Archive for the ‘wine travel’ Category

Guest post: The Differences Between Wine Glasses

Sunday, July 31st, 2011
Given the busy schedule (and wine-writer’s block) I figured I’d post this guest piece passed along by reader Andy.  I’m not sure that I agree 100% percent with all the content, but it is informative and provides some good guidelines.  Enjoy…
The Differences Between Wine Glasses
Wines are notoriously varied and to suit your pallet effectively not only is it necessary to accompany a meal with correct wine, it is also equally important to ensure you drink the wine out of the correct type of glass.
The glass you choose to drink out of is not usually one of the first considerations but the difference between the glasses are carefully measured and created to suit the aroma or taste of the type of grape you are drinking.
Red wine glasses are created to enhance the aroma and the thick taste of the wine whilst allowing it to breathe and sit comfortably at room temperature. Of course different red wines have different characteristics and the different types of glasses can suit these perfectly.
Should you be a fan of the thick bodied reds in the vain of the Merlot and Cabernet, the glass of choice is the Bordeaux glass as it has the specifications to suit thick bodied red wine perfectly. A Bordeaux glass tends to have a tall and wide bowl that is intended to allow aeration and direct the wine towards the back of the mouth. Whereas the Burgundy glass tends to have a much larger bowl suited to more delicate wines such as Pinot Noir. The Burgundy glass is designed to contain the aromas much more effectively and direct the wine to the tip of the tongue. Both types of glasses are intended to help the wine remain at an even temperature even after being exposed to the body temperature of the hand holding the glass.
White wine glasses are slimmer and the difference between the large glass and the small glass tend to be negligible. Both are designed to reduce the heating effect of the hand, especially when you consider that Rieslings are best served at around 7 degrees Celsius and full bodied or high quality wines tend to be served at around 10 degrees Celsius to keep the temperature right you either have to drink it fast or ensure the quality of the glass.
As any connoisseur will tell you, the smaller the serving, the better the taste, so now we won’t be forced to drink 175ml as the smallest measure, we can start to enjoy a selection of different wines of an evening without feeling them the following morning. Full information of the amendment to the Licensing Act can be found in this “Wine Shots” article.
The differences between the wine glasses may seem negligible, but once you have been to a wine tasting event and understand the chemistry behind the aeration and flow of fluid you will recognise the reasoning behind these subtle differences between wine glasses. All in all these different glasses have been created as a way for us to enjoy our favourite tipple that little bit more.
Andy is a novice wine connoisseur that has done a lot of research on the subject. Follow his Twitter and why not ask about his current favourite wines on the high street @andym23

Golan day, tanks, and NYC kosher crush

Thursday, October 23rd, 2008

Spent the day in and around the Golan Heights today.  It is really spectacular there.  Just across the border from Syria.  It is wild how you can see Syria as you drive many of the high altitude roads of the Golan Heights.  That same high altitude by the way is one of the factors that contributes to its being a prime grape growing region.  Militarily, it is also a strategic location.  And there are military bases everywhere.  Just a tad different from my stomping grounds in NYC…

following tank

Visiting wineries up in The Golan Heights getting caught behind TANKS that are being transported.   Pretty wild…

On a COMPLETELY UNRELATED topic, my good friends at the city winery will be having a KOSHER CRUSH on Sunday.  Any kosher (or even non-kosher-keeping) consumer is encouraged to go down to the hot Tribeca spot to check the crush out.  Watching grapes go through the first step in the process to becoming wine is an essential for all wine lovers.

kosher crush

Have a great weekend & Happy wine tasting!


NorCal day 2: Sonoma

Tuesday, May 6th, 2008

Woke up at the hotel bright and early..OK, maybe not THAT early, and went to the hotel courtyard for a “continental breakfast” of cereal, fresh pastries & coffee. I tried to get down a “bug juice” of sorts that was simply awful. Another cup of coffee (and I normally don’t drink coffee) and I was on my way.

I stayed in a northern part of Napa known as Calistoga and made my way North West to Sonoma county. I ended up in Healdsburg in the Russian River and started at a winery called Sausal winery. (more…)

Day in Napa

Sunday, May 4th, 2008

My day began in LA with an early flight from LAX to SFO. I rented a car at SFO and made my way to wine country. My day started with one of the places I neglected to take notes. Might have had something to do with the 6AM flight or the 3 hours of sleep I got the night before. But either way, it was an amazing visit to the Havens winery where my good friend Connie runs the tasting room. Connie & I worked together at Napa Wine Company where she was easily one of my favorite people. Havens had some really nice wine. We started the visit with a white as I tried what I was told the only Albarino from Napa (or maybe it was the first?). Albarino is a Spanish varietal, generally made in a fresh/crisp manner. This one fit that bill and is certain to be a good food wine. I then had a Rose’ made from Cab Franc before moving on to the reds. We had some Merlot & Cab from both a regular series and a reserve one. While (to my palate) it is not always the case I remember enjoying the reserves more than the regular wines (but the power of suggestion is strong & if I was told the opposite I may have had the opposite impression). The wines that stood out though were their Syrahs. I enjoyed the 2003 Havens Syrah but mentioned to Connie that I thought the nose was a little closed. She proceeded to open a 2000 Syrah that they recently re-released and it was great. All of us in the tasting room found both pepper & some real interesting smoked meat aromas. I struggled to find the bacon the others were talking about but that did not detract from the enjoyment of the wine.

While I had intended to make more than 1 stop before my 1PM appointment time flies when you are having fun…and it was too late to squeeze in another visit. (more…)