Wine???????

For my husbands b-day i want to get a wine bottle but i don't know very much about wine, I am looking for a sweet taste but not to sweet, can anyone help me, and tell me what would be the best sweet but not tooo sweet wine.|||Thanks for the added info. I recommend an Alsation white, such as Pinot Blanc from Trimbach or Wilm. Wines from Alsace are typically slightly off-dry (or, as you say, sweet taste but not too sweet), and very high quality at that price point.|||Thank You. For my husband's b-day we didn't get to the wine, there was a change of plans but i'm still looking forward to try-out what you recommended, I really appreciate you coming back %26amp; re-answering my question. Thank You


XOXOXO:)

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|||There's lots of info on this site-





http://vin-cache.com





http://www.slideshare.net/vinc鈥?/a>

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|||GET A BOTTLE OF SPANISH SHERRY!


Amaroso type or


Olaroso type.|||Get him a Beautiful bottle of Red Wine...Red will go with alot of dishs of cooking..and Its a sweet wine...|||Night Train...if you want a divorce...hahahaha|||A medium dry Riesling (white).





Or





A medium dry Mar茅chal Foch (red).|||You cannot go wrong with a Merlot.|||Depends... will you be drinking it with a dessert or by itself? I don't know where you live, so I don't know what's readily available in your area as far as brand names, but if you want to keep it just slightly sweet, I'd stay away from muscats and sancerres, since they tend to be really sweet. Ask your local wine shop for a drier Reisling (not too dry; there are some that aren't sweet at all, which is fine if that's what you're looking for). Some Gewurtzraminers are also sweet without being cloying, but you'll have to find a wine merchant who has tried them all to tell you which ones aren't overpowering. Another option is a sparkling rose I tried one, by Banfi (I believe it was called something like "Bruscetto d'aqui") which was sweet and luscious and went really well with chocolate, or it was good alone as well.|||There is no one right answer. Like many food and beverages, it is really tough to guess what he might like without more information about him. Does he tend to like stronger, spicier flavors? Maybe he leans red. Or perhaps light and sweet. That sounds more like a white. The varieties of wine are many, though and even within the two broad categories are a world of different flavors.





I suggest you take him out to a winery or wine bar and sample the fare, then buy a couple of bottles of his favorites!|||Merlot|||for a white try riesling or a moscato d' asti. most reds aren't really sweet unless they are a dessert wine. try a red zinfandel, that might do the trick for ya.|||I personally like Columbia Crest Grand Estates Chardonnay. I buy it for myself, I also give it as a gift and I bring it to dinners or parties.





The taste is buttery with a slight pineapple finish. I don't taste any oak at all.





The wine is consistent, I have been drinking it since 2002.





In Los Angeles, I can get it anywhere from $6.99 - $13.99.|||Eroica is a reisling, tastes amazing and costs about 20-28 dollars depending where you buy it, but be sure to buy all wines on the sides, if it was standing when you bought it, the cork might have gone dry, and the drink could have gone rotten

How long does a bottle of wine stay drinkable with a wine stopper?

Can anyone tell me?


My mum threw away a bottle of wine that had been in the fridge for 2 weeks with a wine stopper, I said it'd be alright to drink, she claims it would have made me ill.





Can anyone enlighten me asap? Thanks!|||Wine would be okay to drink after that length of time but it wouldnt taste very good!





Once wine is opened you should drink it within 3 days.





You should never store wine in the kitchen, unless its in the fridge as the rise and fall in temperature upsets the wine.|||Most wine will not go bad in the fridge in two weeks if properly stoppered. It might not be as good as when first opened because air has gotten to it, but it won't spoil.





In fact, there are actual wine dispensers that are sold to fit in fridges. You purchase the wine and pour it into an opening and then screw the top on. They have petcocks on them, and when you turn the handle or push a button the wine is dispensed from the small faucet. They hold 1/2 gallon of wine easily--which takes a good bit of time for most people to drink.





We use them at self service parties for rum punch and the like.|||its gross

How can I learn to appreciate wine more?

I just don't like it much and I like to consider myself somewhat of a 'foodie'. I love champagne, but I just can't seem to get a taste for really 'dry' table wines. I travel quite a lot and am constantly being presented with decent, regional wines. Why don't I like them? Are there some wine/food pairings that you can recommend that might make me change my mind? Is it even possible?|||My first suggestion would be you keep your mind as open as you have it right now. It takes time and patience to really develop a taste for wines and enjoy them. I would suggest that you attend a food and wine festival. They will typically have wines paired with food for you already, so you can just go and enjoy. Also, when being presented a wine, ask what the person would suggest from a menu that would compliment it. I have always felt that wine pairing is too personal for there to be a right and wrong answer. People have different tastes, so taking the time to learn and develop your tastes will help your appreciation. I have a cookbook that has helped because not only does it suggest what main ingredient you should serve with a certain varietal (typically a meat), it also gives bridge ingredients (seasonings and such) that will compliment that wine. It is called "The Wine Lover's Cookbook" and is a great source of information about wines and how to pair them. You can even start by going to your liquor store and getting a bottle of whatever appeals to you. Once you find a vineyard you like, you can try another variety of their wine, then expand to more wines from that region and so on. I'm so happy that people are open to learning about wine! It's so much fun!|||Have you thought of going to a wine festival or seeing if the local store has a wine tasting?





When I am, we have BevMo, where they have weekend tastings|||Yes. Wine is an acquired taste. It is good to start with something like a white zinfandel. This is a sweet wine, on par with a wine cooler. A "beginner wine" my father calls it. Once you get used to it, move on to other "sweet" wines (usually white wines are more sweet than red, but you can find sweet red wines, too). Read labels. The opposite of sweet is dry. The more dry a wine is, the more it makes you almost pucker your mouth. It makes your tongue swell and makes your mouth feel dry. Dry wines are better when you are more accustom to drinking wine.


Generally, dry/red wines go with red meat and white wines go with chicken or fish. GENERALLY. As with anything in this world, once you find a wine you like you can make it go with anything you're eating.


I wish I could help you more with the pairing, because it REALLY DOES make a difference. My suggestion would be to ask when you have dinner out. A waitress may not know, but ask the bartender (especially if you are eating at a more up-scale place) might. Tell them what you plan on having and ask if they have a suggestion for a good wine to pair with it. The side dishes may change their "usual" recommendations.


Stay away from the really expensive stuff. As a new wine drinker, you will not notice/appreciate the difference. Aged wine is good (up to five years the taste gets better) but again, as a new drinker it would not be worth the extra price for something you will not notice.|||you should try hard cider.. this is the best and will give you a kick if your in the mood to let yourself go if you know what i mean|||Try German wines. They are sweet and a lot easier to learn to like. I suspect that gradually you will develop a taste for dryer wines. After all, champagne is a dry wine and you already like it.|||I your travels, seek out the wineries. Go to one of their tastings. Which is just about any time the door is open.





I met a person that was a connoisseur of wines. We met at a restaurant in the early afternoon. He ordered a glass of every type of wine that they had. Which was a table full of wine glasses. No, I didn't drink them, just looked for the bouquet and flavor. I found out that I liked Merlot, Zin, and Chardonnay. Locally I found at a winery that makes a superb wine called Cumberland Gold. It is supreme.





Also, their is no law that says you can't have the wine you like with what you eat. If you like a red sweet wine with your fish, then do it! Or if you (like me) like Rose or Zin with your red meat then do it! True affectionados may stare, but it's your palette your trying to please, not their snobbish eyes!





Enjoy!!!|||start with the merlots

How do I know my homemade wine is safe?

I've been making my own wines, and though none of them are quite ready to drink just yet, I'm wondering whether or not I should be afraid of food poisoning or anything. What is the percentage of alcohol content where bacteria can no longer survive in the wine? Most of mine are between 5 and 10% currently. I'm not using exactly professional tools and methods here but I've heard stories of people doing no more than leaving a bucket of grape juice out to ferment and having it come out fine.





I've looked around in various online resources but this topic is somewhat lacking in information. Maybe that's because it's not something to be afraid of at all, but I would still like to be reassured before I sample anything I've made. I like wine but not enough to be sent to the hospital over it! How do I know this stuff isn't going to kill me?|||Hey great hobby! I've been brewing for 20 years, and I have found out threw experiance that if a batch goes bad, you'll know it. Wait till the batch is done fermenting and aging, then check the color, smell, taste. If the wine went bad it will be sour to the smell and taste. Just throw it away. If it smells good and tastes good, no worries. There are hundreds of years old bottles of wine that cost thousands of dollars. As long as they're stored correctly, and don't spoil they're going to last for years. Enjoy!|||its all trial and error my friend. As you would already know yeast is a bacteria and the best way to kill the yeast cells is with potassium metobisulphate at the rate of around 25-35ppm. leaving in gassed (c02) vessel for several days do settle down will then deposit the majority of the dead bacteria cells to the bottom. rack out the juice and repeat the process 2 to 3 times should be beneficial, adding another 10ppm each movement. when you filter and bottle the wine add a final 10 ppm pre filter and cork or close immediately in a sterile bottle( sterility is the best way to avoid microbiological spoilage) lay down for a year a two, open and you will know straight away if the wine is spoilt by the smell and look of the wine. Good luck and enjoy!!!!|||the stuff is not likely going to kill you. if you read a book on how to make wine that would be a plus but as long as every thing you used to make wine ie jugs spoons and toppers were sterilized before you started you will be fine. i have made wine in garbage cans the bath tub plastic bags and pickle jars had some pretty mean hangovers but I'm still here. the trick is to follow the directions and make sure everything is very clean. you can find all the info you will need on the Internet free. last thought make sure the wine doesn't smell like vinegar if it does its no good. HAPPY BOOZIN|||be brave drink some yourself,,,,,,,,,,,,,,and see how you feel the next day,,,,,,,,,,,,hey the stuff in the stores is much better!!!!|||well if you have used the right kind of yeast to produce alcohol then you should be just fine to drink it. Alcohol acts as a preservative to wine,beer and all other spirits. Your nose is a good tool as well to tell if spoilage is happening. rotten egg smells are causes of oxidation and over ripe fruit being used but can be fixed with chemicals and still have a drinkable wine. your taste buds should tell you as well if something is wrong. I would suggest you go online to Midwest supplies to the forum or even call them. they have a excellent group of people who will be more than happy to help you in your home brewing questions!|||Give a friend a glass and see what happens.

What wine with spicy shrimp and noodle stir fry?

I am making some exceptionally spicy shrimp stir fry served over chow main noodles. Ingrediants besides shrimp and noodles: fresh garlic, fresh chiles, fresh cilantro, fresh ginger, green onions, straw mushrooms and fresh lime juice.





I normally like it with beer but some guests tonight do not like beer. What can I do for wine here?|||Normally you wouldnt serve a wine with an exceptionally spicy dish since the alcohol will exagerate the spicy burn. But if you must have something, either a sparkling wine or a dry reisling would be preferable.|||You are having shrimp, therefore you should have a white, crisp wine. Sauvignon Blanc is a good choice. For more typical, Chardonnay or Pinot Grigio, Chenin Blanc. A dry Riesling would be good as well. My 3 favorites would be a Pinot Grigio, Riesling, or Sauvignon Blanc.





Reds are usually best served with Pasta or red meats.|||The basic rule of thumb is that red wine goes with meat %26amp; white wine goes with seafood. In this case, I think Pinot Grigio would be awesome!|||Typically I would say a dry white but I recently tried a Red Zinfandel (yes, red) with a spicy Thai shrimp dish and it really brought out the flavors.|||you can serve "merlot, chardenay, white zinfindel, lancers rose wine or blush wine...they go good with anything


or you can go to the liquor store and ask the vender whats good with seafood.


hope it helps

How do I create the perfect wine cellar?

I bought some wine and would like to be build a wine cellar to age wine evenly and smoothly. Right now I just have it in the box in the basement in a closet. I'm also not too sure as to what I can do about humidity as live in Colorado and its very dry here.





Any steps and or suggestions? Websites ?





Thanks!|||There are many guidelines that must be followed in order to create the perfect wine storage space. Wine cellars need to be properly constructed to ensure that your temperature and humidity will remain in optimal levels. Your wine racks must be made from a wood that will resist moist and humid environments.





The challenge for you is that you live in a dry climate. But there are wine cellar systems available that will actively control both temperature and humidity in your new wine cellar.





Keep the cellar small if your budget is tight or go all out if you have money to burn. Just make sure that you build it properly or you will be wasting your money and potentially ruining your wine collection.|||Build the cellar before you buy more wine.


Check out


http://www.diynetwork.com/diy/shows_bwc/鈥?/a>|||Google for IWA (International Wine Association?). I get their catalogs, I just don't have one in front of me right now. You will be drooling over all their different designs of wine cellars. Nothing is too small or too big! And the customer service is very helpful in helping you design one to your needs. And of course they can give advice on what temps and humidity to hold them at depending on what type and age of wine you have or expect to collect. They're very professional.

What kind of wine should I get to go with the mulling spice mix I'm giving my best friend for Christmas?

I'm trying to finish up the holiday shopping and I've hit a bit of a road block. I got my best friend and her husband a tin of Williams-Sonoma mulling spices. I know it makes great mulled wine (one of my professors hosted a gathering for one of my classes where it was served- yes, everyone there was at least 21, and no one drank much anyway) but other than "cheap red wine" I've got no idea what kind works best. I honestly know nothing about wine, so cheap and red doesn't help me much. So, to get to the point of this ramble, what kind of cheap, red wine works best for mulled wine? Thanks to anyone who can help me with this!|||Merlot or a dark SHIRAZ is good-





Try the FAT BASTARD brand- it has a cute little gold chubby hippo on the lable- and runs about $12.00 a bottle...





The name will bring a chuckle--unless you live in California---they have no sense of humor there- got looked at funny while asking for it in a few places while on vacation.....|||Hot apple cider is best . If you want to go to the next level try hard cider )|||I'd go with a Merlot or Pinot Noir.|||I would suggest something somewhat heavy, like a good cabernet sauvignon or a merlot. It will hold up to the added flavors of the spices and will not be overpowered!|||i would probably go with a nice shiraz/syrah. possibly a zinfandel. The spice mix would complement the spiceness of both wines.





Try Ravenswood, Yellow Tail, Bogle. You can find most at either Trader Joes or Cost Plus World Market.