I guess yahoo thought I was using a dirty word , but Gato ***** is spanish (look it up yahoo) for black|||hi tinypony,,am confused by this question..kittens?? or wine?yours,mary.c.|||Fermentation. Vegans cannot drink beer either|||i think it may be that the grapes werent grown with fertilizer that uses animal waste??|||maybe the grapes weren't squashed by feet, in case they get some skin in it ?|||I don`t think it`s kittens, someones idea of a sick joke|||ppl have been making food with wine for hundreds, if not, thousands, of years.|||MMmmm,,,,,,did you say KITTEN IN WINE????
YUMMO!!!!!|||I am confused by your question - what has it got to do with kittens? love your avatar by the way!
~x~
What is the best type of red wine and white wine to use in cooking ?
Recipes usually just say red or white wine without specifying type. You can specify labels if you wish. I am thinking mainly of stews and similar.
Please dont tell me to use " cooking " wine !|||from the point of "red" or "white" it becomes largely a point of opinion. Never cook with a wine you wouldn't drink. It also can vary depending on the type of dish you are using it in. For many dishes with beef, the fuller bodied wines go well. cabernet or bordeaux, that kind of thing. with something like a pork or turkey dish, a full bodied white, like chardonnay, goes pretty well. for chicken or fish, especially with a rich sauce, it may be good to go with a lighter bodied wine to keep the flavor simple.
you would need to take into account the sweetness of the wine and how that would fit into your dish as well. If you are cooking a spicy dish and don't want to detract from the heat of the spices, a dry wine may work better, whereas if you don't mind loosing a bit of the heat while rounding out the flavor, a sweeter wine will do you well.
Your best bet really is to go by what directives you are given in the recipe (like you said, usually "red" or "white"), then use your own sense about where to go from there, and do a bit of experimenting with any recipes you like a great deal, so you can figure out exactly the best one for your taste. if I have more than one wine on hand to use, i have before used a method of tasting the food I am planning to add the wine to, and take in the bouquet of the wine while the food is in my mouth- it gives you a bit of an idea how the flavors will blend. I usually find that I much prefer one over the other and that is the one I use.
If you have favorite wines, those are the ones I'd start with.
Hope these few suggestions help!
Good luck.|||Always use a wine you would choose to drink.|||Any wine that you would drink is suitable for cooking.....cooking wine has and is loaded with too much salt....Any brand is ok for cooking.|||You're right... Cooking wines should never be used. For top-end wine dinners I always match the wine I cook with to the wine the food it's served with. I use whatever is cheapest and/or leftover. Chardonnay works the best with chicken, as it's not too overpowering. Stay away from sour or sweet wines like young pinot grigios or rieslings or gewurztraminers. I use a $5 chardonnay for cooking at home. Cooking entirely changes the characteristic of the wine, and with a WHITE wine there is such subtle flavor I don't think anyone could guess the vintage from the flavor in your dish. It's a little different when making a port reduction or beef burgonione with specific red wines.|||I usually use wine with less characters when I cook. I use red wine with low acidity and tannin. I use dry white wine. The reason is because I can always add acidity or sweetness with vinegar and onion (or paprika, sugar, honey whatever suitable). Avoid anything with heavy oak bouquet. Spanish reserva, for instance. Too much vanilla flavor, they have. Nice to drink, but not for cooking.
Since you are cooking, you do not want to spend a lot on wine. I recommend you to use cheap zinfandel (NOT white zin) for red and sauvignon blanc for white. Zinfandel has body which you usually want when you use red wine, and sauvignon blanc is very dry and crispy.
Some recipes traditionally call for particular wine. For example, boeuf bourguignon calls for pinot noir from Bourgogne. But I usually do not bother. I rather use cheap zinfandel and drink nice pinot noir with the dish. (Good) Pinot noir is expensive, you see. Using zinfandel for bourf Bourguignon is ok; in fact, it may be better.|||REd wine go with a good merlot....white I like Chardonay
Personal chef 2 years
Please dont tell me to use " cooking " wine !|||from the point of "red" or "white" it becomes largely a point of opinion. Never cook with a wine you wouldn't drink. It also can vary depending on the type of dish you are using it in. For many dishes with beef, the fuller bodied wines go well. cabernet or bordeaux, that kind of thing. with something like a pork or turkey dish, a full bodied white, like chardonnay, goes pretty well. for chicken or fish, especially with a rich sauce, it may be good to go with a lighter bodied wine to keep the flavor simple.
you would need to take into account the sweetness of the wine and how that would fit into your dish as well. If you are cooking a spicy dish and don't want to detract from the heat of the spices, a dry wine may work better, whereas if you don't mind loosing a bit of the heat while rounding out the flavor, a sweeter wine will do you well.
Your best bet really is to go by what directives you are given in the recipe (like you said, usually "red" or "white"), then use your own sense about where to go from there, and do a bit of experimenting with any recipes you like a great deal, so you can figure out exactly the best one for your taste. if I have more than one wine on hand to use, i have before used a method of tasting the food I am planning to add the wine to, and take in the bouquet of the wine while the food is in my mouth- it gives you a bit of an idea how the flavors will blend. I usually find that I much prefer one over the other and that is the one I use.
If you have favorite wines, those are the ones I'd start with.
Hope these few suggestions help!
Good luck.|||Always use a wine you would choose to drink.|||Any wine that you would drink is suitable for cooking.....cooking wine has and is loaded with too much salt....Any brand is ok for cooking.|||You're right... Cooking wines should never be used. For top-end wine dinners I always match the wine I cook with to the wine the food it's served with. I use whatever is cheapest and/or leftover. Chardonnay works the best with chicken, as it's not too overpowering. Stay away from sour or sweet wines like young pinot grigios or rieslings or gewurztraminers. I use a $5 chardonnay for cooking at home. Cooking entirely changes the characteristic of the wine, and with a WHITE wine there is such subtle flavor I don't think anyone could guess the vintage from the flavor in your dish. It's a little different when making a port reduction or beef burgonione with specific red wines.|||I usually use wine with less characters when I cook. I use red wine with low acidity and tannin. I use dry white wine. The reason is because I can always add acidity or sweetness with vinegar and onion (or paprika, sugar, honey whatever suitable). Avoid anything with heavy oak bouquet. Spanish reserva, for instance. Too much vanilla flavor, they have. Nice to drink, but not for cooking.
Since you are cooking, you do not want to spend a lot on wine. I recommend you to use cheap zinfandel (NOT white zin) for red and sauvignon blanc for white. Zinfandel has body which you usually want when you use red wine, and sauvignon blanc is very dry and crispy.
Some recipes traditionally call for particular wine. For example, boeuf bourguignon calls for pinot noir from Bourgogne. But I usually do not bother. I rather use cheap zinfandel and drink nice pinot noir with the dish. (Good) Pinot noir is expensive, you see. Using zinfandel for bourf Bourguignon is ok; in fact, it may be better.|||REd wine go with a good merlot....white I like Chardonay
Personal chef 2 years
What brand red wine to use with serloin steak?
I have a recipe for Red wine Sirloin Steak. It doesn't say what kind of wine to use. Can someone tell me a good wine to use that doesn't cost alot?
And just out of curiosity could I use Red wine vinegar or is that totally different?|||Don't need a brand name for cooking, and definitely no red wine vinegar. Whatever is on special this week will be fine in the shiraz, cabernet savignion, or merlot. The idea that you need a good wine for cooking is misguided.|||If you were to pan saute your sirloin on medium to high heat, just about 5 minutes each side, remove the steak and let it sit. Then add a tablespoon of butter and then 1/4 cup of dry red wine ( cabernet Sauvignon is a must) and continue to cook on low heat for about 1 minute. Slice the steak and serve the sauce on the side. It is awesome. I make this anytime I want to serve family or friends a good meal that is not too expensive. Then you have the leftover wine to drink. DO NOT USE red wine vinegar, it will taste awful.|||No, no, no, not the vinegar. A good red wine would be one that you would probably drink, not too cheap, that tastes decent. A cabernet or merlot.,pinot noire, syrah, etc. Yellow Tail, Beringer, Woodbridge, Turning Leaf,Mondavi,Barefoot Cellars, Gallo, and many others. I usually don't go under the prices of some of these brands. (Avg.price$7.99)|||If you go to wine.com they should have a food pairing section. You should also look into full body red wines like Cabernet and Shiraz, or even a red Zinfandel which might be a good choice. Don't worry about the price. You can fine a very good wine for $9-$15. Some wine stores put a label on the shelf with a rating on the wine and a description of the flavors and what foods go with it. I hope this helps.|||Whoa, don't use vinegar. Wine and vinegar are very different. Use Sutter Home Cabernet or Merlot, depending on your preference. I prefer Cabernet, and Sutter Home is a decent cheaper wine. Never cook with wine that you wouldn't drink!!|||Dont use red wine vinegar it will taste awful.Any french red wine will do the job and taste nice.Also californian red wine adds a lovely flavour.|||For fooozk sake don`t use red wine vinegar. Just use a cheap red that you like,the quality is totally unimportant when used in cooking.
And just out of curiosity could I use Red wine vinegar or is that totally different?|||Don't need a brand name for cooking, and definitely no red wine vinegar. Whatever is on special this week will be fine in the shiraz, cabernet savignion, or merlot. The idea that you need a good wine for cooking is misguided.|||If you were to pan saute your sirloin on medium to high heat, just about 5 minutes each side, remove the steak and let it sit. Then add a tablespoon of butter and then 1/4 cup of dry red wine ( cabernet Sauvignon is a must) and continue to cook on low heat for about 1 minute. Slice the steak and serve the sauce on the side. It is awesome. I make this anytime I want to serve family or friends a good meal that is not too expensive. Then you have the leftover wine to drink. DO NOT USE red wine vinegar, it will taste awful.|||No, no, no, not the vinegar. A good red wine would be one that you would probably drink, not too cheap, that tastes decent. A cabernet or merlot.,pinot noire, syrah, etc. Yellow Tail, Beringer, Woodbridge, Turning Leaf,Mondavi,Barefoot Cellars, Gallo, and many others. I usually don't go under the prices of some of these brands. (Avg.price$7.99)|||If you go to wine.com they should have a food pairing section. You should also look into full body red wines like Cabernet and Shiraz, or even a red Zinfandel which might be a good choice. Don't worry about the price. You can fine a very good wine for $9-$15. Some wine stores put a label on the shelf with a rating on the wine and a description of the flavors and what foods go with it. I hope this helps.|||Whoa, don't use vinegar. Wine and vinegar are very different. Use Sutter Home Cabernet or Merlot, depending on your preference. I prefer Cabernet, and Sutter Home is a decent cheaper wine. Never cook with wine that you wouldn't drink!!|||Dont use red wine vinegar it will taste awful.Any french red wine will do the job and taste nice.Also californian red wine adds a lovely flavour.|||For fooozk sake don`t use red wine vinegar. Just use a cheap red that you like,the quality is totally unimportant when used in cooking.
How do I learn to enjoy wine?
I want to become a wine drinker but so far do not enjoy the taste of wine. Does anyone have any suggestions or comments on how to become a wine enthusiast?|||most start with white wine because its sweet and usually served chilled. If you can learn to like that, try Lambrisco which is a red served chilled and is very sweet. To learn to like red, I would drink it with my meals, usually with meats. I swig of red goes good after a bite of filet.|||Why push it if you don't really like it? You could end up not being able to leave it alone. You could go from one extreme to the other. Drinking a small amount once in a while is not going to hurt you, but if if goes to the other extreme, you will be hooked and it can ruin your life. I mean that literally. I have a bottle of wine that I bought two or three years ago and I haven't even opened it.|||Just finished tasting five lovely Australian Shiraz, so I'm in a proper frame to answer your question.
Your sense of taste is as valid as mine, or any other wine nut. Stand your ground -- drink the wine, critique it, be negative, but be honest. Your wine-loving friends should respect your
judgment. Even the oh-so serious wine experts acknowledge the all too common flaws in wine. Here are some marvelous terms for you to use in attacking wine (they are lifted from the wheel in web site below):
VEGETATIVE: fresh - stemmy, cut green grass, bell pepper, eucalyptus, mint; canned-cooked - green beans, asparagus, green olive, black olive, artichoke; dried - haw-straw, tea, tobacco.
WOODY: vanilla, cedar, oak, smoky, burnt toast, charred, coffee.
EARTHY: dusty, mushroom, musty (mildew), moldy cork.
CHEMICAL: petroleum - tar, plastic, kerosene, diesel; sulfur - rubbery, garlic, skunk, cabbage, burnt match, wet wool, wet dog; papery - wet cardboard; pungent - acetic acid (vinegar); other - soapy, fishy.
PUNGENT: hot - alcohol; cool - menthol.
MICROBIOLOGICAL: yeast, sauerkraut, sweaty, horsey, "mousey."
Your honesty (you do "not enjoy the taste of wine"), your curiosity about wine, and your desire-- all could turn you to a very discriminating lover of wine.|||Don't.
There's no great benefit to enjoying wine. It's like my saying I want to enjoy cigarettes or coffee (neither of which I like).
If you think you would enjoy wine, get a halfway decent chardonnay, and chill it (stick it in the fridge, or even the freezer - but don't let it freeze). Want a starting point? Try Woodbridge Chardonnay, or Kendall-Jackson (they're different, but if one doesn't appeal to you, the other might).
Reds and whites are different. I prefer white myself. Red is supposedly taken warm, but I only like it chilled. For the most part, I never go near red.
Among whites, you might like to start with Pinot Grigio - not quite as strong as Chardonnay, but a good entry point. Pinot is pronounced "PEEN-yo". If you had to pick up a bad habit, that would be the place to start.
Although, honestly, rock climbing would be a healthier pursuit.
Good luck!|||Look out for wine tasting events. Also look at going on wine tasting tours and learn from the makers. For me If I like it I will buy it again. There are many books about wine appreciation.|||Check with your local wineshop specialist to find out information on weekly winetastings they have in the store or winetasting events that gives you a chance to try different kinds of wine.That will help you find the right wine thats best for you to enjoy with your dinner.|||You acquire a ,,taste for wine as you age,,try some different types of red.|||To develop a taste. I recommend starting with a "light" approach. Here are some suggestions:
White Wine..... Rene Barbier.... Spanish..... very light, under $10
Red...... Mouton Cadet....... French
The above are dry wines, and a staple at our place.
Rose ......... there are many.... but may be too sweet.
If you want sweeter... then look for German Reisling or other Reislings from around the world.
There is no limit to choice. The whole purpose of developing a taste is to experiment from the bounty of wines from the increasing number of growing regions around the world. You will eventually find what satisfies your palette. And there is always something new to enjoy that you haven't discovered before.
White wine is generally recommended when eating fish and chicken, or pork. Red wine for beef and lamb. However, these standards are not adhered to as rigidly as they used to be. We drink white with almost anything.
Dryness codes: Some stores still use the code system to identify a wine's sweetness vs. dryness flavour. A "0" represents a dry wine, whereas "1" is medium dry, and a 2 is getting sweeter. Its all a matter of personal preference. The Reislings and the Roses (pronounced rose-ay) are the sweeter varieties. Generally, the most popular whites and reds are dry wines. The level of dryness, and finish (after taste) can very greatly across the dryer varieties.
Stay away from the ever increasing pollution of products with hokey names like: " Two Bear Lake" or "Three Cats in a Bottle" or "Jumping Frog". They are generally crap and not aimed at serious wine drinkers.
Keep in mind, you don't have to spend a lot to acquire a good, pleasing bottle of wine. There are plenty available from France, Italy, Spain, Portugal, Australia, and Chile that are in the 10 - 15 dollar range.
The topics of grape varieties, climate and soil regions, vintages (year of harvesting) is a whole other world of discovery if you really get serious. You need a few good books (and there are lots out there), or better yet the Internet for a quick induction. Also, some good friends who are willing to share their expertise can be fun. Most connaisseurs love to boast about their wine knowledge prowess.
Hope this helps.....
Sante!|||make a random selection and look for informations about those wines, grapes, country, climat, characteristics, build you`re own food match with each and learn from what YOU like in there.
The key is to discover what YOU like, if you want to record... and not what others says or write|||Try attending a wine appreciation course. Perhaps the wine you've tasted is not especially good nor the type that you prefer, since different grapes give different flavours to wines.|||The best way to learn to appreciate wine is to hang out with friends who drink it. They can turn you on to the wines they like and steer you away from bad ones. It would be a hard taste to acquire on your own. Wine is a social drink and should be enjoyed with friends. If you get together with friends who enjoy, and are interested in wine, you will learn what to look for, and also you will begin to develop your own palette naturally over time.
Your sense of taste is as valid as mine, or any other wine nut. Stand your ground -- drink the wine, critique it, be negative, but be honest. Your wine-loving friends should respect your
judgment. Even the oh-so serious wine experts acknowledge the all too common flaws in wine. Here are some marvelous terms for you to use in attacking wine (they are lifted from the wheel in web site below):
VEGETATIVE: fresh - stemmy, cut green grass, bell pepper, eucalyptus, mint; canned-cooked - green beans, asparagus, green olive, black olive, artichoke; dried - haw-straw, tea, tobacco.
WOODY: vanilla, cedar, oak, smoky, burnt toast, charred, coffee.
EARTHY: dusty, mushroom, musty (mildew), moldy cork.
CHEMICAL: petroleum - tar, plastic, kerosene, diesel; sulfur - rubbery, garlic, skunk, cabbage, burnt match, wet wool, wet dog; papery - wet cardboard; pungent - acetic acid (vinegar); other - soapy, fishy.
PUNGENT: hot - alcohol; cool - menthol.
MICROBIOLOGICAL: yeast, sauerkraut, sweaty, horsey, "mousey."
Your honesty (you do "not enjoy the taste of wine"), your curiosity about wine, and your desire-- all could turn you to a very discriminating lover of wine.|||Don't.
There's no great benefit to enjoying wine. It's like my saying I want to enjoy cigarettes or coffee (neither of which I like).
If you think you would enjoy wine, get a halfway decent chardonnay, and chill it (stick it in the fridge, or even the freezer - but don't let it freeze). Want a starting point? Try Woodbridge Chardonnay, or Kendall-Jackson (they're different, but if one doesn't appeal to you, the other might).
Reds and whites are different. I prefer white myself. Red is supposedly taken warm, but I only like it chilled. For the most part, I never go near red.
Among whites, you might like to start with Pinot Grigio - not quite as strong as Chardonnay, but a good entry point. Pinot is pronounced "PEEN-yo". If you had to pick up a bad habit, that would be the place to start.
Although, honestly, rock climbing would be a healthier pursuit.
Good luck!|||Look out for wine tasting events. Also look at going on wine tasting tours and learn from the makers. For me If I like it I will buy it again. There are many books about wine appreciation.|||Check with your local wineshop specialist to find out information on weekly winetastings they have in the store or winetasting events that gives you a chance to try different kinds of wine.That will help you find the right wine thats best for you to enjoy with your dinner.|||You acquire a ,,taste for wine as you age,,try some different types of red.|||To develop a taste. I recommend starting with a "light" approach. Here are some suggestions:
White Wine..... Rene Barbier.... Spanish..... very light, under $10
Red...... Mouton Cadet....... French
The above are dry wines, and a staple at our place.
Rose ......... there are many.... but may be too sweet.
If you want sweeter... then look for German Reisling or other Reislings from around the world.
There is no limit to choice. The whole purpose of developing a taste is to experiment from the bounty of wines from the increasing number of growing regions around the world. You will eventually find what satisfies your palette. And there is always something new to enjoy that you haven't discovered before.
White wine is generally recommended when eating fish and chicken, or pork. Red wine for beef and lamb. However, these standards are not adhered to as rigidly as they used to be. We drink white with almost anything.
Dryness codes: Some stores still use the code system to identify a wine's sweetness vs. dryness flavour. A "0" represents a dry wine, whereas "1" is medium dry, and a 2 is getting sweeter. Its all a matter of personal preference. The Reislings and the Roses (pronounced rose-ay) are the sweeter varieties. Generally, the most popular whites and reds are dry wines. The level of dryness, and finish (after taste) can very greatly across the dryer varieties.
Stay away from the ever increasing pollution of products with hokey names like: " Two Bear Lake" or "Three Cats in a Bottle" or "Jumping Frog". They are generally crap and not aimed at serious wine drinkers.
Keep in mind, you don't have to spend a lot to acquire a good, pleasing bottle of wine. There are plenty available from France, Italy, Spain, Portugal, Australia, and Chile that are in the 10 - 15 dollar range.
The topics of grape varieties, climate and soil regions, vintages (year of harvesting) is a whole other world of discovery if you really get serious. You need a few good books (and there are lots out there), or better yet the Internet for a quick induction. Also, some good friends who are willing to share their expertise can be fun. Most connaisseurs love to boast about their wine knowledge prowess.
Hope this helps.....
Sante!|||make a random selection and look for informations about those wines, grapes, country, climat, characteristics, build you`re own food match with each and learn from what YOU like in there.
The key is to discover what YOU like, if you want to record... and not what others says or write|||Try attending a wine appreciation course. Perhaps the wine you've tasted is not especially good nor the type that you prefer, since different grapes give different flavours to wines.|||The best way to learn to appreciate wine is to hang out with friends who drink it. They can turn you on to the wines they like and steer you away from bad ones. It would be a hard taste to acquire on your own. Wine is a social drink and should be enjoyed with friends. If you get together with friends who enjoy, and are interested in wine, you will learn what to look for, and also you will begin to develop your own palette naturally over time.
What is a common sweet tasting wine I can order while out at a restaurant?
I cant stand those wines that are so bitter I cant even drink them, most wines are undrinkable to me. What is a deliciously sweet tasting wine thats easy to drink? Im going out tonight and would like to try some! Thanks!|||The servers at the restaurant are usually familiar with the wines they have on hand. It's okay to ask for a recommendation....letting them know you prefer sweet wines.
Riesling would be a good choice for you. Rieslings have a floral aroma. They range from very dry and crisp to intensely sweet depending on where it is from. German Riesling is slightly sweet and balanced with some acidity. California Riesling tends to be sweeter. This type of wine goes well with chicken, fish, pork, and spicy foods.
One of the sweeter red wines is Zinfandel. Zinfandel can be light to full bodied. It can be rich and spicy or lighter and fruitier. Aromas and flavors that are typical include raspberry, jam, black pepper, and licorice. This type of red wine is wonderful with steaks, grilled meats, and tomato based dishes.
|||I, too, like Rieslings, but I tend to go for the drier Alsatian ones. You have to know the nomenclature to get one of the sweeter ones, and an Eiswein is going to cost you.
But you may not be really looking for sweet; I suspect you've gotten into a red with high tannin content. That's the "pucker the lips" or "I just sucked on a used teabag" taste. That leaves you open to a lot of options, since most whites have little tannin (it comes mostly from the skins), and lots of reds are fairly low in tannins. You might try a little Dolcetto, for instance.|||moscato so far is the closest thing to a decent answer you've gotten .... many of the others are downright inaccurate (ANY blanket statement about white wines for example will always be incorrect -- wine isn't that black and white, there's plenty of grey areas ... a lot of riesling is made in a bone dry style for example)
you'd be better off just asking the staff at the restaurant you dine at to recommend something from their list, if the restaurant is decent the staff will have received some training in this matter|||If you really want something that doesn't taste like most wine, ask if they have Sangria (which comes with fruit in it) or a red Lambrusco. Lambrusco is not so sweet that it is undrinkable. And remember, you are paying for it so be sure to drink what you like, not what some wine snob tells you. Try the sweeter wines, then you can gradually expand your palate. And champagne is always good. |||There are so many wines out there in the market, nowadays..However, I love to drink RIESLING wines. It is a white wine very sweet, but I suggest for you to try several wines before you can begin to buy bottles. "When it comes to taste, there is nothing written" which mean, it might not be sweet enough for you. Also White Zinfandel wines, any brand|||My uncle in Japan used to make his own strawberry wine... so sweet and delicious! As far as ordering in a restaurant, ask your waiter for his suggestion, or if it's a fine dining restaurant, your sommelier would be happy to make a suggestion. Enjoy!|||White wines are generally made sweeter than reds (except for Kosher wine, which you won't fine in a bar). Libfraumilch is a nice mild, not overly sweet, white wine. But any white wine you get at a bar (even house wine) will probably be light and fairly sweet.)|||A moscato is a sweet white wine %26amp; most good restaurants will have at least one moscato listed on their wine list.
Just ask the waitress for a sweet white, the waitress should be able to tell you which of the wines on the list are sweet.|||Try a blush, or white wine, a Riesling is nice. Don't start with red wines, as they are more strong tasting. You could also ask for a dessert wine, port wine...as they are sweet.|||Any Merlot is usually nice, but the way you described your taste I would suggest a nice sweet white zinfandel- Or Riesling... both very nice, and you can order them at any restaurant.
Cheers!|||I like Pinot Grigio and they have a variety ~ it is crisp and white but ask your waiter which one is the sweetest
|||Bring your ID, if you have to ask strangers, then I seriously doubt you're over 21.
Riesling would be a good choice for you. Rieslings have a floral aroma. They range from very dry and crisp to intensely sweet depending on where it is from. German Riesling is slightly sweet and balanced with some acidity. California Riesling tends to be sweeter. This type of wine goes well with chicken, fish, pork, and spicy foods.
One of the sweeter red wines is Zinfandel. Zinfandel can be light to full bodied. It can be rich and spicy or lighter and fruitier. Aromas and flavors that are typical include raspberry, jam, black pepper, and licorice. This type of red wine is wonderful with steaks, grilled meats, and tomato based dishes.
|||I, too, like Rieslings, but I tend to go for the drier Alsatian ones. You have to know the nomenclature to get one of the sweeter ones, and an Eiswein is going to cost you.
But you may not be really looking for sweet; I suspect you've gotten into a red with high tannin content. That's the "pucker the lips" or "I just sucked on a used teabag" taste. That leaves you open to a lot of options, since most whites have little tannin (it comes mostly from the skins), and lots of reds are fairly low in tannins. You might try a little Dolcetto, for instance.|||moscato so far is the closest thing to a decent answer you've gotten .... many of the others are downright inaccurate (ANY blanket statement about white wines for example will always be incorrect -- wine isn't that black and white, there's plenty of grey areas ... a lot of riesling is made in a bone dry style for example)
you'd be better off just asking the staff at the restaurant you dine at to recommend something from their list, if the restaurant is decent the staff will have received some training in this matter|||If you really want something that doesn't taste like most wine, ask if they have Sangria (which comes with fruit in it) or a red Lambrusco. Lambrusco is not so sweet that it is undrinkable. And remember, you are paying for it so be sure to drink what you like, not what some wine snob tells you. Try the sweeter wines, then you can gradually expand your palate. And champagne is always good. |||There are so many wines out there in the market, nowadays..However, I love to drink RIESLING wines. It is a white wine very sweet, but I suggest for you to try several wines before you can begin to buy bottles. "When it comes to taste, there is nothing written" which mean, it might not be sweet enough for you. Also White Zinfandel wines, any brand|||My uncle in Japan used to make his own strawberry wine... so sweet and delicious! As far as ordering in a restaurant, ask your waiter for his suggestion, or if it's a fine dining restaurant, your sommelier would be happy to make a suggestion. Enjoy!|||White wines are generally made sweeter than reds (except for Kosher wine, which you won't fine in a bar). Libfraumilch is a nice mild, not overly sweet, white wine. But any white wine you get at a bar (even house wine) will probably be light and fairly sweet.)|||A moscato is a sweet white wine %26amp; most good restaurants will have at least one moscato listed on their wine list.
Just ask the waitress for a sweet white, the waitress should be able to tell you which of the wines on the list are sweet.|||Try a blush, or white wine, a Riesling is nice. Don't start with red wines, as they are more strong tasting. You could also ask for a dessert wine, port wine...as they are sweet.|||Any Merlot is usually nice, but the way you described your taste I would suggest a nice sweet white zinfandel- Or Riesling... both very nice, and you can order them at any restaurant.
Cheers!|||I like Pinot Grigio and they have a variety ~ it is crisp and white but ask your waiter which one is the sweetest
|||Bring your ID, if you have to ask strangers, then I seriously doubt you're over 21.
Is there a good way to tell if a botle of wine has become "corked" before opening it?
I'm sure wine drinkers here can appreciate my problem. I like to drink wine, but every now and again, I'll find that the wine has reacted with the cork, resulting in an unpleasant tasting wine. This is, as I have found, is an unpleasant but unavoidable chance occurance when using genuine cork. Some winemakers are avoiding this by using synthetic corks, but on some of the more pricy wines, this is less common. I'm starting to get into pricier wines and was wondering, is there a way to tell before you open or purchase a bottle whether or not it has become corked? This would save me a lot of time and headache in the future!|||There is no way of telling before you open the wine.
About 5% of all wines closed with cork are affected to some extent by the cork. Different people have different perceptions of corkiness*, and once you learn to recognise it, you become more sensitive.
Luckliy more and more wines are becoming closed with high quality screwcaps.
If you get a corked wine, stick thecork back in and return it to your supplier. Ifthey won't replace it (I understand that to do so is not legal in some places in the USA), then write to the winery.
Unless bad corks are returned the winery will not know the problem and will say -- as so many do "oh no, we never get complaints, we have no problems with corks."
*the name for TCA affected corks.|||no .there is no way to tell..but you can avoid to buy cheap wine from your corner shop.|||nope. i just got out of wine studies there's is no way to find out.|||Nope. Because the chemical reaction is internal, there are usually no visable signs.
Some 'spoiled' wine will bleed through the cork, but if the foil wrapper or wax is on it, then you won't be able to tel until you get it home. This wine isn't necesarily corked, techincally, but it may have overheated or something else to make it spoil.
Next time you consider buying a bottle, ask the shop what their policy is on corked wine. Most will replace it for you no problem. Just always have a spare in case a good bottle is corked at a most inopportune time. : )|||Ive read that the 'corked' problem has become more common cause of chlorine cleaning; this process stopped around 1995. if you get a wine after that it should have less chance of being corked (source-The Wine Bible)
About 5% of all wines closed with cork are affected to some extent by the cork. Different people have different perceptions of corkiness*, and once you learn to recognise it, you become more sensitive.
Luckliy more and more wines are becoming closed with high quality screwcaps.
If you get a corked wine, stick thecork back in and return it to your supplier. Ifthey won't replace it (I understand that to do so is not legal in some places in the USA), then write to the winery.
Unless bad corks are returned the winery will not know the problem and will say -- as so many do "oh no, we never get complaints, we have no problems with corks."
*the name for TCA affected corks.|||no .there is no way to tell..but you can avoid to buy cheap wine from your corner shop.|||nope. i just got out of wine studies there's is no way to find out.|||Nope. Because the chemical reaction is internal, there are usually no visable signs.
Some 'spoiled' wine will bleed through the cork, but if the foil wrapper or wax is on it, then you won't be able to tel until you get it home. This wine isn't necesarily corked, techincally, but it may have overheated or something else to make it spoil.
Next time you consider buying a bottle, ask the shop what their policy is on corked wine. Most will replace it for you no problem. Just always have a spare in case a good bottle is corked at a most inopportune time. : )|||Ive read that the 'corked' problem has become more common cause of chlorine cleaning; this process stopped around 1995. if you get a wine after that it should have less chance of being corked (source-The Wine Bible)
What is the sweetest wine that is also high in alcohol content?
I don't usually drink wine because I prefer sweeter drinks. I do however really enjoy Moscato d'Asti, but it just takes too many drinks for me to feel the alcohol. I'm have a formal party and would like a dessert wine that is sweet, but stronger than 9%. I'm not looking to get drunk. I just want to feel the alcohol without having to use the restroom 10 times beforehand. Any suggestions?|||I would suggest you try a Mead instead of a wine
Mead is made from honey and many of them would fit in with what you want, sweet %26amp; over 9% (normally 12 - 14, my home made is stronger)
But try it first, as there are some lighter more floral meads out there that might not fit your needs.|||Some girl said Riesling, no. That is a very light wine both in color and alcohol.
You might try something called Ice Wine, but be careful. There is also Iced Wine. which is fake. Ice wine is one of those things that was discovered by accident. In Germany a couple of hundred years ago, a freak early frost froze the grapes right on the vines. The vintners didn't know what else to do so they tried making wine with the frozen grapes. It worked. In order for a wine to be called ICE WINE, that is what has to occur. There is a vineyard in Canada that specializes in it's production. You can google the term to find it. Barring that, You can try any number of fortified wines. They are wines that have had grain alcohol introduced to them during fermentation to stop the process before it is completed, therefore producing a sweet wine with a high alcohol content. Spanish Amantiado (sp) is a good example. But, then again, why not just go with a good brandy?|||Try any type of port. Port is a fortified desert wine from Portugal. Most ports clock in at around 40 proof (20% abv). They are sweet and delicious. I recommend starting with a tawny port (one of three grades). Ruby port is cheap crap. Vintage port is good, but can be pricey and complex in flavor. Tawny port is likely exactly what you are looking for.
Try Taylor Fladgate.|||Greek dessert wine, Mavrodaphne, sweet red wine|||Taylor Port 12% black berry brandy taste like sweet wine and has 30% alcohol|||A Tawny Port or Riesling.
Mead is made from honey and many of them would fit in with what you want, sweet %26amp; over 9% (normally 12 - 14, my home made is stronger)
But try it first, as there are some lighter more floral meads out there that might not fit your needs.|||Some girl said Riesling, no. That is a very light wine both in color and alcohol.
You might try something called Ice Wine, but be careful. There is also Iced Wine. which is fake. Ice wine is one of those things that was discovered by accident. In Germany a couple of hundred years ago, a freak early frost froze the grapes right on the vines. The vintners didn't know what else to do so they tried making wine with the frozen grapes. It worked. In order for a wine to be called ICE WINE, that is what has to occur. There is a vineyard in Canada that specializes in it's production. You can google the term to find it. Barring that, You can try any number of fortified wines. They are wines that have had grain alcohol introduced to them during fermentation to stop the process before it is completed, therefore producing a sweet wine with a high alcohol content. Spanish Amantiado (sp) is a good example. But, then again, why not just go with a good brandy?|||Try any type of port. Port is a fortified desert wine from Portugal. Most ports clock in at around 40 proof (20% abv). They are sweet and delicious. I recommend starting with a tawny port (one of three grades). Ruby port is cheap crap. Vintage port is good, but can be pricey and complex in flavor. Tawny port is likely exactly what you are looking for.
Try Taylor Fladgate.|||Greek dessert wine, Mavrodaphne, sweet red wine|||Taylor Port 12% black berry brandy taste like sweet wine and has 30% alcohol|||A Tawny Port or Riesling.
What kind of wine should I sell If I wanted to open a wine shop?
What kind of wind could I get that is different and would set me apart from the grocery stores and liquor stores that sell wine.
I am from a city where the only place to get wine is at a grocery store of liquor store. Where could I get different wine to make the wine shop different?|||You should sell wine from every place on the planet because we people need the choice. South African/Australian/French/Spanish/German鈥?br>
The world is your Oyster|||look around the internet or the street for a microbrewerie. stores only carry big brands, it would give you something unique:)|||Malbec wines from the Mendoza valley , Argentina
I am from a city where the only place to get wine is at a grocery store of liquor store. Where could I get different wine to make the wine shop different?|||You should sell wine from every place on the planet because we people need the choice. South African/Australian/French/Spanish/German鈥?br>
The world is your Oyster|||look around the internet or the street for a microbrewerie. stores only carry big brands, it would give you something unique:)|||Malbec wines from the Mendoza valley , Argentina
How can I select a good wine in the supermarket?
Im not in Budapest and i see so many different types of wine in supermarkets. Wines from France, California, Hungarian, etc and all at different prices.
If I need a good quality smooth red wine at a reasonable price how do i pick that?|||You first need to know what type of red wines you prefer. They are classified by grapes, country/vineyard, body (tannin), age and various other factors like flavor (from organic compounds and processes).
For example, I know I like Australian shiraz and Californian zinfandel/Italian primativo (same grape). They are medium-full bodied but smooth, and tend to have a wintry or spicy flavor (plum, berries, licorice, pepper, cloves, etc). Although higher tannin levels generally indicates a rougher feel, darker fruits even out the flavor so they tend to be very drinkable.
You could try a wine-tasting class somewhere in your community, to find out for yourself what you like. Otherwise, try a wine shop where the staff is knowledgeable and you can explain to them what you are looking for, they will be able to recommend a starting place. Alternately, you can try a few bottles (by reading the labels and picking one) until you find something you like, and choose other wines of the same grape and similar area.
The cheapest wines will never be the best ones, but you can find decent ones for a reasonable price. I'm not familiar with wine prices in Hungary, but you can get a decent bottle starting around 拢7-8 in the UK and similar euro prices in other countries.
I could recommend a few, but I don't know the selection there and our tastes in wine may be very different. Here are a couple I like:
Berton's Black Shiraz http://www.everywine.co.uk/every-wine/15鈥?/a>
Ravenwood's zinfandels (there are several) http://www.ravenswood-wine.com/wines/lod鈥?/a>
While expensive European wines can be very good, I find more good cheap wines from California and Australia. And don't be fooled by screw tops, some of the better Australian wines don't use corks.|||you can't its a gamble
If I need a good quality smooth red wine at a reasonable price how do i pick that?|||You first need to know what type of red wines you prefer. They are classified by grapes, country/vineyard, body (tannin), age and various other factors like flavor (from organic compounds and processes).
For example, I know I like Australian shiraz and Californian zinfandel/Italian primativo (same grape). They are medium-full bodied but smooth, and tend to have a wintry or spicy flavor (plum, berries, licorice, pepper, cloves, etc). Although higher tannin levels generally indicates a rougher feel, darker fruits even out the flavor so they tend to be very drinkable.
You could try a wine-tasting class somewhere in your community, to find out for yourself what you like. Otherwise, try a wine shop where the staff is knowledgeable and you can explain to them what you are looking for, they will be able to recommend a starting place. Alternately, you can try a few bottles (by reading the labels and picking one) until you find something you like, and choose other wines of the same grape and similar area.
The cheapest wines will never be the best ones, but you can find decent ones for a reasonable price. I'm not familiar with wine prices in Hungary, but you can get a decent bottle starting around 拢7-8 in the UK and similar euro prices in other countries.
I could recommend a few, but I don't know the selection there and our tastes in wine may be very different. Here are a couple I like:
Berton's Black Shiraz http://www.everywine.co.uk/every-wine/15鈥?/a>
Ravenwood's zinfandels (there are several) http://www.ravenswood-wine.com/wines/lod鈥?/a>
While expensive European wines can be very good, I find more good cheap wines from California and Australia. And don't be fooled by screw tops, some of the better Australian wines don't use corks.|||you can't its a gamble
What kind of white wine to use in baked chicken?
I am making a baked chicken recipe that calls for white wine. I'm assuming I should use dry? Does anyone have a good CHEAP brand to use? And any suggestions for what type of dry wine? Thank you! :)|||For cooking I would suggest something strong, like a really woody Chardonnay. Fortunately there are tons of them out there right now, it shouldn't be hard to find a cheap one. Chenin blanc cooks well also.
I buy my cooking wine from the markdown or discount section when they discontinue it. If nothing is on sale, I buy the cheapest one that isn't Berringer's.|||I would look for "Sauvignon Blanc".
I think Chardonnays are too oaky and when you cook with it will impart strong flavors or become slightly bitter due to the tannins from the oak.|||I know you're supposed to cook with drinking wine but I've had good success with Gallo jug wine.|||Use whatever you would drink|||I purchase a cheaper brand at the liquor store. I have good results with chardonnay.|||It depends on the dish. Many dishes where the chicken is actually baked in a sauce call for a sweeter riesling; some for a sweet Bordeaux like Barsac..|||The best white wine is the one that you drink. If you buy cheap, you get cheap. Just remember the best wine - if you can drink it you can cook with it. chardonnay white is great goes with other foods as well.|||If you wouldn't drink it why cook with it?|||This may seem crazy, but I love the flavor this has provided in many chicken dishes - dry vermouth
I buy my cooking wine from the markdown or discount section when they discontinue it. If nothing is on sale, I buy the cheapest one that isn't Berringer's.|||I would look for "Sauvignon Blanc".
I think Chardonnays are too oaky and when you cook with it will impart strong flavors or become slightly bitter due to the tannins from the oak.|||I know you're supposed to cook with drinking wine but I've had good success with Gallo jug wine.|||Use whatever you would drink|||I purchase a cheaper brand at the liquor store. I have good results with chardonnay.|||It depends on the dish. Many dishes where the chicken is actually baked in a sauce call for a sweeter riesling; some for a sweet Bordeaux like Barsac..|||The best white wine is the one that you drink. If you buy cheap, you get cheap. Just remember the best wine - if you can drink it you can cook with it. chardonnay white is great goes with other foods as well.|||If you wouldn't drink it why cook with it?|||This may seem crazy, but I love the flavor this has provided in many chicken dishes - dry vermouth
How do i get wine out of a light pink sweat shirt?
See, i had a taste of my parents wine at our house and it dripped on my pink sweater shirt. I can't tell them that it was wine because then i will get in trouble. How can i get the stain out completely?|||Use club soda.|||Buy "Carbona" for wine stains.( supermarket).
If it's a good shirt, don't risk anything else.
That'll get the whole stain out for sure.
If it's a good shirt, don't risk anything else.
That'll get the whole stain out for sure.
When a person says a certain wine tastes good, what exactly do they mean?
I drink wine on occasion but honestly, I can't seem to tell the difference. What makes a good wine good and what makes a bad wine bad?|||The bottom line with wine drinking is that if you like it, drink it.
A good wine is one you like...the more the gooder :)
A bad wine is one you don't like...the more the badder :)
Seriously, aside from actual problems with the wine...turning to vinegar, tasting like buttered monkey butt, and the like, what makes a wine good or bad is just how much it appeals to the drinker...YOU.
If you can't taste the difference much because you drink one kind one day and another kind another day, sometimes tasting a few kinds, as in a winery's wine tasting room, that can help point out the subtler differences. If you have no wineries nearby (though they seem to be springing up everywhere) you might have a wine bar. There, or even in some restaurants, they may serve "wine flights" which are generally 3 similar wines served as about half servings and all at the same time. They should also be able to point out particular qualities of each when they serve you. Having some cheese and crackers and other appetizer-y kinds of foods at the same time will help point out how each one "goes" with them...and whether or not you like one with this cheese and not that pate' and so on.
Half the fun is in the exploration and trying stuff out.|||that it is pleasing to the palat....that is why when you are tasting wines they have cheese and cracker that is to remove the taste of the other wine...also when the wait staff serves the wine they left the host taste the wine first (a little) that is to see if it is acceptable and also not sour...|||I am shocked that you can't tell the difference. There are huge differences in wine. Sweet-dry, red-white and a bunch of other factors. What makes it good is what tastes good to you. Don't let the snobs tell you that it is the same for everyone.
I like dry reds. I will drink dry white only if there are no reds around. I can't stand sweet wine. A lot of people really like sweet wine. Just because I drink wine and understand more about it doesn't make my taste in it any more valid.
I suggest that if you really want to find what you like, you attend a few tastings. Local wine shops or wineries often have them if you are in a state that permits it. You can try several varieties and figure out what tastes good to you.|||drink what u like-or not at all-cheese/crackers are snacks-Wine and water are only 2 beverages that don't spoil taste of food, and hot wings are too messy to eat at a tasting. As for difference-aside from taste-its price, i had expensive stuff that tastes soso to bad and cheap stuff thats good-all depends. Think its more noticable in champagne than red wine, more expensive is always better.|||its taste how long its ben aged how its been aged like what in all play a role in how good the wine will taste
good wine is just tasty and will not make you sick is not got no artifical flavors or anything like that
cheap wine is maddog irish rose this stuff will have you sick for days!|||As in all things, if you like it, then its good. You can chat it up with the best sommeliers in the world, talk all their costly snobbish knowledge on the subject, but if you don't honestly like it, then it sucks. That's that. Don't get caught up in all the hub-bub, ya know?!|||If a wine tastes good - that wine is enjoyable for that person to drink. Each person has their own likes and dislikes when it comes to the type of wine they like to drink.
I would recommend attending wine tastings, either at your local wine shop (if they host tastings, some better ones do), at wine festivals, or at local wineries (if you happen to be close to some). Ask questions when you are tasting - sometimes the proprietor is knowledgable and can tell you some of the things to look for when tasting the wine. This is most helpful.
For instance:
I prefer California Cabernet Sauvignon from Napa Valley. My affinity for the wine probably had something to do with what I was eating at the time - along with every other wine that I've enjoyed. However, some people (my parents) don't like to drink Cabernet Sauvignon that are similar to the ones that are produced in Napa. The easiest way to describe their dislike is through my own taste sensations and words... so hopefully this makes sense. When I drink the wine and it hits my mouth, besides the high amount of alcohol I can normally smell while I am taking a drink, I get a stinging sensation or the sense of astringency near the back of my mouth on both sides of my tongue. These are also referred to as the wine's tannins - a quality that the grape skin can heighten when left with the juice when the grapes are crushed. These are one of the things that supposedly allow the wine to keep for years when stored properly. My parents do not like these qualities when they are drinking wine - the high alcohol content... the astringency... is unpleasant. However, I enjoy these types of wine with foods that possess some sort of fat or use oil in preparation. These fats/oils will soften/reduce these qualities in the wine. Also, over time the wine will lose these tannins naturally as it ages - how wine can get "better" with age.
I also have started to like other reds and white wines, but only by exposing myself through tastings and trial.
Additionally, I find that I enjoy sweeter wines with certain desserts or occasionally by themselves.
But as far as what makes a bottle of wine bad? That would be up to your tastes. However, if the wine was stored in a room where the temperature was above 80F, the wine can "cook" or the cork can dry out and air can get into the bottle. These conditions will change the way the wine will smell and taste. My tastes are not fully developed to tell the difference between flaws in different types of wine - but I can tell you to look out for wine that has rancid or vinegary-type odors when you drink it.
Hope this helps!
Enjoy!|||If you like the taste, then it is good for you, but may not be good for me. And that goes for everything, not just wine. Some people who drink Scotch swear by "Chivas Regal". I would go for Glenfiddich single malt any day. That does not make Chivas Regal bad. Similarly, in France, some people can't wait for the new Beaujolais to come out. But personally I prefer Bordeaux reds.
Again, some like well done steaks. Others like their steaks medium rare. Can you honestly say that one is better than the other ?|||it all comes down to personal preference, i only like very sweet white wines.|||A wine that tastes good to one person does not necessarily taste good to someone else. You should drink what you like and not worry if it is "good" to someone else.
If you do drink wine, you will also find that even your own taste in wines may change over the years. I know mine has.
Take note of the wines you like. If you wine tasting to wineries, they will usually let you take a paper copy of the wines tasted. I make notes on mine so I can remember which ones I liked or didn't like.
Cheers!
A good wine is one you like...the more the gooder :)
A bad wine is one you don't like...the more the badder :)
Seriously, aside from actual problems with the wine...turning to vinegar, tasting like buttered monkey butt, and the like, what makes a wine good or bad is just how much it appeals to the drinker...YOU.
If you can't taste the difference much because you drink one kind one day and another kind another day, sometimes tasting a few kinds, as in a winery's wine tasting room, that can help point out the subtler differences. If you have no wineries nearby (though they seem to be springing up everywhere) you might have a wine bar. There, or even in some restaurants, they may serve "wine flights" which are generally 3 similar wines served as about half servings and all at the same time. They should also be able to point out particular qualities of each when they serve you. Having some cheese and crackers and other appetizer-y kinds of foods at the same time will help point out how each one "goes" with them...and whether or not you like one with this cheese and not that pate' and so on.
Half the fun is in the exploration and trying stuff out.|||that it is pleasing to the palat....that is why when you are tasting wines they have cheese and cracker that is to remove the taste of the other wine...also when the wait staff serves the wine they left the host taste the wine first (a little) that is to see if it is acceptable and also not sour...|||I am shocked that you can't tell the difference. There are huge differences in wine. Sweet-dry, red-white and a bunch of other factors. What makes it good is what tastes good to you. Don't let the snobs tell you that it is the same for everyone.
I like dry reds. I will drink dry white only if there are no reds around. I can't stand sweet wine. A lot of people really like sweet wine. Just because I drink wine and understand more about it doesn't make my taste in it any more valid.
I suggest that if you really want to find what you like, you attend a few tastings. Local wine shops or wineries often have them if you are in a state that permits it. You can try several varieties and figure out what tastes good to you.|||drink what u like-or not at all-cheese/crackers are snacks-Wine and water are only 2 beverages that don't spoil taste of food, and hot wings are too messy to eat at a tasting. As for difference-aside from taste-its price, i had expensive stuff that tastes soso to bad and cheap stuff thats good-all depends. Think its more noticable in champagne than red wine, more expensive is always better.|||its taste how long its ben aged how its been aged like what in all play a role in how good the wine will taste
good wine is just tasty and will not make you sick is not got no artifical flavors or anything like that
cheap wine is maddog irish rose this stuff will have you sick for days!|||As in all things, if you like it, then its good. You can chat it up with the best sommeliers in the world, talk all their costly snobbish knowledge on the subject, but if you don't honestly like it, then it sucks. That's that. Don't get caught up in all the hub-bub, ya know?!|||If a wine tastes good - that wine is enjoyable for that person to drink. Each person has their own likes and dislikes when it comes to the type of wine they like to drink.
I would recommend attending wine tastings, either at your local wine shop (if they host tastings, some better ones do), at wine festivals, or at local wineries (if you happen to be close to some). Ask questions when you are tasting - sometimes the proprietor is knowledgable and can tell you some of the things to look for when tasting the wine. This is most helpful.
For instance:
I prefer California Cabernet Sauvignon from Napa Valley. My affinity for the wine probably had something to do with what I was eating at the time - along with every other wine that I've enjoyed. However, some people (my parents) don't like to drink Cabernet Sauvignon that are similar to the ones that are produced in Napa. The easiest way to describe their dislike is through my own taste sensations and words... so hopefully this makes sense. When I drink the wine and it hits my mouth, besides the high amount of alcohol I can normally smell while I am taking a drink, I get a stinging sensation or the sense of astringency near the back of my mouth on both sides of my tongue. These are also referred to as the wine's tannins - a quality that the grape skin can heighten when left with the juice when the grapes are crushed. These are one of the things that supposedly allow the wine to keep for years when stored properly. My parents do not like these qualities when they are drinking wine - the high alcohol content... the astringency... is unpleasant. However, I enjoy these types of wine with foods that possess some sort of fat or use oil in preparation. These fats/oils will soften/reduce these qualities in the wine. Also, over time the wine will lose these tannins naturally as it ages - how wine can get "better" with age.
I also have started to like other reds and white wines, but only by exposing myself through tastings and trial.
Additionally, I find that I enjoy sweeter wines with certain desserts or occasionally by themselves.
But as far as what makes a bottle of wine bad? That would be up to your tastes. However, if the wine was stored in a room where the temperature was above 80F, the wine can "cook" or the cork can dry out and air can get into the bottle. These conditions will change the way the wine will smell and taste. My tastes are not fully developed to tell the difference between flaws in different types of wine - but I can tell you to look out for wine that has rancid or vinegary-type odors when you drink it.
Hope this helps!
Enjoy!|||If you like the taste, then it is good for you, but may not be good for me. And that goes for everything, not just wine. Some people who drink Scotch swear by "Chivas Regal". I would go for Glenfiddich single malt any day. That does not make Chivas Regal bad. Similarly, in France, some people can't wait for the new Beaujolais to come out. But personally I prefer Bordeaux reds.
Again, some like well done steaks. Others like their steaks medium rare. Can you honestly say that one is better than the other ?|||it all comes down to personal preference, i only like very sweet white wines.|||A wine that tastes good to one person does not necessarily taste good to someone else. You should drink what you like and not worry if it is "good" to someone else.
If you do drink wine, you will also find that even your own taste in wines may change over the years. I know mine has.
Take note of the wines you like. If you wine tasting to wineries, they will usually let you take a paper copy of the wines tasted. I make notes on mine so I can remember which ones I liked or didn't like.
Cheers!
What is a good wine to go with chicken fettuccine Alfredo?
I want to get a bottle of wine under $20 that will go well with a Chicken Fettuccine Alfredo. Any recommendations?
I would like something a little lighter and easier to handle for someone who isnt a big wine drinker.|||I would recommend a dry Gewurztraminer. They can be fresh, crisp and clean all things that will help cut the thick creamy taste of the fettucine. They go well with spicy food like Thai as well.
Some that fit in your price range:
Fetzer Valley Oaks
Handley Vineyard
Domaine Michel Fonne
|||If you want a white, I advise a sauvignon blanc. They're a bit mellower than chardonnay, which I often think is too harsh. Fetzer has a good one for abot $7 .
But the sharp parmesan in alfredo I think goes well also with red, and the lightest, fruitiest red is pinot noir. Beringer is always a good table wine and costs about $14 .
|||As your sommelier of the moment I recommend Pine Ridge Chenin Blanc/ Viognier. It's light and very pleasant, with the sweetness of the Viognier off-set by the slight dryness of the Chenin Blanc. A perfect match for your dish, at about $15 a bottle. It's available here in SoCal at the supermarket.|||A Pinot Grigio is light and really great ~ you can find one for less than $20 for sure
Vendage Chardoney is really great and you can get a huge bottle for less than $20 and it taste really good |||A good Semillon would go brilliantly.
Chardonnay is not a good choice as the heavy oak flavours in Chardonnay is neither what you are after or a good compliment to the food.|||either a voigner or a chardonnay.
some like a reisling with their chicken, none of them i'd deny.|||an Italian Pinot Grigio - I like Santi Aposti or Caldaro|||pinot grigio|||chardonnay|||chianti has to be the best
I would like something a little lighter and easier to handle for someone who isnt a big wine drinker.|||I would recommend a dry Gewurztraminer. They can be fresh, crisp and clean all things that will help cut the thick creamy taste of the fettucine. They go well with spicy food like Thai as well.
Some that fit in your price range:
Fetzer Valley Oaks
Handley Vineyard
Domaine Michel Fonne
|||If you want a white, I advise a sauvignon blanc. They're a bit mellower than chardonnay, which I often think is too harsh. Fetzer has a good one for abot $7 .
But the sharp parmesan in alfredo I think goes well also with red, and the lightest, fruitiest red is pinot noir. Beringer is always a good table wine and costs about $14 .
|||As your sommelier of the moment I recommend Pine Ridge Chenin Blanc/ Viognier. It's light and very pleasant, with the sweetness of the Viognier off-set by the slight dryness of the Chenin Blanc. A perfect match for your dish, at about $15 a bottle. It's available here in SoCal at the supermarket.|||A Pinot Grigio is light and really great ~ you can find one for less than $20 for sure
Vendage Chardoney is really great and you can get a huge bottle for less than $20 and it taste really good |||A good Semillon would go brilliantly.
Chardonnay is not a good choice as the heavy oak flavours in Chardonnay is neither what you are after or a good compliment to the food.|||either a voigner or a chardonnay.
some like a reisling with their chicken, none of them i'd deny.|||an Italian Pinot Grigio - I like Santi Aposti or Caldaro|||pinot grigio|||chardonnay|||chianti has to be the best
How do I get rid of wine mouth?
Even if I have one glass of red wine, it stains my lips. I've tried exfoliants but they don't get it all off. I've also tried wearing lip balm as I drink so that the wine doesn't touch the skin but that doesn't seem to work. I end up going to work the next day with wine stained lips!|||A friend keeps a damp paper towel nearby when we drink red wine to wipe his lips and teeth occasionally. It seems to work, but I don't know if it changes the flavor. He looks like an *** when he does it though.|||How about using a straw? I have the same problem and I know I will look silly using it -- but at least better than with stained lips and teeth! I just had it happen 2 nights ago and asked my husband why he didn't tell me...ugh...
|||Try lemon or lime- the more you can brave it and rub a wedge on your teeth, the better. As for wine lips, the best way is to try to manage it the entire time you're drinking wine. Splash water on them when going to the restroom- by the time you wash ur hands, it should just clean right up.
|||Start drinking white wine.|||Drink it with a straw.|||i have never known this happen to anyone...hmmm,try and open your mouth a little wider when drinking it so it doesnt touch your lips...or better still...drink it through a straw!!!|||The straw is a good idea, as is drinking white wine! Also, try using a smaller glass!|||This happens to my friend also and she has tryed everything and nothing seems to work for her sorry I could not help just thought I would let you know you are not alone. She started drinking red wine on Friday and Saturday only.|||Just drink straight frome the bottle, you can wrap your lips all the way around the bottle and let it all in|||Drink a bit at a time.Small sips with your lips puckered up and away from the wine.Hey better yet,order a Long Island Iced Tea.You will only need one and they will think its tea.Thanks for 2.|||My friends and I call this "wine lips". I usually brush my teeth, tongue and lips right after I've finished my last glass. Plus I use a whitening toothpaste. Works quite well.
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|||Try lemon or lime- the more you can brave it and rub a wedge on your teeth, the better. As for wine lips, the best way is to try to manage it the entire time you're drinking wine. Splash water on them when going to the restroom- by the time you wash ur hands, it should just clean right up.
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|||Start drinking white wine.|||Drink it with a straw.|||i have never known this happen to anyone...hmmm,try and open your mouth a little wider when drinking it so it doesnt touch your lips...or better still...drink it through a straw!!!|||The straw is a good idea, as is drinking white wine! Also, try using a smaller glass!|||This happens to my friend also and she has tryed everything and nothing seems to work for her sorry I could not help just thought I would let you know you are not alone. She started drinking red wine on Friday and Saturday only.|||Just drink straight frome the bottle, you can wrap your lips all the way around the bottle and let it all in|||Drink a bit at a time.Small sips with your lips puckered up and away from the wine.Hey better yet,order a Long Island Iced Tea.You will only need one and they will think its tea.Thanks for 2.|||My friends and I call this "wine lips". I usually brush my teeth, tongue and lips right after I've finished my last glass. Plus I use a whitening toothpaste. Works quite well.
What does adding red wine to spaghetti sauce do to the taste?
What's the purpose of adding red wine to spaghetti sauce and what does it do to the taste? Does the spaghetti sauce end up tasting like wine?|||it makes for a more robust flavor... and unless you use a TON of wine, the taste will not be "winey"...
just make sure you give the sauce enough time to simmer once you have introduced the wine, so it gets a chance to meld with the other flavors, and has time for the alcohol to cook out.|||Actually the slight bit of alcohol in the wine releases flavors in the tomatoes that are alcohol soluble and won't be released by anything else. The wine will give it a bit richer flavor and a bit of sweetness. You don't have to add a lot to get the flavor release and you don't have to worry about the alcohol because that will evaporate off as soon as the heat gets to it. And it might darken the color a bit too.
If your stove has an open flame such as a gas stove, remove the pan from the burner before adding the wine. Just a safety thing; if you slop the wine a bit and it lands in the flame, it's going to flare and could end up burning you when it flares.|||Usually red wine is added after you've sauteed your veggies to deglaze the pan, getting up all the cooked-on bits which will enrich the sauce. I find a half-cup or less to a normal batch gives a nice depth of flavor. Makes it taste like sauce you've had in a restaurant that you couldn't quite mimic before now. It won't taste like wine, just a more interesting sauce than tomatoes.
I use those little bottles of wine that come in a 4-pack, by Sutter Home or Gallo. About half of one of those is plenty.|||Red wine will build body and support the meat giving you a richer browned meat flavor. I would recommend using a little sherry too and some kikkoman soy sauce to taste. The kikkoman will add some nucleic 50 aminos to the product to enhance the savoryness. Try it and see what you think.
just make sure you give the sauce enough time to simmer once you have introduced the wine, so it gets a chance to meld with the other flavors, and has time for the alcohol to cook out.|||Actually the slight bit of alcohol in the wine releases flavors in the tomatoes that are alcohol soluble and won't be released by anything else. The wine will give it a bit richer flavor and a bit of sweetness. You don't have to add a lot to get the flavor release and you don't have to worry about the alcohol because that will evaporate off as soon as the heat gets to it. And it might darken the color a bit too.
If your stove has an open flame such as a gas stove, remove the pan from the burner before adding the wine. Just a safety thing; if you slop the wine a bit and it lands in the flame, it's going to flare and could end up burning you when it flares.|||Usually red wine is added after you've sauteed your veggies to deglaze the pan, getting up all the cooked-on bits which will enrich the sauce. I find a half-cup or less to a normal batch gives a nice depth of flavor. Makes it taste like sauce you've had in a restaurant that you couldn't quite mimic before now. It won't taste like wine, just a more interesting sauce than tomatoes.
I use those little bottles of wine that come in a 4-pack, by Sutter Home or Gallo. About half of one of those is plenty.|||Red wine will build body and support the meat giving you a richer browned meat flavor. I would recommend using a little sherry too and some kikkoman soy sauce to taste. The kikkoman will add some nucleic 50 aminos to the product to enhance the savoryness. Try it and see what you think.
How do you start with a wine company?
How do winers start their selling?
What are the steps of selling wine?
I want to know a lot of things?
You firstly need good land to get the winery plants.
You also need workers machines and everything like that.
How much money does the owner of a winery make (someone who makes a good wine and sells a lot)
Please tell me any info about starting a wine company?|||a lot of hard work|||First, you need to obtain financing in the millions. Then, get bonded with the ATF. Third, seek out bulk wine on the open market, find a winemaker, create a blend and have it bottled. Open a tasting room with adequate foot traffic to move all your production, or scratch and beg for sheld space at a store. Send you wines into competetion and to publications for review. Pray they like you.
In the meantime, you'll also be busy building a winery facility, dealing with the environmental nightmare of permitting, seeking out exisiting or suitable vineyard land (in Napa it sells for well above $100,000/acre) and hiring a vineyard staff to run that whole aspect of the business.
It's not easy.|||If you want to do it in America, your best bet is California or some other states like Missouri or Texas. Work at a winery and work your way up. Do some investing, ect. and maybe you could buy it. Or you could inhert it if the owner decides to leave it to you when they retire. That seems so much easier than starting from scratch because you would have to find nice land, buy it, build, plant, wait, hire, and get a license.|||Any expert will tell you before staring any business you better be business savvy. Also, you better have enough capital to fall back on and not expect to see a profit for at least two years. Which means don't expect to be putting money in your pocket as it will be going into your business to make is successful.
contact your local community college, many offer small business owner classes for free.
Then why not get a job at a winery and learn the ins and outs from the ground up?|||I would say seriously consider not doing it. General opinion is that - in the very best of times, with a following wind, it will take 7 years at the very least to begin making profit (after planting, building and buying etc etc).
You'll sink a lot of money away for a long time - with a bad season proving a disaster, and probably sending you bankrupt.
If you have a lto of money you want to get rid of then go for it... but then again, why not send it over this way!!|||The wine businesss is a write off. esspeciaslly withim the retail sector|||My mom has made wine but if you want to start a company tou need to get a license
What are the steps of selling wine?
I want to know a lot of things?
You firstly need good land to get the winery plants.
You also need workers machines and everything like that.
How much money does the owner of a winery make (someone who makes a good wine and sells a lot)
Please tell me any info about starting a wine company?|||a lot of hard work|||First, you need to obtain financing in the millions. Then, get bonded with the ATF. Third, seek out bulk wine on the open market, find a winemaker, create a blend and have it bottled. Open a tasting room with adequate foot traffic to move all your production, or scratch and beg for sheld space at a store. Send you wines into competetion and to publications for review. Pray they like you.
In the meantime, you'll also be busy building a winery facility, dealing with the environmental nightmare of permitting, seeking out exisiting or suitable vineyard land (in Napa it sells for well above $100,000/acre) and hiring a vineyard staff to run that whole aspect of the business.
It's not easy.|||If you want to do it in America, your best bet is California or some other states like Missouri or Texas. Work at a winery and work your way up. Do some investing, ect. and maybe you could buy it. Or you could inhert it if the owner decides to leave it to you when they retire. That seems so much easier than starting from scratch because you would have to find nice land, buy it, build, plant, wait, hire, and get a license.|||Any expert will tell you before staring any business you better be business savvy. Also, you better have enough capital to fall back on and not expect to see a profit for at least two years. Which means don't expect to be putting money in your pocket as it will be going into your business to make is successful.
contact your local community college, many offer small business owner classes for free.
Then why not get a job at a winery and learn the ins and outs from the ground up?|||I would say seriously consider not doing it. General opinion is that - in the very best of times, with a following wind, it will take 7 years at the very least to begin making profit (after planting, building and buying etc etc).
You'll sink a lot of money away for a long time - with a bad season proving a disaster, and probably sending you bankrupt.
If you have a lto of money you want to get rid of then go for it... but then again, why not send it over this way!!|||The wine businesss is a write off. esspeciaslly withim the retail sector|||My mom has made wine but if you want to start a company tou need to get a license
How many bottles of wine should I purchase?
I am having a party for about 100 guests, I want to serve white wine (Reisling, Chardonnay) and red wine (Cab and Merlot). How many total bottles should I purchase.|||2 cases of each color|||25 bottles would serve 100 people, but that's one glass per person. figure 4 glasses per bottle. 2-3 per person, so 25 red, 25 white, 25 of whatever. That will be more then enough, if you buy wine by the case it's cheaper.
Argentinian cab is really great the "Cocodrilio" is really good!|||Yuck to the Reisling... go with a Pinot Noir...:0)
They say 1 bottle for every 2 people but the tough one is people keep changeing their preference for red or white.
Get 30 of each and when it is done it is done.
Have lots of soft drinks as well or a non alcoholic punch|||To be on the safe side, I would average approx. 2 glasses per guest, so I would do at least 100 of each, depending on what you are serving.
It also might be a good idea to involve a caterer or party planner to help you make such decisions.|||I would say 25 of each or just 15 of each, some people normally don't drink wine.|||Check out the link, it will tell you what you need to know.|||alot|||I'd agree with one case of each type, assuming there will be about an equal number of men and women. While it's true that not everyone drinks wine, most do and some will drink three glasses while others will drink none. The general rule of thumb is two glasses per person. A glass is considered to be 5oz. There are 5 glasses in a 750ml (standard) wine bottle. Based on this, you would need 40 bottles of wine and I tend to overbuy because you can always just store it and drink it yourself later if you've purchased too much.
Women tend to prefer whites... men tend to prefer reds... so if there will be men and women in equal numbers, 10 bottles of each (riesling, chard, cab and merlot) should do... but to be safe, say a case of each (12 bottles)
Some top choices with taste and value in mind?
Riesling - Beringer Johannisburg, Bonny Doon Pacific Rim, Chateau Ste Michelle Johannisburg, Columbia Crest Johannisburg, J. Lohr Bay Mist, Fetzer Valley Oaks Johannisburg
Chardonnay - Penfold's Rawson's Retreat, Chateau Ste Michelle Columbia Valley, Gallo of Sonoma, Edna Valley Vineyards Paragon, Beringer Founder's Estate, Columbia Crest Grand Estates, J. Lohr Riverstone
Cabernet Sauvignon - Los Vascos, Gallo of Sonoma, Columbia Crest Grand Estates, Black Opal, Jacob's Creek, Beringer Founder's Estate, Santa Rita 120
Merlot - Casa Lapostolle Merlot Classic, Gallo of Sonoma, Columbia Crest Two Vines, Beringer Founder's Estate, Fetzer Valley Oaks, Bogle, Blackstone|||i origonally think u should bye at least 100|||If you are serving 100 guests we must assume certain things so that you do not run out of wine. Each 750ml bottle will yield about 5 servings of 5 oz each. So if you want everyone to have just one glass you would need 20 x 750ml bottles. If you want everyone to have as much as 4 x 5 oz servings, you would need 80 x 750ml bottles. 1 case holds 12 x 750ml bottles. You would need 6 cases and 8 bottles, so round it up to 7 x cases which would give you 84 bottles. Depending on the mix, males prefer red, ladies prefer white, males prefer dry, females prefer slightly less dry. Males would prefer the Cab, while females would favor the Merlot. Males would prefer the Chardonnay, while females might gravitate to the Riesling. But, remember we are also talking fads and trends within the group. Merlot and Chardonnay are faddish. Cabernet and Riesling are not fads. My suggestion is to buy 1 case of Riesling, 3 cases Chardonnay, 2 cases of Cabernet, and 1 case of Merlot. The reason for having more white wine to red is that red wine can be hard to drink for an extended period causing palate fatigue and having more white will allow switching back and forth allowing guests more choice.|||You normally get approx 6 standard glasses of wine from a 75cl bottle. To be on the safe side i would suggest atleast 2 cases (24 bottles per case) of red and the same of white. You should ask at your local wine store as some may do a sale or return scheme meaning that you can return unused bottles/cases so you aren't left with excess wine, although that's not always a bad thing!! If they do this service then order too much and you can always take some back.|||I will leave the math for you. Consider that you will get 4-6 glasses per bottle when served in an average sized white wine glass and 3-4 glasses per bottle when served in an average sized Red Wine glass. ( depending on proper filling of the glasses )
That said, think about the average guest consuming 2 glasses each...That is, if every guest drinks wine. Do the math and buy an extra bottle of each type of wine. It's always better to have too much than not enough.
Enjoy your party!|||A standard bottle contains six glasses so work it out from that. If each guest drinks six glasses of wine you need 100 bottles. If I were you I would ring the wine store and do a deal as you are buying in bulk. Try to get a sale or return deal so that any bottles left over and unopened can be returned for cash. If you are in England, Tesco's give a 5% discount for every six bottles you buy.|||One half bottle each for every guest. So fifty of each.|||4 cases|||You should have at least 100 bottles for some will take 2 and will may not take any.|||Calculate 5 glasses/ bottle. I would expect at least 2 glasses per person. So approx 20 bottles of wine. Make it 2 cases to be on the safe side|||If that is all that you are serving, figure out how many glasses of wine is in a bottle and figure everyone will drink a few glasses. If you are serving other drinks I would cut that number in half.|||It really depnds on what you are serving to pair the wines with as far of how many of each.
I always allow 2.5 glass per person. That works out to be about 63 bottles - but what usually happens to me is I run out of 1 or the other...lol|||i'd say get 50 of each. I doubt they will notice the difference after a the first bottle.|||problemy 200|||According to the website below, which was backed up by several other sites on the internet the basic math is 8 bottles for 20 people. That means 40 bottles. It also suggests equal numbers of reds and whites unless there is some special cirmsumstance (like outdoor parties probably favor whites because it may be warm).
Argentinian cab is really great the "Cocodrilio" is really good!|||Yuck to the Reisling... go with a Pinot Noir...:0)
They say 1 bottle for every 2 people but the tough one is people keep changeing their preference for red or white.
Get 30 of each and when it is done it is done.
Have lots of soft drinks as well or a non alcoholic punch|||To be on the safe side, I would average approx. 2 glasses per guest, so I would do at least 100 of each, depending on what you are serving.
It also might be a good idea to involve a caterer or party planner to help you make such decisions.|||I would say 25 of each or just 15 of each, some people normally don't drink wine.|||Check out the link, it will tell you what you need to know.|||alot|||I'd agree with one case of each type, assuming there will be about an equal number of men and women. While it's true that not everyone drinks wine, most do and some will drink three glasses while others will drink none. The general rule of thumb is two glasses per person. A glass is considered to be 5oz. There are 5 glasses in a 750ml (standard) wine bottle. Based on this, you would need 40 bottles of wine and I tend to overbuy because you can always just store it and drink it yourself later if you've purchased too much.
Women tend to prefer whites... men tend to prefer reds... so if there will be men and women in equal numbers, 10 bottles of each (riesling, chard, cab and merlot) should do... but to be safe, say a case of each (12 bottles)
Some top choices with taste and value in mind?
Riesling - Beringer Johannisburg, Bonny Doon Pacific Rim, Chateau Ste Michelle Johannisburg, Columbia Crest Johannisburg, J. Lohr Bay Mist, Fetzer Valley Oaks Johannisburg
Chardonnay - Penfold's Rawson's Retreat, Chateau Ste Michelle Columbia Valley, Gallo of Sonoma, Edna Valley Vineyards Paragon, Beringer Founder's Estate, Columbia Crest Grand Estates, J. Lohr Riverstone
Cabernet Sauvignon - Los Vascos, Gallo of Sonoma, Columbia Crest Grand Estates, Black Opal, Jacob's Creek, Beringer Founder's Estate, Santa Rita 120
Merlot - Casa Lapostolle Merlot Classic, Gallo of Sonoma, Columbia Crest Two Vines, Beringer Founder's Estate, Fetzer Valley Oaks, Bogle, Blackstone|||i origonally think u should bye at least 100|||If you are serving 100 guests we must assume certain things so that you do not run out of wine. Each 750ml bottle will yield about 5 servings of 5 oz each. So if you want everyone to have just one glass you would need 20 x 750ml bottles. If you want everyone to have as much as 4 x 5 oz servings, you would need 80 x 750ml bottles. 1 case holds 12 x 750ml bottles. You would need 6 cases and 8 bottles, so round it up to 7 x cases which would give you 84 bottles. Depending on the mix, males prefer red, ladies prefer white, males prefer dry, females prefer slightly less dry. Males would prefer the Cab, while females would favor the Merlot. Males would prefer the Chardonnay, while females might gravitate to the Riesling. But, remember we are also talking fads and trends within the group. Merlot and Chardonnay are faddish. Cabernet and Riesling are not fads. My suggestion is to buy 1 case of Riesling, 3 cases Chardonnay, 2 cases of Cabernet, and 1 case of Merlot. The reason for having more white wine to red is that red wine can be hard to drink for an extended period causing palate fatigue and having more white will allow switching back and forth allowing guests more choice.|||You normally get approx 6 standard glasses of wine from a 75cl bottle. To be on the safe side i would suggest atleast 2 cases (24 bottles per case) of red and the same of white. You should ask at your local wine store as some may do a sale or return scheme meaning that you can return unused bottles/cases so you aren't left with excess wine, although that's not always a bad thing!! If they do this service then order too much and you can always take some back.|||I will leave the math for you. Consider that you will get 4-6 glasses per bottle when served in an average sized white wine glass and 3-4 glasses per bottle when served in an average sized Red Wine glass. ( depending on proper filling of the glasses )
That said, think about the average guest consuming 2 glasses each...That is, if every guest drinks wine. Do the math and buy an extra bottle of each type of wine. It's always better to have too much than not enough.
Enjoy your party!|||A standard bottle contains six glasses so work it out from that. If each guest drinks six glasses of wine you need 100 bottles. If I were you I would ring the wine store and do a deal as you are buying in bulk. Try to get a sale or return deal so that any bottles left over and unopened can be returned for cash. If you are in England, Tesco's give a 5% discount for every six bottles you buy.|||One half bottle each for every guest. So fifty of each.|||4 cases|||You should have at least 100 bottles for some will take 2 and will may not take any.|||Calculate 5 glasses/ bottle. I would expect at least 2 glasses per person. So approx 20 bottles of wine. Make it 2 cases to be on the safe side|||If that is all that you are serving, figure out how many glasses of wine is in a bottle and figure everyone will drink a few glasses. If you are serving other drinks I would cut that number in half.|||It really depnds on what you are serving to pair the wines with as far of how many of each.
I always allow 2.5 glass per person. That works out to be about 63 bottles - but what usually happens to me is I run out of 1 or the other...lol|||i'd say get 50 of each. I doubt they will notice the difference after a the first bottle.|||problemy 200|||According to the website below, which was backed up by several other sites on the internet the basic math is 8 bottles for 20 people. That means 40 bottles. It also suggests equal numbers of reds and whites unless there is some special cirmsumstance (like outdoor parties probably favor whites because it may be warm).
Is it possible to ship a bottle of wine?
I moved from Maine to Indiana, and I'm on my way to california. The question is, Is it possible to ship a bottle of wine. My mother says they won't but for some reason, I don't believe her. She said that it is illegal to ship wine, but yet they have online stores that ship their wine. Is she lying or how can i get my wine back?|||Use this site, and choose your state for the laws.
http://www.ncsla.org/states.htm|||As long as you are shipping something that is your personal property, I see no restriction on mailing that item.
If you were transporting it across state lines for the purpose of selling the wine, then taxation issues become involved.|||Sure...
Get a flight ticket.
Drink the wine...
Pack the empty bottle in your suitcase....
Long way to go without a toilet-call though....|||Wineries will mail your wine where ever you want them to.You will have to call your local postoffice or UPS to check if you can sent it through them.|||package it correctly , wrap it label it and carry to post office...|||yup just send it down the line|||some states do not allow it..|||Your mom is telling the truth. Individuals can not mail alcohol to another person. The online sites you are seeing have liquor licenses and therefore can mail wine. I live in California and would love to mail wine to my friends and relatives, but I can't. I usually mail packages thru a local mail boxes etc. where the owner is a long time acquaintance and he told me that people try to mail wine all the time and they lie about the contents. He said the packages are scanned and they always come back, or worse they get confiscated. You may have to pick up your wine next time you visit her.|||depends on if you're shipping it from state to state or internationally. this is a good website to check out: http://www.hqusareur.army.mil/opm/state.鈥?/a>|||yes|||I believe your mother is correct. Online stores can ship wine to certain states not all states. FedEx will ship from Licensee to Licensee but not in all states.|||It is illegal to ship wine in the US unless you have a liquor license. However, you can ship the wine via UPS or FedEx but you cannot tell them that it is wine. You have to LIE. You also cannot put insurance on it because then you would have to declare what it is.
So your mom is correct. It is illegal, but it can be done.
http://www.ncsla.org/states.htm|||As long as you are shipping something that is your personal property, I see no restriction on mailing that item.
If you were transporting it across state lines for the purpose of selling the wine, then taxation issues become involved.|||Sure...
Get a flight ticket.
Drink the wine...
Pack the empty bottle in your suitcase....
Long way to go without a toilet-call though....|||Wineries will mail your wine where ever you want them to.You will have to call your local postoffice or UPS to check if you can sent it through them.|||package it correctly , wrap it label it and carry to post office...|||yup just send it down the line|||some states do not allow it..|||Your mom is telling the truth. Individuals can not mail alcohol to another person. The online sites you are seeing have liquor licenses and therefore can mail wine. I live in California and would love to mail wine to my friends and relatives, but I can't. I usually mail packages thru a local mail boxes etc. where the owner is a long time acquaintance and he told me that people try to mail wine all the time and they lie about the contents. He said the packages are scanned and they always come back, or worse they get confiscated. You may have to pick up your wine next time you visit her.|||depends on if you're shipping it from state to state or internationally. this is a good website to check out: http://www.hqusareur.army.mil/opm/state.鈥?/a>|||yes|||I believe your mother is correct. Online stores can ship wine to certain states not all states. FedEx will ship from Licensee to Licensee but not in all states.|||It is illegal to ship wine in the US unless you have a liquor license. However, you can ship the wine via UPS or FedEx but you cannot tell them that it is wine. You have to LIE. You also cannot put insurance on it because then you would have to declare what it is.
So your mom is correct. It is illegal, but it can be done.
What kind of white wine is best to cook with?
Recommendations on what type of white wine to use for cooking in general and with chicken.
When a recipe calls for white wine is there a certain type in particular that is best to use?|||If a recipe calls for dry white wine, the best all-around choice is a quality American Sauvignon Blanc. This wine will be very dry and offer a fresh light herbal tilt that will enhance nearly any dish.
If the dish has bold or spicy flavors, go for a more aromatic white wine. Gewurztraminer, Riesling, and Viognier all have dynamic fruity flavors and exotic floral aromas that counterbalance heavily spiced dishes|||Any type of white wine would go fine with the chicken.
A wine added to a meal does not make a significant difference. After-all, while cooking, the alcohol is cooked out of the food, leaving only a small flavor in the food.|||IT IS A FOOLPROOF, I always buy the cheapest white wine that I use for my cooking. It will boil down to same thing|||Any dry white wine which is good enough to drink is good for cooking. I usually choose an inexpensive such as Barefoot Sauvignon Blanc, altho there is a just a touch of sweetness to it.|||FInd the cheapest white wine you can find....$1.99/bottle at trader Joes..
Never buy the expensive "cooking wine". They add a lot of soduim to it. You don't need that to prepare a delicious meal.|||Chardonnay is great because it has a mildly sweet base for flavor that doesn't cook out.|||I have to say that the golden rule I have when cooking with wine is to never us a cheap wine that I wouldn't drink. I mean, it kinda makes sense....if I wouldn't drink a wine because I don't like the taste then why would I like it when my chicken tastes of it?
I'm not saying you have to cook with an expensive wine or god forbid with cooking wine.
Most recipes call for 1 glass of wine max, so I say enjoy the rest of the bottle with the meal and the flavours don't clash :)|||Just don't cook with a wine you wouldn't drink.|||with white wine thers not a big difference in flavor. but whatever you do only cook with wine you would drink. some "cooking" wines can make a meal taste funky.|||It depends on what you are cooking. For chicken marsala, use marsala wine, it imparts a particular flavor that the recipe is looking for. I love to use leftover Reisling in anything chicken baked, roasted, crockpot, sauces, gravies, etc.
Rule of thumb for cooking with wine is never cook with a wine that you wouldn't drink.
Rules are meant to be broken. I wouldn't drink a tablespoon of marsala, but I also wouldn't use a wine that I opened and deemed to be too dry or tart or bitter to drink just to use it up.
When a recipe calls for white wine is there a certain type in particular that is best to use?|||If a recipe calls for dry white wine, the best all-around choice is a quality American Sauvignon Blanc. This wine will be very dry and offer a fresh light herbal tilt that will enhance nearly any dish.
If the dish has bold or spicy flavors, go for a more aromatic white wine. Gewurztraminer, Riesling, and Viognier all have dynamic fruity flavors and exotic floral aromas that counterbalance heavily spiced dishes|||Any type of white wine would go fine with the chicken.
A wine added to a meal does not make a significant difference. After-all, while cooking, the alcohol is cooked out of the food, leaving only a small flavor in the food.|||IT IS A FOOLPROOF, I always buy the cheapest white wine that I use for my cooking. It will boil down to same thing|||Any dry white wine which is good enough to drink is good for cooking. I usually choose an inexpensive such as Barefoot Sauvignon Blanc, altho there is a just a touch of sweetness to it.|||FInd the cheapest white wine you can find....$1.99/bottle at trader Joes..
Never buy the expensive "cooking wine". They add a lot of soduim to it. You don't need that to prepare a delicious meal.|||Chardonnay is great because it has a mildly sweet base for flavor that doesn't cook out.|||I have to say that the golden rule I have when cooking with wine is to never us a cheap wine that I wouldn't drink. I mean, it kinda makes sense....if I wouldn't drink a wine because I don't like the taste then why would I like it when my chicken tastes of it?
I'm not saying you have to cook with an expensive wine or god forbid with cooking wine.
Most recipes call for 1 glass of wine max, so I say enjoy the rest of the bottle with the meal and the flavours don't clash :)|||Just don't cook with a wine you wouldn't drink.|||with white wine thers not a big difference in flavor. but whatever you do only cook with wine you would drink. some "cooking" wines can make a meal taste funky.|||It depends on what you are cooking. For chicken marsala, use marsala wine, it imparts a particular flavor that the recipe is looking for. I love to use leftover Reisling in anything chicken baked, roasted, crockpot, sauces, gravies, etc.
Rule of thumb for cooking with wine is never cook with a wine that you wouldn't drink.
Rules are meant to be broken. I wouldn't drink a tablespoon of marsala, but I also wouldn't use a wine that I opened and deemed to be too dry or tart or bitter to drink just to use it up.
Hollywood red wine from tesco, is there a better wine for the price?
I have recently discovered this wine and was amazed at the flavour from a wine that only cost 拢2.90. Is there anybody that knows of a better value wine?|||doh......i've just weened myself off wine because i was drinking a tad too much of it! My faves were Blosson Hill California white wine and Paul Masson red and white wines. Gorgeous............The Paul Masson my local shop has on a permanent 'Three for 拢10' deal. Their takings will have taken a dip since i stopped drinking it i bet !!|||I agree, although I prefer the white or the rose. And they come with screw caps so not messing around with a corkscrew!!|||From viccy wine Vineyard X 拢2.99 13.5% what vol is Holllywood stuff then|||My misses got a free bottle of red wine from M%26amp;S, called froggy or some such name, French of course, but it was the nicest red wine ever, even my lager drinking son wanted more, and I often buy a box or two per month, trying them all.|||Baron St Jean from Aldi|||Never tried it but I will now!|||Carlo Rossi has gallon jugs of all different types of wine for about $10-$12 US which I think is a pretty good deal, I prefer the paesano|||Rivercrest Rose from Asda you can get 3 for 拢10!!
Its amazing! They also do a mix and match with different brands ^ types too!
Give it a try you will be very surprised! hehe x|||Try Frenzio from Asda, is about 拢13 for a box and comes in red, rose and white. The red is fantastic, dry yet fruity, goes with any dish or great drunl on its own.
In the next aisle you will find glasses designed for Leffe beer. These little beauties hold half pint and are perfect for your Frenzio.
Hope that helps hic.
Its amazing! They also do a mix and match with different brands ^ types too!
Give it a try you will be very surprised! hehe x|||Try Frenzio from Asda, is about 拢13 for a box and comes in red, rose and white. The red is fantastic, dry yet fruity, goes with any dish or great drunl on its own.
In the next aisle you will find glasses designed for Leffe beer. These little beauties hold half pint and are perfect for your Frenzio.
Hope that helps hic.
What is a good wine or champaign to give for the holidays?
Im not a wine drinker so Im just wondering what a good wine or champaign would be to give for the holidays?|||I think a good wine to give is a sweet or dessert wine. For example a muscat, a late harvest or eiswein or ice wine.|||You can't go wrong with Mumms sparkling wine. (It's not the French kind, it's the California kind so it can't be called Champagne) My favorite is the blanc de blancs. And it's very affordable, about $19-$25 depending on where you live and store prices. Happy holidays!|||I'm sure not a gourmet when it comes to wine, so when I find something good, I usually stick with it. I've become a fan of both the Fess Parker and Coppola selections.
If you can find any of Fess Parker's wines, they are excellent and in the $20 range, depending on outlet. Also, the Francis Ford Coppola selection offers some great wines at excellent prices. You won't be embarrassed by giving either of them.|||As a champagne take a real Mac Coy such as Veuve Cliquot Ponsardin Brut (you can find it in Albertsons or Smith's for about 40$ a bottle or around 30 on internet) As a French One, I tested all champagnes and this one is my favorite one for the rapport quality/price, light and bubbly, crispy fresh....... wonderfull! you can check the website in my source for it and look the testimonies below
One of the world鈥檚 favorite Champagnes. Rich, nutty, and complex non-vintage Brut.
From one of the most prestigious Champagne houses, this Brut is the gold standard for non-vintage Champagne year in and year out. Deliciously rich on the nose and palate, with almond croissant and suggestions of Calvados in the aroma and flavor. A fuller-bodied style, creamy and round, with a long, lingering nutty finish. The best Champagne in a recent tasting. Simply superb!
A Customer - Orono, Minnesota
We recently served Veuve Clicquot for our daughter's wedding, and found it to be the PERFECT champagne! It absolutely fills the mouth with the finest of bubbles, and was the clear winner in our wine tasting prior to the wedding, beating out more expensive champagnes. I enjoyed it from toasting 'till midnight, not wanting to switch to wine even with dinner. I've now got two bottles chilling in my refrigerator!
A Customer - Oregon
Wow! I received a bottle of Veuve Clicquote Yellow Label from a vendor as a New Year's gift. All I can say is, "I owe them big-time!" This is an absolutely wonderful champagne. I'll be buying a couple bottles and aging them for next year!
A Customer - California
LOVE IT, I LOVE this champagne. I would never drink any other champagne but Veuve. The aroma, texture, taste is absolutely exhilarating! I also love the fact that it is an affordable luxury. I can not rave enough about this champagne, its simply "perfect."
Nabbott@wine.com - San Francisco
Why pay more? This champagne has it all
A Customer - Port au Prince, Haiti
Drank this by the case for the holidays. LOVE IT! Agree with others that it should be the 'house champagne'. Highly reccommend.
plofgren@gac.edu - Princeton, MN
An absolute classic. This champagne has a reputation the world over for excellence, and it delivers in every sense. Tasting group did have one person who disliked it, but she didn't know the meaning of "Brut," and so her opinion that it was "too dry" is negligible. 90 out of 100.
A Customer - Albuquerque, New Mexico
Simply Superb! Excellent nose, tiny bubbles, wonderful as an aperitif, with desert, on a special occasision or even better, for no reason at all, except to enjoy and savor it. Oh, yes...excellent price point as well.
broker212@yahoo.com - N.Y.C., N.Y.
great stuff, big bang for your buck, clean taste, good texture, nice after taste keeps bringing you back for more. a favotite
A Customer - Tampa, Fl
I never pass up a chance to rave about Veuve (as I call it). We drink a bottle of champagne every Friday night and usually one during the weekend. Veuve is and always will be my favorite. We continue to try new and different champagnes monthly, and I consider myself very knowledgeable about the bubbly, and I can promise you, Veuve will never disappoint you. The only other suggestion I would have would be to try La Grande Dame, the most esquisite of all champagnes. Forget about Dom and Cristal, the Grand Lady is the best. Save it for something special. Serve it cold and often, that's my motto!
A Customer - Chicago, IL
My husband and I were turned onto this champagne a couple of years ago and have used it for every celebration--major or minor--ever since! I am not much of a champagne drinker, but I very much enjoy the refreshing, crisp flavor of Veuve.
Katwoman9@iwon.com - Aurora, Illinois
Veuve is a wonderful champagne that I first tasted last summer in Laguna Beach, California and I was hooked. I received a bottle as a gift from a very special friend and will savor every drop. There is a beautiful memory in every glass.
domjo1@jersey.net - new jersey
Should be your "house" or home CHOICE for CHAMPAGNE!!!
A Customer - a customer
this a true delicate wine. Fabulous, highly recommended
A Customer - Westchester, NY
You'll be hard pressed to find a champagne drinker who has been disappointed by Clicquot. The NV Brut or "yellow label" consistantly offers the best "bang for the buck." That is to say - at a very affordable $30-$35 a bottle, it's hands down the most pleasing choice of bubbly. **A tip to all - if you can muster the strength - let the bottle sit in a basement (or other dark, cool area) for 12-18 months (I realize this means planning ahead)... This champagne is infinitely improved with a little extra aging - it's easily twice as good a year later. You will NOT be disappointed.
A Customer - PALM SPRINGS CALIFORNIA
THIS IS VERY SMOOTH.LOVE TO SERVE IT AT HOME TO FRIENDS,OR BRING TO HOST OF PARTY.YOU SHOULD ALWAYS HAVE EXTRA BOTTLES CHILLED BECAUSE IT SEEMS TO GO QUICKLY. ED TAGGART
tallmanmc@worldnet.att.net - LaGrange Il
I received a bottle from a gentleman as a gift. I was an instant convert! I frequently serve champagne with or instead of desert and Veuve is more interesting and complex than other higher priced wines. It is wonderful but alas the gentleman was not.
A Customer - Los Angeles, CA
This champange is simply the best. It's a sleeper that will wake you up and make you put down Moet and Cristal.
A Customer - Minneapolis, MN
Good smell, good taste. Lots of bubbles. Good overall flavor. It is a good champagne, but nothing fantastic for me. If you want a good champagne from france for decent price this is it, but if you are willing to pay more for better I would do that. Krug Grand Cuvee is fantastic. I'd give Veuve Clicquot a 90 rating.
unvldclaudia@hotmail.com - Midland, Texas
This champagne was a delight from first sip to last. The color is a fine gold and the bubbles so tiny and numerous, you'd think there was glitter in your glass. Palate and nose were both tickled. Can't say anything but good about this champagne!
A Customer - miami, florida
Delicious, classy and goes well with alot of foods. enjoy
A Customer - Seattle, WA
Just plain delicious. An old stand by for me. The perfect gift wine as it is quite affordable, yet distinctive. I have yet to meet someone who doesn't enjoy this one. Buy with confidence:)!!!
pgibson2005@gmail.com - Ohio
What can I say, but it is the best NV champagne on the market today that is all anyone needs to know!!
A Customer - Northern California
The gold standard of non-vintage champagnes.
A Customer - Clayton, Missouri
Hollor at Veuve I Love it
A Customer - Amsterdam, The Netherlands
Living in Amsterdam is the opportunity to have a wide variety of options in eating and drinking some of the best that Europe has to offer. Veuve is the best by far. Whether the event is a major celebration, or a weekend at home, it clearly makes the time special. Smooth with full taste. The Best in Europe.
codyhoneycutt@hotmail.com - Colorado Springs, CO
An excellent choice...I purchased a bottle for New Year's Eve and I was not disappointed. Great taste, wonderful in all aspects. I would surely choose this over most other more expensive bottles. You can't go wrong. I will be getting some more for this New Year's celebration and it will be served at my wedding in the summer.|||Le Piat Dor is a good wine,and it's affordable as well.|||I'm really not either but i tried a white wine called Muscato and it was very good. But it sometimes depends on what you are going to serve your guests. White wine with chicken and red wine with red meat.|||Prosecco is a nice choice. It's good by itself, but also makes wonderful Bellinis. Just chill a pitcher over some ice and stir the Prosecco with white peach puree. It's fabulous!|||Look for Champagne or Sparkling wine that has "Demi Sec" on the label. These are sweeter wines that might pair better with the sweets.
For non sparkling, try a nice Tawny Port, either Quinta do Noval or Warres Otima.
There are also many dessert wines out there, late harvest wines, icewines, etc. But I think that you're better off w/ either the Demi Sec or Port.
If you can find any of Fess Parker's wines, they are excellent and in the $20 range, depending on outlet. Also, the Francis Ford Coppola selection offers some great wines at excellent prices. You won't be embarrassed by giving either of them.|||As a champagne take a real Mac Coy such as Veuve Cliquot Ponsardin Brut (you can find it in Albertsons or Smith's for about 40$ a bottle or around 30 on internet) As a French One, I tested all champagnes and this one is my favorite one for the rapport quality/price, light and bubbly, crispy fresh....... wonderfull! you can check the website in my source for it and look the testimonies below
One of the world鈥檚 favorite Champagnes. Rich, nutty, and complex non-vintage Brut.
From one of the most prestigious Champagne houses, this Brut is the gold standard for non-vintage Champagne year in and year out. Deliciously rich on the nose and palate, with almond croissant and suggestions of Calvados in the aroma and flavor. A fuller-bodied style, creamy and round, with a long, lingering nutty finish. The best Champagne in a recent tasting. Simply superb!
A Customer - Orono, Minnesota
We recently served Veuve Clicquot for our daughter's wedding, and found it to be the PERFECT champagne! It absolutely fills the mouth with the finest of bubbles, and was the clear winner in our wine tasting prior to the wedding, beating out more expensive champagnes. I enjoyed it from toasting 'till midnight, not wanting to switch to wine even with dinner. I've now got two bottles chilling in my refrigerator!
A Customer - Oregon
Wow! I received a bottle of Veuve Clicquote Yellow Label from a vendor as a New Year's gift. All I can say is, "I owe them big-time!" This is an absolutely wonderful champagne. I'll be buying a couple bottles and aging them for next year!
A Customer - California
LOVE IT, I LOVE this champagne. I would never drink any other champagne but Veuve. The aroma, texture, taste is absolutely exhilarating! I also love the fact that it is an affordable luxury. I can not rave enough about this champagne, its simply "perfect."
Nabbott@wine.com - San Francisco
Why pay more? This champagne has it all
A Customer - Port au Prince, Haiti
Drank this by the case for the holidays. LOVE IT! Agree with others that it should be the 'house champagne'. Highly reccommend.
plofgren@gac.edu - Princeton, MN
An absolute classic. This champagne has a reputation the world over for excellence, and it delivers in every sense. Tasting group did have one person who disliked it, but she didn't know the meaning of "Brut," and so her opinion that it was "too dry" is negligible. 90 out of 100.
A Customer - Albuquerque, New Mexico
Simply Superb! Excellent nose, tiny bubbles, wonderful as an aperitif, with desert, on a special occasision or even better, for no reason at all, except to enjoy and savor it. Oh, yes...excellent price point as well.
broker212@yahoo.com - N.Y.C., N.Y.
great stuff, big bang for your buck, clean taste, good texture, nice after taste keeps bringing you back for more. a favotite
A Customer - Tampa, Fl
I never pass up a chance to rave about Veuve (as I call it). We drink a bottle of champagne every Friday night and usually one during the weekend. Veuve is and always will be my favorite. We continue to try new and different champagnes monthly, and I consider myself very knowledgeable about the bubbly, and I can promise you, Veuve will never disappoint you. The only other suggestion I would have would be to try La Grande Dame, the most esquisite of all champagnes. Forget about Dom and Cristal, the Grand Lady is the best. Save it for something special. Serve it cold and often, that's my motto!
A Customer - Chicago, IL
My husband and I were turned onto this champagne a couple of years ago and have used it for every celebration--major or minor--ever since! I am not much of a champagne drinker, but I very much enjoy the refreshing, crisp flavor of Veuve.
Katwoman9@iwon.com - Aurora, Illinois
Veuve is a wonderful champagne that I first tasted last summer in Laguna Beach, California and I was hooked. I received a bottle as a gift from a very special friend and will savor every drop. There is a beautiful memory in every glass.
domjo1@jersey.net - new jersey
Should be your "house" or home CHOICE for CHAMPAGNE!!!
A Customer - a customer
this a true delicate wine. Fabulous, highly recommended
A Customer - Westchester, NY
You'll be hard pressed to find a champagne drinker who has been disappointed by Clicquot. The NV Brut or "yellow label" consistantly offers the best "bang for the buck." That is to say - at a very affordable $30-$35 a bottle, it's hands down the most pleasing choice of bubbly. **A tip to all - if you can muster the strength - let the bottle sit in a basement (or other dark, cool area) for 12-18 months (I realize this means planning ahead)... This champagne is infinitely improved with a little extra aging - it's easily twice as good a year later. You will NOT be disappointed.
A Customer - PALM SPRINGS CALIFORNIA
THIS IS VERY SMOOTH.LOVE TO SERVE IT AT HOME TO FRIENDS,OR BRING TO HOST OF PARTY.YOU SHOULD ALWAYS HAVE EXTRA BOTTLES CHILLED BECAUSE IT SEEMS TO GO QUICKLY. ED TAGGART
tallmanmc@worldnet.att.net - LaGrange Il
I received a bottle from a gentleman as a gift. I was an instant convert! I frequently serve champagne with or instead of desert and Veuve is more interesting and complex than other higher priced wines. It is wonderful but alas the gentleman was not.
A Customer - Los Angeles, CA
This champange is simply the best. It's a sleeper that will wake you up and make you put down Moet and Cristal.
A Customer - Minneapolis, MN
Good smell, good taste. Lots of bubbles. Good overall flavor. It is a good champagne, but nothing fantastic for me. If you want a good champagne from france for decent price this is it, but if you are willing to pay more for better I would do that. Krug Grand Cuvee is fantastic. I'd give Veuve Clicquot a 90 rating.
unvldclaudia@hotmail.com - Midland, Texas
This champagne was a delight from first sip to last. The color is a fine gold and the bubbles so tiny and numerous, you'd think there was glitter in your glass. Palate and nose were both tickled. Can't say anything but good about this champagne!
A Customer - miami, florida
Delicious, classy and goes well with alot of foods. enjoy
A Customer - Seattle, WA
Just plain delicious. An old stand by for me. The perfect gift wine as it is quite affordable, yet distinctive. I have yet to meet someone who doesn't enjoy this one. Buy with confidence:)!!!
pgibson2005@gmail.com - Ohio
What can I say, but it is the best NV champagne on the market today that is all anyone needs to know!!
A Customer - Northern California
The gold standard of non-vintage champagnes.
A Customer - Clayton, Missouri
Hollor at Veuve I Love it
A Customer - Amsterdam, The Netherlands
Living in Amsterdam is the opportunity to have a wide variety of options in eating and drinking some of the best that Europe has to offer. Veuve is the best by far. Whether the event is a major celebration, or a weekend at home, it clearly makes the time special. Smooth with full taste. The Best in Europe.
codyhoneycutt@hotmail.com - Colorado Springs, CO
An excellent choice...I purchased a bottle for New Year's Eve and I was not disappointed. Great taste, wonderful in all aspects. I would surely choose this over most other more expensive bottles. You can't go wrong. I will be getting some more for this New Year's celebration and it will be served at my wedding in the summer.|||Le Piat Dor is a good wine,and it's affordable as well.|||I'm really not either but i tried a white wine called Muscato and it was very good. But it sometimes depends on what you are going to serve your guests. White wine with chicken and red wine with red meat.|||Prosecco is a nice choice. It's good by itself, but also makes wonderful Bellinis. Just chill a pitcher over some ice and stir the Prosecco with white peach puree. It's fabulous!|||Look for Champagne or Sparkling wine that has "Demi Sec" on the label. These are sweeter wines that might pair better with the sweets.
For non sparkling, try a nice Tawny Port, either Quinta do Noval or Warres Otima.
There are also many dessert wines out there, late harvest wines, icewines, etc. But I think that you're better off w/ either the Demi Sec or Port.
Tips on removint stubborn wine stains?
I got a little problem with my favourite white sweater. 2 weeks ago I spilled red wine on it and forgot to clean it out right away. I tried to wash it twice already and even by using a vinegar based bleaching agent I can鈥檛 get the stains out. So do any of you have some good tips on how to remove stubborn wine stains. I prefer to have some home made remedies then just products. However all help Is welcome. Best answer will get 10 points.|||Soak it in a mix of Oxy powder and Ace bleach - then wash as normal. No home remedies are likely to work once stain is washed in.|||Get a ear bud and dab Bleach just on the stain. Wait until the stain goes then wash it. Now since you have washed it a few times you will have to use something strong like bleach. The stain will go yellow first then disappear. Don't soak it in the bleach because bleach is not good for clothes but you have no option and if you dab a little on and wash it straight out after it will be fine. Good Luck|||You use White Wine to remove red wine stains but i don't know if you are best to do it straight away !!! Worth a try though.|||For me, normally white wine takes it out, but yours may be harder since it has set in. You could try a combo of baking soda and ammonia, they work great together. As well as baking soda and vinegar. Good luck!|||white wine neutralises red wine stains so try pouring some on,you may have left it to late but it is worth a try.good luck|||vanish!!!!! its the best ever!
If a recipe calls for white wine can you substitute anything else?
I have a chicken casserole recipe that calls for 1/2 cup of white wine. I'm not much of a wine drinker and I really don't want to go out and buy a whole bottle of wine for just this one recipe. If anybody can help me that would be great. Thanks so much!|||In my former marriage, a family member was a recovering alcoholic. We used 7-Up as an alcohol substitute for almost everything. It will cut the oil which is sometimes what alcohol is doing (like in sauteed mushrooms).|||You can substitute chicken broth or water.
You just won't that extra touch and flavor that wine gives it.|||Chicken broth would be the best choice or maybe cream of chicken soup.|||Apple juice, chicken broth or buy a small bottle of cooking wine.|||Yes..like posted befor Chicken broth..|||It won't taste the same, but you could probably use chicken broth instead of the wine. A better substitution, in my opinion, would be half chicken broth and half dry sherry. You'd still have to buy a whole bottle of sherry, but it keeps forever. Get a bottle of a California sherry like Christian Brothers. Don't get anything labeled "cooking sherry" or "cooking wine".|||OK as a professional chef i'm gonna tell you flat out that you shouldn't substitute anything, the wine is not only adding a tart taste but adds a certain texture. You can go to a liquor store and get a cheap white wine for like $3-4, trust me it's worth the buy. If you dont think you'll use it all save it for a future recipie or next time you make this casserole. Another option would be just to give it to someone who does like it as a friendly gesture.|||Should'nt.|||Use an equal amount of apple or white grape juice or chicken broth. To achieve the "tartness" that wine would lend also add a half teaspoon of white vinegar. Bon Appetit!|||chicken broth, veggie broth, apple juice or water|||chicken stock , vegetable stock, water or I have even used juice. pretty much what ever you want to use.
You just won't that extra touch and flavor that wine gives it.|||Chicken broth would be the best choice or maybe cream of chicken soup.|||Apple juice, chicken broth or buy a small bottle of cooking wine.|||Yes..like posted befor Chicken broth..|||It won't taste the same, but you could probably use chicken broth instead of the wine. A better substitution, in my opinion, would be half chicken broth and half dry sherry. You'd still have to buy a whole bottle of sherry, but it keeps forever. Get a bottle of a California sherry like Christian Brothers. Don't get anything labeled "cooking sherry" or "cooking wine".|||OK as a professional chef i'm gonna tell you flat out that you shouldn't substitute anything, the wine is not only adding a tart taste but adds a certain texture. You can go to a liquor store and get a cheap white wine for like $3-4, trust me it's worth the buy. If you dont think you'll use it all save it for a future recipie or next time you make this casserole. Another option would be just to give it to someone who does like it as a friendly gesture.|||Should'nt.|||Use an equal amount of apple or white grape juice or chicken broth. To achieve the "tartness" that wine would lend also add a half teaspoon of white vinegar. Bon Appetit!|||chicken broth, veggie broth, apple juice or water|||chicken stock , vegetable stock, water or I have even used juice. pretty much what ever you want to use.
Which wine is good for a dinner party gift?
I want to take a bottle of wine for a dinner party gift. Which one is good? I am looking for something that's cheap and a reasonable quality. It's basically for a friend's dad. It's just a very informal party, a get-together rather.
Also when I present the bottle to the host, is it considered ok to give it with the paper wrap or it doesn't matter?|||A standard wine is California cabernet sauvignon. Pick up a bottle for ten to twenty dollars. A major brand that is acceptable is Robert Mondavi. Most liquor stores have little wine rating cards near the bottles. Just pick a highly rated cabernet that is in the ten to twenty dollar range.
Take the bottle out of the paper bag before you give it to the person.|||Any sparkling wine(champagne) will go well with the evening supper.But do not gift wrap it as it is for use shortly as also for the receiver to admire it for the sheer love of handling a bottle of wine.|||Go for something semi-dry or semy-sweet. Usually a reisling is an all-around favorite.
Go to a "Dollar Store". Most have cute bags that fit around the wine bottle perfectly.|||a good red wine, wolf blass is nice and not expensive.|||Believe it or not, it's actually a BAD idea to take a bottle of wine or a food as a gift.
Why?
Because your host\hostess already has their menu planned out and how many people will attend. When you present them with a bottle of wine or a food item, you make them feel obliged to use it. It may clash with their menu, or there may not be enough for all of the guests.
It is better to bring something the host\hostess can enjoy by themselves, but not permanently such as flowers, or a nice stationary package. Just enough to say thank you, but not so that they feel they have to hold onto the item.|||If it's cheap do NOT give it away as a gift to anybody you like. Take Bolla Amarone with you. It's not cheap and it's a great wine.|||Go with a Riesling. It's a good, sweet, generally well-liked white, but not so common as a Chardonnay as to be boring. The only time I wouldn't suggest it is if you know the dish being served will be salty (eg. an alfredo dish or something else with a lot of cheese in it) as the sweet wine will further bring out the salt in the dish.
Or, play the safe route and get a more common wine (Chardonnay for white, Pinot Noir or Merlot for Red) but from a different country or vineyard than you would normally try. My friends and I have had great success in restaurants trying wines by the glass by the name of the vineyard (the stranger the better!).
Either way, in my experience a gift bottle of wine is typically not used at the meal as the cook has already decided what to serve with his or her meal, though the last dinner I went to we brought a bottle of white and a bottle of red, but so had the hosts, so we drank their bottle of white and our bottle of red.|||If I were taking a bottle of wine, I'd pick something the host would like for later as you should not expect them to serve it at the party, they have their party planned including the drinks. Also "cheap" is bad. A wine bag or not wrapped at all would be okay. A simple comment like, "thought I'd bring you something for when you're relaxing" will let the host know you don't expect it to be opened for the get-together. P.S. you don't have to mention that it's cheap - the host will know.|||Choose a dessert wine. This way, the host/hostess can stick with their original plan for dinner drinks, and the dessert wine will simply compliment her dessert!|||if u know whats' for supper, u want red for meat and white for fish or chicken.
cedar creek is a fine new inexpensive wine. Put out a buck or 2 more and get a presentable wine sack.|||You didn't say if you were looking for a Red, Rose, or White.
I'll give you some less expensive/moderate $$ for each. When you present it, state that you brought it for them as a gift, and you don't necesarily mind if it's not used for supper, this way the host won't feel obligated if it doesn't fit the meal.
Reds
Alamos - Malbec
Banfi - Centine - Cab/Sang/Merlot blend
Gabbiano - Chianti
Gnarley Head - Old Vine Zinfandel
Mouton Cadet - Bordeaux
Toasted Head - Cabernet
Rose (I prefer dry rose, not "white zins"
Church Creek Rose
Francis Coppola - Sophia
Whites
Acacia - Chardonnay
Bandrock Station - Riesling
Chateau St. Jean - Chardonnay
Greg Norman - Chardonnay
Taz - Pinot Gris
Wente - Sauvignon Blanc
These are all good for me. I'm a dry wine person, so these reflect my palate.|||For birthdays, anniversarys, Christmas, etc, a $1-$2 wine bag is a nice touch...but for a dinner party where the wine is expected to be opened...tt doesn't matter whether the wine is wrapped, bagged or not. Though it is generally best when giving wine that the cork is still in the bottle.
I think a wine with a story makes the best gift for a dinner party or otherwise. Local wines or wines from a recent trip are always good. Wines that you've tasted and liked are a good story. Even, wines recommended by someone is a little bit of a story. "There was this guy on Yahoo and he recommend the "2002 Columbia Crest 2 Vines Merlot" as the best wine under $6 available anywhere today....better than Columbia Crest's $20 Merlot...there you go.|||If you do not know what the Host likes...Bring one that you do like, because there's a chance it will be opened on your behalf :)
Also when I present the bottle to the host, is it considered ok to give it with the paper wrap or it doesn't matter?|||A standard wine is California cabernet sauvignon. Pick up a bottle for ten to twenty dollars. A major brand that is acceptable is Robert Mondavi. Most liquor stores have little wine rating cards near the bottles. Just pick a highly rated cabernet that is in the ten to twenty dollar range.
Take the bottle out of the paper bag before you give it to the person.|||Any sparkling wine(champagne) will go well with the evening supper.But do not gift wrap it as it is for use shortly as also for the receiver to admire it for the sheer love of handling a bottle of wine.|||Go for something semi-dry or semy-sweet. Usually a reisling is an all-around favorite.
Go to a "Dollar Store". Most have cute bags that fit around the wine bottle perfectly.|||a good red wine, wolf blass is nice and not expensive.|||Believe it or not, it's actually a BAD idea to take a bottle of wine or a food as a gift.
Why?
Because your host\hostess already has their menu planned out and how many people will attend. When you present them with a bottle of wine or a food item, you make them feel obliged to use it. It may clash with their menu, or there may not be enough for all of the guests.
It is better to bring something the host\hostess can enjoy by themselves, but not permanently such as flowers, or a nice stationary package. Just enough to say thank you, but not so that they feel they have to hold onto the item.|||If it's cheap do NOT give it away as a gift to anybody you like. Take Bolla Amarone with you. It's not cheap and it's a great wine.|||Go with a Riesling. It's a good, sweet, generally well-liked white, but not so common as a Chardonnay as to be boring. The only time I wouldn't suggest it is if you know the dish being served will be salty (eg. an alfredo dish or something else with a lot of cheese in it) as the sweet wine will further bring out the salt in the dish.
Or, play the safe route and get a more common wine (Chardonnay for white, Pinot Noir or Merlot for Red) but from a different country or vineyard than you would normally try. My friends and I have had great success in restaurants trying wines by the glass by the name of the vineyard (the stranger the better!).
Either way, in my experience a gift bottle of wine is typically not used at the meal as the cook has already decided what to serve with his or her meal, though the last dinner I went to we brought a bottle of white and a bottle of red, but so had the hosts, so we drank their bottle of white and our bottle of red.|||If I were taking a bottle of wine, I'd pick something the host would like for later as you should not expect them to serve it at the party, they have their party planned including the drinks. Also "cheap" is bad. A wine bag or not wrapped at all would be okay. A simple comment like, "thought I'd bring you something for when you're relaxing" will let the host know you don't expect it to be opened for the get-together. P.S. you don't have to mention that it's cheap - the host will know.|||Choose a dessert wine. This way, the host/hostess can stick with their original plan for dinner drinks, and the dessert wine will simply compliment her dessert!|||if u know whats' for supper, u want red for meat and white for fish or chicken.
cedar creek is a fine new inexpensive wine. Put out a buck or 2 more and get a presentable wine sack.|||You didn't say if you were looking for a Red, Rose, or White.
I'll give you some less expensive/moderate $$ for each. When you present it, state that you brought it for them as a gift, and you don't necesarily mind if it's not used for supper, this way the host won't feel obligated if it doesn't fit the meal.
Reds
Alamos - Malbec
Banfi - Centine - Cab/Sang/Merlot blend
Gabbiano - Chianti
Gnarley Head - Old Vine Zinfandel
Mouton Cadet - Bordeaux
Toasted Head - Cabernet
Rose (I prefer dry rose, not "white zins"
Church Creek Rose
Francis Coppola - Sophia
Whites
Acacia - Chardonnay
Bandrock Station - Riesling
Chateau St. Jean - Chardonnay
Greg Norman - Chardonnay
Taz - Pinot Gris
Wente - Sauvignon Blanc
These are all good for me. I'm a dry wine person, so these reflect my palate.|||For birthdays, anniversarys, Christmas, etc, a $1-$2 wine bag is a nice touch...but for a dinner party where the wine is expected to be opened...tt doesn't matter whether the wine is wrapped, bagged or not. Though it is generally best when giving wine that the cork is still in the bottle.
I think a wine with a story makes the best gift for a dinner party or otherwise. Local wines or wines from a recent trip are always good. Wines that you've tasted and liked are a good story. Even, wines recommended by someone is a little bit of a story. "There was this guy on Yahoo and he recommend the "2002 Columbia Crest 2 Vines Merlot" as the best wine under $6 available anywhere today....better than Columbia Crest's $20 Merlot...there you go.|||If you do not know what the Host likes...Bring one that you do like, because there's a chance it will be opened on your behalf :)
What type of red wine is the best for a beginner?
I've never drunk much wine in my life, but am considering giving it another shot. What is the best quality wine for the price? What brand or type supposedly offers the most health benefits?|||If you're not a wine drinker, you'll probably find it easier to start with white than red. Even the lightest, most fruit-forward reds are drier than most whites.
Try a riesling or a gewurtztraminer. Then try a pinot grigio. Then a sauvignon blanc - these will be like grapefruit juice. Chardonnay.
For the reds, I'd start with pinot noir or petite sirah. Both are light, and the Oregon pinot noirs in the $10-$20 range are pretty fruit-forward. Concannon petite sirah is another inexpensive red that should be a good novice wine that's not hard to drink.
One that I like and fits the budget - but is wholly unsophisticated is Menage a Trois Red by folie a deux. It's a blend of cab, merlot %26amp; zinfandel. It's juicy and fruity without being sweet and really easy to drink. The vineyard is in Saint Helena, Napa, and it should run you about $12/bottle if you can find it. It's fun and I get a stupid, juvenile kick out of the name. ;-)|||Cabernet is good, but very dry. In regards to health benefits though a glass of grape juice non fermented has the same effect.|||Me personally, I like Cabernet Savignot. I slaughtered the spelling. Sorry.|||Either you like wine or you don't.
But if you HAVE to, a mild french one is the way.|||You get a fruity red wine, I think that is the way to go, it is light. Cabernet is heavier but very nice.|||It is the level of antioxidants in red wine that offers its supposed health benefits, in particular, a substance called 'resveratrol.' Sainsbury's, a UK supermarket chain, has released a wine called 'Red Heart Wine' which has higher-than-normal levels of resveratrol and is designed as a form of health supplement. I'm afraid I have not yet tasted this wine and so cannot comment on its quality but I must advise you that, while research shows that one glass of red wine per day may decrease mortality rates by as much as 30% (!!!!!!), it should not be seen as a cure-all. Antioxidant supplements are available from health-food stores and chemicals with similar properties to resveratrol can be found in other foods. Fresh garlic has very high levels of antioxidants and does not contain the harmful alcohol.
I should always advocate the enjoyment of wine as that is my passion (and my job), but wine is, by no means, a medicine.
Hope this helps.|||Not sure aboout the health benefits of it, but if you're looking for a smooth, inexpensive wine, try white first! Any kind of Reisling will do. Its sweet like a wine cooler %26amp; great for beginners. ;-)|||Cab. Merlot. The defnite choice for a newbie. It won't be too strong and the merlot will soften the feel thus will not put you off drinking full bodied ones.|||The best wine for a beginner is one that suits your tastes. Try for a semi-sweet red, or a lighter sweet white like a reisling or a gewurztraminer. In time you may grow to like drier, more tannic reds. For an experienced nose, that tends to be where all the flavor is!|||shiraz, lambrusco or a piesporter|||Merlot, it's smoother and softer|||try a light (sweet) fruity red wine. Ask the guy in the liquor store to recommend a good, light fruity red wine.
Try a riesling or a gewurtztraminer. Then try a pinot grigio. Then a sauvignon blanc - these will be like grapefruit juice. Chardonnay.
For the reds, I'd start with pinot noir or petite sirah. Both are light, and the Oregon pinot noirs in the $10-$20 range are pretty fruit-forward. Concannon petite sirah is another inexpensive red that should be a good novice wine that's not hard to drink.
One that I like and fits the budget - but is wholly unsophisticated is Menage a Trois Red by folie a deux. It's a blend of cab, merlot %26amp; zinfandel. It's juicy and fruity without being sweet and really easy to drink. The vineyard is in Saint Helena, Napa, and it should run you about $12/bottle if you can find it. It's fun and I get a stupid, juvenile kick out of the name. ;-)|||Cabernet is good, but very dry. In regards to health benefits though a glass of grape juice non fermented has the same effect.|||Me personally, I like Cabernet Savignot. I slaughtered the spelling. Sorry.|||Either you like wine or you don't.
But if you HAVE to, a mild french one is the way.|||You get a fruity red wine, I think that is the way to go, it is light. Cabernet is heavier but very nice.|||It is the level of antioxidants in red wine that offers its supposed health benefits, in particular, a substance called 'resveratrol.' Sainsbury's, a UK supermarket chain, has released a wine called 'Red Heart Wine' which has higher-than-normal levels of resveratrol and is designed as a form of health supplement. I'm afraid I have not yet tasted this wine and so cannot comment on its quality but I must advise you that, while research shows that one glass of red wine per day may decrease mortality rates by as much as 30% (!!!!!!), it should not be seen as a cure-all. Antioxidant supplements are available from health-food stores and chemicals with similar properties to resveratrol can be found in other foods. Fresh garlic has very high levels of antioxidants and does not contain the harmful alcohol.
I should always advocate the enjoyment of wine as that is my passion (and my job), but wine is, by no means, a medicine.
Hope this helps.|||Not sure aboout the health benefits of it, but if you're looking for a smooth, inexpensive wine, try white first! Any kind of Reisling will do. Its sweet like a wine cooler %26amp; great for beginners. ;-)|||Cab. Merlot. The defnite choice for a newbie. It won't be too strong and the merlot will soften the feel thus will not put you off drinking full bodied ones.|||The best wine for a beginner is one that suits your tastes. Try for a semi-sweet red, or a lighter sweet white like a reisling or a gewurztraminer. In time you may grow to like drier, more tannic reds. For an experienced nose, that tends to be where all the flavor is!|||shiraz, lambrusco or a piesporter|||Merlot, it's smoother and softer|||try a light (sweet) fruity red wine. Ask the guy in the liquor store to recommend a good, light fruity red wine.
How can I select a good wine in the supermarket?
Im now in Budapest and i see so many different types of wine in supermarkets. Wines from France, California, Hungarian, etc and all at different prices.
If I need a good quality smooth red wine at a reasonable price how do i pick that?|||One bottle at a time. It may take a few years to find a good one but the experience will be a good one !!!!|||Look for the cheapest one
If I need a good quality smooth red wine at a reasonable price how do i pick that?|||One bottle at a time. It may take a few years to find a good one but the experience will be a good one !!!!|||Look for the cheapest one
How can I select a good wine in the supermarket?
Im not in Budapest and i see so many different types of wine in supermarkets. Wines from France, California, Hungarian, etc and all at different prices.
If I need a good quality smooth red wine at a reasonable price how do i pick that?|||You really can't tell the quality of a wine by looking at the wine labels. Sometimes stores will tell you of a wine's rating. If someone has rated a wine highly, that will indicate that someone likes the wine. However, it really depends on whether or not you have the same taste as that particular rater.
The best way to know if a wine is good is to try it. Take notes and remember the ones that you want to buy again.
These are some red wines that I enjoy drinking:
Mark West 2007 California Pinot Noir
Enjoy rich flavors of strawberries and raspberries and a lush texture. A wonderful Pinot Noir.
http://www.cheers2wine.com/Mark-West-Pin鈥?/a>
Any Zinfandel from Rosenblum Cellars:
http://www.cheers2wine.com/Rosenblum-Zin鈥?/a>
Any Zinfandel from Renwood Winery:
http://www.cheers2wine.com/Renwood-Zinfa鈥?/a>|||try Barolo (Italian)|||select ones marked 20% free. Open it and try the 20% free bit (ie. 1 glass) and if you don't like it try the next one. Make sure to take a glass and corkscrew.|||If you are talking about table wine why not try Australian wine.|||If you're looking at supermarket budget, try south america: Chile and Argentina
New Zealand have some good whites too.
If I need a good quality smooth red wine at a reasonable price how do i pick that?|||You really can't tell the quality of a wine by looking at the wine labels. Sometimes stores will tell you of a wine's rating. If someone has rated a wine highly, that will indicate that someone likes the wine. However, it really depends on whether or not you have the same taste as that particular rater.
The best way to know if a wine is good is to try it. Take notes and remember the ones that you want to buy again.
These are some red wines that I enjoy drinking:
Mark West 2007 California Pinot Noir
Enjoy rich flavors of strawberries and raspberries and a lush texture. A wonderful Pinot Noir.
http://www.cheers2wine.com/Mark-West-Pin鈥?/a>
Any Zinfandel from Rosenblum Cellars:
http://www.cheers2wine.com/Rosenblum-Zin鈥?/a>
Any Zinfandel from Renwood Winery:
http://www.cheers2wine.com/Renwood-Zinfa鈥?/a>|||try Barolo (Italian)|||select ones marked 20% free. Open it and try the 20% free bit (ie. 1 glass) and if you don't like it try the next one. Make sure to take a glass and corkscrew.|||If you are talking about table wine why not try Australian wine.|||If you're looking at supermarket budget, try south america: Chile and Argentina
New Zealand have some good whites too.
What makes a great wine and how can we simply choose the best wine?
Plus,what is the ideal percentage of alcohol in a wine for the wine to tastes great?And which is better,white wine or red wine?Thanks for answering.|||An old wine buff once told me that the best wine is quite simply the wine you like best. There are no rules for which wine to drink with what although of course common sense does suggest that a sweet dessert wine does not go well with fish, but it is at the discretion of the consumer at the end of the day.
I would say that wines between 12-max18% proof are good with meals, more than 18% they become too strong and overpowering, more like ports and sherries and not so great with food. Port and stilton are a good combination however. Anything less than 12% does not have much body and becomes watery.
Another thing to take into consideration is the vintage. Different years may be good and bad, always worth checking up. Some wines do not mature well either, for example South African reds are not worth keeping more than about 2-3 years, whereas French reds can keep for decades...
I prefer red wines, a chianti Collina Lucchese San Giorgio is a good one for example and also Aglianico. I don't like Italian primitivo as it is too strong and has a bad aftertaste in my opinion. I am not keen on Italian white wines, either sickly sweet or like acid. A good German white on the other hand is another question. I also like South African wines although they tend to give me asthma for some reason, a pity, I think it is the sulphur dioxide used as a preservative in some wines from hotter climes.
At the end of the day "de gustibus non disputandum est",. don't be fooled by wine snobs either, a 拢10 bottle can be as good as 拢500 bottle and both can be corked of course.|||Price is not an indication of how "good" a wine is. A $100 bottle of wine is not necessarily 10 times better than a $10 bottle, and I might suggest a Zinfandel that you find is heavy and leaden.
You have to go out there at taste them.
Places like BevMo have Friday tastings where, for a nominal fee, you can see what you like in a wine.
also consider that the same wine will taste differently under different circumstances and how YOU feel. I do enjoy Charles Shaw and that might be a good starting point
I would say that wines between 12-max18% proof are good with meals, more than 18% they become too strong and overpowering, more like ports and sherries and not so great with food. Port and stilton are a good combination however. Anything less than 12% does not have much body and becomes watery.
Another thing to take into consideration is the vintage. Different years may be good and bad, always worth checking up. Some wines do not mature well either, for example South African reds are not worth keeping more than about 2-3 years, whereas French reds can keep for decades...
I prefer red wines, a chianti Collina Lucchese San Giorgio is a good one for example and also Aglianico. I don't like Italian primitivo as it is too strong and has a bad aftertaste in my opinion. I am not keen on Italian white wines, either sickly sweet or like acid. A good German white on the other hand is another question. I also like South African wines although they tend to give me asthma for some reason, a pity, I think it is the sulphur dioxide used as a preservative in some wines from hotter climes.
At the end of the day "de gustibus non disputandum est",. don't be fooled by wine snobs either, a 拢10 bottle can be as good as 拢500 bottle and both can be corked of course.|||Price is not an indication of how "good" a wine is. A $100 bottle of wine is not necessarily 10 times better than a $10 bottle, and I might suggest a Zinfandel that you find is heavy and leaden.
You have to go out there at taste them.
Places like BevMo have Friday tastings where, for a nominal fee, you can see what you like in a wine.
also consider that the same wine will taste differently under different circumstances and how YOU feel. I do enjoy Charles Shaw and that might be a good starting point
Wine!!!!!!?
could a 187 ml bottle of cristalino get me wasted at all i am about five nine 165. by the i am 22, my friend didnt want it so he gave it to me. thanksssssssss|||It depends on your alcohol tolerance.
If you are used to drinking beer or other liquor, you should do fine. Like Bert said, 187 ml bottle = 1 glass of wine, which is also similar to 1 can of beer or 1 shot of whisky/tequila/cognac, etc.
If you are worried, just eat something before and during drinking it.|||I don't know. However, any wine I drink, if I drink the whole thing, gives me a pretty good buzz.|||It may not get you wasted, but it will get you well on the way.
Cheers.|||A glass of wine is really good for health. Read more about wine at http://www.hotelcookware.com/Wine.html|||187 ml is ONE glass of wine. No, I don't think you will get wasted on it.
Bert|||amatuer|||Probably not. But is that what you really want to do? Get wasted? Be careful, don't drink and drive, it causes a lot of pain for people.
If you are used to drinking beer or other liquor, you should do fine. Like Bert said, 187 ml bottle = 1 glass of wine, which is also similar to 1 can of beer or 1 shot of whisky/tequila/cognac, etc.
If you are worried, just eat something before and during drinking it.|||I don't know. However, any wine I drink, if I drink the whole thing, gives me a pretty good buzz.|||It may not get you wasted, but it will get you well on the way.
Cheers.|||A glass of wine is really good for health. Read more about wine at http://www.hotelcookware.com/Wine.html|||187 ml is ONE glass of wine. No, I don't think you will get wasted on it.
Bert|||amatuer|||Probably not. But is that what you really want to do? Get wasted? Be careful, don't drink and drive, it causes a lot of pain for people.
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