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Wine Gifts on Line; Bardolino
From Wikipedia, the free encyclopedia
http://en.wikipedia.org/wiki/Bardolino_(wine)
Bardolino is an Italian wine produced along the chain of morainicmorainic hills in the province of Verona to the east of Lake Garda. It takes its name from the town Bardolino on the shores of Lake Garda and was awarded Denominazione di origine controllata (DOC) status in 1968. The blend of grapes used to produce the wine includes Corvina, Rondinella and Molinara. Up to 15% of the blend may include Rossignola, Barbera, Sangiovese and/or Garganega.[1]
Bardolino Wine region
Located on the south eastern shores of Lake Garda, the classico zone surrounds the towns of Bardolino, Affi, Cavaion, Costermano, Garda and Lazise. Beyond the classico zone to the south is flat, fertile plains where Bardoline wine is also produce from high grape yields. About 45% of the production comes from the Bardolino Classico region but unlike its neighboring Veneto DOCs-Soave and Valpolicella-there does not seem to be much terroir driven quality differences between the wine produced in the classico region and in the greater DOC zone.[1]
Grapes and wine
The three main grapes used to produce Bardolino are also used to produce Valpolicella but the two wines are quite different. This is partly because Bardolino generally contains less Corvina which adds body and structure and more Rondinella which has a relatively neutral flavor profile. Yields in Bardolino also tend to be higher than the 13 tons per hectare officially prescribed in DOC regulations.[1]
Other versions of Bardolino include a Superiore has at least 1 extra percent of alcohol and must be aged at least a year before being released, a rosé known as Bardolino Chiaretto, a lightly sparkling frizzante and a novello. The Bardolino novello was first produced in the late 1980s in a style that mimics the French wine Beaujolais nouveau.[1]
Personalised Wine Gifts; Barolo
From Wikipedia, the free encyclopedia
http://en.wikipedia.org/wiki/Barolo
Barolo, like most Nebbiolo based wines, is known for its light color and lack of opacity.
Barolo is an Italian wine, one of many to claim the title "Wine of kings, and king of wines".[1] This Denominazione di Origine Controllata e Garantita (DOCG) wine is produced in the Cuneo province, south-west of Alba, within the region of Piemonte. The Barolo zone extends into the communes of Barolo, Castiglione Falletto, Serralunga d'Alba and parts of the communes of Cherasco, Diano d'Alba, Grinzane Cavour, La Morra, Monforte d'Alba, Novello, Roddi, Verduno, all in the province of Cuneo. Only vineyards planted in primarily calcareous-clay soils in the hills with suitable slopes and orientations are considered suitable for Barolo production. Barolo is made from 100% Nebbiolo and usually has the aromas of tar and roses. Barolos are noted for this ability to age and usually take on an orange tinge as they get older. When subjected to aging of at least five years, the wine can be labeled a Riserva.[2]
In the past all Barolos used to be very tannic, and they took more than 10 years to soften up. Fermenting wine sat on the grape skins for at least three weeks, extracting huge amounts of tannins; then it was aged in large, wooden casks for years. In order to meet the international taste, which preferred fruitier, more accessible styles, the "modernists" cut fermentation times to a maximum of ten days and put the wine in new French barriques (small oak barrels). The results, said "traditionalists", were wines that weren't even recognizable as Barolo and tasted more of new oak than of wine. The controversies between traditionalists and modernists have been called the "Barolo wars".[1]
Wooden Box Wine Gift; Cabernet Sauvignon
From Wikipedia, the free encyclopedia
http://en.wikipedia.org/wiki/Cabernet_sauvignon
Cabernet Sauvignon is one of the world's most widely recognized red wine grape varieties. It is grown in nearly every major wine producing country among a diverse spectrum of climates from Canada's Okanagan Valley to Lebanon's Beqaa Valley. Cabernet Sauvignon became internationally recognized through its prominence in Bordeaux wines where it is often blended with Merlot and Cabernet Franc. From France, the grape spread across Europe and to the New World where it found new homes in places like California's Napa Valley, Australia's Coonawarra region and Chile's Maipo Valley. For most of the 20th century, it was the world's most widely planted premium red wine grape until it was surpassed by Merlot in the 1990s.[1]
Despite its prominence in the industry, the grape is a relatively new variety, the product of a chance crossing between Cabernet franc and Sauvignon blanc during the 17th century in southwestern France. Its popularity is often attributed to its ease of cultivation - the grapes have thick skins and the vines are hardy and resistant to rot and frost - and to its consistent presentation of structure and flavours which express the typical character ("typicity") of the variety. Familiarity and ease of pronunciation have helped to sell Cabernet Sauvignon wines to consumers, even when from unfamiliar wine regions. Its widespread popularity has also contributed to criticism of the grape as a "colonizer" that takes over wine regions at the expense of native grape varieties.[2]
Champagne Gift Ideas; Champagne (wine)
Suggested Champagnes are;
Moet & Chandon; Veuve Clicquot, Bollinger, Taittinger, Brut Champagne, Brut Imperial.
From Wikipedia, the free encyclopedia
http://en.wikipedia.org/wiki/Champagne_(wine)
Champagne is a sparkling wine produced by inducing the in-bottle secondary fermentation of the wine to effect carbonation. It is produced exclusively within the Champagne region of France,[1] from which it takes its name.
The primary grapes used in the production of Champagne are Chardonnay, Pinot noir and Pinot Meunier. Through international treaty, national law or quality-control/consumer protection related local regulations, most countries limit the use of the term to only those wines that come from the Champagne appellation. In Europe, this principle is enshrined in the European Union by Protected Designation of Origin (PDO) status. Other countries, such as the United States, have recognized the exclusive nature of this name, yet maintain a legal structure that allows certain domestic producers of sparkling wine to continue to use the term "champagne" under limited circumstances.[2] The majority of US produced sparkling wines do not use the term "champagne" on their labels and some states, such as Oregon, ban producers in their states from using the term as it can be confusing to consumers.[3]
Champagne first gained world renown because of its association with the anointment of French kings. Royalty from throughout Europe spread the message of the unique sparkling wine from Champagne and its association with luxury and power. The leading manufacturers devoted considerable energy to creating a history and identity for their wine, associating it and themselves with nobility and royalty. Through advertising and packaging they sought to associate Champagne with high luxury, festivities and rites of passage. Their efforts coincided with an emerging middle class that was looking for ways to spend its money on symbols of upward mobility.[1]
Wine Gift Boxes; Chablis wine
From Wikipedia, the free encyclopedia
http://en.wikipedia.org/wiki/Chablis_Grand_Cru
The Chablis region is the northernmost wine district of the Burgundy region in France. The grapevines around the town of Chablis are almost all Chardonnay, making a dry white wine renowned for the purity of its aroma and taste. The northern location along the 48th parallel north place Chablis at the northern extremes of viable viticulture. The cool climate of this region produces wines with more acidity and flavors less fruity than Chardonnay wines grown in warmer climates, The wines often have a "flinty" note, sometimes described as "goût de pierre à fusil", tasting of gunflint, and sometimes as "steely". In comparison to the white wines from the rest of Burgundy, Chablis has on average much less influence of oak. Most basic Chablis is completely unoaked, and vinified in stainless steel tanks. The amount of barrel maturation, if any, is a stylistic choice which varies widely among Chablis producers. Many Grand Cru and Premier Cru wines receive some maturation in oak barrels, but typically the time in barrel and the proportion of new barrels is much smaller than for white wines of Côte de Beaune.[1]
Chablis lies about 100 miles (160 km) north of Beaune, situated roughly halfway between Burgundy's heartland in Côte d'Or and Paris. It is closer to the southern Aube district of Champagne than the rest of Burgundy. Of France's wine-growing areas, only Champagne and Alsace have a more northerly location. The region covers 15 kilometres (9.3 mi) x 20 kilometres (12 mi) across 27 communes located along the Serein river. The soil is Kimmeridge clay with outcrops of the same chalk layer that extends from Sancerre up to the White Cliffs of Dover, giving a name to the paleontologists' Cretaceous period. The Grand Crus, the best vineyards in the area, all lie in one small southwest facing slope located just north of the town of Chablis.[2]
It is likely that vines came to the region with the Romans, if not before. As elsewhere, the Dark Ages saw monasteries putting great effort into viticulture for communion wine, and the proximity of Auxerre meant that the market in Paris was readily accessible. There are records in the mid-15th century of Chablis wine being shipped to England, Flanders and Picardy. But in February 1568 the town was razed by the Huguenots, and the region did not really recover until the 18th century. Then came the ravages of the French Revolution, the Little Ice Age and Prussian invasions. Just as the vineyards were being built back up, they were hit first by oidium in the 1880s, and then by the phylloxera epidemic. Following two World Wars, the Chablis wine industry wouldn't recover till the second half of the 20th century.[3]
Wine Gift Ideas; Chablis Grand Cru
There are seven officially delineated Grand Cru climats, covering an area of 247 acres (100 ha), all located on one southwest facing hill overlooking the town of Chablis at elevations between 490–660 feet (150–200 m)eters. There is one vineyard, La Moutonne, located on this hill between the Grand Cru vineyards of Les Preuses and Vaudésir that is considered an "unofficial" Grand Cru and it will appear on wine labels.[1] The Bureau Interprofessionnel des Vins de Bourgogne (BIVB) does recognizes La Moutonne, but the seven Grand Cru vineyards officially recognized by the INAO are (from northwest to southeast): Bougros, Les Preuses, Vaudésir, Grenouilles, Valmur, Les Clos and Blanchot.[11] Together, the Grand Cru vineyard account for around 3% of Chablis annual yearly production.[12]
While producer styles can have a marked influence, each of the Grand Cru vineyards are noted for the particular terroir characteristic that they impart in wine produced there. Wine expert Tom Stevenson notes that Blanchot produces the most delicate wine with floral aromas; Bougros is the least expressive but still has vibrant fruit flavors; Les Clos tends to produce the most complex, rich and luscious wines with pronounced minerality; Grenouilles produces very aromatic wines with racy, elegance; the Les Preuses vineyard receives the most sun among the Grand crus and tends to produce the most full bodies wines; Valmur is noted for it smooth texture and aromatic bouquet; Vaudésir tends to produce wines with intense flavors and spicy notes.[6] Of all the Grand Cru vineyards Les Clos is the largest in size at 61 acres (25 ha). Hugh Johnson describes the wines from this Grand Cru as having the best aging potential among Chablis and developing Sauternes-like aromas after some bottle age.[12]
The most significant recent event to have occurred in Chablis is the formation of L'Union des Grand Crus de Chablis (UGCC). Launched in March 2000, this syndicate is restricted to Grand Cru proprietors and was formed with a single purpose: "To defend and promote the quality of Chablis Grand Cru wines". All members (currently 18) are bound to abide by a charter which covers all aspects of wine making and sales (e.g. density of new plantings, limiting yields and selling dates). Grand Cru makers must submit their wines to a tasting committee of other Union members to ensure they meet the required quality. These tastings are conducted blind.[13]
Corporate Wine Gifts; Premier Crus
Premier Crus is perfect for a corporate gift, especially delivered in a wooden wine box with a personalised message.
At the turn of the 21st century, there were 40 Premier cru vineyards. The names of many of these vineyards do not appear on wine labels because of an INAO allowance that permits the use of "umbrella names"-where smaller, lesser known vineyards are allowed to use the name of a nearby more famous Premier cru vineyard. Seventeen of the best known "umbrella" vineyards are Mont de Milieu, Montée de Tonnerre, Fourchaume, Vaillons, Montmains, Côte de Léchet, Beauroy, Vauligneau, Vaudevey, Vaucoupin, Vosgros, Les Fourneaux, Côte de Vaubarousse, Berdiot, Chaume de Talvat, Côte de Jouan and Les Beauregards.[1] In general Premier Cru wines have at least half a degree less alcohol by volume and tend to have less aromatics and intensity in flavors.[12]
White Wine Gifts; Chardonnay
Chardonnay is a popular gift and always well received.
From Wikipedia, the free encyclopedia
http://en.wikipedia.org/wiki/Chardonnay
Chardonnay is a green-skinned grape variety used to make white wine. It is believed to have originated in the Burgundy wine region of eastern France but is now grown wherever wine is produced, from England to New Zealand. For new and developing wine regions, growing Chardonnay is seen as a "rite of passage" and an easy segue into the international wine market.[1]
The Chardonnay grape itself is very neutral, with many of the flavors commonly associated with the grape being derived from such influences as terroir and oak.[2] It is vinified in many different styles, from the elegant, "flinty" wines of Chablis to rich, buttery Meursaults and New World wines with tropical fruit flavors.
Chardonnay is an important component of many sparkling wines around the world, including Champagne. A peak in popularity in the late 1980s gave way to a backlash among those wine drinkers who saw the grape as a leading negative component of the globalization of wine. Nonetheless, it remains one of the most widely-planted grape varieties, with over 400,000 acres (175,000 hectares) worldwide, second only to Airén among white wine grapes and planted in more wine regions than any other grape – including Cabernet Sauvignon.[1]
Wooden wine boxes with fine wine; Châteauneuf-du-Pape
Châteauneuf-du-Pape is always a great gift, especially in a silk lined wooden box.
From Wikipedia, the free encyclopedia
http://en.wikipedia.org/wiki/Ch%C3%A2teauneuf-du-Pape_AOC
Châteauneuf-du-Pape is an AOC for wine made near the village of Châteauneuf-du-Pape in the Rhône wine region in southeastern France. It is the most renowned appellation of the southern part of the Rhône Valley. Vineyards are located around Châteauneuf-du-Pape and in the neighboring villages Bédarrides, Courthézon and Sorgues between Avignon and Orange and covers slightly more than 3,200 hectares or 7,900 acres (32 km2). Over 110,000 hectolitres of wine a year are produced here.[1] More wine is made in this one area of southern Rhône than in the entirety of the northern Rhône region.[2]
Côte Chalonnaise
From Wikipedia, the free encyclopedia
http://en.wikipedia.org/wiki/Givry_wine
Côte Chalonnaise is a subregion of the Burgundy wine region of France. Côte Chalonnaise lies to the south of the Côte d'Or continuing the same geology southward. It is still in the main area of Burgundy wine production but it includes no Grand cru vineyards. Like the Côte d'Or, it is at the western edge of the broad valley of the river Saône, on the rising ground overlooking the town of Chalon-sur-Saône which is about six kilometers out into the plain. To the north, across the River Dheune, lies the Côte de Beaune. To the south is the Mâconnais. The grapes of the region are predominantly Pinot Noir and Chardonnay with some Aligoté and Gamay also grown in vineyards spread over a stretch of 25 kilometers long and 7 kilometers wide of undulating land in which vineyards are interspersed with orchards and other forms of farming.[1]
The wine-producing communes of the Côte Chalonnaise are, from the north: Bouzeron, the only communal AOC for Aligoté still wine; Rully, which has 23 premier cru vineyards and is known for its white wines as well as being a center for Crémant sparkling wines production; Mercurey, which with 30 premier cru vineyards is the largest volume producer of the region, its wines being nearly all red; Givry, with 17 premier cru vineyards producing mostly red wines; and Montagny, which produces only white wines in its 49 premier cru vineyards.[2]
Givry
The village of Givry produces many red Pinot noir wines representing more than 90% of the region's production. It is the smallest of all the village appellation but has been the most active and dynamically growing regions in recent years.[6] As of 2008, there was about 541 acres (219 hectares) planted in this area.[3] About one sixth of all the vineyards in Givry have premier cru designations. The red wines are noted for their structure and ability to age well. The white wines of the region are noted for their characteristic licorice notes in the bouquet and slight spicy-butteriness. The red wines of Givry were reportedly the favorite wines of King Henry IV.[8]
Compared to neighboring Mercurey, the red wines of Givry tend to be lighter and ready to drink at a younger age.[6] They often exhibit rustic and earthy flavors.[5] The wines can also have cherry and redcurrant notes that are usually at their peak between 5-12 years after vintage.[1]
Vintage Champagne Gifts; Dom Pérignon
From Wikipedia, the free encyclopedia
http://en.wikipedia.org/wiki/Dom_P%C3%A9rignon_(person)
Dom Pierre Pérignon (c. 1638–14 September 1715) was a Benedictine monk who made important contributions to the production and quality of Champagne wine in an era when the region's wines were predominantly still and red. Popular myths frequently, but erroneously, credit him with the invention of sparkling Champagne, which didn't become the dominant style of Champagne until mid-19th century.
The famous champagne Dom Pérignon, the préstige cuvée of Moët & Chandon, is named after him.
Biography
Pierre Pérignon was born to a clerk of a local judge in the town of Saint-Menehould in the Champagne region of France. When he was 19 he entered the Benedictine order, first serving at the Abbey of Saint-Vannes in the town of Verdun. In 1668, he transferred to the Abbey of Hautvillers near the town of Épernay. He served as cellar master of the Abbey until his death in 1715.[1] Under his stewardship, the Abbey flourished and doubled the size of its vineyard holding. As a sign of honor and respect, the Dom was buried in a section of the Abbey traditionally reserved for only abbots.[2]
Influence of Champagne production
Dom Pérignon is buried in the church of Hautvillers, région Champagne
In his era the in-bottle refermentation that gives sparkling wine its sparkle was an enormous problem for winemakers. When the weather cooled off in the autumn, refermentation would sometimes keep fermentable sugars from being converted to alcohol. If the wine was bottled in this state, it became a literal time bomb. When the weather warmed in the spring, dormant yeast roused themselves and began generating carbon dioxide that would at best push the cork out of the bottle, and at worst explode, starting a chain reaction. Nearby bottles, also under pressure, would break from the shock of the first breakage, and so on, which was a hazard to employees and to that year's production. Dom Pérignon thus tried to avoid refermentation.
In 1718, Canon Godinot published a set of wine making rules that were said to be established by Dom Pérignon. Among these rules was the detail that fine wine should only be made from Pinot Noir. Pérignon was not fond of white grapes because of their tendency to enter refermentation. Other rules that Godinot included was Pérignon's guidance to aggressively prune vines so that they grow no higher than three feet and produce a smaller crop. Harvest should be done in cool, damp conditions (such as early morning) with every precaution being taken to ensure that the grapes don't bruise or break. Rotten and overly large grapes were to be thrown out. Pérignon did not allow grapes to be trodden and favored the use of multiple presses to help minimize macerations of the juice and the skins.
Dom Pérignon was also an early advocate of winemaking using only natural process without the addition of foreign substances.Today we might call this "organic" winemaking to distinguish it from other commonly used winemaking methods, though the word "organic" connotes modern cultural and political views, in addition to techniques for sustainable agriculture, that Dom Pérignon most likely did not hold.
Misconceptions and myths
The quote attributed to him—"Come quickly, I am drinking the stars!"—is supposedly what he said when tasting the first sparkling champagne. However, the first appearance of that quote appears to have been in a print advertisement in the late 1800s.
While the Dom did work tirelessly and successfully to improve the quality and renown of the still wines of Champagne, he did not invent sparkling wine, nor was he the first to make champagne. Indeed he worked hard to prevent a secondary fermentation which was seen as a fault and most likely to break the wine bottles.
There is documentary evidence that sparkling wine was first intentionally produced by English scientist and physician Christopher Merret.
A major proponent of the misconceptions surrounding Dom Pérignon came from one of his successors at the Abbey of Hautvillers, Dom Groussard, who in 1821 gave an account of Dom Pérignon "inventing" Champagne among other exaggerated tales about the Abbey in order to garner historical importance and prestige for the church. The myths about Pérignon being the first to use corks and being able to name the precise vineyard by tasting a single grape likely originated from Groussard's account.
Prior to blending he would taste the grapes without knowing the source vineyard to avoid influencing his perceptions. References to his "blind tasting of wine" have led to the common misconception that Dom Pérignon was blind.
Contrary to popular belief, Dom Pérignon did not introduce blending to Champagne wines but rather the innovation of blending the grapes prior to sending them to press.
Wine gifts from Alsace; Gewürztraminer
Gewürztraminer is always a great gift and a refreshing white wine alternative.
From Wikipedia, the free encyclopedia
http://en.wikipedia.org/wiki/Gew%C3%BCrtztraminer
Gewürztraminer [g?'v??tst?a'mi?n?] is an aromatic wine grape variety that performs best in cooler climates. It is sometimes referred to colloquially as Gewürz, and in French it is written Gewurztraminer (without the umlaut). Gewürztraminer is a variety with a pink to red skin colour, which makes it a "white wine grape" as opposed to the blue to black-skinned varieties commonly referred to as "red wine grapes". The variety has high natural sugar and the wines are white and usually off-dry, with a flamboyant bouquet of lychees. Indeed, Gewürztraminer and lychees share the same aroma compounds. Dry Gewürztraminers may also have aromas of roses, passion fruit and floral notes. It is not uncommon to notice some spritz (fine bubbles on the inside of the glass).
Its aromatic flavours make Gewürztraminer one of the few wines that are suitable for drinking with Asian cuisine. It goes well with Hirtenkäse,[3] Münster cheese, and fleshy, fatty (oily) wild game. Smoked salmon is a particularly good match.
Mâconnais
From Wikipedia, the free encyclopedia
http://en.wikipedia.org/wiki/Macon_wine
The Mâconnais district lies in the south of the Burgundy wine region in France, west of the River Saône. It takes its name from the town of Mâcon. It is best known as a source of good value white wines made from the Chardonnay grape; the wines from Pouilly-Fuissé are particularly sought-after. Almost all the wine made in the Mâconnais is white wine. Chardonnay is the main grape grown, in fact there is a village of that name in the far north of the region. A little Pinot Noir is made into red Mâcon but only for local consumption. Gamay is grown in the Beaujolais cru of Moulin-à-Vent which extends into the Mâconnais, but has little in common with the wines north of the border.
Cases of Italian Wine; Montepulciano d'Abruzzo
Montepulciano d'Abruzzo, perfect wine gift by the case.
From Wikipedia, the free encyclopedia
http://en.wikipedia.org/wiki/Montepulciano_d%27Abruzzo
Montepulciano d'Abruzzo is a type of red wine made from the Montepulciano wine grape in the Abruzzo region of east-central Italy. The grape is however recommended for 20 of Italy's 95 provinces.[1] Up to 10% Sangiovese is permitted to be added to the blend. It is typically a fruity, dry wine with soft tannins, and as such is often consumed young. The Montepulciano d'Abruzzo is classified as DOC and DOCG in Teramo (where it is officially called Montepulciano d'Abruzzo Colline Teramane). If aged by the winery for more than two years, the wine may be labeled "Riserva." [2] This wine should not be confused with Vino Nobile di Montepulciano, a Tuscan wine made from Sangiovese and other grapes, but not the Montepulciano variety.
Wine gifts from the Loire; Muscadet
From Wikipedia, the free encyclopedia
Muscadet is a white French wine. It is made at the western end of the Loire Valley, near the city of Nantes in the Pays de la Loire region neighboring the Brittany Region. More Muscadet is produced than any other Loire wine. It is made from the Melon de Bourgogne grape, often referred to simply as melon. As a rule in France, Appellation d'origine contrôlée wines are named either after their growing region or after their varietal (the latter in Alsace only). The name 'Muscadet' is therefore an exception. The name seems to refer to a characteristic of the wine produced by the melon grape varietal : vin qui a un goût musqué - 'wine with a musk-like taste'. Though wine expert Tom Stevenson notes that Muscadet wines do not have much, if any, "muskiness" or Muscat-like flavors or aromas.[1] The sole varietal used to produce Muscadet, Melon de Bourgogne, was initially planted in the region sometime in or before the 17th century. It became dominant after a hard freeze in 1709 killed most of the region's vines. Dutch traders who were major actors in the local wine trade encouraged the planting of this varietal and distilled much of the wine produced into eau de vie for sale in Northern Europe.[2]
The generic 'Muscadet' appellation, officially established in 1937, contains three regional sub-appellations: Muscadet-Sèvre et Maine, officially established in 1936, covering 20,305 acres (8,217 hectares) with 21 villages in the Loire-Atlantique department and 2 in the Maine-et-Loire department. This appellation produces 80% of all Muscadets. Muscadet-Coteaux de la Loire, officially established in 1936, covering 467 acres (189 hectares) with 24 villages spread across the Loire-Atlantique and Maine-et-Loire departments. Muscadet-Côtes de Grandlieu, officially established in 1994. Benefits from the Grandlieu lake's microclimate. This sub appellation covers 717 hectares with 17 villages in the Loire-Atlantique department and 2 villages in the Vendée department.[3]
Burgundy wine gifts; Nuits-Saint-Georges wine.
Nuits-Saint-Georges, great Burgundy wine and perfect gift.
From Wikipedia, the free encyclopedia
http://en.wikipedia.org/wiki/Nuits-Saint-Georges_wine
Nuits-Saint-Georges wine is produced in the communes of Nuits-Saint-Georges and Premeaux-Prissey in the Côte de Nuits subregion of Burgundy. The Appellation d'origine contrôlée (AOC) Nuits-Saint-Georges may be used for red and white wine with respectively Pinot Noir and Chardonnay as the main grape variety. The namne of the appellation is sometimes written simply as Nuits, without the Saint-Georges part. The production of red wine dominates greatly, with around 97 per cent, and only around three per cent white wine. There are no Grand Cru vineyards within Nuits-Saint-Georges.
In 2008, there was 306.33 hectares (757.0 acres) of vineyard surface in production for Nuits-Saint-Georges wine at village and Premier Cru level, and 12,031 hectoliter of wine was produced, of which 11,703 hectoliter red wine and 328 hectoliter white wine.[1] Some 7.03 hectares (17.4 acres) of this area was used for the white wines in 2007.[2] The total amount produced corresponds to just over 1.6 million bottles, of which just over 1.55 million bottles of red wine and a little over 40,000 bottles of white wine.
The AOC regulations allow up to 15 per cent total of Chardonnay, Pinot Blanc and Pinot Gris as accessory grapes in the red wines,[3] but this not very often practiced. For white wines, both Chardonnay and Pinot Blanc are allowed, but most wines are likely to be 100% Chardonnay. The allowed base yield is 40 hectoliter per hectare of red wine and 45 for white wine. The grapes must reach a maturity of at least 10.5 per cent potential alcohol for village-level red wine, 11.0 per cent for village-level white wine and Premier Cru red wine, and 11.5 per cent for Premier Cru white wine.
The Côte de Nuits subregion of Burgundy has been named after Nuits-Saint-Georges, which is the subregions largest town, and which used to play an important role in the trading of these wines.
Premiers Crus
The are 41 climats within the Nuits-Saint-Georges AOC classified as Premier Cru vineyards. The wines of these vineyards are designated Nuits-Saint-Georges Premier Cru + vineyard name, or may labelled just Nuits-Saint-Georges Premier Cru, in which case it is possible to blend wine from several Premier Cru vineyards within the AOC.[2]
In 2007, 145.96 hectares (360.7 acres) of the total Nuits-Saint-Georges vineyard surface consisted of Premier Cru vineyards, of which 141.93 hectares (350.7 acres) red and 4.03 hectares (10.0 acres) white Nuits-Saint-Georges Premier Cru. The annual production of Premier Cru wine, as a five year average, is 5,291 hectoliter of red wine and 215 hectoliter of white wine.[2]
Italian White Wine Gifts; Orvieto
Orvieto wine, great as a single bottle gift or by the case.
From Wikipedia, the free encyclopedia
http://en.wikipedia.org/wiki/Orvieto_wine
Orvieto is an Italian wine region located in Umbria and Lazio, centered around the commune of Orvieto. It is primarily known for its white wines made from a blend of mostly Grechetto and Trebbiano, which is sold under the Denominazione di origine controllata (DOC) Orvieto and Orvieto Classico. Blended red wine and eight varietal reds are sold under the Rosso Orvietano DOC. The region has been producing wine since the Middle Ages, when Orvieto wine was known as a sweet, golden yellow wine. Today's white Orvieto is dry, but a semi-sweet style, known as Orvieto Abboccato, and dolce (sweet), are also produced in small quantities.[1]
Wine gifts from Burgundy; Pommard wine
From Wikipedia, the free encyclopedia
http://en.wikipedia.org/wiki/Pommard_wine
Pommard wine is produced in the commune of Pommard in Côte de Beaune of Burgundy. The Appellation d'origine contrôlée (AOC) Pommard is only used for red wine with Pinot Noir as the main grape variety. There are no Grand Cru vineyards within Pommard, but several highly regarded Premier Cru vineyards. The AOC was created in 1937.[1]
In 2008, there were 321.69 hectares (794.9 acres) of vineyard surface was in production for Pommard wine at village and Premier Cru level, and 12,892 hectoliter of wine was produced, corresponding to just over 1.7 million bottles.[2]
The AOC regulations also allow up to 15 per cent total of Chardonnay, Pinot Blanc and Pinot Gris as accessory grapes in the red wines,[1] but this not very often practiced. The allowed base yield is 40 hectoliter per hectare. The grapes must reach a maturity of at least 10.5 per cent potential alcohol for village-level wine and 11.0 per cent for Premier Cru wine.
Pommard wines are typically among the most powerful and tannic of the Côte de Beaune wines, providing a clear contrast to the light and elegant Volnay wines from the neighboring village.
Premiers Crus
The are 27 climats within the Pommard AOC that are classified as Premier Cru vineyards, which stretch in a wide band through the commune, located on both sides of the village itself and west (uphill) from the D973 road. Their wines are designated Pommard Premier Cru + vineyard name, or may be labelled just Pommard Premier Cru, in which case it is possible to blend wine from several Premier Cru vineyards within the AOC.[3]
In 2007, 116.44 hectares (287.7 acres) of the total Pommard vineyard surface consisted of Premier Cru vineyards. The annual production of Premier Cru wine, as a five year average, is 4,276 hectoliter.[3]
Port and Stilton Gifts; Port
From Wikipedia, the free encyclopedia
Port wine (also known as Vinho do Porto, Porto, and often simply Port) is a Portuguese style of fortified wine originating from the Douro Valley in the northern provinces of Portugal.[1] It is typically a sweet, red wine, often served as a dessert wine, and comes in dry, semi-dry, and white varieties. Fortified wines in the style of port are also produced outside of Portugal, most notably in Australia, South Africa, Canada, India, Argentina, and the United States. Under European Union Protected Designation of Origin guidelines, only the product from Portugal may be labelled as Port or Porto.[2] Elsewhere, the situation is more complicated: wines labelled "Port" may come from anywhere in the world,[3] while the names "Dao", "Oporto", "Porto", and "Vinho do Porto" have been recognized as foreign, non-generic names for wines originating in Portugal.[4]
Port is produced from grapes grown and processed in the demarcated Douro region.[5] The wine produced is then fortified by the addition of a neutral grape spirit known as aguardente in order to stop the fermentation, leaving residual sugar in the wine, and to boost the alcohol content. The fortification spirit is sometimes referred to as Brandy but it bears little resemblance to commercial Brandies. The wine is then stored and aged, often in barrels stored in a cave (pronounced "ka-ve" and meaning "cellar" in Portuguese) as is the case in Vila Nova de Gaia, before being bottled. The wine received its name, "Port", in the latter half of the 17th century from the seaport city of Porto at the mouth of the Douro River, where much of the product was brought to market or for export to other countries in Europe. The Douro valley where Port wine is produced was defined and established as a protected region, or appellation in 1756 — making it the third oldest defined and protected wine region in the world after Chianti (1716) and Tokaji (1730).
White Burgundy gifts; Pouilly-Fuissé
From Wikipedia, the free encyclopedia
http://en.wikipedia.org/wiki/Pouilly_Fuiss%C3%A9
Pouilly-Fuissé is an appellation (AOC) for white wine in the Mâconnais subregion Burgundy in central France, located in the communes of Fuissé, Solutré-Pouilly, Vergisson and Chaintré. Pouilly-Fuissé has Chardonnay as the only grape variety.
While Pouilly-Fuissé is the best-known part of Mâconnais, there are no Premier Cru vineyards within the AOC, as the local growers at the time the regulations were being drawn up never applied for this. The AOC was created on 11 September 1936.[1] The area used to be known simply as "Pouilly", but when the AOC laws were introduced, it was split into three: Pouilly-Fuissé, Pouilly-Loché and Pouilly-Vinzelles.
Despite the lack of official classification within the AOC, some climats within Pouilly-Fuissé have better reputations than others.[2]
Corporate Wine Gifts; Rioja (wine)
From Wikipedia, the free encyclopedia
http://en.wikipedia.org/wiki/Rioja_(wine)
Rioja is a wine, with Denominación de Origen Calificada (D.O.C. Qualified designation of origin) named after La Rioja, in Spain. Rioja is made from grapes grown not only in the Autonomous Community of La Rioja, but also in parts of Navarre and the Basque province of Álava. Rioja is further subdivided into three zones: Rioja Alavesa, Rioja Alta and Rioja Baja. Many wines have traditionally blended fruit from all three regions though there is a slow growth in single zone wines.
Loire Valley Wines; Sancerre (wine)
From Wikipedia, the free encyclopedia
http://en.wikipedia.org/wiki/Sancerre_wine
Sancerre is a French wine Appellation d'origine contrôlée (AOC) for wine produced in the environs of Sancerre in the eastern part of the Loire valley, southeast of Orléans. Almost all of the appellation lies on the left bank of the Loire, opposite Pouilly-Fumé. It is well regarded for and primarily associated with Sauvignon blanc, making wines of great purity and elegance.[1] Some Pinot Noir is also grown[2], accounting for around 20% of the region's production, making mostly light red wines for quaffing under the designation of Sancerre Rouge. A rosé style from Pinot noir is also produced in a style similar to Beaujolais.[3][4]
White Sancerre was one of the original AOCs awarded in 1936, with the same area being designated for red wines on 23 January 1959. The AOC area has expanded fourfold over the years, most recently on 18 March 1998. [5] The town lies on an outcrop of the chalk that runs from the White cliffs of Dover down through the Champagne and Chablis. A series of small valleys cut through the chalk, each with their own soils and microclimate and terroir. In the east are the 'flints' that make minerally, long-lived wines. Between the town and Verdigny the soil consists of marl and gravel - 'les caillottes', producing fruity, well balanced wines. And in the southwest, away from the river towards Menetou-Salon, the chalky 'terres blanches' (white ground) produce weightier wines. Most - but not all - of the Sauvignon Blancs are unoaked.[6][7]
Wine Direct; Sauvignon blanc
From Wikipedia, the free encyclopedia
http://en.wikipedia.org/wiki/Sauvignon_blanc
Sauvignon blanc is a green-skinned grape variety which originates from the Bordeaux region of France. The grape gets its name from the French word sauvage ("wild") and blanc ("white") due to its early origins as an indigenous grape in South West France.[1] It is now planted in many of the world's wine regions, producing a crisp, dry, and refreshing white varietal wine. Conversely, the grape is also a component of the famous dessert wines from Sauternes and Barsac. Sauvignon blanc is widely cultivated in France, Chile, Australia, New Zealand, South Africa, Brazil and California.[2]
Depending on the climate, the flavor can range from aggressively grassy to sweetly tropical. Wine experts have used the phrase "crisp, elegant, and fresh" as a favorable description of Sauvignon blanc from the Loire Valley and New Zealand.[3][4] Sauvignon blanc, when slightly chilled, pairs well with fish or cheese, particularly Chèvre. It is also known as one of the few wines that can pair well with sushi.[5]
Along with Riesling, Sauvignon blanc was one of the first fine wines to be bottled with a screwcap in commercial quantities, especially by New Zealand producers. The wine is usually consumed young, as it does not particularly benefit from aging, except for some oak-aged Pessac-leognan and Graves from Bordeaux that can age up to fifteen years. Dry and sweet white Bordeaux, typically made with Sauvignon blanc as a major component, is the one exception.
Gifts of Scotch whisky
From Wikipedia, the free encyclopedia
http://en.wikipedia.org/wiki/Scotch_whisky
Scotch whisky is whisky made in Scotland. In Britain, the term whisky is usually taken to mean Scotch unless otherwise specified. In other English-speaking countries, it is often referred to as "Scotch".
Scotch whisky is divided into five distinct categories: Single malt Scotch whisky, blended malt (formerly called "vatted malt" or "pure malt"), blended Scotch whisky, blended grain Scotch whisky, and single grain Scotch whisky.[1] The first written mention of Scotch whisky is in the Exchequer Rolls of Scotland, 1495. A Friar named John Cor was the distiller.[2][unreliable source?]
Legal definition
To be called Scotch whisky the spirit must conform to the standards of the Scotch Whisky Order of 1990 (UK),[3] which clarified the Scotch Whisky Act 1988,[4] and mandates that the spirit:
1. Must be distilled at a Scottish distillery from water and malted barley, to which only other whole grains may be added, have been processed at that distillery into a mash, converted to a fermentable substrate only by endogenous enzyme systems, and fermented only by the addition of yeast,
2. Must be distilled to an alcoholic strength of less than 94.8%[4] by volume so that it retains the flavour of the raw materials used in its production,
3. Must be matured in Scotland in oak casks for no less than three years and a day,
4. Must not contain any added substance other than water and caramel colouring, and
5. May not be bottled at less than 40% alcohol by volume.
Corporate gifts of single malt Scotch
From Wikipedia, the free encyclopedia
http://en.wikipedia.org/wiki/Single_malt_Scotch
Single Malt Scotch is a type of single malt whisky, distilled by a single distillery in a pot still, using malted barley as the only grain ingredient, in Scotland. As with any Scotch whisky, a Single Malt Scotch must be distilled in Scotland and matured in oak casks in Scotland for at least three years and one day (most single malts are matured for longer).
• "Single" indicates that all the malts in the bottle come from a single distillery. Multi-distillery malts are usually called "blended malt", "vatted malt" or "pure malt".
• "Malt" indicates that the whisky is distilled from a single "malted" grain. Not all grains can be malted (rye is another grain which can be malted) but in the case of single malt Scotch, barley is always the grain used.
Production
All single malt Scotch goes through a similar batch production process, as outlined below. At bottling time various batches are mixed together or vatted to achieve consistent flavours from one bottling run to the next. Even so, some variation does occur, both intentionally and due to inexperience, and as such some distilleries will be better at creating consistent expressions than others. Also, distillers (both independent and official) may choose to change expressions in any way to attract more or a different kind of buyer. On the other hand, distillers might also choose to make batch variation into an asset, such as Edradour — which at the time was too small to maintain batch consistency — did after it was taken over by a new owner in 2002.
Water
Water is used in all phases of the production of whisky. It is added to the barley to promote germination, it is mixed with ground barley grist to create a mash and it is used to dilute most whisky before maturation and once again before bottling.
Most distilleries use different water sources in the various steps.
Most new-make malt whisky is diluted to about 62.5% before it is placed in casks to mature. These days, many distilleries are using distilled water for diluting whisky before it is casked as well as for diluting the whisky to bottling strength (40–46% Alcohol by Volume (ABV)) after maturation. Others, like Jura or Bruichladdich, use water from local burns or springs to dilute new-make before it is casked. Much new-make whisky is shipped in tanker trucks to central warehouses where local tap water is used to dilute it before casking, and again at bottling time.
Since huge amounts of water are used during the process of whisky production, water supplies are a key factor for the location of any distillery.
Port and Stilton; Stilton cheese
From Wikipedia, the free encyclopedia
http://en.wikipedia.org/wiki/Stilton_cheese
Stilton is a type of English cheese, known for its characteristic strong smell. It is produced in two varieties: the well-known blue and the lesser-known white. Both have been granted the status of a protected designation of origin by the European Commission, together one of only seventeen British products to have such a designation.[1] Only cheese produced in the three English counties of Derbyshire, Leicestershire, and Nottinghamshire – and made according to a strict code – may be History
It is believed that the pioneer of blue Stilton was Cooper Thornhill, owner of the Bell Inn on the Great North Road, in the village of Stilton, Cambridgeshire. Traditional legend has it that in 1730, Thornhill discovered a distinctive blue cheese while visiting a small farm near Melton Mowbray in rural Leicestershire - possibly in Wymondham, Leicestershire.[2] He fell in love with the cheese and made a business arrangement that granted the Bell Inn exclusive marketing rights to blue Stilton. Soon thereafter, wagon loads of cheese were being delivered to the inn. Since the main stagecoach routes from London to Northern England passed through the village of Stilton he was able to promote the sale of this cheese and the fame of Stilton rapidly spread. The first written reference to Stilton cheese was in William Stukeley’s Itinerarium Curiosum, letter V, dated October 1722.[citation needed]
Frances Pawlett (or Paulet), a skilled cheese maker, of Wymondham, is credited as the person who gave Stilton its first quality and shape standards. Her skill at cheese making and her husband’s business acumen led to the first marketing cooperative in the area for Stilton. Pawlett would come to set the standards other cheese makers would need to meet for “blued cream cheese” good enough to be marketed as Stilton. Along with Thornhill the Pawletts helped build the trade in Stilton cheese to record levels.
In 1936 the Stilton Cheesemakers' Association (SCMA) was formed to lobby for regulation to protect the quality and origin of the cheese, and in 1966 Stilton was granted legal protection via a certification trademark, the only British cheese to have received this status.[3]
Italian Red Wine Gifts; Valpolicella
http://en.wikipedia.org/wiki/Valpolicella#Amarone
Valpolicella is a viticultural zone of the province of Verona, Italy, east of Lake Garda. The hilly agricultural and marble-quarrying region of small holdings north of the Adige is famous for wine production. Valpolicella ranks just after Chianti in total Italian Denominazione di Origine Controllata (DOC) wine production. The red wine known as Valpolicella is typically made from three grape varietals: Corvina Veronese, Rondinella, and Molinara.[1] A variety of wine styles are produced in the area, including a recioto dessert wine and Amarone, a strong wine made from dried grapes. Most basic Valpolicellas are light, fragrant table wines in flavor. These wines can be produced in a nouveau style, similar to Beaujolais nouveau and released after only a few weeks after harvest. Valpolicella Classico is made from grapes grown in the original Valpolicella production zone. Valpolicella Superiore is aged at least one year and has an alcohol content of at least 12 percent. Valpolicella Ripasso is a form of Valpolicella Superiore made with partially dried grape skins that have been left over from fermentation of Amarone or recioto.[2]
Winemaking in the region has existed since at least the time of the ancient Greeks. The name "Valpolicella" appeared in charters of the mid 12th century, combining two valleys previously thought of independently. Its etymology is unknown; it might derive from a Latin and Greek mixture for "Valley of Cellars." Today Valpolicella's economy is heavily based on wine production. The region, colloquially called the "pearl of Verona", has also been a preferred location for rural vacation villas. Seven comuni compose Valpolicella: Pescantina, San Pietro in Cariano, Negrar, Marano di Valpolicella, Fumane, Sant’Ambrogio di Valpolicella and Sant’Anna d’Alfaedo.[3] The Valpolicella production zone was enlarged to include regions of the surrounding plains when Valpolicella achieved DOC status in 1968. In December 2009, the production of Amarone and recioto dessert wines within the Valpolicella DOC received their own separate Denominazione di Origine Controllata e Garantita (DOCG) status.[4][5]
Fine Italian Wines; Amarone
Amarone is often paired with heavy and robust dishes.
While the style of Amarone has existed in the region for centuries, it was very rarely made as a deliberate wine style. Mostly it was produced in warm vintages when batches of wines destined for sweet recioto was unintentionally allowed to ferment completely dry. The modern concept of Amarone has its roots in the early 1950s when producers "rediscovered" the style and began deliberately using yeast strains that could ferment the high levels of sugars in the wine completely into alcohol. The first completely dry Amarones that were commercially marketed were the 1953 vintages produced by Bolla and Bertani.[2] In 2009, the production of Amarone wine in the Valpolicella zone achieved DOCG status.[4] During the petitioning process, the wine producers in the region established several quality control regulations including quotas on the amount of grape grown in the fertile plains could be used in Amarone production. Another measure was the 2003 removal of Molinara from the list of mandatory blending grapes.[2]
Amarone is unique in the wine world. Typically very alcoholic, full bodied and ripe tasting wines are produced in very warm climate regions where the grapes are able to build up large amounts of sugar while ripening on the vine. Examples of warm climate regions include parts of Australia, California and southern Italy. The Valpolicella region is characterized as a "cool climate regions" where acid levels are usually maintained and sugar build occurs more slowly in the vine. Grapes destined for Amarone are the last grapes in Valpolicella to be harvested, getting as ripe as they can before mold and rot set in. The sugars in the grapes are then concentrated by a process of dessication where they are kept in special drying room for anywhere from three to four months. During this time over a third of the water is removed as the grapes shrivel into raisins. This method (known as passito) produce more concentrated grapes that still maintain the acid balance of a cool-climate grape. Amarone's differ from other late harvest wines in that the presence of Botrytis cinerea is actively discouraged as winemakers attempt to avoid the smokey, moldly flavors that come with botrytized wine. Extra care is taken in the vineyard to insure that the grapes are kept dry and harvested before rot can develop.[8]
Bolla was one of the first producers to commercially market an Amarone wine from Valpolicella.
The Amarones are then aged for several years with many premium examples being aged for at least 5 years prior to release. They are often aged in large wooden barrels of either Slovenian or French oak. Traditionally the barrels are older and essentially "neutral" in that they do not impart much flavor or wood tannins but in the late 20th, early 21st century more Amarone producers have been experimenting with the use of smaller new oak barrels that introduce more oak flavoring to the wine.[8]
Amarones are rich, full bodied wines with flavor and aroma notes that are often compared to the flavors of Port wine. The wines often have notes of mocha, bitter-sweet dark chocolate, raisin, dried fig and earthy flavors. At restaurants sommeliers will often recommend food and wine pairings for Amarone with hearty, heavy dishes such as meat roasts. A classic after-dinner assortment is Amarone paired with walnuts and Parmigiano-Reggiano cheese.[8] Master of wine Mary Ewing-Mulligan notes that well made examples of Amarone from favorable vintages usually need about 10 years of bottle aging for the flavors to mature and has the potential to continue developing for 20 years or more.[9]
Wine gifts of US wines; Zinfandel
From Wikipedia, the free encyclopedia
http://en.wikipedia.org/wiki/Zinfandel
Zinfandel is a variety of red grape planted in over 10 percent of California vineyards.[1] DNA fingerprinting revealed that it is genetically equivalent to the Croatian grape Crljenak Kaštelanski, and also the Primitivo variety traditionally grown in the "heel" of Italy, where it was introduced in the 1700s. The grape found its way to the United States in the mid-19th century, and became known by variations of the name "Zinfandel", a name of uncertain origin.
The grapes typically produce a robust red wine, although a semi-sweet rosé (blush-style) wine called White Zinfandel has six times the sales of the red wine in the United States.[2] The grape's high sugar content can be fermented into levels of alcohol exceeding 15 percent.[3]
The taste of the red wine depends on the ripeness of the grapes from which it is made. Red berry fruits like raspberry predominate in wines from cooler areas,[4] whereas blackberry, anise and pepper notes are more common in wines made in warmer areas[4] and in wines made from the earlier-ripening Primitivo clone.
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