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Drie Wijngekken

Discussion  - 
 
And now …something else….

No red…. No white…. Just BLUE!!!!

Read on…. http://www.wijngekken.nl/2016/06/07/pasion-blue-chardonnay-castilla-y-leon-spanje/
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Anja Butcher's profile photoSoy vinero's profile photo
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Cheers!!
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Ulrich Vollmer

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Jetzt neu bei Ulis Neue Weine:
Chateau Capion von den Terrasses du Larzac, Languedoc.
Eine neue Appellation in Südfrankreich mit viel Kreativität und Vielfalt.
Subtile Weine vom renommierten Weingut Chateau Capion, gezaubert vom talentierten Önologen Frédéric Kast.

www.neue-weine.eu
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Das Languedoc ist immer für eine überraschend gut und es gibt immer mehr Top Weingüter
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Many wine producers have decided to go organic and add little if no sulphites at all. Look for wines labelled ‘No added sulphites’ and see if you feel any better after enjoying a couple of glasses!
#wine   #winelover   #organicwine   #winewednesday   #winetasting  
Here is the secret to hangover-free drinking.Organic wines are much more natural and often tastier than regular cheap wines and
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Anja Butcher's profile photoLa Vierge Wines's profile photo
 
That is a good way to drink wine , i also mean "No added sulphites’ in my wine
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Drie Wijngekken

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Mam, may I taste your wine…..?!
 
What do you do….?
 
Here’s the answer…. http://www.wijngekken.nl/2016/04/30/jouw-kind-een-slokje-wijn-geven-kan-dat-kwaad/
 
#wine #wineinformation #tasting #wijngekken
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Elisabeta Mihai's profile photo
 
Woow ! Ce dulceata !si copilul si vinul . 
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Anne de Vries

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If you are heading out on your first sailing adventure or holiday to beautiful Croatia and are expecting nothing but rows of nightclubs and your typical bars filled with hard liquor and beers, then you are truly mistaken.

https://www.tubbber.com/blog/wine-bar-hvar/
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Gavi Hu

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who can give me the Vinexpo Hong Kong Invitation code?
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We love winemakers who break the mould and think outside of the box. As you can guess from the name - Tripe Iscariot is one such wine.
Tripe Iscariot is from a winemaker who prides himself on doing things differently. Made in Margaret River, learn the story behind this award-winning wine.
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Rudi Goldman

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Rudi Goldman's profile photoLuis Machado's profile photo
 
Thanks John Felton and Giuliano Dodig for your +1's
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Nesse artigo vou dar uma dica bem interessante para os fãs de vinhos conhecer em Vitória e Belo Horizonte. Aposto que vocês vão adorar esse lugar maravilhoso!
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BottleNotes™ Series Part XXX: WINE PAIRING FEATURED: CABERNET SAUVIGNON & CHEESE

All of cheese-dom lies along a continuum from fresh through hard-aged. Young fresh cheeses have a high water content and a milky and delicate texture. As a cheese ages, a process called affinage, the moisture in its body slowly evaporates, leaving behind fat and protein. Since fat and protein carry flavors, older cheeses tend to be more rich and savory.

In addition to drying and concentrating the cheese, age also introduces new flavors. Bloomy-rind cheeses like Brie remain gooey and spreadable, but have picked up earthy notes from a few months in the cave. Older cheeses like Gruyère and Emmental acquire nutty flavors. Blue cheeses develop pungency from the mold in their veins. Washed-rind cheeses like Époisses earn a funky, pork redolence that you either love or hate.

Like cheeses, wines also run the gamut from delicate to bold, and their depth and complexity can correlate with their age, too. Young wines are fresh and spirited, with lively aromas and bright flavors of fruits, flowers, citrus, herbs, or spice. Wines that have spent time in cask or bottle have had a chance to knit together and acquire more nuance. In addition to their primary fruit flavors, they take on secondary notes of oak, toast, earth, oxidation, minerals, umami, and more. Like cheeses, these wines tend to be more complex and savory than their younger counterparts.

Putting this all together, we arrive at the first rule of wine and cheese pairing: Pair by flavor intensity, and consider intensity's correlation with age. But age definitely isn't the only factor to keep in mind. A cheese's texture, saltiness, and pungency also influence a wine pairing, as do the wine's structure and sweetness.

Watch the Tannins
Tannic red wines are terrific with rich, aged cheeses, because their tannins literally bind to protein and fat, cleaning your palate after each bite. But the same process makes tannic wines feel far too astringent with young cheeses; they tie up what little fat's available, leaving you with a chalky sensation and a metallic aftertaste. If you must serve red wine with young cheeses, reach for one low in tannin, like Beaujolais or sparkling red Lambrusco.

Salt Loves Sweet
Sweet wines beautifully balance the saltiest cheeses like hard Grana, blue cheese, aged Gouda, or feta. The salt in the cheese heightens the perception of sweetness in the wine, so a wine that's already headed in that direction makes for a breezy pairing.

Cheese Loves Nuts and Fruits
There's a reason we adorn cheese plates with fresh fruits, dried fruits, and nuts. The juicy, tangy fruits go well with young cheeses like Brie. Sweet dried fruits are wonderful with salty cheeses like Stilton. Buttery, bitter nuts are tasty with rich Cheddar. From fruity to sweet to nutty to tannic, these same pairing principles apply to wines, too. When in doubt, try to imagine which food would pair best with a cheese, and let that guide you toward a wine.

Texture: Complement or Contrast
Rich, creamy cheeses blend seamlessly with buttery, oaky white wines, creating a truly harmonious palate sensation. But contrast can be welcome, too. The bubbles in sparkling wines pose a nice counterpoint to a rich cheese, scrubbing your tongue clean and making you want another bite (why Camembert and Champagne are a classic combination).

What Grows Together Goes Together
Following this old adage, French goat cheese from the Loire is gorgeous with Loire Sancerre; the grassy, mineralike qualities of the wine perfectly complement these flavors in the cheese. Red Burgundy's a natural with Époisses, a creamy cow's milk cheese whose rind is washed with a brandy made from Burgundian grape skins. Manchego, a hard Spanish sheep's milk cheese, is great with both Sherry and buxom, grippy Monastrell from southern Spain.

Cabernet Sauvignon pairs best with hard-aged cheeses
Harder cheeses love full-bodied whites and tannic reds. Their nuttiness also works with oxidative wines like sherry, and their saltiness makes them terrific with sweet wines.

Cheeses
Aged Cheddar, Cheshire, Comté, aged Gruyère, aged Gouda, Pecorino, Manchego, Asiago, Parmigiano Reggiano

Additional Hard-Aged Cheese Parings
Aged white Burgundy or Bordeaux, white Rhône blends, sweet Riesling, Viognier, vintage Champagne, Vin Jaune, red Burgundy, red Bordeaux, Cabernet Sauvignon, Barolo, Barbaresco, Nebbiolo, Petite Sirah, California red blends, red Rhône blends, Zinfandel, red Port, Tawny Port, Madeira, Sauternes, Oloroso sherry.

(Other Wine and Cheese Pairings)

Fresh and Soft Cheeses
Fresh and soft cheeses love crisp whites, dry rosés, sparkling wines, dry aperitif wines, and light-bodied reds with low tannins. Wines with apple, berry, stone fruit, tropical, melon, or citrus flavors work best. Avoid big, tannic red wines like Malbec, Cabernet Sauvignon, Bordeaux, and Bordeaux blends.
▪ Cheeses: Ricotta, Mozzarella, Burrata, Chèvre, Feta, Halloumi, Brie, Camembert, Brillat-Savarin, Crottin, Bûcheron
▪ Pair with: Riesling (dry to sweet), Gewürztraminer, Moscato, Champagne, Cava, Chablis, Chenin Blanc, Pinot Gris, Pinot Grigio, Albariño, Grüner Veltliner, unoaked Chardonnay, Sauvignon Blanc, Provençal rosé, Beaujolais, Lambrusco, White Port, Fino sherry

Semi Hard Medium-Aged Cheeses
These cheeses have a firmer texture and stronger flavors. They need medium-bodied whites, fruity reds, vintage sparkling wine, and aperitif wines that offer a balance between acidity, fruit, and tannin.
▪ Cheeses: Havarti, Edam, Emmental, Gruyère, Jarlsberg, young Cheddar, Monterey Jack, Manchego, Tomme d'Alsace
▪ Pair with: Chardonnay, white Burgundy, white Bordeaux, Pinot Blanc, Viognier, white Rhône blends, Riesling (off-dry), Gewürztraminer, Champagne, red Burgundy, Pinot Noir, Beaujolais, Dolcetto, Barbera, Zinfandel, Merlot, vintage Port, young Tawny Port, Amontillado sherry

Stinky Cheeses
Stinky cheeses call for light-bodied wines with demure aromatics that complement rather than compete.
▪Cheeses: Époisses, Taleggio, Morbier
▪ Pair with: Gewürztraminer, Riesling, Sauternes, red Burgundy, Pinot Noir

Blue Cheeses
Blue cheeses need wines with both oomph and sweetness to balance their bold flavors and usually very salty, savory body.
▪Cheeses: Stilton, Gorgonzola, Roquefort, Cambozola, Bleu d'Auvergne
▪Pair with: red Port, Tawny Port, Sauternes, Oloroso sherry, Banyuls, Recioto, Tokaji

Your Next Paring
🍴Vivant Fine Cheeses 5 Year Gouda XO
🍷Celani Family Vineyards 2005 Ardore Cabernet Sauvignon, Alc. 15%

Armore BottleNotes™

Young and succulent, this is fresh, with ripe flavors of blackberries, cassis, chocolate and herb, with a toasty overlay of oak. Powerful, but not overbearing, this shows an internal coherence that lifts it to a high level of elegant complexity. As good as it is, it will benefit from 8-12 years in a proper cellar.
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Elisabeta Mihai's profile photoTayob Hadi's profile photoAnan Wrongcharoen's profile photo
 
Minunat lecție de asociere și învățare a vinuri cu brînzeturi. Multumesc f.mult.
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BottleNotes™ Series Part XXVII: FOOD PARINGS - WINE & CHOCOLATE

Pairing wine and chocolate is a match made in heaven for the foodie and wine connoisseur wrapped in one. Just as with wine, chocolate presents a complexity of flavors and textures, with the potential for subtle changes with each new batch of chocolate. Learning how to appreciate the subtlety and complexity of flavors that both wine and chocolate have, as well as being able to pair them well, is a most enjoyable hobby.

Follow the first rule of pairing wine and food: you do not have to have the chocolate sweeter than the wine with which you're pairing. The opposite is actually true. If you decide to pair chocolate with merlot or syrah, for example, just ensure that the wine is essentially as sweet as the chocolate. This means you must do a little nibbling and tasting to find out in advance of the event (but that's usually not a hardship). You'll find the wine tastes bitter if you have it less sweet than the chocolate.

Aim to purchase quality chocolate for the purposes of wine and chocolate pairing. Whether the chocolate is white, milk, or dark, its origins should be impeccable and its manufacture of a high quality standard.

Pair chocolate and wine according to the darkness of the chocolate. As with food, the general rule is that the darker the chocolate, the darker the wine. So, reds are ideal for dark chocolate. If pairing with white wine, look for fruity and intense varieties, to match the eclectic mix of bitter and sweetness, fruitiness, sometimes nuttiness, and occasional acidity to be found in chocolate.

Look for wines with soft, rounded tannins to pair with chocolate. The smoothness of the wine is an important element when pairing with the smoothness of chocolate. In addition, look for full-bodied wines to match to strong, intense, and heavy chocolates and chocolate desserts.

If tasting chocolate and wine together, follow the wine rule of tasting from light to dark. Start with the light milk and white chocolates, and move to the medium intensity chocolate, ending finally with the very dark and bitter chocolates. Match the wines in ascending order of weight and darkness.

Select wines according to the flavors of the chocolate. The following list indicates good chocolate and wine matches. As with all wine and food pairing suggestions, they are only guidelines and it is important to do your own experimenting since palates respond differently.

White chocolate
Match with Sherry, Muscat, a fruity Chardonnay, or a Moscato d'Asti. These wines will pick up on the buttery, fatty tones of what is not always considered to be a "real" chocolate. For those who do not mind a risk, a contrasting wine heavy in tannins might just work to cut through the fattiness of white chocolate.

Milk chocolate
Try Merlot, Pinot Noir, Riesling, Muscat, and dessert wines (champagne is also a natural match for milk chocolate). The crisp, dry flavour of the bubbly contrasts perfectly with the creaminess of a simple milk chocolate tablet. Be careful of the higher sugar levels in milk chocolate, as these may cancel out any fruitiness in dry red wines, leaving them tasting bitter.

Dark chocolate (50% to 70%)
Pair this with more robust wines, such as Cabernet Sauvignon, Zinfandel, Pinot Noir, and Port. A Chianti can match well with chocolate around 65% cocoa content.

Bittersweet chocolate (70% to 100%)
This chocolate type enters the bitter range with deep intensity. Chocolate gourmands adore this range of taste, so the wine should live up to it. Good choices include Bordeaux, Beaujolais, Shiraz, Orange Muscat, Port, Malbec, and Zinfandel.

Suggestions
Try champagne and sparkling wine with all chocolate types. It is a variety that compliments many flavors. Many fortified dessert wines work well across the chocolate spectrum as well.

Your #Monday Pairing
Beajoulais #redwine & Dark Chocolate
🍷2009 Dominique Piron Morgon Côte du Py
🍫 La Maison du Chocolat Dark Chocolate Truffles
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Matrizdovinho

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Ulrich Vollmer

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Eine neue Wein- Suchmaschine in deutscher Sprache. Recht bedienerfreundlich und unterhaltsam.
http://www.vinoa.de/
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Amphorenweine – nostalgische Verklärung oder geniale Wiederentdeckung? Häufig hört man in letzter Zeit von sogenannten Amphorenweinen. Die Meinungen der Kritiker reichen von kalter Ablehnung bis zu Lobgesängen in den höchsten Tönen. Einige Spitzenrestaurants haben sie au mehr » ...
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Asia Chaplin

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Unfortunately not a #winefestival for the books but a goodtime nonetheless with friends & a few great wines at the beautiful National Harbor in Fort Washington, Maryland! #springwinefestival #wine #winelover #winejourney #winetasting #winetime #vawinedown 
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Barry Rabinowitz says:
Great Ca Pinot Noir under $20
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